Epicurean Frights! A Deconstructed Goblin Platter

Halloween parties have come a long way since those days when mom made a bowl of popcorn and dumped a bag of candy corn in a plastic Jack ‘o lantern.  Today’s spooky shindigs pull out all the spine-shivering stops; I’ve eaten the likes of “worm” burgers and meatloaf hands to a skeleton head-shaped cheese ball with tortilla bones for dipping.

Litehouse Goblin Eyes Litehouse Goblin Eyes


I even once saw an anatomically-correct heart made of gelatin sitting in a plate of red goo. I passed on that, even too realistic for me!  But, that’s the only time I’ve chickened out. Part of the fun of making (and eating) these outlandish delights is the initial “ewww, oh no you didn’t” response you get from those guests with a more easily provoked gag reflex. But, after you throw down a double-dog dare and explain the ingredients, I’ve found that everyone is typically excited to partake in even the most gruesome of grub.

Litehouse Goblin Fingers Litehouse Goblin Fingers


So, don’t let Halloween expire without whipping up some epicurean delights – make that, epicurean frights!  My Deconstructed Goblin Platter, brimming from end to end with the creepy creature’s ogled eyes, roasted fingers and molded innards, makes a most unusual appetizer for your Halloween open house or gathering of the direly demented.  Before you scream or swoon or soil yourself, let me assure you that these oddities gastronomique are not what they seem – the eyes are only eggs, the fingers are simply shrimp and the moldy entrails, alas, are nothing but noodles.

Litehouse Goblin Platter Whole Eggs Litehouse Goblin Platter Whole Eggs


  Making the Shrimp Goblin Fingers

Making the Shrimp Goblin Fingers

 The recipes for the Ogled Egg Eyes and Roasted Shrimp Fingers are included below; the Moldy Innards are linguini pasta topped with Litehouse Food’s Avocado Dip. The goblin-like greenness of this thick and creamy dip makes it a clever condiment for Halloween!  As far as the recipes go, it’s interesting to note that the technique for marbling the eggs is based on a still-practiced ancient Chinese tradition of seeping cracked eggs in a mixture of tea and soy sauce. Once peeled, the result is a beautiful and delicate pattern (or in my case, a brash and disgusting design) that has been transferred through the shell to the egg. Also, because no “body” should be without fresh vegetables, even those scavenging from the paranormal food pyramid, I tossed on some crudities along with Litehouse Food’s Homestyle Ranch Dip for noshing.

Ready to Serve Litehouse Goblin Platter Ready to Serve Litehouse Goblin Platter


Deconstructed Goblin Platter

Serves 6 | Finish in 45 minutes plus overnight for soaking

Put an unexpected twist on Halloween appetizers by serving a Deconstructed Goblin Platter. A tray full of terrifying yet oh-so-tasty paranormal parts will both thrill and bone-chill your family and friends.


Ogled Egg Eyes,
6 large eggs,
Red food color (liquid),
3 Tbsp Litehouse Food’s Avocado Dip,
12 black olive “rings”,

Roasted Shrimp Fingers,
12 large shrimp with shells and tail on (approx. 1 lb),
2 Tbsp olive oil,
1 tsp ground cayenne pepper,
1 tsp sea salt,
1 tablespoon Instantly Fresh Parsley,


Ogled Egg Eyes
1. In a 1-quart pot, place eggs in a single layer. Fill with cold water, covering eggs at least 1 inch.

2. Place pot on stove top and bring to boil over medium-high heat. As soon as water boils, reduce heat and simmer for 1 minute.

3. After simmering, remove pot from heat source and cover with lid for 10 – 12 minutes.

4. Drain hot water from pan and add cold water and ice. Let sit for 5 more minutes.

5. Remove eggs and lightly tap on all sides to create the cracks that will allow food coloring to seep through. Let “rest” on paper towels for 5 minutes.

6. Place eggs in a bowl, cover with cold water. Add 8 – 12 drops of red food coloring; gently stir until incorporated in water. Let eggs sit in the refrigerator overnight.

7. Peel eggs and slice each in half lengthwise. Remove yokes and add to small bowl with 3 tablespoons of Avocado Dip. Mix together thoroughly with the tines of a fork.

8. Spoon mixture evenly into the indentions of the 12 egg halves. Use a toothpick dipped into a drop of red food color to make veins on the cut side of the egg. Top each eye with an olive.

Roasted Shrimp Fingers
1. Preheat oven to 400 F degrees.

2. Peel and devein shrimp, leaving tail intact.

3. Make a small, crosswise incision in the middle back of each shrimp, taking care not to cut all the way through. Pulling incision open to straighten, thread shrimp a 6” wooden skewer.

4. Brush each shrimp, front and back, with olive oil. Season with salt and cayenne pepper.

5. Arrange shrimp on rimmed baking sheet. Sprinkle with Instantly Fresh Parsley.

6. Roast on middle rack of oven for approximately 5 minutes, or until pink and cooked through.

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