The Beetle House Cookbook: Nightmare Recipes

You can get your goth on with more than 60 delicacies from the Beetle House restaurant, where “every day is Halloween” and Tim Burton-inspired dishes are served.

Beetle House, a Halloween-themed restaurant with locations in New York and Los Angeles, has released an official cookbook for fans of spooky films like The Nightmare Before Christmas, Beetlejuice, and The Evil Dead.

From chef-owner Zach Neil, The Nightmare Before Dinner includes more than 60 spooky and delicious recipes. The Edward Burger Hands is a delicious burger loaded with smoky bacon, a fried egg, pepper jack cheese, and avocado and topped with a Sriracha cream sauce. The Coco Skellington and the Beetle’s Juice are just two of the creepy artisan cocktails you’ll learn how to brew.

As a bonus, The Nightmare Before Dinner includes a vegan substitute or ingredient substitution for every recipe in the book!

Host a gothic-themed party of your own! Table settings, decorations, and food ideas for your holiday or screening party are included in a special portion of the website. The Tim Burton fan, Halloween fanatic, or goth in your life will love this cookbook.

Beetle Jam

Prep Time: 10 minutes | Cook time: 20 minutes | Yield: 1 cup (320 g)

Her daughter Zach’s mother, who is one of the most talented chefs in the world, sent this recipe to me. On crackers with cream cheese or on cornbread, this jalepeo pepper jelly is a delicious accompaniment.

Ingredients	Directions
2 green bell peppers, minced	1. In a food processor or by hand, finely mince the green bell peppers.
1 red bell pepper, minced	2. Finely mince the red bell pepper.
8 ounces (227 g) canned diced jalapeño peppers, drained	3. Drain the canned diced jalapeño peppers and set aside.
1 1⁄2 cups distilled white vinegar	4. In a large saucepan, combine the minced green bell peppers, minced red bell pepper, drained diced jalapeño peppers, and distilled white vinegar. Stir well.
6 1⁄2 cups (1.3 kg) white sugar	5. Add the white sugar to the saucepan and stir until dissolved.
1⁄2 teaspoon cayenne pepper	6. Stir in the cayenne pepper.
1 container (6 ounces, or 175 ml) liquid pectin	7. Bring the mixture to a boil over high heat, stirring constantly. Boil for 1 minute.

The Butcher’s Stew

(Prep Time: 25 minutes | Cook time: 4 hours | Yield: 12-16 servings)

Ingredients	Directions
2 tablespoons olive oil	1. Heat olive oil in a large pot or Dutch oven over medium heat.
1 red bell pepper, diced	2. Add diced red bell pepper, green bell pepper, and red onions to the pot. Cook until softened, about 5 minutes.
1 green bell pepper, diced
2 large red onions, diced
2 to 4 pounds (907 g to 1.8 kg) ground beef	3. Add ground beef to the pot and cook until browned, breaking it up into crumbles as it cooks.
1 teaspoon crushed garlic or garlic paste	4. Stir in crushed garlic or garlic paste, chili powder, ground cumin, ground cinnamon, sriracha sauce, salt, black pepper, Cajun seasoning, and sugar. Cook for an additional 2 minutes to allow the spices to release their flavors.
3 tablespoons chili powder
1 1⁄2 tablespoons ground cumin
1 teaspoon ground cinnamon
2 tablespoons sriracha sauce
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Cajun seasoning
2 tablespoons sugar
2 large cans (23 ounces, or 660 g each) tomato soup	5. Pour in the tomato soup, stewed tomatoes, and crushed tomatoes. Stir well to combine.
4 cans (14.5 ounces, or 411 g, each) stewed tomatoes
15 ounces (13⁄4 cups, or 425 g) canned crushed tomatoes
2 cans (15.25 ounces, or 432 g, each) whole-kernel corn, drained
2 cans (15 ounces, or 425 g, each) kidney beans
2 cans (15 ounces, or 425 g, each) black beans, drained
Chopped scallion greens, for serving	8. Serve the chili hot, garnished with chopped scallion greens and shredded cheddar or vegan cheddar-style cheese, if desired. Enjoy!
Shredded cheddar or vegan cheddar-style cheese, for serving

Edward Burger Hands

Ingredients	Directions
2 green bell peppers, minced	1. In a food processor or by hand, finely mince the green bell peppers.
1 red bell pepper, minced	2. Finely mince the red bell pepper.
8 ounces (227 g) canned diced jalapeño peppers, drained	3. Drain the canned diced jalapeño peppers and set aside.
1 1⁄2 cups distilled white vinegar	4. In a large saucepan, combine the minced green bell peppers, minced red bell pepper, drained diced jalapeño peppers, and white vinegar. Stir well.
6 1⁄2 cups (1.3 kg) white sugar	5. Add the white sugar to the saucepan and stir until dissolved.
1⁄2 teaspoon cayenne pepper	6. Stir in the cayenne pepper.
1 container (6 ounces, or 175 ml) liquid pectin	7. Bring the mixture to a boil over high heat, stirring constantly. Boil for 1 minute.

This Is Halloween Cocktail

Yield: 1 serving

Cinnamon, apple, pumpkin, and ginger are all prominent flavors in this drink, which tastes like autumn in your tongue! The perfect drink for your pumpkin-obsessed friends that eat pumpkin spice everything on Halloween, Thanksgiving, or any other night of the week!

Ingredients	Directions
2 green bell peppers, minced	1. In a food processor or by hand, finely mince the green bell peppers.
1 red bell pepper, minced	2. Finely mince the red bell pepper.
8 ounces (227 g) canned diced jalapeño peppers, drained	3. Drain the canned diced jalapeño peppers and set aside.
1 1⁄2 cups distilled white vinegar	4. In a large saucepan, combine the minced green bell peppers, minced red bell pepper, drained diced jalapeño peppers, and white vinegar. Stir well.
6 1⁄2 cups (1.3 kg) white sugar	5. Add the white sugar to the saucepan and stir until dissolved.
1⁄2 teaspoon cayenne pepper	6. Stir in the cayenne pepper.
1 container (6 ounces, or 175 ml) liquid pectin	7. Bring the mixture to a boil over high heat, stirring constantly. Boil for 1 minute.