Ask A Chef: Best Spooky Halloween Treats

Don't even think about dragging out that brain-shaped Jell-O mold or making graveyard "dirt" from Oreos yet again and plopping down some marshmallow "ghosts." You can rise above soccer mom menus this Halloween with some clever yet chilling treats perfect for both adults and children.

Kristine Antonian
Quince
1625 Hinman Ave. #102
Evanston, IL 60201
(847) 570-8400
www.quincerestaurant.net

Kristine Antonian is one of those rare Chicago chefs in that she's an actual Chicago native. She discovered her affection for pastries like many professionals - in the kitchen as a child baking with her mother and grandmother. Antonian's culinary career started at Kendall College in 2008 and her first gig upon graduation was at GT Fish & Oyster with a subsequent move to Boka. Her first Pastry Chef position was at Farmhouse and now she's happily ensconced at the fine dining Quince where her desserts are known for simple, seasonal flavors with refined technique. Here are some of her recommendations for spooky Halloween treats to make this year.

Halloween-Shaped Gummies

Ingredients:

• 3 1/2 oz Gelatin Powder
• 1 1/8 c Ice Water
• 2 1/2 c Granulated Sugar
• 1 c Water
• 1 3/4 c Corn Syrup
• Candy Flavoring
• Food Coloring

Directions:

1. Spray Halloween-shaped candy molds with nonstick pan spray and set aside.
2. Stir gelatin powder into ice water and set aside.
3. Combine sugar, water and corn syrup in a large saucepan and cook to 265° F, using a candy thermometer.
4. Remove from heat and stir slowly until the mixture cools to 242° F.
5. Melt the gelatin in the microwave and whisk into the sugar mixture.
6. Whisk in flavoring and color as desired.
7. Carefully pour the liquid into molds and let set overnight.
8. Carefully pull each gummy out of the mold and toss in granulated sugar.

Related: How To Get Your Halloween Costume On A Budget In Chicago

Chocolate Bat Blood Orange Ice Cream Sandwich Cookies

Chocolate Cookies

• 1 c Butter
• 3/4 c Granulated Sugar
• 1 3/4 c All Purpose Flour
• 1 c Cocoa Powder
• 1/2 tsp Baking Soda
• 1 1/2 tsp Salt

Directions:

1. Preheat oven to 325° F.
2. Whisk together flour, cocoa powder, baking soda and salt and set aside.
3. Cream butter and sugar in a stand mixer fitted with a paddle attachment until light and fluffy.
4. Mix in the flour mixture on low speed in two additions, making sure to scrape the sides of the bowl in between additions.
5. Wrap dough in plastic wrap and refrigerate at least one hour.
6. Sprinkle your work surface with flour and roll the dough out to 1/8-inch thick.
7. Punch out the dough with bat-shaped cookie cutter and arrange cookies 1 inch apart on a baking sheet lined with parchment paper.
8. Return cookies to the refrigerator and chill until firm.
9. Bake for 15-20 minutes.

Blood Orange Sherbet

• 2 c Blood Orange Juice
• 1 Tbsp Lemon juice
• 1 c Half & Half
• 1 c Granulated Sugar
• 1/2 tsp Salt

Directions:

1. Combine sugar and half & half in a saucepan and heat over medium heat, stirring occasionally, just until the sugar dissolves. Chill completely.
2. Add remaining ingredients into the mixture and blend well using a stick blender.
3. Freeze in an ice cream maker according to manufacturer's instructions.

Assembly:

1. While ice cream is still soft, spread or pipe desired amount onto the middle of one bat cookie.
2. Sandwich with another bat cookie on top and freeze until firm.

Related: Tips For A Safe Halloween

Jacky Runice has been a columnist with the Daily Herald Chicago since grunge music and flannel was the new black. Her fingers and gray matter have been busy as travel editor of Reunions Magazine; penning a column that was syndicated around the nation via Tribune Media Services. Her work can be found at Examiner.com.