Autumn has arrived, with crisp air, changing leaves and the return of seasonal favorites such as pumpkin spice, caramel, candy apples and hearty comfort food.
October also brings the spooky time of year anticipated by many: Halloween.
We spoke with Catherine Barson Eastis, whose blog The Gluttonous Geek features recipes inspired by books, movies, games and other favorites of geek culture. In the spirit of Halloween, she shares inspiration from two franchises—”Harry Potter” and Dungeons and Dragons—whose fantasy characters feel most at home during this ghoulish season.
How did Dungeons and Dragons and “Harry Potter” inspire your recipes?
My father was in the Army when I was growing up, and we lived in England when I was in preschool and kindergarten. Reading “Harry Potter” later on, I remember being a bit puzzled by the notion that pumpkin pasties were sweet when sweet pasties were not common in the [United Kingdom] and pumpkin pie as we know it was practically nonexistent.
So, with that, I started making savory takes on pumpkin pasties—like buttery chicken with pumpkin and pumpkin chicken tikka masala. I even made a vegan version using pumpkin and chickpeas. From there, I’ve made appetizers based on the Hogwarts founders and the parts of the UK they hail from—such as a Ravenclaw-inspired Scottish Cranachan and Hufflepuff-inspired “Cauldron Cakes,” based on Welsh Bara Brith.
As for Dungeons and Dragons (D&D), back in the 90s, Ed Greenwood wrote several travel guides to various regions of Faerun (D&D’s main campaign setting). The Volo’s Guides detailed cities, landmarks, cultures and inns and taverns. You can say his food descriptions are my recipe fodder, such as apple and almond tarts from Hriiat’s Fine Pastries or bean and bacon-filled Welcome Soup from The Stargath House inn.
I also run a panel at conventions I call “Monster Menu,” where friends and I talk about what various monsters from D&D would taste like and how we would cook them. So far, my recipes for Chromatic Dragon Egg Cheeseballs and Mimic Meatloaf Muffins have been pretty popular.
Note from Eastis: Dungeons and Dragons (which is celebrating its 50th anniversary this year) is a tabletop role-playing game set in a medieval fantasy setting. It involves collaborative storytelling, problem-solving and dice-driven combat. The DM (dungeon master) leads the players through a story in which they decide what they want to do and where they go.
Vegan Savory Pumpkin Pasties
Makes 2-3 dozen pies
Ingredients
Filling
- 3 shallots, minced
- Handful of fresh thyme, stripped
- 2 sprigs fresh rosemary, finely chopped
- Large sprig of fresh sage, finely chopped
- 1 cup strongly brewed English tea
- 2 teaspoons ground allspice or pumpkin pie spice
- ½ teaspoon ground black pepper
- 1 tablespoon molasses
- 1 15.5-ounce can of chickpeas, drained
- 1 15-ounce can of pumpkin puree
- 2 tablespoons apple cider vinegar
- Kosher salt
Crust
- 4 cups all-purpose flour
- 1 ½ cups strongly brewed English tea
- 1 cup vegetable shortening
- 2 teaspoons table salt
- ½ cup water
- 1 tablespoon molasses
- ⅓ cup olive oil
- Kosher salt
Instructions
Make the Filling
Heat the skillet on the stovetop over a medium flame. Add the oil when hot, then the shallots, thyme, sage and rosemary when the oil slightly smokes. Season the shallots with a pinch or two of kosher salt and cook for 2 to 3 minutes.
Deglaze the skillet with a cup of tea and the apple cider vinegar. Then, scrape the bottom of the pan to release the browned bits. Bring to a simmer and let cook 8 to 10 minutes until most of the liquid is absorbed.
Remove the skillet from the heat and transfer the contents to the food processor. Add the chickpeas, pumpkin puree, spices and molasses, then process until smooth. Stir in kosher salt to taste and chill in the refrigerator until ready to use.
Make the Crust
Preheat oven to 325° F.
Whisk flour and table salt together in a large, heat-resistant bowl.
Pour the remaining tea and shortening into the saucepan over medium heat on the stovetop. Turn on the tea kettle with more water to boil.
Stir the contents of the saucepan. When the mixture just comes to a boil, immediately pour it into the flour mixture. Blend with a spatula or wooden spoon until a dough forms. Add extra hot water from the kettle if the dough is too dry or add extra flour if too wet, until it’s workable enough to roll.
Make the Pies
Pour a little of the boiling water into the baking dish and place the dough bowl into it to keep it warm.
Divide the dough into six portions. Take out a portion and cover the bowl. Roll it out on a lightly floured surface and cut circles with the 3-inch biscuit cutter. Gently roll each circle a little larger.
Drop a half tablespoon of pie filling onto half of each circle. Fold the pastry over the filling and press the edges together to seal. Crimp the edges with a fork. Then, place each finished pie on a parchment paper -lined baking sheet.
Repeat steps 2-3 until you run out of dough.
Dissolve the molasses and half cup of water in a separate [container] and glaze each pie with this molasses wash using a pastry brush. Lightly season the pies with a dusting of kosher salt and bake them in the oven for 25 to 30 minutes or until golden.
Brush the pies with a layer of olive oil and dust again with kosher salt. Let them cool at least 5 minutes before handling.
Hriiat’s Almond & Apple Tarts
Makes 8 tarts
Ingredients
- 2 ½ cups gingersnap crumbs
- ¾ cup whole milk
- ½ cup unsalted butter
- ¼ cup cornstarch
- 4 egg yolks
- 1 teaspoon almond extract
- Zest and juice of one lime
- ½ cup sugar
- ¼ cup sliced almonds
- 1 gala apple, cored and thinly sliced
Instructions
Add the cookie crumbs into one of the mixing bowls. Then, melt 6 tablespoons of butter in the saucepan over medium heat. Immediately pour the butter into the crumbs and blend with a spatula to coat.
Line a baking sheet with parchment paper and arrange the tart pans on top. Distribute the crumbs between the tart pans and press to cover the bottom and sides. Refrigerate until needed and preheat the oven to 356°F.
Melt the remaining butter in the saucepan and transfer it to a separate dish. Then, pour the milk, almond extract and half of the lime zest into the pan and bring to a low boil over medium heat.
In the meantime, add the egg yolks, ⅜ cup and ½ tablespoon of sugar and the cornstarch to the clean mixing bowl. Whisk until blended.
Gradually pour the hot milk into the yolk mixture while whisking. Blend until smooth. Then, transfer the contents back to the saucepan. Bring to a low boil while stirring.
Ladle the custard into the cookie crusts and let cool. Meanwhile, slice the apple and toss in the lime juice. Then, break the slices in half and arrange them in the custard.
Brush the top of the tarts with the remaining melted butter and scatter the leftover sugar over the top. Bake for 20 minutes in the oven, then cool completely before garnishing with sliced almonds and lime zest. Refrigerate for at least 30 minutes before unmolding and serving.
