Tuesday, November 1, 2011

Halloween, Baby!

Ugh! Never. Drinking. Again.

But I will certainly make this menu again!

This past weekend, Heather and I decided to have a pre-party costuming party. Friends came over to enjoy cocktails and munchies before heading out into a blizzard for Halloween festivities. Uh, hello, Mother Earth, it's still fucking October! This ridiculous weather sort of fucked up the party theme since it was based on the fall season and not the Christmas season, but whatever. Food was still eaten. (Too many) drinks were still consumed. Costume contests were won! Bags were puked in! Dancing was enjoyed by all. Wahoo!

Note to self: Black lipstick further accentuates your chompers!

Occupy Halloween

Fall-Inspired Halloween Menu

Dips & Snacks
Rosemary-White Bean Dip
Thai Peanut Dip with mixed veggies
Roasted Pear, Blue Cheese and Walnut Bruschetta (recipe below)
Curried Pumpkin Seeds

Spicy Deviled Eggs
Winter Squash Mac & Cheese
BBQ Pulled Chicken Sliders

Pumpkin Cupcakes with Cream Cheese Frosting

Booze - Just writing out these names makes me feel queezy.
The Dirty Bloody Martini
GINger Tonics (recipe below)

Here's a couple of recipes to hold you over.

Roasted Pear, Blue Cheese and Walnut Bruschetta

2 pears, diced
1 wedge of blue cheese, crumbled
1/3 c walnuts, chopped
1 tsp olive oil
salt and pepper

1. Preheat oven to 375 degrees. Line a cookie sheet with tin foil and spray with cooking spray.
2. Place diced pears onto to tray and bake for 35 to 40 minutes or until pears are slightly caramelized.
3. Let pears cool before adding the blue cheese, walnuts, oil and salt & pepper.
4. Toss to combine. Enjoy with toasted bread or crackers.

GINger Tonics - This is actually so simple it doesn't even deserve a whole recipe.

1 (or 3 depending on how sloppy you'd like to get) part gin
2 - 3 parts tonic
fresh ginger grated (to taste) into the glass.

Mix all together and enjoy!

1 comment:

  1. Ha, can't believe you posted these. Those dirty bloodys are like my cryptonite