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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)

The Beetle House Cookbook: Nightmare Recipes

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 That Kill

  • 2 green bell peppers, minced
  • 1 red bell pepper, minced
  • 8 ounces (227 g) canned diced jalapeño peppers, drained
  • 1 1⁄2 cups distilled white vinegar
  • 6 1⁄2 cups (1.3 kg) white sugar
  • 1⁄2 teaspoon cayenne pepper
  • 1 container (6 ounces, or 175 ml) liquid pectin


  • A big stainless steel saucepan is ideal for combining all of the ingredients above. Stir frequently as the mixture comes to a boil on medium-high heat.
  • Boil for another 5 minutes, stirring regularly, until the pectin has dissolved. Discard any foam that has risen to the surface, and then turn off the stove.
  • Fill sterilized mason jars with the mixture. 5 minutes in a boiling-water canner, then seal and process.

The Butcher’s Stew

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

Deadly Ingredients

  • 2 tablespoons olive oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 large red onions, diced
  • 2 to 4 pounds (907 g to 1.8 kg) ground beef (see headnote)
  • 1 teaspoon crushed garlic or garlic paste
  • 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
  • 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
  • Shredded cheddar or vegan cheddar-style cheese, for serving

To Put It Together


  • For around 3 minutes, heat the olive oil in a big saucepan over medium heat. Onions and bell peppers, chopped 3 minutes of sautéing.
  • Serve with a side of rice and a side of Sriracha sauce. Continue to cook for another 5 minutes, or until the meat is browned.
  • Salt, pepper, Cajun flavour, and sugar are all that are needed. Mix thoroughly before serving.
    Add the tomato soup and stewed tomatoes after the meat and vegetables are cooked. Use a large spoon or a potato smasher to break the stewed tomatoes into smaller pieces. Crush the tomatoes, then add the shredded corn and beans. Cook for at least two hours at a low temperature (or up to 3 hours for maximum flavour).
  • Serve the stew in individual dishes. Sprinkle with fresh chopped scallions and a little shredded cheese, then drizzle with a swirl of Sweet Lime Cream Sauce. Have it with a piece of Honey Cheddar Cornbread with Hallopeos for Halloween.

Edward Burger Hands

The Beetle House Cookbook: Nightmare Recipes

­Deadly Ingredients

  • Egg, Sunny-Side Up
  • 1⁄2 tablespoon butter
  • 1 egg
  • Burger
  • Pinch of salt and black pepper
  • Pinch of garlic powder
  • Pinch of ground cinnamon
  • 1 burger patty (8 ounces, or 227 g)
  • 1 slice Pepper Jack cheese
  • 1 burger bun
  • 2 strips bacon, fried
  • 1 piece romaine lettuce
  • 1 slice tomato
  • 2 slices avocado
  • 2 large pieces roasted red peppers
  • Veruca Sauce – See page 20, to taste

Edward Sauce

  • 2 cups (460g) sour cream
  • 2 cups (450g) mayonaise
  • 2 tablespoons sugar
  • 1/2 tablespoon salt
  • 1/2 tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 2 tablespoons lime juise
  • 1/4 cup (60ml) sriracha sauce
  • 1 tablespoon chipotle-cinnamon spice rub, such as Lawry’s


  • Making a sunny-side up egg is as simple as following these steps: Melt the butter over medium heat in a small skillet. Afterwards, crack an egg into the pan and cook it for around 4 to 5 minutes, until the whites are set, and the yolks are cooked to your preference.
  • To prepare a burger, follow these steps: Salt, pepper, garlic powder, and cinnamon are all mixed together in a small basin. A large bowl should be filled with a burger patty and the seasoning mixture, with the patty being seasoned by pressing the mixture into it. Make sure the patty is coated, but don’t go overboard.
  • Patty should be cooked for 20 minutes on each side for rare. Cook for 5 minutes on each side for a well-done patty. Cook until the cheese is melted, then serve. It’s time to take it out of the oven.
  • Apply a generous quantity of Veruca Sauce to the insides of both the top and bottom buns, and then toast the buns in a pan for about 3 to 5 minutes or until they are golden brown.
  • On top of the patty, spread Edward Sauce on the bottom bun’s inside. Start with the egg, then finish with some bacon on top of the burger. Decorate the top with Edward Sauce using a squirt bottle.
  • It’s time to pile some greens and a few roasted peppers on top of your sandwich’s bottom bun. Serving suggestions include a variety of side dishes that you can customize to suit your taste.

This Is Halloween Cocktail

Yield: 1 serving

The Beetle House Cookbook: Nightmare Recipes

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!

Deadly Ingredients

  • 11⁄2 ounces (45 ml) Fireball
  • Cinnamon Whiskey
  • 1⁄2 ounce (15 ml) DeKuyper Sour Apple Pucker
  • 1⁄2 ounce (15 ml) pumpkin liqueur
  • 1 ounce (30 ml) apple cider
  • Ginger beer
  • Serving Vessel
  • Rocks glass


  • 1 lime wheel


  • Ice halfway fills the shaker of the cocktail shaker. Sour Apple Pucker and Pumpkin Spice Liqueur are then added to the mixture.
  • For around 5 seconds, shake the ingredients together.
  • Stir well and serve in a rocks glass with ginger beer on top. Add a lime wheel as a garnish.

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