Food from the Hart

Archive for the ‘Recipes’ Category

Chicken Leg Lollipops

In Recipes on October 9, 2011 at 5:40 pm

Yield: 24 hors d’oeuvres

Cooking Time: 45 minutes

24 chicken drumettes, skin on

2 teaspoon kosher salt, plus to taste

Freshly ground black pepper

1 cup all-purpose flour

2/3 cup buttermilk

2 tablespoons Dijon mustard

1/2 teaspoon cayenne pepper

1 1/2 teaspoon paprika

2 cups panko bread crumbs


Preheat oven to 450 degrees.

Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump “lollipop” of chicken at the bottom. Repeat with the remaining drumettes. Season generously with salt and pepper and set aside.

In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it’s fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper and paprika. Give each floured chicken piece a good buttermilk bath and then roll in the panko crumbs.

Arrange the drumettes (standing up if you can) on a rack set over a baking sheet. Roast until chicken is cooked and the bread crumbs are golden brown and crisp, 20 to 25 minutes.


Roasted Potato Moons

In Recipes on October 9, 2011 at 5:39 pm

Yield: 8 appetizer servings

Cooking Time: 30 minutes

1 pound purple fingerling potatoes, cleaned, sliced 1/2 inch pieces (if not available, white fingerlings are fine)

Kosher salt and pepper, to taste

2 tablespoons canola oil

1/3 cup sour cream

1/4 cup cheddar cheese, shredded


Preheat oven to 425 degrees. Prepare sheet pan with aluminum foil or parchment paper.

Toss sliced potatoes in a mixing bowl with canola oil, salt and pepper.

Place in a single layer on sheet pan and roast in oven for 20-25 minutes until crisp and fork tender.

Remove from oven. Fill a piping bag with sour cream.  Top each potato moon with a dollop of cream and sprinkle with cheese.  Serve warm.

Skeleton Fingers

In Recipes on October 9, 2011 at 5:38 pm

Yield: 8 servings

Cooking Time: 20 minutes

The delicate stalks of white asparagus looks strikingly similar to severed appendages.  A few minutes in the oven and a little seasoning, they taste wonderful and are healthy.  If you’re in a particularly festive mood, tell your guests they are the fingers from last years Halloween party attendees…

2 pounds white asparagus, rinsed and trimmed

5 cloves garlic, minced

Kosher salt and pepper to taste

1 lemon, halved, seeded

2 tablespoons thyme, minced

3 tablespoons canola oil


Preheat oven to 400 degrees. Prepare a sheet pan by lining with aluminum foil.

Place asparagus on the prepared pan in a single layer and coat with canola oil.

Sprinkle with minced garlic, salt and pepper.

Roast in oven for 12-15 minutes until lightly brown and fork tender.

Remove from oven and garnish with lemon juice and thyme. Serve warm.

Spicy Toasted Pumpkin Seeds

In Recipes on October 9, 2011 at 5:37 pm

Yield: 2 cups

Cooking Time: 10 minutes

2 cups hulled (green) pumpkin seeds

3 tablespoons canola oil

1/2 teaspoon kosher salt

1/3 teaspoon cumin

1/4 teaspoon cayenne pepper


Heat 2 tablespoon of canola oil in a large skillet. Add pumpkin seeds and cook, stirring constantly until slightly puffed and golden brown. About 5-7 minutes.

Transfer to mixing bowl and toss with remaining canola oil, kosher salt, cumin, cayenne pepper.  Serve warm.

Blood Orange Martini

In Recipes on October 9, 2011 at 5:20 pm

Yield: 1 cocktail

3 ounces vodka

1/2 ounce triple sec or flavored orange liqueur

2 ounces blood orange juice

2 blood orange slices


Pour vodka, triple sec, and blood orange juice over ice in a shaker.  Shake well.  Serve in a chilled martini glass and garnish with blood orange slices.

Dark and Stormy

In Recipes on October 9, 2011 at 5:11 pm

Yield: 1 drink

2 ounces Gosling’s or Myers’s dark rum

5 ounces ginger beer

Lime wedge


Pour rum over ice in a highball glass.  Fill to the top with ginger beer.  Garnish with a lime.

Brain Cookies

In Recipes on October 9, 2011 at 4:41 pm

Yield: 24 cookies

Cooking Time: 45 minutes

Recipe courtesy of Emeril Lagasse, 2002 as seen on Emeril Live. 

Brain Cookies:

2 sticks unsalted butter, softened

1 cup sugar

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1/2 cup very finely chopped walnuts, or pecans

1 teaspoon vanilla extract

About 5 drops red food coloring

About 9 drops blue food coloring

Blood Glaze:

2 cups confectioners’ sugar

35 to 40 drops red food coloring

2 to 4 tablespoons milk, as needed for thinning glaze


Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.

In a large bowl, cream together the butter and sugar. Into a separate bowl, sift together the flour, baking soda, and salt. Alternating with the eggs, add the flour mixture to the butter mixture, beating well after the addition of each. Fold in the nuts, vanilla, and red and blue food coloring, being careful not to overmix the dough. (The food coloring will make the dough a grayish color, resembling the color of brains.)

Place the dough in batches in a potato ricer and push the dough out onto the prepared baking sheets in long tubes of dough. With your fingers, loosely pat and arrange the dough strands into clumps resembling brains, pushing to form 2 hemispheres and shaping into a walnut-like shape. Bake until golden brown on the bottom, 12 to 14 minutes. Remove from the oven and transfer to a wire rack to cool.

To make the “blood glaze,” in a small bowl, combine the confectioners’ sugar with the food coloring to make a thick glaze, whisking together. Add milk, 1 tablespoon at a time, until the glaze is a good consistency for drizzling. Drizzle the “blood” onto the cookies and serve either warm or at room temperature.

*Photo Courtesy of 

Monster Eyeballs

In Recipes on October 9, 2011 at 4:21 pm
Yield: 48 cookies
Cooking Time: 1 hour

This is a great recipe.  It’s easy and tastes delicious. I wish I thought of this one myself.  Unfortunately, I did not.  The recipe below is courtesy of Sharon Bowers and can be found in her cookbook, Ghoulish Goodies

1 1/2 cups creamy peanut butter
1/2 cup (1 stick) butter, at room temperature
1 (1-pound) package confectioners’ sugar (about 4 cups)
1 teaspoon vanilla extract
1 (12-ounce) package semisweet chocolate chips (2 cups)
2 tablespoons solid vegetable shortening
1 (3-ounce) package miniature M&Ms

Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. It may be easiest to use your hands.

Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs.

Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it’s not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.)

Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up.

Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.

*Photo courtsey of Kevin Kennefick as seen on

Yellow Heirloom Tomato Gazpacho

In Recipes on May 26, 2011 at 5:42 pm

Yield: 4-6 servings

Cook Time: 15 minutes

1 navel orange, peeled, seeded, pith removed

4 yellow heirloom tomatoes, chopped

2 large yellow peppers, chopped

1 large cucumber, peeled, chopped

1 medium white onion, chopped

1 garlic clove, chopped

1/4 cup sherry vinegar

1/3 teaspoon tabasco sauce


Put all ingredients in a blender and blend until well mixed.  You can do this in batches if necessary.  When finished push through a fine sieve and serve with diced cucumbers, chives,  crème fraîche and diced yellow bell peppers.

Grapefruit, Watermelon and Scallop Ceviche

In Recipes on May 26, 2011 at 5:41 pm

Yield: 4 servings

Cooking Time: 10 minutes (active time)

2 ruby-red grapefruits, peeled, pith removed, medium dice (1/2 inch pieces)

2 cups watermelon, peeled, seeded, medium dice (1/2 inch pieces)

1/3 cup lemon juice

1/3 cup lime juice

1/4 cup orange juice

1 pound fresh sea scallops, washed, dried, small dice (1/4 inch pieces)

1/4 cup red onion, minced

2 teaspoons jalapeño pepper, stemmed, seeded and minced

3 tablespoons cilantro, chopped


Mix all ingredients together in a non-reactive bowl (plastic or ceramic is best).  Cover and refrigerate for 30 mins – 1 hour until the scallops turn opaque white.  Season with salt and pepper.  Serve with crispy tortilla chips.

%d bloggers like this: