Halloween Drink Ideas

Fright night is coming and this year we're talking beverages for the big kids (adults).  I know that Halloween is a special night for children allover the USA.  They get dressed in an unbelievable variety of costumes and go out "Trick or Treating" throughout the neighborhoods.  They collect bags full of candy and other goodies.  Little ones are escorted by parents or older siblings and everyone is hoping they have the looking costume of the night.

Going to be a Ladybug this year!

As you can see, my blog assistant is getting into the spirit of Halloween.  I'm not sure if her parents will let her eat all the candy she'll collect in this outfit.  So maybe I can teach how it's nice to share with others (me).  I can also see her on a real "sugar high" the night of Halloween.  Sure hope her mom and dad are ready for a late night of play when she gets home.  That's a good night for me to go to bed early, I think.  Alright, back to adult beverages and Halloween parties.

Depending on what night Halloween falls, there maybe be parties at some homes too.  But this week we're not talking about parties for children.  Unless you're talking about those that still have the child in them even though they're adults.  Many of these big kids have "Halloween Parties" and they may happen the weekend before or after this last day of October.

I think many of these people started having these parties in their college days.  They just never grow out of it as they aged.  In the college days most were concerned with their outfit for the night and what they would be drinking.  As they got older, the decoration of the house and food to snack on through the evening became more important.

There are quite a few recipes on this blog to get your party going.  Some you might want to think about include: Guacamole (Villa del Arco) (V), Mango Salsa (V), Matt's Hot Artichoke Dip (V), Gouda Cheese Logs (V) and Olive Crostini (V).

Some sweet items to try include: Caramel Pecan Dream Bars (V), Fran’s Bars (V) and Caramel Nibbles (V).  These are great finger foods for a party.

I do have some drink recipe that would be good too.  But this week I'm adding 2 more to the blog.  "Hot Spiced Cider" is on Thursday's blog.  Tomorrow I start with  a drink called "Dark & Stormy" using a little rum.  That cider one is good all winter too.  Helps keep you nice and warm.  So "Happy Cooking" and remember to drink in moderation.  Designated drivers too.

Red Cabbage or (Blue Kraut)

Red Cabbage or (Blue Kraut)

(4-6 servings)

Ingredients:

1 (2-3 lb.) head Red Cabbage, shredded (see note)

2-3 tbsp. Unsalted Butter

1 tbsp. Sugar

1 large Apple, peeled, cored & sliced (your choice of apple)

1 medium Yellow Onion, diced

4 tbsp. White Vinegar

1-2 cups Water or stock (your choice)

1-2 tbsp. Roux (see note)

to taste Salt

¼ cup Red Current Jelly

Directions:

Shred cabbage and set aside. Using a Dutch oven over medium heat, melt the butter. Lower heat to medium-low and add the sugar. Saute slowly until golden. Now add the apple and onion, mix well, cover and braise for 3 to 4 minutes. Add cabbage to mixture and toss to coat. Mix in the vinegar, cover and braise another 10 minutes or cabbage turns bright purple. Sprinkle with salt, add 1 cup of liquid, cover and simmer slowly 1 ½ to 2 hours or until cabbage is tender. Add more liquid as needed during this time. Thicken any sauce with the roux as needed in hot but not boiling liquid. Should thicken in 3 or 4 minutes. Check seasoning and add salt if needed. Then add the jelly and stir to melt into mixture. Serve with the rest of the meal.

Note: Remove outer leaves as needed from head of cabbage. Quarter the heard and rinse and drain each. Cut out the core of the quarter and using your knife slice very thinly to shred. Repeat with remaining quarters and place all shredded cabbage in a large bowl.

Note: A roux is a thickening agent consisting of butter and flour. Use equal parts of each to make. In a sauce pan over medium heat melt the butter. Then add the flour and whisk to mix as you cook it for about 2 minutes. This takes the flour taste out of the roux. Refrigerate any extra for about a week.

Note: If you want this as a main dish, just add chopped ham to it. Add the ham when you add the apple and onion.

Ideas for Future Efforts

Meat & Vegetable Goulash

Meat & Vegetable Goulash

(4-6 servings)

Ingredients:

1 ½ lb. Stew Meat (see note)

1 tsp. Salt

½ tsp. Black Pepper

2 tbsp. Unsalted Butter

1 small Yellow Onion, diced

1 tbsp. Sweet Paprika

2-3 tbsp. All-Purpose Flour

1 (15 oz.) can Whole Tomatoes

1 cup Hot Beef Stock

8-10 small White Onions, peeled

4 medium Carrots, peeled & sliced

1 lb. Red Potatoes, peeled & cubed

1 cup Frozen Peas

Directions:

Sprinkle the meat with the salt and pepper while a Dutch oven heats up over medium heat. Melt the butter to bubbling before adding the meat to pot. Brown meat all over and then add the onion to the meat while reducing heat to medium-low. Cook onion until soft and golden. Next add the paprika and stir for 3 or 4 minutes. Sprinkle mixture with the flour and continue until it is absorbed. Now add the tomatoes with it's liquid and the stock. Cover pot, bring heat up to medium and bring to a boil. Then reduce heat to a simmer and continue for 45 minutes. To this mixture add the small onions, carrots and potatoes continuing to simmer another 30 to 40 minutes or until vegetables are tender. During the last 10 minutes add the peas. Taste and adjust the seasoning with salt and pepper if needed and serve.

Note: You can buy already cut-up stew meat or cut-up your own choice of meat for this ingredient.

Note: As anyone who follows my blog regularly knows, I hate peas. So I would add frozen whole kernel corn in it's place. I believe most recipes add peas just to offer a color contrast for the dish. Just my thoughts on it.

Ideas for Future Efforts

Oktoberfest

HIGHER!

I'm finding out that my blog assistant (granddaughter) is fearless and adventuresome.  We took a break the other day and went to the park.  We had been brainstorming ideas for future blogs and needed some down time.  She absolutely loves the swing.  This park had 3 different styles but only 2 that would work for her.  The first was a big chair type but couldn't go too high or fast.  It was alright for a few minutes but as soon as the other swing opened up, she was all over it.  This one would go high and fast.  And that is what she kept saying to me -"High" and high she went.  We did take a couple of breaks from that swing to go down 2 different slides.  The tallest of 3 different slides.  I think she could be base-jumping before her uncle can get her started on snow skiing.  She has no fear!  Of the hour we spent there, 40 minutes had to have been in this swing.  She went above my head front and back on the swing and wanted more.

The original "Oktoberfest" started in Munich, Germany in 1810.  It was a celebration of the marriage of Crown Prince Ludwig (later King Ludwig I) that happened on October 17th.  From there it grew grow. Over the years it has expanded to a 16 day festival (17 days if the first Sunday in October is the 1st or 2nd) at the Munich site.  It had started in October in the beginning but because of weather was moved to start in September.  The last day of the festival is now the first Sunday in October.

Oktoberfest has now become a world wide event or celebration.  Bars and Restaurants have developed it to help increase sales.  Oktoberfest is all about the different beers and great German food.  I'll pass on talking about the beers.  You can all do your own research on which beer is your favorite at this time of the year. The micro-breweries put out some great tasting fall beers.  So if you desire, do your homework and drink up.

I'm going to talk a little about German food and have two recipes this week that are traditional German recipes.  The first one is "Meat & Vegetable Goulash" and is a good hearty dish with lots of favor.  The Thursday recipe is a side dish using a popular ingredient of Germans, cabbage.  This one is "Red Cabbage (or Blue Kraut)" and again is delicious.

Germany is a country that is geographically much smaller than the USA.  But similar to the USA they have all the different terrain throughout the country.  Also like the USA, Germany has different dialects or accents in the various regions of the country.  Much of the Midwest of the USA is like Germany in that we are meat and potato eaters too.

Germany's cuisine has been influenced by those countries that border it.  Not necessarily the whole country but each region.  Similar again in how the food in the Southwest region of the USA was influenced by their neighbor, Mexico.

These influences make for great eating throughout the country of Germany.  However, many people won't be able to take a trip to Germany to enjoy all of these wonders the country offers.  You can take advantage in the USA by visiting good German restaurants.  If you are in or pass through the state of Iowa, try stopping at the Amana Colonies just west of Iowa City and just off Interstate 80.   If you're in Eureka Springs, Arkansas, try the German restaurant, the Bavarian Inn Lodge & Restaurant.  I know there are many more great German restaurants in the USA, but these I've eaten at personally and highly recommend.

Be sure to try these recipes this week.  I get nothing but rave reviews on the Goulash one.  Only complaint I receive on the red cabbage is a usual with cooking any cabbage, there is an odor in the house of cabbage. The vinegar in the recipe helps with that odor.  So "Happy Cooking" until next week.

Risotto with Shrimp

Risotto with Shrimp

(4-6 servings)

Ingredients:

1 lb. Raw (in-shell) Shrimp (sized around 30 to the lb.)

3 cups Clam Juice

4 tbsp. Olive Oil, divided

1 cup Dry White Wine, divided

1 Medium Yellow Onion, fine dice

2 tsp. Kosher Salt

1 ½ cups Arborio Rice

4 tbsp. Fresh Lemon Juice, divided

1 Lemon, zested

½ cup Parmesan Cheese, grated (Parmigiano-Reggiano would be best)

2 tbsp. Unsalted Butter

as needed Fresh Parsley, chopped

Directions:

Peel shrimp and retain shells. Also, devein shrimp as needed. Bring the clam juice to a boil and add the shrimp shells. Reduce heat to a simmer and continue for 10 minutes. Keep mixture warm until needed. In a large saute pan over medium heat warm 2 tbsp. of oil and shrimp. Saute for 2-3 minutes or until almost done. Add ½ cup of wine and reduce by half (1-2 minutes) before transferring to a bowl including all juice and hold until needed. Add remaining 2 tbsp. of oil to pan, heat and then add salt and onion to pan. Saute 5-7 minutes or until onion is translucent. Now add the rice and saute until opaque (2-3 minutes). Lower heat to medium-low, then add the remaining ½ cup of wine and 2 tbsp. of lemon juice stirring all the time. Strain the clam juice and start adding 1 ladle at a time. Continue stirring until liquid of ladle is absorbed before adding the next ladle. Do this until 1 ladle remains of clam juice. Before adding the last ladle, add the shrimp with it's juices, the cheese, lemon zest, remaining lemon juice and the butter. Add the last of clam juice and stir to mix well. Cover pan with a lid, turn off the heat and leave for 5 minutes. Transfer to a serving dish and garnish with the parsley.

Note: If you don't want to go through the extra work of the clam juice and shrimp shells, you can just use 3 cups of warmed water. It won't give you the enhanced flavor but will still taste very good.

Note: There are many other ingredients that you can add to risotto instead of shrimp. Mushrooms, asparagus and spring vegetables are some of the most popular. Use your imagination and create your own favorite.

Ideas for Future Efforts

Basic Polenta

Basic Polenta

(4-6 servings)

Ingredients:

6 ¼ cups Water

1 tbsp. Salt

2 ½ cups Polenta

Directions:

Bring the water to a boil in a large heavy sauce pan. Add the salt and reduce heat to a simmer. Begin adding the polenta as a fine rain into the pan whisking constantly until fully incorporated. Now switch to a long wooden spoon and continue stirring over medium-low heat. The polenta should become a thick mass and pull away from the side of pan. This could take up to 20-25 minutes. Do not stop stirring until polenta is off the heat. When done, pour into a large slightly wet bowl and wait 5 minutes. Now turn it out onto a serving platter with a meat, mushroom or tomato sauce.

Note: This basic polenta can be fried, broiled or baked to give you a different taste, texture and use. It is best to use cold leftover polenta for frying. Just spread it out on a cutting board and cut into wedges. Dredge in flour before placing in the hot oil to fry. The polenta should be about ½ thick. Do the same to broil but omit the flour and broil on both sides until speckled with brown spots. Top with grated or spreadable cheese if you prefer.

Ideas for Future Efforts

Part 12 of Italian (Polenta & Risotto) Cooking

This will be the last segment of "Italian Cooking" although I will continue to publish more Italian recipes.  But with this one I've pretty much covered the basics of Italian cooking.  Remember you can always go back to the other eleven, as well as this one, anytime you think you need to be refreshed on some aspect.

Showing off Grandpa Shirt

Before I start I need to tell on my blog assistant.  We (my wife, granddaughter, myself) went to a neighborhood pot luck a couple of weeks ago.  I took my "Lasagna" recipe from the cookbook and the Garlic Bread (V) recipe from this blog.  Nora (blog asst./granddaughter) wouldn't eat anything until she had devoured 2 slices of the garlic bread.  I think she is just buttering up grandpa for something special.  I'm going to have to watch that one.  She's learning how to get the best of me.  She was wearing a new shirt for grandpa.  It said "My Heart Belongs To Grandpa" and mine to her.

Let's start with "Polenta" which is a product of Northern Italy.  It came about after the new world was discovered and corn was introduced to Italy.  Polenta use to be made with other grains but corn became king I believe because of taste.  In making polenta, you can use water, stock (beef, chicken, vegetable), milk or some combination of them.  You could even try using wine.  One of the keys is to cook it slowly over medium-low heat and stir so it doesn't become lumpy on you.  You can buy quick cooking polenta.  But like grits (Southern USA dish), you are much better off not.

Polenta is a very versatile ingredient.  It can be used for sweet dishes as well as the savory.  It can be a 1st course dish, a vegetable dish, a main course or even a dessert.  I mention in the recipe tomorrow "Basic Polenta" that it is made stove-top to start.  However, you can then take the polenta and roll it out to about a 1/2 inch thickness and cut it into wedges, circles or any shape you desire.  It can then be deep-fried, pan-fried, broiled or baked.  So be sure to give it a try.

"Risotto" is also a product of Northern Italy.  My Italian is minimal but riso means rice.  Risotto is a creamy rich rice dish.  You could do a basic risotto but nobody does.  Risotto always has some other ingredient to enhance it.  You will see many risotto dishes with asparagus, mushrooms or shrimp.  Many other ingredients can be as well.  This week's recipe uses shrimp ("Risotto with Shrimp"- Thursday).

As with polenta, risotto is best cooked slow.  You keep adding liquid to the rice as you stir and let it be absorbed.  Never add more than one ladle at a time to the pan.  This process of first sauteing the rice and then slowly adding the liquid is what makes it so creamy.  Your liquid can be water but other liquids grow the flavor better.  Try using stocks (beef, chicken, vegetable, etc.) or wine or a combination.  It is best to stay away from milk when cooking risotto.

Leftover risotto is good for other uses.  A favorite one is to take risotto and press it around a piece of mozzarella cheese, coat it with fine bread crumbs and deep-fry it.  It makes a great snack or appetizer.

I hope this has given you a better idea of polenta and risotto dishes.  That they are now familiar enough to want to try.  Enjoy and "Happy Cooking" until next week.