Here’s some fun recipes to make for your Vamp Style Halloween Party with a True Blood style.
SOOKIE STACKHOUSE: I’m A Little Bit Nutty Pecan Pie Bars – Many Bon Temps residents consider Sookie a bit kooky – but definitely as sweet as these pecan pie bars.
Sookie Stackhouse lost her Gran to a serial killer in season one of “True Blood.” But before Gran met her untimely end, there’s one memorable scene in which Sookie becomes nearly mesmerized by a slice of Gran’s pecan pie. This recipe, from Gourmet magazine, honor’s Sookie’s Gran, her unusual talent for mind-reading and being the girlfriend of a vampire.
Makes 21 servings
1 ¼ cups (2 ½ sticks) unsalted butter (divided)
2 cups flour
1 ½ cups packed light brown sugar (divided)
½ teaspoon salt
8 ounces pecans (about 2 cups)
1/3 cup honey
2 tablespoons heavy whipping cream
Preheat oven to 350 degrees.
Cut ¾ cup (1 ½ sticks) butter into ½-inch pieces. In food processor, blend butter, flour, ½ cup brown sugar and the salt until mixture begins to form small lumps. Sprinkle mixture into 13-by-9-inch baking pan and, with a metal spatula, press evenly onto bottom.
Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread bakes, prepare topping.
In food processor, coarsely chop pecans. In a heavy saucepan, melt remaining ½ cup (1 stick) butter and stir in remaining 1 cup brown sugar, honey and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly.
Bake in middle of preheated oven until bubbling, about 20 minutes. When slightly cool, run sharp knife around edge of pan to loosen bars. Cool completely in pan and cut into bars. Bars keep, covered, five days at room temperature.
BILL COMPTON: Glamour Dip and Chips
He’s been dead for 100 years or more, but there’s something about this Southern gentleman that attracted Sookie instantly. And while he turned on the charm and ultimately possesses Sookie, he never uses a natural vampire gift of persuasion, which the show calls “glamouring,” on her.
This dip recipe comes from neighbors of mine. It’s pale, like most vampires on “True Blood,” and once it has a hold on you, you’ll do just about anything to have a few bites of it.
Makes about 1 cup dip
8 ounces cream cheese, room temperature
2 tablespoons grated white onion, or to taste
¼ cup milk, more or less to desired consistency
Potato chips
Place cream cheese and onion in mixing bowl. Using a whip attachment, blend ingredients slowly together. Pour in half the milk and blend, then increase speed of mixer. Whip for one to two minutes. If dip is too stiff, add more milk for desired consistency. Serve with potato chips.
ERIC NORTHMAN: Swedish Meatballs
Northman bestowed the gift of eternal life or damnation, depending on your viewpoint, on Pam. He’s the local vampire sheriff (or leader), and he owns Fangtasia, a seedy nightclub that draws vampires and humans alike, where the term “hooking up” takes on a whole new meaning.
Because he sometimes converses with Pam in Swedish and a flashback scene shows him as a Nordic warrior 1,000 years ago, these hearty and savory Swedish meatballs seem worthy of his character.
This recipe, from “The Joy of Cooking,” sums up the character it salutes, Erik Northman, the vampire leader in Bon Temps who’s a favorite among “True Blood” fans. He speaks Swedish with his right-hand vampire pal Pam and is easy on the eyes. These meatballs are their own little hunk of heaven. Makes 30 small meatballs
5 tablespoons butter (divided)
1 tablespoon minced onions
2/3 cup fresh bread crumbs
1 cup water
¾ pound lean ground beef
¾ pound lean ground pork
2 large egg yolks
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon grated nutmeg
¼ teaspoon ground allspice
“2 tablespoons flour
2 cups beef stock
In small, heavy skillet over medium-high heat, melt 1 tablespoon butter. Add onions and sauté, stirring often, until soft, about 1 to 2 minutes. Remove from heat and set aside.
In large bowl of an electric mixer, combine bread crumbs and water. Let stand until soft, about 1 to 2 minutes. Add reserved onions along with beef, pork, egg yolks, salt, pepper, nutmeg and allspice. Beat on low speed until smooth. Turn mixer to high speed and beat until mixture is light in color and fluffy, about 10 minutes. Using 2 spoons dipped in cold water, shape meat into 1-inch balls.
In large skillet over medium heat, melt remaining 4 tablespoons butter. Cook meatballs in batches of about 15 to 20 at a time and brown on all sides. Remove with a slotted spoon and drain briefly on paper towels before removing to a warmed serving platter. Cover to keep warm.
When all meatballs are cooked, reduce heat to low and add flour to skillet. Cook, stirring, until lightly browned. Slowly add beef stock. Cook, whisking, until gravy is thick and smooth. Strain, if desired. Pour gravy over meatballs and serve hot.
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