Showing posts with label jalepeno jelly. Show all posts
Showing posts with label jalepeno jelly. Show all posts

Saturday, October 27, 2012

Goblin Bites

Halloween used to be my favorite holiday . . . with Easter a close second.  As you might guess, my level of enthusiasm for a holiday was in direct proportion to the amount of chocolate involved.  I eagerly awaited Halloween night, crafting a clever costume, mapping out my strategy to collect the most candy in the least amount of time.




Once I hit my 30s, I found that people were less likely to give me candy when I knocked on their doors.  In addition, my metabolism slowed to the point that 4000 calories worth of candy was no longer a good idea.  Basically, the joy of trick-or-treating was gone.  Now, for me, the best part of Halloween is the glut of horror movies on TV during the month of October.

Halloween night itself is a waiting game:  me, in the living room, staring down a huge bowl of candy, waiting for the doorbell to ring.

My only salvation--what stands between me and a two pound bag of mini-Snickers--is having some enticing grown-up nibbles around.  They may not be healthy, per se, but they're better than a major chocolate binge.

Some of my favorite seasonal tidbits:  maple and ancho chili glazed pecans, sliced crisp apples drizzled with honey, spinach dip spiked with crunchy water chestnuts, and these little treats I have dubbed "goblin bites."  They offer a wonderful balance of spicy and sweet, crispy and creamy, all in one perfect mouthful.

(Don't be alarmed the idea of jalepeno jelly.  Just look for a "mild" variety.  The number one ingredient is apple juice . . . there's plenty of sweet to cut the heat.)

Goblin Bites

15 mini filo shells (in your grocery's freezer case)
1/4 pound of brie, rind removed
jar of mild jalepeno jelly

Preheat oven to 350 degrees.  Line a baking sheet with a silpat or parchment paper.

Cut the brie into 15 pieces.  Lay the filo cups out on the baking sheet.  Fill each with a piece of brie and 1/2 a tsp. of the jalepeno jelly.  Bake for 8 minutes.  Allow to cool a minute or two before serving.

(Note that this recipe can be doubled, tripled, quadrupled . . . it makes a great part of a holiday spread.)