Magenta’s Rocky Horror Dinner Menu (Halloween)



Watching the 1975 B-movie classic, The Rocky Horror Picture Show, the week before Halloween, I was inspired to create a menu.  What better reason to have a few friends around and don some theatrical costumes with Superstorm Sandy in the forecast and a full moon rising?  The first 3 food courses are from the LCBO (that is the Ontario-wide government monopoly on wine and liquor sales) Food and Drink Magazine Thanks to my brother Riff Raff for beverage pairings, and the final 2 food courses. Maaaster! Dinner is Prepaaared!


The Costume Maker- Rose Tint My World Cocktail

Act I  – Hot Patootie Roast Garlic and Pumpkin Soup

Act II – Wild and Untamed Greens with Warm Apple, Pecans and Cheddar

Science Fiction Double Feature Main

Feature I – Super Hero Scallops with Blood Orange Salsa

Feature II – I Can Make You a Man Meatloaf

Curtain Call – Sweet Transvestite

One for the Grave – The Time Warp Martini


Rose Tint My World Cocktail

Cocktails don’t come any more camp than this. My own lovingly prepared invention was compared to perfume (go figure). With rose water running at $9 for 2 ounces, perfume would have been a more affordable substitute.  As I did not have any rose petals (big sigh), the photo displays those of some random flower, suitable rinsed, from the garden. In any case, it got us in the mood to touch up our makeup.  If it’s too girly, you can add a splash of tonic to take off that feminine edge.

Hot Patootie Roast Garlic and Pumpkin Soup

This rich, creamy autumn soup prepared with tonnes of roasted garlic ensured that no vampires arrived at the Frankenstein House.  The recipe was adamant that pumpkin puree was used instead of pumpkin pie filling.  So I bought overpriced puree just to add salt, nutmeg and cream to it?  Strangely, that kinda sounds like pie filling.  Paired with Cloudy Bay Sauvignon Blanc from New Zealand, this was Frank N Furter’s favourite of the night.

Wild and Untamed Greens with Warm Apple, Candied Pecans and Cheddar

This is why Transylvanians don’t have a weight problem.  If all salads tasted like dessert, North America wouldn’t run from salads either.   Then again, if all salads had candied nuts, honey, butter, sugar and cheese they wouldn’t have a reputation for being boring. It takes a manly salad to stand up to a Bourbon pairing.  Our pick was Blanton’s Single Barrel Special Reserve, a smooth, sweetish bourbon with hints of vanilla and cinnamon. Riff Raff raved about Act II.

Super Hero Scallops with Blood Orange Salsa

Don’t Dream It, Just Be It. Sing along now! You can do it with this dish.  Yup. Even if you don’t like seafood, you can enjoy this one.  Even if you don’t like licorice or anise flavours, you can embrace this fennel-infused concoction. With a bit of a mind flip, there’s enough heat and citrus to keep your palate suitably confused.  Like the soup, this was served with the Cloudy Bay. With a fruity intensity, rivalling that of my dinner guests, this 2011 Sauvignon Blanc from the Marlborough region draws on gooseberry, passion fruit, grapefruit zest and grass.  Powerful in its persistence and juiciness, it was the envy of the table.

I Can Make You a Man Meatloaf

Now, this is a meatloaf that will put hair on your chest (Yes, even you Frank ‘N Furter). Easily the best kitchen sink creation ever born (or at least brought into my place).  The fact that it was moulded into, well, erm…an interesting shape…fit in perfectly with the theme.  Melt-in-your-mouth-marvelous according to Magenta.  This dish was served with Chehalem 3 Vineyard Pinot Noir 2009 from Willamette Valley, Oregon.  Dominant flavours include strawberry, black raspberry, cherry with hints of gingerbread, molasses, nutmeg and cardamom. Described as lovely, precocious, with lush, seductive aromatics we thought it fit in rather nicely.

Sweet Transvestite

This could have easily been called Rocky Road Horror Picture Show.  In fact, I understand that’s what it used to be called.  This version has all the same ingredients but with some anatomical creativity, it’s undergone the change. Columbia said it was “to die for”.

The Time Warp

First introduced to this drink at the revolving Carousel Bar at Hotel Monteleone in New Orleans, http:/r/ I knew instantly it was going to be a cult classic in the Clark house.  They call it the Corpse Reviver 2.  The absinthe takes it to Another Dimension.  Drink too many and you’ll be “spaced out on sensation, like you’re under sedation”.  Or just sedated.  With 2.5 ounces of booze, beware of these.


Rose Tint My World Cocktail

Serves 1:

¾ oz Simple Syrup

Rose water

1.5 oz Vodka or Hendrick’s Gin (infused with cucumber and rose)

¼ oz Lemon juice

¾ oz Grapefruit juice

½ oz Cranberry juice

Splash of tonic (optional)

1 Cardamom pod

Rose petals

Combine Simple Syrup with rose water to make Rose Syrup.  Combine all liquids in a shaker with plenty of ice.  Crush cardamom pod and add to glass. Strain out ice as you pour.  Garnish with rose petals.

Hot Patootie Roast Garlic and Pumpkin Soup

Serves 4:

Roasted Garlic

3 heads garlic

1 tbsp olive oil


1 tbsp olive oil

1 cup onions, coarsely diced

1 cup carrots, peeled and coarsely diced

2 tbsp. minced ginger

½ tsp chilli powder

½ can (400 ml) pumpkin puree (not pie filling)

½ cup potato, peeled and coarsely diced

1 tbsp fresh sage, coarsely chopped

4 cups chicken stock

¼ cup 18% cream

Nutmeg to taste

Salt and pepper to taste

  1. Pre- heat oven  to 375 F
  2. Slice tops off garlic, place on a large sheet of foil, drizzle with oil.  Wrap and bake in middle of over for 75 minutes.  Once roasted, open foil and let cool.
  3. In a large pot, heat oil over medium heat, add onions, carrots, ginger and chilli powder and cook until the onions begin to soften, about 5 minutes.  Add pumpkin, potatoes, sage and chicken stock.
  4. Bring to a boil, reduce to simmer and let cook uncovered until potatoes are very tender, about 35 minutes
  5. While soup is cooking, remove garlic from its skin and add to the pot.
  6. Once soup is cooked, let cook slightly and puree with a hand blender.
  7. Once soup is pureed, add cream, nutmeg, salt and pepper.
  8. Serve warm and garnish with sage leaves

Wild and Untamed Greens with Warm Apple, Candied Pecans and Cheddar

Serves 4 (side salad size):

½ cup candied pecans

4 cups spring mix

1 tbsp olive oil

½  tbsp. cider vinegar

¼ tsp liquid honey

1/8 tsp salt

3 grindings black pepper

1 oz old cheddar (1/2 cup)

2 small red apples

½ tbsp. butter

½ tbsp. granulated sugar

  1. Wisk oil, vinegar, honey, salt and pepper together.  Shave cheese.  Set both aside.
  2. Core and slice 2 apples into 5 mm thick slices. Heat butter in non-stick skillet over medium heat.  When hot and bubbly, add ¾ of the apple slices.  Sprinkle apples with sugar.  Turning frequently, sauté apples another 2-3 minutes until slightly golden.
  3. Meanwhile toss greens with dressing.  Add hot apples and all pecans except 8 perfect ones.  Toss again and distribute on plates.  Top with cheese shavings, reserved cold apple slices and reserved pecans.

Super Hero Scallops with Blood Orange Salsa

Serves 4 (small servings)


½ cup chopped fennel

½ cup chopped flesh of blood orange

¼ cup chopped red onion

2 tsp seeded and chopped jalapeno pepper

2 tbsp olive oil

2 tbsp blood orange juice

2 tbsp lemon juice

2 tbsp chopped chives

2 tbsp chopped coriander

Salt to taste


8 large scallops

1 tsp fennel seeds, cracked

1 tsp coriander seeds, cracked

1 tsp black pepper, cracked

Salt to taste

2 tbsp butter

  1. Combine fennel, blood orange flesh, red onion, jalapeno, olive oil, orange juice, lemon juice, chives, coriander and season with salt.  Set aside.
  2. Combine fennel seeds, coriander seeds and black pepper.  Sprinkle mixture over scallops and season with salt.
  3. Heat 1 tbsp butter in non-stick skillet over high heat.  Working in batches if necessary, add scallops and sear for 3 minutes on the first side and 2 minutes on the second or until golden brown and centre is opaque.  Add more butter to the pan as needed.
  4. Remove scallops and serve with salsa.

I Can Make You a Man Meatloaf

Serves 4-6:

1 chopped onion

1 chopped green pepper

1 chopped hot pepper

1 tbsp butter

2 eggs, beaten lightly with a fork

¼ c Milk

2 tbsp BBQ Sauce

2 tbsp Steak Sauce

1 tbsp Old Fashion Mustard

1 tbsp Hot Louisiana Sauce

1 tsp black pepper

2 tsp (10 mL) salt

1 tsp Chili Flakes

1 tbsp Seasonal Salt

1 pkg dried onion soup mix

3 slices fresh bread, crumbled

½ lbs lean ground beef

½ lbs ground veal

½ lbs hot Italian sausage (casings removed)

1 cup (250 mL) shredded Cheddar cheese

1/4 cup (60 mL) brown sugar

1/4 cup (60 mL) ketchup or chili sauce, or both

1 tbsp (15 mL) prepared mustard

1 tsp Worcestershire Sauce

  1. In a sauce pan, melt butter and sauté onion, green peppers and hot pepper until soft.  Set aside.
  2. Beat eggs in a large bowl, add milk, crumbled bread, sauces, seasoning and soup mix.
  3. Combine beef, veal and sausage mixture.
  4. Add cheese, meat mixture, onion/pepper mixture to egg/bread crumb mixture, mixing well with your hands.
  5. Pack into a loaf pan or mould into shape of your choosing and place on a baking sheet (with sides to catch the grease).
  6. Combine brown sugar, ketchup, chilli sauce, mustard and Worcestershire sauce and spread over the loaf.
  7. Bake in 350 degrees (F) for 1 hour, let stand 10 mins, remove and serve.

Sweet Transvestite (Baked Alaska)

Serves 4:

Note: Must be done ahead of time.

1 pint rocky road ice cream

1 package sponge cake mix (or you can use small pre-made sponge cakes)

1 egg

1 tsp almond extract

½ c caramel sauce (ready-made)

4 egg whites

½ tsp Vanilla

Pinch of cream of tartar

Pinch of salt

½ c white sugar

  1. Using either metal muffin tins or a mould of your choosing; press the ice cream into the moulds, packing firmly.  Cover and freeze until firm (2-4 hours).
  2. Preheat the oven to 350 degrees (F). Grease large muffin tin.  Prepare the cake mix with egg and almond extract.  Pour batter into the muffin tin and bake according to instructions or until the cupcakes spring back to a light touch.  Once fully cool, slice the crown off the muffin (to get a flat top) and using a finger, press a crater into the top of the muffin.
  3. Using an electric mixer, beat the eggs whites, cream of tartar, salt and vanilla until stiff peaks form.


  1. Fill each muffin crater with caramel sauce.  Remove ice cream from moulds (do this one at a time, keeping them in the freezer until the last minute) and place the ice cream on the top of the muffin.  Quickly spread the beaten egg whites over the cake and ice cream, spreading all the way to the base to seal.  Repeat for each one.  Return to the freezer for 2 hours.
  2. Preheat oven to 425 degrees F.  Bake the Sweet Transvestites on the lowest shelf until the meringue is lightly brown, 7-8 minutes.  Serve immediately.

Adapted from:

The Time Warp

Serves 1:

1 oz Gin

1 oz Cointreau

¼ oz Absinthe

¼ oz Lillet blanc


Fresh Sage

Combine all liquids in a shaker with plenty of ice.  Rim glass with lime and sugar. Strain out ice as you pour.  Garnish with lime and fresh sage.

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Comment (1)

  1. posted by Stuart on November 7, 2012

    Looks like quite the event. Great names.


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