by Thao Uyen and Zazulete Ynn Anuca Romanta Ion
Greetings everyone! It’s going to be Halloween soon (very soon!) and we’re doing a special post for this occasion *drums*. Just the idea of ghosts and spirits entering this human world at midnight sets our imagination on fire, and let us guess, yours too. We know that you’re going to throw a party with scary-looking food, or, to put it more bluntly, over-the-top, disgusting all-over-the-place dishes that make people wonder how they can even imagine eating them. And so with that inspiration in mind, we’re going to present to you two ideas for you to thrill your guests while having lots of fun in the process. First, let’s discover this artful recipe with a cute name…
Voma de Fantoma - Ghost (goat) Puke cheese salad
It’s a simple, fast, delicious recipe…yes, I mean it! It’s basically a cheese dip/spread (depending on how moist you want it to be).
I behave ghostly when serving this dish, follow my advice and just let the guests taste it before telling them what “it is” and surprisingly, everyone will want more. The spirit of Halloween!
INGREDIENTS ( for a party of 20)
1 kg goat cheese of your liking
1 kg cottage cheese or other soft, unsalted cow cheese
A healthy bunch of dill, and another one of parsley
30g grated horseradish
Pepper to taste
Optional: 1kg medium hot peppers for decoration and dipping
You just toss everything in the blender. First you chop the herbs and grate the horseradish, then you add the cheese and milk. Unless you have a very large blender, you might want to split the quantities in half, blend them separately and then mix the two halves in a large bowl. You can add more milk if you need it to be thinner. Your result should be a greenish, disgusting voma. It’s best to be prepared 24h before serving, for the tastes to get mixed while cooling. Keep in mind it will get thicker when cooled.
The best way to serve this cheese dip/salad/spread is with hot peppers that are not so hot, the sweet, mild kind. You can also use those to decorate the dish according to your inspiration. As you can see my result is more towards a surrealistic, supernatural version. You can replace the hot peppers with all kinds of fresh or baked/grilled vegetable slices. It’s also great as a spread for grilled bread, a dip for all kinds of meat and veggies, or as a thicker salad dressing.
'Zombie fingers' sausages
It’s an idea for your scary (and not disgusting) plate with zombie fingers and finish off with sriracha or strawberry jam for the children (the sweetness of strawberry jam and this salty zombie-ing bacon and sausage will keep them happy). Here’s how they will look like…
The way to do this is pretty simple because you don’t even need a recipe. You only need hot dogs and bacon stripes for the fingers and for the nails almond slices and Korean seaweed sheet, the one used for Kimpap.
INGREDIENTS: (prepare as many as you like)
Seaweed sheet called gim
First wrap one stripe of bacon around each hot dog/sausage, make sure that you leave a part of hot dog unwrapped to stick in the nail later.
Next heat the oven at 200C and grill the ‘fingers’ for 15 minutes, remember to turn them around if you want the fingers to have an overall ‘cooked’ looking.
For the nails, cut the seaweed sheet into nail shape figures. The nails should look bigger than the almond slices and shorter too. Next smash cooked rice and use it as a base to stick the seaweed nails onto the almond slices (you can just dabble a bit of water on the sheet instead of using rice but it won’t work as well as the cooked rice).
Alright, let’s get to the finishing part! Remember that we left out a part of the hot dog to make the nails? Use a knife to cut out a bit of the hot dog so that we can stick the nails in. Now insert the almond nails into the sausage, you can use the knife’s point and make a cut to make inserting the nails easier.
The next part is your creativity, use sriracha or strawberry jam to spread the ‘blood’ all over the fingers and what do you have there? A bloody scarred zombie hand!
Zazulete Ynn Anuca Romanta Ion
A melting pot experience, in more than one way. Welcome to our Epicurean adventure!