Delicious Horror: Hailey Piper

Happy Wednesday, spooky friends! Can you believe we’re three days away from Halloween? This month seriously went by in a blink. To help us count down to Halloween, Hailey Piper is here with a recommended horror read and one of my favorite desserts! Hailey also has a wonderful story in Not All Monsters, which was just released yesterday!

Hailey Piper is the author of The Possession of Natalie GlasgowAn Invitation to Darkness, and Benny Rose, the Cannibal King. She’s a member of the HWA, and her short fiction pops up in Daily Science Fiction, The Arcanist, Flash Fiction Online, Year’s Best Hardcore Horror, and elsewhere. She lives with her wife in Maryland, where they sometimes bake monstrosities of the living dead. Find her on Twitter via @HaileyPiperSays or at www.haileypiper.com.

From Hailey: My new cosmic horror novella The Worm and His Kings releases on November 15 from Off Limits Press! A swirl of shadowy monsters, creepy cultists, and a woman trying to find her missing girlfriend in a subterranean world beneath 1990 Manhattan. Paperback pre-orders are up at the Off Limits Press site.

Tell us what horror book you chose to highlight and why it’s a favorite of yours:

I chose White Is for Witching by Helen Oyeyemi as my Delicious Treats book. In some ways, it’s about a troubled young woman Miranda Silver and her family, but it’s also about the terrible Silver House where they live and operate a bed-and-breakfast, and it’s also about another young woman, Ore Lind, with troubles of her own. But it’s also very much about sicknesses that spread and linger in families, racism as a legacy. White Is for Witching demands close attention; it is a dense, beautiful, haunting novel.

What did you decide to make to pair with the book, and what from the book inspired your delicious treat?

Warning: my treat offering isn’t exactly deep! In the novel, Miranda suffers from pica, a condition that compels a person to eat inedible things such as plastic or dirt. Miranda’s number one go-to pica craving is chalk. To that end, my wife and I made lemon bars coated in white confectioner’s sugar. Cut thin as shown here, they’re slivers of chalk that are perfectly safe to eat!

Can you share the recipe or a link to the recipe?

For this recipe, you’ll need:
CRUST
1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup confectioner’s sugar

In a bowl, combine flour, butter, and confectioner’s sugar. Pat into an 8×8 baking pan. Bake at 350 degrees F for 20 minutes.

FILLING
2 large eggs
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 tablespoons lemon juice
1 teaspoon grated lemon zest

Beat eggs, and then add other ingredients. Whip until frothy and pour into the cooked crust’s pan. Bake 25 minutes. Dust the top with confectioner’s sugar (much or little as desired). Let cool for 1 hour in the fridge for ease of cutting.

Thank you for having me, Sara!

Thank you so much, Hailey! I already want to make these as we plunge deeper into these wintery months. Lemon bars feel perfect for the season.

Check out submission guidelines here if you want to contribute to Delicious Horror! See you all tomorrow with another very delicious post.

Delicious Horror: KP Kulski

Today I am very excited to bring you K.P. Kulski’s other two contributions to Delicious Horror! If you missed her first one, which was a dinner inspired by Paul Tremblay’s A Head Full of Ghosts, check out that post here, which also features Becca’s very yummy ghostly cupcakes. You can also check out submission guidelines here if you want to contribute to Delicious Horror.

Today, K.P. brings us treats inspired by Sara Gran’s Come Closer and Hailey Piper’s Benny Rose, The Cannibal King. Speaking of Hailey, she might just have a Delicious Horror post of her own this week, so stay tuned! Enjoy the posts below as K.P. takes us deeper into each book.

K.P. Kulski’s short fiction has appeared in Unnerving Magazine, anthologies Not All Monsters and Typhon Vol. 2. She holds an MFA in Writing Popular Fiction, an MA in History and is a veteran of the U.S. Navy and Air Force. She has a special interest in feminist horror, historical horror and stories that examine Korean-American experiences. Her debut novel, Fairest Flesh will be released by Strangehouse Books in December.

She can be found at www.garnetonwinter.com or via twitter @garnetonwinter.

KP: Come Closer. Can a book title be more tantalizing? Then you figure out that it’s about demonic possession and holy, GIVEMETHATBOOKNOWTYVM. I love that Sara Gran’s Come Closer gives us a glimpse into the protagonist’s internal fight for control. This is the heart of the terror because as a reader we identify with Amanda, yet with each step she slips away. Or does she?

Naamah, a demon found in Jewish mysticism is all about seduction and taking what she wants. There’s a point that the edges of the demon, Naamah and Amanda blur. Come Closer is a brilliant little read and probably a bit too identifiable for many women who have learned to embody the empty patriarchal pursuit of being good girls. Naamah finds that emptiness and fills it with decadence, impulsivity and pleasure.

Because of this I felt that what I paired with Come Closer had to give off the same feeling. There needed to be alcohol involved and then in my mind, I could see a glass of deep red Sangria in Naamah’s uplifted grip. It seemed just right.

I don’t know about everyone, but Sangria has a tendency to sneak up on me if I’m not careful. It’s refreshing sweetness makes it too easy to feel like I’m drinking fancy juice and it isn’t hard to drink too much without realizing it, not all that different from Amanda’s harrowing experience with Naamah. I opted for frozen dark red cherries and cherry infused apple juice with a solid red wine to give it a deep scarlet color. I added the cherries still frozen to help chill the Sangria. You can add grenadine if you like more sweetness. I’m pretty sure Naamah would have used grenadine.

I purchased with the best contact-free delivery red wine (look I’m on a budget) and cherry apple juice. The ratio of wine to juice is all your judgement call. I used the bottle of wine with 2/3 of the bottle of juice. But really the thing that makes this simple Sangria is the dark red cherries. These soak up the wine, combining to create a treat to consume after you’ve drained the glass. I used one apple and about half an orange, mostly for the contrast in color. Cut these up, then add the cherries. Go ahead, free yourself, pour as many of those beauties as you’d think Naamah would like, I mean you. YOU would like.

As you sip your glass, think about what it would mean for you to be free and what exactly are your true desires? Perhaps what Naamah really means to show us is that if we don’t indulge sometimes, we become easy husks for her to bring back to life. But her way includes much more blood.

So go ahead. Enjoy the Sangria. Live a little.

KP: If you haven’t heard of Hailey Piper, you will.

I eagerly await her upcoming novella, The Worm and His Kings from Off Limits Press. But this pairing is all about Benny Rose, the Cannibal King. Guys, Benny is indeed the king of cannibals and this novella is a work of gory fun. You can’t help but enjoy the ride and then at some point you realize, oh shit, Piper is telling us something more. I can’t share with you exactly what, that is something you’ll just have to read to find out.

BUT I can tell you, it is this that made me fall in love with the book. It is more than entertainment and I always dig stories that give me something deeper to ponder. My pairing… you see, there is a particular scene that has stuck with me where Benny takes a bite out of someone’s head and well, I KNEW that I had to make candy apples for Benny and they had to be pale like Benny’s naked belly. *shiver*

All the credit for this recipe goes to the 1 Fine Cookie food blog. Now this is my first time making candy apples, so my little project pales in comparison. Nonetheless, I’m still quite proud of the blood-splattered dead-flesh, I mean white chocolate with red “festive” flecks apples. The nice thing about working with the white chocolate is that it coats the apples rather easily. You want to be sure to let that coating sit and harden before adding the flecks, or drips if you prefer to give off that Halloween vibe. My daughter wouldn’t eat these particular apples because they were “way too creepy.” So I think Benny would approve. (I used some sprinkles for the other apples so my daughter would consider them acceptable food.)

Excuse me now. Time for a snack before dinner.

Oh, and, have a bloody good Halloween.