Newspaper article Evansville Courier & Press (2007-Current)

HAVE NO FEAR OF GROSS GOODIES ; Hot Dogs, Cheese, Sauerkraut among Gruesome Ingredients

Newspaper article Evansville Courier & Press (2007-Current)

HAVE NO FEAR OF GROSS GOODIES ; Hot Dogs, Cheese, Sauerkraut among Gruesome Ingredients

Article excerpt

We all love decorating and dressing up for Halloween parties, including making some gruesome goodies for nibbling. Still, candy corn and cookies are kid's stuff. What if you want to have a more sophisticated party for adults? Try the ideas below for a gourmet twist on those goodies.

EYEBALL CROSTINI

Makes 10 crostini

Tools: Sharp paring knife, round cutters such as an apple corer or even a clean pen cap.

INGREDIENTS

10 slices French baguette, inch thick

2 tablespoons butter

cup garlic mayonnaise, pesto, pepper relish, or other spread of your choice

10 balls fresh mozzarella celiegine

-handful each green and black olives, pitted

5 slices prosciutto

DIRECTIONS

1 lightly butter the baguette slices and toast lightly. Top with a dab of spread.

2 For each eyeball, cut a ball of mozzarella in half horizontally. using the apple corer, make a hole in the center. cut a green olive in half horizontally, saving the half with the hole. Use the pen cap to cut out a round of black olive and insert it into the hole in the green olive. place the olives carefully into the hole in the cheese to make an eyeball.

3 cut the remaining half of the mozzarella ball in half and, using the apple corer again, fashion it into semicircular pieces as shown in the picture. place the eyeball on top of the crostini, using the spread to hold it in place. Arrange the eyelids to the top and bottom of it. cut a slice of prosciutto into quarters and drape two of the pieces around the eye to look like somewhat realistic skin.

KRAUT WITH SAUSAGE FINGERS

Serves 8

INGREDIENTS

8 good-quality smoked wieners with natural casings

2 ounces brie cheese

1 quart kraut

DIRECTIONS

1 cut wieners in half. About 1 inch below each end of the wieners, make three shallow, close-together cuts with a sharp knife. See photo. using tongs, hold the wiener over the direct flame of a gas burner, until the cuts open up slightly and the casing darkens and looks like crackly skin. …

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