WITH Halloween fast approaching, everyone’s scurrying for costumes to don on the big night. That can be spruced up with no trouble, though. Whether planning to go as witch or as ghost or perhaps as rock star, there should be something in your closet that fits the bill.
In a similar manner, Halloween food is something that can be prepared just as quickly and easily. Using ingredients found in your pantry, you can set a Halloween feast that can put even the most domesticated of witches to shame. The most important ingredient here is creativity.
Chef Sean McSavaney of the International School of Culinary Arts and Hotel Management (ISCAHM) and host of the school’s show Anyone Can Cook with ISCAHM that airs on MyTv, jumpstarts the preparation by giving ideas on how to prepare DIY Halloween themed dishes.
One handy tip is to first play around with this season’s color motif—black and orange—and from that alone you can create an array of dishes that would look right in place in a gathering of ghouls and vampires.
For his example, chef Sean made roasted pumpkin soup and squid ink paella. Ingredients for it are available in local supermarkets and there are also several recipes available online. Here, the paella is topped with chorizo, fish, mussels and squid, which at first glance look creepily like grimy internal organs, but of course upon tasting it, is a tasty masterpiece that calls for a second serving.
Pumpkins, on the other hand, are obviously not for jack-o’-lanterns only, come Halloween. By blending it with veggies, olive oil, and roux—you can already prepare a rich and satiating dish that you and your guests can enjoy. On top of that (literally) once the soup is ready, you can use cream in garnishing it with a related illustration. A jack-o’-lantern maybe?
Lastly, a meal is not a meal without dessert, just as how Halloween is not Halloween without treats. To complement chef Sean’s creations, guest host chef Jed Gajudo made Halloween cupcakes that many will excitedly go trick-or-treating for. There’s ghost made out of whipped cream, bite-size spiders and earthworms made out of marzipan and chocolate, and a bloody eye ball made from lychee and grape. Cute, huh?
Taking inspiration from it, you can come up with “scary” toppings and prepare a batch of your own!
With only two days left until the big day, it’s time to check the pantry for ingredients available and determine what dishes you can prepare for the 31st. Perhaps you can create something that fits the season’s color motif, or something of a Halloween-related design—whatever it is, just remember to enjoy it as you go, wearing your fangs, costumes and all. Happy Halloween!
DARK & DELICIOUS. Creepy and grimy enough for the occasion, and sumptuous enough for the taste buds.