We are huge True Blood fans and will be sad to say farewell to the HBO series this Sunday, as the seventh and final season comes to an end. It will definitely be toughest to let go of our favorite character, Eric Northman, but hopefully a little finale party - including a few True Blood themed cocktails and some Southern fried chicken - will help ease the pain.
Arlene's Bon Temps Bloody Mary Recipe
from the True Blood Cookbook
Ingredients:
6 ounces tomato juice
1.5 ounces vodka
1 tsp fresh lime juice
.5 tsp Worcestershire Sauce
Salt
Freshly Ground Black Pepper
Cayenne Pepper
Cracked Ice
Pickled Green Beans or Pickled Okra - for garnish
Combine the tomato juice, vodka, lime juice, and Worcestershire in a cocktail shaker. Season with salt, black pepper, and cayenne. Stir. Fill a highball glass with ice and pour the drink over the ice. Garnish with the beans or okra. Serve immediately.
Makes 1 drink
Sookie's What a Fried Chicken Recipe
from the True Blood Cookbook
Sookie's What a Fried Chicken Recipe
from the True Blood Cookbook
Ingredients:
1.5 cups of all-purpose flour
2 teaspoons salt
1 teaspoon sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
Lard or vegetable oil… for deep frying
Two 3-3.5 pound broiler-fryer chickens cut into serving pieces
Combine the flour, salt, paprika, black pepper, and cayenne in a large plastic or paper bag.
Shake to mix.
Heat about 2 inches of lard until it registers 360 degrees farenheit on a deep-fry thermometer in a large, heavy pot. Put four chicken pieces in the bag, and shake well. Add the chicken to the hot fat and deep-fry until golden brown and cooked through, 12 to 15 minutes.
Drain the chicken on paper towels.
Repeat the process with the remaining chicken.
Serve hot or warm.
Serves 4-6
And for decor:
1.5 cups of all-purpose flour
2 teaspoons salt
1 teaspoon sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
Lard or vegetable oil… for deep frying
Two 3-3.5 pound broiler-fryer chickens cut into serving pieces
Combine the flour, salt, paprika, black pepper, and cayenne in a large plastic or paper bag.
Shake to mix.
Heat about 2 inches of lard until it registers 360 degrees farenheit on a deep-fry thermometer in a large, heavy pot. Put four chicken pieces in the bag, and shake well. Add the chicken to the hot fat and deep-fry until golden brown and cooked through, 12 to 15 minutes.
Drain the chicken on paper towels.
Repeat the process with the remaining chicken.
Serve hot or warm.
Serves 4-6
And for decor:
Clockwise from top left: sweatshirt, (fairy) light, white sage, viking helmet,
