Beefy Eyeball Tarts Recipes

EYEBALL-TINI

Steps:

• For the cocktail: In a blender, puree the lychees with 1/4 cup of the reserved syrup until smooth. Freeze for about 1 hour to chill.
• For the blood drip glasses: On a plate, mix the corn syrup and food coloring until fully combined. Dip 4 coupe glasses a couple times in the corn syrup mixture, swirling to cover the rims. Turn the glasses right-side up, let the syrup drip down the sides and then set on wax paper to dry, about 5 minutes.
• For the lychee eyeballs: Insert a blueberry into the hole of the 4 reserved lychees.
• Finish the cocktail: Add 3 tablespoons of the chilled lychee puree to each of the blood drip glasses. Fill to the top with ginger beer and a splash of lychee juice. Stir gently.
• Place lychee eyeball into each drink and serve.

BEEFY EYEBALL TARTS

Steps:

• Combine butter and cream cheese until well mixed and beat in milk.
• Add flour and salt, mix well and shape into a ball.
• Chill at least 2 hours.
• Using about 1 tablespoon of dough, form into a small ball and press into miniature muffin cups.
• Bake at 425 degrees 4-6 minutes until light golden brown.
• Cool.
• Spoon a small cheese spread in the baked tart shells.
• Top each with a thawed meatball.
• Bake at 350 degrees 15 minutes until heated.
• Top each meatball with a piece of cheese and place a ripe olive slice on the cheese to create the eye.