Have a costume party this weekend but don’t know what to bring? Why not bring your BRAINS!!!
If this recipe looks familiar, it’s because I’ve done it before but this time it’s even better. I ironed out a few kinks with the last recipe; used softer cheeses, for one, and now this recipe for brain cheese is perfect!
I’VE CREATED A MONSTER!!
This recipe utilizes an old Jell-O mold that I’ve had laying around since probably high school and just never knew quite what to do with it. I mean, who needs a brains worth of Jell-O? And at my age, does anyone even eat non-alcoholic jello anyways?
The key to making this recipe look extra gross is the lox, or thinly sliced brined salmon, that gives it that “this could actually be made out of brains” appearance. I used one with a dill and lemon marinade, which is why there are dark lines throughout mine – I think it makes it look like it is decaying.
Then just melt and mix up the cheeses as you line the inside of the lox with spicy pepper jelly. Adding the jelly gives a realistic “bloody” look – plus adds some heat!
Just add in the cheese, let the cheese firm up again, and flip out onto a plate.
It’s easiest to dip into the brain if it’s closer to room temperature, so once it’s fully set, leave it out prior to the party to get back to the perfect dipping consistency. I only had Ritz crackers on hand for these pics, but feel free to use your favorite crackers or vegetables to dip into the BRAAAIIINNS!!!
Brain Cheese | Halloween Recipes
- 1 package nova lox or favorite smoked salmon
- 8 oz cream cheese room temperature
- 4 oz Havarti chese cubed & room temperature
- ¼ cup golden raisins
- 4 tablespoons spicy red pepper jelly
- crackers for serving
- Melt the Havarti and cream cheeses together in the microwave at 1 minute intervals until melted and can be stirred together.
- Spray the mold with cooking spray. Line the mold with the lox, so that it is overlapping and none of the mold is exposed. Spread the pepper jelly alongside the inside of the lox.
- Add the golden raisins to the cheese and stir well. Pour the cheeses into the mold, and fold over any excessive lox.
- Pop the mold into the refrigerator for 1 hour, or until the cheeses have firmed up. Serve room temperature with vegetables and crackers. Enjoy!