Archive | October, 2009

Halloween Howler

30 Oct


Here at Saucy Cherie, we hold two truths quite dear. One: we are saucy! And two: we love Halloween.

This year, we are hatching a plan for a monster movie marathon with friends, complete with a booooffet of horrors d’oeuvres.

We are in full party planning mode and here are our ideas thus far.

UPDATE: we just discovered the ultimate Halloween apple dipper: Dulce de leche made in the slow cooker.

Nothing goes better with movies than popcorn. We can’t decide between these two ideas: pumpkin pie spiced pumpkin seeds tossed with regular popcorn, or caramel apple popcorn. For the latter, we’re thinking of combining two separate batches of flavoured popcorn: tossing caramel corn with a batch from this recipe (thank you Seventeen magazine).

one bowl of fresh, dry white popcorn
one small pkg of green apple Jell-O
one cup sugar
one cup corn syrup
Combine all but popcorn in saucepan and heat until it bubbles-stirring constantly. Drizzle over popcorn, mix well to coat. Pour popcorn onto wax paper to set.


Pink Popcorn
from dinnerwithjulie
15 cups of popcorn

2 cups sugar
1/2 small box red Jell-O gelatin powder
1/2 cup water
1 Tbsp. butter
1 tsp. vanilla
1/4 tsp. baking soda

Put the popped popcorn in a large bowl, carefully picking out any unpopped kernels. Preheat the oven to 250F. Line one or two rimmed baking sheets with foil.

In a medium saucepan (with room for the mixture to at least double in size), bring the sugar, Jell-O, water and butter to a boil. Once fully boiling cook for 4 minutes without stirring, swirling the bowl occasionally. Remove from the heat and stir in the vanilla and soda. Pour over the popcorn and toss with tongs to coat completely. Spread out onto the baking sheets and bake, stirring once or twice, for an hour. Set aside to cool.

Then, we’re on to the savory yummies.

halloween food 1


1 small or 1/2 cup Vidalia onion, chopped
16 ounces cream cheese, softened
1/3 cup mayonnaise
1/2 cup clamato
1/3 cup tomato paste or sun dried tomato
2 tablespoons prepared horseradish
2 tablespoons lemon juice
2 teaspoons hot sauce
1 teaspoon Worcestershire sauce
2 teaspoon red dye
Salt and freshly ground black pepper

Mix and chill. We’re going to serve ours with celery sticks, cucumber and fat pretzels for dipping.

While we plan to serve this as a spread for baguette, we are also dazzled by the thought of spreading it on naan and topping it with cambazola to melt in the oven.

Roasted Garlic and White Bean Spread

Prepare the garlic by trimming the top of a bulb and placing it on a piece of aluminum foil. Drizzle a tablespoon of oil over the exposed tips, sprinkle a bit of coarse salt, and wrap tightly in the foil. Bake at 350 degrees F for about an hour.

Cloves from two medium heads roasted garlic
1 can white beans, drained and rinsed (about 1 1/2 cups)
1/2 tsp or more coarse kosher salt
Extra virgin olive oil for thinning (optional)

2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1/4 tsp Dijon mustard
Sliced baguette, toasted pita bread wedges, or crusty Italian bread for serving.

To make the spread: Squeeze the soft, golden cloves out of their skins into the bowl of a food processor. Use the back of a spoon to mash the cloves against the side of the bowl. Add the beans and salt and process until the mixture is smooth and holds its shape. (If the mixture is too thick, stir in a little olive oil.) Taste and adjust the seasoning with salt, if desired.

To make the vinaigrette: In a small bowl or cup, whisk together the olive oil, lemon juice and mustard.

To serve, mound the spread on a plate and drizzle with vinaigrette. Serve with sliced baguette, toasted pita bread wedges or crusty Italian bread.

halloween food 2


We love the graveyard good looks of exposed bone when you scrape chicken wing drumettes into lollypops. We are going to create a sticky/ burnished/lacquered teriaki version of chicken wings.
Use 3 lbs (1.3 kg or 24 pieces) of chicken wings: Using a paring knife, cut around the bone just below the knuckle, at the skinny end of each drumette. Slice through the meat and tendon. Scrape the meat up towards the fat end of the drumette, creating a ball-like shape at that end. (There is no need to be precise; the cooking process will complete your artistry.) Trim off the bit of fat at the knuckle. Transfer chicken to a large re-sealable plastic bag with marinade for at least two hours.
1 C. soya sauce
1 C. honey
1 1/2 T. ginger  (or more if you like)
1/4 C. lemon juice or Jack Daniels (or other whiskey or bourbon)
3 or 4 cloves of minced garlic

Put on sheet and bake with the marinade on them for about 1 hr. at  400.   Flip wings throughout cooking so both sides are nice and brown.
Just before eating – drizzle honey over top of wings and cook just a bit longer.


What’s easier than threading shrimp onto skewers, grilling and dipping?

We are torn between a pumpkin seed satay sauce and a pumpkin seed pesto. We can imagine how bright tasting a cilantro/lemon/cumin/coriander/orange zest pesto would be — and perfect with grilled shrimp.


Simple. Brush baguette slices with Italian roasted red pepper spread. Top with slices boccocini and green olives for eyes. Eat.

Ghoulish food for Grownups

30 Oct

We have to brag about our talented friend Pierre, whose book, Kitchen Scraps, is amazing. Long before he became a chef and author, Pierre helped us kick a few ideas around for our own Halloween food feature, listed below.

Here are Pierre’s very elegant Halloween recipes:
6 heads of garlic, a glug of olive oil, and salt for roasting

2 free-range chicken breasts, skin-on

salt and pepper to season chicken

1 tsp vegetable oil

1 Tbsp butter

1 shallot, minced

1 glass of white wine

1/2 cup heavy cream

salt and pepper for sauce

small handful of parsley, finely chopped

1 sprig of tarragon, leaves only, finely chopped

Preheat the oven to 400°F.

Roast garlic. Preheat the oven to 400°F. Trim off the pointy top to expose the cloves. Drizzle with oil, sprinkle with salt, wrap it in foil, and blap it in the oven for 45-55 minutes. Set aside to cool while you prepare the chicken. When cool, squeeze out the cloves. 

Pat the chicken dry with a paper towel and season with salt and pepper.

Get a large ovenproof frying pan (all metal, no plastic) over medium heat. When the pan is hot, dribble in the oil, place the chicken breasts skin side down, and just leave it to let the skin get golden and crispy, about 8 to 10 minutes.

Flip the chicken and immediately transfer the pan to the oven to roast for 10 to 15 minutes or until the chicken is cooked through.

Prep the rest of the ingredients, which are for the sauce, including squeezing out all the cloves of roasted garlic into a bowl and picking out the stray bits of papery garlic skin.

When the chicken is done, remove the pan from the oven and transfer the chicken to a plate to rest. Using an oven mitt, get the pan back on the stove over high heat to start making the sauce. (Be careful as the handle will stay hot for a long time.) Add the butter to the residual chicken fat and quickly sweat the shallots until translucent.

Add the white wine and cook until the boozy smell evaporates. Add the roasted garlic and roughly mush with a fork to incorporate it with the sauce. Pour in the heavy cream, along with juices from the plate where the chicken is resting, and reduce to thicken the sauce. Remove it from the heat, adjust the flavour with salt and pepper to taste, and finish by mixing in the herbs right before you spoon it generously over the plated chicken.

Serve with big chunks of baguette to sop up the sloppy sauce or simple boiled potatoes.

Will slay the hunger of 2 hungry slayers.

This is our own blast from Halloween past:

Tapenade on Toast Points

Zesty Green Salad with Marinated Artichoke Hearts, Orange Segments and Pomegranate Seeds

Black Pasta Nests with Pumpkin Seed Pesto

Chicken with 40 Cloves of Garlic

Heart of Darkness Molten Cakes

For the gothic gourmet, Halloween holds much more than jack-o’-lantern cheese squares grinning up from hamburger patties.

There are many books and countless websites devoted to revolting hobgoblin fare. Worm and dirt spaghetti, brain Jell-O and witchy chicken fingers dipped in ketchup blood are macabre mainstays for wee ghosts and goblins.

For the rest of us, it’s easy to grow weary of last-minute costumes thrown together for keg-fuelled kitchen parties. Somewhere along the way, we’ve outgrown the buffet table gore of hard-boiled egg eyeballs and kitty litter cake.

For those who still adore the night of the undead, there are grown-up ways to celebrate the spirit of the occasion.

This year, it’s time for a sophisticated Halloween howler; a dinner party that’s light on dollar store gags and dripping with so much style, it’s scary.

Halloween menus aspire to reach festive heights, but disappointingly turn out to be average weekday food decorated with spider cutouts or disguised in gross-out names — hence Vomit Vinegarette or any ground beef casserole with olives from a can.

For a cupcake- and candy-fuelled holiday eaten up by kids, the real essence of Halloween is decidedly grown up and nightmarish. You’d better have a drink.

The menu here is representative of the true, dark spirit of Halloween. How better to ward off vampires than by serving chicken with 40 cloves of garlic? Black pasta with pumpkin seed pesto can only be truly appreciated on Oct. 31.

With planning and advance preparation, this Halloween dinner can be dead easy. Heart of Darkness Molten Cakes and Pumpkin Seed Pesto can be prepared days in advance. Store-bought tapenade cuts another corner.

Paired with classic horror films, such as Night of the Living Dead or The Shining, and morning-after garlic breath, this is sure to be one scary night.

Vintage Seventeen recipe searchers

16 Oct


Lonely, old, unanswered requests for lost Seventeen magazine recipes tug at our heartstrings. We know the feeling…

For the past few years, when we obsess google looking for 1980s-era clippings, we keep stumbling across old forums with pleas for the same recipes.

Lots of google searches for old Seventeen magazine recipes are popping up here.

We have dozens of their “Now You’re Cooking” recipe clippings perfectly preserved and we’re happy to share. Just search “Seventeen” and you’ll find them here.

If you can help by sharing some pages, please do!


Do you have any fall, Halloween, Thanksgiving, Christmas or New Year’s recipe pages? Share if you can!

Especially an October 1983 page for Oktoberfest feast? Or October 1980 Turkey Normandy?

  • From Brenda: “I ran across your website while ISO a mid-1970’s Seventeen Magazine recipe for Short Ribs. I think they featured a teenage cook named “Barb” in it. Also, I recall there was an Easter Cake recipe in it so I’m thinking a March or April edition? It was the first time I had cooked dinner for my family and both recipes were outstanding. Any chance we can find both recipes? (BTW, I’m kicking myself for letting my mother throw out my copies of Seventeen!”
  • Does anyone have the Glazed Corned Beef, Red Flannel Hash, Irish Coffee and Irish Soda Bread. From March 1983 issue.
  • Japanese Tempura shrimp and vegetable tempura, Japanese noodles, gingered ice cream and hot tea from May 1983 Now You’re Cooking.


Veggie burger sleuthing

15 Oct

There are two types of people in this world: those who love Rebar’s almond burger and those who haven’t tried it yet.

We can’t believe how many people google rebar+almond+burger daily looking for the Victoria, B.C. cafe’s secret recipe. We posted about it here, but sadly have yet to crack the code or hear from anyone who’s come close.

While Rebar’s nut burger has a cult following, we were intrigued to learn about another veggie burger from Northstar Cafe in Columbus, Ohio that inspires similar swooning.

 The good folks at Apartment Therapy’s The Kitchn brought this to our attention and have tried experimenting with a beet/black bean/brown rice/chipotle combo. Readers insist oats and reconstituted dried dates are part of the mix. Click that link! The picture is amazing.

Here is an excerpt:

“Because our addiction was edging toward the unhealthy, we created this recipe in the spirit of the Northstar veggie burger. The key is to dice the beets very small and then cook all the ingredients until they’re very tender and soft. Don’t be tempted to use a food processor – that would give you the mushy texture we’re trying to avoid.

The other key is to sear the burgers very well in a hot cast-iron skillet to get that flavorful crust. You could also use a well-oiled stainless steel skillet, but a non-stick skillet probably won’t get the same kind of crust. If you want to throw them on a grill, cook them in a veggie basket or other grill-top device so the patties don’t break and fall through the grates.

One last note: we think the original Northstar burger has about double the amount of brown rice as beets or beans – that is to say, a large proportion of rice as compared to everything else. But in our testing, we ultimately decided that we liked the meatier texture we got when those three ingredients were in more equal proportion. We’ve written the recipe as such, but if you prefer the crunchier texture of the Northstar burger, just double the amount of rice.

Best-Ever Beet and Bean Burgers
Inspired by the veggie burgers at Northstar Cafe in Columbus, Ohio
makes about 6 burgers

1/2 cup brown rice (doubled if you like more rice)
1 onion, diced small
3 large red beets (about 1 pound), diced small
3-4 cloves garlic, minced
2 Tablespoons cider vinegar
1 can black beans, drained and rinsed
juice from 1/2 lemon
1 Tablespoon extra-virgin olive oil
2 Tablespoons parsley, minced
1 teaspoon coriander
1/2 teaspoon thyme
2 Tablespoons all-purpose flour
salt and pepper
thin slices of provolone or monterey jack cheese white cheddar (optional)

Bring a large amount of water to a boil. Add a handful of salt and the rice, and reduce the heat to a simmer. Cook the rice until it’s a little beyond al dente. You want it a little over-cooked, but still firm. This should take about 35-40 minutes. Drain the rice and set it aside.

Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook until the onions are translucent and softened. Stir in the beets. Cover the pot and cook until the beets are completely tender, stirring occasionally. Add the garlic and cook until it is fragrant, about 30 seconds. Deglaze the pan using the cider vinegar.

Empty the black beans into a large bowl and use a fork to mash them up a bit. Add the cooked rice, the beet and onion mixture, the lemon juice, the olive oil, and all the spices. Stir to combine and then taste for seasonings. Add salt and pepper to taste. Once it tastes the way you like it, add the flour and stir until you see no more dry flour.

Heat a cast-iron skillet over the highest heat. Add a few tablespoons of olive oil – the oil should completely coat the bottom of the pan. When you see the oil shimmer and it flows easily, the pan is ready.

Using your hands, scoop up about a cup of the burger mixture and shape it into a patty between your palms. Set it in the pan, where it should begin to sizzle immediately. (If it doesn’t sizzle, wait a minute or two before cooking the rest of the burgers.) Shape and add as many more patties as will fit in your pan. Once all the patties are in the pan, reduce the heat to medium-high.

Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If they break apart a little when you flipped them, just reshape them with the spatula – they’ll hold together once the second side is cooked. If you’re adding white cheddar cheese, lay a slice over the burgers now. Cook the second side for another 2 minutes.

Serve the veggie burgers on soft burger buns or lightly toasted sandwich bread along with some fresh greens.

Cooked burgers should be eaten that same day. You can also save leftover mix in the fridge for up to a week and cook just one or two burgers as you want them.”

Seventeen magazine recipes redux

5 Oct

Shout out to food blogger Nibs and Beans  who gave me a gleeful giggle. She is also cleaning out her cluttered recipe files and took a brave crack at Seventeen Magazine’s watermelon cookies:
watermelon cookies