Chef Jamie McKeon: East Stroudsburg University
On Friday October 30, Chef Jamie McKeon is the Director of Culinary Services at East Stroudsburg University. He showed our 69 News At Sunrise some fun Halloween cooking ideas. Witches Brew
Categories: Drinks
1 gallon grape juice
1 bunch white seedless grapes
1 apple diced
Place grape juice in ice container
Cut grapes in half
Pour grape juice in container with ice (glass container)
Add grapes and apple pieces right before service
The grapes look like eyes and the apples teeth… fun for the whole family!
Fresh Mozzarella Boo-loons
1 fresh whipping cream dispenser with nitric oxide container
2 cloves roasted garlic
½ gal boiling water in pot
2 oz fresh mozzarella
1 stainless steel bowl
Add roasted garlic to bottom of canister
Place lid on canister empty
Place nitric oxide canister to container
Place 2 oz fresh mozzarella to bowl add boiling water to re-soften
Place the soft mozzarella over tube of canister and gently squeeze
Balloon with shape
Pinch ends and place in cemetery for decor
Guacamole Cemetery
Categories: Appetizers, Fruits, Mexican
Yield: 6 servings
1 medium avocado, seeded, peeled, and coarsely mashed
1 tbsp lemon juice
1 garlic clove, minced
1 small tomato, chopped
¼ bell pepper, minced
1 green onion, chopped
½ tsp chili pepper, chopped
½ tsp chili powder
1 tbsp fresh cilantro, minced
Mix together all ingredients
Place mixture in a foil pan
Spread evenly
For garnish use:
broccoli for tree
pretzels for a fence
pretzel logs for the gate
flat breads for the tomb stones
Use your imagination to create all different items especially the ghost Boo-loon….
PUMPKIN BUNDT CAKE
Categories: Cakes, Desserts
3 c flour
2 tsp Baking soda
2 tsp Baking powder
3 tsp Cinnamon
1 tsp Salt
4 eggs, beaten
2c Sugar
1 ¼c Oil
2c Cooked, mashed pumpkin
½c Chopped pecans
½c Chocolate chips
2 c orange icing
½ c brown icing
1 ice cream cone
Sift flour, baking soda, baking powder cinnamon and salt together twice
Beat eggs and sugar together
Add oil and pumpkin
Blend in flour mixture
Fold in pecans and chocolate chips
Bake in greased and floured bundt pan at 350F for 60 minutes
Let cool in pan for 10 minutes
Turn out onto cooling rack
Once cool coat cake with orange icing
Spread brown icing on ice cream cone
Place ice cream cone on top of cake
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