Posted By Vicki McClure Davidson on October 15, 2010
FOOD. GLORIOUS HALLOWEEN FOOD.
I love Halloween — it brings out the kid in me. Halloween foods tend to be appetizer/party food or desserts, but there are several photos here that may tickle your imagination for making for dinner or a luncheon during the fall months.
There are recipes included with some of these Halloween food photos… many of these look like they could be easy enough to duplicate even if recipes aren’t included.
All look spooky, frugal, and yummy!
This fabulous Halloween gingerbread house photo is credited to Los Angeles fashion photographer Anthony Citrano. Check out his site to see his fashion and celebrity photos.
Recipe for Halloween Apple Cider Donuts provided by Jenn Vargas:
Apple Cider Doughnuts
Adapted from Lauren Dawson at Hearth Restaurant
Makes 18 doughnuts + 18 doughnut holes (suggested yield for a 3-inch cutter; my larger one yielded fewer)
Most apple cider doughnuts, despite their name, are kind of a bummer because they don’t taste very apple-y. One of the many things that appealed to me about this recipe was the way the apple cider was reduced and concentrated to hopefully give it more presence. And despite the fact that these are cake doughnuts, which have always played second fiddle to yeast doughnuts in my experience (likely because cake are more likely to get stale sooner, or you know, by the time you buy them), I think this is all the more reason to make them at home.
Personally, I don’t think a sweetened doughnut needs any kind of topping, but I went with a cinnamon-sugar coating anyway. Hearth dips theirs in an apple cider glaze, and serves them with applesauce and barely-sweetened whipped cream. We had ours with a dark beer.
- 1 cup apple cider
- 3 1/2 cups flour, plus additional for the work surface
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil or shortening (see my explanation in the post) for frying
Glaze (1 cup confectioners’ sugar + 2 tablespoons apple cider)
Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon)
Photo courtesy of Zak Gollop.
No recipe accompanied the Halloween Radio-active Mash above, but it appears easy enough to duplicate and cheap to make. From the photo, this dish appears to be mashed potatoes with a few drops of green food coloring, accompanied by grilled onions and hot dogs. Kids should love this for dinner.
Recipe for Halloween Pumpkin Cranberry Upside-Down Cake provided by Elana Amsterdam, Elana’s Pantry — the cake is gluten-free… from Elana’s website:
It all started a few weeks ago when my son’s viola teacher, Sandra, asked for advice regarding traditional Thanksgiving family fare.
The next thing I knew, she had given me a copy of a recipe for Pumpkin Cranberry Upside-Down Cake featured in Sunset Magazine’s November 2007 issue. I made several changes to it, most notably removing the sugar, dairy and gluten and was pleased with the results.
This dessert is a rich, moist cross between a pumpkin cake and a pumpkin pie. Perfect for that post-Halloween, pre-Thanksgiving time of year. Try it on a windy day with a warm cup of tea.
Gluten-Free Pumpkin Cranberry Upside Down Cake
- 1 cup dried cranberries
- 1 cup walnuts, coarsely chopped and toasted
- ½ cup agave nectar
- 2 tablespoons grapeseed oil
- 3 cups blanched almond flour
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ cup grapeseed oil
- ½ cup agave nectar
- 3 eggs
- 2 cups fresh baked pumpkin
1. Line an 8 x 8-inch Pyrex dish with a piece of parchment paper (use scissors to cut to size).
2. In a medium bowl, combine cranberries, walnuts, agave and grapeseed oil.
3. Pour cranberry mixture into lined baking dish.
4. In a large bowl, stir together almond flour, salt, baking soda, cinnamon, nutmeg and cloves.
5. In a Vita-Mix (or other high powered blender), combine oil, agave, eggs and cooked pumpkin; blend on high speed for 30 seconds or until smooth like pudding.
6. Stir wet ingredients into dry.
7. Pour batter evenly over cranberry mixture.
8. Bake at 350°F for 40 to 50 minutes.
9. Remove from oven and let cool for 20 minutes.
10. Run a knife around the edge of the baking dish, then place a large plate over the cake and invert cake and plate together.
11. Remove the baking dish from the cake and then peel off the parchment paper.
12. Allow to cool to room temperature and serve.
Description of filling for Halloween Dinner in a Pumpkin, provided by Aethyric:
Sweet pie pumpkin filled with: ground beef, onion, bell pepper, rice, tomato sauce, raisins, dried cherries, dried cranberries, ginger, seasoned salt, marjoram, cider vinegar, and a tiny dash of Penzey’s Rogan Josh seasoning cooked into the beef.
Potentially one of the most disgusting looking dinners we’ve ever had. Good for Halloween.
This adorable Halloween bento creation and more at Wendy Copley’s bento blog Wendolonia — she wrote this:
Ooooooh! Spooky Halloween bento! This is probably the cutest bento I’ve ever made and the closest I’ve ever come to food “art”. The monster face is made out of an English muffin that I made into garlic bread. I cut the bottom off, put two slices of apple in the middle for the lips and inserted marshmallow teeth between those. I used honey as glue to stick the mouth together. I got this idea from Family Fun magazine. They used peanut butter for the glue, but Wyatt won’t eat that so I went with the honey. The other half of the box has apple sauce with a fruit leather jack-o-lantern face and some grapes.
For the Halloween pumpkin applesauce recipe (photo shown above), click here to visit the Sweet Beet and Green Bean website.
The above photo is of a rare Halloween recipe card from the 1950s, with instructions on how to roast pumpkin seeds in the oven.
Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.
Previous Fab Food Friday Fotos posts: