#feasting fridays

[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.

[betterthedevilyouknowuk]

Feasting Fridays: ‘Devil’ cupcakes

This week for feasting Fridays we bring you a recipe for red velvet cupcakes. They are a classic joy. 

FOR THE CUPCAKES

250 grams plain flour

2 tablespoons cocoa powder (sifted)

2 teaspoons baking powder

½ teaspoon bicarbonate of soda

100 grams soft unsalted butter

200 grams caster sugar

1 heaped tablespoon christmas-red paste food colouring

2 teaspoons vanilla extract

2 large eggs

175 millilitres buttermilk

1 teaspoon cider vinegar

FOR THE BUTTERY CREAM-CHEESE FROSTING

500 grams icing sugar

125 grams cream cheese

125 grams soft unsalted butter

1 teaspoon cider vinegar (or lemon juice)

chocolate sprinkles for decoration

red sugar for decoration METHOD FOR THE CUPCAKES

Preheat the oven to 170°C/150°C Fan/gas mark 3/325°F, and line 2 muffin tins with paper cases

Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl

In another bowl, cream the butter and sugar, beating well, and when you have a soft, pale mixture beat in the food colouring - yes all of it - and the vanilla

Into this vividly coloured mixture, still beating, add 1 spoonful of the dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients

Finally beat in the buttermilk and the vinegar and divide this extraordinary batter between the 24 cases. Bake in the oven for about 20 minutes by which time the redcurrant-sorbet-coloured batter will have morphed into a more sombre, but still juicily tinted, sponge - more maroon acrylic than red velvet, to be honest. Leave them to cool on a wire rack and do not ice with the frosting till absolutely cold. FOR THE BUTTERY CREAM-CHEESE FROSTING

Put the icing sugar into a processor and whizz to remove lumps.

Add the cream cheese and butter and process to mix. Pour in the cider vinegar (or lemon juice) and process again to make a smooth icing.

Ice each cupcake, using a teaspoon or small spatula.

Decorate with chocolate sprinkles and red sugar, or as desired.

[betterthedevilyouknowuk]

Feasting Fridays: Regan’s Demon Vomit Shots, inspired by The Exorcist

Nothing says Satanic like the title ‘Demon Vomit Shots’. This recipe from the food network takes inspiration from The Exorcist. 

This recipe makes around 12 cups of soup.

Ingredients:

4 cups frozen green peas

4 cups low-sodium chicken broth

3/4 cups whole milk or cream

1 cup potato, chopped and peeled

1/2 cup white onion, minced

2 garlic cloves, minced

2 pats butter

1/2 cup grated parmesan

Mint or basil leaves, for garnish (optional)

Directions:

1. In a large soup pot, melt the butter over medium heat and sauté the onions and garlic until the onions become translucent.

2. Add the chicken broth and milk. Bring to a simmer.

3. Add the peas and potato.

4. Continue to simmer. Blend the mixture until smooth. Add in the parmesan and stir until it’s all melted. Let cool completely before refrigerating in an airtight container.

5. Sprinkle with additional grated Parmesan before serving

ENJOY! Ave Satanas!

[betterthedevilyouknowuk]

Feasting Fridays: Bloodied Campfire Marshmallows, inspired by Cabin in the Woods

Well people are always saying Satanists bathe in blood so why not bathe our Marshmallows in it too? This week for Feasting Friday we are drooling over these delicious looking marshmallows are inspired by Cabin in the Woods.

Ingredients:

1 bag large size marshmallows

1/2 pound red chocolate wafers 

1 Tbsp chocolate chips

Directions:

1. Place the chocolate wafers and chips into a microwave-proof bowl that’s been wiped completely dry.

2. In intervals of 15 to 20 seconds microwave the chocolate on med/high, stirring the chocolate in between as it melts. Continue until the chocolate has completely melted and there aren’t any lumps.

3. Over a sheet of parchment paper, drizzle the melted chocolate on top of the marshmallows using a spatula, allowing it to run down the sides of the marshmallows. Allow the chocolate to harden and dry before skewering them.

ENJOY! Ave Satanas.