Halloween is celebrated with trick-or-treating in the United States, Canada, Ireland and the United Kingdom. It arrived to North America in the 1900s through immigrants escaping Ireland’s potato famine, and believed to have originated with the ancient Celtic festival of Samhain (pronounced “sowen”). Though few thought the holiday celebration would endure, labeling it an “ethnic oddity”, it was later adopted by non-Celtic Americans and by the 1970s was fully commercialized, becoming what we know today as Halloween. Here are five macabre Halloween food ideas to help you celebrate.
What could be more appetizing than biting into cold-sore inflicted lips? Made by Tatoo Cakes, I personally think this cake should’ve came with Abreva made out of fondant.
Eating worms has several nutritional & ecological benefits. They’re great sources of protein and are environmentally sustainable. If like me, you’re still not ready to put the real thing to your lips, consider the creep factor in devouring these raspberry Jello worms. So what no protein? Make up for it by adding booze to the Jello mixture.
Fully edible, these specimen jars are filled with foods such as lychees, tapioca pearls, jackfruit, sausages, bamboo shoots, cauliflower, etc. They’re packed either in syrup or broth. You can find instructions for making your own at Evil Mad Scientist Laboratories.
Inspired by the TV show Dexter, Andrea Newberry adapted a lollipop recipe into edible medical slides containing blood samples. She provides instructions to make your own.
Inspired by the scotch-based Blood & Sand cocktail, bar manager Kristin Almy presents this spooky variation made with grenadine-flavored “blood”-rimmed glasses and smoldering dry ice.
- .75 oz scotch whiskey
- .75 oz Martini Rosso vermouth
- .25 oz Cherry Heering brandy
- 1.5 oz blood orange and lemon juice
- .5 oz reduced grenadine
- 1 small piece of dry ice
- History of Halloween (Live Science)
- Artist Andrew Bell Turns Halloween Treats Into Tricks (Cook Mix Mingle)