Spider Spoons Recipes

Steps:

• Preheat the oven to 275 degrees F and line a rimmed baking sheet with parchment paper.
• Spray 3 soup spoons lightly with cooking spray. Place 3 unwrapped candy canes on the prepared baking sheet and bake until the candy canes are slightly soft and pliable and very warm to the touch, 8 to 10 minutes. Gently lift a candy cane and place onto one of the greased spoons (if they're too hot to touch, lift with a paper towel.) Mold and gently press the curved top of the candy cane into the bowl of the spoon so that it takes the shape of the spoon; the center of the bowl will be bare. Mold the straight part of the candy cane to the handle of the spoon. If the candy canes cool too quickly, you can pop them back in the oven for a minute or two to soften again. Let cool on the spoons while you bake the next batch of candy canes, continuing until you've molded them all.
• Melt the 3 chocolates in 3 separate small bowls by microwaving each on 50 percent power in 20-second intervals, stirring in between each, until melted.
• Dip the bowls of the candy cane spoons into the melted chocolate; you will have 4 of each type of chocolate. Set the spoons so that the chocolate-covered bowls sit flat on the cooled baking sheet and the handles tilt upward resting on the baking sheet rim. Let the chocolate set slightly, 10 to 15 minutes at room temperature or 5 minutes in the refrigerator. Keep the remaining chocolate in the bowls warm and melted, returning them to the microwave if necessary.
• Spoon some melted chocolate into the open unfilled space in the bowls of the spoons. Sprinkle with marshmallows, chocolate chips or crushed candy canes, mounding them in the center so they look like they're on the spoon. Let harden completely at room temperature, about 1 hour, or in the refrigerator, 15 to 20 minutes.

Steps:

• In a deep saucepan or deep-fat fryer, heat the oil to 350°F.
• With a sharp knife, sever and discard the abdomens from the two tarantulas. Singe off any of the spider's body hairs with a crème brûlée torch or butane cigarette lighter.
• Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.
• Deep-fry the spiders, one at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain.
• Use a sharp knife to cut each spider in two lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider's paired fangs, which are tucked away in the head region.

Steps:

• For the relish: Add cranberries and apple to a food processor and pulse until finely chopped, about 10 to 12 pulses. Transfer the mixture to a bowl. Stir in the orange zest, sugar, juice and salt. Cover and refrigerate for at least and hour and up to 3 days. For the spoons: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a small bowl, whisk the egg with 2 teaspoons water to make an egg wash. Combine the sugar and cinnamon in a small bowl and mix well. On a floured work surface, lay out the puff pastry sheets. Using a spoon-shaped cookie cutter (about 4-by-1 inches), cut out 16 spoons per sheet, making 32 all together between the 2 sheets of pastry. Transfer the spoons to the prepared baking sheet, brush with egg wash and sprinkle liberally with cinnamon sugar. Bake the spoons until they have puffed and are golden brown, about 10 to 12 minutes. Cool completely on a wire rack. Spoon 1/2 tablespoon chilled relish on the end of each spoon before serving. Garnish with pomegranate seeds if using.