Halloween Recipes for Adults

Everyone is geared up and waiting eagerly for October 31st. The reason? It's Halloween! Halloween is celebrated with much gusto, and individuals of all age groups have a grand time during this holiday. This is the time when you see spooky 'characters' roaming about the streets asking for trick or treat.

Parties are also hosted where people display their unique costumes and enjoy yummy food. So if you are hosting a party at home, here are a few recipes that are truly delicious and mouth-watering, and will make your guests ask for more.

Food is an integral part of any party or celebration. Why should Halloween be different? Here you can find some enticing recipes for adults. The recipes mentioned below are for a complete meal, right from the appetizer to the dessert. To complete your party, you can serve treats in the form of cookies, cupcakes and pies.

Ingredients
♦ Tomatoes - peeled, seeded and diced, 4 pounds
♦ Water, 3 cups
♦ All-purpose flour, 2 tablespoons
♦ Medium-sized onion, chopped coarsely, 1
♦ Whipping cream, 1 cup
♦ Whole cloves, 5
♦ Butter, 3 tablespoons
♦ Light brown sugar, 1½ tablespoons
♦ Freshly ground black pepper, 1 teaspoon
♦ Salt, 1 teaspoon

Directions
To prepare this 'gross' recipe, take a large saucepan and melt the butter. Add the chopped onion and cook till it turns tender. Sift the flour and stir the mixture over medium heat till the butter begins to foam. Pout water and bring the mixture to a boil. Add ¼ of the tomatoes to the saucepan and stir in the cloves and brown sugar.

Let this mixture simmer on low heat for about half an hour. Transfer the remaining tomato pieces to the saucepan and mix thoroughly. Stir in the cream, salt, and pepper and warm the soup over medium heat.

Ingredients
♦ Black beans, cooked, 5 cups
♦ Pumpkin puree, 2 cups
♦ Shallots, chopped, 6
♦ Medium-sized onions, diced, 2
♦ Garlic cloves, minced, 6 to 8
♦ Plum tomatoes, 1 cup
♦ Butter, ½ cup

♦ Beef broth, 3½ cups
♦ Sour cream, ¼ cup
♦ Red wine vinegar, ¼ cup
♦ Dry red wine, ½ cup
♦ Freshly ground black pepper, 1 teaspoon
♦ Ground cumin, 1 tablespoon
♦ Roasted pumpkin seeds, 2 tablespoons
♦ Salt to taste

Directions
Heat a soup kettle on medium flame and melt the butter. Cook the onions and shallots till they turn translucent. Add the minced garlic, cumin, pepper and salt, while stirring the onions. Coarsely puree the cooked black beans and chopped tomatoes in a blender. Transfer this blended mixture to the kettle and stir to incorporate the ingredients.

The next step is to pour the red wine vinegar, beef broth, red wine and reduce the heat. Allow the soup to simmer for about 30 minutes. Once the soup has reached the desired consistency, remove the kettle from the heat and serve the soup in bowls. Garnish the soup with roasted pumpkin seeds and a sprig of cilantro.

Ingredients
♦ Lump crabmeat, coarsely shredded, 1 pound
♦ Short grain rice, 2 cups
♦ Bacon, finely diced, 2 strips
♦ Vegetable or chicken broth, 1 cup
♦ Heavy cream, ½ cup
♦ Medium-sized sweet onion, finely diced, 1

♦ Clam juice, ½ cup
♦ Fresh parsley, chopped, 1½ tablespoons
♦ Roma tomato, finely diced, 1
♦ White wine, ¼ cup
♦ Green onion, thinly slice, 1
♦ Garlic clove, finely minced, 2 to 3
♦ Kosher salt, to taste

Directions
In a large saucepan, saute the onion and bacon strips together, till the bacon leaves off its fat and the onions turn soft. Drain off the excess dripping and add the rice and garlic. Saute the mixture till the rice becomes opaque. Stir in the clam juice, wine, chicken broth and salt and combine them thoroughly.

Cover the saucepan and allow the mixture to simmer for about 20 minutes on low heat. Add the sliced tomato, green onion, cream and crab and stir till all the ingredients are incorporated. Let it simmer for 10 more minutes till the rice turns fluffy. Garnish with finely chopped parsley before serving.

Ingredients
♦ Potatoes, large, 6
♦ Milk, ¾ cup
♦ Kale, thinly sliced, 4 cups
♦ Butter, ¼ cup
♦ Scallions, thinly sliced, 4
♦ White pepper. 2 tablespoons
♦ Salt to taste

Directions
Wash the potatoes in running water thoroughly to clean them of dirt. Boil water with a pinch of salt in a large saucepan and cook the potatoes till they are tender. Drain the water and allow the potatoes to cool down a bit before you peel them. Meanwhile in a different saucepan boil the milk and add the kale, scallions, pepper and salt.

Reduce the heat, allowing the milk to simmer and cook till the kale turns a brighter shade and is soft. In a blender, place the peeled potatoes and butter and process to form a creamy mixture. Add the mashed potatoes to the milk and cook till they combine. Enjoy this yummy treat steamy hot.

Ingredients for the Pie
♦ Cooked pumpkin flesh, pureed, 2 cups
♦ Eggs, 2
♦ Coffee liqueur, 3 tablespoons
♦ Soured cream, ¼ cup
♦ Caster sugar, 5 to 6 tablespoons
♦ Ground ginger, ¼ teaspoon
♦ Double cream, ¼ cup
♦ Grated nutmeg, ¼ teaspoon
♦ Sweet shortcrust pastry, 1
♦ Mixed spice, ½ teaspoon
♦ A pinch of salt
♦ Icing sugar for dusting

Ingredients for Whisky Cream
♦ Whiskey, 30 ml
♦ Double cream, 250 ml
♦ Caster sugar, 3 to 4 tablespoons

Directions
In a medium-sized bowl beat the eggs with the spices, caster sugar and salt. Stir in the pumpkin puree, double cream, coffee liqueur and soured cream to the egg mixture and combine properly. With the help of a rolling pin, roll out the shortcrust pastry and line a tart tin with it.

Transfer the mixture to the tart tin and bake it in a preheated oven for about 15 minutes at 200ºC. Lower the temperature to approximately 185ºC and bake for 45 minutes more. Remove the pie from the oven and let it cool down. For the whisky cream, mix all the ingredients and blend them. Dust the pie with the icing sugar and serve it with whisky cream.

These Halloween recipes for adults can also be enjoyed at kids' parties. The only trick is to make them look more appealing and appetizing. You can also come up with your own recipes and enjoy this festive holiday with family and friends. Happy Halloween!!!