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funky cold medina

Ingredients funky cold medina 2 oz vodka 2 oz southern comfort 2 oz blue Curacao 2 oz cranberry juice how to make funky cold medina put some ice in a drink shaker pour each of the liquor shots over the ice shake. shake. shake pour ice and mixture into a High ball glass add cranberry juice to the top ENJOY!!!
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vickys halloween gingerdead man burger with ghostly mash mourners

Ingredients vickys halloween gingerdead man burger with ghostly mash mourners


your favourite burger recipe that makes 6 patties or you can see mine linked below
1 gingerbread man cookie cutter
8 large white potatoes quartered
butter / dairy free spread
milk or dairy free milk
salt & pepper
sauce for topping - bbq tomato mustard etc

how to make vickys halloween gingerdead man burger with ghostly mash mourners


Fill a gingerbread man cutter with your mixture, press it in well to get a good solid shape, release and grill or fry off as you would a burger. I use a medium low grill for 15 - 20 minutes. It's easier if you place the cutter on top of a square of parchment paper then you can pick it up more easily


Meanwhile boil the potatoes in salted water until soft, around 15 - 20 minutes, then drain, add butter and milk and mash up until nice and smooth but not runny or the ghosts will collapse on the plate. Season to taste


Put the gingerDEAD man burger on a plate and cover his body with blood / tomato sauce. Cross out his eyes with mustard. I sometimes like to add a toast coffin for him to lie in


Just put the cookie cutter on a slice of bread and trim around it to make a coffin shape, then toast it lightly


Put the mash in a piping bag and pipe ghost blob shapes around the gingerDEAD man on the plate. Use extra dots of sauce for their eyes. I used pea puree here too


You can use the ghosts to top a spooky fish or cottage pie too!

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