Halloween treats & drinks

Name: Halloween treats & drinks
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 10
Cuisine: Global
Ingredients: 100 grams caster sugar; 100 grams butter; 1 egg yolk; 200 grams plain flour; 1 teaspoons vanilla extract; 20 blanched almonds; 85 grams popping corn; 1 Tbsp vegetable oil, plus extra for shaping; 25 grams butter; 85 grams marshmallows; 1 liter lemonade; 1 liter cranberry juice; 34 juice limes

Halloween treats & drinks might be a good recipe to expand your dessert repertoire. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 425 calories, 5g of protein, and 16g of fat. This recipe serves 10. This recipe from BBC Good Food requires butter, popping corn, juice of lime, and . Halloween will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

For the freaky fingers, place the first five ingredients and a pinch of salt in a food processor and whizz just until a ball of dough forms. Tear off a golfball-size piece of dough and use your hands to roll into finger-size cylinders you should get about 2

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Dough

Roll

Salt

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Food Processor

Place on a baking sheet lined with baking parchment a little apart as they will spread during baking. Use a knife to make a few cuts, close together, for the knuckles.

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Spread

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Baking Sheet

Knife

Place an almond at the end of each finger and trim away excess pastry around the edge to neaten.

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Almonds

Place in the fridge for 30 mins, heat oven to 180C/160F/Gas 4, then bake for 10-12 mins just until firm. Leave to cool a little, then paint the almond with food colouring, if you like. Makes 2

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Food Color

Almonds

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Oven

For the brainballs, place the popping corn and vegetable oil in a large pan set over a medium heat. Stir the kernels around the pan to coat in the oil. When the kernels starts to pop, place a lid firmly on top and turn the heat down to low. Cook, shaking the pan often to stop the popcorn burning or sticking, until the corn has stopped popping, about 5 mins. Tip into a bowl, discarding any unopened kernels.

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Cooking Oil

Popcorn

Corn

Pop

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Bowl

Frying Pan

Heat butter and marshmallows over a low heat until melted.

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Marshmallows

Butter

Pour over popcorn and mix well until coated. Lightly rub oil over your hands and shape the popcorn into small balls. Set aside on a tray lined with baking parchment and leave to set. Makes 1

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Popcorn

Cooking Oil

Dry Seasoning Rub

For the bloodthirsty squash, fill up a kitchen glove with water, secure the end with a freezer clip or rubber band and place in the freezer overnight. When ready to serve, stir together 1 litre each lemonade and cranberry juice with the juice 3-4 limes.

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Cranberry Juice

Lemonade

Squash

Juice

Lime

Water

Pour into a punch bowl.

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Punch

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Bowl

Remove the hand from the freezer and use scissors to carefully take off the glove.

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Kitchen Scissors

Place in the punch bowl and serve.

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Punch

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Bowl

Serves 10.

Equipment

Ingredients

Servings:

100grams

caster sugar 100grams

butter 1

egg yolk 200grams

plain flour 1teaspoons

vanilla extract 20

blanched almonds 85grams

popping corn 1Tbsp

vegetable oil, plus extra for shaping 25grams

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Treat. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.