No matter where you are in the world you can turn grapes into eyeballs for Halloween. Or spaghetti into worms… or jelly into brains.
But don’t worry if none of those ghoulish treats appeal, here are the recipes for a couple of Halloween delights whose taste won’t make you scream.
We have something for the cannibal, something for the sweet fang and a couple of cocktails for the wicked party goer!
Bloody Mummy Bites
These are simple little bite-sized snacks, perfect for that horrific Halloween party.
- 16 Pre-cooked Chipolata Sausages
- 8 Slices Parma Ham
- 4 tbsp Butter Melted
- 1 Pack of Filo Pastry Sheets
- ½ tsp Black Pepper
- ½ tsp Paprika
- ½ tsp Salt
- ½ tsp Garlic Powder
- 4 tbsp Ketchup
- ½ tsp Tabasco sauce
- ½ tsp Worcestershire Sauce
- Cut each slice of Parma ham in half.
- Wrap each chipolata sausage in half a slice of Parma ham, tucking in the edges so you retain the shape.
- Preheat the oven to 200 degrees C and line two baking trays with greaseproof paper.
- Mix the salt, pepper, paprika and garlic powder together.
- Take one filo pastry sheet and place a clean, damp tea towel over the rest to stop them drying out.
- Lay the filo on a cutting board and lightly brush melted butter over the surface.
- Sprinkle a little of the spice mix over the top and fold the filo in half lengthways.
- Brush with a little more butter and cut into 2 cm thick strips.
- Wrap the strips around the Parma ham coated sausages. Each sheet of filo should produce enough strips to cover two sausages. Arrange the strips for the optimum ‘mummy’ look and leave a little of the sausage exposed to look like a face peeking through the bandages.
- Once all of the sausages are mummified pop in the oven for 25 minutes, or until the filo is crisp.
- Whilst the mummies are cooking mix the ketchup, Tabasco and Worcestershire sauce in a bowl.
- Once the mummies are cooked arrange on a serving plate, splat with the bloody sauce and serve!
These ginger spiced biscuits taste fantastic and you can get really creative when it comes to shaping and decorating your gruesome headstones!
This recipe will make between 12 – 24 headstones, depending on the size you choose to cut them!
- 450g Plain White Flour
- 130g Dark Brown Sugar
- 6 tbsp Unsalted Butter
- 175g Treacle
- 10ml Vanilla Extract
- 1 Large Egg
- 4 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 1 ¾ tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- ½ tsp Salt
- Put the flour, baking powder, bicarbonate of soda, ginger, cinnamon and salt in a bowl and mix until thoroughly combined.
- In a separate bowl mix the sugar, egg and butter until blended well.
- Add the treacle and vanilla to the sugar/egg/butter mixture and beat until smooth.
- Add in the dry ingredients a little at a time, stirring throughout. Once all the ingredients are completely combined and dough has formed wrap the dough in cling film and chill for at least 2 hours.
- Once the dough is ready to come out of the fridge preheat the oven to 190 degrees C and line baking trays with baking parchment.
- Cut the dough in half so it’s easier to work with.
- Roll out the first half of the dough on a lightly floured surface until about half a cm thick.
- Cut into grave stone shapes and lay on the lined baking trays, leaving about 3 cm between each biscuit. Repeat with the second half of the dough.
- Bake all the biscuits in the oven for ten minutes.
- Once you’ve removed the cookies from the oven leave them to cool on the baking tray for at least five minutes before transferring to a wire rack.
- When they’re nearly cool melt the chocolate in a bowl over a pan of lightly simmering water.
- Once melted poor the chocolate into a piping bag with a thin nozzle and use to decorate your headstones with words, cobwebs etc. If you don’t want to decorate with chocolate you could always use tubes of icing.
- Arrange on a spooky platter and enjoy!
Now, if you really want to get the party started you could try mixing one of these Halloween cocktails, not only do they look a little frightening but they contain a scary amount of Booze!
This grim looking cocktail has a wicked edge.
- 100ml Black Vodka
- 100ml Clear Apple Juice
- 100ml Cherry Sourz
- 4 tbsp Lemon Juice
- 3 tsp Vanilla Extract
- De-seeded Black Cherries (to garnish)
- Crushed Ice (to serve)
- Mix the all of the ingredients (apart from the black cherries and ice) thoroughly.
- Put a little crushed ice at the bottom of four chilled cocktail glasses.
- Sit a black cherry on top of the ice in each glass.
- Pour the cocktail mixture over the ice, serve and have a wicked time!
This sweet and sour cocktail will have you licking your fangs with glee, but if you don’t want your night to take a turn for the worse maybe stick to one…
Makes 4-5 Long Cocktails
- 100 ml Lemon Juice
- 100 ml Lime Juice
- 100ml Pineapple Juice
- 100ml Cranberry Juice
- 3 tbsp Dark Brown Sugar
- 100ml Gold Rum
- 100ml White Rum
- 100ml Gin
- 30 ml Bitters
- 25ml Passion Fruit Syrup
- Dissolve the sugar in the lemon juice. Pour the mixture into a large bowl.
- Add in all the other ingredients and stir thoroughly.
- Serve in tall chilled glasses topped with wedges of lemon and present to your guests with an evil laugh.
This shot may have an unappetising name but it looks even worse!
Makes 6 shots
- 120 ml Irish Cream Liqueur
- 120 ml Peach Schnapps
- 6 tsp Grenadine Syrup
- Line up six 50ml shot glasses. Half fill each glass with the peach schnapps.
- Top up each glass with 20ml of the Irish Cream liqueur.
- Add a tsp of grenadine to each glass.
- Prepare for carnage.