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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Halloween

TIP OF THE DAY: Pumpkin Seed Chicken Or Fish

Give chicken breasts or fish fillets a harvest touch with this recipe, which employs a pumpkin seed crust, adding flavor and nutrition.

It’s a great idea, but we must admit: We have no idea where this recipe came from. We found it in a drafts folder, without the attribution that we attach to all outside content. We searched the web and couldn’t find it; so we apologize to whomever sent it to us. Thanks: We love your recipe.

RECIPE: PUMPKIN SEED CHICKEN OR FISH

Ingredients

  • 2 chicken breasts or 6-ounce fish filets
  • 2 cups of panko bread crumbs
  • 2 cups of pumpkin seeds
  • 4 whole eggs beaten
  • 1 cup all purpose flour
  • 1 tablespoon kosher salt or coarse sea salt
  • 1 tablespoon fine chopped oregano leaves
  • 1 tablespoon orange zest
  • 1 cup cooking oil
  • 1 tablespoon black pepper
 

pumpkin-seed-crusted-chicken-cookforyourlifeorg-230

Pumpkin seeds-crusted chicken breast with sauteed carrot strips. Photo courtesy EatForYourLife.org, which has a gluten-free variation of the recipe that includes Parmesan cheese.

 

Preparation

1. SLICE. Preheat the oven to 350°F for 10 minutes. Slice chicken breasts in half, width-wise. Pound down lightly until they are ¼ inch thick.

2. FILL. Fill 3 separate bowls with flour, eggs and the dry ingredients: panko, pumpkin seeds, salt, black pepper, chopped oregano and orange zest.

3. DIP: Coat the chicken breast with flour, then dip into beaten eggs, followed by a dip into the panko mix.

4. SAUTE. In a sauté pan, heat up the oil at medium heat. Lightly sauté the coated chicken breast until it reaches a golden color—about 1 minute on each side.

5. BAKE. Place the chicken breasts onto a sheet pan and cook it for an additional 10-15 minutes. If you are using fish, it requires just 5-10 minutes in the oven; or you may finish it in the pan.

6. SERVE with vegetable(s) of choice and a green salad tossed with whole pumpkin seeds. For a seasonal touch, add some pumpkin seed oil to the vinaigrette!

 

pepitas-bag-bowl-230

Pumpkin seeds (called pepitas in Spanish).
Photo by Elvira Kalviste | THE NIBBLE.

 

ABOUT PUMPKIN SEEDS

Pumpkin seeds (called pepitas in Spanish) are flat seeds that lend themselves to a crust. They have a chewy texture and a subtly sweet, nutty flavor.

Pumpkins are indigenous to the Americas. Their use in medicine and cuisine traces at least as far back as the Aztecs, 1300-1500 C.E. The name “pepita,” which translates to “seed,” comes from Mexico, where Spanish settlers called them “pepita de calabaza,” “little seed of squash.”

Pumpkin seeds are available year-round: raw and shelled, raw and unshelled, roasted and shelled, roasted and unshelled. For recipes, choose unshelled seeds.

PUMPKIN SEED TRIVIA

  • Pumpkins, other squash and gourds belong to the Cucurbitaceae botanical family, along with cantaloupe, cucumber and watermelon.
  • Today, China produces more pumpkins and pumpkin seeds than any other country. Other major producers include India, Mexico, Russia, the Ukraine and the U.S.
  • In the U.S., more than 100,000 acres of U.S. farmland are planted with pumpkins, in virtually every state. Illinois is the largest producer of pumpkins, followed by California, Ohio, Pennsylvania, Michigan and New York.
 
HOW TO ROAST PUMPKIN SEEDS

It’s easy and fun to roast your own pumpkin seeds, using your seasonings of choice (salt, garlic salt, chile powder, etc.) You can also buy organic raw pumpkin seeds in bulk.

1. PREPARATION: If you’re using seeds straight from the pumpkin, first wipe them off with a paper towel to remove excess pulp. Spread them out evenly on a paper bag or paper towel and let them dry overnight.

2. PREHEAT the oven to 160°-170°F (75°C). Place the seeds in a single layer on a cookie sheet. Season as desired.

3. ROAST for 15 minutes, but for no longer than 20 minutes. (After then, the heat engenders a negative change in the healthful pumpkin seed fat structure.)
 
MORE WAYS TO SERVE PUMPKIN SEEDS

  • Sprinkle on salads, grains and vegetables.
  • Add chopped pumpkin seeds to your favorite hot or cold cereal.
  • Add pumpkin seeds to your oatmeal raisin cookie or granola recipe, carrot or zucchini cake.
  • Grind pumpkin seeds with fresh garlic, parsley and cilantro leaves. Mix with olive oil and lemon juice for a tasty salad dressing or bread dipper.
  • Add ground seeds to ground meat for burgers or meat loaf (including veggie burgers).

  

Comments

FOOD FUN: Halloween Popcorn Balls

They’re sweet, they’re fun and they’re whole grain! And there’s a bonus: You make them in the microwave!

You’ve got time to whip up these Halloween popcorn balls, thanks to busy mother of three Ashleigh, of the blog Bee in Our Bonnet. Ashleigh contributed this recipe to SomewhatSimple.com.

While the popcorn balls are shaped like pumpkins, the flavor is orange—from orange Jell-O! Jell-O flavored popcorn is a favorite treat at Ashleigh’s home.

RECIPE: HALLOWEEN POPCORN BALLS

Ingredients

  • 1/2 cup butter
  • 1 box (3 ounces) orange-flavored Jell-O
  • 1/4 cup corn syrup
  • 1/4 teaspoon baking soda
  • 12 cups popped popcorn (approximate)
  • Tootsie Roll mini candies
  •  

    pumpkin-popcorn-balls-somewhatsimple-230sq

    Popcorn balls for Halloween or Thanksgiving. Photo courtesy SomewhatSimple.com.

  • Green candies: choice of Starbursts, green apple Tootsie Rolls, Laffy Taffys or anything that can be shaped into leaves (green Air Heads were used in the photo)
     
    Preparation

    1. MELT butter in a large microwavable bowl. Stir in Jell-O and corn syrup.

    2. MICROWAVE again until the mixture reaches a full boil (try 1 minute, then more if needed). Stir. Mix in baking soda. Stir for 2-3 minutes.

    3. MIX in popcorn. The popcorn should be covered evenly with the flavoring.

    4. MICROWAVE for 30 seconds more. You can microwave for longer if you prefer your popcorn balls crispy instead of gooey.

    5. FORM into balls. Kids can help, using plastic bags with a little non-stick spray on them as gloves.

    6. ADD Tootsie Roll minis for the stems and shape the green candy into leaves. Be sure to press the stem and leaves in while the popcorn ball is still warm and pliable.

      

  • Comments

    HALLOWEEN: Cheese & Pretzel Broomsticks

    Who needs candy when there’s a clever Halloween snack like this? It was created by Angie Ramirez of LittleInspiration.com, who shares yummy food, easy DIY crafts, adventures of motherhood and everything in between on her blog.

    This healthy Halloween snacks works for kids as well as for adults, with cocktails. The witch’s broomsticks are easy to make and look great on a party platter.

    RECIPE: CHEESE & PRETZEL BROOMSTICKS

    Ingredients

  • Pretzel sticks (ideally whole grain)
  • Block of hard cheese to shred
  • Baker’s twine or strips of dry corn husks
  •  

    cheese-broomsticks-naturebox-230

    Halloween fun, no sugar needed! Photo courtesy Little Inspiration | NatureBox.com.

     

    Preparation

    1. SHRED cheese the length of the block. (Pre-shredded cheeses are too short to make the broomsticks.)

    2. LAY down a piece of baker’s twine. Add a few shredded cheese pieces and a pretzel stick (see how it’s done here). Add a few more shredded cheese strips to cover the pretzel stick.

    3. KNOT the two ends of the twine.

      

    Comments

    RECIPE: Trick Or Treat Scotch Sour

    trick-or-treat-scotch-sour-laphroaig-230

    A treat for the candy-hander-outers. Photo
    courtesy Laphroaig.

     

    If you need something spirited to get through an evening of handing out candy, how about a special Scotch Sour? This recipe, from Laphroaig (our personal favorite Scotch—we love that peat!)

    “Sour” refers to lemon juice, which is added to the whisky with sugar to create the drink.

    RECIPE: LAPHROAIG TRICK OR TREAT COCKTAIL

    Ingredients Per Drink

    • Ice cubes
    • 1-1/2 parts Laphroaig 10-Year-Old Single Malt Scotch Whisky, or other Scotch of choice
    • 3 parts apple cider (hard or non-alcoholic—see below)
    • 1 part fresh lemon sour (see below)
    • Garnish: lemon wedge
     

    Preparation

    1. BUILD the drink over ice in a collins glass, in order of the list above. Stir.

    2. GARNISH with a lemon wedge and enjoy.

     

    WHAT IS LEMON SOUR?

    Also called bar mix or sweet and sour mix, lemon sour is lemon-infused simple syrup. Instead of buying a commercial mix made with lemon juice concentrate, you can make it from scratch with fresh lemon juice; it keeps in the fridge for two weeks.

    Recipe: Lemon Sour Mix

    Ingredients

    • 2 cups water
    • 2 cups sugar
    • 1 cup fresh lemon juice (or half lemon, half lime juice)
    • 2 tablespoons lime or lemon zest

     
    Preparation

    1. COMBINE the water, sugar and zest in a saucepan; heat on low, stirring gently until the sugar has dissolved.

     

    sweet-and-sour-bar-mix-sheknows-230

    Homemade sour mix. Photo courtesy SheKnows.com.

     
    2. REMOVE from the heat and add the fresh lemon/lime juice. Strain the mixture into a 32-ounce bottle (a clean wine bottle, 750 ml [25 ounces], will do).

    3. CHILL for at least an hour before using.
     
    APPLE CIDER VERSUS APPLE JUICE: THE DIFFERENCE

    Since Prohibition, which began in the U.S. in 1920, “cider” has referred to the unfermented, unpasteurized apple juice, with “hard cider” used to indicate the alcoholic beverage. In the U.K. it is the opposite, with “cider” indicating the alcoholic drink for which special cider apples are used.

    • Hard cider is a fermented alcoholic beverage made from the unfiltered juice of apples. The alcohol content varies from a low 1.2% ABV* to 8.5% or higher—some imported ciders can be up to 12% ABV, an average level for table wines.
    • Fresh apple cider is raw apple juice, typically unfiltered. Thus, it is cloudy from the remnants of apple pulp. It is also typically more flavorful than apple juice—although of course, the particular blend of apples used in either has a big impact on the taste.
    • Apple juice has been filtered to remove pulp solids, then pasteurized for longer shelf life.

     

    WHISKEY VS. WHISKY

    The use of the e, or not, is an Irish vs. Scots spelling choice. Some scholars claim that the Irish were the true innovators of whiskey and that they introduced it to the Scots; others claim the reverse.

    Scholars can’t determine why the “e” was dropped by the Scots. One theory is that the Irish made whiskey first and pronounced it with a broad “e.” When the Scots began to make it, they dropped the “e” to differentiate their product.

    In Ireland and the U.S., the word whiskey is spelled with an “e,” while the British, Scots and Canadians usually opt to drop it.

    At THE NIBBLE, we prefer adding the “e” for visual elegance. Here’s more on the history of whiskey.

     
    *ABV is alcohol by volume. It is doubled to get the proof. For example, a 40% ABV spirit is 80 proof.

      

    Comments

    RECIPE: Skeleton Gingerbread Cookies

    skeleton-gingerbreadmen-grandmasmolassesFB-230

    Try your hand at making skeletons from royal
    icing. Photo courtesy Grandma’s Molasses |
    Facebook.

     

    If you only use your gingerbread people cookie cutters for Christmas, you’re missing out on another holiday application: gingerbread skeletons for Halloween, the skeletons piped on with royal icing.

    We don’t have the skill that of the professional who created these nifty skeleton designs, but we used the opportunity to practice, practice, practice (and although we still need a lot of practice, the cookies taste great). You can also try a paint brush instead of piping.

    RECIPE: HALLOWEEN SKELETON GINGERBREAD COOKIES

    Ingredients

    For The Gingerbread

    • 1-1/4 cups granulated sugar
    • 1 cup butter (2 sticks), softened
    • 1/4 cup molasses
    • 1 egg
    • 1 teaspoon vanilla
    • 3 cups unbleached flour
    • 2 teaspoons ground cinnamon
    • 1 tablespoon ground ginger
    • 1 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
     
    For The Royal Icing

  • 3 cups powdered sugar
  • 2 teaspoons fresh lemon juice or 1/4 teaspoon cream of tartar
  • 2 large egg whites, beaten
  •  
    Preparation

    1. CREAM the butter and sugar together with an electric mixer until light and fluffy. Add the molasses and beat well. Add the egg and vanilla and beat again to thoroughly combine.

    2. SIFT the dry ingredients together in a separate bowl. Add to creamed mixture and stir until thoroughly combined.

    3. DIVIDE the dough into three balls and flatten slightly. Wrap each ball in plastic wrap and chill thoroughly: at least an hour (or you can do this part a day in advance).

    4. ROLL out the dough and use your cookie cutter to create the forms. Bake at 350°F for 9 minutes. Cool and ice.

    5. MAKE the icing: Sift the powdered sugar and cream of tartar in a bowl. Using an electric mixer, beat in the beaten egg whites, for about 5 minutes or until the icing is thick enough to hold its shape. Use immediately.

     
      

    Comments

    TIP OF THE DAY: Halloween Ice Cream

    While crafty cooks are inspired to turn ice cream cones into witches’ hats and use candies to create ghost and black cat faces on a scoop of vanilla or chocolate, specific Halloween ice cream flavors don’t typically come to mind. (When did you last see pumpkin ice cream?)

    Baskin Robbins will sell you an ice cream cake in the shape of a jack o’lantern or a haunted house.

    But our friends at Talenti inspired us by carving a jack o’lantern face into their Alphonse Mango Sorbetto, naturally colored like a harvest moon.

    Perfect, we thought; and promptly bought a few pints to carve and then pass, lid on, around the dinner table as a Halloween surprise.

    With its deep orange color, we nominate mango a Halloween flavor, served plain or with a scoop of vanilla for a delicious “Creamsicle” effect. For extra panache, layer the flavors in a glass parfait or sundae dish or a wine goblet.

    More Halloween ice cream ideas:

       
    talenti-mango-jack-o-lantern--230

    Mango sorbet: a great holiday color. Photo courtesy Talenti.com.

     

     

    Carmel-Apple-Pie-talenti-230

    Another seasonal option: Caramel Apple Pie.
    Photo courtesy Talenti.

     
    • Substitute orange sorbet for mango, or serve them together.
    • Freeze orange or mango sorbet into balls and make jack o’lantern faces with a tube of black decorating gel.
    • Top ice cream with a Halloween cookie, such as Limited Edition Pumpkin Spice Oreos, Pepperidge Farm Pumpkin Cheesecake Cookies (soft, oversize cookies you can use as a base for the ice cream), or Lucy’s Gluten Free Pumpkin Patch Cookies. We also discovered a local brand of ginger snaps shaped like jack o’lanterns (plain ginger snaps will do) and pumpkin spice cookie mixes from Betty Crocker and Pillsbury.
    • Candy corn: a few kernels create a seasonal garnish for vanilla or chocolate ice cream.
    • Try eyeball candy instead of a maraschino cherry.

     
    Other ideas? Let us know!

     

      

    Comments

    TIP OF THE DAY: Pumpkin Spiced Almonds

    The roasted almonds are sweetened with sugar, brown sugar and honey, and spiced with cinnamon, cloves, ginger, and pumpkin powder (dried, ground pumpkin—look for it at natural food stores or online). The 19.75-ounce can

      It’s easy to make spiced nuts—almonds, pecans, walnuts or other favorite—to enjoy:

    • With cocktails
    • As snacks
    • As garnish for cakes, cupcakes, puddings, ice cream and other treats
    • In green salads with goat cheese or blue cheese
    • As sides with coffee, tea and hot chocolate
    • As gifts, in a small tin, plastic container or cellophane bag tied with ribbon

     
    RECIPE: PUMPKIN SPICED NUTS

    We adapted this recipe from one by Spice Islands. The nuts can be made up to three days ahead. Store in an airtight container at room temperature. If you’re making a lot, it’s best to make them in small batches to ensure that the nuts are thoroughly coated.

       

    pumpkin-spice-almonds-can-planters-230

    Limited Edition Planters Pumpkin Spice Almonds. Nuts are better-for-you for snacking; these Planters nuts have 5 grams of protein in every serving.

     

    planters-pumpkin-spice-nuts-kaminsky-230

    Seasonal snacking: Planter’s Pumpkin Spiced
    Almonds. Photo by Hannah Kaminsky | THE
    NIBBLE.

     

    Ingredients

    • 1/3 cup light corn syrup
    • 1 tablespoon white sugar
    • 1 tablespoon brown sugar
    • 1/2 teaspoon salt
    • 2 teaspoons pumpkin powder
    • 1/8 teaspoon finely-ground pepper
    • 1/4 teaspoon ground allspice
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground clove or nutmeg
    • 2 cups almonds

     
    Varying The Spices

    Instead of a pepper-allspice blend, you can use cayenne and other favorites. There is no right or wrong combination: just what you like. For an herbal edge, we often add rosemary or sage. Consider adding:

  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried ground orange peel
  • 1/2 teaspoon ground rosemary
  •  
    Preparation

    1. PREHEAT oven to 325°F. Spray a baking sheet with cooking spray.

    2. COMBINE corn syrup, sugar, salt, black pepper, allspice and white pepper in a bowl. Add pecans; stir gently to coat. Transfer to prepared baking sheet.

    3. BAKE almonds for 5 minutes; stir. Bake for 7 to 10 minutes more, stirring every 2 to 3 minutes. Transfer pecans to a sheet of wax paper. Separate nuts with a fork. Cool.

      

    Comments

    FOOD FUN: Candy Corn Macarons

    Dana’s Bakery makes delicious macarons; they’ve been a NIBBLE Top Pick Of The Week, and a favorite gift we send to macaron lovers (the Macaron Of The Month Club is a luxurious gift for the connoisseur).

    The cookies are both tender and tantalizing, thanks to Dana’s eye for color and palate for flavor. We haven’t found more creative offerings anywhere.

    The “Flavor of the Month” for October is Candy Corn, is a vanilla macaron in candy corn colors—orange, white and yellow. And surprise: There’s a piece of candy con embedded in the filling.

    Candy Corn macarons are available until October 31st at DanasBakery.com or by calling 1.800.477.1816 ($30 for twelve).

    Bonus: All macarons are made with gluten-free almond flour.

     

    candy-corn-macarons-danasbakery3-230

    A sophisticated macaron interpretation of candy corn. We love it! Photo courtesy Dana’s Bakery.

     

    THE HISTORY OF MACAROONS & MACARONS

      

    Comments

    TIP OF THE DAY: Make Pumpkin Cider

    pumpkin-cider-hkaminsky-230

    Pumpkin cider, with or without rum. Photo ©
    Hannah Kaminsky | Bittersweet Blog.

     

    People speak of comfort foods; this is a comfort drink. Thick, flavorful, fragrant pumpkin cider made with pumpkin purée is a seasonal treat that can be served to kids or turned into a cocktail with spiced rum.

    RECIPE: SPICED PUMPKIN CIDER

    Ingredients For 2 Drinks

  • 1 cup pumpkin purée (not pumpkin pie mix, which is seasoned)
  • 2-1/2 cups apple cider
  • 1-1/2 teaspoons pumpkin pie spice
  • Cinnamon stick
  • 1/3 cup spiced rum (or substitute more apple cider)
  • Garnish: whipped cream, fresh-ground nutmeg
  •  

    Preparation

    1. COMBINE the pumpkin, cider, spice and cinnamon stick in a medium-large pot. Bring the mixture to a boil; then simmer for 20 minutes. If you’d prefer a thinner drink, add more cider to achieve desired consistency.

    2. REMOVE the cinnamon stick; strain the mixture to remove any clumps. Add the rum stir. Garnish with optional whipped cream or nutmeg. Serve warm.

      

    Comments

    TIP OF THE DAY: Pumpkin Burger

    Pumpkin is the not-so-secret ingredient in these veggie burgers, which have real nutritional heft thanks to the addition of chickpeas and pumpkin seed protein powder.

    Whether you’re determined to keep the spirit of summer alive or looking to transition into more autumnal foods, these pumpkin burgers span both worlds. You can make a double batch: The finished patties freeze beautifully.

    The recipe was developed by Hannah Kaminsky.

    RECIPE: PUMPKIN PROTEIN BURGERS

    Ingredients For 6-8 Burgers

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup diced onion
  • 1 teaspoon balsamic vinegar
  • 1 14-ounce can (1-3/4 cups cooked) chickpeas, drained
  • 1/2 cup pumpkin purée
  • 1 tablespoon yellow mustard
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/2 cup pumpkin seed protein powder
  • Salt and pepper
  •    

    pumpkin-burger-kaminsky-230

    Make your veggie burger a pumpkin burger. Recipe and photo © Hannah Kaminsky | Bittersweet Blog.

  • Optional condiment: pumpkin hummus (mix pumpkin purée into plain hummus)
  •  

    organic-pumpkin-puree-can-farmersmarket-230

    We like this organic pumpkin purée. Photo
    courtesy Farmer’s Market Foods.

     

    Preparation

    1. PREHEAT the oven to 425°F and line a baking sheet with aluminum foil. Lightly grease and set aside.

    2. HEAT the olive oil in a medium saucepan over moderate heat. When it is shimmering, add the garlic and onions, sautéing until aromatic and lightly golden brown. This should take no more than 6 to 8 minutes; be careful not to overdo it or you could burn the garlic.

    3. DEGLAZE the pan with the balsamic vinegar, turn off the heat and let the mix cool for 10 minutes.

    4. ROUGHLY MASH the chickpeas in a separate bowl, with a fork or potato masher. Keep the texture fairly coarse so that the burger maintains a satisfying bite. Add in the pumpkin purée, mustard, spices and herbs, mixing well to incorporate. When cool enough to handle…

    5. ADD the sautéed vegetables and pumpkin seed protein powder; stir to combine. Mix thoroughly, making sure that there are no pockets of dry ingredients. The mixture should be soft but manageable—something you can fairly easily mold into patties that will hold their shape. Season with salt and pepper to taste. With slightly moistened hands…

     
    6. MEASURE between 1/3 and 1/2 cup of the burger mixture for each patty, and form into round, flat pucks. Space them out evenly on the sheet at least 1 inch apart. Bake for 15 minutes, flip and bake 10 more minutes, until golden brown. Let cool for 10 to 15 minutes before removing from the sheet.

    7. SERVE while still hot, or cool completely before freezing and storing (for up to 6 months).

      

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