The calendar says that Halloween will soon be here, so for those planning parties or special treats, it’s time to put together a menu.
Party food is fairly universal, and each host or hostess usually has their own menu items to fall back on, whether they serve pizza and hoagies, put out crudité with your favorite dips or make soup and sandwiches from scratch. But Halloween is one time when you may want to serve dishes that conjure up thoughts of the holiday itself.
For some that means a round of brie partially wrapped in strips of puff pastry with olive eyeballs to look like a mummy’s face; melted red jam or dyed-red corn syrup drizzled on cookies or cupcakes to look like blood; a “brain” molded out of gelatin; meringues shaped like ghosts with miniature chocolate chips for eyes and mouths; pasta with meatballs made to look like eyeballs; cutout cookies shaped like ghosts and pumpkins; “worms” made by filling straws with gelatin; and mummy hot dogs wrapped in strips of crescent dough with tiny dots of mustard for eyes. There also are gelatin shots crafted in Halloween colors, cheese balls shaped like pumpkins and coated in ground cheese puffs; and pizza slices shaped like ghosts.
The list goes on, and creative hosts are thinking of new ideas even as you read this. There also is traditional fun to be had by bobbing for apples or dipping apples in caramel or chocolate. Caramel corn is another autumn favorite, along with homemade popcorn balls.
For something different, there is this recipe from goodhousekeeping.com for devilishly spooky eggs that look like they are coated in spider’s webs:
6 large eggs
2 tablespoons mayonnaise
2 to 3 teaspoons chimichurri or pesto
1 teaspoon lemon juice
Kosher salt and pepper
Smoked or regular paprika, for dusting
Food coloring
Step 1. Place eggs in large saucepan, add enough cold water to reach 2 inches above eggs, and bring to a boil. Remove from heat, cover pan, and let sit 12 minutes. Drain eggs and return them to saucepan. Gently shake saucepan to crack eggs all over.
Step 2. Place 4 drops food coloring in large bowl and fill halfway with water, adding additional food coloring to reach a very dark color. Add eggs, increasing water amount so eggs are covered. Refrigerate at least 2 hours and up to 6.
Step 3. Drain eggs, rinse under cool water, and peel. Halve eggs lengthwise. Transfer yolks to small bowl.
Step 4. Add mayonnaise, chimichurri, lemon juice, and 1/8 teaspoon each salt and pepper; spoon into egg whites and sprinkle with paprika if desired.
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