Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Menu

A Night of Angels and Demons

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

This Halloween, treat both your angelic and devilish sides, with this playful menu for eight.

To serve eight, you'll need to double the pasta and crab cake recipes. The shopping list reflect the scaled-up amounts.

Start things off with a pair of hors d’oeuvres: classic but scaled-down deviled eggs, and angels on horseback (aka bacon-wrapped scallops). Move on to Tabasco-spiked crab cakes known as deviled crab paired with delicate angel-hair pasta with a garlicky kick. And give your guests two sweet endings, with both angel’s food and devil’s food cake.

Menu Timeline

Up to 1 day ahead

  • Bake and bake both cakes.
  • Make the crabcake mixture and shape the crabcakes.
  • Make the Red-Eye Cocktail Sauce.

2 hours ahead

  • Prepare the strawberries for the Angel Food Cake.
  • Make the Deviled Quail Eggs.

1 hour ahead

  • Broil the cherry tomatoes, sliver the basil, and make the garlic oil for the pasta.

30 minutes ahead

  • Cook the crab cakes.
  • Bring a pot of water to a boil for the pasta.
  • Cook the Bacon-Wrapped Scallops.

15 minutes ahead:

  • Boil the angel hair pasta and toss it with the garlic oil and cherry tomatoes.
  • Lower the oven to 200°F to keep the crabcakes warm while you serve the appetizers.

Shopping List

Fresh Produce

  • 4 pints grape tomatoes
  • 3/4 lb. strawberries
  • 1 small red bell pepper
  • 1 small onion
  • 1 bunch fresh thyme
  • 1 bunch fresh basil
  • 1 bunch fresh flat-leaf parsley
  • 2 medium lemons
  • 2 oz. fresh ginger
  • 1 bulb garlic

Meat, Eggs & Dairy

  • 2 lb. fresh or pasteurized blue lump crabmeat, or fresh Dungeness crabmeat
  • 6 very large “dry” sea scallops (8 to 10 oz. total)
  • 12 slices bacon
  • 15 large eggs (you’ll need 11 whites, 2 yolks, 4 whole)
  • 12 quail eggs
  • 3/4 lb. unsalted butter
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 2/3 cup freshly grated Parmigiano-Reggiano

Other Groceries

  • 16 slices white sandwich bread
  • 10 oz. dried angel hair pasta
  • 8 oz. can sliced water chestnuts, drained
  • 1/4 cup soy sauce
  • 1 oz. ground dark-roast coffee (or whole beans)
  • 1 Tbs. American black caviar, such as paddlefish or hackleback
  • 1 Tbs. Grand Marnier (optional)

Pantry Staples

  • 12 oz. unbleached all-purpose flour
  • 3-1/4 cups granulated sugar
  • 1 cup extra-virgin olive oil
  • 1 cup tomato ketchup
  • 2-1/2 oz. (1/2 cup plus 1/3 cup) unsweetened natural cocoa powder (not Dutch-processed)
  • 3 Tbs. prepared horseradish
  • 2 Tbs. mayonnaise
  • 2 Tbs. cider vinegar
  • 2 Tbs. Dijon mustard
  • 1 Tbs. dark brown sugar
  • 2-1/2 tsp. pure vanilla extract
  • 2-1/4 tsp. Worcestershire sauce
  • 2 tsp. Tabasco sauce
  • 1 tsp. sweet paprika
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. table salt
  • Large pinch crushed red pepper flakes
  • Kosher salt
  • Black peppercorns

The Menu

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks