Edible Blood Sucking Chocolate Tarantulas With Raspberry Coulis Blood Recipes

Steps:

• Raspberry Coulis:
• Cookies: Preheat the oven to 350 degrees F and position the rack to the center position. Dust the work surface with flour. Place the dough on the table and dust with flour. With a rolling pin, work the dough, rolling back and forth. After 3 rolls, stop and move the dough around (you don't want it to stick to the work surface). Dust with additional flour and continue to roll until it is 1/2-inch thick. Cut out as many finger shapes as you can, gathering ad rerolling scraps as necessary. Place on a parchment-lined cookie sheet. Bake for 12 to 15 minutes. Remove from the oven and cool to room temperature.
• Icing: Sift the confectioners' sugar into a large mixing bowl. Add egg whites all at once. Combine with a rubber spatula until smooth. Divide the confectioners' sugar between 4 to 6 small bowls. Add drops of food coloring to each bowl, creating different colors. If you find the icing to be on the thick side (unspreadable), adjust with tiny drops of water.
• Apply the icing as desired to make witches fingers.
• Raspberry Coulis: In a medium-sized saucepot over medium heat, combine 12 ounces of the raspberries, orange zest, water, sugar, and lemon juice. Bring to a boil and cook for an additional 8 minutes. Remove from the heat and puree with a handheld mixer. Strain into desired small bowl. Add the remaining 4 ounces of fresh raspberries. Serve with Witches Fingers Cookies.
• Sift together the flour, baking powder, and salt in a medium bowl and reserve. Place the butter in a large mixing bowl and soften by hand. Add the sugar and continue to blend with hands or a rubber spatula for 2 minutes, until the mixture resembles light yellow-colored mashed potatoes. Transfer to a mixer.
• Crack the eggs, 1 at a time, into the butter mixture and combine until well-blended. Add tha vanilla extract. Add the sifted flour mixture and continue to blend for 2 to 3 minutes until a dough is formed. Remove dough from the mixer and divide in half. Place 1/2 of the dough back into the mixer. On low speed, add the cocoar powder and continue to mix until you have a chocolate dough. Wrap both doughs in plastic wrap and refrigerate for at least 1 hour, up to overnight.
• Sift together the flour, baking powder, and salt in a medium bowl and reserve. Place the butter in a large mixing bowl and soften by hand. Add the sugar and continue to blend with hands or a rubber spatula for 2 minutes, until the mixture resembles light yellow-colored mashed potatoes. Transfer to a mixer. Crack the eggs, 1 at a time, into the butter mixture and combine until well-blended. Add tha vanilla extract. Add the sifted flour mixture and continue to blend for 2 to 3 minutes until a dough is formed. Remove dough from the mixer and divide in half. Place 1/2 of the dough back into the mixer. On low speed, add the cocoar powder and continue to mix until you have a chocolate dough. Wrap both doughs in plastic wrap and refrigerate for at least 1 hour, up to overnight. ;
• Recipe courtesy Wolfgang Puck .

Steps:

• Preheat a grill over medium-high heat.
• Place the gelatin in a bowl of cold water to bloom; set aside until ready to add to the mixture, about 20 minutes. Grill the cinnamon stick until it starts to unroll and has a nice flavor of smoke, a minute or two; this adds so much depth to the dish.
• In a mixing bowl set over a simmering double boiler, combine the cream, milk, granulated sugar, nutmeg, salt, pepper, bay leaves and cinnamon stick. Cook, until everything is starting to become warm, then add the pork blood. Bring the mixture to 145 degrees F; it will start to thicken at this point. Beat the egg yolks in a medium bowl, then whisk in a thin stream of the hot milk mixture until it's loose, about the texture of cream. Remove from the heat and whisk the yolk mixture back into the bowl of hot milk and let cool to 140 degrees F.
• Meanwhile, set up an ice bath and set aside.
• Add the chocolate to a large metal bowl that will rest on top of the ice bath later. Strain the blood-milk mixture through a chinois or fine mesh sieve over the chocolate, discarding the cinnamon stick and bay leaves. Drain the gelatin, then squeeze it dry and add to the chocolate bowl. Blend the mixture with a stick blender until smooth and all the chocolate is dissolved. Immediately place the metal bowl on the ice bath and stir to cool down quickly. Cover the top with plastic wrap, pressing gently onto the surface of the pudding and gently smoothing it, then chill in the refrigerator until set, about 3 hours.
• Spoon a large scoop, or quenelle, of the pudding onto each plate. Top each plate with some Chichachurros and serve.
• Toast the fennel seeds in a dry pan over medium heat, stirring occasionally, until fragrant. Remove to a bowl and let cool. Grind finely, then set aside.
• Sprinkle the pig skin liberally on both sides with the salt and granulated sugar, then lay it in a large saucepan with enough water to cover. In a cheesecloth sachet, wrap the bay leaves, vanilla beans and seeds and lemon being sure to tie it tightly, and place it in the pan. Add the white wine. Bring the water to a boil, then reduce the heat to a simmer. Cook until the skin is tender, about 2 hours. (Check its doneness by tearing the skin with your hands; it should have just the slightest bit of resistance.)
• Lay the skin out in a single layer on parchment-lined sheet trays to cool in the fridge until very firm, about 2 hours. Using a bench scraper, remove all the fat from the bottom of the skin. Score the skin, then cut into strips about as long and as thick as a pencil using a serrated pair of scissors or a pasta wheel with serrations. Dehydrate, either in a dehydrator or in the oven with just the pilot light on and the fan running, until dry and brittle, 24 to 36 hours. (At this point, the skin may be stored for weeks in an airtight container at room temperature, with a silica gel pack if available.)
• Stir together the confectioners' sugar, cocoa powder and ground fennel in a bowl.
• Preheat a deep-fryer or a large pot with several inches of oil to 375 degrees F.
• Fry a few pieces of skin at a time, just until puffed. (Be sure not to let them get golden brown, as pure white is what you're aiming for.) Remove them from the oil and drain on paper towels. To finish, dust with the confectioners' sugar mixture.

Steps:

• Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
• Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.