Get Ghoulish!

Our "Ghirls" Night! Hosted by: TeKarri & Courtney

"Ghosts, Goblins & Witches Brew
It wouldn't be a party without you!"
read our invitation to the fun halloween bonvivant12 dining event.

It was so fun to have have a grown up halloween party! They did such a fantastic job! We all felt a little bewitched (in a good way!) by their fun decor and yummy food!

 We were greeted with such Halloween fun. We were each given our own witches hat to complete our ghoulish evening-- with a cute feather boa accessory!

Here is our fun invite and our take home gift complete with a cute Halloween charm necklace and a delish carmel apple!

The Menu

Pumpkin biscuits

2 1/4 tsp active dry yeast (1pkg)
1/2 cup warm water
5 cups flour
1/4 cup sugar
1 TBSP pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 stick unsalted butter, cold, cubed
1 cup canned pumpkin
1 cup buttermilk
a couple tbsp melted butter
Dissolve yeast in warm water in a small bowl, set aside
Whisk together flour, sugar, pumpkin pie spice, baking powder, soda, and salt in a large bowl. Using a pastry blender, cut the cubed butter into the dry ingredients until butter pieces are the size of peas.
Stir together pumpkin puree and buttermilk. Add to the flour mixture along with the yeast mixture. Stir until all ingredients are moistened. Cover bowl with plastic wrap and refrigerate at least 1 hour or overnight.
Preheat oven 450 degrees. Coat pan with non stick spray. Turn dough onto lightly floured surface. Knead dough lightly 4-5 times to incorporate the flour.
Roll dough to 1/2 inch thickness. Cut with 2 inch floured cutter to form 12 biscuits. place biscuits into prepared pan. gather dough scraps and gently roll out again to cut 12 more biscuits.
Brush tops of biscuits with melted butter. Bake until golden brown 12 -13 minutes.
Serve warm

Spinach artichoke dip
1 can artichoke hearts, chopped
3/4 bag (4-5 oz) fresh spinach chopped in a food processor
1 cup sour cream
1 8 oz cream cheese, softened
1 cup mozzerella cheese, grated
1/2 cup shredded parmesan cheese
salt/pepper
Add all ingredients together and mix well. Put into a baking dish and bake @ 350 degrees for about 25 minutes. Sprinkle extra mozerrella and parmesan cheese on top and bake an additional 5 minutes or until melted and bubbly.
Serve with toasted baguettes and celery

 Avacado Egg Rolls (baked, not fried- still yummy!)
Have you had them at the Cheesecake factory? Well now you can have them at home!!!

Avacado egg rolls and dipping sauce

2 large avacados, peeled, pitted and diced
4 TBSP sun dried tomato packed in oil
2 TBSP minced red onion
1 tsp chopped fresh cilantro
1/4 tsp salt
6 egg roll wraps
Gently stir together avacados, tomatoes, onion, cilantro and salt. Distribute evenly onto the center of each egg roll wrapper. position the wrapper so a corner is pointing toward you. Fold the bottom corner up over the filling. Fold side corners in and roll toward the top corner. wet the edges of the top corner to seal it up.
deep fry in 375 degree oil for 3-4 minutes until golden brown.

Honey Cilantro Dipping Sauce

3-4 tsp white vinegar
1 tsp balsamic vinegar
1/2 cup honey
1/2 cup chopped cashews
2/3 cup chopped cilantro
2 garlic cloves
2 green onions
1 TBSP sugar
1 tsp pepper
1 tsp cumin
1/4 cup olive oil
use blender or food processor to mix all ingredients except olive oil. Blend until well pureed. slowly add to olive oil. Refrigerate until ready to use. 

 Favored Butters for the biscuits
Cinnaberry Butter
Combine 1 stick unsalted, softened butter with 2 tbsp chopped dried cranberries, 2 tsp sugar, 1/2 tsp cinnamon, and 1/2 tsp salt in a bowl. Can store butter in fridge up to 2 weeks.

Orange Pecan Butter
Combine 1 stick unsalted, softened butter with 2 tbsp chopped toasted pecans, 1 tsp honey, 1 tsp minced orange zest, 1/2 tsp salt in a bowl.
Can store butter in fridge up to 2 weeks.

Cream Puffs

1 cup water
1 cube butter
1/2 tsp salt
1 cup flour
4 eggs
3/4 tsp baking powder

Preheat oven to 400 degrees

Bring water and butter to a boil. While waiting to boil, combine flour, salt and baking powder in a small bowl. After boiling, remove from heat and add flour mixture all at once and stir until mixture leaves the sides of the pan and clings to the spoon. Let cool 10 minutes. Add the eggs, one at a time and mix in thoroughly. Scoop onto greased cookie sheet (or baking paper) and bake 20-25 minutes. When cool, fill with Jello instant vanilla pudding made as on box.
Makes approx 35 cream puffs

   

Cream of Cauliflower Soup

1 head cauliflower chopped into small pieces
1 stalk celery chopped into bite size pieces
2 cups water
1 medium onion
1/2 tsp salt
1/8 tsp nutmeg
1 tbsp lemon juice
2 tbsp flour
1 3/4 cups chicken broth
1/8 tsp pepper
1/2 cup butter
1/2 cup heavy whipping cream

Heat water to boiling in large pan. Add cauliflower, celery, lemon juice, onion. Cover and heat to boil again and reduce heat. Simmer 10 minutes or until veggies are tender. drain and set aside.
Melt butter in same pan over medium heat. Stir in flour, cook until smooth and bubbly remove from heat. Stir in broth heat to boiling and stir 1 minute. Add cauliflower mixture, salt, pepper, and nutmeg. heat to boiling. Stir in whipping cream just until hot and then serve.

Roasted Pork Tenderloin
2 lb whole pork tenderloin
1/2 tsp salt
1/4 tsp pepper
1 1/2 sticks butter
8oz package sliced fresh mushrooms
4 cloves garlic, peeled (or minced to that equivalent)
1 tbsp balsamic vinegar

heat oven to 350 degrees. Season the pork tenderloin with salt and pepper. Put pork in roasting pan or baking dish. In saucepan, melt butter and add garlic and mushrooms. Bring to a boil reduce heat and simmer 5 minutes, stirring frequently. Stir in balsamic vinegar and spoon over pork. Bake tenderloin 1 hour uncovered.
Slice and serve with mushrooms.
We bought a raspberry chipotle sauce to dip the pork in that was divine!! Sorry no recipe but it was a fabulous addition!!



Garlic mashed potatoes

I honestly can't remember how many potatoes we cooked so...... lets just say
5-8 lbs potatoes
1 stick butter
1 can canned milk
garlic salt/powder/salt to taste

Boil potatoes in water, a little salt and garlic powder maybe 30-40 minutes until easy to pierce with a fork. Dump water. Add stick of butter and cover with a lid until butter melts. Add canned milk and sprinkle in garlic salt and powder. Mash and taste. Add more spices to your desired garlicness.





Sautéed Green Beans

Bag fresh green beans
olive oil
kosher salt
toasted almonds

Heat small amount of olive oil in a large sautee pan. Add green beans and sautee 5-7 minutes. Test for desired tenderness. Put in bowl and toss with kosher salt and toasted almonds. Serve immediately.


Check out our cute hostesses! Love those legs 'ghirls'! :)

Our fun group--- we ALWAYS have lots to say and lots of laughs!