Check out the freakiest Halloween events, food and cocktail recipes to enjoy this October.
You can make them at home, take them to a party, or simply keep your kids occupied – creep it real this Halloween!
A spooky cocktail recipe by Exclusive Collection
One Night at Pennyhill Park Cocktail:
- · 15ml – Honey
- · 20ml – Double cream
- · 40ml – Ripping Yarn Silver Rum
- · 20ml – Conker Spirit Cold Brew Coffee Liqueur
- · 10ml – Chambord Liqueur
- · Shake all the ingredients together over cubed ice in a shaker.
- · Double-strain it into a chilled martini.
- · Garnish the edge of the glass with chocolate and create a cobweb design on the top using the feathering technique and dust with cocoa powder.
Norma’s Pumpkin Spiced Tiramisu
Giovann Attard, Executive Head Chef of Norma
Serves 6 to 8
- · 20 pieces savoiardi biscuits
- · 3 large eggs
- · 4 tablespoons caster sugar
- · 500g mascarpone (around 2 tubs)
- · 2 glasses of strong black coffee, cold
- · cocoa powder for dusting
For the pumpkin puree
- · 450g Delica pumpkin, peeled, deseeded and diced
- · 600ml double cream
- · ¼ tsp cinnamon powder
- · 50g dark brown sugar
Start with the pumpkin puree. Place the pumpkin in a medium sized pan, cover with the double cream and add the sugar and cinnamon. Cook over a medium heat until the pumpkin is soft. Once the pumpkin is cooked, strain, reserving the spiced double cream – chill the cream and save for later. Blend the spiced pumpkin in a blender until you have a very smooth puree. This should give you around 400g of puree. Chill.
Separate the egg yolks from the egg whites. Using a stand mixer, whisk the egg yolks and caster sugar until thick and fluffy. Set to one side. In a separate bowl, whisk the egg whites until soft peaks.
Beat the mascarpone with a spatula until smooth. Fold in the egg yolk mix, followed by the cold spiced pumpkin puree.
In a separate bowl, take 200ml of the cold spiced double cream, whip to a soft peaks, then fold this into the mascarpone mix.
Lastly, gently fold the egg whites into the mascarpone mix until the egg whites are well incorporated.
Now it’s time to start layering. Use a ceramic dish around 29cm x 20cm x 4cm.
The first layer should be the coffee-soaked Savoiardi. Lightly soak the biscuits in the cold black coffee (do not oversoak) and place them next to each other on the bottom of the dish.
Next is a layer of spiced pumpkin cream. You need to use half of the cream for this layer, and spread it evenly on top of the Savoiardi.
Repeat these steps again, so you have 2 layers of biscuits and 2 layers of cream.
Leave to set in the fridge for at least 2 hours.
Before serving, dust with cocoa powder.
A Halloween Cookery Class at Sauce by The Langham
Perfect for aspiring chefs aged 4-10, this class will focus on Halloween bakes.
Get your little monsters to enjoy some spooky baking fun this Halloween! Perfect for children aged 4-10, this class will focus on all sorts of creepy bites. During the class kids will learn key techniques from our friendly team of chefs, gaining an understanding of the fundamentals of bakery, and build their all-round kitchen confidence.
The Halloween baking classes will include spooky fingers, eerie cupcakes and lots of other-wordly goodies.
There are snacks and refreshments to enjoy throughout the class and children will leave with armfuls of freshly baked goodies packaged in custom-made boxes and Sauce tote bags. Little chefs do need to be accompanied by an adult, should a bit of additional elbow grease be needed but they will find the day just as entertaining and informative as their small charges.
Included in this course:
- · Snacks and refreshments
- · Ingredients for delicious baked goods
- · The recipe pack from the day
- · A Sauce by The Langham apron
- · A Sauce by The Langham tote bag
Timings: 9:15am – 1:00pm approximately.