From witch-inspired pasta and meatballs to pumpkin-shaped dinner rolls and spooky appetizers, these are our most festive recipes to date.
Recipe 1: Witchcraft Cocktail
· 4 ounces vodka
· 4 ounces black cherry juice
· 1 ounce grenadine
· Dry ice, small chips the size of dice
Fill a cocktail shaker halfway with ice. Add the vodka, cherry juice, and grenadine. Add the cap and vigorously shake for at least 30 consecutive seconds. Strain into a martini glass, beaker, or other Halloween-themed glass. Carefully add a chip of dry ice for a spooky touch. Be careful while sipping until the fog subsides.
Recipe 2: Vampire-Inspired Chips & Salsa
· 1 jar green chunky salsa
· 1 package large flour tortillas
· Bat-shaped cookie cutter
· Cooking oil spray
· Coarse kosher salt
Preheat oven to 400° F. Stack 2 flour tortillas on a cutting board. Use the bat-shaped cookie cutter to cut up to 6 bats per tortilla surface. Use a rubber mallet, bottom of a can, or another tool on the cookie cutter, so it cuts nicely all the way through.
Spray a baking sheet with the cooking oil spray and place the bats on the sheet, so they don’t overlap. Spray the tops of the bats lightly with the cooking oil spray and sprinkle with salt. Place the baking sheet on the middle rack of the oven and bake for 15-20 minutes until just browned. Remove from the oven and let cool.
Serve the green chunky salsa in a decorative bowl or cauldron. Arrange the bats on a decorative plate with the salsa.
Recipe 3: Sweet and Sour Black Magic Wings
· 1 pound whole chicken wings
· 1 cup pineapple juice
· 1 tablespoon brown sugar
· 1/4 cup tomato sauce
· 3 tablespoons soy sauce
· 1 tablespoon sriracha
· 1 tablespoon black food coloring
· 1/2 cup rice vinegar
· 1/4 cup honey
In a large Ziploc bag, combine the pineapple juice, brown sugar, tomato sauce, soy sauce, sriracha, rice vinegar, and food coloring. Rinse the whole chicken wings and pat dry. Add the chicken wings to the bag and seal. Marinate and turn the bag periodically for at least 1 hour until the wings look completely dark black.
Preheat oven to 400° F and line a baking sheet with parchment paper or a silicon baking mat. Remove the wings from the bag with tongs and place them on the baking sheet in a single layer. Bake for 30 minutes.
Combine the honey with 3 tablespoons of the black sweet and sour marinade. Brush the wings with the marinade at the beginning of the bake, halfway through baking, and again when they are pulled from the oven.
Serve the bat wings on a wood board or another decorative plate of choice.
Recipe 4: Halloween Charcuterie Board
· Small round brie cheese
· Strawberry jam
· Summer Sausage, sliced and outside casing removed
· Salami, sliced and outside casing removed
· Provolone cheese, sliced
· Purple grapes
· Figs, cut into halves
· Dark chocolate caramels
· Ritz crackers
· Triscuit Crackers
Use a black plate or small cast iron skillet for the board. Cut the brie into the shape of a coffin. Place the coffin brie on the board and spoon the strawberry jam around the outside of the casket. Arrange the crackers around the outside and provide a small spreading knife, so guests or family can spread brie and jam onto the crackers.
Place summer sausage, salami, and cheese on the board slightly apart with room for a row of crackers or other snacks. Place fruit on either side of the meats and cheese and fill in the gaps with the nuts and candies.
Recipe 5: Witch-Inspired Pasta & Meatballs
· Pasta, either use squid ink pasta or add black food coloring to your pasta of choice
· 1 jar marinara sauce
· 1 pound ground beef
· 1/2 cup panko bread crumbs
· 1 egg
· 1 teaspoon garlic salt
· 1 teaspoon onion salt
· 1 white cheese stick
· 1/2 container black food coloring
· Small can sliced olives
Preheat oven to 400° F. Mix ground beef, panko, egg, and salts and form meatballs of different sizes. Place the meatballs on a parchment-lined baking sheet and bake for 30 minutes.
Slice the white cheese stick into thin rounds to create what will look like the whites of the meatball “eyes.” When the meatballs are done cooking, remove them from the oven and turn it off. Push a slice of cheese into the top of each meatball. Return the meatballs to the warm oven and let the cheese melt for 3-5 minutes.
Fill a pot with water almost to the top and salt heavily. Add half of the container of black food coloring to the water and stir. Add the pasta and cook according to the instructions. Rinse the pasta with hot water to remove excess black water.
Arrange the pasta on a plate and add the meatballs in groups of two with the whites of the eyes facing up. Add a slice of black olive to each of the cheesy whites of the eyes. Drizzle the marinara sauce around the meatball eyes and the pasta, or toss the pasta with the marinara sauce and add the meatballs afterward.
Recipe 6: Pumpkin-Shaped Dinner Rolls
· 1 bag frozen dinner rolls
· Saran wrap
· Cooking oil spray
· 2 tablespoons melted butter
· Small bag slivered almonds
Place frozen dinner rolls on a baking sheet at least an inch apart on all sides. Spray a piece of saran wrap with oil and set it on top of the rolls (oil side touching the rolls). Let the rolls rise for about an hour until they are just thawed. Carefully remove the saran wrap and set aside for future use.
Cut each roll 6 times from the outside in to create the folds in the outside of the pumpkin. Replace the saran wrap and let the rolls rise for about 2-3 hours until they have doubled in size.
Preheat oven to 350° F. Bake for 15 minutes or until browned nicely. Brush with butter and add a piece of slivered almond in the middle to create a pumpkin stem.
Recipe 7: Enchanted Cherry Pies
· 8 frozen pie tart shells
· 1 box refrigerated pie crust
· 24 ounces frozen pitted black cherries
· 3/4 cup granulated sugar
· 1/4 teaspoon salt
· 2 tablespoons tapioca starch
· 3 1/2 inch cookie cutter
· 1 egg white
· 1 small tube white decorating frosting
Preheat oven to 350° F. Use a fork to pierce holes into the pie tart crusts and place on a baking sheet. Bake for 12 minutes, remove from the oven, and let cool slightly. Preheat the oven to 400° F.
Set aside 8 frozen cherries. In a large mixing bowl, add the rest of the frozen cherries, sugar, tapioca, and salt. Stir well and let sit for about 15 minutes.
Stir the cherries again and add them to the tart shells just to the top, but not heaping. Add a teaspoon of sugar on top of the cherries in each tart.
Use the cookie cutter to cut the pie tops from the refrigerated pie crust. Cut 4 2-inch circles with the scissors and then cut those in half to make 8 “eyelids.”
Place the pie tops onto the filled tart pans and press the edges to seal. Place a reserved cherry on top of each pie. Place an “eyelid” over the top of each cherry and press to seal.
Brush the top of the pies with egg white and bake for 20-25 minutes until browned. The cherry juice may bubble out in places, which only adds to their ghoulish appearance.
Remove from the oven and let the pies cool to room temperature.
With the white decorating frosting, make a line around the bottom of the cherry “eye” to create dimension.
Enjoy getting creative and Happy Halloween.