Welcome Halloween: Ghoul out with some tasty merrymaking

The countdown is now on to spooking and assorted revelry. The signs of that festive day are all around us as all those ghouls, witches and wizards look forward to Oct. 31.

So throw on a costume and act like a kid — with or without the kids. Transform your house into a spooky (or mildy spooky lair) with party tricks and Halloween treats. Set the scene with a mad scientist-themed sweets table and carry it home with a crazy good menu featuring frightfully yummy appetizers, some mocktails for the kids (and non-drinkers in your crowd) and, of course, treats.

Dress up the details: Many folks can’t wait to dress up for a Halloween party, but that’s not so for everyone. Don’t make costumes mandatory. Instead offer a table of accessories that anyone can borrow and use to alter their appearance. Goofy glasses, strange hats, adhesive mustaches, or masks can be fun.

Have fun with Halloween cuisine. Cookie cutters can turn sandwiches, desserts, biscuits — just about anything — into different shapes. Foods also can be made a tad more spooky simply by renaming them or presenting them in interesting containers. Beverages can be offered in jugs or old bottles and labeled “potions.”

Try these tricked-out treats for same tasty spooking.

Witchy Finger Sandwiches
Entice guests into your lair with some "fingers."

• 1 (11-oz.) can refrigerated breadsticks
• 6 small slices pepperoni
• 12 (2/3-oz.) slices cheese
• 3/4 cup finely shredded lettuce

Heat oven to 375°F. Separate dough into 12 strips. Place flat on ungreased cookie sheet; do not twist. With sharp knife or kitchen scissors, cut 2 small triangles from one end of each dough strip to form a point that resembles a fingertip. Lightly score breadsticks in center to resemble knuckles.

Cut each pepperoni slice into 2 pointed ovals to resemble 2 fingernails. Place 1 pepperoni piece on each breadstick.
Bake at 375°F. for 13 to 15 minutes or until golden brown. If necessary, reapply “fingernails” with small dot of ketchup.

Split each breadstick. Cut each cheese slice into strips and place in breadstick, overlapping strips. Top each with lettuce.

If desired, serve with mustard, mayonnaise or ketchup. Serve warm or cold.

Note: Place leftover small triangular dough pieces on cookie sheet; bake until crisp. Use as croutons or nibblers.

Spooky Bones and Ghosts

Chase the demons away with a few “bones.”

• 2 large egg whites
• 2 drops fresh lemon juice, or more to taste
• 7 tablespoons white sugar, or more to taste
• 2 chocolate chips, melted, or as needed

Preheat oven to 225°F. Line 2 baking sheets with silicone baking mats.

Whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. Add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape.

Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet.

Bake in the preheated oven until dried and firm, about 1 hour. Turn off the oven, close the door, and cool until completely dried, about 1 hour more.

Dip the tip of a toothpick into melted chocolate and dot chocolate “eyes” on each of the ghosts.

Spiderweb Cheesecake
Snare your guests with some spider web cheesecake.
Use your favorite 9” cheesecake recipe.

Topping:
• 1/3 cup heavy cream
• 2 tablespoons confectioners’ sugar
• 1/3 cup milk, cream, sour cream or ricotta cheese

Web:
• 1/4 cup heavy cream
• 1/3 cup semisweet chocolate chunks or chips

First, make your favorite 9” cheesecake, one using a graham cracker crust. Add 1/4 cup black cocoa to the crust, before pressing it into the pan. Bake the cake as directed; remove from the oven, and let it cool.

To make the topping: Whip the heavy cream with the sugar just until soft peaks form. Fold the whipped cream into the sour cream just until combined.

Spread the topping over the cooled cheesecake.

To make the chocolate web: Heat the cream until it begins to simmer, then pour it over the chocolate and stir. The chocolate will begin to form one mass. Keep stirring until all the chocolate has melted — the cream should be hot enough to melt all the chocolate. If not, reheat briefly.

Transfer the melted chocolate to a piping bag fitted with a small tip (or a zip-top bag with one corner cut to form a 1/8” opening). Pipe one central dot onto the cream topping, then six concentric circles around the dot, spaced 1/2” apart.

Beginning with the center circle, gently pull a toothpick through all the circles toward the outer edge. Wipe the toothpick clean and repeat, moving clockwise and dragging the toothpick through at every eighth segment of the circle to complete the web pattern.