WASHINGTON — Whether you’re hosting a party or need to feed the kids before they head out the door to trick-or-treat, turning snack time, dinner time and cocktail hour into a spooky and festive event is a great way to get into the Halloween spirit.
WTOP rounded up some of the best recipes from local chefs.
Witches’ Fingers and Terror-ific Tomato Soup
From Aviva Goldfarb, The Six O’Clock Scramble.
Kiddos more into the gruesome side of Halloween will love this healthy meal of creamy tomato basil soup and breadsticks. The presentation is everything.
Creamy Tomato Soup
Ingredients:
- 2 Tbsp. butter
- 1/4 yellow or white onion, finely chopped (1/2 cup)
- 2 Tbsp. flour
- 4 cups low-fat milk
- 1 bay leaf
- 2 tsp. sugar
- 1/2 tsp. salt (optional)
- 1/2 tsp. baking soda
- 28 oz. crushed tomatoes, with their liquid
- 1 – 2 Tbsp. fresh basil, finely chopped
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Aviva Goldfarb’s Witches’ Fingers and Terror-ific Tomato Soup (Courtesy The Six O’Clock Scramble)
In a stockpot, melt the butter over medium heat. Add the onions and stir occasionally until they are softened but not browned, about 3 minutes. Add the flour and continue to stir for 1 to 2 minutes.
Add the milk, bay leaf, sugar and salt (optional). Turn the heat up slightly until it comes to a very low boil. Continue to cook, stirring occasionally, until it is slightly thickened, about 10 minutes.
Stir the baking soda into the tomatoes. Add the tomatoes and the basil to the stockpot. Bring it to a low boil.
Remove the soup from the heat and remove the bay leaf. Puree the soup, if desired, using a hand-held (immersion) or standing blender or a food processor. Serve it immediately, refrigerate it for up to two days, or freeze it for up to three months.
Witch Finger Breadsticks
Roll your own bread dough your favorite refrigerated breadstick or pizza dough into thick “fingers.” Before baking, add a whole almond to the end of each “finger” to make a fingernail or press a sliced almond on right when they come out of the oven.
“Ofrendas para Amigos” Day of the Dead Cocktail
From Scott Clime, Fuego Cocina y Tequileria
Ingredients:
- 1 oz. Reposado tequila
- 1/2 oz. Ruby Port
- 3 oz. Jamaica tea
- 2 dashes orange bitters
- 1 cube dry ice
Build the drink in a shaker tin over ice by adding the first four ingredients. Shake and strain in a chilled martini glass over a single cube of dry ice. Note: Handle dry ice with caution, using tongs to avoid any direct contact with skin.
Spider Black Bean Dip
From Aviva Goldfarb, The Six O’Clock Scramble.
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Aviva Goldfarb’s Spider Black Bean Dip — a healthy and spooky snack. (Courtesy The Six O’Clock Scramble)
- 15 oz. canned black beans or 1 1/2 cups cooked black beans, drained and rinsed
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. orange juice
- 1/2 lime, juice only, about 2 Tbsp.
- 1/4 tsp. garlic powder (or use one clove fresh garlic, minced)
- 1/4 tsp. salt
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
In a food processor or blender, puree all the ingredients. If too thick, add 1/8 – 1/4 cup water. For spicier flavor, add one chipotle pepper or 1/8 tsp. cayenne pepper. Serve topped with diced tomatoes, chopped cilantro, and finely diced onions, if desired, and with tortilla chips, blanched green beans or sliced red bell pepper. To get the “spider effect,” hang green beans on the dish and use black beans for eyes.
Dat-O-Lanterns
From David Guas, Bayou Bakery, Coffee Bar & Eatery.
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David Guas’ Dat-O-Lantern cookies (Courtesy Bayou Bakery)
Ingredients:
- 5 oz. unsalted butter, softened
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup cocoa powder
- 1 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. kosher salt
In a stand mixer, cream butter and sugar together using the paddle attachment on medium speed. Lower the speed and add egg. Sift cocoa powder, flour, baking soda, baking powder and salt. Mix until just combined. Remove from mixer bowl and continue mixing by hand.
Using a small ice cream scoop, portion the dough onto a baking sheet lined with parchment paper. Bake at 325 degrees for 10 to 12 minutes.
Cream Filling
Ingredients:
- 2 oz. butter
- 1/4 cup vegetable shortening
- 1/2 tsp. vanilla extract
- 1 vanilla bean
- 2 cups powdered sugar
- 8 to 10 drops orange food coloring
In a mixer, cream butter and shortening. Add vanilla extract and scraped vanilla seeds. Sift the powdered sugar, then add to the bowl and combine. Add in food coloring and stir to combine.
To assemble, portion cream filling onto the underside of one cookie and sandwich it with another, pressing gently down until filling comes to the edge of the sides of the cookie.
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