BUFFALO CHICKEN BONEYARD 1 × 8 oz (226 g) block cream cheese, room temperature ½ cup (125 ml) ranch dressing ⅓ cup + 2 tbsp (110 ml) Frank’s RedHot sauce ¾ cup (180 ml) sour cream ½ tsp (2.5 ml) onion powder ½ tsp (2.5 ml) garlic powder 2 cups (500 ml) shredded cheddar 3 cups (750 ml) diced cooked rotisserie chicken 1 stalk celery, diced small 6 to 8 assorted crackers, for garnish ⅔ cup (160 ml) chopped fresh parsley, for garnish 3 tbsp (45 ml) chopped fresh dill, for garnish pretzel sticks, for garnish 3 to 4 reserved chicken bones from rotisserie chicken, cleaned and dried, for garnish (optional) ¼ cup (60 ml) crumbled blue corn tortilla chips, for garnish ¼ cup (60 ml) crumbled blue cheese, for garnish (optional) crackers and sturdy potato chips, to serve ⅓ cup + 2 tsp (90 ml) buttermilk 1 tsp (5 ml) Spanish smoked paprika 1 In a medium mixing bowl, combine cream cheese and ranch dressing and beat until smooth. Add Frank’s RedHot, sour cream, buttermilk, paprika, onion powder and garlic powder and mix well. Fold in shredded cheddar, diced chicken and celery until well mixed. Transfer to a 9 × 11-in (23 × 28 cm) serving dish, smooth surface and cool in refrigerator until ready to serve. 2 To garnish, arrange a few crackers for headstones and sprinkle surface with chopped parsley and dill. Line outside edge of dish with pretzel sticks for fence posts. Arrange a few chicken bones (optional) in front of a couple of headstones and cover with a small mound of tortilla crumbs. Place a few crumbles of blue cheese (if desired) around headstones. Serve with plenty of crackers and sturdy potato chips. Makes enough for a horde of partygoers
3 Cut a piece of parchment into a 7-in (18 cm) circle. Using gloves or a large sheet of plastic wrap, form cheeseball as follows. On cut- out parchment circle, use unwrapped disc portion to form brim of hat. Place unwrapped cone portion on top and shape top part of hat. Coat cheeseball with crushed tortilla chips, then arrange sliced radishes where hat brim and top meet to make a hat band. 4 Using parchment disc to help, slide witch’s hat onto a plate. Garnish with Broomsticks and serve with plenty of crackers. Makes 1 large and very cheesy witch’s hat BROOMSTICKS string cheese sticks, cut into 1¼-in (3 cm) long pieces pretzel sticks fresh chives, cut into 2½-in (6.25 cm) lengths 1 Use a chopstick or wooden skewer to poke a ⅓-in (0.8 cm) deep hole in 1 end of a piece of string cheese. From unpierced end, peel back shreds of cheese, stopping halfway. Insert a pretzel stick ½-in (1.25 cm) into pierced hole and tie with piece of chive. Repeat with remaining string cheese, pretzel sticks and chives. Makes as many Broomsticks as needed to get all your witchy guests home safely INGREDIENT IN TAYLOR FLADGATE LATE BOTTLED VINTAGE PORT PORTUGAL $16.99 509836 375 ml
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