Saturday, October 31, 2009, 11:45 PM
Posted by Administrator
This year I decided to not do a light dinner and to go simply with treats and snacks, here was the menu for the night:
Fried Ravioli with Tomato Basil Cream Sauce
Mini Pumpkin Pies
Spinach Dip in a Sourdough bowl with broccoli and bread
Orange Sherbet Jack-o-Lanterns
Chocolate Butterscotch Cookies
Cider
Hot Chocolate
Recipes:
Fried Ravioli Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
Directions
1. Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
2. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
3. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
4. Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
Tomato Basil Cream Sauce 2 Tbsp olive oil
2/3 c. yellow onions
2 tsp. garlic
3 c. peeled, chopped tomatoes
1 sprig thyme
salt
red pepper flakes
½ c. plus 2 Tbsp chicken broth
2 Tbsp tomato paste
1 c. heavy cream
2 Tbsp unsalted butter
4 Tbsp fresh basil
Directions:
1. Heat oil – cook onions and garlic, add tomatoes and thyme, add salt and red pepper flakes.
2. Add chicken broth and tomato paste, bring to boil, cook until reduced 1/3 volume.
3. Add cream, cook until reduced 1/3 in volume.
4. Add butter and basil. Puree sauce in blunder or with hand blender.
Mini Pumpkin Pies
I did a standard pumpkin pie recipe and then tripled the pie crust recipe and cut them into circles and put them in muffin pans to make them "mini".
Spinach Dip in a Sourdough bowl with broccoli and bread 1 c. chopped, cooked spinach (1 10 oz. frozen pkg)
1 c. sour cream
1 c. mayo
3 green onions, chopped
1 8 oz can water chestnuts, chopped
1 package of Knorrs Dried Vegetable Dip
1. Squeeze spinach dry. In medium bowl combine all ingredients
2. Cover and refrigerate for 2 hours
3. Serve chilled with sourdough and raw veggies.
Orange Sherbet Jack-o-Lanterns Ingredients
4 navel oranges
2 pints mango, passion-fruit, or orange sorbet, softened
Directions
1. Slice off the top quarter of each orange, and reserve for lid. Using a grapefruit spoon or paring knife, scoop or cut out interior of oranges. Reserve flesh for another use, such as fresh orange juice.
2. Use our templates or draw a jack-o'-lantern face freehand. Tape paper to hollowed orange, and cut out features with a craft knife or other small, sharp knife.
3. Pack each orange with sorbet, and top it with a "lid." Bend floral wire, and poke it in -- not through -- top of orange for tendrils. Transfer to a parchment-lined baking sheet, and place in the freezer until firm, about 30 minutes. Oranges with sorbet can be frozen for up to 3 days.
Chocolate Butterscotch Cookies 1 chocolate cake mix
1/2 c. flour
1/2 c. oil
1/4 c. water
1 egg
Butterscotch chips
Bake at 350 for 9-10 min.