26 October 2010

Hibby's Halloween Hoedown

Pumpkin cocktail

Pumpkin-infused vodka:


1 fifth vodka

1 can pumpkin

2 cinnamon sticks

I prefer to use a mid-range vodka for the infusing. Gordon's or Kamchatka is a bit too, shall we say, raw, but I wouldn't break out the Grey Goose or Chopin, as you will end up tasting more pumpkin than vodka anyway. I usually go with myself. So, open the can and the bottle, pour both into a container of sufficient size, dump in the cinnamon sticks, stir and cover. Shove into the back of your refrigerator for about a week. Remove and strain. There, wasn't that easy?


Pumpkin cocktail:

4 oz. pumpkin-infused vodka

1 oz. Amaretto

1 oz. heavy cream

graham cracker crumbs

grated hazelnut

cinnamon

Pour vodka, Amaretto and cream into cocktail shaker with ice. Use a little of the mixture to moisten rim of cocktail glass, dip glass in graham cracker crumbs. Strain martini into glass, grate a little hazelnut and sprinkle a little cinnamon on top and down for a boozy grand time.


Halloween Soup, from the Pasadena Star-News, 1977

Ingredients:
4 cups water
1 cup milk
2 tablespoons butter or margarine
1½ teaspoon salt
1 envelope (5 servings) mashed potato granules
1 pound frankfurters, sliced
1 can (1-lb.) sliced carrots
¼ cup chopped salted peanuts

Preparation Instructions
Combine water, milk, butter and salt in large pan- bring to a boil. Gradually stir in potatoes with a fork, stirring until smooth. Add frankfurters and carrots, including the liquid; heat 5 to 10 minutes longer. Sprinkle each serving with chopped peanuts before serving. 6 to 8 generous servings to make them sick.

Hibby and her vibrating pumpkin

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I eat your comments with jam and butter.