Our 2021 Boneyard Syrah, releasing today, is drop-dead delicious! It pairs wickedly well with these creepy (and delicious) apps, keeping the “spirited” Halloween vibe alive. Treat yourself this spooky season!
To celebrate the month of October and the release of our 2021 Boneyard, we conjured up five Halloween-inspired dishes to share in hopes that you'll try them for a festive party or a chilling dinner. We added our own twisted spin, as always, as well as tips and hints on how to make them particularly spooktacular. Each bite is guaranteed to send shivers down your spine and make your taste buds scream with delight!
We'll start by sharing two recipes today, and then we'll share another each week for the next three weeks. From breadstick bones to cockroach clones, we absolutely LOVE Halloween season!
If you do too, this post is for you. Cheers to aaaaaall the bewitching wine and snacks - recipes below!
NOTE: These are recipes one and two in a five-part series. While each recipe can be enjoyed individually, all five served together would make for an epically eerie Halloween party!
Recipe 3: Oogie Boogie Hand Pies Three Ways
Recipe 4: Charred Chipotle Vampire Wings
Recipe 5: Stilton Stuffed Cockroach Clones - Coming your way next week!
1. Boney Breadsticks with Arrabbiata Sauce
Beware, brave souls - these uber realistic homemade bones are almost too creepy to eat! But once you try one, you'll be going back for more. Arrabbiata sauce, or sugo all’arrabbiata, is a fiery potion brewed from garlic, tomatoes, and dried red chili peppers simmered in olive oil, and hails from the haunted kitchens of Lazio, particularly the ancient city of Rome. For simplicity, we used our favorite jarred sauce, and elevated it just a bit.
We mostly followed the recipe for these bones, by The Farmhouse Project, which were quite easy to work with. Here are our suggested edits:
To jazz up the breadstick bones, we added 1 tsp salt, 1 tsp dried rosemary, and 2 freshly grated cloves of garlic to the dough.
We served the bones with a jarred Arrabbiata dipping sauce to add a little heat, and doctored it up with grated parmesan, fresh garlic and a little extra virgin olive oil. If you're not a fan of spicy, you could easily go with your favorite marinara.
Hint: We baked some bones longer than others so we'd have some color variation on the plate!
2. Roasted Carrot Shrunken Heads
We absolutely love the idea of carrot "shrunken heads!" Ever wondered about the origin of these morbid curiosities? Some say the eerie trophies were used to trap the spirit of a fallen warrior. Tribeswomen would then harness the power of the spirit to guarantee bountiful crops and livestock. Talk about a hair-raising harvest!
While this dish was inspired by Roasted Carrots with Chocolate Balsamic Sauce from Primal Wellness, we found the idea of chocolate with carrots to be the opposite of thrilling and took our version of shrunken heads in a different direction.
Scroll down for deets...
Roasted Carrot Shrunken Heads
By Tanya Miller, inspired by Primal Wellness
INGREDIENTS:
One bunch of carrots, preferably with the green tops, scrubbed or peeled
⅓ c hoisin sauce
⅓ c coconut aminos
1-2 cloves garlic
½ tsp ginger or ginger paste
~ 1 tsp Montreal steak seasoning (or salt & pepper)
~ 1 Tbsp avocado or olive oil
Flaky salt
DIRECTIONS:
Preheat oven to 400°. Using a paring knife, carefully carve spooky faces into each carrot. Place on a parchment lined sheet pan and drizzle with oil. Roll the carrots around to coat, and sprinkle with seasoning. Roast for 25-30 min, depending on the size of your carrots, until caramelized to your liking. We wanted ours to look a bit shriveled.
While the carrots roast, make the sauce in a small pan by combining hoisin, coconut aminos, garlic and ginger. Simmer for a few minutes so the flavors meld together. Set aside.
Once the carrots are done, place them on a platter and lightly drizzle the sauce over carrots. Make sure to focus on the carved areas to showcase the shrunken little faces.
Sprinkle with flaky salt if desired and serve with a ghoulish glass of Boneyard!
Hint: To showcase the carved faces, be sure to fill them with a little extra sauce! You may want to wipe a little sauce off the main part of the carrots to really show off their expressions.
If you made it this far, thank you for reading! We hope you enjoyed it and that we've inspired you to try one or two of these fun Halloween recipes - and treat yourself to a bottle of Boneyard while you're at it. It not only pairs with the dishes we've mentioned here, but will also complement harvest dishes, such as roasted harvest vegetables, grilled eggplant, red sauce pastas, pork tenderloin, and roasted duck. It's hauntingly delicious!
Over the next few weeks, look for more recipes:
Ghastly Hand Pies Two Ways
Charred Chipotle Vampire Wings
Stilton Stuffed Cockroach Clones
Until then, may your October nights be filled with eerie delights, ghostly whispers and your favorite Hallo-wine.
P.S. If you try any of these recipes (or any others that you pair with Gård wines), we'd love to hear from you. You can email me with photos and/or comments, or tag us on social media @gardvintners. Cheers!
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