Carnival Cruise Line Halloween Recipes

THE CRUST

• Preheat the oven to 300^oF and grease a spring-form cake pan with butter.
• Break vanilla wafers & cookies into a food processor and process until finely crushed. Add melted butter and mix well. Evenly spread mixture into the pan.

FOR THE CHEESE CAKE

• Combine sugar, cornflour and cream cheese in a bowl using an electric beater. Beat until smooth.
• Add sour cream and beat until fully incorporated.
• Beat in the eggs one at a time. Add thickened cream and mix well.
• Strain mixture, and pour into the pan.
• Bake in a water bath at 300^oC for 40 mins.
• Turn off the oven, and leaving the door slightly ajar, allow the cake to continue cooking. At least 40 minutes.
• Remove from oven & allow to completely cool.
• Refrigerate for at least 4 hours before serving.

FOR THE MARZIPAN PUMPKIN

• Mix all of the ingredients together until smooth and the desired color has been reached.
• Divide the mixture evenly and form into pumpkin shapes.
• Garnish (like a pumpkin stem) with a clove on top.

FOR THE FONDANT GHOST

• Roll fondant into a thin sheet
• Use a round cutter to cut an 8cm diameter circle.
• Use circle to cover rum ball like a ghost.
• Use the same rum-ball for eyes and nose.
• Place on top of cheesecake.

FOR THE PLATING

• Use Ganache to write “boo.”
• Use strawberry sauce for dots and drops.

FOR THE PUMPKIN PATE

• Melt chocolate and set aside.
• Place egg yolks and milk in a bowl over a pan of simmering water.
• Whisk vigorously and the mixture will thicken as air is incorporated and the egg yolks cook. Be careful not to overcook the eggs and set aside once the mixture is thick and glossy.
• Cook pumpkin puree, brown sugar, butter, cinnamon and nutmeg, until it becomes like a paste. Add nutella and cook until mixture starts to come together.Fold the pumpkin mixture into whisked eggs and milk.
• Fold in melted chocolate into above mixture
• Using a stick blender to blend mixture until smooth.
• Line rectangular loaf pan with aluminum foil and place a thin layer of shop bought chocolate cake.
• Pour mixture on top of the cake.
• Line rectangular loaf pan with aluminum foil and place a thin layer of shop bought chocolate cake.
• Set mold in fridge overnight. Remove from fridge and de–mold. Cut into portions.

FOR THE TOMBSTONE

• Cut white chocolate sheet into tombstone shape.
• Use sweet chocolate to write R.I.P

FOR THE MARZIPAN PUMPKIN

• Mix all of the ingredients together until smooth and the desired colour has been reached.
• Divide the mixture evenly and form into pumpkin shapes. Garnish (like a pumpkin stem) with a clove on top.

FOR THE PLATING

• Place the chocolate pate on plate.
• Place white chocolate RIP slab as shown in picture.
• Use white icing with green coloring for the décor and place strawberry jelly cubes as shown on the picture.
• Place marzipan pumpkin.
• Make ghost with white icing.
• Use strawberry sauce for dots and drops.

• In order, combine ice, Bacardi and Ginger Ale into a petite cuvee glass.
• Top off your concoction with a float of Razzmatazz and garnish with a lime wedge.

• Combine all ingredients with ice into a blender and blend.
• Pour into petite cuvee glass and enjoy!

• Combine all ingredients into a shaker with ice and shake vigorously.
• Serve into a petite cuvee glass and garnish with a cherry

• Muddle three limes.
• Add Vodka, lime, pineapple syrup and orange juice into a shaker with ice and shake thoroughly.
• Strain into a highball glass with fresh ice and float your sangria on top.
• Finish your creation with an orange wedge.

• Add ingredients into a shaker with ice.
• Shake well, and strain into a shot glass.