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GREAT PUMPKIN COOKIES
2 1/4 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon grated nutmeg
3/4 teaspoon ground ginger
3/4 teaspoon salt
1 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup plus 2 tablespoons unsalted butter, softened
1 large egg
1 1/4 cups pumpkin puree
1 1/2 teaspoons vanilla
1 1/2 cups walnuts, coarsely chopped, optional
1 1/4 cups raisins, optional
Fondant or marzipan, cinnamon sticks to garnish
FOR ORANGE ICING:
2 pounds powdered sugar
1/2 teaspoon cream of tartar
5 large egg whites
1/2 to 1 teaspoon water
Orange soft gel food coloring
1/2 teaspoon orange extract
4 tablespoons orange juice
Makes three-four dozen cookies.
Preheat the oven to 350 degrees and line your cookie sheets with parchment paper.
Combine the flour, cornstarch, baking soda, baking powder, spices and salt in a bowl. Set aside.
In a mixer, cream the sugars and butter on medium-low speed. Add the egg and beat on medium-high until light and fluffy, one-two minutes.
Turn the mixer to low and beat in the pumpkin puree and vanilla, scraping down the sides of the bowl as needed.
Stir in the flour mixture, followed by the walnuts and raisins. Using a small scoop or tablespoon measure, drop small balls of dough onto the prepared cookie sheets. Bake 15-20 minutes, or until dry and firm on the outside. Transfer to wire racks and let cool.
For the icing, mix the powdered sugar and cream of tartar in the bowl of an electric mixer. Add the egg whites and beat on low speed to blend, then on medium-high for about two minutes, or until the icing is silky, thick and very white.
Scoop out a half cup and blend in 1/2 to 1 teaspoon of water to reach a good piping consistency. Stir in a single drop of orange food coloring. Seal with plastic wrap, pressing it against the surface of the icing, and set aside.
Add the orange extract to the remaining icing and enough food coloring to reach a deep orange tint. (Adding a few drops of red and brown will give it a burnished shade.) Add enough orange juice to make a thick glaze.
Set a wire rack over a sheet of parchment paper. Dip each cookie in the glaze, gently shaking to remove excess, and place on rack to dry. Insert a small piece of cinnamon stick or a chocolate chip in the top to make a stem. Let dry.
Add contours by piping lines with the reserved, pale orange icing. Use green-tinted fondant or marzipan to make leaves and vines, if desired.
CANDY CORN COOKIES
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cups sifted, powdered sugar
1/4 cup plus 2 tablespoons granulated sugar
1 large egg
3/4 teaspoon vanilla
2 teaspoons orange or maple extract
Orange and yellow soft gel food coloring
Egg wash (see below)
Makes a dozen cookies
Stir the flour, baking soda and salt together. Set aside.
Cream the butter and sugars together on medium-low speed until light and creamy, about one minute. Add the egg, vanilla and other flavorings, and beat until smooth. Gradually add the flour mixture and mix just until incorporated.
Divide the dough in half. Combine the first half with roughly a quarter of the second, and tint it bright orange. Divide the remaining dough into two portions, one about three times the size of the other. Tint the larger portion bright yellow. Wrap everything separately in plastic, and chill one to two hours before shaping.
Shape the yellow dough into a 3 1/2-by-4 1/2 inch rectangle that is about 1/2 to 3/4 inches thick. Shape the orange dough into the same rectangular shape, but 1 1/2 to 1 3/4 inches thick. Lightly brush the top of the yellow rectangle with egg wash — one egg beaten with one teaspoon water — and press the orange brick on top.
Shape the remaining white dough into a 1-by-4 1/2-inch rectangle, about 1/2 to 3/4 inch thick, and affix it to the top center of the orange dough with egg wash. Wrap in plastic and freeze one to two hours.
Preheat the oven to 375 degrees. Line cookie sheets with parchment paper. Cut the dough crosswise into multicolored slices, each about 3/16 inch thick. Cut each slice into a candy corn triangle. Blunt the corners with your fingertips. Bake for seven-10 minutes. Transfer to wire racks and let cool.
MERINGUE GHOSTS
1 cup dried pitted dates, finely chopped
1 1/2 teaspoons finely grated orange zest
3 tablespoons orange juice
2 tablespoons candied orange peel, finely chopped
1 1/2 tablespoons Grand Marnier
1/2 cup plus 2 tablespoons pecans, finely chopped
3/4 teaspoon cinnamon
3/8 teaspoon ground cloves
FOR Meringue:
4 large egg whites
1/4 teaspoon cream of tartar
1 cup sifted superfine sugar
1 1/2 teaspoons cornstarch
Miniature chocolate chips
Makes about 2 dozen cookes.
Preheat oven to 225 degrees. Line cookie sheets with parchment paper.
Mix the dates, orange zest, juice, peel and liqueur in a medium saucepan. Cook over medium heat, stirring regularly, until all the liquid has been absorbed, about 10 minutes. Cook another three minutes, stirring regularly to prevent scorching. Remove from heat and stir in the chopped pecans and spices. Cool.
Form 3/4-inch balls and arrange them evenly around the perimeter of the baking sheets.
Make the meringue by beating the egg whites and cream of tartar on low speed until frothy, then turn the mixer to medium and gradually add the sugar, a tablespoon at a time. Turn the mixer to high and beat until the whites are very stiff and glossy, about 10 minutes. Sprinkle the cornstarch evenly over the surface and beat 30 seconds more.
Fit a pastry bag with a large (3/4-inch) star-tip and fill with the meringue. Hold the bag perpendicular to each date ball, with the tip touching the top, and press, so the meringue covers as much of the ball as possible. Slowly lift the pastry bag straight up, still applying pressure, to make a ghost. Then pull up quickly, without pressure, to create a peak.
Place two mini chocolate chips on each cookie to form eyes. Press the chips in with the tip of a paring knife. Bake until bone-dry to the touch, but not discolored, one to two hours, depending on the ambient humidity. Transfer to a wire rack to cool.
SPIDER TRUFFLES
1/2 cup heavy cream
4 cinnamon sticks, broken
10 whole cloves
1 strip orange zest
8 ounces bittersweet or semisweet chocolate
Garnishes: unsweetened cocoa powder, white or dark chocolate, licorice whips, red candies
Bring the cream, cinnamon, cloves and orange zest almost to a simmer. Turn off heat and let rest 30 minutes.
Chop the chocolate and place it in a heat-proof bowl.
Bring the cream back to a simmer, then pour it through a sieve onto the chocolate. Cover with plastic wrap and let stand 10 minutes. Stir until smooth, then pour into a shallow pan and chill until the mixture is very cold and set but still pliable, about 30 minutes.
Using a small scoop or 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Chill 10 minutes.
Dip each truffle in cocoa powder to coat, then quickly shape into a ball. Truffles can be dipped in melted dark chocolate to form spiders — make the legs from strands of black licorice and the eyes from small red candies or white chocolate for eyeballs.
LOBSTER RECIPES
LOBSTER WITH MIMOSA AND NORI FLAKES
4 lobster tails, fresh or frozen, about 3/4 pound each, shelled
2 tablespoons sake
2 tablespoons butter
2 tablespoons soy sauce
2 tablespoons mirin
Juice of 2 lemons
1 egg, hard-cooked, finely chopped
1/4 sheet nori, sliced thinly in strips (slice nori can be purchased in Japanese grocery stores)
Makes four servings.
Heat oven to 375 degrees. Split lobster tails in half lengthwise with a chef’s knife or kitchen shears. Rinse under running water. Place lobster tails on a tray; sprinkle with sake. Dot the tails with butter.
Heat a large, heavy oven-safe skillet over medium heat; transfer the tails to skillet. Cook four minutes on each side. Transfer skillet to oven. Bake until cooked through, about 12 minutes. Transfer to platter. Sprinkle lobster tails with soy sauce, mirin and lemon juice. Garnish with egg and sliced nori.
Nutritional information per serving: 517 calories, 21 percent of calories from fat, 12 grams fat, 5 grams saturated fat, 291 milligrams cholesterol, 15 grams carbohydrates, 82 grams protein, 1,354 milligrams sodium, 0 grams fiber
LOBSTER TAIL WITH HORSERADISH POTATOES AND HARICOTS VERTS
FOR Potatoes:
2 pounds potatoes, peeled, quartered
1 cup milk
2 tablespoons butter
2/3 cup grated fresh horseradish (if you can’t find fresh horseradish, substitute prepared horseradish but decrease the quantity by half)
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
FOR Lobster:
1/2 cup butter
1/3 cup grated fresh horseradish
2 tablespoons chopped fresh chives
4 lobster tails, boiled, shelled
2 cups haricots verts, boiled 2 minutes, cut on the diagonal
1 teaspoon grated lemon zest
Makes four servings.
For potatoes, place them in a large pot of salted water; heat to a boil. Cook until tender, 20 to 25 minutes. Drain. Add the milk and butter to the potatoes in the pot; heat to a full boil over high heat. Remove from the heat; add horseradish. Whip the potatoes with an electric mixer or hand masher until smooth. Season to taste with salt and pepper. Cover; keep warm.
For the lobster, heat the butter, horseradish and chives in a medium saucepan over medium heat. Add the lobster; cook, turning, until hot, five minutes. Spoon some of the potatoes in the center of each plate. Arrange the haricots verts around the potatoes; top with a lobster tail. Spoon the butter mixture over the plate. Sprinkle with lemon zest.
Nutritional information per serving: 960 calories, 34 percent of calories from fat, 36 grams fat, 20 grams saturated fat, 357 milligrams cholesterol, 67 grams carbohydrates, 90 grams protein, 889 milligrams sodium, 6 grams fiber
LOBSTER THERMIDOR
3 cups dry white wine or 2 cups dry white vermouth
2 cups water
1 each, thinly sliced: large onion, carrot, celery rib
6 sprigs parsley
1 bay leaf
1/4 teaspoon thyme
6 peppercorns
1 tablespoon fresh tarragon
3 live lobsters, 2 pounds each
1/2 pound sliced mushrooms
12 tablespoons butter
1 teaspoon lemon juice
1/4 teaspoon salt
6 tablespoons flour
1 tablespoon dry mustard
2 egg yolks
1/2 cup plus 5 tablespoons whipping cream
Pinch ground red pepper
1/3 cup Cognac
1/2 cup grated Parmesan
Makes six servings.
Combine wine, water, vegetables, herbs and seasonings in a Dutch oven; heat to a simmer over medium heat. Simmer 15 minutes. Raise heat to high; heat to a rolling boil. Add the live lobsters. Cover; boil until lobsters are bright red and the long head-feelers can be pulled from the sockets fairly easily, about 20 minutes.
Meanwhile, combine mushrooms, 1 tablespoon of the butter, lemon juice and salt in a saucepan; cook over medium-low heat until soft, 10 minutes.
Remove lobsters from the Dutch oven. Pour just the mushroom cooking juices into the lobster steaming juices in pan; cook over high heat until reduced to about 2 1/4 cups. Strain into the saucepan; heat to a simmer.
Melt 5 tablespoons of the butter in another saucepan over medium heat; stir in flour slowly. Cook two minutes without browning. Remove from heat; stir in the simmering lobster liquid. Heat to a boil; cook, stirring, one minute. Gently add 1 tablespoon of the cream to coat top of sauce. Set aside.
Split the lobsters in half lengthwise, keeping the shell halves intact. Discard sand sacks in the head and the intestinal tubes. Rub lobster coral and green matter through a fine sieve into a mixing bowl; add the mustard, egg yolks, 1/2 cup of the cream and red pepper. Slowly beat the sauce into this mixture by driblets. Return the sauce to the saucepan; heat, stirring, to a boil. Boil slowly two minutes. Add 4 tablespoons of the cream. Sauce should be thick enough to coat a spoon fairly heavily. Taste for seasoning. Add 1 tablespoon of the cream to coat top; set aside.
Remove the meat from the lobster tails and claws; cut into 3/8-inch cubes. Heat a skillet with 4 tablespoons of the butter over medium heat until foam subsides; stir in the lobster. Cook, stirring slowly, until the meat turns a rosy color, about five minutes. Add Cognac; heat to a boil. Boil shaking the skillet, until the liquid is reduced by half, one to two minutes.
Heat oven to 425 degrees. Fold the cooked mushrooms and two-thirds of the sauce into the skillet with the lobster meat. Arrange the lobster shells in a roasting pan. Heap the lobster mixture into the shells; cover with the remaining sauce. Sprinkle with cheese; dot with 2 tablespoons of the butter. (Note: May be prepared ahead up to this point and refrigerated.) Place in upper third of the oven; bake until lobster is bubbling and the top of the sauce is nicely browned, 10 to 15 minutes. Serve hot.
Nutritional information per serving: 532 calories, 69 percent of calories from fat, 41 grams fat, 25 grams saturated fat, 269 milligrams cholesterol, 11 grams carbohydrates, 30 grams protein, 663 milligrams sodium, 1 gram fiber
FAIR RECIPES
SOUTHERN PECAN BARS
FOR Crust:
3 cups all-purpose flour
1/4 cup sugar
3/4 cup butter, softened
3/4 teaspoon salt
FOR Filling:
4 eggs, slightly beaten
1-1/2 cups sugar
1-1/2 cups Karo Light Corn Syrup
3 tablespoons butter, melted
1-1/2 teaspoons vanilla
2-1/2 cups chopped pecan pieces
Preheat oven to 350 degrees. Grease jelly roll pan (15-by-10-by-1). Beat flour, sugar, butter and salt together in large mixing bowl on medium speed until crumbly. Press mixture firmly in pan. Bake until light golden brown, about 20 minutes. Prepare filling. Mix together eggs, sugar, Karo light corn syrup, butter, vanilla and pecans until smooth. Pour over baked crust layer; spread evenly. Bake until filling is set, about 25 minutes. Cool until pan is just warm to the touch. Cut into 1 1/2-inch squares. Remove from pan.
MAGIC COOKIE BALLS
1/4 cup Karo Light Corn Syrup
1 1/4-ounce can sweetened condensed milk
1/2 cup crunchy peanut butter (or creamy)
1 13.5 ounce box graham cracker crumbs
1/3 cup mini chocolate chip morsels
1 cup shredded coconut
Powdered sugar (for rolling cookies)
Mix together the Karo light corn syrup, sweetened condensed milk and peanut butter until well combined. Stir in the cracker crumbs, chocolate chip morsels and coconut. Chill slightly. Roll the dough into walnut-size balls. Roll each cookie in powdered sugar. Store cookies in an air-tight container.
RANCH CHICKEN TENDER BACON WRAPS WITH AVOCADO SAUCE
FOR Wraps:
10 fresh chicken tenders
1/4 cup white wine vinegar
1 tablespoon oil
1 packet Hidden Valley Ranch Salad Dressing & Seasoning Mix
2 cups self-rising flour
Garlic salt
Pepper, coarsely ground
10 strips maple flavored bacon
10 small wooden skewers
FOR Avocado Ranch Sauce:
1 fresh avocado, peeled and mashed
1 teaspoon lemon juice
1 cup plain non-fat yogurt
1/2 cup mayonnaise
1 packet Hidden Valley Ranch Salad Dressing & Seasoning Mix
Place chicken, white wine vinegar and oil in a large plastic bag. Add half the Hidden Valley Ranch Salad Dressing & Seasoning Mix, a dash of garlic salt and pepper. Mix all together and marinade for at least 30 minutes. Mix together flour, dash of garlic salt, dash of pepper and the other half of the ranch seasoning packet. Drain chicken and coat with flour mixture, then wrap with a bacon strip and lightly coat again. Thread the wrap with a wooden skewer and fry in a deep fryer for approximately seven minutes. Serve with avocado sauce. For sauce, mix ingredients together until dipping consistency is reached.
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