While waiting for trick-or-treaters tonight, my husband and I will be enjoying some Halloween treats of our own.
About a week ago, I made black maraschino cherries to use as a Halloween cocktail garnish. They’re easy — just add black food coloring to a jar of maraschino cherries, and let them sit in the refrigerator for about a week. Depending on the size of the jar, use about 1/2-1 teaspoon of black food coloring. Rinse and drain the cherries before using.
McCormick black food coloring works great
Steeping in the inky liquid
Because it’s almost always hot and muggy on Halloween here, a cold drink is welcome on Halloween. Aperol is an apertif made with bitter and sweet oranges and other “herbs and roots.” An Aperol Spritz, with its neon orange color, garnished with black cherries, makes a very Halloween-y cocktail.
- 1-1/2 ounces Prosecco
- 1 ounce Aperol
- Splash of club soda or seltzer
- For each cocktail, fill cocktail glass with ice. Pour Prosecco into the glass, followed by Aperol and a splash of club soda. Garnish as desired.
Aperol spritzes in their Halloween costumes
Now you can’t just drink on Halloween — or can you? Halloween-y Crostini is a colorful twist on tapenade, made with kalamata olives, carrots, and pickled banana peppers.
|HALLOWEEN-Y CROSTINI AND A HALLOWEEN COCKTAIL||
- ½ cup pitted kalamata olives
- 1 tablespoon capers
- 2 tablespoons chopped jarred banana pepper rings
- 1 small clove garlic, minced
- 1 small carrot, peeled and chopped
- 1 tablespoon olive oil
- ¼ teaspoon dried oregano
- Toast crackers or toasted baguette slices
- Place olives in a food processor or mini-chopper, and process until finely chopped, but not pureed. Transfer to a small bowl. Place capers, banana peppers, garlic, and carrot in food processor, and process until finely chopped. Add to bowl with olives. Stir in olive oil and oregano, and mix well. Transfer to a small ramekin or serving container, and serve with toast crackers or baguette slices. Provide spreaders to spread mixture on crostini.