Halloween Menu

Here’s an easy Halloween menu for today. It’s easy but a little decadent too. Roasted pumpkin risotto, lobster vol-au-vent, deviled eggs and tiramisu fudge round out the menu. Enjoy!

 

 

Ingredients – risotto
1 sugar pumpkin (about 1 lb)
1 cup arborio rice (uncooked)
1/4 lb pancetta (in one piece)
1 small onion
splash of white wine
5 cups of vegetable or chicken stock
1/4 tsp allspice
1/4 cup parmesan
1 TB cold butter
1 tsp plus sea salt to taste
Method – risotto
Preheat oven to 400 degrees F. Cut top off of sugar pumpkin and cut the pumpkin in half. Remove the seeds. Place on a sheet pan sprayed with cooking spray, cut side down. Roast until the skin becomes loose, but the pumpkin is not cooked through (about 20 minutes). Allow to cool.
In a medium saucepan heated to medium heat, dice and add the pancetta. Render it until crispy and then remove to a paper towel, leaving the fat in the pan. Dice the onion in small dice and add to the pan. Dice the pumpkin the same way and add to the pan. Saute for a few minutes until the onion is translucent. Add the arborio rice. Saute for a minute or so. Add the wine. Stir. When the wine evaporates, begin adding stock, one ladle at a time, stirring until it is absorbed. Continue adding stock slowly and stirring for about 18 minutes, or until the risotto is al dente. Add salt to taste and allspice. Stir. Take off the heat. Add cheese and butter. Crumble pancetta over the top. Serve immediately.
Ingredients – deviled eggs
6 large eggs
1 tsp yellow curry
1/2 tsp garlic hot sauce
1/4 tsp sea salt, or to taste
1 TB sour cream
sprinkle of smoked paprika
Method – deviled eggs
Here’s how to properly boil an egg. Place the eggs in a saucepan and add water just to cover. Bring up to a simmer. Turn the heat off, cover and wait ten minutes. Shock in ice water.
Peel the eggs and cut each one in half. Remove the yoiks to a small bowl. Add the other ingredients and mash with a fork. Pipe with a plastic bag or pastry bag back into the white halves. Sprinkle with smoked paprika. Refrigerate until serving time.
Ingredients – lobster vol-au-vent
1 1/2 lb lobster
1 package puff pastry, thawed
1 egg beaten with 1 TB water added
1 to 1 1/2 sticks butter
creme fraiche
American caviar
Method – lobster
Preheat oven to 400 degrees F. Using a 4-inch pastry cutter, cut 4 circles in the dough. Places circles on sheet pan. Brush with egg wash. Using a 2-inch pastry cutter, cut 4 more circles. Add those on top of the larger ones. Bake until golden brown. Remove from oven to cool.
Boil lobster whole for five minutes. Allow to cool slightly. Remove all the meat from the shell. (Save the shell for stock.) Dice the lobster into bite-sized pieces. In a small saucepan, add 1 TB water and allow to heat over medium-high heat. Stir in COLD butter, one tablespoon at a time, whisking as you go. Do not let it boil. Eventually, you will have enough sauce to poach the lobster in. Add the lobster and cook for 5-6 minutes.
Remove the top from each pastry shell. Put each shell on a plate for serving. Fill with poached lobster. Add a dollop of creme fraiche and caviar on top. Serve.
Ingredients – tiramisu fudge (adapted from a Land O’ Lakes recipe, with a few extras added)
1 stick of butter
6 oz of evaporated milk
1 tsp instant espresso
1 1/2 cups sugar
1 tsp vanilla
12 oz white chocolate chips
2 cups mini marshmallows
1 cup chocolate chips
Method
Grease an 8×8 pan. Melt butter, espresso and milk in 3 quart saucepan. Add sugar and use a candy thermometer, stirring until it reaches 228 degrees F. Continue cooking and stirring for 3 minutes. Take off the heat, add vanilla, white chips and marshmallows. Stir until smooth. Stir in chocolate chips for a marbled effect. Pour into pan and chill for 2 hours. Cut into squares and serve.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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