Daily Discovery: Let’s get “retro rad” with Emily Ellyn

Hi everyone! I hope you all are having a great Halloween. In my earlier post about Halloween, I shared a recipe by my friend and Food Network’s Next Food Network Star Top 10 finalist, Emily Ellyn’s recipe for spiced applesauce. I wanted to share some of her Halloween-inspired recipes, along with showing you pictures of her “retro rad” food and fashion 2013 calendar, which is now available to pre-order. Check it out, and enjoy:) There are only 250 copies, so if you want one then you better hurry.

In case you missed her competing last season, Emily is the “Home Economics teacher you always wanted.” She “takes the retro, remixes it and makes it rad,” as she says in her bio.

My boyfriend and I were huge fans from the get-go because Emily was chosen by our absolute favorite foodie, Alton Brown (and if he ever reads this, I hope you don’t mind being called a “foodie.” If so, I do apologize.) We thought she was the most interesting, fun, and creative. One of the most memorable parts of her being on the show was her ham hat she created for a challenge taking place during Fashion Week.

Click on the images to find out more and to preorder.

And now… the recipes!

Recipes (she made these for her appearance on Fox35 this morning):

Drinks and Appetizers:

Retro Rad Pumpkin Cheese Ball:

1 (8-ounce) blocks extra-sharp Cheddar cheese, shredded
1 (8-ounce) container chive-and-onion cream cheese
1 teaspoon paprika
1/4 teaspoon ground red pepper
1 broccoli stalk
Red and green apple wedges, to serve
Crackers, to serve
Grapes, to serve

1. Mix with hand mixer until blended the cheddar cheese and next 4 ingredients in a bowl. Cover and chill 4 hours or until mixture is firm enough to be shaped.

2. Shape mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.

3. Cut florets from broccoli stalk, and reserve for another use. Cut stalk to resemble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges.

Note: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Attach stalk before serving. Also, if tome does not permit decorate a store bought Cheese ball with a broccoli stem!

Devil-ish Eggs:

5 cups hot water
1 (0.3-ounce) bottle red liquid food coloring
2 tablespoons cider vinegar
12 large unpeeled hard-cooked eggs, with shells cracked
12 hard boiled eggs
1/2 C. mayonnaise or Miracle Whip
2 green onions, finely minced
1 tsp. dried parsley flakes
1/2 tsp. dry ground mustard
1/4 tsp. salt
1/4 tsp. paprika
1/4 tsp. garlic powder
Green food coloring, as needed
24 halved pimento stuffed olive for eyeball garnish

1. Stir together water, red food coloring, and vinegar in large bowl; add eggs, and let stand 1 hour. Remove and drain on paper towels. Peel eggs to reveal pattern on whites.

2. Peel the hard boiled eggs and slice in half lengthwise. Scoop the yolks out into a medium bowl and reserve the whites until needed.

3. With the back of a fork, mash the yolks until smooth.

4. Add mayo, onions, parsley, mustard, salt, paprika, and garlic powder. Mix well. Color to a green consistency. Top will a halved pimento stuffed olive.

Again, I hope you all enjoy the recipes and take a moment to check out what retro-radness Emily is cookin’ up on her website, http://www.emilyellyn.com/, and even order her calendar!

And though the recipes are Halloween-inspired, I think both recipes could be used throughout the entire fall/winter season too! I don’t know about you, but we have a cheeseball on Thanksgiving (and pumpkins are so gorgeous for the entire season), and deviled eggs usually make an appearance at the Christmas party. Maybe then they’ll be called… Angel-ish eggs? 😉

And thanks to Emily for letting me share your recipes!

Happy Halloween (again)!