Miller - Halloween Cookbook Halloween Party Recipes

Halloween is an amazing time of year.

This topsy-turvy holiday thrills children and puts adults on edge. What better treat than a spooky spread filled with horrifyingly delicious delicacies? This creepy recipe collection will give you everything you need to do just that. Don't be fooled by their bone-chilling appearance, these dishes are to die for! Perfect for parties or even just a small family dinner, these dishes will have your guests screaming for more. Not in the mood for tricks? Try the mouth-watering Fall dishes at the conclusion of each section of recipes. They feature seasonal ingredients like tangy cranberries, succulent figs, and hearty pumpkin. What better way to bring out the best in Autumn's bounty than with these delicious dishes? Whether you are in the mood for a fright or simply want to indulge in some of Fall's best ingredients, there is something for everyone to enjoy in this collection.

So sink your teeth right in and get cooking!

Y ield: 12 servings Ingredients: 12 eggs 1 tablespoon sweet pickle relish 1 tablespoon mayonnaise 1 heavy pinch celery salt 1 heavy pinch pepper 1 tablespoon mustard 2 drops green food coloring, or as needed 1 (6 ounce) can sliced black olives, drained hot sauce thick enough to be squeezed, like Sriracha (optional) P reparation:: Place the eggs in a large saucepan and fill with water until it comes 1 inch above the eggs. Place the eggs over high heat and bring to a boil. As soon as the water comes to a rolling boil, remove from the heat, cover, and allow to stand for 10 minutes. Rinse the eggs with cold water until chilled. Slice the eggs in half lengthwise and transfer the yolks to a medium bowl along with the relish, mayonnaise, celery salt, pepper, mustard, and food coloring. Mash and combine the mixture until well incorporated.

Spoon the mixture back into the egg whites. Place an olive slice in the middle of each mound of the yolk mixture. Place the hot sauce in a resealable plastic bag, squeeze to a bottom corner of the bag, and cut a small opening in the tip. Squeeze the hot sauce onto the white portion of the eggs creating veins to make the eyes look blood shot, if desired. Place the eggs, covered, in the refrigerator and chill for 1 hour or until ready to serve.

Y ield: 6 servings Ingredients: (.25 ounce) package active dry yeast teaspoon sugar cup warm water (110 F) 1 cups bread or all-purpose flour 1 tablespoon olive oil teaspoon salt P reparation:: In a medium bowl, whisk together the yeast, sugar, and water.

Allow to sit until the yeast begins to bubble slightly, about 10 minutes. Preheat the oven to 475 F. Add the flour, salt, and olive oil to the yeast mixture then beat until smooth. Transfer the dough to a floured work surface and knead for 5 minutes. Cut the dough into 6 sections and roll each until they are -inch thick. Using a small, sharp knife, cut shapes out of the bread so that they resemble faces.

Transfer the faces to 2 oiled baking sheets and bake in the oven until crisp and lightly browned, about 5 minutes. Serve with the Petrified Blue Cheese Log , if desired.

Y ield: 24 servings Ingredients: 2 dozen oysters hot sauce to taste juice of 4 lemons P reparation:: Place a fine mesh strainer over a small bowl. Shuck the oysters over the strainer then gently rinse the oyster meat under cold running water. Place each oyster in a shot glass and pour an even amount of the strained oyster juice over the meat. Place the glasses in a serving dish filled with ice.

Top each oyster with hot sauce and lemon juice. The hot sauce and lemon juice can also be served on the side and labeled with creepy names like 'devil's blood' for the hot sauce and 'monster tears' for the lemon juice.

Y ield: 10 servings Ingredients: 6 pearl onions, peeled 1 tablespoon plus 6 black peppercorns 3 heads cauliflower 8 cups water 1 cup red wine vinegar 3 cups white wine vinegar 1 cup sugar cup salt 1 tablespoon brown mustard seeds Preparation:: Firmly press 1 peppercorn into the smooth side of each pearl onion to make eyes. Place the eyes and cauliflower heads in a large glass heatproof canister or short pitcher, positioning the cauliflower so that it looks like brains. Combine the water, red wine vinegar, white wine vinegar, sugar, salt, the remaining peppercorns, and mustard seeds then place over high heat. Cook the liquid, stirring constantly, until the sugar and salt dissolve.

Carefully pour the hot liquid over the cauliflower and allow to cool to room temperature. Cover and place in the refrigerator overnight or until you are ready to serve.

Y ield: 8 servings Ingredients: 5 ounces cream cheese, softened 5 ounces cold blue cheese, crumbled (the bluer the cheese, the more spooky the result) cup black sesame seeds 1 tablespoon finely chopped chives Crackers or Creepy Flatbread Masks , for serving P reparation:: Place the cream cheese in a medium bowl and beat with an electric mixer until smooth and creamy. Gently fold the crumbled blue cheese into the cream cheese. Spoon the mixture, in the shape of a log, onto a 24-inch long piece of plastic wrap. Roll the plastic wrap around the cheese and twist the ends, forming a log.

Chill the cheese in the refrigerator for 1 hour. Before serving, combine the sesame seeds and chives in a shallow dish. Unroll the cheese, place in the sesame seed mixture, and roll to coat. Allow to come to room temperature, then serve with crackers or flatbread.

Y ield: 30 servings Ingredients: 2 (8-ounce) packs dried whole Calimyrna figs, stems removed, and slit down the middle 30 pistachios 1 (12-ounce) pack cooked Canadian bacon, each piece cut in half. 30 small fresh basil leaves Preparation:: Preheat the oven to 425F.

Lightly oil a baking sheet. Place a pistachio into each fig. Place basil leaf onto each piece of ham and wrap, basil side down, around each fig. Place the figs, seam side down, onto the baking sheet and bake in the oven until the bacon is lightly browned, about 8 minutes. Serve lightly warmed with toothpicks and enjoy.

Y ield: 30 servings Ingredients: For the Heads (Optional) 2 cups lemon juice 2 tablespoons coarse salt 8 large Granny Smith apples, peeled, cut in half from pole to pole, and core removed For the Cider 32 whole cloves 3 cinnamon sticks 2 gallons apple cider 2 (12-ounce) cans frozen lemonade concentrate, thawed 2 cups spiced rum (optional) Preparation:: Preheat the oven to 250F.

In a large bowl, stir together the lemon juice and salt until the salt is mostly dissolved. Place the apples, cut side down, onto a clean work surface. Using a small, sharp knife, carve faces out of the apples then transfer to the lemon mixture and stir to coat. Using a slotted spoon, remove the apples from the lemon juice and gently pat to remove the excess lemon juice then place, cut side down, onto a baking sheet. Bake in the oven until the apples begin to dry and brown, about 1 hour and 30 minutes. Meanwhile, combine the cloves, cinnamon sticks, cider, and lemonade in a large stock pot and place over high heat.