mn mn
of tartar with a mixer on medium speed
until foamy. Gradually beat in ¾ cup
sugar until thick and glossy. Beat in
1 teaspoon vanilla. Remove ¼ cup
meringue; tint with black gel food
coloring. Transfer the white meringue
to a piping bag with a large tip. Pipe
8 to 10 skulls onto parchment-lined
baking sheets. With a small tip, pipe the
black meringue onto the skulls for faces.
Bake at 250 ̊ until crisp, 1½ to 2 hours;
let cool on the pans.Bloody Punch
Stir one 64-ounce bottle cherry
or cranberry-cherry juice, 1 liter
ginger ale, ¼ cup lemon juice and
1 tablespoon grenadine in a punch bowl.
Add 2 cups frozen cherries and 1 sliced
orange. (To spike it, add 2 cups bourbon
or rye and 3 dashes orange bitters.)
Stir ¼ cup light corn syrup with
1 teaspoon molasses and ½ teaspoon
red food coloring in a small bowl.
Dip your finger into the mixture and
run it along the rim of the punch bowl;
continue until the rim is coated and
the mixture drips down the sides.Skeleton
Candy Apples
Line a baking sheet with
parchment paper. Insert a lollipop
stick into the top of 6 apples.
Microwave 3 cups white candy
melts in 30-second intervals,
stirring, until melted. Dip each
apple into the white candy and
let the excess drip off. Transfer
to the prepared pan; let set. Roll
mini marshmallows between your
thumb and index finger to make
bone shapes. Using more melted
candy, attach the marshmallows
to the apples to look like a hand.Bubbling
Cauldron Punch
Stir together ¾ cup thawed frozen limeade
concentrate, 3½ cups cold water and
one 12-ounce can chilled ginger beer in
a punch bowl. Add 1 cup coconut rum or
vodka. Scoop 1 pint green tea ice cream
into the punch. Pour 2 more cans
ginger beer over the top to create foam.Halloween
Sherbet Bowls
Cut 2 oranges in half; scoop out
the flesh. Fill the orange cups with
scoops of orange sherbet and top
with blackberries. Freeze until set.CLOCKWISE, FROM TOP LEFT: RALPH SMITH, YUNHEE KIM, LEVI BROWN, RALPH SMITH, RYAN DAUSCH.