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Halloween pumpkin vomiting guacamole

October 25, 12:05 AMMiami Food and Drink ExaminerRosalie E. Leposky
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Pumpkin Vomiting Guacamole photo reprinted from
   Extreme Halloween by Tom Nardone (Perigee Books, 2009).


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A carved pumpkin that vomits guacamole is a creative and truly disgusting Hallowe’en food display that family and friends of all ages can enjoy at a Hallowe’en party.

Tom Nardone’s book Extreme Halloween (A Perigee Book, 2009) offers quick and easy instructions.

Here is Nardone’s list of supplies, with modifications:

• A small pumpkin about three to five pounds. Choose one with a stem.

• Common kitchen tools to carve the pumpkin, including a big metal spoon to scoop out seeds (roast them separately) and a paring knife.

• A cup and a half of guacamole, homemade or store-bought. You will need this much to start, and more set aside to refresh the plate.

• Three or four fresh jalapeño chili peppers, if serving adults. If children are present, be careful that they don’t try them. Jalapeño can be very hot. Substitute slices of green peppers.

• Tortilla chips for guests to consume with the guacamole. Buy two or three bags so you can add more chips when you refresh the dip.

• A suitable serving platter.

Instructions:

Nardone suggests that you cut out the bottom of the pumpkin and clean out its insides, then clean the sides of the bottom piece and replace it. “You can’t get the pumpkin interior clean enough by scooping out the insides through the mouth,” he said in a phone interview.

Carve the pumpkin’s face using everyday kitchen tools that are easy to clean. You can use power tools if you keep special blades and drill bits especially for food.

Wash and dry the pumpkin. Replace its bottom. Put the pumpkin on a platter and surround it with chips.

Just before guests arrive, spoon some guacamole inside the pumpkin’s mouth and over the chips on the platter.

If the guacamole is not consumed after awhile, it will turn brown. That will enhance the realism, but after this happens, don’t eat the guacamole.

 

 

 

 

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