Fright Night Foods For the Festive Feast - Big Rewards in Store
By Madelyn Wilmes / November, December 2012
Traditionally, Halloween is the night when little mummies and vampires run door to door, begging for enough candy to fill their bags. However, the haunted holiday is not just for children. Putting a fun, adult spin on fright night festivities is a multi-billion-dollar industry.
Even in this economy, here are some blood-curdling numbers. Based on consumer surveys from the National Retail Federation, spending for Halloween leapt from $5.8 billion in 2010 to $6.86 billion in 2011. Halloween is quickly catching up to Christmas as one of the biggest and most celebrated holidays in the country.
All Hallows' Eve host Rick Darquea, of Wellington, throws one of the "biggest and craziest" spook-tacular events of the season. Four years ago, his ghoulish gatherings started out with 150 people in his home. This year, he expects upward of 400 guests. That means he has to rent a venue. While his legendary parties are catered, here are some ideas to help you create your own incredible edibles.
What is the key component to throwing the most spectacular bash? Set up a buffet table and cover it with a festive tablecloth, then place candelabras with black and/or orange tapered candles flanking either side of the table. Chips, dips and seasonal veggies are a great addition to the mix. Also, it's fun to throw in a few themed dishes such as:
Mummy Dogs: Wrap a crescent roll around a hot dog, leaving enough gaps to look like bandages. Leave enough room at the top for dots of mustard to create mummified facial features.
Bite-Size Caramel Apples: Core and slice your apples and with a toothpick, dip them into hot caramel, and roll in nuts. Then, place on a platter.
Boursin Cheese Fingers: Take Boursin cheese and mold into the shape of a finger, placing an almond at the end as a fingernail. Dip the ends in paprika and score the center to give the appearance of knuckles. On a round platter, put cubed or sliced cheddar in the center and fan the fingers around it, giving it a spoke effect. This adds a whole new meaning to finger food.
Tentacle Pot Pie: Buy a tube of refrigerated biscuits and a tube of crescent rolls. Get a ramekin and fill half way with a dollop of your favorite pre-cooked potpie filling. Now comes the creative part. Cut crescent rolls into long strips. Place them as if they were crawling out of the ramekin to resemble tentacles. Take a round biscuit and cut the thickness in half. Place the biscuit on top of the filling, covering the tentacles. Use halved black olives for eyes. Cook until golden brown.
Anything ghoulish and delicious will delight your guests. Add an assortment of devilish drinks, with and without alcohol, and serve up Halloween with style.
|HOME | PREVIOUS ISSUES | ARCHIVES | ADVERTISE WITH US | SUBSCRIBE | RESTAURANT REVIEWS | CONTACT|
THE PARKLANDER MAGAZINE
9381 West Sample Road , Suite 203
Coral Springs, FL 33065
© Copyright theParklander, All Rights Reserved.