Hosting spooky parties
Nathan Adams has advice on the food you should prep for your guests this Halloween
HALLOWEEN is one of those tricky celebrations when you’re really looking for a treat.
It’s even more of a conundrum when we’re so far away from the US and the things that make an awesome and spooky party are actually out of reach.
Added to this is the extra work you have to undertake when you want an “adult Halloween” get-together and all you can find in the shops are treats and sweets for children.
We have found the solution to your conundrum. These simple food tips will ensure that, even if it’s your first Halloween party, it will be unforgettable.
DON’T OVERTHINK IT
You’ve hosted a dinner party before and a Halloween party is no different. Keep things simple and don’t be intimidated by the social media videos of people carving pumpkins and creating intricate spiders’ webs. Stick to green, orange or black foods and make simple adjustments to dishes that you know won’t flop.
LET THE DECOR DO THE WORK
If your snacks and food are simple, then allow the decor to scream your theme. The options in South Africa for decor and costumes have improved over the years, so these could be the creative outlet for you and your guests.
DON’T COOK TOO MUCH FOOD
Halloween is all about the treats, so don’t cook a five-course meal. Light snacks and a variety of desserts should be what you serve. Consider having a sweets table, with spooky-looking candies and candy floss. Add cupcakes and muffins to lift the experience and make it more grown up.
CONSIDER THE OUTDOORS
There is nothing spookier than eating in the dark, so consider setting up a table on the verandah or the deck. Keep in mind that we’re in summer. A string of fairy lights, boerewors rolls and burgers with eyes and faces made out of veggies is a simple Instagramworthy meal for Halloween. 12 servings
(makes one 8 ½ -by-4½-inch loaf)
5 tablespoons plus 1 teaspoon (1/3 cup) unsalted butter, at room temperature
1 cup sugar
1 large egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground cloves
3/4 cup canned or cooked pumpkin puree 1/4 cup whole milk
1/4 cup crystallised ginger, finely chopped
Preheat the oven to 350 degrees. Grease an 8½-by-4½-inch loaf pan (preferably glass) with baking spray (flour and oil).
Beat the butter in the bowl of a stand mixer or hand-held electric mixer on medium speed for a few minutes. Add the sugar and beat on medium speed for a few minutes, until well incorporated (the mixture will be grainy). Stop to scrape the mixture | Goran Kosanovic down into the bowl. Add the egg and beat (medium speed) for a few minutes, until well incorporated and a bit fluffy. Stop to scrape down the bowl.
Sift together the flour, baking powder, salt, cinnamon, mace and cloves on a sheet of parchment or wax paper. Combine the pumpkin and milk in a large liquid measuring cup, and stir to incorporate.
On medium-low speed, alternately add half of the flour mixture and then half of the pumpkin mixture, beating until incorporated. Repeat with the remaining flour and pumpkin mixtures to form a thick batter. (This mixing can be done by hand as well.) Stir in the chopped crystallised ginger so that it’s evenly distributed.
Transfer the batter to the loaf pan, smoothing it evenly. Bake (middle rack) for 55 minutes, or until a tester inserted into the centre of the cake comes out clean. The cake will be lightly browned at the edges and may develop a crack on top.
Transfer (in the pan) to a wire rack to cool for 10 minutes, then dislodge and cool the loaf directly on the rack for at least 20 minutes before serving.
Cool completely before storing.