America's Chief Entertaining Officer Tim Laird shares scary-good Halloween recipes

LOUISVILLE, Ky. (WDRB) -- The Halloween season is upon us, and that means it's time for spooky get-togethers with lots scary-good party food.

Tim Laird -- the man known as America's Chief Entertaining Officer -- stopped by WDRB Mornings on the Friday before Halloween to share some spooky recipes you can use during your Halloween celebrations.

Tim is an authority on wines and spirits, with more than two decades of experience in the hospitality industry. A connoisseur of fine wines, spirits and champagnes, Tim is also a gourmet chef and a master at entertaining and execution, and is the author and co-author of several cookbooks.

Tim shared several tasty recipes, including one for an adult beverage called Spider Cider, "a great fall cocktail, and you can serve it cold or hot."

Spider Cider

Makes: 1 cocktail

In a rocks glass with ice, add:

1½ ounces Monk’s Road bourbon
3 ounces apple cider
¼ ounce salted caramel syrup

Stir and garnish with a dash of cinnamon.

By the pitcher

Makes: 8 cocktails

In a pitcher add:

12 ounces Monk’s Road bourbon
24 ounces apple cider
2 ounces salted caramel syrup

Stir, pour over ice, and garnish with a dash of cinnamon.

Note: For an alcohol-free version simply omit the bourbon.

Pumpkin and Bat Sandwiches (Bacon and Pecan Pimento Cheese)

Makes: 3 cups

12 ounces grated sharp yellow cheddar (3 cups)
12 ounces grated extra sharp white cheddar (3 cups)
1 cup mayonnaise, such as Duke’s (see Resources, page 203)
1 (4-ounce) jar diced pimentos, drained
¼ cup toasted pecan pieces (see Note)
½ cup cooked and diced bacon (about 8 strips)
½ tablespoon Dijon mustard
Pinch cayenne pepper
Pinch celery seed
Kosher salt and freshly ground black pepper, to taste

In a large bowl, combine the yellow cheddar, white cheddar, mayonnaise, pimentos, pecans, bacon, mustard, cayenne pepper, and celery seed. For a smoother mixture, use a stand mixer with a paddle attachment and beat on medium speed for 2 to 3 minutes. When the mixture is completely combined, taste and add salt and pepper as needed. Transfer to an airtight container and store in the refrigerator for up to 1 week.

Note: To toast pecans at home, preheat the oven to 325°F. Place the pecans on a baking sheet and bake for 5 to 7 minutes, until the nuts begin to brown and become fragrant.

Pictured: this image grab taken from video shows Bat and Pumpkin sandwiches, a festive Halloween recipe that America's Chief Entertaining Officer Tim Laird shared during an appearance on WDRB Mornings on Oct. 27, 2023. (WDRB image)

Benedictine Spread

Makes: 2 ½ cups

1 English cucumber, unpeeled
¼ yellow onion
2 (8-ounce) packages cream cheese, softened
2 tablespoons sour cream
¼ teaspoon chopped fresh dill
⅛ teaspoon freshly ground black pepper
2 drops green food coloring
Kosher salt, to taste

In a food processor or on a box grater, grate the cucumber and onion. Transfer the cucumber and onion to a strainer and drain well by pressing the mixture with the back of a large spoon. Remove as much of the liquid as you can, since too much liquid will make the spread watery.

Transfer the cucumber and onion to the bowl of a food processor. (If you don’t have one, use a small bowl and a fork.) Add the cream cheese. Process the mixture until it’s smooth. Add the sour cream, dill, and pepper and process until combined. Add the food coloring and mix until well incorporated. Taste and add salt as needed. Transfer to an airtight container and store in the refrigerator for up to 1 week.

Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018.

Candy Corn Crunch

15 ounces mini pretzels
12 ounces cereal (your favorite, I prefer Chex)
16 ounces roasted nuts (pecans, almonds, cashews or any combination)
10 ounces raisins
2 11-ounce bags white chocolate chips
1 22-ounce bag candy corn

In a very large bowl, combine the pretzels, cereal, nuts, raisins and chocolate chips. Microwave the mixture for 2-3 minutes until the chocolate has starts to melt. Add the candy corn and stir to fully combine. Spread the mixture on to parchment-lined cookie sheets and refrigerate to harden. Break into bite-size pieces and serve.

Note: This recipe makes a large amount but keeps well in the freezer. Serve at room temperature.