These 3 hellishly awesome Halloween recipes will get you and your guests in the Halloween mood with heinous treats and delicious horror. Because this spooky epicurean menu of horror just bewitches everyone…. The festival of ghosts and ghouls can come!
Why not be brave and try something exotic? For example, food from another planet. Anyone whose mouth has always secretly watered at the sight of the alien eggs from the same-named movie series can finally taste these exquisite bites. 🙂 Aber Vorsicht: ist das Ei schon zu reif, kann es leicht passieren, dass man noch vor dem ersten Bissen von einem kleinen Facehugger-Alien besprungen und unversehens zum Wirt eines niedlichen kleinen Alienbabys wird. Alien-Eier zu essen ist daher das kulinarische Vergnügen mit dem größten Nervenkitzel, seit es Fugofisch gibt!
To make H.R. Giger-style alien eggs, we resort to a Chinese specialty: tea eggs! You put the eggs, tea bags, cinnamon stick, star anise and cloves in a pot, pour cold water until everything is covered, add a pinch of the Chinese spice mix and heat the pot until the water boils. After 8 minutes of boiling, carefully take the eggs out of the pot with a tablespoon and rinse them under cold water.
Then tap the shell of the eggs by hand or with a teaspoon so that it is riddled with small cracks all around. This will later cause the veined pattern you want for the xenomorph eggs. The shell should not come off yet. Then put the eggs back in the pot and let them simmer for at least ½ hour on low heat. The longer the eggs simmer in the tea broth or steep in the cooled tea, the more intense the pattern will be. After that, carefully peel the eggs.
Movie connoisseurs know it: the aliens’ eggs sit on a kind of biological throne on Earth, which encloses them like a protective shell with four flaps of skin that open like a beautiful flower bud before a facehugger hatches. To make these, you’ll need the cucumbers. Short, thick farm cucumbers are best for this, but salad cucumbers will work as well. Cut the ends of the cucumbers so that they are about 2-3 cm longer than the eggs.
Then place the cucumber ends on their respective cut surfaces and make two vertical cuts from the top, crossing each other. Cut only deep enough to leave about 2 cm of base. Carefully cut the flesh out of the four cucumber tentacles so that you can place one of the tea eggs inside. Add salt, pepper and chili sauce or Tabasco. Of course, you can also pass these out as blood and appoint the anise stars as little facehuggers 😉
In this self-invented pumpkin dish, the monster’s head glazes over in terror and vomits directly onto the plate, just like the possessed little Regan in The Exorcist. A truly spooky sight and a culinary feast, we promise!
Great Halloween recipes are made not only by the taste, but of course by the suitably spooky appearance. So the oven-roasted pumpkin heads first want to be shaped and decorated like a classic Jack O’Lantern with a gruesome grinning face. Whether you orient yourself on a template from the Internet, or simply give free rein to your creativity, is up to you. The only important thing is that the upper part of the pumpkin should be removable as a lid and the lower part is hollowed out and can now be filled like a bowl.
Now peel and halve the onions and garlic cloves (the latter except for one or two) and fry them together with the bacon briefly hot in clarified butter, so that the roasted flavors can develop well. Add 1-2 teaspoons of marjoram. Divide the mixture from the pan among the pumpkin heads and fill them with it. Put the pumpkins on a baking tray and fill them up with broth. At 180 ° C convection oven (200 ° C top/bottom heat), stew in the oven for about 20 min.
Meanwhile, put the red lentils on to cook (about 15-20 min) and season with salt, pepper and rose paprika. I also added some of the soft inside of the pumpkins after removing it from the seeds. Alternatively, you can season the lentils with a little vinegar and cumin.
Now for the final step: make a guacamole from the avocados: just mash them up and mix with some salt, pepper, one or two cloves of crushed garlic and 1 tablespoon of lemon juice. Hollow out the cocktail tomatoes by cutting out the green eye of the tomato with a sharp knife and carefully scraping out the inside of the tomato. Then fill the cavity with the guacamole. These will become the protruding monster eyes of your pumpkin heads.
Before serving: Lift the tops of the pumpkin heads and pour a good ladleful of the red lentils over each so that they run out of the mouths of the pumpkins. Add fresh parsley to this. Finally, use toothpicks or small skewers to secure the tomato eyes in the eyes of the pumpkin heads. Voilà: ready is your vomiting monster head – Bon appetit! 😀
Children wandering alone in the forest and falling into the trap of an evil witch and stepmothers trying to poison their daughter out of jealousy: fairy tales provide great material for scary stories and forbidden delicious Halloween recipes! For Snow White, the fateful poisoned apple was such a temptation that she simply had to bite into it. And exactly this irresistible temptation comes from our dessert! Bet no guest will resist the temptation to dip delicious stuffed baked apples and crispy puff pastry nut cinnamon skulls into the snow white custard?
To prepare the crispy skulls, I used rectangular sheets of puff pastry from the freezer. About 10 minutes before, you have to put them on a baking paper and let them thaw. In that time, I drew a template for the skulls and cut out a skull of the appropriate size. Simply place this template on each puff pastry rectangle and trace around it, superficially scoring the eyes, nose and teeth as a marker.
For the hazelnut mixture, mix the dry ingredients: hazelnuts, breadcrumbs, sugar, cocoa, cinnamon and 1 pinch of salt. At the same time, heat about 200 ml of milk. First you stir in the maple syrup, add 1 shot of “poison” or rum 😉 and then pour in as much milk until you get a creamy mixture. Now form 2 oval hazelnut eye sockets and the nose for each skull and press them onto the marks on the puff pastry skull. Press the almond slivers as teeth onto the marks for the teeth. Finally, brush the skull with water and sprinkle with vanilla sugar. Form 2 bones per skull from the puff pastry and roll them in a mixture of vanilla sugar and cinnamon. Bake on convection for about 10-15 minutes, until the skulls start to brown slightly.
For the stuffed apples, first cut off the bottom half of the apple at the top about 1 cm below the stem and hollow out the apples. Now fill them with the nut mixture, cover them and put them in the microwave at 180° convection for about 10 minutes.
While the hot skulls are cooling down, fix the sugar eyes in the eye sockets with a dab of maple syrup and bring 500 ml of milk to the boil and prepare the vanilla sauce according to the package instructions.
Finally, all you have to do is arrange the skull with the crossed bones next to a stuffed hot apple and let it float in a lake of Snow White custard. Bon appetit!
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