A Whirlwind October and a Comforting Mushroom Pâté Recipe

 

October has been a rollercoaster. It started with a health scare that, thankfully, turned out to be nothing serious, but it left me shaken for a week. Just as I thought I could relax until Thanksgiving, life threw another curveball. On Saturday, October 18, a fierce storm swept through our area—lightning, thunder, and much-needed rain after a parched fall, the driest since 1857. But with the storm came trouble: lightning struck my son and daughter-in-law’s home, sparking a fire. By evening, the fire was out, my daughter-in-law was treated for smoke inhalation, and they, along with their three cats, moved into my place.

My cat, Stanley, isn’t exactly a social butterfly, and I’ll admit I share his introverted tendencies. Having a full house has been an adjustment, but it’s also brought unexpected joys. One big plus? I love cooking for others, and my son and daughter-in-law are always up for trying new dishes. It’s been a chance to dive into recipes I’ve been itching to make, like Jamie Oliver’s mushroom pâté. We tried it as an appetizer before a roast beef dinner, paired with crudités for dipping. It was a hit—rich, earthy, and perfect for sharing. Jamie suggests using it as a sauce for spinach ravioli, and that idea has me hooked. I’ll definitely be making it again.

Jamie Oliver's Mushroom Pâté

2 T. butter

1 lb. mushrooms, finely chopped

2 cloves garlic, minced

1 small Melissa’s shallot, finely diced

1 T. balsamic vinegar

    1 t. fresh thyme (or ½ t. dried thyme)

½ t. salt (adjust to taste)

¼ t. black pepper

¼ c. heavy cream

1 T. olive oil

1 T. lemon juice

1 t. Dijon mustard

½ c. walnuts, toasted and roughly chopped

Heat butter in a skillet over medium heat. Add shallots and garlic, cooking until fragrant, about 1 minute.   

Add mushrooms, salt, pepper, and thyme. Sauté for 10-12 minutes, stirring occasionally, until mushrooms release their liquid and turn golden brown.

 Pour in balsamic vinegar, scraping up browned bits. Cook for 2 more minutes.

 Transfer mixture to a food processor. Add cream, olive oil, lemon juice, mustard, and walnuts. Pulse until creamy and spreadable.

 Adjust seasoning if needed. If too thick, add a splash of water or cream.

 Transfer to a bowl, cover, and refrigerate for at least 1 hour to let flavors meld. Serve with crackers, toasted bread, or as a sauce for mushroom ravioli.

This pâté is a keeper—versatile, flavorful, and a reminder that even in tough times, good food brings people together. Here’s to finding comfort in the kitchen and making the best of unexpected moments. 

 As an Amazon Associate I earn from qualifying purchases.

Witch Finger Cookies

 

This cooler weather with frosty mornings has me in full Halloween-baking mode, and I couldn’t be happier. This morning I whipped up a platoon of Witch Finger Cookies to accompany some Pumpkin Mousse. They’re nothing groundbreaking, but they’re devilishly tasty, outrageously fun to shape with the kids (or solo with a glass of wine), and—plot twist—embarrassingly easy.

 Think buttery shortbread with a whisper of almond and vanilla, chilled just long enough to roll into creepy digits, then studded with a whole almond “fingernail.” A few strategic squeezes for knuckles, a toothpick dragged across for wrinkles, and twenty minutes in the oven later you’ve got a cookie sheet of edible horror props that taste like a hug from a friendly ghoul.

Number two son did a double-take, and immediately snatched one still warm. “These are disturbingly good,” he muttered through crumbs. High praise from a man who thinks Halloween is “just an excuse to buy fun-size Snickers.” 

Witch Finger Cookies

Makes ~30 gnarly digits

 ½ c. butter, softened

½ c. confectioners’ sugar

1 egg, beaten to blend—use half (eyeball it)

½ t. almond extract

½ t. vanilla extract

1⅓ c. flour

½ t. baking powder

½ t. kosher salt

⅓ c. whole blanched almonds (one per finger)

 In a stand mixer, cream butter, sugar, half the egg, and extracts until light and fluffy.

 On low speed, gradually add flour, baking powder, and salt. Mix just until combined—do NOT overwork.

 Scrape onto waxed paper, pat into a disc, wrap, and chill 20–30 min.

 Preheat oven to 325°F. Line baking sheets with parchment or Silpat.

 Pinch off walnut-sized dough balls. Roll between palms (or on waxed paper) into thin 3–4" fingers.

 Press an almond firmly into one end for the nail. Squeeze gently near tip and center for knuckles. Drag a toothpick across the same spots for wrinkles.

 Arrange on sheets (they don’t spread much). Bake 20–25 min until pale golden at the edges. Cool 2 min on sheet, then transfer to rack.

Pro tips from the test kitchen:

- Add a drop or three of green food coloring to the dough for full Wicked Witch vibes.

- Dab a dot of red decorating gel under the almond for fresh-from-the-cauldron gore.

- Or skip the gel, warm a spoonful of raspberry jam, and dip the “severed” ends for glossy, glistening blood.

 Whether you’re hosting a monster mash, need a school-safe treat (no actual nuts in the dough!), or just want to cackle while shaping knuckles, these witch fingers deliver. Bonus: the dough comes together in one bowl and chills for only 20 minutes—faster than boiling a potion.

 As an Amazon Associate I earn from qualifying purchases.

Ooh La La! Kids Cook French by Barbara Beery, Reviewed

Ooh La La! Kids Cook French by best-selling children’s cookbook author Barbara Beery is a delightful and sophisticated introduction to French cuisine that transcends its “children’s cookbook” label. Aimed at grades 5 to 9 (ages 10 to 14), this book is a treasure for young chefs and adults alike, offering a vibrant, extremely doable, and beautifully presented collection of classic French recipes. With its full-color photographs and clear instructions, it’s a perfect blend of education and inspiration for anyone eager to explore the art of French cooking.

 Ooh La La! Kids Cook French is more than just a cookbook; it’s a gateway to a lifelong love of cooking. Its universal appeal makes it an ideal gift for young chefs, families, or anyone who appreciates French cuisine. It’s also a fantastic hostess gift, especially for households with children, as it encourages shared cooking experiences. 

While marketed for children, it’s far from childish. The book’s sleek presentation and carefully thought out selection of recipes make it a standout among cookbooks for the young. From the five French mother sauces—béchamel, hollandaise, velouté, espagnole, and tomato—to toothsome savory dishes like chicken cordon bleu and quiche Lorraine, to sweet treats like macarons and crêpes, the recipes are both authentic and approachable. Each dish is presented with its name in both English and French, adding a touch of cultural flair that immerses readers in the French culinary experience without overwhelming them.

 Instructions are concise and kid-friendly, never talking down to the reader, which makes the book perfect for budding cooks. The focus on herbs, spices, and foundational sauces is particularly noteworthy, equipping readers with skills that even seasoned chefs value. Whether you’re whipping up a sparkling pink lemonade, French onion soup, or a batch of fresh baguettes, the recipes are designed to be achievable yet impressive.One of the book’s greatest strengths is its stunning photography. Each recipe is accompanied by drool-worthy, full-color images that make you want to dive into the kitchen immediately. The visuals not only inspire but also guide young cooks by showing what the finished dish should look like. The range of recipes is impressive, covering savory soups (like the delectable French carrot and tomato soups), hearty mains, and delicate pastries. Every dish feels carefully chosen to balance simplicity with authenticity, ensuring that both kids and adults can succeed in the kitchen.I tested two recipes from the book—French carrot soup and tomato soup—and both were outstanding. The instructions were straightforward, and the results were rich, flavorful, and true to their French roots. These dishes alone convinced me of the book’s value, as they delivered restaurant-quality taste with minimal effort. The inclusion of recipes like French potato salad and mushroom crepes further showcases the book’s versatility, offering something for every palate and occasion.This book is scheduled for publication on November 4, you can pre-order your copy here.

 Disclaimer: I received an advanced digital copy from NetGalley in exchange for an honest review.

 As an Amazon Associate I earn from qualifying purchases.

Indulge in Nostalgic Southern Sweetness: Praline Custard Pie from Something Elsah (Make-Ahead Magic!)

 

 If there's one dessert that transports me straight back to the cozy charm of riverside Illinois diners, it's this Praline Custard Pie from Something Elsah. I was thrilled to unearth this gem from the offshoot restaurant of the legendary Elsah's Landing—that iconic eatery famed for its fluffy homemade breads, sky-high pies, and pies so irresistible they could've lured Lewis and Clark off the Mississippi. Something Elsah took that magic and bottled it into approachable recipes like this one, and let me tell you: it was the star of my recent luncheon, and that saying something because all of the food was absolutely delicious.

When it came time to serving dessert, forks flew faster than I could snap pictures — everyone was raving about the buttery praline crunch giving way to silky vanilla custard, all crowned with fluffy custard-infused whipped cream.

This pie screams Southern comfort with zero fuss. The praline layer toasts up in just 5 minutes, the custard thickens like a dream on the stovetop, and that whipped cream fold? Effortless elegance. Praline Custard Pie from Something Elsah

⅓ c. packed light brown sugar

½ c. chopped pecans

⅓ c. plus 1 T. butter, divided

1 (9-inch) baked pie shell

1 c. sugar

3 T. cornstarch

⅛ t. salt

3 egg yolks

2 c. milk

1 t. vanilla 

1½ c. whipped cream, plus more for optional garnish

 Lightly toasted pecans pieces, for option garnish

Preheat oven to 450°F.

In a small pan, heat brown sugar, pecans, and 1/3 cup butter; cook and stir until butter is melted. Spread in baked pie shell; place in oven and bake 5 minutes. Let cool.

Combine granulated sugar and cornstarch in a medium saucepan. Beat in salt, egg yolks and milk. Cook over medium heat until very thick, stirring constantly. Add vanilla and remaining 1 tablespoon butter; cook and stir just until butter is melted. Measure out 1 cup custard; set aside. Pour remaining custard into prepared pie shell.

When the 1 cup of custard cools, fold in whipped cream. Spread on top of pie; chill. Garnish with toasted pecans, dollops or whipped cream, or both.

*Recipe sourced from St. Louis Post-Dispatch Special Requests Cookbook.

 s an Amazon Associate I earn from qualifying purchases.

‘Raven’ous for Poe — My Haunting Edgar Allan Poe Tablescape for a Postponed Birthday Bash

 

Oh, the horror... the sheer, unrelenting horror of a postponed party, but let me tell you, that nothing—not even a sudden illness among my guests—could deter me from honoring my boundless love for Edgar Allan Poe. You see, October 7th isn't just my birthday; it's the anniversary of Poe's passing in 1849. So, every year, I craft a tablescape tribute as close to that date as possible. This one was meticulously planned for a pre-birthday gathering on Sunday, October 5th. Alas, one attendee fell ill, pushing us to the 19th. Did that dim my dread-filled delight? Nevermore!

What emerged was a gothic masterpiece of macabre elegance—a tablescape that whispers “The Raven” from every corner, blending literary reverence with spooky seasonal flair.

 

It all started with a favorite black checked tablecloth, dusted off every autumn like a cherished tome from Poe's library. It’s a cozy yet chilling autumnal base. Layered atop is a gauzy champagne-color runner for that rustic, raven-perched-on-a-withered-bust vibe. This is topped with fabric yardage emblazoned with brooding images from the Poe tales — portraits, quotes, and shadowy silhouettes. Draped down the center, it transforms the table into a portal to 19th-century Baltimore. 

At center is Poe himself, perched in eternal vigil, atop the late Mr. O-P’s books published in the 1740s. (Yes, you read that right—antique treasures adding authentic gravitas!) 

 

Guarding his flank? A vintage looking typewriter flanked by two skeleton mice (scored from Michael's years ago). It's as if Poe's dictating his next tale of terror right there.And because I believe every seat deserves a spectral surprise, behind him sits an open book pierced by a raven (another Michael's gem). No blank stares at this table—gaze upon gothic glory from any angle. 

 

Iron candlestick holders—local finds from 25 years ago—stand sentinel, their petite bases perfect for seasonal whimsy. Thanksgiving calls for mini candle rings of bittersweet, Christmas calls for cranberries, this time, spooky-colored M&Ms evoke a cauldron of candy-coated doom. 

Woven placemats cradle locally made tin chargers. Stacked atop are rustic black stoneware plates, crowned with vibrant Fiestaware orange salad plates, and finished with appetizer plates from William-Sonoma's legendary “Midnight Dreary” collection (a Poe pun perfection from years past). 

Crystal stemware sparkles beside Pottery Barn skeleton wine glasses (that you last saw here). New this year: pumpkin colored cappuccino cups.

 

A fun addition are these spider votive holders (complete with flameless tea lights), because who doesn't need arachnid ambiance? 

 

Unique flatware gleams with understated elegance. For name cards? 

 

Adorable mice clutching “Quoth the Raven” and “Nevermore” are actually cheese markers, but seem so perfect here. (Note to self: Use them for actual cheese boards next time!) 

 

The skull snack plate (by Creative Co-Op) awaits molded butter in skull shapes—utterly unholy!  

Skull bowls serve croutons via a pair of tongs that once belonged to the late Mr. O-P’s mother, and was a part of her silver tea service from the 19^th century – SO Poe! Skeleton hand napkin rings grip lush green napkins. 

 

This wasn't just a setup; it was a love letter to Poe—a boundless passion poured into every layer. Postponed or not, it proves you can channel the macabre master anytime. Elegant enough for literary lovers, eerie enough for Halloween, and versatile for any fall feast.

 

Recreate it? Start with your plaid cloth, raid Michaels for ravens, and let your inner Poe soar. What's your favorite way to haunt the holidays?

Shop the full look: Links embedded above. 

All images © Olla-Podrida 

 Share your recreations with #PoeTablescapeMagic!

 This post is linked to: Tablescape Thursday

 As an Amazon Associate I earn from qualifying purchases.