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Overview
Inspired by the works of Tim Burton—and all things dark and curious—The Nightmare Before Dinner features more than 60 gothically delicious recipes from chef-owner Zach Neil, including sauces and dips for the recently deceased, eerie appetizers, sinister sides, soups and salads for the living, macabre mains, devilish desserts, deadly drinks, and creepy cocktails. It also features vegan and vegetarian alternative or ingredient swaps for each and every recipe in the book, such as:
- Edward Burger Hands, inspired by Edward Scissorhands—a juicy burger with a Sriracha cream sauce, stuffed with smoked bacon, fried egg, pepper jack cheese, and avocado; with a pair of scissors shoved through it to keep it closed
- Silence of the Lamb Chops, inspired by Silence of the Lambs—a tasty lamb dish with a buttery mushroom and apple sauce, made gory with splashes of raspberry glaze
- Cheshire Mac and Cheese, inspired by Alice in Wonderland—a sweet-and-spicy take on one of America’s beloved comfort foods, served in a teacup
- Beetle Pie, inspired by Beetlejuice—a brilliant-green homemade pistachio pudding with a crunchy chocolate crust and a seedy and sweet blackberry jam
- The Fleet Street Martini, inspired by Sweeney Todd—a bright-red martini featuring Fireball Cinnamon Whiskey; pair with equally gory Love It Pot Pie
Featuring an inspiring bonus section about table settings, decorations, and foods to serve at your goth-themed party, The Nightmare Before Dinner is the perfect cookbook to satisfy even the most frightful of appetites.
Product Details
| ISBN-13: | 9780760363485 |
|---|---|
| Publisher: | Quarto Publishing Group USA |
| Publication date: | 08/17/2023 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 192 |
| Sales rank: | 860,990 |
| File size: | 17 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
CHAPTER 1
SAUCES & DIPS FOR THE RECENTLY DECEASED
Love It Sauce
PREP TIME: 5 MINUTES | COOK TIME: 7–10 MINUTES / YIELD: 4 CUPS (900 G)
Love It Sauce is a play on a basic Alfredo sauce, and it's very easy to make. Use it for a variety of dishes, including pasta, chicken, beans, and even risotto. I also frankenstein it up to be the main sauce for the Love It Pot Pie (page 78).
DEADLY INGREDIENTS
2 cups (475 ml) heavy whipping cream
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon crushed garlic or garlic paste
1 teaspoon dried parsley
2 cups (200 g) finely grated Romano cheese, such as Locatelli
1 tablespoon cream cheese
1 tablespoon butter, softened
(optional, see Tip)
1 tablespoon all-purpose flour
(optional, see Tip)
whole milk or cream
(optional, see Tip)
TO MAKE IT
1. Pour the cream into a medium saucepan. Add the rosemary, garlic, and parsley. Reduce heat, continue to cook for 3 to 5 minutes, whisking constantly. Heat the mixture on medium until it starts to slowly boil.
2. Reduce the heat to low–medium. While whisking constantly, gradually add the Romano cheese. Continue to whisk until the cheese melts and blends into the cream, and the sauce becomes smooth.
3. Add the cream cheese and whisk until blended. If needed, adjust the thickness of sauce (see Tip).
4. Once the sauce has achieved the desired consistency, remove it from the heat. You're done!
TIP If the sauce is too thin, mix together 1 tablespoon softened butter and 1 tablespoon flour to make a roux. Then briskly whisk the roux into the sauce until it thickens. If your sauce is too thick, slowly whisk in a little bit (1 tablespoon at a time) of whole milk or more cream.
Edward Sauce
PREP TIME: 10 MINUTES | YIELD: 4 CUPS (900 G)
As the name implies, this sauce is used on our famous Edward Burger Hands (page 62) dish at Beetle House, but this cream-based sriracha sauce is also perfect for dipping French fries and spreading on sandwiches, particularly chicken or burgers. Just like Edward, though, this sauce is too good to last in our world. Make a jar, and Edward Sauce will last for 3 to 4 weeks in the refrigerator.
DEADLY INGREDIENTS
2 cups (460 g) sour cream
2 cups (450 g) mayonnaise
2 tablespoons sugar
1/2 tablespoon salt
1/2 tablespoon garlic powder
1 teaspoon smoked paprika
1 teaspoon black pepper
2 tablespoons lime juice
1/4 cup (60 ml) sriracha sauce
1 tablespoon chipotlecinnamon spice rub,
such as Lawry's
TO MAKE IT
1. Place all the ingredients in a bowl and whisk the shit out of them. Your finished sauce should have the consistency of mayonnaise.
GO VEGAN! Use vegan sour cream instead of sour cream, and vegan mayo instead of mayonnaise.
Sweet Lime Cream Sauce
PREP TIME: 10 MINUTES | YIELD: 2 1/2 CUPS (375 G)
This tasty, easy-to-make sauce is great for drizzling on Latin-inspired dishes like chili and tacos. Try it on the Butcher's Stew (page 56) or as a cool contrast to a spicy dish.
DEADLY INGREDIENTS
2 cups (460 g) sour cream
1/2 cup (120 ml) lime juice
1/4 cup (50 g) sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt
TO MAKE IT
1. Mix all ingredients in a bowl, whisking briskly until they are fully blended.
2. Store the sauce in a squeeze bottle in the refrigerator.
GO VEGAN! Use vegan sour cream (such as Tofutti) instead of sour cream.
Veruca Sauce
PREP TIME: 10 MINUTES | COOK TIME: 5 MINUTES | YIELD: 3/4 CUP (180 ML)
Just like Veruca herself, this sauce has everything — a rich, buttery honey taste with a smack of sweet, salt, and garlic all in one! Use it to coat wings, brush over chicken or fish, or douse on anything else you want to give a rich indulgent taste!
DEADLY INGREDIENTS
1/2 cup (1 stick or 112 g)
butter, melted
1/4 cup (60 ml) chicken stock
1 teaspoon crushed garlic or garlic paste
2 teaspoons honey Salt, to taste
TO MAKE IT
1. Mix all ingredients in a small saucepan. Heat on medium for 5 to 7 minutes, stirring frequently until the butter starts to boil and brown.
2. Remove from the heat and stir.
GO VEGAN! Use vegan butter instead of butter, veggie stock instead of chicken stock, and agave nectar instead of honey.
Hollow Sauce
PREP TIME: 10 MINUTES | YIELD: 1 1/4 CUPS (300 G)
The Beetle House's Hollow Sauce — also called Gochujang Glaze — is a combination of homemade ketchup and gochujang, which is a Korean fermented chili paste. It's great on chicken, fish, and shellfish, and we use it on our Shrimpy Hollow dish (page 80).
DEADLY INGREDIENTS
3/4 cup (180 g) Homemade Ketchup
(recipe below)
1/2 cup (125 g) gochujang
HOMEMADE KETCHUP
Yield: 2 cups
3 cans or jars (6 ounces or 170 g each) organic tomato paste
1/2 cup (120 ml) apple cider vinegar
1 teaspoon garlic powder
1 tablespoon onion powder
2 tablespoons honey
2 tablespoons molasses
1 teaspoon sea salt
1 teaspoon mustard powder
1 cup (235 ml) water
TO MAKE IT
1. To make the ketchup: Add all of the ingredients to a blender or food processor. Blend on high for 2 to 3 minutes. Place the mixture in an airtight quart jar and refrigerate to let the flavors meld, at least two hours or up to overnight.
2. Whisk the ketchup and gochujang together until smooth.
GO VEGAN! Use agave nectar instead of honey.
Dead Sauce
PREP TIME: 10 MINUTES | COOK TIME: 5 MINUTES | YIELD: 1 1/4 CUPS (285 G)
This super-tasty citrus sauce is spicy, sweet, and garlicky. I use it for our Evil Dead Shrimp (page 83), but it also works in a variety of other dishes. Put it in a squeeze bottle and drizzle it over seafood, chicken, or even rice or pasta, and anything else you like.
DEADLY INGREDIENTS
1/2 cup (1 stick or 112 g) butter, melted
2 tablespoons honey
1 teaspoon crushed garlic or garlic paste
1/2 teaspoon sea salt
1/4 cup (60 ml) lime juice
1/4 cup (60 g) sour cream
1/4 cup (60 g) mayonnaise
1/2 teaspoon sriracha sauce
TO MAKE IT
1. Combine the butter, honey, garlic, and salt in a small frying pan. Heat on low until the butter melts and begins to bubble. Allow the garlic to turn golden, but do not overcook. Heat until you get a strong scent of the garlic and butter.
2. Remove the butter mixture from the heat and allow to cool to near room temperature, about 15 minutes.
3. Add the butter mixture and the remaining ingredients to a food processor, and process until smooth and creamy, about 2 minutes.
4. Store the sauce in the refrigerator.
TIP This sauce is best served at room temperature, so remove it from the refrigerator well before your meal.
GO VEGAN! Use vegan butter, vegan sour cream, vegan mayo, and agave nectar.
Cheshire Sauce
PREP TIME: 5 MINUTES | COOK TIME: 20 MINUTES | YIELD: 7 CUPS (1. 7 KG)
This famous Beetle House mac and cheese sauce is a favorite, and it also comes in a creamy vegan edition. Serve it over pasta or chicken or use it to make a great queso dip ... just add salsa!
DEADLY INGREDIENTS
4 cups (946 ml) heavy whipping cream
1 cup (115 g) shredded white Monterey Jack cheese
1 cup (115 g) shredded cheddar cheese
1 cup (115 g) shredded white American cheese
2 teaspoons yellow or spicy brown mustard
1/2 teaspoon kosher salt
1 1/2 tablespoons Worcestershire sauce
TO MAKE IT
1. Add the heavy cream to a saucepan and heat on medium until the cream starts to bubble.
2. Slowly add the cheese, 1 cup at a time, whisking constantly so that the cheese melts into the cream.
3. Add the mustard, salt, and Worcestershire sauce. Continue to cook and whisk briskly until the sauce has thickened and the cheese has melted completely, 10 to 12 minutes.
Vegan Cheshire Sauce
PREP TIME: 5 MINUTES | COOK TIME: 20 MINUTES | YIELD: 7 CUPS (1. 7 KG)
Deadly Ingredients
2 cups (475 ml) plain unsweetened almond milk
1/2 cup (120 ml) soy creamer, such as Silk
1 tablespoon nutritional yeast
1 tablespoon vegan sour cream, such as Tofutti
2 tablespoons vegan cream cheese, such as Tofutti
3 slices vegan cheese, such as Chao Creamy Original
2 cups (225 g) shredded vegan cheddar cheese, such as Daiya Cheddar Style Shreds
2 cups (225 g) shredded vegan pepper Jack cheese, such as Daiya Pepperjack Style Shreds
4 slices vegan American cheese, such as Follow Your Heart American Style
1 teaspoon yellow or spicy brown mustard
1/2 teaspoon pink salt
3 teaspoons soy sauce
11/2 tablespoons cornstarch
TO MAKE IT
1. Add the almond milk and soy creamer to a saucepan and heat on medium until the mixture starts to bubble.
2. Add the nutritional yeast, sour cream, and cream cheese and whisk. Then slowly add the cheese, a little at a time, whisking constantly to make sure the cheese melts.
3. Add the mustard, salt, and soy sauce. Continue to heat and whisk briskly until the sauce has thickened and all of the cheese has melted, about 5 minutes.
4. Add the cornstarch and continue whisking briskly until blended and the sauce is thick and creamy, at least 3 to 5 minutes.
5. Remove from the heat. Serve and enjoy!
Sweeney Sauce
PREP TIME: 5 MINUTES | COOK TIME: 30 MINUTES | YIELD: 2 CUPS (480 G)
This delectable wine and mushroom cream sauce is served on our infamous Sweeney Beef (page 66).
DEADLY INGREDIENTS
1/4 cup (1/2 stick or 55 g) butter, salted
1/4 cup (60 ml) olive oil (or your favorite cooking oil)
1/2 cup (80 g) diced red onion
1 cup (70 g) sliced cremini mushrooms
1/4 cup (45 g) roasted red peppers, chopped
1 teaspoon crushed garlic or garlic paste
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce,
such as Lea & Perrins
1 large sprig fresh rosemary
1/2 cup (120 ml) Cabernet Sauvignon wine
2 tablespoons balsamic vinegar
1 tablespoon honey
TO MAKE IT
1. In a medium frying pan, add the butter, oil, onions, mushrooms, roasted red peppers, garlic, salt, pepper, Worcestershire sauce, and rosemary. Cook over medium heat for about 5 to 7 minutes until the vegetables are tender.
2. Add the wine, balsamic vinegar, and honey to the pan. Continue to cook on medium until the sauce reduces to a syrupy consistency, 5 to 7 minutes, stirring occasionally to make sure it doesn't burn.
GO VEGAN! Substitute vegan butter, vegan Worcestershire sauce or teriyaki sauce, and dark agave nectar.
Beetle Jam
PREP TIME: 10 MINUTES | COOK TIME: 20 MINUTES | YIELD: 1 CUP (320 G)
This sweet and spicy jelly recipe comes from my mom, who is one of the best cooks in the world. It's a jalepeño pepper jelly, and it's great on simple snacks like crackers with cream cheese or slathered on cornbread. We use it on meats like our Victor Van Pork (page 85), but you can even spread this shit onto a tuna sandwich. This stuff is food gold! Please note that you need a boiling-water canner to make this jam, but trust me, it's worth it.
DEADLY INGREDIENTS
2 green bell peppers, minced
1 red bell pepper, minced
8 ounces (227 g) canned diced jalapeño peppers, drained
11/2 cups distilled white vinegar
61/2 cups (1.3 kg) white sugar
1/2 teaspoon cayenne pepper
1 container (6 ounces, or 175 ml)
liquid pectin
TO MAKE IT
1. In a large stainless-steel saucepan, combine the bell peppers, jalapeños, vinegar, sugar, and cayenne pepper. Cook over medium-high heat, stirring frequently until the mixture begins to boil.
2. Stir in the pectin and boil 5 more minutes, stirring constantly. Skim off any foam, then remove from the heat.
3. Ladle into sterilized mason jars. Seal and process in a boiling-water canner for 5 minutes.
TIP Not sure how to can? Please follow the instructions on your boiling-water canner for use.
Soul Sauce
PREP TIME: 10 MINUTES | COOK TIME: 60 MINUTES | YIELD: 3 1/2 CUPS (840 G)
This is my Southern BBQ-ish sauce, ready to haunt your dreams and steal the soul from your taste buds! Somewhere between a BBQ and basting sauce, it reminds me of some great soul food sauces from my Southern roots. I use it in the Willy Burger (page 65) and Victor Van Pork (page 85) recipes, but it adds a great BBQ flavor to anything. And it's naturally vegan!
DEADLY INGREDIENTS
1/4 cup (60 ml) avocado oil
1 sprig fresh rosemary
1 sprig fresh sage
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 cup (60 ml) apple cider vinegar, such as Bragg
1 can (6 ounces, or 170 g) tomato paste
21/4 cups (530 ml) water
1/2 cup (120 ml) bourbon, preferably Bulleit
1/2 tangerine, unpeeled
2 tablespoons blackstrap molasses
1/2 cup (120 ml) pure maple syrup
TO MAKE IT
1. Mix the oil, rosemary, sage, garlic powder, cayenne, paprika, salt, vinegar, tomato paste, and water in a small saucepan.
2 Slowly bring the mixture to a boil over low heat. Then add the bourbon, tangerine, molasses, and maple syrup. Continue to simmer on low for 40 minutes, stirring occasionally.
3. Remove from heat and allow to cool before serving. Refrigerate in an airtight container.
TIP You can refrigerate this sauce in an airtight container for up to 2 weeks.
CHAPTER 2Nightmares Before Dinner
Eerie Appetizers, Sinister Sides
Brains & Chips
PREP TIME: 15 MINUTES | YIELD: 6 SERVINGS
Cilantro is disgusting! (Okay, if you don't agree with me, that's all right. However, you won't find it in any recipe I create, because I hate it.) So, for this guacamole, you may add it, but I would prefer you didn't. Created for Beetle House NYC, Brains & Chips has been one of our top sellers for the past two years. Serve it in a small bowl or mug. Stick the chips around the edges of the bowl, leaving the center open to garnish with a dash of paprika ... or some fresh cilantro (if you want to ruin everyone's day).
DEADLY INGREDIENTS
CHIPS
4 moderately ripe plantains
(firm, not mushy)
1/4 cup (75 g) sea salt, for soaking,
plus more to taste Coconut oil, for frying Olive oil, for frying
GUACAMOLE
3 ripe avocados, peeled and pitted
1/4 cup (60 ml) lime juice
1/4 cup (60 ml) pineapple juice
1 tablespoon honey
1/2 cup (80 g) chopped red onion
1/4 teaspoon chili powder
1 teaspoon sea salt
TO MAKE IT
1. To make the chips: Peel the plantains and slice them thinly. Place the slices in a bowl of room-temperature water with the salt. Soak the plantain slices for at least 3 hours and up to 24 hours, either at room temperature or in the fridge.
2. After soaking, drain the plantain slices using a paper towel or cloth napkin, making sure they are as dry as possible. In a medium pot, heat a 50–50 blend of coconut and olive oil (or your favorite cooking oil) over medium-high until it reaches an average temperature of 325°F (170°C), 5 to 7 minutes. Using long tongs or a slotted spoon, carefully place the sliced plantains into the oil. Fry the sliced plantains for 5 to 7 minutes until they are golden to medium brown.
3. Remove the plantain chips from the oil and place them into a basket lined with a paper towel to absorb the excess grease. Allow them to cool completely and salt to taste.
4. To make the guacamole: Combine all the guacamole ingredients in a food processor and process until smooth and creamy, 2 to 3 minutes.
TIP If the mixture isn't thick enough, add another avocado.
GO VEGAN! Use agave nectar instead of honey.
The Deetz Shrimp Cocktail
PREP TIME: 10 MINUTES | COOK TIME: 10 MINUTES | YIELD: 4 SERVINGS
This recipe is a flavorful and fun play on the iconic "Deetz" shrimp cocktail served up by Delia Deetz in Beetlejuice. Disclaimer: this dish has enough kick to cause a completely unrehearsed but perfectly choreographed dance to the Banana Boat Song. Day-O!
DEADLY INGREDIENTS
SHRIMP
4 cups (950 ml) water
1/2 cup (120 ml) sweetened coconut cream
1 teaspoon salt
1/4 cup (60 ml) lime juice
12 jumbo gulf shrimp or prawns,
peeled and deveined Shredded lettuce for garnish
RASPBERRY COCKTAIL SAUCE
1/2 cup (160 g) seedless raspberry preserve
2 tablespoons sugar
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons apple cider vinegar
1 tablespoon horseradish
TO MAKE IT
1. To make the shrimp: Combine the water, coconut cream, salt, and lime juice in a pot and bring the mixture to a boil. Add the shrimp and boil until cooked, 5 to 7 minutes. Remove the shrimp with tongs and immediately store in a container in the refrigerator or freezer until cooled.
2. To make the raspberry cocktail sauce: Blend all the sauce ingredients in a food processor until very smooth, 2 to 3 minutes. Refrigerate the sauce until cold.
3. Keep the raspberry sauce on the side or pour it directly into your serving dish. Hang the shrimp around the rim of your serving dish in a coupe or cocktail glass if serving individually or all together in a larger serving dish. Garnish with shredded lettuce if desired.
(Continues…)
Excerpted from "The Nightmare Before Dinner"
by .
Copyright © 2018 Zach Neil.
Excerpted by permission of The Quarto Group.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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