So I decided to venture into the supper club realm again and chose Halloween for the dinner event! It was perfect as I wanted to do themed food that was spooky and scary and fun.I sent out the recipes for the guests to choose what they wanted to bring to the dinner and it was successful. I chose a selection of my recipes, old Canadian Living recipes (November 2001-from when I was in the Test Kitchen) and I think some Martha Stewart influences came in there too. It was an easy way to incorporate some ghoulish fun with kids and adults.
The group for dinner consisted of 12 adults and 12 children. The invite was for a Spooktacular Halloween Dinner Party, so that meant kids and adults needed to come in costume. Almost all participated in the costume part but everyone took part in indulging in food with friends!
My husband and I were Betty and Barney Rubble with three children that were a ghost, Ironman and a tiger. We also had Tiger Woods and Elian here with their disco dancer daughter. Then we had a delightful French artist with her assistant all dressed in black with their son who came in costume but quickly took it off-"I'm too hot!" I heard that a lot that evening!
Doug Flutie came with his wife of Halloween Kitchen Goodies and their children of ghouls, roller skater and Harry Potter wizard-sorry I don't know which one! We also had Harry Potter himself with his rockin' out sister (perhaps Thing 1 one hair?) and their parents who were respectable tax paying citizens-wink-wink-
Our nun and cute little pink cheerleader (god help me if I'm wrong on that) were perfect accompanied by their parents who were hard working folks-wink-wink-
If you haven't guessed some were not dressed up, but looking mighty fine!
The menu consisted of:
Tuna Bug Bites
Cheddar Fondue
Pumpkin Cheese Ball
Spider Web Dip
Malaysian Chicken Skewers
Mini Buggy Sausages
Floating Ice Hand Fruit Punch
Monster Burgers were served up for the kids with a Spooky Salad Bar
Sweet Potato Chili was served up for the adults along with
Gruesome Lamb Shanks with Couscous and a ghastly Spicy Rapini and Ricotta Saute
(I chose the shanks because of their big bone, I thought that would be spooky!-glad I did too, not many had eaten lamb shanks before and it turned out that they enjoyed them-whew)
Dessert was simple, cupcakes for the kids to decorate with lots of candy!
Lemon bars and Maple Ginger Bundt Cake for the adults
We played a couple of games as well for the kids. Instead of bobbing for apples we did fishing for pumpkins and each pumpkin had a number on it. That's how many candies you could pick out of the bowl. The kids liked that. We also had find the bats around the house, but that one the kids gave up because they didn't find them all. Too bad too, because I was supposed to give them Kinder Eggs for that, but I forgot!
We played a couple of games as well for the kids. Instead of bobbing for apples we did fishing for pumpkins and each pumpkin had a number on it. That's how many candies you could pick out of the bowl. The kids liked that. We also had find the bats around the house, but that one the kids gave up because they didn't find them all. Too bad too, because I was supposed to give them Kinder Eggs for that, but I forgot!
All the kids got treat bags on the way out which made them super happy.
Below are some of the recipes that we used: I hope you enjoy them anytime of the year!
Ghoulish Cupcakes
Have fun this Halloween and serve up some “scary” cupcakes. This cupcake is firm and cake like so great for little hands. A rich buttery icing can be tinted and played with for fun designs. Let the inner kid come out in you or better yet, get a kid to get in the kitchen with you and be creative.
Preparation Time: 15 minutes
Cook Time: 20 minutes
2 cups all purpose flour
2 tsp baking powder
Pinch cinnamon or nutmeg (optional)
Pinch salt
3/4 cup salted butter, softened
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
1/3 cup light cream
Easy Butter Icing:
1 cup salted butter
3 cups icing sugar
2 tbsp light cream or milk
2 tsp vanilla extract
In bowl, whisk together flour, baking powder, cinnamon, if using and salt.
In another bowl, using electric mixer beat together butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in one third of the flour mixture and half of the cream. Repeat with remaining ingredients until combined.
Scoop batter into 12 lined or greased muffin cups. Bake in 350 F oven for about 20 minutes or until cake springs back when touched gently. Let cool in pan on rack.
Easy Butter Icing: Meanwhile, in large bowl, beat butter until fluffy. Beat in half of the icing sugar. Add cream and vanilla and beat until combined. Beat in remaining icing sugar until fluffy and well combined.
Divide icing and tint with desired colours. Spread icing on cupcakes and decorate as desired.
Makes 12 cupcakes.
Candy Suggestions for decorating Cupcakes:
-candy coated peanut butter candy
-licorice allsorts
-black licorice (twirls and string)
-sugar coated jelly candy (orange and black)
-orange sanding sugar
-black and orange jellies and gummies
-gummy worms
-arrowroot cookies
-chocolate cookie crumbs
-melted chocolate
Orange Cheddar Cheese Fondue
Kids big and small will dip into this orange coloured dip that has tons of cheese flavour. It’s creamy and is the perfect dip for bread, fruit or veggies.
Preparation Time: 10 minutes
Cook Time: 5 minutes
1/2 cup low sodium chicken broth
1/2 cup 35% whipping cream
1 tsp chili powder
1 bag (400 g) shredded medium cheddar cheese
2 tsp cornstarch
1 tbsp water
1 small clove garlic, minced
Pinch pepper
Toasted salt and rosemary croutes or cubed pumpernickel bread
Carrots, celery, apples, pears
In a saucepan, bring stock and cream to simmer over medium heat. Whisk in chili powder and add cheese and stir until melted.
In small bowl, whisk together cornstarch and water. Slowly whisk into cheese along with garlic and pepper.
Simmer, stirring for 1 minute and transfer to fondue pot over medium low heat, adjusting heat as necessary, to maintain low simmer, stirring often.
Serve with croutes, fruit and veggies to dip into.
Makes about 2 ½ cups.
Sweet Potato Chili
A chunky orange chili is a nice option for vegetarians and meat lovers alike. Serve this warm comfort dish with fresh bakery biscuits after a cool evening out or after the hockey game. Make it ahead and reheat it for an easy and quick meal.
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) cinnamon
1/4 cup (50 mL) all purpose flour
1 cup (250 mL) vegetable stock
3 sweet potatoes, peeled and cubed (about 2 lbs/1 kg)
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1 green pepper, diced
Salt and pepper
In large saucepan, heat oil over medium heat and cook onion, garlic, chili powder, cumin and cinnamon for 5 minutes or until softened. Sprinkle with flour and cook stirring for 1 minute. Add stock and stir until smooth.
Add sweet potatoes and tomatoes; bring to boil. Reduce heat, cover and simmer, stirring occasionally for 20 minutes or until almost tender. Add beans and pepper and simmer uncovered for about 10 minutes or until potatoes are tender and slightly thickened. Add salt and pepper to taste.
Makes 4 to 6 servings.
Have fun this Halloween and serve up some “scary” cupcakes. This cupcake is firm and cake like so great for little hands. A rich buttery icing can be tinted and played with for fun designs. Let the inner kid come out in you or better yet, get a kid to get in the kitchen with you and be creative.
Preparation Time: 15 minutes
Cook Time: 20 minutes
2 cups all purpose flour
2 tsp baking powder
Pinch cinnamon or nutmeg (optional)
Pinch salt
3/4 cup salted butter, softened
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
1/3 cup light cream
Easy Butter Icing:
1 cup salted butter
3 cups icing sugar
2 tbsp light cream or milk
2 tsp vanilla extract
In bowl, whisk together flour, baking powder, cinnamon, if using and salt.
In another bowl, using electric mixer beat together butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in one third of the flour mixture and half of the cream. Repeat with remaining ingredients until combined.
Scoop batter into 12 lined or greased muffin cups. Bake in 350 F oven for about 20 minutes or until cake springs back when touched gently. Let cool in pan on rack.
Easy Butter Icing: Meanwhile, in large bowl, beat butter until fluffy. Beat in half of the icing sugar. Add cream and vanilla and beat until combined. Beat in remaining icing sugar until fluffy and well combined.
Divide icing and tint with desired colours. Spread icing on cupcakes and decorate as desired.
Makes 12 cupcakes.
Candy Suggestions for decorating Cupcakes:
-candy coated peanut butter candy
-licorice allsorts
-black licorice (twirls and string)
-sugar coated jelly candy (orange and black)
-orange sanding sugar
-black and orange jellies and gummies
-gummy worms
-arrowroot cookies
-chocolate cookie crumbs
-melted chocolate
Orange Cheddar Cheese Fondue
Kids big and small will dip into this orange coloured dip that has tons of cheese flavour. It’s creamy and is the perfect dip for bread, fruit or veggies.
Preparation Time: 10 minutes
Cook Time: 5 minutes
1/2 cup low sodium chicken broth
1/2 cup 35% whipping cream
1 tsp chili powder
1 bag (400 g) shredded medium cheddar cheese
2 tsp cornstarch
1 tbsp water
1 small clove garlic, minced
Pinch pepper
Toasted salt and rosemary croutes or cubed pumpernickel bread
Carrots, celery, apples, pears
In a saucepan, bring stock and cream to simmer over medium heat. Whisk in chili powder and add cheese and stir until melted.
In small bowl, whisk together cornstarch and water. Slowly whisk into cheese along with garlic and pepper.
Simmer, stirring for 1 minute and transfer to fondue pot over medium low heat, adjusting heat as necessary, to maintain low simmer, stirring often.
Serve with croutes, fruit and veggies to dip into.
Makes about 2 ½ cups.
Sweet Potato Chili
A chunky orange chili is a nice option for vegetarians and meat lovers alike. Serve this warm comfort dish with fresh bakery biscuits after a cool evening out or after the hockey game. Make it ahead and reheat it for an easy and quick meal.
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) cinnamon
1/4 cup (50 mL) all purpose flour
1 cup (250 mL) vegetable stock
3 sweet potatoes, peeled and cubed (about 2 lbs/1 kg)
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1 green pepper, diced
Salt and pepper
In large saucepan, heat oil over medium heat and cook onion, garlic, chili powder, cumin and cinnamon for 5 minutes or until softened. Sprinkle with flour and cook stirring for 1 minute. Add stock and stir until smooth.
Add sweet potatoes and tomatoes; bring to boil. Reduce heat, cover and simmer, stirring occasionally for 20 minutes or until almost tender. Add beans and pepper and simmer uncovered for about 10 minutes or until potatoes are tender and slightly thickened. Add salt and pepper to taste.
Makes 4 to 6 servings.
Malaysian Sesame Chicken
For this pick-up appetizer you can cut the chicken into strips, more traditional in Malaysia and described below, or in 1-inch (2.5 cm) cubes. The distinctive flavour, and the ingredient that coats the chicken so deliciously is ketjap manis, a black soy sauce. A microplane is the best tool for grating the garlic, gingerroot and lime rind.
1 lb (500 g) boneless skinless chicken breasts (2 large single breasts)
1 tbsp (15 mL) white sesame seeds
24 short bamboo skewers, soaked in water for 30 minutes
Marinade:
2 large cloves garlic, peeled and finely grated
1 tbsp (15 mL) finely grated gingerroot
1/4 tsp (1 mL) finely grated lime rind
1/4 tsp (1 mL) freshly ground pepper
2 tbsp (30 mL) ketjap manis
1 tbsp (15 mL) canola oil
1/2 tsp (2 mL) dark sesame oil
Marinade: In large bowl, stir together the garlic, ginger, lime rind and pepper. Stir in the ketjap manis and canola and sesame oils. Set aside.
Trim any loose fat or membranes from chicken. Trim off the smaller muscle (the tender) and set aside. Cut the breast crosswise into 1/2-inch (1.25 cm) wide strips. At the smaller ends, cut the strips slightly wider, and then cut in half lengthwise almost through to spread out into lengths similar to the centre strips. Cut the tender into similar-sized strips. Add the chicken to the marinade, turning the strips gently to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
Meanwhile, toast the sesame seeds in a small dry skillet over medium heat until golden brown, stirring often, about 4 minutes. Set aside.
Thread the chicken strips onto the skewers, either in an up-and-down wave, or twisting and threading. Brush with any remaining marinade. (Make-ahead: Arrange in shallow dish. Cover and refrigerate for up to 2 hours.) . Place on greased rack in roasting or broiler pan; broil about 4-inches (10 cm) from the heat, turning once, just until juices run clear, about 5 minutes. Or, grill on greased barbecue grill over medium-high heat, turning once, about 5 minutes. Sprinkle with sesame seeds and serve immediately.
Makes about 24 skewers.
Dipping Sauce:
If desired, you can serve the Malaysian Ginger Chicken with a ketjap manis dipping sauce. Combine 1/2 cup (125 mL) ketjap manis with 2 tbsp (30 mL) fresh lime juice and 2 tsp (10 mL) finely minced hot pepper or 1/2 tsp (2 mL) hot pepper sauce.
For this pick-up appetizer you can cut the chicken into strips, more traditional in Malaysia and described below, or in 1-inch (2.5 cm) cubes. The distinctive flavour, and the ingredient that coats the chicken so deliciously is ketjap manis, a black soy sauce. A microplane is the best tool for grating the garlic, gingerroot and lime rind.
1 lb (500 g) boneless skinless chicken breasts (2 large single breasts)
1 tbsp (15 mL) white sesame seeds
24 short bamboo skewers, soaked in water for 30 minutes
Marinade:
2 large cloves garlic, peeled and finely grated
1 tbsp (15 mL) finely grated gingerroot
1/4 tsp (1 mL) finely grated lime rind
1/4 tsp (1 mL) freshly ground pepper
2 tbsp (30 mL) ketjap manis
1 tbsp (15 mL) canola oil
1/2 tsp (2 mL) dark sesame oil
Marinade: In large bowl, stir together the garlic, ginger, lime rind and pepper. Stir in the ketjap manis and canola and sesame oils. Set aside.
Trim any loose fat or membranes from chicken. Trim off the smaller muscle (the tender) and set aside. Cut the breast crosswise into 1/2-inch (1.25 cm) wide strips. At the smaller ends, cut the strips slightly wider, and then cut in half lengthwise almost through to spread out into lengths similar to the centre strips. Cut the tender into similar-sized strips. Add the chicken to the marinade, turning the strips gently to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
Meanwhile, toast the sesame seeds in a small dry skillet over medium heat until golden brown, stirring often, about 4 minutes. Set aside.
Thread the chicken strips onto the skewers, either in an up-and-down wave, or twisting and threading. Brush with any remaining marinade. (Make-ahead: Arrange in shallow dish. Cover and refrigerate for up to 2 hours.) . Place on greased rack in roasting or broiler pan; broil about 4-inches (10 cm) from the heat, turning once, just until juices run clear, about 5 minutes. Or, grill on greased barbecue grill over medium-high heat, turning once, about 5 minutes. Sprinkle with sesame seeds and serve immediately.
Makes about 24 skewers.
Dipping Sauce:
If desired, you can serve the Malaysian Ginger Chicken with a ketjap manis dipping sauce. Combine 1/2 cup (125 mL) ketjap manis with 2 tbsp (30 mL) fresh lime juice and 2 tsp (10 mL) finely minced hot pepper or 1/2 tsp (2 mL) hot pepper sauce.
