[1] Fright Night pizza (photos © DeLallo).

[2] Are you looking at me?

There’s no need to turn on the oven to make these Fright Night Pizzas. The personal-size rounds are pan-fried, then placed under the broiler to melt the cheese.

The pizza dough was made with the Italian Pizza Dough Kit from DeLallo.

You can use store-bought dough or make it from scratch with your own recipe.
 
 
RECIPE: HALLOWEEN PIZZA

Ingredients

 
Topping Ideas

Here are combinations to make the pizzas in the photos:

 
Preparation

1. COMBINE the flour mix and yeast packet in a large mixing bowl with the lukewarm water. Stir with a fork until dough begins to form.

2. KNEAD by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate it for use within 1-3 days.) Once the dough has risen…

3. DIVIDE into 8 small equal pieces. Flatten into rounds by hand on a well-floured surface. Gently stretch.

5. FRY the dough. Pour enough oil into a deep frying pan to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer registers 325°F. Once the oil is hot…

6. FRY the dough rounds until they are golden brown on both sides, about 2 minutes per side. Fry in batches. Remove the cooked rounds with tongs or a slotted spoon. Transfer to a paper-towel-lined baking sheet or cooling rack.

7. TOP the fried dough with toppings. Optional: Heat under broiler to warm the toppings and melt the cheese.

Then, bite the fright!

Enjoy your Aperol Spritz—or other colorful cocktail—in this fish-shaped stemware.

The shape is actually not the Japanese clownfish, the species of orange-and-white-striped hero of Finding Nemo.

Instead, it’s the infamous Japanese blowfish, or fugu.

If blowfish isn’t prepared properly, lethal amounts of the poison tetrodotoxin, which exists in its inner organs, will leak into the flesh—and kill you.

Thus, you can call your drink the Killer Cocktail.

Or you can go for the gentler name of Finding Nemo.
 
 
ABOUT THE GLASSES

The glasses hold 8.5 ounces and are made of borosilicate glass, a newer and superior formulation.

Borosilicate does not crack under extreme temperature changes as regular glass can. Its durability has made it the glass of choice for high-end restaurants and wineries.

Here’s more about it.

This glass-as-art (or is that art-as-glass?) doesn’t come cheap. At $74.16, it is pricey, to say the least.

It was designed by 100% Chef, which designs creative serveware for the restaurant and catering industries.

But for the right person, it’s a special gift.
 
 
>>> GET YOURS AT KOERNER-CO.COM. <<<
 
 
WANT SOME AFFORDABLE FOOD FUN?

Check out these 15 DIY glassware-decorating tutorials, showing beautiful designs you can make yourself.

And although they look like elegant artisan glassware, the article claims that “really pretty simple to make.”

[1] An Aperol Spritz in a “Finding Nemo” glass (both photos © John E. Koerner Company).

[2] Or, more accurately call it Brutus The Blowfish. Get yours here.

[1] Our favorite Halloween candy is candy apples (photo by Sevenmarie | CreativeCommons is licensed under CC-BY 2.0).

[2] Enjoy them plain, but we like to add a topping, as in the photo below (photo © Splenda).

[3] Add some toppings, from the sunflower seeds in this photo to candy corn, chopped nuts, Halloween sprinkles, etc. (photo © M. Studio | Fotolia).

Here’s a twist on candy apples: Red Hot Candy Apples, made with Red Hots cinnamon candies or cinnamon oil.

You can whip up a batch in just 20 minutes.

There are more candy apple, caramel apple and chocolate apple recipes below.

CANDY APPLES RECIPE

Ingredients

Our colleague Hannah Kaminsky, of Bittersweet Blog, is a regular contributor to THE NIBBLE. She has written six cookbooks!

A long-time vegan, Hannah oriented her sweet tooth to creating vegan recipes for herself and others who want delicious cookies, cakes, pies and other sweets.

Her sixth cookbook, Sweet Vegan Treats (photo #1) has just been released.

It’s timely: November is World Vegan Month; November 1st is World Vegan Day.

The recipes are so good, that omnivores won’t even suspect they’re vegan. Every recipe was taste-tested and approved by both vegans and non-vegans.

Since the recipes are entirely plant-based—no eggs, dairy or other animal products—they may also be welcomed by kosher eaters and people with those specific allergies.

Here’s a sample of the 90 recipes:

 
There are also breakfast sweets, like Carrot Cake Quinoa Cereal, Figgy Graham Scones, Fruited Focaccia and Strawberry Love Muffins,

Equally as important, Hannah places vegan baking in its context: the ingredients, techniques, and troubleshooting.
 
 
>>> GET YOUR COPY FROM AMAZON.<<<

 
 
RECIPE: CRANBERRY RED VELVET CAKE

Since we’re heading into cranberry season, here’s a recipe from the book (photo #2).

You can turn it from a vegan recipe into a conventional one by substituting the vegan butter and cream cheese and the nondairy milk for conventional ingredients.
 
Ingredients For 10 to 14 Servings

 
For The Cream Cheese Frosting

[1] A terrific vegan desserts cookbook that also works for people who are kosher or have certain allergies (all photos © Hannah Kaminsky | Skyhorse Publishing).

[2] It’s cranberry season, so make a Red Velvet Cake with cranberries. They deepen the color and the flavor. The recipe is below. You can substitute conventional butter, cream cheese and milk.

[3] We can’t wait to bake this “Oreo” pound cake. The recipe, called Cookies & Creme Pound Cake, is made with the vegan version of the cream-filled sandwich cookie.*

[4] Green Tea (Matcha) Tiramisu.

1. PREHEAT the oven to 350°F and lightly grease and flour two 8-inch round cake pans.

2. COMBINE the cranberries, brown sugar and lemon juice in a medium saucepan over moderate heat. Stir periodically and allow the mixture to stew for 10 to 15 minutes, roughly mashing the cranberries against the side of the pan to help thicken the mixture.

Once it reaches a jammy consistency, thick enough to coat the back of a spoon, turn off the heat and let it cool for at least 15 minutes. In the meantime…

3. TOSS the cooked beet, oil, nondairy milk, beet juice, vanilla and vinegar into the blender and purée on high speed. Blend until completely smooth, pausing to scrape down the sides of the canister if needed.

4. WHISK together in a separate large bowl the flour, granulated sugar, cocoa powder, baking powder, salt and cinnamon. Make sure that all the dry goods are equally distributed within the bowl before adding in all of the blended wet ingredients along with the stewed cranberries.

Stir with a large spatula to bring everything together into a smooth batter, being careful not to overmix. A few remaining lumps are just fine.

5. DISTRIBUTE the batter equally between the two cake pans and tent the pans loosely with foil to prevent the tops from browning. Bake for 28 to 32 minutes, until a toothpick inserted into the centers pulls out cleanly. Let cool completely before frosting.

6. PREPARE the frosting: Combine the cream cheese and butter in the stand mixer with the whisk attachment installed. Beat the two together thoroughly until smooth and homogenous, before adding in half of the confectioners sugar with the vanilla and salt.

Start the mixer on a low speed to incorporate the sugar, pausing to scrape down the sides of the bowl with the spatula. Add in the remaining sugar in the same fashion, giving the mixer plenty of time to blend it in.

7. TURN the speed to high and whip the frosting for a full 5 to 10 minutes, until light and fluffy. Apply to the cake as desired (see photo #2). Because this frosting is fairly soft, it’s advisable to store the finished cake in the fridge just prior to serving, if you make it in advance.

________________
*While Oreos have no animal ingredients in the recipe, they are made on the same equipment as products that contain milk. Thus, people who are kosher or vegan choose a vegan alternative, to avoid the possibility of even tiny amounts of milk.

[1] Glass gem corn (photos #1 and #2 © Jan and Peggy | Creative Commons).

[2] Close-up on the husks.

[3] Close-up on the jewel-like kernels (photos #1 and #2 © Gnotalex | Creative Commons).

The harvesting and drying of certain corn varieties is a harbinger of the fall season: When you start seeing dried “Indian corn” for sale, it’s time to hang some on the front door and pull out your sweaters.

Growing up, we always had Indian corn on the door (and a pumpkin next to the door). The colors of the kernels were beautiful, but its place in the corn beauty pageant has been taken by Glass Gem Corn.

Glass Gem is a variety of conventional Indian corn whose kernels on the cob shine like beautifully-colored glass beads. They get darker when dried, and pop into white kernels like other flint corn (see the different forms of ground corn).

This versatile corn can be “dried for decoration, popped for popcorn, cooked into hominy, or ground to a beautiful cornmeal,” says Kate P., whose instructions for growing glass gem corn is an impetus for anyone who wants to try it.

Plan ahead:

The corn needs to be planted in the spring, in a sunny place protected from wind. You can buy the seeds here for just $5.00.

The seedlings will begin to appear in two weeks. Mark your 2020 calendar to order the seeds in March.

These particular seeds were bred from a number of native varieties by Carl “White Eagle” Barnes (1928-2016), the famous Cherokee corn collector who devoted his life to collecting, preserving and sharing many native corn varieties.
 
 
THE HISTORY OF GLASS GEM CORN

As a youth, Carl Barnes of Oklahoma began to seek out his Cherokee roots, the knowledge of his ancestors and Native American traditions.

His studies included the ceremonies surrounding the planting, harvest and honoring of the seeds.

In the course of growing some of the older corn varieties still being farmed at that time, Carl began to notice ancestral traits that began to reappear in his crops.
 
They resembled long-lost local Native American corn varieties.

As he isolated and studied the corn kernels, he found that many of them matched up with old corn varieties that had been lost to various Native American tribes, particularly those who had been forcibly relocated during the 1800s to what is now Oklahoma.

By breeding for these traits, Barnes developed a range of different heritage corns and was able to re-introduce specific corn types to the elders of those tribes.

Carl went on to acquire and exchange other ancestral corn seeds from people he had befriended around the country.

He met fellow corn revival enthusiast, Greg Schoen of New Mexico, who began to interbreed his own local Native American corns with Barnes’ rainbow corn varieties.

In 2008, Schoen dispersed the first Glass Gem corn seeds into the world. Beyond the U.S., they were sent to India, Israel, Kenya, Mexico, and to whomever was interested in growing them.

By 2012 a photo of Glass Gem corn went viral, and the market for Glass Gem corn seeds skyrocketed. Sold for a very modest price, this beautiful corn is now grown all over the world [source].