Turn raw veggies—crudités to foodies—into a creative Halloween platter designed in the shape of Frankenstein, a jack o’lantern, owl, skeleton, scary cat, spider or witch. Believe us, these will enchant the adults as well as the kids.

If you don’t want to make a shape, ForkAndBeans.com created a Creepy Crudités platter by Halloween-ing the vegetables themselves: carrot witch’s fingers, cauliflower brains, cucumber eyeballs, tortilla chip tombstones.

These ideas and more come from a simple Pinterest search.
 
 
RECIPE #1: MUMMY DIP FOR CRUDITÉS

This cheese dip mummy was created by Phyllis Hoffman at Celebrate magazine, as posted on Blog.HWTM.com.

It’s not kid stuff: with goat cheese, caper,s and two different types of olives, it’s sophisticated fare.
 
Ingredients

 
Preparation

1. BEAT 1 package of cream cheese and the goat cheese in a medium bowl with an electric mixer. Beat at medium speed until smooth.

2. ADD the olives, capers, garli,c and pepper, beating until combined. Refrigerate the mixture for a least 1 hour; then place the firmed dip on a serving plate and form it into a mummy shape.

3. BEAT the remaining cream cheese at medium speed until smooth. Place the cream cheese in a pastry bag fitted with a flat leaf tip. Pipe the mummy “bandages” onto the mummy figure. Refrigerate until ready to serve with the vegetables and the optional crackers.
 
 
RECIPE #2: FOR THE DIP, ORANGE OR BLOOD-RED HUMMUS

What to serve with the creepy crudités? Orange or red dip, of course!

Carrot-ginger hummus and sundried tomato hummus also provide a harvest shade of orange; beet hummus makes “blood dip.”

If you’re not a hummus fan, there are options like this carrot and white bean dip.
 
RECIPE #2: “BLOODY BEET” DIP

This recipe is not hummus: Although it does use tahini, there are no chickpeas.

Alternatively, you can add the puréed beets to hummus. With either technique, if it isn’t “bloody” enough for you, add a drop of red food color.

Because Halloween is a busy time, we used canned beets. We’ll roast our own for Thanksgiving.
 
Ingredients For 1 Cup

[2] Skeletal and vegetal: There are numerous scarecrow designs on Pinterest (photo © Woman’s Day).

[3] The scarecrow’s face is made from a tortilla. You can turn this design into individual cheese-and-vegetable or salad plates (photo © It’s Written On The Wall).

[4] Think of this mummy as a cheese ball with a flatter shape (photo © Celebrate Magazine. If you don’t have an appropriate serving plate, get a black plastic platter from a party store.

1. DRAIN the beets. You can reserve the beet juice for beverages, red mashed potatoes, and other uses.

2. BLEND all ingredients in a food processor until smooth (or chunky, as you prefer). If the dip isn’t thin enough, you can add some water, one tablespoon at a time as needed (we’ve also used orange juice).

3. TASTE and adjust seasonings. The canned beet juice is typically salted, so you may not need more salt.
 
 

[1] Cleaned, frozen, thawed and ready to cook (photo courtesy EuroUSA). [2] Ceviche with marinated (not grilled) octopus (photo courtesy Lola | Denver). [3] Seared and ready to plate (photo courtesy Scarpetta | NYC). [4] A classic first course or luncheon salad: grilled octopus and fancy greens atop a bean salad vinaigrette (photo courtesy l’Amico | NYC). [5] An easy yet fancy main (photo courtesy Gardenia | NYC). [6] Octopus tostadas (photo courtesy MexicanFoodMemories.co.uk).

Over the past 10 years, charred/seared or grilled octopus has become de rigueur at just about every restaurant we patronize.

That’s great news, because we love grilled octopus with a drizzle of olive oil. It doesn’t get more delicious than that.

Yet, simple as it is to grill seafood, we never tried it at home. One reason: We typically don’t see mature octopus at fish markets (in mainstream markets, it’s often a special order); and we personally don’t like the miniature size (not as meaty, not as tender, etc.).

So this past weekend, we happened upon frozen octopus at a Latin American grocer. It was tentacles only, which means we didn’t have to remove the head and beak. What could we do but buy it and give it a shot?

It turns out that frozen octopus is actually more tender than fresh. Freezing and then thawing the tentacles helps to tenderize the meat. White wine, often used as a braising liquid to slow-cook the tentacles, is a second tenderizer.

Octopus, first braised/poached and then charred/seared or grilled, is incredibly versatile and can take on any aromatics. The classic Mediterranean preparation is poached in white wine with garlic and oregano, served with gigante beans and/or some combination of capers, lemon, olives and tomatoes.

But you can make anything from octopus tostadas to tandoori octopus; or go beyond the popular octopus and bean salad with a salad of fennel, mint, orange slices and red onion in a sherry vinaigrette.

You can cut the cooked octopus into kabob chunks, serve it thinly sliced on a flatbread pizza. We made a hero sandwich with sliced octopus, roasted red peppers and giardiniera.

Perhaps the most difficult step with octopus is he first step: deciding how you want to serve it, with so many delectable options. Some of our favorites are shown in the photos—at least, the ones we’re capable of making. Also take a look at pulpo a la gallega, an octopus and potato torta from Spain; and octopus terrine, which can be turned into octopus pastrami.

 
RECIPE: SEARED OR GRILLED OCTOPUS

Here’s an important note before you start: As with bacon, onions and other foods, what looks like a lot of cooks down to far less. Estimate 3/4 to 1 pound per person as a first course.

Ingredients For 6 First Courses

 
Preparation

1. REMOVE the beak from the octopus. Place a plastic cutting board in the sink, slice off the head, and flip the octopus to remove the beak, which is in the middle of the tentacles. With a paring knife, slice around the beak and pushing it through, as if coring a pear or tomato. It will to pop out the other side.

2. HEAT 2 tablespoons of the olive oil in a large enameled cast-iron casserole or dutch oven. Add the octopus and cook over moderately high heat, turning until lightly browned (2 to 3 minutes). Transfer the octopus to a plate or bowl. Add the garlic cloves to the casserole and cook over moderate heat, stirring until lightly browned, about 2 minutes. Add the crushed red pepper and cook, stirring, until fragrant, about 20 seconds.

3. ADD the white wine gently, and bring the braising liquid to a boil. Here’s a tip from every Italian nonna: When slow-cooking in wine, put the actual wine cork in the braising liquid to cook along with the octopus. It’s one of those tricks that no one can explain. But simple slow cooking (braising) also creates tender tentacles, so don’t go crazy looking for “the secret.” There is one tip we’ll pass along from Bon Appetit: If you want the tentacles to curl, dip them in the hot poaching broth three times before submerging.

4. RETURN the octopus to the casserole, add up to 1 cup of water or broth if necessary, to cover the octopus. Cover the casserole and braise over moderately low heat until very tender, about 1 hour and 30 minutes. Remove from the heat and let the octopus completely in the braising liquid, another technique that keeps the flesh tender.’’

5. REMOVE the red skin by rubbing it with a paper towel, taking care to leave the on suckers, which are the parts that get crispy when grilled. Plus, removing them will dry out the cooked octopus. If the suckers start to come off when rubbing, it means the octopus has been cooked it too long. It isn’t ruined, but do your best to keep the remainder intact for the aforementioned reasons.

7. PLACE on a platter lined with paper towels to absorb any excess olive oil. Season lightly with salt. Transfer the octopus to plates. Fill the radicchio leaves with the Italian salad and set beside the octopus. Garnish with fennel fronds and serve.
 
Variation: You can also roast the octopus, but we haven’t tried it.
 
WHAT IS AN OCTOPUS (SCIENTIFICALLY SPEAKING)?

The octopus (plural octopuses, octopodes or octopi) is a cephalopod mollusc in the phylum Mollusca (class Cephalopoda, order Octopoda, family Octopodidae, genus Octopus, species vulgarism, plus more than 100 total species, representing one-third of all cephalopods.

The octopus has two eyes and four pairs of arms (tentacles) and a beak mouth at the center underside of its tentacles. An invertebrate, it has no vertebral column [backbone or spine) and no other skeleton. It most intelligent of the invertebrates.
  

If you’re working on a special mashed potatoes recipe for the holidays—or simply enjoy them on a regular basis—we present this mashup: a blend of mashed potatoes and cauliflower. This combination has long been recommended for better family eating. Cauliflower adds moisture to mashed potatoes, so they can be rewarmed on the stove without drying out. Thus, you can prepare the dish completely in advance and then warm it up on the stovetop.

The added moisture enables us to reduce the amount of butter and cream typically needed for mashed potatoes.

Not to mention, the cruciferous superstar has more nutrition and fewer calories than potatoes.

The crispy fried tarragon is a garnish you can save for special occasions, or cook up in five minutes for any occasion. It’s a delicious garnish for any starch or grain recipe.
 
 
RECIPE: MASHED POTATOES AND CAULIFLOWER WITH FRIED TARRAGON

This recipe was developed by the Williams-Sonoma Test Kitchen. Prep time is 25 minutes, cook time is 25 minutes. You can make it a day in advance.
 
Ingredients For 6 Servings

For The Fried Tarragon

 
For The Mash

 
Preparation

1. PREHEAT the oven to 400°F.

2. FRY the tarragon. Add the vegetable oil to a large, wide pan over medium-high heat, to depth of about 1/2 inch. Heat the oil to 350°F on a deep-frying thermometer. Add the tarragon sprigs and fry until the bubbling diminishes, about 30 seconds. Take care, as the oil will splatter.
Using a slotted spoon, transfer to a paper towel–lined plate and sprinkle with salt. Let cool completely.

3. MAKE the mash. Combine the potatoes and cauliflower in a large saucepan, add cold water to cover by 2 inches, and salt the water. Bring to a boil over medium-high heat; then reduce the heat to medium and simmer until the vegetables are very tender, about 20 minutes. Drain well.

4. RICE the vegetables: Working in batches, pass the vegetables through a potato ricer into a large bowl. Alternatively, mash with a potato masher. Meanwhile…

[1] Mashup: mashed potatoes and cauliflower (photo © Williams-Sonoma).

[2] Classic mashed potatoes (photo © U.S. Potato Commission).

[3] Cauliflower in your choice of colors. You can use green, orange or purple cauliflower to add a tinge of color to your mash (photo © Melissas).

[4] Tarragon: a perfect herb pairing (photo © Good Eggs).

6. USE the same saucepan from cooking the vegetables, and combine the butter and cream. Heat over medium heat until the butter melts and the cream just begins to simmer. Return the potato mixture to the pan, stirring it into the butter mixture. Season with salt and pepper.

7. TRANSFER the potato mixture to a serving bowl. Garnish with the tarragon sprigs and roasted cauliflower and sprinkle with chile flakes.
 
 
MORE FAVORITE MASHED POTATO RECIPES

 
Halloween Mashed Potatoes

[1] Pipe ghost tops onto cupcakes. You can use any flavor cupcake you like. The recipe above, from California Strawberries, has an extra surprise: strawberries in the cake. [2] Another approach: a bed of marshmallow topped with Halloween candy (photo courtesy Paper Chef). [3] This orange ghoul was created by Food Network. You can tint the frosting, meringue or marshmallow any color you like.

Ready for more Halloween food fun?

You can make these cupcakes with a piping bag and frosting or meringue powder.

Or you can use a jar of marshmallow cream (Fluff, Jet-Puffed, RiceMellow, Solo, etc.), or homemade marshmallow cream.

The only challenge with the latter is that marshmallow cream won’t hold its shape over time. It needs to be refrigerated so it doesn’t collapse;

 
For The Eyes

 
THE HISTORY OF MARSHMALLOW FLUFF

Marshmallow dates back to ancient Egypt. The marsh mallow plant that was plentiful along the banks of the Nile has a slippery sap that forms a gel when mixed with water. The Egyptians mixed the “juice” with honey to make a confection, reserved for the wealthy and the gods.

The Roman scholar Pliny the Elder credited the sap with curing all sorts of diseases, and encouraged people to drink the juice daily, although it wasn’t very palatable (what happened to the honey?). Still, for centuries the sap was used to treat sore throats, skin conditions and other maladies.
 
Modern Marshmallow

In the mid-19th century, a pharmacist in Paris came up with the idea of whipping the sap with sugar and egg whites into a light, sweet, fluffy throat remedy. A variation soon became popular as marshmallow candy.

By the late 19th century, confectioners had determined how to mass-produce marshmallows, which included eliminating the sap entirely and replacing it with gelatin. (Prepared gelatin was patented in 1845; prior to then it was laborious to render and clarify gelatin from cattle and pig bones, skin, tendons and ligaments; and in addition to setting aspics, it was desirable as glue, a use that dates back to ancient Egypt.).

Marshmallow sauces were popular in the early 20th century (see Marshmallow History). But to make marshmallow sauce or frosting required that the cook first make marshmallow cream. It was a two-step process: make a sugar syrup, melt marshmallow candy in a double boiler, and combine them with the syrup.

In 1910 a marshmallow cream called Marshmallow Fluff was sold to ice cream parlors by Limpert Brothers, a company that still exists in New Jersey. You can see the original packaging on their website. Snowflake Marshmallow Creme was available around 1914.

The first commercially successful, shelf-stable marshmallow cream, it was produced by the Curtis Marshmallow Factory of Melrose, Massachusetts. They ultimately bought the Marshmallow Fluff brand from the Lippert Brothers (details).

While Marshmallow Fluff wasn’t the first marshmallow cream, it’s the one that endured: 94 years later, the brand is still around, with a host of me-too brands.

Unlike conventional marshmallows, which require gelatin (an animal product) or a seaweed equivalent to set, marshmallow cream is a kosher product made from corn syrup, sugar, water, egg whites, artificial flavor, cream of tartar, xanthan gum and artificial color.

Marshmallow Fluff is OU Kosher, Kraft Jet-Puffed Marshmallow Creme is OK Kosher. Ricemellow Creme, manufactured by Suzanne’s Specialties, Inc., is a vegan equivalent.
 
MARSHMALLOW CREAM VS. MARSHMALLOW CREME
Some brands call it marshmallow cream, others marshmallow creme. What’s the difference between cream and creme?

In the U.S., it’s just the spelling. Creme is an Americanization of the French word for cream, crème (pronounced KREHM).

When you have a perfectly good English word, why appropriate a word from another language, then mis-spell and mis-pronounce it?

[Insert your answer here.]

Still looking for a Halloween activity?

How about a hard cider party? It’s adult, it’s fun, and it’s an opportunity to taste and compare more hard ciders than most of us get to do.

While in the U.S. and parts of Canada, the term “apple cider” is interchangeable with apple juice, in Europe a glass of cider is not kid stuff. It’s an alcoholic drink that that many prefer to beer—and if you look at the explosive sales figures, Americans are also discovering its charms: It’s the fastest-growing alcohol category.
 
 
WHAT IS HARD CIDER

When apples are pressed and bottled, you have apple juice—also called apple cider in the U.S., although in other countries apple cider refers to hard cider.

Hard cider is made from fermented apple juice; over a few months, the sugars in the juice turn into alcohol. As with craft beer, each brand has a distinct flavor profile and alcoholic content, generally from 3% ABV (alcohol by volume) or less to 8.5% or more.

 
 
PLANNING YOUR CIDER PARTY

Beyond Halloween, you can also have a cider tasting during the Thanksgiving cocktail hour, for Mother’s Day, Father’s Day, and other celebrations.

1. INVITE friends today: Halloween is eight days away.

2. PLAN the number of ciders based on the number of people. If you’re serving 8 or more different ciders, estimate one bottle per four proper.

3. PARE the list. There are many different styles of cider, and cider from different countries (England, France, Ireland, Spain and others). Each country has its own preferred style, as you’ll see in the Top Artisan Ciders section below. You can’t try them all in one night—but you can have subsequent tastings to try the rest.

 
4. PLAN the eats. You can serve hard cider with any snack or food you’d serve with beer, but the sweetness of cider allows you to serve it with desserts, too.

[2] Crispin makes a variety of styles, as well as perry (pear cider) under the Fox Barrel brand (photo © Crispin Hard Cider).

[3] Woodchuck, another popular national brand (photo courtesy Fletcher6 | Wikipedia).

[4] Strongbow cider is produced by Heineken (photo © Heineken USA).

 
TOP ARTISAN CIDERS

Here are some of the nation’s top-rated artisan ciders: Brand, variety and style. “Crisp/Dry” is the most common style. “Funky” refers to a style popular in France, with [what we really enjoy] barnyardy aromas. They can also be crisp and dry. Off-Dry/Semi-Dry is the classic English style: the sweetness of fruit followed by a dry finish.

Dessert ciders are sweet, like dessert wine; although off dry/semi-dry and crisp ciders can also be paired with desserts.