The Haunted Kitchen

Ingredients

• 1 (2 lb) pumpkin, halved, seeds removed
• 1 tsp salt, divided
• 1/4 tsp plus a pinch black pepper, divided
• 3 Tbsp olive oil, divided
• 2 tsp ground cinnamon
• 1 tsp ground allspice
• 3/4 cup chopped onion
• 1/2 cup chopped carrot
• 1/4 cup chopped celery
• 2 Tbsp minced ginger
• 1 Tbsp minced garlic
• 3 1/2 cups chicken stock
• 1/2 cup heavy cream
• 3 Tbsp pumpkin seed oil
• 15 to 20 small sage leaves, fried

Method

1. Roast the seasoned pumpkin cut side down until tender and browned.
2. Scoop out the flesh and discard the skin.
3. Toast cinnamon and allspice in oil, then caramelize the aromatic vegetables.
4. Simmer vegetables with stock and pumpkin until soft.
5. Blend smooth and stir in cream.
6. Ladle into bowls and finish with pumpkin seed oil and crisp sage.

Ingredients

• 1/4 cup vegetable oil, divided
• 1 lb ground beef chuck, preferably coarse grind
• 1 large yellow onion, diced
• 1 jalapeño, seeded and diced
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1/4 tsp cayenne pepper
• Kosher salt and black pepper
• 2 tsp tomato paste
• 1 1/2 cups low-sodium beef broth
• One 28-oz can whole peeled tomatoes, crushed
• Two 15.5-oz cans kidney beans, undrained
• To serve: sour cream, shredded Cheddar, sliced scallions, tortilla chips

Method

1. Brown the beef in a Dutch oven, then lift it out and set aside.
2. Cook the onion until golden, then add jalapeño and garlic.
3. Stir spices and tomato paste into the fat for a minute to wake up their flavor.
4. Pour in broth and crushed tomatoes, return the beef, and simmer partly covered for half an hour.
5. Add the beans with their liquid and simmer uncovered until thick.
6. Set out toppings and chips so trick-or-treaters can build their own bowls.

Ingredients

• 2 tsp sunflower oil
• 12 sausages (or 15 chipolatas)
• 320 g ready-rolled puff pastry
• 1 beaten egg, for glazing
• 75 g American-style mustard, for eyes and dipping

Method

1. Brown the sausages gently in a pan, then let them cool completely.
2. Slice the pastry into thin strips for wrapping.
3. Wind strips around each sausage like bandages, leaving a gap near one end for a face.
4. Chill briefly if the pastry gets soft and sticky.
5. Brush with egg and bake until deep golden.
6. Dot mustard into the gap for eyes and serve the rest for dipping.

Ingredients

• 4 English muffins, split
• Extra-virgin olive oil, for brushing
• 1 small yellow squash
• 1 small zucchini
• 3/4 cup marinara sauce
• 3/4 cup shredded low-moisture mozzarella
• 16 thin slices pepperoni
• 16 rounds sliced black olives
• Flaky sea salt
• Dried oregano

Method

1. Briefly pre-bake oiled muffin halves so they stay crisp under the toppings.
2. Shave the squash and zucchini into thin ribbons with a peeler.
3. Top muffins with sauce, cheese, two pepperoni slices, and an olive on each for eyes.
4. Drape the ribbons across like bandages, trimming the edges.
5. Bake until the cheese melts and the ribbons soften, then dust with oregano.

Ingredients

• 1 roll refrigerated soft breadstick dough
• 1 large egg, beaten (optional)
• Marinara or pizza sauce for dipping
• Sliced almonds for fingernails (or red and green bell pepper triangles)
• About 1/4 cup cream cheese (only if using bell pepper nails)

Method

1. Cut each dough breadstick into short, uneven finger-length pieces.
2. Roll them slightly and press a thumb dent into each tip.
3. Press an almond into the dent for a nail and score knuckle lines.
4. Brush with egg and bake until puffed and golden.
5. Serve with marinara in small jars as the blood.

Ingredients

• 3/4 cup frozen limeade concentrate, thawed
• 3 1/2 cups cold water
• 3 (12-ounce) cans ginger beer, chilled
• 1 pint green tea ice cream
• Optional for adults: 1 cup coconut rum or vodka (omit for kids)

Method

1. Stir limeade, water, and one can of ginger beer in a punch bowl.
2. Skip the booze for the kid version.
3. Float scoops of green tea ice cream on top.
4. Pour the remaining ginger beer over to make it fizz and foam.

Ingredients

• 4 oz Scotch
• 3 oz sweet vermouth
• 2 oz cherry liqueur (such as Heering)
• 2 oz red beet juice
• 2 oz lime juice
• 2 oz pomegranate juice
• 1 lime wedge
• 2 tbsp black sanding sugar
• 4 Maraschino cherries (such as Luxardo)

Method

1. Shake the spirits, liqueur, and three juices with ice until very cold.
2. Rub the rims with lime and dip in black sugar.
3. Strain into chilled coupes.
4. Drop a cherry in each glass.

Ingredients

• 10 medium apples, mix of sweet and tart
• 1 orange, peeled and segmented
• 4 cinnamon sticks (or 1 Tbsp ground cinnamon)
• 1 tsp ground cloves
• 6 Tbsp (75 g) granulated sugar
• Water, just enough to cover the fruit

Method

1. Load apples, orange, spices, sugar, and water into a slow cooker.
2. Cook on low most of the day until very soft.
3. Mash the fruit, return the cinnamon, and cook another hour.
4. Strain through a fine sieve, ideally twice.
5. Serve warm in mugs.

Ingredients

• 1 pumpkin, top cut off
• Olive oil, enough to coat the seeds
• Kosher salt
• 1 1/2 tablespoons za'atar spice

Method

1. Scoop out the seeds and rinse off the pulp.
2. Dry-roast them at a low temperature until parched.
3. Toss with olive oil, salt, and za'atar.
4. Roast again until crisp and golden.

Ingredients

• 8-9 cold apples
• 1 3/4 cups heavy cream
• 1 cup light corn syrup
• 2 cups packed brown sugar
• 1/4 cup unsalted butter, softened
• 1/2 tsp salt
• 1/2 tsp pure vanilla extract

Method

1. Wash and dry the apples well, removing wax, then add sticks.
2. Cook the caramel ingredients, brushing down the pan sides, to 235-240°F without stirring.
3. Stir in vanilla gently and cool until slightly thick.
4. Dip, tap off excess, and set on a buttered or silicone-lined tray.
5. Add toppings before the caramel sets.

Ingredients

• 1 1/3 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/3 cup cornstarch
• 1/4 tsp salt
• 4 1/2 cups whole milk
• 3 Tbsp unsalted butter, softened
• 2 tsp vanilla extract
• 24-30 Oreo cookies
• 24 gummy worms

Method

1. Cook sugar, cocoa, cornstarch, salt, and milk, whisking, until it bubbles and thickens.
2. Stir in butter and vanilla off the heat.
3. Chill with plastic wrap pressed on the surface.
4. Crush the Oreos into crumbs.
5. Layer crumbs and pudding in cups, finish with crumbs.
6. Chill, then tuck gummy worms into the graveyard soil.

Ingredients

• Batter for one batch of Fudge Brownies (or one brownie mix prepared per package)
• 1/2 of an 8-oz package (113 g) cream cheese, softened
• 2 tablespoons granulated sugar
• 1 tablespoon all-purpose flour
• 1 large egg yolk
• 1/2 teaspoon peppermint extract (optional)

Method

1. Spread brownie batter in a greased pan.
2. Beat cream cheese, sugar, flour, yolk, and optional mint until smooth.
3. Pipe concentric circles of filling over the batter.
4. Drag a wet knife from center to edge to pull the circles into webs.
5. Bake until the edges pull away and cool fully before cutting.

Ingredients

• 24 circle or square pretzels
• 24 Hershey's Kisses Hugs
• 24 candy corn candies

Method

1. Lay pretzels on a lined tray and set a Hug on each.
2. Bake in a low oven until the chocolate softens.
3. Press a candy corn onto each Hug right away.
4. Chill briefly to set.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup black cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla
• 1/2 tsp white vinegar
• 1/2 cup hot coffee or water
• Frosting: 1 cup butter, 3 1/2 cups confectioners' sugar, 1/2 cup black cocoa, 4-5 Tbsp cream or milk, 2 tsp vanilla, 1/8 tsp salt

Method

1. Whisk dry ingredients, then whisk wet ingredients separately.
2. Combine both and add hot coffee for a thin batter.
3. Fill liners and bake until set.
4. Cool, then beat butter, sugar, black cocoa, cream, vanilla, and salt.
5. Pipe jet-black frosting on cooled cupcakes.