A TEXT POST

Weekend Wine Pairing: Crescent Mummy Dogs & Spooky Witches Fingers with…

Halloween is this weekend and we have some scary little pairings for you. It looks like Christmas cookies and pigs-in-a-blanket tossed on a costume! These creative little recipes are really cool if you’re having people over for a Halloween party, and guess what, we can pair wine with these spooky little bites.

Our free Hello Vino apps (available on iPhone and Android) offer wine pairings for all your Halloween favorites, and other festive fall dishes including apples, pumpkins and so much more!

For now, let’s get to the fun food…

Spooky Witches Fingers


Ingredients (credit: AllRecipes.com)

  • 1 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup whole almonds
  • 1 (.75 ounce) tube red decorating gel

Directions

Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.

Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.

Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.

Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.

Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

Wine Pairing: Muscat

Crescent Mummy Dogs


Ingredients (credit: AllRecipes.com)

  • 1 (8 ounce) can refrigerated crescent dinner rolls
  • 2 1/2 slices American cheese slices, quartered
  • 10 large hot dogs
  • Cooking spray
  • Mustard or ketchup, if desired

Directions

Heat oven to 375 degrees F.

Crescent Rolls: Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. Recipe Creations: Unroll dough; cut into 4 rectangles.

With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On un-greased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on ‘face.’

Wine Pairing: Merlot

Happy Halloween.


Cheers…muh-hahaha!


Hello Vino