Hundreds of trick or treaters meant lots of snacks and cocktails, followed by a candelit sit down dinner. This was the way to do Halloween, grown up. Playful appetizers for hours as superheros, witches, cowboys and princesses pawned for candy, often ignoring the ‘one piece’ rule. The glutton in me can relate. And we did indulge: short ribs and mac and cheese. Our table glowed with black pumpkins, skulls and bones. Happy Halloween!!!
The Menu
passed for ‘trick or treat’
spiked hot cider
spinach ‘eye’ balls with sweet hot mustard
curried ‘devilled’ eggs
pumpkin filled black ravioli with sage browned butter
lamb meatballs with ‘vampire-fighting’ roasted garlic dip
black and orange cheese platter
smoked cheddar, mimolette, poppyseed rubbed sheep’s cheese, persimmon, carrot sticks, dried apricots, black olives, roasted orange peppers, black grapes, black figs, black plums, roasted pumpkin seeds, quince paste
to start
roasted butternut squash soup with candied pumpkin seeds, asian pear, creme fraiche and fried sage
followed by
“skulls and bones” braised short ribs with horseradish creme
‘ghostly gooey’ five-cheese mac and cheese
spooky swiss chard
to end
“devilishly” dark chocolate birthday cake
dulche de leche ice cream
pumpernickel toasts
