Welcome guests, both living and undead, to the second installment of a four-part Halloween dinner series. Last time I shared with you the menu for our macabre meal. Today I’m frightfully delighted to provide the first recipe—one for a spine-chilling starter.
Originally I thought to start the feast with a simple soup. I selected a recipe from a Transylvanian tome, but found it quite literally too difficult to digest, what with all the clotting.
Instead we take inspiration from the living dead and enjoy a colorful carrot salad—teaming with good-for-ghouls root vegetables, raisins, and crucifers—that looks an awful lot like braaaaains! Clown braaaaains! Oh and by the way, it’s a common misconception that zombies eat this salad with their fingers. Fingers are eaten separately.
CLOWN BRAAAAAINS! (A spooky carrot slaw minus the mayo)
3 cups peeled, grated carrots (about 3-4 medium carrots)
1 cup thinly sliced red cabbage
1 large Granny Smith apple, cored and grated
1/2 cup raisins (organic of course)
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil or grapeseed oil
Combine all ingredients in a medium sized bowl. Toss lightly. Chill before serving. Makes 4-5 heaping 1 cup servings.
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Enjoying the series? Dying for more? Check back for our marvelously morbid main course: hobgoblin hamburgers served atop graveyard greens with putrid pumpkin parts on the side. Why hamburgers, you ask? Well they say that meat is murder. We think that’s wonderful.
Pingbacks to “Halloween Dinner Menu Part II: Clown Braaaaains!”
7 comments to “Halloween Dinner Menu Part II: Clown Braaaaains!”
I seriously love you. And this looks yummy! * cue insidious evil laughter + witch-like hand-wringing *
Looks delicious! Love the zombie joke.
Mmmmmhaaaaaa
beautiful picture! Yum.
Hey you mentioned a sweet potato-almond flour cornbread recipe that I would love to try, could you share that recipe with me? Thanks!
Shannon
Hi Shannon! My Sweet Potato Almond Flour Cornbread recipe is an adaptation of Karina’s Kitchen recipe. My grain-free version is as follows
Grain Free Sweet Potato “Cornbread”
3 large organic happy free-range eggs
1/4 cup extra light olive oil
3/4 cup sweet potatoes, boiled until soft and then pureed
1/3 cup agave nectar
1/2 teaspoon cinnamon
2 cups blanched almond flour (I use Honeyville brand)
1/2 teaspoon baking soda,
1 1/2 teaspoons baking powder
A pinch of sea salt
Preheat the oven to 350 degrees F. Grease the bottom of a 7 or 8-inch cake pan or 10-inch cast-iron skillet.
In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the sweet potato puree and whisk well. Add the agave and cinnamon, and whisk to combine.
In a separate mixing bowl whisk together the almond flour, baking soda, baking powder, and sea salt.
Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter. Pour the batter into the prepared cake pan or skillet.
Bake on a center rack in the preheated oven for 35-45 minutes until the cornbread is firm to the touch and golden. Check with a toothpick, if necessary; if it emerges clean, the cornbread is done. Slice and serve!
Makes 8 servings.
This looks beautiful Hänni! And I’m a huge fan of the zombie theme (of course).