Cooking With Love and Spices is so excited to be able to do another event in support of The Bastrop County Emergency Food Pantry. The event details are shown in the flyer below. All the recipes, except for the surprise Halloween cocktail, will be posted ahead of the event. I am doing this because many of the students, who attended the previous cooking classes, requested that I post the recipes in advance.
In May of 2020, I did an event planning survey, to find out what my students and guests would like for the next event. Most people wanted the next event to be Italian cuisine. So I have created an Italian menu with a Halloween flair.
We will start off with cocktails and crostini to honor the Italian tradition of Aperitivo. Aperitivo is a pre-dinner drink and small snack. My husband will be making his Chili Cherry Bourbon and an additional Halloween cocktail. The “ghoulicious” Halloween cocktail will be posted on Saturday October 31, 2020, on Halloween Day Of Course. 😈
Next we will be having an Antipasto (appetizer) consisting of Italian Stuffed Vegetables. The vegetable will vary depending on seasonal availability, but I will post the recipe for stuffed squash on October 10, 2020 to show the basic recipe for stuffing vegetables Italian style.
For the Insalata we will be having Golden Beet Salad topped with crispy goat cheese croutons. If you want to see the full recipe, click on the link above. This recipe was posted on January 13, 2018.
Following the salad, will be the Primo, which means first course in Italian. It usually consists of a risotto or pasta. We will be having Pumpkin Gnocchi with Collard Greens. This recipe was created in 2017 for our family’s Thanksgiving Dinner. For the full recipe, click on the link above. This recipe was posted on December 13, 2017. I just realized that was my dad’s 84th birthday. He loved that Pumpkin Gnocchi 😊
After the pasta course we will be having the Secondi, which means second course in Italian. It is the main protein course which consists of meat, poultry or fish. I created a very special gourmet Berkshire Pork Piccata for the main course. The Berkshire pork is supplied to us by our neighbors at Peach Creek Farm. Since I am a pescatarian, I don’t eat pork, so I will also have a fish piccata option. The full recipe for the Pork Piccata will be posted on October 17, 2020.
All of the above courses will be paired with local Texas Italian style wines from Duchman Family Winery. My husband will be selecting the wines for each course. We like supporting our local producers. For the last two events, we served wines from Messina Hof. This time we decided to work with Duchman.
Last but not least, to celebrate the Dolce Vita (sweet life), I created a unique dessert called Cranberry Tiramisu. It is made with Texas South Wind Cranberry Fruit Wine. The full recipe will be posted on October 24, 2020.
I am very proud of the Cranberry Tiramisu. I did a test low carb recipe. I invited a friend to come over and taste test it. If I do say so myself, it turned out so yummy that I just had to eat it. As written in my post entitled, “My Personal Story of Recovery,” I have been leading a ketogenic life style since February of 2019 so that I can control my blood sugar without medication. In all that time, this is only the third dessert I have eaten. I save my dessert eating for low carb, high quality desserts that are very special. I tested my fasting blood sugar the next day and it was fine. I was so happy. 😊
Just for the record, the first dessert I had was in May of 2019 in Killarney, Ireland. It was a fresh out of the oven, pear and almond custard tart. Still warm with a buttery crust, very flavorful and not too sweet. The second dessert I had was in November 2019 in Amritsar, India. My home town. It was Firni, a rice powder custard flavored with saffron, cardamom and pistachios. For special occasions, the top is garnished with silver leaf.
My grandmother used to make this all the time, so it brought back a lot of childhood memories. I will have to post the recipe for this some day.
Getting off memory lane and back to the event, the Cranberry Tiramisu will be paired with a champagne cocktail created by my husband. It will be a combination of Messina Hof Almond “Champagne” and the Texas South Wind cranberry fruit wine that I used in the dessert.
I had a lot of fun creating this menu. I hope everybody enjoys it. 💕