My Halloween Pumpkin 2017.

We love celebrating Halloween in one way or another in our House. Most of the time it is a quiet night watching spooky movies and TV series up until the early hours of the morning. When the only scare is the doorbell and lots of little hands making the big tub of sweeties vanish under the eyes of my pale Partner who will moan afterwards: 'They are very greedy this year'... 'I wonder if their parents are feeding them' ... 'Maybe I should stash some sweeties for myself because I will not have any leftovers at that rate...'. I am not joking with that kind of stance, he was so spooked by all the sweeties going in front of his nose, that he put some in a little bowl for himself for later. I scolded with a 'What are you doing?'. He replied by 'I am managing the flow, Darling, just managing the flow, so others can have some... When are the children supposed to go to bed?'. I giggled and turned back to watch 'Buffy the Vampire Slayer' but told him, 'It is Halloween, Darling, they will be at it until midnight...' With that the Man put another handful of sweeties in his personal bowl which he pretended was the managing of the flow...

Spooky Halloween! 

 Trick or Treat...

Anyhow with that said those Halloween nights are most quiet than when we throw a Party or attend to one. There is just a gentle build up to it. It is of the like of a little tick box list: Buy a Pumpkin (Not too late otherwise none will be available and not too early otherwise it could rot away) , Create a good design for the Pumkin ( It is the artistic part, aka fill your boots).

 I tend to design mines with a broad marker pen and easy to cut shapes so I do not end up with a big bloody cut upon the hand at the end of the day... I also do usually friendly types of design. I think my spookiest Pumpkin was the one of the Cheshire Cat. The one of my character Abraham Wilton Cough from one of my published novels was not a bad one either for Abraham is a ghost you see...

The carving of the Pumpkin is part of the pleasure of Halloween. Another one is to figure out what to do with the flesh of a couple of Pumpkins or even three. For myself I tend to go for the old classics the Pumpkin Soup or the Pumpkin Tart although I do like roasted Pumpkin slices as well and Pumpkin Muffins...

If you do not have Pumpkins at the right time, you can always bounce back on a good Squash: their varieties are plentiful. Above is a Butternut Squash and Orange Soup with Cayenne Pepper and Créme Fraiche served with a Red Leicester and chopped Parsley Fougasse Bread.

Another tick the box for Halloween is to get the Sweets all done or buy them on time. There I will be honest with you all I am less skilled at doing Sweet things than doing Savoury ones. However I did Chocolate Rocky Roads for a Halloween night which went down a Treat (they did have a lot of Marshmallows)... Doing Pumpkin shaped Biscuits equally went very well. 

They are very simple to do with Puff Pastry and Pumpkin Seeds for the eyes and Sunflower Seeds for the Teeth. They are cute in their weird way. You can do those type of Biscuits half hazardly like I do them or with a bespoke cutter.

On the list is depending if you are doing a party or not or attending one or doing a quiet little number as a couple or just as a family is the dressing up... To be honest it does add a little fun to the night. I tend to go for a Tim Burton kind of theme, black and white stripes and dashes of red here or there.

One of my desk Cats, Pepsidou, she slept on my desk as I was writing my books. Black and White with a little red. Peacefully asleep. She loved sleeping on my desk all night long.

Pepsidou was still alive then in the picture just peacefully asleep, but unfortunately she passed away three years after a car accident. It was so sad.

Pepsidou Little Green Bag Moment.

After the dressing up and maybe choosing a theme for Halloween night like 'The Adams Family', 'The Nightmare before Christmas' or 'Ghostbusters' for costumes, make up and decoration of the Home then comes the decision for a Cocktail Party Canapés Menu or a Dinner Party's Menu.

Time to conjure up Treats of the Palate to enjoy.

There is something festive but also fun with Halloween. This is when your food can have twist and take a little deco of its own. There are fabulous ideas out there to try. It feels a little like a liberation night in the kitchen, a time to be spookily adventurous and maybe challenge the taste buds of everyone joining the Party.

It is Cheers Time and lets enjoy life.

Lets start with Cocktail Party ideas:

Cocktail means officialy a drinking night but it has not always to be involving only Alcohol. We must think of everyone for the little ones to the grown up ones. My favourite Cocktail on that night of course is the Bloody Mary but you can add an Alcohol free version to be served alongside it. A Mocktail as per say as to be differenciated from the Cocktails, it could be as simple as to leave the leaves of a Celery stick and add a pinch of edible Gold, or edible Glitter. You can tell to the Children to turn the leafy Celery stick around in their glasses to make them believe that it is a broom for a few seconds and that they are whisking a Witch's Brew made out of Blood. The Magic will happen then they do drink it... and eat the Broom so no one will know they just acquired Magical Powers. (When in fact they did get two of the five a day Veg wise: Tomato Juice and a Celery Stick). It is a tip for Mums but it doesn't last for long, Wink Wink. Bewitched for a moment.

Bewitched. Snap little scene. TV series.

There is also one Cocktail with a bite for Halloween and that is a Chilli Gin & Tonic. It consists of course of Gin & Tonic but you add either a sliced fresh Cayenne Chilli within the glass, either a dried one. It is not for the faint hearted and even if it is a daring night a word of caution is highly advisable to your guests. The Chilli Gin is dressed with a Cinnamon stick to stir it, for although we are not shaken, the stir brings the flavour of Chilli throughout.  There are two other nice additions: One consists of Ice Cubes made of Blood Orange Juice.  It is sharp but sweet at the same time, and the acidity can counter balance nicely the Chilli kick. The other item can be little frozen segment of Mandarin decorating the Cockail.

 A Red Chilli works well although like the Cayenne Chilli Pepper will pack a punch sliced and fresh, in a dried form and kept whole it will be milder. Above Cayenne Chilli Peppers from my Garden. They are lots of red Chillies to choose from to keep the Red representing the colour of blood for Halloween: Raam Chillies, Cherry Bombs Chilles, and the very fiery Scotch Bonnet Chilli.

It is a good idea to provide Home Made Smoothies. I will say this: they are healthy for Adults as well as for Children. For the adults that went for the Chilli Gin & Tonic, a Smoothie can sooth the palate or the fire within the throat. For the Children it is a Vitamin Booster. But to keep on with the Halloween theme, I like to make them very deep purple with Blackcurrants, Blackberries, Blueberries and Bananas for the consistency. Edible green Glitter would be a super plus to make those Smoothies sparkle for the night.

Blueberries from our Garden. Do not be spooked if you see leaves which have half circle upon them. It means that you have Leafcutter Bees in your Garden. They are pollinators hence a good thing rather than a bad thing. Their bites are not vampirely deadly for a plant. I thought I would mention that for Halloween.

To go back to the Red scheme for Halloween, you can also do a Red Punch: a Child friendly one and a grown up one. The main Ingredient is Cranberry Juice, but Cranberry and Blackcurrant Juice works just as well ( I will advise to go for Ocean Spray for the Juice for that Spooky Punch). That Punch has to be extremelly fruity and awesomely Red. So adding Red Fruits is a must: like sliced in halves Stawberries, Redcurrants, Dark Morello Cherries (halved and pitted), Plums (halved and pitted), dried Goji Berries, Blackberries (Whole), Raspberries (Whole), Red or Black or both Grapes, and Pomegranate Seeds for texture. For the adult version you can go for a Chilli infused Vodka to add to the Punch but make sure you do separate the two in two different bowls.

Redcurrants and Raspberries from the Garden. If one way to enjoy them is to eat them fresh another one is to preserve them. Freezing or Jam...

Of course in a Cocktail Party it shall not be all drink-drink-drink. We are not Father Jack after all ( One Character in the TV series Father Ted which is quite hilarious). Therefore Canapés are in order or even unsuspected Treats which could be enjoyed by many but also a little messy if you haven't prepared small plates and napkins for every guest. There, I would say it is a chance to carry on a Halloween theme and to make it bespoke with choosing appropiate plates and napkins, you can even extend that to the cutlery and glasses.

This is just a bit of the Magic Touch: Thinking of the small details that do count.

There is a weird Canapé which is rather simple but also rather expensive and you need to know how to open a Scallop, so you don't hurt yourself making it. Cleaning the Shells of the Scallops are a must because they will be used as little dish. Scallops are Pan Fried or Seared with a little Squid Ink to render them slightly black or totally black. They are then placed back in their cleaned shells upon a bed of Irish Dulce Seaweed. You can garnish your Scallops with Salmon Roe and Caviar. If you kept the orange Roe of the Scallops and dried them in the oven, you can grate them on top of it all. It does add colour and flavour. You can add shredded Nori sheets or cooked Samphire for decoration (or both). It is fairly sweet and salty. But you can give the opportunity to the Guests to have a little Oyster sauce on their Scallop Canapé.

To put Scallops back in their Shells make them be a little dish of their own.

This could classify as a Fish Canapé by itself however you can prepare another one which is festive out of Smoked Salmon infused with Cranberry and Grand Marnier (Orange Liqueur), a sprinckle of Orange Zest, crushed Juniper Berries and Black Peppercorns. Served upon Mini Blinis it will be a Treat. Decorate with a little fresh Dill.

Smoked Salmon is a great and lavish ingredient to use for Cocktail Canapés.

There are an aray of multiple Canapés which can be part Vegetarian or fully Vegetarian. Think within the terms of little Skewers to be cooked above the naked flame of a large black or red pillar candle. One at a time there is no hurry. However there are safety concerns. Yes it is Halloween but a fire in the house because a candle was knocked over by mistake is a bad idea. It is better to be safe than sorry. Hence you can easily get some indoor mini barbecue devices with all the safety regulation to use them in an adequate manner. They are little show stoppers by themselves but less dangerous. It can be used for Veg Skewers but also Meat ones and Dessert ones. It adds a little fun to a party.

Spicy Beef Skewers and Potatoes Skewers. It is just a simple idea for an Halloween night with a little safe BBQ grill at home.

For Veg Skewers there are a fair few options. Imagine one made with mini Corn Cobs or one made with a single skewered Okra. Or many made with both Veg placed horizontaly opposed to vertically. Baby Potatoes Skewers mixed with squared Pumpkin little slices and squared Red Peppers can be a nice addition. Last but not least Black Tomatoes, Mozzarella small balls, Black Olives and sliced Yellow Courgettes can make a very decent and quirky Skewer choice to present to the Guests.

Indigo Rose Black Tomatoes from my Garden. They are stunningly black outside and pink inside with a lovely sweet flavour. They are easy to grow and can be a real talking point during a Halloween party.

For Meaty Skewers marinated Beef strips ones are absolutly a winner but also the Chicken strips ones. Spiced and soaked within a marinade for a few hours give them lots of flavour to be enjoyed. Those Skewers are spicy, meaty and not blend whatsoever. You can add a green Olive to distinguish the ones that are Hallal to the one that are not for your Muslim Friends that joined the Party.

 Marinating Beef before cutting it into strips that will curl around a Skewer.

Then there are the Sweet Skewers which could be kept as simple as the Marshmallow ones, Pink and White to be rendered above the grill. However I will say that a Fruit Skewer doesn't render anyone unflexible. Think of a juicy Strawberry cut in half, followed by a vibrant green Kiwi slice, a Banana slice, and another Strawberry... It is deliciousely simple but very effective.

Spicy Tomato Salsa Dip.

Of course when we say Skewers, it is necessary to provide an array of Dips and Sauces to choose from. For the Meat Skewers my favourite one is a light Soy Sauce one with a drizzle of Sesame Oil, a good pinch of Chilli Fakes or chopped Red Chilli, a chopped Spring Onion and a little Black Sesame Seeds. A Spicy Tomato Salsa Dip doasn't go amiss nor a Satay Sauce one. For more neutral options a fruity Brown Sauce Dip and a Ketchup Dip will add to the variety on offer.

As for the sweet Dips and Sauces, a Raspeberry Coulis goes well with the Marshmallows but also a Dark Chocolate Sauce. A Salted Caramel Dip and a Blacurrant Jam Dip are other choices to consider. To make it fun add some edible glitter upon the sweet Dips.

 

 

Of course a Halloween Cocktail Party is highly entertaining but a more subdued Dinner Party can be so also. Less people to serve: yes but the spooky Halloween theme must remain. You can draw or print your invitations in advance to your selected guests. In per say it allows you to set the theme of the night and give time for people to prepare themselves and tell you A if they are coming or not, B if they have particular food requirements to take into consideration, C you can present to them the menu they can expect upon the invitation's back and make sure they do know that alteration or addition could be done upon demand.

I would say that planning the Dinner Party in advance gives plenty of room to prepare it all and the fun to have on the night.

To set a dress code theme may be a little restrictive but can also be highly amusing. Who amongst your Guests will choose a particular character on a Bewitched theme night? Or on a Buffy the Vampire Slayer night? Or on a Family Addams night? Although costumed and dressed up it could be revealing to a person's character: Why did she choose to be Wednesday rather than the glamorous Morticia?

Of course setting a theme as well allows you to gather and prepare the appropriate decoration and it could just go down to the mere dressing of the table for the Dinner to just give it a sense of occasion. It could be achieved by a music background and candlelights, special napkins and glasses. Imagine a centre piece in the middle of the table with a light within a single carved Pumpkin.

Time to share Spooky Stories for just a night my Friends around the table.

It is a bit of fun. What is more essential is to gather up a menu together which will be the core of the Dinner Party. It does start with Appetizers and a glass of Champagne or a Bloody Mary Cocktail. It is followed by the Starter, the Fish Course, the Main Course and then the Dessert. And because it is a long night you can follow through with a Cheese Platter and Port. Who said to you that you mustn't eat Cheese before bedtime otherwise you will have nightmares...?

A full on Dinner is a Feast to my eyes.

So if we start with Appetizers: A light one is better. The play on the colour of a flame can be achieved by using Sweet Bell Peppers. It can also be a platter to remember. Red, Orange, Yellow Peppers are the display and at the centre for the braves Cherry Bomb Chillies. Bell Peppers are perfect cups for knick knacks and they can be eaten raw just make sure you take the seeds out (you can keep the seeds to plant them later). Cut the Sweet Bell Pepper in half. Then divise your Appetizers by colour to help the Guests in a round Sun pattern upon the dish plate.

Sweet mini orange Peppers from the Garden. They are perfect to cut in half and to be used as small Canapés recipiants.

The Red Sweet Peppers could harbour Salmon Roe, Caviar, a little Creamed Horseradish and Microherbs like Red/ Purple Basil, or the peppery little Watercress. The Orange ones can be filled either with Guacamole or Houmous or both in different Mini Peppers. Guacamole brings a little Mexican twist to the Dinner Party, Mexicans are reknown for The Day of Dead on the first of November. The Houmous filled Sweet Peppers are also a nice addition. The Houmous can be brought to warmth and life with a sprinkle of Smoked Paprika, some toasted Pumpkin Seeds and a drizzle of Chilli Oil. 

Small Sweet Peppers of different colours are always useful to use in many ways. Here they are pictured with our last Cayenne Chillies and Lemon Drop Chillies. This was the last of the Harvest at the end of October before the first frost. Sweet Peppers are usually more rounded than the Chillies which tend to be pointy in general.

For the Yellow small Peppers you can make them sing with a Black Tomato and Cucumber Salsa. Keep it simple, fresh and vibrant, with jush a pinch of crushed Black Pepper and a little Sea Salt with a Drizzle of Basil Olive Oil. Now in the middle of the round or ovale dish you can serve the Cherry Bomb Chillies stuffed with Philadelphia or Cream Cheese. Those little Chillies are cute but are still hot and do pack a little punch. However they are perfect Cocktail Chillies.

 Cherry Bomb Chillies from the Garden, tiny but mighty.

Once everyone is chilled out and did catch up with one another, it is time to start the Dinner. I must confess that I am not very original with my Starter for it is usually a Pumpkin Soup served in a mini Pumpkin or a little fancy Squash of some quirky variety. If it is rather simple the presentation is yet very effective to remind everyone of 'Halloween'.

The White Ghost Mini Munchkin Pumpkin: to find an original variety of Pumpkin or Squash as a recipient for the Soup is part of the pleasure but also can be a talking point.

As for the Pumpkin Soup itself I have done many variations of it over the years. I do enjoy it with smoked Paprika and a garnish of sliced Chilli and chopped Chives. However this is the time when your imagination can run wild with combinations. A very good Pumpkin Soup was one mixed with Oranges: it was simply delighfuly zingy (it was a Sweet and Sour Combo). The decoration on top of the Soup is essential: a drizzle of Chilli Oil, or Zest of Lime or Oranges, some cracked Sechuan Pepper, some sliced Chilli, some Lardons or Bacon or smoked Ham, everything is up to your own taste. But remember that less is more.

Butternut Squash and Orange Soup with Creme Fraiche, cracked Black Peppercorns served with a Fougasse Bread for a cosy couple Halloween night.

For the Fish course you can go very out there or very classic with a twist. But you must check with your Guests in advance if they do like Seafood or none whatsoever. For the out there option I do go for lightly fried tentacules of Octopus and Squid, served upon a bed of Samphire and shredded Nori leaves along with a sauce made from Squid Ink. It could be accompanied nonchalantly with battered fried Squid rings and a dip of Tartare Sauce. Do not forget the Lemons and the Limes quarters for the zest.

  Peppered fried Squid rings are usually a Pub food pleaser, battered or not: Food for thought.

On a more classic side, a good Autumnal dish would be a Ballotine of Fish. A flat Fish like a Plaice lands itself for the task of wrapping ingredients together. A little Fricassée of chopped Mushrooms, Parsley and Leeks for exemple could be a nice filling for the Ballotine which looks like a parcel. It could be served with a White Wine Creamy Sauce but also dried Cranberries and Blueberries for the quirky notes of colour and welcomed acidity to the dish. However that dish is rather delicate to make and taste wise.

Lemon Sole. A flat Fish is quite convenient to do the rolled up Ballotine.

As for the Main there are three versions: The Whole Hog, the What's the Beef and the Mean Green... It is not hard to figure out what they are to be honest. Let us start with the Whole Hog. We tend to always go for the normal cuts for a Pork however as it is Halloween you can present to your Guests different ones along with what they are accustomed to. It is important to give them the choice. I will say present Pigs Trotters, and Pigs Ears along with a nice Pork's Shoulder with a lovely Stuffing flavoured with Sage. A nice Side will be cooked Apples and sautéed Potatoes with Curly Kale. As for a Sauce or Gravy a Cider one or Calvados one could make you sing throughout the night...