Rita’s Recipe: Merangue Ghosts… Plus, a Savory Tombstone Treat
“Hallows” means saints and we as Catholics see Halloween not only as a secular party day, but more importantly as the evening before All Saints Day, a day where Mass is celebrated for those Christians who have died in a state of grace. The following day we celebrate mass on All Souls Day, and this mass is celebrated for those souls in purgatory.
Halloween is celebrated each year by our little ones going “begging/trick or treating” and with the adults going all out dressing in favorite costumes and giving sometimes lavish, but always spooky, parties.
Here are some favorite Halloween recipes for your big, and little goblins!
I saw a photo of these in Pillsbury’s cooking magazine for Halloween. They were too cute. So I made a batch, using my own recipe. I had to practice a little with making them. I just scooped up what didn’t look right and put the mixture back in the bag to re-form the ghosties. Start piping the head first and then go back and forth horizontally, making arms & body.
- 1/2 cup egg whites, room temperature (this makes for better volume)
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- 1/2 cup sugar plus 1 tablespoon
- Mini chocolate chips (or other candy) for eyes
Heat oven to 200. Line cookie sheets with parchment paper or baking mats.
Beat whites, cream of tartar, extract and salt on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is almost dissolved. If you’re nervous about high speed, you can use medium and it will take a bit longer.
Spoon some of the mixture into a large plastic bag, smoosh out air and close bag. Cut off a small corner of bag. Squeeze bag to pipe out ghost shapes. Stick in mini chips for eyes.
Bake 1 hour and turn oven off but leave meringues in oven with door closed for 8 hours.
CREAM CHEESE TOMB
A Halloween version of a cheese ball… make into a tomb-like shape. Yummy!
1 pound cream cheese, softened
- 1/2 cup favorite Barbecue Sauce
- 6-8 slices bacon, crumbled
- 1 small tomato, chopped
- 1 small chopped bell pepper
- 3 green onions, sliced
- 1 cup Shredded Cheddar Cheese
Shape cream cheese into tomb like shape but make it a bit thin, not too thick.
Drizzle with barbecue sauce and then sprinkle on remaining ingredients. Serve with favorite chips or crackers.
Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist, the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.
Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!
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