Check out some of Nadia’s Halloween recipes:
Coffin-shaped Grilled Cheese Sandwiches with Melted Taleggio Cheese, Caramelized Onions and Apples
- 1 tablespoon extra-virgin olive oil
- 3 red onions, sliced in 1/2 inch slices
- 1/4 teaspoon sea salt
- 1 large loaf sourdough bread
- 1 McIntosh apple, sliced thinly
- 4 wedges Taleggio cheese
- Sufficient quantity butter
Making caramelized onions: Heat a non-stick pan on medium. Add olive oil, onions, separate them, and salt. Sauté for 10 minutes, then turn down heat to medium-low and cook for another 35-40 minutes, until onions are deep amber in color.
Making the sandwich: Cut sourdough into 1/2 inch slices, then into coffin shapes. Heat a pan on medium low and melt enough butter to coat the pan. Lay down a slice of bread, a cheese wedge, caramelized onions, 3 apple slices, and top with another slice of bread. Press down and cook for 3 minutes, until golden brown. Flip and cook for another 2 minutes, until cheese is melted.
Remove grilled cheese from pan, and serve.
- 2 oz Pear nectar
- 3 Sprigs of thyme
- 1 oz Lime juice
- 1/2 oz Simple syrup
- 4 oz Once Upon a Vine®Fairest Chardonnay®
Shake ingredients in a cocktail shaker and strain into a chilled glass.
Milk Chocolate Chip and Maple Syrup Glazed Bacon Witch Finger Cookies
- 12 bacon slices, minced
- 1/4 cup maple syrup
- 1 cup unsalted butter, large dice
- 3/4 cup granulated sugar
- 1/2 cup raw sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- Maldon salt, to taste
- 1 1/2 cup quality milk chocolate, in chip sized chunks
- Raw skinless almonds
- Medium frying pan
- Wooden spoon
- Small bowl
- Electric mixer
- Parchment paper
- Cookie sheet
- Wire rack
- Witch finger mold
Preheat oven to 350˚
Making the bacon: In a medium frying pan, sauté the bacon until fat has rendered and bacon is crisp. Drain the fat from the pan, and add the maple syrup. Stir to blend, and sauté for 1 to 2 minutes until maple syrup becomes thick. Transfer immediately to a small bowl, and let cool.
Making the batter: With a standing or handheld mixer, blend the butter and sugars for 3 to 5 minutes until light and fluffy. Add the egg, and beat for 1 minute or until well blended. Add the vanilla, and beat for 30 seconds more. Stir in the flour with a wooden spoon. Add the maple syrup glazed bacon, and chocolate. Stir to combine. Place almonds into the fingernail part of witch finger molds. Scoop dough into the molds, filling them 3/4 of the way, and bake in the center of oven until golden around the edges (about 9-10 minutes). Remove from oven. Pull the cookies out while still warm and with a paring knife cut off the excess cookies around the finger to shape it. Handle carefully so cookie doesn’t break.
Transfer cookies to a wire rack to cool completely.
[Photo Credit: Once Upon a Vine]