A "scary" menu for the scariest evening of the year: here are the "horrible" Halloween recipes to be tasted!
Cigolii of doors, stairs that creak, clock hands that stop, the noise of chains and faint moans, rustles and crawling creatures .. Did we scare you a little? Then run to the stove because to bring peace and tranquility into the house you need to prepare some interesting delicacy!
But why not take a cue from the American tables to propose to their guests horrible but very good food? Seeing is believing! With this article we propose a scary menu to cook for Halloween, complete with appetizer, first course, fruit and dessert.
Halloween menu
- Starters: Uovaragno / Wurstel mummies
- Primo: Pumpkin soup with crispy crepes
- Fruit: Scary oranges of fruit salad
- Desserts: Pumpkin Whoopies / Caramelized Apples
Uovaragno
- 4 eggs (1 on average for each diner)
- 80 gr of cream cheese
- a pinch of salt
- a pinch of pepper
- 8 black pitted olives (two for each egg half)
Blanch the eggs until they are firm and let them cool. After removing the shell, divide them in half lengthwise and remove the yolks. Place the egg yolks, cream cheese, salt and pepper in a mixer and mince everything to form a cream that will be the filling of the eggs.
After having filled them again, just decorate them with half an olive in the center, the body of the spider, and from the other half of the olive we will obtain the legs of the same.
Wurstel mummies
- 4 wrustel medi
- 1 roll of puff pastry
- chidi of carnation (for the eyes)
From the roll of puff pastry we make strips that we will use to bead wurstel, previously dried from their preservation water, which otherwise would not make the paste stick. We obtain the eyes of the mummies inserting the cloves in the sausages and bake in 160 ° oven for 20 minutes until they are golden.
Pumpkin soup with crispy crepes
- 250 gr rice carnaroli
- a pumpkin from 800 gr
- a pinch of curry or turmeric
- 500 ml vegetable broth
- 100 gr grated parmiggiano
- salt, pepper, parsley Qb
- 80 gr butter
First of all, the pumpkin must be emptied of its contents without damaging the wrapping, which can be used as a container for the soup itself. From the pulp we obtain small pieces (we will use about 250 gr and the rest in other preparations).
Toast the rice with the butter in a saucepan and then blend it with the broth and add the pumpkin. We continue to add broth until the risotto is cooked; season with salt, pepper, parsley and Parmesan and chop all using an immersion blender. The cream thus obtained will be excellent served with crepes made with
100 gr flour, a pinch of salt, 1 tablespoon of oil and water as required. We will obtain a dough to be left to rest. Then we will spread it out and cook in a pan to obtain crunchy and delicious sheets of pasta to dip into the soup.
Scary oranges of fruit salad
- 4 oranges
- 1 apple
- 1 banana
- 10 white grapes
- 10 black grapes
After having washed the fruit well, on the peel of the oranges, with the help of a very sharp knife, we make smiles and holes for the eyes by removing the orange part from the peel. We proceed by gently emptying the oranges and with the remaining pulp we obtain some pieces of orange to combine with the remaining fruit cut in the same way.
We fill the scary oranges and serve.
Pumpkin Whoopie
- 250 gr pumpkin puree
- 120 gr butter
- 50 gr potato flour
- 250 gr flour
- 1 kebab for baking cakes
- 1 egg
- 170 gr sugar
- a pinch of cinnamon
For the cream:
- two tablespoons of sugar
- 150 gr fresh ricotta
To garnish:
- colored sugar sprinkles
Whip the butter with the sugar until it forms a cream to which we will add the egg and the pumpkin pulp in which we put the vanillin.
Mix aside, sifting the flour, the starch and the yeast and add them to the previous mixture without removing the cream. This mixture should be stored in the fridge for 5 minutes and then placed on a baking tray lined with parchment paper forming circles, possibly all the same. The classic shape is round, but may also be in the shape of a pumpkin if it is not too laborious as a job. Bake at 180 ° for 10 minutes and let it cool. As soon as they are cooled they can be filled with a delicious ricotta cream made by whipping it with the sugar and letting it rest in the fridge.
Finally, we decorate the pastries with sugar sprinkles on the trimmed edges.
Candy apples
- 200 gr white cane sugar
- 800 gr cream
- a pinch of salt
- 250 gr white chocolate
- 10 green apples
- colored sugar sprinkles Qb
Bake the sugar making a caramel in which to dip the apples: we will put the sugar gradually to caramelize over low heat, adding it over the first layer of sugar as candy.
When the caramel has reached the blond color, turn off the heat and let cool a few moments, then add the cream that we have previously heated in a saucepan; after the two ingredients have been mixed well, the sauce will be ready.
In the meantime, melt the white chocolate in a bain-marie which will serve for further covering the apples.
Dip the apples, well washed and dried, in the caramel after having stacked them on skewer sticks and let them dry by placing them on the greased parchment paper. Then they must be passed in white chocolate and decorated with sugar sprinkles.
As you can see, it is enough to have a little imagination and interest in horror to pass a Halloween in the name of fear but also good taste!
