The Monster Demands a Mate!
This Slash & Dine post is a very special one for us. We would like to dedicate it to our beautiful friend Jess, who married the nicest mean guy we know, Steve, earlier this year on Friday the 13th. We can’t think of a better way to show them and the rest of our horror-lovin’ brides out there how happy we are for you, than to bring you a gore filled wedding feast with the classic film The Bride of Frankenstein. A true cinematical masterpiece, The Bride came as the first follow up to the original Frankenstein and was widely acclaimed. The film starts out with a subplot of Mary Shelley describing her plans of continuing the story of Frankenstein and picks up exactly where the first one left off. Henry Frankenstein & the Monster (again played by the incredible Boris Karloff) are surprisingly alive and while Henry wishes to no longer work on such hideous creations, his former mentor, Doctor Pretorius convinces him to create a mate for the Monster. After the lightening-struck Bride comes to life, we all soon realize that life should never be brought back from the dead. While we all know this one didn’t have a happy ending, we wish Jess & Steve and all of the other newlyweds out there (like Brutal As Hell’s own Britt!), the absolute best. If you’re planning a unique wedding like our awesome friends did, check out these gory, yet delicious dishes to serve to your monstrous guests.
Doctor Pretorius’ Cream of Asparagus Soup
1 medium onion, chopped
1 bunch asparagus, sliced
1 cup vegetable stock
salt and pepper
Bring a pot of water to a boil (about 5 cups). Add asparagus and cook for 4-5 minutes. Drain the asparagus, and save the cooking water.
Meanwhile, saute the onion in olive oil for a few minutes. Add the vegetable broth and 1-2 cups of the asparagus water. Add the cooked asparagus and turn off heat. Blend the soup in the blender in batches. Return to pan and reheat if necessary. You can add more cooking water if the soup is too thick. Season with salt and pepper.
Lightning Bolt Sandwiches
2 slices sandwich bread
2 cheese slices
Spread butter on one side of each bread slice. Place cheese in the middle and grill in a frying pan over medium heat until golden brown on each side. Cut into a lightning bolt shape with a sharp knife.
A toast “To a new world of gods and monsters!”
The Bride’s Booze
UV Green Apple Vodka
Green food coloring
Yellow food coloring
Mix vodka and sprite in equal measures and enjoy! If you want to make your drinks extra fun like ours, add a drop of green food coloring to the vodka and a drop of yellow to the sprite. Serve with a slice of lemon.
Monster Mini Cakes
1 vanilla cake mix (plus eggs, oil, and water called for on package)
2 packages cream cheese, softened
1 stick butter, softened
2 cups powdered sugar
1 tsp vanilla
1/2 cup mini chocolate chips (optional)
1 can chocolate frosting
green food coloring
Mix cake ingredients according to package directions, but add 4-5 drops of green food coloring. Bake as directed in a 9X13 inch pan. Let cake cool and remove from pan.
For filling, cream butter, cream cheese, vanilla, and a drop of green food coloring with electric mixer. Gradually add powdered sugar and continue to mix until light and fluffy. Stir in chocolate chips if using.
Using a round cookie cutter, cut out circles of cake. Slice each circle in half. Lay one half down on a cupcake liner. Spread some filling on the slice and top with the other half of the cake circle. Add more filling, and top with another cake half. Repeat until you have 4 cake layers.
Once you have all of your mini cakes assembled, melt the can of frosting in the microwave for about 30 seconds, at 10 second intervals. Slowly pour the frosting over the cakes.
“She’s Alive!” Trifles -
Now that you have all of those cake scraps and extra frosting, you can make mini trifles!
In small glasses, layer cake scraps and cream cheese filling, ending with a dollop of filling on top. Drizzle with leftover frosting.
Nicole & Megan
Bottom Photo Credit: Joshua Cole Photography