To stimulate one’s appetite, presentation is key. Food that looks appealing can get people crave for them. If you’re looking for added fun and gross dishes for your upcoming Halloween party, here are some ideas that are sure to be a big hit and is sure to really make party guests scream in delight.
Pimple Poppers
Ingredients:
1 dozen cherry tomatoes, drained
Soft cream cheese spread, flavored
Core the tomatoes using a small knife. Stuff the holes with cream cheese using a butter knife. By gently squeezing them, you give the gross idea of popping out a pimple. Arrange onto a platter and serve.
Hairball salad in drool dressing
Ingredients:
1 ripe avocado
Sprouts
Grated carrots
Vinaigrette or any salad dressing of your choice
Cut the avocado in half and remove the pit. Scoop out the flesh and put in a bowl adding the sprouts and mashing it using a fork. Having some lumps is fine. Set aside. Then, distribute the grated carrots evenly depending on how many servings you like. Form hairballs the size of walnuts and put them over on your grated carrots. Then drizzle the salad dressing, which constitutes the ‘drool’. Serve.
Ghoulish Eyeballs
Ingredients:
6 hardboiled eggs
6 oz. cream cheese, whipped
7 oz green olives, with pimiento
Red food color
Toothpick
Remove the shell off the eggs and remove the yolks. Stuff the hole with whipped cream cheese so as to form the eyeball. Press one olive to every eyeball. Make sure the pimiento faces up. Now, draw broken blood vessels in the stuffing using the toothpick dipped in red food color.
Stale Bath Water
Ingredients:
12 oz frozen lemonade
2 liters lime soda
Half a gallon sherbet
Thaw the sherbet for about 15 minutes and place in a container. Prepare the lemonade according to package instructions and blend with the lime soda and the sherbet. At this point, the sherbet should melt and turn into grayish-brown liquid, much like used bathwater. You may use colored mints to float on your scummy-looking drink.
Gooey Brains
Ingredients:
1 pack jello
1 carton cottage cheese, small-curd
1 can of berries of your choice, in thick syrup,
Food coloring
To prepare:
First, make the jello according to instructions. Set aside to chill. In a bowl, mix the cottage cheese and your choice of berries carefully, as cheese constitutes the brain matter. Add food color. On a serving plate, place a few tablespoonfuls of your jello, which makes for your brain fluid. Drizzle with thick syrup. Top with the cheese-berries mixture. Serve.
Make these recipes a part of your Halloween party menu. These are must-try gastronomic wonders that are bound to have your party guests screaming in utter delight.
Jeremy is a food fanatic! You can check out his very popular Halloween
Recipes website where he shares some of his Halloween Spooky Recipes
and Halloween Treats Recipes
Filed under Holiday Recipes by on Oct 28th, 2010. Comment. 
Ingredients:
2 cups sugar
1 cup water
2/3 cup light corn syrup
1 teaspoon cinnamon extract
3 or 5 drops liquid red food color
You’ll also need: candy thermometer, heart-shaped lollipop molds, 4 to 6-in lollipop sticks (depending on size of molds)
1. Lightly grease molds with cooking spray; wipe with a paper towel to remove any pools of oil so molds are evenly coated. Set lollipop sticks into position.
2. Combine sugar, water and corn syrup in a small saucepan over medium heat; stir with a rubber spatula to blend. Bring mixture to a boil
3. Attach candy thermometer to saucepan; boil syrup, without stirring, just until it reaches 300F or hard-crack stage. Remove from heat; working quickly, transfer mixture to a 1-qt glass measure. Add extract and food color; gently stir with a spoon to blend. Carefully pour into prepared molds, making sure the sticks are covered with mixture. Cool completely in molds before removing lollipops.
Filed under Uncategorized by on Jan 26th, 2010. Comment.
Cake:
2¼ cups cake flour (not self-rising)
1½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1¼ sticks (10 tablespoons) unsalted butter, softened
1 1/3 cups sugar
2 teaspoons strawberry or vanilla extract
2 large egg whites plus 2 whole eggs
1¼ cups buttermilk
Strawberry Meringue Buttercream:
1 (10 oz) package frozen halved strawberries in syrup; thawed
1¼ cups sugar
¼ cup water
5 large egg whites, at room temperature
¼ teaspoon cream of tartar
2 sticks (1 cup) unsalted butter, softened
4 drops liquid red food color
Filling:
1 lb container strawberries, hulled and diced
½ cup reduced-sugar strawberry preserves, scraped through a sieve
You’ll also need: baking spray, candy thermometer
1. Heat oven to 350F. Coat two 8×2-in round pans with baking spray. Line bottoms with parchment or wax paper rounds; spray parchment.
2. Cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt. In large bowl with mixer, beat butter, sugar and extract at medium speed until light and fluffy. Beat in egg whites and whole eggs until smooth. With mixer on low, alternately beat in flour mixture and buttermilk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans.
3. Bake for 38 to 40 minutes, until a wooden pick inserted in centers comes out clean. Cool cakes on pans on wire rack 10 minutes. Loosen edge of cakes and invert onto rack. Cool completely.
4. Buttercream: Puree strawberries and syrup in blender; scrape through a fine sieve into a small saucepan to remove seeds. Bring mixture to a boil. Reduce heat to low; simmer until reduced to 1/3 cup, about 8 minutes. Cool completely.
5. In saucepan, bring 1 cup of the sugar and the water to a boil over high heat, stirring to dissolve sugar. Boil, without stirring, until syrup reaches 240F on a candy thermometer, about 5 minutes.
6. In a large bowl, beat egg whites and cream of tartar with mixer on medium speed until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form. Gradually pour in boiling syrup in a thin stream. Increase mixer speed to high and beat until meringue is very thick and glossy, and completely cool, about 6 minutes.
7. Meanwhile, in a large bowl, combine butter, strawberry puree and food color, and vigorously beat with a rubber spatula until well combined and smooth. Fold in meringue, in two additions, until combined. Refrigerate buttercream 1 hour or until spreadable.
8. To assemble: Using a serrated knife, halve cake layers horizontally. Place 1 layer, cut side up, on a serving plate; spread with 2/3 cup buttercream. Arrange 1/3 of the diced strawberries in a layer over buttercream. Spread 2 tablespoons jam on a cut side of second layer and place, jam side down, over strawberries. Repeat with remaining cake layers. Cover cake with buttercream. Pipe buttercream “kisses” on top if desired.
Filed under Dessert by on Jan 24th, 2010. Comment.
