Chef John's Best Halloween Recipes
Meringue Bones and Ghosts
As Chef John explains, "While I know no one is ever actually scared by spooky Halloween treats, I do know for a fact that many people are terrified to work with meringue. Hopefully these bones and ghosts will help chase those demons away." Fear not, with Chef John leading the way, you'll end up with a shiny, glossy, light-and-delicious meringue that holds shape perfectly when piped.
Chef John's Face Pie
Meet the savory side of horror! This recipe takes Chef John's classic, mild-mannered French-Canadian meat pie (featuring ground beef and pork, potatoes, and spices) and twists it into the true face of terror! "A few months ago I saw a pie image on Twitter so creepy and disturbing that I actually questioned whether it was too terrifying to post as a video," says Chef John. See how he does it...if you dare!
Severed-Finger Cheese Sticks
These creepy Halloween party appetizers look like severed fingers. They're actually yummy string-cheese sticks. String cheese for the fingers, almonds for the nails, and a little hot sauce for ghastly effect.
Chef John's Zombie Meatloaf
Zombie meatloaf, it's the loaf that alarms. "Admittedly, 'appetizing' is the last thing you want this to look like," says Chef John. "But if we're going to do some kind of gimmicky, holiday recipe, it might as well taste great, and this most certainly did. I was very happy with how this one came out. Don't leave the mushrooms out. They add a lot of flavor, as well as help keep the meat moist, and tender."
Pumpkin Seed Spread
Okay, so after zombie meatloaf, let's maybe ratchet down the dread a tad. Introducing Chef John's version of pumpkin seed spread "straddles the fence between sweet and savory, and is very adaptable," says Chef John.
Chef John's Pumpkin Cinnamon Rolls
As Chef John explains, the pumpkin cinnamon rolls are "the least scary Halloween treat ever! But what they lack in fear factor, they make up in straight-up deliciousness. "The best cinnamon rolls I've ever tasted," raves the chef. "One key is a nice soft, sticky dough. Be sure to only add enough flour so that the dough just barely pulls away from the side of the bowl as it kneads." See how it's done: