O dia das bruxas está chegando, e a #Netflix preparou duas receitas baseadas na série Stranger Things especialmente para a ocasião: "torta de Demogorgon" e "sopa Barb de cebola à francesa".
A seguir, assista aos vídeos e, se quiser por a mão na massa, confira as receitas (em inglês).
Atenção: estes vídeos contém spoilers da primeira temporada da série.
By Ashley Holt
(3) boxes refrigerated pie crustTo make the pie:
1 (16oz) bag sliced almonds
1 (15oz) can pumpkin puree
1 (21 oz) can cherry pie filling
1/2 (15 oz) can sweetened condensed milk
1 tsp pumpkin pie spice
1/2 cup blackberry puree
1 (4 oz) bag slivered almonds
Preheat oven to 425 °F.To make the petals:
Unroll one pie crust, place in pie plate and crimp edges. Place in freezer until ready to fill.
In a medium bowl combine pumpkin puree, cherry pie filling, sweetened condensed milk, 2 eggs and pumpkin pie spice and mix until combined.
Remove pie plate from freezer and fill with pumpkin/cherry mixture. Gently pour blackberry puree over the pumpkin/cherry mixture and lightly swirl in with a toothpick. Brush the unbaked crust with an egg wash (1 egg + 1 tablespoon water) and bake for 15 minutes. Reduce the oven heat to 350 °F and continue to bake pie for another 35 - 40 minutes. The pie should be set around the edges and lightly jiggle in the center.
Remove pie from the oven and let cool.
Once cool enough, reference a photo of the Demogorgon and start placing the slivered almonds in their appropriate spot inside of the pie - this will be the inside of the Demogorgons mouth.
Preheat oven to 375 °F.Place baked pie in large shallow bowl. Gently place the 5 petals around the pie, the bottoms of the petals tucked down beside the pie. Very carefully tie it all together with a piece of bakers twine. Once you’re ready to serve, carefully untie the beast.
Unroll the remaining pie crust (5) and cut out a large petal design. Place individual petals on a silicone lined sheet tray. Lightly brush petals with egg wash and gently shingle the sliced almonds all the way up - Make sure and leave some space without almonds around the bottom of the petal so it can squeeze down beside the pie. Once you get all of your almonds on, bake until golden. Take extra care to not over bake.
French Onion Barb
By Ashley Holt
1 stick unsalted butterTo make the soup:
3 tablespoons olive oil
5 cups thinly sliced onions
2 quarts beef broth
2 sprigs thyme
2 bay leaves
3 tablespoons Sherry
1 (7 oz) package thinly sliced swiss cheese
frozen ball of pizza dough
1 (13.8 oz) can pizza dough
In a large sauce pot, heat butter and olive oil over medium until hot and melted. Add onions and cook until translucent. Add beef broth, herbs and sherry - cook over medium until simmering. Add salt and pepper to taste.To make the barb stick and pool handles:
Open can of pizza dough and flatten. Cut out the silhouette of Barb being pulled from the side of the pool. Place on a silicone lined sheet tray and set aside..To make the floating barb head:
Get two small pieces of dough and roll into little snakes. Curl the top and make the shape of a pool handle. Place on the silicone lined sheet tray and bake in oven (375 °F) until golden - around 13 minutes.
Let your pizza dough come to room temp. With oiled hands shape out a human head. Add a nose, eyes and mouth. Just do your best here. Brush with olive oil and bake in a 375 °F oven until golden - about 25 minutes.Assemble:
Pour soup in large bowl. Add bard head and cover soup and parts of the head with swiss cheese. Using a handheld torch, melt the cheese.
Add the pool handles and barb stick to the side of the bowl.