The Carn’Evil’ sideshow continues with this Psychic Eyeballs recipe inspired by the Fortune teller’s tent. That mystical place to drop in for a reading of the palm or tarot to get a glimpse of what the future holds. The psychic may even rely on her third eye for her visions, but her power resides in the strength of our belief in them and that they can bring cosmic meaning to our lives. These blueberry stuffed lychee fruit skewers are a gruesome addition to our Carn’evil menu that pays homage to the mystic visions that may serve as warning or predicts luck, but to remember that ultimately…fortune is blind.
The picture above is my Eye of the Beholder Fruit Salad from Castellon’s Kitchen that I posted a few years ago as a sort of Anti-Valentine’s Day idea which you can read about here. It’s the perfect addition to my Carn’Evil’ recipes because lychee fruit all by itself looks sinister and other-worldly, but add a blueberry and coat it in a bloody gelatin makes for a truly gruesome two bite dessert or a creepy garnish for cocktails. But don’t be afraid, lychees just looks the part of a bloody eyeball, they are delicious and taste like a cross between a pear and guava with a smooth firm texture that’s sweet and tropical. Enjoy!
Ingredients
- 2- 20 oz. can Lychee Fruit,
- 24 blueberries
- 1 small box raspberry gelatin
- 2 cups water
- 24 skewers or toothpicks
Instructions
- Heat 1 cup of water to a boil and dissolve gelatin. Remove from heat and add 1 cup cold water to gelatin and set aside to cool and allow it to thicken, but don't allow it to fully set.
- Stuff Lychees blueberries and place in a shallow dish.
- Once the gelatin has begun to thicken, use a turkey baster to portion the gelatin mixture over the lychee eyeballs. Refrigerate until firm for about an hour. These can be made up to 1 day ahead and refrigerate until ready to serve.
- When ready to serve, thread one or two lychee eyeballs onto a small skewer or toothpick. Eat as is or use as a garnish for a creepy Halloween cocktail, like I did here on Castellon's Kitchen.
