Halloween Food & Cocktails by Nadia G of Nadia G’s Bitchin’ Kitchen

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Halloween Food & Cocktails by Nadia G of Nadia G’s Bitchin’ Kitchen

She’s cooking up a storm on Nadia G’s Bitchin’ Kitchen (The Cooking Channel), setting new style trends for television chefs, turning out trendy cookbooks and even viral videos (http://www.youtube.com/user/CookingChannel/featured).  She’s Nadia G and any way you look at it, she’s not your mother’s cooking teacher.

Nadia G (Giosia), hailed as the “Julia Child of the Net generation,” shops, chops and sautés in 3-inch cherry stilettos on the series she created, Nadia G’s Bitchin’ Kitchen (www.bitchinlifestyle.tv).  Hilarious, informative and deliciously demented, her stylish comedy-cooking show is unlike anything else on TV.  Set in a candy-colored kitchen decked out in animal print and leather, Bitchin’ Kitchen looks at the funny side of everyday life situations and turns them into occasions worth celebrating; with great food and big laughs.

From candy to costumes, Halloween has become the second-biggest commercial holiday in the United States. And now, more than ever, adults are partaking in the fun by dressing up and hosting Halloween parties in their own homes.

Who better to show America how to throw the ultimate at-home Halloween bash for adults?  With this spooktacular holiday right around the corner , Nadia G is teaming up with Van Gogh Vodka to help every host/hostess become an entertainer extraordinaire.  She creates the perfect shindig from the food and cocktails right down to the decorations, games and playlist.

She’s loaded with tips, quips, and a lot of practical advice for first-time hosts and hostesses or anyone who just wants to add a little more of the “now” into their Halloween party.  For even more information, interested chefs can find her bitchin’ party guide included in her latest cookbook, COOKIN’ FOR TROUBLE.

Halloween Food & Cocktails by Nadia G of Nadia G’s Bitchin’ Kitchen

Smoky Chipotle Bloody Mary

Recipe courtesy of Nadia G


2 ounces Van Gogh BLUE Triple Wheat Vodka

2 tablespoons fresh horseradish

1 teaspoon chipotle paste

½ teaspoon Worcestershire sauce

Tomato juice to top

½ a lime to garnish

Fresh lime to rim a glass

Celery salt to rim a glass


Run a wedge of fresh lime around the top of a lowball glass, then dip glass in celery salt to create rim. Add all the ingredients in a glass and mix.  Fill glass with ice. Garnish with freshly grated horseradish and squeeze of ½ a lime.

Yield: 1 serving

Prep Time: 5 minutes

Ease of Preparation: Easy


Tootsie Roll Cocktail

Recipe courtesy of Nadia G


1 ½ ounces Van Gogh Double Espresso Vodka

3 ounces orange juice

Fresh orange wedge

Finely grated chocolate


Run the wedge of fresh orange around the top of a lowball glass, then dip in finely grated chocolate to create rim. Fill glass with ice. Pour all the ingredients over the ice and stir.

Yield: 1 serving

Prep Time: 3 minutes

Ease of Preparation: Easy


Caramel Apple Punch

Recipe courtesy of Nadia G


2 ½ cups Van Gogh Dutch Caramel Vodka

3 cups old-fashioned apple juice

4 cinnamon sticks

1 bottle (750 ml) sparkling apple cider, chilled

2 apples, thinly sliced


Place apple juice in small saucepan with cinnamon stick. Bring to a boil, then take from heat and let cool. Fill a large punch bowl with ice. Pour in Van Gogh Dutch Caramel Vodka and cooled apple juice with cinnamon sticks. Top with sparkling apple cider and float apple slices on top as garnish.

Yield: 12 servings

Prep Time: 10 minutes

Ease of Preparation: Easy

Food Recipes


Bocconcini Eyeballs

Recipe courtesy of Nadia G 


Bocconcini eyeballs

8 large green olives stuffed with pimento

8 Bocconcini cheese balls

8 slices Prosciutto di Parma


Balsamic vinegar

Sea salt

Freshly cracked pepper

Recipe tools

 Paring knife


Making the eyeballs: slice olives into 1/4 inch discs. Place an olive disc in the center of a bocconcini and trace around it with a sharp paring knife. Carve out a 1/2 inch piece of cheese from the outline and place olive slice in the hole. Wrap a slice of prosciutto around the bocconcini eyeball.

Drizzle balsamic vinegar on a black plate and place eyeball on top. Season with salt and pepper.

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: –

Ease of Preparation: Easy


Mini Olive Oil and Ricotta Pound Cakes with Chocolate Covered Orange Peel

Recipe courtesy of Nadia G


 1 1/2 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup and 1 tablespoon of Italian extra virgin olive oil

1 1/2 cup of whole milk Ricotta cheese, room temperature

1/4 cup of unsalted butter, room temperature

1 1/4  cup of organic cane sugar

1 vanilla bean, scraped

Zest from 1 orange

3 eggs

1 tablespoon unsalted butter, room temperature

1 3.2 oz orange peel flavored chocolate bar, chopped

Recipe tools

Medium mixing bowl

Hand mixer

8 cup mini loaf pan

Wire rack


Making the batter: sift flour, baking powder and salt in a medium sized mixing bowl. With a hand mixer on low, whip together olive oil, ricotta, butter, sugar, vanilla seeds, and orange zest just until combined. Add dry ingredients and continue to beat for another 3 minutes until it’s light and airy. Drop eggs into mix session one at a time. Drop in chocolate bits and stir with a spatula until they are evenly spread in the batter.

Preheat oven to 350˚F.

Butter an 8 cup holder mini loaf pan. Pour batter into mini loaf pans and bake for 40-50 minutes. Use a toothpick to insert into pound cakes until it pulls out clean.

Allow the cakes to cool in pans for about 10 minutes, transfer to a wire rack to cool fully.

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 40 – 50 minutes

Ease of Preparation: Easy


Vegetarian Coffin Sandwiches with Walnut Pesto

Recipe courtesy of Nadia G 



2 cups of basil, packed

1/2 cup chopped walnuts

2 cloves of garlic, minced

¼ cup walnut oil

1/4 cup parmesan, grated

2 tablespoons of olive oil


1 large loaf pumpernickel bread


1 cup almond slivers, toasted

2 cups alfalfa sprouts

8 McIntosh apples, sliced

8 slices brie

Recipe tools

 Food processor


Making the pesto: in a processor pulse basil, walnuts, garlic, and walnut oil until combined. Add parmesan and olive oil and pulse again.

Making the sandwich: Cut pumpernickel into 1/2 inch slices, then into coffin shapes. On each slice of bread, spread a layer of mayo, a layer of pesto, a sprinkling of almonds, alfalfa sprouts, a layer of apples, and a slice of brie.

Place another coffin-shaped bread slice on top and repeat for another layer. Top off with a final coffin slice.

Yield: 4 servings

Prep Time: 8 minutes

Cook Time: 3 minutes

Ease of Preparation: Easy


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