It’s one of my favorite times of year again – Halloween! And this year I get the chance to prepare an entire dinner’s worth of #halloweeneats. Halloween party food can be tricky – just because it’s on pinterest doesn’t mean that it is a) achievable by us mere mortals and b) that your guests will appreciate and/or enjoy said effort. Luckily I’ve hosted more than a few Halloween parties in my time. One year we served red jello-shots in plastic syringes! The first party that Mr. Foodie came to was a Halloween affair hosted by me and my then-roomie Becca. I went as Maleficent and Mr. Foodie was my crow 🙂
This year is different because we’re planning a proper dinner party instead of small bites served buffet style. Knowing myself and how hard it is to remember to take good photos when I’m about to throw a party, I planned ahead and shot some of the trial dishes to share with you (It is always good to try out new dishes before a party).
Because I’m going for a creepy-elegant vibe, I decided on a dyed pasta dish for the entree. The hardest part of this was just going to a specialty cake decorating shop to pick up the dye. Btw, those specialty shops are amazing. I did not want to leave – so many fun things to look at! For this dish I followed the easy instructions for dying spaghetti found here. Boil water, salt, and 1/2 tsp of dye, drop the pasta in and cook until al dente. Drain and coat with a little oil to keep noodles from sticking. You can put sauce on it, but I decided to go for a more subtle approach by making it an angry pasta. Angry pasta is just coated in cooked oil, garlic, red pepper flakes, salt, pepper, and topped w/ Parmesan cheese. The “angry” refers to the heat of the garlic and red pepper flakes. I also diced some sun-dried tomatoes and added them for a little sweetness and tomato flavor to balance the angry. It is delicious. Elegant, adult, and super satisfying. I want to note that I used regular spaghetti and not wheat as is our custom because I wasn’t sure if the wheat pasta would dye as well as the regular.
The second dish I tried was roasting whole heads of cauliflower. My local Wegmans had regular cauliflower, but I grabbed an orange one and this funky looking green cauliflower because #whynot #itshalloween. I followed the recommendations of this blogger for cooking, but found that it will be way too much work to do all these steps with more than one head of cauliflower (only so many fit in the pot) while I’m also preparing my other dishes. I will instead follow these instructions except I might keep the stock because the flavor was very on point. I will also play around with a regular white cauliflower, topped with a red sauce of some kind to make it appear as though it is a bleeding brain (keep an eye out for this one on Instagram this weekend!).
That’s all I’ll say for now, but you can check out some of our past halloween dishes here and check in with us this weekend on Instagram for what will be a seriously awesome tablescape and even more hauntingly beautiful #halloweeneats!