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Hopefully you have your children’s costumes all ready to scare and delight us as they make their way through the city streets Monday. It’s the only time of the year I buy Reese’s Peanut Butter Cups because I am addicted to them. I find kids love them as much as I do.
Going trick or treating is what Bill Cosby calls “begging.” Boys and girls come to your door and open a big bag which, by the end of the night, will be filled with enough candy to last them until the New Year.
Have you ever thought of throwing an adult Halloween party? Or what the Brits call “a fancy dress party?” Actually, I find dressing up to be fun. I once dressed as the White Rabbit from “Alice in Wonderland.”
A number of years ago, Edward and I hosted an international wine tasting party. All the foods were black and white. For Halloween, let’s go one step further: All the foods are black, white and orange.
White and orange are easy, but black can be tricky. Caviar, olives, deep dark bittersweet and semi-sweet chocolate, figs and very deep purple/black grapes are easy to find this time of year.
Pumpkins and butternut squash are in the markets. You don’t have to wait for Thanksgiving to turn them into something delicious. And, there is nothing wrong in using canned pumpkin in a recipe. Just make sure it does not contain sugar. Although Thanksgiving is less than a month after Halloween, a roasted turkey breast, sliced and served with small rolls is always welcome at a black, white and orange party.
Tiny Bliss Potatoes Topped with Caviar and Greek Yogurt
Ingredients:
24 tiny red bliss potatoes, scrubbed clean
Kosher salt and freshly ground black pepper, to taste
About 4 ounces of black caviar
1 15-ounce container of Greek yogurt
Directions:
Place the potatoes in a large pot. Cover with cold water. Bring to the boil, lower to a rolling simmer and cook for about eight minutes, depending on the size of the potatoes. Insert a knife into a potato to see if it is done. Drain in a colander and run cold water over them. Drain well and allow to cool.
When ready to serve, slice each potato in half. Season with a little salt and pepper. Top with a bit of the yogurt and a tad of the caviar.
Makes 48 portions.
Note from Phyllis: This recipe can be easily doubled. You can cook the potatoes the night before and store them in a covered container in the refrigerator. Do not cut them until you top them. Seek out domestic caviar because it is not as pricey as beluga or any other kind. You will notice it can be black or orange. This is a personal choice.
Platter of Black Mission Figs and Assorted Cheeses
Ingredients:
4 pints of black Mission figs, washed gently, dried and cut in half.
3 tablespoons of unsalted butter
Honey of choice
Assorted cheeses of choice such as Vermont cheddar, Taleggio, brie or chevre
Directions:
Melt the butter over medium heat in a large skillet. Set each fig half cut side down and sear for a few minutes. Remove them gently to a plate.
When ready to serve, drizzle the figs with honey if you wish. Honey, figs and cheese are a marvelous mix of flavors and textures.
Select several different serving platters for presentation. I like to use a colorful ceramic plate, a large wooden board and a crystal platter.
Arrange the figs and cheese on the platters.
Note from Phyllis: The amount of cheese you need depends upon the number of guests. I always buy too much but the leftovers are wonderful. Ask your cheese monger to help you decide how much you need. He or she is an expert. I usually buy cheese from DiBruno’s and Claudio’s. SPR
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