Witches’ Knuckles are great finger foods
MCCLATCHY NEWSPAPERS
With the creepiest night of the year just three days away, it’s time to get busy.
“Ghoulish Goodies” by Sharon Bowers (Storey Publishing, $14.95) features fun yet creatively frightening and creepy food.
There are ideas for adult party appetizers such as this one, Witches’ Knuckles, a savory pastry. You can make these in advance and store them in the refrigerator for up to 3 days. Reheat for 6 to 8 minutes in a 350-degree oven before serving.
WITCHES’ KNUCKLES
Makes 36
1 cup water
1‚Ñ2 cup (1 stick) butter
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
4 eggs
1 tablespoon Dijon mustard
4 ounces extra-sharp cheddar cheese, grated (about 1 cup)
1 egg yolk, lightly beaten with 1 tablespoon water
9 pieces of sliced pepperoni cut into quarters
Dried whole rosemary leaves
Preheat the oven to 400 degrees. Line 2 baking sheets with parchment or wax paper. Place the water and butter in a medium saucepan and bring to a boil over medium heat. Take the pan off the heat and stir in the flour, salt, cumin and chili powder. Return the mixture to the heat and cook, beating constantly with a wooden spoon until the dough starts to pull away from the sides of the pan, 1 to 2 minutes.
Remove from heat and stir for 1 to 2 minutes, until slightly cooled. Beat in the eggs, one at a time, beating well after each addition. Stir in the mustard and cheese.
Put the dough in a plastic resealable bag and cut a 1‚Ñ2-inch hole in one corner. Squeeze 3-inch-long fingers onto the prepared baking sheets. Brush them with the egg yolk mixture and press a pepperoni fingernail onto each tip. Lay a few rosemary needles just beneath the nail and in the middle of the finger as knuckle lines.
Bake for 15 to 18 minutes, until the fingers are golden brown and crisp. Serve hot or warm.