October 12, 2016

halloween party drinks and more

Three fun (and adorable) Halloween party recipes from Martha Stewart:

Blood-Moon Punch

·    4 cups orange juice
·    4 cups water
·    8 cups Concord-grape juice
·    4 1/2 cups (3 cans) ginger soda
·    3 cups (2 cans) seltzer
·    1/4 cup fresh lime juice
·    Candy bats (optional)


For the ice moon, freeze a mixture of orange juice and water in a bowl that's 8 inches in diameter. In a large punch bowl, gently stir together Concord-grape juice, ginger soda, seltzer, and fresh lime juice. 

To release the moon, dip the bottom of the frozen bowl in hot water until the ice starts to melt at the edges. Remove the bowl from the water and turn it onto a plate. Place the moon in the punch, flat-side up, and if desired, arrange candy bats on top. Makes 15 cups of punch.

Werewolf Paws

·    1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
·    1/4 cup plus 2 tablespoons boiling water
·    1 1/2 cups (3 sticks) unsalted butter, room temperature
·    1/2 cup confectioners' sugar, sifted
·    Pinch of salt
·    1 pound best-quality semi-sweet chocolate, melted and cooled
·    1/3 cup toasted almond slivers (5 per paw)


1. Make the frosting: Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners sugar, and salt until pale and fluffy. Reduce speed to low. 

Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. 

If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

2. Use a butter knife to spread 2 tablespoons of chocolate frosting over a madeleine cookie, leaving it a bit thicker at the back. Drag the knife forward and pull up at the end to create a "furry" texture, then press 5 toasted almond slivers ("claws") into the tip. Makes 32. 

Apple Pie Spiced Cider

1 1/4 quarts apple cider
3 tablespoons firmly packed light-brown sugar
7 whole cinnamon sticks, (6 sticks for garnish)
1 teaspoon ground allspice
1/2 teaspoon ground ginger
Ground cloves
Freshly grated nutmeg


In a medium saucepan, whisk together cider, sugar, spices, and salt. Bring to a simmer over medium-low heat. Remove from heat; pour in brandy, if desired. Strain into a pitcher; discard solids. Serve in mugs, garnished with cinnamon sticks.  Serves 6.

ciao! fabiana

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