70137440 halloween recipe sampler from the recipe club

8/13/2019 70137440 Halloween Recipe Sampler From the Recipe Club

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Hal l o w een T rea t sA Recipe Sampler

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from The Sriracha Cookbook by Randy Clemens

http://www.randomhouse.com/book/205585/the-sriracha-cookbook-by-randy-clemens





12 fluid ounces (11/2 cups) premiumBloody Mary mix

2 teaspoons Sriracha

4 dashes Worcestershire sauce

Celery salt

12 fluid ounces (11/2 cups) premium vodka

4 celery sticks

Freshly ground black pepper

In a medium measuring cup, combine the

Bloody Mary mix, Sriracha, and Worcester-

shire sauce. Pour the mixture into an ice cube

tray with large ice cube compartments, mak-

ing eight equal cubes. Place the tray in the

freezer for at least 2 hours to freeze solid.

When you are ready to serve, rim eachglass with celery salt. Place two prepared

ice cubes in each glass and fill with 3 fluid

ounces room-temperature vodka. Garnish

with a celery stick and freshly ground black

pepper. Swirl your drink with the celery to

help get the blood flowing.

OVER THE TOP TIP The sky is the

limit on this one. If you want more

heat, try a spicy Bloody Mary mix. If

you’re brave enough, use Absolut

Peppar vodka. And if it’s a different

garnish you’re after, the Pickled Green

Beans (page 33) make a great alter-

native to the ubiquitous celery stick.

BLEEDING MARY

Freezing Bloody Mary mix into ice cubes is a cool idea I picked up when I worked at Modern Spirits Vodka.

As the ice cubes melt, their red color “bleeds” into the vodka, creating a dazzling drink that changes with

every passing moment. Just know that the first few sips are going to be heavy on the booze since the cold,

carmine cubes are just starting to thaw, so be sure to use top-shelf vodka. Makes 4 servings

from The Sriracha Cookbook by Randy Clemens


















































http://slidepdf.com/reader/full/70137440-halloween-recipe-sampler-from-the-recipe-club 4/15from Dylan’s Candy Bar by Dylan Lauren

Dylan’s CanDy BarVampire Cosmo1 serving

2 tb fh juc (but 2 )

rd ug (“puck pwd”) ch px stx

1½ uc (3 tb) vdk

¾ uc (1½ tb) t c

¾ uc (1½ tb) cb juc

ic cub

Gw: ct g

Gh: wx fg

D th f c g t th juc d

th d g t th ch-vd cd ug.

pu th vdk, t c, cb juc, d

juc t cckt hk wth c. shk w. st

t th g d ttch th wx fg t th .

Dylan’s CanDy BarCaramel applesMakes 6 caramel apples

6 tt , uch G sth

6 (4- t 5-ch) c tck

Vgtb

½ cu ch td cd tg ( chct ch,

k, cd c, hw)

1 (14 uc) bg ft c, uwd

2 tb u, cff quu, cff, wt

Wh th d t th d. rv t d

t c tck wh th t w, but 1 ch t

th ct. l bkg ht wth uu f d ght

t wth vgtb . Hv th tg d

t bw.

Cb th c d u , hv uc.

mt v dt ht, tg ctt wth wd

ut th d cbd w. idt, wkgwth t t, d ttg th uc d ,

d ch , tug t t ct th-futh f t d

vg th t d xd. lt xc c d bck

t th —tk t t d th u tg w t

dh d u w’t hv ugh c xtu f

g . idt d th th dd

tg btt d hfw u d. Tf

dd t d ht . lt td t c

ttu ch ut c t d . sv

tt.

W A R N I N G!

N O T C O O L I F Y

O U ’ R E N O T 21

http://www.randomhouse.com/book/209915/dylans-candy-bar-by-dylan-lauren



















































































from Martha Stewart’s Cookies by Martha Stewart

http://www.randomhouse.com/book/108180/martha-stewarts-cookies-by-martha-stewart-living-magazine




Dulce de Leche Bat CookiesThese creature-of-the-night creations sandwich a rich dulche de lechefilling between chocolate cookies. You will need an aspic cutter to form the

bat shapes. MAKES 1

1

⁄ 2 DOZEN

3 ⁄ 4 cup all-purpose flour, plus

more for dusting

1 ⁄ 4 cup unsweetened Dutch-

process cocoa

3 ⁄ 4 teaspoon coarse salt

1 ⁄ 4 teaspoon baking powder

1 ⁄ 4 cup granulated sugar

1 ⁄ 4 cup packed light-brown

sugar

2 tablespoons unsalted butter,

room temperature

1 large egg plus 1 large egg

yolk

4 ounces semisweet chocolate,

melted and cooled

1 ⁄ 2 teaspoon pure vanilla extract

1 ⁄ 4 cup plus 2 tablespoons

dulce de leche

(page 291, or store-bought)

1. Whisk together flour, cocoa, salt, and baking powder. Beat butter and

sugars with a mixer on medium speed until pale and fluffy, about 3 min-

utes. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add

flour mixture, and beat until just combined. Shape into a disk, wrap in

plastic, and refrigerate 1 hour.

2. On a lightly floured surface, roll out dough toD inch thick. Cut out

36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-

lined baking sheets. Using an aspic cutter set, cut a triangle, point side

up, in the center of half the cookies, and then use the half-moon cutter tomake one “wing” on each side of the triangle. Refrigerate 30 minutes.

3. Preheat oven to 375°F. Bake until set, 7 to 9 minutes. Let cool. Top

each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.

Cookies can be stored in an airtight container between layers of parch-

ment at room temperature up to 3 days.

from Martha Stewart’s Cookies by Martha Stewart
























































































CRUST

1 cup chocolate cookie

crumbs

1 / 4 cup butter, melted

FILLING

2 / 3 cup sugar

2 tablespoons cornstarch

Pinch of salt

2 cups milk

1 ounce unsweetened

chocolate

2 eggs

1 teaspoon vanilla

TOPPINGS

5 gummy worms

1 / 2 cup chocolate cookie

crumbs

6 oval sandwich cookies

U This is every little kid’s favorite dessert—and one of mine

too! It’s fun to make with younger siblings or even just after

school. You can decorate the top any way you want. We did

a cemetery, but you can do it as a garden, or even just a

worm hole.

To prepare the crust: Place the chocolate cookie crumbs in

an ungreased 8- or 9-inch pie pan. Add the butter and

stir until combined. Press the mixture onto the bottom

and sides of the pan with the back of a spoon.

To prepare the filling: Fill a large bowl about halfwaywith ice cubes and add enough water to almost cover

the ice.

Combine the sugar, cornstarch, and salt in a saucepan.

Gradually stir in the milk. Add the chocolate and cook

over medium heat, stirring constantly, for 5 minutes, or

until the mixture comes to a boil. Boil for 1 minute.

Beat the eggs slightly in a small bowl. Very slowly

whisk some of the hot liquid into the eggs to temper

them. Pour the eggs into the pan and cook over low

heat, stirring constantly, for 2 minutes, or until the mix-

ture barely begins to bubble. (Do not allow the filling

HALLOWEEN DIRT PIESERVES 6

M

84

KitchenShortcutsUse a prepared chocolate

cookie crust and omit the

crust ingredients and

preparation.

Use instant choco-late pudding and omit the

filling ingredients and

instructions.

from Teens Cook Dessert by Megan and Jill Carle

http://www.randomhouse.com/book/198203/teens-cook-dessert-by-megan-carle-and-jill-carle





































































85

to boil or the eggs will curdle.) Remove from the heat

and stir in the vanilla.

Strain the filling into a bowl through a fine-mesh sieve

and place the bowl in the ice water bath. Stir occasion-

ally for 20 to 30 minutes, or until the filling is cool.

To assemble the pie: Remove the bowl from the ice water

bath and gently pour the filling into the crust. Cut the

gummy worms in half and insert them around the pie

with about 1 inch sticking up. Place the sandwich

cookies upright in the filling and sprinkle the cookie

crumbs over the top of the pie. Refrigerate for at least 2

hours, or until ready to serve.




















232 . SPECIAL DAYS: BIRTHDAYS

from Martha Stewart’s Cupcakes by Martha Stewart

http://www.randomhouse.com/book/108181/martha-stewarts-cupcakes-by-martha-stewart-living-magazine




Wicked Witch CupcakesGreen-faced, straggly-haired witches may look mean, but they are actuallysweet chocolate cupcakes dressed up for Halloween. Inverted chocolateice-cream cones make perfectly pointed hats. Bake a coven’s worth and setthem out on display to greet—and treat—Halloween party guests. makes 24

1. Tint buttercream green with gel-paste food color. Spoon a gener-

ous mound of buttercream onto each cupcake; using an offset spatula,

smooth into a dome shape. (Or use an ice-cream scoop to place a mound

of buttercream atop each cupcake.)

2. Place an inverted sugar cone on top of each cupcake, tilting cones

slightly backward. Press two candy-coated chocolates and one piece of

candy corn into buttercream to make the eyes and nose.

3. With a paring knife or kitchen shears, snip licorice laces into pieces—

longer ones (about 2A inches) for hair, and shorter (about A inch) for

eyebrows and bangs. Insert longer licorice pieces into frosting, just below

the sugar cones, to make hair, and press two short licorice pieces overeyes, slanting them slightly to make eyebrows. Decorated cupcakes can

be stored up to 1 day at room temperature.

24 One-BowlChocolateCupcakes(page 152) orDevil’s FoodCupcakes(page 34)

+ Swiss Meringue

Buttercream(page 304)

+ Green gel-paste

food color

24 chocolate sugarcones

24 candy corn pieces

48 brown mini candy-

coated choco-lates, such as miniM&M’s

1 small bag (about5 ounces) blacklicorice laces

from Martha Stewart’s Cupcakes by Martha Stewart





One-Bowl Chocolate Cupcakeswith GumdropsPiped buttercream starbursts and chewy gumdrops make playful toppings

for these ever-popular chocolate cupcakes. As the name of the recipeimplies, all the ingredients come together in one bowl. Using vegetable oilinstead of butter makes an exceptionally moist cake; good-quality cocoapowder, such as Valrhona, produces a deep, dark color and the best flavor.White icing and clear gumdrops combine in this elegant monochromaticmotif; use multi-colored gumdrops for a more whimsical effect. You cancustomize the cake flavor by using a different extract in place of the vanilla;for example, anise would complement the clear gumdrops used here(increase amount of extract to 1 1 /2 teaspoons). makes 18

1. Preheat oven to 350°F. Line stan-dard muffin tins with paper liners.

With an electric mixer on medium

speed, whisk together flour, cocoa,

sugar, baking soda, baking pow-

der, and salt. Reduce speed to low.

Add eggs, buttermilk, oil, extract,

and the water; beat until smooth

and combined, scraping down

sides of bowl as needed.

1 1 / 2 cups all-purpose flour

3 / 4 cup unsweetened Dutch-

process cocoa powder

1 1 / 2 cups sugar

1 1 / 2 teaspoons baking soda

3 / 4 teaspoon baking powder

3 / 4 teaspoon salt

2 large eggs

3 / 4 cup buttermilk

3 tablespoons vegetable oil

1 teaspoon pure vanilla extract

3 / 4 cup warm water

Swiss Meringue Buttercream

(page 304)

3 / 4 pound gumdrops, for

garnish

piping starbursts an d

topping with gumdrops

2. Divide batter evenly amonglined cups, filling each about

two-thirds full. Bake, rotating tins

halfway through, until a cake tes-

ter inserted in centers comes out

clean, about 20 minutes. Transfer

tins to wire racks to cool 10 min-

utes; turn out cupcakes onto racks

and let cool completely. Cupcakes

can be stored overnight at room

temperature, or frozen up to 2

months, in airtight containers.

3. To finish, fill a pastry bag fitted

with a medium French-star tip

(Ateco #863 or Wilton #363)

with buttercream. Pipe 5 starbursts

around perimeter of cupcake, then

pipe another starburst in the cen-

ter. Cupcakes can be stored up to

1 day at room temperature, or re-

frigerated up to 3 days, in airtight

containers. Bring to room tem-

perature and place a gumdrop in

the center of each starburst before

serving.



























































































































SWISS MERINGUE BUTTERCREAM

If there is one frosting recipe a home baker should always have on hand,this is it. This all-purpose buttercream has an ultra-silky, stable texturethat spreads beautifully over cakes and cupcakes, and can be piped intoperfect peaks and patterns. Swiss meringue buttercream is also lesssweet than other types of frosting, with a wonderful buttery taste. It can

be varied with different extracts, juices, zests, and other flavoring agents,and tinted any shade. Don’t worry if the mixture appears to separate, or“curdle,” after you’ve added the butter; simply continue beating onmedium-high speed, and it will become smooth again. makes about 5 cups

5 large egg whites

1 cup plus 2 tablespoons sugar

Pinch of salt

1 pound (4 sticks) unsalted

butter, cut into tablespoons,

room temperature

1 1 / 2 teaspoons pure vanilla

extract

1. Combine egg whites, sugar, and salt in the heatproof bowl of a stand-

ing mixer set over a pan of simmering water. Whisk constantly by hand

until mixture is warm to the touch and sugar has dissolved (the mixture

should feel completely smooth when rubbed between your fingertips).

2. Attach the bowl to the mixer fitted with the whisk attachment. Starting

on low and gradually increasing to medium-high speed, whisk until stiff

(but not dry) peaks form. Continue mixing until the mixture is fluffy andglossy, and completely cool (test by touching the bottom of the bowl),

about 10 minutes.

3. With mixer on medium-low speed, add the butter a few tablespoons at

a time, mixing well after each addition. Once all butter has been added,

whisk in vanilla. Switch to the paddle attachment, and continue beating

on low speed until all air bubbles are eliminated, about 2 minutes. Scrape

down sides of bowl with a flexible spatula, and continue beating until the

frosting is completely smooth. Keep buttercream at room temperature

if using the same day, or transfer to an airtight container and refrigerate

up to 3 days or freeze up to 1 month. Before using, bring to room tem-

perature and beat with paddle attachment on low speed until smooth

again, about 5 minutes.

4. (Optional) To tint buttercream (or royal icing), reserve some for ton-

ing down the color, if necessary. Add gel-paste food color, a drop at a

time (or use the toothpick or skewer to add food color a dab at a time)

to the remaining buttercream. You can use a single shade of food color

or experiment by mixing two or more. Blend after each addition with

the mixer (use the paddle attachment) or a flexible spatula, until desired

shade is achieved. Avoid adding too much food color too soon, as the hue

will intensify with continued stirring; if necessary, you can tone down

the shade by mixing in some reserved untinted buttercream.





































































U When we first found a recipe for bleeding cupcakes, we were

very intrigued. Unfortunately, when we tried them we were not

impressed. They oozed a little if they were hot, but you can’t

frost a hot cupcake, so what good is that? So, of course, we

had to come up with our own version. They’re a little more

work, but they definitely bleed.

To prepare the cupcakes: Preheat the oven to 350ºF.

Line 16 cupcake cups with paper or foil liners.

Place the butter and sugar in a large bowl and beat

with an electric mixer on medium speed for 3 to 4 min-

utes, or until light and fluffy. Add the vanilla and mix

for 30 seconds, or until blended. Add the eggs one at a

time, mixing after each addition until completely

incorporated. Add the baking powder and salt and mix

well. Alternately add the flour and milk, half at a time,

mixing well after each addition.

Fill each of the cupcake cups about two-thirds full and

bake for 20 to 25 minutes, or until the centers spring

back when gently pressed.

To prepare the filling: Place the cream cheese in a

bowl and beat with an electric mixer on medium speed

for 2 minutes, or until creamy. Add the corn syrup and

mix until smooth. Add the food coloring a few drops at

a time, mixing after each addition, until the filling is

the desired color.

VAMPIRE CUPCAKESMAKES ABOUT 16 CUPCAKES

M

CUPCAKES

1 / 2 cup butter

1 cup sugar

1 teaspoon vanilla

2 eggs

1 teaspoon baking powder

1 / 4 teaspoon salt

11 / 3 cups cake flour

1 / 2 cup milk

FILLING

2 ounces cream cheese

1 / 4 cup corn syrup

Red food coloring

KitchenShortcutsUse yellow or white cake

mix and omit the cup-

cake ingredients and

preparation.








































































87

FROSTING

1 / 2 cup butter

2 cups confectioners’ sugar

2 tablespoons milk

1 teaspoon vanilla

Green food coloring

Candy corn

Licorice

Chocolate chips

Cut a 1-inch-wide by 1-inch-deep hole in the center of

each cupcake, reserving the cutouts. Spoon a heaping

teaspoon of the filling into each cupcake. Remove the

bottom half of the cutouts and insert the tops back into

the cupcakes.

To prepare the frosting: Place the butter in a bowl and

beat with an electric mixer on medium speed for 1

minute, or until creamy. Add the confectioners’ sugar,

milk, and vanilla and mix on low speed for 1 minute.

Add a few drops the food coloring. Increase to medium

speed and mix for 2 minutes, or until fluffy.

Spread the frosting over each of the cupcakes and use

the candy corn, licorice, and chocolate chips to form

vampire faces.


































Bleeding Mary from THE SRIRACHA COOKBOOK

by Randy Clemens

V ampire Cosmo AND

Caramel Applesfrom DYLAN’S CANDY BAR

by Dylan Lauren

Wicked Witch Cupcakesfrom MARTHA STEWART’S CUPCAKES

Dulce de Leche Bat Cookiefrom MARTHA STEWART’S COOKIES

Halloween Dirt Pie AND Vampire Cupcakesfrom TEENS COOK DESSERT by Megan and Jill Carle

FROMHal l o w een T rea t s








































70137440 halloween recipe sampler from the recipe club

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