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

• Ingredients:
  • 6 cups Flour
  • 6oz (1-1/2 sticks) softened Butter
  • 1-1/2 Cups Brown Sugar
  • 2 Eggs
  • 1/4 cup Ground Ginger
  • 1 cup Molasses (dark)
  • 1/4 cup Ground Cinnamon
  • 1/2 teaspoon Ground Cloves
  • 1/2 teaspoon Salt
  • 1 Tablespoon Water
• Preparation:
  • Mix dry ingredients with butter in a large bowl
  • Mix eggs, molasses and water in a second bowl
  • Combine the two mixtures to form dough and knead
  • Roll out and use cookie cutter to shape fairies
  • Bake at 350°F until edges darken
  • Let cool on rack