A Cut Above: Chef Jonathan’s Halloween Spooky Treats

Sunrise anchor Samantha Byrd spoke with Chef Jonathan Palacio in the thirteenth episode of News 11’s cooking segment exclusive to Sunrise at 6:00am.

YUMA, Ariz. (KYMA, KECY) – In Monday’s episode of “A Cut Above,” Chef Jonathan shares how to make some Halloween spooky treats.

If you’re attending a Halloween party, we have the best appetizer and drink complement for your spooky Halloween gathering.

• Spooky eye balls
  • Ingredients
    • 24oz of 1oz Mozzarella Balls
    • 6oz of Sliced Prosciutto
    • 4oz Can of Sliced Black Olives
  • Instructions
    • Step 1: Take your mozzarella balls and half a strip of prosciutto and wrap it around the mozzarella ball and use a toothpick to hold in place to make the appearance of an eye socket.
    • Step 2: Place the sliced olives to appear an eyeball on the mozzarella and place as your centerpiece.
• Hibiscus Pomegranate Champagne Mimosas
  • Ingredients
    • 750 mL bottle of champagne of your choice
    • 4oz Pomegranate juice
    • 3oz Dried Hibiscus flowers
    • Four 10mm sterile syringes
  • Instructions
    • Step 1: Take your four-ounces of pomegranate juice and add your three-ounces of dried hibiscus flowers along with another four-ounces of water.
    • Step 2: After mixture of pomegranate juice and hibiscus flowers, have it boiled for 10 minutes let cool down for 30 mins and use the syringe to extract the liquid.
    • Step 3: We’re about six-ounces of champagne into your eight-ounce glass and add syringes on top filled with your hibiscus and pomegranate mixture. Chill and serve.

Follow acameals_82 on Instagram for more details. Thank you to our segment sponsor, Elemental LifeSpa, and our food sponsor, Sprouts Farmers Market.

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