Herbed Breadstick Witch's Fingers

 

        Halloween parties can be so much fun and were a family tradition

when our children were growing up.  Come to our house and eat warm but scary sweets and savories to reward your trick or treating efforts!  Most of the children were already full from eating candy by the time they arrived but the adults were grateful for the spicy chili, with floating plastic eyeballs in it, the cheese and vegetable dips with plastic lizards and frogs climbing about and the gnarly witch-finger herbed breadsticks, so realistic looking that the older generation had to be careful not to put their own fingers too close to the serving platter!

        What fun we all had making the dishes and table look as creepy as possible and defying guests to reach in among the fingers and reptiles to take what they wanted to eat.  These breadsticks are so much fun to make and children love to help shape them.  My grandchildren use my own fingers as their model and gnarl the dough to create knobs and swollen knuckles to achieve a witchy look.  And the almond finger-nail!

If that weren't enough, the Italian herbed dough is soft and fragrant, a perfect accompaniment to chili or marinara sauce, or ranch dip or cheese dip - great with anything that is a friend to bread, though perhaps not to witch's fingers!  

Herbed Breadstick Witch Fingers

1 tablespoon (1 pkg.) active dry yeast

1/4 cup lukewarm water

4 cups all-purpose flour

1/2 cup soft butter

1/2 cup milk

1/2 cup warm water

1/2 cup sugar

1 1/2 teaspoons salt

1 egg beaten

1 tablespoon crushed basil

1 tablespoon crushed oregano

1 tablespoon garlic powder

1 tablespoon dried parsley

2 tablespoon minced dried onions

whole almond slices

1/4 cup butter

1/2 cup parmesan cheese

1 tablespoon paprika

     -Combine yeast with lukewarm water and allow to

       stand 10 minutes. Add butter, milk, water, sugar,

       salt, egg and spices.  Mix in 2  cups flour and beat

       well.  Add the rest of the flour.  Knead for 6 - 8

       minutes with a dough hook on mixer or by hand

       on floured surface.  Place in oiled bowl, turn over

       so dough is covered with oil and cover with

       plastic wrap or towel and let rise in a warm spot

       for 1 1/2 hours.

     -Push down dough and knead for a minute or so.

      Working with half the dough at a time, roll dough

      into a rectangle about 1/2 inch thick.  Allow to 

      rest  for 5 minutes.  Cut strips of dough, finger-

      size, about 3/4 inch wide and 4 inches long.  Roll

      each finger strip between your fingers to create

      knobs and indentations in the "fingers".

     -Place finger strips on greased cookie sheet.  Shape

      one end to a point and brush with a bit of  egg 

      white to help the "finger nail" adhere.  Press a

      whole almond slice into the end of the finger. 

      With a sharp knife, score knuckle creases at 2 

      points on the finger.  Brush the breadsticks with 

      melted butter.  Combine Parmesan cheese and

      paprika and sprinkle breadsticks lightly with 

      finely grated parmesan cheese.

     -Let rise 15 minutes at room temperature.  Bake in

      a 375 degree oven until slightly browned, 15 - 20

      minutes. Let cool and serve with chili, chili dip or 

      spicy marinara sauce.   

Roll out the dough to 1/4 - 1/2 inch thickness.

Cut into thin strips 4 - 5 inches long.

Create gnarly fingers, by twisting or pushing,

brush with melted butter and sprinkle with

 Parmesan cheese and paprika.  Let rise 15 minutes.

PERSNICKETY  NOTES:

**Try coloring the dough a dark green by adding a drop of black food coloring and a few drops of green to make them particularly ghoulish.

**A great way to get the effect of gnarly witchy fingers, is to push each

end of the length of dough toward each other, which naturally creates wrinkles and misshapen fingers!

**Why stop here?  Try making actual "finger" sandwiches, slicing

the fingers in half and filling with chicken salad, cream cheese and cucumbers or pimento cheese!

Cincinnati Chili Dip

        Whether you make this recipe as a dip or entree for dinner, the collection of spices used will cover your countertop!  Yes, there are the typical chili seasonings including chili powder, cumin, red pepper but why stop there, particularly if you enjoy depths of flavor from multiple spices!  Or so thought, as the story goes, a couple of men from the Middle East who immigrated to Ohio and concocted this recipe.  Why stop with Mexican seasonings when Middle Eastern spices can add a delicious spin to the classic - so in went the cinnamon, allspice, and chocolate!  

        Oddly enough, it was not in Cincinnati that I first tasted this chili.  In fact, I thought it was unique to Amman, Jordan having first encountered it there in a restaurant called "Chili House".  Yes, we immediately liked the chili but this was also one of the few places in town that served a hamburger that tasted as it should, minus the cinnamon and allspice they add to every other meat dish.  In fact, as in

Cincinnati, they served the chili 5 ways - most over a pile of spaghetti.  My husband's favorite was the 5-ways chili which included chopped raw onions and cheese.  Myself and the kids honed in on the chili fries - crispy fried french fries covered with the chili and mounded with shredded cheddar.  Then there was the slushy machine.....the only one we knew of in Jordan.

         It may have been a debate over how much cinnamon to add to the mixture that caused the split between the owners and in later decades there were Chili House restaurants as well as Chili Ways, both of which tasted the same to me.

        Upon visiting my brother in Cincinnati I first discovered that someone had let the cat out of the bag or the spices out of the cupboard because we found ourselves eating 5-ways chili and chili fries!  Which came first, the chicken or the egg seemed appropriate to our musings as we wondered who started it where.  But I like the version of the two men coming from the Middle East and cooking in Cincinnati then returning home to Jordan and introducing the same recipe there.  But most of all I'm so relieved to find it in the states and even more so upon finding a recipe for it.  Every time I eat it the warmth of all those seasonings purr to me from among the mounds of cheese and fries!  This dip version makes it more accessible for sampling at parties and to take to potlucks and the cream cheese adds another layer of satisfaction to the concoction. (Oh, and the finger in the picture is not mine, but a breadstick witch finger - what fun for Halloween!)

Cincinnati Chili Dip:

1-6 ounce can tomato paste

2 medium onions, finely chopped

3 cloves garlic, minced

2 pounds, 80% fat ground beef

4 cups beef broth

1 - 15 ounce can tomato sauce

1 tablespoon Worcestershire sauce

1 1/2 tablespoons unsweetened cocoa powder

1 tablespoon vegetable oil

2 teaspoons salt, or to taste

1 teaspoon round cinnamon

1 tablespoon olive oil

2 tablespoons water

1 bay leaf

1/4 teaspoon ground allspice

2 tablespoons vinegar

3 tablespoons chili powder

1/4 teaspoon cayenne pepper

1 teaspoon ground cumin

1 teaspoon flour

pepper to taste

12 ounces cream cheese, softened

2 - 3 cups finely shredded cheddar cheese

chips or crackers to serve with dip

      -In a medium skillet, over medium-high heat, add

       the tomato paste and cook constantly scraping

       the bottom with a wooden spoon until the tomato

       smells rich and toasty and you start to see 

       browned patches in the bottom of the pan (2 - 3

       minutes).  Scrape out paste with rubber spatula

       into a bowl and set aside.

     -In a large pot, heat olive oil over medium heat 

      and add onion and garlic.  Cook and stir just until

      softened (2-3 minutes).  Add the ground beef and

      cook until just browned, breaking up lumps, then 

      drain off fat.  Add 4 cups beef broth, tomato

      sauce, Worcestershrie sauce, reserved tomato 

      paste, cinnamon and allspice.  Cook over low heat

      for 30 minutes.

     -In a small bowl, make a thin paste with the chili

      powder, cayenne, cumin, flour and 2 tab. water.

      Add to the beef mixture and stir well.  Add bay 

      leaf, ground cloves, vinegar, cocoa mixed with the

      1 tablespoon oil, salt and pepper.  Bring to a boil.

      Reduce heat, cover and simmer for at least 1 hour

      stirring occasionally.  Add more water if chili 

      becomes too thick and begins to stick to bottom of

      the pot.  Taste for seasoning for salt and pepper.

     -To assemble dip:  Beat cream cheese with fork

       until soft enough to spread then spread on 

       bottom of 8 x 10" ovenproof casserole dish. 

       Spread 21/2 - 3 cups warm chili over cream

       cheese and top generously with grated cheddar

       cheese.  Heat in oven at 350 degrees until cheese 

       on top begins to melt and softens (about 10 

       minutes.)  Serve with chips, crackers or

       breadsticks.

Spread softened cream cheese over 

bottom of casserole dish.

                                               Pour chili over cream cheese layer.

Mound with cheddar cheese & bake.

 

Perfect Pumpkin Cupcakes

 

        I know I should be careful using the term "perfect" but so these cupcakes are according to my palette and opinion of what a pumpkin cupcake should taste like!  Or cake for that matter.  Now, I am no novice to autumn spices used in pumpkin breads, cakes, pies, soups, stews so I speak from extensive pumpkin-tasting experience.  Upon discovering this recipe I also came to appreciate Chinese 5-Spice powder and how it works in concert with pumpkin and fall!  And then to top that off with a French white chocolate buttercream, which complements the moist crumb of the cake with buttery, melt-away sweetness....ahhh!  In all honesty, I had to sit down while sampling my first one this season, overcome by the "umami" and with self-deprecating honesty, I did not eat just one!  

        My favorite pumpkin story occurred in Tunis, Tunisia where we lived for two years.  Now in those days, the 80s, the only pumpkins you found in the states were the traditional fat round orange ones.  But those didn't exist in Tunisia.  In fact, one year I had to use various melons which we found don't carve well.  But being determined to have a jack-o-lantern for our poor culturally deprived children, the next year we eventually found a pumpkin (pale green with streaks of peach). Yes, they had them but they were large, the wrong color and grown exclusively for their meaty flesh to be used in stews and ragouts.  

         Tunisians used them like we use a hubbard or acorn squash and hadn't visualized them as lanterns with scowling, grinning features.  At least the vegetable merchant didn't get it and we had to repeat several times that yes, we wanted the whole thing. which necessitated a jaunt to the meat market where the scale was big enough to weigh "the whole thing."  ("Crazy Americans!"). 

        This, the smallest of the pumpkins, 2 feet in diameter, weighed in at 50 pounds. One of my favorite images is that of my husband hauling it to the car, with Tunisians watching curiously after him.  But there was carving fun for all and it held several pillar candles.  Another perk - I cooked down the 4-inch flesh the next day to use as pumpkin pie filling - something else we couldn't find there, so it took care of two holiday traditions! 

        Speaking of traditions, these cupcakes may become one for you!  Put this recipe on the top of your list of pumpkin sweets to make - I can't imagine you'd be sorry, even if you had to haul a 50-pound pumpkin for the required ingredient.  Maybe that's what I should have done after the number of these cupcakes I ate!

Pumpkin Spice Cupcakes

3 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon Chinese five-spice powder

1/2 teaspoon salt

1 cup butter at room temperature

2 cups packed, brown sugar

3 large eggs at room temperature

1 15 ounce can solid pack pumpkin

1/3 cup whole milk

     -Preheat oven to 350 degrees.  Line 18 cupcake

      tins with paper liners.

     -Whisk flour, baking powder and soda, Chinese 5-

       spice powder and salt together in large bowl.  

       Using electric mixer, beat butter in another bowl 

       until smooth.  Add brown sugar and continue to

       beat until creamy.  Add eggs 1 at a time beating to

       blend between each egg. Beat in pumpkin.  Add 

       half the dry ingredient to the butter mixture then

       the milk, then the other half of the dry  

       ingredients. (Mix just until smooth)

       Scoop batter into cupcake liners, filling each 

       3/4s full.

      -Bake cupcakes until tester inserted into a center

       comes out clean, about 25 minutes.  Cool in pans

       for 5 minutes, then remove from tins and cool 

       completely on wire rack.

French White Chocolate Buttercream Frosting:

5 ounces white chocolate

3 egg yolks

1/2 pound butter

1/4 cup water

1/3 cup sugar

1 teaspoon vanilla or orange extract

     -Place the chocolate in a small bowl and melt it in

       the microwave at full power for 40 seconds.  Let it

       rest for 2 minutes then give it another 30 seconds

       at full power in the microwave.  Let it rest

       another 2 minutes.  Stir the chocolate until it is 

       completely melted.  (If it isn't all melted continue

       the technique above until it is smooth after 

       stirring). Let cool for at least 10 minutes but not 

       until it is hard again.

     -Combine the 1/3 cup sugar and water in a small

       saucepan.  Stir briefly.  Boil, without stirring,

       until the syrup reaches the softball stage (236-

       238 degrees) on candy thermometer.  Remove

       from the heat.

     -Place the 3 egg yolks in a mixing bowl and beat 

       with an electric mixer for 5 minutes, until thick 

       and pale yellow.  As the mixer is running pour the

       hot sugar syrup over the yolks a few drops at a 

       time while beating at medium speed, gradually 

       increasing to a thin stream to temper the eggs. 

       (Do not scrape out the syrup from the saucepan.)

       Increase speed to high and beat for 5 minutes, 

       until mixture is thick and pale yellow.

     -Reduce speed to low and add the 1/2 pound 

       butter, a chunk at a time.  Beat until the mixture

       is smooth.  Add the melted chocolate to the 

       buttercream and beat again until smooth.  Stir in

       the extract.

     -Frost tops of cooled cupcakes generously with 

       buttercream.  Decorate with orange sugar, 

       sprinkle of cinnamon and/or candy corn.  

PERSNICKETY  NOTES:

    **This recipe can also be made as a cake.  If making layers cook the batter in 2 well-greased and floured 9 - 10 inch cake pans.  Cool completely, then slice in half-horizontally to create 4 layers of cake.  If using the buttercream frosting make 1 1/2 recipes then frost between each layer and generously on the top and to cover the sides (or leave the sides naked if you prefer.)

     **The French Buttercream is wonderful with melted dark, semi-sweet or milk

chocolate as well, for frosting cupcakes, cakes, buche de noel, etc.

      **You may want to increase the buttercream recipe to 1 1/2 recipes in order to have

a thicker layer of frosting on each cupcake.

Chicken and Peanuts

          All the world loves Chinese food, except for my sister who lived in Shanghai for 4 years where she ate the real thing.  Well at least all the world loves adapting Chinese food!  Even in Jordan, some of our favorite restaurants were Taiwan Turismo or China King, until we consistently found "slug" listed as one of the ingredients in most of the dishes.

        A Chinese cooking class I took years ago, demonstrated this recipe and I was thrilled - finally a Chinese dish made at home that tasted as good as Chinese take-out!  The secret is in the process (velvetizing) and the use of a couple of ingredients that most of us don't commonly keep in our condiment collection. One is the Hoisin sauce, a thick sweet and tangy sauce made from soybean and the other the sesame oil.  The sesame oil can elevate any Chinese dish to more authentic flavor - but be careful, a little goes a long way.  Most recipes don't call for more than a couple of teaspoons.

       Not only is this dish delicious, tangy yet sweet, with tender chicken and the crunch of the stir-fried cabbage, green onions and nuts, but it is easy and quick! Chopping of ingredients ahead of time, and preparing the seasoning sauce even days ahead, can cut done on the final prep time.

       Give this one a try - your family is sure to love it, and it's great for company and never fails to impress.  I've never met anyone who didn't like it, except for my sister.  But she has too many memories of gnawing on tough slugs!  Serves 8.

Chicken with Peanuts

4 chicken breasts, skinned boned and cut into 1 inch portions

3 tablespoons soy sauce

3 tablespoons white wine or Mirin wine

1 1/2 teaspoons sesame oil

1 tablespoon cornstarch

2/3 cups coarsely chopped peanuts (or cashews or almonds)

3 tablespoons vegetable oil

4 green onions, cut in into 1/2 inch lengths, white and greens

3 cups roughly chopped green cabbage

oil for frying

Seasoning Sauce:

•        4 tablespoons sugar               
•        1/2 teaspoon salt
•        5 tablespoons rice or wine vinegar
•        4 tablespoons soy sauce
•        1 tablespoon cornstarch
•        dash of red pepper or szechaun pepper (to taste)
•        11/2 tablespoons hoisin sauce

      -Mix seasoning sauce and set aside.  Add half of the sliced            green onions. Place diced chicken in a bowl.  Add                          soy sauce, wine, cornstarch, sesame oil and mix well.  Marinate for 20 minutes.  Add 1 tablespoon oil.  Heat 1 cup oil in medium skillet and fry chicken in batches until opaque then    remove and drain in a colander set over a mixing bowl, to          catch the drippings.  Repeat with the remaining chicken.

      -In a wok or large skillet, heat 2 tablespoons oil.  Stir fry                cabbage for 2-3 minutes stirring frequently.  Sprinkle with 1/2 teaspoon salt.  Transfer cabbage to a serving platter.

       -Heat the wok again and add chicken and drippings.  Add            the seasoning sauce and stir-fry until chicken is well                    coated with the sauce.  Add 1/2 cup peanuts and stir.  Spoon                    on top of cabbage.  Garnish with reserved green                            onions and chopped peanuts.

 

Stir chicken with sauce until well coated.

Stir-fry cabbage 2 - 3 minutes over medium-high heat.

A tangy, sweet dish, with tender chicken chunks and 

crunchy onions and peanuts.

PERSNICKETY  NOTES:

**This recipe is equally delicious with cashews or almonds.

**Don't cook the chicken until it is brown, just until it is opaque.  This process of marinating briefly in the cornstarch mixture and then frying in oil in batches is called "velvetizing" the chicken.  It makes the chicken very tender and allows it to hold in the moisture and seasonings from the marinade. Don't cook the chicken in the oil until it is browned, but just until opaque or you will sacrifice the tender, silky texture.  Let the sauce provide the color.

**Likewise, don't over saute the cabbage.  It should still have a crunch to it and have a bright green color.

**You can find Hoisin sauce, Mirin and sesame oil in the Asian section of most grocery stores.