Hearty Moroccan Casserole for Adults Can Top Halloween Party Menu : Finger Foods Will Keep the Small Fry Happy

Each year, more people become disenchanted with the Halloween celebration. What was once a time of carefree mischief for children and adults alike has become a time for vicious pranksters to play dangerous tricks on youngsters.

Today, the Halloween celebration needs an all-new game plan, and parties at home offer the most fun and the best sense of security. This year, invite a few couples to stop by after they’ve escorted their children on an early neighborhood trick-or-treat prowl.

Or plan a celebration to which children can also be invited. Plan a simple box-lunch-type meal for them featuring a variety of finger foods, then set aside an area for them to play indoor games. They can even dispense goodies to trick-or-treaters ringing the doorbell. Once the children are safe and content, there’s no reason why adults can’t enjoy the fun of the day.

Treat the adults to an easy-to-prepare yet sophisticated meal--a hearty Moroccan-inspired casserole of lamb, sausage, prunes and sweet potatoes flavored with honey and cranberries. Instead of pumpkin pie, make a pumpkin brulee and top it with ginger-flavored cranberry sauce. The brulee is cooling and refreshing, just what’s called for after a spicy main course.

LAMB-SAUSAGE TAJINE

6 Italian sausages

4 pounds whole small lamb shanks

3 tablespoons oil

1 large carrot, peeled and finely chopped

1 stalk celery, finely chopped

2 medium onions, peeled and coarsely chopped

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon turmeric

1/2 teaspoon ground ginger

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

4 cups drained, peeled and diced tomatoes in juice

1/4 cup beef stock

1 1/2 pounds sweet potatoes

1/4 cup honey

1 1/2 cups cranberries

6 ounces whole pitted prunes

1/4 cup chopped parsley

Pierce sausage and place in saucepan. Add water to cover and bring to boil. Reduce heat and simmer 7 to 10 minutes to release excess fat. Drain and pat dry.

Trim all fat from lamb and cut lamb into 2-inch lengths. Heat oil in large casserole. Brown lamb on all sides and remove.

In same pan, lightly brown sausages on all sides. Remove sausages and drain fat from casserole, leaving film of oil in pan. Add carrot and celery and saute 3 minutes. Add onions and cook 3 minutes longer or until barely wilted.

Return lamb and sausages to casserole. Sprinkle with salt. Cover and cook 15 minutes over low heat. Uncover and stir in pepper turmeric, ginger, coriander, cumin and cinnamon. Then add tomatoes and stock. Cover and cook over low heat 45 minutes.

Meanwhile, peel sweet potatoes and cut into 1/2-inch slices or lengthwise strips, dropping into salted water as you go to prevent discoloring. Remove casserole lid and add honey, cranberries, prunes and sweet potatoes. Return lid to casserole and simmer 30 minutes or until meat and potatoes are tender. (If juices seem too thin, drain off and boil down until thickened. Pour back over casserole before serving.)

Transfer tajine to serving dish or to prebaked pumpkin or squash that is heated if desired, or serve from casserole. Sprinkle with parsley. Makes 6 to 8 servings.

PUMPKIN CREME BRULEE

3 cups whipping cream

2 teaspoons vanilla

6 egg yolks

6 tablespoons sugar

3/4 cup finely pureed cooked pumpkin

1/8 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup brown sugar, packed

Gingered Amaretto Cranberry Sauce

Sweetened whipped cream

Scald cream and vanilla in saucepan. Beat egg yolks and sugar in large mixing bowl until thick. Beat pumpkin, salt, cinnamon and nutmeg into egg mixture. Slowly whisk in hot cream.

Pour into 6-cup refrigerator-to-oven dish or into 8 1/2-cup ramekins. Place in baking dish and pour in boiling water to come halfway up dish. Bake at 350 degrees 45 to 60 minutes. Chill 8 hours or overnight.

Preheat broiler and place rack 8 to 10 inches below it. Sieve brown sugar and sprinkle evenly over custard. Place dish in large pan and surround with ice cubes. Place on broiler and, watching carefully, let brown sugar heat until it just begins to bubble, brown and melt. Remove from broiler and cool 10 minutes. Return to broiler and repeat until sugar is very brown, but not burned.

Remove and chill 2 hours. Serve with Gingered Amaretto-Cranberry Sauce and sweetened whipped cream. Makes 6 to 8 servings.

Gingered Amaretto-Cranberry Sauce

1 cup water

3/4 cup sugar

1/2 teaspoon ground ginger

1 medium pear, peeled, cored and diced

2 cups whole cranberries

Juice and grated zest of 1 orange

1/4 cup amaretto liqueur

Combine water, sugar and ginger in medium non-aluminum saucepan. Stir until sugar dissolves, then boil 5 minutes. Add pear, reduce heat and simmer 3 minutes. Add cranberries, orange juice and zest and continue simmering, without stirring, until berries pop, 7 to 10 minutes. Remove from heat and cool. Add liqueur. Puree in food processor, if desired. Makes about 4 cups.