DiningAtDracula's

Bran Castle is located in Transylvania: Origionally built around 1212 and was the home of Vlad Tepes also called ( Vlad the impaler ) . This blood thirsty man was the son of Val Dracul. Historians agree that his birthdate was about November or December 1431, in Schaasburg, a small village in Transylvania.

Val Tepes was not a vampire, but during his reign the blood ran deep from the many Turks he killed. His gross gratification of impaling his victims on a stake; allowing their bodies to drip blood in the town square, was akin to vampirism. Confirming the fact there should never be a romantic notion attached to a vampire. Life is in the blood and should be respected.

1897 Bram Stoker wrote " Dracula ". It is believed his inspiration for naming Count Dracula came from Val Tepes family name, " Dracul " .

This Castle continues to attract many thousands of visitors in an almost Disney-style park atmosphere. Rumors are in 2009 Bran Castle went on the market for sale. The asking price, $135, million dollars. " The price is right ".

As a small group of sophisticated historians it is assured that you will enjoy this memorial visit to " Brams Castle ".

Believe it or not there are people who enjoy exciting terror in others. Once your visit to the castle is over don't hang around if you don't want to run into those who follow the ancient cult of " Vampirism ".

Some people might not get the connection with the recipe's and this story. The recipes are the focal point and theme, " Dinning at Dracula's ". The story is just a historical background. Dracula's or Bran's Castle is real and you can see for yourself . The map that you see marks the exact location.

The following receipes are special and have been donated by special friends and have proven to be delectable.

RED AND DELECTABLE:

Appetisers and Hors d' Ouevres: Red Cream Cheese and Clam Dip__Cream Brie Tarts and Beluga or Seruga Caviar __Mock Ostrich Eggs & Red Salmon Caviar__Chicken Liver Pate'.

Soup and Salad:

Bacon, Egg, Lettuce, & Tomato Soup__Chilled Port Wine Consomme__Salad: Anchovy and Roasted Red sweet peppers, with straw mushrooms & creamy Ceasar dressing__

Black French Bread__

Flavored Butters__Anchovy, Caper Dill, Curry, Garlic and Honey.

MAIN COURSE: Brisket of Beef with curried baby carrots and parsnips__Oyster Pie with spinach puree__

DESERT: Baked Strawberry Pie and French Vanilla Ice-cream.

BEVERAGE: Old Fashioned Lemon aid.

Perrier Jouet Special Edition Champagne, " Count Dracula's Eldeberry ". Special edition label Champagne produced by Pierre Jouet may cost about $ 4,000 or more a bottle.

Vodka and Red-Bull__Martinis__White (or) Black Russian.

RECIPES: Appetisers and Hors d' Ouevres:

Red Cream cheese & Clam Dip

1-8 oz pk. cream cheese__1-cup chopped clams__1/4 cup finely chopped shallots__1 tsp. Worchestershire sauce__1/2 tsp garlic powder__ 1tsp celery salt__drops of red food color.

Cream softened cream cheese in a medium bowl__Drain clams and save liquid__add clams to cream cheese__combine remaining ingredients__1-tbsp.saved clam juice__blend all together until smooth__If too thick add another tbsp of clam juice. Add drops of food color to make a red dip acording to your color preference. The dip will be get thicker after refrigeration.

To Serve: Place on a serving dish with julienne carrots, celery and green onions and a bowl of chips.

Cream Brie Tarts & Caviar:

6-frozen tart shells or make your own. 3-4 in. in diameter, prick vent holes in the dough only. 2-tbsp. heavy cream__1-tsp. flower 2-tbsp grated swiss cheese__I-cup Brie cheese rind removed. ( optional ) 1/2 teasp cayenne pepper__1-med. white onion__1-tsp paprika__6 oz Beluga or Seruga Caviar.( Seruga less costly )

Mix in a bowl 2-tbsp heavy cream__1-tsp. flower__mix until smooth by hand. add 2-tbsp grated swiss cheese__1-cup Brie cheese__rind removed. ( optional ) stil well to blend well. Fill 6-tart shell with mixture__Slice 6-transparrent thin slices of white onions__place on top of each tart__sprinkle a touch of paprika over the top of the onion.

Preheat oven at 375__Bake tarts 10-minutes or until light golden brown.

To serve: Serve tarts at room temperature__just before serving place 1/2 tsp. of black caviar on top of each tart. Serve on tray draped with pristine linen cloth.

Mock Ostrich Eggs: To set up 2-Giant mock Ostrich eggs is easy but it takes patience.

2-doz. large fresh eggs__1-lg. boiling pot__1-tsp distilled vinegar__1/2 tsp. salt__

Half fill the pot with water add 1-tsp vinegar and 1/2 tsp. salt__rinse the eggs with warm water__place in pot and bring pot to a boil__then turn heat down to simmer and cook 20-min. turn of heat and leave in pot 20-min.__then rinse under cool water__refrigerate 2 hrs.

To build 2- giant Ostrich eggs: EGG YOLKS: Separate 2-doz. egg yolks from the whites__ 6 oz. softened cream cheese__1 tsp sour creeam__1/2 cup celery sticks peeled and diced__2 tbsp minced shallots__1 tsp freeze dried chives__1 tsp white pepper__1 tsp celery salt__1 tsp tabasco sauce__1 tsp dried mustard__1 tsp dried safron__1 tsp cumin__drops of yellow food color.

Mash and blend the above ingredients except the yellow food coloring__when mixture is blended well to form thick egg yolk mixture__add yellow food color drops at a time__the yolk must be more yellow than a regular chicken egg but not to yellow. Make two mounds of yolks smoothing the top with wax paper to look like solid ostrich egg yolks now refrigerate. EGG WHITES: Dice the 2 doz. egg whites by hand. ( you don't want a paste ) Add 1 tsp salt__1 tsp white pepper__1/2 cup of mayonaise__ should be enough to hold whites together. ( if needed add more )

To Serve: Make two rings of egg whites__enough to circle a regular 2-dinner plates__put the mounds of deviled egg yolks in the center of egg whites__circle each egg yolk with Red Salmon Caviar__sprinkle a little red paprika on top of egg yolks__ Serve eggs on red plates__this will dramatize them__ Serve with a basket of black ( colored ) toast points.

Chicken Liver Pate' :

1/2 lb. sauteed chicken livers__1 tbsp. soft cream cheese__2 tbsp. mayonaise__1 tsp seasoned salt__1 tsp olive oil__1 tsp lemon juice__1/2 lb. deli-liverwurst cut up__1 tsp tabasco sauce__2 tbsp. red wine__2 chopped green onions__4 red pepper strips__

Place above ingredients in a blender on ( M-H ) or pulse until just smooth scraping mixture down to blades__smooth olive oil on a bowl large enough to hold pate__put capers on bottom of bowl to taste__cover with seran wrap and press pate in bowl or mold firmly__ refrigerate 6 hrs or overnight.

To make Mock Goose Pate' de Foie Gras: Follow the above recipe and add: 1/4 tsp paprika__1 tsp. dry mustard__1/4 tsp. mustard__1 tbsp.sweet soft butter__1 tbsp orange liquer__orange food color. ( 2 drops yellow & red each ) The pate' should have a slightly pale orange tint. cover with seran wrap and press pate in bowl or mold firmly. Refrigerate overnight.

To Serve: Unmold pate' on a plate__ surround with chopped parsley__Serve with assorted crackers.

Bacon Lettuce and Tomato Soup:

3 lg. fresh eggs__1/4 cup med. diced tofu__1 lb bacon__ 1 tsp. butter__1 tsp blk. pepper__1-leek white root only__1/2 med. head Iceberg lettuce finely schreaded. (only) __1 med. red tomatoe seeds removed peeled & diced__1 bunch green onions cleaned & chopped__2 cans of vegetable broth. ( or make your own )1/2 cup of white table wine.

beat 3 fresh lg. eggs in bowl set aside__Fry 1 lb. bacon until crisp ( or microwave ) place on paper towel__melt butter in clean pan with 1 tbsp bacon fat__add 1 tsp blk pepper__sautee white leeks until soft__Add 2 cans of vegetable broth__Simmer until hot__add diced tofu__when soup continues to simmer__stream beaten egg 1 tsp. at a time into the broth __do not stir__eggs will have a stringy firm appearence when done__add diced tomato__simmer 5 min. add schredded lettuce__ when pot begins to simmer__add 1/2 cup white wine__Simmer and stir gently 1 min.__turn off heat.

To Serve: Pour into soup terrine__ Sprinkle chopped bacon and green onions on top of the soup.

Chilled Port Consomme'

2 cans Beef Consomme'__1 can Ruby Port wine__1 tbsp. olive oil__1 tsp. salt__1 tsp pepper__1 sm. Rib-eye steak__1/2 tsp. dried tarragon__1 tsp Baslamic vinegar__

Heat olive oil in skillet__cook rib-eye steak until rare__cut in small pieces trim away all fat__put in blender with spices and vinegar__pulse slowly to puree__scrape down sides__Bring 2 cans of beef consomme' to a simmer in pot for 5 min__add rib-eye steak__when consomme starts to simmer again turn off heat.__Add 1 cup of Ruby Port wine and stir well__allow to cool then refrigerate.

To Serve: Before serving remove any fat deposits__whisk well before serving__Serve in chilled goblets __garnish with minced pickled beets__serve with white Romanian cheese and bread sticks.

Anchovy and Roasted Red Sweet Peppers with Creamy Ceasar Dressing:

3 cans Anchovies__4 Baked Sweet bell peppers__1 head butter lettuce__1 jar sun dried tomatoes__1 med jar store bought Creamy Ceasar drsng.__dried dill weed.

In blender put Creamy Cesar drsng. and 1 can of Anchovies__blend until smooth__return drsng to jar and refrigerate__Bake 4 sweet red bell peppers until soft__let cool and remove skin core__cut in long thin strips__Open remaining 2 cans of Anchovies and Add to Peppers__ add sun ripen tomatoes cut up in strips__careful to lay all in strips together__

To Serve: Put butter lettuce on plate__ add strips of Anchovies Peppers and Tomatoes__Pour Ceasar dressing on top sprinkled with dried dill weed.

Breads: There are a variety of breads that can be found at a bakery of your own choosing. There are many colors one can request. For this menue I chose__ Black French Bread.

Flavored Butters: Flavored Butters are easy to make just add about 1/4 cup of solid flavors you wish to use__Honey does not need to be solid if you choose honey butter__ Blend well into softened butter__ Put butter into ice cube tray and unmold later 10 min. before serving.

Main Course:

Brisket of Beef with curried baby carrots and parsnips: The baking pan you use for the Brisket should be close to the size of the roast. This will prevent the natural juices from spreading over the bottom of the pan and drying up causing your roast to be dry.

4 to 6 lb. good brisket roast__remove large pieces of fat__save some fat for flavior and moistness__rub worchestershire sauce all over roast___Place roast lean side up__SEASONING: 1 tsp tyme__2 cloves of garlic puree__1/4 cup of fresh olive oil__1 tsp blk. pepper__2 cups fresh onion puree.__Mix above seasoning to form a paste__spread over all sides of the Brisket__Place brisket lean side up in refrigerator lean side up over night__

Remove roast 1/2 hour before cooking__sprinkle top with celery salt__place lean side down__cook 2 hrs basting every 30 min.__gently turn roast so lean side is up__ cook 1 more hr.__if juices start to dry out add 1/4 cup red table wine and stir on the bottom. ( not cooking wine too salty ) Continue to baste.__When knife is easily inserted the roast is done. Leave in pan 20 min. with the top off. Remove to a smaller pan.

Injectible Red Au Jus: You will need a meat juice injector. ( optional )

Remove pan juices and degrease by putting juices in the refrigerator__remove fat film and return to heat and simmer add 1/4 cup red table wine__1/4 cup beet juice__simmer 2 min. Inject the roast with the above gravy to produce a juicy red rare appearence__

To Serve: Allow to rest 10 min__ Slice beef across the grain__serve pre-sliced on platter.

Curried baby carrots and Parsnips:

1 1/2 lbs. baby carrots__1 1/2 lbs baby parsnips__2 tbsp. butter__3 tbsp. packed brown sugar__2 tbsp. curry powder__2 tsp. lemon juice__1/2 dry mustard__1 tsp powdered sugar__1/4 tsp. nutmeg_-1 tbsp. Brandy.

Scrape or peel carrots and parsnips.__Steam vegetables until med. soft__In another saucepan__melt butter and add the above ingredients except Brandy__blend until smooth and all melted together.__Add vegetables__simmer 2 min.__turn off heat__stir in Brandy.

To Serve: Place carrots and Parsnips around sliced Brisket on a platter. Garnish with red crab-apples.

Fish pie: Quick and easy.

2 cups fresh fish ( your choice )__1/4 cup white tuna drained__12 oz. evaporated milk__2 cups 1/2 & 1/2__1 stick sweet butter__ 1tsp flower__1/2 cup whole kernel corn__2 bunches green onion tops. ( only ) 2 packages saltines. ( not boxes ) coarsely broken__white pepper to taste__sprinkle 1 tsp dried onion flakes, paprika and and tyme on top.

Pre-heat oven 350__ Combine the above ingredients together__Pour into ungreased 2 qt. baking dish__Bake 30 to 40 min. or until done. ( drain off excess juice )

To Serve: Serve on plate with a lemon slice and Puree of spinach salad.

Reasources: Travels and Traditions: Burt Wolf.com

cooksillustrated.com