Haute Halloween

Haute Halloween

A Creepy & Crawly Stylish Halloween Tablescape Collection

If trick-or-treating and munching on candy corn isn't really your thing, treat your guests to a gourmet version of the spooky holiday with a sophisticated tablescape and spirited menu ideas. 

 

Gourmet Halloween Dinner Tablescape

 

Gourmet Halloween Food Ideas Bone Marrow Figs

Roasting the bones for about twenty minutes, the rich marrow will then be ready to scoop out and spread onto toasted slices of your favorite baguette. Salt and pepper to taste.
These festive figs are all dressed up and ready to eat! This sweet and savory treat blends the flavors of grilled fig, blue cheese, pecans, and prosciutto with just a drizzle of honey as a final culinary trick.
  1. Place 12 skewers (4 inches each) in water to soak for at least 10 minutes. Heat a grill pan over medium-high heat.

  2. Slice the figs through the center vertically without cutting all the way through. Carefully open each fig, and place a slice of cheese and a pecan piece inside each. Gently squeeze figs to enclose the cheese. Wrap figs horizontally with a strip of prosciutto and skewer to secure. Brush the figs with oil and place on the grill. Cook, just until grill marks begin to appear, about 1 1/2 minutes. Turn and repeat with opposite side.

  3. Transfer to a serving platter, and lightly drizzle with honey. Serve warm or at room temperature.

Ghost Mashed Potatoes

 These delightfully spooky spuds are surprisingly easy to make, pipe mashed potatoes into pointy peaks, and then bake until the tips have turned golden brown.
  • 4 lb large boiling potatoes (preferably white-fleshed)
  • 3/4 stick unsalted butter, cut into pieces
  • 1 1/4 cups whole milk
  • 3 large egg yolks
  • Nigella seeds (sometimes mislabeled “black onion seeds”) or caraway seeds for garnish
  • Peel and quarter potatoes, then cover with water in a 4-qt pot and season well with salt. Simmer, partially covered, until tender, 15 to 20 minutes.
  • While potatoes are simmering, heat butter and milk in a small saucepan until butter is melted. Remove from heat and cover to keep warm.
  • Preheat oven to 400°F with rack in middle.
  • Drain potatoes and force through ricer into a large bowl (or mixer bowl if using stand mixer). Beat in milk mixture, yolks, and 1/2 tsp each of salt and pepper with an electric mixer at low speed until combined.
  • Spread about one-third of potatoes in a buttered 1 1/2-qt shallow ovenproof dish. Transfer remaining potatoes to pastry bag. Pipe potatoes close together into 2 1/2- to 3-inch-high pointed mounds to form “ghosts” and garnish each mound with 2 seeds for “eyes.”
  • Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes.
COOKS’ NOTE:
  • Potatoes can be piped into dish 1 day ahead and chilled, loosely covered with plastic wrap.
The dark secret to this dish is to use squid ink or cuttlefish pasta, pair it with fall-favorite butternut squash, orange bell peppers, and an expert mix of seasonings.
  • 2 lb butternut squash, peeled, seeded, and cut into 3/4-inch chunks
  • 2 orange bell peppers, cut into 1-inch pieces
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon thyme leaves
  • 1/2 teaspoon hot red pepper flakes
  • 1/4 cup extra-virgin olive oil
  • 1 lb black linguine or spaghetti (squid or cuttlefish ink pasta)
  • 1/2 cup pitted Kalamata olives, chopped
  • Preheat oven to 425°F with rack in middle.
  • Toss squash and bell peppers with garlic, thyme, red pepper flakes, oil, and 1/2 tsp each of salt and pepper in a 17- by 11-inch 4-sided sheet pan. Roast, stirring once, until vegetables are just tender and browned in spots, 25 to 35 minutes.
  • While vegetables finish roasting, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.
  • Remove sheet pan from oven and pour reserved water over vegetables, stirring to loosen from pan. Stir in olives, then add vegetable mixture to pasta in pot and toss to combine.

Gourmet Halloween Food Ideas

(layered in a double old fashioned glass)
1.5 oz Espolon ​S​ilver ​T​equila
1.5 oz Fresh ​P​ressed ​L​ime
1.5 oz Black ​L​ime ​S​yrup
1 oz Mulled ​W​ine ​F​loat
Garnished with ​S​played ​V​anilla ​B​ean and ​S​tar ​A​nise
Just like Snow White, you won't be able to resist these devilishly delicious candy apples.

 



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