 |
Every Oct. 31, adults willingly hand out candy to costumed strangers who show up at their doors after dark.
When you think about it, Halloween might be the weirdest holiday we celebrate – and I love every spooky second of it.
The origins of Halloween trace back more than 2,000 years to the ancient Celtic festival of Samhain (pronounced “sow-win”), when people believed the boundary between the living and the dead became blurred. The Celts lit massive bonfires and wore costumes to ward off wandering ghosts.
When Christianity spread across Europe, the church cleverly transformed it into All Hallows’ Eve, the night before All Saints’ Day. Irish immigrants brought these traditions to America in the 1800s, where we Americans did what we do best: we commercialized it spectacularly. We now spend more than $10 billion annually on Halloween, making it the second-largest commercial holiday after Christmas. We’ve evolved from warding off evil spirits to arguing over which house gives out full-size candy bars.
To celebrate this delightfully strange holiday properly, I’m sharing two recipes that prove Halloween food can be both genuinely spooky and surprisingly sophisticated.
Midnight Monster
Chicken
These blackened chicken breasts look absolutely villainous but taste heavenly.
Ingredients:
- 4 boneless, skinless chicken breasts.
- 2 tablespoons paprika.
- 1 tablespoon black cocoa powder.
- 1 teaspoon cayenne pepper.
- 1 teaspoon garlic powder.
- 1 teaspoon onion powder.
- 1 teaspoon dried thyme.
- Salt and pepper to taste.
- 3 tablespoons butter, melted.
- Candy eyes for decoration.
Instructions: Mix paprika, black cocoa powder, cayenne, garlic powder, onion powder, thyme, salt and pepper in a bowl. The black cocoa powder creates an eerily dark crust without adding any sweetness – it’s unsweetened, so it just provides color and a subtle earthiness. Brush chicken breasts generously with melted butter, then coat thoroughly with the spice mixture.
Heat a cast-iron skillet over medium-high heat. Cook chicken 6-7 minutes per side until internal temperature reaches 165 degrees F. The crust will develop a dramatically dark, almost charred appearance that looks supernatural. Let rest 5 minutes to retain juices, then place candy eyes on top before serving.
Bourbon Maple Pumpkin Pie
This isn’t your grandmother’s pumpkin pie – unless your grandmother was extraordinarily cool.
Ingredients:
- 1 refrigerated pie crust.
- 1 can (15 ounce) pumpkin puree.
- ¾ cup packed brown sugar.
- 3 large eggs.
- 1 cup heavy cream.
- 3 tablespoons bourbon.
- 2 tablespoons pure maple syrup.
- 1½ teaspoons cinnamon.
- ½ teaspoon ground ginger.
- ¼ teaspoon nutmeg.
- ¼ teaspoon salt.
Instructions: Preheat oven to 425 degrees F. Press pie crust into a 9-inch pie pan and crimp edges decoratively.
In a large bowl, whisk together pumpkin puree, brown sugar and eggs until completely smooth. Add heavy cream, bourbon, maple syrup, cinnamon, ginger, nutmeg and salt. Mix until thoroughly combined.
The bourbon adds sophisticated depth and warmth, while the maple syrup provides rich caramel notes that elevate this far beyond ordinary pumpkin pie. Don’t worry – most of the alcohol bakes off, leaving only complex flavor behind.
Pour filling into prepared crust. Bake 15 minutes at 425 degrees F., then reduce temperature to 350 degrees F. and continue baking 40-45 minutes until the center is set but still slightly jiggly when you gently shake the pan. A knife inserted near the center should come out clean. Cool completely on a wire rack before slicing – patience is rewarded with clean slices.
Whether you’re channeling ancient Celtic druids or just trying to prevent your kids from eating all the Reese’s cups before trick-or-treaters arrive, may your Halloween be filled with more treats than tricks.
Happy haunting.
Barry Cohen welcomes your thoughts, suggestions and feedback. For recipes or questions, email him at barrycohen210@gmail.com.