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Chef Anne Burrell joins “The Talk” dressed as The Mermaid from “Peter Pan” and shows us a Halloween menu for the kid in all of us. All recipes are courtesy of her new book “Own Your Kitchen: Recipes to Inspire and Empower.”
Grilled Cheese Pan-wiches (aka: Taleggio Grilled Cheese with Bacon and Honey Crisp Apples)
Time: about 40 minutes
1¼ pounds Taleggio cheese
12 slices bacon
8 slices rye bread
8 tablespoons (1 stick) unsalted butter, at room temp
½ cup Dijon mustard
1 Honey Crisp apple, peeled and sliced really thin on a mandolin
1. Toss the Taleggio in the freezer for 20 minutes to get it really nice and firm (don’t forget about it!). Remove the orange rind and cut the cheese into slices about ¼ inch thick.
2. While the cheese is in the freezer, cook the bacon in a large sauté pan over medium heat until brown and crispy on both sides. When the bacon is done, transfer it to a plate lined with paper towels and reserve.
3. Spread each piece of bread with a thin, even layer of butter. Spread the OTHER side of each piece of bread with Dijon. Lay the bread down on a baking sheet with the Dijon side facing up. Yes, I know it will be a little messy. Accept it and move on. This is the reality of grilled cheese. The mess is worth it!
4. Place an even layer of Taleggio on each piece of bread. Lay 3 bacon slices each on 4 pieces of the Taleggio-lined bread. Top the bacon with an even layer of apple slices (these are the bottoms, the ones with just cheese are the tops—together they make a pair!).
5. Preheat a griddle or nonstick sauté pan to medium. You will most likely have to work in batches, so also preheat the oven to 200°F to keep the finished sandwiches warm. Place pairs of tops and bottoms (not yet sandwiched together) on the griddle or in the nonstick pan and cook until the buttered side gets brown and crusty and the cheese begins to melt, 5 to 7 minutes. When the cheese is nice and melty, flip the top onto the bottom so the cheese is on the inside. Give each sandwich a press, flip it over, and cook for 1 to 2 minutes more. Keep the finished sandwiches in the oven and repeat the process with the remaining tops and bottoms.
6. Cut the sandwiches in half on the bias and serve hot.
Tick Tock Toffee Pudding (aka: Sticky Toffee Pudding)
Serves: 6 to 8
Time: About 1½ hours
For the pudding
2¼ cups pitted dates
¾ cup dark spiced rum
1 teaspoon vanilla extract
3½ cups all-purpose flour
½ teaspoon cinnamon
Pinch of salt
1 tablespoons baking powder
2 cups packed light or dark brown sugar
½ cup (1 stick) unsalted butter, at room temperature
3 large eggs
For the toffee sauce
1½ pounds (6 sticks) unsalted butter, plus more for the baking dish
3 cups packed dark or light brown sugar
1 cup brandy
Whipped cream (optional)
For the cake
1. Preheat the oven to 350°F and butter a 9x13 baking dish.
2. In a small saucepan combine the dates, rum, and ¾ cup water. Bring the liquid to a boil, reduce to a simmer (BTB, RTS), and cook for 5 to 7 minutes. Remove the pan from the heat, add the vanilla, and let the liquid cool. Puree the mixture in a food processor until smooth and reserve.
3. In a medium bowl, sift together the flour, cinnamon, salt, and baking powder.
4. Combine the brown sugar and butter in a large mixing bowl and beat until homogeneous. Beat in the eggs 1 at a time. Gently stir the flour mixture into the butter-sugar in thirds. Stir in the reserved date puree.
5. Transfer the batter to the prepared baking dish and bake for 35 minutes or until a set in the middle. Let cool for about 10 minutes.
For the toffee sauce
1. While the pudding is baking, combine the butter, brown sugar, brandy, and ½ cup of water in a large saucepan. Bring to a boil and reduce to simmer (BTB, RTS), whisking frequently. Cook over medium heat until the mixture thickens to a sauce consistency, about 15 minutes.
To finish the pudding
1. Using a skewer or chopstick, poke holes in the pudding about every inch or so.
2. Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
3. Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.
Pixie Dust Sparkler (aka: Chef Anne Sparkler)
Time: About 2 minutes
1 ounce Aperol
5 ounces Prosecco
1. Fill a large white wine glass about halfway with ice cubes.
2. Add the Aperol to the wine glass, then the Prosecco. Top with a twist.