Chef George Duran shows us how to make some spooky Halloween snacks!
12-14 meatballs, pre-cooked
6-7 slices of thin bacon, cut in half
Peppers, carrot and other veggies for decoration
Preheat oven to 400F.
Wrap each meatball tightly with a half slice of bacon and skewer with toothpick. Place on greased baking sheet and into the oven. Cook until bacon is completely cooked and tight around each meatball. Remove and allow to cool.
Use vegetable pieces for faces and ketchup for “blood” to turn them into fun Halloween characters. Serve them on skewers.
Serves 4 as appetizer.
Caramel Apples with Razor Blade Cookies
Caramel mix, plus ingredients required
Edible silver paint or marker
Red food coloring
Make the caramel apples as you usually would and set them aside.
Take cookies and paint them with the silver edible coloring (or draw a razor blade image). Once finished take a paring knife and cut a thick slit out of the top sides of the caramel apple. Chip a corner off a cookie and gently squeeze it through the slit. If it doesn’t fit, try cutting the slit even bigger until it nestles in. Add more razor cookies if there is enough space.
Combine some corn syrup and red food coloring and use sparingly to depict blood on or around the razor cookies. Allow caramel to completely cook before passing them out to friends.
“Bloody” Red Chocolate Fountain
1 C. half and half
1 tsp. cocoa powder
1 12 oz. bag of white chocolate chips
1 Tblsp. red food coloring, plus more if you need it to look darker
Place half and half in a medium saucepan and bring to a simmer on medium heat. Whisk in cocoa powder until dissolved. Once milk begins to scald, remove from heat and add white chocolate chips. Allow to sit for 30 seconds, then whisk. Mix in red food coloring until you achieve the right color.
Place red chocolate into chocolate fountain and run motor.
Serve with strawberries, marshmallows and pretzel sticks.
Note: This recipe can be multiplied.
1 8-oz. can of crescent roll dough or puff pastry dough
3 Tblsp. raspberry or strawberry jam or preserves
1 8-oz. brie cheese wheel, wax paper removed
1 black olive, pitted and sliced
1 egg, beaten
Pre-heat your oven to 375F and lay some parchment paper on a small baking sheet.
Roll out crescent roll dough and cut ¼ inch strips of dough. Spread jam or preserve evenly throughout the top of the wheel of brie. Then place brie on the baking sheet and begin to wrap the strips of dough all throughout the top of the brie, making sure to tuck the edges of each strip of dough underneath the cheese so it’s held in place. Finish until it starts to look like a zombie or mummy. Use a pastry brush to brush egg wash throughout the top of dough. Add two slices of olive to make eyes and press in the dough so it stays in place.
Bake for 20 to 25 minutes until golden brown and cheese is fully melted. Allow to rest for 5 minutes before serving.