With it being Halloween, we thought we pick a handful of Halloween related food stories for the coming week. When it comes to Halloween and food, there is sure a lot of ground to cover. (It is, after all, a holiday built entirely around food) Let’s dive in to this ‘spooky’ edition of Around The Culinary World!
For many, Halloween boils down to one thing and one thing only: CANDY! Everyone has their favorites, Kit-Kat, Snickers, Double-Bubble for those kids that were always a little...’off’. I still remember the triumphant returns from nights of trick-or-treating, dumping the bag on the kitchen table and immediately picking out your favorite pieces (Reese’s Peanut Butter Cups for me) and pigging out. For every Reese’s Peanut Butter Cup, there is a ‘Now-And-Later’ or box of raisins, however. The Huffington Post has composed a list of the 20 Best (And Worst) Halloween candies. Is your favorite on the list? Do you see any of your favorites that make the bad side? (Candy corn is on the bad side – I’m a little upset by that fact…) Check out the full list HERE.
Did you know that Halloween is the number one candy holiday of the year? It tops Valentines Day, Easter and Christmas by a wide margin. Did you know that 600 million pounds of candy are purchased by Americans each year for Halloween? There’s a great article on The Huffington Post today containing 12 Halloween candy facts you might not have known. A few are actually fairly surprising. Check out the full list HERE.
If you’re a parent, the hours following trick-or-treating could be classified as ‘D-Day’. Your monsters turn into real, sugar fueled monsters are their favorite candy is quickly converted to pure sugar flowing through their bloodstream. If you live in a share-happy neighborhood, you may have the issue of POUNDS of the candy to deal with. In that case, your sugar fueled monsters could have days or even weeks worth of ammunition. Luckily, there are ways to fight the sugar surge. Missy Chase Lapine, author of the “Sneaky Chef” line of cookbooks, has a few recommendations for fighting the sugar rush via other foods. In addition, the article features a few fall themed recipes that any “Foodie” will enjoy. Check it out HERE.
If you’re looking for some Halloween candy that won’t instantly make you 20% more likely to develop diabetes, you may want to try your hand at making some of these healthier ‘do it yourself’ alternatives. Food52 has a great feature this week on 8 make it yourself treats – some of these may be making an appearance on the blog soon…they look delicious! Check them out HERE.
It wouldn’t be Halloween without a scary story or two. To put a culinary spin on this traditionally terrifying holiday – let’s take a look at 12 foods that could kill you. It doesn’t get much more frightening (in the food world) than that! Check out the list HERE.
Jelly Belly jelly beans have become synonymous with the food. It was Jelly Belly that single handily turned the traditionally bland and (let’s be honest) gross sugar blobs and turned them into delicious treats. So, why does the co-creator of Jelly Belly have a lot of regrets when it comes to his creation? Read this fascinating interview with David Klein to find out for yourself. See this story HERE.
The best part of the end of October is that apple season is officially in full roar. Your local grocery store is likely busting at the gills with apples upon apples. Every variety is in high abundance, including our personal favorite – Honeycrisp. There are so many different ways to incorporate apples into your meals (check out a few recipes from our ‘apple week’ from last year HERE & HERE & HERE) at the bottom of Cheryl Carlesimo’s story on The Huffington Post about the fall fruit, there is a great looking recipe for Rustic Tuscan Apple Cake. It’s worth perusing the article just for that recipe! Check it out HERE.
Finally, in a so-stupid-it’s-scary story, see what two Florida pizza workers did to put themselves above another rival pizza store. Yes, folks, people CAN be this stupid. Read about their ‘brilliant’ plan HERE.
That’s all the news that’s fit to blog about for this Monday. We’ve got a great week of recipes lined. Maggie is returning to her more traditional roots with her dish this week – but while it’s familiar, it’s still something new to the blog. She’ll take to the kitchen on Tuesday followed by my recipe on Wednesday that features something I have NEVER tried before. It’s sure to be a lot of fun, so stop back in Tuesday night to see what we’ve got cooking. Until then,
~Cheers
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