A special Halloween spread

written by Melina

The good people of Atticus Finch creative production company wanted to give a lasting impression at a lunch meeting with an important client.

We sent along super-talented Angel Hazel, who created a special Halloween Sushi feast. For drinks, she created roasted pumpkin whisky sour cocktails served in the pumpkin shells and beetroot, fiery ginger and apple mocktails. As for food, she arranged a selection of sushi with sashimi on a meat cleaver and scatterings of sweets, autumnal fruits, roasted soy sauce and chilli pumpkin seeds.

Hazel has been kind enough to share her drinks recipes with us so we can publish them here. Halloween may have been last week but these drinks are still very fitting for the time of year – they make the most of a seasonal vegetable and are perfect for a chilly evening at home with friends whilst the wind howls outside.

Roasted Pumpkin Sour

1. To make the pumpkin puree:

  • Slice the tops off a few small pumpkins, scoop out the seeds and discard them – or save for roasting at a later date.
  • Scoop out pumpkin flesh ensuring that you keep the pumpkin shells intact, and dry roast on a baking tray at 200°C, for 30-40 mins.
  • Retain the pumpkin shells for serving – chill them in the fridge until needed.
  • Allow the roasted flesh to cool and blend with a little apple juice to form puree. Pour into a suitable container, keep in the fridge and use within a few days.

2. To make the cardamon sugar syrup:

  • about 30 cardamon pods
  • 250ml Water
  • 500g Caster Sugar

Crush the cardamon pods in a small saucepan, so that the pods split and the black seeds inside can be seen. Add water and sugar and bring to the boil. Simmer for about 10 mins, allow to cool then strain into a suitable container. This will keep in the fridge for around a week.
3. To make the cocktail:

  • 50ml whisky
  • Half an egg white
  • 12.5ml cardamon sugar syrup
  • Half a lemon
  • 4 cardamon pods
  • 25ml pumpkin puree
  • Dash Angostura Bitters

Add the egg white to a dry cocktail shaker, shake vigorously for 30sec. Add cardamon pods and muddle in bottom of tin. Add ice, whisky, cardamon sugar syrup, pumpkin puree, a dash of Angostura Bitters and juice of half a lemon and shake hard. Strain and pour over fresh ice – best served in small pumpkin shells, otherwise rocks glasses will work too. Enjoy & repeat!

And for a non-alcoholic treat:

Beetroot, ginger and apple juice

  • 300g cooked beetroot vac pack(without vinegar)
  • 500ml apple juice
  • 3 inch fresh ginger, peeled.

Blend beetroot with a splash of apple juice to a fine puree. Add the remaining apple juice and grate in the ginger root. Add ice, stir, strain and serve.