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.

At Home with Hippocrene

We're introducing a new feature at Hippocrene Cooks called At Home with Hippocrene. Colette Laroya, our editorial assistant, will periodically try a recipe from our cookbook collection at home and share the results. We hope you enjoy this first edition!

A few months ago I married into a large, loving Filipino family. I had never tasted Filipino food before my husband and I started dating, and I quickly learned to love the staples of family parties: crispy lumpia, pancit, chicken adobo, pork menudo, kare-kare, and leche flan. I astounded them with my love of rice, and the fact that I grew up with the same imported jasmine brand they used. So when it came to deciding which cookbook to try first, I knew it would have to be Fine Filipino Food.

I have spent many hours as an observer over the years, but I had never tried to make the dishes myself. My mother-in-law doesn't cook, so my husband wasn't able to offer any advice. I chose Chicken Adobo with Coconut Milk because adobo, as Bartell notes, "could very well be called the national dish of the Philippines" and for its simplicity. I knew the dish was a success when I kept catching my husband taking pieces from the pot!

Chicken Adobo with Coconut Milk

(as featured in Fine Filipino Food, page 57)

Serves 4

1 (2-pound) chicken, cut into serving-size pieces

1 cup white vinegar

1/3 cup soy sauce

1/4 cup minced garlic

1/2 teaspoon ground black pepper, or to taste

2 bay leaves

1/2 Tbsp black peppercorns

1 Tbsp raw or brown sugar

1 tsp patis (fish sauce) or 1 tsp salt, or to taste

1 (12-oz) can coconut milk

Directions:

1. Mince the garlic. First remove the brown end of the clove, then crush it under the flat of your knife (I used about 12 medium-sized cloves to make 1/4 cup).

2. Combine the garlic with the vinegar, soy sauce, ground pepper, bay leaves, peppercorns and brown sugar in a non-aluminum 4-quart pot. Aluminum interacts chemically with vinegar and affects the flavor. I used a stainless steel stock pot, but you can also use ceramic, glass, or wrought iron cookingware.

3. Mix well and add in the chicken. I used a chicken breast of the same weight to avoid cutting up a whole chicken. (However, you might have complaints about the lack of drumsticks.) Marinade for 2 to 3 hours in the refrigerator.

4. Place the pot on high heat and bring to a boil. Lower the heat and simmer for 10 minutes, or until the chicken is tender. (This is a good time to start your rice cooker.) You can remove the chicken and broil them 1 to 2 minutes on each side, but I skipped this step in the interest of simplicity. One-pot meals are easy to clean up!

5. Add the patis (or salt) and coconut milk and boil until it has been reduced by half. You'll see it take on lighter, creamier color. Remove the bay leaves. Serve over a bed of rice with the sauce.

The moist, tender chicken stands on its own, but you can round out your meal with steamed broccoli or Jicama Salad (page 41). The crisp jicama is perfect for a light summer salad.

Biko

Filipino sweet rice is not only a traditional New Year’s Eve treat; it is an easy-to-make dessert anytime. Malagkit, coconut cream, and monggo are available in Asian supermarkets.

2 cups malagkit or sweet rice
2 cups firmly packed brown sugar
1 (15-ounce) can coconut cream
1 cup monggo or mung beans


Bring 2 cups water to a boil. Add the rice, cover, and simmer for 20 minutes, or until the water is absorbed. Using a skillet, caramelize the brown sugar over medium heat for 1 to 2 minutes, and then add the coconut cream. Reserve 3/4 cup of this mixture.

Add the rice to the brown sugar and coconut mixture. Stir frequently over medium heat until the rice is soft, 5 to 6 minutes. Spread on a cookie sheet.

Boil the mung beans in 1/2 cup water for 5 to 6 minutes, or until tender. Drain thoroughly, and mash until the mixture is smooth.

Combine the mashed mung beans with the reserved brown sugar mixture in a saucepan. Stir constantly over medium heat until the mixture thickens. Spread on top of the rice and place under the broiler for 2 to 3 minutes, or until the top is a golden brown. Cut into squares and serve with ginger tea.
Yields 18 to 20 squares.

Tip: Malagkit or sweet rice is also known as glutinous rice, sticky rice, sushi rice, Chinese sweet rice, waxy rice, mochi rice, Japanese rice, and pearl rice. Despite its names, this rice is neither sweet nor glutinous. It is a sticky, short-grain rice widely used by Asians.

Picture courtesy of Wikimedia Commons.

Buko I (Five-Minute Coconut Salad)

What could be easier than a recipe that calls for only three ingredients? Look for lychees and canned coconut in Asian supermarkets.

3 (11-ounce) cans whole lychees, quartered
6 (3.5-ounce) cans canned grated coconut in syrup
1 cup heavy cream

Combine the lychees with the undrained coconut in a medium bowl. Fold in cream. Refrigerate for 1 hour before serving.
Yields 8 servings.

Coconut Salad
Buko II

Filipino ingredients are available in Asian supermarkets.
8 ounces frozen shredded buko (young coconut), thawed
8 ounces fruit cocktail
1 (15-ounce) jar mata de coco (coconut gel)
1 (12-ounce) jar kaong (palm fruit in syrup)
1 (8-ounce) can sweetened condensed milk
1 (8-ounce) can Nestle cream (thick, sweet topping)
or 8 ounces vanilla yogurt

Drain the buko, fruit cocktail, mata de coco, and kaong thoroughly; combine in a medium bowl. Add the milk and cream, mixing well. Cover and refrigerate for at least 4 hours or overnight. Stir well before serving.
Yields 8 servings.

Picture courtesy of Wikimedia Commons.

Bibingka

Traditionally the batter for flat cakes was poured into a banana leaf–lined clay dish and baked over charcoal. The cheese was made from the milk of water buffalos. However, what an aluminum cake pan, electric oven, and prepackaged cheese lack in local color, they make up for in convenience. Coconut milk is available in Asian supermarkets.

1 cup sugar
1 1/4 cups coconut milk
3 eggs, beaten
2 cups flour, sifted
1/2 teaspoon salt, or to taste
1/4 cup baking powder
1/2 cup grated Edam cheese
1/2 cup butter, melted
1/2 cup grated coconut

Preheat the oven to 375° F. Combine 3/4 cup sugar with the coconut milk. Blend in the beaten eggs.

Combine the sifted flour, salt, and baking powder, and sift again. Fold in the egg mixture. Turn into a lightly greased 11 by 16-inch cake pan. Bake for 20 minutes. Sprinkle with the cheese, and bake for another 15 minutes, basting twice with the melted butter. Remove the cake from the oven, brush with the remaining butter. Sprinkle with the remaining 1/4 cup sugar and the coconut. Slice into squares, and serve.
Yields 15 to 20 squares.

Tip: Because of its versatility and availability, coconut is widely used in Filipino foods. Buko or fresh young coconut produces a refreshing juice and sweet white flesh, while the mature coconut or niyog is grated and squeezed with water to make coconut milk or gata.

The nine-day pre-Christmas novena ends with midnight mass on Christmas Eve. After mass comes the Noche Buena, or Midnight Feast, where the traditional meal is Arroz Caldo Con Pollo, Caldereta, Paksiw na Lechón, hot Tsokolate, a native chocolate drink, Buko salad (a misnomer), and an endless supply of Christmas cookies!

Picture courtesy of Wikimedia Commons.