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MENUS, RECIPES AND TREATS FOR HALLOWEEN
http://teriskitchen.com/halloween.html
Revised for 2009
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Halloween is a time for children, but I use any occasion as an excuse to make a special dinner. Problem is, if you are entertaining little ghosts and goblins at your front door, or if you have children of your own to take trick-or-treating, you can't be tied up in the kitchen. With that in mind, I have chosen two comfort food menus that include recipes that can be prepared in part or whole before the festivities begin. The first menu begins with easy Parmesan-Rosemary Cheese Twists and includes my favorite Turkey Loaf, with a delicious Potato, Onion and Cheese Gratin and Buttered Edamame. A make-ahead Apple Cobbler completes the meal. The second menu is a healthier, but equally delicious, alternative, including a Lentil Soup that can be altered without compromise for vegetarians. I start the meal with Mushroom and Goat Cheese in Mini Phyllo Cups, then serve a simple Green Salad. A good Whole Wheat Bread complements the soup, and a guilt-free Chocolate Cake with Chocolate Cream Cheese Frosting serves as a sweet ending. I have included some preparation notes for each menu. To add to the fun, I added some recipes for special Halloween treats at the bottom of the page, as well as a visitor's 'Spooky Halloween Menu'. Hope you enjoy and.......stay safe!
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Preparation Notes: Make the apple cobbler in the morning and keep at room temperature. If desired, the cheese twists can be made up to one month ahead and frozen. See the recipe for specific instructions. Otherwise, they can be prepared in the morning and refrigerated until baking. Unless you have two ovens, bake them about 30 minutes before you need to use the oven for the dinner dishes. Keep them at room temperature until serving. The turkey loaf and the potato gratin can be assembled early in the day and refrigerated. Bring the turkey to room temperature about 45 minutes before baking. The edamame are very quick and easy, whether made on the stovetop or microwave, so relax and enjoy.
Preparation Notes: Everything on this menu can be made early in the day or several days ahead. The phyllo cups can be prepared, baked and frozen, then reheated before serving. However, since you will have little else to do, they can be prepared when needed. The soup can be made the day before, refrigerated, and gently reheated for dinner. (If you want a vegetarian meal, omit the pancetta and use vegetable broth instead of chicken broth.) The bread can be baked the day before, as can the cake, which can be frosted after it cools or the next day, then cover and refrigerate. Bring it to room temperature for about one hour before dessert. Prepare the salad greens and onions in the afternoon and refrigerate. Add the tomatoes, make the dressing, toss and serve with the appetizers or soup.
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Sue's Spooky Halloween Menu
Special Halloween Treats
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HAPPY
![[Happy Halloween]](graphics/halloween-a.gif)
HALLOWEEN
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![[Mushroom and Goat Cheese Tarts in Mini Phyllo Cups]](foodpics/appetize/mushroomtarts.jpg)
Mushroom and Goat Cheese Tarts in Mini Phyllo Cups
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![[Turkey Loaf and Buttered Edamame]](foodpics-features/halloween.jpg)
![[Lentil Soup]](foodpics-features/halloween2.jpg)
