Halloween Entertaining, Italian-ish

Ghouls and ghosts (okay, candy) delight the children, while everyone varies on the tolerance scale of all that comes with Halloween; it admittedly is enjoyable to delve into the fun themes of the holiday and makes for easy entertaining.  Italy has increasingly upped the amount of Halloween festivities each year showcasing more American custom through costume parties, storefront decorations, and themed castle/landmark tours.  Traditionally Italians celebrate All Saints Day on November 1, but with Halloween becoming increasingly popular in Italy in turn let us pay homage to pasta, parmesan, and gelato. Incorporate Italian influences by way of food to reignite the sometimes stale themes used in sync with the obvious treats this October 31.  

If it is possible to make trick-or-treating even more of a headliner this Halloween, opt to throw a casual get together before, during, or after the kids rally for candy. This is a great way to steer away from focusing on candy and allots time to enjoy the day with neighbors, family, and friends.  The most exceptional way to do this is balancing the menu with respect to kids and adults.

This fried vermicelli dish cuts like a pie for easy serving, will have guests asking for the recipe, and can be passed off easily to the pickiest of eaters.  

Fried Vermicelli Recipe courtesy of Rachael Ray

 Nothing says “kid party” quite like popcorn.  Have bowls of fresh hot-air popped popcorn that is fun for kids and irresistible to adults with an upgraded version. Fry diced pancetta until crisp. Make popcorn. Toss together (some fat included) with generous shaves of Italian aged parmesan.  Serve hot. Make copious amounts, it is a sure bet. 

For the piece de resistance, gelato!  The kids will certainly be happy to hang in costume with friends while participating in a create-your-own sundae bar.  Serve gelato in bowls made from small pumpkins for extra appeal alongside a toppings bar inclusive of candy favorites and festive sprinkles.  Have options more suited for the adult palate available as well, a bowl of ground cinnamon, chopped nuts, dried fruits, and perhaps a bourbon butterscotch sauce. Chances are no one will pass up such a novelty. 

For an easy tutorial on how to make pumpkin bowls be sure to view the steps listed, this prep work should be done in advance in order to leave time for the bowls to cool completely prior to holding gelato.  

Another way to feature gelato at the party, served in flutes with prosecco, an Italian white sparkling wine! For the youngsters pick up the Blood Orange flavor of San Pellegrino Italian soda, it is all natural and delicious and such a thematic color for the holiday. Check a local grocery store, if it does not carry the product ask a manager to order it before Halloween, usually this request can be accommodated and is reason to the vast amount of stores in my proximity having it in abundance. Serve the drink in clear cups set out with paint markers for the kids to decorate (or straight out of the can) with festive straws which can double as a go-home favor.  Salute!

Incorporating the Italian way of living through togetherness and food amongst the typical Halloween party fare will certainly secure attendance at future themed evenings and create memorable moments, fun for all!

The Fall Scoop

Fall has officially arrived, in with the season comes the culinary delights people have been clamoring for during the long heat spells of summer. National coffee shops have even reported a shortage on their pumpkin flavor syrups, unable to predict the increasing popularity of the fall beverage trend.  While foods that correlate directly to a particular season, holiday, or tradition, certainly exist it is important to find ways to keep everyday favorites from being left behind. 

Photohraphy by Andrew Scrivan

Before jumping into fall full-throttle, take note this year’s impeccable fig crop transcends late summer and will represent itself against the more traditional fall contenders. The abundance of fruitful stateside fig trees, largely popular as a result of the ancestral trend of bringing over a sapling from a family tree in Italy to plant in a new garden, will allow for extended eating of the sweet marvels.  To use fresh figs with a fall twist it is neat to incorporate them with the top October foods of Italy.   Fall festivals throughout Italy celebrate truffles, chocolate, chestnuts, and mushrooms.  Ideas include fig jam for dipping chocolate, baked figs tossed in pasta with porcini mushrooms, olive oil, and prosciutto, and figs to be roasted alongside the chestnuts. Figs for fall!

Cinnamon and Pumpkin Gelato

  Another Italian treat that must refuse to adhere to a particular season is in the form of dessert, gelato. It is not just used as a means to cool down in the heat, but the rich texture is the perfect accoutrement to many fall favorites.  Once it is time to throw hands up and commit to the colder months ahead the best course of action is to spend a day apple picking. This will translate into gathering the family together to make a favorite apple dessert recipe (warm pie, crisp, cake… endless possibilities), this year adorned with a scoop of gelato. Add gelato to spiked cider for festive fall adult entertaining, and to make the impending winter months seem a bit more enjoyable.

Even simplicity reigns, grill up those figs and serve with gelato and unlimited topping selections!

Truly, gelato adds depth and decadence to all the fall flavors, even the hot commodity in the coffee world. The infamous pumpkin spice latte topped with a scoop of gelato may cause a full blown frenzy!

Pumpkin and cinnamon gelato is now available in Pino Gelato locations (in plentiful amounts)… oh the possibilities! 

Pumpkin Gelato

Andiamo a la Cucina!

Who is in the mood for desserts? Homemade desserts?

Today, we would like to share one of our favorite recipe, so let's go to the kitchen! Andiamo a la cucina!

Rum Cake Topped with Pino Gelato

Ingredients for the cake:

2 cups of butter

7 eggs

2 ½ granulate sugar

1 tablespoon of vanilla extract

3 cups of flour

2 tablespoon of baking powder

½ teaspoon of salt

1 cup of heavy whipping cream

1 cup of chopped walnuts or pecans

Directions for the cake:

Mix butter and sugar thoroughly until blended

Add the eggs one at a time

Add the vanilla extract

Sift together all dry ingredients, alternately mix flour, cream to butter mixture.

Pour into cake pan and sprinkle with chopped walnuts or pecans in between the layers.

Bake at 350 degree for 35- 40 minutes. 

Ingredients for the rum demi-glaze:

2 cups of sugar

½ cup of butter

3 cups of water

4 tablespoons of vanilla extract

1 cup of dark rum

  

Directions for the rum demi-glaze:

Preheat the pan and add butter, sugar and water to boil.

Add vanilla extract and rum

Note: Do not overheat to retain the rum flavors

Once the cake is baked, remove from the oven and poked 6 to 8 holes to drench the rum demi glaze.

Let it sit for 20 minutes before serving.  

Decorations: 

Fresh fruits

Tampered chocolate 

Fresh mint leaves

Whipped Cream

Buon Appetito!

Dominic Leong at A Gourmet Sensation event in Cincinnati in September 2012