Annabel Cohen's spooky Halloween recipes - Dallas News | myFOXdfw.com

Annabel Cohen's spooky Halloween recipes

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Get these spooky recipes courtesy of Annabel Cohen.

Salmon "Fingers"
Yes, these look like twisted witch's digits.

2 pounds boneless and skinless salmon fillets
Drizzle of olive oil
Salt and pepper to taste
Cayenne Candied Almonds (recipe below)
Hoisin sauce, for drizzling, in a "squeeze bottle" (available at most supermarkets)

Preheat oven to 450F. Line a baking sheet with parchment or spray well with nonstick cooking spray. Set aside.

Cut the salmon into thin "fingers" (not too small – they will shrink when cooked) and arrange on the prepared baking sheet.  Drizzle with olive oil and season lightly with salt and pepper.  Roast for about 8-minutes, until just cooked through (don't be tempted to overcook these). Squeeze the hoisin into lines where the "finger joints" would be.  Place dots of hoisin sauce where the "nail" would normally go.  Place an almond "nail" on each finger and serve. Makes 8 servings.

Cayenne Candied Almond "Nails"
3 Tbsp. sugar
1 Tbsp. water
1/2 tsp. ground cayenne pepper
1 cup whole almonds
1 few drops of red food dye

Combine all almond ingredients in a small bowl and toss or stir well. Preheat oven to 325°F. Spread mixture a foil lined baking sheet, that's been spayed with nonstick cooking spray, in single layer. Bake for 20-25 minutes. Separate almonds with a fork and cool. Use these as the "nails" on the salmon fingers.

Moldy Pumpkin Soup

Serve this in small hollowed pumpkins or acorn squash)

3 Tbsp. olive oil or butter
2 cups chopped onions
3 pounds peeled, cubed pie pumpkins, peeled and seeds removed (OR, 1 can – 28-ounces – pureed pumpkin (not pumpkin pie filling)
4 cups water, chicken or vegetable broth
½ tsp. ground cinnamon
1/4 tsp. nutmeg
Kosher Salt and ground black pepper to taste
 
Garnish: crumbled Blue cheese, any kind

Place oil in a large saucepan or small soup pot over medium-high heat.  Add onions and cook stirring for about 3 minutes until the onions are softened.  Add the squash, water, cinnamon, nutmeg, salt and pepper and bring the soup to a boil. Reduce the heat, cover and cook the soup for about an hour or until the pumpkin is very tender (this is very important – if the pumpkin not very soft, the soup will not puree smoothly).

Let the soup cool slightly and ladle some of it into the bowl of a food processor or the pitcher of a blender. Puree the soup until very smooth. Place the pureed soup in a clean pot and repeat the process until all the soup is pureed. Taste the soup, adjust the seasonings and reheat until hot.  To serve, ladle the soup in the bowl and garnish with the blue cheese and toasted nuts. Makes 6 or more servings (depending on the size of the servings).

Guacamole with Undead Hand

Garnish: 5 carrot fingers (carrots, peeled until they look like pointy fingers and pepitas – squash seeds – as nails)

More carrots and chips for dipping
Guacamole:
3 ripe avocados, any variety
Juice of 1 fresh lime,
1/2 cup fresh chopped tomato
1/4 cup fresh chopped onion
1/4 cup fresh chopped cilantro
1/2 tsp. dark chilli powder
1 tsp. hot pepper sauce, such as Tabasco
Salt to taste

Run a knife all around an avocado (vertically) around the pit and twist avocado halves to divide the avocados into two halves. Remove the pit. Use a tablespoon to scoop out the flesh of the avocado (if you run the spoon around the skin, you can remove the flesh in one motion – this takes a little practice).  

Place the avocado and lime in a bowl or Molcajete and mash is with a fork. Stir in the remaining ingredients

To serve, transfer the guacamole to a serving dish (spooky if possible) and insert carrots fingers and serve immediately, with fresh corn tortilla chips and additional carrots sticks.

Makes 8 servings.  

NOTE: If you need to make the guacamole ahead of time, spoon it into a glass or ceramic bowl and cover or top it with plastic wrap, pressed directly onto the guacamole, making sure that the entire surface is sealed from contact with the air.

Deviled Egg Spiders


8 large eggs
1/4 cup mayonnaise
1 Tbsp. prepared white horseradish
1 Tbsp. yellow or Dijon mustard
1/8 tsp. mild chili powder
1/8 tsp. hot pepper sauce, such as Tabasco
Salt and pepper to taste

Olive spiders: 16 pitted black olives

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil, cook for 3 minutes and immediately remove from heat. Cover and let eggs stand in hot water for 10 minutes more. Remove from hot water, cool in cold water and peel. Cut the eggs  lengthwise into two halves.

Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, horseradish, mustard, chili powder, hot pepper sauce. Season to taste with salt and pepper.

With a spoon or pastry bag, fill the egg halves with the yolk mixture

Make the spiders: Cut the black olives in half lengthwise and place one, cut side down, in the center of  the filling of each egg. Cut the remaining olives into thin slivers and arrange the "legs" around the olive "spider body."

Cover and chill until ready to serve. Makes 8 servings.  May be made up to a day ahead.

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