Tuesday, October 26, 2010

Halloween Treats For Adults

Halloween Treats For Adults With Help from Pastry Chef, Martin Howard: Creepy Cocktails & Confections!

To honor October’s National Dessert Month in style and celebrate all things mystifying and spooky for Halloween, how about pairing some delectable treats with some ghoulish cocktails?

Inspired by Halloween and captivating the spirit surrounding the holiday, famed pastry chef Martin Howard has created brand-new desserts that feature Lucid absinthe, launched in 2007 as the first absinthe to be legally available in America.

“Absinthe is such a powerful and flavor-packed ingredient, that can be used in both contemporary cocktails and also in food. Using Lucid absinthe in my desserts really allows the American consumer to discover the rich anise flavor like never before,” says Howard. “For Halloween, absinthe is a natural fit, not only because of the seasonal fall-time herbs (the wormwood, star-anise and fennel), but also there is a quality of excitement and mystery behind absinthe.”

Whether it’s an almond cake trifle or devil’s food cupcakes filled with absinthe-spiked buttercream, Howard provides three fresh ways to spice up your dessert course.

1. The Eyes Have It

A devil’s food cupcake filled with Lucid buttercream, topped with a rich ganache and white chocolate eyes.

And 7th Sin cocktail

Lucid absinthe, lemon lime soda, garnish: lime wedge

The Eyes Have It

¾ c. Water
¾ c. Cocoa powder
¾ c. Butter
2 c. Sugar
1 tsp. Salt
1 tsp. Vanilla extract
1 TBSP. Lucid
3 eggs
2 ½ c. Flour
1 tsp. Baking powder
1 tsp. Baking soda
1 c. Buttermilk

In a small pot, bring water to a boil. Remove from heat and whisk in cocoa powder. Cover and set aside. In a bowl, cream together butter, sugar, salt, Lucid and vanilla. Add eggs and continue to cream until light and fluffy. Sift dry ingredients and add alternately with buttermilk. Add cocoa-and-water mixture and combine. Scrape bowl well and mix until smooth. Scoop into paper lined cupcake pans filling them 2/3 full. Bake at 350⁰ for 20-25 minutes or until springy to the touch for medium sized cupcakes, 10-15 minutes for mini.

Buttercream filling

4 Egg whites
¾ c. Sugar
1 c. Butter, soft
½ tsp. Vanilla extract
1 TBSP. Lucid

Whisk together egg whites and sugar in a bowl. Place over a double boiler until sugar is melted and mixture is very warm. Remove from heat and whip with electric mixer on high until stiff peaks form. Turn mixer to low and add butter in small pieces. Add vanilla and Lucid and blend until smooth. Add a drop each of green and yellow food color if desired. Place into a pastry bag with a small round tip( 1/8 ”) and pipe into center of cooled cupcakes.

Creamy Chocolate Topping

8 oz. Dark chocolate chips
2 TBSP. Butter
¾ c. Heavy cream
2 TBSP. Sugar

Put chocolate chips and butter in a bowl. In a pot, bring cream and sugar to a boil and pour over chocolate and butter. Stir with a rubber spatula until smooth.

Dip tops of filled cupcakes in chocolate topping and let set. When set. Decorate tops with remaining buttercream.

If you have chocolate topping left over, warm in microwave and add a little Lucid and pour over ice cream for a Chocolate Lucid Sundae!

7th Sin

1 oz Lucid® absinthe

3 oz lemon-lime soda

Mix together in tumbler glass with ice. Garnish with a lime wedge.

2. Lucid Apple Pan Dowdy

Apples, Lucid soaked raisins, brown sugar and cinnamon baked in a casserole dish covered with a flaky pastry crust served with a Lucid whipped cream

And French Pear Cocktail

Lucid absinthe, fresh pear juice, simple syrup, lemon juice

Apple Pan Dowdy with Lucid whipped cream


1 c. Flour
4 TBSP Butter
4 TBSP Shortening
1 tsp. Sugar
½ tsp Salt
¼ c. Cold water

Blend together flour, butter, shortening, sugar and salt with a pastry blender. Add water and mix just until combined. Wrap and chill.


4 Apples
¼ tsp Nutmeg
1 tsp. Cinnamon
½ c. Sugar
1 TBSP. Flour
2 TBSP. Lucid

Peel, core and slice apples. Place all ingredients into a bowl and toss together with your hands and place into individual baking dishes. Dot with butter if desired. Roll dough into slightly larger rounds than the diameter of the dishes. Egg wash edges and place dough over dish. Egg wash tops and crimp edges. Make a slit in top of each. Bake at 400⁰ for 15 minutes. Turn oven down to 325⁰ and bake for 30 minutes or until apples are soft.

Whip together 1 c. heavy cream, 1 ½ TBSP sugar, ½ tsp vanilla extract and 1TBSP Lucid to medium peaks. Serve on side or pipe into slit in top of crust. Makes 4-6 portions depending on size of dishes.

French Pear Cocktail

1 oz Lucid® absinthe
2 oz fresh pear juice
1/2 oz simple syrup
1/2 oz lemon juice

Shake all ingredients well in mixing glass with ice. Pour into highball glass and garnish with sliced pear.

No comments: