Spider Eggs Food

TURTLE SPIDERS WITH COFFEE AND PISTACHIO CHOCOLATE SPIDER EGGS

Steps:

• For the turtle spiders: Preheat the oven to 325 degrees F. Spread the pecans evenly on a silicone mat on a baking sheet. Place in the oven and bake until toasted, 7 to 10 minutes. Combine the sugar, brown sugar, salt, cream, light corn syrup and butter in a small saucepan and stir constantly over low heat until the sugars dissolve. Add the baking soda, and increase the heat to medium-high, stirring constantly. Cook the caramel to 244 degrees F. Immediately dip the bottom of the hot pan in an ice bath to stop the cooking of the caramel. Add the vanilla and rum. Scoop the caramel over the toasted pecans so that the caramel is splotchy all over the nuts. Let cool to room temperature. For the coffee ganache: In a small saucepan over medium heat, caramelize the sugar to a dark amber. Heat the cream, fleur de sel, and ground espresso in the microwave until it's hot to the touch, 1 to 2 minutes. Carefully add the espresso cream to the cooked sugar and bring it back to a boil. Be very careful this point because the sugar will bubble up as soon as the cream comes in contact with the sugar. Just keep pouring the cream in slowly and stirring the entire time. Place the chocolate, honey, butter, and coffee liqueur in a large bowl. Strain the caramel over the chocolate. Let sit for 30 seconds, and then whisk to combine. Let stand at room temperature until the edges start to crystallize. For the pistachio ganache: In a small saucepan, bring the cream and light corn syrup to a boil. Place the butter, white chocolate, and pistachio compound in a small bowl. Pour the hot cream over the chocolate. Let stand for 10 seconds, and then whisk to combine. Fold in the chopped pistachios. Let stand at room temperature until the edges start to crystallize. Pipe into the other half of the chocolate shell dome. For the chocolate domes: Melt the coating chocolate and pour into the mold, let it sit for 30 seconds, and pour back out. Let it completely crystallize. Repeat with all the molds. Pipe the coffee ganache into the chocolate molds. Glue the 2 halves together with melted coating chocolate.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

SPIDER DEVILED EGGS FOR HALLOWEEN

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mayonnaise, mustard, salt, and pepper. Mash the yolks and stir the mixture until smooth and thoroughly combined.
• Fill each egg half with the deviled yolk mixture using a spoon, piping bag, or a sturdy plastic bag with a corner cut off.
• Cut olives in half and place 1 half on each filled egg as the spider body. Cut the other olive half into 4 strips. Cut each strip in half, so you end up with 8 thin olive pieces for the legs. Arrange 4 olive legs on each side of the spider body. Dust with paprika.

SPIDER EGGS

Steps:

• Cut eggs lengthwise into halves.
• Slip out yolks and mash well with a fork.
• Mix in remaining ingredients.
• Fill whites with yolk mixture, heaping it up lightly.
• To make spiders: cut each olive in half lengthwise. Set 1/2 olive on each egg.
• Cut the remaining olives in quarters to form the legs. Put 4 legs on each side to make spiders.

HALLOWEEN SPOOKY SPIDER DEVILED EGGS

Steps:

• 1. Cut eggs in half lengthwise. Slip out yolks and mash.
• 2. Stir in mayonnaise, mustard, salt, and pepper.
• 3. Place yolk mixture back in eggs.
• 4. Cut whole olive in half.
• 5. Put one half of olive for the spiders body.
• 6. Thinly slice the other half for the spiders legs. Put four legs on each side.

SPIDERWEB EGGS

Steps:

• Place eggs in single layer in a large saucepan, and cover with water and blueberries. Bring to a boil. Remove from heat. Cover; let stand 10 minutes.
• Using a slotted spoon, remove eggs one at a time, and place on a folded kitchen towel. Lightly crack shell on side with the handle of a whisk or a wooden spoon. Transfer egg to medium bowl; cover with cooking water. Repeat with remaining eggs. Let eggs cool completely in water in refrigerator.
• Carefully peel shells from eggs. Serve with salt and pepper.

SPIDER WEB DEVILED EGGS

Steps:

• Combine 2 quarts water with the food coloring in a saucepot. Gently place the eggs in the water. Set over high heat and bring to a boil. Once boiling, cover, remove from the heat and set aside for 10 minutes.
• Remove the eggs from the water and place on paper towels. Lightly tap the eggs with a spoon to crack the shells. Transfer the eggs to a container with some ice and pour the cooking liquid over the eggs. Chill until completely cold.
• Gently peel the eggs. Slice a thin sliver off the narrow end of each egg so the eggs can stand upright when plated. Cut off the wide end of each egg and use a small spoon or the tip of a butter knife to gently scoop out the egg yolk into a mini food processor or mixing bowl. Process the yolks (or smash with a fork). Add the mayonnaise, vinegar, salt and pepper and mix until smooth. Spoon or pipe the yolk filling into the egg white cups.
• Place the egg white cups upright on a serving platter. Sprinkle a pinch of paprika on top of the yolks. Finish each egg with a sprig of fresh dill. Serve chilled.