Halloween Celebrations at Red Apron!

We are celebrating Halloween this week at the Red Apron. This means we are loading up with seasonal treats and special surprises.  Our Red Apron Dinner to your Door Halloween meal is a colourful mixture of seasonal ingredients including Ontario Berkshire pork, pumpkins, dark purple and green vegetables, and chocolate! Call us at 613.695.0417 or email your orders in today.

Red Apron staff wearing a Halloween lace eye mask

Our retail store is well stocked with seasonal items like our famous Red Apron Pumpkin Pie (in the freezer), seasonally themed cookies and cakes, and these beautiful candied apples made just for this week only. If you stop by the Red Apron on October 1st, and you are wearing a costume, then you will be treated to something special!

Candy apples decorated for Halloween with spiderwebs, eyes

There are so many events and activities going on in and around town including Pumpkinferno at Upper Canada, and Zombies at the Diefenbunker. For a list of some of these events visit this link.

If you have tricker-or-treaters in the house, a simple, nutritious and delicious Halloween dinner is soup and cornbread. Both can be made ahead and re-heated before you hit the streets to load up with candy.

Red Apron’s Pumpkin Curry Bisque Recipe

This recipe works well with most winter squashes including butternut, acorn, turban, buttercup, pepper, etc.


Olive oil or canola oil
1 medium white onion, diced
2 clove garlic, diced
1 can pumpkin puree or 1 to 2 small pie pumpkins
4 cups chicken stock (or vegetable stock)
1 Bay leaf
1 pinch sugar
1/3 teaspoon curry powder, or to your taste
1 pinch nutmeg
1 cups whipping cream
Salt and pepper

1:  If using whole pumpkins, cut pumpkins in half and remove seeds.  Place cut side down on a greased baking sheet and bake in a 375 degree preheated oven for 45 minutes, or until tender.  Let cool and remove pumpkin meat and mash with a fork.
2:  Sauté onion and garlic in oil until transparent, about 5 minutes. Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well. Bring to boil, then lower heat to simmer. Simmer for  20 – 30 minutes. Taste for seasoning.
3:  Remove from heat, add half-and-half and coo enough to blend. Blend in batches in a blender and add more water/stock if necessary to achieve the desired consistency.  Re-warm and serve.

Red Apron’s Cheddar Jalapeno Cornbread Recipe

Combine in mixing bowl:

  • 1 cup organic all purpose flour
  • 1 cup organic cornmeal
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cups unsalted butter, softened
  • 1/3 cup organic cane sugar
  • 4 Eggs
  • 3/4 cups creamed corn
  • 1/2 cup crushed pineapple
  • 1/2 cup corn nibblets
  • 2 tablespoons jalapenos, finely chopped
  • 2 tablespoons chives, finely chopped
  • 1 cup sharp cheddar, shredded

Mix the dry ingredients in a bowl and set aside. In another large mixing bowl cream the butter and sugar. Slowly add eggs, scrapping down the sides of the bowl. Mix for 1-2 minutes. The mixture will break, but that’s ok. Add both corns and pineapple, mix for 1 minute. Add the dry ingredients and mix until incorporated. Fold in jalapeños, chives and cheddar.

Transfer batter to an 9×9 greased baking dish and bake at 350 degrees in a pre heated oven for 25 to 30 minutes or until a toothpick inserted into the centre of the cake comes out clean. You can bake this in muffin tins too, lined with muffin cups. Enjoy warm or freeze until needed. Warm before serving.