Round up your besties for a night of frightfully delicious dishes!
MEAT HEAD
Ingredients
1 plastic skull (ours is from amazon.com)
½ pound prosciutto (the fattier the better because it helps the meat stick)
Directions
Wash the skull with dish soap, rinse, and dry. Start by wrapping the inside of the jaw and underside of the skull in prosciutto; as you lay the meat down, smooth out any wrinkles. Try to overlap pieces and work with the natural curves of the skull. Once you have the underside done, flip the skull over and begin to cover the face, starting with the eyes and working out until the skull is completely covered. Add as many layers as you want so guests can enjoy peeling the meat away all night.
TUNA TAR-TERROR
Serves 2 ?(double or triple recipe for larger groups)
Ingredients
½ pound fresh sushi-grade tuna steaks
1 tsp. black sesame seeds
1 tsp. sesame oil
1 tsp. soy sauce
Dash of sea salt
Black sesame brown rice crackers
Directions
In a large bowl, combine sesame seeds, sesame oil, soy sauce, and salt. Using a sharp knife, cut the tuna into ¼-inch cubes. Add the tuna to the bowl and mix well. Put a spoonful of tuna on each cracker to serve.
PICK YOUR POISON
Mix up this super easy pomegranate-twist on a cosmo or you can simply bust open a bottle of red wine and drop a couple of blackberries in each glass.
Ingredients
1 ? oz. freshly squeezed pomegranate juice or POM Wonderful
1 ¾ oz. vodka (like Tito’s Handmade)
? oz. orange liqueur
? oz. freshly squeezed lime juice
Lime peel, for garnish
Directions
Pour ingredients into a shaker filled with ice. Shake sharply and strain into glass. Garnish with a twist of lime. Serve and enjoy!
PLATTER OF DARKNESS
On a black platter or cutting board, arrange various dark foods like cheeses with dark or ash rinds, figs, blackberries, plums, arils (pomegranate seeds)—basically, anything with deep red, purple, or black tones will work. Be sure to have a mix of sweet and salty.
Written by Callie Watts
Photographed by Kristen Blush
Food & Prop Styling by Maeve Sheridan
Flowers courtesy of Teleflora
This article originally appeared in the October/November 2016 print edition of BUST Magazine. Subscribe today!
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