Try these festive foods for Halloween from Perk Eatery.
Pumpkin French Toast
Challah or French Bread
4 large eggs
2 cups milk
1 cup pumpkin puree (not pie filling)
1/2 cup granulated sugar
2 tablespoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pre-heat pan or griddle to 350. (This recipe can be baked as well--350 for 30-35 min)
Slice bread into 1/2'' slices, set aside.
Mix all wet ingredients well in a large bowl or shallow casserole dish.
Dip bread into egg wash and let it soak for a few seconds on each side. Butter pan or griddle and lay bread onto hot surface. Cook until browned--approx 3-5 min. Flip and brown on the other side..
Remove from griddle and cut on diagonal, smother with butter, maple syrup and topped with toasted pecans! Enjoy!
Sweet & Spicy Candied Nuts
1/3 cup dark-brown sugar (light brown works too--it just lends a lighter flavor)
2/3 cup white granulated sugar
1 1/2 teaspoon semi-fine sea salt
A pinch of cayenne pepper
1/4 tsp smoked paprika
1 sprig of fresh rosemary--coarsely torn
1 teaspoon ground cinnamon
1/3 lb walnut
1/3 lb pecan halves
1/3 lb whole almonds
1 egg white, room temperature
1 tablespoon water
Preheat oven to 300 degrees. Mix sugars and spices together, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add nuts, stir to coat evenly. Sprinkle nuts with sugar mixture, rosemary and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet lined with parchment paper. Bake for 30 minutes, stir occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together. Remove any large pieces of rosemary... Enjoy!!
Sweet Potato Shepard's Pie
2 large sweet potatoes--cut in half
3/4 lb lean ground beef or turkey (for vegetarian version use 4-5 large portobello mushrooms, chopped)
1 cup chopped onion
1 cup fresh or frozen green peas
2 TBLS tomato paste
Pinch of each: cinnamon, allspice, nutmeg
3 TBLS Butter
1 TBLS flour ( 1 1/2 tsp rice flour or corn starch for gluten free)
1/2 cup heavy cream
Stock (veggie or chicken)
Salt & Pepper to taste
Pre heat oven to 375. Line a sheet pan with parchment paper and place sweet potatoes cut side up, drizzle with a bit of oil and sprinkle with salt and pepper.. Bake until soft (approx 35 min). When cooked, scoop potatoes into a bowl and mash; set aside. In a large skillet on med-high heat, drizzle olive oil and add onion, sauté until translucent but not browned. Add beef (or alternate) and cook thoroughly, add tomato paste and spices, salt and pepper to taste. Cook approx 5 more minutes or until thoroughly combined. Add butter to incorporate, add flour and combine, cook for 5 more minutes. Add heavy cream and cook until thickened but not pasty. If mixture looks too dry or clumpy, add stock to loosen, salt and pepper to taste.
In a buttered casserole dish, add filling mixture and top with mashed sweet potatoes... Bake until a golden color forms on crust-approx 35-40 minutes. Let cool for 15 minutes before serving.
#159, 6501 E. Greenway Parkway
Scottsdale, Arizona 85254
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