New Castle News

All About You ...

October 20, 2012

Culinary Conversation: Halloween means sweet treats

NEW CASTLE — This time of year, one holiday starts to blend into another.

We’ve all noticed how each passing year, Halloween decorations — almost as popular as ones for Christmas — appear in stores right after the Fourth of July.

I’m not aware of any particular food being associated with Halloween other than pumpkins and caramel apples but there are some devilishly-delightful names of recipes.

There’s witches brew, hobgoblin cookies, demon punch, specter sundaes and haunted hamburgers, and probably any other catchy name you can dream up. For whatever reason, too, doughnuts always seem to make an appearance around now.

Last year at Halloween, Lorrie Boyles of New Castle contributed a type of bread called Samhain Barmbrack to Culinary Conversation. I recall it is a tradition of Ireland.

As Halloween ends, we prepare for Thanksgiving and Christmas — both of which are steeped in traditions. Perhaps you’ll try something new at the holiday table this year or stick with the tried and true. Whatever the selection is, Culinary Conversation would love to hear about it. Why not share some of your favorite holiday recipes here? From now throughout the entire season, we will publish as many recipes from the community as possible.

Meanwhile, for Halloween, I happened upon a recipe for spell-breaker candy squares. They sound sweet enough to cause cavities. Caramel apples are also a favorite.

Serving a ground beef mixture in a pumpkin doubles as a centerpiece and entrée in one. The recipe calls for a smaller pumpkin — unlike the 770-pound one grown by a family member who has been planting the giant gourd-like squashes for several years now. That’s enough to make a truckload of pumpkin pies. I wonder how much whipped cream would be needed.

Beef in Costume for Halloween

  • 1 4-lb. pumpkin
  • 1 lb. lean ground beef
  • 1 cup chopped onion
  • Cooking oil
  • 1⁄3 cup chopped red pepper
  • 1⁄3 cup chopped green pepper
  • 1 minced garlic clove
  • 1 tsp. salt
  • 1⁄4 tsp. thyme
  • 1⁄4 tsp. pepper
  • 1 71⁄2-oz. can pitted ripe olives
  • 1 8-oz. can tomato sauce
  • 2 beaten eggs

Text Only | Photo Reprints
All About You ...
  • Hudson.jpg Culinary Conversation: Think globally, cook locally

    Another set of bookshelves might be necessary at my house very soon. It’s been a bountiful week. Edie Majesky of New Castle, who I have known most of my life, is aware of how much I love collecting old cookbooks.

    April 19, 2014 1 Photo

  • Ramsey.jpg Dave Says: Problems with no credit score?

    “Dave Says” is a weekly column featuring financial advice from nationally syndicated radio host Dave Ramsey. His column is filled with timely, relevant questions and answers taken from actual letters and calls on Ramsey’s radio progam, “The Dave Ramsey Show.”

    April 18, 2014 1 Photo

  • Brothers.jpg Lori Brothers: Play with names — not with your food

    Do you remember being told, “don’t play with your food” when you were a child?  Or maybe you’ve said this to your own children or grandchildren. I’ve heard stories about kids slipping food under the table to the dog or stuffing Brussels sprouts into their pockets to get out of the pain of eating them.

    April 17, 2014 1 Photo

  • stright.jpg Sarah Stright-Hartley: A T-shirt dress can be a three for all

    I love finding pieces that can be worn for just about every portion of my life.  From daytime, to work, and then on a date with my husband, I like pieces that can go the distance.

    April 16, 2014 2 Photos

  • ivy_bday.jpg Kali Davies-Anderson: Happy birthday, Miss Ivy!

    This week I would like to take time out of my usual ramblings to wish my second born daughter, Ivy, a very, very happy first birthday!

    April 15, 2014 2 Photos

  • Olszak.jpg Heartbleed raises the stakes on Internet security

    My column last week dealt with Internet and related scams, along with steps people can take to protect themselves. Today’s column could be termed Part 2 of that topic, albeit from a different angle.

    April 14, 2014 1 Photo

  • Hudson.jpg Lugene Hudson: Celebrate Easter like Helen Martin

    What’s cookin? That’s one of our favorite questions at Culinary Conversation. We love when readers share some of their favorites. This week, Helen Martin of New Castle stepped up to the plate to answer that question regarding Easter dinners.

    April 12, 2014 1 Photo

  • Ramsey.jpg Dave Ramsey: You can’t borrow way out of debt

    “Dave Says” is a weekly column featuring financial advice from nationally syndicated radio host Dave Ramsey. His column is filled with timely, relevant questions and answers taken from actual letters and calls on Ramsey’s radio progam, “The Dave Ramsey Show.”

    April 11, 2014 1 Photo

  • Brothers.jpg Lori Brothers: Wellness a growing trend among those over 50

    The power of choice that the explosion of Internet information has generated is moving us as a culture in a direction to examine who we are and what we really value.

    April 10, 2014 1 Photo

  • stright.jpg Sarah Stright-Hartley: Some perfect fits for heading back to work

    I'm heading back to work soon and I've really been thinking about my work wardrobe — especially because I'm hoping most of it still fits my post-baby body.

    April 9, 2014 2 Photos

House Ads

What is your favorite Easter treat?

Jelly beans
Chocolate ... bunnies, crosses, anything that’s chocolate!
Marshmallow peeps
Decorated eggs
     View Results