Festive Halloween Menu

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Halloween is a great time to bust out the creativity. From making your
own costumes and party décor, to whipping up imaginative eats. In the
true spirit of Halloween, you can whip up a variety of delicious and
relatively healthy eats, masked as devilishly decadent treats, that
kids of all ages will devour. Tricksy? Indeed!

Check out our festive Halloween menu for inspiration. You can find all
the ingredients listed at your neighborhood Sunset Foods. Happy
Halloween!

 

For the wee goblins:
Haunted Swamp Punch
“Vampire Blood” Tomato Soup
Pizza Mummies

For the grown ghouls:
Sinister Cider
The Great Overstuffed Pumpkin

Scrumptious sweets for all to share:
Halloween Whooo-ooo-oooo-pie Pies

Haunted Swamp Punch
48 oz frozen strawberries, thawed
12 oz frozen lemonade
2 qt ginger ale
2 c raisins
2 c blueberries
Ice

Place the strawberries in a bowl and mash with a fork or potato
masher. Transfer to a punch bowl and add remaining ingredients.

“Vampire Blood” Tomato Soup (inspired by Rachael Ray)
4 15-oz cans chicken or vegetable stock
2 28-oz can crushed tomatoes
2 c. heavy cream
Coarse salt and black pepper

Combine broth and tomatoes in a medium saucepan over moderate heat.
When soup bubbles, stir in heavy cream and reduce heat to low. Season
with salt and pepper and simmer gently for 15 minutes, stirring
occasionally. Puree with an immersion blender and serve. 8 servings.

Pizza Mummies (inspired by Family Fun magazine)
English muffins
Pizza sauce
Black olives, sliced
Scallions, sliced
Red or green pepper, diced
Shredded mozarella

Preheat oven to 350°F. For each mummy, spread 1 TBS pizza sauce onto
half of an English muffin. Put olive slices in place for eyes, and
scallions or peppers in place for pupils. Arrange shredded cheese on
English muffin as mummy’s wrappings. Bake for about 10 minutes –
cheese should be melted and muffin should be toasty.

Sinister Cider
Apple cider
Jim Beam (or your favorite bourbon)
Lemon juice
Ice

Fill high ball glasses with ice. Pour a shot of Jim Beam over ice. Top
with apple cider and a splash of lemon juice. Stir and enjoy!

The Great Overstuffed Pumpkin (courtesy of Tyler Florence)
1 Pumpkin
1/4 cup melted butter
Salt and pepper

2 tablespoons olive oil
1 onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 teaspoon celery seed
1 teaspoon fennel seed
1/4 cup chopped fresh parsley, divided
1/4 cup chopped fresh sage, divided
Salt and pepper
2 Granny Smith apples, peeled and cubed
2 pounds ground turkey sausage
3/4 cup Sauvignon Blanc wine
1 cup heavy cream
1 (16-ounce) package cornbread stuffing
2 eggs, beaten
1 1/2 cups chicken broth

Cut off the lid of the pumpkin and set it aside. Pull out the seeds
and strings from inside the pumpkin. Brush the inside flesh with
melted butter, season with salt and pepper. Place pumpkin on a
roasting pan and bake in a preheated 350°F oven for 15 minutes.

In a large skillet, heat oil over moderate heat. Add onion, celery,
garlic, celery seed, fennel seed and 2 tablespoons each parsley and
sage. Cook, stirring often, until fragrant, about 3 minutes. Season
with salt and pepper. Add the apples and cook 2 minutes. Add the
ground sausage, breaking up the meat with a wooden spoon, and brown
until no longer pink, about 10 minutes. Deglaze the pan with wine,
cook down 2 minutes to evaporate the alcohol. Stir in the cream, check
seasoning.
Scrape the sausage mixture into a large bowl and fold in the cornbread
stuffing. Gradually blend in the eggs and chicken broth, until the
stuffing is evenly moistened. Add remaining parsley and sage. Fill the
pumpkin with stuffing, return to the oven and bake 20 minutes until
the eggs are cooked and the stuffing has a little lift. Serve stuffing
in the pumpkin bowl topped with lid.

Halloween Whooo-ooo-oooo-pie Pies (inspired by Martha Stewart)
For the whoopie pies:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
1 tbsp unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 tsp pure vanilla extract

For the filling:
4 oz cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup confectioners sugar
1/4 cup canned solid pumpkin
Pinch of cinnamon
Pinch of nutmeg

Preheat oven to 375° F. Line baking sheet with non-stick baking mat or
parchment paper; set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and
salt; set aside.

In the bowl of an electric mixer, combine butter, shortening, and both
sugars. Using the paddle attachment, mix on high speed until smooth,
about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes.
Mix in half the flour mixture, then milk and vanilla, and finish with
the remaining flour mixture.

Drop about a tablespoon of dough onto prepared baking sheet, spacing 2
inches apart. Bake 12-14 minutes or until cookies spring back when
lightly touched. Place baking sheet on wire rack and let cool 5-10
minutes. Remove cookies from baking sheet and transfer to wire rack to
cool completely.

Using the paddle attachment, mix together cream cheese, butter, and
confectioners sugar on medium speed until smooth, about 3 minutes. Add
pumpkin, cinnamon, and nutmeg. Mix until smooth, scraping down bowl as
necessary.

Pipe or spoon filling on the flat sides of half the cookies then
sandwich with remaining cookies. 20 servings.

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