For details on this tablescape pictured above see: Country Living

This Halloween is the perfect party fright night!  It falls on a Saturday and we  get to “fall-back” by getting an extra hour due to Day Light Savings Time.  So celebrate big by hosting a Hallo-Wine Party!  Why should kids have all the fun? With that in mind, serve up the red, white and boo and feature some really wicked wines!  Here are a few ideas to get you on your way. 

The Wine: Here are some suggestions for Halloween inspired Wines.  These are fun but your favorites are just fine!  They may not be for the faint of heart!

Available at  WickedWines.com

Trueblood Napa Valley Syrah: The inky black and blue color of the 2004 Trueblood Napa Valley Syrah is an indication of its power. This wine will bruise your soul with its palate crushing cherry, plum smoke and spice. Rich toasty oak and silky smooth tannins soften the blow enough for you take another sip.

Chateau Du Vampire Bordeaux Style Cabernet Blend (Vampire vineyards – Paso Robles, California): This is our first release of the Château du Vampire, and it is our favorite cabernet based Vampire Wine we have ever made. We made it by blending cabernet sauvignon (60%) with cabernet franc (30%), and then we added 10% malbec to finish it off. The result is a rich and well balanced wine, full bodied with aromas of black cherries, spices and chocolate. This is a complex wine that is focused, and yet displays brilliant fruit and soft tannins that lead to a lingering finish.

Vampire Cabernet Sauvignon (Vampire vineyards – Paso Robles, California): Vampire Cabernet Sauvignon is sourced from several small-berry clones of this traditional Bordeaux varietal, grown in the Paso Robles region of California’s Central Coast. 

Hallo-wine Decor from WineEnthusiast.com

Favors from Zazzle.com

The Food: Vampires don’t eat but your guests will want to.   Cheese and Crackers are an obvious and good choice for a wine themed party. Here are some more ideas for your menu I selected from Good Housekeeping. 

Paula’s Cheese Straws > recipe

Thai Chicken Saté > recipe

Pimiento-Studded Deviled Eggs > recipe

Double-Roasted Spiced Nuts> recipe

Cupcake Webs> recipe

Halloween is a great opportunity to have some inexpensive fun with family, friends, neighbors, schoolmates.  Everyone is in a “spirited” mood and ready to party.  With some easy planning, it’s simple to celebrate on a shoestring. Halloween is a great holiday for Back to Basic DIY projects.  All you need is some time and ingenuity to work with the smallest of budgets.

Here are three things you can do right now:

• Candy Co-op : Get a few family members and friends to go in on a candy co-op.  Have each participating family/group buy bulk of one candy type.  Then get together and split up the candy so everyone gets a variety.  You’ll save a lot and the trick-or-treaters in you neighborhood will be happy!

• Costume Swap: Get together with friends and family at the beginning of October to swap costumes and props.  Everyone saves costumes year to year and yet most kids are never the same thing year after year.  This means we all have goods to trade.  This is a great way to clear out your closet a bit and get a free costume!

• Progressive/Potluck Party: Share the expense and stress of hosting a party with friends and family, then it won’t be a burden for anyone and everyone can enjoy the day.  Since Halloween is on a Saturday this year, capitalize!  Make Halloween more fun. Entertain inexpensively by planning a progressive, potluck or viewing party (desserts already taken care of!) Outline details of party and decide what type of party works best with your crowd and means (expense, space, time, etc.)  Send free electronic invitations the beginning of October.

Replace the “Fear Factor” with the “Fun Factor” – make a plan you can afford, stick to it and have a truly Happy Halloween with these rules :

• Advance planning is key.  Time is your friend, last minute desperation your enemy.  Wait until last minute and, you’ll pay premium for costumes, décor, baked goods and candy.

• Make a budget and stick to it.  Be thorough in your planning and account for the smallest details (candy, costumes, outdoor/indoor decorations, parties (including school parties).  If your plans exceed your budget, a little ingenuity and effort goes a long way in reducing your expenses and chances are you’ll be happier with the end result.

• Bake homemade treats in lieu of store bought Halloween cupcakes, cookies, cakes.

• Forgo expensive costumes and props and create your own. Consider it a fun project you and your child can work on together.  Bag the store bought costumes and bring back the “old school” costumes (ghost – all you need is a white sheet, wizard & vampire (black underclothes and a cape – fangs or wizards hat and wand), animals such as cats, rabbits, mice, etc. – monochromatic pants and top a homemade tail and headband with ears!  If your child’s a dancer, bring out the recital outfit and “retrofit” it for Halloween.  Check with your child’s teacher and see if there are any upcoming projects involving costumes. Save yourself 2x the headache, time and expense and plan ahead – let your costume do double duty!

• Forget the costly trick or treat bags and have your child pick out a pillow case for their loot (they fit much more candy than the cute containers).

• Decorate – again think double duty recycling.   When decorating the front of your entrance, plan ahead and get a variety of small-medium size pumpkins instead of the standard extra large one.   You can then use them inside on a table for your party.

• Décor – black fabric (search your closets and collect black scarves or get a cheap piece of black fabric) to cover tabletop(s), top with an assortment of candles (candelabras set a dramatic mood, a multitude of votives deliver a little “less serious” mood.  Pull out your tiny white holiday lights and add some more ambience (the more candles and low lights you have, the more you can dim or eliminate the light).  For more drama, drape your black scarves, skirts, etc. over your mirrors (remember vampires are anti-mirror).  Change the light bulbs and try colored ones, you will need less in terms of decorations with this dramatic light.

Wow, did Bon Appetit get it right with this menu for Oktoberfest!  The dishes are a bit more time consuming than those I usually share, but as far as Oktoberfest menus go these are the best I have ever seen!  The Bratwurst Bites are the most complicate, but the other items on the menu are do-able for those of us that are short on time.   You can make the Brisket a day ahead and since it feeds 12 the work is worth the reward.  Give the kale a try, you’ll be surprised and it’s so good for you. To read the full article with recipes go to  Bon Appetit.

Oktoberfest Menu

• Homemade Bratwurst Bites with Beer and Horseradish Mustard   >
• Brisket Braised in Porter  >
• German-Style Fried Potatoes  >
• Sautéed Kale with Garlic, Shallots, and Capers  >
• Chocolate Stout Layer Cake with Chocolate Frosting  >

A bit of background: Oktoberfest is being celebrated in Munich Germany this year from  September 9th to October 4th.  The origin of Oktoberfest was the celebration of the marriage of Crown Prince Ludwig to Princess Therese of Saxony-Hindburghausen on October 17, 1810. It Germany’s largest party of the year!

Other menu ideas:

• Reuben Sandwiches
• Hot Soft Pretzels with grainy, spicy mustard for dipping
• German Potato Salad
• German Chocolate Cake
• Apple Strudel
• Lowenbrau or Becks Beer
• Apple Dumplings

Zum Wohl – Bottoms Up!

Autumn in the Northeast is a miraculous experience. The crisp air, the vibrant color of the leaves, and the ultimate sense of renewal as a fresh school year begins and anything is possible. It is also the last chance for a picnic before winter sends the earth to sleep until spring. A tailgate is the perfect way to celebrate this spectacular time of year. Whether you tailgate outside the football stadium, in a field to watch horse races, at Parents’ Weekend, or simply in a spot that has a beautiful view of the colorful landscape, this Partybluprints’ Tailgating Party is as delicious as it is easy to pack up.

Invite your family, old friends or new ones and share an afternoon of good food, fun and fresh air. There are always too many reasons not to stop and smell the roses, make this party one that gives everyone a reason to celebrate the season.

The menu for this party needs to be both delicious and filling. All the fresh fall air will make your guests hungry. Petite plates of gourmet food is not the way to go with this party, however we never give up on making a statement. Instead of throwing out the chips and pretzels, be unique and make your guests feel special. Flat pretzels with honey mustard, Pita Crisps with red pepper hummus and Blue Corn Chips with a Mango or Peach Salsa is the ticket to this tailgate. Noshing food is great and everything should be bite size and easy to eat while standing.

TAILGATING MENU TIPS

• Be creative and practical with your menu.
• Don’t make your guests balance a beverage, a dish, utensils, etc. Serve an all-in-one dish, such as our Balsamic Chicken and Pasta Primavera Salad (recipe below), which includes your meat, veggies and salad/side dish. It’s quick and easy to serve and eat.
• Make all ingredients bite size, prepare ahead and pre-pack in fun containers which can be easily held in one hand. Attach a festively patterned napkin and a fork to the container and display attractively as your focal point so guests can literally grab their meal in 2 seconds and get right back to the party.
• The bonus for you, no messy clean up. Store any leftover containers in a cooler, when it’s time to pack up, you’re all ready to go. Better yet, offer as a “boxed snack” to guests with a long car ride home.

MENU

      Nosh

• Pita Crisps and Red Pepper Hummas
• Blue Corn Chips with Mango Salsa
• Flat Pretzels with Honey Mustard
• Butternut Squash Soup Shots

      Main

• Balsamic Chicken & Pasta Primavera Salad
• Artisan Foccacia Bread

     Treats

• Chocolate Chip Cookies
• Triple Chocolate Brownies
• Seasonal Candy

*Recipes Below

COCKTAIL 

 Capture the spirit of a fall favorite in your signature cocktail. Welcome guests with a Candy Apple Cocktail. This simple combination of apple cider and butterscotch schnapps served up (warm or cold depending upon the temperature of the day) in a cup or mug signals the start of the fall festivities. Cider can be served alone as an alternative beverage.

*Recipe below

GAME PLAN

Welcome guests with a drink. Once everyone has had a chance to relax, offer warm soup shots to your guests. Keep soup warm in a thermal container and serve in shot size disposable cups. Arrange soup shots on a tray with breadsticks and personally serve your guests, giving you the opportunity to connect again with each guest.Your guests are sure to appreciate this personal touch.

Have your buffet fully set prior to your guests’ arrival. Stack Chinese food takeout containers in a picnic basket or simply in a pyramid. After your guests have enjoyed a cocktail and appetizers,prompt them to help themselves to the main fare by opening a container or two and displaying with a piece of focaccia bread topper.

TABLESCAPE

In this case we’ll call it a “Tailgatescape”. Light your “tailgatescape” on fire by drawing from autumn’s natural beauty. Start with nature’s palate, using shades of red, orange, yellow, brown and green and introduce autumnal elements gathered from nature. Your “tailgatescape” will complement your surroundings, naturally enhancing the beauty of your party. Design or buy a centerpiece featuring flowers from this same autumnal palate, stick with the more natural (muted) shades – branches dotted with berries, magnolia leaves and other greens further capture the essence of autumn.

ADDED TOUCHES

Remember, even though you are not entertaining at home, a tailgate really is an extension of your home so provide your guests with a few “creature” comforts. Wrap up Hotties (hand warmers) as a favor, your guests can break them open if it’s a cool day. Offer a basket filled with some outdoor necessities: hand sanitizer, hand wipes, bug spray, suntan lotion, and, yes, a roll or two of toilet paper. For an added special touch, display some blankets, wraps, pashminas so your guests can feel cozy on a fall day.

RECIPES

Balsamic Chicken with Pasta Primavera Salad
(Makes 8 Servings)

Ingredients:

* 1 lb. mezze penne or gemelli
* 1 lb. grilled balsamic chicken, sliced and cut into bite size pieces
* Assorted Grilled Veggies
* 2 large peppers (any combo of green, red, orange, or yellow) cut into large bite size pieces
* 1 large sweet onion sliced and cut into large bite size pieces
* 2 large carrots, sliced on the diagonal (cut the larger slices in half for bite size pieces)

Balsamic Dressing

Ingredients: 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1/2 tsp. chopped fresh rosemary, 1/2 tsp. fresh thyme,
sea salt & cracked black pepper to taste

Instructions: Combine all ingredients in blender or food processor. Set aside.

Instructions:
Thoroughly coat boneless chicken breasts in 1/4 cup balsamic dressing, season additionally with salt and pepper. Marinate 4-6 hours in refrigerator. In separate container, combine all chopped vegetables with 1/4 cup balsamic dressing, salt and pepper, stir to fully coat veggies, marinate for a few hours.

Preheat grill on medium. Grill boneless chicken breasts until juices run clear (cooking time may range from 7- 15 minutes depending on thickness of breasts). Using a nonstick grilling pan or basket, grill veggies until softened but not mushy, about 7 minutes on medium (the veggies can burn quickly, so don’t leave unattended and frequently turn).
While chicken and veggies are grilling, boil pasta according to package directions for al dente pasta (make sure to salt the water for boiling pasta).

When pasta is cooked, drain off 1 cup of pasta water and set aside. Pour pasta into a large mixing bowl (don’t worry about thoroughly draining pasta). Slice and chop grilled chicken into bite size pieces (make sure juices run clear – otherwise put it back on the grill), add chicken along with any juices and small pieces (basically what’s ‘left on your cutting board – this adds further flavor) to the pasta. Add chopped grilled veggies and gently toss.

Add 1/4 cup of reserved pasta water to 1/4 cup remaining balsamic dressing and mix thoroughly. Add 1/2 of this mixture to the pasta salad toss gently. Keep remaining 1/4 cup dressing and reserved pasta water in refrigerator for future use. Cover pasta salad and refrigerate.

When thoroughly chilled removed from refrigerator and toss with remaining dressing and salt and pepper to taste. Pasta absorbs liquid easily so you may also need to add some of the reserved pasta water for additional moisture.

Thoroughly mix and fill Chinese takeout containers with Balsamic Chicken Pasta Primavera, close containers securely, and pack up in cooler.

This dish can be prepared one day in advance, but wait to add the final dose of dressing until you’re ready to pack containers a few hours before leaving.

Butternut Squash Soup Shots
(Makes 8-10 Shots)

Ingredients:
3 lb. butternut squash, halved and seeded
4 c. low sodium chicken broth
Pinch fresh grated nutmeg
Salt & pepper to taste

Instructions:
Preheat oven to 375 degrees. Spray 9″ x 13″ baking sheet with vegetable cooking spray. Arrange squash cut side down on pan. Pierce each squash half with a fork and bake for 45 minutes, or until very tender. Set aside to cool.

When cool, scoop out squash, place in bowl and discard rind. Working in batches, puree even amounts of squash and broth in blender until smooth. Pour into saucepan and repeat process until all squash is pureed.

Grate fresh nutmeg in a bowl, add a pinch to soup along with salt and pepper to taste. Bring to a boil and immediately upon boil reduce heat and bring soup to a simmer. Simmer for 30 minutes. Taste and adjust seasonings as needed. Since soup will be served as a shot, consistency should not be thick. Test consistency by drinking out of shot glass you’ll be serving it in. If soup needs to be thinned, add more chicken broth until desired consistency is reached.

If preparing ahead of time, cool soup and refrigerate. Reheat before packing up for tailgate. Pour into an insulated thermos, pack and go! Don’t forget the disposable shot glasses.

The Candy Apple

Ingredients (Makes 1 Cocktail)

* 6 oz. apple cider
* 1 oz. butterscotch schnapps (or to taste)

If serving cold, simply combine ingredients and serve. If serving warm, warm cider ahead of time and pour into thermal carafes. When ready to serve, serve butterscotch schnapps on the side for those wishing to “spike” their cider.

SUGGESTIONS FOR ITEMS TO PACK

Baskets
Batteries
Binoculars
Blanket
Blender
Bread knife
Camera
Cheese Board
Cheese Knife
Coffee Cups
Cooler
Cornstalks
Dish Towel
Duct tape
First Aid Kit
Flowers
Folding Tables
Garbage bags
Garbage Can
Ice
Napkins
Order Hay Bales (doubles as seating)
Packing Crates
Paper towels
Plates/ Cups/ Utensils
Pumpkins
Radio
Scissors
Serving Platters
Steak Knife
String
Tool Set
Water ( to rinse or wash items)
Music

Go to the head of the class and invite your friends over for a Back To School Night party.  Celebrate September with cupcakes and cocktails and get an “A” for a simple and special idea. Make it a ladies night and toast to another school year.  Go with an apple theme, teachers are not the only ones that love them.  Serve up Green Apple Martinis and Candy Apple Cupcakes.  Decorate with red and green apples and if you want extra credit, try the cute apple candles available at plum party.

Cocktail: Green Apple Martini

Recipe by Scripps Howard News Service on the Food Network

Ingredients

• Cinnamon and sugar for rimming glass
• 5 tablespoons vodka
• 5 tablespoons sour-apple schnapps
• 5 tablespoons lemonade
• 5 tablespoons lemon-lime soda (such as 7-Up or Sprite)

Directions
In a cocktail shaker filled with ice, combine vodka, schnapps, lemonade and lemon-lime soda. Cover and shake vigorously. Dip rim edge of martini glasses in a shallow dish with 1/4-inch water, then in a shallow dish with 1/4-inch of equal parts sugar and cinnamon mixture. Strain shaken mixture into prepared glasses and serve.

Cupcakes : Candy Apple Cupcakes
By Woman’s Day Kitchen from Woman’s Day

Ingredients

Cupcakes

• 3 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 1/2 cups unsweetened applesauce
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup sour cream
• 2 large eggs

Glaze

• 1 pkg (14 oz) 50 caramel candies
• 2 Tbsp heavy cream
• Ice cream sticks

Garnish:Red jimmies or sprinkles

Preparation
1. Heat oven to 350°F. You’ll need 24 muffin cups lined with paper liners.
2. Cupcakes: Combine flour, baking soda, pumpkin pie spice, cinnamon and salt in a medium bowl.
3. Beat applesauce, sugars, butter, sour cream and eggs in a bowl with mixer on low speed just to combine. in flour mixture until well blended.
4. Divide batter among muffin cups. 30 minutes until a wooden pick inserted in cupcakes comes out clean. Cool in pan on wire rack for 5 minutes. Remove from pan; cool completely.
5. Glaze: Heat caramels in a medium saucepan over low heat, stirring frequently, until melted. Add heavy cream and stir until combined. Cool 2 minutes. Working quickly, while mixture is still warm, spread top of each cupcake with 2 tsp of glaze. If glaze gets hard to spread, heat on low, stirring until more melted. Insert an ice cream stick into center and top with jimmies or sprinkles, if using. Place in freezer for 5 minutes to set.

Here’s a great way to add some extra fun to the weekend and stretch out summer a bit longer. Invite the neighbors over for a S’more Summer Party! This one’s really easy, you will only need to buy a few items: marshmallows, chocolate,  graham crackers and skewers.  Then add a few ghost stories and you’re on your way to a night the kids will remember well into fall. Keep it simple and special.

Basic S’mores

Ingredients 
1 large marshmallow
1 graham cracker
1 (1.5 ounce) chocolate candy bar
 
Directions
Heat the marshmallow over an open flame until it begins to brown and melt.
Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow. Allow the marshmallow to cool a moment before eating.

For s’more great ways to make them, visit this page from Hershey:  S’more Recipes

Below are some variations that the site suggests.  In addition to the above ingredients add:

• Peanutty: Spread thin layer REESE’S Creamy or Crunchy Peanut Butter on graham crackers. 
• Chocolate Banana : Place slices of banana on top of chocolate bar.
• Choco-Cherry: Cut two maraschino cherries into slices; place on top of chocolate bar.
• Choco-Berry: Place slices of strawberries on top of chocolate bar.
• Raspberry: Spread thin layer of seedless red raspberry preserves on graham cracker.