Well, I am just getting my Halloween post in under the wire. I am very thankful that this got written at all, as I wasn't sure if the power was going to hold out with Sandy making her unwelcome and extremely LONG presence felt. She's just like the annoying house guest that won't leave, even when you drop some not-so-subtle hints. But, nope, as I write this she's still swirling overhead. I really have nothing to complain about, since so far what we've experienced has been minor compared to the poor people in the northeast. My prayers go out to them- for peace, safety, and a quick recovery.
I know a lot of people on the east coast are postponing their Halloween plans until this weekend. Our neighborhood is still debating on what to do, and I'm trying to not eat all of the candy I bought for the trick-or-treaters. I saw this recipe for candy corn punch in a magazine and thought it seemed so festive and fun for Halloween or a fall party. In case you are curious at this point, this drink tastes like an orange mango punch and nothing like a drinkable version of candy corn (which I think is a good thing). My favorite part was the topping which was whipped cream flavored with honey (a homage to the candy corn) and was really delicious. That's the first time I've combined whipping cream and honey and it was so good, I can't wait to try it in future recipes.
This punch is very simple and makes enough for about 8-8 oz. servings. I think it actually makes more than that, as the punch is sweet and very rich so a little goes a long way. You have to allow about 2 hours for the yellow layer to set slightly before you can finish making the drink so make to allow enough time for this layer to chill before you are going to serve the drink.
Candy Corn Drink
1 4-serving-size package lemon-flavor gelatin
1 cup boiling water
2 cups mango nectar
3 1/2 cups orange carbonated beverage, chilled
1 cup whipping cream
2 tbs. honey
candy corn for garnish (optional)
1. In a large bowl, combine gelatin and the boiling water, stirring until gelatin is dissolved. Stir in the mango nectar. Pour mixture into a tall, clear 2-quart pitcher. Cover and chill about 2 hours or until thickened but not set. Gently pour* carbonated beverage over gelatin layer in pitcher.
2. In a large bowl combine whipping cream and honey. Beat with an electric mixer or large whisk just until stiff peaks form (tips stand straight). Spoon or pipe over carbonated beverage layer in pitcher. If desired, add candy corn. Before serving, stir to mix layers.
Serves 8 (8-oz. servings)
*To ensure that the carbonated beverage stays on top of the gelatin mixture, hold a wooden spoon above the gelatin layer and pour the carbonated beverage over the back of the wooden spoon.
Recipe from Better Homes and Gardens "Fall Baking 2012"