Muffin Brothers - Stranger fillings: a parody cookbook

This book is a parody and has not been prepared, approved, or authorized by the creators or producers of the Stranger Things television series.

Copyright 2017 by The Muffin Brothers

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Originally published in 2017 by the Orion Publishing Group, a division of Hachette UK

First U.S. Edition: October 2017

Published by Running Press, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

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Cover Design by the Muffin Brothers

Library of Congress Control Number: 2017944491

ISBNs: 978-0-7624-9056-1 (hardcover), 978-0-7624-9055-4 (ebook)

E3-20170927-JV-PC

TO DADONLY IN PASSING

D o you know the difference between a slingshot and a wrist rocket?

Here are some essential items you will need on your quest.

DIFFICULTY

FEEDS

Today we make contact with this monster of a snack

I NGREDIENT S

FOR THE TARTLETS

1 sheet of ready-to-bake puff pastry dough

5 ounces blue cheese (we like Danish Blue, a vegetarian brand)

4 figs

Salt and pepper to taste

TO DECORATE

2 to 4 black olives

4 to 6 pine nuts

You will need: A cookie cutter in the shape of a man or a sharp knife

D IRECTIONS

Clear the work surface of any spilled blood before beginning. Preheat oven to 400F.

Roll out the puff pastry dough and use the pastry cutter to make a rough outline of the Demogorgons body. Remove the head. Use excess strips of dough to fashion claws on the hands and feet. Repeat for a total of four pastries. Crumble the Gorgonzola over the pastries and use a knife to spread it evenly.

Bake the tarts in the oven for 20 minutes until golden.

Meanwhile, use a sharp knife to trim the tip of each fig and score into quarters without cutting all the way through. Open the figs up to make the Demogorgons flower-shaped head. Use a knife to cut black olives into slices and place a slice in the center of each fig head. Cut the pine nuts into small, jagged pieces and place on top of the olives as shown.

Remove the tarts from the oven, let cool, and arrange each with a fig head.

Enjoy. Just be aware that as you soon as you touch this dish, things are going to get very bad, very quickly.

DIFFICULTY

FEEDS

Roll the dice with this deliciously retro recipe

I NGREDIENT S

FOR THE COOKIES

4 cups all-purpose flour

4 egg yolks

2 cups (5 sticks) firm butter

2 teaspoons vanilla extract or essence

TO DECORATE

1 cups confectioners sugar

2 egg whites

Black, white, and red food coloring

FOR THE COUNTER

2 ounces milk chocolate

Milk chocolate buttons

Flaked almonds

Sprinkles

You will need:

Hexagon-shaped cookie cutter or a sharp knife

Piping bag with a small round nozzle

D IRECTIONS

TO MAKE THE COOKIES

Put the flour in a bowl. Cut the butter into small pieces and add to the flour, and then rub the butter into the flour with your fingertips until the mix looks like breadcrumbs. Add the sugar, egg yolks, and vanilla extract or essence, and mix to form a cookie dough. Put into a plastic bag and chill for at least 30 minutes.

Roll out the dough on a lightly floured surface to about 5mm thickness. Cut out hexagonal shapes with the cookie cutter or a knife and place them on a baking tray lined with baking parchment. Put back into the fridge to chill again for 30 minutes.

Preheat the oven to 350F. Bake the cookies for 12 to 15 minutes. Remove from oven and allow to cool on the tray before carefully lifting them off.

TO MAKE THE ICING

Sieve the confectioners sugar into a small bowl, and add the egg white, little by little, beating well until a piping consistency is reached. With a piping bag fitted with a small plain nozzle (or small paper piping bag with the end cut off), pipe the outline sections of the dice on the individual cookies. If needed, loosen the texture of the icing with a little water. Divide the remainder into thirds, and color each a different shade of red (using the black food coloring to modify), as shown. Carefully fill the jacket shapes using a small teaspoon. Once completely dried, use a paintbrush to apply the white food coloring numbers.