Halloween

I particularly like Halloween, because its one of those few times in American culture, when people are encouraged to talk to their neighbors. Bands of spookily clad folks roam through neighborhoods, and nobody calls the police. People gainfully reclaim public space, and redefine how they interact with others. We need more citizen-driven spectacle, so I really support this holiday.

I’ve loved Halloween since I was a kid. I remember when I was in junior high I told a girl: “I wish Halloween could last for 30 days like Ramadan!” She said “um… I’m not Jewish.”

That being said, I haven’t had a proper Halloween in years. In college I remember doing several costume changes over the days leading up to the 31st. I dressed like a “slutty soldier” and “a notable reggae performer.” One year my roommates and I dressed as Otter Pops, the flavored icicles. We also found corresponding flavors of MD 20/20, a fortified wine. (MD 20/20 stands for Mogen David, so I think it’s the premier “Kosher bum wine.”)

After college I lived in Mexico. They don’t celebrate the Americanized version of the holiday (though they’re starting to) because they observe their own pre-Hispanic semi-religious un-official holiday: “Dia de los Muertos.”

The gluten free cupcake had become my nemesis. Until these. Several failed attempts at making both vanilla and chocolate, gluten free cupcakes did not discourage me. Cupcakes are a household favorite and not having these in our recipe binder has made not only my kids sad, but me as well (well, maybe not so sad, more disappointed).

I originally came up with these for one of the many Halloween parties we were invited to this year. They were so good that I recreated them again, for an event, last week.

A new, favorite teacake recipe is now the inspiration for many wonderful cakes and cakelettes. Infusing seasonal flavors and ingredients into the original base (which is the perfect combination), allows me to introduce old favorites using whole and gluten free ingredients.

Omitting maple from the original recipe while adding fall spices gave me the end result I was looking for. Topping them off with a dulce de leche buttercream was, literally, the icing on the cake!

“No,” I said to my husband, “you don’t get it. You can be born a vampire, or you can be made a vampire. Like being in the mob.”

“So how did Damon and Stefan get to be vampires – were they born that way?” he inquired gamely, steering the car through college town traffic on a bright, October Saturday.

“Well, in the book and the show, you know, they’re different in a lot of ways, but in the book and the show they only talk about ‘made’ vampires. In the book they became vampires because of Katherine. If a vampire drinks your blood and nothing else happens, you just die – like that girl Vicky – but if they drink your blood and then you drink some of theirs, you become a vampire, and live forever. You have to go through a lot of changes, but eventually you’re a vampire.”

“They must be great in bed after a few hundred years as guys in their twenties,” he mused.

"With Halloween creeping around the corner, Belvedere Vodka offers exciting cocktails that are sure to thrill.  Created by Belvedere’s Head of Spirit Creation and Mixology, Claire Smith, the innovative combinations will have your guests dying for more!"

Bloody Mary Martini

50ml/ 2oz Belvedere Citrus (or IX)
6 cherry tomatoes
10ml/ ¼ oz simple syrup
15ml/ ½ oz lemon juice
4 dashes Tabasco

Muddle tomatoes with simple syrup. Add rest of ingredients and shake with cubed ice. Fine strain into a chilled coupe or martini glass. Garnish with a small piece of basil.