So before Halloween, we’re recommending them as the better-for-you treat, for the people you love. Everyone else can get those miniature junk candies from the supermarket. (Sorry if we have maligned your favorite candy bars; but honestly, you hardly taste the chocolate for the sugar/corn syrup.)

Consisting simply of baked apple chips—no added sugar—these sweet, crisp chips satisfy the desire for sweetness an crunch. They’re fat-free, gluten free, fiber-filled.

The apple chips are made from non-GMO project verified Washington State apples. And they’re certified kosher by Earth Kosher, an organic and kosher certifier.

There are four flavors of all-natural apple chips, 90-100 calories per ounce (half cup serving), depending on the flavor.:

 
There’s also an organic line, including each of the flavors above plus a combination of all of them in one bag, Medley Apple Chips.

There’s also an organic line, including each of the flavors above plus a combination of all of them in one bag, Medley Apple Chip
This time of year we particularly like Simply Cinnamon Apple Chips, but will gladly eat whatever is closest. Who needs apple pie when you can have Bare Fruit Apple Chips?

But you may think that Caramel Apple is better for Halloween. Plan ahead for stocking stuffers, and keep a supply in your glove compartment, desk drawer, gym bag, etc.

TOP PHOTO: It’s like apple pie in a crunchy chip. Phot6o courtesy Bare Fruit. BOTTOM PHOTO: Out of the bag. Photo courtesy Love With Food.

They’re available in individual .53-ounce bags and in 1.69-ounce bags, three portions’ worth.
  
NUTS FOR CRUNCHY COCONUT CHIPS

After success with the apple chips, Bare Fruit came out with a divine line of coconut chips:

 
Loved ‘em all, but Chocolate Bliss truly is.

GO BANANAS
 
Most recently, the company has introduced crunchy banana chips. We haven’t yet had the pleasure of trying them, but you can let us know how you like them:

These crunchy popcorn nuggets are popped without oil. Photo courtesy Halfpops.

If you grew up loving CornNuts, as we did, take note of the non-fried, gourmet version.

Some people dig through the popcorn bowl to find those crunchy, half-popped kernels that taste even better than the fully popped corn. Smaller than a fully popped kernel, they’ve got the soft popped portion on the inside while the kernel remains crunchy on the outside.

Halfpops is an entire bag of them. We like this fiber-filled half-popped popcorn even better than the conventional full-popped. It was love at first bite for us. These little nuggets are a go-to snack whenever we need something crunchy and salty.

These are healthy, whole grain snacks. They’re all-natural, with zero sugar or preservatives. As a whole grain product, each bag contributes 3g fiber/serving. Halfpops are certified gluten-free and are also nut-free.

Halfpops are currently available in four flavors:

Each one-ounce serving contains 130 calories and 260 mg salt. And we love each flavor Don’t decide: Try them all!

They’re certified kosher (dairy) by OU. Get yours at HalfPops.com. There’s also a retail store locator on the website.
  

Brack?

The original barmbrack was a sweet yeast bread with raisins and sultanas. Barm is the term for the yeast filtered out of beer in the final stage of production, a cheaper yeast source than commercial yeast.

In Ireland it is sometimes called bairín breac, Gaelic for “speckled loaf.” The speckling refers to the raisins and sultanas in the loaf. It is usually made in flattened rounds. The dough is sweet but not as rich as cake, so it can be enjoyed any time of the day. It is similar to Irish soda bread, minus the baking soda.

In Ireland, barmbrack is often served with afternoon tea, toasted with butter. But barmbrack evolved into an Irish Halloween tradition.
 
 
A FORTUNE-TELLING BREAD

For Halloween, the traditional loaf was baked with talisman-like items inside. They formed a kind of fortune-telling game. Whoever received a slice with a talisman could interpret it thusly:

Barmbrack, an Irish tradition for Halloween, reinterpreted. Photo courtesy Stasty.com.

 
To us, the talismans imply that this cake was meant for single people. An optional talisman included a medallion of the Virgin Mary, foretelling that the recipient would go into a religious order (priest or nun).

Hmm: Do we want a bread or cake to predict our fortune? We think not. And as British baker Vicky of Stasty.com notes, “It kind of seems like a choking hazard now when I think about it!” (Commercially produced barmbracks for Halloween still include a toy ring.)

Vicky has created her own take on bambrack, a denser speckled loaf, a fruit cake with the dried fruits steeped in tea and whiskey.

The original barmbrack loaf resembled Irish soda bread. This one is from Maplespice.com.

For this recipe, says Vicky, ”I went for a more adventurous selection of fruits than the traditional ones used in a barmbrack.

“This cake contains a colorful mix of dried cherries, apricots, cranberries, blueberries, golden raisins and dates [you can also add dried figs]. It’s a really simple cake to make, and as it’s very moist, it keeps fresh for well over a week.

“This barmbrack is best served with lots of salty butter and a nice, strong cup of tea on the side.”

It’s her Halloween tradition. Make it one of yours. Here’s the recipe, trinkets optional. Well, maybe just the ring.

As for the tea: How about a spiced tea like Constant Comment or chai?

Halloween has its origins in the festival of Samhain (sah-WEEN), celebrated at the end of the harvest by the ancient Celts of what is today Great Britain. (Pronunciation: It’s KELTS, not SELTS.)

Samhain marked the end of the “lighter half” of the year and beginning of the “darker half.” The Halloween colors of orange and black represent the lighter side (fall harvest) and the darker side.

The Celts believed that on October 31, the boundaries between the worlds of the living and the dead overlapped and the deceased returned to cause havoc.

To fool the spirits and ghosts that roamed the countryside, people began to wear masks and costumes to avoid being recognized as human. To keep away spirits and ghosts on Samhain, they placed candles in their windows, using hollowed-out turnips and other vegetables as the holders. (Pumpkins, a New World fruit, took over when Irish immigrants discovered them in the U.S. in the 19th century.)

Around 600 C.E., Christian missionaries replaced the pagan festival of Samhain with All Saints Day, also called All Hallows Even (even means evening), abbreviated as Hallow’een. The name Halloween is first found in 16th-century Scotland, evolving from All Hallows Eve.

Afraid of Halloween? That’s called samhainophobia.
 
 

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Our mom loved to cook bacon: She loved the aroma. She also had a great exhaust hood, a kitchen with pocket doors to prevent the aroma from escaping to the rest of the house, and a window and a back door to let in fresh air.

She bought thick-cut bacon and cooked it slowly over medium-low heat in a stainless steel skillet big enough to hold the entire pound of strips without crowding. At a lower heat, all the fat renders (melts into liquid) while the bacon crisps. Once, we recall, she received a block of slab bacon in a gourmet gift basket, cut it in a small dice and cooked it the same way.

Call it bacon fat, bacon grease or bacon drippings: She strained it and stored the fat in a jar in the fridge, where it turned a creamy beige. She used it for pie crusts, for cooking eggs and a number of the uses below. And she always advised us never to pour it down the drain, or it would congeal and clog.

You can store bacon fat in an airtight container in the refrigerator for up to a month. Use it instead of butter or oil—or in combination with them—to add hints of bacon flavor to your recipes.

Then, when you’re ready to cook, you can:

Cook the bacon, save the fat. Photo by Claire Freierman | THE NIBBLE.

 
Before you comment on the consumption of bacon fat: Yes, we know that cardiologists don’t support the consumption of any component of bacon. But that doesn’t stop Americans from eating 18 pounds of pork bacon each, per year. [Source]

TOP PHOTO: Potato salad with bacon fat (recipe below). Photo courtesy Samuel Adams. BOTTOM PHOTO: See how Sandy of Fancy Food Fancy uses bacon fat in her pie crusts. Photo courtesy Fancy Food Fancy.

 
BACON FAT AT LUNCH

 
BACON FAT AT DINNER

 
BACON FAT IN DESSERTS & SWEETS

People who love bacon may already have discovered German potato salad, also called Alsatian potato salad. It is typically mixed with a vinagrette and the grease from the cooked bacon, and served warm with grilled sausages. Here’s a recipe.

This recipe is by chef Michele Ragussis for Samuel Adams.

Ingredients For 6-8 Servings

 
Preparation

1. PREHEAT the oven to 375°F. Bring the beer to a boil in a large pot. Add the potatoes and boil in beer for about 15 minutes or until fork tender. Drain and let cool. Set aside.

2. BRING a large pot of water to boil, and hard boil the eggs for about 12 minutes. Let the eggs cool, then peel and chop.

3. COOK the bacon in a large sheet pan until crispy; then dice. Set aside.

4. MIX the diced red onion, scallions, celery, bacon, eggs and dill in a large bowl.

5. Once potatoes are cool, add to bowl of ingredients and smash together so they are half mashed.

6. ADD all wet ingredients, salt and pepper and mix well. Add about a tablespoon of the bacon grease for flavor.

Yummy jack o’ lantern macarons from
Williams Sonoma. Here’s the history of
macaroons and macarons. Photo courtesy
Williams-Sonoma.

We asked ourself: We know the history of Halloween, but not how the jack o’lantern got its name. So we researched it, and the History Channel provided the answer.
 
 
WHERE DID THE JACK O’LANTERN COME FROM?

Pumpkins carved into jack o’ lanterns are an Irish-American tradition. But for centuries before any Irish immigration, jack o’ lanterns were carved from beets, potatoes and turnips and placed in windows of homes in what is now Great Britain, to ward off evil spirits on Halloween.

The jack o’lantern is named after Stingy Jack, a fellow of Irish myth. He invited the Devil to have a drink with him, but was too cheap to pay even for his own drink.

So he convinced the Devil to turn himself into a coin, which Jack would use to buy their refreshments.

Jack was not only stingy; he was a cheat. Once the Devil had turned himself into a coin, Jack simply pocketed it. No drinks were had that evening, but Jack was one coin richer. Clever Jack had placed the coin next to a silver cross, which prevented the Devil from changing back into his original form.

Jack eventually freed the Devil, under conditions including that, after Jack died, the Devil would not claim his soul.

When Jack died, however, God would not allow his disreputable soul into heaven. Jack then tried to get into hell. The Devil, who had previously committed not to claim Jack’s soul, would not let him in.

But the Devil was kind enough to send Jack off into the dark with a burning coal to light his way. To carry it, Jack put the coal into a carved-out turnip. The spirit of “Jack of the Lantern,” subsequently shortened to “Jack O’Lantern” (and evolving to the lower case jack o’lantern) has been roaming the Earth ever since.

In Ireland and Scotland, people began to make their own versions of Jack’s lantern by carving scary faces into potatoes and turnips, and placing them in windows or near doors to frighten away Stingy Jack and other wandering evil spirits. In England, large beets were used.

The American jack o’lantern. Photo courtesy Burpee.

Immigrants brought the jack o’lantern tradition to the U.S., where they discovered that the native pumpkin made the biggest, scariest and best jack-o’-lanterns.

[1] Pumpkin lasagna made in a Dutch oven (photo © Williams Sonoma).

One of the tips to enjoy a rich, hearty dish like lasagna is to serve it in smaller portions as a first course. Our friend Ruth’s Italian-American mother always served a pasta course before the Thanksgiving turkey.

You can buy delicious pumpkin ravioli and serve it with any sauce—Alfredo, butter, olive oil, pumpkin or tomato. You can make pumpkin mac and cheese, and for more fun serve it in a hollowed-out baby pumpkin garnished with shelled pumpkin seeds (pepitas).

You can add diced pumpkin (or its stand-ins, acorn or butternut squash) to cooked pasta, purée the pumpkin into a sauce (here’s a recipe) or both.

The first recipe is from Williams-Sonoma. You don’t need a lasagna pan because it’s made in a Dutch oven. Find more delicious recipes on the website.

Our second lasagna recipe is even easier, because it’s a ravioli lasagna: ravioli is used instead of lasagna noodles.

Ingredients For 8 To 10 Servings

 
Preparation

1. PREHEAT the oven to 450°F. Line a baking sheet with aluminum foil.

2. STIR together the ricotta, sage, 3 tablespoons of the parsley and all the garlic in a bowl. Season with salt and pepper and set aside.

3. TOSS the yellow squash and zucchini with 1 tablespoon of the olive oil in a large bowl, and season with salt and pepper. Arrange in a single layer on the prepared baking sheet. Transfer to the oven and roast until tender and lightly browned, about 15 minutes. Meanwhile…

4. WARM the remaining 1 tablespoon of olive oil in an oval Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 15 minutes. Transfer to a bowl and add the yellow squash and zucchini. Reduce the oven temperature to 400°F.

5. SPREAD 1/2 cup pasta sauce in an even layer on the bottom of the Dutch oven. Arrange a single layer of lasagna noodles on top, tearing them as needed to fit. Spread 1/2 cup of the ricotta mixture on the noodles and scatter 1 cup of the vegetable mixture on top. Spread 1/2 cup pasta sauce over the vegetables and sprinkle 1 cup of the Fontina on top. Layer the noodles, ricotta, vegetables, sauce and fontina 3 more times, omitting the sauce and fontina on the last layer. Top with the remaining noodles, sauce and Fontina.

6. TRANSFER to the oven and bake until the sauce is bubbly and the cheese is melted and browned, 45 to 50 minutes. Sprinkle the remaining tablespoon of parsley on top. Let the lasagna rest for 15 minutes before serving.
 

If you don’t make lasagna often, you may find yourself struggling with the lasagna noodles. Bless the person who first thought of this trick: use cooked ravioli instead of lasagna noodles. Alternatively, you can use penne or other tube pasta, but ravioli supplies added filling.

This recipe from Taste Of Home takes 25 minutes to prep and 40 minutes to bake.
 
Ingredients For 6-8 Servings

1. PREHEAT the oven to 400F. Cook the meat in a large skillet over medium heat until no longer pink; drain the fat.

2. LAYER in a greased 2-1/2-quart baking dish: a third of the spaghetti sauce, half of the ravioli and beef and 1/2 cup cheese; sprinkle with herbs. Repeat the layers. Top with the remaining sauce, cheese and herbs.

3. COVER and bake at 400°F for 40-45 minutes or until heated through. Yield: 6-8 servings. If you have leftover fresh herbs, sprinkle them over the cooked lasagna.

 
*Vegetarians can substitute TVP, textured vegetable protein.