The HWA is currently having a Halloween recipe contest and I instantly jumped on this opportunity.
Rest in Peas
4 slices of potato bread
¼ cup extra-virgin olive oil
Moloka’i gourmet sea salt or coarse salt
Freshly ground pepper
4 tablespoons unsalted butter
1 garlic, cut into ½-inch pieces or frozen garlic cubes
¼ cup all-purpose flour
2 ½ cups heavy cream or half and half
½ cup milk
1 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
2 boxes (10 ounces each) frozen peas, thawed and drained well
1. Preheat oven to 350 degrees. Using a pairing knife, cut bread into shapes. (Alternatively, cut bread freehand.) Place on a baking sheet; brush bread shapes with oil. Season with salt and pepper. Toast in oven until golden, 10 to 12 minutes.
2. Heat butter in a large saucepan over medium heat until foaming. Add garlic; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour; cook, stirring constantly, until mixture begins to turn golden, about 4 minutes.
3. Whisking constantly, gradually add cream. Cook until mixture thickens, 10 to 12 minutes. Stir in milk, nutmeg, and cayenne. Season with salt and pepper. Stir in peas; cook until heated through, about 5 minutes.
4. Chop carrots thinly and carve jack-o-lantern faces on them with a fork.
5. Sautee carrots in olive oil until slightly soft.
6. Transfer pea mixture to a shallow serving dish. Arrange headstone croutons on top.
7. Add carrot top as a tree and garnish.
8. Sprinkle bacon bits as fall leaves throughout the pea graveyard.