Tagged:  Fun Foods

A few weeks ago, I was shopping at an arts and crafts store and noticed candy molds for skeletons and cakes. Making Halloween desserts with such fun decorations is a great art project for kids and adults. You’ll have a blast assembling the tombs and decorating the cupcakes. During this graveyard project, you won’t be able to resist tasting the candies and cakes. However, be sure to leave a few for your guests!

Prep time: 45 minutes (for the green skeleton candies & cupcakes)
Bake time: 25 minutes
Frosting time: 15 minutes
Makes: 8 tombs & 8 cupcakes

MAKE THE SKELETON CANDIES:
One 14-ounce bag Wilton® White Candy Melts
4 drops green food color
Pastry bag fitted with a star tip
Skeleton design candy molds

1. Melt the candies in a double boiler or in a microwave (follow microwave directions on package).

2. Using a wooden spoon, immediately stir the green food color into melted candy.

3. Set container with melted candy on a counter to cool 5 to 8 minutes.

4. Carefully spoon the melted candy into the bottom of a pastry bag fitted with a star tip.

5. Squeeze the pastry bag to overfill each skeleton mold – the top of each mold should look like it has a cloud of melted candy over it. Using a long metal spatula, scrape off the extra candy.

6. Set the mold in freezer, about 8 to 10 minutes or until candies have hardened.

7. Unmold candies onto a flat surface and set aside. Repeat filling the mold, freezing and unmolding the hardened candies until there are enough candy parts to form 8 complete skeletons.

8. If making ahead, set the skeleton candies in layers with paper towels in between each candy layer – inside a sealable plastic container. Make sure the candies do not touch. Freeze candies until ready to use.

FOR THE TOMBS & CUPCAKES:
5 mini loaf pans (5 X 3 X 1-7/8), greased and floured
8 Halloween baking cups, set in a muffin baking pan
One box Devil’s Food cake mix (1 lb. 2.25 oz.)
One Wilton® Orange Decorating Icing tube (4.25 oz.)
Decorating Plastic Tips to attach to icing tube
Halloween candies or decorations

1. Preheat oven to 350˚F. Prepare cake mix per package directions.

2. Pour a scant 2/3 cup cake batter into each loaf pan and divide remaining batter evenly among 8 baking cups set in a muffin pan.

3. Set the loaf pans on bottom oven rack. Set the muffin pan on top oven rack.

4. Bake 18 to 20 minutes or until knife inserted in center of loaves and cupcakes comes out clean. If knife is coated with batter, bake an additional 5 minutes.

5. Transfer the loaf pans and muffin pan with cupcakes to a counter to cool completely. Unmold the loaves.

6. If making a day ahead, set loaves and cupcakes on a flat plate. Cover them with aluminum foil wrap and set aside on counter overnight.

PREPARE THE FROSTING & GARNISH:

1. With loaves right side up, horizontally slice off the rounded tops.

2. Set two of the sliced-off tops in a bowl and crumble – this will be used as edible earth around the loaves or tombs.

3. Arrange candies in each of the 8 tombs to form a complete skeleton and set aside.

4. Frost the cupcakes with the orange icing tube (fitted with a decorator tip).

5. Arrange tombs and cupcakes on a large platter with crumbled “earth” around them. Add Halloween candies as part of the decoration.

Happy Halloween!

Note: White Candy Melts, candy molds, pastry bags, premade orange frosting tubes, decorator tip attachments and Halloween baking cups can be found at party supply and/or arts and crafts stores.

Text and Photographs ©2010 Nancy DeLucia Real

In the summer of 2007 I worked at my aunt’s restaurant, La Locandina, located in Southern Italy. Having been exposed to Mexican cuisine for many years in California, I decided to bring ingredients to make foods from south of the border. When I prepared and served Mexican food, the Italians went wild over new flavors such as cilantro, avocados and chiles, especially in this pasta dish that I created. Make my Mexican pasta and post comments to let me know how your guests liked it!

Prep time: 25 to 30 minutes
Serves: 4 to 6

Ingredients:
3 large vine-ripened tomatoes, cut in 1/2-inch pieces
3 garlic cloves, peeled and sliced
1 cup lightly packed cilantro leaves, rinsed and chopped (measure first, then chop)
1-1/4 teaspoon sea salt
1/3 cup extra virgin olive oil
1 pound any variety short pasta
2/3 cup frozen peas
2/3 cup whole kernel corn, frozen
1 large carrot, peeled and julienned (cut into matchsticks)
1 large ripe avocado (peeled and cut into cubes or slices at serving time – this prevents blackening)
2 fresh Serrano chiles, finely chopped and set in a small serving bowl
Freshly grated Parmigiano Reggiano or Pecorino Romano cheese, set in a small serving bowl

1. In a 4-quart pot, bring 10 cups of cold water to a boil.

2. In the meantime, combine the tomatoes, garlic, cilantro, 3/4 teaspoon salt and olive oil in a large porcelain or glass serving bowl. Toss lightly and set aside.

3. Add pasta and 1/2 teaspoon salt to the boiling water and cook on medium heat, uncovered and stirring occasionally, about 8 minutes or until pasta is al dente (crunchy tender).

4. After 8 minutes, add the peas, corn and carrot to the pasta during the last minute of the boil (if softer pasta is preferred, cook another minute or two).

5. Drain the pasta, peas, corn and carrot in a colander.

6. Transfer the pasta and cooked vegetables to the bowl containing the tomato mixture. Toss lightly and taste.

7. Serve in individual bowls and garnish pasta with the avocado. Ask guests to add chiles and cheese, if desired.

Accompany this exciting pasta dish with your choice of red or white wine.

Buon Appetito!
Buen Provecho!

Tips:

To avoid overcooking pasta, begin tasting it after a 6-minute boil. Most pasta varieties require an 8 to 10 minute-boil.
When cooking pasta containing durum wheat semolina, there is no need to add oil to the water.

Text and Photographs ©2010 Nancy DeLucia Real

One night last week I came home from work late and realized I had not prepared dinner in advance – I usually do this a day earlier. I looked around my kitchen and spotted some ripe tomatoes in a basket. I made these bruschette (Italian for “toasts”) in a rush – 10 minutes.

Prep time: 10 minutes
Serves: 4

Ingredients:
8 one-inch thick slices Italian bread
Extra virgin olive oil, for drizzling
4 medium ripe tomatoes, chopped into 1/2-inch pieces
1/2 cup chopped red onion (cut into 1/2-inch pieces)
1/2 cup chopped fresh basil or Italian parsley leaves
3 to 5 tablespoons extra virgin olive oil
Sea salt and ground black pepper, to taste
1/3 cup grated cheese (Pecorino Romano or Parmigiano Reggiano)

1. Place bread slices on a baking sheet and position 6 inches away from top oven broiler-grill.

2. With oven setting on “broil”, toast the bread slices on one side only.

3. Transfer the bread slices onto a platter and drizzle them lightly with some oil; set aside.

4. In a medium bowl, gently toss together the tomatoes, onion, chopped basil or parsley with 3 to 4 tablespoons olive oil, salt and pepper.

5. Taste and adjust oil and seasonings.

6. Spoon equal amounts of the tomato mixture over the bruschette and top with some cheese.

Serve immediately.

Note: Traditional bruschette recipes begin with the rubbing of a cut clove of garlic on each slice of bread, followed by the toasting procedure.

Tip: To remove the bite but not the flavor from sliced or chopped raw onions, place them in a bowl of cold water, give them a squeeze and drain. Use in recipe as directed.

Text ©2010 Nancy Real