October 3, 2014 by Susan Murray
It’s getting close to Halloween, one of our favorite holidays here at the Carolina Bed & Breakfast. It brings out the child in us: we love carving pumpkins and the evening parade of costumed children (and their parents) is a favorite event. I think James and I have almost as fun as the kids do. Last year I got creative with a “Ghoulish” Halloween Breakfast for our guests and I thought I would share the recipes with you.
Panna Cotta “Eyeballs”
We use Greek Yogurt in this dish as a healthy alternative to straight cream. Low-Fat or Full-Fat yogurt makes no difference.
Serves 10 (can be halved)
1 cup heavy cream
1/3 cup sugar
1 3/4 tsp gelatin
2 tblsp cold water
2 cups Greek Yogurt
1 tsp vanilla
1 ripe kiwi
Raspberry Coulis (2 cups fresh or frozen raspberries, sugar to taste)
Sprinkle gelatin over cold water in a small bowl and set aside.
Spray ten teacups or small ramekins with cooking oil. (What’s important here is that the cup or bowl have a flat bottom on which to place the kiwi slice).
Place cream, sugar and vanilla in a saucepan and heat to very hot. Remove from heat and stir in softened gelatin until it is dissolved.
Whisk cream mixture into Greek Yogurt until smooth. Place 1/3 cup of mixture in each cup and refrigerate until set.
Make raspberry coulis by whirring raspberries and sugar in a blender then pushing through a sieve to remove seeds.
Assemble “Eyeballs” by unmolding the panna cotta onto a plate, place a kiwi slice on top and drizzle raspberry coulis around it.
Vampire French Toast
We’ve tried all kinds of bread for our French Toast, from baguette to ciabatta to brioche and more, but in the end Pepperidge Farm sandwich bread seems to work the best. I happen to have a cookie cutter in the shape of a man but a gingerbread man cookie cutter will work just as well.
4 slices of Pepperidge Farm bread per person
1 tbsp milk/person
1 tsp sugar/person
Dash of cinnamon
1 raspberry/person sliced in half to look like a heart
1 toothpick/person cut in half
Maple Syrup or Blueberry Sauce
Cut four men out of the bread slices and make a sandwich using a little mascarpone cheese as the filling.
Mix together the eggs, milk, sugar and cinnamon and soak the “vampires” in the mixture.
Film a frying pan with a layer of Canola Oil about 1/4 inch thick and heat to hot over medium heat. Fry the toast until golden brown on both sides (about 3-4 minutes total). Place a raspberry on the left side of the chest and pierce it with the toothpick half.
Serve with Maple Syrup or Blueberry Sauce.
Posted in Carolina Bed and Breakfast, recipes | Tagged breakfast recipes, french toast, Halloween recipes, panna cotta | Leave a comment