Food

Halloween Entertaining

October 18, 2013

Even if you've outgrown ghoulish makeup and pillow cases filled with snickers, bubblegum, and jujubes, Halloween still makes a great excuse for the consumption of cocktails and candy! This year, consider skipping the store-bought stuff and making your own festive treats. Here's a collection of recipe ideas for a classy Halloween get-together, from homemade candies to fancy finger foods to highbrow cocktails.

Caramel Apples with Nuts — What could be better than gooey, delicious caramel-coated apples? Gooey, delicious caramel-coated apples with nuts, like these.Christopher Hirsheimer

Author and SAVEUR contributing writer Peggy Knickerbocker gave us the recipe for these simple hors d'oeuvres--among her fondest childhood memories of the elaborate holiday dinners her mother hosted.Christopher Hirsheimer

The alcoholic fruit drink we know as punch is an Indian invention that was adopted in the 1600s by British sailors, who later introduced it to the Caribbean islands, where it flourished.Landon Nordeman

Peppermint Patties — This chocolate-coated, fondant-centered candy is best enjoyed with a mug of hot cocoa.Penny De Los Santos

For these chewy, sweet bars, paraffin wax--a now mostly forgotten candy-making ingredient--is mixed with chocolate so that it will set properly when cooled and take on a shiny appearance.Penny De Los Santos

This recipe, a version of which appears in the Candy Cookbook, can be flavored any way you like. Don't substitute a flavored extract for the flavored oil, though; its taste will be diminished when it's added to the hot sugar. These lollipops are best when made on a dry day, as humidity may prevent the candy from hardening properly.Penny De Los Santos

These delicious nuts are well received at any party.Maxime Lattoni

Hemingway's Death in the Afternoon — Named after Ernest Hemingway's 1932 novel about the rituals of bullfighting, this champagne cocktail takes its greenish hue from a splash of absinthe.Penny De Los Santos

These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.Landon Nordeman

The name of this flaming red wine punch translates from the German as "punch glow bowl". Light-bodied red wine laced with brandy is an impressive sight when lit aflame before serving.James Oseland

Cinnamon oil or extract gives these confections a tongue-tingling heat.Andre Baranowski

Adding rolled oats that have first been ground in the food processor helps hold these chocolate balls together while giving them an earthy note.Todd Coleman

Almond Caramels — Mini caramels flavored with almond, orange zest, and syrup make simple, delicious treats (and wonderful gifts).Todd Coleman

White Chocolate-Mint Truffles — When making these truffles, use supermarket-quality white chocolate, which has more stabilizers than expensive brands and sets up better.Todd Coleman

Chocolate-Covered Cherry Cordials — Invertase, a liquid enzyme that's found in small bottles at most candy-making supply stores, is used to liquefy the cordials' luscious, chocolate fondant filling.Todd Coleman

Hazelnut liqueur adds an extra-sweet, nutty flavor to chopped hazelnuts, dried apricots, and semi-sweet chocolate.Todd Coleman

These decadent candies taste best with a pinch of sea salt sprinkled on top.Todd Coleman

We use Dutch-process cocoa powder here because it's mild and won't overwhelm the sweetness of the marshmallows.Michael Kraus

Serve these clever little appetizers instead of bread at lunchtime or for supper.Todd Coleman

Glögg (Spiced Wine) — The secret ingredient to this version of a classic is Indonesian long pepper, which is not as unusual a Scandinavian ingredient as it might sound. Long peppers were one of the first things that Sweden brought back when the Dutch East India Company established trade in 1602.Maxime Iattoni

Deviled foods get their name from the fact that they benefit from the addition of an assertive ingredient, such as horseradish or chiles, or in this case pickled jalapeño.Todd Coleman

Salted Caramels — Michael Laiskonis, executive pastry chef at New York City's Le Bernardin, gave us the recipe for these caramel candies.Todd Coleman

Inspired by the flavors of elote, Mexican corn on the cob, this popcorn topping mixes bright lime zest with spicy chile and salty cheese.Anna Stockwell

Orange zest lends depth to this sweet popcorn topping, inspired by the chile-chocolate flavors of Mexican hot chocolate.Anna Stockwell

Smoky bacon, sweet maple, and a kick of black pepper make for an entirely addictive bowl of popcorn.Anna Stockwell

Zombie — Donn Beach, the founding father of tiki bars and restaurants, set a limit of two per customer for this potent drink made with three kinds of rum, citrus, and spice.Todd Coleman

White Whiskey Punch — Clear, unaged white whiskey stars in this potent, tropical-inspired punch.Todd Coleman

Chilled Cider Punch — This chilled cider punch combines the fall flavors of a mulled cider with the celebratory feel of a sparkling punch.MacKenzie Smith

The Swedish Vampire — Aquavit combined with fresh citrus, tomato juice, Tabasco, and brisk Perrier Lemon makes a fruity-fresh, bloody good concoction.Anna Stockwell

Ruben Ortega, a native of Puebla and the pastry chef at Hugo's in Houston, Texas, shared his recipe for long, fluted fritters, served with thick hot chocolate for dunking. Get the recipe for Churros con Chocolate Caliente (Mexican Fritters with Hot Chocolate) »Todd Coleman

Pumpkin Old Fashioned — Mingling the orange-scented old fashioned with subtly sweet pumpkin yields a brilliantly colored seasonal cocktail.Anna Stockwell

Pecan Pie Brittle — This twist on traditional pecan pie provides a snack-able ending to any holiday feast.Todd Coleman

Sweet Potato Honey Fries with Curry-Honey Sauce — An aromatic combination of spices elevate the humble sweet potato oven fry to something truly special.Maxime Iattoni

Bacon-Wrapped Jalapeño Poppers — These poppers have a perfect marriage of textures and flavors—creamy, chive-flecked cheese cuts the bite of roasted jalapeños, while crispy bacon adds crunch.Maxime Iattoni

Apple and Stilton Welsh Rarebit Bites — Piquant Stilton replaces the more traditional cheddar in this bite-sized twist on the classic British dish.Maxime Iattoni

Sage Tempura Shiitake Mushrooms — Earthy sage enhances the woodsy flavor of shiitake mushrooms in this simple fried appetizer.Maxime Iattoni

Classic Caramel Corn — Crunchy, sweet homemade caramel corn can be made even better with the addition of nuts or chocolate chips.Todd Coleman

Steeped in cinnamon and cloves, this nonalcoholic potion lends a warm, fragrant note to chilly nights.Russell Kaye

Corpse Reviver No. 2 — Popularized by the 1930 Savoy Cocktail Book by Harry Craddock, this classic cocktail is part of a succession of "Corpse Revivers" originally devised as a hangover cure. An ice-cold nip of this elixir is refreshing, astringent, and strong enough to perk up the senses.Helen Rosner

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