The Recipe: Vampire Dinner Party

Well, I’ve been looking forward to doing a Halloween Dinner for a while, and here it is! I love Halloween! I’ll leave decor to however you want, or don’t want, it, but here are some great ideas for decorating here. Let’s get to it! Bon Appetit!

Blood Splatter Salad
Romain Lettuce
Red Pomegranate Seeds OR Blood Oranges
Whatever other toppings you want
Raspberry Vinaigrette Dressing (Blood Dressing)

Yeah. Mix ingredients. Top  with dressing.

Blood Dressing
Original Recipe found here.
1/4 cup Olive Oil
1 cup seasoned rice vinegar
1 (10 oz) jar seedless raspberry jam

Combine the olive oil, rice vinegar and raspberry jam in the container of a blender. Process until smooth. Store in a jar in the refrigerator.

Steak Through the Heart
Original Recipe found here.
6 small slices fillet steak
1/2 teaspoon chopped garlic
1/2 teaspoon sugar
1 teaspoon ginger juice
125 ml/4 fl oz/1/2 cup Japanese soy sauce
125 ml/4 fl oz/1/2 cup mirin or sherry (I am substituting with 1/4 cup vinegar mixes with 1/4 cup sugar)
2 tablespoons oil
2 teaspoons sugar
4 tablespoons water or dashi
1 teaspoon cornflour (cornstarch)
cold water


Trim beef of any excess fat. Sprinkle garlic with sugar on a wooden chopping board and puree with the flat of a knife. Mix with ginger juice (squeezed from grated fresh ginger), soy sauce and mirin. Dip each steak into marinade on both sides and leave for about 30 minutes.

Heat a heavy griddle plate or frying pan. Spread oil over cooking surface and when very hot put steaks on the griddle for 1 minute. Turn over with tongs to brown other side. Turn heat low and continue to cook until done, depending both on the thickness of the meat and the way it is preferred: rare or medium.

Heat remaining marinade in a small pan with sugar, water or dashi and cornflour mixed smoothly with very little cold water. Stir until it boils and becomes clear, then spoon this glaze over the steaks and serve immediately. The steaks may be sliced and reassembled in their original shape. Serve stabbed with a steak knife (Or if you want to buy wooden stakes…).

And, for the little monsters, Severed Fingers
Original found here.
Just hot dogs carved and heated on a baking sheet in the oven untill warmed (350 for 10 to 20 minutes)…Add a little ketchup for the blood effect…

Blood and Chocolate
Original Recipe found here.
Okay, so this one is more werewolves, but they kind of go hand in hand, right?

Makes one 9″ cake or three 4.5″ cakes
10 ounces high-quality bittersweet chocolate, coarsely chopped
14 tablespoons (7 ounces) unsalted butter, cut into pieces
5 large eggs
1 cup sugar
Pinch of salt

Raspberry-Pomegranate Sauce
Adapted from a recipe from Bon Appétit – October 2006
Makes about 2 cups
2 cups pomegranate juice
1 12-ounce bag frozen unsweetened raspberries (unthawed)
1/8 cup sugar
1/4 cup honey

To make the cake:
Preheat the oven to 350 degrees F. Butter the springform pan(s) and dust with cocoa powder, tapping out any excess. If you suspect your springform pan isn’t 100% water tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.

Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.

In a large bowl, whisk together the eggs, sugar, and salt, then whisk in the melted chocolate mixture until smooth. Pour the batter into the prepared springform pan and cover the top snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.

Bake for 1 hour and 15 minutes. You’ll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.

Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack. Once cool, remove the sides of the springform pan.

Serve thin wedges of this very rich cake at room temperature. Cake can be wrapped and stored in the refrigerator for 3-5 days.

To make the sauce:
Bring juice to boil in large, heavy saucepan. Reduce heat; simmer until reduced to about 3/4 cup, about 35 minutes. Mix in raspberries and sugar. Simmer until reduced to about 2 cups, stirring frequently, about 20 minutes. Stir in honey and bring the mixture back to a simmer. Remove sauce from heat and allow to cool. Cover and store in refrigerator until ready to use (can be made one day ahead).

Drink Ideas?
You could make red kool-aid in a big bowl and add dry ice. Try adding a drop of blue food coloring to make it a little darker. Another option, serve Sprite in wine glasses (no ice) add one drop of red food coloring. Do not stir. Unfortunately, this works best with diet. 😦


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