Halloween: Just Treats!

With Halloween right around the corner, we know some of you may be itching for a treat more tempting than your average candy bar. Here are some recipes from our cookbooks that are perfect for a Halloween party. Your guests will be licking their fingers--and not scattering wrappers all over your house!

These jack-o-lanterns are more stylish than scary, and can be used past Halloween

From The New Southwest, you can try "Savory Baked Pumpkin Flautas." Flautas are stuffed rolled tortillas named for the musical instrument they closely resemble. This version is oven-baked, but doesn't skimp on rich flavor. Sweet pumpkin is paired with caramelized onions and creamy Oaxaca cheese, and stuffed inside flour tortillas for a seasonal twist on a Mexican favorite. Baked until crisp, melty, and irresistible, these flautas make perfect snacks or starters.

Savory Baked Pumpkin Flautas

1 tablespoon extra virgin olive + more for brushing
3/4 cup diced yellow onion
1 tablespoon minced fresh garlic
2 cups pumpkin puree (canned or fresh)
1 teaspoon salt 
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
2 tablespoons buttermilk
1 1/2 cups shredded Oaxaca cheese (mozzarella cheese may be substituted)
12 or 13 small (5- to 6-inch) flour tortillas

1. Preheat oven to 425 F.

2. Heat the oil in a large, heavy-bottomed skillet over low-medium heat. Add the onion and saute slowly. The onion will slowly go from translucent, lightly colored, to deep golden brown, approximately 10 minutes. Once the onion is browned, add the garlic and cook for 2 minutes more. Set aside to cool slightly.

3. Meanwhile, place t he pumpkin, salt, cumin, black pepper, buttermilk, and shredded cheese in a large bowl and stir until well-blended. Fold in the cooled onion mixture.

4. Warm the tortillas an place on a flat surface to assemble. Top each tortilla with just 2 to 3 tablespoons of the pumpkin mixture, roll tightly into a cigar shape, and place. seam-side down, on a parchment-lined baking sheet.

5. Brush the top of each flauta lightly with oil and bake for approximately 20 minutes or until the flautas are golden brown on top and the tortillas are crisped. Cool slightly before serving.

Also from TNS, we have "Hello, Dolly! Bars." While the origin of the moniker for these bars is somewhat obscure, their appeal surely isn't. These bars consist of a thick graham cracker crust speckled with Mexican chocolate and ground ancho chiles, topped off with crunchy pumpkin seeds and pecans, and finished with chewy coconut and butterscotch chips.These super-satisfying dessert bars are a tasty way to use the seeds from your jack-o-lanterns and one of Meagan's personal favorites.







Hello, Dolly! Bars

1 sleeve graham crackers (9 whole crackers)
1 disk (3.15 ounces) Mexican chocolate, chopped*
6 tablespoons unsalted butter, melted
1 teaspoon ground ancho chile
1 cup pecans
1/2 cup pumpkin seeds, hulled
1 cup shredded sweetened coconut
1 cup butterscotch chips 
1 14-ounce can sweetened condensed milk

*Note: Especially if it has been sitting in your pantry for a while, Mexican chocolate can be quite hard. Strongly recommend taking a moment to chop it into smaller pieces before processing, just to reduce the workload of your food processor by a bit and ensure a more even finished product.


1. Preheat oven to 350 F.

2. Line a 9-inch square baking pan with parchment paper and set aside.

3. Break graham crackers into large pieces and place in the bowl of a food processor fitted with a steel blade. Add the Mexican chocolate pieces, melted butter, and ancho chile. Process the ingredients until they are the consistency of wet sand. Press firmly into the bottom of your prepared pan.

4. Coarsely chop the pecans, pumpkin seeds, and coconut and place in a large bowl. Add the butterscotch chips and condensed milk, stirring all ingredients together to coat evenly. Spread mixture in an even layer over the crust. Bake for 40 to 45 minutes. Finished bars will be deep golden brown and crisp at the edges. Remove from oven and set aside to cool and set in the pan for at least 30 minutes before cutting and serving.



"Chestnut Truffles" from Spoonfuls of Germany: German Regional Cuisine by Nadia Hassani

 While there is no shortage of store-bought candy at Halloween, it's a special "treat" to receive homemade candy. These yummy truffles will be enjoyed by trick-or-treaters of all ages, but are especially elegant on a platter for a spooky dinner party. Roll in orange sugar to add an extra festive touch.


1/3 cup unpeeled raw almonds
4 cups peeled chestnuts (about 1 pound)
1/2 stick unsalted butter
1/2 cup sugar
2 (1-ounce) squares semi-sweet chocolate, grated
1 tablespoon finely diced candied lemon peel
1 tablespoon finely diced candied orange peel
1 to 2 tablespoons rum
Confectioners' sugar,  unsweetened cocoa, or vanilla sugar for rolling

1. Toast the almonds in an ungreased skillet. Cool, then finely grind them in a food processor.


2. Steam the chestnuts over boiling water until they break apart when pierced with a knife. Cool and finely grind them in a food processor.

3. Melt the butter in a saucepan. Add the ground almonds, sugar, chocolate, lemon peel, and orange peel. Cook over very low heat until the chocolate is melted. Add the ground chestnuts and mix well Remove from the heat and stir in the rum. Cool.

4. Shape round walnut-size truffles with moistened hands. Store them in an airtight container in the refrigerator.

5. Just before serving, roll the truffles in confectioners' sugar, unsweetened cocoas, or vanilla sugar, and place in candy cups.

"Sweet Black Rice with Cardamom and Coconut" from Indian Inspired Gluten-Free Cooking by Alamelu Vairavan and Margaret Pfeiffer

This dish has the potential to look creepy, but is actually healthful and delicious. It has satisfying sweetness, but is safe for gluten-free diets. Fun fact: in Ancient Chinese culture, black rice was known as "forbidden rice." It was such a fine grain that it was suitable for the Emperor to eat, but was deemed off-limits to the general public. A little sign saying "Forbidden Rice: Eat If You Dare!" would be a fun decoration.



Sweet Black Rice with Cardamom and Coconut

2 cups water
1 cup of black rice
1/4 cup sugar
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 tablespoon melted butter (ghee)
1/4 cup grated fresh coconut or unsweetened shredded dried coconut
Optional garnish: pineapple, banana, papaya, or mango

1. Bring 2 cups water to a boil. Add rice and cook for about 25 minutes or until soft and water is absorbed. (A pressure cooker can be used to cook rice quickly.)

2. Add sugar, cardamom, cinnamon, melted butter, and coconut to the rice. Mix well.

3. Serve at room temperature or cold. Garnish with fruit as desired.

Beat the Heat Recipe Day 1 - Shrimp Salad on Mixed Greens

To survive the horrible heat wave hitting the nation this week, we're providing you with recipes to keep you cool and refreshed! Every day this week we'll share oven-free recipes and chilly treats to help you beat the heat.

Day 1's recipe comes from Spoonfuls of Germany: German Regional Cuisine by Nadia Hassani. "Shrimp Salad on Mixed Greens" is a great hassle-free summer recipe. You'll have a delicious and light dinner without turning on the stove. Steaming the shrimp only takes a few minutes, and you can always chill them afterward if so desired. Feel like skipping the steaming step? Most markets will steam the shrimp for you so you can grab the bag and go!

 

Image courtesy of Nadia Hassani

 Shrimp Salad on Mixed Greens

1 lb. very small to miniature unshelled raw shrimp, or 1/2 lb. cooked, shelled, and deveined shrimp
1/4 cup light mayonnaise
2 teaspoons ketchup
2 teaspoons brandy
Salt and freshly milled black pepper
1 tablespoon finely chopped fresh dill
6 medium white mushrooms, cleaned, trimmed, and thinly sliced
4 to 6 red-skin radishes, cleaned, trimmed, and thinly sliced
1 hard-boiled egg, peeled and sliced
4 cups (4 ounces) washed and dried mixed greens (mesclun mix), in bite-size pieces

Yields: 4 to 6 servings

Directions
 
1. If using raw shrimp, bring a large pot of salted water to a boil. Drop the shrimp into the water, reduce the heat, and simmer for 2 to 2 minutes, or until pink. Drain, shell, devein the shrimp, and set aside.

2. Mix the mayonnaise with the ketchup and brandy. Season with salt and pepper and stir in the dill.


3. Combine the shrimp, mushrooms, radishes, and egg in a mixing bowl. Add the dressing and toss. Arrange the greens on a large serving platter and place the shrimp salad on top. Serve immediately with toasted bread or baguette slices.

Spoonfuls of Germany, now available in paperback, goes beyond the sauerkraut and knackwurst stereotype to unveil the often-overlooked diversity of German regional cuisine. Here you’ll find not only classic dishes such as spaetzle and sauerbraten, but also forgotten delicacies like Westphalian pumpernickel pudding and Windmill cake from Frisia. Fascinating sidebars profile foods and the history and people behind them with anecdotes and lore that will surprise and enchant readers. With 200 easy-to-follow recipes and 16 pages of beautiful color photos, the heart of German cooking comes to life.

 

 Nadia Hassani immigrated to the United States from her native Germany in 1998. She found herself missing the foods of her childhood, which inspired her to write this cookbook. Hassani works as a writer, editor, and translator, and in her free time is an avid gardener. She lives near Allentown, Pennsylvania.

Spotlight on New Spring 2013 Cookbooks!

As our readers have already discovered, Hippocrene Books is known for its specialization in international cookbooks. This spring we're releasing one all-new cookbook, two expanded editions, and two paperback editions.

We're excited to share that our first gluten-free offering will be available June 15th: Indian Inspired Gluten-Free Cooking by Alamelu Vairavan and Margaret Pfeiffer! Celiac disease affects about 3 million people in America alone and many are able to find relief in a gluten-free diet. There's not much to a gluten-free diet in terms of flavor and variety, but adding Indian cuisine into the mix takes it to the next level. Indian cuisine is known for rich flavors and spices, incorporating different types of rice, dals (lentils), and legumes--all gluten-free. If you're gluten-intolerant or gluten-sensitive, Indian Inspired Gluten-Free Cooking will teach you how to expand your diet. Trust us, your taste buds will thank you!

Alamelu Vairavan is the host of the popular cooking show "Healthful Flavors with Alamelu," produced by Milwaukee Public Television and syndicated across the country on PBS. She is a culinary instructor and author of two successful cookbooks, including Healthy South Indian Cooking (Hippocrene Books, 2008).

Margaret Pfeiffer, M.S., R.D., C.L.S. is a practicing cardiac nutritionist , a clinical lipid specialist and registered dietician. She's also taught many classes on healthy cooking and authored a book on heart-healthy eating, Smart 4 Your Heart (King, 2009).

Check out this article by the New York Times which talks about the benefits of a gluten-free diet even if you're not diagnosed as gluten-intolerant or gluten-sensitive. People with other diseases such as irritable bowel syndrome and arthritis show signs of alleviated symptoms by eliminating gluten from their diets.

Taste of Nepal by Jyoti Pathak is now available in paperback! Winner of the Gourmand Cookbook Award in 2007 for "Best Foreign Cuisine Cookbook," Taste of Nepal is one of the few Nepali cookbooks available. The cuisine is surprisingly diverse for such a small country, with influences from Chinese and Indian culinary methods and tastes. Home cooks who enjoy Asian cuisines will find new and unique dishes to add to their repertoire.

The expanded edition of Nile Style: Egyptian Cuisine and Culture by Amy Riolo, which won the Gourmand World Cookbook Award in 2009 for "Best Arab Cuisine," will hit bookstore shelves in May. This paperback edition is the first of its kind to focus on the multi-ethnic and multi-religious influences in Egyptian cuisine. With two brand new chapters, 16 pages of color photographs, and more than 150 easy-to-follow recipes, Nile Style provides insight into Egypt's diversity for foodies and armchair travelers.

  

Spoonfuls of Germany: German Regional Cuisine by Nadia Hassani will be available in May. Filled with new recipes and photos, the new paperback edition explores the often-overlooked diversity of German regional cuisine. Hassani takes the reader on a flavor-filled ride with traditional dishes such as spaetzle and sauerbraten, and lesser-known specialties like "Westphalian pumpernickel pudding" and "Windmill Cake" from Frisia. You can also find Nadia on her blog Spoonfuls of Germany.

 The new paperback edition of Sephardic Israeli Cuisine: A Mediterranean Mosaic by Sheilah Kaufman will also be available in May. Sephardic cuisine is truly a mosaic of a variety of Mediterranean influences. Typical ingredients include cinnamon, cloves, fenugreek, saffron, almond essence, rose and orange flower water, tahini paste, artichokes, fava beans, olives, fennel, couscous, semolina and bulgur.











Whether you're looking for more healthful cooking options or seeking a new culinary experience, each cookbook has something unique to offer. Pre-orders can be made on Amazon, otherwise watch your favorite bookstore shelves for the release of these new and updated titles. We hope you'll find something to satisfy your culinary cravings!