SEVERED-FINGER CHEESE STICKS
This would make quite an eye-catching appetizer tray for your upcoming Halloween party. Come on, what kid wouldn't think you were the coolest parent ever, if you made some of these? Be sure to tear the cheese sticks in half as irregularly as possible, as this really gives it that stomach-turning realism. You can use ketchup instead of hot sauce, if desired.
Provided by Chef John
Categories Cheese Appetizers
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Round off the ends of each cheese stick with a paring knife to resemble a fingertip. Roughly tear each cheese stick in half to form two torn-off "fingers".
- Shave off a piece of each cheese "fingertip" to form a nail bed; place an almond slice on the "nail bed" to form a "fingernail".
- Cut a few shallow lines in center of each "finger" to form knuckle marks.
- Pour several drops of hot sauce into small pools of "blood" on a serving plate. Dip torn ends of the cheese fingers into "blood" to resemble bloody fingers. Lay each "finger" in its own pool of "blood".
Nutrition Facts : Calories 86.6 calories, Carbohydrate 0.8 g, Cholesterol 20 mg, Fat 6.5 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 3.5 g, Sodium 363.2 mg, Sugar 0.1 g
SEVERED-FINGER CHEESE STICKS
This would make quite an eye-catching appetizer tray for your upcoming Halloween party. Come on, what kid wouldn't think you were the coolest parent ever, if you made some of these? Be sure to tear the cheese sticks in half as irregularly as possible, as this really gives it that stomach-turning realism. You can use ketchup instead of hot sauce, if desired.
Provided by Chef John
Categories Cheese Appetizers
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Round off the ends of each cheese stick with a paring knife to resemble a fingertip. Roughly tear each cheese stick in half to form two torn-off "fingers".
- Shave off a piece of each cheese "fingertip" to form a nail bed; place an almond slice on the "nail bed" to form a "fingernail".
- Cut a few shallow lines in center of each "finger" to form knuckle marks.
- Pour several drops of hot sauce into small pools of "blood" on a serving plate. Dip torn ends of the cheese fingers into "blood" to resemble bloody fingers. Lay each "finger" in its own pool of "blood".
Nutrition Facts : Calories 86.6 calories, Carbohydrate 0.8 g, Cholesterol 20 mg, Fat 6.5 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 3.5 g, Sodium 363.2 mg, Sugar 0.1 g
WITCH'S HAIRY FINGER BREADSTICKS
With its bright green color and shredded cheese that looks like hair, you'll think you really are eating a witch's hairy finger! These taste best when served right out of the oven because the cheese is still warm and soft. Don't forget the marinara dipping sauce! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 32 breadsticks.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, egg, grated cheese, butter, sugar, salt, Italian seasoning, garlic powder, food coloring and 1 cup flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down; let stand for 10 minutes. Turn onto a lightly floured surface. Divide into 16 pieces. Shape each piece into a 10-in. rope. Cut in half. Place 2 in. apart on greased baking sheets. Cover and let rise for 30 minutes. , Brush egg white over breadsticks; sprinkle with shredded cheese. Place an almond slice at the tip of each. Bake at 375° for 8-10 minutes or until lightly browned. Serve warm with marinara sauce.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 91mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
HALLOWEEN WITCHES' FINGERS BREADSTICKS
Witch finger will you eat first? Here are two ways to make delightfully creepy witches' fingers breadsticks - use either sliced almonds for the gnarly fingernail or go for bell pepper for a nut-free version. Mani-pedi, anyone?
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit, or, if the temperature on your package of refrigerated breadstick dough indicates a different temperature, follow the temperature on the package. Line a large baking sheet with parchment paper or a Silpat.
- Unroll the breadsticks onto a large cutting board (or your counter or wherever you like to do doughy things).
- Using a pizza cutter, slice each breadstick in half vertically and again horizontally. Each breadstick should be about 3-4 inches long and 1/2-inch to 1 inch wide, but perfection is highly discouraged! The more rustic the more realistic. :)
- Roll the dough a bit to round it a bit/give it more of a finger shape. Lay it on the baking sheet.
- Using your thumb, press down on the narrowest tip of each breadstick. If using almonds, press a sliced almond onto each tip. If using bell peppers, you'll add them AFTER the breadsticks have baked.
- Now, you have a couple of options. You can grab the pizza cutter or a bread knife and press a three or four horizontal lines into the middle of the breadstick so it'll look a bit like a knuckle. And/or, if desired, brush lightly with egg. This will give them a slightly shinier and more golden appearance. Or skip those steps and just stick 'em in the oven already!
- Bake for 10-12 minutes, until puffy and starting to brown on the top. But again, if the label on your breadsticks indicates a different time, I recommend going by that time and just checking them often.
- Let cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- If adding bell pepper for the fingernails, after they've cooled, dab the tip with a bit of cream cheese and stick the bell pepper on. You may want to dry the pepper off with a paper towel so it will adhere better.
- Arrange on a plate or in mini mason jars filled with marinara or pizza sauce. Bloooody!
- Almond-tipped fingers keep in an airtight container at room temperature for several days. Because of the cream cheese and cut pepper, I recommend storing that version in the refrigerator.
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