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Halloween happenings…

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I’ve been a busy bird getting everything ready for the big day. Here’s a quick update on what’s going on around the market:
A flock of blackbirds have taken shelter in the courtyard, they’re shadows look pretty creepy at night in the orange candlelight, hope they don’t scare away the few trick~or~treaters who dare to come by.
 
We live on a dark, quiet, noncontinuous street, so our visitors on All Hallows Eve are few, so I try to tempt those who do make it to come back again. I serve up super sized candies in hopes they’ll beg their parents to come back to visit us every year. I can’t say that my investment has been paying off, but I’m still trying.

I even offer mini bottles of Clear Creek Pear Brandy {wonderful French style Eaux De Vie made in Oregon} and other tempting sips for the taller tricksters who come by.

When I went to the liquor store to stock up, I couldn’t resist these cute minis of Crystal head vodka to add to the cauldron of glittery bones.
 I guess I should find some single serve bottles of blood cranberry juice to go along with them.
Here’s what I usually make, Beast Bourguignon, Luna Moth Wing Salad and Chocolate Covered Tarantulas, it’s a great menu, that always pleases all of the ghouls, tall and small.
Splendid All Hallow’s Eve Supper
But, I been thinking about mixing things up a bit this year. I’m going to make a version of this most bewitching recipe from Dorie Greenspan, Pumpkin Stuffed with Everything Good. In away, this recipe, made with bread, cheese, bacon or ham, herbs and cream is something like a deconstructed sandwich. So, I’m serving it up with a creamy tomato soup, salad, and maybe a little charcuterie.
contemplative vulture
I’ve never eaten one of our pumpkins before, but this fellow is going to be dinner on Thursday night, I put him on a pedestal in preparation. I know it’s just a pumpkin, but I’m feeling more than a little guilty about this, like I’m killing the favorite family goat or something. Maybe I should hide it away so people don’t become too attached to him before I roast him up!
But I will be making the traditional Chocolate Covered Tarantulas for dessert, everyone would be too disappointed if we we didn’t have this crunchy, flavorful delicacy to indulge in, post feast. These are a quirky mix of chow mein noodles. milky way bars, dried cherries and chocolate. A fun no~bake confection recipe that can be modified to your hearts content.
Chocolate Covered Tarantulas
The winds and rains have finally started to kick up here, we’ve had the most mild fall.
I’m not complaining, I like it because it makes the cemetery look a little more restless.
That’s all for now, are you brewing up anything in the spooky category this year?

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Comments

  1. Looks deliciously spooky Emily! Love your scary decorations and yummy menu. We'll be haunting Broadmoor on Thursday, opening the door and handing out candy for friends while they take out their little ones. They reward us with great wine and pumpkin soup. Hope you have a happily haunted Halloween! XOXO

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