WHITE SPIDER COCKTAIL RECIPES

Steps:

• Pulse the freeze-dried strawberries in a food processor until very finely ground and powdered in texture. Alternatively, place in a resealable bag and crush with your hands or a rolling pin until very finely and evenly ground and powdered in texture. Transfer to a small bowl and whisk in the confectioners' sugar until combined. Set aside.
• Pour the crisp rice cereal squares and honey whole-grain oat cereal into a large bowl. Put the chopped white chocolate in a medium microwave safe bowl. Microwave at 50% power in 15-second intervals, stirring occasionally, until just melted and smooth, about 1 minute. Pour the melted chocolate over the cereal mixture, then gently toss with a rubber spatula until evenly coated. Pour the strawberry-sugar mixture over the chocolate-coated cereal, then toss again until every piece is nicely coated and pink. Stir in the candy-coated chocolate and sprinkles. Store in an airtight container for up to 5 days. 

Steps:

• For the pork: Put the pork skin in a large pot and cover with water. Weigh down with a plate to keep it submerged. Bring the water to a boil and cook until the skin is soft and pliable but not falling apart and the water is white, 1 1/2 to 2 hours (adding more water as needed).
• Carefully remove with a large spider or slotted spoon and arrange the skin in an even layer, with no folds, on a cooling rack set over a baking sheet. Discard the cooking water. Put in the fridge, uncovered, and allow to cool until completely cold, about 2 hours.
• Once the skin is cold, use a spoon or bench scraper to remove all subcutaneous fat, being careful not to tear the skin. Place the scraped skin on a rack set over a baking sheet. Set the oven to its lowest possible setting (ours was at 200 degrees F) and dehydrate the skin overnight, until dry, brown and brittle.
• For the spicy-sweet blend: Mix the salt, sugar and chile powder in a small bowl.
• For the five-spice blend: Mix the five-spice and salt in a bowl.
• For the dipping sauce: Mix the vinegar, fish sauce, chili paste and garlic in a small bowl.
• To fry the pork skins: Snap the skin into small (1-inch square) pieces. Heat a deep-sided pot with about 4 inches of lard, peanut oil or a combination of the two to 385 to 400 degrees F. Fry one square at a time, prodding it until it puffs up and turns crispy, about 15 seconds. Remove to a paper-towel-lined tray and season with one of the spice blends while hot. Serve immediately or to cool to room temperature. Serve with Richmond's dipping sauce if desired.
• You can also store the squares in an airtight container at room temperature for up to 2 days before frying.