Happy Halloween!


What are you doing tonight?  More importantly, what are you eating?  Here’s what’s on the menu chez nous.

Slow cooked pork that I rubbed with Thomasina Miers chipotles en adobo.  The recipe is available in her book Mexican Food Made Simple.  After searing the pork, I put it in the slow cooker and kept it on low for 10 hours.  Here is what I added to the pot: lime zest, orange zest, lime juice, orange juice, 1 onion quartered, 4 large cloves of garlic grated, 2 bay leaves, 1 tsp smoked paprika, 1/2 tsp soy sauce, 1 tsp ground cumin, 1 cinnamon stick broken in half, 1 tsp allspice berries, 4 cloves, 1/4 cup fresh oregano, 2 tbsp fresh thyme, 1/2 cup chicken stock, 1 cup brown beer.  The plan is to drain the pork, crisp it under the grill, and reduce the stock to a gravy to serve with homemade tortillas, salsa, and guacamole.  The recipe for tortillas is also in Thomasina’s book.

chilies processor processed chipotle chilies en adobo marinade pork spices after-meat

Ratatouille for the vegetarians

Mr. Scott Peacock’s coconut cake.  I love this cake.  It never fails me and the marshmallowy frosting seemed so perfectly fluffy for Halloween.  Like an edible ghost.  The only changes I make to his recipe are that I use coconut milk in place of the whole milk for the cake recipe, coconut water instead of plain water for the syrup, 2 tbsp dark rum and no vanilla, and both toasted and freshly grated coconut.

fresh coconut toasted coconut coconut rum marshmallow cream cake


Soft chewy salted caramels using a recipe from The Kitchn.

1st boil 2nd boil basket of caramels in a jar

Pepitas. Just rinse your pumpkin seeds and bake them with some salt at 350ºF/Gas 4 for 10 minutes.

pumpkin seeds pepitas


Rum from St. Lucia thanks to the kind folks at Admiral Rodney who sent these bottles to my husband, Henry.

Admiral Rodney rum

And plenty of sweets!

chocolate eyeballs lindtt ghosties jackolantern candy display

Whatever you have planned, I hope it’s fun and delicious!  Now here’s some Vincent Price to get you in a spooky mood.


9 thoughts on “Happy Halloween!

  1. I love it, especially the caramels wrapped so stylishly in brown paper. But one question – I don’t really understand roasted pumpkin seeds. Are you meant to swallow them or just kinda nibble at them and subtly spit them out? Once you get past the saltiness, aren’t they just a chewy fibrous lump?

    • You eat the whole seed. You don’t spit out anything. Rid them of pumpkin pulp, rinse them, dry them, put them on a baking tray, salt them, bake them for 10 minutes and eat them whole. You’ll see. They go all light and toasty. Kind of like popcorn. Pumpkin seeds are delicious! At least in my book, but I grew up eating them.

  2. positively spooky 🙂 This looks amazing! You are crazy ambitious, princess. We will eat delivery pizza at a party we are going to, but I am making candy corn (vodka) marshmallows so that has to count for something, yes?

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