SPOOKY HALLOWEEN CHEESE BOARD

Muy Bueno

This season, be the host or hostess with the mostest by making my spooktakular Halloween Cheese Board, complete with homemade jalapeño jelly and adorable cinnamon-sugar buñuelo ghosts! You might think to call this charcuterie, but technically this is char-CUTE-erie at its finest.

Continue to recipe

Scribbled Arrow

"

TOTAL TIME

– Moon drop grapes – Pomegranates – Pears – Apples – Sungold kiwis – Crackers – Cream cheese – Blue cheese – Homemade jalapeno jelly – Buñuelo ghosts

Ingredients

TOTAL TIME

Halloween Buñuelos: – 4 large flour tortillas – 1 cup granulated sugar – 1 1/2 teaspoons ground cinnamon – 1/4 cup olive oil or vegetable oil Jalapeno Jelly: – 6 jalapeños, roughly chopped – 1 bell pepper, roughly chopped – 2 fresno chile peppers (optional) , roughly chopped – 1 green apple, cored and cut into chunks – 1/2 cup vinegar – 1 cup sugar

Ingredients

Step 1 – Halloween Buñuelos: Using cookie cutters or scissors, cut any shape from the tortillas.

Step 2 – Combine sugar and cinnamon on a large plate.

Step 3 – Heat oil in a medium pan. Fry shapes in batches until golden, about 2 minutes each side. Transfer to paper towels to drain.

Step 4 – Transfer to cinnamon-sugar while still warm and toss to coat completely.

Step 1 – Jalapeno Jelly: Place chopped chile peppers, bell pepper, and apple into food processor or blender. Pulse for 1-2 minutes until ingredients are very finely diced.

Step 2 – Place mixture, vinegar, and sugar into stock pot. Bring to a boil over medium heat. Continue cooking for about 15 minutes stirring occasionally.

Step 3 – Once thickened, remove from heat. Place jelly into glass jars and let cool at room temperature. Then store in refrigerator for up to one month.

READY!

ABOUT AUTHOR

FIND OUT MORE ABOUT YVETTE

01 - SPOOKY WITCH FINGER COOKIES

02 -  DRACULA’S BLOOD

THERE'S MORE...