​Pappardelle with Beet Sauce & Fennel Pollen Burrata

The second of my spring pasta blog posts this week - and could it be more beautiful?! To add to its beauty, this recipe is a little bit sweet (slightly drizzled with honey), a little bit savory (hearty sauce), a little bit earthy (beets), a little bit floral (fennel pollen), and a whole lot creamy (burrata) - it’s pretty much everything you want in a spring pasta dish and I can’t say I’ve had many pasta dishes better - even at the fanciest of restaurants! And it’s here for you - easy peasy- just in time for the weekend!

 *** I did all three pastas in small, shareable servings so you can make a couple (or all three) of them and share as a date-night in. If you choose to just make one, you can double up the amount of ingredients for two large portions or four small portions. I suggest making all 3 for a Spring Pasta Dinner Party. They’re all make ahead, so all you’ll have to do is warm the sauce and boil the pasta to finish. Plus, all great at room temp (most good pastas are). I’ll have them all posted by the end of this week!

2 small servings, 1 large serving

Sauce:

2 small beets - tops and bottoms removed, peeled and cut into fourths

1/2 lemon - zested and juiced

1 tablespoon olive oil

1 teaspoon thyme leaves

Kosher salt and freshly cracked pepper

Pasta:

4 ounces dried egg pappardelle

1 small ball Burrata

Fleur de sel, for sprinkling

Fennel pollen, for sprinkling

Honey, for drizzling

Borage or microgreen leaves - optional

Place beets in a medium saucepan and cover with water. Boil over high heat for 15 to 20 minutes or until soft enough for a fork to go through smoothly. Drain and set aside.

While the beets are cooking, boil the pasta in salted water according to the package directions but watch closely and test every few minutes. It usually takes half the amount of time it says on the package to get to al dente - you want pasta to still have a bite and not be mushy. Transfer pasta to a bowl, and reserve the pasta water.

Add the cooked beets to a food processor with the lemon zest and juice, olive oil, thyme, a heavy dash of kosher salt and pepper, and about 1/4 to 1/2 cup pasta water. Blend together at high speed until smooth, adding more pasta water as needed.

Pour sauce into the bowl with the pasta and toss together. Plate and top with Burrata, a heavy sprinkle of fleur de sel, fennel pollen, a drizzle of honey, and borage if using.

** Sauce can be partially made ahead and stored in the fridge for several days - blend the cooked beets together with all the ingredients excluding the pasta water. For last minute assembly, cook the pasta, add the pasta water to the food processor with the partially made sauce, blend until smooth then toss together with the pasta.

Penne with Brown Butter Asparagus & Poppy Seed Creme

It’s always a good season for pasta but I particularly like spring for light, bright, fun pasta dishes. This week, I’m rolling out 3 must make spring pastas. The first one is the one I thought was going to be my least favorite in the taste test and it ended up being the cleanest bowl at the end of the night - this pasta is legit! It’s got some of those rich ingredients we all love in pasta - butter, cheese, and creme fraiche - but the simplicity of the sauce and the spring veggies make it light enough to eat on a warm day. And it’s great at room temp, so don’t feel like it needs to be piping hot when served. 

*** I did all three pastas in small, shareable servings so you can make a couple (or all three) of them and share as a date-night in. If you choose to just make one, you can double up the amount of ingredients for two large portions or four small portions. I suggest making all 3 for a Spring Pasta Dinner Party. They’re all make ahead, so all you’ll have to do is warm the sauce and boil the pasta to finish. Plus, all great at room temp (most good pastas are). I’ll have them all posted by the end of this week! 

2 small servings, 1 large serving

For the sauce:

4 tablespoons salted butter

2 green onions (white and green parts) - sliced

1 small bunch asparagus tips - cut into penne sized pieces

Kosher salt

Red pepper flake

1/2 lemon - juiced 

For the pasta:

4 ounces penne pasta

1/4 cup freshly grated Parmesan

2 tablespoons creme fraiche

Poppy Seed, for sprinkling

Heat butter in a sauté pan over medium-low heat and don’t touch until it starts to brown. When butter is golden brown, add the green onions and asparagus with a dash of salt and sprinkle of red pepper flake - to taste (remember the butter is salted - if you use unsalted butter, add more salt). Let cook about 2 minutes - tossing occasionally. Squeeze in the lemon juice and keep warm.

Boil the pasta in salted water according to the package directions but watch closely and test every few minutes. It usually takes half the amount of time it says on the package to get to al dente - you want pasta to still have a bite and not be mushy. Transfer pasta to a bowl, add the asparagus sauce and Parmesan, and toss everything together. Plate and add a dollop of creme fraiche and sprinkle of poppyseed.

** Sauce can be made ahead and stored in the fridge for several days. For last minute assembly, warm the sauce, cook the pasta, and toss together.

Cacio e Pepe

I met my best friend Ginger in college when she pledged my sorority and after talking to her I discovered our families lived on the same street and she had been at my senior prom. How we never met until college, I will never know but I’m glad we did. After college, we both moved back to Memphis and are closer than ever. Last year, we combined our love of travel and pasta and took our first trip to Italy with our husbands. We couldn’t stop eating pasta the entire time we were there but when we were in Rome, we discovered a local staple and the pasta that Ginger would beg me to make when we got home: Cacio e Pepe. To me, this dish screams “italian,” not because it’s pasta and not because it’s delicious but because it’s simple. The one thing about Italian cooking I’ve learned: their ingredient list isn’t always long but their quality of ingredients and skill in the kitchen is long-lived and what makes their food some of the best in the world. Cacio e Pepe is one of those dishes - With only 5 ingredients, you could call it a simple dish but timing and detail is everything when making this pasta. 

Grocery list (4 servings):

• 8 oz block Parmesan cheese

• 8 oz block Pecorino Romano cheese

• Kosher salt

• 1 lb good quality Bucatini or Spaghetti

• 2 tsp or to taste freshly ground black pepper, plus more for serving

Directions:

1. Heat oven to 400 degrees. Make the Parmesan crisps by freshly grating the parmesan cheese, then on a silicone lined baking sheet, pour ¼ of the grated cheese onto the silicone mat and lightly press down. Do this 3 more times, making sure there's at least ½ inch between each circle, until you have 4 parmesan circles. Bake for about 4 minutes or until crisp and light golden. Let cool, then using a spatula, lightly lift the crisps from the mat, being careful not to break them. Set aside until ready to serve.

2. Grate the Pecorino cheese and set aside. Bring a heavily salted pot of water to a boil. Boil the pasta according to the directions on the package or until al dente. This is very important-- pasta needs to be cooked through but have a firm bite to it. You can only get this perfect by closely watching the pasta and testing a noddle at a time until it’s ready. A good quality pasta will will usually take 11 to 13 minutes.

3. When the pasta is almost done, heat a large microwave proof bowl until warm to the touch. When the pasta is perfectly al dente, using tongs, place it directly into the bowl from the boiling water. Don’t be worried about getting water into the bowl, you will need it to create the sauce. Slowly add Pecorino cheese and a little pasta water to the pasta, vigorously stirring everything together until the cheese melts and it creates a creamy sauce. If the sauce seems to dry, add more pasta water. It’s important to not drain your pasta water until the sauce is the perfect creamy consistency.

   * Don't add the cheese too quickly or it will clump rather than cream.

4. Add black pepper, toss one last time. Serve on plates and garnish with parmesan crisps and more fresh ground pepper

   CHEERS TO HAPPY EATING!!! 

All Day Green Eggs and Ham Recipes

Happy Dr. Seuss Day! Bring on the green eggs and ham! I have always wanted to do this - every year when Dr. Seuss Day rolls around, I think I want green eggs and ham. This year, I planned and tested 3 delicious green eggs and ham recipes - breakfast, lunch, and dinner! You can eat it all day if you wish! 

Breakfast:

Green Eggs and Ham Open-Faced Omelet

1 serving

Cooking spray

2 large eggs

1 handful spinach

2 tablespoons Parmesan

1/4 teaspoon Italian seasoning

1/8 teaspoon red pepper flake

Kosher salt and freshly cracked pepper

1 slice ham

Microgreens or arugula (optional)

Spray a small sauté pan with cooking spray then set over medium-low heat. Crack eggs into a blender then add spinach, Parmesan, Italian seasoning, pepper flake, and a heavy sprinkle of salt and pepper. Blend until completely combined and green. Pour into skillet and cook until almost completely set. Flip the omelet and cook for just about 15 seconds more so the top is set. Flip over onto a plate and top with ham and microgreens.

Lunch:

Green Egg Avocado Toast with Crispy Prosciutto

1 serving

Cooking spray or olive oil

1 slice prosciutto

2 hard boiled eggs (yolks discarded)

1/4 ripe avocado - cubed

2 tablespoons minced fresh basil

2 teaspoons extra virgin olive oil

1 teaspoon fresh squeezed lemon juice

1 teaspoon white balsamic reduction

Kosher salt and freshly cracked pepper

1 slice toasted whole grain toast

Microgreens (optional)

Spray a small sauté pan with cooking spray or drizzle with olive oil. Place over medium heat. “Fry” the prosciutto on both sides until crispy like bacon (about 2 to 3 minutes per side). Set aside on a paper towel until ready to use.

Chop the boiled egg whites and place in a bowl with the avocado. Stir around until avocado is creamy and eggs are coated and green. Add the basil, olive oil, lemon juice, balsamic reduction, and a heavy sprinkle of salt and pepper. Stir until combined, taste for seasoning, and add more salt and pepper if needed. Pile on toast and break the crispy prosciutto over the top. Finish with microgreens if desired.

Dinner:

Green Eggs and “Ham” Pesto Carbonara

4 servings

Kosher salt

1 cup packed basil leaves

1/3 cup Parmesan, plus more for serving

1/4 cup olive oil

1/4 cup pine nuts

3 roughly chopped garlic cloves

2 whole eggs

4 egg yolks

Freshly cracked pepper

1 pound good quality, dried spaghetti

8 slices thick-cut bacon, chopped

Bring a large pot of salted water to a boil. To a high speed blender or food processor, add the basil leaves, Parmesan, olive oil, pine nuts, and garlic. Pulse until it all comes together into a pesto. Add the eggs and 1/2 teaspoon of salt and pepper and blend on high until smooth.

When the water is boiling, cook the spaghetti until al dente - checking constantly to make sure you haven’t over cooked the pasta (Note: the amount of time most package directions give on pasta is too much - check it extra early).

While the pasta is cooking, fry the bacon in a large sauté pan until slightly crisp. Set aside on a paper towel lined plate. Turn the heat off and wipe out the pan. When the pasta is finished, transfer it to the sauté pan with the egg mixture, bacon, and a ladle of pasta water - you want the pan to still be warm but not too hot or you may scramble the eggs. Stir the pasta around, adding pasta water as needed to make it extra creamy. Serve with extra Parmesan.

Southern Bilinis with Smoked Trout & Maple Creme Fraiche

I made these for Valentine’s Day but quickly decided they’re perfect for any small gathering, cocktail hour, brunch, or just to snack on. I put a southern twist on original bilinis by making these with cornmeal and buttermilk. The maple creme fraiche makes them pancake-like, and the smoked trout atop brings together that perfect happiness of sweet and savory. They’re a breeze to make and can be stored in the fridge until ready to assemble. 

3/4 cup self-rising flour

1/4 cup cornmeal

1/4 teaspoon kosher salt

3/4 cup buttermilk, plus more for thinning

1 egg

1/3 cup creme fraiche

1/2 teaspoon maple syrup

1/4 teaspoon lemon zest

Smoked Trout filets - torn into pieces  

Microgreens - for garnish

In a medium bowl, add the flour, cornmeal and salt and whisk together. Make a well in the center and add the buttermilk and egg. Whisk all ingredients together until completely combined. The consistency should be similar to pancake batter - if it’s too thick, thin it out with more buttermilk. 

Heat a skillet over medium heat and coat the bottom of the pan with butter. When butter starts slightly smoking, use a mini scoop - aka a cookie scoop - (If you don’t have one a tablespoon will work) to make mini pancakes on the skillet. When the batter starts bubbling at the top, about 1 to 2 minutes, flip the bilinis and cook for another minute.

Let bilinis cool. Mix together the creme fraiche, maple syrup, and lemon zest. Smear each bilini with a heavy dollop of creme fraiche, top with a piece of smoked trout and microgreens.

** Tip: Refrigerate any leftover bilinis. Heat in the microwave for breakfast and top with maple syrup or jelly.

5 Retro Recipes for Your Tacky Sweater Party

Every tacky sweater party needs a couple of old school snacks to pair with the retro theme. These 5 fun apps/drinks are throwback with a typical Cooktales modern twist. If you're hosting the party, make them all. If you're attending the party, bring one to share. Some may seem a bit silly, but I would never have you eat something that doesn't taste fabulous - it's seriously against my nature and these party snacks are the real deal! 

Chorizo Smoked Gouda Sausage Balls  

Shrimp Cocktail with Green Goddess Dressing  

Hot Buttered Rum  

Oyster Cracker Bites  

Cherry Herb Jello Mold  

Boozy Cherry Herb Jello Mold

It's hard to believe these jelly molds were all the rage some years ago, but here I am attempting to bring them back - ha! While this particular mold is fruity, booze-filled, and yummy, I really just see this recipe as something fun to have at your tacky sweater party. Or better yet, bring it as a hostess gift! It'll go right along with your silly outfit. 

6 ounces cherry gelatin mix 

1 cup boiling water  

1 cup whipped cream or vanilla vodka  

1 cup pitted, sliced cherries - fresh or frozen 

1 tablespoon minced mint leaves  

Rosemary sprigs - for garnish 

Stir gelatin into boiling water until dissolved. Add the vodka, cherries, mint, and mix together. Pour into a greased bundt pan or circle mold. Chill several hours - overnight to be safe.

Before serving, dip the bottom of the mold in warm water to loosen. Place a plate or cake stand over the top of the mold and slowly turn over. Garnish with rosemary sprigs. Cut into slices to serve. 

Hot Buttered Rum

If you've read my cookbook, you know the story of how my cooking career started with my family's heirloom cookbook. These recipes were passed down all the way back to the 1800's and have inspired me from the day I received the book. One of my favorite cocktails from the book that I make throughout the holiday season is my grandmother's recipe for Hot Buttered Rum. If you wanted to give this a modern twist, you could also do it with Bourbon or any Barrel-Aged spirit (I do find the classic spiced rum to be the best though).  This is such a fun DIY for guests at your party. Or you could even bring the "hot butter" in a glass jar with a bottle of booze as a hostess gift to the next gathering you attend. 

1/2 pound softened butter

1/2 pound light brown sugar

1/2 pound confectioners sugar

1 teaspoon ground cinnamon  

1 pint vanilla ice cream

Dark spiced rum, bourbon, or any barrel-aged spirit - for serving 

Cinnamon sticks - for serving  (optional)

Whipped cream - for serving (optional) 

Beat together the butter, brown sugar, confectioners sugar, and cinnamon until light and fluffy. Fold in the ice cream and freeze until firm. 

Serve in mugs or heat-proof glasses with 3 tablespoons of the frozen "hot butter" and 1 shot (or to taste) of booze per cup. Top with hot water and add a cinnamon stick and whipped cream if desired. 

Shrimp Cocktail with Green Goddess Dressing

Retro, fun, and cutely presented, shrimp cocktail is a holiday party favorite that's oh so quick and easy to prepare! This particular recipe uses green goddess dressing instead of cocktail sauce to modernize and dress the classic appetizer up a bit. Here, I give my green goddess dressing recipe, but you can also cut a corner with a good quality store-bought as well (I love Organic Girl Herb Goddess). Present them in clear, miniature cups to give everyone their own little dip bowl and make socializing easier! 

 1 cup plain yogurt or Greek yogurt

3 tablespoons low-fat mayonnaise

1/2 cup parsley leaves

1/2 cup roughly chopped basil leaves

2 tablespoons tarragon

2 tablespoons chives

1 small garlic clove - peeled and chopped

2 teaspoons anchovy paste

1 large lemon - juiced

2 tablespoons extra virgin olive oil

Kosher salt, freshly cracked pepper  

 1 pound large, cooked salad shrimp 

2 to 3 lemons - cut into small wedges 

Make the dressing by adding the yogurt, mayo, herbs, garlic, anchovy paste, lemon juice, olive oil, and a heavy dash of salt and pepper to a food processor. Pulse together until smooth. Add about one tablespoon of dressing to each mini cup.

Cut slits in the bottom of the shrimp and hook 2 to 3 onto each mini cup. Cut slits in each lemon wedge and add one to each cup. Arrange on a platter and serve. 

Sausage Kale Soup with Sage Chestnut Pesto

For those cozy nights in, this soup is hearty without all the heavy stuff. The fall flavors are a soup party in your mouth. And the leftovers are even better the next day. The pesto is herby and creamy and perfect for the season - make an extra batch for pasta or crostini! 

Pesto: 

1 1/2 cups stemmed, well-chopped Lucinato or Tuscan Kale

1/2 cup sage leaves

7 peeled, cooked chestnuts (you can find these during the season in the fridge section or canned)

2 tablespoons apple cider vinegar

Kosher salt, freshly cracked pepper

3 tablespoons good-quality extra virgin olive oil

1 tablespoon olive oil

1 onion chopped

1 1/2 cups sliced rainbow or regular carrots

Kosher salt, freshly cracked pepper

3 fully-cooked, spicy chicken sausage links - crumbled or chopped

1 tablespoon dried thyme 

1 teaspoon lemon pepper

7 cups chicken stock

1 (2 inch) Parmesan rind

1/4 pound Pipe pasta or similar

Make the pesto. Combine the kale, sage leaves,  chestnuts, vinegar, about 1/4 teaspoon salt and pepper, and olive oil in a food processor. Pulse until smooth. Refrigerate or set aside until ready to use.

Heat olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrots, and a heavy dash of salt and pepper and sauté until soft. Add the sausage, thyme, and lemon pepper and sauté another minute. Pour in the chicken stock and add the Parmesan rind and pasta. Bring to a boil then summer until pasta is cooked but al dente. Mix in the pesto, taste for seasoning, and add more salt and pepper if needed.

Chorizo Smoked Gouda Sausage Balls

Sausage balls ARE Christmas to me. Such an old school recipe that never actually gets old - I simply insist they're at every gathering! I wanted to amp them up a bit last year though, giving them the Cooktales twist, and this recipe was the big winner! Chorizo and Smoked Gouda... seriously y'all, just think about that for a second. Heaven. 

1 pound chorizo - room temperature 

1 pound Jimmy Dean hot sausage  - room temperature 

5 cups shredded Smoked Gouda - room temperature 

4 cups biscuit baking mix 

* This recipe makes an extra large batch, but balls can be cooked and frozen for a later use. For a frozen batch, just reheat for 8 to 10 minutes in a 400 degree oven. 

Preheat oven to 400 degrees. In a large bowl, mix together the room temperature chorizo, hot sausage, cheese, and baking mix until thoroughly combined. Using a miniature ice cream scoop (or a spoon) form sausage balls - they should be about 2 tablespoons in size. Place on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes or until golden in color. Serve warm or at room temperature.

5 Easy, Healthier Dishes for Your Holiday Table

Healthy and easy doesn't always mean "not as good." These 5 dishes are quick, easy, and beyond loaded with flavor. And they're not SO healthy that they're not Thanksgiving worthy. They also make fabulous dishes for easy weekday meals. 

Brown Butter and Crispy Sage Cauliflower Mash

Roasted Maple Creamed Corn 

 Smoky Autumn Salad

 Truffled Turkey Breast with Truffle Gravy 

 Sweet and Spicy Roasted Squash

Roasted Maple Creamed Corn

Can Thanksgiving be healthy without having to give up your favorites? It can definitely be HEALTHIER! This roasted cream corn is a great example, and it only takes about 5 minutes to make. Maple replaces sugar, lower fat products replace the cream and butter. The best part, it tastes as good as the full-fat version! 

2 tbsp reduced fat Irish butter - softened

1 lb bag frozen roasted corn - thawed (Trader Joes has a fabulous one)

2 tbsps maple syrup

1/2 cup light cream, plus more for thinning 

1/2 tsp kosher salt - to taste

1/2 tsp freshly ground black pepper

1 tbsp flour

1/4 cup Parmesan cheese

Parsely - optional

In a large sauté pan, heat 1 tablespoon of the butter over medium low heat. Add the corn, maple syrup, cream, salt, and pepper and stir together. Bring to a slight boil for one minute and lower the heat. In a small bowl, mix together the remaining tablespoon of butter with the flour until it becomes a thick paste and add to the corn. Cook for about 2 minutes until thick. If it gets too thick, add a little more cream until desired consistency. Transfer to a bowl. Top with Parmesan and parsley.  

Sweet and Spicy Roasted Squash

Thanksgiving is upon us, and I can't think of anything more suitable than squash to serve with your turkey and ham for the big day! It's the perfect side dish without being uber-Thanksgiving traditional. Plus, it's a little healthy and you'd never know it! 

1 large butternut squash 

2 medium acorn squash 

Olive oil

Kosher salt 

Pepper 

3 tbsp maple syrup

1 tsp cinnamon 

Pinch red pepper flake, to taste 

Heat oven to 450 degrees. Peel the butternut squash. Cut off the rough ends then cut in half lengthwise and scoop out the seeds with a spoon. Cut each half into two shorter halves then cut into 1 inch sticks and moons. Cut the ends off the acorn squash then cut in half lengthwise and scoop the seeds out with a spoon. Slice into 1 inch moons - keep the skin on these! 

Place all the squash on a large sheet pan lined with foil. Drizzle olive oil evenly over the squash then sprinkle with plenty of salt and pepper. Drizzle the maple syrup and sprinkle the cinnamon and red pepper flake. Toss together with your hands until all squash is covered in the oil and spices.

Roast in the oven for 15 to 20 minutes or until the squash is slightly soft and caramelized. 

Brown Butter and Crispy Sage Cauliflower Mash

Thanksgiving is typically a day where calories don't count, but it never hurts to have a few healthier dishes at your table. I'll be honest, when I eat this cauliflower mash, I don't even miss mashed potatoes. The brown butter and sage give it such a warm fall flavor, and the (fat free) cream cheese gives it such a fluffy, creamy texture. I love this cozy side dish - it'll be at my table all season. 

1/2 stick butter

1 tablespoon chopped sage + 7 whole leaves 

1 head cauliflower florets  

1 garlic clove - chopped 

4 ounces fat free cream cheese  

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly cracked black pepper  

Heat butter in a sauté pan over medium heat and don't move. Let the butter melt. When it starts to brown around the edges, add the chopped and whole leaf sage. Remove the whole leaves with a slotted spoon to a folded paper towel as soon as they get crispy - about 30 seconds. As soon as the butter is brown and nutty, turn off the heat. This butter can be used immediately or stored in your fridge for several weeks. 

Steam the cauliflower in a steam basket on your stovetop until very soft. Transfer to a higher speed blender with the garlic, cream cheese, salt, pepper, and 3/4 of the sage butter. Blend until completely smooth. Taste and add more salt if needed. When ready to serve, transfer to a bowl and top with the remaining brown butter and whole sage leaves. 

Smoky Autumn Salad

Weekly dinner table or Thanksgiving side, this salad is everything I love about fall and NEEDS to be on your table asap. Smoked Gouda, sweet potato, and smoked almonds... need I say more?! So many unique flavors going on here from sweet and salty to creamy and smoky -  complete with a hint of that cinnamon holiday flavor we all love so much. I can't put into words enough how great this is - I've had few salads I like more - I guess that sums it up? 

 Dressing:

3 tablespoons maple syrup

3 tablespoons olive oil

1 tablespoon Dijon mustard

½ teaspoon cinnamon

Kosher salt and freshly cracked pepper

Salad:

1 large sweet potato – peeled and cubed into 1/2-inch cubes

1 tablespoon olive oil

1 tablespoon maple syrup

½ teaspoon cinnamon

½ teaspoon kosher salt

¼ teaspoon freshly cracked pepper

4 cups spinach

4 cups arugula

1 cup smoked almonds – roughly chopped

1 cup smoked gouda – shredded

In a glass jar or plastic container with a lid, add the maple syrup, olive oil, Dijon, cinnamon, and a dash of salt and pepper. Shake together until combined.

Heat oven to 400 degrees. On a baking sheet covered in foil, toss together the sweet potato cubes with the olive oil, maple syrup, cinnamon, kosher salt, and pepper. Roast for 12 to 15 minutes or until slightly golden and tender. Set aside to cool.

In a salad bowl, mix together the spinach and arugula. Top with the cooked sweet potatoes, smoked almonds, and smoked gouda. Pour the dressing over the top and toss together.

Monster Meat Head

If you're going for the scariest meat board ​out there, this is it! I love this board particularly because it's little work for a huge impression. So easy and your guests will love it! Feel free to play around with the charcuterie used - it doesn't have to be exactly like mine. Be creative! 

​​What You'll Need: 

​A plastic or styrofoam skull head 

A dark or wooden board ​

12 to 16 ounces of prosciutto or similar meat

Pepperoni (as much as you need to fit on your board, feed your guests)

Salami (as much as you need to fit in your board, feed your guests) ​

Turkey, Ham, or both (​as much as you need to fit in your board, feed your guests)

Kalamata Olives ​

Banana Peppers ​

Petits Poivrons or cherry tomatoes 

Anything else you like with your meat

Place skull in the center of the board. Drape prosciutto over the skull head (make sure the head is clean before you begin). You may have to tear and stick meat together as you go. Assemble the rest of the meats with the accompanies however you please. Serve. 

Witching Fruit Board

My pretties, THIS is the most witching cheese boards of all cheese boards: The Witching Fruit board.. #3 in the Top 5 Halloween Meat and Cheese Board Countdown (see the Darling Pumpkin Board and the Spooky Sausage Board)! It's complete with delicious creamy, light, crowd-pleasing cheeses and the most delightful fruit to pair. I can't even deal with how Halloween-glam this one is. How something can be stunningly elegant and disturbingly sinister at the same time, I don't know but this board does it!! I think the extra large antique-ish platter does it - I found it at Michael's! Have fun with this one - purple fruits, red fruits and all the best cheeses! 

​​Brie (bake at 350 degrees for 5 to 10 minutes)

​Pomegranate​ seeds 

​Balsamic syrup ​

​​Aged white cheddar

Gouda​

​​Any other white cheese you love 

​Cranberry Goat Cheese ​

​​Purple grapes

​Figs ​

​Blueberries ​

​Plums ​

​Dates

​Fig or Grape jam ​

​​Brown rice crackers

​​Place the baked brie in the middle of the board. Cover in pomegranate seeds and drizzle with balsamic syrup. Arange the other cheeses, fruits, jam, and crackers around the baked brie. Serve. 

Spooky Sausage Board

Introducing #2 of 5 Halloween Meat and Cheese Boards to inspire you to entertain this month: the Spooky Sausage Board happens to be one of my favorites! I make this one for our Halloween party every year because it feeds a lot of people at a lower cost - we've had close to 100 people at our Halloween party before so this big board of meat comes in handy. It's also a lot of fun for friends to get a "flight" of different sausages to sample. Plus, it's the perfect centerpiece for an erie Halloween table. Make sure you get all the props: skull heads, skeleton arms, and plastic spiders - all also low cost at any dollar store! 

What You'll Need: 

6 to 8 different sausages - you can get as creative as you like with the selection - I like: 

• Kielbasa

• Andouille

• Cheddar Bratwurst

• Chicken Apple

• Chorizo

• Mild, Spicy, or Sweet Italian - or all

• Another chicken variation

2 to 3 sauces - I like:  

• Good Quality BBQ Sauce

• Whole Grain Mustard

• Dijonnaise or Honey Mustard

Sliced Pickles

Small Bowls for Sauces  

Extra large wooden board or several small boards placed together 

Sticker labels (I like chalkboard because they're black and go with my tablescape)  

Glitter Skulls  (Dollar store)

Plastic skeleton arms or hands (Dollar store)

Plastic spiders (Dollar Store) 

Toothpicks

Grill all sausages until fully cooked. Place each kind together on a separate plate - make sure you label each plate so you don't forget which sausages are which. When cooled, slice each sausage into pieces and set aside on the same plate. Spoon sauces into small bowls. Place pickles into another small bowl. Line the bowls down the middle of the board or your table. Arrange sausages on the board or boards, keeping like sausage together. Label each sausage. Decorate with skulls, skeleton arms, and spiders. Add container of toothpicks to the side or on the board. 

Darling Pumpkin Cheese Board

The first of Five Halloween Meat and Cheese Boards I have coming to you this month! I particularly love this one because it's so dainty and beautiful. It could also be stretched on to use for Thanksgiving if you don't have a reason to make it for Halloween. Or make it for both! For crying out loud, it's ALL PUMPKIN!!! 

Pumpkin Baked Brie:

• Brie cheese wheel

• Pumpkin Butter

• Ground cinnamon

Nutty Pumpkin Goat Cheese: 

• Goat Cheese log

• Candied or Praline walnuts or pecans

• Pumpkin pie spice

Pumpkin Seed Smoked Gouda:  

• Smoked Gouda chunk or wheel

• Toasted pepitas

• Pure maple syrup

Pumpkin Mascarpone: 

• 4 ounces Mascarpone cheese

• 2 heaping tablespoons pumpkin puree

• 2 tablespoons (or to taste) maple syrup

• 1 teaspoon pumpkin pie spice

Other Accompanies: 

• Pumpkin trail mix (I got mine at Target)

• Pumpkin butter or jelly

• Candied ginger slices (nut and wellness aisle of the grocery store)

• Pitted dates

• Extra pepitas

• Extra candied/praline nuts

• Whole grain or Flax Seed crackers

• Cinnamon crackers (Blue Diamond Honey Nut Thins are to die for)

• Rosemary sprigs

• Mini pumpkins or gourds

Bake Brie for 5 to 10 minutes at 350 degrees until soft but not oozing. Top with a heavy dollop of pumpkin butter and sprinkle with cinnamon.  Set aside. 

Place Goat cheese on a plate. In a food processor combine about 1/4 cup of the candied nuts with about 1/2 teaspoon of pumpkin pie spice until it turns to a dusty crumble. Pour over the goat cheese and roll cheese in the nuts until completely covered. Set aside. 

Place Smoked Gouda in a plate, top with pumpkin seeds and drizzle with maple syrup. Set aside. 

In a bowl, stir together the Mascarpone, pumpkin purée, maple syrup, and pumpkin pie spice. Spoon into a small white, brown, or copper bowl and sprinkle with pumpkin pie spice. 

Put ingredients such as nuts, pepitas, and pumpkin butter in small bowls. Arrange cheeses and accompaniments on a marble, white, or copper platter - or a mixture of all - it's fun to stack and get creative. Add cheese knives and serve.