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Wine a little… Laugh a lot!

Haunted Halloween Party Menu

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at 2015.10.28
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Poison Apples
2 cups sugar
½ cup water
½ cup corn syrup
1 tsp black gel food colouring
8-10 apples

***Use extreme caution when making candy as it can result in serious burns.
In a large pot heat sugar, water, corn syrup and black gel food colouring over medium high until it reaches 300°F on a candy thermometre.
Turn off heat.
Carefully dip apples until they are coated.
Place on a parchment-lined baking sheet to set.
Serve within 4 hours.

Roasted Brains
1 head cauliflower, trimmed
3 tbsp BBQ sauce
1 tbsp olive oil
2-3 tsp hot sauce (optional)
salt and pepper

Place cauliflower in a large pot with one inch of water. Cover.
Steam cauliflower over medium heat for 5 to 7 minutes or until it starts to soften.
Remove cauliflower with tongs and place on a foil-lined baking sheet.
In a small bowl combine BBQ sauce and olive oil.
Using a pastry brush spread mixture all over cauliflower.
Using a squeeze bottle, squeeze hot sauce along natural crevices in the cauliflower to create the appearance of veins.
Season with salt and pepper.
Roast at 375°F for between 20 and 30 minutes or until cauliflower is crispy.

Spider Cider
1L cranberry juice
1L grape juice
1.5L soda water OR sparkling wine
1-2 cups cherry liqueur (optional)
fresh cranberries

Combine ingredients in a large pitcher or punch bowl. Stir well.

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