Halloween Fun

It’s that time of year! Everywhere you turn, there is a skeleton or ghost in your line of vision, and in the retail stores, they have already put out Christmas, but I’ll save that rant for another day…let’s geek out on Halloween!

While there are 1,0001 dessert recipes for this time of year, I struggle to find enough savory ones. Much to the horror of my family, I’m just not a sweet tooth. The kids are going to be on a sugar high already, so let’s try to make something festive, and fun, that actually tastes good. Last year I made a roquefort and goat cheese brain that I liked well enough to make again this year. It’s actually EASY- the mold just makes it look hard.

Recipe below.

Roquefort & Goat Cheese Molded Mousse

Serves approximately 6 – 8

If you’re not a fan of blue cheese, it would be equally good with just goat or feta. This make-ahead recipe is super easy. You can serve with everything from crusty bread to apple slices  – pick what works best for you.

  • 4oz Roquefort blue cheese, or any high quality blue cheese
  • 1 cup of Greek yogurt
  • 1 cup of sour cream
  • 1/2 cup of ricotta cheese
  • 1/2 cup of goat cheese
  • 1 teaspoon of salt, or to taste
  • Fresh ground pepper to taste
  • 2 teaspoons agar-agar powder (vegan gelatin) or plain gelatin
  • 1/4 cup cold water

Lightly oil or spray a 3 1/2 cup mold or small loaf-pan. I used a brain mold.

Using a large sturdy spoon, mix blue cheese, yogurt, sour cream, ricotta and goat cheese together in a medium size bowl. Hand-mixing will leave “chunks” of blue cheese, which I like, but use an electric mixer if you prefer a smoother blend. Season to taste with the salt and pepper.

Pour about 1/2 cup of water into a small saucepan. Bring the water to a boil. In a separate bowl, add agar-agar to the 1/4 cup of cold water, and let stand one minute. Remove the saucepan from the heat. Place the bowl containing the gelatin mixture over the saucepan like a double boiler, and stir until dissolved.

Take the cheese mixture and stir in the dissolved gelatin. Pour into the prepared mold and refrigerate until firm. At least 3 hours.

Unmold onto a serving plate. If necessary, run a small knife around edge of mold to break seal. Dip bottom of mold in warm tap water for about 15 seconds; don’t leave in the water longer or it may start to dissolve. Note: this is a looser mold. Expect to scoop, rather than slice it onto serving plates.

I’m also planning to try a tomato aspic heart this year. As the kids get older, things are getting a bit gorier around here – wish me luck!


Be safe, and have a Happy Halloween!!

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