What are we eating ? | “Halloween” recipes

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? In order to inspire you, The Press suggests some suggestions for seasonal recipes that will make your mouth water.

Indulgence: pumpkin velouté

Serve this soup in small pumpkins as a bowl or in a larger pumpkin. I like to pop pumpkins in the oven to warm them up. The soup will keep warm longer and if your guests scrape the flesh from the pumpkin, the result will be more pleasant. Calculate about forty minutes at 180°C (350°F) for small pumpkins without the seeds.

Preparation time: 15 minutes

Cooking time: 25 minutes

Servings: 4 to 6

Ingredients

• 1 onion, chopped
• 30 ml (2 tbsp.) butter
• 30 ml (2 tbsp.) olive oil
• 2 liters (8 cups) peeled and cubed pumpkin
• 2 garlic cloves, minced
• 1 liter (4 cups) chicken broth
• 500 ml (2 cups) peeled and cubed potatoes
• 1 ml (1/4 tsp) ground nutmeg
• Salt and pepper
• 60 ml (1/4 cup) pumpkin seeds, peeled and toasted

Preparation

• 1. In a saucepan, brown the onion in the butter and oil. Salt and pepper. Add the pumpkin, the garlic and continue cooking for about 5 minutes, stirring. Add broth, potatoes and nutmeg.
• 2. Bring to a boil. Cover and simmer gently for about 15 minutes or until the vegetables are tender. In a blender, purée until smooth. Adjust seasoning.
• 3. Garnish the soup with pumpkin seeds and a drizzle of olive oil.

Published on lapresse.ca on October 30, 2009.

Quickly done well: pumpkin polenta

Makes 3 cups

Pumpkin and corn go together harmoniously and have a very delicate taste, observes Louise Gagnon, who is at the origin of this recipe. To serve as an accompaniment to a protein or with a ratatouille.

Ingredients

• 6 Wee-be-little or other mini pumpkins (e.g. Jack-be-little or Baby Boo), hollowed out (optional)
• 250 ml (1 cup) milk
• 250 ml (1 cup) homemade pumpkin purée
• 3 tbsp. water
• 3/4 tsp. salt
• 65 g or 90 ml (1/3 cup + 2 tsp) fine cornmeal
• 20 g or 60 ml (1/4 cup) grated parmesan cheese
• Ground pepper
• Sautéed mushrooms for garnish (optional)

Preparation

• 1. Place a rack in the center of the oven. Preheat the oven to 350°F.
• 2. Line a large baking sheet with parchment paper. Place the mini pumpkins covered in their hats on the baking sheet and bake for 20 to 30 minutes or until their flesh is very tender when pierced with the tip of a knife. To book.
• 3. In a large bowl, combine the milk, pumpkin puree, water, salt and cornmeal. Microwave on high power for 4 minutes. Mix with a whisk to eliminate lumps and return to the oven at maximum power for another 3 minutes. Add the parmesan and pepper. To mix together. Adjust seasoning.
• 4. Spoon polenta into mini pumpkins and top with sautéed mushrooms.

Variation: replace the parmesan cheese with fresh, unripened goat cheese.

Published on lapresse.ca on October 31, 2020.

Call me boss! : Halloween chocolate and candy rocks

Give your sweets a second life with this crunchy treat!

Servings: 12

Preparation: 15 minutes

Rest: 30 minutes

Ingredients

• 90 g (3 oz) or 125 ml (1/2 cup) chopped semi-sweet chocolate
• 60 ml (1/4 cup) natural almond butter*
• 125 ml (1/2 cup) coarsely chopped Halloween candy**
• 250 ml (1 cup) of textured vegetable protein (TVP) ***

Preparation

• 1. Line a baking sheet with parchment paper (or a reusable baking sheet).
• 2. Coarsely chop the chocolate and place in a medium microwave-safe bowl. Add the almond butter.
• 3. Heat chocolate and almond butter for 1 minute or until chocolate is melted. To mix together.
• 4. Coarsely chop the chosen candies.
• 5. Add the candies and TVP to the bowl with the melted chocolate and toss to coat well.
• 6. Using a spoon, spread the mixture on the plate to form 12 rocks.
• 7. Refrigerate for a minimum of 30 minutes, then transfer to an airtight container.

Keeps for 1 week in the refrigerator and does not freeze.

* For almond butter: in case of allergy, do not hesitate to replace it with another nut or soy butter.

** For the candies: use the leftover candies that your children will have collected on Halloween or any other candy of your choice: chocolate bars, jujubes, caramels, liquorice or potato chips, anything can go.

*** For the textured vegetable protein (TVP): in this recipe, it is added as is, without cooking or rehydrating it. It provides crunch in addition to adding a dose of fiber and protein.

Source: recipe by Geneviève O’Gleman.

Published on lapresse.ca on October 30, 2021.

Guilty Pleasure: Ghost and Devil Meringues

Gives 12 ghosts and 12 devils

Ingredients

• 1 cup egg white
• 1 cup of sugar
• Pink and black dye

Preparation

• 1. Preheat the oven to 95°C (200°F).
• 2. In a large saucepan, boil 1 liter of water, place the bowl containing the egg whites and the sugar in it, to make a bain-marie, and stir constantly until the sugar dissolves in the whites.
• 3. Beat meringue mixture with mixer 5 to 7 minutes on high speed.
• 4. Separate the meringue in half, one half for the red, the other for the white. Color half of the recipe. Save a small amount for black. The white will be used to create the ghosts.
• 5. Using a pastry bag, place on a baking sheet with parchment paper and dry in the oven for 90 minutes.

Source: recipe by Rémy Couture, owner of Crémy pastry.

Posted in The Press+ on October 29, 2016.