Ghoul At Heart: BrainSlaw

Delightful-looking Halloween party food made from roasted cabbage, onions, apples, and fennel, then topped with a Maple Dijon Dressing.

Click below for the recipe...

Peanut Butter Pumpkin Cookies

I want.

Click below for the recipe...

Witches Brew Stew

Click here for the recipe.

Smokey Pumpkin Deviled Eggs

You had me at cornichon.  

Perfect for any Happy Hour or Halloween Party.

Click below for the recipe...

Ghoul At Heart

The food art of Lori Castellon.  Now this is the kind of stuff that I'd love to see (eat) at a Halloween gathering.  Doesn't feel like it's for kids.  I could maintain my classless faux sophistication eating horrordoeuvres like these. 

And it's exceptional, yet I think the realistic hand is a little too real for me.  I'd be a big baby about something like that.

Click here for TONS more.

Thanks, Wren!  

Blood-Moon Punch

For the ice moon, freeze a mixture of orange juice and water in a bowl that's 8 inches in diameter. In a large punch bowl, gently stir together Concord-grape juice, ginger soda, seltzer, and fresh lime juice. To release the moon, dip the bottom of the frozen bowl in hot water until the ice starts to melt at the edges. Remove the bowl from the water and turn it onto a plate. Place the moon in the punch, flat-side up, and if desired, arrange candy bats on top.

Click below for the ingredients...

Thanks, Wren!  I am definitely going to modify this for a cocktail...  Dropping a large round ice ball of orange juice/bitters into a Black Manhattan.  Just trying to think of the appropriate name.  

I'd Eat It

Halloween Zombie Diseased Steak.

Click below...

Passover Cocktails For Each Of The Ten Plagues

This seems like a really neat goal:  Commit to making every single one of these Plague Cocktails.  

Here are some of the more interesting ones...

Plague 1: Blood

Cocktail: Red Nile

Ingredients:

2 oz potato vodka

4 oz tomato juice

1/2 oz lemon juice

1 oz Arak

1 tsp white horseradish

6 drops Texas Pete

3 drops Fee Brothers Old Fashioned Cocktail Bitters (no corn syrup)

Dash salt

Dash pepper

Carrot stick for garnish

Plague 2: Frogs

Cocktail: Paris in April

Ingredients:

1 1/2 oz Cognac

1 oz green Chartreuse

1/2 oz Grand Marnier

4 oz Perrier

Plague 4: Beasts

Cocktail: Zion King

Ingredients:

1 1/2 oz fig brandy

1 1/2 oz non-grain spirits gin

2 oz fresh squeezed orange juice

3/4 oz Chambord

Plague 8: Locusts

Cocktail: Desert Swarm

Ingredients:

2 oz white rum

1 oz non-grain spirits gin

1 oz RW Knudsen Organic Pear Juice

1/2 oz fresh lemon juice

1/2 oz fresh egg white

1/2 oz Domino Organic Blue Agave Syrup

2 dashes Fee Brothers Orange Bitters (no corn syrup)

Club soda (preferably fresh-made SodaStream)

Fresh parsley for garnish

Plague 10: Slaying of the first born

Cocktail: Pharaoh’s Lament

Ingredients:

4 1/2 oz very dry sparkling wine

1 oz absinthe

2 dashes Fee Brothers Orange Bitters

Lemon wedge

Kosher salt

Thanks, Wren!  

My mini-bar won't know what's happening.

Click here for the rest of the Plague Cocktails.

Irish Potatoes (Candy)

Here's a recipe for something that you either have heard of or you haven't.  In these parts, it's a regular St. Patrick's Day favorite, and they're sold pretty much in every supermarket during the month of March.  Easy to make and really great (if you like coconut, that is.).  

Click below for the recipe (and leave a comment if you have these where you live, or if you don't!)...

Pizza Skulls

People at work are always sending me things saying "This is right up your alley" or "I saw somethin' and thought of you" or "I don't understand what you do or like, but I'm assuming it's schlocky and cheesy and stupid." (Made that last one up).

Click below for something a coworker sent me (and something that I actually think would be funny to make):

Thanksgiving Week

In Search Of...

Thanks, Noah!

Yoda Stew

You will need:

• 3 pounds lean lamb or other meat
• Salt and pepper, as desired
• 6 tablespoons oil
• 6 cups parsley
• 3 cups onions
• 1 tablespoon garlic
• 2 teaspoons coriander
• 2 teaspoons cumin
• 1 teaspoon turmeric
• 2 tablespoons ginger root
• 1 teaspoon hot green or red chilies
• 1/4 teaspoon cardamon
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1 bay leaf
• 3 pounds fresh spinach

Instructions:

1. Slice lamb (or other meat) into cubes about one-inch thick.
2. As desired, season the meat with salt and pepper.
3. Add 3 tablespoons oil to a fry pan along with the seasoned lamb.
4. Stir over medium-low heat until meat has browned, and then remove from heat.
5. Meanwhile, chop parsley, onions, garlic, ginger root, and chilies finely.
6. Add chopped ingredients except for ginger root and chilies to a Dutch oven along with the remaining 3 tablespoons oil.
7. Heat and mix the ingredients until the onions have wilted.
8. Add lamb, coriander, cumin, tumeric, ginger root, chilies, cardamom, cinnamon, cloves, bay leaf, and additional salt and pepper as desired.
9. Add water to cover and mix well.
10. Bring to a boil, then cover and allow to simmer until lamb is tender (about 2 hours).
11. Five minutes before 2 hours is up, rinse spinach and place in a pot of boiling water until wilted (about 5 minutes).
12. Drain, chop, and finally mix spinach into the Dutch oven, allowing it to lend its flavor to the stew (about 5 minutes).
13. Serve over white rice, and feel the force flow through you.

Source. 

Light Brown Goodness

Must.
Have.
Part  II.

Orange Goodness

Must.
Have.

Sea Salted Maple Pumpkin Doughnuts With A Cinnamon Cream Cheese Filling

Not fair.

Turnip Jam

Click below for the recipe:

How To Make A 7-Layer Candy Bar Dip And Become A Halloween Hero

If ever there were a Halloween Hero test, I think this might be it.

Click below for awesome:

Spiked Pumpkin Pie White Hot Chocolate

Recipe here.

Pumpkin Pancakes With Black Cinnamon Syrup