Witches' Boogers, Werewolf Hairballs and More: Six Scary Foods to Freak Out Your Trick-Or-Treaters | Clean Plate Charlie | South Florida | Broward Palm Beach New Times | The Leading Independent News Source in Broward-Palm Beach, Florida

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Witches' Boogers, Werewolf Hairballs and More: Six Scary Foods to Freak Out Your Trick-Or-Treaters

Let's face it, most of our food fun is for adults only, but when Halloween rolls around, we all get to act like kids for a change -- even if some older trick-or-treaters take dressing up a little too far.

Or course, there's no harm in staying in and letting the trick-or-treaters that come to your door be your main source of entertainment for the evening. So, this one is for the kids -- even though we're pretty sure they'll work on your "adult" friends, too. All you need is a little suspense and imagination. A really dark doorstep or room wouldn't hurt, either.

Here, our list of the six scariest ways to freak out your Halloween party attendees and trick-or-treaters with food. Simply ask the "victim" to roll up their sleeves, close their eyes, and use a little imagination to enjoy this festively-prepared fare:

1. Fresh-Plucked Eyeballs

There's nothing creepier than sticking your hand in something and feeling a slimy, gooey mess you weren't expecting -- and then being told it's human eyeballs. All you'll need is a bag of fresh (firm) red grapes. Simply wash them, and then gently peel the skin off. Take the peeled grapes and stick them in a bag or bucket with a lid just big enough for a hand. Add a little olive oil and water -- and there you have it: fresh-plucked human eyeballs. When trick-or-treaters are asked to stick their hand in (no peeking) and guess what's in the bag, you can tell them they were taken from all the naughty children who forgot to say "thank you" for their treats.

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Nicole Danna is a Palm Beach County-based reporter who began covering the South Florida food scene for New Times in 2011. She also loves drinking beer and writing about the area's growing craft beer community.
Contact: Nicole Danna

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