Think Halloween sweets consist only of bite-size Snickers and candy apples? Think again—rely on the season’s traditional flavor for this easy, delicious treat that is the perfect addition to any holiday party.
Pumpkin Cheesecake Bars
1 16 oz. pound cake mix
3 eggs
2 tablespoons melted margarine
4 teaspoons pumpkin pie spice
1 8 oz. package cream cheese, softened
1 14 oz. can sweetened condensed milk
1 16 oz. can pumpkin
1/2 teaspoon salt
nut topping
Preheat oven to 350 degrees. Mix cake mix, 1 egg, melted butter and 2 teaspoons pumpkin pie spice until crumbly. Put in 13x9 pan. Beat cream cheese until fluffy., Beat in milk, 2 eggs, pumpkin, remaining pumpkin pie spice and salt. Mix well and pour over crust. Sprinkle nuts on top. Bake 45-60 minutes or until set. Refrigerate several hours. Cut into brownie-size pieces and serve!
Thursday, October 28, 2004
Tuesday, October 26, 2004
Festive October
Contrary to common American belief, Halloween is not the only reason for celebration in October. Break the tradition by holding a German-style Oktoberfest party this week, before the month is over. Serve this recipe for Bratwurst with Apple Salsa over sauerkraut or cabbage, as well as plenty of beer out of original steins—you may find them at a consignment store, or check out www.steincenter.com.
Bratwurst with Apple Salsa
3 (8 oz.) packages bratwurst (health nuts can substitute chicken or turkey sausage), grilled.
Salsa:
2 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons lemon juice
1/2 teaspoon red pepper flakes
3 sweet apples (Golden Delicious), peeled, cored, and chopped
1 tablespoon fresh oregano, minced (1 teaspoon dried)
Stir sugar, vinegar, lemon juice and red pepper flakes together in a small saucepan, bring to a boil. Add half of the chopped apples, cover pan and reduce heat; cook gently until apples are very soft. Mash them with a potato masher until practically smooth. Stir in oregano and remaining chopped apples. Refrigerate. Serve chilled with grilled sausage and cabbage. Prost!
Bratwurst with Apple Salsa
3 (8 oz.) packages bratwurst (health nuts can substitute chicken or turkey sausage), grilled.
Salsa:
2 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons lemon juice
1/2 teaspoon red pepper flakes
3 sweet apples (Golden Delicious), peeled, cored, and chopped
1 tablespoon fresh oregano, minced (1 teaspoon dried)
Stir sugar, vinegar, lemon juice and red pepper flakes together in a small saucepan, bring to a boil. Add half of the chopped apples, cover pan and reduce heat; cook gently until apples are very soft. Mash them with a potato masher until practically smooth. Stir in oregano and remaining chopped apples. Refrigerate. Serve chilled with grilled sausage and cabbage. Prost!
Friday, October 22, 2004
Summer's End
LOS ANGELES, CA
Current Conditions
66°F
(19°C)
Sunny
Summer’s last call means an impromptu Friday night happy hour with friends. Serve pitchers of Sangria with tortilla chips and guacamole (recipes following.) Sit out on the patio, share your favorite memories of the summer, and move inside before the night gets too cold.
Sunset Sangria
3 tablespoons sugar
3 shots spiced dark rum or brandy
3 shots Triple Sec or Grand Marnier
1 orange, sliced
1 lemon, sliced
2 ripe peaches, cut into wedges
2 ripe pears, chopped
2 cinnamon sticks
1 bottle Rioja or Spanish red wine
Sparkling soda water, for topping off glasses of sangria at table
Combine all except soda water into a large pitcher. Chill or serve over ice. Top glasses of sangria off with a splash of soda water
Classic Guacamole
2 medium avocados, peeled and pitted
2 Tbsp red onion(s), chopped
4 Tbsp cilantro, fresh, chopped
2 Tbsp fresh lime juice
Few dashes Tabasco or hot sauce
Salt to taste
Mash avocado and mix with all other ingredients. Add chopped tomatoes or bell peppers for variety.
Current Conditions
66°F
(19°C)
Sunny
Summer’s last call means an impromptu Friday night happy hour with friends. Serve pitchers of Sangria with tortilla chips and guacamole (recipes following.) Sit out on the patio, share your favorite memories of the summer, and move inside before the night gets too cold.
Sunset Sangria
3 tablespoons sugar
3 shots spiced dark rum or brandy
3 shots Triple Sec or Grand Marnier
1 orange, sliced
1 lemon, sliced
2 ripe peaches, cut into wedges
2 ripe pears, chopped
2 cinnamon sticks
1 bottle Rioja or Spanish red wine
Sparkling soda water, for topping off glasses of sangria at table
Combine all except soda water into a large pitcher. Chill or serve over ice. Top glasses of sangria off with a splash of soda water
Classic Guacamole
2 medium avocados, peeled and pitted
2 Tbsp red onion(s), chopped
4 Tbsp cilantro, fresh, chopped
2 Tbsp fresh lime juice
Few dashes Tabasco or hot sauce
Salt to taste
Mash avocado and mix with all other ingredients. Add chopped tomatoes or bell peppers for variety.
Wednesday, October 20, 2004
Autumn Nights
On a rainy autumn night spent cuddling with your loved one or laughing with close friends, why not forgo the usual bottle of Cabernet and share this recipe for spiked apple cider instead? You’ll get the same warming, relaxing effect, as well as enjoy the spicy, fruity flavors of fall.
Fireside Apple Cider
1 red apple
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
1-2 cups amaretto or Goldschlager (depending on how strong you like it!)
Cinnamon sticks to garnish
Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the liquor. Slowly bring to a simmer over low heat for 10 minutes. Remove from the heat and add the liquor. Discard the apple. Ladle into large mugs and garnish each with a cinnamon stick. Sit by the fire, listen to the rain, sip slowly, and enjoy!
Fireside Apple Cider
1 red apple
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
1-2 cups amaretto or Goldschlager (depending on how strong you like it!)
Cinnamon sticks to garnish
Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the liquor. Slowly bring to a simmer over low heat for 10 minutes. Remove from the heat and add the liquor. Discard the apple. Ladle into large mugs and garnish each with a cinnamon stick. Sit by the fire, listen to the rain, sip slowly, and enjoy!
Tuesday, October 19, 2004
It's Getting Chili...
Dilemma: Sunday, invited friends over for midweek dinner party on Tuesday. Monday, coworkers decide to do Happy Hour…on Tuesday. What’s the overbooked entertainer to do?
It’s simple: Pull out the slow cooker (or stop by Costco and invest in one if you don’t have Mom’s hand-me-down) and make a pot of comfortable, perfect-for-autumn chili before you leave for work in the morning. Then stroll back post a few mai tais to a home that smells like you spent the whole afternoon in the kitchen.
Fill small bowls with shredded cheese, sour cream, and chopped green onions, and let guests pile on their favorite toppings. Share stories of autumn weeknights at home and enjoy the comfort of friends who love you whether you spent five hours or five minutes on dinner.
Mom’s Famous Chili
1-1.5 lbs. ground beef or turkey
1 onion
1 large can stewed or diced tomatoes, undrained
1 can kidney beans, undrained
2-3 cans pinto beans, drained
2 packets chili seasoning mix
1 chopped bell pepper
Tomato sauce (to thicken chili, if necessary)
Brown meat with onions. Combine all in slow cooker, cook on low 8-10 hours. Enjoy!
It’s simple: Pull out the slow cooker (or stop by Costco and invest in one if you don’t have Mom’s hand-me-down) and make a pot of comfortable, perfect-for-autumn chili before you leave for work in the morning. Then stroll back post a few mai tais to a home that smells like you spent the whole afternoon in the kitchen.
Fill small bowls with shredded cheese, sour cream, and chopped green onions, and let guests pile on their favorite toppings. Share stories of autumn weeknights at home and enjoy the comfort of friends who love you whether you spent five hours or five minutes on dinner.
Mom’s Famous Chili
1-1.5 lbs. ground beef or turkey
1 onion
1 large can stewed or diced tomatoes, undrained
1 can kidney beans, undrained
2-3 cans pinto beans, drained
2 packets chili seasoning mix
1 chopped bell pepper
Tomato sauce (to thicken chili, if necessary)
Brown meat with onions. Combine all in slow cooker, cook on low 8-10 hours. Enjoy!
Friday, October 15, 2004
Saturday Brunch
Tired of the Sunday morning mimosa-egg white-fruit brunch routine? Host a hip, casual Saturday brunch instead--on your porch if possible while the days are still warm. Your guests, who can come clad in jeans from the night before, flip flops, and a simple T will thank you for the change from the sundress and "No, I'm not hungover, why?" Audrey Hepburn sunglasses.
Make a comfortable menu like scrambled eggs with red bell peppers, green onions, and prosciutto with sourdough toast and sliced tomatoes. Serve with ample pitchers of Bloody Marys.
Dirty Bloody Mary Pitcher
4 cups tomato juice
1 cup Ketel One Vodka (or Absolut Pepper for a kick!)
4 dashes Tabasco sauce
1 teaspoon grated horseradish
2 dashes Worcestershire sauce
1 oz. green olive juice
Pinch of celery salt
Pinch of black pepper
2 small lemons, juiced
Ice
Celery spears, for garnish
Large green, stuffed olives, for garnish
Combine all ingredients in a pitcher; pour into 4 large glasses filled with ice and garnish with celery spears and olives.
Drink, enjoy, repeat. Again.
Make a comfortable menu like scrambled eggs with red bell peppers, green onions, and prosciutto with sourdough toast and sliced tomatoes. Serve with ample pitchers of Bloody Marys.
Dirty Bloody Mary Pitcher
4 cups tomato juice
1 cup Ketel One Vodka (or Absolut Pepper for a kick!)
4 dashes Tabasco sauce
1 teaspoon grated horseradish
2 dashes Worcestershire sauce
1 oz. green olive juice
Pinch of celery salt
Pinch of black pepper
2 small lemons, juiced
Ice
Celery spears, for garnish
Large green, stuffed olives, for garnish
Combine all ingredients in a pitcher; pour into 4 large glasses filled with ice and garnish with celery spears and olives.
Drink, enjoy, repeat. Again.
Thursday, October 07, 2004
Posh Pumpkin Pasta
For a festive fall dinner party, serve this delicious pasta dish in a hollowed-out pumpkin instead of a bowl:
Pumpkin Penne
1 yellow onion, finely chopped
1 red bell pepper, finely chopped
2 large garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup canned solid pack pumpkin
1 cup chicken broth
1/2 cup water
2 tablespoons heavy cream
Freshly grated nutmeg to taste
1/2 pound penne or other tubular pasta
3 tablespoons minced fresh parsley leaves
Freshly grated Parmesan
In a large skillet, cook the onion, bell pepper, and garlic in the butter over moderate heat, stirring until the vegetables are softened. Then, stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, boil the penne in a kettle of salted boiling water until al dente, ladle out of the reserve about 1 cup of the cooking water, and drain the penne well.
Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Put all in pumpkin, sprinkle with Parmesan, and serve with a sprig of fresh parsley.
Pumpkin Penne
1 yellow onion, finely chopped
1 red bell pepper, finely chopped
2 large garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup canned solid pack pumpkin
1 cup chicken broth
1/2 cup water
2 tablespoons heavy cream
Freshly grated nutmeg to taste
1/2 pound penne or other tubular pasta
3 tablespoons minced fresh parsley leaves
Freshly grated Parmesan
In a large skillet, cook the onion, bell pepper, and garlic in the butter over moderate heat, stirring until the vegetables are softened. Then, stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, boil the penne in a kettle of salted boiling water until al dente, ladle out of the reserve about 1 cup of the cooking water, and drain the penne well.
Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Put all in pumpkin, sprinkle with Parmesan, and serve with a sprig of fresh parsley.
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