It’s been a little quiet around here this week, but that doesn’t mean I haven’t been working on something. I’ve been busy pulling together something perfect for the upcoming holiday weekend. We’ve got a collection of 50 Creepy, Clever, and Fun Halloween Recipes over on the Sunday Supper Movement’s website!
The Halloween season is officially upon us, and that means it is time for a little bit of sinful indulgence. I don’t know about you, but the beloved creepy holiday is a perfect excuse for me to walk a little on the wild side and enjoy some decadent bites like these red wine caramel and chocolate apples. They are just one of the recipes being presented around the table today for a Frightfully Fun Entertaining themed #SundaySupper with Gallo Family Vineyards!
One of the food images that always pops into my head with Halloween is a platter filled with caramel apples. They are such a wonderful treat bringing out a bountiful fruit of the fall season. You have the tart, cool crunch of the apple (I prefer Granny Smith for their tart flavor and firm texture, but you can use your favorite apple variety), the rich flavor and chewy texture of the caramel, and just enough chocolate to take this dessert over the top. Creating a slightly sinister plate of these red wine caramel and chocolate apples for my Halloween entertaining seemed like the thing to do. By replacing traditional wooden sticks with some natural branches (sourced from the craft store), these enticing caramel apples beckon to you. Take a bite, won’t you? I promise: you won’t regret it…
Can you handle the heat? I’d like to think that I can…on most occasions at least! I have always seemed to have a fondness for spicy food, which led me to create today’s Thai Chili Pepper Sauce.
Remember last week when I posed a question about Thai chiles? I had a bag of them from my local market that I was contemplating what to do with. After I threw a few diced Thai chiles into some stir fry and about burned Justin’s tastebuds off, I decided that I should maybe just keep the chiles to myself and create a condiment instead. Something I can use for my own purposes without scorching my poor husband’s mouth with capsaicin.
I’ve always wondered how hard it would be to make my own sriracha sauce. Me and the rooster bottle are seriously good friends. I put it in my ketchup, on my eggs, in stir fry, drizzled in soup. You name it…I like to add sriracha into it. I had a feeling that if I created my own spicy sauce it would taste even better than the prepackaged variety.
Now, the initial idea was to create a sriracha-like sauce. However, after adding some ingredients into my food processor, it was clear that I wasn’t going to make a replica. Instead, I decided to embrace the experiment and added a few things here and there until I ended up with a sauce that is spicy, sweet, and will definitely satisfy the spice lover. To me, it was a success. I was able to create a dish with another ingredient I hadn’t previously used in my kitchen, and I just might have to create some more spicy condiments by scratch in the future!
Have you ever made your own hot sauce?
Remember when I said I was going to start incorporating new to me ingredients (or ingredients I’ve tried but never used in my kitchen)? This week, the experiment moved to Thai chilis (also known as bird’s eye chilis).
Are you a fan of spicy food? For me, bring on the heat! I am always up for trying out a new pepper, sauce, or the like. My local market had these bags filled with Thai chilis for 99 cents each, so I figured I’d take the plunge and pick some up and experiment.
First use: my stir fry. These Thai chilis are about one inch in length – so they are not large in size But even though they are small in stature, they pack a huge punch. I kind of learned this out the hard way. I sliced up only 4 of these bad boys and threw them into my stir fry…and inadvertently made the dish so spicy my husband was sweating. Who would think that 4 little chili peppers would induce so much heat? I felt bad as I watched Justin struggle through our dinner…sweat beading on his forehead. Oooooops.
So….maybe I’ll be leaving the chilis out of communal dishes. Instead – perhaps these chilis are destined for another purpose. A sauce, perhaps? I can tell you right now…they have been combined with a few ingredients, processed, and cooked down to a homemade super spicy sauce that I can’t wait to try as part of a meal in the future. The recipe is forthcoming, but I’m curious to know –
What would you create with a bag of Thai chilis????