Appetite for Horror: 3 recipes for an eerie Halloween meal
OCT 29, 2015 | By Aditi Sharma Maheshwari
Throwing a monster bash this weekend? While you’re busy Halloween’ing up your home for the ghostly occasion, don’t forget to add a little twist to your food too. Here are some ideas for meals and drinks to fuel a spooky soiree…Spider Cake by Chef Siddharth Vasudev, 7 Degrees Brauhaus, GurgaonUnsalted butter, room temperature for moulds, 1/4 cup unsweetened cocoa powder plus some more for moulds, 1/2 cup all-purpose flour, 1/2 cup sugar, 1/4 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, 1 large egg yolk, 1/4 cup warm water (110° C), 1/4 cup buttermilk, 2 tbsp vegetable oil, 1/2 tsp pure vanilla extract, black Swiss meringue buttercream, 1/4 cup black sugar sprinkles, black Italian meringue buttercreamMethodFor the cakePreheat oven to 350° C. Butter six 1½ x 3 inch dome baking molds and dust with cocoa. Remove any excess and set aside on a baking sheet. In the bowl of an electric mixer, sift together cocoa, flour, sugar, baking soda, baking powder and salt. Add egg yolk, warm water, buttermilk, oil, and vanilla to the flour mixture. Using the paddle attachment, mix on low speed until smooth for about 2 minutes, scraping the sides and bottom as necessary. Pour batter till 1/4 inch from the top of each mould. Bake, rotating once, until a wooden skewer inserted in centre comes out clean; do this for about 25 minutes. Invert and unmould cakes onto a wire rack and set aside for about 30 minutes until completely cool. Trim the top of the cakes using a serrated knife. For head and legsFill a medium pastry bag fitted with a coupler with black meringue buttercream. Using a #7 pastry tip for the heads and a #4 pastry tip for the legs, pipe directly onto a parchment lined baking sheet, keeping the pastry bag at a 45° angle to the baking sheet. After piping the heads, carefully affix black sprinkles for eyes and mouth. Transfer to oven, bake at 350° C for 5 minutes and set aside. Using an offset spatula spread black buttercream over each cake to evenly coat. Cover with black sprinkles and set aside. Transfer the remaining buttercream to a small disposable pastry bag. Snip off the end to make a small hole for piping. Carefully pipe a small amount of icing onto the end of one of the spider legs, and attach to one of the cakes; apply a small amount of pressure to insert the leg into the frosted body of the cake. Repeat with remaining legs and cakes. Pipe in a small amount of buttercream onto the front of one of the bodies, and carefully attach the head. Allow it to set.For plating Carefully transfer to a serving plate by sliding a large spatula under the body of the cake. Repeat with remaining cakes and heads.
Carrot Bao with Quinoa Patty, Arugula and Goat Cheese Salad with Beet Chips by Chef Siddharth Somaiya, The Bao Haus Co, Mumbai
For the carrot bao4 cups all purpose flour, 1 cup warm carrot juice, freshly squeezed, 1 tbsp yeast active dry, 1/2 cup milk, 2 tbsp butter
For the quinoa patty1 cup cooked quinoa, 1 cup shredded carrot, 1/2 cup panko bread crumbs, 50 gms chopped garlic, 100 gms chopped onion, 10 gms chopped basil, 20 gms chopped red chillies, 1/2 tsp all spice, 1/2 tsp juniper powder, 1 tsp garlic powder, 2 tsp rose water, 2 tbsp chia seeds pureed
For the arugula salad with goat cheese dressing1/3 cup cold milk, 3/4 teaspoon fresh lemon juice, 1 small garlic clove, peeled, 1/8 teaspoon freshly ground white pepper, 3/4 cup vegetable oil, pinch of kosher salt, 100 gms goat cheese cubed
For beet chips2 medium beets, 2 tbsp vegetable oil, 1 tsp garlic powder, salt to taste
Method For carrot baoBloom yeast in water for 10 minutes until you see bubbles form at the top. Mix all ingredients together in a dough mixer with a hook attachment. Mix at a low speed for 10 minutes or knead with hand for 15 minutes till dough is elastic. Look for medium gluten development. Place dough in a bowl and coat with a thin layer of oil to prevent moisture loss. Let it rest for two hours or until doubled. Shape dough into 50 gms balls and let it rest, covered with plastic wrap until doubled. For the bao shape, take a rolling pin and flatten dough into an oblong shape. Brush the inside layer with oil and fold in half. Rest again until double. Setup a steamer lined with parchment paper. Once steaming, place bao buns and steam for 8-10 minutes
For the quinoa pattyMix all ingredients together and let it rest for 10-15 minutes. Form into patties and pan sear until crispy.
For the arugula salad with goat cheese dressing Mix milk, lemon juice, garlic and white pepper in a blender. Add oil slowly, one drop at a time till you get a thick mayonnaise consistency. Add goat cheese one cube at a time till fully incorporated. Season accordingly. Wash arugula in cold running water and break off thick stems. Dress salad with milk mayo and season with salt and pepper.
For beet chipsPeel, trim and slice beets and place in a bowl. Dress beets with oil and salt and place on a tray lined with parchment paper. Roast in a 175° C oven for 20 minutes. Remove tray and check for crispiness. If not crisp enough, put it back for 5 more minutes. Cool, season with garlic powder and place in an airtight container.
For platingSlice the open the buns, taking care not to cut all the way through. Stuff it with the quinoa patty, spoon the arugula and goat cheese salad on top of the quinoa patty and serve with crispy beet chips on the side.Grimm Reaper: House Infused Spice Whiskey with Fresh Citrus Mix by Pranav Mody, The Sassy Spoon, Mumbai For the infused whiskey 1 bottle of your choice of whiskey (preferably a bourbon), 4-5 cinnamon sticks, a mason jar, 60 ml fresh sour mix, boston shaker, rocks glass, 1 orange wedgeMethodIn a mason jar, pour the whiskey and place the cinnamon stick inside; let it sit for 2 weeks. ServingIn a Boston shaker, add the infused whiskey, fresh sour mix and ice. Shake and pour over ice in the rocks glass. Garnish with cinnamon stick and orange wedge.