Halloween Trick and Treat
I would love to say I have great self control when it comes to sweets. I don’t. Neither does the LOML so a fine pair of sweet eaters are we! We live in a neighborhood teeming with children so must make sure we have great stores of sweetness to hand out to the parade of costumed kiddies. There’s no complaint (or egged houses) here.
I found the Blood Clots and Pus recipes in Nigella Lawson’s Feast and had to make it. I did yesterday and it received the appropriate EEEEEWWWWs from my boys’ friends – with big smiles on their faces of course! At first I found the lime pus mixture too neon green so cut it with a little beige vanilla pudding. Some blood clot jello flecks ended up in there so it looks very yucky and realistic.
Recently my mom brought me this great little cookbook, A Taste of Ireland, back from Ireland. It’s only about 60 pages (and you can find it on Amazon), the food photos are gorgeous and it includes classics like Dublin coddle (a traditional bacon and sausage dish), Dingle pies filled with mutton and Colcannon. This traditional Irish side dish is associated with…Halloween! It’s likely to be served with a ring hidden inside, predicting marriage during the coming year for the person who finds it. I let my son Shane (age 12) know that would be his fate since he got the ring and his response was, “cool”. Really?!
Blood Clots and Pus
Fabulously realistic and quite yummy!
- 1 small box lime jello
- 1 small box instant vanilla pudding
- 2 small or one large box each raspberry and black cherry jello
For the blood clots – prepare the jello according to package in 2 separate bowls to set in the fridge. Once set, squish them and put into a larger serving bowl together in clumps or rather, clots.
For the pus – Prepare the jello according to the package. In a separate bowl, prepare the pudding also according to the package directions. Once the jello is set, stir into the prepared pudding by tablespoon to get the desired gross color. Drop dollops onto the blood clots for the pus-like effect!
- 1 pound potatoes (about 5 or 6 medium)
- 1/2 of a small cabbage, chopped
- milk, if necessary
- 4 Tablespoons butter, plus extra for serving
- 1 large onion, finely chopped
- salt and ground black pepper
Peel and boil the potatoes in salted water until tender. Drain and return to the pan. Mash well. Stir in a little milk if the mash is too stiff. Melt 2 Tablespoons of the butter in a large frying pan and add cabbage and onion. Cook until softened. Remove and mix well with the potato mixture. Add the remainder of the butter to the hot pan. Turn the potato mixture into the pan and spread it out. Fry until brown, then cut into pieces and continue frying until crisp and brown. Serve with butter.
Credits: Nigella Lawson’s Feast and A Taste of Ireland by Biddy White Lennon & Georgina Campbell