Bring Halloween to your table with simple, family-friendly recipes from around the world. From sweet breads and candied pumpkin to savory soups and snacks, these dishes use everyday ingredients and familiar techniques to add seasonal color, warm spices, and inviting aromas your guests will enjoy.
Barmbrack is an Irish tea loaf that slices neatly and stays moist for days, thanks to fruit soaked in strong tea. For a bit of fun, wrap small charms in parchment and fold them into the batter, but supervise young children. Soak 1 cup mixed dried fruit and 2 tablespoons sugar in 1 cup strong black tea for 2–4 hours. Stir in 2 cups self-rising flour, 1 beaten egg, 1 teaspoon baking spice or cinnamon, a pinch of salt, and the zest of one orange until thick and spoonable. Spoon into a lined loaf tin and bake at 175 °C for 45–55 minutes, until a skewer comes out clean. Rest 10 minutes, brush with warm honey, then cool and slice. Serve warm or at room temperature with butter and a little marmalade.
Colcannon turns mashed potatoes into a hearty side for family meals, with greens for color and scallions for a mild onion flavor. Boil 1 kg peeled potatoes in salted water until tender. Warm 1 cup milk with 4 tablespoons butter and mash the potatoes with the warm mixture. Sauté 2 cups finely shredded cabbage or kale with 4 sliced scallions in a little butter, season with salt and pepper, and fold into the mash. Scoop into a warm bowl, make a small well, and drop in a knob of butter to serve.
Pan de Muerto, baked for Day of the Dead, has a soft crumb scented with orange and a hint of anise; the crossed dough strips on top symbolize memories of loved ones. For one large loaf, mix 3 cups bread flour, 1 packet instant yeast, 3 tablespoons sugar, 1 teaspoon salt, 1 teaspoon anise seeds or extract (optional), zest of one orange, 2 eggs, 60 g soft butter, and about 1 cup warm milk to form a soft dough. Knead until smooth, let rise until doubled, shape into a round loaf, and add two thin dough ropes on top. Proof until puffy, brush with egg wash, and bake at 180 °C for 25–30 minutes. While warm, brush with melted butter and dust with sugar; cool before slicing.
Candied pumpkin is a classic Day of the Dead bowl dessert; the syrup of cinnamon and citrus peels makes each wedge glossy and tender. Slice 1 small sugar pumpkin into wedges and remove the seeds. In a wide pot, simmer 1 cup dark brown sugar, 1 cup white sugar, 2 cups water, 1 cinnamon stick, and strips of orange peel for 5 minutes. Add the pumpkin, cover, and cook on low for 45–60 minutes, turning occasionally, until tender and syrupy. Serve warm or chilled with extra syrup and a dollop of thick yogurt or cream.
Caramel apples are easy to hold and fun to make with kids. Wash and dry 6 small apples thoroughly and insert sturdy sticks. Melt 1 cup soft caramel candies with 2 tablespoons cream over low heat, stirring until smooth. Dip each apple, let excess drip, then roll in chopped peanuts, crushed cookies, colored sprinkles, or other toppings. Set on parchment, chill for 10 minutes to set, and bring back to room temperature for the best bite.
Toffee apples have a glassy, crunchy shell that contrasts with tart fruit. Insert sticks into 6 small crisp apples and dry the skins completely. In a saucepan, combine 1 cup sugar, 2 tablespoons golden syrup or corn syrup, and 2 tablespoons water, then cook without stirring until the mixture reaches the hard crack stage (about 150 °C). Tilt the pan and dip each apple, spinning to coat, then place on oiled parchment. Let the coating set for about 10 minutes and serve within a few hours for the best crunch.
Fiambre is a shared Guatemalan salad for Day of the Dead that works well as a buffet tray. Toss a drained jar of mixed pickled vegetables with 2 cups cooked green beans, 1 cup cooked sliced beets, 1 cup cooked carrots, and 1 thinly sliced red onion. Add ribbons of deli ham and turkey, cubes of queso fresco, sliced olives, and chopped parsley and mint. Dress with a spoon of mustard whisked into 1/2 cup olive oil and 1/4 cup vinegar, season with salt and pepper, chill for a few hours, and serve on crisp lettuce with hard-boiled egg wedges.
Small marzipan sweets are traditional for All Saints Day and make elegant small treats. Blend 2 cups ground almonds with 1 cup powdered sugar and a spoon or two of water until a smooth marzipan forms. Roll between parchment into a thin sheet and cut rectangles. For the filling, whisk 4 egg yolks with 4 tablespoons sugar over low heat until thick like pastry cream, then cool. Pipe a line of filling on each rectangle, roll into a tube, and chill until firm.
Soul cakes are spiced rounds once given to visitors on All Hallows; they keep their shape and pair nicely with tea. Cream 100 g butter with 100 g sugar, then beat in 2 egg yolks. Add 200 g flour, 50 g fine almond meal (optional), 1 teaspoon mixed spice or cinnamon, a pinch of salt, and enough milk to make a soft dough. Roll into a thick sheet, cut rounds, press a simple cross on top with a knife, and bake at 180 °C for 12–15 minutes until pale gold. Cool on a rack.
Pumpkin soup makes a comforting starter and is easy to serve in mugs. Sauté 1 chopped onion in 2 tablespoons butter until soft, add 2 minced garlic cloves, then stir in 3 cups pumpkin purée and 3 cups chicken or vegetable stock with a pinch of cinnamon and paprika. Simmer for 15 minutes, blend until smooth, and stir in 1/2 cup cream or coconut milk. Season with salt and pepper. For croutons, toss bread cubes with olive oil and garlic powder and bake at 180 °C until crisp. Serve the soup warm topped with croutons and garnish with toasted pumpkin seeds or chopped chives.
Biko is a Filipino sticky rice treat often shared during cemetery visits on All Saints and All Souls; it slices neatly and pairs well with coffee or ginger tea. Cook 2 cups glutinous rice in water until just tender. In a pan, simmer 2 cups coconut milk with 1 cup brown sugar and a pinch of salt until slightly thickened. Fold in the rice and cook, stirring, until glossy and sticky, then spread into a greased pan. For latik, simmer another cup of coconut cream until the oil separates and the solids turn golden; drain the oil, sprinkle the curds over the top, and cool before cutting into squares.
