October 2011

A

A 10 Spectacular hikes and drives

living in the west October 2011

LIVING IN THE WEST

25 perfect weekend hotels | Fall soups & stews | Spectacular hikes & drives | bargain shopping for plants

Best of the west

25 perfect weekend hotels P. 64

Tasty Soups & stews Recipes to warm up your weeknights

Pumpkin soup with pumpkin seed–mint pesto p. 89

Bargain shopping for great new plants party time: autumn cider, gourmet caramel apples

OCTOBER 2011

sunset.com

Fresh-from-the-garden cocktails visit us at Sunset.com

TAKE BACK

halloween KILLER punch,

Food styling: Robyn Valarik

classy finger bites, and G O T H I C decor that breaks free of jack-o’s for a sophisticated soiree

recipes By Amy Machnak | photographs by thayer allyson gowdy | Styling by Miranda Jones

Mini caramel apples, spiced apple cider, and doughnut holes with caramel dip. Opposite Broccoli soup shots with cheddar bites.

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Bromeliads

for a splash of B L O O D red

THE

decor

An eerie glow comes from candelabra with tapered candles

DIY lanterns

Paper lanterns are

inspired by G O T H I C illustrations

These take their cue from Edward Gorey illustrations and can be hung indoors or out.

Decoupage tissuepaper lanterns (from $2.30; lunabazaar.com) with downloaded clip art. Project by the Curiosity Shoppe’s Lauren Smith and Derek Fagerstrom (curiosity shoppeonline.com).

Halloween greenery

For an easy display (at right), find mossy branches in the yard or at a florist and lash them together. Drop in orchids and, for spook factor, fake blackbirds.

Gothic vessels

Trade out regular stems and cups for goblets ($68 each; juliska.com; or try thrift stores) and inexpensive glass lab vessels, like cylinders and flasks (from $2.45; pelletlab.com) that are food- and heat-safe.

Fill a few with dry ice to turn your house into a mad scientist’s laboratory.

MASKS: the $6

party favor that

amuses the guests (amazon.com)

Tabletop creativity

Autumn punch

Buy fabric and make it into a tablecloth by hemming the edges, or asking your dry cleaner to do so. Houndstooth plays into the Victorian theme while still feeling modern. Try fabric.com, hartsfabric. com, or spoonflower.com for inspiration.

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THE

recipes

Create a photobooth space to CAPTURE your party guests

Autumn punch MAKES 15 cups | 11/4 HOURS “Punch” is a good description of this one—a couple of glasses pack a wallop. Add extra cranberry juice if you want it weaker.

2 whole cinnamon sticks 5 whole cloves 1/3 cup each sweet and dry vermouth 2 cups cranberry juice 2 tbsp. sugar 2 bottles dry white wine, such as Sauvignon Blanc 1 bottle dry, full-bodied red wine, such as Cabernet Sauvignon 1 cup each apple brandy and citrus vodka 1 orange, sliced 1 lemon, sliced

1. Simmer spices, vermouths, cranberry juice, and sugar in a small saucepan. Remove from heat and let steep 1 hour.

2. Chill remaining ingredients in a large container. Strain spice mixture into wine mixture and chill until ready to serve.

PER 3/4-CUP SERVING 186 Cal., 0.2% (0.3 cal.) from fat; 0.2 g protein; 0 g fat; 12 g carbo (0.4 g fiber); 2.6 mg sodium; 0 mg chol.

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Sunset October 2011

Red pepper–potato dip with crudités SERVES 8 to 10 | 25 MINUTES A play on skordalia, the Greek garlic-potato dip for fried fish. We add peppers for flavor and color, and serve with fresh vegetables.

21/2 tbsp. minced garlic cloves 1/2 cup toasted almonds 1 jar (12 oz.) roasted red peppers, drained 1/4 cup extra-virgin olive oil 2 tbsp. lemon juice 1 medium russet potato (about 8 oz.), peeled, cubed, and boiled until tender 11/2 tsp. kosher salt 1/4 tsp. pepper About 12 oz. romaine lettuce spears (about 2 large heads) 8 oz. jicama, peeled and cut into thick 3-in.-long sticks 1 bunch radishes, trimmed and halved

Whirl garlic and almonds in a food processor until coarsely ground.

Add peppers, oil, juice, and 1/4 cup water; whirl until the texture of salsa. Add cooked potato, salt, and pepper and pulse to blend, scraping bowl as needed. Serve with lettuce, jicama, and radishes.

PER 1/3-CUP SERVING OF DIP 168 Cal., 59% (99 cal.) from fat; 3.2 g protein; 11 g fat (1.2 g sat.); 14 g carbo (4.6 g fiber); 402 mg sodium; 0 mg chol.

Mini caramel apples MAKES 16 TO 20 | 30 MINUTES You get all the satisfaction of a caramel apple in one bite and without a messy chin.

3/4 cup light corn syrup 1 cup sugar 1/2 cup unsalted butter About 11/4 cups heavy whipping cream, divided 1/2 cup chopped toasted pecans 1/2 cup mini chocolate chips 1/2 cup decorative mini orange candies 2 large red apples About 20 slender but sturdy twigs, about 4 in. long each

1. Heat corn syrup, sugar, butter, and 3/4 cup plus 2 tbsp. cream in a 3-qt. saucepan over medium-high heat until mixture reaches 275° on a candy thermometer*, about 15 minutes, stirring often with the thermometer or a wooden spoon once it starts to brown. While caramel boils, prepare the remaining ingredients (you’ll need to have everything ready before beginning step 3).

2. Grease a baking sheet and set aside. Put nuts, chocolate chips, and candies on individual plates

and set aside. Using a 1-in. melon baller, cut apples into balls (you should get 8 to 10 from each apple). Push thickest end of a twig into each apple ball through skin side to center. Set on paper towels to absorb moisture.

3. Remove caramel from heat when at 275° and pour in remaining 1/4 cup cream, stirring until very smooth (it will come together after about 1 minute) and being careful of any splattering caramel.

4. Dip apple balls into caramel, making sure caramel comes over edges of skin and letting excess drip off. Dip bottom of each ball into either nuts, chocolate chips, or candies, then set on the baking sheet to cool. *You’ll need an accurate candy thermometer. Check it by immersing in boiling water; it should read 212°.

If it’s a few degrees too high or low, cook the caramel to a corresponding few degrees more or less. If it’s way off, get a new thermometer.

Make ahead: Chill until ready to serve, up to 3 hours ahead. Serve at room temperature.

PER MINI APPLE 214 Cal., 51% (109 cal.) from fat; 0.8 g protein; 12 g fat (6.6 g sat.); 28 g carbo (1 g fiber); 26 mg sodium; 26 mg chol.

Spiced lamb chops with rosemary crumbs SERVES 10 | 11/2 HOURs Great for cocktail parties since you can eat them one-handed.

2 frenched racks of lamb (about 21/2 lbs. total), cut between the bones into chops 3 tbsp. olive oil 1 large garlic clove, minced 1/2 tsp. each ground cumin and coriander 1 tsp. kosher salt, divided 1 tsp. chopped fresh rosemary 1/2 cup plain or garlic croutons 1 tsp. lemon zest

1. Put lamb in a large bowl. Add oil, garlic, spices, 1/2 tsp. salt, and 1/2 tsp. rosemary, tossing to coat evenly. Chill, covered, at least 1 hour and up to 1 day ahead.

2. Pulse croutons, lemon zest, and remaining salt and rosemary in a food processor into coarse crumbs.

3. Heat grill to high heat (450° to 550°). Grill lamb, turning once, 6 to 8 minutes for medium rare.

Sprinkle with crumb mixture.

Spooky inspiration MORE Halloween decor and party menus: sunset.com/ halloween

To change background color (fill), with direct selection tool (hollow arrow) in layer palette to select “background shape” layer, then choose color from swatch palette.

To change mouse color, (fill) with direct selection tool use layer palette to select “compound shape” layer and shape layer, then choose color from swatch palette.

To change mouse tail (stroke), with direct selection tool use layer palette to select “mousetail” layer, then choose color from swatch palette.

PER CHOP 146 Cal., 54% (79 cal.) from fat; 15 g protein; 8.8 g fat (2.2 g sat.); 1.3 g carbo (0.2 g fiber); 203 mg sodium; 45 mg chol.

Broccoli soup shots with cheddar bites SERVES 10 | 35 MINUTES A few tips for making great grilled cheese sandwiches: Grate the cheese (it’ll melt evenly); butter the outsides of the bread, instead of putting butter in the pan; and cover the pan as you cook.

2 cups vegetable broth 1 cup half-and-half 1 tsp. kosher salt 1/4 tsp. pepper 1 lb. steamed broccoli florets 2 grilled cheese sandwiches made with white cheddar and sourdough, crusts trimmed

1. Heat broth, half-and-half, salt, and pepper in a small saucepan until simmering. Add broccoli.

Working in batches, purée mixture

in a blender until very smooth.

2. Cut each sandwich into 1-in. squares.

3. Divide soup among 10 shot glasses. For each, push a decorative skewer* through 2 mini sandwiches and set over glass. *We got our skewers from Pick On Us (pickonus.com).

PER serving 181 Cal., 46% (83 cal.) from fat; 7.5 g protein; 9.3 g fat (5.4 g sat.); 17 g carbo (2.1 g fiber); 522 mg sodium; 25 mg chol. ■

Quick ideas Spiced apple cider Simmer 1/2 gal. apple cider with 2 cinnamon sticks and 4 cloves for 30 minutes. cheese plate Buy 2 or 3 cheeses and serve with toasted nuts.

doughnuts & dip Buy doughnut holes, then use caramel left over from mini apples to make sauce: Warm remaining caramel over medium heat and whisk in enough apple cider to thin it (about 1/2 cup).

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