#feasting friday

[betterthedevilyouknowuk]

Feasting Fridays - Rice Crispy Brains

Ingredients

3 T. butter

1 10 oz. bag mini marshmallows

Red food coloring

6 cups Rice Krispies cereal

Non-stick cooking spray

Red gel icing

Instructions

Melt butter in a pot over medium heat (you can do this in the microwave too). Add marshmallows and heat until melted, stirring frequently. Add a few drops of red food coloring for a nice brain color.

Add the cereal and stir until evenly coated with the marshmallow / butter mix.

While mixture is still warm, spray your hands with non-stick spray and scoop up about 1/4 cup of marshmallow coated cereal. Form into a ball, then flatten a bit and give it a brain like indent with a spray coated knife. Set finished brain onto a parchment or wax paper covered baking sheet.

Let brains cool and then drizzle with red gel icing to give them that gorey brain look.

Makes 12-16 brains, depending upon how big you made them. Store in an air-tight container for 1-2 days.

[betterthedevilyouknowuk]

Feasting Fridays - Brimstone Bread

This week feasting Fridays looks good enough to be used as a starter at any satanic gathering. 

For the Red Buns

¼ cup very warm water

½ cup room temperature milk

1 packet (7 grams) active dry yeast

¼ cup butter, softened

1 egg

1/4  tsp salt

¼ cup sugar

8 drops red gel food coloring

2¾ cups flour

For the Black Topping

1½ cups rice flour

1 packet active dry yeast

2 tbsp sugar

2 tbsp vegetable oil

1/2 teaspoon salt

1 cup warm water

16 drops black gel food coloring

Instructions:

To make the red buns, first stir together the water and milk in the bowl of a standing mixer. Sprinkle the yeast on top and allow to sit for 5 minutes.

Add the butter, egg, salt, sugar, and red coloring to the bowl. Beat on medium-low speed with a paddle attachment for 30 seconds or until the butter is broken up into pieces. Gradually beat in the flour on medium speed until just combined.

Turn the dough out onto a floured surface and knead until it is soft, mostly smooth, and only slightly sticky (approximately 5-8 minutes). You may need to periodically reflour the surface to keep the dough from sticking.

Coat a large bowl with cooking spray and place the dough inside, turning once to coat. Cover the bowl with a clean kitchen cloth and allow to rise for 1 hour or until the dough has roughly doubled in size.

Punch down the dough and set aside. Line two baking sheets with silicon mats or parchment paper. Separate the dough into 16 balls of equal size, placing them an equal distance apart on the baking sheets. Cover and allow to rise for another 45 minutes.

While you wait, start on the black topping by stirring together the rice flour, yeast, sugar, vegetable oil, and salt in a medium bowl. Stir the black coloring into the warm water and beat the water into the flour mix with a hand mixer on medium speed. Cover and allow to rest for 30 minutes (by the time it’s done, the red buns should be finished rising too).

Preheat the oven to 350°. Scoop 2 spoonfuls of black mix over each bun.

Bake for 10-15 minutes, flipping and rotating the pans halfway through. Allow to cool for 5 minutes on the baking sheet. If desired, trim the black edges where the topping slid to the bottom.

[betterthedevilyouknowuk]

Feasting Fridays - Black Chicken Soup

Nothing says gothic like black chicken soup, those of you who have watched the TV adaptation of Hannibal may even have seen it before! (No humans were harmed in the making of this).

3 lbs. ginger sliced ½” thick

1 gallon of rice wine (Michiu brand is the best!)

2 gallons of water

1-2 black chickens (Silkie variety or the Vikon variety)

5 lbs. chicken bones (it’s a good idea to use a cheesecloth to wrap these bones; it makes it easier to remove them before eating the soup)

1 cup dried red dates

½ cup dried goji berries

¾ cup longan fruit

2 oz. dried snow fungus

3 oz. fresh wood ear mushrooms

½ cup raw peanuts, shelled (optional)

In a big pot blanch the chicken bones and whole chickens by immersing the chicken in water and bringing it to a boil. Discard the water, keep the chicken.

Add rice wine, water, and ginger to the chicken in the pot and bring to a boil. Simmer for four hours. The longer the better.

Rehydrate the dried red dates, goji berries, longan fruit, snow fungus, and dried wood ear (if you're using it). Trim snow fungus (and wood ear) into smaller pieces and discard hard stems. Drain.

Remove the chicken bones from the soup. Remove the whole chicken and discard the head and feet. Break up the rest of the chicken and toss it back into the pot. De-bone the chicken if you wish, or just keep the meat on the bones for the more traditional finger-licking style of eating.

Add rehydrated and drained whole herbs to the pot. Now is the time for fresh wood ear mushrooms and raw peanuts to go in (if you're using these ingredients). Cook for at least one more hour. The longer the better.

Add salt to taste. Or use soy sauce. Or, it is typical not to use salt at all since salt can make you swell and women who are recovering from childbirth would prefer to avoid any swelling.

Eat the soup with the chicken meat on the bone. Avoid or discard the ginger (or not, if you like ginger).

[betterthedevilyouknowuk]

Feasting Fridays - Series recommendation

This week for feasting Fridays I bring a recommendation to you, for a show on netflix, this being the trailer for it. The whimsical show is pleasant and creepy in a way I know you will all love. It has many beautifully macabre creations which top anything I have personally ever created.

Happy viewing, Ave!

[betterthedevilyouknowuk]

Feasting Fridays - Classic Deviled Eggs

The relevance is in the name this week, deviled eggs! Considered a classic among some chefs, this recipe is easy to follow and is not expensive. 

Ingredients

6 eggs

1/4 cup mayonnaise

1 teaspoon white vinegar

1 teaspoon yellow mustard

1/8 teaspoon salt

Freshly ground black pepper

Smoked Spanish paprika, for garnish

Method

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

[gettypubs]

For November & December, we'll be hosting a weekly #FeastingFriday, highlighting our books that combine food, history, and art! For our first entry, take a gander at this recipe for a goose (or chicken or duck) stuffed with olives. It is one of the shortest recipes from Apicius, a well-known Roman cookbook. Bird: Put broken fresh olives in the cavity, sew up and boil. Remove the olives when cooked. For more ancient recipes, check out The Classical Cookbook.

[manicpixiedarkling]

X.X too beautiful.

I want the one on the right to be my birthday cake when I'm 50 (iA). I want to take a picture with my profile on one side (with flowers in my hair) and the skulls profile on the other. It would bring me perverse, bitter joy.

(Feasting Friday)