Halloween Party Appetizers

I love appetizers. They are dainty, fun and for those of us not on the cocktail party circuit, they are a special treat. When it comes to sharing Halloween recipes I always have to struggle because there are already so many cool recipes out there, and I don't like to repeat what's been done. I was looking through my Modern Encyclopedia for Cooking this morning, and my eye caught the appetizer section. Whether a party is for adults, kids, adults or a mix of all three, presentation is the key. An appetizer buffet can turn into a Halloween themed party by sprinkling the counter with Halloween themed confetti and decorating your home with pumpkins, flowers and other fall decor.

Everyone is so excited about their costumes it's often hard to get them to eat a full mean during Halloween festivities, but who can resist an buffet of appetizers?

Grape Shrub

3 cups grape juice

6 tsp. lemon juice

3/4 cup cold water

4 tbsp. sugar

dash salt

2 pints sherbet, orange or lime

Combine all the ingredients except the sherbet and chill thoroughly. Serve in juice glasses with a scoop of sherbet. Serves 12.

Note: Shrubs were traditional beverages made in Colonial times, always with fruit that was past it's prime. It was made as a syrup, sometimes with alcohol, but always with sugar and some type of acid such as lemon juice or vinegar to preserve it. Water was added to this to make the beverage as it was needed.

Apple Tempters

2 tbsp. lemon juice

2 tsp. sugar

2 tbsp. water

2 tart red apples

slice of sharp cheese, 1/2 inch thick

1 stalk celery

Combine the lemon, sugar and water. Cut the unpeeled apple into 1/2 inch cubes. Marinate in the lemon mixture for an hour. Remove to drain. Cut the cheese into 1/2 inch cubes and cut the celery in 1/2 inch lengths. On each toothpick stick a cube of cheese, apple and celery. Cover and store in the refrigerator to keep moist and cold til serving time. The apples will not discolor.

Makes 30-36.

Dried Beef Pin-Wheels

1/4 cup Roquefort cheese

2 drops Worcestershire sauce

1/4 tsp. grated onion

5 whole slices dried beef

2 carrots

Mash the cheese and blend with the Worcestershire and onions. Spread on each slice of dried beef . Roll up as a jelly roll. Make rolls about 4 inches long and thick enough to be 3/4 inch in diameter. Chill. Then cut into 1/2 inch lengths. Cut slender carrots into 1/8 inch thick crosswise slices. Stick a slice of carrot and dried beef roll on each toothpick. Makes about 40.

Potato Scoops

1 1/2 ounces cream cheese

2 tbsp. Roquefort cheese

1 tsp. chili sauce

1/2 tsp. vinegar

1/8 tsp. Worcestershire sauce

1/2 tsp. paprika

dash of salt

30-40 potato chips *see note

Blend the cheeses thoroughly, then add the rest of the ingredients except the potato chips. Mix well. Drop about 1 tsp. of the mixture into center of each potato chip just before serving. Makes 30-40.

Note: The Tostitos Scoops work great for this recipe!

Norse Nods

2 tbsp. anchovy paste

2 tbsp. creamed butter

2 tbsp. finely cut chives

1/2 tsp. lemon juice

24 wheat crackers *see note

optional: pimiento

Combine the first four ingredients and blend well. Spread about a 1/2 tsp. of anchovy mixture on each cracker. Garnish with pimiento or a small piece of chive.

Note: They didn't have the type of wheat crackers we have back in 1949, so I adapted this recipe. Wheat Thins work well, or the wheat Ritz crackers, which I really like.

On OFL I shared plans for an old fashioned apple social:

http://oldfashionedliving.com/holidays/social.html

~Brenda

Recipes for Fall Entertaining

Fall is a wonderful time of year to give lunches, dinners or small parties. It's cooled off enough to enjoy baking for friends, and to serve hot beverages as well. The rich colors of fall are also lovely to use as decorating themes. Fill baskets with herbs, leaves, pine cones, small pumpkins, apples or squash.

Hot Apple Punch
Farm Journal, 1968

2 1/4 cups sugar
1 quart water
2 cinnamon sticks
8 whole allspice berries
10 whole cloves
1 piece ginger root, quarter size
1 quart orange juice, any type
1 pint lemon juice or 16 ounce bottle
2 quarts apple cider or juice

Combine the sugar and water. Boil 5 minutes. Remove from heat; add spices. Let syrup stand, covered for one hour. Strain. Just before serving, combine the syrup, fruit juices and cider; bring quickly to a boil. Remove from heat and serve. Makes 4 1/2 quarts.

Notes: Place the spices in a muslin bag or cheesecloth and just pull them out instead of straining. Instead of boiling before serving, add the ingredients into a crockpot and heat on high until hot then turn on warm.

Scalloped Apples
Modern Priscilla Cook Book, 1924

5 apples
3/4 cup sugar
2 tbsp. butter
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
2 cups fresh bread crumbs

Boil the apples to a pulp, adding sugar. Stir the butter, beaten eggs, cinnamon and salt into the apple sauce. Grease a baking dish and put in one layer of crumbs, then a layer of apple pulp, and so on until all the apple is used. Cover the top with crumbs and bake in a moderate oven. (350 degrees F.) for 45 minutes. Servings 6. Serve with custard, cream or ice cream.

Apple Injun
Modern Priscilla Cook Book, 1924

3 cups milk
1/2 cup corn meal
1 tsp. cinnamon
1 tsp. salt
1 1/2 cups brown sugar
1 pint milk (cold)
2 tbsp. butter
1 quart sweet apples

Scald three cups milk, sift in corn meal, stirring rapidly and cook five minutes. Remove from fire, add cinnamon, salt, sugar, cold milk, butter and apples, cut in eighths. Bake in a deep covered dish in a 300 degree F. over for 4 hours. Servings, 8.

Notes: I'm guessing the name is because of the corn meal mixture-- there is a corn dish I've seen called Indian Corn. It does not say to peel and core the apples, but I would. Often very old cookbooks will assume you know to do certain steps-- peeling and coring is one of these.

Cider Punch
Practical Recipes for the Housewife

1 quart cider
1 quart white grade juice
2 quarts water
juice of two oranges
juice of two lemons
1 cup sugar

Grate part of the orange and lemon rinds. Dissolve sugar in fruit juices. Pour in cider and add grated rinds. Pour over lump of ice for use in a punch bowl.

Maple Ginger Snaps
Home Comfort Cook Book, 1948

1/2 cup shortening or butter
2 cups sugar
1 cup maple syrup
6 cups sifted flour
1 tsp. ginger
1 tsp. baking soda
1 tsp. salt
1/2 cup cold water

Cream shortening and sugar. Beat in syrup. Resift flour with the dry ingredients. Add to the creamed mixture alternately with the water. Knead well. Roll thin. Cut. Bake on greased tins in moderate oven (350 degrees F.) Cool. Remove from tins.

We have an article with old fashioned Halloween party ideas:

http://oldfashionedliving.com/holidays/halloweenparty.html

~Brenda