The Bar at Clement in The Peninsula New York has whipped up this beautiful cocktail for Halloween or Thanksgiving. It’s called the “Drunken Pumpkin Pie”; but since there’s no pumpkin in the recipe, you may wish to give it another name. The flavor is creamy coffee with cinnamon accents—still spot on for the season.

(Mixologists take note: If the pie has no pumpkin, you can’t call it pumpkin pie.)

More intrigue: The only way to order the cocktail is to be “in the know.” It’s a seasonal special and not on the menu. So here’s the recipe to enjoy at home, in a Martini glass or as shots:

HALLOWEEN OR THANKSGIVING COCKTAIL

Ingredients For 1 Drink

1. CRUSH graham crackers on a paper towel with a rolling pin (or use graham cracker crumbs). Mix with a few dashes of cinnamon and/or nutmeg in a shallow dish.

2. MOISTEN the rim of the the glass and twist in the crumbs to rim the glass with the cinnamon-graham cracker “crust.”

3. SHAKE cocktail ingredients with ice, and strain into glass.

Dress up your dogs in a fancy coat! To nourish the young’uns prior to trick-or-treating, or for an everyday family meal, a roll-up makes a hot dog look elegant.

A hot dog in a a standard bun may be delicious, but The Bison Council showed us true hot dog glamor, by wrapping the dog (here, a lower fat but equally delicious bison hot dog) in a refrigerated crescent roll. The result: fun food.

This bison dog is snuggled in cheesy honey-mustard blanket under its wrap. But you can fill the wrap with anything you like—corn kernels, pickles, relish, sauerkraut, whatever. Prep time is 15 minutes, cook time 12 minutes.

Find more delicious recipes at TheBisonCouncil.com.

Ingredients For 4 Servings

 
*You can make honey mustard by mixing honey into Dijon or other mustard, to taste (try 1 tablespoon honey to 2 tablespoons mustard). You can also make a low-glycemic version with agave or artificial sweetener.
 

Preparation

1. PREHEAT oven to 375°F. Sprinkle about 1 tablespoon of cornmeal on a baking sheet. Unroll crescent rolls and place on top of cornmeal. Spread each crescent with 1 teaspoon of the honey mustard and sprinkle with 1 teaspoon of the cornmeal.

2. TOP each crescent with 1/2 slice of cheese and place a bison dog at the wide end. Roll up the crescents around the bison dogs.

3. PLACE roll-ups, seam sides down, on the prepared baking sheet. Sprinkle rolls with remaining cornmeal. Bake for 12 to 15 minutes or until crescents are golden.

4. COMBINE remaining honey mustard and mayonnaise in a small bowl; serve with roll-ups. Instead of the mustard-mayonnaise dip, you can dip into ketchup, salsa or other favorite condiment.
 
MORE ABOUT BISON, THE BEST RED MEAT ON EARTH.

What should you do when you’re downsized from your job?

Enter the TV reality show, “Supermarket Superstar,” with your family recipe: a cheesecake ice cream sandwich called Smoogy.

That’s what happened to Tekisha Collins. The dream came true: she won. The prize is a distribution deal, and Smoogy cheesecake cookie ice cream sandwiches are now available at A&P, The Food Emporium, Food Basics, Pathmark, Superfresh and Waldbaums.

We’ve become extremely fond of the Chocolate Fudge Smoogy, chocolate-cheesecake ice cream sandwiched between chocolate chip cookies.

But the young brand needs more than a distribution deal: It needs good marketing consulting. Is it an ice cream sandwich, a frozen cheesecake cookie? Collins calls it “the first and only cake in a cookie that you eat frozen.”

Huh? Where’s the cake?

And what would you call a frozen cookie sandwich with a cheesecake-like filling?

Hopefully, marketing help will come—and redo the packaging and marketing materials as well. We wish Smoogy all the luck in the world.

Read the full review.