From gummy worms to snickerdoodles: Yotam Ottolenghi’s Halloween recipes

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From gummy worms to snickerdoodles: Yotam Ottolenghi’s Halloween recipes


For anyone doing the sweeping rounds next weekend, Halloween may be more like a ride and treat rather than cheat Where to treat. No sooner have our children been served with candy than we try to keep them from eating them. Or did Scrooge come to us early this year? Anyway, for 2021, I’ll be looking at making Halloween snacks instead: lime gummy worms, pumpkin cookies and something salty to make up for the excess sugar of the night. . All the goodies, not the gimmicks.

Black lime gummy worms

These are really fun to make, either as worms or poured into silicone molds of different shapes, if you have any (we really liked the little bears, for example). Black Lime Sugar Dip is sweet, sour, and bitter, and as much, if not more, for adults on Halloween duty.

Preperation 15 min
to cook 30 minutes
Adjust 30 minutes
Makes 30

1 tsp of sunflower oil
24g powder
gelatin
350 ml of cold water
2 dried Iranian black limes (10g)
100g of liquid honey
2 large lemons
, zested into strips, then squeezed, to make 5 tbsp
1 x 135g strawberry jelly, broken into cubes

For the black lime sugar dip
1 small Iranian black lime, finely ground in a spice grinder or small food processor, to obtain ½ tsp.
3 tablespoons of granulated sugar

Lightly grease an 18 cm square mold with oil and line the bottom with baking paper. Put 100ml of cold water in a small bowl, stir in the gelatin and let it soak and bloom while you continue with the rest of the dish.

Coarsely crush the two black limes between the palms of your hands, then put them in a medium saucepan with the remaining 250 ml of water, honey, lemon zest and juice. Place the pan over medium-high heat, bring to a boil and cook gently for 20 minutes, until the zest is candied and shiny and the liquid is syrupy and dark amber. Remove from the heat, strain into a medium bowl, and extract as much liquid as possible from the solids: you should get 100ml.

Return the liquid to the saucepan, add the jelly cubes, then return to the heat and stir to dissolve. Remove from heat, pour in the soaked gelatin mixture and stir until completely dissolved. Pour into lined pan (or silicone molds), let stand 10 minutes, until slightly cooled, then refrigerate for 30 minutes, until set.

Meanwhile, in a small bowl, combine the ground black lime with the sugar and set aside.

Once the jelly mixture has set, run the tip of a sharp knife all around the edge, tilt it on a clean surface and cut it into ½ cm thick sections. You should now have 30 bouncy, slightly stretchy gummies. Serve with the black lime sugar dip on the side. (If you don’t serve them immediately, place the gummies on a wire rack, allow them to air dry overnight, and then store them in airtight jars.)

Sev with fried peanuts and curry leaves

Yotam Ottolenghi’s sev with fried peanuts and curry leaves.

Sev is a tasty snack of crispy little noodles made from chickpea flour dough that can be seasoned in all kinds of ways. This particular recipe comes from the Mauritian mom of my colleague Chaya, who prepared it in large quantities on New Years Eve.

Preperation 10 minutes
to cook 20 min
Hard 4 as a snack

200g grams (AKA chickpea) flour
1¼ teaspoon carambola seeds (or fennel or anise seeds), roughly crushed in a mortar
½ teaspoon ground turmeric
Sea salt flakes
170 ml of cold water
1 tablespoon of olive oil
750 ml sunflower oil
150g raw peanuts
(i.e. unsalted and not grilled)
40 (7g) fresh curry leaves (i.e. from about 7 strands)

First prepare the dough. Sift the gram flour into a large bowl, add the carambola seeds, turmeric and two teaspoons of flaked salt, and stir to combine. Make a well in the center, pour in the water and olive oil and mix into a thick, creamy paste that falls from a spoon in thick ribbons. Cover (we use reusable kitchen paper) and let sit for 10 minutes.

Meanwhile, put sunflower oil in a large sauté pan over medium heat. Pour half of the dough into a pastry bag and cut 1 mm from the pointed end. Once the oil is hot, drop in long, thin dough noodles in a circular motion, keeping them spread apart so they don’t stick together: depending on the size of your pan, you should be able to fit seven to nine noodles at a time. Fry for 30 seconds to a minute, until crispy when tapped with a spoon, then remove with a skimmer and drain on a paper towel lined baking sheet. Repeat with the rest of the dough, in three or four batches, until the pastry bag is empty.

Fill the pastry bag with the rest of the dough mixture and cut off another 2mm from the thin end. Always work in manageable batches, pour the larger noodles into the pan, fry for two to three minutes, until crispy, then transfer to the paper-lined platter and repeat until all the dough is exhausted. Keep the pan on the heat, to fry the peanuts, and reserve the sev to cool.

Fry the peanuts in hot oil for two and a half minutes, until lightly browned, then transfer them to a bowl covered with a kitchen towel, keeping the pan on the heat. Sprinkle the nuts with half a teaspoon of flaked salt while they are still hot, mix well and let cool completely.

Meanwhile, fry half of the curry leaves in the hot pan for a minute, until they are shiny and deeply green, then drain them on kitchen paper and let cool while you fry them. remaining curry leaves.

Once all the ingredients are cold, put them in a large bowl and mix gently so that the sev and curry leaves break into small pieces. Serve immediately or store in an airtight container for up to two weeks.

Pumpkin Spice Snickerdoodles

Yotam Ottolenghi’s pumpkin spiced snickerdoodles.

Snickerdoodles are hard to dislike any time of year: they’re slightly mushy in the center, crispy around the edges, cracked on top, and rolled in cinnamon sugar; they’re also great as a base for an ice cream sandwich. Here, we’ve given them a touch of fall pumpkin spice. Cookies will keep for up to a week in a sealed jar and can also be baked straight from frozen, in which case add a minute to the baking time.

Preperation 15 min
Rest 1hr
to cook 50 minutes
Makes 22

For the pumpkin spice blend
4 teaspoons of ground cinnamon
2 teaspoons of ground ginger
tsp ground cloves
1 teaspoon of ground nutmeg
50 g of sugar demerara

For the snickerdoodle dough
340g plain flour
1 teaspoon of baking soda
1 tsp cream of tartar 250 g unsalted butter
, at room temperature
300g caster sugar
Salt flakes
1 tsp of vanilla bean paste
1 egg
, lightly beaten

First, prepare the pumpkin spice blend. Put the cinnamon, ginger, cloves and nutmeg in a small bowl, pour two teaspoons of the mixture into a large bowl, add the flour, baking soda and cream of tartar and set aside. Add the sugar to the remaining spice blend in the small bowl and set aside as well.

Now for the dough. Put the butter, sugar and half a teaspoon of salt in the bowl of a stand mixer with the paddle in place. Mix on medium-high speed for 10 minutes, until light and fluffy, then add the vanilla and egg, and continue to mix on medium-high speed for a minute, until everything is combined. With the motor running, add the flour mixture in three batches, scraping the sides of the bowl as you go. Scrape the dough from the bottom of the bowl, making sure there are no lumps stuck to the sides, then cover and refrigerate for an hour, until firm and rollable.

Heat the oven to 200C (180C hot air) / 390F / gas 6. Divide the dough into 40g pieces and roll into firm balls: you should be done with 22. One at a time, roll the balls in the spice mixture and sugar, to coat well (if it does not stick, warm the balls slightly in your hands beforehand). Place the balls on a large baking sheet covered with parchment paper, spacing them well – they will spread out a lot during cooking, so leave at least 5 cm between each ball, and if necessary use two trays and / or cook them in batches.

Bake for nine minutes for a stickier cookie and up to 12 minutes for a firmer cookie, then remove, transfer to a wire rack to cool and serve hot or at room temperature.

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