We hosted a little get together last weekend to celebrate Kate‘s birthday and our love of all things Halloween!
After the usual list making, excessive pinterest-ing, pumpkin carving, decoration shopping, and costume brainstorming, suddenly it was time for Kate and I to decorate, and time for Tim to cook up a gruesome feast…
We like to do this thing where we cover all the walls of the front hallway with black garbage bags to make an appropriately spooky entrance…yup, we’re those people (just wait until we have a front yard someday!). And this year we even did the classic ‘stick your hand in the bowl of peeled grapes’ thing, too. So fun! There was also a bathroom decorated with terrifying creepy disfigured dolls, which I did not manage to take a photo of (you’re welcome).
We dined on dumplings, bone marrow, homemade bread, beet and goat cheese salad, short ribs and sausages. Kate put together meringue bones and punch complete with shrunken head apples, of course. I even got in on the food prep and tackled a spider web cheesecake, thanks to this super easy recipe.
Costumes were mandatory, and made for some terrifying karaoke antics – apologies to the neighbours. Happy Halloween! Here’s Tim with the bone marrow details…
When I think of Halloween dining, I think of Victorian feasts – the creepy elegance and the unabashed desire for decadence. To me, that screams bone marrow. It is so rich and indulgent, but also very primal. Good news for everyone, it is super easy!
Roasted Bone Marrow
2 large beef bones, cut in half lengthwise
2 tablespoons of olive oil
smoked sea salt and black pepper
zest of one lemon
1 clove of garlic
4 springs of parsley
Heat your oven to 450F. Clean your bones well and pat dry. Line a baking sheet with tin foil, unless you enjoy scraping and soaking pans. Place the bones on the pan and roast for 15 to 20 minutes. The marrow should be very soft to the touch, like a jelly.
While the bones are roasting, combine the zest, garlic and parsley and chop very, very finely (gremolata). Place the bones on a plate, season with the salt and pepper and garnish with the gremolata. Finish with a drizzle of olive oil. Serve with bread.
Let us know about any scary dishes you made this Halloween!