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DOORWAY OF DOOM 126    |     MARTHASTEWART.COM

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doorway of doom

126   |     marthastewart.com

harmed, I’m sure Lure guests from their homes with messages in apothecary-style bottles. The paper owes its decrepit look not to years in a crypt but to being

dyed with tea. Send the bottles in mailing tubes with a few pieces of raffia for cushioning. OPPOSITE: Two brooms wired together form an unwelcoming decoration on the witch’s front door, which also has a border of little broom heads (bundles of raffia). Find clip art and templates at martha stewart.com/witches-party and how-tos on page 134.

bottled sinvitations

photographs by lucas allenTexT by bunny wong

Please, mere mortals, read no more of this story. it holds Party-throwing secrets to which no ordinary human should be Privy. but witches, come closer. we’ve divined how to conjure the most sPellbinding halloween soirée this side of hades—and you don’t even have to hex the guests. instead, my Pretties, bewitch simPle, affordable suPPlies, allow some snakes and toads to join the mayhem, and decorate with Putrid greens scraPed off moldy gravestones and blacks drained from the midnight sky. got that? then it’s time to start Plotting a Party most foul.

Isery loves company

Create a macabre banquet with a table

strewn with straw (or raffia), cauldrons full of frightful food, and accents to match a witch’s sickly complexion. It’s no use trying to stop the frogs from hopping through the room, or the “snake eggs” from hatching on the table (the animals are toys coated with acrylic paint; the eggs are dyed intense hues). Giant gothic lanterns hang ominously over the buffet; follow the instructions on page 78 to make them out of black paper and vellum printed with our clip-art designs. It’s almost as easy as saying “abracadabra.”

luminarias most scaria slimy swamp things snake eggs to dye for

128   |     marthastewart.com

reen wIth hunger

As this feast was being prepared in the dead

of night, voices were heard. “Round about the cauldron go; on the green beans, ginger throw,” said a witch, slicing haricots verts to look scary and spiky. “Breast of chicken and chile’s fury—with fresh green veg make good Thai curry,” intoned a second, adding coconut milk and lemongrass. “For a rice dish of powerful trouble, add butternut squash to the boil and bubble,” whispered the third as she stirred.

slivered scream beanscauldron curry squeamish squash with rice

129

vile varmint pumpkins creepy crates

reature feature Assemble a tableau straight out of a spooky movie. The witch’s latest shipment of animals seem to have escaped their crates and are inhabiting

these ghostly green pumpkins. Slashing—oops, carving—the huge squashes is a cinch, thanks to serpent and toad templates (scrape the flesh out around the patterns). Set the pumpkins on the crates, and then keep your distance.

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bsolutely sssscrumptIous

Something tasty this way comes: a ganache-covered

cheesecake. Stenciled with a green design (find the template at martha stewart.com/witches-party), a coiled serpent augurs a dessert hour full of surprises. Beneath this coating lurks a chocolate cheesecake and chocolate crust. Maybe good witches do exist after all.

snake cake with venom glaze

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poison apples frightening favors

ot-so-sweet sweets Everyone knows witches are not to be trusted with apples. Assure your guests that the coating of caramel, pistachios, and chocolate

on these twig-skewered fruits is safe to eat (then cackle mysteriously). Should they survive, send them home at the end of the night with eye-of-newt favors, which taste strangely like jelly beans. The green goodies are packed in painted wooden boxes with clip-art labels.

132  

witch’s cauldron

tIrrIng up trouble

At day’s end, the Wicked Witch of the Feast tents

three long branches together. From the branches she hangs a steaming pumpkin cauldron (filled with dry ice); flames flicker underneath (or maybe it’s just a stake light covered with twigs). An owl hoots. She hunches over her creation. What happens next? Try it yourself to find out.

Created by Christine Albano, Stephen Johnson, and Marcie McGoldrick

see recipes section see guide for sources

for clip art, templates, and more party ideas, visit marthastewart.com/witches-party

marthastewart.com |     133

A Wicked Good TimeCauldron CurryS e r v e S 4 t o 6

The curry paste can be made in advance, minimizing last-minute fuss, and the stew cooks quickly. Using a combination of regular coconut milk and light coconut milk reduces the calories.

For the Curry Paste (Makes 1 CuP)

1 tablespoon whole coriander seeds, toasted

2 teaspoons whole cumin seeds, toasted

1 teaspoon whole black peppercorns, toasted

1 teaspoon coarse salt

3 serrano chiles, sliced

½ cup fresh cilantro

2 stalks fresh lemongrass, trimmed and chopped (½ cup)

8 garlic cloves, minced (¼ cup)

2 scallions, chopped (¼ cup)

2 tablespoons chopped peeled fresh ginger

2 tablespoons fresh lime juice

1 tablespoon finely grated lime zest (from 2 limes)

For the stew

2 ounces spinach (1 cup)

1 can (14 ounces) unsweetened regular coconut milk

1 can (14 ounces) unsweetened light coconut milk

1 medium zucchini, quartered lengthwise and sliced 1 inch thick (2¼ cups)

12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces

12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces

Coarse salt and freshly ground pepper

¾ cup fresh basil

Serrano chiles, thinly sliced, for garnish

Squeamish Squash With rice (recipe follows)

Lime wedges, for serving

1.Makethecurrypaste:Grindcorian-der,cumin,peppercorns,andsaltwithamortar andpestle, orwith thebot-tomofaheavyskillet.Addremaining

Visit marthastewart.com/recipe-finder for more than 12,000 additional recipes.the recipes octob e r 2009

gold bullion These light, nutty financiers are delicious with a gild of orange glaze, or simply unadorned. For the recipe, see page 187.

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SqueamiSh SquaSh with riCeS e r v e S 4 t o 6

2 cups water

1 one-inch piece peeled fresh ginger, thinly sliced

½ butternut squash, peeled and cut into ½-inch cubes

1 cup jasmine rice

1 tablespoon unsalted butter

½ teaspoon coarse salt

�Bringwaterandgingertoaboilinamediumsaucepan.Addsquash,rice,butter,andsalt.Reduceheat;simmer,covered,untilliquidisabsorbedandsquashistender,about20minutes.

Slivered SCream BeanSS e r v e S 4 t o 6

1 pound haricots verts

2 tablespoons extra-virgin olive oil

3 garlic cloves, thinly sliced

1 tablespoon finely chopped peeled fresh ginger

½ thai chile, thinly sliced

Coarse salt

1½ teaspoons black sesame seeds (kalustyans.com)

1 teaspoon finely grated lemon zest

1.Prepareanicebath.Bringa4-quartpotoflightlysaltedwatertoarollingboil. Add haricots verts, and blanchuntilvibrantgreen,about5minutes.Draininacolander,andtransfertoice bath. Let stand until cool. Drainincolander,andthinlysliceharicotsvertsonthebias.2.Heatoilovermedium-highheatinalargeskillet.Addgarlic,andcookun-tiljustgolden,1minute.Addgingerandchile,andcookfor1minutemore.Addblanchedharicotsverts,andcook,tossing, until heated through. Seasonwithsalt.Addsesameseedsandlemonzest,andtosstocombine.

ingredients, and grind until a pasteforms.(Currypastecanberefrigerat-edforupto2weeksorfrozenforupto3months.)2.Makethestew:Purée5tablespoonscurry paste, the spinach, and 1 cupregularcoconutmilkinablenderun-til smooth. Reserve remaining currypasteforanotheruse.3.BringremainingregularcoconutmilkandthelightcoconutmilktoaboilinamediumDutchovenorheavystockpot. Reduce heat, stir in curry-spinach mixture, and simmer for 5minutes.Addzucchini,andcookuntilslightlytender,about5minutes.Addchicken,andseasonwithsaltandpep-per.Cookuntilzucchiniistenderandchicken is cooked through, about 5minutes.Addbasil,andgarnishwithserranochiles.Servewith riceandlimewedges. r

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the recipes

glazing cake stenciling snake onto cake

1 large egg yolk

½ teaspoon pure vanilla extract

For the Filling

2¼ cups granulated sugar

¼ cup plus 1½ teaspoons all-purpose flour

1 tablespoon plus 1½ teaspoons unsweetened Dutch-process cocoa powder

2 pounds plus 10 ounces cream cheese, softened (from six 8-ounce blocks)

¾ cup sour cream

¾ teaspoon pure vanilla extract

3 large eggs plus 1 large yolk

Snake Cake with venom glazeM a k e S o n e 1 0 - i n C h C a k e ; S e r v e S 1 0 t o 1 2

For the Crust

½ cup plus 2 tablespoons all-purpose flour

2 tablespoons unsweetened Dutch-process cocoa powder

¼ teaspoon baking powder

¼ teaspoon baking soda

⅛ teaspoon salt

2 ounces (4 tablespoons) unsalted butter

⅓ cup packed light-brown sugar

2 tablespoons plus 1½ teaspoons granulated sugar

6 ounces bittersweet chocolate (preferably 61 percent cacao), melted and cooled slightly

Boiling water, for pan

For the glaze

8 ounces bittersweet chocolate (preferably 61 percent cacao)

1 tablespoon corn syrup

1¼ cups heavy cream

For the deCoration

Snake stencil (marthastewart.com/witches-party)

Green and red powdered food coloring (sugarcraft.com)

1.Makethecrust:Whisktogetherflour,cocoapowder,bakingpowder,bakingsoda,andsalt ina largebowl.Beatbutter and sugars with a mixer onmediumspeeduntilpaleandfluffy,2to3minutes.Beatinyolkandva-nilla.Reducespeedtolow,andmixinflourmixture,scrapingdownsidesofbowlasneeded.

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at least4hours(orovernight).Cakecanberefrigeratedforupto2days.9.Setsnakestenciloncake.Siftgreenpowdered food coloring over snake,avoidingthetongue,Carefullysiftredpowderedfoodcoloringovertongue.

PoiSon aPPleSM a k e S 1 5

15 Lady apples

¾ cup coarsely chopped pistachios

vegetable oil cooking spray, for baking sheet

1½ cups sugar

½ cup corn syrup

½ cup heavy cream, room temperature

2 ounces bittersweet chocolate (preferably 61 percent cacao), melted and slightly cooled

1.Pokeaholeintostemendofeachapple,and insertaclean5-inch twig,smalldowel,orskewerintoeachhole.Setpistachiosonaplate.Lightlycoatabakingsheetwithcookingspray.2.Placesugarandcornsyrupiname-dium,heavy-bottomedsaucepanovermedium-highheat.Cook,stirringoc-casionallywithawoodenspoon,untilmixtureisdarkgold,about15minutes.Removefromheat,andslowlydrizzlein heavy cream, stirring vigorously.Letstandfor5minutes.3.Dip1appleintocarameltocoatbot-tomthird,andremoveimmediately,allowingexcesstodripoffbottom.Dipcaramel-coatedappleintopistachios,usingyourfingerstohelpnutssticktocaramel.Transfercoatedappletooiledbakingsheet,nut sidedown.Repeatwith remainingapples,caramel,andpistachios.Letapplesstanduntilset,about30minutes.4.Placemeltedchocolate inareseal-ableplasticbag.Snipoffthetipofonebottomcorner to formavery smallhole. Holding 1 apple by the twig,drizzle linesofchocolateontoapple,andletstanduntilchocolateisset,5to10minutes.Repeatwithremainingapplesandchocolate.Caramelapplescanberefrigeratedforupto1day.

2.Preheatovento350°.Pressdoughevenlyintobottomofa10-inchspring-formpantoforma©-inch-thickcrust.Letchillinfreezerfor15minutes.Bakeuntilfirm,about15minutes.Transferpantoawirerack,and letcoolcom-pletely.Leaveovenon.3.Make the filling:Whisk togethergranulatedsugar,flour,andcocoapow-der.Beatcreamcheesewithamixeronmediumspeeduntilfluffy,scrapingdown sides as needed, about 3 min-utes.Reducespeedtolow.Graduallyaddthesugarmixture,andmixuntilsmooth.Addsourcreamandvanilla,andmixuntilsmooth.Addeggsandyolk,1atatime,mixingjusttocombineaftereachaddition.Addchocolate,andmixuntilcombined.4.Wrapexteriorof springformpanwithadoublelayeroffoil.Pourfillingonto prepared crust, and set spring-formpaninalargeroastingpan.Fillroastingpanwithenoughboilingwa-ter to reach halfway up the sides ofspringformpan.Bakecheesecakefor45minutes.5.Reduceheatto325°.Bakeuntilsetbutslightlywobblyinthecenter,about30minutesmore.Turnovenoff;leavecakeinovenwithdoorajarfor1hour.6.Transfer springformpan toawirerack,removefoil,andletcakecoolcompletely.Runanoffsetspatulaoraknifearoundedgeof cake, andcare-fully unmold. Set cake on wire racksetoverarimmedbakingsheet.7.Maketheglaze:Combinechocolateandcornsyrupinasmallbowl.Bringcream to aboil in a small saucepanovermedium heat. Pour cream overchocolate. Let stand for 5 minutes.Whiskuntilsmooth.(Donotwhisktoomuchorbubbleswillform).Letcoolfor10minutes.8.Decoratethecake:Pourglazeovercakeinacircularmotion,startingatthecenterandslowlymovingoutwardtoward the edge, to cover entire sur-face.Refrigerate,uncovered,untilset,

the recipes

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Salt & PepperA mortar and pestle, used to grind and crush ingredients, are available at most kitchen-supply stores. They break up spices to a desired consistency while extracting the oils and flavors.

Salt-Baked StriPed BaSSS e r v e S 2

3 pounds coarse salt (10 cups)

2 large egg whites

¼ cup water

1 whole striped or black bass, or branzino or other light white fish (2 pounds), scaled and cleaned

Freshly ground pepper

1 one-inch piece peeled fresh ginger, thinly sliced

1 stalk fresh lemongrass, trimmed and sliced on the bias

1 lime, cut into wedges

1.Preheatovento400°.Mixtogethersalt,whites,andwaterinabowl.Sea-son inside of fish with pepper, andstuffwithhalfthegingerandlemon-grass. Season outside of fish withpepper. Place remaining ginger andlemongrassontopoffish.Scatterone-quarterofsaltmixtureonthebottomof an oval baking dish or a bakingsheet to formabed for the fish.Layfishontopofsalt,andpatremainingsaltmixturetightlyovertoptocoverentire surface, including head, leav-ingtailexposed.2.Bakefor30to35minutes.Crackopensaltcrustusingaspoon,expos-ingthefish.Transfertoaservingplate,andservewithlimewedges.

Salted Fried ChiCkenS e r v e S 4

Marinating the chicken in brine makes the meat juicy and flavorful. As you cook each batch, maintain the oil temperature at 325°. This will ensure a crisp crust.

For the brine

6 cups water

½ cup coarse salt

½ cup good-quality honey

1 whole chicken (about 4 pounds), cut into 10 pieces (with breast quartered)

For Frying

10 cups safflower oil (or enough to fill pot halfway)

For the Coating

2 cups low-fat buttermilk

2 large eggs

2 teaspoons baking powder

1 teaspoon baking soda

2 cups all-purpose flour

1 tablespoon coarse salt

1 tablespoon plus 1 teaspoon cayenne pepper

For serving

Sea salt, preferably Maldon

Good-quality honey

1.Makethebrine:Bringwater,coarsesalt,andhoneytoasimmeriname-dium saucepan over medium heat.Simmeruntilsaltandhoneydissolve.Removefromheat,andletcool.Placechicken in a bowl, and pour cooledbrineovertop.Refrigerateforatleast2hours(upto3hours).Removechick-en frombrine, and rinse under coldwater.Patdrywithpapertowels.2.Prepare to fry the chicken: Fill amedium heavy pot halfway with oil(enoughtocoverchicken).Heatuntiladeep-frythermometerreaches340°.3.Meanwhile,make the coating: Stirtogetherbuttermilk,eggs,bakingpow-der,andbakingsodainamediumbowl.Whisktogetherflour,coarsesalt,andcayenneinanotherbowl.Workinginbatches,dipeachchickenpieceintobuttermilkmixture,coatingcompletely(donotshakeoffanyexcess).Dredgeinflourmixture,pattingontochickentocoatcompletely.Transfertoaplate. 183

4.Workinginbatches,carefullyplacechicken in oil, and fry until deepgoldenbrown,6to7minutesforsmallpieces,9to10minutesforlargepieces.(Aschickeniscooking,adjustheatasneededtomaintainanoiltemperatureof325°.Returnoilto340°beforestart-ingeachnewbatch.)5.Servethechicken:Transferchickento paper-towel-lined plates, and letdrain.Seasonwithseasalt,andservewithhoneyfordrizzlingordipping.

Steak au Poivre with BalSamiC reduCtionS e r v e S 4

2 tablespoons whole black peppercorns

2 tablespoons dried whole green peppercorns

2 tablespoons Szechuan peppercorns (kalustyans.com)

2 tablespoons whole coriander seeds

4 boneless new York strip (shell) steaks (about 6 ounces each; ½ inch thick), room temperature

Coarse salt

3 tablespoons extra-virgin olive oil

½ cup balsamic vinegar

1 ounce (2 tablespoons) unsalted butter

1.Preheatovento400°.Crushpepper-cornsandcorianderwithamortarandpestle,orwiththebottomofaheavyskillet.Spreadontoalargedishorabakingsheet.2.Season steaks with salt, and coatboth sides with ground peppercornmixture by patting into flesh.Heatoilinanovenproofskillet(preferablycast-iron)overmedium-highheat.Searsteaks until golden brown, about 2minutes per side. Transfer skillet tooven, and cook steaks about 6 min-utes,formedium-rare.3.Removesteaksfromskillet,andletrest for 10minutes, reserving juices.Meanwhile,wipeoutskillet.Addvin-egar,andcookuntil reducedbyhalf,about 5 minutes. Swirl in reservedsteak juices, and the butter. Slicesteaks,andservewithsauce.

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Salted PrawnSS e r v e S 4

The prawn shells can be left on or removed. Leaving them intact, however, ensures that the meat stays moist and flavorful but not too salty.

12 medium prawns or large shrimp, shells and heads on (optional), backs split open

¼ cup plus 2 tablespoons cornstarch

3 tablespoons coarse salt

¼ cup peanut or vegetable oil

5 garlic cloves, thinly sliced

2 tablespoons finely chopped peeled fresh ginger

4 scallions, sliced on the bias, plus more for garnish

1 tablespoon Szechuan peppercorns, crushed (kalustyans.com)

1.Rinseprawns,anddraininacolan-der; shake off excess water. Mix to-gethercornstarchandsalt inabowl.Dredge damp prawns in cornstarch-saltmixturetocoatcompletely.

2.Heatoil inawokora large sautépanoverhighheatuntilshimmering.Addprawns,andsautéuntiljustturn-inggolden,about2minutes.Addgar-lic,ginger,scallions,andpeppercorns.Cook,stirringconstantly,untilprawnsarecookedthrough,about3minutesmore.Garnishwithscallions.

PePoSo (PePPery Pork Stew)S e r v e S 8

¼ cup whole black peppercorns

1 bone-in pork shoulder (6 to 7 pounds)

20 garlic cloves, halved

6 rosemary sprigs

2 bottles (750 mL each) full-bodied red wine, such as Chianti

Coarse salt

3 tablespoons extra-virgin olive oil

1 loaf crusty bread, sliced, for serving

1.Coarselygrindpeppercornswithalargemortar and pestle, or with the

bottomofaheavyskillet.Maketwen-tyslits,each˙inchdeepand˙inchwide,overpork’ssurfaceusingasharpparingknife, and insertagarlichalfintoeach.Patbothsidesofporkwithground peppercorns, and place, fatsideup,inalargebowl.Addremain-inggarlic,therosemary,andredwine.Cover, and refrigerateovernight (upto1day).2.Preheatovento300°.Removeporkfrom marinade, reserving marinade.Patporkshoulderdrywithpapertow-els,andseasonwith4teaspoonssalt.Heat oil in a largeDutch oven overmedium-high heat until hot but notsmoking. Sear pork, fat side down,untilgoldenbrown.Flippork,addre-servedmarinade,andbringtoasim-mer.Transfertooven,andcookuntilmeatistenderandfallingoffthebone,about5hours.

185

1.Bringalargepotofsaltedwatertoaboil.Addpasta,andcookuntilaldente.Drain,reserving1cupcookingwater.2.Meanwhile,cookpancettainalargesaucepanovermedium-lowheatuntilcrisp,about5minutes.Transfer toapaper-towel-lined plate using a slot-tedspoon,andletdrain.3.Return saucepan tomedium-lowheat, and add 2 tablespoons butter,the parsley, garlic, 2 teaspoons pep-per,and thered-pepper flakes.Cookuntilgarlicissoftandlightlygolden,about5minutes.Addwineandclams,and bring to a simmer. Cover, andcookuntilclamshaveopened,about5 minutes (discard any unopenedclams).Add linguine, reserved cook-ingwater, pancetta, remaining table-spoon butter, and the lemon zest.Tosstocombine.Seasonwithpepper,andgarnishwithparsley.

Shaping HistoryThe recipes that follow can be used with any cast-iron baking pan, unless other- wise indicated. The cooking times will vary for each baked good, depending on the pan you use, so keep a close eye on the treats while they bake. You'll know they're done when the cakes or breads are set and their desired color is reached.

Cornmeal-honey madeleineSM a k e S 2 ½ C u p S B at t e r , e n o u G h F o r

a B o u t 1 2 S M a L L C a k e S ( a B o u t 2 ½ i n C h e S

i n D i a M e t e r )

These cakes are a cross between madeleines and cornbread, sweetened with honey.

1 cup all-purpose flour, plus more for pan

½ cup fine yellow cornmeal, preferably stone-ground

1 teaspoon baking powder

½ teaspoon salt

⅔ cup sugar

4 large eggs

2 tablespoons honey

3.RemoveporkfromDutchoven,andpull apartmeat; discard bone. Skimfatfromsurfaceofbroth,andseasonwithsalt.Serveporkwithsomebrothandcrustybread.

linguine with ClamS in PePPer BrothS e r v e S 4

Coarse salt

½ pound dried linguine

2 ounces pancetta, cut into ½-inch cubes (½ cup)

1½ ounces (3 tablespoons) unsalted butter

2 tablespoons chopped fresh flat-leaf parsley, plus 1 tablespoon chopped, for garnish

5 garlic cloves, minced

Freshly ground pepper

¼ teaspoon crushed red-pepper flakes

1 cup dry white wine

2 pounds Manila clams or cockles, scrubbed well

1 teaspoon finely grated lemon zest

186   

the recipes

6 ounces (12 tablespoons) unsalted butter, melted and cooled, plus more for pan

orange Glaze (recipe follows)

1.Whisktogetherflour,cornmeal,bak-ingpowder,andsaltinamediumbowl.Whisktogethersugarandeggsinan-other medium bowl until pale andthick,about2minutes.Whiskinhoney.Fold in flourmixtureusinga rubberspatula.Pourinbutterinaslow,steadystream,foldinggentlytocombine.Re-frigeratebatter forat least4hours(orovernight).2.Preheatoven to400°.Butterandflour a cast-ironpan, and fill aboutthree-quartersfull.Bakeuntilgoldenaroundedges(timewillvarydepend-ing on size of pan). Remove fromoven,and immediately transfermad-eleines frompan to awire rack. Letcool.Coateachwithglaze,andserveimmediately.

orange glazeM a k e S 1 C u p

2 cups confectioners’ sugar

⅓ cup fresh orange juice, strained

4 teaspoons finely grated orange zest

�Whisk together all ingredients untilsmooth. Pour over cakes. Glaze canberefrigeratedforupto5days.Bringto room temperature, and whisk be-foreusing.

FinanCierSM a k e S 3 C u p S B at t e r , e n o u G h F o r a B o u t

1 2 B a r S ( a B o u t 1 ½ - B Y - 3 - i n C h e S )

These buttery French tea cakes are known for being shaped like a bar, but they taste good in any form.

½ cup plus 2 tablespoons almond flour (lepicerie.com)

8 ounces (2 sticks) unsalted butter

½ cup plus 2 tablespoons cake flour (not self-rising)

3 cups confectioners’ sugar

8 large egg whites, room temperature

vegetable oil or cooking spray, for pan

orange Glaze (optional; recipe above)

1.Preheatovento350°.Spreadalmondflourevenlyonarimmedbakingsheet.Toastuntilbrowned,8to10minutes.Removefromoven,andraiseheatto375°.Meanwhile,meltbutterinasmallsaucepan over medium heat untilbrowned,about8minutes.Immedi-atelytransfertoabowlwithbrownedbits.Letcool.2.Combine flours and sugar in thebowlofamixer.Addwhites,andbeatonmediumspeeduntilcombinedandsugarisincorporated.Withmachinerunning,pourinbrownedbutter(withbrownbits) inaslow,steadystream.Continuetobeatfor3minutes.Battercanberefrigeratedforupto3days.3.Coatacast-ironpanwithoilorcook-ingspray,andfillhalfwaywithbatter.Bakeuntildarkgold(timewillvarydependingonsizeofpan).Removefromoven,andimmediatelytransferfinanciersfrompantoawirerack.Letcool.Coateachwithglazeifdesired,orserveimmediately.

miniature yellow Butter CakeSM a k e S 2 ½ C u p S B at t e r , e n o u G h F o r

a B o u t 1 2 S M a L L C a k e S ( a B o u t 2 ½ i n C h e S

i n D i a M e t e r )

These baked classics are even sweeter in small versions, topped with a decadent chocolate glaze.

¾ cup all-purpose flour, plus more for pan

¾ cup cake flour (not self-rising)

1½ teaspoons baking powder

¼ teaspoon salt

4 ounces (1 stick) unsalted butter, room temperature, plus more for pan

¾ cup plus 2 tablespoons sugar

2 large eggs

1 teaspoon pure vanilla extract

½ cup plus 2 tablespoons whole milk

Chocolate Glaze (recipe follows)

1. Preheat oven to 350°. Butter a cast-iron pan, and dust with all-purposeflour,tappingoutexcess.Sifttogetherflours, baking powder, and salt in amediumbowl.2.Beatbutterandsugarwithamixeronmediumspeed,scrapingdownsides 187

⅛ to ¼ teaspoon cayenne pepper, to taste

1 cup low-fat buttermilk

½ cup whole milk

1 large egg, lightly beaten

1 ounce (2 tablespoons) unsalted butter, melted and cooled

1.Preheatoven to425°.Lightlyoil acast-ironpan,andheatinoven,about5minutes.Meanwhile,whisktogethercornmeal,flour,sugar,bakingpowder,baking soda, salt, and cayenne in alarge mixing bowl. Combine butter-milk,milk,andegginameasuringcup.Addtocornmealmixture,andwhiskto-gether.Addmelted butter, whiskingtoincorporate.2.Fillheatedpanwithbatteruntilal-mostfull(batterwillsizzlewhenfirstpoured in).Returnpan tooven, andbakeuntildarkgoldaroundtheedges(timewillvarydependingonsizeofpan). Remove fromoven, and imme-diately transfer cornbread from pantoawirerack.Letcoolbeforeserving.

BrioChe rollSM a k e S 2 p o u n D S D o u G h , e n o u G h F o r

3 2 S M a L L r o L L S

Tiny versions of this bread get their rich flavor and light texture from lots of eggs and butter. The dough needs to rise overnight, so plan accordingly.

¼ cup plus 2 tablespoons whole milk

¼ cup sugar

1¼ teaspoons active dry yeast (from one ¼-ounce envelope)

1¼ cup plus 2 tablespoons unbleached bread flour

1¼ cup plus 2 tablespoons all-purpose flour, plus more for surface

1 teaspoon salt

5 large eggs, plus 1 large egg and 1 large yolk, lightly beaten, for egg wash

8 ounces (2 sticks) unsalted butter, softened, plus more for pan

vegetable oil cooking spray, for bowl

1.Combinemilk,sugar,yeast,and˙cupbreadflourinthebowlofamixer.Mixuntiljustcombined.Sprinklewithremainingƒcupplus2tablespoonsbreadflour,theall-purposeflour,andsalttocover;donotmix.Letstandfor45minutes.

ofbowlasneeded,untilpaleandfluffy,2to3minutes.Addeggs,1atatime,beatingwellaftereachaddition.Beatinvanilla.Reduce speed to low, andadd flourmixture in threeadditions,alternatingwithmilk,beginningandendingwithflourmixture,mixingwellaftereachaddition.3.Fill pan halfway, and bake untilgoldenaroundedges(timewillvarydependingonsizeofpan).Removefromoven,andletcoolinpanfor15minutes.Transfercakes frompantoawirerack.Letcool.Cakescanbewrappedinplasticandstoredatroomtemperatureforupto3days,refriger-atedforuptoaweek,orfrozenforuptoamonth.Coateachwithglazejustbeforeserving.

ChoColate glazeM a k e S ¾ C u p

4 ounces semisweet chocolate, chopped

½ cup heavy cream

�Placechocolateinasmallbowl.Bringcream to aboil in a small saucepanovermediumheat. Pour over choco-late.Letstandfor2minutes,thenstirto combine. Pour glaze over cakes.Glazecanberefrigeratedforupto5days.Reheatglazeinadoubleboileroraheatproofbowlsetoverapotofsimmeringwaterbeforeusing.

CornBreadM a k e S 2 ½ C u p S B at t e r , e n o u G h F o r a B o u t

1 2 M e D i u M C a k e S ( a B o u t 1 ½ - B Y - 3 - i n C h e S )

A classic Southern side dish gets a slightly spicy kick, thanks to a bit of cayenne pepper.

vegetable oil, for pan

1 cup fine yellow cornmeal, preferably stone-ground

¼ cup all-purpose flour

⅓ cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

188   

the recipes

2.Usingthedough-hookattachment,mix dough to combine. Add 4 eggs,and continue tomix until dough issmoothanddoesnotsticktosidesofbowl,about5minutes.Mixinremain-ingegg.Addbutter,1tablespoonatatime,mixinguntilincorporated.Con-tinuemixing until dough is smoothandcomestogetherinaballaroundthedoughhook,about5minutesmore.3.Coatalargebowlwithcookingspray.Transferdoughtobowl,andcoverwithplastic.Letstandinawarmplaceuntildoubledinvolume,about1˙hours.4.Punch down dough, and re-cover.Refrigeratefor1˙hours.Punchdowndoughagain,re-cover,andrefrigerateovernight.5.Preheatovento425°.Turnoutdoughonto a lightly floured surface, andpunchdown.Workinginbatches(re-frigerate remaining dough as youwork),evenlydividedoughintothirty-two1-ouncepieces.Punchdowneachpiece using the palm of your hand,andpresseachintoatightballusingtheheelofyourhand.6.ButtersmallTurk’s-headorsimilarshapedcast-ironpans.Placedoughballsinsidemolds(doughshouldfillthree-quartersofeachmoldsection).Loosely cover pans with plastic; letstand in a warm place until doughballsaresoftandspringytothetouch,about30minutes.7.Lightly brush topswith eggwash.Bake for 10minutes.Reduceheat to350°,andcontinuetobakeuntiltopsaredarkgold(timewillvarydepend-ingonsizeofpans).Removefromoven,andimmediatelyremovebriocherollsfrom pans, by gently tapping, andtransfertoawirerack.Letcoolcom-pletely.Briocherollscanbewrappedinplasticandstoredforupto2days,or refrigerated forup toaweek,orfrozenforuptoamonth.

RECIPE InDExSoupS, StarterS, and SideSMoroccan-Style Stuffed acorn Squashes 170

Vegetarian SoupS, StarterS, and SideS Black-eyed pea Salad With Baby Greens recipe card

Brioche rolls 188

Cornbread 188

Delicata Squash Salad With kale and Cranberry Beans 172

Fried Green tomatoes 36

roasted pumpkin Soup recipe card

Slivered Scream Beans 180

Main diSheS Cauldron Curry 178 (with Squeamish Squash With rice 180)

Linguine With Clams in pepper Broth 186

peposo (peppery pork Stew) 185

Salt-Baked Striped Bass 183

Salted Fried Chicken 183

Salted prawns 185

Steak au poivre With Balsamic reduction 184

texas red Chili 62

Vegetarian Main diSheS Butternut Squash Curry 168

Cheese Flautas With Cilantro pesto recipe card

deSSertS apple-Cranberry Crumble recipe card

Cornmeal-honey Madeleines 186 (with orange Glaze 187)

Financiers 187

Miniature Yellow Butter Cakes 187 (with Chocolate Glaze 188)

peanut Butter and Jelly thumbprints 200

poison apples 182

Snake Cake With venom Glaze 181

BeVerageS apple Brandy and Cider 70

apple Cider, Cranberry, and Ginger punch 66

Black-Currant Cider Sparklers 70

Cognac Sparklers 68

Count Dracula Bloody Marys 52

Mulled Cider 70

Warm vanilla Cider 68 (with honeyed Walnuts 68)

MiScellaneouS pumpkin Seed trail Mix 50

191-

the recipes

Marth a St ewa rt L i v i ng October 2009

Contents

126a wicked good timeThrow a bewitching Halloween party complete with spellbind-ing decorations and cauldrons of frightening fare.

136rustic, yet refinedThe classic barn gets a fresh make-over in upstate New York. The result: a chic, casual getaway.

144salt & pepperSometimes a mere sprinkle won’t do; try six dishes that cele-brate these seasonings. With recipes for salt-baked fish, steak au poivre, and more.

152shaping historyWhether you love the way they look or the way they cook, vintage cast-iron baking pans are a great addition to any kitchen.

158making facesPaper, scissors, glue—boo! Use simple steps and basic supplies to create charming Halloween masks and candy containers.

cover : An enchanted forest of pumpkins and squashes, just in time for Halloween. Photographed by Alison Gootee

coNTiNUed oN Page 14

marTHaSTeWarT.com |     13

CONTENTSMARTH A ST EWA RT L I V I NG October 2009

departments 4 martha’s calendar 10 editor’s Letter 16 on marthastewart.com 116 ask martha 121 Where to Find martha 166 Fit to eat 174 User’s guide 178 The recipes 191 recipe index 192 What ’s for dinner? 194 The guide 200 Save room For...

25 martha traVels to palm springs

Let martha be your tour guide through california’s modernist masterpieces.

35 the briefingThis month, we love pumpkin festivals, a portable espresso maker, and tasty cornmeal.

41 apothecaryLipstick that lasts, martha’s favorite eyeliner, and more.

47 good thingsFun fall ideas: an autumnal arrangement, a creepy cocktail, and a hearty snack.

cooking

58 chili 101an authentic version of the crowd-pleasing classic.

wine & spirits

66 cheers to ciderToast apple season with delicious cider drinks.

tecHnoLogY

72 point, shoot, publishShow off digital photos with albums that you design.

crafts

78 fright lightsUse our clip art to make spooky lanterns.

gardening

82 desert beautiescaudiciform succulents are odd, otherworldly, and easy to grow indoors.

92 ancient rootsPlant a piece of history with a ginkgo tree, a living fossil.

american treasure

100 modern in the makingdesign innovation is at the heart of a striking 1880s mansion in rhode island.

110 eVerlasting artour oldest cemeteries tell fascinating stories in stone.

58

78

92

100

14   |     marTHaSTeWarT.com

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