Sherri Hosfeld Joseph, Birdie's Café in Westminster: Candy Corn Latte and Gourmet Grilled Cheese Fingers in a Blood Red Tomato Bisque
Hosfeld Joseph shared two recipes that her café serves for the Halloween season - one for caffeine addicts, the other for those who want to enjoy a hardy meal.
The Candy Corn latte means to replicate the flavor of the iconic candy perfectly, with an edge of coffee. The recipe does require an espresso machine.
The taste is not overwhelming or sickly, Hosfeld Joseph said. The recipe adds notes of apple, white chocolate and marshmallow syrup, with steamed milk and coffee, which blend together to create the latte.
"We do a lot of testing - you'd be surprised at what goes into it and what flavors taste like candy corn," she said.
To avoid overpowering the drink, you may add as little or much as the syrup or ingredients as you like, per your preference, Hosfeld Joseph said. In a 20-ounce cup, she adds no more than two ounces of the syrup.
For the sandwich, take four kinds of cheeses - Parmesan, swiss, provolone and cheddar - and two slices of sourdough. Though the recipe indicates an even amount of all the cheeses, you can use as little or as much as you like to balance the flavor to your liking.
With a panini press, you can slice the sandwich into "the fingers" to prep for the bisque, which is an improved version of a basic soup, Hosfeld Joseph said.
Hosfeld Joseph adds roasted red peppers to kick up the flavor, but also suggested adding milk or heavy cream for a little bit richer flavor. Many other spices fit well with the recipe, she said.
"It's terrifyingly good," she said.
You may also add pesto or a spicy mustard to the sandwich, which would add a bit more of a bite to the already gooey sandwich, Hosfeld Joseph said. She serves her version of the dish with the fingers of the sandwich emerging from the soup - claws reaching from their soupy cave.
"There's so many ways to be creative," Hosfeld Joseph said.