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Monday, October 19, 2009

Ghoulishly Good

I love to make Halloween treats. When Judd and I were in graduate school we hosted an annual pumpkin carve. I used to make a spooky spread for our friends to enjoy while carving. Every dish had a Halloween themed name. Our friend Tripp made some really yummy ghost meringues one year. I came across this recipe today and it reminded me of him. I thought I would share these three recipes I found on Auburn plays Ole Miss on Halloween night. I think I may make these dishes for a terrifying tailgate.

(Pictures and recipes from Southern Living)

White Meringue Ghosts

6 egg whites

1/2 teaspoon cream of tartar

3/4 cup sugar

1/2 teaspoon almond extract

1 tablespoon semisweet chocolate mini morsels

String licorice (optional)

Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add extract; beat until blended.

Spoon mixture into a zip-top plastic bag; snip a small hole in 1 corner, and pipe mixture into ghostly shapes on parchment paper-lined baking sheets. Add mini morsels for eyes. If desired, cut licorice into 2-inch pieces. Firmly pinch ends together. Insert 1 in top of each ghost for a hanger.

Bake at 200° for 2 hours. Turn oven off, and let meringues stand in closed oven with light on 8 hours.

Yield: 16 meringues

Jack-O'-Lantern Cheeseburger Pie

1 pound ground beef

1 medium onion, chopped

2 garlic cloves, pressed

3/4 teaspoon salt

1/2 teaspoon pepper

1/4 cup ketchup

1 teaspoon Worcestershire sauce

1 (15-ounce) package refrigerated piecrusts

1 tablespoon prepared mustard

3 cups (12 ounces) shredded Monterey Jack cheese, divided

2 tablespoons water

1 large egg

Red and yellow liquid food coloring

Cook first 5 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool.
Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border.

Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o'-lantern face.

Whisk together 2 tablespoons water, egg, and 1 drop each of red and yellow food coloring; brush over crust.

Bake at 425° for 20 minutes; remove from oven, and brush again with egg mixture. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown.

Yield: 6 to 8 servings

Mummy Dogs

Prep: 15 min., Bake: 15 min., Stand: 5 min.

1 (11-oz.) can refrigerated breadstick dough

12 bun-length hot dogs

Wooden picks (optional)

Vegetable cooking spray

1. Preheat oven to 400°. Unroll breadstick dough, and separate into 12 strips at perforations. Gently stretch each strip to a length of 8 inches.

2. Wrap 1 dough strip lengthwise around each hot dog. Secure with wooden picks, if necessary. Coat lightly with cooking spray. Place on a lightly greased baking sheet.

3. Bake at 400° for 15 minutes or until golden brown. Let stand 5 minutes. (If using wooden picks, remove before serving.)

Garlic Mummy Dogs: Substitute 1 (11-oz.) can refrigerated garlic breadstick dough. Proceed with recipe as directed.

Parmesan-Garlic Mummy Dogs: Substitute 1 (11-oz.) can refrigerated Parmesan-garlic breadstick dough. Proceed with recipe as directed.

Garlic-Herb Mummy Dogs: Substitute 1 (11-oz.) can refrigerated garlic-herb breadstick dough. Proceed with recipe as directed.

Yield: Makes 12 servings

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