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Go Coco-Nutty With Halloween Spirit(s)

Go Coco-Nutty With Halloween Spirit(s)
5 years, 1 month ago Comments Off on Go Coco-Nutty With Halloween Spirit(s)

Pumpkin Coconut Soup

Yours Truly believes if you are going to host the best Halloween bash on the block there are several essentials to consider — spooky décor, hip costumes and, most importantly, delicious food paired with creepy cocktails. We already ferreted out some ghoulish décor and featured it in our October issue (check out page 75 of the magazine’s digital edition on our home page) to give you a start on some ideas. To those haunting ideas we would also suggest throwing in a fortune teller and a few disco balls for good measure.

As for toothsome snacks, we suggest you put all those pumpkin leftovers lying around to good use. Everyone knows to bake their leftover pumpkin seeds after carving their jack-o-lantern in October, but what most people don’t know, is that pumpkin bits can actually be quite delicious if added to other ingredients. Trader Todd’s out of Chicago has experimented with pumpkins and come up with some delicious fall recipes:

Pumpkin Coconut Soup

3 cups coconut water
1/2 cup coconut meat
1 T cream of coconut
1 cup unsweetened pumpkin puree (canned or freshly cooked and processed)

1 T dry jerk seasoning
1/2 tsp chopped garlic
2-1/2 Ts olive oil
1/3 cup soy or almond milk
salt and pepper to taste

Directions: Blend all soup ingredients together in a food processor or blender. Blend until the soup has a silky consistent texture. Heat and serve with a piece of spicy pumpkin cornbread. Garnish with a sprinkle of shredded coconut.

Spicy Pumpkin Cornbread

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 T baking powder
1 tsp salt
1 tsp dry jerk seasoning
1 cup cornmeal

2 large eggs
1 cup unsweetened pumpkin puree (canned or freshly cooked and processed)
2/3 cup light brown sugar, packed
1/4 cup vegetable oil
1 T molasses

Directions: Sift flours, baking powder, salt and spices into a large mixing bowl. Whisk in cornmeal. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses. Combine the two by pouring the wet ingredients into the dry ingredients. Pour batter into a 9-inch square greased baking pan. Bake for 30 minutes at 400°, or until cornbread is browned and surface springs back to touch.

Savory Pumpkin Cheese Dip

4 T butter
1T minced garlic
one Spanish onion finely diced
2 tsp thyme
1 tsp allspice
pinch of kosher salt

a few twists of fresh ground pepper
juice of one orange
1 cup shredded gruyere cheese
1 cup shredded cheddar cheese
1 cup pumpkin puree

Directions: Unless you decide to take a shortcut and use canned unsweetened pumpkin, you’ll start this dip by roasting some pumpkin. Cut a small pumpkin in half, scoop out the seeds and remove the stringy fibers in the hollow. Place the two halves in a roasting pan skin side up and fill pan with a cup of water. Put the pumpkin into an over preheated to 350º for about 90 minutes. Once the pumpkin is cool enough to work with scoop the meat out of each half and discard the skin. Puree the pumpkin meat in a food processor (or blender). This should yield about 3 – 4 cups of pumpkin puree. You’ll have enough for this pumpkin recipe and a few more. It’ll keep for 4 days, refrigerated.

In a large sauté pan heat 3 tablespoons of butter once the butter has melted and begins to bubble add the onion and garlic, stir and add salt, once onion becomes translucent add thyme, allspice, and fresh ground pepper. This will soak up the butter, keep stirring then deglaze the pan using about half of the orange juice. Be sure to get all the little bits off the bottom of the pan and reduce the heat. On a low temperature add in the pumpkin. Then slowly add the shredded cheeses (reserving just a pinch of each) while constantly stirring add in the rest of the butter and orange juice to keep the mixture from thickening too much.

Once the cheeses have thoroughly melted and blended with the pumpkin – transfer to a ceramic baking dish and finish dip by sprinkling remaining cheese on top and melting it in a 350º oven. For parties triple this recipe and “stuff” a hollowed out small pumpkin with the dip. Serve with pita or tortilla chips.

Bewitching Brews

And to get into the ghastly spirit we have found some cocktail recipes that will pair nicely with the Pumpkin Coconut Soup. VuQo Premium Vodka is distilled from coconut so its exceptional smoothness makes it a sipping vodka that also serves as an ideal mixer for making cocktails. Terrify your friends’ taste buds with the best cocktail recipes of the season.

VuQo Vampire Bite

1 1/2 oz. Vuqo
3/4 oz. Amaretto
3/4 oz. Malibu

2 oz. Pina Colada
1 cup crushed ice

VuQo Monster Mash

1 1/2 oz. VuQo
3/4 oz. Banana Liqueur
3/4 oz. Creme De Cacao
1/2 Ripe Banana

4 pcs. Choc Nut
2 Scoops Vanilla Ice cream
1/2 cup crushed ice

VuQo Black Cat

1 1/2 oz. VuQo
1 oz. Schnapps, black cherry
2 oz. Cola
2 oz. Cranberry Juice

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