Addams Family Recipe for Halloween

look The Addams Family and make this spooky dinner: blood orange tongue toast, squid ink calamari, and a poison apple martini. (Photos: Everett Collection; Jenny Kellerhals)

Since Christina Ricci haunted the big screen as the sad and macabre Wednesday Addams in The Addams Family, she was the anointed queen of Halloween. Now Ricci is back, playing Miss Thornhill in Netflix Wednesday, making this Halloween the perfect time to revisit the spooky, offbeat family over dinner and a movie.

Inspired by the deliciously wicked foods that appear in The Addams FamilyI teamed up with chef Heather Pelletier of Sicily Osteria in New York, to create a dinner menu worthy of your next Addams Family viewing party. Our menu includes tongue toast slathered in orange marmalade, scary squid ink squid, and a Morticia-inspired drink that can be made with or without alcohol.

Read on to learn more about the parts of this iconic film that made us scary… and made us hungry.


Wednesday Addams, played by Christina Ricci, inspired an entire generation's love for creepy vibes.  (Photo: Everett Collection)

Wednesday Addams, played by Christina Ricci, inspired an entire generation’s love for creepy vibes. (Photo: Everett Collection)

the original Addams Family first appeared in 1938 in a cartoon by Charles Addams for the new yorker. In 1964, The Addams Family television show premiered on ABC, lasting only two seasons and airing a grand total of 64 episodes. But the show aired widely in syndication — well into the 90s — turning it into a cult classic and making the franchise prime fodder for a new generation of Addams Family Fans.

Angelica Huston and Raul Julia Couvent as Morticia and Gomez Addams in the 1991 film. (Photo: Everett Collection)

Angelica Huston and Raul Julia Couvent as Morticia and Gomez Addams in the 1991 film. (Photo: Everett Collection)

When Angelica Huston graces the screen as the smoking Morticia Addams in the 1991 Addams Family adaptation, opposite Raul Julia as Gomez Addams, the pair redefine what it means to be “madly in love.”

Entrails canapes, anyone?  (Photo: Everett Collection)

Entrails canapes, anyone? (Photo: Everett Collection)

In the film, Mamie welcomes the guests and immediately offers them a platter of “entrails” served on toast as canapes. Although entrails aren’t really our thing, tongue toast, topped with blood orange marmalade, is both a spooky and delicious way to get your guests into the spirit.

The main course is also inspired by Grandma’s home cooking. “What is that?” Fester asks excitedly when Grandma serves him a plate of dark, wriggling tentacle-shaped slop. “Mom’house special“, Morticia replies in a delicate French accent, prompting a sultry reaction from Gomez.

“Start with the eyes,” Grandma told Fester, letting everyone dig. Pelletier referenced the traditional Venetian dish, seppie al nero, to imitate the wriggling dish. It consists of squid cooked in a squid ink sauce for a shiny black finish, served over risotto – looks deadly and tastes divine.

The film’s final party scene shows Morticia holding a bubbling and steaming bright green concoction, which we absolutely have had to recreate. Our Poisoned Apple Martini is blended with fresh ginger for a bit of zing, accompanied by vibrant sour apple schnapps and finished with dry ice pellets for full effect.

Curious to know what's in Morticia's glass?  Our Poisoned Apple Martini, complete with steaming dry ice, is the perfect way to channel the Addams vibes.  (Photo: Everett Collection)

Curious to know what’s in Morticia’s glass? Our Poisoned Apple Martini, complete with steaming dry ice, is the perfect way to channel the Addams vibes. (Photo: Everett Collection)

The Addams Family receipts

Are you feeling a bit shy? For each recipe, we’ve offered serving suggestions and variations to help you plan a spooky meal everyone can enjoy while you reconnect. The Addams Family.

Read on for a feast fit for the Addams Family...or your family.  (Photo: Jenny Kellerhals)

Read on for a feast fit for the Addams Family…or your family. (Photo: Jenny Kellerhals)

Blood orange toast

by Chef Heather Pelletier

(Photo: Jenny Kellerhals)

(Photo: Jenny Kellerhals)


Brine – 48 to 96 hours

To cook

  • 1 onion

  • 1 carrot

  • 3 stalks of celery

  • A mixture of the same spices as in the brine

  • 1 glass of white wine

  • 1 liter of broth (chicken, vegetables or water if necessary)


Salt water: Chill 1 liter of water and bring the other liter to a boil with the sugar, salt and spices. Cook until the sugar and salt are dissolved, awakening the spices.

  1. Remove from the heat and mix with the ice water to cool.

  2. Once the brine is at room temperature, submerge the tongue completely, cover and refrigerate until ready to cook. (Note: the longer it sits in the brine, the better the flavor. If the tongue brines for more than 4-5 days, it may become too salty.)

  3. To cook: Roughly chop the onion, carrot and celery into similar sized pieces.

  4. Sweat the vegetables with the spices in a large skillet until tender and fragrant.

  5. Deglaze with the wine and add the broth. Pour the liquid over the tongue in a baking dish, making sure the tongue is completely submerged.

  6. Cover the pan with aluminum foil or a lid. Place in a 300 F oven for 2-3 hours until super tender when pierced with a fork or skewer. Cool in liquid.

  7. Once cooled, remove the outer layer of the tongue and thinly slice it.

Blood orange marmalade


  • 12 ½ ounces blood orange, quartered, seeds removed, thinly sliced ​​(approximate weight)

  • 10 ½ ounces of sugar

  • 1 lemon, zested and squeezed

  • big pinch of salt

  • Pinch of chilli (or cinnamon)


  1. Add the oranges to a saucepan and cover with water. Simmer until crusts are tender, about an hour.

  2. Add the rest of the ingredients and cook until the marmalade has reduced, thickened and become glossy.

  3. Adjust acidity to taste.

To serve:

Cut slices of baguette and toast on each side. Add a slice of tongue to each toast and garnish with a small dollop of blood orange marmalade.


Not sure if you can support a language? Consider using braised tender short ribs instead. Plus, marmalade toast would also be great served with slices of plant-based sausage for a similar spooky effect.

“Mama’s house special” – Squid Ink Calamari

By Chef Heather Pelletier

(Photo: Jenny Kellerhals)

(Photo: Jenny Kellerhals)

For four


  • 1 pound calamari, tubes and tentacles (or rings, if preferred)

  • 1 onion, sliced

  • 2 tablespoons of tomato paste

  • 2 tablespoons of red wine vinegar

  • 2 tablespoons squid ink

  • 2 cups of red wine

  • 2 cups seafood or vegetable broth


  1. Split the tubes lengthwise and cut them into strips; cut the tentacles in half.

  2. Sweat onions until beginning to soften; add the squid and continue cooking.

  3. Add the tomato puree and cook for a few minutes to develop the flavor, then deglaze with the red wine and cook the alcohol.

  4. Add remaining ingredients, adjusting slightly for best black color. Simmer until the liquid is almost completely reduced and coats the calamari in a silky black sauce.

To serve:

Add a drizzle of olive oil just before serving. Serve over risotto, polenta, potatoes or pasta.


If your guests are disgusted by the squid, do not hesitate to replace them with prawns. If you’re forgoing seafood entirely, consider replacing the calamari with shredded oyster mushrooms and replacing the squid ink with a few dashes of activated charcoal for a similar (vegan) visual effect.

Poison Apple Martini

by Jenny Kellerhals

(Photo: Jenny Kellerhals)

(Photo: Jenny Kellerhals)

Makes two cocktails


For the ginger-infused apple juice:

For cocktails:

  • 2 ounces ginger apple juice

  • 3 ounces of vodka

  • 4 ounces green apple schnapps

  • ½ ounce fresh lemon juice

  • Dry ice pellets, for serving (optional)


  1. Combine apple juice and ginger slices in a small saucepan. Bring to a boil, then remove from heat. Let the ingredients infuse for 30 minutes while cooling. Strain the juice and refrigerate.

  2. Measure all ingredients into a glass and mix with ice.

  3. If serving with dry ice, strain into wine glasses or tumblers, add a few dry ice pellets just before serving (with tongs, never bare hands). Can also be served in a traditional martini glass or highball glass over a large ice cube. Garnish with a thin granny smith apple slice.

Alternative without alcohol:

Simply replace the vodka with sparkling cider and the schnapps with green apple syrup.

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