A few months ago Jezebel Magazine asked me to put my spin on one of my favorite holidays, Halloween. I adore Halloween, I simply adore it. However Halloween, like many holidays, can sometimes be accompanied by a lot of kitsch. And kitsch, unlike Halloween is just not my thing. So instead of orange and black everything and grotesque themed food I set out to create a more elevated and classic look. And while you can grasp the direction I was going from the pictures, I wanted to provide a few easy takeaways to help you create this look on your own.
For the overall color scheme I opted for a pallet of blacks, silvers, greys and natural linen. My everyday lanterns were filled with black candles and flanked by plenty of mercury glass pumpkins. I highly suggest investing in mercury glass pumpkins as they can easily transition well past Halloween and right on to your Thanksgiving table. Lastly, I enhanced the overall look with dripping dried moss and dried moss branches (which is my favorite way to get that spooky look), spiders, faux crows, chains, and skulls.
I kept the serve-yourself table simple with a moody cheese board, mini black eyed pea salads, and fried chicken sliders. The walking dead bowl was filled with dry ice and my favorite wine, and the warm bourbon punch served in festive glasses. To round out the food portion I wheeled in my trusty bar cart full of candied apples, cake, and a sweet little takeaway tied up in burlap bags.
I must say, I’m just over the moon with how everything turned out. Make sure to check out Jezebel for my top 10 entertaining tips and grab my recipes for the Candied Apples and Spiced Bourbon Punch below. Happy Haunting Loves. truly, MKR
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Candied Apples2014-08-08 09:54:53Serves 8Prep Time5 minCook Time30 minTotal Time35 minIngredients
- 8 apples
- 8 wooden skewers
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup hot water
- 1/2 cup red cinnamon candies (Red Hots)
Instructions
- Line a baking sheet with foil and spraying with nonstick cooking spray.
- Wash and dry apples. Remove stems and place skewers firmly in place of the stems.
- Combine water, corn syrup and sugar in a medium saucepan over medium-high heat.
- Stir until sugar dissolves and continue to cook, without stirring, until mixture reaches 250 degrees.
- Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.
- Add cinnamon candies and stir briefly to incorporate.
- Continue to cook, washing down the sides, until candy reaches 285 degrees.
- Remove from heat and continue stirring candy until it is smooth and even.
- Hold an apple by the skewer and dip it into candy in saucepan, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer.
- Twirl it to remove excess candy and set on prepared baking sheet. Repeat with remaining apples.
- Allow apples to cool at room temperature.
- Once completely cooled, pull out skewers and replace with a moss or tree branch for an extra spooky effect!
- NOTE: Candy apples are best enjoyed within 24 hours and once cooled are best stored in the refrigerator.
Welcome by Waiting on Martha https://waitingonmartha.com/Warm Bourbon Punch2014-08-08 09:57:17Prep Time5 minCook Time20 minTotal Time25 minIngredients
- 1 gallon (16 cups) Fresh Apple Cider (I use Williams Sonoma Apple Cider Mix)
- Williams Sonoma Mulling Spices
- 3 cup(s) Bourbon
- Apple slices for garnish
Instructions
- In a stockpot combine and heat apple cider concentrate, water, and mulling spices.
- Bring to a boil, then simmer for 20 minutes.
- Remove from heat, let cool for 5 minutes, then add bourbon.
- Garnish with thin cut apple slices and serve.
Welcome by Waiting on Martha https://waitingonmartha.com/
