Red Hook kids w/Elmo on Emeril’s Table

In this photo from Hallmark Channel’s “Emeril’s Table” Chef Emeril Lagasse welcomed trick-or-treaters Joseph Kennedy, Molly Bochner, Sesame Street’s very own Elmo (dressed as some nutritious broccoli!) , Olivia Debald, Jackson Fiero and Bjorn Bowser in this Halloween-themed episode. (Photo credit: Anders Krusberg/Martha Stewart Living Omnimedia)

Emeril’s Table: Halloween Treats for Kids

Red Hook residents Jackson Fiero and Bjorn Bowser appear on Emeril’s table airing October 25th at 11am ET/PT on the Hallmark Channel.

Special guest Elmo and some very adorable trick or treaters join Emeril to make some boo-tiful treats! First up, Emeril’s Grilled Cheese Sand-witch, Spooky Boo Cupcakes and Black Cat cookies with a bittersweet ganache.


Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

12 slices sandwich bread
8 tablespoons (1 stick) unsalted butter at room temperature
6 slices American cheese
3 cups shredded cheddar cheese

Preheat oven to 250° F.

Arrange the bread slices on a work surface and brush one side of each slice with ½ tablespoon of butter. Turn the buttered sides of the bread face down. Top 6 pieces of bread with the sliced American cheese and ½ cup of cheddar cheese and close the sandwiches with the remaining slices of bread so that the buttered sides both face out.

In a large sauté pan, cook half of the sandwiches over medium high heat, turning once the bread is lightly toasted and the cheese is melted, 4 to 5 minutes. Continue to cook the sandwiches for another 4 to 5 minutes. Transfer the sandwiches to a cutting board and using a cookie cutter in the shape of a witch’s hat or other Halloween themed cookie cutter cut out the sandwiches. Discard the crusts. Transfer to a baking sheet or an ovenproof platter and place in a warm oven while the remaining sandwiches are cooking. Serve immediately.

Yield: 6 sandwiches



Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

4 ounces unsweetened chocolate, chopped
½ cup unsweetened Dutch processed cocoa powder
1 ½ cups boiling water
1 ¼ cups cake flour
1 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ pound (2-sticks) unsalted butter at room temperature
¾ cup packed dark brown sugar
¾ cup granulated sugar
4 large eggs, at room temperature
½ cup sour cream
1 tablespoon vanilla extract
1 recipe Marshmallow Cream Filling, as follows
1 recipe Seven Minute Frosting, as follows
Sprinkles, jimmies, nonpareils, etc., as desired for decorating cookies (optional)

Preheat the oven to 350° F.

Line two standard muffin tins with paper liners and coat liners with cooking spray.

Combine the chocolate and cocoa in a medium bowl. Pour the boiling water over the chocolate mixture and whisk until smooth; reserve. Sift together the flours, baking soda, and salt into a medium bowl; reserve.

Place the butter in a large bowl and beat with an electric mixer on medium-high speed until creamy, about 1 minute. Add the dark brown and granulated sugars and beat on high until light and fluffy, about 3 minutes. Stop the mixer and scrape down the bowl with a rubber spatula. Add the eggs, one at a time, beating 30 seconds on medium-high after each addition. Reduce the speed to medium and add the sour cream and vanilla. Beat until combined. Stop the mixer and scrape down the bowl. With the mixer on low, add about one-third of the flour mixture, followed by about one-half of the chocolate mixture. Repeat, ending with the flour mixture and beating until just combined. Stop the mixer and scrape down the sides of the bowl. Stir the batter gently to thoroughly combine. Divide the batter evenly among the muffin tins, filling them about three quarters of the way full. Smooth the tops with a spatula.

Bake until a skewer inserted in the center of the cupcakes comes out clean, about 20 minutes. Cool the cakes in their pans set on a wire rack for about 15 minutes. Invert the cupcake pans, one at a time, onto a large plate, and then invert the cupcakes onto the rack to finish cooling.

Once cool, use an apple corer or a melon baller inserted into the top middleof each cupcake to remove a small tubular portion, pressing about half way down the center. Reserve this portion of the cake to reseal the cupcake after filling. Fit a pastry bag with a round tip or snip the end of a disposable pastry bag, then fill with the Marshmallow Filling. Pipe some of the filling into the hollowed out portion of the cake to just fill the cavity. Seal the cupcakes with the reserved cake pieces.

To finish the cupcakes, use a pastry bag fitted with a large plain tip to pipe some of the Seven Minute Frosting onto each cupcake. Hold the piping bag over the cupcake with the tip just above the top of the cake squeeze the bag from the top releasing pressure once you have created a ghostly shape.

Once these cupcakes are frosted, decorate as desired. They are best eaten the day they are made.

Yield: 24 standard cupcakes


Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

One 7-ounce jar marshmallow cream, such as Marshmallow Fluff
4 tablespoons unsalted butter, at room temperature
1 tablespoon confectioners’ sugar
1 teaspoon vanilla extract

In a medium size bowl combine all of the ingredients and stir until smooth. Transfer the filling to a piping bag and refrigerate until ready to use.

Yield: 1 ½ cups


Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

1 ½ cups sugar
2/3 cup water
6 egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/8 teaspoon salt

Combine 1 ¼ cups of the sugar with the water in a medium saucepan and bring to a boil over medium high heat. Attach a candy thermometer to the side of the sauce pan and cook without stirring until the syrup reaches 235° degrees F.

Meanwhile, in the bowl of a standing mixer with the whisk attached whip the egg whites to a soft peak on medium speed and then add the remaining ¼ cup of sugar, cream of tartar, vanilla extract, and salt and continue to whip for 1 minute. Very carefully, in a slow, but steady stream, pour the hot sugar syrup down the side of the mixing bowl while the mixer is running. Continue to whip the frosting for seven minutes, or until the frosting has cooled. It is important to use the icing as soon as possible because it will become stiff and more difficult to work with as it sits.

Yield: about 8 cups



Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

1 tablespoon orange zest
¾ cup granulated sugar
3 tablespoons powdered sugar
8 ounces unsalted butter, softened
3 large egg yolks
1 ½ teaspoons vanilla extract
2 ¾ cups unbleached all-purpose flour
1 teaspoon ground cardamom
1/8 teaspoon salt
1 large egg, lightly beaten
1 recipe Bittersweet Ganache, as follows
Sprinkles, jimmies, nonpareils, etc., as desired for decorating cookies (optional)

In a small bowl combine the orange zest with the sugars. Rub the zest and sugars together with your fingertips until the mixture is moist and aromatic.

In the bowl of a standing mixer fitted with the paddle attachment, blend the sugars and the butter until the mixture becomes smooth and creamy Add the egg yolks one at a time, mixing until each addition is fully incorporated. Add the vanilla extract and mix until just blended.

Add the flour, cardamom, and salt and blend on low just until the dough begins to come together. The dough should be worked as little as possible.

Scrape the dough onto a lightly floured work surface and, if necessary, gently knead it so it comes together. Divide the dough in half and wrap each half in plastic wrap and refrigerate for at least 2 hours. The dough may be kept in the refrigerator for up to 3 days, or made ahead and frozen for up to 1 month.

Preheat the oven to °F.

Remove one portion of the dough from the refrigerator and place on a well-floured surface so the dough will not stick – alternatively, you can roll the dough between 2 sheets of plastic. Roll the dough out to ¼-inch thickness and, using a 3-inch cat shaped cookie cutter, cut out the cookies. Place them on a baking sheet lined with parchment paper and place them in the refrigerator for 30 minutes. Meanwhile, repeat this process with the remaining portion of the dough. Gather any scraps, wrap them in plastic and refrigerate for at least 15 minutes before rerolling them.

Bake the cookies one sheet at a time for 13 to 15 minutes or until they are a light golden brown. Transfer cookies to a wire rack to cool completely and repeat the process with the remaining cookies. Once the cookies are completely cool, use an offset spatula to spread the ganache on the cookies and decorate as desired.

Yield: about 4 dozen 3-inch cookies

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