Gourmet Halloween Parties & Spooky ChocolatesInfuse Your Fall/Halloween Festivities with Fine Chocolate and Cocoa Inspirations Halloween isn’t just for the kids anymore – adults also love to celebrate the darkside of fall as well, just with a little more refinement. Here at Schmid’s Fine Chocolates of San Clemente, we’d like to offer you some suggestions for making your Halloween Party infused with gourmet Swiss and Belgian chocolate. Instead of the usual store bought sweets, we’ve got a plan for a 3 course meal and options for adult drinks which savor the rich chocolates of the season. Be sure to dress your table with luxurious black and orange linens, fall leaves and mini pumpkins filled with candles. Begin by offering your guests some Bloody Sangria or a Ghostly White Chocolate Cocktail (non-alcoholic available). Then treat them to a Pumpkin Bisque with Spooky Spaghetti Squash Salad, followed by a Cocoa Crusted Pork Roast, and finish off the night with Pumpkin Cream Cheese Balls with Chocolate-dipped Fruits. Your guests will be awed by your inspired dinner…
Gourmet 3 Course Meal for Halloween
Pumpkin Bisque and Spaghetti Squash SaladIngredients: 1/2 cup chopped shallots 1/3 cup chopped onion 2 teaspoons minced fresh gingerroot 1 tablespoon olive oil 2 tablespoons all-purpose flour 1 can (14-1/2 ounces) chicken broth ½ cup apple cider or juice 1 cup canned pumpkin 3 tablespoons maple syrup ¼ teaspoon dried thyme ¼ teaspoon ground cinnamon ¼ teaspoon pepper Dash ground cloves ⅔ cup heavy whipping cream or half-and-half cream ¼ teaspoon vanilla extract Additional heavy whipping cream, optional Fresh thyme sprigs, optional Directions: In a small saucepan, saute the shallots, onion and ginger in oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the pumpkin, syrup and seasonings. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in cream and vanilla; heat through (do not boil). If desired, pour soup into mini pumpkins with insides removed & drizzle individual servings with additional cream and garnish with thyme sprigs. Yield: 6 servings.
Cocoa Crusted Pork Tenderloin with Bloody Berry SauceIngredients: 1 tablespoon unsweetened cocoa powder 1 teaspoon instant coffee ¾ teaspoons ground cinnamon ¾ teaspoon ground chili powder 1 tablespoon olive oil 1 (2lbs) Pork Tenderloin trimmed of fat & silver skin ½ cup raspberry jam 4 tablespoons orange juice 4 tablespoons white wine Directions: Preheat oven to 400 degrees Combine spices in a bowl and rub tenderloin with olive oil. Heat a cast iron skillet or heavy bottomed roasting pan with nonstick cooking spray, place tenderloin in pan and sear on all sides Transfer pan to oven and roast for 15 minutes (or until internal temperature reaches 145 degrees). Remove from oven and let sit on cutting board for at least 5 minutes. In a saucepan, combine berry jam, orange juice and wine (blend if desired). Yield: 6 servings.
Pumpkin Cheese Balls and Chocolate Dipped FruitIngredients: 8 oz low-fat cream cheese ¾ cup canned pumpkin 3 tablespoons sugar ½ teaspoon ground cinnamon ¼ teaspoon nutmeg ¼ teaspoon clove ½ teaspoon vanilla pretzel sticks and parsley for garnish Directions: Combine cream cheese, pumpkin, sugar, spices and vanilla in a bowl or mixer Fill piping bag with cheese mixture and pipe tablespoon sized balls onto parchment lined plate/tray Place balls into refrigerator for about 15 minutes Remove tray and add broken pretzel sticks as stems and parsley as leaves Serve with crackers and/or apple slices Yield: 6-8 servings.
Chocolate-dipped Fruits from Schmid’s Fine Chocolates of San Clemente Try our chocolate dipped apricots, mangos, strawberries, ginger and almond-stuffed dates for a fall inspired treat