Poison Apple Punch

Oct 19, 2022

Poison Apple Punch is a non-alcoholic punch so the kiddos can enjoy it too. The addition of carved apple shrunken heads, or skulls, adds just the right touch to your ghoulishly good Halloween theme.

INGREDIENTS

• 64 oz spiced or unfiltered apple cider
• 25 oz sparkling apple cider
• 72 oz Barritt’s Ginger Beer
• 6 apples, peeled and carved

DIRECTIONS

1. Add apple cider, sparkling cider, and ginger beer to a large punch bowl. Stir gently to combine.
2. Peel and carve faces in green apples with a small paring knife and place them in the punch.

Meringue Bones

Oct 19, 2022

Are you ready to add some creepy bones to your Halloween party fare? These light and airy confections are easy to whip up.

PREP TIME: 15 mins   •  COOK TIME: 1 1/2-2 hours   •  MAKES: 10-12 bones

INGREDIENTS

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup sugar
• 1 teaspoon pure vanilla extract

DIRECTIONS

1. Preheat oven to 250°F.  Line a baking sheet with parchment paper.
2. In a medium-sized bowl, add egg whites and the cream of tartar. Beat together at medium-high speed until soft peaks form.
3. Add vanilla extract and gradually beat in sugar, 1 tablespoon at a time until stiff peaks form, the meringue is shiny, and the sugar is fully dissolved.
4. Fill a pastry tube pastry bag fitted with a 3/8-inch round tip with meringue. Pipe a 3-inch long x 1-inch wide line on the parchment paper. Pipe two balls on each side of the line to create the bone ends. You can smooth any peaks/lines with your finger or a spoon. Continue to create 10-12 bones.
5. Bake for 1½ – 2 hours, or until the meringue easily is moved from the parchment paper. Cool on the baking sheet. Store in an air-tight container in a cool, dry place.

If desired, make strawberry coulis for dipping the bones.

For the coulis:

•     1 quart fresh strawberries, quartered
•     2 teaspoons vanilla extract
•     1/4 cup sugar
•     1/4 cup water

To make the coulis: Add strawberries, 2 teaspoons vanilla extract, 1/4 cup sugar, and 1/4 cup water to a saucepan. Simmer over low heat; stirring and crushing the strawberries in the sauce until the sugar has dissolved completely and the sauce has thickened – about 10 minutes; then let it cool.