Skeleton Party Buffet
A Spooky Halloween Recipe from Chef Char Morse
Ingredients:
1 plastic full-size skeleton from a Halloween store
1 pound goat cheese
1 (10.5 oz.) jar red pepper jelly
2 pounds prosciutto
1 package dried mango strips
1 pound pepper-crusted sausage
1 pound summer sausage
1 pound salami
8 oz. dill Havarti cheese
8 oz. bacon horseradish cheese
8 oz. dill and herb white cheddar cheese
8 oz. sharp cheddar cheese
8 oz. colby jack cheese
4 oz. herb-crusted goat cheese
4 oz. bleu cheese
8 oz. red pepper hummus
8 oz. fresh salsa
1 package wasabi seasoned roasted almonds
1 package bbq seasoned roasted almonds
1 jar large pimento-stuffed Spanish olives
1 jar Kalamata olives
1 jar pickled peppers, cauliflower and carrots
1pound fresh strawberries
1 pound fresh green grapes
1 pound fresh red grapes
1 bag sweet potato whole grain corn chips
1 bag spinach and kale whole grain corn chips
1 bag beet whole grain crackers
1 package “everything” seed and grain thin crackers
Directions:
Place a black cloth or Halloween-themed table cloth on the display surface. Place two large white serving trays under skeleton (place the head at the top of one tray and legs hanging off trays is fine). On a small white plate, place a heart-shaped cookie cutter and shape goat cheese into the heart. Remove cap from red pepper jelly and microwave for 30 seconds to 1 minute until jelly is warm. Pour red pepper jelly over heart-shaped goat cheese and place over skeleton’s breast bone. Cut up sausages into bite-size medallions, arrange on a medium-sized platter and place over skeleton spine where abdomen would be. Place prosciutto over face of skeleton, drape over arms and shoulders. Two large olives in the eye sockets are fun. Weave dried mango strips through ribs. Arrange cheese on platters below skeleton. Serve olives, almonds, pickled vegetables and hummus in small white bowls and arrange on platters around skeleton (a small bowl of salsa in the skeleton hand is fun). Add chips and crackers where there is room. Garnish with strawberries and grapes (or apple and pear slices) around the tray. Serve with a devilish grin
Take a cooking class with Chef Char at the Muskegon Farmers Market in Kitchen 242! Details about class topics and tickets to classes can be purchased at the link here.
You can also check out Chef Char's blog!