Breakfast Burrito “Intestines” Recipe for Halloween

Breakfast Burrito “Intestines” Recipe for Halloween

Dine with the Dead, Brunch edition

The rules are simple:

  • Create delicious food
  • That looks scary/gross/weird/dead

The guests may come dressed:

  • As the dead
  • Mourning the dead

Breakfast Intestines

Dine with the Dead is one of my favorite Halloween traditions. We try to host this every year, some years better than others. The open chest cavity (rack of lamb with roasted red pepper heart) was exceptional, as was the eyeballs flambé. The squid ink pasta was not a huge hit. Forbidden rice? Win! Sinister chicken? Meh.

For this edition, we wanted to expand our horizons a bit, so we choose to do exclusively brunch items. Bloody Mimosas, Eyeball Yogurt Parfaits, and our hands down favorite, Breakfast Intestines.

This recipe can be adapted to nearly any filling, the one below is outstanding. It was, admittedly, hard to stomach (no pun intended), but taste-wise, resembled a breakfast burrito or a breakfast pot pie (if such a thing exists).

 

Breakfast Burrito Intestines

Serves 4

ingredients

  • 1 pkg Puff Pastry, thawed per instructions
  • Small Sweet Peppers, in assorted colors
  • 1 Egg White
  • Red Food Coloring

filling (feel free to pick your favorite breakfast burrito ingredients here)

  • 1 ½ cup Scrambled Eggs (we choose to dye half greenish and half mauve-ish)
  • 5 slices Bacon, cooked medium-rare, chopped
  • ½ cup Cheese, shredded (we used Cheddar)
  • ½ cup Salsa

instructions

  1. Preheat oven to 375, and line a 9″ x 13 ” pan with parchment paper
  2. Divide each puff pastry sheet into 3 equal strips lengthwise. Lightly flour a long work surface and lay each strip so that the skinny ends connect (you’re making a really long snake).  Press and seal the seams between strips.
  3. Layer the filling ingredients down the entire length of the dough, leaving the edges free to pinch close.
  4. Pinch the entire length of the dough to seal it closed. Stretch the dough where necessary.
  5. Cut the peppers into halves lengthwise (so that they are long and narrow). Place the peppers into the baking dish. If you’d like, you can roast the pepper in advanced for a more toxic organs look. In the image, we have one small yellow pepper, one larger red pepper, and one dark reddish green tomato that shriveled in baking.
  6. Gently arrange the intestine into a a squiggly shape over the veggies.
  7. Whisk the egg white with a small amount of red food coloring. Brush the top of the pastry with the egg white, adding extra to the crevices.
  8. Bake 20 minutes, or until golden brown.
  9. Serve warm.

Intestines Fresh Out of the Oven

A couple of notes:

  • Do not overcook filling ingredients, as they are going to bake for additional time. 
  • Food coloring is your friend. We made 2 scrambled eggs with a greenish hue, and they looked like bile. We scrambled 3 eggs with a mauve-ish hue and they easily passed for just miscellaneous insides.
  • Feel free to substitute or add anything. Other great options:
    • Sausage
    • Potatoes
    • Chorizo
    • Beans
    • Sour Cream (dye!)
    • Avocado
    • Hot Sauce
Raspberry Pinwheels Recipe

Raspberry Pinwheels Recipe

Raspberry Pinwheels

What do you do when raspberries are on sale? You make catnip for humans Raspberry Pinwheels.

Raspberries have come into season and grocery stores are practically giving them away. I can’t resist fruit on a regular basis, let alone at the peak of their season, and oh my, raspberries are in season!

These pinwheels are actually a combination of a couple different recipes. I basically did a web search for “Raspberry Desserts” and found some amazing options, and selected the best of each. The final product is a simple combination of a homemade jam, puff pastry, and a great photo opportunity.

Raspberry Pinwheels

Makes 18. Recipe inspiration from Tutti Dolce, Heather’s French Press and iStockphoto

ingredients

  • 1 ½ cup Raspberries
  • 2 tbsp Honey
  • 1 tbsp Water
  • 2 tsp Cornstarch
  • ¼ tsp Vanilla
  • 1 tsp Chambord (Black Raspberry Liqueur)
  • 1 pkg Puff Pastry (2 sheets)
  • Milk, for sprinkles
  • White Sparkling Sugar, for sprinkling
  • 18 Raspberries, the prettiest ones

instructions

  1. Thaw the puff pastry according to the instructions.
  2. Combine raspberries and honey in a saucepan over medium-high heat, stirring constantly. When mixture begins to bubble, reduce heat to low and simmer for 20 minutes, stirring occasionally.
    Raspberries & Honey
  3. Whisk the water and cornstarch together in a small bowl. Add the cornstarch mixture to the raspberries and continue cooking until thickened, 1 or 2 minutes. Remove fruit mixture from heat and stir in vanilla and Chambord. Allow to cool.
    Raspberry Filling
  4. Preheat oven to 400°.
  5. While the filling cools, prepare your pastry. Roll out a single sheet of pastry on a large, floured cutting board.
    Puff Pastry
  6. Using a pastry or a pizza wheel, cut the pastry into 9 even squares.
    Pastry Squares
  7. Starting in one corner, cut a slit about halfway towards the center of the square. Make your way around to each corner of the square.
    Pinwheel Slits
  8. Fold every-other tip into the center of the square to create a pinwheel shape. Press the tips in the center of the square into the dough to seal. Spoon a small dollop of raspberry filling into the center of each pinwheel. These two steps can be reversed:
    Pinwheel Options
  9. Using a pastry brush, brush a small amount of milk onto each pinwheel, and then immediately sprinkle sparkling sugar over the milk so that it sticks.
  10. Bake for 12 minutes, or until the pinwheels have just puffed up and are lightly golden. Working quickly, immediately place a fresh raspberry into the center of the pinwheel, gently pressing into the filling. Allow to cool before removing from the pan.
  11. Repeat steps 5 – 10 for the second sheet of pastry. If you roll the second sheet out too early, the dough will become too soft and difficult to work with.

Pinwheel Closeup