Frightful Halloween menu

Something lurks beneath the surface of our Halloween menu ― creepy forms, wickedly rich flavors, and a hint of Southwestern spice. With just the right blend of good taste and kitschy fun, these recipes evoke the playful spirit of the holiday. Best of all, everything can be prepared in advance, so you won’t have to disappear like a ghost into the kitchen once the party takes off.

MAKE-AHEAD TIMELINE

• Up to 1 week ahead: Make Spicy Sesame Nut Mix.
• 3 days ahead: Make dough for Tombstone Cookies and Cheddar Witch’s Fingers.
• 2 days ahead: Make chili.
• 1 day ahead: Prepare Pepita-Tomatillo Dip, pots de crème, and raspberry purée for margaritas.
• 3 hours ahead: Bake Tombstone Cookies and Cheddar Witch’s Fingers.
• Just before serving: Reheat chili and mix margaritas.

THE MENU

Raspberry Sangre Margaritas
We like serving these zingy cocktails in test tube-shaped tumblers to play up their “bloody” side.

Cheddar Witch’s Fingers
These ghastly little nibbles are rich with cheesy flavor, and a real snap to make.

Spicy Sesame-Nut Mix
Flavored with a heady blend of cayenne, sage, and cinnamon, this snack sets the stage for the offerings to come.

Pepita-Roasted Tomatillo Dip
This smooth, rich texture comes from puréed tomatillos, not cream.

Devilish Chorizo Chili with Hominy
Not only is this chili easy to make ahead, it actually improves with time. If you like your chili very spicy, add an extra teaspoon of chipotle powder.

Dark Chocolate Graveyard Pots de Crème
This is a true chocolate-lover’s dessert: rich, thick puddings topped with chocolate wafer “dirt” and cookie “gravestones.” Best of all, you can make the puddings with very little fuss using a microwave and a blender.

Tombstone Cookies
These cookies are designed as accessories for our chocolate pots de crème, but they also make a nice Halloween snack. Follow our simple design or cut the gravestones into more elaborate shapes topped with crosses or lunettes.