Anna is getting spooky – in this episode of The Chef’s Pantry she casts a spell on creative recipes for a Halloween soirée and beyond. She starts with a dip n’ rip spider crab dip concoction. These cuties are far from scarred, offering fun in every delicious bite. Anna makes the ghoulish spider out of pizza dough and mixes up her favorite crab dip recipe in the middle, perfect for ripping and dipping. Next up, she turns a boo-tiful sugar pumpkin into a stunning editable vessel for baked brie. Anna starts by cleaning out the pumpkin and tucks a wheel of brie inside, she adorns it with cranberry chutney, walnuts & pancetta. It heads into the oven to roast and when it comes out you are party ready. And… Which of you witches has a sweet tooth? Well, Anna’s got you – and has a simply magical apple pie ice cream sandwich that we all will be screaming for this year!
INGREDIENTS:
- 1 sugar pumpkin, top removed and interior scraped clean of seeds
- 1 wheel of brie
- 3 TBSP cranberry chutney
- ½ cup pancetta, rendered
- ¼ cup walnuts, chopped
- EVOO
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PREPARATION:
- Preheat the oven to 400*.
- Rub sugar pumpkin with a thin coat of extra virgin olive oil.
- Score the wheel of brie to create a grid with slices runner every ¾” side to side and top to bottom.
- Gently and with determination, stuff the brie into the hollowed pumpkin interior.
- Top the brie with chutney, pancetta and walnuts.
- Roast for 50 minutes on a parchment lined baking sheet and serve hot with delicious bread or your favorite crackers.
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