Eat, Drink and Be Scary: Our Hallo-Wine How-To

Halloween cauldron gift with wine and candy

Bring on the spirits! Everybody’s ready to party, so get things started with our tastiest Hallo-wines and candy pairings. Make spritzers glow in the dark, drink punch from a cauldron and enjoy a bloody good sangria. Serve up spooky breadstick bones, poison apples and more. Dress up, decorate, celebrate and cheers! This is the one time of the year you can be whoever you want to be (and enjoy as many tricks & treats as you please!)

 

Set the Scene with Spooky Songs

Music matters, so get ghoulish with our spookified song sampler.

 

Classic Halloween Candy & Wine Pairings

Serve up the tricks and treats this Halloween with our Hallo-Wine Cauldron, filled to the brim with classic mini candies and our Somersville Cellars 2018 Red Meritage. And if you’re a sweet ghoul or spooky soul, pair your favorite wines with classic candies by following along with our chilling chart!

Halloween Candy and Wine Pairings

 

 

Delicious Concoctions & Frightful Fare

With a little planning and a black light, you’ll rock this (the secret’s in the ice).

Ghostly Glow Wine Spritzer
Servings: 1

INGREDIENTS:
5 ounces Fleur Bleu White Bouquet
Tonic water ice cubes
Black light (available at party stores, major retailers, hardware stores)

DIRECTIONS:
1. Make tonic water ice cubes. You can use regular or diet tonic water. (It’s the quinine in the tonic that makes the glow.)

Pro Tip: If you allow the tonic water to go flat before pouring into the ice tray, it will melt less quickly.

2. Place cubes in a large glass, pour the wine over ice and serve.

Recipe courtesy of Wine Folly.

 

 

For spooky sipping, nothing compares to our cauldron-inspired concoction.

Smokin’ Zombie Punch
Servings: 6-8

INGREDIENTS:
1 bottle Table Red Wine
2 oranges
1/3 cup sugar
4 cloves, whole
4 cinnamon sticks
1/2 lemon, thinly sliced and seeded
1/2 orange, thinly sliced and seeded
2 cups cold club soda

DIRECTIONS:
1. Remove a strip of peel from 1 orange, set aside. Juice both oranges (about 1 cup).

2. Mix orange juice and sugar in a large pitcher, stirring until sugar dissolves. Stir in wine.

3. Press cloves into the reserved strip of orange peel. Add to wine mixture with cinnamon sticks, lemon and orange slices

4. Refrigerate at least 30 minutes or until ready to serve. Stir in club soda just before serving. Pour into a punch bowl.

ABOUT DRY ICE:
Dry ice is easy to find at most supermarkets across the country, and it’s inexpensive. It’s typically kept in the meat or deli section. Many party stores have it around Halloween. No special permits; anyone 18 or older can purchase it. Typically it comes in solid blocks. Make sure it is food grade. Prices range from $1.50-$3.50 a pound.

You will need two big bowls for the sangria. The biggest for the dry ice, the smaller for the punch. Do not use fancy expensive bowls. Save the crystal for another occasion!

How to Handle Dry Ice: 

 

 

Who says you can’t put wine in a martini glass? Sometimes it’s good to break the rules and be a little wicked, especially with these elegant blood orange potions.

Bloody Good Sangria
Servings: 6

INGREDIENTS:
1 bottle Ceres 2018 Symphony
2 cups pomegranate juice
1/4 cup Cointreau or any orange liqueur (or blood orange juice)
2 cups sparkling water
2 cups ice (you can always freeze wine cubes ahead of time)
Blood orange slices for garnish

For rims:
1/2 cup granulated sugar
Red food coloring
1 egg white (or orange juice as substitute)

DIRECTIONS:
1. Pour wine in a pitcher, add pomegranate juice and Cointreau or juice, stir well.

2. Refrigerate at least 4 hours, preferably overnight.

3. Remove mixture from the fridge and add sparkling water and ice if desired. Stir well. Rim glasses just before pouring. Strain if you used ice and serve “up” in martini glasses. Garnish with blood orange slice.

For blood-red sugar:
1. Place sugar in a resealable plastic bag. Add 10 drops of food coloring or more for intense color. Seal bag and knead gently until color is evenly distributed.

2. Spread in a thin layer on a baking sheet, breaking up any lumps. Allow to dry thoroughly, about 15-20 minutes. Sift or press through a sieve to return sugar to its original texture, if needed.

3. Stir egg white (or orange juice) slightly, pour into a shallow dish. GENTLY dip glass rim in egg white and then in sugar. 

Recipe courtesy of Cravings of a Lunatic.

 

 

Berries mingle with fresh thyme and sparkling wine for bubbly pleasure.

Blackberry Thyme Fizzers
Servings: 6

INGREDIENTS:
1 bottle chilled le Cadeau Semi-Seco Sparkling Wine
1 cup fresh blackberries
1 cup sugar
1 cup water
1 bunch fresh thyme (keep a few sprigs separate for garnish)
1/2 lemon, juiced

DIRECTIONS:
1. Make thyme simple syrup by bringing the sugar, water and thyme to boil in a small saucepan. Remove syrup from heat and let steep for 20 minutes, then remove the thyme and discard. Stir in fresh lemon juice and let cool completely.

2. Divide the syrup between six glasses with the blackberries. Stir, breaking up the berries a bit and letting the juice mingle with the syrup.

3. Add ice and top with sparkling wine. Garnish with fresh thyme.

 

 

Dare you take a bite of these tart and crispy,
sweet and fancy delicacies?

Black Poison Apples
Servings: 6

INGREDIENTS:
6 Granny Smith Apples
2 cups sugar
3/4 cup water
1/2 cup corn syrup
Black food coloring
Wooden sticks for apples

DIRECTIONS:
1. Line baking sheet with parchment paper; set aside. Insert wooden sticks 3/4 of the way into the center of apples; place on parchment paper.

2. Combine sugar, water and corn syrup in a medium saucepan. Heat over medium heat, stirring often and brushing down sides with a pastry brush, until boiling. Add a few drops of black food coloring to the brew and continue boiling for about 10 minutes or until a candy thermometer reads 300 degrees.

3. Remove pan from heat, then dip and spin each apple in the coating. Place stick-side up on parchment paper and repeat with remaining apples. Let cool for 1 hour or until coating is set.

 

 

Dramatic little jewels of creamy mozzarella and sweet
figs with a savory drizzle

Figs with Mozzarella & Balsamic
Servings: 6

INGREDIENTS:
2 cups balsamic vinegar
4 balls (200g each) buffalo mozzarella (or other fresh mozzarella)
6 figs (preferably black)
Extra virgin olive oil, to drizzle

DIRECTIONS:
1. Heat the balsamic vinegar in a small pan over medium-high heat and bring to the boil. Allow to bubble over medium heat and reduce by half or until syrupy.

2. Drain the buffalo mozzarella and slice into pieces that will fit the figs. Pat dry with a paper towel. Slice figs horizontally so each is in 3 pieces. Place a slice of mozzarella in between fig slices. Season well with sea salt and freshly ground black pepper. Drizzle with the reduced balsamic vinegar and a little olive oil.

 

 

Crunchy fresh breadsticks are a snap to fix.
Amazing when dipped in bloody good sauce.

Boneshaker Breadsticks and Blood Sauce
Servings: 6 (2 bones per person)

INGREDIENTS:
1 tube of refrigerated breadstick dough (an 11 oz. tube makes 12 bones)
Coarse salt

DIRECTIONS:
1. Unroll a tube of refrigerated breadstick dough and separate the rectangular pieces.

2. Working with one piece at a time, stretch the dough to lengthen it a bit and then use kitchen scissors or a knife to cut an 11/2-inch slit in the center of each end.

3. Roll or shape the resulting four flaps of dough into knobs that look like the ends of a bone.

4. Place the dough bones on an ungreased baking sheet, spacing them a few inches apart, and sprinkle on a little coarse salt.

5. Bake the bones until they are light golden brown, about 12 minutes. For Bloody Sauce, heat your favorite marinara and serve in a spooky dish for dipping.

Recipe and Photo Courtesy of McCormick & Company, Inc.

 

 

Vampire Hunter Olives

Jumbo ripe olives get dressed up with rosemary,
lemon and garlic.

Vampire Hunter Olives
Servings: 6 

INGREDIENTS:
1/4 cup extra-virgin olive oil
Strips of zest from 1 small lemon
1 small rosemary sprig, plus a few for the garnish
2 garlic cloves, thickly sliced
1 pound oil-and brine-cured black olives (3 cups)

DIRECTIONS:
1. In a medium saucepan, combine oil with the lemon zest, rosemary and garlic and cook over moderate heat until the garlic just begins to brown, about 6 minutes.

2. Remove from the heat, stir in the olives and let stand for at least 15 minutes. Garnish with rosemary sprigs.

 

 

Monster Mash Popcorn

This graveyard smash will catch on in a flash
(best when made in a dark laboratory).

Monster Mash Popcorn
Servings: 15

INGREDIENTS:
10 cups plain popped popcorn
1 cup sugar
1/2 cup (1 stick) butter
1/4 cup light corn syrup
20 drops McCormick® Yellow Food Color
10 drops McCormick® Green Food Color
3/4 teaspoon baking soda

DIRECTIONS:
1. Preheat oven to 200°F. Place popcorn in a large bowl.

2. Bring sugar, butter and corn syrup to boil in medium saucepan on medium heat. Cook and stir 4 minutes. Stir in food colors and baking soda. (Mixture will foam up.) Remove from heat. Pour over popcorn in bowl. Toss to coat evenly. Spread popcorn evenly on a foil-lined 15x10x1-inch baking pan.

3. Bake 1 hour, stirring every 15 minutes. Cool completely on wire rack. Store in an airtight container.

Recipe and Photo Courtesy of McCormick & Company, Inc.

 

 

Walking Dead Dogs

Mummy dogs emerge from the oven browned and
crunchy with a coating of crispy jalapenos.

Walking Dead Dogs
Servings: 12

INGREDIENTS:
1 can refrigerated pizza dough
12 hot dogs
3 tablespoon baking soda
water
5 ounces French’s Crispy Jalapenos

DIRECTIONS:
1. Preheat oven to 400°F. Spray a baking sheet with nonstick spray.

2. Bring a large pot of water to a boil. Add hot dogs and boil for 3 minutes. Once hot dogs are cooked, allow to cool enough to handle.

3. While cooking hot dogs, roll out pizza dough and cut into 12 – 1/2 inch strips lengthwise. (There may be dough leftover; twist into breadsticks and bake) Spread crushed Jalapeños in a pie dish.

4. Ladle one cup of the boiling water from the hot dogs into a bowl big enough to fit hot dogs. Add baking soda and stir until dissolved.

5. Wrap each hot dog with one strip of dough, twisting it around and back. Leave a 1/2 inch space at each end. When hot dogs are wrapped, carefully dip each into water mixture being sure to cover.

6. Gently roll each hot dog in crushed Jalapeños and place on a baking sheet. Bake for 10 minutes. Bake until browned on top. Serve with Cheddar Beer Sauce.

Recipe and Photo Courtesy of McCormick & Company, Inc.

 

For creative ideas on decor, recipes and even more cocktails to help you celebrate Halloween in high style, check out our “Harvest” board on Pinterest and be sure to follow us!