|Creepy Cuisine 5
|Are you sure you read
the recipe right?
|Join us here for cooking with the "Baby Ghouls".They
spend plenty of time in the kitchen coming up with their
own version of some classic recipes. So Bona Appetite!
|3ozs. of Lemon Gelatin
1 cup of Hot Water
1/2 cup of Miniature Marshmellows
1 cup of Pineapple Juice
8ozs. of Cream Cheese (can be lowfat Neufchatel)
1 cup of Mayonnaise
|I don't know but a piece of
my hand fell in there!
|recipe yields approx. 9 dozen bite size balls
|Dissolve lemon gelatin in one cup of water in a double boiler, add marshmellows and stir to
melt. Remove from heat. Add pineapple juice and cream cheese. Beat until well blended.
Cool slightly. Fold in mayo.
If you have a truffle candy mold or round ice cube trays, pour the mixture in the molds and
leave it to set in the frig. Otherwise pour into a deep ceramic dish and chill until thickened or
firm enough for scooping into eyeballs.
Using a melonscooper, scoop full balls of mixture and set aside for decoration. To decorate
use liquid food coloring and an old detail paintbrush and get creative. You will need black
food coloring for the pupils. Also if you are in a hurry, instead of painting the colored irises,
you can cafefully dip the ball in a small pool of food coloring to approximate the iris, but
still paint the pupils. For additional "how too's" on these....here is the link to Britta's to see
how great hers look, she has the most wonderful web site!
|2 sheets (1 box) frozen puff pastry like Pepperidge Farm
defrosted in th frig overnight
flour for dusting
1 extra large egg
1 tablespoon of water
1/2 cup freshly grated Parmesian Cheese
1 cup finely grated Gruyere Cheese
1 teaspoon of minced fresh thyme leaves
1 teaspoon of kosher salt
freshly ground black pepper
|Preheat the oven to 375 degrees. Roll out each sheet of puff pastry in a lightly floured board
until it is 10 by 12 inches. Beat the egg with 1 tablespoon of water and brush the surface of
the pastry. Sprinkle each sheet evenly with 1/4 cup of the parmesian cheese, 1/2 cup of the
gruyere, 1/2 teaspoon of the thyme, 1/2 teaspoon of the kosher salt and some pepper.
With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet
crosswise with a floured knife into 11 or 12 strips. Twist each strip and lay on the baking
sheets lined with parchment. Don't stretch the dough with twisting and if its to warm.....stick
in frig to cool a bit and then twist.
Bake 10 - 15 minutes, or until lightly browned and puffed. Turn each straw and bake
another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room
|Last season I bought the molds....... large eye, heart, brain, hand, and
a skeleton. Gonna start working with what I can make with these.
|More to Come!
|Please Note: This is a great recipe to serve at your parties. The recipe is from
Britta's Halloween web site. The way she makes these is fascinating considering
how life like they look. She now has a video on you tube showing us step by
step how she creates the magic. Please tune in there for instructions for this
|Skeleton Mold Appetizer
|Hand Gelatin Mold
1 tablespoon plus 1 teaspoon of unflavored gelatin (Knox)
3/4 cup of whole milk
3/4 cup of liquid vanilla flavored coffee cream
1/3 cup Vodka
1/3 cup Kahlua
1/3 cup Irish Creme liqueur
|1. Prepare mold by spraying with Pam spray and set in a cake pan
|Makes 1 hand - 2 1/2 cups
|2. Pour milk & cream into a small saucepan & sprinkle gelatin
over it. Whisk mixture well. & let it sit for 3 minutes.
|3. Place the pan over medium heat & bring to a simmer,
whisking frequently to insure gelatin dissolves. Immediately
remove pan from heat & pour contents into another bowl &
let mixture sit for about 20 minutes.
|4. Stir in alcohol. Stir well & pour into prepared mold.
Chill until firm, at least four hours.
|5. To Unmold: Dip bottomof mold into hot water. Dipping
the mold for a few minutes helps to loosen the gelatin from
the mold. Remove from the water & dry bottom of the mold.
|6. Place a serving platter over the bottom of the mold (open
end) & flip both over. Carefully remove the mold.
|Serve with chocolate sauce, chopped nuts and /or sweetened coconut.
|Strawberries & Cream Heart Mold
2 cups frozen strawberries
2 tablespoons unflavored gelatin (Knox)
1/3 cup sugar
1/2 cup heavy whipping cream
3/4 cup whole milk
|Ingredients for Strawberry Coulis
1 cup frozen strawberries, thawed with juice
1 teaspoon lemon juice
1 tablespoon sugar
fresh berries & whipped cream to garnish
|1. Puree thawed strawberries & juice in a food
processor until smooth. Transfer to bowl. Sprinkle
gelatin over the pureed strawberries & let stand until
softened, about 10 minutes.
|2. Mix milk & cream in a heavy medium saucepan.
Bring to a simmer over low heat. Stir in sugar & cook
till it completely dissolves about 30 seconds. Stir in
strawberry/gelatin mixture & simmer until gelatin
dissolves about 1-2 minutes.
|3. Remove from heat & pour the mixture into the
prepared mold & chill for at least 6 hours or
overnight. Unmold as you would any gelatin mold.
|Serve with fresh berries & whipped cream &
Puree all coulis ingredients in a blender. Pass
through a strainer to remove seeds & solids.
Drizzle around the serving platter and
strategically drip a bit on heart itself.
1 can 10oz. of condensed cream of mushroom soup
1 package 8oz. Philly cream cheese, softened
1 package unflavored gelatin (Knox)
1/4 cup of water
1 bunch green onions, chopped
2 cups shrimp, chopped
1 cup of mayo
dash of hot sauce
|Human Heart mold #2
1/4 cup cold water
1tablespoon unflavored gelatin (Knox)
1 1/4 cup of boiling water
1 3oz. package of black cherry Jello
1/3 cup sweetened condensed milk
10 drops blue food coloring
|1. Place mold in freezer.
|2. In a bowl sprinkle unflavored gelatin evenly over cold water for 2
minutes. Stir in the boiling water until gelatin begins to dissolve then stir in
the black cherry jello until all is dissolved. Stir in Vodka.
|3. Pour 3/4 cup of the mixture in the food coloring to make the
mixture a blueish-purple color. Pour 1/4 of that mixture into a
small bowl & place in the frig to thicken till almost set.
|4. Fill a needleless syringe or a medicine dropper with the thickened
gelatin & apply it to the veins in the mold. If the mold is cold enough the
gelatin should stick.
|5. Place the mold back in the freezer & return any unused gelatin
back in the bowl with the blueish-purple gelatin & leave it at room
|6. Meanwhile in the first bowl, stir unsweetened condensed milk
until mixture is even. Refrigerate until slightly thickened. Gently
pour in mold. Refrigerate until gelatin is set but not firm (should
stick to your finger when touched).
|7. Then gently pour the blueish-purple gelatin into the mold.
Refrigerate until firm.
|8. To unmold dip the mold up to the rim in warm water for about 15
seconds. Cover with plate & invert.
|9. Melt down some strawberry jelly in the microwave. Allow to
cool a bit so it will not melt the gelatin heart & pour jelly
around heart on the plate to make blood.
|Makes 2 cups
|Purple Potion Punch
4 cups purple grape juice
1 cup vanilla ice cream melted
1 liter lemon-lime soda
Garnish: vanilla ice cream & confetti sprinkles
|2. Pour into glasses & top each with a small scoop
of ice cream & sprinkles.
|1. In a large pitcher mix grape juice & melted ice cream
until blended. Just before serving add soda & stir till well
|1. In a medium saucepan mix together mushroom soup &
cream cheese over low heat till smooth. Remove from the heat.
|2. In a small bowl dissolve gelatin in water. When gelatin is
dissolved stir into soup mixture.
|3. In a large mixing bowl stir togetheronions, shrimp, mayo &
hot sauce. Stir in soup mixture & spread evenly into mold that
has been sprayed with Pam.
|4. Cover with film wrap. Chill for several hours or overnight.
Unmold by dipping in warm water for a few seconds & then
invert onto serving platter. Surround with different kinds of
crackers. Use kale garnish .
|Halloween Food 5