Halloween Candy: A Working Hierarchy

At this time of year, a lot of people agonize over the question of what sort of candy to hand out to area children, in an effort to placate the little monsters. The good news is that just about anything does the trick. But if you’re interested in going beyond pacification and actually making a great impression, the list below—compiled from notes assembled via years of painstaking field research in the early and mid-1980s—should be of great use.

From best to worst Halloween candy …

Full-Size Candy Bar of Any Type: This is the big prize, the King Kahuna. Giving out full-size candy bars marks you as that rarest of adults: The Adult Who Really Gets What Halloween Is About; i.e., consuming the maximum amount of candy by volume.

Trade at: 10-to-1 or better

Miniature Snickers: The bedrock of any good candy pail or bag, Snickers have substance and a name trusted by generations of trick-or-treaters. With peanuts, caramel, chocolate, just a tiny little bit of nougat (not enough to make the whole thing completely disgusting), this is the Halloween mini-bar to beat.

Trade at: 1.25-to-1

Other “Fun-Size” Chocolate Bars: Chocolate is the currency of Halloween, so if it’s chocolate, it’s legitimate. Hershey’s, Milky Way, Butterfingers, Three Musketeers—these are all respectable Halloween treats and trade 1-to-1 on the open market, save for chocolate bars with coconut or other potentially objectionable ingredients, which can split people according to personal taste and thus lose a good chunk of value. However, they represent a sincere, if misguided, attempt on the part of adults to participate in the Halloween tradition.

Trade at: 1-to-1

Tiny Boxes of Dots, Mike and Ikes, and Other Fruity Candies: Appreciated as a break from the norm, these fruity candies sort of miss the point: the mass accumulation of pounds upon pounds of cheap, mass-marketed chocolate products.

Trade at: Roughly 1-to-3, or 1-to-4 in some quarters

Dum Dums, Candy Corn, Other Off-Brand Cheap Novelty Candy: If you give these out, kids will generally just feel sorry for you. They will not, however, be driven into a rage, or even dismiss these candies (and your generosity) to the point that they leave them lying on your front lawn.

Trade at: 1-to-8 or thereabouts

Apples: There is a lot of debate about whether an apple is just a misguided attempt to look out for the welfare of trick-or-treaters or an actual provocation, but with the wide availability of other candy options at any and all grocery stores, it’s generally considered to be the latter. The majority of Halloween apples become high-velocity missiles, ending their time on Earth as a cloud of wet, mushy fragments.

Trade at: No market value

Those Stupid Pieces of Peanut Butter Taffy in the Black or Orange Wrappers: Do they even still make these? These taste terrible to the point of being essentially inedible, and their main use is that they can be hurled at friends/rivals/authority figures. Just terrible.

Trade at: Throw them at things

But even peanut butter taffy is not as bad as …

The Toothbrush: There’s always one house in a given neighborhood that thought it would be cute to give out toothbrushes. Those guys get TP’d. Hard.

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Chicken Enchiladas Verdes

Do you ever cook with tomatillos? They look like little lanterns, with their green papery husks.

Sometimes people mistake them for green tomatoes (doesn’t help that their Spanish name is “tomate verde”); they are nightshades, like eggplants and peppers, and therefore distant cousins of tomatoes, but the taste is quite different.

The tomatillos I grow in my garden here in Northern California ripen in September and October, but most of the tomatillos we get from the market come all year round from Mexico. When my tomatillos are ripe, I make a large batch of Mexican salsa verde, perfect for tortilla chips, great with eggs, and awesome in these enchiladas!

Continue reading "Chicken Enchiladas Verdes" »

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Cuisine d’Auteur: For Chef Antoine Westermann, Cooking Is a Gift

This article is brought to you by our friends at Stella Artois.

Three-Michelin-star Chef Antoine Westermann may experiment with his craft in different kitchens and countries, but one thing has always remained a constant: his affinity for farm-fresh ingredients.

“When I have inspiration, I first go to the farmer,” he says. “If I don’t have a good farmer, I can do nothing.”

From soups, stews, salads, and his most beloved protein, poultry, Westermann’s French-influenced versatility, finesse, and culinary complexity shines through every dish. Credit, of course, always stems back from the quality of his meats and produce, which impart bold, memorable flavors that keep his customers coming back for more.

Unsurprisingly, the most famous offering on Chef Westermann’s menu is roasted chicken. The Le Coq Rico signature is renowned not only for its buttery, rustic taste, but its ability to transport you to the wine-soaked region of South Western France where citrus notes, tomatoes, and root vegetables run rampant. Consider the experience as a passport for the palate, but within the confines of his cozy Paris and New York-based establishments.

“When you cook for [customers and friends], if […] the whole goods are the best you can find, it’s not only a good time, but you give them a gift,” he says.

For anyone who’s tried Chef Westermann’s cooking, what a gift it is; a gift of rural, grassroots influence in an urban setting, a gift of culinary expertise from a master of seasonal ingredients, and, most importantly, a gift from Mother Nature’s diverse and plentiful bounty.

Stay tuned for more chef stories as part of Stella Artois’ Cuisine d’Auteur series that highlights the process of conceptualizing, creating, and elevating food to the level of art. 

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Amelia Bay: Tea Beverage Insights

Amelia Bay, a premier provider of quality brewed tea, has added a blog component to its website’s Knowledge Center. 

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Ingredion: Reduce Sugar

Ingredion Incorporated offers a new line of low-sugar glucose syrups. VERSASWEET™ low-sugar glucose syrups help manufacturers of confectionery, dairy, ice cream and baked good products achieve reduced grams of sugar on the Nutrition Facts panel by formulating with low-sugar corn- or tapioca-based glucose syrups that—compared to standard glucose syrups—have a lower percentage of mono- and disaccharides, also called DP1 + DP2.

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5 Beer Labels with Eeeevil Halloween Spirit

Brewers around the country are getting into the Halloween spirit, with some funny horror-themed beer labels and promo videos cropping up for fall/Halloween releases. If you can’t find any of them, you can always pick up these sweet stick-on “St. Zombi Girl,” “Dead Stripe,” and “Mönster Bräu” labels to rebrand your Halloween party beers. Some of the new art floating around:

Surly Darkness: He wants to drink your beer.

Stillwater A Saison Darkly: Terrifying rose hips. And bone hips.

Sebago Brewing Company’s Hell Awaits: Slayer reference, graveyard, and a promo vid showing just how eeevil the mash is.

Upland Teddy Bear Kisses: Godfather font and that lonely teddy bear are pretty creepy.

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Everything You Need to Know About Ube, The Purple Yam

If you’ve been watching Instagram at all this year, you’ll notice there’s one trend that seems to be popping up everywhere. From soft serve to pastries and cocktails, foods have been looking very, very violet.

You have a tuberous vegetable called Dioscorea alata, or ube, to thank for it. Also known as the purple yam, the vegetable is celebrated for its distinctive hue. While that color may be familiar around a Filipino dinner table, it is pretty unusual for the American diner and they’ve been clamoring for it.

Indigenous to the Philippines, the yam has grown in popularity in the U.S. for a few reasons. First, Filipino cuisine is gaining notoriety with the rise of hip restaurants like Jeepney in New York, Bad Saint in Washington D.C., and Lasa in Los Angeles. With a demand for Filipino food, a few farmers have started to grow the hardy, tropical plant stateside too. But most notably, with all the attention on Instagram-friendly dishes and unicorn foods, ube is getting a lot of love because of its color.

Like the yams and sweet potatoes on your Thanksgiving table, ube is a very versatile ingredient, but a little unique to describe as a flavor.

“The best way I describe it, is that it tastes very similar to taro,” said Michael Tsang, a co-founder of New York’s Asian-inspired Soft Swerve ice cream spot. “If you haven’t had taro before, I’d say ube has a slightly nutty flavor and a hint of chestnut in it. It’s not really recognizable for an American palate.”

Michael Tsang and his friend Jason Liu—who both grew up in New York’s Chinatown—were inspired by the classic Filipino dessert halo halo when they set off to create their ube soft serve, which has become quite the sensation online.

Tsang explained that halo halo is actually Filipino for “mix mix,” which blends beans, corn, and rice over a scoop of ube ice cream. It’s often a place where young Filipinos first encounter the purple ingredient. After finding some pretty low quality ube ice cream on the market, Tsang and Liu wanted to introduce diners to something a little more elevated.

The chefs warn that, like all veggies, the flavors between each ube plant can vary a bit and can be especially dependent on where it was grown. Larger yams are generally much sweeter than smaller versions, and if a yam has wintered over properly, the starches break down into sugars making the sweet vanilla flavor much more pronounced.

Ube shows up in a lot of desserts stateside because of its slightly sweet flavor and rich texture, and because dessert is where it often appears in traditional Filipino cuisine.

Lito Supply

“Often you see ube converted into jams and pastes called halaya,” explained Nicole Ponseca, owner and CEO of New York’s Filipino gastropub Jeepney and restaurant Maharlika. “That jam is used in jelly rolls, bread cakes, and ice creams. Ube is a little bit like a mix of vanilla and pistachio. It’s sweet and earthy.”

In the past couple of years, it has appeared in viral dishes at Williamsburg’s Manila Social Club as a purple frosted ube donut and as an ube tart at popular California bakeshop Mr. Holmes Bakehouse.

Ube’s not only getting a starring performance on dessert plates, though. Chef Mark Russell with posh New York catering company Great Performances said he was more inspired to use the yam as a savory dish. He includes ube in a vegetable carving station served with sauces like aioli.

“We serve ube where you would traditionally serve the Sunday roast,” he said. “As people move to more of a vegetable-based diet, we’re trying to get variety and trying to shake the rafters a bit.”

For New York-based mixologist and Den Hospitality beverage director Grant Wheeler, ube’s color and subtle flavors were the perfect addition to a The Violet One at newly opened lounge called Blue Light. The drink, a riff on a Pisco sour, blends lemon, housemade falernum, egg whites, ube and house simple syrup infused with ginger, clove, allspice, and cardamom.

“I’ve always been an impulsive consumer of junk food, and as far as Filipino junk food goes, ube reigns supreme.  Cakes, candy, ice cream: ube is the answer,” he said. “I think the ube zeitgeist encouraged me to use it in a cocktail.  Everyone is hyped on ube and peripherally familiar with it these days because it’s photogenic.”

Halo Halo Pops

Chowhound

Here’s a modern riff on the classic Filipino dessert in a perfect package. Get our Halo Halo Pops recipe.

Halaya

Lito Supply

Everything you need to know about that ube jam present in cookies and cakes. Get the recipe.

Ube Donuts

Lito Supply

Get the big color and impress friends next time you host brunch with these easy to make ube and coconut donuts. Get the recipe.

Halo Halo

Love And Food Foreva

Here’s a more traditional interpretation of halo halo using a great time saver: store bought ube ice cream. Get the recipe.

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Incendio Some Candles and Cozy Up to This Harry Potter-Inspired Fall Feast

“Dumbledore remained standing, and a silence fell over the Great Hall. Good evening, ladies and gentlemen, ghosts and—most particularly— guests. I have great pleasure in welcoming you all to Hogwarts. I hope and trust that your stay here will be both comfortable and enjoyable…I now invite you all to eat, drink, and make yourselves at home!”–J.K. Rowling, Harry Potter and the Goblet of Fire

When J.K. Rowling first released Harry Potter and the Sorcerer’s Stone in 1998, I was the same age as Harry Potter, 11 years old. As I indulgently immersed myself in each new book in the series, I experienced my ‘YA’ (young adult) years right alongside Harry, Hermione Granger, and Ron Weasley. All their magical firsts were my magical firsts: their first train ride aboard the Hogwarts Express, devouring Bertie Bott’s Every Flavour Beans, chocolate frogs, and “the lot;” their first sorting ceremony, “not Slytherin, not Slytherin;” and their first start-of-term feast, filled with every savory, fall comfort food and dessert imaginable cooked by Hogwarts house elves and magically appearing on empty trays and disappearing at the end of the feast (if only cooking and cleaning worked this way in real life).

I delighted in the fact that, as a college student, I regularly dined in a nearly century-old dining hall reminiscent of Hogwarts Great Hall. Co-ed teams even played pick-up matches of Quidditch across the lawn right outside the dining hall. My husband remembers fondly taking up the position of seeker, chasing down a human snitch about campus. In crazy fan fashion, we even incorporated into our honeymoon, a trip to The Wizarding World of Harry Potter in Orlando, Florida. The stomach-churning, 3D broomstick ride, Harry Potter and the Forbidden Journey, that we rode right at the start of our day tried its best to “stupefy” me, but a Dramamine later, I couldn’t be stopped from downing a mug of Butterbeer in the Three Broomsticks.

After the recent release of Harry Potter and the Cursed Child, it seems certain to me that Harry Potter fans my age will continue getting to grow old alongside Harry and his mates. At the beginning of this September, I saw my daughter off to her first day of school, just as hundreds of Harry fans gathered #19YearsLater at the honorary Platform 9 ¾ at King’s Cross Station to commemorate the exact time, day, and year that Harry, Ginny, Hermione, and Draco sent off their children for the first time to Hogwarts School of Witchcraft and Wizardry. According to Harry Potter and the Deathly Hollows, the send-off took place September 1, 2017. While receiving my own letter to Hogwarts may be an impossibility, I have received the honor of being summoned by Chowhound to accio a Harry Potter inspired dinner menu. Alas, in the words of Professor Albus Dumbledore in the Harry Potter and the Sorcerer’s Stone film, “Let the feast begin!”

BREWS

Hot Butterbeer

Martha Martha

“Why don’t we go and have a butterbeer in the Three Broomsticks, it’s a bit cold, isn’t it?”—J.K. Rowling, Harry Potter and the Goblet of Fire. When you feel the first touch of cool in the air this fall, ‘tis the time to cozy up to the table with a mug of hot Butterbeer. Find it at the Three Broomsticks Inn in Hogsmeade or brew your own Butterbeer concoction from the comfort of your hearth. This homemade version of Butterbeer stays true to the original with the incorporation of melted butter, but spices it up with cinnamon, ground ginger, cardamom, and cayenne. Beware, while this beverage is non-alcoholic, wizards, witches, and muggles alike can fall under the influence of Butterbeer. Get the recipe.

Pumpkin Juice

Fav Family Recipes

Imbibe-able at breakfast, lunch, or dinner, or even at special events and feasts, pumpkin juice, the wizarding world’s equivalent to the muggle world’s orange juice, infuses arguably three of the most popular edible elements of fall—apple cider, pumpkin puree, and pumpkin pie spices. While readily available throughout the US and Great Britain in the Harry Potter books, you will have to conjure up this sweet libation yourself. Super simple and quick to mix up; no potions class necessary. Get the recipe.

MAINS

Steak and Kidney Pie

In Literature

“Some people argue that the oldest pub in London is the White Hart on Drury Lane; others that it is the Angel on Bermondsey Wall, or the Lamb and Flag on Rose Street. All of these people are Muggles, and all of them are wrong. The oldest pub in London, as any wizard will tell you, is the Leaky Cauldron on Charing Cross Road,” reports J.K. Rowling from Pottermore. And at the Leaky Cauldron, all magical beings and even muggles are welcome, “though some of the conversations, not to mention pets, caused many an unwary drinker to leave without finishing his mead,” notes J.K. At the Leaky Cauldron many a hearty soup or meat pie can be consumed for two galleons or less. Until you receive your own Firebolt from Uncle Sirius and can fly on over to the Leaky, you can pop these precious, mini steak and kidney pies into a muffin pan and bake them in your own kitchen oven. Get the recipe.

Game Pie

Yellow Chimney

A specialty at the Leaky Cauldron and the most expensive dish on the menu, Game Pie will cost you two galleons. This traditional meat pie dates back to Roman times and minces together hare, venison, pheasant, or partridge. While not the easiest to assemble for first-year students, you don’t exactly have to be an auror to track down the ingredients for Game Pie. You’ll just need to apparate yourself to a butcher’s shop or specialty grocery and then, “tuck in,” as Professor Dumbledore would advise. Get the recipe.

Roast Turkey Legs

Let’s Taco Bout It

“Only Fleur Delacour seemed to be able to find anything to complain about. “It is too ‘eavy, all zis ‘ogwarts food,’ […] I will not fit into my dress robes.”—J.K. Rowling, Harry Potter and the Goblet of Fire. Students are not hard pressed to find trays laden with large piles of meat that magically appear on the tables of the Great Hall. One of the said piles of meat is the quintessential roast turkey leg. This stick-to-your-ribs, herb-encrusted roast turkey leg is finger-licking good and will replenish your caloric stores after a whiz bang match of quidditch. It’s okay if you get your hands messy, you can wash them off later in the girl’s bathroom next to Moaning Myrtle, but do watch out for trolls. Get the recipe.

Bangers and Mash

The Starving Chef

“I don’t blame you, dear,” she assured Harry, tipping eight or nine sausages onto his plate.”—J.K. Rowling, Harry Potter and the Chamber of Secrets. Oh, to have grown up a Weasley child or friend of one and eat at the table of Mrs. Weasley who fills up her children and their mates with affection and hearty helpings of food that’d comfort even the most ghoulish of us. Surely a staple dish at the Burrow, Bangers is a classic British staple, consisting of sausages, usually served with a side of Mash (mashed potatoes) and onion gravy. This Bangers and Mash with sides of bacon and fried tomato is an ode to Molly Weasley’s love filled, home-cooking and is a feast in itself. Get the recipe.

DESSERTS

Pumpkin Pasty

Ezra Poundcake

“Go on, have a pasty,” said Harry, who had never had anything to share before or, indeed, anyone to share it with. It was a nice feeling, sitting there with Ron, eating their way through all Harry’s pasties, cakes, and candies (the sandwiches lay forgotten).” ―J.K. Rowling, Harry Potter and the Sorcerer’s Stone. If you can bake a pumpkin pie, you can bake a pumpkin pasty. The pumpkin pasty is an adorable, hand pie filled with all the same pumpkin puree goodness and spices as pumpkin pie. Go on, have one and share another with a friend. Get the recipe.

Chocolate Frog

Ezra Poundcake

“What she did have were Bertie Bott’s Every Flavour Beans, Drooble’s Best Blowing Gum, Chocolate Frogs, Pumpkin Pasties, Cauldron Cakes, Licorice Wands, and a number of other strange things Harry had never seen in his life.”—J.K. Rowling, Harry Potter and the Sorcerer’s Stone. Whether it’s your first ride aboard the Hogwarts Express or your fifth, or you’ve had too much face time with a dementor-boggart whilst practicing your patronus charm, a Chocolate Frog will settle your nerves. Just hold on tight to it. Imbued with 70% Croakoa, a magical substance that puts a spring in its step, Chocolate Frogs have a tendency to leap out of hands. Since Croakoa is apparently impossible to find for us muggles, milk chocolate and peanut butter filling will have to do. Get the recipe.

Treacle Tart

Feast Of Starlight

“A moment later the desserts appeared. Blocks of ice cream in every flavor you could think of, apple pies, treacle tarts, chocolate eclairs and jam doughnuts, trifle, strawberries, Jell-O, rice pudding — As Harry helped himself to a treacle tart, the talk turned to their families.”—J.K. Rowling, Harry Potter and the Sorcerer’s Stone. Treacle Tart so conjures up love for Harry that he even smells it when he is near Amortentia, the most powerful love potion in the wizarding world. A traditional British dessert, as well, Treacle Tart consists of shortcrust pastry and golden syrup, which gives it its trademark sweetness. Get the recipe.

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How to Cook with Apple Cores

What’s not to love about an orchard-fresh apple on a crisp autumn day? For many people, it’s the core, which often finds itself on the fast track to the trash. But did you know that you can use apple cores to make apple juice, apple cider vinegar, and much more?

Before you start cooking with cores, you may want to get the apple seeds out of the way. Accidentally biting into or swallowing a seed isn’t the most pleasant experience. But on top of that, apple seeds contain a compound that can release cyanide when it encounters enzymes in our bodies. If you unintentionally swallow a seed here and there, you have nothing to worry about. To consume a lethal amount of cyanide, you would have to ingest about 200 apple seeds from 20 cores. Furthermore, you would have to carefully chew each of these seeds in order to break through the seed’s casing and release the compound. So while it’s extremely unlikely that ingesting stray apple seeds will do you any harm, it’s easy enough to remove them if it makes you feel more at ease. Just cut the core in half and use a knife to slide them out.

Before you can tackle one of these recipes, you’re going to need build up a reserve of cores. You can use your freezer to preserve cores while you grow your collection. As soon as you gather enough cores and remove the seeds, you’re ready to get cooking!

Apple Juice

Green Talk

Move over, Mott’s. All you’ll need to make your own juice is a pot, some jars to store the juice, and two or three ingredients: cores, water, and (if you so choose) sugar. You’ll bring the cores and water to a boil, then reduce the heat and let the mixture simmer for half an hour. Finally, toss what remains of the cores and use a coffee filter to catch any sediment before storing (or drinking)! Get the recipe.

Apple Jelly

A Year Without Groceries

The recipe for apple jelly isn’t all that different from the one for juice, except that sugar is a must, and you’ll need some lemon juice as well. You can also use the peels in this recipe! Get the recipe.

Apple Cider Vinegar

Don’t Waste The Crumbs

Apple cider vinegar is known as an age-old remedy for all manner of health issues from sore throats to blood sugar to dandruff and more. To make your own, you’ll once again need apple cores, sugar, and water. The key difference in making vinegar is that it isn’t a one-day task: The ingredients will need to spend about two weeks fermenting. Get the recipe.

Agrodolce

Purple Kale

Agrodolce is an Italian sweet and sour sauce that can be used to add flavor to a variety of dishes from meats to greens. This recipe calls for 10 cores to make one cup of sauce. Get the recipe.

Bourbon Cocktail

Splendid Table

Once you have your agrodolce, add two ounces to another two ounces of bourbon, top it off with a sprig of rosemary or thyme, and you’ve got yourself a flavorful fall cocktail! Get the recipe.

Wine

Instructables

For this recipe, you will need: a few pounds of apple cores, 5 to 12 months, and an adventurous spirit. Once you’ve assembled all of those ingredients (plus sugar, yeast, and a large glass container), you’re ready to try your hand at homemade apple core wine! Get the recipe.

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Friday Food Finds: Sweet Triscuits, Pumpkin Granola, Alcoholic Iced Tea, and More!

It’s time to get basic, folks. The pumpkin spice wave has officially crashed into grocery stores nationwide and we got our hands on some of the most talked about products. From granola and cookies to crackers and cream cheese, the madness can’t be stopped. We sat down for our biweekly taste test segment with SiriusXM’s Wake Up with Taylor to test out some of these limited edition offerings and provide our 100% unfiltered reactions. Check out the clip below, as well as a full list of what was sampled.

Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola

We’re still not entirely sure if granola is a healthy breakfast option, but this stuff tastes amazing. We love the salty-sweet contrast of the seasonal blend, as well as its use of coconut sugar and oil. While it’s not necessarily something we’d eat by the bowl, it’s a perfect mid-afternoon snack during an annoyingly long work day.

Sabra Greek-Inspired Hummus

I am a hummus addict. In fact, I eat it pretty much every day of my life. Sabra, hands down, is my favorite brand. It’s the perfect consistency and always the most flavorful. This limited edition Greek-inspired variety is certainly a kick to the taste buds. While it’s definitely heavy on the oregano (which will be polarizing), it’s just another crave-worthy option to add to Sabra’s long list of flavors (roasted garlic will always be the best, IMO). Are any of you able to *not* eat an entire tub? If so, please share your secrets.

Nutmeg and Cinnamon Triscuits

We’re surprised Nabisco hasn’t come out with a Triscuit flavor like this before! If you’re looking for the perfect vessel to sweet fall ingredients like apples, pears, and squash, here’s your cracker. Top it with goat cheese or honey for an even sweeter indulgence.

Trader Joe’s Pumpkin Joe-Joes

Holy sugar content, Batman. We love ourselves some Trader Joe’s, but these were just entirely too sweet. They also tasted nothing like pumpkin. That being said, they are chockfull of ginger and would be a great gingersnap alternative when you’re in a bind. Just don’t tell your dentist.

Twisted Tea

Since we despised alcoholic cold brew coffee, we were worried that iced tea would yield the same results. Not the case! Twisted Tea offers a surprisingly refreshing can of sippable tea with five percent alcohol content. Was it the best thing we’ve had in the world? No. Will it make for a unique option at your next football tailgate? Absolutely…especially if you’re in the South.

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Cookie Butter OREOs

The product is a limited edition offering and is available nationwide.

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BraveTart's Cookies 'n' Cream Cookies

Chocolaty chunks of crunchy Oreo bits turn these soft and chewy vanilla cookies into a fresh-baked version of cookies 'n' cream. Get Recipe!

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