HAPPY HALLOWEEN from CAFE DRAKE!

Two of the finest perks of Halloween and late October are the reappearance of seasonal Goth Glam Queen Barbara Steele on late-night cable TV and the arrival of sweet, ripe pumpkins in markets around the globe. Above enjoy a few rare photos of Cafe Drake's favorite actress and dark muse and below some simple recipes from our creepy kitchen to yours. And a Happy Halloween to All!

PUMPKIN VINAIGRETTE

Not nearly as strange as it sounds, this creamy dressing tastes smooth and just slightly sweet. Try it over wedges of crisp romaine or other sturdy salad greens (chicory, watercress, etc). The oil to vinegar and pumpkin ratio is fairly accurate we believe, but adjust spices to your own taste.

4 Tbs Pumpkin Puree (canned, unsweetened) / 1/4 cup Vinegar- use Cider Vinegar or Balsamic Vinegar /1 Clove Garlic /1 Tsp Sugar /1/2 Tsp Salt /1/4 Tsp Black Pepper /1/2 Cup Olive Oil

1. Finely chop or mash the clove of Garlic.


2. Put all ingredients except the Olive Oil into a bowl.
   
3. Whisk all ingredients together. Mix well.


4. Add Olive oil and whisk well.

PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE

It seems every restaurant on the planet is currently featuring a unique spin on bread pudding. This is both tasty and fairly novel and -we predict - a dish you'll prepare over and over for gushing guests.

2 cups half and half /1 15-ounce can pure pumpkin /1 cup (packed) plus 2 tablespoons dark brown sugar /2 large eggs /1 1/2 teaspoons pumpkin pie spice /1 1/2 teaspoons ground cinnamon /1 1/2 teaspoons vanilla extract /10 cups 1/2-inch cubes egg bread (about 10-ounces) 1/2 cup golden raisins

for the sauce: 1 1/4 cups (packed) dark brown sugar /1/2 cup (1 stick) unsalted butter /1/2 cup whipping cream

1. For bread pudding: Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend.


2. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes.
   
3. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.


4. Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts.
   
5. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
   
6. Sift powdered sugar over bread pudding. Serve warm with caramel sauce.