WEEKEND OCTOBER 29-31, 2010 ADVERTISEMENT - Raj

› TASTE 37
HALLOWEEN TREATS
Grub for goblins
There’s nothing like a good
haunting to scare up a healthy
appetite.
Foods so tasty it’s frightening?
Please — Halloween’s this coming
weekend and we just know
you’re planning a howling good
bash.
Dressing up’s just one part of
recipes
PUMPKIN CREME
BRULEE
6 mini pumpkins (about size of
baseball)
2 Tbsp. (30ml) butter
2 Tbsp. (30ml) brown sugar
2 cups (500ml) pumpkin puree
(not pumpkin pie filling)
2 Tbsp. (30ml) honey
1 tsp. (5ml) cinnamon powder
1 Tbsp. mirin (rice wine similar
to sake)
1/2 tsp. (2.5ml) ground cloves
2 cups (500ml) 35% cream
1.5 tsp. (7ml) vanilla extract
7 eggs
½ cup (125ml) sugar
¾ cup (175ml) brown sugar
serves 6
√ Preheat oven to 350F
(180C). Cut tops off all mini
pumpkins. Reserve tops.
With a spoon core, out all
pumpkins, being careful not
to puncture outer skin.
√ In a small pot over low
heat, melt butter and brown
sugar until thoroughly
the fun; the trick is in getting the
right treat for your party, be it a
casual get-together or a terrifyingly
large party (just ask the
person who has to clean up the
mess the next day!).
Next to Christmas, Halloween is
one of the most celebrated rituals
of the year, for a number of
melted. Brush inner pumpkins
with butter/sugar mixture.
Place pumpkins on a
cookie sheet and roast in
oven for about 15 minutes, or
until slightly soft. Allow to
cool thoroughly.
√ In a large bowl combine
pumpkin puree, honey, cinnamon,
mirin and cloves, mix
well. In a separate bowl,
whisk eggs and sugar until
fluffy.
√ In a medium-size
saucepan, warm cream and
vanilla until almost to a boil,
but do not allow to boil.
√ Very carefully temper
cream and egg mixture (remove
some hot cream into a
small bowl. Quickly whisk in
eggs, Continue to add a bit
more cream until you can
blend the cream and egg
mixture together — “tempering”
stops the eggs from
turning into scrambled
eggs). Whisk in pumpkin
puree mixture and blend
thoroughly.
DOMINIC CHAN (DOMINICCHAN.CA)
reasons, the biggest being it’s
loads of fun and a chance to let
your creative spirits soar, especially
in the kitchen.
We’ve scared up a hearty handful
of delicious and easy-to-prepare
recipes that’ll have guests
of all ages haunting you for
more. — QMI AGENCY
√ Pour mixture evenly into
prepared mini pumpkins.
Place pumpkins on a baking
sheet and loosely cover with
foil. Place in a 350F (180C)
oven for about 40 – 45 min or
until mixture has set. Remove
from oven and allow to cool.
√ Refrigerate for about 4
hours.
√ Remove pumpkins from
fridge and sprinkle surface
with brown brown sugar.
Slowly torch sugar until it
reaches a golden brown
colour. (Alternatively, return
pumpkins to oven and set
oven heat to low grill —
watch carefully for bubbles
to appear). Remove and
place lids of pumpkin back
on and serve with gooseberries,
raspberries or blueberries.
NOTE: If you do not have
mirin, substitute rum or
sherry.