Halloween is around the corner and people are starting to think about Halloween festivities. What about food with a movie theme – like Halloween Star Wars Darth Maul Dip and more?
Here are perfect menacing recipes for the Halloween holiday weekend, look no further. These two recipes from the Star Wars Cookbook I & Star Wars Cookbook II are the most maleficent culinary creations in the universe. Both recipes are perfect for both adults and children alike, age is no issue when the Force is with you. No Rebel can resist the sweet, salty, crunchy delight of the Death Star Popcorn Balls which will make you an instant hero among the young trick or treaters in your Empire. Or put out a platter of them for your tribe to chow on while you chill and binge watching multiple movies in the Star Wars series! Give in to your dark cravings.
Like your son’s father before him, they will both enjoy The Darth Maul Dip, which is equally epic and might just put an end to your galactic battle with gettingkids to eat more healthy foods. Made with roasted red bell peppers and poppy seeds this Yoda approved dish, the Force of eating a wider variety of foods might just awaken with your young Jedi. I had a tremendous amount of fun creating these two books. The recipes are great, and all of the food images I pulled from a specific scene or character in the first four released Star Wars movies. Eat these you must, they are just an awesome amount of fun for all and a sure-fire to get your kids in the kitchen. It is no Jedi mind trick — it’s just good food.
Both recipes are grand conversation starters, so you can’t go wrong entertaining with these dishes in your own galaxy.
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Have fun, and May the Fork Be With You!!
You can find more from each of these books, plus the Star Wars Party book, on my website.
Death Star Popcorn Balls
- 1/3 cup popcorn kernels
- 3 cups sugar
- 1½ cup light corn syrup
- ½ Tablespoon salt
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- Butter or vegetable shortening for greasing hands
DIRECTIONS:
Pop the corn using whatever method you prefer. Put the sugar, water, corn syrup and salt in the saucepan. Stir with a wooden spoon. Clip a candy thermometer on the side of the pan. Set the pan on the stove and switch the heat to low. Add the vinegar and vanilla to the pan and cook, stirring constantly, until the thermometer reads 270ºF. Carefully pour the hot sugar mixture over the popcorn and toss using 2 large spoons to coat every kernel. Allow to cool slightly. Rub butter or vegetable shortening on your hands so the popcorn won’t stick to them. Scoop up enough popcorn to form a ball about the size of a baseball. Shape the ball with your hands. Makes 2 or 3 popcorn balls.
The Darth Maul Dip
(makes 1½ cups)
- 1 jar (15 ounces) roasted red peppers
- 1 small clove garlic, peeled
- 1 teaspoon red wine vinegar
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon cream cheese
- 2 pearl onions
- ½ cup poppy seeds ( or substitute black sesame seeds)
- Corn chips
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DIRECTIONS:
Drain the peppers and lay flat on a paper towel to dry. Remove blackened skin. Add the peppers, garlic clove, red wine vinegar, salt, pepper and cream cheese to a blender or food processor. Blend until smooth. Use a spatula to spread the dip evenly onto a flat plate which is larger than the Darth Maul template (also found in the back of Star Wars Cookbook II, Darth Maul and More Galactic Recipes). Chill the dip for 1 hour. Remove the chilled dip from the refrigerator and lay the template over the dip. Sprinkle the poppy seeds evenly over it. Brush off any poppy seeds from template. Place pearl onions on the face to make the eyes, adding one poppy seed on each onion for the pupils. (You can make Darth Maul’s eyes yellow by soaking the onions in warm water with a pinch of saffron.) Place three or four corn chips on head to make horns. Drape a black cloth around the plate to make Darth Maul’s cape. Serve with corn chips.
Named one of the 100 Most Creative People in the US by Entertainment Weekly , Frankie captures images for some of the best names in culinary.
Frankie has helped create: The Art of the Bar: Cocktails Based on the Classics;The Model Bakery Cookbook; Miette: Recipes from San Francisco’s Most Charming Pastry Shop; The Green Eggs and Ham Cookbook and The Star Wars Cookbook Series. Follow her on Instagram, Facebook and Twitter.
