This week the boys talk Nathan’s favorite holiday: Halloween! So grab some dry ice, Twix bars and Pop Rocks and get ready to get your Trick or Treat on.
Lowbrow/Highbrow is the name of the game.
Andy got inspired and made Count Chocula ice cream sandwiches.
Meanwhile, Greg makes spooky cookies that are a tad classier. Black sesame lace cookies.
B Horror films party? Yes please!
Nathan shares the story of his infamous haunted house project. And his Haunted Taquito Brunch.
Pumpkin infused Bourbon. Say what?!? Try Nathan’s “Witching Hour” cocktail.
Or Greg’s Persimmon-infused Rum punch. Classy!
Pumpkin pie Jello shot? Also classy.
Moonshine seems like a fitting Halloween sprit. Nathan passes around a tasting around of House Spirit’s “White Dog” un-aged whiskey.
The boys also taste “the moonshine of gin”: Bols Genever!
Another tip worth its weight in Tootsie Pops: how to make a punch bowl out of a pumpkin.
Just make sure not to drink your dry ice. Tips for safe dry ice effects.
Now all that’s left is for the boys to pick out their costumes. Will they commit to the Zombie Celebrity Chef theme? Only time will tell!
Matt October 24, 2011 at 11:36 am
Great Lakes Distillery here in Milwaukee, WI makes an amazing Pumpkin Spirit. It is made with Milwaukee’s Lakefront Brewery’s Pumpkin Lager. They distill it and age it in a seasonal small batches. I got a bottle the first year they made it and it has mellowed quite a bit as it ages…at first it was a bit harsh. I imagine perhaps a bit like the spirits you were sampling on the show? Here’s more info on it: http://greatlakesdistillery.com/pumpkin.htm
Thanks for the show! You guys are a lot of fun to listen to and my partner and I always get great ideas for hosting our parties.
Nathan (ChocoMeat) October 24, 2011 at 12:50 pm
Thanks Matt! Wow, I gotta try that pumpkin spirit – sounds divine! Thanks for listening, and sharing.
Wilma November 1, 2011 at 9:38 am
I love your show so much! It’s always so exciting when there’s a new podcast waiting for me, and I get so inspired from your ideas.
I have a request for a future podcast. I have a Christmas party every year for around 30 people. It’s more of a cocktail party than a dinner party, so I have lots of wine, and a few non-alcoholic drinks of some sort, and about a dozen different hors d’oeuvres – a variety of sweet, savory, etc. Every year, no matter how much planning & prep I do, I’m still running around like a crazy woman in the last hour before my guests arrive. And then for the next 1/2 hr I’m finishing up putting out the food – calm on the outside, frenzied on the inside. Sigh. I need some help with food ideas that can be made ahead of time, or that can be very quick to do the evening of the party. So what I’m looking for is affordable food that is delicious, have a wow factor (not a boring pinwheel), and can sit out for hours. Help me! Thanks so much!
The Table Set November 3, 2011 at 2:30 pm
Wilma:
We are so glad you asked! We love to help people plan parties and have thrown together some eclectic ideas. Hopefully something here will spark your creativity and get you party (planning) started.
Holiday parties are maybe the most special events of the year. Everyone’s spirits are high, and people are generally thrilled to be sharing the season with you. Which means your party is going to a success no matter which direction you choose to take it. Still, we know you want to add a special touch to show how much you care.
One easy Holiday party is Dessert and Champagne. It’s a festive theme and everyone gets in the spirit with a little bubbly. So many desserts can be made ahead and simply frozen until the day of the party (especially cookies). Also, it’s a theme that lends itself to a potluck. Everyone has a special dessert they would love to share.
Though Champagne is a crowd pleaser and oh so easy to pop open as needed. A big bowl of boozy holiday punch is the ideal way to prepare a drink for the whole room at once and when it’s gone it’s gone! Here are some of our collected favorites for holidays: http://www.thechocolateofmeats.com/2008/12/gala-parfait-holiday-party-libations.html
But if something more hardy and a bit more casual suits your needs we think that braised meat for either sandwich or tacos are perfect for big crowds. It’s easy to do them way ahead because they just get better each time you reheat them. Beef is a festive choice. It can be braised with veggies for a creative stew or pulled and served on rolls (as spicy as you like).
Perhaps the best party for the holidays is a cocktail party that is heavy on the hors d”oeuvres. Especially since so many people pop in and out of these sorts of parties this year. It is way more schedule friendly if there is no sit down meal planned. If you have helpers or cute little elves running around dying to show off their new duds have them pass trays. Kids serving adults is a real ice breaker or should we say heart breaker!
But that does not mean all these tidbits need to be labor intensive. Choose your menu wisely and most everything can be made ahead. Still as important as make aheads and freezable timesavers are. We like to serve at least on choice that is made hot and fresh. Serve it towards the beginning and get the “hard part” out of the way. It will set the tone for the whole event. A good choice would be these Truffled Mini Potato Boats. http://www.sippitysup.com/twice-baked-truffled-potato-boats They are made completely in advance and then popped in the oven to be served hot and fragrant. The whole house will smell like truffles.
I bit more work, but not at all difficult are these Sambuco Marinated Prosciutto Wrapped Shrimp. http://www.sippitysup.com/orange-rosemary-prosciutto-wrapped-shrimp
Nathan brought these charming savory rosemary sandwich cookies with tomato jam to Greg’s holiday party last year. The shortbread and jam can be made ahead, so it’s simple to plate with just a few sprigs of rosemary for garnish.http://www.epicurious.com/recipes/food/printerfriendly/Rosemary-Cookies-with-Tomato-Jam-358790
Another idea we have been experimenting with is bite-size Mexican Christmas Eve salads. On an endive or large tortilla chip, arrange matchsticks of jicama, beets, granny smith apples (soaked in beet juice for vibrant color), an orange supreme, and peanuts. Drizzle with a lime/zest-based vinaigrette and sprinkle with pomegranate seeds. For a super authentic touch add a light spray of multi-colored candy ball sprinkles.
A few sweet ideas might include individual muffin tin brownies. Oh and we can’t help it, we love a party with RUM BALLS! And it doesn’t get easier than a no-bake cookie. http://www.joyofbaking.com/RumBalls.html
For something that both salty and sweet, a low-brow party winner in our book is this toffee/chocolate brittle that wins it’s texture from a layer of crushed Saltine crackers. Classy! http://www.thechocolateofmeats.com/2010/01/recettes-secretes-norms-saltine-candy.html
And though we love creative cocktails be sure and put just as much thought into your non-alcoholic choices. Spiced cider is easy and appropriate for kids and adults. Also, for a fun non-alcoholic beverage that is festive and very cocktail-like, try a winter berry shrub. A shrub is a zesty lightly-vinegary fruit beverage dating back to colonial times. Diluted with soda water a shrub syrup makes a natural soft drink with intriguing depth. I think a fresh cranberry/raspberry shrub could make a lovely holiday (alcohol optional) cocktail. Could even be pre-mixed in pitchers with soda water, orange peels and tarragon sprigs. The beauty time-wise is that you’ll want to start the shrub a few days or longer in advance for the flavors to intermingle and mellow. About: http://drinks.seriouseats.com/2011/06/cocktail-101-how-to-make-shrub-syrups.html basic recipe: http://www.seriouseats.com/recipes/2011/06/cold-processed-berry-shrub-recipe.html
There is quite a bit of Holiday lore packed into this traditional spiked wine punch called a Smoking Bishop. Here is a version similar to the one served by Mr. Scrouge to his faithful employee Bob Cratchit. http://www.sippitysup.com/smoking-bishop-hot-holiday-drink-packs-punch
We hope this helps. It sure helped us. Our brains are now spinning. I have a feeling we will have to devote an entire episode this very idea. Stay tuned. THE TABLE SET
Wilma November 3, 2011 at 8:36 pm
Wow! I appreciate the time & thought you put into this. There are so many great ideas here – I will definitely be checking them out.
I did a test run tonight of one of my options – a chocolate cup filled with chocolate mocha mousse topped with whipped cream, and served with a crispy browned butter cookie. Mousse & cream flavored with coffee liqueur. Delish!
Thank you so much for your help – I’m feeling inspired! I look forward to the episode.