Make Spooky, Festive Halloween Hors D’oeuvres!

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textalerts180 Make Spooky, Festive Halloween Hors D’oeuvres!

STUDIO CITY (KCAL9) — Halloween is almost here!

Chef David Reardon from Bacara Resort & Spa in Santa Barbara stopped by KCAL9 Wednesday to tell viewers about the 3rd Annual Boocara and to show viewers how to make fun and festive hors d’oeuvres for Halloween!

Beet Eye Balls with Goat Cheese Smear Recipe:

Serves: 5

INGREDIENTS:

  • 5 each baby Beets (red )
  • 4oz Goat cheese
  • 2oz Heavy cream
  • 1 tbsp. Chopped herbs ,Basil, Tarragon , Chive
  • Black olives for garnish
  • Salt & Pepper to taste

DIRECTIONS:

Cook the beets, either by steaming or roasting for 25-30 minutes depending on beet’s size.  A knife should be able to cut without any interference. Let the beets cool. With a paper towel, peel off the skin.  With small paring knife cut tops off of the beet off.  Using a small melon scoop hallow out the center.  With a spatula mix the goat cheese, heavy cream and herbs until smooth.  Place inside the center of the beet and drizzle with dressing.  Garish with olive to finish off the eye.

Sherry vinegar dressing

½ oz. Sherry vinegar

1 oz. Canola oil

1 oz. extra virgin olive oil

1/8 tsp. Minced garlic

1/8 tsp. Chopped shallots

¼ tsp. Dijon mustard

¼ tsp. Honey

DIRECTIONS:

In a blender combine all ingredients except the oils. Blend until combine.  Slowly drizzle the oil until an emulsion is formed.  Adjust with salt & pepper.

Pumpkin Endive and Arugula Salad

INGREDIENTS:

  • 8 Mini Pumpkin
  • 3 head white endive
  • ¾ cup extra virgin olive oil
  • 3 head red endive
  • ¼ cup Blood Orange Juice
  • ¾ Cup of Olive 0il
  • 1 Pint Fresh Raspberry’s
  • 16  chives sticks
  • 8 Each Baby Beets
  • ½ cup salted, roasted marcona almonds
  • 1 Tbsp finely chopped shallots
  • 1½ ounces arugula
  • 1 Tbsp. finely chopped flat leaf parsley
  • kosher salt and fresh ground pepper, to taste

DIRECTIONS:

Cut the tops off the Mini Pumpkins and clean out inside, Save tops

Cut bottom of each endive and peel back the leaves. Put the leaves in a large bowl of ice water and let stand for five minutes to crisp and refresh. Drain the endive and spin in salad spinner; transfer to large bowl. In a small bowl combine Olive Oil and slowly whisk in blood orange juice, shallots. Parsley season with salt and fresh ground pepper. In small bowl place the arugula marcona almonds and lightly toss with the blood orange dressing. Place a small amount of salad in each pumpkin, Garnish with endive ears, beets and fresh raspberries, drizzle dressing over top of the salad and add chives.

Boocara, which is complimentary for children and $10 for adults, will take place Thursday from 4 to 7 p.m.

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