This Halloween Dinner Party Menu is very much for the grown-ups, and designed for those who are serious about their food. When I started doing research for Halloween recipes, I soon realized that most were designed for their “shock and horror” factor rather than for their culinary delight!

What you will find in my Halloween menu is a collection of truly delicious autumnal dishes most of which can be prepared well in advance. This makes it a perfect menu for large numbers, kids included and can easily be served buffet style. Whatever your personal finance these meals will make for a great holiday.

From www.gourmet-food-revolution.com.

Halloween Dinner Party Menu

Creamy Pumpkin & Parmesan Soup with Parmesan Crisps, Confit of Duck with Port & Sour Cherry Sauce, Creamed Cabbage & Peas with Smoked Bacon & Baby Onions, Baked Jacket Potatoes with Sour Cream & Fresh Chives, and a Chestnut Tart with Homemade Ginger Ice Cream.

PLANNING NOTES AND TIMETABLE

Firstly, click on each individual recipe from the Menu above and print them off. Then use the following guide to help you with the planning.

Up to Four weeks Ahead…..

Prepare the Duck Confit and refrigerate in a sealed container. Prepare the Ginger Ice Cream and store in the freezer in a sealed container.

One Day Ahead……

Prepare the Chestnut Tart. Once completely cool, cover and refrigerate. Prepare the Pumpkin Soup. Once completely cold, refrigerate in a covered container. Prepare the Sour Cherry Sauce and once cool, store in a covered container. Blanch the cabbage and cook the bacon and onions as indicated in the recipe. Cover and store in the refrigerator. Prepare the Parmesan Crisps for the soup. Store at room temperature in an airtight container layered with wax paper.

And now the final stages to this stress-free, gourmet Halloween Party Menu:

To Bring it all Together…..

About 1 1/2 hours ahead, bake the potatoes. Remove the Chestnut Tart from the refrigerator and allow to reach room temperature. Remove the duck confit from the refrigerator, and scrape off the goose fat and leave to stand at room temperature. Reheat as directed approximately 25 minutes before serving. Reheat and finish the cabbage as directed. Reheat the Pumpkin Soup over a medium heat stirring frequently. Reheat the Sour Cherry Sauce. Once the potatoes are cooked, slit the top, squeeze to open and top with soured cream and finely chopped chives.

You are now ready to serve!

This Halloween dinner party menu would also be suited to many other social occasions in autumn or winter such as Thanksgiving, Christmas or New Year.

…and food tastes better with the RIGHT costume DEARIE!! HEE…HEE…HEE!!