Menu: Halloween Feast, 2006 — Pre-FABulous

I planned this easy Halloween menu with short courses, knowing that there would be frequent interruptions from trick-or-treaters. It features the fruits and flavors of the season: pomegranate, squash, nuts, and pumpkin. Almost all the dishes were store-bought, hence the “pre-fab” in this post’s title. I cooked a little bit but wasn’t worn out from preparing a big meal from scratch mid-week. And, although there are quite a few courses in this feast, we served small portions to avoid that overly-stuffed feeling after a huge meal.

Meal Prep Plan:

  1. Put whipped topping in the fridge to thaw
  2. Make the Cinnamon Pecans and spread them on wax paper to cool. Set up the cheese course.
  3. Dice the onion and make the Mushroom Sauce. Take it off the burner after it thickens.
  4. Make the first toast, and serve the cheese course.
  5. Stir the sour cream into the Mushroom Sauce. Turn the heat on low.
  6. Microwave the Turkey Meatballs according to package directions, and add them to the sauce. Simmer on low until heated through.
  7. Make the second toast, and serve the meatballs (3 is a big serving).
  8. Heat cups of soup in the microwave.
  9. Make the third toast, and serve the soup.

Finally, serve pumpkin pie with whipped topping (if you’re not too full. We were.
Seasonal hint: A slice of pumpkin pie and a cup of coffee makes a great fall breakfast).

Toast with Sparkling Pomegranate Juice from Trader Joe’s before each course. Its ruby-red color looks very elegant in champagne flutes.

Cheese Course
Red seedless grapes
Spreadable cheese (J L Kraft, Roasted Red Pepper and White Cheddar Cheese spread)
Water crackers with sesame seeds
Cinnamon Pecans (made in the microwave)

Main Course
Turkey Meatballs (Trader Joe’s)
Mushroom Sauce
You could add green beans or a tossed salad to round out this course.)

Soup Course
Butternut Squash soup (Safeway Select, in the deli area)

Pumpkin Pie (store-bought) with whipped topping