Bat Wings
With Halloween fast approaching I thought I’d share this recipe for bat wings. OK, not really bat wings, but you already knew that. I just add black food coloring to barbecue sauce and use it to color chicken wings.
I made a batch for a Halloween party a few years ago and someone actually asked if they were real bat wings.
A word of warning- when you use black food coloring it will transfer to you. No matter how careful you are when you eat the wings, you’ll end up with purple fingers. Also, for the best effect, keep the wings intact- no trimming off of the tips. You can separate the drums before serving, if you like. Makes eating a little easier. They look pretty cool when set out on the table. Creepy- but very tasty.
Bat Wings
2-3 lbs. whole chicken wings
salt and pepper
1 c. barbecue sauce- store bought or home made
black food coloring- handle carefully- it stains
Place chicken wings in a roasting pan, season with salt and pepper and bake in a preheated 400 degree oven for 30 minutes. Meanwhile in medium bowl combine sauce with food coloring. Add just a little black food coloring at a time. Too much will alter the flavor of the food. Remove wings from the oven and dip them in the bowl of sauce. Turn to coat. Place wings on a clean baking sheet and return to the oven. Bake an addition 45 minutes. You can baste them with additional sauce during the baking, if you like. Place on a serving platter and provide plenty of napkins.
A pile of “bat” wings
Homemade Graham Crackers
I have made graham crackers before, but it had been a few years. They aren’t all that hard to make. Rolling them to the right thickness is the hardest part. You want them pretty thin, but not too thin. We made them in cooking class last night. We were making several cracker recipes and the lady who chose the Graham crackers was not confident. She was only there because her daughter couldn’t make it and she was taking her place. I guided her along and her crackers came out great!! She nailed it!!
These taste really good and are not as sweet as grahams crackers you get at the store. If you like a sweeter cracker, add a little more sugar. I like them the way they are.
Someone asked for my marshmallow recipe last night, so I included it at the bottom of this post.
It is fun to make S’Mores using both homemade marshmallows and homemade graham crackers.
Graham Crackers
1 c. whole wheat flour or whole wheat pastry flour
1 c. all-purpose flour
1/3 c. sugar
½ t. salt
1 t. cinnamon
1 t. baking powder
1 large egg
¼ c. oil
¼ c. honey
2 to 3 tablespoons milk
additional milk for glaze
cinnamon-sugar (optional)
In a mixing bowl, combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, add oil, honey and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if it’s more convenient).
Turn the dough onto a floured surface and knead gently until it holds together. Roll dough out till it’s about 1/16-inch thick; make sure rolling surface is well-floured, or you’ll have trouble transferring crackers to baking sheet. Preheat your oven to 350°F.
Cut dough into 3-inch squares, prick each square several times with a fork, and place on lightly greased cookie sheets. Brush the tops with milk, sprinkle with cinnamon-sugar if you’re so inclined, and bake for 12-15 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely. Makes about 2 dozen graham crackers.
As promised here is the recipe for making marshmallows. I’ve used this recipe for ages and what I like about it is that it is super easy and still gives you yummy marshmallows. I’ve seen more complicated versions- but why make life harder than it already is? The recipe calls for packets of gelatin. If you want to use sheet gelatin instead, which I did, the adjustments are in the directions. Either works fine.
Marshmallows
1/2 c. cornstarch
1/2 c. powdered sugar
small amount of butter
2 envelopes unflavored gelatin, or 6 sheets of gelatin*
1/2 c. granulated sugar
1/3 c. water
2/3 c. corn syrup
1/2 t. vanilla
Combine cornstarch and powdered sugar in a small bowl. Butter an 8x8x2 inch-baking pan. Sprinkle with some of the cornstarch mixture. Reserve the rest of the mixture for use later on. Combine the gelatin, granulated sugar and water in a small saucepan and cook over low heat, stirring constantly until gelatin is dissolved.** Pour gelatin mixture into a large bowl, adding the corn syrup and vanilla. Beat with an electric mixer on high speed for 15 minutes. Be precise on the timing. The mixture will be thick and fluffy, marshmallow cream, actually. Pour mixture into the prepared pan, spread evenly and refrigerate overnight. The next day, sift some of the reserved cornstarch mixture over the marshmallows. Sprinkle some more of the coating mixture on a work surface and turn the marshmallow out onto the prepared surface. Cut the marshmallows into 1-inch squares, coating as you go. The marshmallows are very sticky until completely coated. Allow to dry on a rack. Store in an airtight container for up to 3 weeks. Makes about 4 dozen candies.
You can swap out flavorings- using maybe mint or lemon in place of the vanilla. You can also add a few drops of food coloring, if you like. Oh, and when you are at the rolling the pieces around in the cornstarch and powdered sugar stage of the process- don’t wear black. You’ll thank me later for that.
* Note: 3 sheets of sheet gelatin= one packet (1 tablespoon) of powdered gelatin.
** Note: If you are using sheet gelatin place it in the pan with COLD water and stir until dissolved. Then add the sugar and just cook, over medium-low heat until just warm, stirring often. Don’t let the mixture get too hot or the gelatin will not work.
Dissolve gelatin in water
Cook with water and sugar until warm
Apple Cider Sorbet
I’ve had my share of warm apple cider, but I never froze it before. This sorbet is such a nice dessert option. Light and naturally sweet, it is the perfect finish for any meal.
The cider is boiled down, to concentrate the sweetness. Then fresh apples are added and pureed. The mixture gets frozen, then pureed one more time- to really smooth out the texture. Cinnamon sticks impart their flavor when boiled in the cider. You could certainly used ground cinnamon, if you don’t have cinnamon sticks. Feel free to add other spices, too, like allspice, cloves or ginger.
Over the years, I have made all sorts of sorbets. I love the light, creamy texture. I am not sure why I never tried to make an apple sorbet before. I am so glad I finally did. This is a nice, lighter option for dessert. It is also a dairy-free option, for those who can’t have ice cream.
Apple Cider Sorbet
6 c. apple cider
2 (4-inch) cinnamon sticks
3 apples, peeled, cored and diced
In saucepan place cider and cinnamon sticks. Cook over medium high heat, uncovered, until cider has cooked down to 2 cups. Remove cinnamon sticks and discard them. Cool cider and combine in food processor with the apples. Puree until smooth. Transfer mixture to a container with a lid. Freeze until solid. Remove from freezer and allow to soften for a few minutes. Break into chunks and puree in processor, until smooth and creamy in texture. You can serve it right away, or return to freezer to enjoy later. Makes 1 quart of sorbet.
Maple Bacon Doughnuts
If you want homemade doughnuts, you can’t much easier than these Maple Bacon Doughnuts. They are a cake-style doughnut. That means baking powder is used to leaven the doughnuts, not yeast. You can mix up a batch of dough in just a few minutes.
You do need to let the dough chill before frying, so allow time for that.
The sweetness from the maple syrup pairs so well with the smoky bacon. Once the doughnuts are fried, I like to roll them in cinnamon sugar, but you can dust them with powdered sugar, or even make a powdered sugar glaze.
Maple Bacon Doughnuts
3 c. flour
1 T. baking powder
2 t. cinnamon
1 t. salt
1/2 t. grated ginger
2 eggs
1/2 c. sugar
1/2 c. maple syrup
1/3 c. buttermilk
1/4 c. melted butter
1 c. cooked, crumbled bacon
oil for deep frying
cinnamon sugar
Combine dry ingredients and set aside. In another bowl beat together eggs, sugar and syrup until well mixed. Stir in buttermilk and butter then stir in dry ingredients and bacon. Do not over mix. Chill dough at least a couple of hours before using it. Overnight is better. When ready to use, heat oil to 375 degrees. While oil is heating roll dough out, on a floured surface, 1/2 inch thick, and cut out with a doughnut cutter. Fry several at a time for 1 minute per side. Drain on paper towels. Roll warm doughnuts in cinnamon sugar. Re-roll scraps. You will end up with about 18 doughnuts and 18 doughnut holes.
Candy Spiders
If you are looking for a quick spooky decoration/treat idea, you might want to make some candy spiders. These are about the size of a tarantula. Super simple, and kids can make them, too. You only need a few ingredients.
The body is made from marshmallows, the legs are chow mein noodles and the eyes are small candies. Sixlets work well.
I used melting chocolate, but you can use any kind of chocolate you like. To start, melt some chocolate. Dip the chow mein noodles in the chocolate and tap gently to remove excess. I leave one end un-dipped to make it easier to stick in the marshmallow later. Allow to harden up before going to the next step. I set them on a flexible cutting board, but wax paper is good, too. You have to peel them off later, a flexible surface is best. You’ll need 8 for each spider- so be sure to make enough. Allow for breakage. Set a marshmallow flat side down and poke 4 holes in each side, 8 total. I used a bamboo skewer. Stick a noodle “leg” in each hole. Spoon chocolate over the marshmallow until coated. Whatever drips off can be re-melted and used again. While the chocolate is still soft, press 2 candy eyes into place. Hold them for a minute to be sure they are secure. Now, you can decorate cakes with them, use them on a dessert tray- or just eat them.
Chow mein noodle legs
Insert legs into marshmallow
Spoon chocolate over the marshmallow to cover it.
Chili Braised Oxtails
Oxtails will always remind me of the oxtail soup my mom used to make when I was a kid. It would simmer all day and smelled wonderful. I wanted to do something other than soup with these oxtails, so I decided to braise them instead.
Oxtails need a long, slow cook to get them really tender. Moist heat is the trick here. Soup is one way. Braising is another. Yes, you can also cook them in a pressure cooker to get the meat tender faster. I went more traditional though, and opted for a braise of several hours. While the cooking takes a bit of time, there really is nothing to do once the dish is moved to the oven. You just have to start them early enough. Longer cooking generally won’t hurt them. It just depends on how tender you want your oxtails to be.
Oxtails are pretty fatty and you want to trim off excess fat before cooking or your sauce will be greasy. My local butcher trims them for me, saving a step. It also means I am not paying for fat that I am going to cut off and throw away. Oxtails were once an inexpensive cut of meat, but that has changed in recent years. It pays to save where you can.
So here is the recipe. I had a friend try them and he really enjoyed them. I think you will, too.
Chili Braised Oxtails
3-4 lbs. oxtails, excess fat trimmed, if needed
2 T. oil
2 large onions, chopped
2 large carrots, chopped
1 rib celery, chopped
4-5 cloves of garlic, chopped
4 cups stock- beef preferred
½ c. sherry or red wine
¼ cup chili powder
Salt and pepper
Cayenne pepper to taste
In Dutch oven brown the oxtails in oil until browned. Remove from the pan, add the vegetables and brown them for about five minutes. Return shanks to the pot. Add the stock and bring to a boil. Add sherry and seasonings. Place lid on pot and place in a preheated 350-degree oven for 3-4 hours. Check them after 90 minutes and add a little more stock, if needed. It is normal for some of the stock to cook down. I did not need to add more stock. Remove pan from the oven. Remove oxtails and keep warm. Puree the vegetable mixture to make a gravy. Adjust seasonings. Serves 3-4.
Apple Bacon Fritters with Maple Glaze
I recently posted a recipe for apple fritters. I also love this variation on that recipe. The batter contains diced, fresh apples and crispy bacon. The combination is really special.
Fritters aren’t difficult to make. They really don’t take that long to make, either. I prefer to make fritters close to when I am serving them- so my guests can enjoy them warm.
They make a wonderful dessert, or a fun addition to a breakfast or brunch menu. I dipped them in the maple glaze, which also went well with the apples and bacon.
I must warn you, they are addictive.
Apple and Bacon Fritters
2 c. flour
2 T. sugar
2 T. baking powder
1/2 t. salt
1 c. milk
2 eggs, beaten
2 T. melted butter
1 c. diced apples
1 c. cooked, crumbled bacon
oil for frying- I used coconut oil
Combine dry ingredients and set aside. Mix together milk with the eggs and butter. Stir in dry ingredients until just moistened and add the apples and bacon. Heat oil to 375. If using gluten free flour, heat oil to 350. Drop dough by tablespoonfuls into the hot oil and fry until golden brown. Don’t do more than 4-5 at a time. It will take about 4 minutes in total but you need to turn them to brown evenly so 2 minutes per side. Drain on paper towels. Dip in maple glaze (recipe follows) while warm. Makes about 32.
Maple Glaze
1 c. Powdered sugar
1/2 c. maple syrup
a little water if mixture gets too thick
Combine all ingredients and set aside until ready to use.
Martha’s Beets
I had picked up some beets from a produce market the other day. I have made this dish many times and it seemed like a good time to make it again. It is so tasty and easy to make. You just have to give the flavors time to develop.
This is a recipe that my friend, Martha, made for us one chilly autumn afternoon, many years ago. The amounts are random for a reason. Just use what you have- more or less – and let the flavors blend together gently. That is what Martha did.
Full of earthiness and great fresh flavors it is always a favorite of mine. I always think of her, with great affection, when I make it. Miss you, my beloved friend.
Martha’s Beets
Oil
2 Onions, chopped
Potatoes, cut in big chunks, peeled, if desired, about 2 lbs.
1 bunch beets, with greens*
Chicken or vegetable stock, 2-4 cups, using as needed
Parsley
Salt and pepper
Cook beets in boiling water for 20 minutes. Cool and slip off skins. Cut up beets into chunks. In large pot, cook onions in oil until tender. Add potatoes and prepared beets with just enough stock to keep them from sticking. Cover and cook over medium-low heat until vegetables are tender. Meanwhile, chop up the beet greens. Add them to the pot and stir in. Cover and continue cooking until greens are tender. Toss in fresh parsley and cook 5 minutes longer.
* If you can’t find beets with greens, or if you like more greens, you can also add red Swiss chard in place of the beet greens.
Apple Fritters
I love apple season. Besides eating them fresh, I enjoy cooking with apples. One of my favorite apple dishes is apple fritters.
Fritters are similar to doughnuts. Rather than being made from a dough that is rolled and cut, like doughnuts, fritters are made from a batter. The fritter batter is spooned into oil for frying. They are actually very easy to make.
Good fritters are light and airy inside, with a crisp outside. These are very good fritters. These fritters have diced apples and cinnamon in the batter and cook up tender and light. Fritters are good plain, but can be rolled in powdered sugar, cinnamon sugar or drizzled with a powdered sugar glaze. Unlike a lot of the giant-sized fritters I see at local orchards and farm markets this time of year, these fritters are smaller. Only a few bites each. I actually prefer that.
For my gluten-free friends, I have made these fritters with gluten free flour. They tasted great. The gluten free version seemed to brown faster, so I turned down the temperature of the oil to 350 degrees.
So enjoy one of my favorite recipes of the season, and make yourself some fritters.
Apple Fritters
2 c. flour
2 T. sugar
2 T. baking powder
1 T. cinnamon
1/2 t. salt
1 c. milk
2 eggs, beaten
2 T. melted butter
1 c. diced apples
oil for frying
Combine dry ingredients and set aside. Mix together milk with the eggs and butter. Stir in dry ingredients until just moistened and add the apples. Heat oil to 375. If using gluten-free flour heat oil to 350. Drop dough by tablespoonfuls into the hot oil and fry until golden brown. Don’t do more than 4-5 at a time. It will take about 4 minutes in total but you need to turn them to brown evenly so 2 minutes per side. Drain on paper towels. While warm roll in powdered sugar, cinnamon sugar, or drizzle with a powdered sugar glaze. Makes about 32.
Broccoli Rabe With Pasta and Walnuts
If you haven’t had broccoli rabe before, maybe you should give it a try. I am always surprised at how many people have never tried broccoli rabe- also known as rapini. This versatile vegetable consists of stems, leaves and small florets, with a strong broccoli flavor.
I think perhaps the sometimes strong, even bitter flavor, might turn people away from trying it. I enjoy that bitterness. If you don’t, you can temper it by blanching the broccoli rabe. That’s what we did with this dish. We also paired the broccoli rabe with pasta and some cheese which also mellows out the flavor. We made this dish in cooking class the other night and everyone enjoyed it. even better, none of them had eaten broccoli rabe before class.
Broccoli Rabe with Pasta and Walnuts
1 bunch broccoli rabe (rapini), trimmed and cut into 1-inch pieces
1 (8 ounce) box uncooked pasta
½ c. walnuts
3 tablespoons olive oil
2 large cloves garlic, sliced- I often add a few more
salt and black pepper to taste
1/2 cup shredded Parmesan cheese
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the broccoli rabe, and cook until just tender, about 5 minutes. Remove with a slotted spoon, and set aside. Return the water to a boil, and stir in the pasta. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite. Drain well in a colander set in the sink. While the pasta is cooking, cook and stir the walnuts in a skillet over medium heat until fragrant, about 5 minutes. Set the nuts aside, add the olive oil, and reduce heat to low. Stir in the garlic, and cook until golden brown, about 3 minutes. Stir in the broccoli rabe, and cook 3 minutes to reheat. Season to taste with salt and black pepper, then stir in the drained pasta and walnuts. Toss with Parmesan cheese before serving. Serves 4.
