The Nightmare Before Christmas ~ The Official Cookbook & Entertaining Guide

 

It seems there are a few The Nightmare Before Christmas cookbooks circulating however this one is different in the fact that it is the official cookbook. I have a few Halloween inspired cookbooks and although I do throughly enjoy them for their deliciously spooky tongue and cheek presentation this cookbook offers something different; not only does it serve the classics with a Nightmare Before Christmas twist, it has spooky party ideas and activities, crafts and decor all for creating an authentic The Nightmare Before Christmas party. 

Planning a themed meal whether you want to host a party or bring a The Nightmare Before Christmas meal to your table anytime of the year, is definitely well planned and prepared with this cookbook. The first half of the book, Part 1, has step by step recipes on snacks, starters, sides, entrees, desserts and drinks and the second half of the book, Part 2, features different The Nightmare Before Christmas parties, activities, crafts and decor to celebrate throughout the year.

The cookbook is well presented, charming and captivates your creativity and one feels that they can get lost in the culinary aspects of Halloween Town in such a ghoulishly good way. It's definitely a cookbook that would appeal to the most avid The Nightmare Before Christmas enthusiasts, of any age, however I feel it has more appeal than that and may enchant a wider audience.  

The recipe I am sharing from the cookbook is how it is written in the book and is one of the turning points in the film. Hope there are no spoilers in the explanation quote as it was part of the recipe so had to include it. 

Worms Wort and Frog's Breath Soup

"To secure her freedom from Dr. Finkelstein, Sally cooks up cauldron of Deadly Nightshade soup, masked with the flavours of worm wort and frog's breath. This soup is made with much friendlier ingredients without the poisonous side effects. You won't need your slotted spoons for serving this fresh and creamy soup."

Yields: 4 to 6 servings (about 6 cups soup)  Difficulty: Easy

2 tablespoons unsalted butter

2 leeks, white and light green parts, finely chopped

1/2 teaspoon salt, plus more to taste

1 medium russet potato ( 8 to 10 ounces), peeled and cut into 1 - inch chunks

4 cups low sodium vegetable or chicken broth, plus more if needed

1 pound medium - thin asparagus, trimmed and cut into 1 1/2 inch pieces

Freshly ground black pepper

2 tablespoons heavy cream, for serving (optional)

1 tablespoon fresh chives, finely chopped, for garnish

1. In a large saucepan over medium heat, melt the butter. Add the leeks and 1/2 teaspoon salt, and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the potato and broth, increase the heat to medium - high, and bring to a boil. Reduce the heat to medium - low, and simmer, stirring occasionally, until the potato is tender, about 10 minutes. Add the asparagus, increase the heat to medium, and gently boil until the asparagus are just tender, about 5 minutes.

2. Working in batches, process the soup in a blender to a very smooth puree, then return to the pot. Season with salt and pepper, and thin with additional broth as needed. Reheat gently over low heat until warm. Ladle into individual bowls. Garnish with a drizzle of cream, if using, and chives. Serve.