Halloween Recipes

Savory Pumpkin Souffle with Sage & Brown Butter
Savory Pumpkin Souffle

Difficulty Level: Intermediate
Prep Time: 1 Hour
Serves: 4

  • 3 tablespoons butter, plus more for baking dishes
  • 2 tablespoons grated parmesan cheese
  • ½ small yellow onion, finely chopped (½ cup)
  • 1 small garlic clove, minced
  • 1 teaspoon fresh sage, finely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon unbleached all-purpose flour
  • ½ cup whole milk
  • ¾ cup coarsely grated Gruyere cheese
  • 1 cup canned pumpkin puree
  • 3 large eggs, separated


Preheat oven to 375°. Butter four ¾-cup ramekins. Add the parmesan cheese and dust the insides of the ramekins until the cheese fully covers the butter, then set ramekins aside.

In a medium saucepan, melt 3 tablespoons of butter over medium-low heat. Cook the butter until it foams and then subsides, and then becomes a light amber color. Add onion, garlic, and sage; season with salt and pepper. Cook, stirring often, until onion is softened, about 2 minutes. Stir in flour; cook, stirring, 2 minutes.

Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes. Remove from heat, and stir in ½ Gruyere cup cheese. Whisk in pumpkin puree, then egg yolks, one at a time.

In a clean mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Whisk ¼ of the whites into cheese mixture. Using a rubber spatula, gently fold in the rest. Place ramekins on a rimmed baking sheet. Pour mixture evenly into ramekins; sprinkle with remaining cheese. Bake until puffed and golden brown, 15 to 20 minutes.

Recipe by Draeger's Cooking School, Adapted from Everyday Food Magazine

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East Indies Voodoo
East Indies Voodoo

Difficulty Level: Medium
Prep Time: 5 min
Serves: 1

  • 1½ oz Originel calvados
  • 1 oz Raisin Shrub
  • ½ oz St Elizabeth Allspice Dram


Stir all ingredients together and pour over ice. Today you can purchase a ready-made shrub or you can make your own, but it takes some planning!

Raisin Shrub Recipe:
1 cup of vinegar, a mild one is best, champagne or a white wine vinegar 1½ cups of diced fruit, here you will use raisins Allow to come to a low boil, cool. Place in the refrigerator for up to a week in an air tight container. After a couple of days to a week, bring the mixture back to a low boil add 1 cup of sugar. Allow to cool overnight and you’ll have a proper Shrub in the morning!

Recipe by Draeger's Viognier

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Blood Orange Mimosas
PorkBlood Orange Mimosas

Difficulty Level: Easy
Prep Time: 10 min
Serves: 8

  • 2 cups fresh blood-orange juice (from about 8 oranges)
  • ⅓ cup Grand Marnier or other orangeflavored liqueur
  • 1 tablespoon plus 1 teaspoon sugar

Stir together juice, liqueur, and sugar in a 2-quart pitcher until sugar is dissolved. Chill until cold, about 1 hour. Slowly pour in chilled Prosecco, stirring to combine. Serve immediately.

By Draeger's Viognier

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Black Rice Pilaf
Black Rice Pilaf

Difficulty Level: Easy
Prep Time: 40 min
Serves: 4

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 garlic cloves, peeled
  • 1 cup black rice
  • 1 ½ cups vegetable broth
  • 1 cup grated carrot
  • ⅓ cup sliced green onions

In a large pot over medium heat, warm butter and oil. Sauté the whole garlic cloves until fragrant and lightly browned. Add in rice and stir to evenly coat the grains with oil. Stir in vegetable broth and bring to a boil. Cover and reduce heat. Simmer for 30 minutes or until tender and all the water is absorbed.Combine items 2-5 in a mixing tin shake all ingredients together add Kastel cherry beer, stir, and serve.

Once rice is cooked, stir in grated carrot and green onions. Serve warm.

Recipe by Draeger's Cooking School

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