You’ve watched the show, and now that it’s Halloween, it’s time to celebrate with two Stranger Things dishes that are just awesome: Demogorgon Pie and French Onion Barb. Yes, you read those right, and they look as delicious as they are just a little bit gross, which is what Halloween is all about.

Warning: These videos are delicious and sprinkled with just a few crunchy spoilers.

Of course, if you haven’t watched Strange Things yet, and I can’t imagine why, you can of tune in to Netflix and binge-watch the whole first season this weekend.

Watch the recipe videos below, and then scroll down for all the details on how to make them. Poor Barb.

Ingredients:
(3) boxes refrigerated pie crust
1 (16oz) bag sliced almonds
1 (15oz) can pumpkin puree
1 (21 oz) can cherry pie filling
1/2 (15 oz) can sweetened condensed milk
3 eggs
1 tsp pumpkin pie spice
1/2 cup blackberry puree
1 (4 oz) bag slivered almonds

To make the pie:
Preheat oven to 425.

Unroll one pie crust, place in pie plate and crimp edges. Place in freezer until ready to fill.

In a medium bowl combine pumpkin puree, cherry pie filling, sweetened condensed milk, 2 eggs and pumpkin pie spice and mix until combined.
Remove pie plate from freezer and fill with pumpkin/cherry mixture. Gently pour blackberry puree over the pumpkin/cherry mixture and lightly swirl in with a toothpick. Brush the unbaked crust with an egg wash (1 egg + 1 tablespoon water) and bake for 15 minutes. Reduce the oven heat to 350 and continue to bake pie for another 35 – 40 minutes. The pie should be set around the edges and lightly jiggle in the center.

Remove pie from the oven and let cool.

Once cool enough, reference a photo of the Demogorgon and start placing the slivered almonds in their appropriate spot inside of the pie – this will be the inside of the Demogorgons mouth.

To make the “petals”:
Preheat oven to 375.

Unroll the remaining pie crust (5) and cut out a large petal design. Place individual petals on a silicone lined sheet tray. Lightly brush petals with egg wash and gently shingle the sliced almonds all the way up – Make sure and leave some space without almonds around the bottom of the petal so it can squeeze down beside the pie. Once you get all of your almonds on, bake until golden. Take extra care to not over bake.

Place baked pie in large shallow bowl. Gently place the 5 petals around the pie, the bottoms of the petals tucked down beside the pie. Very carefully tie it all together with a piece of bakers twine. Once you’re ready to serve, carefully until the beast.

Ingredients:
1 stick unsalted butter
3 tablespoons olive oil
5 cups thinly sliced onions
2 quarts beef broth
2 sprigs thyme
2 bay leaves
3 tablespoons Sherry
1 (7 oz) package thinly sliced swiss cheese
salt/pepper
frozen ball of pizza dough
1 (13.8 oz) can pizza dough

To make the soup:

In a large sauce pot, heat butter and olive oil over medium until hot and melted. Add onions and cook until translucent. Add beef broth, herbs and sherry – cook over medium until simmering. Add salt and pepper to taste.

To make the Barb stick and pool handles:

Open can of pizza dough and flatten. Cut out the silhouette of Barb being pulled from the side of the pool. Place on a silicone lined sheet tray and set aside..
Get two small pieces of dough and roll into little snakes. Curl the top and make the shape of a pool handle. Place on the silicone lined sheet tray and bake in oven (375) until golden – around 13 minutes.

To make the floating Barb head:

Let your pizza dough come to room temp. With oiled hands shape out a human head. Add a nose, eyes and mouth. Just do your best here. Brush with olive oil and bake in a 375 degree oven until golden – about 25 minutes.

Assemble:

Pour soup in large bowl. Add bard head and cover soup and parts of the head with swiss cheese. Using a handheld torch, melt the cheese.
Add the pool handles and barb stick to the side of the bowl.

About Stranger Things Season 1:
A love letter to the supernatural classics of the ’80s, Stranger Things is the story of a young boy who vanishes into thin air. As friends, family and local police search for answers, they are drawn into an extraordinary mystery involving top-secret government experiments, terrifying supernatural forces and one very strange little girl.

Recipes by Ashley Holt.

About The Author

W. Andrew Powell
Editor-In-Chief

W. Andrew Powell lives, sleeps, eats, and breaths movies and entertainment. Since launching The GATE in 1999 Andrew has enjoyed being a pest to any publicist who would return his calls. In his "spare time," Andrew is also an avid photographer, and writes about leisure travel and hotels around the world.

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