Spooky Bones Party Recipes

Grapefruit Margarita

Ingredients:

  • 2 parts tequila
  • 2 parts freshly squeezed red ruby grapefruit juice
  • 1 part freshly squeezed lime juice
  • 1 part Cointreau or other orange liquor
  • Simple Syrup to taste (roughly 1 teaspoon per cocktail)

Preparation:

  • Fill a cocktail shaker with crushed ice and add all ingredients. Shake vigorously to blend and chill. Pour over ice into salted and chilled margarita glass and serve. For a blended version, follow the same recipe but blend and serve in margarita glasses.

Brett's Famous Guacamole

Lime juice brightens this traditional South American onion relish.

Ingredients:

  • 4 ripe avocados
  • ½ medium red onion, chopped
  • 2 medium tomatoes, diced, no pulp
  • 2 roasted garlic cloves mashed
  • Juice from 1 lime
  • ½ teaspoon kosher salt
  • ½ teaspoon sugar
  • 1 Serrano chile pepper, minced
  • 2 tablespoons chopped cilantro, plus a stem or two for garnish
  • ½ teaspoon freshly ground black pepper

Preparation:

  • Take the avocado and slice it around the pit lengthwise, until you can pull it apart. The pit will stay on one side. Take your knife and hit the knife–edge into the pit, then turn the pit and it will pop out. Scoop the flesh of the avocado from the skin. Place in a bowl and mix all the ingredients, making it however chunky or smooth you like. Transfer to a clean a bowl and garnish with a stem or two of cilantro. Serve with chips — and enjoy!

Dia De Los Muertos Skull Cookies

Earthy olives and capers pack a salty punch that lifts the flavor profiles of beef, lamb and pork.

Ingredients:

  • 2 cups all–purpose flour or gluten–free baking flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 2 tsp. grated lemon or orange zest

Preparation:

  • Pour the flour, baking powder and salt in a bowl and whisk. In the base of a stand mixer, combine the butter, sugar, vanilla extract and citrus zest. Beat until smooth, stopping to scrape the sides if necessary. Add the flour mixture, and beat on low speed until the dough becomes smooth.
  • Preheat the oven to 325 degrees F. Line two baking sheets with a silicone pad or parchment paper to prevent burnt bottoms. Roll the dough out to ¼" thick on a lightly floured surface, then cut into large circles. Pinch each circle slightly to create a skull shape. The cookies can be stored in an airtight container for up to 1 week or frozen for 2 weeks.
  • Note: If you use gluten–free flour, lower oven temperature by 25 degrees and check for doneness a minute or two early.

Royal Icing

Earthy olives and capers pack a salty punch that lifts the flavor profiles of beef, lamb and pork.

Ingredients:

  • 2 egg whites (pasteurized eggs are preferred since the whites will not be cooked)
  • 2 tsp. lemon juice
  • 3½ to 4 cups sifted powdered sugar
  • Food coloring

Preparation:

  • Combine lemon juice and egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium–high speed until fluffy. Add 3½ cups powdered sugar and mix until well incorporated and free of lumps. For thicker icing, add the additional ½ cup of powdered sugar.
  • Before adding food coloring, coat each skull cookie with a smooth white layer as a foundation. Let the icing set before guests arrive and start decorating.
  • Divide the icing into bowls and stir in a few drops of food coloring into each bowl, adding enough to create a vibrant color. Ice the cookies as desired, using a toothpick or pastry bag to create different patterns on the cookies.