Call us nerds (Cara is actually considering dressing up as one), but we never get sick of celebrating Halloween. Our costumes may have transitioned from ghouls and princesses to Russell Brand and Katy Perry, but when it comes to the food, the kid in us comes out, and we stick with old school favorites like Monster Mash and One-Eyed Zombies. Whether you’re having friends over for a cocktail pre-game before a big Halloween party, hosting a low-key dinner for friends, or saving all the festivities for Sunday’s brunch bash, see below for our ideas on orange and black eats, with plenty of cheesy titles to boot.
To top it off, check out our Spooky Carrot-Fennel Soup on Serious Eats this week. And if you have any Halloween costume suggestions, let us know! Phoebe’s been toying with Sally Draper (with a poorly cut wig) or Patty Mayonnaise. Cara’s been trying to refine her nerd idea so Alex won’t make her be the cookie to his cookie monster (okay, maybe she’s not all that against that idea).
From our kitchens, sipping plenty of prankster punch, to yours,
Phoebe and Cara, THE QUARTER-LIFE COOKS
Halloween Cocktail Party Menu
Black Cauldron Cakes
(Black Bean Cakes)
Ghoulish Gourd Crostini
(Butternut Squash Crostini – Recipe Follows)
(Big Kid Hot Chocolate)
(Warm Spiked Cider)
Halloween Dinner Party Menu
Spooky Cream of Carrot Soup
(Roasted Carrot-Fennel Soup – This week’s Serious Eats Recipe!)
Dead Man’s Meat Loaf
(Mustardy Turkey Meatloaf)
(Semi-Sweet Potato Mash with Spiced Caramelized Onions)
Devilish Angel Dessert
Halloween Brunch Menu
(Hash Brown One-Eyes)
Bloody Beet Salad
(Beet and Arugula Salad)
Butternut Squash Crostini with Thyme Creme Fraiche
Make about 30
1 baguette, cut into 1/2-inch slices
1 small butternut squash, peeled and cut into 3/4-inch cubes
2 tablespoons olive oil
2 teaspoons maple syrup
1/4 cup creme fraiche
1 tablespoon fresh thyme leave
freshly ground pepper
Preheat the oven to 400°F.
Toast the baguette slices in a single layer for about 5 minutes, until crusty. Set aside.
Combine the maple syrup and the olive oil in a bowl. Add the cubed squash and toss to combine. Spread the squash onto a cookie sheet. Sprinkle with salt. Roast in the oven for 30-35 minutes, stirring once, until the squash is tender and slightly browned on top.
Meanwhile, combine the creme fraiche with the thyme leaves and the ground pepper.
Top each slice of bread with a large spoonful of squash cubes. Drizzle with creme fraiche and serve.