6 Spoon mixture into bread bowl and transfer to a parchment-lined baking sheet along with top slice. Bake until dip is warmed through and lightly browned on surface, about 25 minutes, removing top slice after 10 minutes. 7 Place top slice on bread bowl and prop it open with pretzel sticks. Serve dip with toasted torn bread pieces and plenty of crackers. Makes enough for all the ghosts & ghouls INGREDIENT IN PERNOD FILS FRANCE $38.99 6049
1 tbsp (15 ml) Dijon mustard 1 cup (250 ml) Slackwater Idleback Amber Ale ½ cup (125 ml) low-sodium chicken stock, plus more as needed 1 large egg 3 tbsp (45 ml) finely grated pecorino 1 Preheat oven to 250 F (120 C). 2 Slice or tear pretzels into bite-sized pieces. Arrange in a single layer on a large rimmed baking sheet and bake, tossing occasionally, until dry like croutons, 30 minutes to 1 hour, depending on pretzels. Remove pretzels from oven and place in a large mixing bowl. Set aside. 3 Increase oven temperature to 375 F (190 C). 4 Meanwhile, in a large Dutch oven or heavy-bottomed saucepan over medium heat, melt butter. Crumble in sausages and cook, stirring and breaking up chunks with a wooden spoon, until browned and mostly cooked through, about 5 minutes. Stir in onions, celery and carrots and sauté until onions are translucent but not browned, about 4 minutes. Add sausage mixture to pretzel pieces along with parsley, sage, rosemary, thyme, pepper and cranberries. Stir until mixture is well combined. 5 In a medium bowl, whisk mustard, beer, stock and egg. Pour over pretzel mixture and stir well to combine. Set pretzel mixture aside for 20 minutes to allow pretzels to absorb liquid. If pretzel pieces are still quite firm after sitting, add another ¼ cup (60 ml) stock and stir to mix in. Pretzel pieces should be hydrated but not falling apart. 6 Butter an 8-in (20 cm) square casserole dish. Add pretzel mixture in an even layer. Loosely cover with foil and bake for 20 minutes. Remove foil, rotate casserole dish 180 degrees in oven and reduce oven temperature to 350 F (175 C). Bake until deep golden brown and crisp on top, about another 20 minutes. If stuffing seems dry, pour another ¼ cup (60 ml) stock overtop and bake for another 5 to 8 minutes. Let rest on a rack for 10 minutes, sprinkle with pecorino and serve. Serves 6 INGREDIENT IN SLACKWATER IDLEBACK AMBER ALE BC CRAFT $13.79 13097 4 × 473 ml
Spooky Bites from page 48
SPINACH & ARTICHOKE DIP CRYPT 1 mini loaf (about 5 × 9-in/12.5 × 23 cm) dense seedy bread or rye bread 10½ oz (300 g) frozen chopped spinach, thawed 2 tbsp (30 ml) extra-virgin olive oil 1 large shallot, finely chopped 3 cloves garlic, minced 1 × 14 oz (398 ml) can quartered artichoke hearts, drained and roughly chopped ¼ cup (60 ml) Pernod Fils 1 × 8 oz (226 g) block cream cheese, room temperature 1 cup (250 ml) sour cream 1 cup (250 ml) shredded mozzarella ¼ cup (60 ml) grated Parmigiano-Reggiano 2 tbsp (30 ml) mayonnaise salt and freshly ground black pepper, to taste 2 pretzel sticks crackers, to serve 1 Preheat oven to 350 F (175 C). 2 Cut a 1½-in (4 cm) slice from top of bread loaf and set aside. Scoop out inside of bottom part to form a rectangular bread bowl, leaving ½-in (1.25 cm) walls around edges. Tear scooped bread into bite-sized pieces, place them on a baking sheet and lightly toast in oven, about 10 minutes. 3 Place spinach in a clean tea towel, roll up and twist ends to remove excess liquid. 4 In a medium skillet over medium-high heat, warm olive oil. Add shallots and garlic and sauté until soft and fragrant, about 2 minutes. Add spinach and artichokes and mix well, then add Pernod and reduce by half. Cool slightly. 5 In a medium mixing bowl, combine cream cheese, sour cream, mozzarella, Parmigiano-Reggiano and mayonnaise and beat until smooth. Add spinach-artichoke mixture and mix until well incorporated. Season with salt and pepper to taste.
WITCH’S HAT CHEESEBALL 1 cup (250 ml) Taylor Fladgate Vintage Port 2017 1 head black garlic, peeled and chopped, or ½ cup (125 ml) chopped dried figs 12 oz (340 g) cream cheese, room temperature 6 oz (170 g) Cambozola, room temperature 4 oz (110 g) cheddar, shredded 1 tbsp (15 ml) Worcestershire sauce 1 tsp (5 ml) freshly ground black pepper ½ tsp (2.5 ml) onion powder ½ tsp (2.5 ml) garlic powder 1 cup (250 ml) crushed blue corn tortilla chips radish, very thinly sliced, for garnish Broomsticks, for garnish, recipe follows crackers, to serve 1 In a small saucepan over medium heat, combine port with black garlic and simmer to reduce volume to ½ cup (125 ml). Set aside and let cool to room temperature. 2 In a medium mixing bowl, combine cream cheese, Cambozola, cheddar, Worcestershire, pepper, onion powder and garlic powder and beat until smooth. Add cooled port reduction and mix well. Wrap about one-quarter of mixture with plastic wrap and flatten into a small disc. Wrap remaining mixture with plastic wrap and form into a cone shape. Refrigerate for a minimum of 2 hours.
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