SPIDERWEB SOUP
1 cup red onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
2 boneless chicken breasts
1 tablespoon oil
7 cups chicken broth
9-oz pkg frozen corn, thawed
1 teaspoon cumin
2 cups tortilla chips, lightly crushed
1 cup shredded Cheddar cheese
Garnish: Sour cream & cilantro
In a soup pot over medium heat, saute onion, pepper, garlic and chicken in oil for 7-8 minutes. Remove chicken. Pour in broth; bring to a simmer. Add corn & cumin; cook for 10 minutes. Shred chicken; stir into soup. Place some chips in each bowl; ladle soup over chips. Sprinkle with cheese; stir. Garnish with sour cream drizzled to form "webs" and sprinkle with cilantro.
Halloween Fun Recipes
Halloween Fun Recipes
Ksnyder where are you?
Halloween Fun Recipes
Penn & Teller's Bleeding Heart
Penn & Teller's How to Play With Your Food© 1992 by Buggs & Rudy Discount Corp.
The title says it all. It's the perfect coup de grace for your intimate dinner at home. As your guests sip their coffee, you unveil a glistening pink gelatin heart on a pedestal cake stand. Then you whip out a carving knife and stab it. Dark, gooey blood issues majestically from the wound. You cut dainty slices off the lobes of the heart and flip them onto dessert plates. You hold each portion under the oozing gash until it is nicely sauced with gore, add a dollop of whipped cream, and serve.
INGREDIENTS
4 cups of water
four 3-oz. boxes or two 6-oz boxes of peach (pink; think of lung tissue)
or strawberry (redder; think of livers and hearts) gelatin dessert mix.
4 envelopes unflavored gelatin
one 12-ounce can unsweetened evaporated milk
1/2 cup grenadine syrup
1 cup light corn syrup
one small bottle (0.3 fl. oz.) red food coloring
3 drops blue food coloring
one 1-gallon food-storage bag (the plain kind without the zip closure)
6 1/2 cup heart-shaped gelatin mold or cake pan
PREPARATION
Boil the water. Put the packaged gelatin dessert and unflavored gelatin in a bowl and pour the boiling water over it, stirring constantly. Cool to room temperature (very important or the next step may present problems). Stir in the condensed milk. (They mean the evaporated milk listed in the ingredients. This is an error in the original book. - Britta) Note how it already is acquiring the color of freshly skinned flesh.
Pour the mixture into the gelatin mold. Cover the bottom of the mold (this will be the top when you serve it) with a layer about half an inch think. Refrigerate until it gels firmly.
Meanwhile, prepare a nice bladder of blood. Stir together the corn syrup, grenadine, and food colorings (we do it right in the measuring cup to save dish washing--every erg saved in preparation is an erg one can use to enjoy the Payoff). For the bladder (the bag that keeps the blood together inside the mass of gelatin) take the gallon-size food-storage bag and turn it inside out. Pour the blood mixture into one corner of the bag and twist it closed so that no air bubble is caught between the sauce and the twist. Tie a knot in the twisted plastic. Adjust the position of the knot so that when the bag lies on the counter, it's about 1 1/2 to 2 inches high, and tighten the knot. With a pair of scissors, snip off the frilly extra plastic outside the knot.
When the gelatin on the bottom of the mold is stiff and firm, position the bladder of blood in the mold, with the point of the bag just inside the point of the heart. Make sure there is at least 3/4" of space between all sides of the bag and the walls of the mold (this will ensure that your guests don't see clues ahead of time). Pour in the remaining gelatin until the mold is as full as you can handle. Don't worry if you see a little of the blood-bladder grazing the surface of the gelatin, as longs as it doesn't project too much; the side you are looking at now will be the bottom when you serve it.
Refrigerate until gelled firmly to the texture of fine, lean organ meat. It takes about 4 hours.
To unmold, put about 2 1/2 inches of hot, but not boiling water in your sink. Set your mold in the water so that the water comes just below the edge of the mold for 15 to 20 seconds; the time depends on the thickness of the mold pan. Remove the mold from the water, and run the blade of a knife around the edge of the gelatin. Invert your serving platter, ideally a white pedestal cake plate, on top and hold it firmly in place. Then use both hands to turn over the mold and the plate. Remove the mold; you may need to tap or shake the mold slightly to free the gelatin.
PRESENTATION
The blood looks prettiest when it flows over white plates, doilies, and table linen, which it may stain permanently--but what the hell, it's the effect that matters. To serve, use a nice, big Psycho-style chef's knife and stab the side of the gelatin about one third of the way up from the pointed end of the heart. Twist the knife slightly, and blood will start to ooze out. Bare your teeth like a Marine jabbing with bayonet, and widen the wound. When the blood is coming at a good slip, grab a dessert plate, and cut a slice from one of the lobes of the heart. Flip it onto the plate, and drizzle it with blood by holding it under the edge of the pedestal. Add whipped cream and serve.
This dish delights all five senses:
Sight: red, glossy, and elegantly surreal when the blood starts to flow.
Taste: sweeeet.
Smell: classic artificial-fruity
Touch: cold and wiggly.
Hearing: the screaming of guests.
A NOTE ABOUT SAFETY: Be careful not to serve pieces of the food-storage bag to your friends. They could choke to death. We want to help you become a more exciting host, not a criminally negligent klutz. If, on the other hand, you're deliberately trying to murder your guests, please think up your own modus operandi. Don't try anything that might implicate a couple of innocent fun-book writers.
Halloween Fun Recipes
Brittle Meringue Bones
3 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 cup white sugar
1/2 tsp. vanilla
Preheat oven to 200F. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3" bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Be sure to store in airtight containers or they will become soggy. Makes 4 to 5 dozen small finger-sized bones.
Halloween Fun Recipes
Pumpkin Pasties
Makes about 3 dozen miniature pasties.
2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin
(or 2 cups fresh, roasted in the oven then pressed through a strainer)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk (1 can)
1/2 tsp. allspice
9 oz pie crust pastry (enough for two single standard pie crusts)
Bake the pie filling only (no crust) in a large greased casserole dish in hot oven (425F) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degress Celsuis) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on wire rack.
Make or purchase pie crust pastry. Roll thin and cut into circles approx 4" in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is a light golden-brown. The pumpkin filling will begin to make the crust soggy, so best baked the day of serving. Can be made ahead by freezing the assembled pasties unbaked on cookie sheets, then thawed and baked the day of serving. Great served at room-temperature, then you don't have to worry about your guests possibly burning their mouths from the steaming hot pumpkin inside!
Makes about 3 dozen miniature pasties.
2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin
(or 2 cups fresh, roasted in the oven then pressed through a strainer)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk (1 can)
1/2 tsp. allspice
9 oz pie crust pastry (enough for two single standard pie crusts)
Bake the pie filling only (no crust) in a large greased casserole dish in hot oven (425F) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degress Celsuis) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on wire rack.
Make or purchase pie crust pastry. Roll thin and cut into circles approx 4" in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting, place on a greased cookie sheet, and bake only until crust is a light golden-brown. The pumpkin filling will begin to make the crust soggy, so best baked the day of serving. Can be made ahead by freezing the assembled pasties unbaked on cookie sheets, then thawed and baked the day of serving. Great served at room-temperature, then you don't have to worry about your guests possibly burning their mouths from the steaming hot pumpkin inside!
Halloween Fun Recipes
This ghoulish girl is quite a sight, with her shocking orange hair. Her hat's a cone, her mouth an apple, her head is half a pear!
RECIPE INGREDIENTS:
Sharp knife
Fresh green pear (makes 2 heads and noses)
2 raisins (eyes)
1 chocolate chip (wart)
Red apple (mouth)
Canned chocolate frosting
Oreo ice-cream cone (hat)
Large, soft chocolate cookie (hat); we used an Archway Dutch Cocoa Cookie
Carrot (hair) and grater
1. Cut the pear in half lengthwise and remove the core (a parent's job). Place one pear half on a plate as shown.
2. Slice a piece off the top of the pear, cutting away from the forehead at an angle. Shape that piece into a nose; carve a notch into the witch's face to hold it, and set it in place.
3. Attach the eyes and wart by carving small circles in the face to hold them.
4. Cut a grin from the red apple. Carve out an area on the face to hold the grin, and put it in place.
5. To make the hat, use frosting to glue the cone to the cookie. Let the frosting harden a bit, then place the hat on the head.
6. Grate lengths of carrot hair and tuck them underneath the hat.
Tip: If your child is too young to handle a knife, cut the nose and mouth and have him assemble the face with frosting.
RECIPE INGREDIENTS:
Sharp knife
Fresh green pear (makes 2 heads and noses)
2 raisins (eyes)
1 chocolate chip (wart)
Red apple (mouth)
Canned chocolate frosting
Oreo ice-cream cone (hat)
Large, soft chocolate cookie (hat); we used an Archway Dutch Cocoa Cookie
Carrot (hair) and grater
1. Cut the pear in half lengthwise and remove the core (a parent's job). Place one pear half on a plate as shown.
2. Slice a piece off the top of the pear, cutting away from the forehead at an angle. Shape that piece into a nose; carve a notch into the witch's face to hold it, and set it in place.
3. Attach the eyes and wart by carving small circles in the face to hold them.
4. Cut a grin from the red apple. Carve out an area on the face to hold the grin, and put it in place.
5. To make the hat, use frosting to glue the cone to the cookie. Let the frosting harden a bit, then place the hat on the head.
6. Grate lengths of carrot hair and tuck them underneath the hat.
Tip: If your child is too young to handle a knife, cut the nose and mouth and have him assemble the face with frosting.
Halloween Fun Recipes
WIGGLY GUMMIES
1 cup boiling water
2 3-oz envelopes of your favorite flavor gelatin mix
2 .03oz envelopes of your favorite drink mix
3 1-oz envelopes unflavored gelatin
Combine boiling water and remaining ingrediants; stir until disolved. Pour into a lightly greased 8"x8" baking pan; cover and chill for 2-3 hours, until completely set. Cut into 1/4" inch strips to form "worms".
Your girls would probs love this Chez:wah:
1 cup boiling water
2 3-oz envelopes of your favorite flavor gelatin mix
2 .03oz envelopes of your favorite drink mix
3 1-oz envelopes unflavored gelatin
Combine boiling water and remaining ingrediants; stir until disolved. Pour into a lightly greased 8"x8" baking pan; cover and chill for 2-3 hours, until completely set. Cut into 1/4" inch strips to form "worms".
Your girls would probs love this Chez:wah:
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Grizzled_Bear
- Posts: 28
- Joined: Mon Oct 06, 2008 1:30 pm
Halloween Fun Recipes
Alton Brown had a recipe for a panacotta brain. I'll see if I can track it down.
-
Grizzled_Bear
- Posts: 28
- Joined: Mon Oct 06, 2008 1:30 pm
Halloween Fun Recipes
Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 6 to 8 servings
User Rating: 5 Stars
3 (12-ounce) cans evaporated milk
5 packages unflavored powdered gelatin
1 1/2 cups heavy cream
3/4 cup sugar
1 vanilla bean, split
1 teaspoon salt
2 ounces bourbon (optional)
2 cups cranberry juice
Combine 1 can of evaporated milk with four packages gelatin and bloom for five minutes.
In a heavy-bottomed saucepan, bring the remaining milk and heavy cream to a boil. Stir in the sugar, vanilla bean, salt, and bourbon (optional). Combine this mixture with the gelatin mixture and stir until all solids have dissolved. Remove the vanilla bean and pour the mixture into a six-cup brain mold. Refrigerate overnight to fully set.
For the glaze, combine remaining gelatin with half a cup of cranberry juice. Bring remaining 1 1/2 cups of juice to a boil and stir into gelatin mixture to dissolve any solids. Pour into a squeeze bottle and leave at room temperature until panna cotta brain is set.
Unmold the panna cotta and drizzle the glaze over it. The glaze will set up immediately.
Cook Time: 5 minutes
Yield: 6 to 8 servings
User Rating: 5 Stars
3 (12-ounce) cans evaporated milk
5 packages unflavored powdered gelatin
1 1/2 cups heavy cream
3/4 cup sugar
1 vanilla bean, split
1 teaspoon salt
2 ounces bourbon (optional)
2 cups cranberry juice
Combine 1 can of evaporated milk with four packages gelatin and bloom for five minutes.
In a heavy-bottomed saucepan, bring the remaining milk and heavy cream to a boil. Stir in the sugar, vanilla bean, salt, and bourbon (optional). Combine this mixture with the gelatin mixture and stir until all solids have dissolved. Remove the vanilla bean and pour the mixture into a six-cup brain mold. Refrigerate overnight to fully set.
For the glaze, combine remaining gelatin with half a cup of cranberry juice. Bring remaining 1 1/2 cups of juice to a boil and stir into gelatin mixture to dissolve any solids. Pour into a squeeze bottle and leave at room temperature until panna cotta brain is set.
Unmold the panna cotta and drizzle the glaze over it. The glaze will set up immediately.
Halloween Fun Recipes
Grizzled_Bear;1011662 wrote: Alton Brown had a recipe for a panacotta brain. I'll see if I can track it down.
lovely:wah::wah::wah:
lovely:wah::wah::wah:
Halloween Fun Recipes
Chezzie;991660 wrote:
Brittle Meringue Bones
3 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 cup white sugar
1/2 tsp. vanilla
Preheat oven to 200F. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3" bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Be sure to store in airtight containers or they will become soggy. Makes 4 to 5 dozen small finger-sized bones.
oh in the Forum Garden Scavenger Hunt 2008, Odie thinks this receipe is awsomely cute!
Brittle Meringue Bones
3 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 cup white sugar
1/2 tsp. vanilla
Preheat oven to 200F. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3" bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Be sure to store in airtight containers or they will become soggy. Makes 4 to 5 dozen small finger-sized bones.
oh in the Forum Garden Scavenger Hunt 2008, Odie thinks this receipe is awsomely cute!
Life is just to short for drama.