HEMLOCK GROVE-INSPIRED RECIPES
Halloween is this Saturday and if you are planning to have some friends over, or even if you are celebrating by yourself, here are some fun Hemlock Grove-inspired recipes found on the internet that could be used to throw a Hemlock Grove-binge-watching Halloween Party!
First up are some Gory Bleeding Heart Cakes created by Claudia Brick
Mini Chocolate Cakes
- Texas muffin tin tray
- 1 1/2 cups flour
- 1 1/2 cups sugar
- 1 cup cocoa
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- ½ cup canola oil
- 2 teaspoons vanilla essence
- 3/4 cup strong, hot coffee
- 1/2 cup chocolate chips
Chocolate Buttercream Frosting
- 170g butter, softened
- 1 1/2 cups icing sugar
- 1/4 cup + 2 tablespoons cocoa
- 1 teaspoon vanilla
- 2 tablespoons cream
- 1/3 cup sugar
- 1 tablespoon cornflour/cornstarch
- 1/4 cup lemon juice
- 1/4 cup water
- 1 cup raspberries, fresh or frozen
- 1 cup blueberries, fresh or frozen
- Juice of 1/2 a lemon
- 1/4 cup sugar
- Red fondant - at least 200g per heart you want to construct, possibly more to allow for mistakes
- Red food colouring
- Black food colouring
- Preheat the oven to 180° and grease and flour an 8 hole texas muffin tin
- In the bowl of a stand mixer or in a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt.
- In another bowl, mix together the eggs, buttermilk, canola oil and vanilla until smooth.
- Add the wet mixture to the dry ingredients until just combined. Gradually add the hot coffee while stirring gently. Finally fold in the chocolate chips.
- Divide between the texas muffin tins.
- Bake in oven for around 15-20 minutes, or until a skewer inserted comes out clean (make sure you aren't just hitting the chocolate chips though!). I made these in a temperamental oven, so be careful with cooking time as I can't be 100% sure that mine was at the correct temperature! Leave to cool for 15 minutes.
- Gently remove from tins and set aside to cool completely
- In a small bowl or cup, dissolve the cornflour in 2 tablespoons of the water.
- Place the sugar and remaining water in a small pot over a low heat, stirring until all the sugar has dissolved.
- Add the lemon juice and cornflour/water mixture, turn the heat up to medium, and continue to stir constantly until it comes to the boil and starts to thicken.
- Set aside to cool.
- Combine all ingredients in a small sauce pan over low heat until combined and defrosted (if your berries were frozen). Cook for about 10 minutes to thicken, stirring occasionally so the compote doesn't catch.
- Taste to adjust the sugar levels.
- With a fork or spoon, break up the berries as much as you can against the side of the pot, then strain through a fine sieve, getting out as much of the compote as you can. The aim here is to get rid of all the seeds for a smooth, dark red/purple berry compote that you can use as 'blood'.
- Add the butter and icing sugar to the bowl of a stand mixer (or use held mixer). Beat together until the butter is light and fluffy, about 4 minutes.
- Add the cocoa and vanilla and beat for another 2 minutes or until there are no streaks of white.
- Add the heavy cream and whip for another 2-4 minutes or until light and fluffy. Set aside.
- See the construction notes as to whether you want to make ovoid/ellipsoid, more anatomical heart shapes (slightly bigger), or just use a single chocolate cake per heart (more spherical), and use the photos above as a guide to making them.
- To make the ovoid heart shape, cut a curved piece out of one of the mini-cakes so it sits snugly against the edge of another. Then, on the cut cake, slice a piece of each side so it comes to a rounded point at the end opposite where it sits against the other cake. See the photo above where the heart-shape is sitting on top of the fondant for this.
- Divide the fondant into 200-250g pieces, depending on the size of your heart.
- Roll out the fondant on a surface lightly dusted with icing sugar (not flour!) into an elliptoid/oval shape about 3mm thick (again, see photo above)
- Place the heart-shaped cake into the centre of the oval. Spread some of the chocolate buttercream frosting between the two pieces of cake to keep them together as you wrap it up in fondant.
- Quickly and gently, lift up the sides of fondant and wrap up the cake, bringing the fondant together at one edge (or towards one edge) of the heart cake. (again, see photos).
- Use the edges of the fondant at the top to form three arteries - this is tricky, but I did it differently for each heart. Just mold the fondant gently together into three circles at the top. Don't worry about creases in the fondant - they look great later on when covered in piping gel.
- Repeat with your remaining chocolate cakes, buttercream and fondant.
- When ready to paint on the blood, carefully colour your piping gel. First gradually add red food colouring until it is dark red, then add a tiny bit of black (seriously tiny) to get the red a dark, bloody colour.
- Using a soft paintbrush, generously paint on the piping gel, making sure to get into all the crevasses of the heart.
- When ready to serve, add the berry compote into the arteries and drip it down the sides and base for a really gorey look.
Next up is some Heather Tullos' Bloody Good Cheesecake
For the Crust
- 8 whole chocolate graham crackers, crushed into fine crumbs
- 5 tablespoons melted butter
- For the Cake:
- 3 (8 ounce) blocks of cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup dark unsweetened cocoa powder
- 4 large eggs, at rook temperature
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/3 cup heavy cream
- Red icing color
For the Gel Frosting
- 1/4 cup COLD water
- 3 teaspoons cornstarch (see note)
- 1/4 cup light corn syrup
- 1 teaspoon vanilla
- Red icing color
- Preheat the oven to 325F. Line a 9" springform pan with parchment paper or foil, letting the paper cover the edges of the bottom of the pan and closing the springform edge around it (this makes for easy removal later on).
- Combine the crushed chocolate grahams and melted butter until the crumbs are evenly coated. Press into the prepared pan.
- Beat the softened cream cheese and sugar until fluffy. Add the unsweetened cocoa and mix until combined, making sure to scrape down the sides and the bottom at least once.
- Add the eggs one at a time, mixing well between each addition. The mix in the vanilla, salt and heavy cream.
- Add the red icing color until the batter is a deep red color. I started with ¼ teaspoon and ended up using maybe ½ - ¾ teaspoon total.
- Scrape the batter into the prepared pan and spread it over the crust.
- Bake for 20 minutes ate 325F. Then reduce the oven temperature to 225F and bake for 30 more minutes. Turn the oven off and DO NOT open the oven door. Just let the cheesecake stay in there until the oven cools to room temperature. This prevents cracking.
- Use a knife to gently loosen the sides of the cake from the pan before popping the springform sides open.
- To make the gel frosting, stir together the cold water and cornstarch until smooth. Pour it into a small saucepan and bring to a simmer over medium heat. Pour in the corn syrup and stir until the mixture is heated through and smooth. You will need to stir frequently; you can watch it thicken as it cooks.
- Remove the mixture from the burner after 1-2 minutes. Stir in the vanilla and red icing color. I used about ½ teaspoon of color to achieve the look here. Let the gel cool before spooning it over the cake.
- Refrigerate for 4 hours before serving.
You can't have movies without some popcorn, and check out Kerry DeKelver's take on it...Jello Popcorn
- 8 cups popcorn - *1 bag of microwave popcorn*
- 3 Tbsp light corn syrup
- 1/4 cup butter
- 1/2 cup white sugar
- 1 (4 serving size) pkg of jell-o
- Preheat oven to 300.
- Pop microwave popcorn.
- Pick out all the kernels * do not skip this step*
- In a medium saucepan add corn syrup & butter. cook over low heat until butter is melted.
- Add sugar & jell-o, stirring until jell-o is dissolved.
- Bring mixture to a boil over medium heat. turn down & simmer for 5 minutes *stir constantly*
- Place popcorn in a large bowl. once mixture is finished cooking, add to bowl of popcorn, stirring to coat.
- Line cookie sheet with wax paper or aluminium foil and spread popcorn mixture out.
- Bake at 300 for 10 minutes.
- Break into pieces.
Lastly, you will want to wash it all down with some of Dara Michalski's Halloween Vampire Punch
- 3 tbsp light corn syrup
- 2-4 drops red food coloring
- 3/4 quart lime sherbet, softened
- 1 1/2 cups pink grapefruit juice
- 1 1/2 cups club soda
- Vodka (optional)
- In a shallow dish that is wider that the rim of your glasses, combine corn syrup and red food coloring. Use a toothpick to mix until the corn syrup is completely red.
- In a blender, combine lime sherbet, pink grapefruit juice and club soda. Add vodka to taste for an adult version. Blend until frothy and fully combined, about 10 seconds.
- Dip the rim of each glass into the red corn syrup. Turn each glass upright and let the corn syrup drip down the sides.
- Pour the punch into the prepared glasses and serve.
What's your favorite Halloween recipe? Let us know in the comments below!
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