Caramelized Pumpkin Mousse Karen Morgan, Blackbird Bakery
Karen Morgan turned what many might have considered a culinary handicap — a Celiac diagnosis— and used it to her advantage to kickstart Blackbird Bakery, her gluten-free specialty baking outfit headquartered in Austin, Texas. Her single guiding principle?“All of my recipes have to be just as good, if not better than what came before, which means each treat has the same taste, texture and appearance as their gluten-based inspirations.” Not only are these mini “pumpkins” adorable and fit for any holiday table, they’re equally as delicious!
Sweet Potato & Pumpkin Flan Laura Sawicki, La Condesa
Local culinary wizard and La Condesa’s resident Pastry Chef, Laura Sawicki, is no stranger to intriguing flavor combinations and unexpected sweet pairings. Earlier this year, FOOD & WINE Magazine recognized her as one of the Best New Pastry Chefs of 2012, commending her “use of interesting/unique Mexican ingredients” in her dishes. This recipe is no different as she puts a seasonal spin on classic Mexican flan.
Reese’s Peanut Butter Cup Banana Cream Pie Christina Tosi, Momofuku Milk Bar
Coming up with inventive and (what some might call) “junk food”-laden edible delights is the heart and soul of Christina Tosi’s kitchen creativity. Recognized as the 2012 James Beard Foundation’s Rising Star Chef of the Year, she is a proud member of the Momofuku Restaurant Group. If you’ve ever tried her Crack Pie or Compost Cookie (among her many, many other incredibly tasty creations), you’ll understand exactly why she is so deserving of this accolade.To help you make the most of any leftover Halloween candy, here is the perfect recipe straight from the dessert queen herself!
Zombie d’ Chambon Brian Dressel, Midnight Cowboy
Brian Dressel is one of the masterful bartenders serving up unique libations at new Austin hotspot Midnight Cowboy, and he created this potent cocktail just in time for your Halloween revelry.“This drink is made in honor of Hugo Chambon Rothlisberger, the brand ambassador for Pierre Ferrand spirits. He recently got married, so I wanted to make a Zombie-style drink using exclusively his spirits. It is a potent mixture, sure to shake the cobwebs from anyone.” Although the cocktail has yet to make its Midnight Cowboy menu debut, it’s already a quick favorite of Alamo Drafthouse Beverage Director, Bill Norris. But if you’d rather leave the stirring and shaking to a pro, then you can sip this Zombie d’ Chambon at Midnight Cowboy beginning this weekend, through Halloween.