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Halloween isn’t just about candy – it’s about color too. When orange meets black, the kitchen becomes a cauldron of creativity. This spooky season, we’re celebrating The Food Party’s! 12th anniversary with a look back at some of our favorite Halloween dishes. Welcome to The Food Party! Halloween Bash – where food dresses up too.
Midnight Sunrise
Combine fresh-squeezed orange juice with black vodka sourced from your favorite beverage mart. The trick is to pour in the vodka lightly on top of the oj – to keep a clean separation of the liquids. Garnish with a dried orange slice from Trader Joes.
Meatballs that look back at you
These eerie “Eyeballs” are a Halloween party favorite – both creepy and delicious. Each savory meatball is topped with a melty mozzarella “eyeball,” a sliced black olive “iris,” with a store-bought candy eye inserted in the center for extra spooky flair. Broiled to perfection and served in a rich BBQ sauce, they’ll keep an eye on your guests when you step away.
Cheddar Cauldrons
These spooky bites are a playful twist on the classic twice-baked potato. Creamy mashed centers fill red potato skins, topped with sharp orange cheddar (vegan or dairy), fresh green onions, and a sprinkle of black sesame seeds. Perfect for a Halloween party platter—rich, savory and easy to reheat.
Creepy Finger Bread sticks
This classic bagel recipe turned creepy originates from Martha Stewart halloween. Remove almond skins and paint “nails” with red food coloring. After boiling (bagel) fingers, insert almond and bake. Serve alongside a blood red roasted pepper dip like below.
Roasted Red Pepper Walnut Dip (Muhammara)
Makes 1 ½ cups
This is a favorite dip for roasted vegetables that also works nicely as a condiment for grains or a bloody dip! Recipe from Cool Cuisine – Taking the Bite Out of Global Warming (c2008)
2 red bell peppers
Juice from the roasted peppers
½ cup walnuts
2 cloves garlic
1-2 slices whole wheat bread
1/2 – 1 habanero pepper, seeded and coarsely chopped
1 tablespoon pomegranate molasses
2 teaspoons balsamic vinegar
1 tablespoon walnut oil (can substitute olive oil)
1 teaspoon ground cumin (freshly ground is best)
Salt and pepper to taste
Pomegranate arils
Preheat oven to 375°. Place peppers on baking sheet and roast 20 minutes, or until blackened on all sides, Remove from oven. Put the peppers in a bowl or plastic bag and cover. When cool, slit the bottom and pour juice into a food processor (strain out the seeds). Peel off skins and remove remaining seeds. Set aside.
Reduce the oven to 350°. Put walnuts on baking sheet and lightly toast for 8 minutes. Remove from oven. Remove 2 tablespoons, chop coarsely, and set aside for garnish.
Add the roasted peppers, remaining walnuts and garlic – cumin into a food processor and blend well. It’s best to grind the non-liquid ingredients first, then add liquid to preferred consistency. Transfer to a serving bowl. Garnish with reserved walnuts and pomegranate.
Serve with a platter of roasted and raw veggies.
Can be made the night before and refrigerated overnight.
- photos by LSIC
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