Today's Specials: Ghoul-ash

For Halloween, we cast our net far and wide to get the inside dope on what Horror's Most Iconic Bogeymen are eating and drinking.

But we're all worn out from the sleuthing. Can you match the receipts to the person?

Answers at the end of this newsletter.

🔪🔪🔪

Kitchen-phobe, or skilled enough to terrify trained chefs: whatever be your culinary quotient, we've got you covered. Head on to the Slurrp website, or download the app for recipes, meal plans and food stories.

SOULED ON HALLOWEEN

Soul Cakes

Via NPR

Makes 12 to 15 2-inch soul cakes.

Ingredients

2 cups all-purpose flour

1/2 teaspoon nutmeg, ground fresh if possible

1/2 teaspoon cinnamon, ground fresh if possible

1/2 teaspoon salt

Generous pinch of saffron

1/2 cup milk

8 tablespoons unsalted butter, softened

1/2 cup sugar

2 egg yolks

1/2 cup currants

For the glaze: 1 egg yolk, beaten

Method

STEP 01

Preheat oven to 400 degrees. In a bowl, combine the flour, the nutmeg, cinnamon and salt. Soak the saffron in warm milk.

STEP 02

Cream the butter and sugar together in a medium bowl with a wooden spoon. Add the egg yolks and blend in thoroughly. Add the spiced flour and combine; the mixture will be dry and crumbly. One tablespoon at a time, begin adding in the warm saffron milk, blending vigorously with the spoon. When you have a soft dough, stop adding milk. Knead the dough gently.

STEP 03

Roll out the dough to a thickness of 1/2 inch. Using a 2-inch round biscuit cutter, cut out as many rounds as you can and set on a baking sheet. Decorate the soul cakes with currants and then brush liberally with the beaten egg yolk. Bake for 15 minutes, until just golden and shiny.

(Ghoul-ash answers: From top to bottom, the receipts match with Count Dracula, Freddy Krueger, the Candyman, Leatherface, Betelgeuse, Jason.)

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