Bone Appetit
Published October 30, 2021
No bones about it, it’s just about time to delight and fright this Halloween! And what’s better than inviting your favorite ghouls and gals over for a spooktacular soirée. Update from the classic orange and black traditions by choosing dark background colors and incorporating pops of rich reds, burgundies and metallic accents. And don’t forget to sprinkle in haunted details to spook your guests when they least expect it. Here's some wickedly enchanting Halloween inspiration to create a dinner to die for.
Bone Appetit Place Setting
Plates – Crate and Barrel
Vintage 1970’s Lenox Stemware – Etsy
Grand Baroque Flatware – Neiman Marcus
Velvet Napkins – Wedding Linens, Inc
Wooden Cake Stands for Fruit – Kirkland’s
Gauze – Amazon
Candle Holders – Amazon
Skulls - Amazon
Candlesticks - Michaels
Halloween Books - Michaels
Fruit – Trader Joes (see details below)
Wickedly Enchanting Fruit Centerpieces
Decorate for the spooky season with centerpieces full of frightful delights. From creepy moon drop grapes to spikey rambutan, nothing is more impressive than creepy edible décor - thanks to Trader Joes. Arrange on black cake stands draped in gauze and allow extra fruit to scatter across the table.
Plumcots
Cactus Pears
Fresh Rambutan
Black Mission Figs
Black Plums
Italian Prune Plums
Moon Drop Grapes
Red Pears
Blackberries
Pomegranates
Fall off the Bone Short Ribs
No bones about it – these fall apart shore ribs are to die for. Whether you're feeding a couple or a crowd, this meal is an easy "set it and forget it" while you get into your All Hallows Eve attire.
8 bone in short ribs (about 5.5 lbs)
2 Tbsp vegetable oil
2 large organic carrots, skin on and washed well, cut into ¼” rounds
1 large yellow onion, sliced
6 large cloves of garlic, smashed
2 cups dry red wine
2 cups tawny port
4 cups beef stock
3 sprigs thyme
2 bay leaves
2 Tbsp brown sugar
Kosher salt
Fresh ground black pepper
Preheat oven 300°F. Salt and pepper dry ribs on all sides. Over medium heat, add oil to a Dutch oven (or oven safe pot) until hot. Working in small batches, sear meat on all sides, about 4-6 minutes per side until brown and crisp. Transfer to a dish and set aside. To the same pan, add onions and carrots. Stir often and cook until slightly browned, about 5 minutes. Add garlic cloves and stir often for about 3 minutes. Deglaze the pan with the red wine and port, scraping any browned bits from the bottom of the pan. Add beef stock, thyme and bay leaves. Add beef back to the pan, simmer for 5 minutes, cover, and transfer to the oven. Cook for 3 – 3.5 hours, undisturbed, until meat falls off the bone. Remove from oven and carefully remove ribs from the pan. Transfer to a plate. Strain braising liquid with a fine mesh strainer into a bowl. Discard solids and transfer liquid back to the pan. Add brown sugar and reduce until liquid can coat the back of a spoon (about 40 minutes). Transfer short ribs back to the pan, coat and warm. Serve with rice, mashed potatoes or polenta and spoon extra sauce over the meat.
Spooktacular Spiced Pears
Thrill everyone at your party by serving up a smattering of spiced desserts. No baking experience? No worries. These pear-fectly spooky spiced pears are easy to make and prepared a day in advance.
For the Pears:
4 cups pomegranate juice
3 cups sugar
2 cups no sugar cranberry juice
½ tsp salt
2 cinnamon sticks
1 tsp vanilla
8 firm bosc pears, peeled
Bring first 6 ingredients and 3 cups water to a boil in a Dutch oven over medium heat. Simmer for 4 minutes until sugar dissolves. Add pears and place a heatproof plate on top to keep pears submerged in liquid. Reduce to medium low and simmer 30 minutes. Turn pears over and simmer 20 more minutes. Remove from heat. Transfer 2 cups of liquid to a saucepan over medium high heat and boil 8-10 minutes or until syrupy. Remove pan from heat and cool completely. Transfer to a bowl and keep at room temperature. Let pears stand in remaining cooking liquid uncovered until completely cool. Cover and chill 8 to 10 hours. Uncover when ready to serve and bring to a boil gently for 5 minutes. Remove pears carefully with slotted spoon, drizzle with syrup and serve with spiced cream (below).
For the Spiced Cream:
2 cups heavy whipping cream
1 tsp vanilla extract
5 Tbsp powdered sugar, sifted
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp cardamom
¼ tsp ginger
Add whipping cream to the chilled bowl and beat until stiff peaks are just about to form (4-5 minutes). Beat in vanilla, sugar, and spices until peaks form. Serve on the side of each pear plated drizzled with reduced syrup noted above.
The Wicked Pomegranate
Drink if you dare! Brace yourself for a spooky Halloween cocktail that might just bite you back. A devilishly refreshing combo of pomegranate juice and vodka will likely conjure some spirits who’ll want a taste. It’s time to celebrate the spooky season…cheers!
2 ounces pomegranate juice
1 ounce vodka
1/2 ounce Triple Sec
1/2 tsp lemon juice
Splash of Reduced Spiced Pear Syrup (From Recipe Above)
Splash of Club Soda
Fill a shaker three-fourths full with ice. Add pomegranate juice, vodka, triple sec, lemon juice, spiced pomegranate syrup and club soda. Cover and shake 10-15 seconds. Pour into cocktail glass.
Enjoy!
Renée Meuse Lovley