Haute Halloween

About author / Lauren Braun Costello

The competent cook; food stylist; cooking instructor; graduate French Culinary Institute. To die for dish? Maple glazed bacon wrapped roast turkey. Yep, bacon wrapped.

One week from today is the official "eat-all-the-candy-you-want" day in America.  If ever there were a holiday just for kids, Halloween would be it.  Costumes and candy, goblins and goodies, all seem like fun fit for children only.  Adults, too, can take part in this kitschy day with festive hors d'oeuvres that will look kid-inspired but will taste like they are just for grown-ups.  The whole family can enjoy these elegant and festive savory bites!  

Autumn Harvest Crudités
We all eat lots of candy at Halloween.  So why not make elegant crudités to nibble on while you receive trick-or-treaters?  You will leave more candy for the kids and fill yourself with the nutritious cornucopia of fall.  Instead of serving the traditional and eponymous raw crudités, roast your veggies instead.  This is a seasonal twist on a sometimes tired classic that will taste as good as it looks.

Peel and trim sweet potatoes, parsnips, and carrots.  Cut the sweet potatoes in thick slices and then lengthwise in thick sticks or batons.  Trim any excess to make them look as uniform as possible.  Quarter the parsnips and carrots.  Toss each vegetable in a bit of olive oil and season with kosher salt and fresh ground pepper.  Place in an even layer on a sheet pan and roast in a 400-degree F oven for 20-30 minutes, or until tender and browned.  Blanch Green Cauliflower and Pattypan Squash.

Serve the vegetables at room temperature on a tray with your favorite dip mounded into a scooped out miniature pumpkin.  All the colors and flavors of fall will be at your fingertips and ready for tasting!

Freaky Frank Fingers
This is the easiest thing in the world to make.  Buy prepared pigs in the blanket in the freezer section of your local grocer.  Follow the instructions on the back of the box and place on a festive platter.  Instead of mustard, try serving these "freaky fingers" with ketchup.  The spooky name will not scare away the crowds from this all-time favorite party food.

Goblin Deviled Egg Eyeballs
Both filling and nutritious when eaten in moderation, devilled eggs also make a gourmet ghoulish snack when a sliced pimento-stuffed olive is placed on top.  For every dozen hard boiled egg yolks, add 1/4 cup mayonnaise, 1 tbsp. Dijon mustard, 1 tsp. salt, 1/2 tsp. vinegar, 1/2 tsp. Worcestershire, 1/2 tsp. ground black pepper, and a few drops of Tabasco sauce.  Beat until smooth and stuff the egg whites with the yolk mixture.  Top with the sliced olives and present an "eye-catching" display!

Monster Mashed Potato Cakes
Inspired by a song my father used to sing to me, Monster Mashed Potato Cakes will be a big hit with kids of all ages.  Cook 1 1/2 pounds of boiling potatoes in boiling water, covered, for about 25 minutes, or until tender.  Drain, remove the skins and mash.  In a large skillet, heat 1 tbsp. vegetable oil over medium heat.  Add 2 cloves of minced garlic and one small onion finely diced and stir until soft, about 5 minutes.  Add the onions and garlic to the mashed potatoes along with 1/4 cup chopped fresh parsley, 2 tbsp butter, 1 tsp. salt and 1/2 tsp. pepper.  Form this mixture into 1-inch patties.  Cook in batches in a lightly oiled skillet for about 2 minutes per side, or until browned.  This hors d'oeuvre will surely be a graveyard smash!

Cobweb Crab Cakes with Avocado Cream
Whether you make your own miniature crab cakes ahead of time or you buy them frozen, the secret to this haute Halloween hors d'oeuvre is in the presentation.  Preheat the oven to 350 degrees F.  Place the crab cakes on a greased sheet pan and bake until warm, about 5-10 minutes (do not overbake).  While the crab cakes are warming, use a squeeze bottle filled with avocado cream (equal parts avocado and sour cream blended in a food processor until smooth) to pipe a large cobweb onto the center of a platter.  Place the crab cakes on the garnished tray and pipe individual cobwebs on each crab cake, if desired.

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