Easy Ghoulish Treats

Most people think I’m a little bit strange when I tell people that Halloween is my favorite holiday. It’s really simple. I adore the foods of Thanksgiving, Christmas, Hanukkah and Easter, not to mention all the glorious casual picnic foods from Memorial Day through Labor Day, but I just love the theatre and whimsy of Halloween.

 

Witches Brew Punch with Dry Ice – epic halloween trick/treat | The Road Home

 

This great holiday, after all, is not about gifts or how perfect the table looks for relatives. It’s about fun, and magic, and theatre. It transcends age. We will have 8-year-olds and 16-year-olds side by side at our house all enjoying the same silly food and wearing goofy costumes. What could be better? I get to take my apron off and think solely about what would make kids of all ages happy. The pressure is off to be perfect. All anyone cares about is that the offerings are funny, maybe a little “scary” and of course colorful.

 

Clementine Pumpkins | The Road Home  – cancels out the candy right?

 

So here’s part of our line-up for All Hallow’s Eve at our house. We’ll offer our friends and fellow trick-or-treaters Mad Scientist Bubbly Brew, followed by cauliflower brain dip, and darling little “pumpkins” made of clementines and celery. There will be other things, but these are my favorites. I hope this sampling of our Halloween inspires you to think like a child even for just one day. Happy Halloween everyone!

 

Witches Brew Punch with Dry Ice – epic halloween trick/treat | The Road Home

Halloween Cauliflower Brain with Guacamole - gruesome but great | The Road Home
Witches Brew Punch with Dry Ice – epic halloween trick/treat | The Road Home

Have you got any special halloween foods you make at your house? We’d love to hear about them! Comment below to let us know!

 

 

Clementine Pumpkins

From: Heide Lang

Ingredients:

  • One dozen or more Clementines
  • Several stalks celery

Directions:

  1. Peel Clementines and place on a fun Halloween platter.
  2. Cut a stalk of celery into small pieces for the pumpkin stem. Stick a celery piece into the top of each peeled Clementine and serve!

Creepy Cauliflower Brain Dip with Guacamole

From: Heide Lang

Ingredients:

    Guacamole

    • 4 ripe avocados peeled and pitted
    • ½ cup chopped onions
    • 1/8 cup fresh lime juice
    • ¼ cup cilantro (optional)
    • 1 4 ounce can finely chopped seeded jalapeno chilies**
    • 1 teaspoon salt
    • ¾ teaspoon pepper
    • 1 cup of tomatoes, diced and seeded (or canned diced tomatoes in the winter)

    Brain

    • 1 large cauliflower
    • 1 package of red licorice string

    Directions:

    1. Place all guacamole ingredients but tomatoes in a food processor or in a medium sized bowl. Puree in the food processor or puree in bowl using an immersion blender until very smooth.
    2. Drain tomatoes thoroughly through a sieve and gently blend into the avocado mixture using a spatula.
    3. Remove all of the leaves from the cauliflower and remove the stem so that there is a hollow area, but most of the florets are intact. (Use toothpicks to hold the sides together if it starts to fall apart).
    4. Put the hollowed out cauliflower into a snug fitting bowl. (For a really scary presentation, wrap the bowl in cheesecloth stained with red food coloring.)
    5. Fill in with the guacamole and decorate the florets by weaving the licorice between the florets to make the veins and arteries.  You may also sprinkle a bit of red food coloring on the “arteries” as well but be careful not to overdo it.

    Mad Scientist Bubbly Brew

    From: Heide Lang

    Ingredients:

    • Clear glass container or punch bowl
    • Artificial green or red drink, such as Gatorade or Hawaiian Punch (You may also use a clear liquid like seltzer or Sprite, died with food coloring, if you want)
    • Gummy worms, plastic spiders or any other creepy creatures you wish
    • Dry ice

    Directions:

    1. Fill container or punch bowl with a green or red beverage.
    2. Place gummy worms, spiders, etc, on the edge of the bowl.
    3. Add a few small pieces or pellets of dry ice, just enough to get the brew bubbling and smoky. If it comes in a big brick, you will need to chip pieces off of it. (Do NOT pick up dry ice with your bare hands. Use tongs to handle it or protective rubber gloves if you must pick it up with your hands.)
    4. Serve immediately, adding additional pieces of dry ice every 10 minutes, or as needed.

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