Eat, Drink And Be Scary Recipes

Parmesan Cheese Fondue

1 1/2 Cups whole milk

2 eight oz pkg cream cheese, cubed and softened

1 1/2 cups grated fresh parmesan

garlic salt

pinch of cayenne pepper (optional)

In a large pan, combine milk and cream cheese.  Cook over low heat, stirring often, until mixture is smooth.  Add parmesan cheese, garlic salt and continue stirring until well combined.

Butterbeer

Cream Topping

1 7 oz container of marshmallow crème

1 C whipping cream

1 tsp rum extract

Add all items together in an electric mixture and combine until smooth

Syrup

1 C light or dark brown sugar

2 Tbsp water

6 Tbsp butter

½ tsp salt

½ tsp apple cider vinegar

¼ C Heavy Cream, divided

½ tsp rum extract

Cream Soda

In a small saucepan over medium heat, combine the brown sugar and water.  Bring to a gentle boil and cook, stirring often, until the mixture reaches 240 degrees on a candy thermometer.

Stir in the butter, salt, vinegar and a ¼ C heavy cream.  Set aside to room temperature.

Once the mixture has cooled, stir in the rum extract.

Divide syrup between 4 tall glasses.  Pour cream soda.  Stir.  Add cream topping

Torched Pear and Arugula Salad

Bartlett pear

arugula

1 tsp white sugar

marscapone

proscuitto

basil leaves

cracked black pepper

balsamic vinegar

Take the balsamic and reduce it 15 minutes on low heat until it thickens and makes a glaze that will stick to a spoon but is still pourable.  Do not overcook.  Or you can use an aged balsamic that is thicker.

Layer arugula, drizzle with balsamic glaze.  Add cracked black pepper.  Caramelize one tsp of sugar on half of a pear (on another plate) with torch, place on top of bed of arugula.  Add marscapone, basil leaf and proscuitto in desired fashion.  

French Onion Soup

1 stick Butter

4 whole Large (or 6 Medium) Yellow Onions, Sliced Thin

1 cup (generous) Chardonnay

4 cups Chicken Broth

4 cups Beef Broth

2 cloves Minced Garlic

Worcestershire Sauce

Several Thick Slices Of French Bread Or Baguette

5 ounces Gruyere Cheese

Preheat oven to 400 degrees.

Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Add onions and cook, covered, for 20 minutes. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow onions to cook in the oven for 1 hour, stirring at least once during the cooking process so onions won’t stick and burn.

Remove pot from oven and place back on stovetop over medium heat. Stir, scraping off all the brown, flavorful bits. Turn off heat and pour in wine. Turn heat back to medium. Cook wine for five minutes, allowing it to reduce. Add broths, Worcestershire Sauce and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes.

Drizzle olive oil on the bread slices and broil over low heat, allowing bread to brown and become crispy.
When soup is ready, ladle into bowl or ramekin. Place crispy bread on top, and then sprinkle generously with grated cheese, or add thick slice on top. Broil until cheese is melted and bubbly.  Serve immediately.

Wassail

Boil 6 cups of water with 1 1/2 cups white sugar and 1/2 cup brown sugar for a few minutes.

Bring down to a simmer and add 5-6 cinnamon sticks, 10-15 allspice and 15 or so cloves.  Can also add candied ginger.

Let simmer for an hour then drain out spices.  Add 1 gallon apple juice and 2 quarts cranberry juice.

Serve warm

Grilled Stuffed Flank Steak

(Recipe from Cook’s Illustrated)

2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)

1 small shallot , minced (about 2 tablespoons)

2 tablespoons fresh parsley leaves , finely minced

1 teaspoon sage leaves , finely minced

2 tablespoons olive oil , plus extra for oiling grate

1 flank steak (2- to 2 1/2-pounds) (see note)

4 ounces thinly sliced prosciutto

4 ounces thinly sliced provolone

8–12 skewers soaked in water for 30 minutes

Kosher salt and ground black pepper

Combine garlic, shallot, parsley, sage, and olive oil in small bowl. Following illustrations below, butterfly and pound flank steak into rough rectangle. With steak positioned so that grain runs parallel to edge of counter and opened side faces up, spread herb mixture evenly over surface of steak. Lay prosciutto evenly over steak, leaving 2-inch border along top edge. Cover prosciutto with even layer of cheese, leaving 2-inch border along top edge. Starting from bottom edge and rolling away from you, roll beef into tight log and place on cutting board seam-side down.

Starting ½ inch from end of rolled steak, evenly space 8 to twelve 14-inch pieces of butcher’s twine at 1-inch intervals underneath steak. Tie middle string first; then working from outermost strings toward center, tightly tie roll and turn tied steak 90 degrees so seam is facing you. Skewer beef directly through outermost flap of steak near seam through each piece of string, allowing skewer to extend ½ inch on opposite side. Using chef’s knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with kosher salt and black pepper.

Build a modified two-level fire by arranging all coals over half of the grill, leaving the other half empty.  Position cooking grate over coals, cover grill, and heat rack until hot, about 5 minutes.  Grill is ready when side with coals is hot.

Grill pinwheels directly over hot side of grill until well browned, 3 to 6 minutes. Using tongs, flip pinwheels; grill until second side is well browned, 3 to 5 minutes longer. Transfer pinwheels to cooler side of grill, cover, and continue to cook until center of pinwheels registers 125 degrees on instant-read thermometer, 1 to 4 minutes (slightly thinner pinwheels may not need time on cooler side of grill). Transfer pinwheels to large plate, tent loosely with foil, and let rest 5 minutes. Remove and discard skewers and twine and serve immediately.

Pumpkin Cheesecake

Ingredients

1 cup crushed gingersnap cookies (about 20 cookies)

1/3 cup finely chopped pecans

1/4 cup butter, melted

4 packages (8 ounces each) cream cheese, softened, divided

1-1/2 cups sugar, divided

2 tablespoons cornstarch

2 teaspoons vanilla extract

4 eggs

1 cup canned pumpkin

2 teaspoons ground cinnamon

1-1/2 teaspoons ground nutmeg

GARNISH:

Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional

Directions

Place a greased 9-in. springform pan on a double thickness of  heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

           

In a small bowl, combine the cookie crumbs, pecans and butter. Press

onto the bottom of prepared pan. Place on a baking sheet. Bake at

350° for 8-10 minutes or until set. Cool on a wire rack.

           

For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add

    remaining sugar and vanilla. Add eggs; beat on low speed just until combined.

           

Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain

filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.

           

Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water

            bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

           

Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired. Yield: 12 servings.