Well, we had so much fun at last month’s collective party, that we decided we needed another one ASAP. Seriously, I’m so lucky that these talented women are my friends! Friends who love to eat and drink while talking about eating and drinking. This is what best friends are made of.
Anna, Amanda and I got together last weekend to celebrate one of my favorite holidays, Halloween. I live for everything pumpkin, ghost and cob-web themed. Our mantle currently looks like a mass-murder at Martha’s: a mixture of beautifully panted skulls, fake-blood covered ghouls and lots and lots of spider-webs. Yeah, it’s as
tacky awesome as it sounds.
This party is decisively not that. It’s Halloween brunch at an elevated level; beautiful, fall-inspired cuisine, an incredible table scape and decorations that don’t make you cringe a little on first glance. So, grab your friends, pour a drink (or three) and let the Halloween celebration begin! Serious bonus points if you include costumes and bobbing for apples.
Vegetarian Crostini, three ways, below
Vampire’s Kiss Cocktail, below
Vegan Caramel Apples by Urban Apron
Garlic & Parsley Wedge Fries by Urban Apron
Dark Chocolate Peanut Butter Cups by Urban Apron
Coconut Oil Kettle Corn by Urban Apron
White Bean Sage Soup by Feed Me with Amanda
Pumpkin Cake by Feed Me with Amanda
I’ve got a weird thing for painted skills and was smitten with this gold version the moment I saw it. Amanda, decorating queen, filled the top with flowers, a super creative juxtaposition that I’ll be stealing for future events.
I love the idea of a crostini platter for parties. It’s a little more unexpected than a traditional cheese platter and the topping possibilities are endless. Also, it’s bread topped with vegetables. If there was any dish that personified me, this might be it. Make one or all three, they’ll be a hit either way.
Aren’t these vegan caramel apples the cutest? I love that Anna subbed in twigs for popsicle sticks. A super creative idea and the perfect centerpiece for any Halloween get together.
Wash everything down with my Vampire’s Kiss cocktail. Terrible name, incredible flavor. I combined pomegranate juice, grand marnier and champagne for a refreshing mimosa twist. I’m convinced that pomegranate juice makes everything better; the color is just so incredible.
I hope this menu inspires you to enjoy your own Halloween brunch bash. So, put on your craziest costume (or even just a pair of cat ears), pour a drink and celebrate with friends. Boo!
- 1 head garlic
- 2 small beets, scrubbed clean
- 2 cups finely cubed butternut squash
- 1 tablespoon olive oil, divided
- 1 bunch broccolini, sliced
- 1 baguette, sliced thin
- 4 ounces softened goat cheese
- ½ cup ricotta cheese
- balsamic reduction, for drizzling
- fried sage leaves, for garnish
- Preheat oven to 400 degrees F.
- Cut off the top of the garlic and rub a little olive oil on top. Wrap in foil and place in the oven.
- Do the same to the beets, rub with some of the olive oil, wrap in foil and place in the oven.
- Cook beets and garlic until tender, about 45-60 minutes. Thinly slice the beets and set aside. Remove the roasted garlic cloves and gently mash with a bit of salt and pepper.
- Toss the broccolini with remaining olive oil and place on a baking sheet. Roast for 10-15 minutes until crispy. Set aside.
- Right before the broccolini is done, place the sliced baguette on a baking sheet and toast for 1-2 minutes per side until golden brown.
- Spread the roasted garlic puree on ⅓ of the crostini slices. Top with the broccolini.
- Spread the goat cheese on ⅓ of the crostini and thinly sliced beets. Drizzle with balsamic reduction.
- Spread ricotta on the remaining ⅓ of the crostini and roasted butternut squash. Garnish with sage leaves.
- 4 ounces pomegranate juice
- 2 ounces Grand Marnier
- Chilled sparkling wine
- Place 1 ounce pomegranate juice in 4 champagne flutes.
- Place ½ ounce Grand Marnier on top in each of the flutes.
- Top with sparkling wine.