Welcome to the 13 Days of Halloween
So, today’s day in the 13 is dedicated to the Legend of Sleepy Hollow. The headless horseman has always freaked me out–I mean, he’s walking around without a feckin’ head!! And sometimes you’ll see him with a Jack-o-lantern perched jauntily between his shoulders. Yeah, like anyone’s going to believe that shizz! Oh, hey dudes, pay no attention to the man with a pumpkin for a head and wielding a huge sword while his cape billows menacingly behind him. Suuuuure. Can we even define that as scary? In my opinion–no–ya can’t. Now, Christopher Walken as the headless horseman was fan-fucking-tastic-ly scary. And then there’s Johnny–so awkward and gorgeous. His portrayal of a genius with a weak stomach is perfection. I absolutely love Tim Burton’s Sleepy Hollow. As I mentioned in last year’s post The Dark and Twisty Duo, I knew from the first few seconds of the movie that I would love it, and I was right. Now, I watch it every year; it never gets old. So, let’s get started.
In this post
- song of the day
- movie trivia
- tonight’s movie
Song of the Day
Best Halloween song evah!! I have a doorbell that plays the beginning of this song when you push the button. It looks like this:
- Star Johnny Depp adopted Goldeneye, the horse that played Gunpowder, Ichabod Crane’s horse in the film, when he heard it was going to be put down.
- The film was almost entirely shot with a blue filter so for the blood to appear red the liquid used had to be bright orange.
- Historically, Ichabod Crane was a very unattractive man. Johnny Depp offered to add prosthetics to his face to make himself look ugly, but Tim Burton wanted to base the character on Crane’s more unattractive personality traits – his reported squeamishness and eccentricity.
- Johnny Depp initially found the idea of Christina Ricci being his love interest in the film to be rather odd, seeing as he’s known her since she was nine years old.
- The cast and crew often said “The feeling one had walking around Sleepy Hollow’s sets, and in particular the town at Lime Tree, was almost as if you were walking around the inside of Tim Burton’s head.”
- Hidden “Mickey” in the first 4 drops of the red wax dripping at beginning of the movie.
- The final chase sequence on the coach in the Western Wood took three weeks to film.
- Michael Gough came out of retirement to play Notary Hardenbrook.
- Johnny Depp described the character of Ichabod Crane as “being so tight, he couldn’t fit a pin up his ass”.
- Johnny Depp’s third collaboration with Tim Burton.
Did you notice the fog and the village? So Tim Burton, right? Love it! I also find Johnny’s portrayal of Ichabod’s eccentricities endearing. And even though he can’t stomach the gore, it doesn’t deter him from his investigation. Christina Ricci also does such a wonderful job with her character, Katrina–mysterious and witchy. Nicely done.
- 24 pitted prunes
- 1/3 cup crumbled blue cheese
- 12 strips of bacon, cut in half crosswise
1. Preheat broiler to high. Soak 24 toothpicks in a small bowl of water for 15 minutes. Mist a large, rimmed baking sheet with cooking spray and place a wire rack on top.
2. Halve prunes lengthwise, taking care not to cut all the way through. Place a small amount of cheese in center of each prune, in cavity left by removed pit. Wrap each prune with bacon, securing with toothpick.
3. Broil for 10 to 12 minutes, turning halfway through.
- 16 (8-inch) flour tortillas, preferably red or orange
- 8 teaspoons vegetable oil
- 4 cups grated pepper Jack cheese (12 oz.)
Preheat broiler to high and place an oven rack about 5 inches from heat source. Line a baking sheet with foil and mist with nonstick cooking spray. Stack 8 tortillas on a cutting board and use a sharp paring knife to trim away some of top, leaving a 1-inch “stem” so tortillas are shaped like pumpkins. Repeat with remaining 8 tortillas. Use a knife to cut two triangles for eyes and a crescent for a mouth into 8 tortillas.
Warm 1 teaspoon oil in a large skillet over medium heat. Add a tortilla without eyes and mouth, sprinkle with a scant 1/2 cup cheese. Cover with cutout tortilla. Cook until underside is golden, 1 to 2 minutes, slide onto baking sheet, and repeat to make three more quesadillas.
Place baking sheet under broiler and broil until tops are golden. Slide onto a serving platter and loosely tent with foil to keep warm. Repeat with remaining tortillas and cheese. Serve immediately.
So, this is a yummy Halloween drink that the whole fam can enjoy. A how-to on makong the Jack-O-Lantern cups is also included on the site. It’s a great step-by-step recipe that you can find here.
For the Crust:
- 8 whole chocolate graham crackers, crushed into fine crumbs
- 5 tablespoons melted butter
For the Cake:
- 3 (8 ounce) blocks of cream cheese, at room temperature
- ¾ cup granulated sugar
- ¼ cup dark unsweetened cocoa powder
- 4 large eggs, at rook temperature
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ⅓ cup heavy cream
- red icing color
For the Gel Frosting:
- ¼ cup COLD water
- 3 teaspoons cornstarch
- ¼ cup light corn syrup
- 1 teaspoon vanilla
- red icing color
- Preheat the oven to 325F.
- Line a 9″ springform pan with parchment paper or foil, letting the paper cover the edges of the bottom of the pan and closing the springform edge around it (this makes for easy removal later on).
- Combine the crushed chocolate grahams and melted butter until the crumbs are evenly coated. Press into the prepared pan.
- Beat the softened cream cheese and sugar until fluffy. Add the unsweetened cocoa and mix until combined, making sure to scrape down the sides and the bottom at least once.
- Add the eggs one at a time, mixing well between each addition. The mix in the vanilla, salt and heavy cream.
- Add the red icing color until the batter is a deep red color. I started with ¼ teaspoon and ended up using maybe ½ – ¾ teaspoon total.
- Scrape the batter into the prepared pan and spread it over the crust.
- Bake for 20 minutes ate 325F. Then reduce the oven temperature to 225F and bake for 30 more minutes. Turn the oven off and DO NOT open the oven door. Just let the cheesecake stay in there until the oven cools to room temperature. This prevents cracking.
- Use a knife to gently loosen the sides of the cake from the pan before popping the springform sides open.
- To make the gel frosting, stir together the cold water and cornstarch until smooth. Pour it into a small saucepan and bring to a simmer over medium heat. Pour in the corn syrup and stir until the mixture is heated through and smooth. You will need to stir frequently; you can watch it thicken as it cooks.
- Remove the mixture from the burner after 1-2 minutes. Stir in the vanilla and red icing color. I used about ½ teaspoon of color to achieve the look here. Let the gel cool before spooning it over the cake.
- Refrigerate for 4 hours before serving.
Until next time . . .