Finger Food and a Blood Lite? | The Food Party! | Laura Stec | Almanac Online |

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By Laura Stec

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About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...  (More)

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Finger Food and a Blood Lite?

Uploaded: Oct 29, 2014

Halloween is around the corner! This year you might consider dressing up your food, as well as yourself. There are lots of fun things you can do. Below are some of my tried and true.

A long time favorite is making scary bagel fingers (paint the blanched almond nails with red food coloring). God bless Martha for this wonderful idea ? so much fun and tasty appetizer too! They actually don't take long to make them. Shape the dough into a smaller finger than you might expect as they expand when cooking. Add a bloody dip (like Roasted Red Pepper Walnut Dip from Cool Cuisine ? Taking the Bite Out of Global Warming,) and you are ready to party!




Another easy, cute appetizer I've done over the years is the ol' hard boiled eggs topped with black olive spiders.


Photo by Barry Jan

A simple can of whipped cream goes a long way this time of year ? top ice cream, cookies, and cakes with whipped cream ghosts. Make the eyes with black or brown frosting.

I also keep black vodka in the cabinet (look for it at Beverages and More). Transform it into an unexpected martini, or make a Black Vodka Orange Juice by adding the juice first and slowly adding the vodka on top.



If you have easy or creative suggestions, please share. Email me a picture of and I'll post for everyone to enjoy.

Happy Halloween! (Go Giants!)

Bloody Finger Dip (aka Roasted Red Pepper Walnut Dip / Muhammara)
Makes 1 ½ cups

This is a favorite dip for roasted vegetables that also works nicely as a refrigerated condiment for vegetables and grains.

2 red bell peppers
1/3rd cup walnuts
2 cloves garlic
2 slices whole wheat, nine-grain bread (can substitute gluten free bread)
½ habañero pepper, seeded and coarsely chopped
1 tablespoon pomegranate molasses
2 teaspoons balsamic vinegar
1 tablespoon water
1 tablespoon walnut oil (can substitute olive oil)
1 teaspoon ground cumin
1 teaspoon salt

Preheat oven to 375°. Place peppers on baking sheet and bake for 20 minutes, or until blackened on all sides, Remove from oven. Put the peppers in a bowl or plastic bag and cover. When cool, slit the bottom and pour juice into a food processor (avoid the seeds as much as possible). I you get 2 tablespoons of juice, eliminate the added 1 tablespoon water in the recipe. Peel off skins and remove remaining seeds. Set aside.

Reduce the oven to 350°. Put walnuts on baking sheet and lightly toast for 8 minutes. Remove from oven. Chop coarsely. Set aside a tablespoon for garnish.

Add the peppers, the remaining walnuts and the remaining ingredients into a food processor and blend well. Transfer to a serving bowl and garnish with reserved walnuts. Serve.

Can be made the night before and refrigerated over night.



All comments entered to win a trip to the Fancy Food Show, so don't be scaaaaarrrrred. Eat your way thru this culinary extravaganza and get interviewed on your favorite new trends. Winner announced Nov 27th.










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