October 4, 2019
Festive Fall Recipes
Halloween is among us, and what better way to celebrate the spooky season then by creating fun fall recipes that are equally as delicious and they are Instagram-ready. Constellation Culinary Group’s Morgan Bedore, VP of Sales & Creative Development, provided some creative ideas below to ensure that your October is a spooky success.
Launched in 2008 and reimagined in 2018, Constellation Culinary Group is dedicated to providing best-in-class dining experiences for one-of-a-kind events, cultural centers, professional settings, restaurants and cafes. Constellation believes nothing brings people together like food—and nothing makes them happier than bringing people together.
Dark & Stormy Punch with Lychee “Eyes”
1/2 c. simple syrup
1 can of lychees in syrup
1/2 c. thinly sliced candied ginger
16 rum-soaked cherries
1/2 c. fresh-squeezed lime juice
12 oz. Meyer’s Dark rum
36 oz. Fever Tree ginger beer
Bring simple syrup, ½ cup syrup from canned lychees and candied ginger to a boil in a sauce pan. Remove from heat and cover. Let steep for 20 min.
Stuff 15 lychees with cherries (to turn them into eyeballs). Set each lychee in the cavity of an ice cube tray and strain the ginger lychee syrup over them. Freeze until firm, about 4 hours.
In a pitcher stir remaining lychee syrup and lime juice together. Add rum and chill.
Un-mold Lychee ice cubes into a punch bowl. Pour in lime/rum mix. Add ginger beer and stir gently. Serve in ice filled glasses.
Blood Red Margarita
Black lava salt, for rimming
Lime wedges, for rimming
1 1/2 c. Patron Silver
1 1/2 c. fresh lime juice
1 c. pomegranate juice
24 dashes orange bitters
Spread salt in shallow dish. Run lime wedge around rim of chilled cocktail glass and dip rim in salt to coat. In an ice filled pitcher combine the Patron Silver, fresh lime juice, pomegranate juice and orange bitters. Stir well and strain into salted rim cocktail glasses.
Beet Pickled Deviled Eggs
8 oz. red beets, fully cooked
16 oz. red wine vinegar
6 oz. sugar
2 tsp. salt
6 eggs
1 1/2 Tbsp. mayo
1 Tbsp. dijon, smooth
1 tsp. rice wine vinegar
1/2 tsp. turmeric, ground
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. tabasco
1 Tbsp. capers, minced
1 tsp. chive, minced
1 tsp dill, minced
Sea salt, for garnish
Dill, for garnish
6 pieces root vegetable chips, broken into halves or thirds, for garnish
FOR THE PICKLING LIQUID:
Bring the red wine vinegar, sugar and 2 tsp. salt to a boil. Pour over the beets in a container and refrigerate overnight. Remove the beets and julienne very small, reserve for later.
Simmer eggs for about 9 minutes to hard boil, cool and peel. Place eggs in beet pickling liquid to dye them for 1 hour. Split each egg horizontally and remove yolks. Cut a small sliver off the bottom of each egg half, to create bases so they stand on plate. Mix the rest of ingredients with the egg yolks. Fill a piping bag or corner of a Ziploc bag and snip off the tip. Pipe mixture into egg cups, filling each. Add a piece of julienned pickled beet. Sprinkle with sea salt and top with dill and piece of broken piece of vegetable chip
Candy Corn Popcorn Balls
6 T. popcorn kernels
1/4 c. peanut oil
1/2 c. sugar
1 c. candy corn
1/2 c. salted peanuts
4 c. mini marshmallows
4 T. unsalted butter
Heat a large pot over medium high heat; add the popcorn kernels and oil. When the oil starts to sizzle sprinkle in the sugar, cover with a tight fitting lid and shake over the burner until the popping slows down (about 5-8 minutes). Remove from heat and let cool.
Spray a large bowl with cooking spray and add popcorn, candy and nuts. Combine the marshmallows and butter in a large pot over medium-high heat. Cook until melted and smooth.
Pour melted marshmallow mixture over popcorn mixture and toss to coat. Coat your hands with cooking spray and mold popcorn into 3” balls and let cool. Serve at room temperature.
