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True Blood Themed Tasty Delights for Halloween

Posted on the 26 October 2011 by Thevault @The_Vault

Local Las Vegas chefs have conjured up some “True Blood“-themed treats, in case you would like to throw a Halloween party in the spirit of Sookie Stackhouse and friends.

They definitely got into it: Luxor executive chef Tom Gorball themed Sookie’s roll because, he said, the sesame and tobiko look like fairy dust (Sookie is part fairy) and the staff at Simon Restaurant & Lounge at Palms Place created Alcide Herveaux’s lobster beignets because they are moon-shaped (and Herveaux is a werewolf). The beignets will be featured at Simon’s special Halloween brunch on Sunday.

Johannes Bernau of Santa Fe Station’s Charcoal Room went even further. His Bill Compton’s Blood Sphere Martini is technically a cocktail, but the magic of molecular gastronomy has turned it into a solid; besides, he said, it’s an hors d’oeuvre and not a drink “because blood is food to a vampire.”

And the silver garnish? ”Yes, silver hurts vampires,” Bernau said, “but just the right amount gives this drink a kick big enough to wake the dead.”

Below are just two examples. To view the other recipes, go to: lvrj.com

Eric Northman’s O Negative Cocktail: created by Chandelier bartender Mariena Mercer at The Cosmopolitan, is made with Hangar One Mandarin Blossom vodka, blood orange juice, blood orange liqueur and Yuzu Luxe Sour, topped with Cinzano Brachetto.

True Blood Themed Tasty Delights for Halloween
  • 2 grams xanthan gum
  • For alginate bath:
  • 5 grams sodium alginate
  • 1 quart bottled water
  • For red wine syrup:
  • 1 bottle red wine
  • ½ cup sugar
  • Zest of 1 blood orange
  • 3 ounces blood orange juice
  • For garnish:
  • 1 gram silver dust
  • 3 small blood orange wedges

For sphere, mix first four ingredients in a blender for 1 minute. With blender going, add xanthan gum. Set aside for 24 hours, or until bubbles are gone.

For alginate bath, mix sodium alginate and bottled water in a blender. Set aside for four hours, or until bubbles are gone.

For red wine syrup, mix all ingredients in a stainless-steel pot and heat until thick and syrupy.

Drop 1 tablespoon of sphere mixture into the alginate bath for 30 seconds (it should sink to the bottom). Slightly agitate mix; sphere should be taking shape. Using a slotted spoon, move to a plain water bath to stop the chemical reaction.

To serve, place a pool of syrup on plate and top with a sphere; garnish with silver and orange wedges.

Makes 1.

 

Bill Compton’s Blood Sphere Martini: Johannes Bernau of Santa Fe Station’s Charcoal Room created Bill Compton’s Blood Sphere Martini: blood orange martini drops in an edible casing created for Halloween. »

True Blood Themed Tasty Delights for Halloween

For the sphere:

  • ½ cup blood orange juice
  • 1 cup vodka
  • ½ cup simple syrup
  • 10 grams calcium lactate gulcanate
  • 2 grams xanthan gum
  • For alginate bath:
  • 5 grams sodium alginate
  • 1 quart bottled water

For red wine syrup:

  • 1 bottle red wine
  • ½ cup sugar
  • Zest of 1 blood orange
  • 3 ounces blood orange juice
  • For garnish:
  • 1 gram silver dust
  • 3 small blood orange wedges

For sphere, mix first four ingredients in a blender for 1 minute. With blender going, add xanthan gum. Set aside for 24 hours, or until bubbles are gone.

For alginate bath, mix sodium alginate and bottled water in a blender. Set aside for four hours, or until bubbles are gone.

For red wine syrup, mix all ingredients in a stainless-steel pot and heat until thick and syrupy.

 


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