Grape Eyeballs Recipes

EYEBALL MARTINI

Steps:

• To make each radish eyeball, peel radish, leaving streaks of red skin for "blood vessel" effect. Cut off one tip of radish about 1/4-inch deep. Using small melon baller or paring knife, scoop out small hole from sliced tip side; place olive half in center. Place in martini glass.
• To make each grape eyeball, carefully peel back skin of grape from one edge. Using small melon baller or paring knife, cut small hole in center of exposed flesh. Place small cranberry or blueberry in hole. Skewer grapes onto toothpick; place in martini glass.
• To make each olive eyeball, place baby carrot in pitted hole of olive. Cut off carrot flush with end of olive. Skewer olives onto toothpick; place in martini glass.
• To make cocktail, place several ice cubes in cocktail shaker or mixing glass. Add gin and vermouth. Cover; shake (or stir) 30 seconds. Strain into martini glass and serve.

SCARY HALLOWEEN JELLY

Steps:

• Cut the jelly into cubes with scissors and place in a bowl. Add 400ml boiling water and stir continuously until dissolved.
• Drain the lychees, reserving the juice. Put the juice in a measuring jug and make up to 400ml with cold water. Add to the dissolved jelly.
• Pour about a quarter of the jelly into a clear glass dish and place in the fridge to set.
• Take a grape and gently push a jelly bean into the centre, using the hole where the stalk has been. Then gently push the grape into a lychee. Repeat with the remaining grapes and lychees to make eyeballs.
• To make the spooky fingers, divide the marzipan into 6 and shape into sausages the size of a finger. Pipe a little red gel at one end and attach an almond to represent a fingernail. Using a small knife mark three or four lines half way down the finger to make a knuckle.
• When the jelly is set, arrange half the eyeballs over the surface, add more jelly and return to the fridge.
• When this has set, arrange the remaining eyeballs over the jelly. Place the spooky fingers against the side of the bowl. Pour over the remaining jelly and place in the fridge to set. Serve in the bowl.

RADISH EYEBALLS

Steps:

• Using a paring knife, scrape off most of the red skin from the radish, leaving just enough red to give the radish a veined appearance. Rinse radishes.
• Using a very small melon baller, cut a small hole in the stem end of each radish. Insert an olive half, cut side out, into each hole; serve.