More True Blood inspired foods and drinks we have collected to serve up  to your Trubie guests!

Talbot's Blood Gelato

One of the famous courses from Talbot´s and Russell`s very own table.

Ingredients

• 16 ounces of frozen sour cherries
• 1 1/2 cup sugar
• 1 cup water
• Juice of 1 lemon

First make up a simple syrup using the sugar and water. Boil Sugar and water until sugar is completely dissolved and reduce to around 2 cups. This usually takes around 5 minutes. Pop in the fridge to cool.

Put the sour cherries in a food processor and pulse until smooth. Push through a fine mesh sieve to extract all juices. Add a touch of lemon.

Add 1 cup of simple syrup to the cherry juice and refrigerate for approximately 3 hours. The Blood Gelato was really quite concentrated and, since I like mine a little tart, I did not add much syrup. If you have a bit more of a sweet tooth then add a little more.

After 3 hours remove from the refrigerator and skim off the little bits of cherry skin which may have gathered on the top. Do not miss this step unless you want a grainy texture…

Pop in ice cream machine and process according to your individual machines instructions. Pop in freezer until required.

I ran a little extra cherry coulis through prior to serving for a True Blood finish… garnish with a couple of mint leaves.

    Talbot's Blood Bisque Infused With Rose Petals

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 6 medium beets, peeled and chopped
• 2 cups beef stock
• salt and freshly ground pepper
• heavy cream

Directions

1. Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
2. Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
3. In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a a few rose petals.

Merlotte's Biscuits 

Here is the delicious recipe for the biscuits Lafayette makes and that Tommy and Maxine Fortenberry orders.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 2 tablespoons butter, cold
• 1/2 cup solid vegetable shortening, cold
• 1 cup milk

DirectionsPreheat the oven to 400 degrees F. In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 1 tablespoon of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky. Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining tablespoon of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.

 Werewolf Claws

 They will make your party a howling success!

Ingredients

• Nonstick vegetable spray
• 10 chicken cutlets
• 2 cups all-purpose flour
• 2 eggs, beaten

• 2 cups seasoned bread crumbs
• 1 12-oz. can large pitted black olives, drained
• Ketchup
• 1 head of lettuce, shredded

Instructions

1. Spray a cookie sheet with the nonstick spray. Slice the cutlets into strips about the width of one bony finger, the more crooked the better.
   
2. Place the flour, beaten eggs and bread crumbs into three separate bowls.
   
3. Dust the chicken strips with flour, dip them into the eggs, and then roll them in the bread crumbs. You probably won't use all the flour or crumbs.
   
4. Place the strips on the cookie sheet and broil about 5 minutes on each side until brown.
   
5. To make the fingernails, cut the olives in half lengthwise. Trim the halves into pointy nail shapes, and place one on the end of each chicken strip. Press them into the chicken and, if you need help in making them stick, use some ketchup as glue.
   
6. Serve the claws on a head (of shredded lettuce, of course). Makes 10 servings.
   
   
   Staked Vampire Spread
   

   Ingredients

   • 1 (8 ounce) package cream cheese, softened
   • 1/2 cup mild pepper jelly

   Directions

   1. Spread jelly over the block of cream cheese.
   Keep checking back....more to come!!!!