Our first kickoff dinner was hosted by Michele. The theme was spooky Halloween cuisine. So come have a look at The Recipe Collectors' Club first dinner.
Here is the invitation. Below the invitation were the party details and the food assignments.
Here is our spooky dining room filled with spiders. Oh, what a tangled web we weave.
Now for our food introduction. Drum roll please..........
Drink: Mindie's Magical Potion
Mindie led with our first course creating TWO appetizers, being the overachiever that she is!! She first concocted a delicious mocktail drink that she called her "Magical Potion". Sadly, no picture of this fancy drink, but it was a combination of pineapple, orange, and mango juice, along with Ginger Ale, raspberry flavoring, and nutmeg. It seriously went down easy!!
Mindie's Magical Potion
Ingredients:
2 Tbsp. pineapple juice
2 Tbsp. orange juice
1/4 cup mango juice
1/4 cup ginger ale
1 Tbsp raspberry flavoring syrup
Pinch of nutmet
(makes 1 drink)
Directions:
- Mix together the fruit juices and flavoring syrup. Pour into glass.
- Top with ginger ale.
- Sprinkle a little nutmeg on top to serve.
- Can be mixed with ice or served over ice.
Appetizer 1: Mindie's Ratty Tortilla Wraps
Next, Mindie made a ratty old appetizer with tortilla wraps. As you can see, it's quite involved--just look how those mice are devouring the food!
Appetizer 2: Paulette's Mummified Pizzas
Paulette's Mummified Pizzas were a big hit. They not only looked great, but tasted spooktacular. She used an Italian bread dough recipe and then put her homemade pizza ingredients on top using olives for the eyes! They were eerily good.
Paulette's Mummified Pizzas
Step 1: Authentic Italian Bread
Ingredients:
1 3/4 cup warm water
2 teaspoons salt
1 Tbsp active dry yeast
4 to 4 1/2 cups unbleached flour
(for softer bread, add 2 Tbsp. oil, and 1 Tbsp. sugar)
Directions: Choose either the dough hook method or hand/blender method then proceed to "Continuation" section below.
Dough hook method - Pour water, salt and yeast into a mixing bowl. Mix in flour and work it until the dough becomes elastic and does not stick to your touch. Remove the dough from the bowl. When dough becomes opeck it is done.
Hand/blender method - Mix water, salt and yeast in a large bowl. Blend in two cups of flour, one at a time, blending each until well integrated. Mix in the last two cups by hand, a portion at a time. Turn dough onto a floured counter and knead it for about 10 minutes until the dough becomes elastic and does not stick to your touch. Dust with additional flour as needed.
Continuation:
- Clean the bowl and grease it with olive oil. Return the dough to the bowl and raise.
- Cover and let it double in size (about an hour).
- Punch it down.
- Lightly flour the counter. Roll the dough into desired shapes. I like to make two 15-inch loaves. Preheat oven to 475 degrees.
- Place the bread on an oiled cookie sheet (try olive oil). Allow it to double in size. Flatten out then roll it up and flour.
- Use a sharp knife to gently cut 1/4-inch deep, angular markings in the top of the each loaf.
- Bake the loaves for about 15-20 minutes, until golden brown.
Step 2: Pizza Toppings
Ingredients:
1 recipe "Authentic Italian Bread" dough (see above)
3 medium, very ripe tomatoes (or 3/4 cup canned, whole tomatoes, drained)
1/8 teaspoon salt
1 Tbsp. extra-vigin olive oil
1 teaspoon oregano---dried
2 1/2 to 3 cups diced mozzarella cheese (12 to 16 oz.)
Directions:
- Follow the directions for making bread dough until you have punched the dough down. Divide the dough in half. Half will be enough for 1 large pizza. The rest may be frozen, or used for bread or garlic sticks.
- Blanch, peel and remove seeds from fresh tomatoes. Grind the tomatoes in a blender or mince them finely. Mix in salt.
- Preheat oven to 475 degrees.
- Oil a 17x11x1-inch cookie sheet or a 16-inch round pizza pan with 1 tablespoon olive oil. Non-stick type pans work better here.
- Press dough into the pan and flip it over so oil covers both sides. Pinch the edges together to make a border.
- Spread tomato sauce evenly over the dough. Sprinkle on oregano. Distribute mozzarella. (You may add any additional toppings you like at this point, or enjoy a delicious, plain cheese pizza.)
- Bake on lowest rack for 10-15 minutes until cheese starts to brown.
- Let pizza stand on a rack for a few minutes before serving. If left in the pan the bottom will become wet. Drizzle with a little olive oil. Serve.
Side Dish 1: Alison's Batty Pasta Salad
Alison's Batty Pasta Salad made for a fun dish. Those black pieces inside with the fancy shapes is really bat-shaped pasta noodles from World Market. Filled with all her special additions of broccoli, tomatoes, mushrooms, and other secret ingredients, it was a big bowl of yumminess!
Side Dish 2: Sarah's Fresh Peaches & Blueberries Fruit Bowl
Sarah's Fresh Peaches & Blueberries Fruit Bowl was sprinkled with a hint of mint. We gobbled up the peaches so fast, we barely had time to take a picture before they were all gone!
Sarah's Fresh Peaches & Blueberries Fruit Bowl
Ingredients:
4 peaches, slightly firm
1 cup fresh blueberries
2 Tbsp. freshly chopped mint
Directions:
- Cut the peaches in half and dice.
- Mix the peaches with the blueberries and mint.
- Drizzle with honey.
Side Dish 3: Marina's Loaded Potato Casserole
Marina's Loaded Potatoe Casserole. Mmmm, mmmm...don't we all love potatoes??!! This savory mixture of potatoes mixed with sour cream, cheddar cheese, bacon, and onions was so good it's scary.
Marina's Loaded Potato Casserole
Ingredients:
8 medium potatoes (about 2 1/2 to 3 lb. total) peeled and cut into 1 inch chunks
1 cup evaporated milk
1/2 cup sour cream
1 tsp salt
1/2 tsp black pepper
2 cups shredded cheddar cheese
6 slices bacon cooked and crumbled
sliced green onions
Directions:
- Place potatoes in large saucepan. Cover with water, bring to boil. Cook over medium high heat for 15-20 minutes or until tender, drain.
- Preheat oven to 350 degrees and grease a 3 quart casserole dish.
- Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with mixer until smooth. Stir in 1 1/2 cups of cheese and half of bacon. Spoon mixture into prepared dish.
- Bake for 20-25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.
Main Dish: Michele's Bone Yard Chicken Kabobs
This is where Michele's main dish is supposed to be photographed featuring her bone yard chicken kabobs cooked on the grill with a special marinade. She was so busy working the grill, that she served them up immediately after and there was no time for a picture! But...they were beautiful creatures that were fat and colorful filled with zucchini, squash, red potatoes, and peppers all lined up on a boney skewer.
Michele's Bone Yard Chicken Kabobs
Ingredients:
1 cup vegetable oil
1/2 cup soy sauce
1/2 cup light corn syrup
1/4 cup lemon juice
2 tablespoons sesame seeds
1/2 teaspoon garlic powder
garlic salt to taste
4 skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
1 (8 ounce) package fresh chopped mushrooms
2 onions, quartered
1 green bell pepper, cut into large chunks
Directions:
- In a medium bowl, blend vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto skewers alternately with mushrooms, onions, and green bell pepper. Pour marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes.
- Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. Baste with the boiled marinade frequently during the last 10 minutes.
Dessert: Christie's Spidery Ganache
Christie's Spidery Ganache. Isn't it beautiful?? Christie worked hard on the beautiful icing to create her intricate web and topped her creation with a spooky spider. It was the perfect Halloween dessert.
Chocolate Spider Web Cake
Cake
1 box Devil's food cake mix
Make cake as directed. For a richer cake, add sour cream, pudding mix, and/or chocolate chips.
Ganache Frosting
8 oz semi-sweet chocolate (I used chips)
1 cup heavy cream
Directions
Place the chocolate in a medium size heat proof bowl. Heat the heavy cream in a saucepan and pour over the chocolate. Stir until smooth. I waited about 20 minutes to let it cool and thicken slightly, then spread enough on the cake to cover. I admit, I ate the remaining tablespoon or so with a spoon, then my fingers:)
To decorate, I piped shimmery white decorator icing in circles, then used a toothpick to drag icing from the center to the edges of the cake to create a web pattern. I found a gummy spider at Wal-Mart that was a perfect topping!
And here is one final picture of all the gang...except for the picture taker hiding behind the camera. We had a spooky-good time and look forward to more cooking adventures together.
