Wednesday, October 28, 2009

Halloween Treats

Candy Corn Cocktails Two Ways
and Spiced Asiago Popcorn

Last week the Pioneer Press posted a recipe from the October Food Network Magazine for Candy-Corn Cordials.  I really liked the candy infused vodka, and today am posting my two renditions of Candy Corn-meets-happy hour.  Candy corn is served best alongside peanuts, so have plenty on hand for guests.  And Spiced Asiago Popcorn is sophisticated enough for cocktail hour, but easy to whip together for family movie night snacking. 

To make infused vodka, add 1/2 cup candy corn to 1 1/2 cup good vodka.  Set aside for at least 3 hours.  The candy will melt into a syrup that colors and flavors the vodka.  Remove solids from vodka and bottle remaining liqueur.

Candy Corn Cocktail First Way
4 ounces candy corn infused vodka
2 ounces Cointreau (or Triple Sec)
Juice of 1 lemon
1 tablespoon honey

Fill cocktail shaker with ice and drink ingredients.  Shake vigorously 30 seconds.  Strain into 2 chilled martini glasses.

Candy Corn Cocktail Second Way
4 ounces candy corn infused vodka
2 ounces Cointreau (or Triple Sec)
2 ounces Amaretto
Juice of 1 lemon

Fill cocktail shaker with ice and drink ingredients. Shake vigorously 30 seconds. Strain into 2 chilled martini glasses.

Spiced Asiago Popcorn
3 tablespoons vegetable oil
1/2 cup popcorn kernels
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon nutmeg
Zest of 1 lemon
1/4 cup shredded Asiago cheese
1 1/2 tablespoon melted butter

Pop corn in the oil; while still hot toss with remaining ingredients.  Serve and enjoy!

Note: if you have unused infused vodka, pour into small pretty bottles to give as hostess gifts at this weekend's parties!
  
                                                                                                          

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