The Evil Dead eat Potato Leek Soup

 

  • 4 large leeks, or 2 large leeks and 1 large onion
  • 1 shallot
  • 4 cloves garlic
  • 6 potatoes (For thicker soup use more potatoes)
  • 1 quart or 1 liter chicken stock or vegetable stock
  • 2 tablespoons or 30ml softened butter

Wash leeks, peel onion, garlic & shallots. Leeks will have dirt between layers where white becomes green - peel & rinse until layers are clean. Chop up leeks, onion, shallot & garlic.

 

Scrub potato skins, cut into chunks. Prepare chicken or vegetable stock.

 

In deep skillet with high heat, melt butter, add garlic, shallots and onions. Stir until onions become transparent (about 5 minutes), add leeks and potatoes, then stock. Bring to a boil, cover and cook at medium heat for 30 minutes.

 

Use food processor to puree.  Serve hot or cold.

 

Zabaglione

 

  • Egg yolks
  • Sugar
  • Marsala wine (preferred) or sweet Vermouth
  • Optional ingredients
    • Vanilla
    • Cinnamon
    • Lemon peel

Various recipes exist with differing proportions, so it is largely a matter of taste or personal experience. A suggested starting point is:

  • 6 egg yolks
  • 1/3 cup sugar
  • 1/4 cup Marsala

Preparation

  • Separate egg yolks.

 

Use a double boiler. Since the preparation temperatures are so low (no steam), the bottom of the top pan needs to touch the water below. It is best to use a thermometer to check the temperature. A final temperature above the point at which Salmonella dies and below the boiling point of alcohol is desirable. 150 degrees F or 65 degrees C is a good target. Remove from heat at the target temperature.

 

Apply heat, add ingredients. Use hand mixer to beat into a foam as the temperature approaches the target temperature. The foam should have a very fine texture and will expand to fill the boiler.

 

Serve within an hour. Good hot or cold!

 

Evil Auntie's Exotic Erotic Wedding CupCake

  • Ingredients:
  • Cake - English - Metric
    • Milk  -1 cup - 240 ml
    • Almond Extract - 2 tsp - 10 ml
    • Butter - 1/2 lb - 240 ml
    • Eggs 4 x-large or 5 medium
    • Flour - 3 cups - 720 ml
    • Baking Powder - 1 T - 15 ml
    • Salt * - 1/2 tsp - 2.5 ml
    • Sugar - 2 cups - 480 ml
  • Icing
    • Powdered Sugar - 2 cups - 480 ml
    • Butter - 2 oz - 60 gm
    • Rum - 1.5 T - 45 cc
    • Almond Extract - 1 tsp - 5 cc
    • Food color **
    • Sugar sprinkles
    • Chocolate

(* optional for those who are concerned with high blood pressure, ** as needed)

  • Tools:
    • Kitchen Mixer
    • Mixing Bowls
    • Cupcake pans
    • Cupcake liners
  • Preparation:
    • Icing
      • Beat together the powdered sugar and softened butter, add rum and flavoring, then slowly add food color until you reach the desired color. Refrigerate if too soft.
    • Cake
      • Preheat oven to 350°F / 180°C.
      • Place a cupcake liner in each cup of the pans.
      • In a small bowl, mix milk and almond extract - set aside.
      • Combine flour, baking powder & salt - double sift to mix completely, then set aside.
    • In a large bowl, beat the butter at medium speed, adding eggs one at a time, then add sugar. Now add milk & flour mixtures - alternating a little at a time (1/4 milk, 1/4 flour, 1/4 milk, 1/4 flour, etc.) until all is smooth.
    • Use a ladle or large spoon to fill cupcake pans 2/3 full (cake will rise to fill as it is baked)
    • Bake 20-25 minutes - test with a toothpick - remove when it comes out clean.
    • Let the cupcakes cool, then remove from pan. Use a knife blade if needed to separate cake overflow from top of pan.
  • Decor
    • Shape fetish objects from chocolate
    • Cut up fruits in suggestive shapes. Strawberry, Cherry & Banana are commonly used.
  • Assembly
    • Top cupcakes with colored Icing
    • Decorate with Sugar Sprinkles
    • Individual cupcakes may be decorated with M F symbols, fetish objects etc. using icings, chocolate & fruits.

Evil Auntie's Jurassic Omelet

  • Ingredients:
    • Eggs
    • Butter
    • Water or milk
    • Optional: Diced mushrooms, onions, pepper, ham, cheese, potatoes, tomatoes, bacon, or any other filling you'd like to try out.
  • Tools:
    • Medium skillet (nonstick makes it easier)
    • Mixing Bowl
    • Wire whisk
    • Flat turner (non metallic if using nonstick pan)
  • Preparation
    • Crack eggs and drop contents into mixing bowl. Add a small amount of water or milk (about a teaspoon). Whisk until completely mixed.
    • Place skillet over flame at medium high. Melt a pat of butter. Pour eggs in as soon as butter stops foaming. After a few seconds place small amounts of optional ingredients on top of eggs. Flip or fold over as soon as top of eggs are solid.
  • Serve

Horseradish Tomato Relish

  • Ingredients:
    • Tomatoes
    • Red Onion
    • Parsley
    • Kosher Salt
    • Prepared Horseradish
    • Balsamic Vinegar
    • Olive Oil
  • Preparation:
    • Dice tomatoes & onion, chop parsley.
    • Heat oil in a skillet, add onion, tomatoes, parsley. Saute until soft, stir in horseradish.
    • Remove from heat. Transfer to bowl, add vinegar, blend. Serve hot or cold.
  • This relish recipe is pareve. Pareve does not contain meat or dairy.

Date Candy

  • Ingredients:
    • Pitted dates,
    • cinnamon powder,
    • cardamom powder,
    • chopped walnuts,
    • a small amount of water,
    • honey,
    • crushed cashews or slivered almonds
  • Preparation:
    • Warm the honey so it is liquid.
    • Pit dates and place in food processor with cinnamon, cardamom and water.
    • Mix, then add walnut pieces and mix again. A dough ball should form. Remove from processor.
    • Tear small pieces from the dough ball and roll using the palms into a round ball.
    • Dip ball in honey, then roll in cashews or almonds.
  • Serve.

Tiny Meatballs

  • Ingredients
    • Ground Turkey
    • Breadcrumbs
    • Onion
    • Nutmeg
    • Salt
    • Allspice
    • Pepper
    • Butter
    • Water
  • Preparation
    • Saute Onions
    • Mix turkey, breadcrumbs, spices & onions
    • Add water as needed
    • Roll into meatballs
    • Saute meatballs

Sugar Belly Fairies