A Masquerade Halloween Dinner
Published October 30, 2022
Falling for a masquerade Halloween dinner this year with a striking black and white place setting, pops of dusty rose, and small bites full of autumn flavors bursting with color.
Black Chocolate Lace Cake
Dramatic to look at and delightful to eat, this rich black chocolate cake covered in fondant and edible lace is a showstopper on your dessert table, perfectly paired with a glass of red wine or port.
Cake Ingredients
1 cup unsalted butter at room temperature
2 cups sugar
1 tablespoon pure vanilla extract
1 teaspoon fine sea salt
4 large eggs
2 ½ cups cake flour
1 cup black cocoa
1 teaspoon baking soda
1 ½ cups buttermilk
Preheat the oven to 350˚F. Grease and flour three 6” round cake pans. Beat together the butter, sugar, vanilla, and salt until light and fluffy, about 4-5 minutes. Add the eggs, one by one, allowing each to beat fully before adding another. Once all the eggs are in, beat for another 2 full minutes. Sift in the cocoa, baking soda and flour and with the mixer on, pour the buttercream in and mix until the batter is fully incorporated. Avoid overbeating this once the flour is in the batter. Bake the cakes for 35-40 minutes, until toothpick comes out clean. Let the cakes cool in the pan for 5-10 minutes, then flip them onto a wire rack to fully cool. Level cakes, cutting tops if needed.
Buttercream Ingredients
1 ½ cups unsalted butter at room temperature (3 sticks)
⅓ cup black cocoa
3 ½ cups powdered sugar sifted
1 tablespoon vanilla
½ teaspoon fine sea salt
2-3 tablespoons heavy cream
Beat the butter with the vanilla and salt for 1 minute. Add the cocoa and powdered sugar and beat it until smooth. Add heavy cream until the buttercream is smooth (about 2-3 tablespoons). Set aside, in an airtight container. Try not to overbeat to prevent the buttercream from turning lighter in color.
Frosting and Décor
2lb container white fondant
Black edible lace
¼ cup vodka (for lace adhesive)
½ cup powdered sugar (for dusting)
Black flowers for garnish (optional)
Place one layer of cake on top of a cake board in the center of a turntable. Spread 1 cup of buttercream evenly over layer (spreading to the edges). Chill for 10-20 minutes in fridge until slightly firm. Repeat with 2nd layer and butter cream. Chill again. Top with 3rd layer of cake. Spread thin coating of buttercream over entire cake and let set another 10 minutes in fridge. Continue frosting with buttercream evenly using a bench scraper and chill at least one hour before frosting with fondant.
Remove fondant from packaging and knead on lightly powdered sugared surface. Microwave in 15 second intervals if needed to soften - using shortening on hands to prevent sticking. Roll out in an even layer with rolling pin dusted with powdered sugar to about 1/8" thick and roughly 16-17” round to cover cake’s entire surface. Lightly spray or brush entire surface of buttercream with water before draping fondant over cake. Work quickly to adhere fondant over cake layers, cutting away any extra with a pizza cutter or fondant knife. Smooth with fondant paddle, popping any air bubbles with a needle.
Remove edible lace carefully from packaging. Brush vodka on one side of lace. Press carefully onto fondant to adhere, brushing additional vodka to the surface of fondant if needed in areas that aren’t adhering well. Once in place, cut 2nd lace piece to size, lining up the design with first section. Repeat with vodka adhesive and placement. Decorate with additional flowers if desired.
Apple Cider Rice and Sausage Pumpkins
Edible roasted stuffed pumpkins boasting with festive flavor and appearance for a beautiful fall side dish, first course or light meal.
8 mini pumpkins
3 tablespoons olive oil
1 pound ground pork sausage
1 medium yellow onion
1 cup roughly chopped cremini mushrooms
1 ¼ cup apple cider
1 cup chopped raw pecans
1/8 teaspoon nutmeg
2 teaspoons chopped fresh thyme
1 cup dried cranberries
1 package microwaveable brown rice
1 cup chopped kale leaves
Preheat the oven to 400˚F. Line a baking sheet with aluminum foil and set aside. Wash the mini pumpkins with soap and water. Dry well. Slice the tops off and scoop out the seeds. Rub the pumpkins and tops with olive oil and sprinkle with salt and pepper. Place the pumpkins (with their tops on) on the prepared baking sheet. Roast for 15-20 minutes or until the pumpkins are just tender. Meanwhile, add a tablespoon of olive oil to a medium skillet on medium-high heat. Add the sausage and cook it well. Season to taste with salt and pepper. Drain off the grease and set the sausage aside.
In the same pan, add the onions and mushrooms. Cook until tender. Add the apple cider to the pan. Deglaze the pan by scraping the bottom with a wood spoon. Then add the sausage back to the pan with the pecans, nutmeg, and thyme. Cook until the liquid is slightly reduced (4-5 minutes). Remove from heat and set aside. Microwave the rice according to the package directions. Add dried cranberries, rice, and kale to the pan. Mix well. Transfer the pumpkin bottoms to a large cast-iron pan. Set the tops aside. Stuff the pumpkins with the sausage and rice mixture. Heap the mixture on top of each pumpkin.
Reduce the oven temperature to 350˚F. Bake for 15-20 minutes or until the pumpkins are soft and the stuffing is heated through. Place the pumpkin tops back on and serve.
Beet & Goat Cheese Gnocchi in Sage Butter Sauce
Notes of sharp goat cheese and rich smooth herb butter create a delightful fall dish bursting with wholesome flavors. Recipe adapted from Always Order Dessert.
For the Gnocchi
1/2 cup goat cheese
1/2 + 2 tablespoons cup roasted beat puree (approximately 2
large beets, roasted, peeled, and pureed in food processor or blender)2 cups flour (plus more for flouring)
1 whole egg, slightly beaten
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon nutmeg
In a large bowl, whisk the goat cheese until smooth. Add the beet puree and mix until evenly combined. Whisk in the egg, followed by the salt, pepper, and nutmeg. Slowly add the flour into the beet mixture, 1/4 cup at a time until it is all incorporated into the dough. If your dough seems a bit too wet, feel free to add an extra 1/4 to 1/2 cup of all-purpose flour. Turn the dough out onto a heavily floured work surface and knead for a few minutes. The dough will still be fairly wet, but you should be able to handle it by keeping your hands and the surface floured.
For the Sauce
1 stick unsalted butter
1 bunch fresh sage
Salt & pepper
Working with about a handful of dough at a time, roll out a long snake about an inch thick. Use a floured knife to cut out the gnocchi every 1 inch. Place the gnocchi on a floured baking sheet. These can be frozen for later use or cooked right away. When ready to cook, bring a large pot of salted water to a rolling boil and add the gnocchi in batches. Let cook until they bob to the surface and then cook for an additional 2 minutes. Use a slotted spoon to pull out of the pot and set aside. While the gnocchi are boiling, heat a heavy skillet (cast iron is ideal) over medium heat and melt the 1/2 stick of butter. Tear 5-6 fresh sage leaves in thirds and drop into the hot butter. Sauté the herbs in the hot butter, letting the sage leaves crisp slightly. When the gnocchi are finished boiling, add them in batches to the hot butter and toast on each side for about a minute each. Repeat with each batch, adding more butter and herbs as necessary.
Season with salt and pepper to taste, and serve immediately with a drizzle of the butter sauce and a few of the crisped sage leaves scattered on top.
Open Faced Lamb Sliders
Mini burgers with lots of unexpected flavors that complement the lamb's sweetness.
For the Buns
1 teaspoon active dry yeast
3/4 cup warm water
1/4 cup milk
2 tablespoons butter softened
1 tablespoon sugar
1 teaspoon kosher salt
2.5-3 cups unbleached bread flour + extra flour for kneading
Dissolve the yeast in the warm water. Combine all the ingredients using a stand mixer or knead by hand until the dough is smooth and elastic. Grease a large bowl with butter or olive oil. Place the dough in the bowl and turn to grease the top. Cover and let rise in a warm place, free from drafts, until doubled, about 45-60 minutes. When the dough is doubled in size, press it down, turn it onto a lightly floured surface, and let rest for 15 minutes. Divide the dough into 15 pieces. Shape the pieces into smooth, round balls and place on a lightly oiled sheet pan. Cover and let the dough rise again until doubled, about 45-60 minutes.
Preheat your oven to 400˚F when your dough is almost finished rising. Bake the mini slider buns in a preheated oven for 12-15 minutes until the tops are golden brown. Remove the buns from the oven and place on a cooling rack.
For the Relish
2-3 medium beets, roasted peeled and julienned
½ yellow onion, sliced thin
1 teaspoon fresh thyme leaves
Pinch chili flakes
¼ cup sugar
¼ cup balsamic vinegar
¼ cup fresh orange juice
1 tablespoon olive oil
Flaky sea salt
Black pepper
In a heavy bottomed saucepan add the sliced beetroot and onion. Top this with the fresh thyme, chili flakes, sugar, balsamic vinegar, and orange juice. Place on medium-low heat and stirring occasionally, cook for approximately 30 minutes, until the liquid has reduced and become a little syrupy. Remove from the heat, stir in the olive oil, season with flaky sea salt and fresh black pepper to taste. Refrigerate or preserve in sterile sealed jars.
Herb Mayo
2/3 cup mayo
1/3 cup fresh mint leaves
1/3 cup fresh basil leaves
Using a small processor, mix the mint and basil until chopped well. Add mayo and mix until well combined. Refrigerate until ready to use.
Lamb Burgers
1 pound ground lamb
1 medium onion, finely diced
2 garlic cloves, pressed
1 tablespoon whole grain mustard
2 teaspoons rosemary, finely diced
1 teaspoon flaky sea salt
¼ teaspoon black pepper
Lettuce or watercress
In a large bowl, add all the lamb patty ingredients. Combine and mix, then form equal sized patties slightly larger than the slider bun bottoms. Heat a frying pan to med-high heat. Oil the lamb patties then season with a little sea salt and fresh black pepper. Cook the patties to your desired doneness. Once the burgers are off the heat, use the pan to toast and warm through your buns.
Add a smear of the mayo to the base of a slider bun, top with lettuce or watercress, add a cooked patty and a decent spoonful of the beet relish. Serve open-faced with top to the side.
Enjoy!
Renée Meuse Lovley