I’ll admit I typically push aside casseroles on the Thanksgiving buffet; I have faint memories from childhood of too much mush and mystery ingredients (no offense to my relatives!), so I’d opt for recognizable veggies or potatoes instead. However, corn soufflé has always been the exception.
Any guest of mine can expect a cheese and charcuterie board on my buffet or coffee table, no matter the party size. The communal appetizer is standard, and its flavor profiles vary by the season. Yet with Halloween around the corner, I jokingly threw around the idea to replace goat cheese and prosciutto with white chocolate drops and pecan brittle. My classic Halloween party centerpiece was thus founded, thanks to the experts at 116-year-old Dinstuhl’s, whose brittles and barks and all things chocolate created a picturesque board display.