Dan's Papers - October 26, 2007 - Silvia Lehrer's Cooking Column

Halloween is a fun time for kids and adults alike. Even grown-up grandparent adults. Working with kids in the kitchen to bake cookies, brownies or whatever they fancy can be pure joy. You will get pleasure from their antics and comments especially when they tell you "they'll never forget this day," as my grand kids have told me.

Gather the children and even the neighborhood kids to bake a batch of cup cakes. This can be a pre-Halloween gathering, the eve before the Feasts of all Saints, a time for the kids to choose their costumes and for parents and kids to share the cooking. A great learning experience I might add - bolstering their skills and self confidence. For the cup cakes - I don't do a heck of a lot of baking - so my baking guru, Maida Heatter, comes to the rescue with her chocolate cup cakes with chocolate icing. Serve these irresistible dark chocolate cup cups in a large basket lined with a bright orange cloth napkin.

The adults may take time out from tricking and treating with the kids to fix a cheesy cheddar soup from Vermont. This warm, hearty American classic, served with crispy pita bread toasts, will be brewing on the stove to welcome the trick and theaters home. Goblins and ghouls, witches and fools - no matter what else happens in October, Halloween is still a big deal.

3 tablespoons unsalted butter
1 large onion, finely chopped*
2 carrots, peeled, trimmed and cut into fine dice*
2-3 ribs celery, trimmed and cut into fine dice*
3 tablespoons flour
3 cups chicken stock
1 teaspoon coarse salt
Freshly ground pepper to taste
3/4 pound Vermont cheddar cheese, grated (about 3-31/2 cups)
2 cups half and half milk, warmed
2 teaspoons Worcestershire sauce
Chopped parsley or celery leaves for garnish, optional

1. Melt the butter in a saucepan and put in the vegetables. Saute for 3-4 minutes, stirring occasionally, and add the flour. Stir to mix until flour is thoroughly dissolved and cook for 2-3 minutes longer. Add the broth and simmer, with cover ajar, for 30 minutes. Season with salt and pepper to taste.

2. Meanwhile, warm the half and half to the edge of a boil. Remove from heat and set aside.

3. Add grated cheese to the saucepan and bring just to the edge of a boil, stirring until the cheese is melted and well incorporated. Add the milk and heat through again; do not allow to boil. Add Worcestershire sauce and stir to mix. Taste to adjust seasoning if necessary. Serve hot with chopped parsley or celery leaves, if desired.

1 package pocketless pita bread
Olive oil cooking spray
2 teaspoons dry thyme
1 teaspoon garlic powder
1/4-1/2 teaspoon cayenne (optional)

1. Stack 2-3 pitas on a cutting board and cut in half then cut each half into 4 to 5 triangles. Each pita should yield 8-10 wedges.

2. Place the triangles heel to toe and as closely as possible on the cookie sheet. Then lightly spray with the olive oil. Sprinkle the pita with thyme and garlic powder. If using cayenne pour into a small strainer, gently tapping the side of the strainer with your finger to distribute as well as possible. The amount of cayenne you use depends on your taste for "hot."

3. Place cookie sheet on the middle rack of preheated oven. Bake for 10-12 minutes until crisp and golden brown. Remove from oven and serve at room temperature or cool and store in a dry cookie tin.

2 cups sifted all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup powdered, unsweetened cocoa (preferably Dutch process)
2/3 cup unsalted butter
1 teaspoon vanilla extract
1 1/2 cups sugar
3 eggs
1 cup milk

1. Adjust two racks to divide oven in thirds. Preheat oven to 350 degrees. Line twenty-four forms with cupcake liner papers. Set aside.

2. Sift together flour, baking soda, salt and cocoa. Set aside. In a large bowl of electric mixer cream the butter. Beat in the vanilla and sugar. Add eggs one at a time, beating until smooth after each and scraping the bowl with a rubber spatula as necessary to keep mixture smooth. On lowest speed alternately add sifted ingredients in three additions and milk in two additions. Continue to scrape the bowl with the rubber spatula and bet only until smooth. Do not overbeat.

3. Spoon the batter into the prepared pans, filling the ups only two-thirds to three-quarters full. The batter will lever itself. Bake for 25 minutes or until tops spring back when lightly touched. Do not overbake. Cool in the pans for 2-3 minutes then transfer to a rack to cool completely. Coat cupcakes with the following icing.

6 ounces (6 squares) semisweet chocolate
1/2 cup heavy cream
1 tablespoon sugar
1 1/2 tablespoons sugar

1. Place all the ingredients in a small, heavy saucepan over moderate heat. Cook, stirring occasionally, until the chocolate is almost melted. Remove from heat. Continue to stir until the chocolate is completely melted and smooth. Transfer to a small shallow bowl. Stir chocolate occasionally until icing reaches room temperature.

2. Hold cupcakes upside down and dip the tops into the icing. Twirl slightly to allow excess to drip off. Dip each one a second time and repeat. Don't try to use up the last bit of icing when it gets low.

Adapted from Maida Heatter's Book of Great Desserts, Knopf, 1974