Author in the Kitchen: A Halloween Feast Fit for Goblins and Ghouls by Cookbook Author Sloane Taylor...

Halloween October 31 -  Centuries ago ancient Celtics believed that at summer’s end the barrier betweenour world and the world of spirits thinned, allowing evil to cross over to us.Time passed and people dressed as saints and went door to door which is theorigin for tonight’s ghosts and goblins to magically appear at your front doorto trick you if you don’t treat them. 

Invite friends over and celebrateHalloween with this menu that will tame your creatures who go bump in the night.

 

MENUAppetizersBarbequed MeatballsGarlic Dip &PretzelsSangria

 

Main CourseBraised Short RibsMashed PotatoesVeggie SautéDry Red Wine –Pinot NoirAppetizers
Barbequed Meatballs

Thisis an easy appetizer recipe you adjust to suit you. Add more jelly if youprefer a sweeter taste or cut jelly amount and increase barbeque sauce if youwant a tangy taste. Plan on 4 – 5 meatballs per person.

112 oz. (340g) jar grape jelly1– 2 bottles barbeque sauce50precooked frozen Italian style meatballsToothpicksfor serving

Scoopjelly into a medium-sized saucepan set over medium heat. Add 1 bottle barbequesauce. Stir until jelly melts. 

Addmeatballs. Stir in more barbeque sauce if needed. You want the meatballscovered but not swimming. Simmer 5 – 10 minutes, stir occasionally. 

Servewarm.

GarlicDip & Pretzel Twists8oz. (226g) cream cheese, softened1tbsp. (15ml) garlic powder, not saltPinchsalt2tbsp. (30ml) milk, possibly more 

Laycream cheese in a medium-sized mixing bowl. I know this seems too large, butyou need the room. Use a wooden spoon to mash the cheese against the sides ofthe bowl. 

Sprinkleon garlic. Stir well. Add salt and stir well. Taste for flavor. Add more garlicif necessary. Don’t add more salt. You’ll get plenty of that flavor from thepretzels. 

Drizzlein milk. Stir well. Carefully stir in milk until you reach a consistency softenough to dip the pretzel without breaking it. 

Scoopinto a serving bowl, cover with cling wrap, and refrigerate. Remove from fridgea half hour or so before serving. This dip lasts 1 week in the fridge. 

Sangria½ lemon, peel intact and slicedthin½ orange, peel intact and slicedthin½ lg. apple, cored and sliced thin¼ cup (30g) superfine sugar1 bottle dry red wine, Portugueseor Spanish preferred¼ cup (60ml) brandy or cognac1-liter club soda, chilledIce

 

Combine lemon, orange, apple, and sugar in a largepitcher. Stir in wine and brandy. Taste for sweetness. If the punch is stillnot sweet enough, carefully add another ¼ cup (30g) of sugar.

Refrigerate for several hours to intensify the flavors.

 

Just before serving gently stir in club soda. Fillwine glasses with ice and pour in Sangria.

MainCourseBraisedShort Ribs2 – 3 lbs. (1 – 1.5kg) beef short ribs, cut into 2 inch (5cm) or so piecesfreshly ground pepper to taste½ cup (60g) flour½ tsp.(2.5ml) thyme2 tbsp. (30ml) lard or solidshortening2 medium onions, chopped½ cup (60g) carrot, chopped1 tbsp. (15ml) garlic, pressed or chopped fine1 cup (250ml) beef stock2 small bay leaves1 tbsp. (30ml) Worcestershire Sauce

 

Preheatoven to 325° F (160°C).

Pat ribs dry. Grind pepper over meat. Pour flour and thyme into a paper bag.Add 2 – 4 ribs at a time. Shake bag gently to coat meat. Remove ribs and set ona large plate. Continue until all ribs are coated.

Melt lard or shortening in a Dutch oven over medium-high heat until itshimmers. Carefully add ribs and brown them on all sides. Don’t crowd the pan.Best to brown meat in batches so the cooking temperature remains constant.Return ribs to plate. Lower heat to medium.

Add onions and carrots to the same pot. Sauté until onions are soft andtransparent. Add garlic. Cook 45 – 60 seconds.

Stir in stock. Bring to a boil over high heat. Scrape in any brown bitsclinging to the bottom and sides of the pan.

Reduce heat to medium. Stir in bay leaves and Worcestershire sauce.

Nestle ribs in pan and bring to a boil. Cover and then place in oven. Braiseribs for 1½ hours or until meat shows no resistance when pierced with the tipof a sharp knife.

Arrange ribs on a clean platter and tent with foil to keep them warm.

Strain braising liquid through a fine sieve into a saucepan. Press down hard onvegetables to extract juices. Discard vegetables. Skim off surface fat. Bringto a hard boil. Cook 2 – 3 minutes to intensify flavor.

 

Pour sauce into a gravy boat andserve alongside ribs.

Mashed PotatoesChickenstock, not broth1small russet potato per person, peeled and quartered3tbsp. (43g) butterSourcream, a very large dollop¼cup (60ml) milk, at room temperatureFreshlyground pepper to tasteParsley,snipped or chopped for garnish

Preheatoven to 220° F (100°C).

Pourone-inch (2.5cm) chicken stock into saucepan. Place potatoes in saucepan. Addtap water to cover by at least one inch (2.5cm). Cover the pan and bring to aboil over medium heat. Lower temperature to a strong simmer. Cook approximately20 - 25 minutes. Potatoes are done when a fork inserts easily into a section.

Drainpotatoes. Stir in butter, sour cream, and pepper. Mash well. Drizzle in milk.Mash and continue to add milk until you achieve the consistency you prefer.

Keepthe saucepan warm in the oven while you finish preparing dinner.

VeggieSauté

Leftoversfrom this easy recipe make a tasty lunch when reheated in a little butter andserved with crusty bread and a glass of cold white wine.

8 oz.(250g) baby bella mushrooms2tbsp. (30ml) olive oil1 zucchini, sliced thin1 red pepper, seeded and ribs removed1 yellow pepper, seeded and ribs removed1 small onion, sliced thin½ tsp. (2.5ml) garlic powder, not saltFreshly ground black pepper to taste

Clean mushrooms with a paper towel to removebedding soil. Slice them in half lengthwise if medium size or into thirds iflarge. 

Dribbleoil into a medium-sized frying pan set over medium heat. Do not let it smoke.

Add all the vegetables except mushrooms. Turn upheat to medium-high. Sauté about 4 minutes, stirring frequently.

Lower temperature to medium. Stir in mushrooms,garlic powder, and pepper.

Continue to cook 3 minutes or until peppers areat the crispness you prefer.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table ~ Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Taylor's cookbooks, Date Night Dinners, Date Night Dinners Italian Style, Summer Sizzle, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.