Haunted Human Heart Inspired By Penn Tellers Bleeding He Recipes

HAUNTED HUMAN HEART (INSPIRED BY PENN & TELLER'S BLEEDING HE

Steps:

• PREPARATION:.
• Boil the water.
• Put the packaged gelatin dessert and unflavored gelatin in a bowl and pour the boiling water over it, stirring constantly. Cool to room temperature (very important or the next step may present problems).
• Stir in the condensed milk.
• Note how it already is acquiring the color of freshly skinned flesh.
• Pour the mixture into the gelatin mold. Cover the bottom of the mold (this will be the top when you serve it) with a layer about half an inch think.
• Refrigerate until it gels firmly.
• Meanwhile, prepare a nice bladder of blood. Stir together the corn syrup, grenadine, and food colorings (we do it right in the measuring cup to save dish washing--every erg saved in preparation is an erg one can use to enjoy the Payoff).
• For the bladder (the bag that keeps the blood together inside the mass of gelatin) take the gallon-size food-storage bag and turn it inside out.
• Pour the blood mixture into one corner of the bag and twist it closed so that no air bubble is caught between the sauce and the twist.
• Tie a knot in the twisted plastic.
• Adjust the position of the knot so that when the bag lies on the counter, it's about 1 1/2 to 2 inches high, and tighten the knot. With a pair of scissors, snip off the frilly extra plastic outside the knot.
• When the gelatin on the bottom of the mold is stiff and firm, position the bladder of blood in the mold, with the point of the bag just inside the point of the heart.
• Make sure there is at least 3/4" of space between all sides of the bag and the walls of the mold (this will ensure that your guests don't see clues ahead of time).
• Pour in the remaining gelatin until the mold is as full as you can handle.
• Don't worry if you see a little of the blood-bladder grazing the surface of the gelatin, as longs as it doesn't project too much; the side you are looking at now will be the bottom when you serve it.
• Refrigerate until gelled firmly to the texture of fine, lean organ meat.
• It takes about 4 hours.
• To unmold, put about 2 1/2 inches of hot, but not boiling water in your sink.
• Set your mold in the water so that the water comes just below the edge of the mold for 15 to 20 seconds; the time depends on the thickness of the mold pan.
• Remove the mold from the water, and run the blade of a knife around the edge of the gelatin.
• Invert your serving platter, ideally a white pedestal cake plate, on top and hold it firmly in place.
• Then use both hands to turn over the mold and the plate.
• Remove the mold; you may need to tap or shake the mold slightly to free the gelatin.
• PRESENTATION:.
• The blood looks prettiest when it flows over white plates, doilies, and table linen, which it may stain permanently--but what the hell, it's the effect that matters.
• To serve, use a nice, big Psycho-style chef's knife and stab the side of the gelatin about one third of the way up from the pointed end of the heart. Twist the knife slightly, and blood will start to ooze out.
• Bare your teeth like a Marine jabbing with bayonet, and widen the wound. When the blood is coming at a good slip, grab a dessert plate, and cut a slice from one of the lobes of the heart. Flip it onto the plate, and drizzle it with blood by holding it under the edge of the pedestal. Add whipped cream and serve.
• This dish delights all five senses:.
• Sight: red, glossy, and elegantly surreal when the blood starts to flow.
• Taste: sweeeet.
• Smell: classic artificial-fruity.
• Touch: cold and wiggly.
• Hearing: the screaming of guests.
• A NOTE ABOUT SAFETY: Be careful not to serve pieces of the food-storage bag to your friends. They could choke to death. We want to help you become a more exciting host, not a criminally negligent klutz. If, on the other hand, you're deliberately trying to murder your guests, please think up your own modus operandi. Don't try anything that might implicate a couple of innocent fun-book writers.

KOFTA KEBABS

Steps:

• Mash garlic into a paste with salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix garlic into lamb with onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form mixture into 28 balls. Form each ball around the tip of a skewer, flattening it into a 2-inch oval; repeat with remaining skewers. Place kebabs onto a baking sheet, cover, and refrigerate for at least 30 minutes, or up to 12 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook skewers on the preheated grill, turning occasionally, until browned and cooked through, about 5 to 6 minutes. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C).

EASY FOCACCIA

Steps:

• Stir together both flours and salt in a large, stoneware bowl. Make a well in the center of the flour mixture; sprinkle sugar and yeast into the well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes.
• Pour 2 tablespoons oil into the well. Stir the center of the mixture with a wooden spoon, gradually widening the are you are stirring to incorporate all the flour.
• Turn dough out onto a floured surface, and knead just until smooth. Keep the dough soft.
• Pour 1/2 teaspoon oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover and let rise until doubled, 30 to 45 minutes.
• Grease a baking sheet with 1 teaspoon oil.
• Punch the dough down and transfer to the prepared baking sheet. Gently press dough out to a thickness of about 1/2 inch.
• Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with rosemary and Parmesan cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled in size, 20 to 25 minutes.
• Turn the oven to 375 degrees F (190 degrees C). Bake the focaccia until browned on top, 20 to 25 minutes. Remove from the pan, and cool on a wire rack. Serve warm.

FROZEN SOUFFLE AMARETTO (WINDOWS ON THE WORLD)

Steps:

• Crumble macaroon cookies into coarse pieces. spread crumbled macaroons in shallow baking pan and dry in 300-degree oven for 20 minutes, stirring once. Cool. Makes 1 cup crumbs.
• In a large bowl combine egg yolks, w hole eggs, and sugar; beat on high speed of electric mixer till thick and fluffy, and sugar is dissolved, about 6 minutes. Continue beating, gradually adding liqueur. By hand, fold in whipped cream and 3/4 cup of macaroon crumbs.
• Prepare six 6-oz. or 8-oz. individual souffle dishes with 1-inch buttered aluminum foil collars or a 1-quart souffle dish with a 2-1/2-inch buttered aluminum foil collar. Gently spoon souffle into dishes and freeze at least 4-6 hours.
• To serve, top with additional whipped cream and sprinkle with remaining macaroon crumbs. For prolonged storage, wrap frozen souffle in aluminum foil or seal in airtight containers.