Here at Saucy Cherie, we hold two truths quite dear. One: we are saucy! And two: we love Halloween.
This year, we are hatching a plan for a monster movie marathon with friends, complete with a booooffet of horrors d’oeuvres.
We are in full party planning mode and here are our ideas thus far.
UPDATE: we just discovered the ultimate Halloween apple dipper: Dulce de leche made in the slow cooker.
Nothing goes better with movies than popcorn. We can’t decide between these two ideas: pumpkin pie spiced pumpkin seeds tossed with regular popcorn, or caramel apple popcorn. For the latter, we’re thinking of combining two separate batches of flavoured popcorn: tossing caramel corn with a batch from this recipe (thank you Seventeen magazine).
one bowl of fresh, dry white popcorn
one small pkg of green apple Jell-O
one cup sugar
one cup corn syrup
Combine all but popcorn in saucepan and heat until it bubbles-stirring constantly. Drizzle over popcorn, mix well to coat. Pour popcorn onto wax paper to set.
15 cups of popcorn
2 cups sugar
1/2 small box red Jell-O gelatin powder
1/2 cup water
1 Tbsp. butter
1 tsp. vanilla
1/4 tsp. baking soda
Put the popped popcorn in a large bowl, carefully picking out any unpopped kernels. Preheat the oven to 250F. Line one or two rimmed baking sheets with foil.
In a medium saucepan (with room for the mixture to at least double in size), bring the sugar, Jell-O, water and butter to a boil. Once fully boiling cook for 4 minutes without stirring, swirling the bowl occasionally. Remove from the heat and stir in the vanilla and soda. Pour over the popcorn and toss with tongs to coat completely. Spread out onto the baking sheets and bake, stirring once or twice, for an hour. Set aside to cool.
Then, we’re on to the savory yummies.
BLOODY MARY DIP
1 small or 1/2 cup Vidalia onion, chopped
16 ounces cream cheese, softened
1/3 cup mayonnaise
1/2 cup clamato
1/3 cup tomato paste or sun dried tomato
2 tablespoons prepared horseradish
2 tablespoons lemon juice
2 teaspoons hot sauce
1 teaspoon Worcestershire sauce
2 teaspoon red dye
Salt and freshly ground black pepper
Mix and chill. We’re going to serve ours with celery sticks, cucumber and fat pretzels for dipping.
While we plan to serve this as a spread for baguette, we are also dazzled by the thought of spreading it on naan and topping it with cambazola to melt in the oven.
Roasted Garlic and White Bean Spread
Prepare the garlic by trimming the top of a bulb and placing it on a piece of aluminum foil. Drizzle a tablespoon of oil over the exposed tips, sprinkle a bit of coarse salt, and wrap tightly in the foil. Bake at 350 degrees F for about an hour.
Cloves from two medium heads roasted garlic
1 can white beans, drained and rinsed (about 1 1/2 cups)
1/2 tsp or more coarse kosher salt
Extra virgin olive oil for thinning (optional)
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1/4 tsp Dijon mustard
Sliced baguette, toasted pita bread wedges, or crusty Italian bread for serving.
To make the spread: Squeeze the soft, golden cloves out of their skins into the bowl of a food processor. Use the back of a spoon to mash the cloves against the side of the bowl. Add the beans and salt and process until the mixture is smooth and holds its shape. (If the mixture is too thick, stir in a little olive oil.) Taste and adjust the seasoning with salt, if desired.
To make the vinaigrette: In a small bowl or cup, whisk together the olive oil, lemon juice and mustard.
To serve, mound the spread on a plate and drizzle with vinaigrette. Serve with sliced baguette, toasted pita bread wedges or crusty Italian bread.
BAT WING DRUMETTES
We love the graveyard good looks of exposed bone when you scrape chicken wing drumettes into lollypops. We are going to create a sticky/ burnished/lacquered teriaki version of chicken wings.
Use 3 lbs (1.3 kg or 24 pieces) of chicken wings: Using a paring knife, cut around the bone just below the knuckle, at the skinny end of each drumette. Slice through the meat and tendon. Scrape the meat up towards the fat end of the drumette, creating a ball-like shape at that end. (There is no need to be precise; the cooking process will complete your artistry.) Trim off the bit of fat at the knuckle. Transfer chicken to a large re-sealable plastic bag with marinade for at least two hours.
1 C. soya sauce
1 C. honey
1 1/2 T. ginger (or more if you like)
1/4 C. lemon juice or Jack Daniels (or other whiskey or bourbon)
3 or 4 cloves of minced garlic
Put on sheet and bake with the marinade on them for about 1 hr. at 400. Flip wings throughout cooking so both sides are nice and brown.
Just before eating – drizzle honey over top of wings and cook just a bit longer.
SEA CREATURE SKEWERS
What’s easier than threading shrimp onto skewers, grilling and dipping?
We are torn between a pumpkin seed satay sauce and a pumpkin seed pesto. We can imagine how bright tasting a cilantro/lemon/cumin/coriander/orange zest pesto would be — and perfect with grilled shrimp.
Simple. Brush baguette slices with Italian roasted red pepper spread. Top with slices boccocini and green olives for eyes. Eat.