Vampyre Feast
Craving a romantic night with your dark darling? Sink your teeth into this deliciously rich feast
The Menu
Vampyre Steak with a Mushroom Skull Red Wine Reduction
Impaled Polenta and Asparagus
Berry and Beet Midnight Salad
Vampyre Steak with a Mushroom Skull Red Wine Reduction (Reduction will take around 1 hour - 1.5 hours)
Cook your preferred steak however you would like. I followed Cravings of a Lunatic’s recipe for the Garlic Red Wine Reduction. To up the creep factor and some extra umami flavoring, I added in Ghoul at Heart’s skull mushrooms. The 3rd step in this recipe shows you how she made her mushroom skulls
Tip: I baked the mushroom skulls to help them keep their skull shape and added them to the reduction. I would recommend skipping adding them to the reduction and instead placing them on top when serving your steak. I found my skulls, although baked, did lose some of their shape.
Impaled Polenta and Asparagus with beet reduction (Each polenta person took about 1 - 1.5 hours) (Extra tools: Gingerbread cookie cutter, straw, chopstick)
Cook your polenta according to the brand’s directions. You want a thick polenta, so try to avoid making it really runny. Once it is cooked, grab your person-mold (I used a gingerbread cookie cutter from my Creepmas cookie cutter collection)
Fill the mold and place it in your freezer for 20 - 30 minutes (depending on the temperature of your polenta. If it is still warm will be around 30 minutes. You do not want it to freeze but to set up.
Once your polenta person is set up enough to remove from the mold safely, place it in the fridge until you are ready to start impaling!
Impaling:
When you are ready, grab a straw and an asparagus spear. I threaded the spear through the oiled straw, then impaled the polenta person. Once I popped through, I used a chopstick to keep the asparagus in place while I removed the straw. If you find a better method, please let me know!
Once you have reached your desired number of impaled polenta people, bake your asparagus and polenta people at 325* until they reach your desired doneness. I reached mine at 15 minutes at 325*, removed the asparagus, and then broiled my polenta people for 10 minutes.
Beet reduction:
1/2 cup beet juice
1 spoonful of Better than Boullion beef stock
2 cloves of mined garlic
1/4 teaspoon of thyme
Salt and pepper to taste
While you are waiting for your polenta people to set up, in a saucepan add your beet juice, beef stock, garlic, and seasonings. Keep the heat on medium-low, and occasionally stir to avoid burning. It should reduce down to a quarter of what you started with. Remove from heat and spoon over your polenta.
Beet and Berry Midnight Salad
Red Kale
Red Radicchio
Spring Mix
Blackberries
Cooked Beets
Good quality olive oil
Good quality balsamic vinegar
Garlic
Italian seasoning
Prep your salad with as little or as much of each ingredient as you prefer. Remember to massage your kale! Mix your salad dressing and pour over before serving.
