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Food Notes: Oct. 31, 2012

Burmese for a benefit

CHARLESTON, W.Va. -- The Myanmar Children's Foundation will hold a dinner featuring Asian and Burmese food from 5 to 8 p.m. Saturday at St. John's Episcopal Church, 1105 Quarrier St. Tickets are $5. Money raised will benefit Myanmar Children's Foundation. Email melodygwill@gmail.com or theinshwe2007@gmail.com.

Not just beans

Organizers have dressed up the RCCR Beans & Cornbread Dinner, an annual fundraiser for the Religious Coalition for Community Renewal's Samaritan House, held at 6 p.m. Nov. 15 at the Baptist Temple. Chefs from Bridge Road Bistro and Edgewood Country Club and traditional Beans & Cornbread cook Margaret Easton will prepare a tapas-stye meal in which diners may sample a variety of dishes.

Each chef will use legumes, grains and root vegetables and fresh greens to craft a complete meal. Dessert will also be served. Tickets are $60 and are 90 percent tax deductible. Call 304-346-6398 or visit www.rccr.org.

Step away from the candy

If the inclement weather inhibits Thursday's trick-or-treaters, and you end up with way too much candy hanging around the house, here are a few ideas to save you from kick-starting your holiday weight gain.

There are many recipes incorporating the candy in decadent desserts, but they only add calories and fat to the candy. If you must incorporate into baked goods, chop up candy bars and use them instead of chocolate chips in brownies, bars and cookies. Or on top of ice cream.

Some other ideas:

Save it for stocking stuffers.

Save it to decorate gingerbread houses.

Freeze it.

That classic standby: take it to the office.

Make it into Leftover Halloween Candy Bark, recipe below, from Bon Appetit. Then, take it to the office.

Leftover Halloween Candy Bark

1                 pound bittersweet chocolate, chopped

3                 Butterfinger candy bars (or 8 fun-size bars), cut into 1-inch pieces

3                 Heath candy bars (or 6 fun-size bars), cut into 3/4-inch pieces

8                 Reese's peanut butter cups, each cut into 8 wedges

1/4              cup honey roasted peanuts

3                 ounces white chocolate, chopped

1/2              cup Peanut M&M's (Halloween colors!) or Pretzel M&M's or Reese's Pieces

LINE a baking sheet with parchment paper; set aside.

PLACE the chopped bittersweet chocolate in a medium bowl and microwave at 50 percent power in 30-second increments, stirring after each, until completely melted and smooth. Pour the chocolate onto the prepared baking sheet and, using an offset spatula, spread into a thin layer, about 1/4-inch thick in a 12- by 10-inch rectangle). Sprinkle the melted chocolate with the chopped Butterfingers, Heath bars, peanut butter cups and honey-roasted peanuts, making sure all pieces touch melted chocolate, so they adhere. Lightly press to make sure the candy adheres to the melted chocolate.

REFRIGERATE for 30 minutes.

MELT the white chocolate using the same method as the bittersweet chocolate (in a microwave in intervals) until completely smooth. Using a spoon, drizzle the white chocolate over the chilled bark in a zigzag pattern. Scatter the M&M's (or Reese's Pieces) over the white chocolate drizzle, and again press to make sure the candy adheres to the melted white chocolate.

CHILL again until the white chocolate is set, about 30 minutes.

CUT or break the bark into irregular pieces and serve. Store leftovers in an airtight container in the refrigerator.

Reach Julie Robinson at julier@wvgazette.com or 304-348-1230 with information to be included in Food Notes.

 

 

 

 

 


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