Halloween Cheese Board
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.
Ingredients
- Moon drop grapes
- Pomegranates
- Pears
- Apples
- Sungold kiwis
- Crackers
- Cream cheese
- Blue cheese
- Homemade jalapeno jelly
- Buñuelo ghosts
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
Instructions
Halloween Buñuelos:
- Using cookie cutters or scissors, cut any shape from the tortillas.
- Combine sugar and cinnamon on a large plate.
- Heat oil in a medium pan. Fry shapes in batches until golden, about 2 minutes each side. Transfer to paper towels to drain.
- Transfer to cinnamon-sugar while still warm and toss to coat completely.
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.
- Place mixture, vinegar, and sugar into stock pot. Bring to a boil over medium heat. Continue cooking for about 15 minutes stirring occasionally.
- 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.