Friday, June 27, 2014

TRUE BLOOD BAD THINGS MACAROONS

True Blood Bad Things Macaroons @northmanspartyvamps.com
Source : http://onevanillabean.com/2010/07/13/bad-things-true-blood-macarons/

You can find the basic recipe for macaroon shells here.
Coffee Filling
Ingredients:
• 114 grams heavy cream
• 1 vanilla bean
• 250 grams white chocolate (24% cocoa content, or more)
• 3 teaspoons espresso powder
• ¼ teaspoon coffee extract
Procedure:
1. Place cream and vanilla seeds and pod in pot. Bring to a simmer. Turn off and let infuse for 30 minutes.
2. Melt chocolate over a water bath.
3. Remove vanilla beans from cream and strain cream through a fine mesh strainer. Add the espresso powder and coffee extract to the cream and stir well. Incorporate the cream into the chocolate in 3 additions.
4. Pour ganache in a shallow gratin dish or plastic container. Refrigerate until thickened, about 1 hour.

Sour Cherry Filling
Ingredients:
• 114 grams heavy cream
• 250 grams white chocolate (24% cocoa content, or more)
• 114 grams sour cherry preserves, blended in a food processor
Procedure:
1. Bring cream to a simmer, turn heat off and set aside.
2. Melt chocolate over a water bath. Incorporate the cream into the chocolate in 3 additions. Stir in the sour cherry preserves.
3. Pour ganache in a shallow gratin dish or plastic container. Refrigerate until thickened, about 1 hour.

Wednesday, June 25, 2014

ADELE STACKHOUSE’S THIS IS GRAN’S PIE PECAN TRUFFLES

ADELE STACKHOUSE’S “THIS IS GRAN’S PIE PECAN TRUFFLES” @northmanspartyvamps.com
Source : http://www.dustinhunter.com/post/89214611183/true-blood-cocktail-party-drinks-more-the-final
ADELE STACKHOUSE’S “THIS IS GRAN’S PIE PECAN TRUFFLES”

This is one of the easiest deserts to make and you can alter it by changing the nut and cookie ingredients any way you’d like!

Ingredients:
2 cups Ground Pecans
1/2 cup Ground Cookie
3/4 cup Brown Sugar
1/3 cup Light Corn Syrup
1 tsp Vanilla
12 oz Chocolate
2 tbsp Coconut Oil
15-20 Pecan Halves

Mix everything together, adding more corn syrup if your mixture is too crumbly (it should be dry but still wet enough to form balls). Take approximately a tablespoon amount of the mixture into your hands and roll them into balls, then place them in parchment paper and into the freezer for 30 minutes to 1 hour. Make your chocolate coating sauce by melting 12 ounces of Chocolate and 2 tbsp Coconut Oil over a double boiler, stirring constantly until smooth. Once your pecan balls are cold enough, dip them and roll them around in the chocolate sauce until evenly coated. Remove them from the sauce with a fork and place them back onto the parchment paper. Press a single pecan half into the top of your truffle before the chocolate sets and place them back into the freezer for 10-15 minutes. Serve and enjoy!

STEVE NEWLIN’S SWEET JESUS STEAK FRIES & TWO-FACED RANCH DIPPING SAUCE

STEVE NEWLIN’S SWEET JESUS STEAK FRIES & TWO-FACED RANCH DIPPING SAUCE @northmanspartyvamps.com
Source : http://www.dustinhunter.com/post/89214611183/true-blood-cocktail-party-drinks-more-the-final
STEVE NEWLIN’S “SWEET JESUS STEAK FRIES”

To make these all you’ll need are some Dark Sweet Potatoes (the orange colored ones), a little Olive Oil and Salt. Boil your Sweet Potatoes with the skins still on, for 10-12 minutes. You don’t want them too soft but they shouldn’t be very hard to cut. Take them out of the water and cool them in an ice bath or by running them under cold water. Then cut them in half and each half into thirds (or in half if you have small potatoes). Rub them with a little Olive Oil and sprinkle them with Salt before putting them on a grill for 4-5 minutes on each side. These will taste better if you grill them on a barbeque, but they will look a little prettier if you use a grill pan. Remove them from the grill and sprinkle with a little salt.

STEVE NEWLIN’S “TWO-FACED RANCH DIPPING SAUCE”

This is a very spicy ranch dip that is good with just about any vegetable, you can make it as mild or as hot as you’d like by choosing the right peppers to use.

Ingredients:
1 cup Mayonnaise
1/2 cup Coconut Milk
2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Cayenne Pepper
2 tbsp Pepper Vinegar (recipe below)
2 pieces of Pepper and Garlic from the Vinegar container
3 tbsp of Fresh Dill

Blend all of these ingredients until smooth and serve!

PEPPER VINEGAR RECIPE:

Take any kind of pepper that you’d like and cut them into chunks (leave the seeds and membrane in tact if you’d like an extra hot end result). Add a small handful of whole Black Pepper Corns and Garlic Cloves. Place all of this in an air-tight container and cover with white Vinegar that you have brought to a boil (enough Vinegar to cover the peppers). Make sure there is a small amount of air left in your container and let the entire mixture sit for 1-2 weeks. Store for several months.

MARYANN FORRESTER’S MAENAD HEARTS

MARYANN FORRESTER’S MAENAD HEARTS @northmanspartyvamps.com
Sosurce : http://www.dustinhunter.com/post/89214611183/true-blood-cocktail-party-drinks-more-the-final
MARYANN FORRESTER’S “MAENAD HEARTS”
This is our take on a Greek Souvlaki with Chicken Hearts and lime (most recipes call for lemon… like I said, this is INSPIRED by).

Marinade:
1/4 cup Red Wine
1/4 cup Olive Oil
2 tbsp Lime Juice
1 Bay Leaf (in tiny pieces)
4 Garlic Cloves (smashed and minced)
2 Tbsp Dried Oregano 

1lb Chicken Hearts

Mix your marinade ingredients and let the chicken hearts sit in them for a couple hours (you can also trim any visible arteries from the hearts if you’d like them to look prettier). Steak them with your skewers and grill them for 2-4 minutes on each side. If you’d like to serve these with a little extra pizzazz, try making a dipping sauce of simply Olive Oil and Balsamic Vinegar. It adds a sweetness that makes these a little less frightening if you aren’t used to eating hearts.

RUSSELL EDGINGTON'S FAIRY BLOOD SANGRIA

Russell Edgington's Fairy Blood Sangria @northmanspartyvamps.com
Source: http://www.dustinhunter.com/post/89214611183/true-blood-cocktail-party-drinks-more-the-final
RUSSELL EDGINGTON’S “FAIRY BLOOD SANGRIA”

There are no rules to this one, a bottle of wine and some orange juice with some sweetness added to taste (I used a sweet liqueur - Damania - and honey). You don’t have to use Port and, in fact, I’d omit it if I were using a sweet red wine but this was a dry wine. Let your mixture sit for a few hours or overnight and serve with sparkling water.

NAN FLANAGAN'S BLOODY NAN COCKTAIL

Nan Flanagan's Bloody Nan @northmanspartyvamps.com
Source: http://www.dustinhunter.com/post/89214611183/true-blood-cocktail-party-drinks-more-the-final

NAN FLANAGAN’S “BLOODY NAN”

This is basically a Bloody Maria, if you’d like to NOT use tequila, you may use vodka or gin or even omit the alcohol for a virgin (which, I’m sure, Nan would like). You may also use any mixer you’d like or even make your own. The “special” flavor in our version of this drink comes from grilling the tomatoes for juice over an open flame. It adds a smoky quality to the beverage.

Ingredients:
Ice
Hot Pickled Vegetables to Garnish
Tequila
Tomato Juice
Horseradish
Salt
Blood Mary Mix

Rim the glass with a wedge of lime and then tap the glass into your salt (if you like a salt-rimmed glass, we did it for looks here; personally I hate salt on the rim of a glass). Add your ice and then an ounce of Tequila. Next add your Bloody Mary Mix and extra horseradish (to taste). Top off with your Tomato Juice and garnish with your veggies!