Roasted Witches Fingers with Honey Mustard Sauce

(reposted from 2009)

Trick or treat?  Treat for a Halloween dinner party, or family meal!

roasted witches fingers with honey mustard sauce

roasted witches fingers with honey mustard sauce photo by vsimon

And a treat when you use the non scary version of this recipe throughout the year- oven baked chicken tenders.

Do take it easy on yourself.  Once the hands are acquired, you can prep the fingers the day before and quickly roast, just before serving.

The honey mustard sauce can be made anytime.  It keeps in the fridge for weeks.  It is good as a salad dressing or on all kinds of cooked veggies too. 

We used grainy mustard here.  You can use any kind, even yellow.  That would look way cool on a black plate.

Roasted Witches Fingers with Honey Mustard Sauce

Serves 6 metric measures
1 ¼ pound boneless, skinless chicken breast 600 gm
2 tablespoons oil 30 ml
1 cup tortilla chip crumbs, see note below 150 gm
2 tablespoons dried onion flakes 10 gm
2 teaspoons paprika 4 gm
½ teaspoon thyme 1 gm
¼ teaspoon black pepper .5 gm
15 black olives, sliced in half the long way 15
½ cup honey 120 ml
½ cup mustard 120 ml

Butterfly the chicken breasts so you have six portions.  “Butterfly” means to slice the breasts horizontally in half.  The halves will be thin and open like two pages in a book.  Cut each breast through, separating the pages.

Cut each butterflied breast so they look like hands with fingers. Butterflies, breasts, pages, hands, fingers.  Are you still with me?  Good thing there is a picture.

If you are making this on any given weeknight, cut the fingers all the way through.  So no scary hands.

Massage oil onto all the surfaces, including between the fingers.

Mix tortilla chip crumbs, dried onion flakes, paprika, thyme, and black pepper on a shallow plate.

Dip fingers in the crumb mixture until all surfaces are covered.

To make clean up easier, line a sheet pan with nonstick foil or parchment paper.  Arrange fingers on top.   You can get 3D results of you scrunch foil to balls and drape the fingers over them.

Add a black olive half for each fingernail, omit for regular chicken fingers.

Cover and refrigerate until ready to roast.

You need a blazing hot oven to crisp these quickly.  So at least a half an hour before cooking, preheat oven to 425.  You could even heat to 450.

I can’t because that makes my smoke detector go off.  The oven is clean, the smoke detector just doesn’t like the heat.

Cook for 15 minutes.

Meanwhile, or anytime, stir honey and mustard together.  Pour into a small serving bowl.

Note: you can easily make your own tortilla crumbs.  Pulse them in a food processor for just a few minutes.  Be sure to buy gluten free tortilla chips.

Southern Home-style Corn Flake Crumbs are gluten free, convenient, and tasty.  You might be able to buy them at your grocery store. Or you can order online.

I have done both, made my own, and used the premade gluten free crumbs.  Each works well.

Serve with  Foamy Bug Juice and eerie background music.

My costume is still undecided.  I have been a witch (not good this year), Marge Simpson with big blue hair (not good this year), a giant black spider (bug juice-also not good this year).   What are you dressing as this Halloween?

Foamy Black Bug Juice

[Reposted from 2009.]

I hope you are planning your Halloween dinner menu. How about starting the evening with Foamy Black Black Bug Juice?

foamy black bug juice

Foamy Black Bug Juice photo by vsimon

Foamy Black Bug Juice

Sweet, tasty, fragrant. Spicy fragrance, not icky stinky. And just gross enough in a clear glass. Make this right before serving for maximum foam. You can spike it with ETOH (alcohol) for the adults if you like.

serves 6 metric measures
1 tablespoon honey 15 ml
1 teaspoon ground cinnamon 1 gm
2 tablespoons dark raisins 15 gm
1 cup grape juice concentrate 240 ml
1/3 cup orange juice concentrate 80 ml
5 cups sparkling water 1.200 liters

In a small bowl, stir cinnamon into the honey. Drizzle honey mixture around the inside rim of the glass. You will have sticky fingers if it gets on the outside. And that isn’t always a bad thing.

Add a few raisins to each glass.

Carefully add juice concentrates to a tall glass pitcher. Try to be neat and not to get it on the side of the pitcher. Or be messy, it just adds to the eeewww factor.

Add the sparking water and watch it foam.

Pour into prepared glasses. Garnish with lots of foam. It will sparkle in your nose.

Stay tuned for the entree.

Fermented Beets with a Homemade Air Lock System

fermentedbeets (3)

fermented red beet slices

photo by vsimon


I am in love.

With my fermenting husband, and these fermented beets.

Vibrant, colorful, crunchy, tangy, salty, probiotic, raw.


Last summer he experimented with sauerkraut, the old-fashioned way. In a ceramic crock, with a rock as a weight. It was beyond gross. Under the rock was blue, green, gray, and white mold. Supposedly, this is to be expected. Nothing wrong a little (or a lot of)  mold, they say. My response? “Yuck, no!”

So I bought some glass crocks with loose fitting glass lids. And tried fermenting diced beets. They were equally disgusting. The brine became as thick as honey and everything turned brown. These were dispatched to the compost bin.

We learned about fancy-dancy German crocks with air locks in the lids. They are lovely, prevent mold and spoilage, but cost three figures. That would make for some expensive veggies.

Then Vince’s engineering nature kicked in. And his frugal streak. I will let him explain from here.


fermenting jar with air lock

air lock lid on a canning jar

photo by vsimon


Simple Raw Fermented Sliced Beets

The recipe is simple enough, but I wanted the fermentation process to be just as simple.

Normally fermented pickles are done in a crock or glass container with a weight on top to keep the contents below the brine level. And then you have mold and scum that needs to be occasionally and regularly removed. This is not a nice task, and rather off-putting for some.

Another common practice is to use a large plastic bag filled with additional brine as a weight and a seal against mold and scum. But it doesn’t always work and can spring a leak.

The method I like best is to use an air lock to keep out the exchange of air during fermentation. Off gassing is allowed by the air lock during fermentation while maintaining an air seal, thus eliminating almost all mold/scum growth.

To begin with, you will need the right equipment. Any size jar will work, just adjust the recipe to fill it. But the jar cap is not typical. I made the air lock cap by purchasing a simple inexpensive air lock from a beer and wine making store. It cost less than $1. Then I fitted it to a standard jar lid by drilling a hole and sealing the air lock into the hole with silicone caulking. I’ve made several of these for different size jar lids, regular and wide-mouth. You will also need a small weight to keep the beets submerged in the brine. We went weight hunting at a local re-sale shop and found small round glass coasters that just fit into my jars. The weight has to be made of materials that are not reactive with the brine. Glass works great. Marble, and the previous rock, started to dissolve in the brine.

Half-sour pickles. What?

My recipe is based on the basic Half-Sour Brine recipe from Joy of Pickling by Linda Ziedrich, with a couple of added ingredients.

Half-sour pickles are not pickles stopped half way through the process. They are pickles that are fermented in lower salt brine.

Classic full sour fermented pickles are fermented in a brine of 5 to 8 percent salt to water ratio by weight. Half-sour pickles are fermented in a 3.5 percent salt brine.

Half-sour pickles also do not take as long to ferment as full sour pickles. These beets will be ready to eat after about 2 weeks in a dark location at room temperature.

fermentedbeets (7)

light streaming through paper thin fermented beets

photo by vsimon

Fermented Red Beet Slices


1 quart jar

1 air-lock cap

1 glass weight


fresh beets – thinly sliced. Estimate 6 to 8 medium beets.

1/8 teaspoon ground cloves

1/8 teaspoon ground cinnamon


2 cups water

1 tablespoon pickling salt

Begin by thinly slicing your washed raw red beets. Do not remove the stem end, use it as a handle while shaving off the very thin slices. I use a mandolin to slice the beets, but you could slice the beets with a knife.

Pack the beets into your jar until you are within about 1-1/2 inches from the top. Add the ground cloves and cinnamon. Place your weight onto the sliced beets.

Mix brine in a separate container until the salt is dissolved. Pour the brine mixture over the beet slices until it completely covers all the slices and yet is below 1/2 inch from the top of the jar. Save any unused brine, you will need it later.

Install the air lock cap and fill the air lock half way with additional brine mixture. Set aside in a dark location at room temperature. Place a saucer or plate under the jar to catch any possible spillage as the fermentation process “breathes”. Bubbling should start within days and slow after a couple of weeks. Keep the air lock half filled with brine during the process adding more if needed.

At the end of 2 weeks, remove the weight and replace the air lock with a regular cap. I found the top layer of beets where a bit off color, but where easily removed. Refrigerate and enjoy.


3 kinds of garden beets

fresh beets

photo by lsimon

More notes from Linda:

Use organic veggies. Fermenting cultivates bacteria and yeast that come with your veggies. They will have more if they aren’t sprayed with killing chemicals.

Vince talks about room temperature. That will vary of course. We put our ferments in the basement when our temperatures are over 85 degrees. If your veggies are bubbling vigorously and so much brine has overflowed that the beets appear “dry”, move them to cooler quarters. And add more brine.

We have used this equipment for sauerkraut with caraway, shredded carrots with thyme, cucumber pickles, and hot radishes. The cabbage, carrots, and cukes where as wonderful as the beets. The radishes were musty and nasty. So far, four hits and a miss. We are waiting on green beans and garlic.

What delicious fun!

Are you fermenting yet?