Tomorrow, Monday, marks Halloween, where people enjoy a long night of horror and spooky feelings. Here are some recipes for celebrating the night.
2 tbsp. extra-virgin olive oil
1/4 tsp. ground fresh nutmeg
2 tsp. chopped fresh sage & divided
1/2 chopped yellow onion
1/4 tsp. Kosher salt
1 cup arborio rice
1 cup grape juice
4 cups of heated low-sodium vegetable broth
1/2 cup of grated Pecorino Romano
1/2 cup pumpkin puree
2 tbsp. unsalted butter
Shaved ricotta salata for serving
In a large skillet over medium heat, heat oil. Cook nutmeg and 1 teaspoon sage, leave them for almost 30 seconds.
Next, add onion; season with salt. Cook until softened for 6 or 8 minutes.
Add rice and stir until it begins to toast about a minute, after that add juice and cook until almost completely evaporated for 2 to 3 minutes.
Reduce heat to medium-low, add 3/4 cup broth over rice, and cook, allowing rice to simmer gently.
Once rice almost absorbs the broth, repeat the same step with the remaining broth until the rice is tender and cooked
It will take from 25 to 30 minutes.
Add Pecorino Romano, pumpkin puree, butter, and 1 teaspoon sage. Cook, stirring, until heated through for 5 minutes.
Divide risotto among bowls and top with ricotta salata and sage leaves.
4 cups apple cider
1 can pumpkin puree
1/4 cup apricot preserves
1 tsp. pumpkin pie spice
1/2 tsp. pure vanilla extract
In a blender, mix cider, pumpkin puree, preserves, pumpkin pie spice, and vanilla until smooth and slightly foamy about 30 seconds.
Pour into ice-filled glasses and serve.
Pumpkin Tomato Soup With Grilled Swiss Cheese Sticks
1 tbsp. unsalted butter
4 minced cloves garlic
1/4 cup tomato paste
1/2 tsp. crushed red pepper flakes
4 cups low-sodium chicken broth
1 can pure pumpkin puree
1/3 c. grated Parmesan
3 tbsp. heavy cream
Chopped fresh basil leaves
Grilled Cheese Sticks
8 slices white bread, without their crusts
8 slices deli-sliced baby Swiss cheese
2 tbsp. unsalted butter
In a medium saucepan over medium-high heat, melt butter, then add garlic and red pepper flakes.
Cook, and stir until garlic is softened and lightly golden for a minute.
Add tomato paste and cook until lightly toasted, about a minute more. Add broth, pumpkin puree, Parmesan, and 3/4 teaspoon salt.
Bring to a boil, then reduce heat to medium and simmer until soup is slightly thickened and flavors are mixed for about 5 minutes.
Grilled Sticks Cheese
Using a rolling pin, roll the bread into flat and place 1 slice of cheese on each piece of bread and tightly roll up.
In a large nonstick skillet over medium heat, melt butter, and add sticks to skillet seam side down and cook until bread is golden and cheese is melty.
Put the soup into bowls. Drizzle with cream and sprinkle with basil. Serve with grilled cheese sticks alongside.