Halloween: Trick Or Treat With The Plaza

Looking for a uniquely New York City treat this Halloween? Head over to the Plaza and celebrate the season in the style of Eloise with the Palm Court at the Plaza’s offering of yummy new treats–including a special tea menu and a seasonal candy cart.

On Friday, October 30, and Halloween Saturday, October 31, the Palm Court will be hosting a “Trick-or-Treat” Tea from 12-5pm. The “Trick or Treat” includes a delicious Halloween Eloise Tea menu, with seasonal touches such as Orange Cotton Candy, Candied Apples, and Black Currant Macaroons.

Along with the Tea, guests can enjoy the Palm Court’s Halloween Candy Cart, which will be set up in festive colors, decorations and flavors where guests of all ages can go Trick-or-Treating! The Palm Court’s decadent candy bar features Halloween’s most popular candies such as Peanut Butter Cups Miniatures, Giant Orange & White Swirled Lollipops, Midnight Dark Chocolate Hershey Kisses, Candy Corn, House Made Caramels, Jolly Ranchers, Black Licorice, and more.

Want to re-create some of the sweetness at home? Read on for the recipe for the Palm Court’s Pumpkin & Gingerbread Meringue Tart (which can also be found on the Halloween Eloise Tea tier at the Plaza)!

Pumpkin & Gingerbread Meringue Tart Recipe:

Sweet Pastry Dough Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 3/4 teaspoon salt
• 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces
• 1 large egg yolk
• 3 tablespoons ice water

Sweet Pastry Directions:

1. Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal. With machine running, add yolk and ice water, and process until dough just comes together (it should not take longer than 30 seconds).
2. Shape into a disk, and wrap in plastic. Refrigerate dough for at least 30 minutes. (Dough can be refrigerated overnight, or frozen for up to one month.
3. Take one 9-inch tart ring mold ( nonstick) ½ inch high line the sides, trim off any excess dough left, leave to rest for a further half an hour in the refrigerator.

Pumpkin Filling Ingredients:

• 1 sugar pumpkin, (about 4 pounds), halved, or 3 cups solid-pack canned pumpkin
• 1 recipe of sweet pastry dough (above)
• All-purpose flour, for work surface
• 7 large eggs
• 1 tablespoon heavy cream
• 1 1/2 cups plus 2 tablespoons packed light-brown sugar
• 2 tablespoon cornstarch
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground nutmeg
• 3 cups evaporated milk
• Whipped cream, for serving

Pumpkin Filling Directions:

1. Roll out reserved dough to 1/8 inch thick. Transfer to a baking sheet, and freeze until firm, about 15 minutes.
2. Reduce the oven temperature to 375 degrees. Cut two large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
3. Bake pie shells 10 minutes. Remove weights and parchment; bake 5 minutes more. Let cool completely on a wire rack.
4. If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon; transfer to a food processor. Process until smooth, about 1 minute. Transfer pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining six eggs, and evaporated milk; whisk until combined.
5. Reduce oven temperature to 350 degrees. Place pies on a rimmed baking sheet. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35-40 minutes. Let pies cool completely on a wire rack.

Ginger Bread Meringue Ingredients:

• 3 large egg whites
• 3/4 cup sugar
• 1/8 teaspoon coarse salt
• 1/8 teaspoon cream of tartar
• 1 1/2 teaspoons of cinnamon
• 2 tsp of ground ginger

Ginger Bread Meringue Directions:

1. Preheat oven to 200 degrees. Combine egg whites and sugar in a bowl set over a saucepan of simmering water, and whisk until sugar is dissolved and mixture is warm, about 3 minutes. Whisk in salt and cream of tartar; remove from heat.
2. Beat mixture with an electric mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Fold in spices.
3. Fit a pastry bag with a 3/8-inch round tip (Ateco #804) and fill bag with meringue. Pipe meringue “kisses,” each 1 inch in diameter, releasing pressure and pulling pastry bag straight up to create each, 1 inch apart on parchment-lined baking sheets. Bake until crisp on outside and able to release easily from parchment, about 1 hour, 15 minutes. Transfer to a wire rack and let cool completely.
4. Decorate the pumpkin tart with the ginger bread meringue kisses.

Note: Meringues can be made five days ahead and stored in a cool, dry place at room temperature.

To learn more about the Halloween happenings at the Plaza, visit theplazany.com!