A DELIGHT IN DOUGH
Our cover features a plateful of slithering, hissing, suspicious-looking snakes. Pigs in a Blanket are obviously passe. In fact, the Rhodes folk offer a few larger-than-life touches that will customize your Rattle-Dogs:
- Make four Hallowieners with six frozen rolls, or a devil's dozen with 18 rolls.
- After the snake-wrapped franks are removed from the oven, don't forget the blood/catsup and the yellow/goo mustard.
- Dig your fangs into this perfect pre-trick-or-treating dinner.
Here's about the weirdest recipe we've seen - a perfect Halloween delight. Be a lamb and try it:
CAPPUCCINO OF FAVA BEANS WITH MINT FOAM
8 ounces fava beans, shelled and peeled
2 ounces ham stock
1 sprig of mint, leaves removed from stems and blanched
2 ounces pig's ear stock
1 1/2 tablespoons ham fat, cut into small cubes
Combine beans and ham stock in heavy saucepan over medium heat; bring to boil; reduce heat; simmer, stirring occasionally, until beans are tender. With slotted spoon, remove 1/4 of the beans; reserve. Transfer remaining beans and cooking liquid to a blender; puree until smooth; return to saucepan; reserve and keep warm. Puree mint in a blender, adding a little pig's ear stock; strain through cheesecloth into saucepan; add remaining pig's ear stock; bring to a boil; remove from heat; let cool completely. Whisk infused stock with electric beater until foamy. To serve, fry ham fat in skillet over medium heat; add reserved beans; heat through. Divide fat and beans among 4 espresso cups; add enough soup to fill 3/4 full; top each with mint foam.
NOTE: If pig's ears are unavailable, use a very gelatinous ham or pork stock.
From Food Arts
Then add a five-star chef de cuisine (Joseph Cascio), and you've got the Huckleberry Country Inn in Midway, Utah.
The inn announces its seasonal culinary seminars. Each cooking class is one to two hours long and costs $50. They include detailed instruction, food samplings and step-by-step recipes. Wild game, holiday cooking and chocolate are featured topics.
Enrollment is limited, so call toll free for more information: 1-888-650-1400.
FOOD FOR THOUGHT
There are five elements: earth, air, fire, water and garlic. - Louis Diat (1885-1957)