When the air cools down, the wind begins to howl and there is an eerie feeling in the air, you know it’s time to get spooky! Halloween is the perfect time of year to gather together and watch classic horror films or fun hair-raising adventures with friends. Getting scared can make you work up an appetite; don’t be frightened about food — we have you covered. We’ve come up with ten great recipes to match up with any chilling film you choose.
Blood Orange Punch for Vampire Films
- 2 bottles of cranberry juice
- 100g sugar
- Juice of two lemons
- 1 bottle blood orange Italian soda, chilled
- Ice cubes
- Optional: wax fangs
- Mix together cranberry juice, lemon and sugar in a large punch bowl.
- Just before guests arrive, stir in the blood orange soda, ice and wax fangs
Ghoul Pretzels for Ghost Films
- Pretzel rods
- Mini chocolate chips
- 1 bag of vanilla or white chocolate candy coating
- Wax paper
- Melt the candy coating as instructed by the packaging.
- Dip half of the pretzel rod into the candy coating and place on the wax paper.
- Before the candy coating sets, arrange three chocolate chips in the shape of a mouth and eyes for the ghost’s face.
- Keep refrigerated until ready to serve.
Bat Wings for Creepy Animal Films
- 5 drops black food colouring
- 100ml soy sauce
- 75ml hoisin sauce
- 50g light brown sugar
- 2 tsp grated fresh ginger
- Juice from half a lime
- 2 garlic cloves minced
- 12 chicken wings
- Mix together food colouring, soy sauce and hoisin sauce until well blended.
- Add sugar, ginger, lime and garlic and mix together.
- In a separate bowl, place the wings. Set aside 75 ml of the marinade and pour the rest over the wings. Cover the wings and allow them to marinate for three hours, turning them over halfway through.
- Preheat your oven to 180°C, 160°C fan, gas mark 4.
- Line a baking dish with baking paper and place the wings in a manner where they are not overlapping.
- Bake the wings for 10 minutes. Remove from the oven and brush the wings with the marinade you set aside earlier.
- Bake for another 10 minutes and repeat the basting process.
- Allow them to cool for 5 minutes before serving.
Pumpkin Juice for Autumn Films
- 1 litre apple juice
- 750ml Innocent peaches and apricot smoothie
- 2 tsp vanilla extract
- 1 tbsp canned pumpkin puree, heaping
- 1 – 2 tsp pumpkin pie spice blend
- Honey to taste
- Use a blender to combine all the wet ingredients.
- Pour into glasses and drizzle honey on top, sprinkle pumpkin pie spice to top it off.
Poison Toffee Apples for Witch Films
- 6 large granny smith apples
- 6 thick bamboo or popsicle sticks
- 450g granulated sugar
- 160ml water
- 115ml light corn syrup
- 3 – 5 drops black food colouring
- Insert a stick into the core of each apple. If you’re having trouble, score the top of the apple with a knife to help. Set the apples aside.
- Place a piece of baking paper on a baking sheet and grease it.
- In a medium pot over medium heat, mix the sugar, water, corn syrup and food colouring. Stir until sugar dissolves.
- Allow to boil until it reaches 150°C.
- Slowly (and very carefully — sugar burns are dreadful!) dip the apples into the candy coating. Coat well and set on baking sheet.
- Cool for an hour and serve!
Ice Scream Sundaes for Monster Films
- Vanilla ice cream
- Strawberry syrup
- Topping options
- Candy fingers, teeth, etc.
- Gummies stacked to look like eyeballs
- Sugar “glass”
- Gummi worms
- “Dirt” (Crumbled chocolate cookies)
- The night before or early in the morning before your movie, scoop out a serving of ice cream into individual cups; place them in the freezer. Freezing the cups individually will help them stay solid longer as everyone decorates them.
- Set up a table full of Halloween-themed candy and other creepy edibles so everyone can decorate their own.
Mouldy Bones for Zombie Films
- 1 can or bag of refrigerated pizza crust
- 1 egg white (beaten)
- 1 tbsp parmesan cheese, grated
- ½ tsp dried oregano
- 1 can of pizza sauce
- Preheat the oven to 200°C and spray a baking sheet with non-stick cooking spray.
- Unroll the pizza dough and cut strips 1.5 cm wide by 30 cm long.
- Tie each end with a loose knot and place on the baking sheet at least 3 cm apart (you may need two baking sheets).
- Brush each “bone” with the egg wash and sprinkle with oregano and parmesan cheese.
- Bake 12 – 14 minutes or until golden brown.
- Serve “bones” warm with pizza sauce for dipping.
Buildable Biscuits for Frankenstein Films
- 270g flour
- 115g caster sugar
- 210g softened butter
- 150g icing sugar
- 100ml water
- Food colouring
- Topping options: gummy candies, chocolate chips, etc.
- Preheat oven to 190°C and line a baking sheet with parchment paper.
- Mix caster sugar and butter into a bowl until well combined.
- Stir flour in slowly until well combined.
- Roll the dough flat so you can cut your desired shapes. If you don’t have biscuit cutters, use a cup to make a circle (you can make a Frankenstein face) or use Halloween-themed cutters for more monstrous shapes.
- Place the biscuits on the baking sheet and cook for 5 to 6 minutes or until lightly golden.
- While the biscuits are baking, mix the icing sugar and water together to form icing. If you would like more than one colour, separate them into different pastry bags before adding the food colouring.
- Allow the cookies to cool before icing and decorating them.
Spider Devilled Eggs for Creepy Films
- Dozen eggs
- 2 tbsp mayonnaise (heaping)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp mustard (heaping)
- 1 can large black olives
- Place the eggs into a large pan where they can be arranged in a single layer and covered sufficiently with water. Bring to a rolling boil over medium high heat.
- Once the water boils, turn off the burner and allow the pan to sit for 10 minutes.
- Remove the eggs with a slotted spoon and place them in an ice bath until cool.
- Peel the eggs and slice them lengthwise, scooping the yolk out into a separate bowl as you go. Set the egg whites aside on a plate.
- In the yolk bowl, mix in all the remaining ingredients (aside from the olives) until the mixture is smooth and free of lumps.
- Use a pastry bag to fill the divots in the egg whites with your yolk mixture.
- Cut six olives length-wise and place on the centre of the yolk mixture of each egg — this is the body of the spider.
- Cut more olives, first length-wise, then the other way to create legs for the spiders. Surround each spider “body” with 3 – 4 legs on each side (depending on how much room you have).
Wrapped Dogs for Mummy Films
- ½ (500g) packet of pastry puff
- 10 hot dogs
- Preheat the oven to 150°C. Line a baking sheet with baking paper.
- With a pizza slicer or knife, cut thin strips of pastry from the roll.
- Wrap each hot dog, stretching the pastry a little as you go, completely covering the hot dog. Leave a small area open for the face.
- Bake for 13 – 17 minutes or until the pastry dough is golden brown.
- Allow hotdogs to cool as you put ketchup in a pastry bag. When cool, draw eyes in for the face or add drips of “blood” down the pastry wrap.