Special Feature
Kate Heyhoe

Witch Doctor's Delight
for Black Magic Month

By Kate Heyhoe

Spellbinding Squid Tentacles
with Apothecary Aioli
aka: Spicy Fried Calamari with Lemon Aioli

This squid makes the ideal Halloween food: it's chewy (pleasantly so—not like rubber bands), crunchy, and the curled up orange and black tentacles produce an outstanding eerie effect.

Lemon Aioli & Spicy Fried Calamari

Apothecary Aioli
aka: Lemon Aioli

Note: This lemony aioli, a mayonnaise type of sauce, does contain raw eggs, so if you're concerned about serving it, you can substitute 1-1/2 cups bottled mayonnaise mixed with the same quantities of lemon, mustard, garlic, white pepper, and bread of the recipe, thinning with ice-water if too thick (don't add the oil).

"Shaman's Shrimp"
aka: Skillet Cajun Shrimp

This vivid orange sauce with shrimp looks spectacular in a black cast-iron skillet.

"Santeria Sangria"
aka: Sangria Cha Cha Cha

Sangria Cha Cha ChaAt Cha Cha Cha, they make this sangria from a mix of red and white wine, but for our Halloween night, I prefer to use all red wine— it doesn't quite look black, but it does reinforce the darkness of the underworld. For a festive punch, freeze a layer of water in a ring mold or clean gallon milk container. Place a layer of grapes, fruit slices and edible leaves or herbs on top, add more water to cover, then freeze until solid. Unmold by placing in hot water, then serve the sangria in a punch bowl with the frozen mold or block instead of ice cubes.

Recipes and photos from Cook, Eat, Cha Cha Cha, by Philip Berber; photographs by Ian Reeves. Chronicle Books, 1997, $17.95. Reprinted by permission.


Black Magic Month: Halloween Count-Down


First Bites of the Night


Part II: Witch Doctor's Delight


Part III: Seasonings of the Witch


Part IV: Last Minute Devilish Dips & Mexican Days of the Dead

Witch's Hat  

More Recipes


Copyright © 2000-2006, Kate Heyhoe. All rights reserved.


This page created October 2002 and modified October 2006