Catching Up

Still playing catch up from a busy Halloween week.  Currently working on the photo gallery and hope to have that posted to the blog very soon.  

Despite the unseasonably warm weather, the big night was pretty perfect.  The regional drought continues, so rain wasn't a threat this year.  The warm air and low winds created the perfect conditions for the fog machines (we used two this year).  The fog was creeping like a Hammer horror film for most of the night.  

The Haunt was very well received, despite being a little on the dark side this year... though there were quite a few parents who decided to move on to the next house, rather than bring their small children up to the porch for candy.  The ones that made it to our front door were greeted by an unseasonably warm Michael Myers.  One trick-or-treater was nice enough to shout in Myers' face "MICHAEL MYERS, YOU'RE SWEATY!" (Well, in his defense, I was leaking water from the neck of my mask.)  

Speaking of Myers... for some reason it was bugging me that Michael Myers was in the same universe as this ancient Witch, with her strange triangular sigils.  It occurred to me that the terrible sixth film in the franchise (Halloween 6:  The Curse of Michael Myers) involved the Cult of Thorn.  Sure, it was terrible writing, but it involved a small, somewhat-triangular rune which appeared on the wrists of those who served the cult.  Apparently, this rune gave Myers immortality and a compulsion for killing.  An hour before trick-or-treaters arrived, Jenna drew the rune on my wrist.  Hopefully someone saw it as I handed out candy (they probably didn't).  

Inside the house, we had a wonderful turnout for our Halloween party.  Great music, wonderful food (thanks to Jenna), and a load of laughs.  

Click here to listen to the wonderfully witchy and party-appropriate playlist curated by Jenna.  It's pretty awesome.

Feeling incredibly grateful to her as I write this post.  We had an amazing Halloween season once again, as we visited haunted attractions, unique taverns and restaurants with autumnal offerings, and the glorious Halloween town that is Lambertville, New Jersey.  We worked really hard this year to make this one look as creepy as it did, and it wouldn't have looked half as dark had it not been for her ideas and her hard work.  

Wednesday's Whopper

(On a Tuesday.)

We tried the new Halloween Whopper from Burger King.  Essentially the same as a standard Whopper but with a gloriously purple bun with black sesame seeds, and a slice of Swiss cheese, rather than the standard American.  The power of suggestion made it taste really superb.  Eating it in a cemetery near the Burger King sealed the deal.  

Bravo, Burger King.  Long may you reign.

Black Cat Bakery Cupcakes

I posted about the Black Cat Bakery HERE and mentioned how we planned to return in October.  Over the weekend, we took another trip to the region.  Came home with these beauties.  Each one is amazing in its own way.  Whomever creates these wonderful cupcakes is an evil genius.  You can figure out which is which by the beautiful designs...

Wolfman
Pumpkin chai spice cake, frosted in turmeric Swiss meringue buttercream.

Creature from the Black Lagoon
Chocolate zucchini cake, frosted in dill Swiss meringue buttercream.

Dracula
Nutmeg cupcake filled with sweetened spiced beetroot compote, frosted in nutmeg Swiss meringue buttercream.

Devil May Care

Dark chocolate cupcake with rich chocolate fudge center and topped with salty peanut butter buttercream

Click here for their full menu.

That Cheese Plate

Cheese is a glorious thing in this house (and the Universe).

Really neat seasonal pairings below:

Blue + Twix

Brie + Candy Corn

Manchego + Reese’s

Aged Gouda + Caramel Popcorn

Triple Crème Brie + KitKats

Goat Brie + Crunch Bars

Sharp Cheddar + Butterfingers

Gruyère + Snickers

Chèvre + Twizzlers

Click here for her IG.

Hog Maw

I've often lamented about Halloween party food recipes being too geared towards children, or for people who like hot dogs wrapped up like mummies in dough bandages with small goobly eyes.  That stuff is always fun, but where are the spooky, dark meals that could be served at a classy Halloween dinner party?

Enter Hog Maw.

According to Wikipedia:

Hog maw, sometimes called Pig's Stomach, Susquehanna Turkey or Pennsylvania Dutch Goose is a Pennsylvania Dutch dish. In the Pennsylvania German language, it is known as Seimaage (sigh-maw-guh), originating from its German name Saumagen. It is made from a cleaned pig's stomach traditionally stuffed with cubed potatoes and loose pork sausage meat. Other ingredients may include cabbage, onions, and spices. It was traditionally boiled in a large pot covered in water, not unlike Scottish haggis, but it can also be baked or broiled until browned or split, then it is often drizzled with butter, sometimes browned, before serving. It is usually served hot on a platter, cut into slices, and topped with horseradish or stewed tomatoes. It can also be served cold as a sandwich. Often served in the winter, it was made on hog butchering days on the farms of Lancaster and Berks Counties and elsewhere in the Pennsylvania Dutch Country.

Jenna's wonderful version of this unique dish is the sausage and potato varietal, baked in the oven to a crispy golden brown.  It's visually shocking (and probably disturbing to some), but the house filled with a terrific scent similar to that of a Thanksgiving turkey.  She serves her Hog Maw in slices with roasted brussels sprouts and a baked three-bean casserole.  It made for an absolutely perfect birthday dinner but could very well be the main course at the aforementioned Dark Halloween Dinner party.

Made With Real Eggs!

We shared this crazy cider donut ice cream sandwich last night at a favorite garden center in Bucks County, PA.

It was mighty glorious, but definitely difficult to eat due to someone saying "Let's make it three times wider than a human mouth!"

Ghoul At Heart: BrainSlaw

Delightful-looking Halloween party food made from roasted cabbage, onions, apples, and fennel, then topped with a Maple Dijon Dressing.

Click below for the recipe...

Smokey Pumpkin Deviled Eggs

You had me at cornichon.  

Perfect for any Happy Hour or Halloween Party.

Click below for the recipe...

Hersheypark Halloween

From the 2022 season, a series of food and beverage offerings that are pretty nifty:

House-made Blood Orange Black Sorbet in a black vanilla specialty waffle cone dipped in white chocolate and red sugar, and topped with house-made raspberry sauce.

Become a mad scientist as you inject this crab and corn fritter creation with a cocktail sauce syringe.

Brisket Sandwich with Black Brioche Bun.

These ooey-gooey melted cheese buns are perfect for dipping in marinara sauce.

ALL HALLOW'S EVE PUNCH

Orange Vodka, Cointreau, Orange Soda, Red Corn Syrup Rim

GLOWING GOBLIN

Bribon, Midori, Pineapple Juice, Lime Juice, Black Salt Rim

GHOSTINI

Vanilla Vodka, Godiva White Chocolate, Frangelico, White Sugar Rim topped with Whipped Cream and Halloween Sprinkles 

POISON APPLE MOCKTAIL

Granny Smith Apple Syrup with Apple Juice, topped with Sierra Mist

Click here for the article.

April 20th: Fog Day's Eve

Fitting that we spent 4/20 charring rosemary and filling the house with an earthy herbal smoke.  

We wanted to do something fun for the upcoming anniversary of the sinking of the Elizabeth Dane (and Antonio Bay's birthday).  As the new owner of a cocktail smoker, I wanted to come up with something that was appropriate for Fog Day and I think I did it.  Behold Blake's Revenge.  A smoking rum-based cocktail that even has its own piece of seaweed.

Blake's Revenge:

2 oz aged rum (we used an 8 year Barbancourt)

1/2 oz sweet red vermouth

1 Teaspoon lemon & charred rosemary simple syrup

Garnish with a sprig of charred rosemary

After you combine the ingredients above, smoke the cocktail excessively to obtain a miniature fog bank.

Our Fog Day's Eve happy hour needed a dip.  

Mrs. Kobritz' Famous Smoky Clam Dip:

1 Tin smoked clams, oil drained

4 oz cream cheese

4 oz sour cream

1 Tablespoon Worcestershire sauce

1 Tablespoon lemon juice

1 Teaspoon paprika 

1 Teaspoon minced onion 

Salt and pepper 

Mix by hand or blitz in a food processor for a smoother texture. Enjoy with Blake’s Revenge on the 21st of April.

Happy hour came to a perfect close with a viewing of The Fog - perhaps the finest horror film ghost story of all time (definitely up there with The Legend of Hell House and The Haunting [in its own way]).

Long live Blake and his ghostly comrades.  And Happy Fog Day, everyone - the twenty-first of April.

Adults-Only Halloween Party From Martha

Sounds debaucherously suspicious.  

Oh, Martha.

Garden-of-Evil Punch

Deeply colored frozen fruits-kumquats, husk cherries, red grapes, and pomegranate seeds-float atop a brew of dry sake, plum wine, and pomegranate juice, a blood-red liquid well-suited to an All Hallow's Eve celebration. The finishing touch is a garnish of hibiscus and begonia leaves.

Medusa's Hair Grissini with Dark-Night Dip

Black tahini transforms baba ghanoush into bubbling tar. Luckily, it's still as creamy of texture and smoky of taste as usual. The perfect partner for this delicious Dar-Night Dip is our unique and creepy Medusa's Hair Grissini "snakes." Never was a next-level snack so easy to make: Divide store-bought pizza dough in two, add a little squid ink to half, and roll and bake it into crisp but not straight grissini.

and Telltale Hearts.

Notched dried figs stuffed with goat cheese, wrapped in prosciutto, drizzled with balsamic vinegar, and skewered with decorative picks invite your guests to eat their hearts out.

Click below...

Ghost Pepper Heirloom Pumpkin Seeds

Fear not! The Farmer's Porch version of this legendary pepper is milder than you'd expect. If you enjoy just the right amount of spiciness coupled with a nice, smokey chili flavor, then this is for you! Enjoy straight from the bag, with your favorite brew or crumbled over scrambled eggs for some added texture and flavor.

Click here for igourmet.com

Halloween Party Food: Salami With Bourbon & Sour Cherry

As an homage to the classic Manhattan cocktail, Brooklyn Cured created this pork and bourbon salami and infused it with sour cherries for a touch of sweetness and complexity. The sweet and smoky flavors of bourbon and cherry serve as the absolute perfect complement to pork.

Click here for igourmet.com

Halloween Party Food: Green Pesto Gouda Cheese

This cheese is every bit as good as it sounds! A creamy-tasting, gouda-style Dutch cheese jazzed up with pesto. Perfectly balanced and extremely addictive, this glitzy cheese "shows off" for Christmas, St. Patrick's Day, or almost any occasion. Its ingredients include pasteurized cow's milk, vegetarian rennet, and pesto (basil and garlic).

'Any occasion' = Halloween

Click here for igourmet.com

Halloween Party Food: Artikaas Gouda With Ginger & Pumpkin Seeds

The flavors of Autumn are bountiful in this one-of-a-kind cheese. This young Gouda is made with real pumpkin seeds, ground ginger and a dash of garlic. The texture is smooth and creamy, with a just right mild and savory flavor.

Click here for igourmet.com

Halloween Party Food: The Night Walker Cheddar Cheese

We are pleased to offer Deer Creek’s latest Limited Edition cheese just in time for Halloween entertaining. The Night Walker is an eighteen-month, wood box cured sweet finish cheddar that has taken a long soak in a bath of J. Henry and Sons Small Batch 5-year Aged Wisconsin Bourbon! The cheese’s long butterscotch and toffee notes are complemented by the bourbon’s warming depth, with subtle a vanilla bouquet, and undertones of toasty cinnamon.

Pair with Stouts & Porters, Cognac & Ports. Serve with apples of the season, dried cherries, fig cakes, dark chocolate and/or toasted butter pecans.

Click here for igourmet.com

Ghoul At Heart

The food art of Lori Castellon.  Now this is the kind of stuff that I'd love to see (eat) at a Halloween gathering.  Doesn't feel like it's for kids.  I could maintain my classless faux sophistication eating horrordoeuvres like these. 

And it's exceptional, yet I think the realistic hand is a little too real for me.  I'd be a big baby about something like that.

Click here for TONS more.

Thanks, Wren!  

Halloween Party Food: Rust Belt Saucisson

Smoking Goose's latest creation is a mid-western take on a French classic. Made with 100% purebred Duroc pork from fourth-generation Gunthorp Farms in LaGrange, Indiana and blended with white pepper, garlic, lemon peel, nutmeg, clove, and cinnamon. Cold smoked over Applewood, hickory, and barrel staves.

Click below...

Halloween Party Food: The Red Witch

Mrs. Zuehlke, a cheese lover, is behind the creation of the Red Witch. In February, when people in Switzerland celebrate the carnival prior to Lent, they dress up (like on Halloween). She thought that a cheese that goes well with wine or beer or spirits would be nice for the long evenings, so she contacted acclaimed cheese maker Christian Oberli in Northeastern Switzerland. They met in the restaurant of the main train station of the capital Berne to discuss proceedings.

He created the recipe for Rote Hexe ("Red Witch"), and with the paprika-rubbed peppery red rind, as well as the "scary" label with the witch on her broom - a visually attractive cheese was born. Made from raw whole milk, the paste is creamy, easy melting, and relatively mild. He has increased the aging in his cellars from the original 5 up to 8 months when the Red Witch gets aromatic and nutty. Think of it as an artisanal Gruyere or Appenzeller that's frighteningly delicious!

Click below...