How about some bloodshot eyeballs rolling around or suspended in Jelly? Perhaps you want to scare your guests with severed fingers or impress with a cannibal cheesecake! Read on for the recipes and some other ideas to make your Halloween as gruesomely tasty as possible.
Lychee Eyeballs
You will need :-
1 can Lychees
1 jar seedless Strawberry Jam
1 punnett of blueberries
Directions:-
Spoon the jam into a piping bag, wash the blueberries and drain the lychees. Just take a lychee, pipe in a blob of jam to 3/4 fill the hole and then push the blueberry into the jam. Pop on plate and do the next. Continue until they are all done...the jam runs a bit to make them look bloodshot and horribly good!
If you want to go for maximum effect, you can make up some jelly and either pop some eyeballs in the bottom of your glasses and top with jelly and set in the fridge, or you can make up half the jelly mix, pour and set. place the eyeballs on top, make up the remaining jelly mix and pour to top the eyeballs so that they appear suspended in the jelly. If you do this...just let the second half of the jeely cool a bit before you pour it on to prevent it melting what has already set!
Severed Fingers
You will need:-
8 x 8 inch hot dog sausages (the thinner the better)
kitchen foil
small paintbrush like a make up brush (lip or eyeshadow brush)
ketchup
puff pastry
flaked almonds
Cut the sausages into thirds, so that you have 24 "fingers". Next, cut out a fingernail size square at the tip of each finger. Think more of just shaving off a thin square layer of sausage.. Next, wrap the bottom 2/3 of the finger in 1 layer of puff pastry. Normally, 1 sheet of ready rolled will do them all.
Make a knuckle between the nail and the pastry by taking a small sharp knife and scoring the sausage with a few lines across to look like the knuckle skin. (just copy your own knuckle). Wrap foil around the exposed finger.
Place on a baking tray, nail side up and bake in a medium oven until the pastry is cooked. Remove from oven and when cool enough, remove the foil to expose the flesh. Pop back in oven for two minutes just to colour the fingers a touch.
When cooled completely, take the brush, dip in a little ketchup and paint into the nail area. Now place a flaked almond in the ketchup to be the nail. It actually works really well if you use the slightly imperfect almonds as they look like the nail has broken and the ketchup makes it look bloody too.
Pop onto a plate and they're done.
Cannibal Cheesecake
You will need:
500g mascarpone
500g cream cheese
150g icing sugar
1 lemon
300g biscuits, digestives, ginger biscuits or a combination of the two
85g butter
1/4 tsp ground ginger (if you are not using ginger biscuits in the base)
1 pack wine gums
1 bag frozen berries
50g caster sugar.
Place the biscuits in a strong bag and beat with a rolling pin until all broek up like breadcrumbs. Melt the butter and and put into a large bowl with the biscuit crumble. Mix together well and test consistency by taking a little in your hand and squeezing it. If it holds its shape, but still crumbles when pressed between the fingers, it is done. If it doesn't hold, add a little extra melted butter. If it holds but doesn't crumble, add a little more biscuit. The reason for saying this is that for many reasons, the same amount of butter and biscuit can give different results, so it's always good to have a little extra of both.
When you get the consistency right, tip into a 9 inch loose bottomed cake tin. If you have a spring form loose bottomed cake tin, even better. Press the base down with the back of a spoon and place in the fridge.
In another large bowl, add the mascarpone, cream cheese, lemon zest, juice and icing sugar and mix gently with a wooden spoon until just combined. You don't want to over mix or mix too hard or fast as this will loosen the mix. Just be gentle, take your time and you'll have a nice firm filling. Spoon it into the cake tin on top of the biscuit base and level off with a palate knife or the back of a large spoon. Pop back in the fridge for two hours or until ready to serve.
When you put the cheesecake in the fridge, you should make your fruit sauce. Pour the frozen berries into a saucepan and add a little water to about half the level of the berries and 50g of caster sugar. Pop on a medium heat until bubbling, then simmer until the fruits burst and are soft. Pop in a bowl and allow to cool a little before putting in the fridge.
When you are ready to serve, carefully place the cake on a servong plate that leaves at least 2 inches around the base. Now use the wine gums to make angry eyebrows and eyes and a big open mouth (cut a few wine gums to pointed teeth) and spoon the fruit sauce so that it is coming out of one side of the mouth and all around the base to make it look like a cannibal cheesecake.
Be sure to take pictures as you won't believe how good these will look.
Have fun and happy Halloween!
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