Special SectionsMacabre meal ideas

Appalling appetizers and fearsome fudge!
Natasha SahuOctober 24, 2019282 min
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Illustration by Ren Rader

Putting some pretzel sticks on a marshmallow is nothing new, try out some new Halloween and fall-themed recipes to make your party a super hit!

Halloween Fireball

Drink responsibly and legally, please! Fall season is Fireball season, so try something new for a change.

Makes: One punch bowl

Ingredients:

  • 1 bottle Central Market brand apple vanilla Italian soda
  • ½ B’low Optimal™ cup’s worth of Fireball
  • Apple and orange slices
  • 2 cinnamon sticks
  • 1 star anise

Instructions:

  1. Mix everything together in a bowl and serve.

Baked Brie

This recipe was taught to me by one of my closest friends, David Clark, and it changed my life. A great and super easy app for dinner with friends!

Ingredients:

  • 1 packaged brie, round
  • 1 can puff pastry
  • ¼ cup of preserves (I prefer fig, mixed berry also work)

Instructions:

  1. Preheat oven to 425°F and grease a baking sheet.
  2. Unwrap the puff pastry and roll out slightly.
  3. Place the brie in the center and top with the preserve of your choice.
  4. Wrap the pastry around the brie and poke holes on the top.
  5. Bake for about 40 minutes or until golden brown.
  6. Allow 5–10 minutes to cool (VERY essential, I think my tongue is still burned).

Vegan Pumpkin Pasta Sauce

A hearty vegan recipe for your adult dinner party or just for your friends!

Ingredients:

  • Pasta of choice (I bought pumpkin shaped pasta from TJ Maxx)
  • 1 ½ tbsp olive oil
  • Cloves of fresh garlic, minced
  • ½ white onion, diced
  • ½ cup full-fat coconut milk
  • 1 cup pumpkin puree
  • 1 pinch ground nutmeg
  • 2 tsp red pepper flakes
  • Salt and pepper as needed
  • ¼ cup vegetable broth

Instructions:

  1. Cook pasta until al dente.
  2. Pour olive oil into a saucepan and sauté onions over medium heat. Once onions are tender, add garlic and cook for another minute.
  3. Add in pumpkin puree and sauté for another minute.
  4. Add vegetable broth, pepper flakes salt and nutmeg and bring to a boil.
  5. Once boiling, bring the heat to low and stir in the coconut milk.
  6. Stir in the pasta for another minute.
  7. Serve topped with fresh sage or basil.

Optional: If you’re not vegan, grate in some fresh parmesan cheese.

Pumpkin Peda (Indian fudge)

With the number of Hindu holidays that happen during fall, I grew up more excited because of those than Halloween. Here’s a perfect combination to celebrate both.

Ingredients:

  • 1 can condensed milk
  • 1 tbsp butter/ghee
  • 1 tsp cardamom powder
  • ½ cup pumpkin puree
  • ¼ tsp ground nutmeg

Instructions:

  1. In a saucepan, pour condensed milk and pumpkin puree and cook on medium heat with constant stirring.
  2. Add in cardamom and nutmeg and cook until the mixture thickens.
  3. Lower the heat and fold in the butter and cook until the mixture is almost dry.
  4. Pour it out into a baking sheet and let it cool.
  5. Once cool, start forming into balls about 1½ inches big.
  6. Store them in a refrigerator and serve cool.

Natasha Sahu

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