A typical cocktail party spread.
Hosting Halloween parties started for me in the late 60’s. I had just met Dick and Eloise, and enjoying multiple dinners together we quickly became more than lifelong friends. We became extended family. So, just after they moved into their new home in Medina on Lake Washington, they asked me if I would like to co-host a Halloween party with them. Being a stay-at-home new mommy at that time, I was thrilled to help in any way I could. Plus, that would give me a good reason to expand my cooking skills. And to make a fuzzy pink bunny costume.
So, that was the beginning of annual Halloween parties given by and for our extended family and friends. I think the last Halloween party I hosted was in 1990, but don’t quote me on that. By then I’d been single for several years, my youngest daughter had just graduated from college, and I had no idea Mr. C. was about to come into my life. Plus, being in my late 40’s, I had outgrown costume parties. I found I much preferred hosting small dinner parties or cocktail parties with fancy hors d’oeuvres and appetizers. Along with sophisticated adult beverages.
It’s amazing how age plays such a large part in how we entertain. I may not throw Halloween parties any longer or even be interested in dressing up in a fuzzy pink bunny suit to attend one given by someone else. But I still love to feed people in my home. And do so on a regular basis.
Since 2008, Mr. C. and I have hosted 112 (soon to be 113) jazz concerts and 1 classical concert in our home. Plus, several large birthday parties, and many small gatherings and holiday get togethers. And not once have I been tempted to wear a costume. (Well, just once. But only for trick-or-treaters brave enough to walk up our steep driveway in 2009.)
Now I know, many people my age still enjoy dressing up for Halloween and God bless them, one and all. And for that very reason, I decided to share with you all, my list of the perfect appetizers and drinks to serve your Halloween guests who expect to be fed and their thirst quenched by homemade and delicious appetizers and sophisticated cocktails.
And of course, every single one of these recipes can be found on this site and are appropriate for any type of party you might feel like hosting.
A note about the cocktail recipes: some contain several ingredients and some with rather special ingredients. So, you might want to limit your drink options to two standard cocktails like Martinis and Manhattans and one or two “specialty” cocktails. And beer and wine, of course. And non-alcoholic beverages for sure!
May you too continue to or begin to open your home to guests for holidays or “no reason at all” gatherings. The more we share our time and effort with family and friends, the more we encourage civility. And we need those positive connections with our friends and family more than ever before. Be that person that brings people together reminding one and all that we are not alone. That we are each a part of an extended family or group of friends that care for each other, want the best for each other, and are always there to lend a hand, wipe away a tear, or bake a batch of cookies when only a cookie can make everything better.
And as always, peace and love to all.
APPETIZERS
Bacon and Parmesan Stuffed Mushrooms
Bacon Wrapped Water Chestnuts
Buffalo Wings
Butternut Squash, Blue Cheese, and Walnut Tart
Charcuterie Board
Cheddar Pecan Crackers
Creamy Curry Dip
Crostini (great base for all kinds of spreads)
Deviled Eggs
French Chicken Liver Pâté
Guacamole
Hot Pepper Chicken Bites with Cilantro Sour Cream Sauce
Hummus A Tune Mr. C. (two recipes in one)
Marinated Goat Cheese
Olive Stuffed Cheese Balls
Onion Dip
Parmesan Crackers
Pastrami Roll Ups
Quick and Easy Party Mix
Rosemary Roasted Cashews
Rotolo Al Forno
Smoked Salmon Spread
Southern Pimento Cheese Spread
Sun Dried Tomato and Basil Spread
Tapenade
Viennese Liptauer
COCKTAILS
Ancho Problem
Corpse Reviver
Cosmopolitan
El Grito
French 75
Gin Gimlet and Gin Rickey
Kentucky or Moscow Mule
Margarita
Martini (see recipe below)
McQueen
Paper Plane
Penicillin
Presbyterian Revenge
Revolver
Rob Roy
Sidecar
Toronto
Vieux Carré
Whiskey Sour (this post also includes pictures and descriptions of the different types of glasses used for cocktails)
MARTINI
1 cold martini or coupe glass (see picture of a Champagne Coupe glass on Whiskey Sour recipe)
2½ oz. gin (Tanqueray preferably or vodka, for a vodka martini)
½ oz. (more or less) dry vermouth
ice
skewer
1–3 olives (garnish)
Chill the glass.
Combine gin and vermouth in a cocktail shaker with ice or a mixing glass filled with ice.
Stir or shake until the liquid is ice-cold.
Strain the liquid into the chilled cocktail glass. (If you are like me, I want some of that ice in my drink. I like my martini to stay cold.)
Skewer one or more olives and gently plop in the drink.
Serve immediately.