Jack Olantern Onigiri Recipes

JACK-O'-LANTERN ONION DIP

Jack-O'-Lantern Onion Dip image

Provided by Jamika Pessoa

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

Nonstick cooking spray, for the baking dish
1 large egg
One 13.8-ounce tube refrigerated pizza dough
All-purpose flour, for rolling
12 cubes sharp Cheddar plus 1 cup shredded, plus more for sprinkling on top
1 to 2 jalapeños, sliced 1/4 inch thick
8 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup shredded mozzarella
1/2 cup shredded Parmesan
1/2 cup chopped fresh chives
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 cloves garlic, minced
1 medium yellow onion, grated
3 blue corn tortilla chips, plus more for serving
1/4 cup black olives, sliced

Steps:

Preheat the oven to 400 degrees F. Coat a 10-inch round baking dish or skillet with nonstick cooking spray.
Beat the egg together with 1 tablespoon water in a small bowl and set aside.
Roll out the dough on a lightly floured surface. Divide and cut the dough into 12 rectangles. Brush the egg wash on top of each rectangle.
Place a Cheddar cube in the center of each rectangle. Place a couple jalapeño slices on every other rectangle (see Cook's Note). Close the dough around the cheese cubes and jalapeños and shape the pieces into balls. Place the balls around the edge of the prepared baking dish.
Mix the shredded Cheddar, cream cheese, mayonnaise, mozzarella, Parmesan, chives, salt, pepper, garlic and onion together in a medium bowl. Spoon the mixture into the center of the baking dish. Sprinkle additional Cheddar on top. Bake until the cheese is bubbly and golden brown, 20 to 25 minutes.
Arrange the blue corn tortilla chips and olive slices to resemble a Jack-o'-lantern. Serve hot with more tortilla chips.

JACK O'LANTERN ONIGIRI

Jack O'Lantern Onigiri image

These cute Japanese-inspired rice balls (onigiri) were a hit at a Halloween-themed potluck. Using turmeric and gochujang gives them a natural orange color with no food coloring. You can also decorate them in a different way for different holidays!

Provided by LauraF

Categories Appetizers and Snacks

Time 1h25m

Yield 30

Number Of Ingredients 9

Ingredients

3 cups Japanese short-grain white rice
½ large cucumber with peel, cut into 1/2-inch rounds
1 sheet nori (dried seaweed), cut into strips
3 ½ cups water
1 teaspoon salt
1 tablespoon gochujang (Korean hot pepper paste), or more to taste
½ teaspoon ground turmeric
1 cup warm water
2 teaspoons salt

Steps:

Pour rice into a large colander. Rinse under cold running water, stirring with your fingers, until water runs clear, about 5 minutes.
Set colander over a large bowl. Leave rice to drain, about 20 minutes.
Cut sides away from each cucumber round; discard seeded center. Cut sides into thin strips for the pumpkin 'stems'. Place cucumber strips in a bowl.
Cut 1/2 the nori strips into triangles to make the 'eyes.' Cut remaining nori strips into jagged 'mouths.' Place eyes and mouths in separate bowls.
Combine rice, 3 1/2 cups water, and 1 teaspoon salt in a large pot over medium heat. Bring to a boil, stirring occasionally. Reduce heat to low and cover; cook until water is absorbed, about 10 minutes. Turn off heat but keep pot on the burner. Let rice stand, covered, until tender, about 10 minutes.
Remove rice from heat; stir in gochujang and turmeric until rice is uniformly orange. Cool rice until easily handled, about 10 minutes.
Stir 1 cup warm water and salt together in a shallow bowl. Line a platter with plastic wrap.
Scoop warm rice with a 1 1/2-tablespoon cookie scoop and drop onto the plastic wrap. Dip your hands in the warm salted water and roll rice into balls. Stick on 2 eyes and 1 mouth. Press 1 cucumber strip into the top. Transfer finished onigiri to another serving platter.

Nutrition Facts : Calories 73.6 calories, Carbohydrate 16.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 1.3 g, Sodium 238.3 mg, Sugar 0.3 g

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