Sunday, October 31, 2010

Double, Double, Toil and Trouble

Do you remember this scene from Macbeth? Happy Halloween!!!

FIRST WITCH. Thrice the brinded cat hath mew'd.

SECOND WITCH. Thrice and once the hedge-pig whined.

THIRD WITCH. Harpier cries, "'Tis time, 'tis time."

FIRST WITCH. Round about the cauldron go;
In the poison'd entrails throw.
Toad, that under cold stone
Days and nights has thirty-one
Swelter'd venom sleeping got,
Boil thou first i' the charmed pot.

ALL. Double, double, toil and trouble;
Fire burn and cauldron bubble.

SECOND WITCH. Fillet of a fenny snake,
In the cauldron boil and bake;
Eye of newt and toe of frog,
Wool of bat and tongue of dog,
Adder's fork and blind-worm's sting,
Lizard's leg and howlet's wing,
For a charm of powerful trouble,
Like a hell-broth boil and bubble.

ALL. Double, double, toil and trouble;
Fire burn and cauldron bubble.

THIRD WITCH. Scale of dragon, tooth of wolf,
Witch's mummy, maw and gulf
Of the ravin'd salt-sea shark,
Root of hemlock digg'd i' the dark,
Liver of blaspheming Jew,
Gall of goat and slips of yew
Sliver'd in the moon's eclipse,
Nose of Turk and Tartar's lips,
Finger of birth-strangled babe
Ditch-deliver'd by a drab,
Make the gruel thick and slab.
Add thereto a tiger's chawdron,
For the ingredients of our cawdron.

ALL. Double, double, toil and trouble;
Fire burn and cauldron bubble.

SECOND WITCH. Cool it with a baboon's blood,
Then the charm is firm and good.

Sunday, October 17, 2010

Halloween in the hollow often meant homemade treats and apples. One neighbor even made fudge! That was always my favorite stop. In the tradition of homemade Halloween treats, here's a receipe to try this year.

Halloween ‘Boo’ Bags
Ingredients for the bars
10 oz bag of large marshmallows
3 Tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla flavoring
3 cups Trix cereal
1 cup Cheerios
1 cup pecans, chopped
1 cup dried cranberries
Butter an 8x8 pan and set aside. Combine Trix, Cheerios, pecans and cranberries in bowl and set aside. In a heavy sauce pan, over low heat, melt butter. Add marshmallows and stir until melted and blended with butter. Add cinnamon and vanilla. Stir well. Add cereal mixture. Pour into 8x8 pan. Smooth down top with the back of a buttered spoon on spatula. Allow to cool at room temperature.

When mixture is cooled, cut into 9 equal size bars. The bars will still be a little soft, so you can mold them, if needed, so they will stand up right. Place bars in the freezer for ten minutes.
Ingredients for decorating the bars
16 oz almond bark
Writing icing
Candy corn for decorating
While bars are chilling, melt almond bark according to package directions. Remove bars from freezer. Dip each bar in the chocolate, leaving about half an inch uncovered, and stand upright on wax paper. Once chocolate is hardened, apply the handles. Coat the inside first inch of each licorice stick with the melted chocolate. Apply each end to the side of a bag and hold in place until the chocolate hardens, about 20 to 30 seconds. You can reinforce the handle by adding a little melted chocolate around the seams.
To make signs for your bags, put wax paper on a cutting board. Spread a thin layer of melted chocolate on wax paper. Make the area large enough to write all of the words you want on your bag. With writing icing, spell out the words you want, like RIP or Boo. You can even use names if you want. Leave enough room between each word to cut out signs. With a sharp knife, cut around your words. Lift the wax paper and remove each sign. Put a little melted chocolate on the back of the sign and place it on the front of the treat bag. The chocolate will harden and hold the sign in place.
Store in air tight container overnight. If you are not serving the bags the next day, refrigerate them until ready to serve.

Monday, October 4, 2010

Top Chef Just Desserts

Have you ever noticed how easy it is to lose time? I'll start out searching for recipes and end up looking over a website for San Francisco wedding caterers. The funny part is that I usually find something useful and always something interesting.

Have you been watching Top Chef Just Desserts on Bravo this season? I love this show! There's a yummy pastry chef (Yigit Pura) on the show that works for a wedding caterer. I've often thought about what fun it would be to cook professionally. I have to admit, these guys are under a lot of pressure, but they sure do make it look easy! Competing on the show must be stressful, but I don't think it could compare to a wedding. It's that once in a lifetime event for the bride and groom and you definitely want the right wedding caterers. It has to be more than just making a living, there has to be a true 'calling' to that line of work. At the end of the day they must take a great deal of pride in a job wedding well done.