Meals To Die For
"I want people to walk in, look at the food, get excited about it, and start talking to each other," says Beth Jackson Klosterboer. "Food is always the biggest ice breaker at my parties."
Beth Klosterboer took her first candy-making class at age 13. A chocolatier and event planner based near Dayton, Ohio for more than 20 years, she just wrote Hungry Halloween [www.hungryhalloween.com], a spectral-occasion cookbook with step-by-step instructions and photos. She met her husband, Jim, at a Halloween party, and now the couple makes the evocative eve "their" holiday, generally hosting three to five parties each season.
"I took techniques from chocolate making and transformed them into general food recipes," she explains. Here she shares recipes for main courses and "dead-serts." -RISA WYATT
Recipe excerpted from Hungry Halloween by Beth Jackson Klosterboer
Occhipinti, 'SP68,' Nero d'avola/Frappato, Sicily, IGT 2009 13% abv.
Lithe, with no oak, it has a bright acidity and floral, almost mandarin blossom perfume. Complex notes of clove, allspice, and wild rose, with persistent mineral finish. Young female winemaker, Arianna Occhipinti, farms organically and biodynamically. Louis Dressner Imports--approx retail $32