No Halloween party is complete without spooky dishes that capture the vibe of the holiday. Whether you’re celebrating alone, hosting for a few friends, or planning a massive party, we hope the following recipes, courtesy of Casey Easton of Food Lab Boulder, inspire your Halloween culinary creations. Happy hosting!
Pumpkin Spice Margarita
1 ounce fresh lime juice
1 oz Cointreau or orange liquor
2 ounces tequila
1 tablespoon pumpkin spice puree mix, see below
Pumpkin spice puree mix
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
½ tsp clove
½ cup Brown Sugar
15 oz pumpkin puree
Brown Sugar for rim
Orange slice for garnish, or some fun halloween gummies, or spiders
- Mix all the ingredients for the pumpkin spice puree. Refrigerate until ready to use, can be in a sealed container in the fridge for up to 5 days.
- Mix all the drink ingredients in a shaker with ice. Rim the glasses with lime juice and dip in brown sugar. Pour mixed drink in and garnish with orange and cinnamon sticks.
This board is great for kids and adults! Have back ups ready if you have a lot of people, more prep time means less time to have to work on it when guests are around. This is a version you can add or change all around, great for inspiration.
3 cheeses you love, we used goat cheese, hard ricotta and a Spanish goat. A yellow cheddar or blue would be great!
1 log salami, sliced thin
1 package baby salami sticks- looks like little fingers
Beet tahini dip
Fun spiders, eyeballs, gourds, mini pumpkins, anything spooky or fall-ish!
This dip is not only delicious, but absolutely beautiful as well! Serve it on a board, a sandwich, or a simple dip for veggies. It elevates your meal and your mood.
1 red beet cooked and peeled
1 cup tahini
½-1 cup water
1 clove of garlic
1 lemon, juiced
1 tsp ground coriander
- Place beet, tahini, garlic and lemon juice in a vessel that you can blend in, a hand blender or food processor.
- Add ½ cup of the water and blend until smooth, adding more water to get to a consistency of almost a wet hummus. Tahini will also thicken up a bit once it has settled.
- Add salt and cardamom, blend until mixed in and serve.