When I turned the page of my calendar to October, I started thinking of Halloween and decided to plan a simple dinner menu for that holiday. I recalled a dinner party we attended years ago where guests were invited to bring a “spooky, but edible dish to share.” A baker in San Luis Obispo brought a sheet cake topped with what looked exactly like kitty litter. He had also carefully customized a litter box for the cake. Truthfully, I could not eat the cake, although everyone said it was delicious.
The recipes I’m sharing are by no means as wild as that cake, but should add to a fun Halloween evening. Present this stew, full of harvest flavors and black wild rice, and you’re sure to get compliments. End the meal with this make-ahead ice cream pie, and you’ll be “the cat’s meow!” (No connection to the above-mentioned cake!)
Dragon Lady Stew
Ingredients:
2 tablespoons olive oil
1 pound boneless country-style pork ribs, cubed
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 bay leaves
1 tablespoon white wine
1 ½ teaspoons salt
1 teaspoon Chinese five-spice powder
¼ to ½ cayenne pepper
¼ teaspoon pepper
Dash ground allspice or cinnamon
4 ½ cups water, divided
4 small red potatoes, cubed
1 medium tart apple, peeled and sliced
2 tablespoons cornstarch
Cooked wild rice
Chopped fresh parsley
Directions:
In a 6-quart stockpot, heat oil over medium-high heat. Brown pork. Add carrots, celery and onion; cook and stir 2-4 minute or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the bay leaves, wine, seasonings and 4 cups water. Bring to a boil. Reduce heat; simmer, covered, until meat is tender, 1 ½ hours. Add potatoes and apple. Cook until tender, about 15-20 minutes. Mix cornstarch and remaining ½ cup water until smooth; stir into stew. Bring mixture to a boil; cook and stir until thickened, 1-2 minutes. Discard bay eaves. Serve over wild rice and top with sprinkle of parsley.
Note: To add to a Halloween theme, use a pumpkin-shaped cookie cutter to cut pieces of bread. Toast in the oven and serve in a bread basket with butter to spread.
Punkin’ Ice Cream Pie
Ingredients for crust:
½ cup butter
¼ cup brown sugar, packed
1 cup flour
½ cup finely chopped walnuts
Directions:
Mix with hands into ball. Place in cookie sheet and place in a 400-degree oven for 15 minutes; stir after 5 minutes, then occasionally. Mold into a 9-inch pie pan right away; let cool. While crust is cooling, mix the filling.
Ingredients for filling:
1 cup pumpkin
½ cup brown sugar, packed
¾ teaspoon cinnamon ½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt
Directions:
Mix ingredients and then fold in 1 quart vanilla ice cream. Pour ice cream mixture into cooled crust shell. Place in freezer. Remove from freezer 15 to 20 minutes before serving. Decorate the servings with a couple of pieces of candy corn or any other Halloween-themed candy. Cheers!
