Walking the streets of the Upper West Side on a warm and breezy autumn evening gave us a chance to spy on New York kids trick or treating at Columbus Avenue shops and on the steps of brownstones.
With iPod variously playing Autumn in New York and Danse Macabre (playlist for the occasion) we sashayed past the glowing red lanterns of Ruby Foo’s on Broadway and 77th, a friend’s favourite haunt.
For this year’s Halloween dinner and a moooovie, we’re thinking of a tip of the witches hat to Ruby’s now-closed UWS location.
How about lychee blood orange martinis and a delectible selection of dim sum offerings (more bones!).
Each year, we like to hunker down with classic spooky movies (no slashers, pleaz) and some Halloween themed nibbles.
We leave the grossout grub for the kiddies, and instead choose a menu evocative of the season’s spirit.
To relive our Manhattan Halloween, we’re happy to take on Kung Pao or sweeter General Tao chicken wings, tamarind glazed spare ribs, and shrimp dumplings or steamed shrimp balls.
No New York-themed Halloween celebration would be complete without a screening of Ghostbusters, right?
And speaking of New York themes, how about this adorable candy corn pizza;
THE RUBY FOO
1 oz. (or equal parts) super-premium vodka
1/2 oz or 1 oz plum sake
1 oz. cranberry juice
A splash of lemon juice and a splash of pineapple juice (a splash is equal to 1/8–1/4 oz.)
Shake well with ice and strain into chilled martini glass; garnish with a thinly sliced lemon wheel.
24 chicken wings
3 tablespoons peanut or olive oil
2 teaspoons cornstarch
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
3 tablespoons rice vinegar
3 tablespoons water
2 tablespoons finely chopped fresh ginger
3 cloves garlic, finely chopped
1 teaspoon sambal oelek
1/2 teaspoon paprika
3 tablespoons water
1/2 cup sugar
1 green onion, thinly sliced (optional)
With the rack in the middle position, preheat the oven to 190°C (375°F). Line a 30 x 43-cm (12 x 17-inch) baking sheet with aluminum foil.
Cut the wings through the joints into 3 pieces. Discard the wing tips.
Place the chicken pieces in a bowl. Coat them with the oil and season with salt. Arrange them on the cooling rack so they are not touching. Bake for 20 minutes, then turn and bake until the meat pulls easily from the bone, about 20 minutes. Finish by broiling until the skin is crisp and golden-brown.
In a bowl, whisk the cornstarch, soy sauce, sesame oil, rice vinegar, water, fresh ginger, garlic, sambal oelek and paprika. Set aside.
In a large saucepan, bring the water and sugar to a boil. Cook without stirring until the mixture turns gold. Add the mixture. Simmer until the caramel has dissolved and has become syrupy.
In a large non-stick skillet over medium-high heat, cook the chicken in the sauce, turning the pieces until completely coated and well glazed. Garnish with green onion.
To prevent the wings from becoming soft, serve them on a plate or platter instead of in a bowl.
TAMARIND GLAZED SPARERIBS