Halloween is the best time to serve up old family dishes or make dishes that those who have went before us loved as a way of remembering and joining the past and the present. While you eat it is nice to talk about the person whose dish you are eating and remember the good times, because even death does not stop you from being family. Doing dinner this way can lead to some weird dinners! There can be a dinner of prime rib, spaghetti, and chili cheese fries with black jelly beans for dessert – you have been warned!
2 envelopes active dry yeast
¼ cup warm water (about 110F)
Large pinch of sugar
Mix together and let stand 5 minutes until frothy.
1 ½ lukewarm milk
1 cup sugar
1 teaspoon salt
2 cups flour
Mix with previous. Then beat in ½ cup of flour until it no longer sticks to the bowl. It will be about 3 cups more or less. Knead for about 5 minutes until smooth and elastic. Put in a warm place covered for about an hour or until it has doubled.
Roll dough on floured surface until ½ inch thick. Cut into Soulcake (doughnut) shapes and cover with a cloth. Let rise until double again.
Vegetable oil for frying
In a deep fryer or large heavy skillet heat oil until 350F. Slide the Soulcakes in one at a time with a spatula. Let it fry until golden brown on the bottom and then flip over. Again wait until golden brown on the bottom and then remove and drain.
Sprinkle over doughnuts when cool enough to eat.
Apple Slices with Carmel Sauce
½ cup sugar
¼ cup water
Boil until deep golden brown, swirl pan don’t stir.
¾ cup heavy cream
Reduce to low heat and add to previous stirring until smooth.
2 tablespoons butter
Remove from heat and add to previous. Pour over apple slices.
Onion Mashed Potatoes
2 pound potatoes
Boil in water until tender, drain and mash
½ cup heavy cream
¼ cup butter
1 bunch green onions
Bring to a simmer and remove from heat and add to previous
2 tablespoons butter
2 tablespoons flour
Make a roux over medium heat
¾ cup beef broth
¾ cup red wine
Add to previous and cook 5 minutes. Serve over potatoes.
Preheat oven to 350 F.
1 bunch of asparagus (the skinnier the better)
Trim and place on backing sheet.
¼ cup butter melted
Drizzle over asparagus, making sure to hit the spear tip.
¼ cup bread crumbs
Sprinkle over the asparagus.
Put asparagus in the oven for 10 to 15 minutes. Watch carefully, you want them al dente.
Chantilly Swans with Vanilla Crème Anglaise
2 cups ½ and ½
Heat until hot, but not boiling.
1 teaspoon vanilla
5 egg yolks
¼ cup sugar
Add to previous and heat until 170 degrees. Cool and sieve.
1 tablespoon white chocolate liqueur
Add to previous and cool. Pour a little in the center of dessert plates to make a little lake. Put in refrigerator.
1 cup milk
2 teaspoons sugar
5 tablespoons butter
Bring to a boil in a large sauce pan.
1 cup flour
Once previous boils add all at once and mix well.
Add two at a time to mixture and beat until well blended. Transfer mixture to a forcing bag and pipe, S shapes and small bun shapes onto a lightly greased cookie sheet and bake 350 for 20 minutes. Cool. Cut the tops off the buns then cut the tops in half lengthwise.
1 cup heavy cream
¼ cup confectioners’ sugar
1 teaspoon vanilla
¼ cup milk
Whip all until stiff and transfer to forcing bag. Pipe a large ball onto the bottom of the buns and add the head and wings (S shapes and halved bun tops). Mount swans delicately on the lakes of Anglaise so that there are 2 on each plate facing each other to make a heart. Dust it with confectioner’s sugar.
Praline Pumpkin Pie
2 ½ cups pumpkin
14 ounces sweetened condensed milk
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
Mix together all. Preheat oven to 450. Pour into pie shell.
½ cup chopped pecans
3 tablespoons brown sugar
1 tablespoon melted butter
Mix well and crumble over the pie. Bake 15 minutes. Reduce heat to 350 and bake 35 minutes longer.
Peace be with you.