Hosting a spooky Halloween celebration? Now, you can bring a bit of fun and sinister feeling to the celebration with a few Halloween recipe ideas.
Well, I ran across this video of a Halloween menu inspired by foods you’d find at a witch’s feast.
And, I thought I would share with all of you who have started making plans for your Oct. 31st celebration.
By the way, I included the video transcript in case you would rather read than watch. Go below to see it…
Halloween Menu: A Witch’s Feast Will Go Over Big!
Halloween Pumpkin Punch
- 1/2 cup canned pumpkin puree
- 4 cups orange, apple, pineapple juice (Welch’s brand)
- Juice of 1 lime
- 2 cups ice
- 1/2 bottle prosecco
- 5 Star Anise
- Cinnamon sticks
- 1 small apple
- Whole cloves
If using a pumpkin as a punch bowl, carve out the top and clean pumpkin.
Once cleaned, place the top back on and refrigerate until ready to use.
Place pumpkin puree, juice, lime juice, and ice in a blender and blend.
Pour into punch bowl and add prosecco.
Slice apples vertically, add pierce whole cloves into apples.
Garnish with Star Anise, cinnamon sticks, and cloved-apples.
- 2 chicken breasts, skin on bone-in
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 3 fresh leeks, white parts chopped
- 2 celery stalks, chopped
- 1 clove garlic, minced
- 1 cup oyster mushrooms, roughly chopped
- 1 cup cremini mushrooms, roughly chopped
- 1 cup portabella mushrooms, roughly chopped
- 2 tsp dried thyme
- 1/2 cup white wine
- 7 sprigs rosemary, separated
- 6 cups chicken broth
- 1 tbsp flour mixed with ¼ cup of water
- 1/2 cup half & half
- 1 tsp salt
- 1/2 tsp fresh cracked pepper
Preheat oven to 425.
Roast chicken breasts for 2-25 minutes until cooked through. Set aside to cool.
Heat olive oil in a large stock pot. Sautée onions, leeks, celery until soft.
Add mushrooms, garlic, thyme, and wine. Continue to cook until liquid is reduced.
Add 6 cups of broth, flour/water mixture, and 5 sprigs of rosemary.
Cover and simmer for 5 minutes.
Meanwhile remove meat from chicken and shred into bite-sized pieces.
Remove rosemary from the stew and discard. Add half and half, and chicken.
Season with salt and pepper.
Serve in soup bowls garnished with a 1 inch rosemary sprig.
By the way, I’ve written several Halloween recipe books I believe you’ll enjoy. This cookbook offers a good variety of 35 Halloween recipes for the faint of heart.
In fact, this book is available from the world’s largest retailer.
Above all, I hope you found these 35 easy & fun Halloween recipes to be just what you were searching for!
Cheater’s Cheesy Cornbread Muffins
- Favorite box of store-bought corn bread
- 1/4 cup Swiss cheese
- 1/4 cup frozen corn
- 1/2 cup green onions (scallions) white and green parts
- 3 tbsp chives, chopped
Follow instructions on the box for making corn muffins.
Easy Cornbread Muffins
To the batter add 1/2 cup of Swiss cheese and chives.
Pour into muffin tins and sprinkle with additional cheese.
Bake according to package instructions.
Fall Harvest Salad
- 2 heads Frisee Salad
- 1 head radicchio, sliced into ribbons
- 1 endive, sliced horizontally
- 1 small apple, diced into match sticks
- 1/4 cup fresh pomegranate seeds
- 1/2 cup pecans
- 1 tsp honey mustard
- 1 tbsp apple cider vinegar
- 4 tbsp grape seed oil
- Salt & pepper to taste
Place mustard and vinegar in a bowl and whisk together. Slowly add oil until an emulsion combines.
Season with salt and pepper.
Wash and dry frisee and place in a salad bowl.
Add the rest of the ingredients and toss with the vinaigrette.
Wickedly Good Chocolate Fallen Cake
- 4 oz bittersweet chocolate
- 4 oz semi-sweet chocolate
- 1 stick butter
- 1 cup sugar, separated
- 6 eggs, separated
- 1 tsp cream of tartar
- 1 tsp vanilla
- Whipped Cream Ingredients:
- 2 cups heavy cream
- 1/4 cup cocoa
- 2 tbsp powder sugar
- 1 tsp vanilla
Meringue Mushrooms Ingredients:
- 4 egg whites
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1 cup sugar
- 1/4 cup cocoa powder
- 1 cup semi-sweet chocolate chips, melted
- 1/4 cup cocoa, for dusting
Preheat oven to 350.
Cut a round of parchment paper and line the bottom of a spring form pan.
Melt butter and chocolate in microwave at 30 second increments until melted.
Beat egg yolks with 1/2 cup of sugar. Add in melted chocolate, vanilla, and transfer mixture to a large bowl.
Whip egg whites and cream of tartar until soft peaks form. Slowly add the sugar, whipping gently until combined.
Place about 1 cup of the egg whites into the chocolate mixture to lighten them.
Add the remaining egg whites, folding them in gently so as not to deflate.
Transfer batter to prepared pan and bake for 40 mins.
Once cooled the cake will sink and become cracked and “fallen”.
To serve, fill the top of cake crevice with chocolate whip cream and meringue mushrooms.
Whipped Cream Directions:
Place all ingredients in a bowl and whip until soft peaks form. Dollop whipped cream on top of the cake, in the fallen crevice.
Meringue Mushrooms Directions:
Preheat oven to 225.
Line 2 sheet pans with parchment paper.
Whip egg whites, tartar, salt, and vanilla until stiff peaks form.
Then add sugar slowly until combined.
Transfer to a pastry bag fitted with a 1/2 round tip.
Pipe 1-2 in mounts (for the mushroom tops) and 1 inch lines for the stems.
Dip a spoon in water and flatten down any peaks that are create in meringues.
You want a smooth top and stem.
Dust with powder cocoa either with a shaker or a fine-mesh sieve. Bake for 1 hour.
Allow to sit until meringues are hard and no gummy-ness remains.
Place chocolate in a microwave safe bowl.
Microwave on high in 30 second increments until the chocolate has melted.
Core out a small hole under the meringue tops (the flat side) top, smooth on a layer of chocolate on the surface and in the hole. Insert stem and allow to dry.
Keep in an airtight container until ready to use.
Decorate cake with the mushrooms.
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Thanks for stopping by – Jean
Filed under: Halloween Recipes