"Spooktacular" Eats!

I LOVE Halloween. There is something about the costumes, Halloween themed food and the celebration that makes this spooky holiday get better with age. This past weekend, I had the pleasure to cater a friend’s annual Halloween party. Between the cooking and getting into costume (I did a VERY DIY Samara, the girl from The Ring costume), I only got select pictures of the food spread.

I’m rounding up a few of my favorite (and easy) recipes perfect for celebrating Halloween on Wednesday. As always, you can never have too many pumpkins or scary treats this time of year!



Spider Deviled Eggs

12 hard boiled eggs
1/4 cup chopped celery
1/2 cup mayonnaise
3 tablespoons mustard
1 can black olives
Salt/pepper (to taste)
Paprika (to garnish)

Begin by cutting the hard boiled eggs in half and scoop out the cooked yolk. Mix the yolk, celery, mayonnaise, mustard and salt/pepper until smooth. Fill the cooked egg whites with the yolk mixture (I use a plastic bag to pipe into the eggs). Reserve half the olive for the spider “bodies.” Cut each olive in half, lengthwise, and place in the center of each deviled egg. With the remaining olives, slice each olive in half moons to create the “legs.” Place three legs on each side of the spider body. Sprinkle each egg with paprika and, enjoy!

Halloween Charcuterie Board (note: your selection will depend of the number of people you’re feeding. My suggestions fed 20 people)

A selection of 3-4 cheeses (I used brie, domestic provolone, an aged gouda and an aged English cheddar)

A selection of meats (I used sopprassata, an herb coated salami and capicola)

A selection of fall fruits/treats (I used figs, dried apricots, apple slices, blackberries, castelvetrano olives, pickled okra, handmade crostini and pecan crackers)

The key to a successful charcuterie board is to place flavors that match together and to create a lot of color on your boards. Throw in a couple mini pumpkins and other Halloween decor for a festive charcuterie board! Note: if using brie, try to warm the cheese in a 350 degree oven for 7-10 minutes).


Mediterranean Layer Dip

16 oz hummus (you can use homemade or store-bought)
2 cups tzatziki sauce (homemade or store-bought)
3 red bell pepper
2 cups kalamata olives (sliced)
1 English cucumber (chopped)
1 pint cherry tomatoes (halved)
2 cups feta
Salt/pepper (to taste)

Begin by preheating your oven to 400 degrees. Slice the bell pepper and coat with olive oil and season with salt/pepper. Roast the peppers for 20-25 minutes. Let cool. Once cooled, chop the peppers. Meanwhile, spread the hummus in a 9x9 dish. For the second layer, add the tzatziki sauce. Next add the chopped cucumber, sliced kalamata olives, cherry tomato halves and chopped bell peppers. Add the feta cheese. Optional, garnish with the olive “spiders” from the deviled egg recipe. Serve with pita chips and enjoy!


Goat Cheese Blackberry Crostini

1 French baguette
Olive oil
8 oz goat cheese (room temp)
4 oz cream cheese (room temp)
1 pint blackberries
1/2 cup basil, sliced
Salt/pepper (to taste)

Preheat the oven to 375 degrees. Thinly slice the baguette into rounds. Brush the bread rounds with olive oil and season with salt/pepper. Arrange the rounds on a baking sheet and bake for 15-20 minutes, or until golden and crispy). For the goat cheese mixture, mix together the goat cheese and cream cheese. Spread the goat cheese mixture on each crostini (about 1 tablespoon each, depending on crostini size). Place a blackberry on each crostini, drizzle with honey and garnish with sliced basil.

Guacamole (because no party is complete without this deliciousness)

6 avocados
1 red onion (finely chopped)
1 bunch of cilantro (finely chopped)
1 jalapeno (finely chopped)
2 limes (juiced)
Salt/pepper (to taste)

Begin by removing the pit from each avocado and scoop the avocado pulp into a bowl. Mash the avocado until smooth with a few remaining chunks. Add the onion, cilantro, jalapeño, lime juice, salt/pepper). Mix well. Serve with your favorite tortilla chips! If you’re feeling extra festive, use a thoroughly clean carved pumpkin as the bowl to create an extra spooky guacamole.

SUPER Easy Apple Cider Punch

1/2 gallon cold apple cider
1 pint apple pie moonshine
4-5 sliced apples
Cinnamon sticks

Mix the apple cider and apple pie moonshine together. Place in your favorite serving dish and add the apple slices and cinnamon sticks. Cheers!

Halloween party recipes are endless! Whether you’re going for a fall themed party, all things pumpkin, extra spooky or gory, there are recipes for all of the fun-filled festivities. I hope everyone enjoys the Halloween holidays. Until next year…

Elizabeth Canas