Cardamom and Pistachio Kulfi
These egg-free pistachio flavored ice cream style popsicles get a bit of chew from added glucomann and a floral finish after…
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Appetizers
Artichoke Dip
Baked Marinated Artichoke Hearts with Aioli
Baked Camembert with Blackberry Jam
Cake Salé with Mortadella and Green Olives
Caramelized Onion, Mascarpone, and Blackberry Crostini
Cheese Crackers
Chili Spiced…
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Stuffed Pumpkins
This is a showstopper vegetarian main. I like to roast individual pie pumpkins but you can also roast a whole kabocha and have…
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Skull Stuffed Portobellos (Roasted Portobellos with Salsa Cremosa, and Guacamole Skulls)
Savory and earthy roast portobellos serve as the vehicle for a creamy and sweet…
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Flaming Skull Dessert (White Chocolate Skull, Cherry Cream, Vanilla Cake, Grand Marnier)
A gold painted white chocolate skull is filled with a cherry studded cream…
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Skull Waffles with Berry Sauce
These chocolate skulls are great plain or dusted with powdered monk fruit. I like to serve them with berry sauce…
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CroquemBOOche (Black Cocoa Choux with White Chocolate, Raspberry Whipped Cream, and Glucomann Ghosts)
The assembly of this is a bit fiddly but the result is…
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Choux Spiders
This halloween dessert features a spider made of a black cocoa choux body and chocolate whipped cream filling. A delicious addition would be…
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Choux Monsters
These cute halloween monsters are made of black cocoa choux, filled with whipped cream and a raspberry half, and decorated with chocolate for…
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Eye of Newt Stew (Red Wine Braised Beef with Onions and Pomegranate)
This gruesome looking beef stew is delicious and easy to make. For a…