Dracula Cups Food

DRACULA CUPS

Steps:

• Crush 8 of the cookies; set aside. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until gelatin is completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened (consistency of unbeaten egg whites). Remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Add food colorings; mix well. Refrigerate 20 min. or until mixture is very thick and will mound.
• Spoon 1/4 cup of the gelatin mixture into each plastic cup. Top each with 1 Tbsp. of the crushed cookies; cover with 1/4 cup of the gelatin mixture. Refrigerate 2 hours or until set.
• Spread tops of the remaining cookies with decorating icing. Decorate each to resemble Dracula's face using licorice pieces for the mouth, nose and eyebrows, candy corn for the fangs and cinnamon candies for the eyes. Insert a pop stick into side of each decorated cookie. Insert 1 into each dessert just before serving.

DRACULA MEETS ANNA PAVLOVA

Steps:

• For the blood orange compote, in saucepan heat orange segments and juice, blueberries, cranberry juice, sugar, lemon juice, and vanilla. Bring to a boil and reduce heat until syrupy. Finish with orange flavored liqueur.
• For the raspberry coulis, place all ingredients in saucepan and cook until soft. Strain raspberries through sieve to remove all seeds.
• For the Pavlovas, preheat oven to 275 degrees F and line 3 sheet pans with parchment paper and spray with cooking spray. Beat egg whites, salt and cream of tartar in bowl until stiff. Add sugar a little at a time, beating until stiff and glossy. Add cornstarch, then vinegar ending with adding vanilla. Fold in poppyseeds. Make Pavlovas with teaspoon for small shells, indenting the center of each. Bake at 275 degrees F for 40 minutes, remove and cool.
• Whipped cream: place all ingredients in chilled bowl and whip.
• To plate, place 1 teaspoon raspberry coulis on bottom of plate, 1 mini pavlova, piped with whipped cream, topped with orange compote and garnish with chiffonade of fresh mint.

BRAM STOKER'S DRACULA (DRINK)

Steps:

• Using a double shot glass, combine vodka and Tabasco Sauce, pouring the alcohol first.
• Float pepper on the top.
• Prepare to scream.

DRACULA COOKIES

Steps:

• Place truffles on a waxed paper-lined pan. Freeze for 10 minutes or until chilled. Meanwhile, in a microwave, melt candy coating; stir until smooth. Dip truffles in coating to cover completely; allow excess to drip of. Return to prepared pan. Refrigerate until hardened. , Cut Fruit Roll-Up into 2-1/2-in. x 1-1/2-in. strips. Reheat candy coating if necessary. Dip truffles in candy coating again; allow excess to drip off. Place one on each cookie. Wrap a fruit strip around base of truffle for cape. Let stand until set., Using decorating icing and a round tip, pipe hair, eyes and mouth on each. Insert almonds for fangs. Store in an airtight container.,

DRACULA COOKIES

Steps:

• Place truffles on a waxed paper-lined pan.
• Freeze for 10 minutes or until chilled.
• Meanwhile, in a small microwave-safe bowl, melt candy coating; stir until smooth.
• Dip truffles in coating to cover completely; return to pan.
• Refrigerate until hardened.
• Cut Fruit Roll-Up into 2-1/2-in. x 1-1/2-in. strips.
• Reheat candy coating if necessary and dip truffles in candy coating again; immediately place one on each cookie.
• Wrap a fruit strip around base of truffle for cape.
• Let stand until set.
• Using decorating icing and a round tip, pipe hair, eyes and mouth on each.
• Insert almonds for fangs.
• Store in an airtight container.