Vampire Themed Blood Rimmed Cocktail Glasses

Whether decorating glasses for adults to drink cocktails from or for children to have their juice in, these blood rimmed candy drip cocktail glasses will both impress everyone and look amazing!

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The candy blood is very simple to make (and ever so delicious). The following is a recipe for how to make the blood candy and how to apply it your glasses to achieve such a great effect:

Ingredients:

  1. 1 cup sugar
  2. 1/2 cup light corn syrup
  3. 1/2 cup water
  4. Red food coloring (liquid, not gel

Directions:

1. After adding the sugar, syrup and water into a pan wide enough to fit the drinking rim of your glasses, place the pan on a medium to high heat and cook the mixture without stirring it until it reaches a temperature of around 150oC

2. Add the liquid red food colouring – about 15-20 drops depending upon how dark you wish for it to be.

3. Turn the heat down to low and whilst the mixture is still hot, dip the top of your cocktail glasses into the liquid candy (as deeply as you would like the candy rime to go) and then whilst using an oven mitt to avoid burning turn the glass the correct way up and place on top of greaseproof parchment paper to dry. The thick consistency of the liquid whilst it is drying will allow it to drip down the glass creating a blood like effect.

*Please Note* – The type of glasses that you use can be affected by the liquid candy, for example cocktail glasses made of glass will be OK however cocktail glasses that are made of plastic may melt slightly under the heat of the heated liquid candy.

Game of Thrones Inspired Recipes

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And so, the end is near and we face the finale of Game of Thrones Season 4 and we are absolutely gutted.

With a heavy heart we tune in tonight to see what other chaos writer George R R Martin is intending to rain on the residents of Westeros and the cities across the narrow sea.

Will our questions be answered? – Will Arya escape the Hound? Will our favourite Lannister have his clever, witty and sharp minded noggin removed from his body? And will Sam be right? Will Mance really flay and boil Jon Snow alive? – Or will we be left on the edge of a torturous cliff hanger? If any of the previous episodes and seasons are anything to go by, I think we all know the answer to that.

So instead of getting all glum, why not throw a season finale party and celebrate a fantastic series with some of these Game of Thrones inspired recipes:

1. Hot Pie’s Direwolf Bread:

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Let’s not lie, as soon as we saw the direwolf shaped bread that Hot Pie gave to Arya in Season 3 we all wanted to try one, and now we can! The following recipe will allow you to bake around 3 direwolves 😉

Ingredients:

  • 2 cups of course wholemeal flour
  • 3 cups of fine wholewheat flour
  • 1.tsp baking soda
  • 1.tsp baking powder
  • A pinch of salt
  • 6 tbs. butter
  • 4 tbs. honey
  • Buttermilk
  • 1 Beaten egg or Milk (For coating the top before baking)

Method:

  1. Preheat your oven to the moderate temperature of Gas Mark 4/180oC/350oF.
  2. Combine all the dry ingredients in a large bowl.
  3. Then rub in the butter, until the mixture forms a small breadcrumb texture.
  4. Add the honey and stir until completely mixed in, pour in some buttermilk but only enough so that you are left with a soft and workable dough. Be careful not to make the mixture too sticky.
  5. Place to the dough on a floured board/worktop and roll it out into around 1/2” thickness and then carefully with a sharp knife cut into the shape of the direwolf.
  6. When happy with your individual bread pieces, transfer them onto a baking sheet lined with parchment/greaseproof paper.
  7. Brush all over with the beaten egg or milk and place in the preheated oven.
  8. Bake for roughly 20 mins or until golden brown.

2. Sweet Jars of Wildfire:

Reminiscent of the night that the whole of Kings Landing was glowing eerily green with wild fire and Tyrion embraced his inner warrior this simple dessert recipe is very easy although very effective:

What You’ll Need:

  •  Small masonry topped jars
  • Green Jelly (Hartley’s Lime Jelly is a rather good choice)
  • Labels with ‘Wild Fire’ written on them

Method:

  1.  Follow the instructions on your chosen packet of green jelly to melt down your jelly into a measuring jug.
  2. Once your jelly is in a liquid format, pour the mixture into your small masonry topped jars.
  3. Once your jars have been filled, ensure that the outside of the bottle is completely dry before adding your ‘Wild Fire’ labels to the outside.
  4. Once your jars are completed place in the fridge to set the jelly, and take out just before serving

3. Creamcakes of Dorne

To commemorate our late and valiant Prince ‘Red Viper’ Oberyn of Dorne, why not sit down and indulge in a Dornish inspired creamcake:

Ingredients:

Ingredients required for Pastry:

  •  3 cups of flour
  • 1 cup of sugar
  • ¼ cup of warm water
  • A pinch of Saffron

Ingredients required for Filling:

  • 2 cups of single cream
  • 4 eggs
  • Pinch of Cardamom
  • Pinch of Cinnamon
  • 56.7g/2oz of butter
  • 1 tsp. rose water
  • 2 tbs. icing sugar for dusting
  • Garnish with crushed pistachios or candied fruits, whichever you prefer

Method for Making the Pastry:

  1. Mix the flour and sugar together in a bowl.
  2. Place the warm water in a measuring jug and add the pinch of saffron to it for about 5 minutes, or long enough until the water has taken on a slight yellow tint.
  3. Once the water is ready, pour a small amount at a time into the flour and sugar mixture, combining and kneading until you have a large ball of dough in your bowl.
  4. Place the dough ball on a floured board or surface and roll out to about a ¼” thickness and cut the mixture into 2” in diameter rounds.
  5. Press each of these rounds into a greased and floured, mini muffin pan and bake for around 5 minutes at Gas Mark 4/180oC/350oF.
  6. Remove from the pan and leave them to cool.

Method for the Filling:

  1. Combine the cream and one beaten egg into a medium sized saucepan.
  2. Slowly bring the mixture to a simmer.
  3. In a separate bowl beat the remaining three eggs.
  4. Whisk the eggs quickly whilst gradually pouring in about 1 cup of the cream and egg mixture.
  5. When fully whisked and the entire mixture back into the saucepan adding the spices, butter and rose water and place on a medium heat stirring as it thickens.
  6. Once it has thickened, remove it from the heat and let it cool.

Method for Completing the Creamcakes:

  1. Spoon the filling into the prepared shells.
  2. Dust the top with icing sugar
  3. Top with your garnish of choice.

Here in the Fancy Crafting office we will be preparing these recipes and then settling down in front of the tellybox to see how season 4 climaxes, and we surely won’t let the prospect of waiting until next year for out next batch of episodes get us down.

However, we would like to say that should anyone need us over the next 6 months we will be cocooned in our duvets, watching reruns of old episodes whilst reciting the vows of the Nights Watch 😉

‘Night gathers, and now my watch begins.

It shall not end until my death.

I shall take no wife, hold no lands, father no children.

I shall wear no crowns and win no glory.

I shall live and die at my post.

I am the sword in the darkness.

I am the watcher on the walls.

I am the fire that burns against the cold, the light that brings the dawn,

The horn that wakes the sleepers, the shield that guards the realms of men.

I pledge my life and honour to the Night’s Watch, for the night and all the nights to come.’

World Cup Cuisine

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With the World Cup opener soon upon us – 12th June – we are going football crazy in the office and what better way than with some Latin American food which also happens to be the favourite dish of Brazilian legend Pele? The recipe for this exotic dish known as Xinxim has been provided by Latin American restaurant Las Iguanas and is fast becoming a favourite of of ours.

Ingredients:
• 30g Butter
• 3 tbsp Unrefined Palm Oil
• 6 Skinless, Boneless Chicken Breasts
• 1 Small Diced Onion
• 1 Clove of Crushed Garlic
• 1 TSP Chilli Purée
• 1 Fish Stock Cube
• 50ml Lemon Juice
• 25ml Lime Juice
• 350ml Whipping Cream
• 100ml Water
• 225g Peanut Butter
• 100g Crayfish Tails
• Salt and Pepper to taste

Method:
1. Preheat the oven to Gas Mark 4/180°C/350°F
2. Put the butter and palm oil into a large flat casserole dish and place on a medium heat gently frying the chicken breasts to colour all over and then remove them from the dish
3. To the dish add the onion, garlic and chilli purée and fry until the onions become soft. Crumble in the fish stock cube and stir
4. Add the lemon and lime juices, whipping cream, water and peanut butter and stir together
5. Add the chicken back to the dish, at this point you can either choose to cut the chicken into strips before adding or leave them as whole pieces.
6. Add to the dish the Crayfish, cover the dish and place into the preheated oven to braise for approximately 1 hour
7. When ready the sauce should have slightly thickened
8. Add salt and pepper to your taste
9. Serve with white rice and a watercress garnish