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Not-so-tricky treats: Make 'bat' wings, 'fundue' dip, more

Throwing a Halloween bash for the adults? Serve up chef Ryan Scott's chicken 'bat' wings, 'fundue' dips with white chocolate, orange liqueur, bacon and more. Wash it all down with a couple of trick-or-treat-atinis.

White chocolate, pumpkin and orange fondue

Ingredients

    • 1 lb white chocolate disks or bars
    • 2/3 cup whipping cream
    • 2/3 cup pumpkin puree
    • 1/4 cup orange liqueur

Preparation

Baking Directions:

1. Place all ingredients in a double boiler or fondue pot and let melt. 2. When all ingredients are melted, whisk to emulsify.

Chicken "bat" wings
Servings:

Makes 6 servings

Ingredients

    • 2 lb chicken wings
    • 6 cloves of garlic
    • 1/2 tsp minced habenero pepper, seeded
    • 1/4 tsp black pepper
    • 1/4 tsp cinnamon
    • 1/4 tsp cilantro
    • 1/4 cup pomegranate molasses
    • 2 tbsp of olive oil
    • 1/2 a lemon, juiced
    • A handful of coriander, finely chopped
    • Salt and pepper to taste

Preparation

Baking Directions:

1. Combine all ingredients in a bowl.  Separate into two bowls.  Marinate chicken wings in one mixture for 30 minutes or overnight.  2. Remove chicken from marinade. 3. In a non-stick skillet, heat the oil. Add the chicken wings and sauté for about 10 minutes on each side, until they're nicely browned and done.4. Once cooked on both sides, add the second half of the marinade and cook for another 3 to 5 minutes. 5. Let it sit for about 5 minutes before serving.

Milk chocolate, peanut butter and bacon fondue

Ingredients

    • 1/2 lb milk chocolate disks or bars
    • 1 cup milk
    • 6 strips of cooked bacon, with drippings
    • 1/2 cup creamy peanut butter

Preparation

Baking Directions:

1. Place all ingredients in a double boiler or fondue pot and let melt. 2. When all ingredients are melted, whisk to emulsify.

Whiskey caramel goo

Ingredients

    • 1 cup heavy cream
    • 1 1/2 cup brown sugar
    • 1/2 cup butter
    • 3/4 teaspoon salt
    • 1 cup light corn syrup
    • 1 teaspoon vanilla extract
    • 1/2 cup whisky

Preparation

Baking Directions:

1. In a heavy saucepan, combine 1/2 cup cream, sugar, corn syrup, butter and salt. Bring to a boil over medium heat until a candy thermometer reads 234 degrees (soft-ball stage), stirring constantly. Cool to 220 degrees; stir in remaining cream and whisky. Bring to a boil. Remove from the heat; stir in vanilla.2. Transfer to a fondue pot and keep warm.

Trick-or-treat-atini

Ingredients

    • 1 shot vodka
    • 1/2 shot amaretto
    • 2 shots pineapple juice
    • Splash of soda
    • Sugar
    • Amaretto cookie, crushed

Preparation

Baking Directions:

1. Mix vodka, amaretto and juice in a shaker with ice. Shake well.2. Mix cookie crumbs and sugar together on a plate. Wet rim of martini glass with lemon or lime wedge and place wet rim in sugar/cookie mix. Rim the glass well.3. Strain shaker into glass and add a splash of soda.

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