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Tonja’s Table Halloween Party Menu

October 20, 2017 by Tonja Leave a Comment

Thanks Twin Cities Live for having me on your show today!
 Halloween is around the corner and these recipes are great for bringing to a potluck or to feed your kids before they go and consume thousands of calories of chocolate and candy.  I think the adults deserve a treat too so I’ve added my Hallo-wine Sangria recipe for your enjoyment.

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Beer Cheese Soup

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  • Author: Tonja Engen
  • Yield: 6-8 Servings 1x
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Ingredients

Scale
  • 1⁄2 pound bacon, cut into 1⁄3-inch dice
  • 2 celery ribs, diced
  • 1 onion, diced
  • 2 carrots, diced
  • 1 bottle (12 ounces) favorite lager (I used 189 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace” id=”189″ data-gr-id=”189″>Surly Oktoberfest)
  • 2 cups chicken stock
  • 1⁄2 teaspoon Tabasco sauce
  • 1⁄4 teaspoon cayenne
  • 1 teaspoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon each salt and black pepper, plus extra for seasoning
  • 1⁄2 stick (1⁄4 cup) butter
  • 1⁄3 cup flour
  • 2 cups whole milk
  • 4 ounces cream cheese
  • 1 cup shredded Gouda cheese
  • 2 cups shredded Cheddar Jack cheese

Instructions

  1. In a Dutch oven, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp. Using a slotted spoon, transfer the bacon onto paper towels.
  2. Next, add the celery, onion, and carrots to the Dutch oven and cook over moderate heat, stirring, for about 5 minutes until softened.
  3. Add the beer and chicken broth. Bring to a boil and reduce to a lively simmer for 12 minutes.
  4. Next, add the Tabasco, cayenne, Dijon mustard, Worcestershire sauce, dry mustard, salt, and pepper. Reduce heat to low.
  5. Servings: 6 to 8
  6. In a medium saucepan over medium-low heat, melt the butter. Add the flour and whisk over moderate heat, stirring, until lightly browned, about 2 minutes. Gradually stir in the milk, whisking until thickened, 2 to 3 minutes. Remove from the heat and add all the cheeses, stirring until incorporated. Add the cheese mixture to the Dutch oven. Mix well.
  7. Using an immersion blender or regular blender, process soup until smooth. Season with salt and pepper.
  8. Crumble bacon bits on top and serve with pretzel bites or pretzel rolls.
  9. This soup can be refrigerated overnight. Rewarm it gently and thin it with additional beer or chicken broth

Did you make this recipe?

Tag @officialtonjastable on Instagram and hashtag it #tonjastable

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Beer Braised Pulled Pork Sliders

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  • Author: Tonja Engen
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Ingredients

Scale
  • For the Pork:
  • 4–5 pound Pork shoulder (also called Pork butt)
  • 1/4 cup canola oil
  • 3 Tbls. brown sugar
  • 1 Tbls each kosher salt and pepper
  • 2 Tbls. smoked paprika
  • 1 Tbls. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. cayenne pepper
  • 1 tsp. celery salt
  • 2 tsp dry mustard
  • 16 ounces favorite beer (I used Surly Oktoberfest)
  • For the Tangy Slaw:
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tsp. tabasco
  • 2 Tbls. cider vinegar
  • 1 tsp. sugar
  • 1 16-ounce package coleslaw mix
  • salt and pepper to taste
  • To assemble:
  • Favorite BBQ Sauce
  • Favorite slider bun

Instructions

  1. Preheat oven to 325.
  2. Take pork shoulder out of the refrigerator and bring to room temperature for about 30 minutes.
  3. In a small bowl, mix together brown sugar, salt and pepper, smoked paprika, chili powder, garlic powder, cayenne pepper, celery salt, cumin, and dry mustard.
  4. Rub spice mixture into all sides of the pork.
  5. Heat a large Dutch-oven over medium-high heat and add canola oil. Add pork shoulder to Dutch-oven and sear, turning, until golden brown all over, approximately 10-15 minutes total.
  6. Add beer to the Dutch oven. Transfer to the oven and cook 3 hours, turning meat every hour.
  7. When cooked and the meat is fork-tender, remove Pork from Dutch-oven, discard any large fatty pieces, and shred meat with two forks. Return it back to Dutch oven and let it simmer in juices for 5-10 minutes. Remove to plate or keep warm over stove top.
  8. To make tangy slaw, in a large bowl mix mayonnaise, sour cream, Tabasco and cider vinegar. Add coleslaw and toss to coat. Season to taste with salt and pepper. Place in refrigerator until ready to serve.
  9. To serve, place heaping scoop of pulled pork on the bottom of the bun. Top with favorite barbeque sauce, followed by a scoop of coleslaw.

Did you make this recipe?

Tag @officialtonjastable on Instagram and hashtag it #tonjastable

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Pumpkin Dump Cake

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  • Author: Tonja Engen
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Ingredients

Scale
  • 1 29-oz can pumpkin puree
  • 1–12 oz. can evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon salt
  • 3 tsp. cinnamon
  • 1 package yellow cake mix
  • 1 cup chopped pecans (optional)
  • 3/4 cup butter, melted
  • whipped cream or vanilla ice cream

Instructions

  1. Lightly grease 9×13 baking pan. Preheat oven to 350 degrees.
  2. In a large bowl, mix together pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt until well blended. Pour into prepared pan.
  3. Sprinkle dry cake mix evenly over the top of the batter. If adding pecans, sprinkle them over the cake mix. Drizzle melted butter over the top. Bake 50-60 min. Let it cool and serve with whipped cream or ice cream.

Did you make this recipe?

Tag @officialtonjastable on Instagram and hashtag it #tonjastable

 

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Hallo-wine Sangria

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  • Author: Tonja Engen
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Ingredients

Scale
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/4 tsp. nutmeg
  • 1 bottle of Red wine
  • 2 cups apple cider
  • 1 apple, chopped
  • 1 pear, chopped
  • 1 orange, sliced
  • 3 cinnamon sticks

Instructions

  1. To make the simple syrup, In a small saucepan, whisk together the water, sugar, and nutmeg. Bring to a boil and boil for 2-3 minutes or until the sugar has dissolved. Remove from the heat and cool.
  2. Place the chopped apple and pear in a large pitcher along with simple syrup, red wine, apple cider, and cinnamon sticks.
  3. Stir well and refrigerate overnight or for several hours.
  4. When ready to serve place sliced orange around rim of the glass.

Did you make this recipe?

Tag @officialtonjastable on Instagram and hashtag it #tonjastable

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