Halloween Comfort Food with a Creepy Twist

Halloween means lots of great candy but trick-or-treaters cannot live on sweets  alone. They need belly fuel to get out there and ring those doorbells! 

Here’s a dishless/paper plate-less idea for macaroni and cheese “muffins” baked in a smoked turkey or black forest ham shell, designed for a little comfort on the way out the door or when they return with their pillowcases of candy. 

To wash it down in good fun, offer up this “Hand Me The Punch” - essentially a grape or any dark juice-filled medical glove that has been well frozen, unmolded and then floated in a bowl of lemonade or your favorite punch.  

We have a tradition of hosting a Halloween pre-trick or treat dinner/snack at my house. No big deal, just some hot simple finger food to coat the belly before the deluge of mini Babe Ruths and candy corn. After the sweet loot has been gathered everyone tends to reassemble back at our place for leftovers and the ubiquitious candy sorting and trading.

Use one ghoulish hand for pre-trick or treating and the second hand for post game. No age restrictions on these goodies.  It’s so simple and truly the stuff of memories.  

MACARONI AND CHEESE MUFFIN CUPS: SERVES 6-12

Preheat oven 375F 

Butter or lightly spray muffin tins (12-24)

Ingredients:

12 ounces Penne pasta or elbow macaroni -cooked according to directions

1/2 onion finely chopped

3 cloves of garlic finely chopped

2 tablespoons olive oil

1 14.5 ounce can of diced tomatoes, strained and juice reserved

1 egg beaten plus 2 tablespoons of milk

6 ounces grated cheddar cheese (Trader Joe’s has a great smoked cheddar)

6 ounces grated jack cheese

6 ounces grated parmesan, divided- use half for topping

12-24  slices of deli sliced black forest ham or smoked turkey 1/8 or 1/4 inch thick cut in 3.5” circles  (A metal cocktail shaker works well)

Preparation:

Cook the pasta until just done, drain, cool and set aside. Add a teaspoon of oil to keep from clumping.

In a skillet, heat the olive oil and saute the onion then add the garlic until translucent, about 5 minutes. Let cool.

In a large bowl toss the pasta with the drained tomatoes, onion and garlic, cheese, egg and milk. Add just enough of the juice from the drained tomatoes so it holds together but is not runny.

Cut out 3.5” rounds of the ham or turkey and place in the greased muffin well.  Spoon in the macaroni and cheese mixture (about 1/2 cup each) and top with grated parmesan. If you have extra mac and cheese put it in a small, greased baking dish and bake it off or freeze it.

Bake at 375F for 15-20 minutes. Cool slightly and run a knife around the edge so it lifts out easily.  Serve on a napkin.

HAND ME THE PUNCH 

Ingredients:

32 ounces of grape juice or any dark juice

1-2 medical gloves (one-use type)

rubber bands

funnel 

Preparation:

 Over a bowl or the sink, place the funnel inside a glove and carefully pour in the juice. Add just enough to be able to tie a rubber band around the “wrist” several times.

Place the juice-filled glove on a flat rimmed plate or pan and find a spot in the freezer where it can remain undisturbed for 48 hours. It will freeze in 24 hours, but more time allows for less chance of finger breakage when unmolded. Make 2 if you like.

To unmold, just before serving, place your lemonade or punch in a serving bowl.  Remove the hand(s) from the freezer and with a pair of fine scissors cut away the glove and carefully sink the hand in the punch. You may want to wear kitchen gloves as the hand(s) are mighty cold to handle. No worries if a finger breaks off; kids find that just adds to the fun.   

Happy Halloween!

Susan Silverberg spends her days at the Los Angeles Times food section test kitchen testing recipes for readers. She is completing her culinary arts degree at Los Angeles Trade Tech, serves as an editorial consultant on multiple cookbooks, and has appeared on national television as a home arts expert.