When I first moved into my current apartment, my roommate at the time overloaded on candy, we received a solo trick-or-treater and were still eating through the bounty into the New Year. Today, D brought home a bag of Dove Dark Chocolate. “What’s that?” I asked. “For the trick-or-treaters.” “Mmm, kids really love dark chocolate.” “I don’t care, it’s for me.”

Which tends to be the attitude when we go collecting candy anyway, right? I remember my mother bought king-sized bars since we at most received 5 kids on Halloween and she wanted to award them for coming out of their way. Before Halloween she would remove some of the handout candy before kids came around and squirrel it away. The candy ended up being ours for the taking eventually. It’s the same role my brothers and I took. We would arrive home from a night of Halloween, post egg and shaving cream fights, fears of local cats being skinned and bigger kids driving around with BB guns, and trade our candy between the three of us. We then stealthily (or so we thought) hid our candy in different areas of the house, taking a few pieces out for a daily (or hourly) sugar high, saving the prized pieces, those elusive king sized bars, for last. Some years, we were still eating through our stash into April.

There is also the added pressure of coming up with the “best” costume around Halloween. All those cops, slut angels and naughty doctors are tiresome. I could never think of a fabulously original idea I was happy with and inevitably went as “evil Stacey.” She looks just like normal Stacey but is certifiably evil. [It reminds me of pub/ bar quiz nights—where the cleverness of your team name can make or break your fame (at a recent quiz night our team name was Kim Jon Illin’, pretty good I think).]

Here are some good costume ideas from friends of mine I will share if you are still in need for tomorrow night:
Avian Bird Flu (bird feather, surgical mask and a few added funnies)
Ms. Scarlet and Professor Plum (a la Clue: carry a candlestick, library book, or other Clue-centric items. I think this would also be great for groups to go as all the Clue characters).

Will report if I see anything clever around the City tomorrow, so far just the standard Goth Pirate, “sexy” Kitty and red sweat suit wearing devil. As for the Madeleines below…

A few months ago my mother gave D a Madeleine pan. In the meantime we have been searching for the perfect recipe. After much contemplation, we went with one from Gourmet’s Best of Paris cookbook. They turned out fabulously puffy and moist with a great aroma and buttery flavor. I thought they had a slight resemblance to The Bride of Frankenstein so I doctored them up with a little cocoa powder.

MADELEINES
Makes 2-3 dozen cookies depending on cookie sheet size . Active time= 20 minutes. Inactive time= 40 minutes.
Special equipment: 3 madeleine pans
* 1-½ sticks (¾ cup) unsalted butter, melted and cooled, plus additional for brushing
* 1-¼ cups sifted cake flour (not self-rising; sift before measuring)
* ½ teaspoon baking powder
* ¼ teaspoon salt
* 3 large eggs
* 1 teaspoon vanilla
* 2/3 cup granulated sugar
* 2 teaspoons finely grated fresh lemon zest
Confectioners sugar for dusting (in this case, cocoa powder)

1) Set oven racks in upper and lower thirds of oven and preheat to 350F. Brush molds with melted butter.
2) Sift together flour, baking powder, and salt. Beat eggs in a large bowl with an electric mixer at high speed until light and foamy, about 30 seconds with a standing mixer or 1 minute with a handheld, then beat in vanilla.
3) Gradually add granulated sugar, beating constantly at high speed, and continue to beat until mixture is tripled in volume, about 3 minutes with a standing mixer or 5 minutes with a handheld.
4) Sift flour mixture in 3 or 4 batches over eggs, folding (with a spatula) in each batch until just combined. Then fold in zest and melted butter.
5) Spoon a rounded tablespoon of batter into each mold (about two-thirds full) and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden around edges and a tester inserted comes out clean, 10 to 12 minutes total.
6) Invert madeleines onto a rack and dust scalloped sides with confectioners sugar.
NOTE: to get the Bride of Frankenstein effect cut out a piece of paper the size of a finished cookie. Use a pencil to outline The Bride’s hairline, noting that where you cut out will be darkened and where the paper is left behind will remain cookie-colored. Place cut-out over cookies and dust with cocoa powder. Use red food coloring, red hots or other small candies for eyes.

Tags: madeleines, Halloween cookies, cookies.

Whatever happened to your love of sledding, apple picking, snowball fights, pumpkin carving, and snow angels? Jumping through billows of fresh fallen leaves or mounds of fresh pure snow? Waking up on a cold morning to icicles covering the windows and pole licking dares (Ã la A Christmas Story)?

Personally, fall is my favorite time of year. I love the brisk weather, the changing of the trees, and bundling up in sweaters and mittens. I especially love the food of the season: hot cocoa, soups, stews, the spices that emerge (nutmeg, cinnamon, peppermint) and the general hearty warming these things have on the state of mind.

I go into ration mode. I have the summer fruits I bought overripe and cheap, frozen away to be used in the dead of winter for a Caribbean-like fruit smoothie when its bitterly unbearable outside and reminders of warm weather are necessary. I also have my stockpile of soups that begin to accumulate in single serving sized containers, ready to accompany me to the office for a little internal snuggle or a fast dinner when the need arises.

This soup is an exception. Naturally sweet, creamy and delicious, it is hard to put any aside for a later date. A perfect seasonal soup, this dish would look fabulous for a Halloween treat, Thanksgiving feast, or anything in between and beyond. Make this soup, and you may never make another again.

WINTER SQUASH SOUP
Serving Size= 8-10. Active time= about 40 minutes. Inactive time= about 1 hours.
* 1 White Acorn Squash (or regular Acorn Squash)
* 1 small Butternut Squash
* 1 small Golden Nugget Squash*
* 1 large sweet onion, chopped
* 1 stalk celery, chopped
* 2 carrots, chopped
* 8 cups chicken stock (or vegetable)
* 2 long sticks of fresh Rosemary
* 2 whole cinnamon sticks, about 3 inches long
* 1 teaspoon nutmeg

1) Preheat oven to 350F. Using a heavy sharp knife, slice the three squash down the middle vertically. Gut the seeds (set aside if you want to bake them for eating later, otherwise; discard).
2) Place the squash skin side down on a large cookie sheet and place in middle rack of oven. Bake for 40 minutes, or until soft when poked with a fork.
3) While squash are baking, prepare the other ingredients and begin the soup.
4) In a large stock pot on medium-high heat, warm 2 Tablespoons olive oil or butter (or combination of both). Add onion and sauté until translucent; about 8 minutes.
5) Add celery, carrots, chicken broth, rosemary and cinnamon sticks. Cover and bring to a boil. Reduce heat to medium and uncover slightly. The squash should be about done at this time.
6) Remove squash from oven when soft when touched with fork. Using a towel around your hand, or a fork and knife, either peel the skin off the squash, or slice it away, keeping as much meat as possible. Cut squash into 2-3 inch chunks and add to stock pot.
7) Cover and bring to a boil then reduce heat and remove cover.
8) Remove cinnamon sticks and rosemary twigs (leaves will have fallen off). Add nutmeg. Using a handheld blender, or carefully in batches with a regular blender, purée the soup until smooth.
9) Serve plain or with a little heavy cream.
*Note: If you are unable to find these squash in your local market, almost any combination of squash will work. Just Acorn and Butternut would work well, or Acorn, Butternut and pumpkin, etc.

Tags: squash, soup, squash soup, butternut squash, acorn squash, golden nugget, hearty soup, comfort food, fall flavors.

New Orleans Table Event and a Char-Broil Event.

More recipes to come shortly….

Tags: reviews, events, New Orleans, Char Broil.