With Broadway's true cast of characters and the Performing Arts community, tip your top hat to a Wicked Halloween.  This devilish menu and playlist will curl your toes and have your neighbors green with envy!

In tribute to New York City's performing arts, back in 1973 a Greenwich Village New York City mask maker and puppeteer led a parade around his neighborhood from house to house for his children and their friends.  After its second year with excitement growing, The Theater for New York stepped in and produced the event on a larger scale as part of their City in the Streets program.

This Halloween parade is the largest celebration of its kind in the world!  

In its macabre spirit--Addams Family meets Young Frankenstein turned Wicked, decorate with dark and menacing green glittered monkey skulls, broomsticks, black cauldrons, carved gourds, creepy crawler bugs, black spray-painted cabbage plants and torn white gauze covered tables and mirrors.

Menu
Shocktails and Gothic Licorice Ice Cubes
Ghoulish Black Bean Guacamole with Blue Tortilla Chips
Jeepers-Creepers Chili in a Black Cauldron
Halloween Salted Chocolate Caramels
To-Die-For Cupcakes

Howling Playlist

• Addams Family Theme by Addams Family Musical
• What Is This Feeling by Wicked the Musical
• Transylvania Mania by Young Frankenstein Musical
• Monster Mash by Bobby Boris Pickett & Crypt-Kickers
• Thriller by Michael Jackson
• Ghostbusters by Ray Parker, Jr.
• The Time Warp by Rocky Horror Picture Show
• The Dead Will Dance by A.M.P.
• Werewolves in London by Warren Zevon
• Halloween Theme by John Carpenter
• Oogie Boogie's Song by Nightmare Before Christmas

GOTHIC LICORICE ICE CUBES
Prepared in 10 minutes or less plus30 minutes to cool and freeze overnight.

4 cups water
2 tbs anise seed
3 drops black food coloring

In a large saucepan, bring the water and anise seeds to a boil.

Remove from heat and allow to cool for 30 minutes.  Strain through a fine sieve and discard the solids.  Stir in black food coloring.  Pour into ice cube trays and freeze.  Add to any chilled Halloween beverage.  Serves 4.

BLACK MAGIC SHOCKTAIL
1½ jigger vodka
1½ jigger kahlua
Dash lemon juice

Shake all ingredients with crushed ice.  Strain into a glass with Gothic ice cubes.

BULLFROG SHOCKTAIL
1 jigger vodka
½ jigger De Kuyper Crème de Menthe-Green
1½ jigger milk
1½ jigger cream

Shake all ingredients with crushed ice.  Strain into a tumbler with Gothic ice cubes.

GHOULISH BLACK BEAN GUACAMOLE
Prepared in 10 minutes or less.

1 15½ oz can black beans, drained and rinsed
1½ tsp sea salt
 ½ large white onion, finely chopped
1 tsp jalapeno chili, minced
1½ tsp minced chipotle in adobo
1 clove garlic, minced
2½ tbs fresh lime juice
2 ripe avocados, pitted and peeled
¼ cup chopped cilantro
Bag blue corn tortilla chips  

In a large bowl, combine beans, salt, onion, jalapeno, chipotle, garlic and lime juice.

In a separate bowl, mash avocados then gently add them into the bean mixture with the chopped cilantro.

Serve immediately with blue corn tortilla chips.

Great for a brisk night of trick or treating, this hearty chili will keep you on your feet for a marathon candy collecting coup!

HALLOWEEN JEEPERS-CREEPERS CHILI
Prepared in 20 minutes or less plus 1 hour to simmer.

1 lbs ground chuck
3 tbs canola or corn oil
2 medium chopped onions
5 garlic cloves, chopped
1 large can of pork and beans
1 can kidney or chili beans
2 cans diced tomatoes
1 small can tomato sauce
1 tbs ground cumin
1 tbs chili powder
1 tbs oregano
1 tsp chipotle seasoning
Salt and pepper, 1 tsp of each
Shredded cheddar or Manchego cheese, Spanish semi-firm golden and rich sheep's cheese
Sour cream
Green onions
Hamburger buns

In a pot or casserole, brown seasoned meat in canola oil over low to medium heat; breaking it up with a wooden spoon as it cooks.

When meat has lost most of its pink appearance, stir in onions and garlic.  Sauté mixture until onions begin to look translucent.

Add remaining ingredients and stir to combine.  Allow to cook until chili begins to bubble.  Reduce heat to simmer, taste for seasoning. Add more cumin and/or chili powder for desired taste.

Lower heat.  Partially cover and simmer for at least 1 hour, stirring often and adding water, broth or beer to keep from getting too thick.

Serve over warm hamburger buns or in a bowl.  Top with cheese, sour cream and onions or whatever makes you smile.

HALLOWEEN SALTED CHOCOLATE CARAMELS
Prepared in 45 minutes or less plus 3 hours to cool.

2 cups heavy cream
10 ½ oz fine-quality bittersweet chocolate (approximately 60% cacao)
1¾ cup sugar
½ cup light corn syrup
¼ cup water
¼ tsp salt
3 tbs unsalted butter, cut into small pieces
2 tsp flaky sea salt such as La Baleine or Maldon
Vegetable oil for greasing pan

Parchment paper and a candy thermometer are needed.

Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment.
Bring cream just to a boil in a 1 to 1½-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously).
Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan).
Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours. 
Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.  Yields 64 squares and can be kept for 2 weeks in an airtight container.

It's the sprinkle of sea salt that really takes these caramels over the top, teasing out the creamy richness of the buttery chocolate candies.  If desired, additional sea salt can be pressed onto caramels.

Madagascar, off Africa’s southeast coast, grows a prized Bourbon-Madagascar vanilla bean that has a very rich and particularly sweet flavor.  With this very special ingredient, these cupcakes become heavenly and are “to-die-for.”

TO DIE FOR CUPCAKES WITH WICKED CREAM CHEESE FROSTING
Prepared in 25 minutes or less.

For the cupcake:
2¼ cups flour, sifted
½ tbs baking powder
2 cups sugar
¾ tsp salt
1 cup plus 1 tbs unsalted butter
4 large eggs

For the Wicked Cream Cheese Frosting:
8 oz cream cheese, softened to room temperature
¾ stick (6 tbs) unsalted butter, softened to room temperature
1½ cups confectioners’ sugar
1 tsp Madagascar vanilla extract
1 tsp ground cinnamon
Green food coloring, 2-3 drops

Preheat oven to 325°F.

In a large muffin pan, line each with paper cupcake liners.  Spray tops with cooking spray.  Sift flour, sugar, baking powder and salt together into a large bowl.  With a mixer, add softened butter and eggs one at a time, beating well after each addition.

Gradually, add milk and 1 teaspoon vanilla, beating constantly.    Scoop with an ice cream scooper into lined muffin pan.  Bake for 18 – 20 minutes.  Let cool.

For the Wicked Cream Cheese Frosting:

In a mixing bowl on medium speed, cream the cream cheese and butter together until well blended.  Slowly sift in the ground cinnamon and Confectioners’ sugar until fully incorporated.  Stir in the Madagascar vanilla extract and drops of green food coloring.  Frost cupcakes.