There is just so much Halloween fun out there, that I couldn’t stop! Here are some more fun Halloween food and drink ideas.
VODKA TONIC JELLO SHOT BATS
1 1/3 cups tonic water
1 tablespoon lemon or lime juice
1 tablespoon sugar
3 envelopes plain Knox gelatin (makes a firm jelly shot for setting in a mold. Decrease to 2 or 2 1/2 envelopes if using other methods to set, such as loaf pan or mini martini glasses. An envelope of plain Knox gelatin equals about 2 tsp of gelatin powder.)
2/3 cup vodka (citrus flavored is nice . . .)
First, prepare the silicon molds with a light application of cooking spray. Then wipe the mold cavities out with a clean paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste or appearance. Place each mold on a cookie sheet or cooling rack to provide a stable surface for handling.
Combine the tonic, citrus juice, and sugar in a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. (Mixture will be very foamy, but this will diminish.) Remove from the heat and stir in the vodka.
Pour the gelatin mixture into the molds, and refrigerate until fully set, several hours or overnight.
To serve, unmold, loosen the edges by pulling away from the side of the mold, and pop each jelly shot out.
BATTY WHOLE WHEAT CRACKERS
WHOLE WHEAT SESAME CRACKERS RECIPE
Makes about 20 4½-inch shapes plus strips
2 cups whole wheat flour plus more for rolling
1/4 cup olive oil
3/4 cup water
1 teaspoon kosher salt
1/2 teaspoon baking powder
5-6 tablespoons black sesame seeds
Sea salt for sprinkling
1 egg white beaten with 2 tablespoons water
In the work bowl of a food processor, whirl 2 cups flour, olive oil, water, kosher salt and baking powder together until the mixture forms a ball, 1-2 minutes. Remove from processor and shape into smooth ball. Cover with a towel to keep it from drying out and let rest for at least 30 minutes or up to two hours.
Preheat oven to 400 degrees. Lightly flour a work surface and roll out the dough to about 1/8 inch, flipping it over and adding more flour as necessary if the dough sticks. Sprinkle the surface lightly with sea salt (or more kosher salt) and heavily with sesame seeds. Continue rolling, pressing the salt and seeds into the surface, until the dough is very thin but still thick enough to handle.
Cut the dough into shapes with cutters or slice into strips about 2 inches wide. Transfer shapes to a cookie sheet lined with parchment paper or a silicone mat. Prick each cracker several times with the tines of a fork, brush lightly with the beaten egg wash, and sprinkle with a heavy layer of sesame seeds.
Bake crackers until they begin to turn a light golden brown, 12-15 minutes. They will continue to crisp up as they cool. Break strips into irregular shards.
Store cooled crackers in an airtight container at room temperature for up to two weeks.
1 (4 oz.) package cream cheese, softened
8 ounces soft, mild goat cheese, at room temperature
1/4 cup pesto
2 tablespoons coarsely ground black pepper
2 tablespoons poppy seeds
8 pitted olives, sliced
32 triangular blue corn chips or free-form wing shapes
Mash together cream cheese, goat cheese and pesto. Chill for 40 minutes.
Shape mixture into 16 2-inch balls, about 1 heaping tsp. each. Roll in black pepper and poppy seeds to cover. Press two olive slices into balls for eyes and place peppercorns in centers for pupils.
Insert chip on either side of ball for wings; serve.
20 ounces pineapple juice
1 can (15 ounces) cream of coconut
1/2 cup heavy cream
1 cup orange juice
10 ounces rum
For the fake blood, tint light corn syrup with red food coloring (about 1/2 teaspoon coloring per 3 tablespoons corn syrup.) Dip rim in syrup mixture and allow some to drip down sides. Mix all drink recipes together. Place 2 1/2 cups ice in a blender, and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture.
PARMESAN BREADSTICK BROOMSTICKS
2 1-lb. pieces frozen pizza dough, thawed
2 tablespoons milk
1/4 cup grated Parmesan Cheese
1. Preheat oven to 400ºF. Line a large baking sheet with parchment paper or foil.
2. On a lightly floured countertop, roll each piece of dough into a 6-by-10-inch rectangle. With a floured chef’s knife, cut each rectangle into six 10-inch strips. Make 3-inch lengthwise cuts at one end of each strip, 1/4 inch apart, to form broom straws. Twist and pull uncut portion of strips to form a broom handle (each breadstick will be about 15 inches long). Gently transfer broomsticks to prepared baking sheet; place at least 2 inches apart. Separate cut ends.
3. Brush broomsticks with milk and sprinkle with Parmesan. Bake until golden, 15 to 18 minutes. Serve warm or at room temperature.
Vodka Tonic Jello Shot Bats: http://jelly-shot-test-kitchen.blogspot.com/2011/10/batty.html
Bat Whole Wheat Crackers: http://skilletchronicles.com/content/halloween-appetizer-recipe/
Pina Ghoulada: http://www.socialcider.com/archives/325
Breadstick Broomsticks: http://www.myrecipes.com/recipe/parmesan-breadstick-broomsticks-10000001924641/