Fab Food Friday Fotos: Halloween Edition Encore… More Awesome Photos of Spooky Goodies, Ghoulish Meals, & Halloween Recipes
Posted By Vicki McClure Davidson on October 22, 2010
FOOD. MORE GLORIOUS HALLOWEEN FOOD!
Last week’s special Halloween Fab Food Friday Fotos post proved to be so popular and was so much fun to research, I’m squeezing in one more photo spread with recipes.
As I wrote before, Halloween food tends to be appetizer/party food or desserts, but there are several photos here that may rev up your imagination for making some of these into a low-cost dinner, a picnic, a church potluck, or a luncheon during the fall months. There are some recipes included here (when available from the photographer) with some of these Halloween food photos… many of these look like they would be fairly easy to duplicate, even if recipes aren’t included.
It’s almost Halloween… enjoy looking at — and making — these luscious, spooky creations!
Recipe for Halloween Ninja Heads provided by cheshirekat:
These are the heads of my enemies. Some of them, at least. They were mighty tasty.
I got the idea out of some Halloween craft book. They’re a basic buckeye candy recipe, but give ’em eyes (I tried chocolate candies, but discovered the toothpick holes worked better) and make the dipped chocolate angle somewhat less round, and you get ninja heads. I brought them to a party that was supposed to have a bunch of martial artists. They went over well.
I imagine they’d go over well at a pirates vs. ninjas party, too.
* 1 1/2 cups creamy peanut butter
* 1/2 cup butter, softened
* 1 teaspoon vanilla extract
* 4 cups sifted confectioners’ sugar
* 6 ounces semi-sweet chocolate chips
* 2 tablespoons shortening
1. Line a baking sheet with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners’ sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
3. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
4. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
The recipe for these adorable Yummy Mummy Cookies is posted at No Empty Chairs, along with amusing background information and helpful, step-by-step photos showing how to make the cookies — click here to go to the recipe.
For pumpkin buying tips, Jack-O’-Lantern carving do’s and don’t’s, and links to printable pumpkin carving patterns, check out this previous post: Halloween Frugality & Fun: Pumpkin Buying & Carving Tips for Longer-Lasting, Spooky Jack-O’-Lanterns, Plus Awesome Jack-O’-Lantern Photos. Also included is a photo round-up of unique jack-o-lanterns, like the gorgeous Wizard of Oz one at the top of this post.
The Halloween meat head centerpiece for the appetizer table above was made with a plastic skull and layers of thin ham slices. It looks like large green Greek olives have been stuffed into the eye sockets.
Green licorice whips were cut and used for the pumpkin stems… clever!
Rakka wrote that this photograph was of “black cat sandwiches (pimento cheese on dark rye. (i wanted pumpernickel, but the store was out.)) and curried butternut squash soup.”
The Spicy Halloween Sushi Roll in the photo above was made of pumpkin tempura and avocado roll topped with salmon, spicy sauce, and black tobiko.
The photograph above for the Pumpkin Rice Laksa Soup did not include a recipe, but I located what appears to be a near-match — the toppings are different, however. In the photo, roasted pumpkin seeds have been sprinkled on top of the soup. In the recipe below, it’s suggested to sprinkle some coriander leaves, or fresh chili pepper, or freshly grated coconut over the soup. Your call.
This recipe for Pumpkin Rice Laksa Soup was created by the irreverent British chef Jamie Oliver, and is from his cookbook Jamie’s Dinners: The Essential Family Cookbook.
This is one of the best soups I’ve ever had. Laksa is a kind of brothy noodle stew, very often made with chicken and coconut milk. When I was coming up with the idea for this soup, I was thinking of the Anglo-Indian mulligatawny soup, which is made from rice, curry sauce and minced meat. If you’re feeling a little bit theatrical, like I was, feel free to take the lid off the pumpkin, scoop out the flesh, and serve the soup in the pumpkin shell. Lovely!
PS If you have a Magimix food processor you can put it to good use for this recipe! If you don’t have one then your pestle and mortar will come in handy instead.
* 600g pumpkin, butternut squash, onion squash or acorn squash, halved, peeled and deseeded
* a small handful of lime leaves
* 2–3 chillies, deseeded and finely sliced
* 2 cloves of garlic, peeled and finely sliced
* 2 thumb-sized pieces of fresh ginger, peeled
* 3 sticks of lemongrass, outer leaves removed
* a large handful of fresh coriander, leaves picked, stalks chopped
* 1 heaped teaspoon five-spice
* 1 teaspoon ground cumin
* olive oil
* 1 white onion, peeled and finely sliced
* 565ml chicken or vegetable stock, preferably organic
* 200g basmati rice
* 2 x 400ml tins of coconut milk
* sea salt and freshly ground black pepper
* juice of 1 or 2 limes
* Optional: 1 fresh red chilli, sliced
* Optional: fresh coconut, grated
First of all you need to chop the pumpkin flesh into 2-inch pieces. To make your fragrant soup base, first chop, then whiz or bash up the following in your food processor or pestle and mortar until you have a pulpy mix: the lime leaves, chillies, garlic, ginger, lemongrass, coriander stalks, five-spice and cumin. Remove any stringy bits that may remain in the pulp. Put this fragrant mixture into a high-sided pan with a little oil and your finely sliced onion and cook gently for about 10 minutes to release the flavours.
Add the pumpkin and the stock to the pan. Stir around, scraping all the goodness off the bottom of the pan. Bring to the boil, then reduce the heat and simmer with the lid on for about 15 minutes until the pumpkin is soft. At this point, add the rice and give it a really good stir. Some of the pumpkin will begin to mush up, but you’ll also have some chunks. Continue to simmer with the lid on until the rice is cooked, then off comes the lid. Add the coconut milk, stir again, taste and season carefully with salt and pepper. To give it a bit of sharpness add the lime juice – the amount will depend on how juicy your limes are, but the idea is to give the soup a little twang.
Serve the soup in warmed bowls or pour it back into the pumpkin shell. If you’re going to do this, put the pumpkin shell into the oven to warm it through first. It’s a great show-stopper for dinner parties. Finish sprinkled with the coriander leaves, or some extra sliced fresh chilli, or grate over some fresh coconut if you have it.
Recipe for Halloween Scary Fingers provided by Jill:
I highly recommend this recipe – easy to make and lots of fun. My ten year old assistant cooks also had fun. Oh, and the cookies are tasty too.
We followed the recipe just as we found it except for the application of the fingernails. The recipe says to do it afterwards, gluing them on with hot jam. The girls thought this a silly idea and stuck them on before cooking. I did about half the way the recipe said and while both ways turned out fine, I prefer sticking them on before cooking. It looks a little more authentic and it saves some time. Oh, and we used strawberry jam instead of raspberry jam, which was fine.
“Finger” Cookies (use them for air quotes!)
Makes ~ 5 dozen
Yield: 5 dozen
Please note, this is not a nut-free recipe!
* 1 cup butter, softened
* 1 cup powdered sugar
* 1 egg
* 1 tsp almond extract
* 1 tsp vanilla
* 2-2/3 cups flour
* 1 tsp baking powder
* 1/4 tsp salt
* 3/4 cup whole blanched almonds
* Raspberry jelly
In bowl, beat together butter, sugar, egg, almond extract, and vanilla. Stir dry ingredients together, then add to wet and stir thoroughly. Cover and refrigerate 30 minutes.
Working with one quarter of the dough at a time and keeping remainder refrigerated, roll a scant tablespoon full (I used a 1 oz. cookie scoop) of dough into a thin log shape about 4″ long for each cookie. Squeeze close to center and close to one end to create knuckle shapes. Press almond firmly into the end of the cookie for nail. Using paring knife, make slashes in several places to form knuckle. You want them a bit thin and gangly looking, since they’ll puff a little when you bake them.
Place on lightly greased baking sheets (or use silicone sheets or parchment); bake in 325F oven for 20-25 minutes or until pale golden. Let cool for a few minutes.
Meanwhile, melt jelly over low heat in a small saucepan.
Carefully lift almond off of each finger, spoon a tiny amount of jelly onto nail bed and press almond back in place so the jelly oozes out from underneath. You can also make slashes in the finger and fill them with “blood.
You can also form toes – just make the cookies shorter and a bit wider and only add one joint instead of two. No almonds for these, just indent where the nailbed should be and add a bit of melted jelly to highlight once they are baked.
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: