Shrunken Heads Recipes

Steps:

• Preheat oven to 250 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, mix together lemon juice and salt; set aside.
• Peel apples and cut each in half through the stem; remove seeds and core. Using a sharp paring knife, carve a face, as desired, on the rounded side of each apple half. Place apples in lemon mixture for one minute; transfer to paper towels to drain.
• Place apples, face-side up on prepared baking sheet and transfer to oven. Let bake until apples are dry and begin to brown around the edges, about 90 minutes. Remove apples from baking sheets and press cloves into the "eye" sockets.
• Combine cider, lemonade, and rum (if using) in a large punchbowl; float shrunken heads on top.

Steps:

• Preheat the oven to 350 degrees F.
• Slice bacon into small cubes. Saute over medium heat until brown and crispy. Remove bacon to a paper towel lined plate and discard all but 1 tablespoon of the drippings. Saute onion in drippings about 3 minutes and add garlic. Cook until onion is translucent and beginning to brown. Do not allow garlic to brown, reduce heat if necessary. Add bread crumbs and cooked bacon and toss. Remove from heat and allow to cool in pan.
• With melon baler, remove core from apple starting at the top (stem end). Only dig about halfway down into the apple to remove the core, do not go all the way through the apple and out the opposite end. You should now have a well in the apple about 1-inch wide and 2 inches deep (depending on the size of your apple). With a paring knife carefully carve eyes, nose and mouth in side of the apple creating a face.
• To the cooled filling add Parmesan, butter, mustard, and 1 tablespoon of balsamic vinegar. Stuff apples with filling and place in a baking dish so that they do not touch. For best results have carved faces toward the outside of the dish. Brush and drizzle the remaining 2 tablespoons of balsamic vinegar on the outside of the apples, especially any cut features of the face.
• Bake for 1 to 1 1/2 hours, until apple is soft.

Steps:

• Preheat the oven to 350 degrees F.
• Slice bacon into small cubes. Saute over medium heat until brown and crispy. Remove bacon to a paper towel lined plate and discard all but 1 tablespoon of the drippings. Saute onion in drippings about 3 minutes and add garlic. Cook until onion is translucent and beginning to brown. Do not allow garlic to brown, reduce heat if necessary. Add bread crumbs and cooked bacon and toss. Remove from heat and allow to cool in pan.
• With melon baler, remove core from apple starting at the top (stem end). Only dig about halfway down into the apple to remove the core, do not go all the way through the apple and out the opposite end. You should now have a well in the apple about 1-inch wide and 2 inches deep (depending on the size of your apple). With a paring knife carefully carve eyes, nose and mouth in side of the apple creating a face.
• To the cooled filling add Parmesan, butter, mustard, and 1 tablespoon of balsamic vinegar. Stuff apples with filling and place in a baking dish so that they do not touch. For best results have carved faces toward the outside of the dish. Brush and drizzle the remaining 2 tablespoons of balsamic vinegar on the outside of the apples, especially any cut features of the face.
• Bake for 1 to 1 1/2 hours, until apple is soft.

Steps:

• In a small bowl, combine lemon juice and salt; set aside. Peel apples. Cut each apple from the stem to the blossom end; discard seeds and core. Using a sharp knife, carefully carve a face on the rounded side of each apple half. After carving, dip each apple in lemon juice mixture for 1 minute. Drain on paper towels. , Arrange apple heads on a rack in a shallow baking pan. Bake at 250° for 2 hours or until apples begin to dry and shrink and are lightly browned on the edges. Cool on a wire rack. Insert cloves for eyes. Store in the refrigerator. , Just before serving, combine cider and lemonade in a punch bowl. Float shrunken apple heads in cider.