The Dracula Cookbook

I can honestly say when I was given this cookbook and my eyes focused on the front cover I laughed! One might say I even howled... The 2 chapters, Feast of Dracula and Timeless Recipes to Ward Off Evil are arranged with lighthearted Dracula motif recipe titles, table decor and menus. The dishes have vampire imagery which make having recipes like Garlic soup and Meat Loaf Bucharest Style a bit tongue in cheek. If you were having a Vampire... or Halloween themed dinner party than this cookbook is perfect for that.  

That aside and dissecting this cookbook, if you will, there are some good recipes here.  I sense not all recipes need to be taken with a hint of Dracula however more with what culinary delights Transylvania has to offer. There are over 200 recipes from Transylvania covering the best of Hungarian, Rumanian and Slavic cooking. I will be making the Poppy Seed Flat Bread to go with tonight's dinner, pasta. Perhaps I should give it a more vampire name. Like Black Eyes of Bat Flat Bread. I guess not all recipes have Vampire-ish names. There are no recipe photographs only a few black and white illustrations for effect. Recipes only run one page. Notable recipes are Bubbling Warlock Brew, Black Forest Cake Nosferatu, Crêpes with Nut Filling and Witches Sauce, Shrimp Ghoulé, Fontina and Prosciutto Bites, Fettuccine Diabolique, and Sorcerer's Chestnut Dessert.  

Perhaps a cocktail to start the evening off...

Blood Orange Cocktail

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4 oz. orange juice

6 oz. Campari

orange slice 
maraschino cherry

Pour chilled orange juice and chilled Campari into a tall glass. Serve with 1/2 slice of orange and maraschino cherry on a toothpick.

Or maybe you need something to warm you up...

Bubbling Warlock Brew

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1 bottle (5th) of red port

2 cups dark brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon allspice

1/4 teaspoon finely ground white pepper

2 cups brandy

2 bottles (5th) red burgundy

12 cinnamon sticks  

In a large pan, combine the port, sugar, cinnamon, nutmeg, cloves, allspice and pepper. Stir well and simmer over low heat for about 6-7 minutes. Remove from heat and add the brandy and burgundy. Bring to a boil and remove from heat immediately. Serve in mugs, steaming hot, with cinnamon sticks.

I will let you know how the flat bread turns out. - JW