Last Friday was a great start to the weekend and Halloween! We had a very special feast at my Son's In-Laws home. I feel very fortunate because I call both my daughter and my son's In-Laws, my Friends-in Laws.
Marian put on such a festive dinner. We helped create and enjoyed such an eerie assortment of appetizers, from Eye Ball Salad, Skeleton Vegetables, to Candy Corn Pizza's, it all was great fun and delicious.
I have included the Recipe for the Vegetable Skeleton and the Eye Ball Salad, but the pictures, as they say, are worth a thousand words!!
Thanks for a Howlarious Evening!!
(makes 12 servings)
12 basil leaves
3 roma tomatoes, thinly sliced
12 small rounds of fresh mozzarella, cut in half
24 small green olives with pimientos, cut in half
1/2 teaspoon lemon zest
2 teaspoons lemon juice
2tablespoons extra-virgin olive oil
On a large platter, place basil leaves. Top each basil leaf with a slice of tomato, 2 rounds of cheese and 2 olive pieces. Sprinkle zest over platter. Drizzle each salad with Lemon juice and olive oil. Serve cold.
Skeleton Vegetable Tray
Cauliflower florets, Green bell peppers, Zucchini slices, Squash slices, Red bell peppers,Sugar snap peas, Slivered almonds, Pitted kalamata olives
To make a skeleton, use cauliflower florets to shape the head and hips. Use green pepper strips to make arms and legs. Alternate squash and zucchinis slices to make a spine. Use red bell pepper to make ribs. For feet and hands, use the pieces of green bell peppers with tiny strips of red bell peppers for fingers. Cut slits in sugar snap peas, and fill with almonds for the mouth. Cut olives in slices for eyes. Cut 1 olive in half lengthwise for nose.
The recipe calls for a great Ranch Dip, however I would substitute one of my all time favorite veggie dips :
Salad Burnet Dip
1 Package Cream Cheese
4TBLS Burnett Leaves, chopped fine
2TBLS Garlic Chives, chopped fine
1tsp salt and pepper
Bind with 1/4 C sour cream or mayo
Mix all together and chill for 24 hours.
The above recipes were taken from "Celebrate Halloween" by Phyllis Hoffman