Halloween Dinner Party
According to my sister, a fancy dinner party is one in which there are multiple courses and you have coffee with dessert. That’s what she requested for our recent Halloween Dinner Party. We did have multiple courses, but were a bit too stuffed for coffee with dessert – would’ve kept me up all night anyway
We each made different parts of the dinner, and while it initially seemed less than cohesive on paper, it actually worked out great. The food was all amazing and it was a fun, child-free evening.
Miss F-Bomb did a fabulous job decorating with some spooky skull decos – and real candles! She even busted out the silver – how’s that for fancy?!
We started off with a Spooky Charcuterie put together by Maker Howl. It was a delightful assortment of cured meats, hard cheeses, olives, and other treats.
Miss F-Bomb made some awesome spooky cocktails. Here are the cocktail recipes:
Sleepy Hollow: Get the recipe here
Witch’s Blood Cocktail:
1/2 cup amaretto
1/2 cup vodka
1 cup whiskey
1/2 cup homemade sour mix (lemon juice and simple syrup)
2 cans strawberry or cherry sparkling water
2 cups cherry juice
2 drops black food coloring
Chill and pour into martini glass or coup. Top with club soda and garnish with candy bone.
We then had a second “course” of hors d’oeuvres. My sister put together these adorable shrimp cocktail spiders. I think they look a little more like crabs – either way, still spooky.
The heads were made from Babybel cheese and the eyes were peppercorns. The mini-ramekins were made from the snack-sized olive containers spray-painted black – that’s why there’s a layer of saran wrap to separate the food from the spray paint. =P
Our first dinner course was a lovely spinach salad made by Miss F-Bomb with feta, pomegranate seeds, and pepitas. She made a dressing out of balsamic vinegar, pomegranate juice, olive oil, Dijon mustard, and Italian seasonings.
I made some adorable dinner rolls that look like pumpkins based on this recipe from Handle the Heat. They were super easy to make, and with the helpful “make-ahead” tips I was able to shape and freeze them before the second proofing, and then proof and bake the afternoon of the party. Then I just popped them in the oven right before we wanted to eat for delicious, warm pumpkin rolls.
We also had butternut squash soup that my husband made with a crab salad, herb oil, and sweet chili sauce. I somehow didn’t get a picture of it – but I can assure you it was delicious.
At this point we also switched to wine – there are so many amazing Halloween-appropriate red wines out there, but we drank this bottle of Palermo (2018 Napa Valley Cabernet Sauvignon) and a bottle of Bewitched Pinot Noir. We had some other spooky courses with our wine including homemade squid ink pasta with blood red sauce.
For dessert we had this super yummy no-bake Bloody Spider Web Chocolate Tart from Kitchen Mason. If you like chocolate and caramel, this dessert is for you:
I made the mistake of trying to substitute evaporated milk for double cream and my first batch of ganache came out soupy. I made a second batch with heavy whipping cream that worked out much better. I also gave my husband conflicting directions on the scoring of the white chocolate so we ended up with more of a flower than a spider web. Oops. It was still very yummy.
All in all it was a wonderful Halloween dinner party. It was so much food, but it was all so delicious. The trick with multiple courses is to keep them small so you don’t fill up too fast and with all the yummy dishes we had it was very hard not to eat too much.
Do you have a favorite Halloween recipe? Share it in the comments!
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