Planning on throwing the spookiest Halloween bash in town? Then you need snacks and drinks that will compliment the party right? Nutritionist Dhvani Shah plans a Halloween menu for you with blood mocktails and eyeball cakes! Your guests are going to love it!
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Blood Mocktail
Image source: hiconsumption.com
Ingredients:
200 ml watermelon juice
200 ml tomato juice
Dry ice crushed as much required
2 tsp sugar
Few sprigs of mint for garnishing
Method:
Put one teaspoon of sugar substitute in each juice.
Whisk the juice with the dry ice, while putting spoonfuls of dry ice one spoon at a time-Until it resembles a sorbet or until the juice thickens and is a frozen sludge.
Put in a martini glass and garnish with mint leaves.
Alternatively, freeze the juice mix and blend to get the right consistency.
Bloody Hummus
Image source: pixels+crumbs.com
Ingredients:
2 tbsp lemon juice
5 – 6 garlic cloves
2 tbsp tahini paste
½ cup oil
½ cup beetroot paste
1 ½ cup boiled chickpea
1 cup oil to blend
2 chapatti
7 -8 olives
1 cucumber
For garnish
½ tsp oil
Parsley leaves as required
Method:
In a blender mix lemon juice, garlic cloves, tahini paste and blend it well.
Add oil, beetroot paste and boiled chickpea and blend it again.
Slowly keep on adding oil to this mixture.
Cut strips of the chapatti then keep an olive in the middle and roll it and put them in the skewers.
Cut cucumber batons and keep the prepared hummus in a bowl and add some oil on it.
Keep the hummus bowl on a plate and keep the prepared skewers with cucumber batons.
Garnish it with parsley leaves.
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Pumpkin Pasties:
Image source:diamondsfordessert.com
Ingredients:
2 1/4 cups white whole wheat flour
1 cup butter, refrigerated and cut into little cubes
1 teaspoon salt (or 1/2 teaspoon if using salted butter)
3/4 cups milk
1 teaspoon lemon juice
1 egg, beaten for egg wash
2-3 tablespoons turbinado sugar, for sprinkling
For the filling:
1 1/4 cups pumpkin puree
1 very ripe banana, mashed
1 tablespoon brown sugar
1 teaspoon pumpkin pie spice
Method:
Add lemon juice to the milk to make buttermilk and set aside.
Combine flour and salt in a medium bowl.
Cut in the cold butter using a pastry cutter or fork, working the dough as little as possible until course, pebble-size pieces form.
Add the buttermilk mixture and mix the dough together until it combines just enough to stick together when you pinch it.
Divide the dough into two balls and form each half into a thick disk (so it’s round with a flat top – ready to be rolled out later). Wrap tightly in plastic wrap. Set the dough in the fridge for 20-30 minutes.
Preheat oven to 400* F.
In a small bowl, combine pumpkin, well-mashed banana, brown sugar, and pumpkin pie spice.
Once chilled, roll the pastry dough out with a rolling pin on a well-floured surface until it is a little less than 1/4 inch thick. Cut circles 4 to 5 inches wide, using a round pastry cutter or tracing a round object with a knife. Combine all scraps into a ball and roll out once more to repeat.
Evenly distribute the pumpkin mixture into the middle of each of the pastry circles. Fold the circles over and crimp around the edges to seal pastry, using a fork or your fingers. Place at least an inch apart on a baking sheet.
Brush each pastry with egg wash, then sprinkle with turbinado sugar.
Bake for 20 minutes, or until nicely browned. Remove from the sheet after a few minutes and place on a cooling rack for at least 20 minutes before serving.
Makes about 12 hand pies.
Pumpkin Biscotti
Image source: dishmaps.com
Ingredients:
3 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 tsp salt
2 teaspoons pumpkin pie spice
1/2 cup pumpkin puree
2 eggs
1 tablespoon vanilla extract
1 cup agave nectar, or honey
Method:
Mix the dry ingredients together (flour, baking powder, salt, and spices).
In a separate bowl, mix together wet ingredients (pumpkin, eggs, vanilla, and agave). Combine the wet ingredients with the dry ones until moistened.
On a flat surface sprinkled with flour, shape the dough into two loaves and place on a cookie sheet. Bake at 350 degrees for 20-25 minutes. out of the oven and let cool for 15 minutes.
Slice diagonally, and bake again for 15 minutes at 300 degrees.
Take out and let cool completely.
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Bloody Beet Mocktail:
Image source: recipeshubs.com
Ingredients:
1 cup beetroot, cooked & chopped
½ cup cherry
½ cup pomegranate
4-5 Ice cubes, optional
A pinch of cinnamon
Method:
Put all the ingredients through a juicer.
Pour in a glass and serve immediately
Witches Brew:
Image source: babble.com
Ingredients:
1/2 cup broccoli stalks , washed & finely chopped
1 cup broccoli florets
¼ cup onions, finely chopped
1 tsp cloves garlic , chopped
1 tsp celery, chopped
salt to taste
1/2 tsp rice flour, dissolved in ½ cup milk
1 tsp pepper
Method:
Heat 2 cups of water in a deep kadhai, add the broccoli stalks and cook on a medium flame for 4 to 5 minutes.
Add the broccoli florets, onions, garlic, celery and salt, mix well and cook for 5 minutes, while stirring occasionally.
Remove from the flame, allow it to cool a little.
Once slightly cooled, blend with a hand blender till smooth
Transfer the prepared broccoli mixture into the same kadhai, add the cornflour-milk mixture, mix well and cook on a medium flame for 2 minutes, while stirring continuously
Add the pepper powder, mix well and cook on a medium flame for another 1 minute.
Serve hot
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Maple Oats Pumpkin Muffins
Image source: superhealthykids
Ingredients:
1/2 cup – oats, dry
1/2 cup – milk
3/4 cup – flour, all-purpose
3/4 cup – flour, whole wheat
1 teaspoon – baking soda
1/4 teaspoon – baking powder
1 teaspoon – cinnamon
1/2 teaspoon – nutmeg
1/2 teaspoon – salt
1 1/4 cup – pumpkin, canned
1/2 cup – applesauce, unsweetened
2 large – egg
8 tablespoon – maple syrup, pure
Toppings:
1/4 cup – pumpkin seed kernels
1 tablespoon – maple syrup, pure
Method:
Preheat oven to 350° F. Place cupcake liners into muffin tins, or spray each cup with a bit of cooking spray.
Combine oats and milk in a small bowl, set aside for 5-10 minutes.
In a large bowl, combine flours, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a medium bowl, combine pumpkin, applesauce, eggs, and maple syrup.
Add pumpkin mixture and oat mixture to the large bowl with the dry ingredients; stir until fully combined.
Divide batter among muffin cups, filling each 2/3 full.
In a small bowl, combine pumpkin seeds and 1 tablespoon maple syrup. Put small spoonfuls or pinches of this mixture on top of each muffin.
Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow to cool before serving.
Zucchini Eyeballs
Image source: honesttea.com
Ingredients:
1 medium – zucchini
1/4 serving 1/2 cup – Marinara Sauce, Store-bought OR salsa sauce
3 oz – mozzarella cheese
8 jumbo – black olives, canned
Method:
Cut zucchini into diagonals, about 1/4 inch thick.
Arrange slices on a baking sheet.
Top with marinara sauce, cheeses, and olives.
Broil in oven, on high for 2-4 minutes. Watch carefully- they cook fast!
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Image Source: Honestly YUM