juice from one lime
juice from one orange
2 ounces beet juice
1 ounce of vodka (or to taste)
triple sec to taste
Mix lime juice, orange juice, beet juice, vodka and triple sec in a shaker. Shake with ice and strain into a glass. Garnish with lime peel.
Recipe adapted from New York Metro Recipes
BONE CRISPS WITH GOAT CHEESE ARTICHOKE SPREAD
1 box refrigerated pie crusts
1 egg, slightly beaten
2 1/2 cups shredded parmesan cheese, divided
8 ounces goat cheese
4 ounces cream cheese
3 tablespoons cream
1/2 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 (14 ounce) can of artichoke hearts, patted dry and chopped
chopped fresh parsley
Heat oven to 450F. Remove pie crusts from pouches, unroll on work surface. With a bone-shaped cookie cutter, cut out shapes from each crust, discard scraps. Place dough bones on ungreased cookie sheet. Brush with egg. Sprinkle 1 cup of the parmesan cheese in heaping teaspoonfuls over bones.
Bake for 10 minutes or until cheese is melted and crisps are golden brown. Remove from cookie sheet to rack to cool.
Reduce oven heat to 350F. Mix goat cheese, cream cheese, cream, remaining 1 1/2 cups parmesan cheese, the lemon peel, lemon juice, salt and red pepper until blended. Stir in artichokes. Place in baking dish, and bake for 20 to 25 minutes or until golden brown and bubbling. Sprinkle with parsley, serve warm with bone crisps.
Recipe adapted from Pillsbury Easy Halloween