Photo by Nigella
When I was a child, Halloween really wasn’t a big thing over here, and so it never really occurred to me to make much of it as I grew up. Until I had children, that is. And then I rather warmed to it, loving their excitement about dressing up, and building a family tradition of gory and gross recipes that still, importantly, tasted good. Can I interest you in Pus (lime jelly/jello made up with milk rather than water)? Better still with Blood Clots (raspberry, strawberry and blackcurrant jelly/jello). I am particularly fond of Witches’ Hair (squid ink spaghetti with garlic butter) and Slime Soup (pea soup — made with frozen peas, of course! — with mozzarella). Though it just wouldn’t be Halloween in our house without these Creepy Cookies, which happen to be this month’s Cookalong. Now that my children are older, I feel I should probably make a batch of these to be photographed again, without their juvenile decorative input, but it still makes me smile looking at them.
Not all my Halloween recipes are ghoulish (even if in name only) for the night also calls for bolstering autumnal fare, such as Butternut (by all means use pumpkin in its place) and Sweet Potato Curry, and I have to put a case for the rich joy of my Devil’s Food Cake. I hope you all have a wonderful evening, and there only treats — no tricks — in this list of Halloween-suitable recipes.
