Halloween

spooky-apples.jpgFull confession: When I was about 4 or 5 years old I was so utterly terrified of Halloween that I once ran from the dinner table to the bedroom where I locked myself inside it for 20 minutes while Trick or Treaters came to the front door of the house. I’m not sure why I did that exactly as I wasn’t normally a timid or shy child; I think my dramatic exit had more to do with the fact that I enjoyed that sense of fright, darkness and mystery that rolls around every October. I like to be scared when I know nothing bad will actually happen.

This explains my interest in fright nights, scary movies, haunted houses, macabre scenarios, you name it. I think there’s a part of all of us that likes that thrill…why else would we visit haunted houses, watch slasher films, and listen to Paris Hilton songs and videos?

Not that I’ve done the latter. Even that’s too scary for me.

When I mentioned to Adam that I wanted to do my first Halloween blog post about a cocktail I tried he quickly informed me that it would neither be a) exciting b) deep enough or c) have enough pizazz. “What’s so exciting about a cocktail, all by itself?”  he asked. I could see his point as there are tons of others who focus on spirits and do a much better job. Besides, this drink wasn’t anything exciting or thrilling but perfect for the grown-ups at any Halloween party. “Give me a few minutes and I’ll help you out” said Adam.

Wow. Was my drink really that lackluster that it needed help? Apparently so.

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From All About Food

pumpkins_on_the_stand.jpgIt was a sunny afternoon during the last week of September. I was driving up and down rolling hills and rounding curves as I enjoyed the scenery along a Minnesota county road. I knew it was autumn when I saw a large, can’t-miss-it sign that announced Grandpa’s Pumpkin Patch. I slowed down and pulled into the driveway, even as I thought to myself this was a place to visit with a carload of young children.

Bright pumpkins in all shapes and sizes were piled in long rows, basking in the September sun. I grabbed one of the big wagons parked near the pumpkins and began filling it up as I strolled through the impressive display. I never saw Grandpa. I wanted to thank him for sorting the pumpkins by size and for having all the little pie pumpkins in a pile by themselves. I wound up with several of those cuties in my wagon.

These edible, orange winter squash are not all created equal. The big, bright, deep-ribbed pumpkins that make the best Jack-o-lanterns don’t make the best pie. And they don’t make the best Spicy Pumpkin Dip.

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alienpizzasquaresWhen my kids are having a playdate there often isn't time to whip up a batch of cookies or other type of treat. Since most kids like pizza in some form, this is always a big hit.

The possibilities for themes are endless since you can use any cookie cutter shape to personalize this pizza into any thing you choose. Hearts for Valentine's Day, Christmas trees, candy canes, ghosts, shamrocks, you can even spell your child's name with alphabet cutters. Like I said, the possibilities are endless and always welcomed by the young people in our lives.

To make the alien faces, I used a pumpkin cookie cutter. I used capers for the eyes and basil for the mouth.

My boys and their friends loved it and they always feel special when I make this very simple after-school snack.

Make your kids smile today by making them this simple treat.

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CUPCAKE pumpkinspiceThe 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!

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pigroast.jpgOne of the ways fall is celebrated in Maine is with an annual pig roast that has been going on for the last 25 years thrown by four generations of the Hammond family. Once you're invited you always have an invitation. The patriarch Skip is in his mid-eighties and his wife is much younger by two years. They were married in the next town but got their blood test by a local doctor in Belgrade, who when he took blood from Skip’s wife couldn’t get it to fill the vial so he said to Skip give me some of your blood to fill the vial. The doctor then pronounced them husband and wife. They have been married for 60 years so far.

The pig roast started as a prelude to hunting season when a caterer would drive all night from South Carolina with six 80-pound pigs and masses of ground corn for the mountain of hush puppies. People brought all their best desserts and the table groaned under the weight. Over the years more tables have been set up and there is everything imaginable from bean hole beans to salads and deviled eggs of every know variation. The past 10 years clams and lobstershave also been cooked over a roaring oak wood fire pit. There are many people having their first and only lobster of the year and everyone wears a big contented smile of appreciation.

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