Feed your ghosts with some frightful Halloween treats

With Halloween nearly upon us, part of fun for this spooky holiday is creating frightful treats that everyone can eat.  Whether you're a ghoul or goblin or a parent leading the pack, you are sure to work up an appetite by the end of the night.  

Le Cordon Bleu College of Culinary Arts Chef Kyle Reynolds stopped by Good Atlanta on Tuesday with several ghoulish recipes!

Recipes:

Pumpkin Soup
Servings: 4

Ingredients:
·    4 baby pumpkins
·    1 T. coconut oil
·    1 white onion, peeled and diced
·    1 lb pumpkin, peeled, seeded and diced
·    1 each orange zest
·    1 each bay leaf
·    1 ea cloves
·    ½ tsp. ginger, powdered
·    12 oz. vegetable or chicken broth
·    12 oz. coconut milk
·    Salt & pepper to taste

Directions:
Preheat oven to 350F. Trim the tops off the baby pumpkins and set aside. Scoop the seeds out of the pumpkin and place the top back on the pumpkin.  Place the pumpkins on a baking pan and place in the oven. Allow them to bake until tender, approximately 30 minutes.

In a 4-quart pot, heat the coconut oil over a moderate heat and add the onion.  Cook the onion, while stirring, until translucent and tender, approximately 5 minutes.  Add the pumpkin, orange zest, bay leaf, cloves and ginger.  Continue to cook for approximately 10 minutes longer, or until the pumpkin begins to soften.  Add the broth and coconut milk and bring the mixture to a simmer.  Reduce the heat and allow the mixture to cook for approximately 15 minutes, or until the pumpkin is completely soft. Place the mixture in a blender and blend until completely smooth.  Season with salt and pepper and serve in the baby pumpkins.

Black Widow Cookies

Ingredients:
·    Sablee Breton (see below)
·    Ganache (see below)
·    24 raspberries

Sablee Breton
Ingredients:
·    2 C all-purpose flour
·    1/2 tsp. baking powder
·    1/4 tsp. salt
·    10 T. unsalted butter, room temperature
·    1/2 C granulated white sugar
·    1 large egg
·    1 tsp. vanilla extract

Directions:
Combine flour, baking powder and salt in a separate bowl. Combine the butter and sugar in a mixer, fitted with a paddle attachment and cream, on low speed, for two to three minutes or until light and fluffy.  Add the egg and vanilla and cream for another two minutes or until combined.   Add the flour mixture and pulse on low until combined.  Roll the dough into a ball and chill in the refrigerator, covered, for at least one hour. Preheat an oven to 350°F. Spray a mini-muffin pan lightly with pan spray. Roll the dough out with a rolling pin, to ¼". Cut into 2" circles and place cookies in muffin pan. Bake for 15 to 20 minutes, or until crisp and lightly browned. Remove from the pan and cool on a rack.

Ganache
Ingredients:
·    16 oz. chocolate
·    16 oz. cream
·    1 T unsalted butter

Directions:
Scald the cream and pour over the chocolate.  Wait one minute, and stir lightly, with a spatula, until combined. Add the butter and stir to combine. Use immediately.

Assembling the Cookies:
Fill the Sablee Breton with the Ganache.  Split the raspberries lengthwise and arrange in the hour glass shape on top of the cookies.

Blood Bath Punch
Servings: 4 5-ounce servings

Ingredients:
·    8 oz. Blood orange juice
·    8 oz. Pomegranate juice
·    4 oz. Ginger ale

Directions:
Combine the ingredients in a pitcher and serve over ice.

All recipes provided by chef instructor Kyle Reynolds of Le Cordon Bleu College of Culinary Arts in Atlanta. For more information, visit www.chefs.edu.