Ghoulish grub recipes from Whole Foods Market
Shrunken Head Cider
2 cups lemon juice
2 tablespoons coarse salt
8 large Granny Smith apples
32 whole cloves
2 gallons apple cider, mulling spices are optional
2 cups spiced New Orleans Rum (optional)
Directions: Preheat oven to 250 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, mix together lemon juice and salt; set aside. Peel apples and cut each in half through the stem; remove seeds and core. Using a sharp paring knife, carve a face, as desired, on the rounded side of each apple half. Place apples in lemon mixture for one minute; transfer to paper towels to drain.
Place apples, face-side up on prepared baking sheet and transfer to oven. Let bake until apples are dry and begin to brown around the edges, about 90 minutes. Remove apples from baking sheets and press cloves into the "eye" sockets. Combine cider, mulling spices (if applicable), and rum (if using) in a large punchbowl; float shrunken heads on top.
Monster Fingers and Pimento Cheese Paws
2 cups alfalfa sprouts
Directions: Place pimento cheese mound on a cutting board or serving platter. Top mound with alfalfa sprouts. Place a small dollop of pimento cheese at the end of a cheese straw and attach a pumpkin seed to create a monster finger. Create as many applicable monster fingers and insert in the mound(s). Additional monster fingers could be served flat around the mounds.
1 can (15 1/2 ounces) black beans, drained and rinsed
1 pint tomatillo salsa
1 pint guacamole
Directions: Combine beans, salsa and guacamole in a bowl. Chill or serve immediately, with chips.
2 dozen oysters, shucked, juices reserved
Classic Cocktail Sauce
Directions: Place oysters and their juices in a tall glass; serve with cocktail sauce.
24 1/8-inch-thick slices prosciutto
Directions: Preheat oven to 400 degrees. Line a baking sheet with paper towels; set aside. Line baking sheet with a nonstick baking mat; lay prosciutto slices flat in an even layer on baking sheet. Transfer to oven and bake until crisp, about 15 minutes. Transfer to a wire rack set over baking sheet lined with paper towel to drain off fat; serve.
Eye-Popping Soup with Creepy Crawly Bug
2 quarts tomato basil soup
6 pitted black Kalamata olives
2 sprigs fresh rosemary
4 fresh chives, cut into 1-inch pieces
1 pound bite-size mozzarella balls
1 jar small pimiento-stuffed olives
Bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.
Eyeballs: Using a small melon baller, scoop out a hole from each mozzarella ball. Halve each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each mozzarella to make eyeballs.
Directions: Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and place a bug on rim of each bowl.
Petrified Cheese Log
5 ounces blue cheese
5 ounces softened cream cheese
Black sesame seeds
Crackers, for serving
Directions: Combine blue cheese with softened cream cheese and roll into a log, and wrap in plastic. Refrigerate until firm. Unwrap, and roll log in black sesame seeds. Serve with crackers.