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Market District Halloween Party Recipes

(Photo Credit: Giant Eagle Market District)

(Photo Credit: Giant Eagle Market District)

Halloween is right around the corner and the Giant Eagle Market District has some great recipes that will be perfect for your spooky party!

“Candy Corn” Punch

Compliments of Chef Benjamin D’Amico

Makes: 1 ½ quarts Prep Time: 15 min.

Ingredients:

  • Bottom Later: Mango-Pineapple
  • 2 cups Mango or Pineapple Juice or Blend
  • 1 package Pineapple Gelatin (Lemon or Peach also work)
  • 1 Cup Boiling Water
  • Middle Layer: Soda
  • 1 quart Peach or Orange Soda or juice
  • Top Layer: Coconut Whipped Cream
  • 1 can Coconut Cream or Coconut Milk, chilled
  • 1 pint Heavy Cream

Directions:

Bottom Layer: Prepare the gelatin (1 cup of boiling water, 1 packet of gelatin, 2 cups of chilled mango juice). Allow the mixture to chill for 2-3 hours before pouring as the base layer.

Top Layer: In a large mixing bowl combine the chilled coconut cream and heavy cream. Use a hand whisk or hand mixer whisk attachment to whip the cream for 2-3 minutes until “soft peaks” form. Set aside until ready to serve. (Whipped cream can also be substituted if desired)

Creating the Drink: Pour the thicken mango mixture into the bottom of individual glasses or a large glass pitcher. Allow the mixture to sit for a few minutes. Next add the peach or orange soda, use a spatula or spoon to deflect the soda so it doesn’t blend to much with the bottom layer. Finally add the coconut cream on top of the soda and garnish with candy corn pieces. I recommend making singe servings of this drink, because it is easier to enjoy all three layers.

Mulled Cider

Compliments of Chef Benjamin D’Amico

Makes: 1 ¾ quarts Prep Time: 5 min. Cooking Time: 20 minutes

Ingredients:

  • ½ gallon Apple Cider
  • Any combination of the below can be used:
  • 2-3 sticks Cinnamon, sticks
  • 10 pieces Clove, whole
  • 1 piece Nutmeg, whole, cracked
  • 10 pieces Allspice, whole
  • 4 pieces Star Anise, whole
  • 3-4 slices Ginger, fresh, sliced
  • 1 each Orange Rind, fresh (sliced orange can also be used)
  • 2-3 tbsp Raisins, Cranberries, or other dried fruit

Directions:

For best flavor: Toast the spices in the oven for 2-3 minutes. Pour the apple cider and spices into a large pot and heat on medium for 20-40 minutes. Strain out the spices and fruit. Great served warm or refrigerated and serve cold with whipped cream.

Spicy-Sweet Pumpkin Seeds

Compliments of Chef Benjamin D’Amico

Makes: 2 cups Prep Time: 5 min. Cooking Time: 15 minutes

Ingredients:

  • 2 cups Pumpkin Seeds (Rinsed & Dried)
  • 1 tbsp Olive Oil
  • 1 tsp Cayenne Pepper, ground
  • 2 tbsp Brown Sugar
  • 1 tsp Cinnamon, ground
  • ½ tsp Clove or Allspice, ground (Optional)
  • 1 tsp Sea Salt, Fine Grind

Directions:

Preparation:

Remove the seeds from the pumpkin, rinse them under cold water, and gently remove any membrane that remains stuck to the seeds with your hands. Lightly pat dry the seeds with a few paper towels, then place them onto a sheet tray and allow them to dry for an hour or so (the longer the better).

Cooking:

Preheat the oven to 325°F. Mix all of the ingredients except the olive oil and pumpkin seeds in a small bowl. Toss the dry pumpkin seeds with olive oil until they are well coated. Evenly coat the pumpkin seeds with the seasoning mix. Place the seasoned pumpkin seeds onto a foil or parchment lined baking sheet. Place in a 325°F oven for 17-20 minutes until seeds are golden brown and crispy. Remove seeds from the oven and allow to cool slightly before enjoying.

Smokey Toasted Pumpkin Seeds

Compliments of Chef Benjamin D’Amico

Makes: 2 cups Prep Time: 5 min. Cooking Time: 15 minutes

Ingredients:

  • 2 cups Pumpkin Seeds (Rinsed & Dried)
  • 1 tbsp Olive Oil
  • 2 tsp Ancho or Chipotle Pepper Powder
  • ½ tsp Garlic Powder
  • ¼ tsp Onion Powder
  • 1 tsp Paprika
  • 1 tsp Sea Salt, Fine Grind

Directions:

Preparation:

Remove the seeds from the pumpkin, rinse them under cold water, and gently remove any membrane that remains stuck to the seeds with your hands. Lightly pat dry the seeds with a few paper towels, then place them onto a sheet tray and allow them to dry for an hour or so (the longer the better).

Cooking:

Preheat the oven to 325°F. Mix all of the ingredients except the olive oil and pumpkin seeds in a small bowl. Toss the dry pumpkin seeds with olive oil until they are well coated. Evenly coat the pumpkin seeds with the seasoning mix. Place the seasoned pumpkin seeds onto a foil or parchment lined baking sheet. Place in a 325°F oven for 17-20 minutes until seeds are golden brown and crispy. Remove seeds from the oven and allow to cool slightly before enjoying.

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