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A Killer Menu from A Zombie Cookbook

Try these tasty undead-inspired party treats this Halloween season

The clever creators of Fifty Shades of Chicken hack a new parody cookbook filled with snacks for every occasion, tips for cooking under duress, and a love story that will send ripples down your spine–all accompanied by food photography that will ignite your palate. From brain food to finger food, and from sticky sweets to killer cocktails, the 50 recipes in The Snacking Dead are guaranteed to grab you.

Use the menu below to terrify and delight your guests at your next party…

Guac and Load GuacamoleThe Snacking Dead
Serves 6

4 ripe avocado, halved and pitted
¾ teaspoon salt, or more to taste
Juice of ½ lime, or more to taste
2 tablespoons chopped fresh cilantro
1 scallion, white and green parts, minced
1 jalapeno pepper, seeds and veins removed, minced
Few drops hot sauce, optional
Corn chips, for serving

Using a spoon, scoop the avocado flesh into a bowl. Add the remaining ingredients and smash forcefully with a fork, leaving the mixture a little chunky. Taste and correct seasonings, adding more salt and/or lime juice as needed. Serve with chips.
 

 

 

 

Lil’ Ass-Kicker PunchThe Snacking Dead
Makes 26 cups

1½ quarts sweet tea (DIY, or any store-looted brand such as Snapple—but not a fruit-flavored variety)
1½ quarts lightly sweetened lemonade (such as Newman’s Own, if you’re looting)
1½ liters seltzer
1 liter Jim Beam or Jack Daniels—anything strong and southern
¾ liter Meyer’s white rum
3 lemons, sliced (optional)
Grated nutmeg (optional)

Stir together all the liquid ingredients in a bucket filled with ice. Garnish with sliced lemons and grated nutmeg, if you can find ‘em. Guaranteed to create a swarm—in a good way.

 

 

 

Semiautomatic Garlic-Parmesan PopcornThe Snacking Dead
Serves 8

½ cup (1 stick) unsalted butter
2 garlic cloves, minced
½ teaspoon sweet paprika
½ teaspoon salt, plus more to taste
3 tablespoons olive oil
1 cup popcorn kernels
¾ cup grated Parmesan cheese

1. In a small saucepot over medium heat, melt the butter with the garlic, paprika, and salt. Cook for 1 minute, until the garlic is fragrant. Remove from heat.

2. In a stock or pasta pot with a tight-fitting cover, over medium-high heat, add the olive oil and let heat for 30 seconds. Add the popcorn. When you begin to hear the kernels popping, shake the pan. Continue shaking the pan frequently to avoid burning. When the popping slows, remove from the heat and transfer to a large bowl. Drizzle with the garlic butter and Parmesan cheese. Toss to combine, adjust seasonings as needed, and enjoy.

 

 

Sweet-Ish Fleshballs with Red BerriesThe Snacking Dead
Makes about 36 meatballs

3 tablespoons unsalted butter
1 garlic clove, finely chopped
½ onion, finely chopped
1 pound ground pork
½ cup bread crumbs
½ cup heavy cream
1 large egg
¼ teaspoon ground allspice
Coarse kosher salt
Freshly ground black pepper
2 tablespoons all-purpose flour
1 cup beef or chicken stock, warm
2 tablespoons sour cream
3 tablespoons finely chopped fresh parsley
¼ cup lingonberry preserves (or red currant or sour cherry preserves)

1. Preheat the oven to 425°F.
2. In a medium skillet set over medium heat melt 1 tablespoon of the butter. Add the garlic and onion and sauté until softened, about 8 minutes. Transfer the onion mixture to a large bowl. Mix in the pork, bread crumbs, ¼ cup cream, egg, and allspice. Season with salt and pepper. Use lightly dampened hands to roll the meat mixture into 1 tablespoon balls and transfer to a rimmed baking sheet. Bake until the meatballs are golden brown and cooked through, 12 to 15 minutes.
3. In a large saucepan set over medium heat melt 2 tablespoons of the butter. Whisk in the flour until a smooth paste forms. Gradually whisk in the remaining ¼ cup cream and the stock. Bring the mixture to a boil, then reduce the heat and simmer until the sauce thickens slightly, 3 to 5 minutes. Season with salt and pepper and whisk in the sour cream. Add the meatballs to the sauce and stir to coat. Divide among serving plates, sprinkle with parsley, and serve with lingonberry preserves.

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