There’s nothing like hosting a fun movie night. With autumn approaching, that means colder nights, fireplaces lit and watching scary movies! I recently received a copy of “The Horror Movie Night Cookbook” and it is chock-full of deliciously deadly recipes that are inspired by iconic thrillers, zombie films and spooky movies.
For movie fans like me, you’ll appreciate this cookbook filled with 60 recipes, including appetizers, entrees, desserts and even specialty drinks!
“The Horror Movie Night Cookbook” includes food inspired by classic scary movies like Jaws, Poltergeist, Scream, Halloween and Dawn of the Dead. You’ll find recipes such as:
- Crawling Steak (Poltergeist)
- Zombie Baby Kale Salad (Dawn of the Dead)
- Bloody Floaties (Jaws)
- The Mama’s Boy Martini (Psycho)
- and many more!
To give you a taste of what’s inside the cookbook, please see below for a recipe excerpted from The Horror Movie Night Cookbook by Richard S. Sargent. Copyright © 2023 Ulysses Press. Reprinted with permission from Ulysses Press. New York, NY. All rights reserved.
28 DAYS LATER (2002)
When the survivors show up at the mansion, the soldiers prepare a feast to celebrate their arrival. Unfortunately, Jones, the soldier in charge of cooking, makes an omelet using expired eggs. Maybe they should have brought some of those irradiated green apples with them .
“A FEAST, JONES”
Omelet Muffins and Homemade Apple Sauce (Who doesn’t love breakfast for dinner?)
FOR THE APPLE SAUCE:
4 large green apples, peeled, cored, and roughly chopped
½ cup apple juice
2 tablespoons granulated sugar 2 tablespoons brown sugar
2 tablespoons ground cinnamon
½ tablespoon ground cloves
FOR THE OMELET MUFFINS:
8 large eggs
½ cup heavy cream
1 cup shredded mozzarella cheese 1 head broccoli, roughly chopped 1 cup chopped deli ham
1 cup chopped yellow onion
½ cup grated parmesan cheese 2 cloves garlic, minced
salt and pepper, to taste
KILL LEVEL: Moderate | BODY COUNT: 6 servings | PREP TIME: 25 minutes | COOK TIME: 45 minutes
1. First, make the apple sauce so it has time to cool in the refrigerator. Combine all the ingredients in a saucepan and bring to a boil over medium-high heat. Reduce the heat, cover the pan, and let simmer for about 30 minutes, or until the apples are tender.
2. Remove the lid and simmer for another 5 minutes to thicken the sauce.
3. Mash the apples with a hand potato masher until you reach a consistency that you like. You can always use a blender if you like thin sauce. Chill in the refrigerator until you are ready to serve.
4. In the meantime, preheat the oven to 350°F.
5. In a large bowl, whisk together the eggs and heavy cream. Then stir in all the other ingredients and anything else you might want to add.
6. Grease a 12-cup muffin tin with nonstick spray. Spoon the egg mixture into the cups and fill about two-thirds of the way up. There should be enough batter for about 18 muffins.
7. Bake for 25 minutes, or until the eggs are cooked. You can check by poking the middle of a muffin with a knife. If it comes out clean, the muffin is cooked. As the muffins cool, they will shrink a bit so don’t panic.
8. Once the omelet muffins are cool to the touch but still warm, run a knife around the edges of the muffin cups to release the muffins. Serve warm with a side of the apple sauce.
TIP: If you want to alter the omelet muffins recipe, don’t forget to precook any raw meats before adding them to the batter or you might end up with a different kind of virus.
The cookbook is written by Richard S. Sargent, an award-winning actor, director, producer, playwright and filmmaker. Richard has always been interested in creative cooking, having worked day jobs in restaurants and on food trucks. Check out his Instagram account to get the latest updates on the book!
I must say that I am fascinated with the cookbook concept, and I recently interviewed Richard to get the details on what inspired him to create these recipes.
What inspired you to write this cookbook?
Richard: My friends. I was hosting horror movie nights at my house to introduce my friends to some of the best the genre has to offer. We watched three movies per night and each movie was paired with a meal and drink inspired by the film. Initially, we were just doing it for fun, but my friends suggested I do more with it as other horror fans might have a blast like we did. That’s how I came up with the idea to turn it into a cookbook.
Are you a big fan of horror movies?
Richard: Absolutely. I’ve been a fan for as long as I can remember. I used to watch the classics with my mother as a kid, but it wasn’t until “Scream” that I decided to take a deep dive into the genre myself. A really great horror film has something to say – whether it be about identity, society, politics, religion, etc. I found myself really learning a lot in the process.
Did you watch or rewatch all of the horror movies to get inspiration for the recipes?
Richard: I know the films I picked for the first cookbook like the back of my hand, so I didn’t necessarily have to rewatch them. That’s not to say I didn’t want to rewatch them! But even though I did know the direction I wanted to go with each recipe, I would occasionally have to give them a quick scan to see if my idea could actually work.
I noticed that the recipe names are inspired by the movie titles. Was it hard to come up with the recipe names?
Richard: The recipe names are inspired by the content of the films, not just the titles. I really wanted the readers/viewers to feel like they were part of the film and coming on this journey with me, so I used most of the recipe names to let them know where to look for my inspiration for the dishes and drinks. It all came together fairly organically.
To celebrate the release of this book, I am partnering with Ulysses Press on a giveaway contest. How would you like to win a copy of “The Horror Movie Night Cookbook”?
Two Real Mom of SFV readers will win this prize! Please enter below for a chance to win.
**Winner will be chosen on August 15, 2023.**
Rules: United States Residents ONLY. One prize per household. Two winners will be randomly selected via RaffleCopter and notified via email. Each winner must respond within 48 hours to claim the prize or a new winner will be chosen via RaffleCopter. The prize will be fulfilled directly by the sponsor. If you have any additional questions, please feel free to send me an email to firstname.lastname@example.org.
So tell me, why do you want to win this cookbook?
Disclosure: No monetary compensation was received for this post. I received a complimentary book which helped facilitate this review. All images are my own unless otherwise noted. The images shown in this post are used with permission. As always, my opinions are 100% my own.