Best 5 Shrunken Heads Recipes
**Shrunken Heads: A Culinary Journey into Ecuadorian Delicacy**
In the heart of Ecuador, nestled amidst the majestic Andes Mountains, lies a culinary treasure that has captivated taste buds for generations: shrunken heads. This unique dish, also known as "tsantsas," holds a special place in Ecuadorian cuisine, offering a taste of the country's rich cultural heritage. This article presents a comprehensive guide to shrunken heads, taking you on a culinary journey through its history, preparation methods, and the diverse recipes that showcase this iconic Ecuadorian delicacy. Discover the secrets behind this fascinating dish, from the selection of the finest ingredients to the intricate cooking techniques that bring out its distinctive flavors. Whether you're an adventurous foodie seeking new culinary experiences or a curious traveler eager to delve into Ecuadorian culture, this exploration of shrunken heads promises an unforgettable gastronomic adventure.
SHRUNKEN HEADS IN CIDER
This one-of-a-kind Halloween recipe is courtesy of viewer Allison DiNatale. Granny Smith apples are peeled, cored, and halved, then receive a spooky carving. They're baked until dehydrated to give them a "shrunken" appearance. Float in large punch bowl with apple cider, lemonade, and spiced rum (if desired).
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, mix together lemon juice and salt; set aside.
- Peel apples and cut each in half through the stem; remove seeds and core. Using a sharp paring knife, carve a face, as desired, on the rounded side of each apple half. Place apples in lemon mixture for one minute; transfer to paper towels to drain.
- Place apples, face-side up on prepared baking sheet and transfer to oven. Let bake until apples are dry and begin to brown around the edges, about 90 minutes. Remove apples from baking sheets and press cloves into the "eye" sockets.
- Combine cider, lemonade, and rum (if using) in a large punchbowl; float shrunken heads on top.
SHRUNKEN APPLE HEADS IN CITRUS CIDER
Granny Smith apples shaped like shrunken heads will surprise even the scariest goblins at your Halloween bash. And the cool cider is so refreshing.--Annette Engelbert, Bruce Crossing, Michigan
Provided by Taste of Home
Time 2h35m
Yield about 1 gallon.
Number Of Ingredients 6
Steps:
- In a small bowl, combine lemon juice and salt; set aside. Peel apples. Cut each apple from the stem to the blossom end; discard seeds and core. Using a sharp knife, carefully carve a face on the rounded side of each apple half. After carving, dip each apple in lemon juice mixture for 1 minute. Drain on paper towels. , Arrange apple heads on a rack in a shallow baking pan. Bake at 250° for 2 hours or until apples begin to dry and shrink and are lightly browned on the edges. Cool on a wire rack. Insert cloves for eyes. Store in the refrigerator. , Just before serving, combine cider and lemonade in a punch bowl. Float shrunken apple heads in cider.
Nutrition Facts : Calories 174 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 441mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 1g fiber), Protein 0 protein.
SHRUNKEN HEADS
Steps:
- Preheat the oven to 350 degrees F.
- Slice bacon into small cubes. Saute over medium heat until brown and crispy. Remove bacon to a paper towel lined plate and discard all but 1 tablespoon of the drippings. Saute onion in drippings about 3 minutes and add garlic. Cook until onion is translucent and beginning to brown. Do not allow garlic to brown, reduce heat if necessary. Add bread crumbs and cooked bacon and toss. Remove from heat and allow to cool in pan.
- With melon baler, remove core from apple starting at the top (stem end). Only dig about halfway down into the apple to remove the core, do not go all the way through the apple and out the opposite end. You should now have a well in the apple about 1-inch wide and 2 inches deep (depending on the size of your apple). With a paring knife carefully carve eyes, nose and mouth in side of the apple creating a face.
- To the cooled filling add Parmesan, butter, mustard, and 1 tablespoon of balsamic vinegar. Stuff apples with filling and place in a baking dish so that they do not touch. For best results have carved faces toward the outside of the dish. Brush and drizzle the remaining 2 tablespoons of balsamic vinegar on the outside of the apples, especially any cut features of the face.
- Bake for 1 to 1 1/2 hours, until apple is soft.
SHRUNKEN HEADS
A Samhain/halloween tradition is apple head carving. After your kids or coven create their heads why not used them in this delish dish.
Provided by Stormy Stewart
Categories Other Drinks
Time 20m
Number Of Ingredients 5
Steps:
- 1. Chill both the cider and grapejuice. Mix the apple cider and sparkling grape juice together in a large caldren or large bowl. Add shrunken heads and any optional accessories. serve.
- 2. Shrunken heads can also be used for bobbing for apples.
SHRUNKEN POTATO HEADS WITH SLIME DIP - COOK.ME
Try these Shrunken Potato Heads with Slime Dip and serve them at your next freaky feast. We love seeing your creations so share your pictures with us! Tag #cookmerecipes online with your own trick or treats! My Site - https://cook.me/recipe/shrunken-potato-heads-slime-dip/
Provided by lilly mathuse
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to gas 7, 420 °F, fan 390 °F.
- 2. Using a small knife or a sharp part of a vegetable peeler, carefully carve faces into the potatoes, ⅖ inch eyes, noses and mouths.
- 3. On a baking tray, toss the potatoes with oil to coat.
- 4. Place potatoes, faces turning upwards and roast in the preheated oven for 40-45 minutes until golden and crispy.
- 5. Combine mashed avocado, sour cream and garlic together.
- 6. Stir in the lemon juice and some seasoning and whisk to combine.
- 7. Top dipping sauce with chives and serve with roasted potato heads.
Tips:
- Choose the right heads: The best heads for shrinking are those from small animals, such as rabbits, squirrels, or cats. Avoid using heads from large animals, as they will be too difficult to shrink.
- Prepare the heads: Before you begin the shrinking process, you need to prepare the heads. First, remove all of the flesh from the skulls. Then, soak the skulls in a solution of water and baking soda for 24 hours. This will help to remove any remaining flesh and fat.
- Shrink the heads: There are a few different ways to shrink heads. One common method is to boil the heads in a pot of water. Another method is to smoke the heads over a fire. Whichever method you choose, be sure to shrink the heads until they are about one-quarter of their original size.
- Preserve the heads: Once the heads are shrunk, you need to preserve them. One way to do this is to coat them in a sealant, such as lacquer or varnish. Another way to preserve the heads is to store them in a cool, dry place.
Conclusion:
Shrunken heads are a fascinating and unique piece of history. By following the tips in this article, you can create your own shrunken heads that will be sure to impress your friends and family. Just be sure to use caution when handling the heads, as they can be quite fragile.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
