Haunted Halloween cocktail tray

5 Oct


Gothic Gourmet’s Greatest Hits

1 Oct

Welcome foolish mortals…

October is here and that means a month-long Halloween celebration for Saucy Cherie.

Why wait until Oct. 31? We’re going to enjoy these weeks with Dinner and a Mooovie as often as we can. That means a few fun recipes and screenings of some Halloween classics all month long.

Enjoy Saucy Cherie’s Gothic Gourmet Greatest Hits.

Dinner and Mooovie A Saucy Cherie original!

Vincent Price Cookalong: our small role in the global potluck, hosted by Jenny at Silver Screen Suppers. Spoiler alert: it’s chicken liver risotto.

Horror’dourves: Rather than gross-out grub, food that honours the season. Butternut squash rice paper rolls with spicy cran dipping sauce.

Brain Food: Shrimp mousse has never looked so good

Witchy Finger Food: Spider web party dip with cheese olive fingers

The Food Has Eyes: Har gow ghosties and NYC pretzel dumplings

Dim Sum Treats: Ruby Fooooos excellent selection of dim sum delectables

Exorcist Soup: or Magic Pan’s Potage St. Germain

Fright Night: Heeeeeere’s Dinner! Japanese Bat Wings and Steak Bites with Bloody Mary Dipping Sauce.

Halloween Howler:  Bloody Mary dip, Monster Mash garlic white bean dip, and our infamous Canapeyes

Vampire Stakes: Scary skewers with aioli

Winged Terror: Are they fried swamp creature legs or pterodactyl wings?

Dem Bones:  The graveyard good looks of Korean Fried and General Tao wings

Retro Babysitter Jack’o’lantern Patties: from an old Seventeen magazine

Vampire Slayer: Chicken in garlic sour cream straight from Romania – Dracula’s homeland.

A Howling: Black pasta nests with pumpkin seed pesto,

Witchy Pippa Fingers: Scream worthy cheese straws

Civilized autumn lasagna: How did this get in here?

Petrified log: Blue cheese, black sesame seeds and dread fill this blue cheese log.

Sea Creature Booodles: Spicy shrimp in a tangle of nero de seppia pasta

Heart Beet:  Beet and goat cheese pate, and roasted beet, garlic and goat cheese sauce for pasta.

Molten Lava: Autumn fondue of cheddar and hard cider.

Decaying Dinner: caramelized eggplant pasta and arugula pumpkin seed pesto.

Dipping in the Dark:  Broiled Goat Cheese with Pumpkin Seed Sauce


I Want Candy: Variations of pumpkin seed brittle and candy

Not so Lady Fingers: Sugar and spice. Dessert or cheddar.

Trickerdoodles! pumpkin pie spice meets snickerdoodle

The ultimate Halloween apple dipper: Dulce de leche made in the slow cooker.

Skull Butter: Savoury or sweet, watch as these butter molds melt gruesomely

Shaking out the last bits of summer

15 Sep

photo (12)

This summer, we’ve been chipping away at our stash of burger seasonings, rubs, and exotic salts. Even stored the whole unsightly lot on a tiered stand on the counter keeping them in plain view to encourage use. There’s still much left, so we’re hoping to keep on grilling.

Added to the Williams-Sonoma seasoning and organic Hawaiian seafood and steak salts are two wee airplane bottles of cognac and whiskey. Had them forever and they’re perfect for a rich pan sauce.

Courtesy Chef Darren McGrady

  • 4 beef tenderloin steaks, mid-cut (about 6 oz./170g)
  • Salt/pepper
  • 1/4 cup (60mL) olive oil, divided
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 3 oz. (85g) cremini mushrooms, sliced
  • 2 Tbsp. (30mL) whisky
  • 1 cup (250mL) heavy cream
  • 1/2 chicken bouillon cube (Knorr suggested) dissolved in 1 cup (250mL) boiling water
  • 1/4  tsp. (1mL) Marmite (optional)
  • 1 Tbsp. (15mL) finely chopped parsley

Season the tenderloins with salt and pepper. Heat 2 Tbsp. (30mL) olive oil in a skillet until hot and sear tenderloins, about 3-4 minutes on each side. Remove from skillet onto a plate, cover and keep in a warm place.

In a sauté pan, add remaining olive oil and place over a low heat. Add onion and cook until soften. Add garlic and saute 1-2 minutes. Add mushrooms and saute until mushrooms have softened and water from mushrooms evaporates. Stir in the whisky, cream, chicken broth and Marmite (if using) and increase heat to reduce liquid.

When you have a nice consistency, remove sauce from the heat and adjust seasoning. Add juices from tenderloins and chopped parsley and serve over steaks with additional chopped parsley to garnish.

Hoot Owl Halloween Cookies

31 Aug

Many thanks to Sharon, who kindly took the time to scan and send us some ancient 80s Seventeen pages.

Here’s one perfect for Halloween:

owl cookies

The original looks like it came from a 1956 Pillsbury bake-off.

And here’s a peanut butter version.

Haunted Harvest Halloween!

21 Aug


We are beyond giddy about this dried mushroom wreath. Spooky!

More here:

Mexican on the Menu

20 Aug

mexican on the menu1

Kirsten asks:
“I still make a taco dip that was in the July or August 1985 issue of Seventeen. I know the recipe by heart but would love to see the pages again. They featured a Mexican meal of chimichongas, taco dip, and non-alcoholic sangria. I made the meal with my grandma and it’s a fond memory with her. Does anyone happen to have these pages available to scan? Thank you!”

Yes, we do! From August 1985. We are slightly horrified to recall that we had a similar baggy sweater and wore it. Ugh.

mexican menu 2

Those carb crazy ’80s…

19 Aug

$_57Retro Seventeen magazine had a crush on time-consuming baked goods. Exhibit A, February 1982, above.

Also here:

tumblr_mf7j9lXomW1rp9p7do1_500And waaaay back here (this doesn’t look like a Seventeen page, but the Pinterest pinner refers to it as a Seventeen recipe)


We are still searching for Tobi’s request:

“I remember it as a wreath-shaped stollen – although I’m not sure it was technically a stollen. I remember lots of different kinds of dried and candied fruit, rolled up in a pastry dough, shaped into a wreath, and then we added leaves and berries shaped out of dough to the top. It was beautiful and delicious. I made it with my mom at the time – and was so sure we clipped and saved it, but we cannot locate it anywhere in my mom’s recipe file or mine. I contacted Seventeen magazine but never got a reply.Any chance you have this recipe, or can locate it for me? I’d love to recreate it for my mom (and my own kids). Many thanks! And Happy Holidays!”

We found a forum reference to a Seventeen recipe for a “Christmas bread cinnamon roll shaped into balls then shaped like a Christmas tree.  It had icing for garland and candied cherries as ornaments.  It was really pretty.”


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