Halloween Food – Terrifyingly Good

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I love Halloween. 

And I love Halloween food and parties. Halloween food can be creepy and delicious. Using jello molds to shape your food makes for an easy Halloween party. You just need some good recipes to fill those molds.

These savory recipes aren’t sweet at all, there’s enough candy going around. They make a great presentation as a Halloween charcuterie board to enjoy through the evening.

A Halloween party cheese board with chicken mousse brain, tomato aspic heart, and pumpkin ale cheese brain and fruits and breads/ crackers.
A Halloween charcuterie board

Serve our recipes on a cutting board with breads, crackers, and some fresh fruit and you’ve got a Halloween party as a cheese board.

The chicken mousse recipe is a tweaked version of an old 1950s recipe. It makes enough mousse to fill a 5-6 cup mold. It’s perfect for a larger brain mold. Everything is blended in a food processor to give it a uniform color and texture. This holds its shape, yet is easily spreadable when it reaches room temperature.

The tomato aspic makes a vibrant red that works great with a human heart mold. A tempting dish for any vampires at your party, but don’t worry – it’s packs a garlic punch that perfectly enhances the olive oil and tomato. This makes about 2 cups and works in the smaller molds. Again, it is spreadable once it reaches room temperature. We believe Halloween food should look scary, but also taste good.

The cheese ball is given a Halloween makeover by forming it in a small brain mold. A 2 cup mold is the perfect size for this recipe. Or you could just shape it into a ball and be done with it. Pumpkin ale gives this a Fall / Halloween flavor that ties everything together.

Pumpkin chili is a classic that I make just about every Halloween. I love making it in the Staub Cast Iron Pumpkin. Serve right out of the pot – the pumpkin shaped french oven is not only decorative but functional. Adding pumpkin chili to your Halloween board can easily turn your Halloween party into a substantial dinner.

Chicken Mousse Brain

Halloween Food Chicken Mousse Brain Mold in a surgical tray
Chicken Mousse Brain in a surgical tray.

Chicken Mousse Recipe

3 envelopes unflavored gelatin
2 cups chicken broth
1 clove garlic, grated
1 teaspoon Worcestershire sauce
1/4 teaspoon ground mustard
2 cups cooked chicken, diced – about 1 pound of cooked chicken
2 cups heavy cream.

Heat the 2 cups of broth in a saucepan over low heat.
Sprinkle gelatin over broth and remove from heat.
Let stand for 10 minutes to allow gelatin to soften. Stir to dissolve gelatin, heat gently if needed. 
Pour gelatin and remaining ingredients into a food processor.
Process until mostly smooth.
Pour into an oiled 6 cup mold, cover with plastic wrap and refrigerate until set, at least 6 hours.
When ready to serve, dip mold in hot water and unmold onto a serving plate.
Serve with crackers or crusty bread sliced into rounds or points.

Tomato Aspic Heart

Halloween Food: Tomato Aspic Heart in a surgical tray
Tomato Aspic Heart in a surgical tray.

Tomato Aspic Recipe

1 15 ounce can tomato sauce
2 cloves garlic, grated
2 tablespoon extra virgin olive oil
2 envelopes unflavored gelatin
Salt and pepper to taste.

Heat the tomato sauce in a saucepan over low heat.
Sprinkle gelatin over tomato sauce and remove from heat.
Let stand for 8 minutes to allow gelatin to soften.
Add remaining ingredients and whisk until gelatin is dissolved and everything is smooth.
Add salt and pepper to taste.
Pour into an oiled 2 cup mold, cover with plastic wrap and refrigerate until set, at least 3 hours.
When ready to serve, dip mold in hot water and unmold onto a serving plate.
Serve with crackers or crusty bread sliced into rounds or points.

Pumpkin Beer Cheese Ball Brain

Halloween Food: Pumpkin Ale Cheese Brain in a surgical tray
Pumpkin Ale Cheese Brain in a surgical tray.

Pumpkin Beer Cheese Ball Recipe

4 cups shredded cheddar cheese
4 ounces cream cheese, softened
6 ounces pumpkin ale
½ teaspoon mustard powder
1/2 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce.

Blend everything together in a food processor.
Scrape into a plastic wrap lined 2 cup mold.
Refrigerate at least 2 hours or overnight.
Unmold and remove plastic wrap.
Serve with sliced bread and crackers.

Pumpkin Chili

Pumpkin Chili in a Staub Enameled Cast Iron Pumpkin
Pumpkin Chili in a Staub Enameled Cast Iron Pumpkin Cocotte

Pumpkin Chili Recipe

 

We hope these recipes help set the Halloween mood for your party. 

Be sure to check out our other Halloween posts for more ideas:

Halloween Cocktails that aren’t overly sweet.
Halloween Decor to help set the tone without being too cliche.
Halloween Music for the perfect background music for a party, to sound effects for a haunted house.
Halloween Books that will send chills down your spine.
Halloween Candy for our favorite Halloween treats to hand out (and nibble on).

 

Recommended Products

As an Amazon Affiliate, I earn from qualifying purchases.

Staub Enameled Cast Iron 3.5 Quart Pumpkin Cocotte

I use this for Halloween, and any other dish I want to serve at the table. Perfect for Fall / Autumn and works all through the holiday season. It makes a great presentation for Thanksgiving also. I use the 3.5 quart size.

Staub Enameled Cast Iron 3.5 Quart Pumpkin Cocotte

Check Price on Amazon

 

Large Brain Gelatin Mold

The perfect size for our chicken mousse recipe. Make sure to oil it well and you should have no trouble getting your brain out.

Large Brain Jello Mold

Check Price on Amazon

Human Heart Gelatin Mold

This is what gives our tomato aspic its wonderful Halloween form of a human heart.

Human Heart Jello Mold

Check Price on Amazon

Human Hand Gelatin Mold

This is another larger size mold. This looks like it would hold 6-7 cups, but I don’t have this one yet. I would use this with the chicken mousse but I would add more spices and perhaps a few drops of food color to give it a great zombie look.

Human Hand Jello Mold

Check Price on Amazon

Visit the Amazon Halloween Shop for costumes, lawn decorations, and more.

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