Halloween food for a few years and every year have wanted to make bones and blood. There is so much sweet food at Halloween that I always am attracted to savoury ideas. Fair suck of the sauce bottle! However I do question my feelings that it is a fun thing to make
It is all the more sharply felt by me given that we usually have some Halloween based food for my daughter around this time of year at a lunch to remember my stillborn twin boys' birthday. It seems more natural to me to celebrate that which was once called All Hallows Eve as a day when we are closest to the dead than it does to take lolies from strangers (aka trick or treat). It would be enough to at least be able to acknowledge that death and grief are complicated to deal with. It does not make sense to be happy and sad at the same time. So we stick to the simple and straightforward.
overnight sougdough dough the day before, let them rise 30 minutes and then put them in the freezer. When they came out they were much flatter than they had been when they went in. I really wanted to spend another hour or so shaping and rising but by then I was too rushed for time. I did try and plum them up a little so they weren't so flat.
monster doughnuts that she had seen on Pinterest. Of course ours were different to the online pictures, but itsn't that life! We baked the quick doughnut dough that I had trialled last weekend. I used our doughnut moulds but found that they rose too much and I had to cut out the holes.
grubs because I love them and had promised Sylvia she could help me make them. She wanted to decorate them with the leftover face parts after we had decorated the doughnuts. And a cake with doughnut decoration (more about that later). Friends brought along a beetroot juice mix which looked quite like blood.
My mum brought along a couple of doughnuts from Uncle Donut in Geelong. Above, you can see part of the "Elton Mess John" (Raspberry and rhubarb, vanilla buttercream and charcoal meringue.) I was keen to try the different doughnuts and preferred the yeastier ones from Uncle Donut. It was a great chance to try and work out what makes a doughnut different from a cake (or bread). This is a mystery I have been trying to solve lately.
More Halloween snacks on Green Gourmet Giraffe.
Sourdough bread bones
Adapted from Green Gourmet Giraffe and Just a Taste
Makes 24 bones
150g of bubbly starter
parmesan cheese, optional
fine semolina and extra flour for shaping
Tomato salsa or tomato sauce to serve
A few hours before making the loaf, take sourdough starter out of the
fridge and feed it so it gets nice and bubbly.
About an hour before going to bed (or first thing in the morning) mix
everything together. It is easiest to mix everything except flour
first and then add flour. Use hands to mix if required. Set aside
covered with a tea towel for half an hour. Knead in the bowl for about 1
minute. Cover with greased clingwrap and leave at room temperature for
8 to 12 hours.
Scrape dough out onto a semolina floured board. Cut dough into 24 pieces (I did 12 and cut each in half once rolled into a sausage) Use some flour on your hands and the surface if the dough is sticky. Roll each piece into a sausage and push the ends in to shape like dumbells with a little blob on each end. Snip the blob with scissors (about 0.5-1cm) and pull apart each end to shape like a bone so the ends are rounded rather than blunt. Place on baking paper lined trays. Cover and leave to rise for 30 minutes.
Preheat oven to 220 C. If desired, sprinkle bones with cheese. Cover bones with foil or a lid. Bake for 20 minutes. Remove foil and bake another 10-15 minutes until just turning golden. Cool on a wire rack. Serve with tomato salsa or sauce for the bones and blood experience. Also good with other dips or just by themselves as snacks. Best eaten on the day of baking.
NOTES: you could try this with your favourite bread dough as long as it is not too sticky. Though I did find it good to have this dough a little on the sticky side as it sat uncovered while I shaped the dough - which took over an hour. I froze mine after they rose but they were a bit flat when they came out of the freezer the next day and ever with a bit of extra shaping, lost their plumpness. It was better to freeze them though so that I could serve them on the same day of baking. I baked my bone for 15 minutes after the foil was removed but I think 10 might have been enough. I used half while spelt flour and half regular white wheat flour but all white wheat flour is fine.
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