Halloween is a huge deal in our household.
Our son starts thinking about his costume in August. My husband and I discuss how we are going to decorate the outside of our house and what treats we will give. My Mom and her neighbor, Sherry, are enlisted to hand out the candy and the planning begins…
We like to offer homemade treats to our neighbors’ children. They must be able to be made ahead of time and packaged attractively; after all, I am a caterer.
There are many options available for creative packaging. Check pintrest, magazines, Michael’s or Party City. For people we don’t know, we offer full-sized candy bars – no miniatures here!
On Halloween we set up our “tableau”, put out the candy, with our live witches, and then let the Trick or Treating begin…..
Menu
Spicy Buffalo Wing Popcorn
Cake Eyeballs
Fool-Proof Caramel Apples
Spicy Buffalo Wing Popcorn
Nonstick vegetable oil spray
8 cups popped plain
popcorn
(from 1/2 cup kernels)
3/4 cup sugar
1/4 cup Frank’s Red Hot
Original sauce
3 tbsp. unsalted butter,
cut into pieces
1 tsp. Kosher salt
1/2 tsp. baking soda
1/4 tsp. cayenne pepper
1. Preheat oven to 300 degrees. Line a rimmed baking sheet with a Silpat. Lightly coat a large bowl with nonstick spray; add popcorn to bowl. Place popcorn on baking sheet and set aside.
2. Bring sugar and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, approximately 10 minutes. (Do NOT overcook)
3. Remove from heat, stir in hot sauce and butter (mixture will bubble alot!!!!). Return to a boil and cook another 3 minutes. Remove from heat; stir in salt, baking soda and cayenne. Working quickly (and carefully – caramel will be very hot), pour caramel mixture over popcorn and toss to coat.
4. Spread out popcorn on baking sheet and bake, tossing once, until dry, 15-20 minutes. Let cool. Popcorn can be made 2 days ahead of time Store airtight at room temperature to keep out moisture.
Packaging idea: Place popcorn in Chinese take out containers and tie with black and orange ribbon
Cake Eyeballs
1 8.25-ounce box red
velvet or yellow cake mix
(plus required ingredients)
1 12-ounce can frosting
(any kind-I like to use
Duncan Hines Vanilla)
12 ounces white chocolate
melting disks-I buy them at
Party City or Michael’s
Assorted gel icing, for
decorating (I uses, green,
black and red)
1. Prepare the cake mix according to the package directions for a 9-by-13-inch cake or two 9-inch cakes. Allow to cool slightly in the pan, then remove to a rack, cover with a dish towel and let cool completely.
2. Break off sections of the cake and crumble in a large bowl. When finished, you should have a bowl of very fine cake crumbs. Using a rubber spatula, work the frosting into the cake until it is no longer visible.
3. Next, roll the mixture into 1 1/2-inch balls (I use a small ice cream scoop) and set on a silpat lined baking sheet. This is important: Pop them in the freezer, uncovered, for at least an hour. The cake balls need to be very hard before coating them.
4. When the cake balls are nice and firm, place the white chocolate in a heatproof bowl set over a pan of simmering water. (Don’t let the bowl touch he water.) Stir occasionally until the chocolate is melted and smooth. Remove the bowl from the pan. Add the cake balls one at a time to the melted white chocolate and gently roll to coat. Using a fork, lift out the cake balls, then tap the fork against the side of the bowl to remove the excess chocolate. With a toothpick, push the ball off of the fork and back onto the Silpat-lined baking sheet. Let set at room temperature, 10 to 15 minutes. Decorate with gel icing to look like eyeballs.
Presentation idea: Take a box, fill with raffia and place the cake eyeballs on top
Fool-Proof Caramel Apples
8 apples
Cooking spray
4 cups sugar
1/4 cup corn syrup
10 tblsp. unsaled butter,
cut into pieces
2 cups heavy cream,
at room temperature
Crushed chocolate cookies,
for coating (optional)
Wooden sticks available at
Michael’s and Party City
1. Insert a wooden stick into the stem end of each apple. Line a baking sheet with a silpat.
2. Make the caramel: Melt the sugar and corn syrup in a large pot over medium-high heat, stirring with a wooden spoon until combined. Don’t stress if it starts to clump: It will eventually even out. Cook, swirling the pan but not stirring, until dark amber in color and a candy thermometer registers 245 degrees, approximately 8 to 12 minutes.
3. Add the butter all at once, stirring until incorporated. Turn down the heat to medium and pour in the heavy cream (the mixture will foam up); whisk until smooth.
4. Increase the heat to medium high and bring the caramel up to 250 degrees, 8 to 10 minutes. Turn off the heat and let cool for 5 to 10 minutes. Dip the apples in the caramel and roll in crushed cookies , if desired, or leave plain, place on the baking sheet to set, 5 to 10 minutes.
Presentation idea: Place in cellophane bag and tie with Halloween ribbon.
Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties. For more photos and presentation ideas, follow Culinary Architect Catering on Facebook.
