[1] For Halloween and beyond, barware to meet all needs. Here, a carafe with a bottle of KAH blanco tequila (both photos © Pottery Barn).

[2] A double old fashioned glass with a blood-red cocktail, like Satan’s Whiskers.

We’d use these glasses year-round, but they may be a very welcome substitute for fine chocolates.

Available at Pottery Barn, the collection includes skeleton hands wrapped around a:

 
There are also stemmed wine glasses and flutes the bowls held up by the entire skeleton. You can see the whole collection here (scroll down to see all).
 
 
TO SERVE WITH YOUR DRINKS

Carve Some Halloween Cheese

Cheese & Pretzel Broomsticks

Halloween Cheeses

Halloween Mini Pizzas

Low-Calorie Halloween Food

Radish Eyeballs

Spider Deviled Eggs

Witch’s Fingers Breadsticks
 
 
MORE HALLOWEEN

The History Of Halloween

Have A Halloween Cocktail Party

Hey, gumbo fans: October 12th is National Gumbo Day.

It’s a nice opportunity that isn’t Mardi Gras or a big football game to talk about gumbo—a warm, comforting dish that’s just right for fall and winter weather.

To celebrate National Gumbo Day, Zatarain’s Smoked Sausage has released its official gumbo recipe for 2020.

It’s a delicious chicken and andouille gumbo, using Zatarain’s Andouille Smoked Sausage (recipe below).

To the uninitiated, andouille (on-DOO-yuh) is a smoked pork sausage. In Brittany, France, where it appears to have originated, the traditional ingredients include pig chitterlings, tripe, onions, wine and seasonings.

The product is available at more than 2,200 Kroger and Sam’s stores across the country.
 
 
RECIPE: CHICKEN & ANDOUILLE SAUSAGE GUMBO

Gumbo is much denser than a simple soup; the broth has a thick, almost stew-like consistency. The soup is thickened with a roux (pronounced ROO, French for browned butter), that cooks flour and butter (or other fat) together until the mixture thicken and darken.

Roux is a traditional French thickening agent for gravy, sauces, soups and stews.

Note re filé powder: Do not add filé to the entire pot of gumbo. It should be sprinkled atop each serving. If gumbo is reheated with filé powder in it, the filé will become stringy and unpleasant.

Ingredients

For The Stock

 
For The Gumbo

 
For Serving

 
 
Preparation

1. MAKE the stock. Place the chicken, water, onion, celery, garlic and bay leaves in a large stock pot. Bring to a boil and reduce to a simmer until the chicken is tender, about 1-1/2 hours.

2. REMOVE the chicken and reserve 2 quarts of stock. Debone chicken and cut into bite size pieces. Set aside/

3. MAKE the gumbo. Heat the oil over medium-high heat in 2-gallon pot. Whisk in the flour until well combined. Cook, while stirring with a wooden spoon, until the roux is light brown, about 10 minutes.

4. REDUCE the heat to medium-low and continue to cook, stirring often, until the roux deepens to a deep brown color with a nutty aroma, 35-50 minutes.

5. ADD the onions, celery and bell peppers and stir until the vegetables begin to soften, 5-8 minutes.

6. ADD the garlic, salt, black pepper and cayenne pepper and stir to combine.

7. ADD the 2 quarts of reserved chicken stock, 1 cup at a time, while stirring. Add the bay leaves and tomatoes and bring to a boil. Reduce to a simmer and cook until the vegetables have wilted and the gumbo has thickened, about 30 minutes.

8. ADD the sausage and return to a simmer. Add the chicken and cook until heated through, about 10 minutes.

9. STIR in the green onions and parsley and serve the gumbo over steamed rice with a dash of filé powder.
 

GUMBO HISTORY

Gumbo is a soup thickened with okra pods or filé powder. It contains meat and/or seafood, and usually vegetables. Vegetarian versions are also made.

Gumbo is probably the best-known Louisiana dish, a Creole* soup-and-rice dish, thickened with okra†, that has been cooked in Louisiana for some 300 years.

The name is believed to derive from ki ngombo, the term for okra in the Central Bantu dialect of West Africa (the homeland of many of the slaves brought to colonial Louisiana).

Okra stew with rice was a staple food among those enslaved people. And okra is the main thickening agent in many varieties of gumbo; others are thickened with filé powder.

Native Americans in what is now New Orleans introduced the French settlers to filé powder, which is ground from the dried leaves of the local sassafras tree. Filé is sprinkled on gumbos and soups right when they come off the stove, just before serving. Filé will thicken and add a very delicate flavor to the gumbo or soup.It can also be used on other foods, from vegetables to meats.. So it seems reasonable to conclude, as many culinary historians have, that the dish itself also bears some African heritage.

Per Southern Foodways, gumbo “is often cited as an example of the melting-pot nature of Louisiana cooking, but trying to sort out the origins and evolution of the dish is highly speculative.

 
In Louisiana, gumbo includes ingredients introduced by several cultural groups. Surviving records indicate that by 1764, African slaves in New Orleans mixed cooked okra with rice to make a meal.

The first documented reference to gumbo appears in 1803, when it was served at a gubernatorial reception in New Orleans. Another reference in 1804 notes that it was served at a Cajun gathering on the Acadian Coast [source].

[1 Zatarain’s 2020 gumbo recipe is a classic: chicken and andouille sausage (photos #1, #2, #4 and #7 © Zatarain’s).

[2] File powder is sprinkled atop any authentic gumbo.

[3] If you can’t find file locally, head to Marietta’s Spice Mill (photo © Marietta’s Spice Mill).

[4] Zatarain’s sausages.

[5] Artisan andouille sausage (photo Wikipedia).

[6] Many people like their gumbo atop a bowl of rice, but we like our rice on the side (photo of Andouille sausage and shrimp gumbo © Good Eggs).

[7] If you have leftover sausage, grab a bun and some sautéed peppers and onions.

A Creole cookbook from 1885, contains recipes for several gumbos made with bacon, beef, chicken, crab, ham, oysters and shrimp. Subsequent cookbooks add rabbit, squirrel, turkey and wild turkey, and veal to the mix, along with cabbage and greens. Some of the recipes are made with okra, others with filé†. Here’s more gumbo history.

Today’s gumbo recipes have evolved to suit individual cooks and diners.

In addition to okra vs. filé, they can be thick or thin, made with a roux that ranges in color from a brown paper bag to dark chocolate.

They can be all meat, all seafood, a combination, or vegetarian.

And to choose the winners, there’s a World Championship Gumbo Cookoff, held annually in New Iberia, Louisiana in October (canceled in 2020).
________________

*The name Creole evolved from crioulo, a Portuguese word that referred to slaves of African descent who were born in the New World. Over time, the definition expanded to include people of European descent born in the New World. After the acquisition of the Louisiana Purchase of 1803, “Creole” referred to people of all ethnicities (except Native Americans and enslaved peoples) who were born in Louisiana. This included free people of color [source].

†Not everyone likes the “slimy” texture of okra.

[1] Persimmons look like they might be related to tomatoes, but there is no relation. The two fruits branch off at the Order level (remember high school biology: Kingdom, Order, Family, Genus, Species).

[2] A persimmon-yogurt parfait. Pistachio nuts are a great pairing with persimmons. Here’s the recipe from Low Carb Maven (photo © Low Carb Maven).

[3] A beautiful persimmon salad with arugula and shaved parmesan. Here’s the recipe from Naturally Ella (photo © Naturally Ella).

[4] Poached persimmons with a pistachio garnish are a lovely seasonal dessert. Here’s the recipe from Bittersweet Blog (photo © Bittersweet Blog).

[5] Rice pudding with persimmons and pistachios, at Bestia Los Angeles (photo © Bestia).

[6] This is the easiest jam you can make. It’s ready in minutes. Here’s the recipe from Sweet & Savory Meals (photo © Sweet & Savory Meals).

It’s persimmon season—October is National Persimmon Month.

The Asian persimmon (Diospyros kaki—photo #1) is native to China, where it has been cultivated for centuries More than two thousand different cultivars exist in China alone.

The fruit is also known as the Oriental persimmon, Japanese persimmon, and kaki, among other names.

The fruit traveled to Japan and Korea where additional cultivars were developed*. The plant was introduced to California in the mid 1800s, where additional cultivars were also developed.

There are hundreds of varieties grown worldwide.

Their cultivars are grown in California, which grows some 20 varieties.

There is also an American persimmon, Diospyros virginiana, a smaller version of the fruit. Honey-flavored, they are not usually found in stores due to their short shelf life. Here’s more about them.

And like all persimmons, after they reach peak ripening, the flesh becomes mushy (and ready for smoothies and other recipes where the fruit is mashed).

If you’re looking for a fruit tree, both species of persimmons are fairly easy to grow.
 
 
HOW TO EAT PERSIMMONS

In addition to being an enjoyable fruit, persimmons can be used in many recipes. Check out this list.

Our favorite uses for persimmons are:

 
Before you buy a persimmon, you need to know that there are two general categories: astringent and non-astringent.

 
 
TYPES OF PERSIMMONS

Which should you choose? Here’s advice from Melissa’s Produce, which carries four of the most popular varieties.

See all four in the photo at the bottom of the article.

They have different optimal ripeness levels, so be sure you know which variety you’ve bought, and whether it should be very soft or firm to the touch.

 
In alphabetical order:
 
Cinnamon Persimmon

 
Fuyu Persimmon

 
Hachiya Persimmon

 
Sweet Pumpkin Persimmon

 

PERSIMMON HISTORY

Persimmons grow in temperate to tropical climates. Cultivation of Diospyros kaki began thousands of years ago in China and about 1,300 years ago in Japan.

It seems to be the only edible member of the Ebenaceae family, the other well-known member of which is ebony wood.

From 1870 to 1920, Japanese and Chinese cultivars were introduced to California by the USDA. They were once grown in the American Gulf States, but now only grown commercially in California’s San Joaquin Valley.

The Hachiya, a vigorous cultivar, is the largest one grown in California, followed by the Fuyu, which requires pollination to increase yield and improve color.

Today, the major producers are China (with 66% of world production), Japan, Brazil, Korea and Italy.

Other producers include Israel, U.S., New Zealand, Australia, Spain, Georgia, Egypt and Chile [source].
 
 
PERSIMMON RECIPES

*As agriculture developed thousands of years ago, farmers cross-bred varieties of plants and animals to improve certain features and eliminate others. Fruits were bred to be larger and more prolific; to be sweeter; to have a more pleasing color or texture; to survive in different environments and seasons; to resist insects and disease, to be more durable and last longer after harvesting, etc.
 


[7] Four types of persimmons (photo © Melissa’s Produce, which sells all four).

Will a peanut butter bacon cheeseburger catch up in popularity with the long-loved bacon cheeseburger?

This burger is topped with bacon, cheese and peanut butter!

It was developed to offer diners something new and different.

Chef John Franke, on behalf of the Boulder-based SRG Culinary Council, set out to develop some new approaches to classic burger garnishes.

One of the winners was this PB&B Burger (peanut butter and bacon).

The burger is comfort food; the added ingredients offer new palate excitement with a delicious combination of flavors—a combination that most home cooks would never think up on their own.
 
 
RECIPE: PEANUT BUTTER BACON CHEESEBURGER

The base of two beef patties goes onto a King’s Hawaiian hamburger bun, layering on:

 
Chef Franke makes his own blueberry jam from scratch, and it adds a unique and delightful flavor impact.

“The jam adds a tangy, cooling contrast against the peppery bacon and savory beef, and the peanut butter lends a softer flavor,” he says.

You don’t have to make jam from scratch. Just buy a good brand and counter the sweetness with some balsamic vinegar.

Or, buy fig jam, which is naturally less sweet.

Have fun with it!
 
 
By the way, a small drive-in burger stand in the Sedalia, Missouri, introduced a peanut butter–slathered hamburger at an early date—we just don’t know exactly when.

Known as the guberburger (for goober, a nickname for peanuts), The Wheel Inn topped a burger with peanut butter, mayonnaise, lettuce, and tomato.

The Wheel Inn was opened from the 1940s until 2007, when it had to close for a highway expansion project. Here’s more about it.
 
 
> HAMBURGER HISTORY
 
 
> PEANUT BUTTER HISTORY
 
________________

*We’re not fans of processed American cheese slices in any color. Upgrade the flavor with Cheddar, Gruyère, Jarlsberg or anything else!

[1] Two patties topped with a creative combination of five ingredients (photo © U.S. Highbush Blueberry Council).

[2] Creamy peanut butter is required here. Crunchy just doesn’t work with the texture (photo © P.B. & Co.).

[3] With blueberry jam on the burger as well, this is like a PB & J burger. Here’s the recipe for this two-ingredient blueberry jam (photo © A Pretty Life In The Suburbs).

[1] Comfort food: warm, creamy polenta topped with a fried egg and sautéed cherry tomatoes (photo © Good Eggs).

[2] Cherry tomatoes are sauteed into a jammy sauce, called “burst tomatoes” (photo © Barilla).

[3] Buy a box of polenta. You can use it at any meal of the day (photo © Delallo).

[4] An easy hack is to buy a tube of polenta, ready made. The difference is you’ll serve it sliced or diced, not in a creamy porridge form (photo © Ancient Harvest).

When was the last time you made polenta?

It’s such a warming comfort food, we’re surprised that we don’t make it more often. And it’s gluten-free*.

So for brunch this weekend, we’re making this yummy recipe from Good Eggs.
 
 
WHAT IS POLENTA

Polenta—which is both the Italian word for cornmeal and a cooked dish made from it—has become familiar in America through Italian and Continental restaurants.

But it’s not new to America. For the first two centuries on the continent, American diets contained much cornmeal: in bread, as breakfast porridge, as a side starch, and in other recipes.

Paradoxically, corn, which is native to the Americas, was shipped to Europe, where Italians turned it into polenta.

Back in the Americas, except for the Southern region, cornmeal was gradually replaced in American diets by refined wheat flour (note that while corn is a whole grain, milled polenta is not).
 
 
RECIPE: FRIED EGGS & POLENTA WITH BURST CHERRY TOMATOES

As with oatmeal, you can find instant polenta as well as long-cooking polenta.

You can also take a shortcut with this recipe by purchasing ready-made polenta in a roll form, and cooking slices instead of making porridge-style polenta from scratch.

Ingredients For 3 Servings

 
For The Basil Butter

*Polenta is naturally gluten-free (the only grains that do naturally contain gluten are barley, rye and wheat). Since so many other grains are processed in facilities that also handle these latter grains, however, some varieties of polenta may become contaminated with trace amounts of gluten. Some brands of polenta print “gluten-free” directly onto their product labels for easy identification. Others don’t.