Hi Everyone! It’s Nicole, Annette’s web-manager and friend, and I am taking over the blog today to bring you a spooky charcuterie spread for Halloween. Annette and I both love Halloween, and we’re always looking for ways to celebrate. I pulled together this easy, cheesy, festive Halloween charcuterie a few years ago, and it’s still one of my favorite posts.
Over the years, Annette has done some pretty phenomenal charcuterie spreads, and she even has a step-by-step guide to creating one yourself. I used her post as a starting point for my grocery shopping. It was so nice to be able to make a shopping list directly from her post.
One pro tip is to make sure that you get food-safe containers for your own spooky charcuterie spread. The “cauldrons” are actually tiny copper food prep bowls, and the “witches broom” breadsticks are held in a skeleton drinking glass.
As I shopped for the remaining accouterments, I kept the Halloween theme in mind. I chose pickled okra instead of gherkins because they reminded me of a witches’ fingers. I added dried apricots (a tip from Annette’s post) because they are a lovely shade of orange. I decided on prosciutto because it’s so fatty and veiny.
When I recreate this spread this year, I’ll be using my charcuterie board from EtuHome. Get your own here.
The end result is a spooky charcuterie spread that is sure to be a hit at your next party! If you really want to carry the theme throughout, add some festive bottles of red wine. The Prisoner is one of my favorites and quite on-theme, too!
Thanks for having me, Annette, and Happy (almost) Halloween, everyone!
Halloween is one of my favorite holidays, and even though I’ll be traveling back from Italy over Halloween weekend, I’m always here with fun ways for you to celebrate. Today, I’m giving you the recipe for a Halloween cocktail made with blood orange that I’m dubbing “The Vamp.” The recipe is below. Let me know if you give it a try!
The Vamp Serves 1
You will need: – 1 oz Campari – 1 oz Blood Orange Maraschino Cherry Syrup – 1 oz Cinzano Rosso – splash of club soda – slice of blood orange for garnish
To prepare simple syrup & cocktail:
Combine the juice of one blood orange, 1/3 cup maraschino cherry juice, and 1/2 cup of water. In a small pot, bring the ingredients to a boil about 10 minutes, set aside to cool.
In a shaker filled with ice, place all ingredients and shake vigorously until completely chilled and mixed. Strain into a coupe glass and garnish with a slice of blood orange.
This recipe for orange olive oil cake with black licorice ice cream is a fun way to spoof on spooky season. It’s from my archives, and I know you’ll enjoy the unique flavors. Pop it onto a pretty cake plate for presentation and don’t skip the licorice ice cream!
Orange Rosemary Olive Oil Cake
You will need: – 1 cup fresh orange juice + zest of 1 orange about 1/4 cup – 1 teaspoon fine salt – 3 large eggs, room temperature – 1 1/4 cups whole milk – 1 ½ cups sugar – ¼ cup orange liqueur, rum, brandy or whisky – 1 cup extra-virgin olive oil, plus more for oiling pans – 1 tablespoon lemon zest – 2 teaspoons finely chopped fresh rosemary leaves, divided – 2 cups all-purpose flour – 1/2 teaspoon baking soda – 1/2 teaspoon baking powder – 6 tablespoons lemon or orange marmalade – 2 fresh rosemary sprigs, for garnish
Preheat oven to 350 degrees F. Butter 2 10” Bundt pan
In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt orange zest and rosemary, stir, and let cool.
Lightly beat eggs with a paddle attachment in standing mixer on high for 1 minute until frothy. Add sugar beat until fluffy add milk, liqueur, olive oil, reduced orange juice mixture, lemon zest. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder until well blended and smooth.
* Note that the batter will appear very soupy this is the way it’s supposed to look.
Pour the mixture into the oiled cake pan. Bake for 45 minutes -1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. While the cake is still warm, smooth 3 tablespoons of marmalade onto the top of the cake. Sprinkle remaining 1 teaspoon rosemary evenly over cake. Garnish center with rosemary sprig.
Recipe adapted from Michael Chiarello
Licorice Ice Cream
You will need: – 1/2 ounces black licorice sticks, chopped, 1/2 cup of water. – 1 cup whole milk – 1/2 cup heavy cream – 2 egg yolks – 1/3 cup plus 1 tablespoon superfine or granulated sugar – 1/4 teaspoon vanilla extract
Put the licorice in a saucepan with 1/2 cup of water and place over low heat for 15 minutes, stirring occasionally, until the licorice has melted. I use ready-made Licorice syrup. I find it’s more concentrated and salty.
Meanwhile, pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
Whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and vanilla and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucepan, place over low heat, and heat until the custard thinly coats the back of a wooden spoon about 5 minutes. Do not let boil.
Strain back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature.
Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 40°F). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions.
When the churning is complete, use a spoon or spatula to scrape the ice cream into a loaf pan, drizzle with the licorice syrup and swirl, careful not to combine it to much leaving nice ribbons of the licorice to appear all over the ice cream. Cover with clear plastic wrap. Freeze until it reaches the correct scooping texture (at least 2 hours).
Having a little Halloween around the house is always super fun, and it doesn’t have to be just for the kids. Adults can get in on the Halloween action, too. The best part is that making a big Halloween impact doesn’t have to come with a big decorating budget.
Here’s a quick, easy, and budget-friendly idea: create a creepy cloche. Your local craft store is probably filled with all sorts of items just waiting to be used. I found these awesome neutral skulls hanging out with the Halloween decor at my favorite place – Michaels. My love affair with all things natural made me think these could be perfectly stacked up in a cloche. After all, it’s always good to think outside the box…or in this case, inside the cloche.
This little project is a pinch scary and a lot Halloween-y without being overkill. Simply gather all of your skulls in a cloche; it’s that easy!
Hi Everyone! It’s Nicole, Annette’s web manager and friend, and I’m back again to share a great idea for celebrating Halloween with friends later this week: a few easy recipes for a Halloween block party.
A few years ago, I realized that while we have plenty of trick-or-treaters in our neighborhood, many of them venture to other, longer streets to get their candy. Parents would walk by with their caravan of kiddos, and we wouldn’t get anyone knocking on our door for candy. As someone who absolutely loves Halloween, I would be so disappointed with the lack of festivities on our street, so I decided to do something about it.
Last year, we had our first official neighborhood driveway party. We provided everything, and neighbors stopped by as they passed to and from trick-or-treating. The party lasted well into the evening, and it was so fun!
As I started planning for this year’s festivities, I turned to Annette’s archives for some inspiration, and of course, I found it. Here are a few quick recipes for a fun block party spread:
White Bean Chili
You will need: – 1 lb ground sirloin
– 1 lb ground turkey
– 3 tablespoons olive oil
– 1 small onion chopped
– 3 cloves chopped garlic
– 4 tablespoons chili powder
– 1 teaspoon salt
– 1 teaspoon white pepper
– 1 teaspoon cinnamon
– 8 cups chicken stock
– 2 cups canned cannellini white beans
– 2 cups canned pinto beans
– 2 tablespoons dried coriander
On the side: – Tortilla chips
– Chopped fresh cilantro
– Sour cream
In a stockpot, sauté sirloin and turkey, with a slotted spoon remove cooked meat and set aside. Pour out any excess oil. Place olive oil and onions, garlic into the stockpot, heat on medium and cook until translucent. Add cooked meat, chili powder, salt, pepper and cinnamon and stock, simmer for 1 hour, add beans and coriander Cook for 3 hours.
Serve with shredded cheese, sour cream and sliced avocado and chopped fresh cilantro tortilla chips.
For the cupcakes:
– ½ cup water
– 1 cup high quality cocoa powder
– 3 sticks butter softened (1 ½ cups)
– 2 cups sugar
– 4 eggs beaten
– 1 tablespoon vanilla
– ¼ cup canola oil
– 1 cup sour cream
– 3 cups all purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup semi sweet chocolate chips
For the Chocolate Frosting: – 3 cups confectioners’ sugar
– 7 tablespoons high quality cocoa
– 1 stick of butter softened
– 6 tablespoons evaporated milk
In the microwave, place water, then place cocoa powder in hot water, set aside. Preheat oven to 350 degrees F. In the bowl of a standing mixer fitted with a paddle blade place butter and sugar combine until creamy. Add eggs one at a time, add vanilla and oil and sour cream add cocoa mixture, beat on medium speed until combined.
In a bowl mix flour and baking soda and salt. Add the dry ingredients to the chocolate mixture on slow speed until combined, and add chocolate chips. Spoon batter into muffin tins, lined with cupcake liners fill liner until ¾ full. Place in the oven for 10-15 minutes until a pick is inserted and comes out clean. Cool and then frost.
Sift sugar and cocoa together in a bowl set aside. In the bowl of a standing mixer fitted with a paddle, cream butter, add sugar cocoa mixture slowly to the butter alternately with the evaporated milk, until fluffy.