Halloween party fare

With little creatures ringing the doorbell all evening, Halloween isn't the time for a sit-down dinner party. But there’s no reason not to invite your friends (and their little goblins) to stop in after they make their rounds through the neighborhood.

  • Lime Punch with Gummy Worm ice Ring ROSS HAILEY

  • “Vampire Blood” soup ROSS HAILEY

  • Muenster Sammies with Apple Jelly ROSS HAILEY

  • Spider Web Brownies ROSS HAILEY

  • This comforting soup-and-sandwich supper makes for a simple post-trick-or-treating gathering. ROSS HAILEY

  • Sweet and Salty Pumpkin Seeds ROSS HAILEY

McClatchy Newspapers
Published: 10/29/2018 12:59:59 PM

This comforting soup-and-sandwich supper makes for a simple post-trick-or-treating gathering. Everything can be prepared ahead of time, and it's easy to adjust to your crowd: Swap out the bread and cheese choices to accommodate picky little palates, or skip the punch in favor of wine for a more grown-up bash.

Lime Punch withGummy Worm Ice Ring

Serves about 8 to 10

1 (12-ounce) container frozen limeade concentrate, frozen

4 cups white grape juice, chilled

4 cups ginger ale, chilled

Wormy ice ring (see recipe below)

1. Stir limeade and white grape juice in large punch bowl until limeade concentrate melts and is fully incorporated. Stir in ginger ale. Add wormy ice ring and serve.    

Gummy Worm Ice Ring

This ice ring can be made a few days ahead and left in the freezer until time to serve the punch. It'll keep the punch cold, and as it melts, it'll release creepy worms into the mix.

Nonstick Bundt pan, ice ring mold or medium mixing bowl

Distilled water or tap water

17-ounce bag gummy worms (not the sour kind)

Gummy tarantula or other gummy creatures for garnish (optional)

Fill pan, mold or bowl to desired depth with water. Add a handful of gummy worms to water (worms will sink) and arrange them around bottom of pan (reserve remaining gummy worms for garnishing individual servings). Freeze until solid. Leave in freezer until ready to make punch.

To unmold ice ring: Hold pan sideways with hand over the ice to catch it, and run warm water over bottom of pan; the ice ring will loosen quickly. Transfer, worm-side-up, to punch bowl, and garnish ice ring with additional gummy worms, a gummy tarantula, or other gummy creatures, if desired.

Sweet and SaltyPumpkin Seeds

These pumpkin seeds can be made and stored at room temperature in an airtight container up to 3 days in advance. Serves 8

2 cups fresh pumpkin seeds (from 2 medium pumpkins), rinsed and patted dry

2 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

½ teaspoon kosher salt

¼ teaspoon ground cinnamon

1. Heat oven to 300 degrees. Spread the seeds on a rimmed baking sheet and bake until dry throughout, 50 to 60 minutes.

2. Increase oven temperature to 350 degrees. In a large bowl, toss the seeds with the butter, sugar, salt and cinnamon. Return the seeds to the baking sheet and toast, tossing occasionally, until golden brown, 10 to 15 minutes.

“Vampire Blood” Soup


Serves 8

3 tablespoons olive oil

½ fennel bulb, chopped, about 2½ cups

½ large onion, chopped, about 1 cup

4 cloves garlic, smashed

1¼ teaspoons kosher salt

1 teaspoon fennel seed

1/8 to ¼ teaspoon crushed red pepper flakes, optional

1 (28-ounce) can plum tomatoes, preferably San Marzano

2 cups homemade vegetable broth or low-sodium canned broth

2 cups tomato juice

6 basil leaves, torn

1 tablespoon fresh lemon juice

Fresh ground black pepper, to taste

Heat olive oil in a medium sauce pot over medium-high heat. Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes. Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.

Add the reserved tomato juice, vegetable broth, tomato juice and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.

Remove pot from stove and puree the soup in batches, with an immersion or regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve. (Can be prepared a day ahead. Cool, cover, and refrigerate. Reheat just before serving.)

Muenster Sammies with Apple Jelly

You'll need a cookie cutter or two in spooky shapes (such as pumpkins, ghosts, black cat, bats or witches). The recipe calls for small pumpernickel; we used a larger loaf for bigger sandwiches. Makes 8 sandwiches

16 (3½-inch square) slices Westphalian Pumpernickel, or other thin black bread

½ cup apple jelly

8 slices Muenster cheese, about 3 ounces

8 slices yellow Cheddar cheese, about 3 ounces

Optional garnishes: Dill pickle rounds, fennel fronds, Spanish olives with pimentos

Toast bread in toaster or toaster oven until slightly crisp, about 5 minutes (or less if using a toaster.)

Spread one side of each slice of bread with apple jelly. Layer the cheese over the apple jelly, top with remaining slice of bread.

Cut out and garnish as desired.

Spider Web Brownies

For party menus it's nice to have a shortcut: You can make these with your favorite brownie recipe or with a mix. For the frosting, adjust the consistency by adding more milk or confectioners' sugar as necessary; it should be easily spreadable, like Nutella. Makes about 24


1 (19.8-ounce) package brownie mix (such as Duncan Hines Dark Chocolate Fudge brownies)

2 eggs

½ cup oil

¼ cup water


2 tablespoons butter, melted

½cup cocoa powder

¼ cup (or more) milk

½ teaspoon vanilla

Pinch of salt

1½ cups (or more) confectioners' sugar 1 tube white decorating icing (such as Wilton) with plain tip

For brownies: Preheat oven to 350 degrees. Spray 24-count mini muffin tin with nonstick spray. Prepare brownie mix according to package directions. Divide brownie batter among mini muffin cups, filling each about ¾ full (you might have some batter left over; bake separately). Bake brownies until tester inserted comes out with moist crumbs attached, about 20 to 22 minutes (do not overbake). Cool 10 minutes in pan, then turn out of muffin cups onto cooling rack and cool completely.

For frosting: Using electric mixer, beat melted butter and cocoa powder until blended. Beat in milk, vanilla and salt. Beat in confectioners' sugar, adding more milk or confectioners' sugar if necessary to achieve a soft, spreadable consistency.

For spider web design: Frost cooled brownies liberally with cocoa frosting. Using plain tip, pipe thin spiral of white frosting atop each brownie. Use a toothpick to drag six lines from center of brownie out, forming spider web design. (Can be prepared a day ahead. Cover and refrigerate.)

Daily Hampshire Gazette Office

115 Conz Street
Northampton, MA 01061


© 2019 Daily Hampshire Gazette
Terms & Conditions - Privacy Policy