Happy Halloween recipes

Thursday, October 31, 2013

Red Sangria

This blood-red Halloween punch will give grown-up guests a reason to celebrate.

  • 1 cup brandy
  • 1 orange (ends cut off), thinly sliced
  • 1 red apple, halved and thinly sliced
  • 2 bottles well-chilled dry red wine, such as Rioja or red Zinfandel
  • 1 cup club soda
  • 3/4 cup fresh orange juice

Skull Madeleines


  • 2 tablespoons unsweetened Dutch-process cocoa powder, sifted
  • 2 tablespoons plus 1 1/2 teaspoons boiling water
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons cake flour (not self-rising), sifted
  • 7 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 7 tablespoons unsalted butter, softened, plus more for pans


  • 8 ounces bittersweet chocolate (preferably 61 percent), finely chopped
  • 1 cup heavy cream
  • 1 tablespoon light corn syrup

Spiderweb Eggs

  • 1 dozen large eggs
  • 8 cups water
  • 2 cups frozen blueberries
  • Gray sea salt, for serving
  • Freshly ground black pepper, for serving


  1. STEP 1

    Place eggs in single layer in a large saucepan, and cover with water and blueberries. Bring to a boil. Remove from heat. Cover; let stand 10 minutes.
  2. STEP 2

    Using a slotted spoon, remove eggs one at a time, and place on a folded kitchen towel. Lightly crack shell on side with the handle of a whisk or a wooden spoon. Transfer egg to medium bowl; cover with cooking water. Repeat with remaining eggs. Let eggs cool completely in water in refrigerator.
  3. STEP 3

    Carefully peel shells from eggs. Serve with salt and pepper.

White Bean and Sausage Stew in Pumpkin Bowls

  • 2 cups dried navy beans
  • 2 bay leaves
  • 2 sprigs fresh thyme, plus 1 tablespoon leaves
  • 5 cups homemade or low-sodium store-bought chicken stock
  • 1 large onion, coarsely chopped
  • 12 (about 2 pounds each) sugar pumpkins, washed and dried
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • 1 pound turkey sausage, casings discarded, coarsely chopped
  • 3 dozen red pearl onions, peeled
  • 14 small red fingerling or new potatoes, (about 12 ounces), halved lengthwise
  • 4 medium carrots, peeled and cut into 1/4-inch rounds
  • 2 large leeks, white and pale-green parts only, thinly sliced crosswise, rinsed well
  • 1 stalk celery, trimmed and cut into 1/4-inch dice
  • 1/2 pound white button mushrooms, trimmed and quartered
  • 1 cup fresh shelled or thawed frozen baby peas
  • 1/4 cup all-purpose flour
  • 1 1/4 cups whole milk
  • 2 tablespoons coarsely chopped fresh sage
  • 1 teaspoon whole black peppercorns


  1. STEP 1

    Put beans into a medium bowl; cover with cold water by 2 inches. Refrigerate 8 hours (up to overnight). Drain beans and transfer to a large stockpot.
  2. STEP 2

    Make bouquet garni: Place bay leaves, thyme sprigs, and the peppercorns on a square of cheesecloth; tie into a bundle with kitchen twine. Add stock, onion, and bouquet garni to pot with beans. Bring to a boil. Reduce heat to medium-low. Cover; simmer until beans are tender, about 1 1/2 hours. Drain beans, reserving cooking liquid. Discard bouquet garni.
  3. STEP 3

    Preheat oven to 350 degrees. Using a keyhole saw, cut out tops of pumpkins, and reserve. Remove seeds. Rub inside of each pumpkin with the oil, and season with salt and pepper. Place pumpkins and tops right side up on baking sheets lined with parchment paper. Bake 25 minutes. Remove tops; let cool completely on a wire rack, and reserve for garnish. Turn pumpkins upside down, and bake until flesh is tender but firm, about 25 minutes more. Let cool completely on rack.
  4. STEP 4

    Melt 1 tablespoon butter in a large stockpot over medium-high heat. Add sausage. Cook, stirring, until sausage is browned, about 7 minutes. Add remaining 2 tablespoons butter, the pearl onions, potatoes, carrots, leeks, and celery. Cook, stirring occasionally, until vegetables have softened, about 12 minutes. Stir in mushrooms and peas. Stir in flour, and cook 2 minutes.
  5. STEP 5

    Reduce heat to medium. Add milk; simmer 5 minutes. Stir in beans, reserved cooking liquid, sage, thyme leaves, and 2 cups water. Bring to a simmer; cook until thick, about 30 minutes.
  6. STEP 6

    Preheat oven to 350 degrees. Divide the stew among pumpkin shells. Place on baking sheets, and bake until pumpkins are soft, about 15 minutes. Garnish with tops.


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