Thursday, October 31, 2013

On the Homefront: Haunting Halloween Table

One-Eyed Jack the Dalmatian looks fiendishly festive
in his Halloween finery!

Or is it Two-Eyed Jack?
(He's just a master of disguise!)

Halloween has arrived, and a devilishly delightful dinner is on the menu!  Holiday-appropriate colors of orange, black, and white dominate the bewitching Halloween table.  Skulls, Jack-o'-lanterns, black cats, and a few other sinister characters also grace the scene.  The settings are elegant but fun, and a ghoulishly good time will be had by all at my Halloween feast!

Black round woven placemat from Kmart; white dinner plate (Tivoli by Studio Nova); orange salad plate by Waechtersbach from Tuesday Morning; Halloween appetizer plate from Williams-Sonoma (2011); stainless steel flatware; white napkin; clear glass skull votive; black-stemmed wine glass; orange water glass from The Cupboard in Fort Collins, CO.

A vampire bat!

A black widow spider!

A black raven!

A scaredy cat!

A gnarly Halloween tree surrounded by Jack-o'-lantern votives
makes a scary centerpiece.

Appetizers will be served on this smiley Halloween cat plate
from HomeGoods a few years ago.

When agitated, the eyes of this rustic Jack-o'-lantern
flash red and eerie sounds emanate from within!
Dessert will be served on these square Jack-o'-lantern plates
(from Homegoods a few years ago).

Clear glass skull votives glow wickedly at each place setting
and on the credenza.

Pumpkins dominate the menu for my Halloween dinner.  The crostini are my own creation and are really quite tasty -- don't be stingy with the pumpkin butter when assembling these appetizers!  The salad is based on one by Nigella Lawson, and any olive oil-based dressing will do.  The fettuccine is quite filling, but if you want to add a protein, either to the pasta or on the side, I certainly wouldn't object (some Italian sausage might be nice)!  Just be sure to leave room for the devilishly decadent Pumpkin Tiramisu.

Haunting Halloween Menu:

Pumpkin Butter-Prosciutto Crostini*
Avocado and Pumpkin Seed Salad/Olive Oil Vinaigrette

*Pumpkin Butter-Prosciutto Crostini

8 round baguette slices (1/4-inch thick)
Olive oil
Pumpkin butter
4 wafer-thin prosciutto slices
Gorgonzola cheese wedge
Toasted and salted pumpkin seeds

Brush baguette slices with olive oil to coat.  Bake at 400 degrees for five minutes.  Remove from oven and spread each piece with about a teaspoon of pumpkin butter.  Top with half of a prosciutto slice, folded to fit.  Top the prosciutto with slices of gorgonzola.  Bake for another three minutes until the cheese is melted.  Remove from the oven and top with pumpkin seeds.  Serve immediately.  Serves 4.

Lindt Lindor Truffles in peanut butter (orange) and dark chocolate (black) fill the pumpkin-shaped bowls:

The pumpkin bowl and spider web table runner
are from HomeGoods.

The credenza sports some Halloween accessories as well:

All Is Vanity optical illusion by Charles Allen Gilbert
(from Victorian Trading Co.)

Dalmatian WitchiePoo is always ready to celebrate Halloween!
Isn't she charming?

"From ghoulies and ghosties
And long-leggedy beasties
And things that go bump in the night,
Good Lord, deliver us!"
 ~Scottish Prayer

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