Halloween is always a funny moment: you can be who you want, you can dress youself like you want. Last week, i shared with you some ideas about Halloween costumes and make-up. Today, i decided to start the week in an inusual way: original and fun recipes to prepare for friends and family. Maybe you can organize some nice original and funny jokes 😉 I’ve chosen recipes that I found most appealing and “hideous” at the same time.
So let’s start!
- 6 apples
- 6 wooden or bamboo skewers
- 1 1/2 cups granulated sugar
- 1/8 tsp. cream of tartar
- 1/3 cup water
- 1/2 tsp. fresh lemon juice
- 6 whole cloves
- 1 tsp. red food coloring
- cinnamon red hots candies, crushed (optional)
- flaked coconut or chopped nuts
Spray a cookie sheet with non-stick spray, brush with vegetable oil or line with a silicone sheets.
Remove stems from apples. Insert a skewer into each apple through the stem end.
In a heavy saucepan over medium heat, dissolve the sugar with the water and cream of tartar. Add lemon juice, cloves and crushed cinnamon red hots (if using).
Add red food coloring. Boil the mixture, without stirring, until the temperature reaches 310°F on a candy thermometer or until the sugar mixture reaches the hard crack stage.
Remove saucepan from heat. Dip apples into the syrup, turning to coat. If a coconut or nut coating is wanted, roll the apples in the coating while still warm.
Leave the apples on the cookie sheet to cool.
Makes 6 apples.
Spooky Sugar Cookies
2 cups margarine or butter
2 1/4 cups sugar
1 1/2 tsp vanilla
6 cups flour
3/4 tsp salt
4 Tbsp milk (can use water)
Divide dough in half (or sixths). Only add milk or water if the dough is too dry. Chill 1 hour. Roll out half of dough 1/8 to 1/4 inch thick. Place on a greased cookie sheet and bake at 375F/190C for 12 minutes. These can be frosted. Makes about 5-6 dozen standard-sized cookie cutter shapes.
2 packets (2 Tbsp) plain powdered gelatin in 1 cup tepid water
(or 8 sheets plain leaf gelatin)
8 oz (one brick) cream cheese (can be Neufchatel)
1 10oz jar marshmallow creme (or 1 cup mini marshmallows)
1 cup cold pineapple juice
truffle candy molds or similar half-sphere molds
food coloring for irises (your choice of color)
black food coloring for pupils
piping tip or similar size lid for iris outline
solid small dowel, pen, or similar size flat round end for pupil
fine soft watercolor brush
Bloom gelatin first in tepid water. Put cream cheese into saucepan over medium heat and stir until smooth. Add marshmallows and stir until completely melted. Using marshmallow creme instead of mini marshmallows makes it melt even easier. After cream cheese and marshmallow mixture is smooth, stir in the bloomed gelatin until completely combined. Add the cold pineapple juice last, mixing again until smooth. The goop will be very runny, but after chilling it will set up into eyeball texture without being too chewy. Pour into molds and chill in fridge until set. You may still use the original melonballer technique to scoop eyeballs from a deep container after setting, but molds are much EASIER. This full recipe makes 9 dozen truffle-mold eyeballs, however this new recipe can be easily divided in half!
After eyeballs are set, gently unmold and arrange on the serving tray. Set out food coloring on a plate or tray. Use the watercolor brush to spread a good layer of iris color large enough for the back opening of the piping tip. Dip the back opening of the piping tip into the food coloring and twist. Aim center above one eyeball, gently lower onto the eyeball surface, and gently twist to apply consistent color in a full circle. Use the watercolor brush to gently brush lines from the circle inwards, leaving white space towards the center. Dip the back of the pen into black food coloring, making sure none will drip. Gently lower the pen into the center of the painted eyeball, twisting gently to transfer all the black in a clean circle for the pupil. If the eyeball surface isnÕt smooth, gaps may appear in the pupil, then you can touch up with the brush if you like. Refrigerate until you are ready to serve to your eyeball eaters.
Brittle Meringue Bones
3 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 cup white sugar
1/2 tsp. vanilla
Preheat oven to 200F. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3″ bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Be sure to store in airtight containers or they will become soggy. Makes 4 to 5 dozen small finger-sized bones.
Freshly Flayed Flesh on Ectoplasm Crusts
Makes about 3 dozen bite-sized appetizers.
1 package oil-packed sliced smoked salmon
1 package cream cheese (can be Neufchatel)
1 package crackers, melba toasts, bagel chips, or be creative!
Cut the smoked salmon into small thin strips. Spread a dollop of cream cheese on each cracker, then place a strip of smoked salmon curled on top of the cream cheese.
6 hard-boiled eggs (separated into whites and yolks)
1/3 cup creme fraiche
1/4 crumbled, cooked bacon (optional)
1 teaspoon sriracha or other spicy asian chili sauce
1 tablespoon chopped cilantro
1/2 teaspoon spicy mustard
1/4 lime zest
1 teaspoon lime juice
salt to taste
red food coloring (to your color preference)
sliced black olives
Hardboil the eggs, slice lengthwise, and put all the yolks into a mixing bowl. Mash all ingredients except olives together with the cooked yolks and add food coloring until the yolks are the desired color. Spoon yolk mixture back into egg whites. Top each half with a sliced olive as the pupil. Dip a toothpick into the red food coloring and lightly draw “bloodshot” veins across the whites. Arrange on a tray and serve to horrified guests.
2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin(2 cups)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk(1 can)
1/2 tsp. allspice
One 9 inch pie crust, slightly cooked. (or 10 1/2 inch). Bake in hot oven (425F) for 15 minutes. Keep oven door closed and reduce temp to moderate (350F/180C) and continue baking for 45 minutes or until table knife inserted in center of pie comes out clean. Cool on wire rack. May be eaten cold or at room temperature and can serve with whipped cream