The Macabre Menu of Monstrous Manor Quiz

Answer: Zombie

Don Beach of "Don the Beachcomber" restaurants invented the Zombie cocktail for a customer that claimed it made him feel like a zombie for days afterwards and hence the drink was so named. The fruity blend of pineapple, orange, and lime juice with apricot brandy serves to mask the three different types of rum lurking in this cocktail, which means that after drinking one most people probably couldn't even pronounce "zombie" while under its influence!

Answer: Stuffed prunes

"Devils on Horseback" are appetizers typically made with pitted prunes, but dates or liver (which is truly diabolical) have been known to substitute. The procedure entails the items being stuffed with tidbits (e.g., nuts, cheese), wrapped with bacon slices, then baked, and may be served with toast and watercress.

In contrast, at Chez No, bacon has a shelf life of 10 seconds, prunes 100 years, liver 100 million years, and watercress has been declared an extinct species, so these denizens of the dining table are unlikely to appear in the immediate vicinity spreading their festive cheer.

Answer: Artichoke, palm, and romaine hearts

Three Heart Salad is typically composed of balsamic dressing marinated artichoke hearts, hearts of palm, and cherry or grape tomatoes that are then tossed with hearts of romaine and even more dressing.

FYI: Mentioning that you had Three Heart Salad on Halloween is sure to pique the interest of others, especially if one fails to disclose what type of hearts they had devoured with their fava beans and chianti...

Answer: Goulash

The name goulash, a rustic stew or soup, is derived from the Hungarian term "gulyás", which means "herdsman". However, although goulash originated in Hungary and is the country's national dish it has become extremely popular worldwide. Consequently, due to variations in comestibles available in specific regions there have evolved many types of goulash. Nevertheless, regardless of location of preparation the primary ingredients of goulash typically include meat, vegetables, noodles, paprika, and other spices. So, one can confidently consume this dish with a clear conscience as in the preparation of this quiz or any other form of goulash no ghouls were or have ever been harmed and remain unlikely to be so.

Answer: Ground Beef and Rice

Apparently the art of making meatballs has a long history as illustrated by the fact that an ancient Roman cookbook by Apicius even contained recipes for them. Another interesting fact is that meatballs are an element in many cultures' cuisines - not just Italian. However, it is believed that Porcupine Balls are an American variation on the meatballs that 19th century Italian immigrants brought to the United States. So, although Porcupine Balls are meatballs with rice let us not forget the spices they contain nor the tomato-beef broth sauce they're enrobed in that makes them truly unique.

Okay, I see you, I can read your mind, I know that you want to know why these meatballs are called "Porcupine Balls" (P.B.). Not to worry, it is a dangerous process, but I have personally witnessed it on many occassions dating from childhood (explains a lot doesn't it). As the P.B.s cook the rice plumps up and pops out of the sides with the end result being spikey looking meatballs. If you can't envision a porcupine to compare it to you may wish to envision a medieval mace, albeit a rather tasty one.

Answer: Squash

There are basically four species of squash one of which being Cucurbita that also goes by the alias of "marrow". Some people might say that possessing an alias is indicative of an insidious nature, but that's best left to the individual diner to decide. Anywho, in British English they are typically referred to as "marrow" and in American English as "squash" - you know, it's the whole "tomato, to-mah-to let's call the whole thing off" situation all over again. Well, whatever one may call these vegetables they can be prepared in a variety of ways, are rather nutritious, and offer an nice alternative and/or addition to other greens at meals.

In fact, one of my friends grows these every year and one year had such a mega bumper crop it spurred them to make squash wine, which I can only recommend for those of fearless nature and undauntable courage.

Answer: Cabbage, potatoes and vegetable medley

Bubble and Squeak is an English dish traditionally prepared with leftover vegetables (e.g., potaotes, cabbages) from a roast dinner. The name refers to the bubbling of the ingredients that are accompanied by (yes, you guessed it) squeaks during fry up.

Other cultures also have their own variations on Bubble and Squeak with one of the most memorable being named "Roupa Velha", which in Portuguese means "old clothes".

Answer: Cookies and/or biscuits

Cat tongues cookies from France are thin, crisp, buttery oblongs with a delicate, melting quality that makes them perfect either consumed solo or paired with a creamy dessert, such as mousse.

Ladyfingers were first created to celebrate the 15th century visit of the King of France to the Duchy of Savoy. Called "Savoiardi" (from Savoy) they later became known as the "official" court biscuit. They are oblong sponge cakes that are good either alone or as a central ingredients in many desserts, such as, English trifle, Charlotte Russe, and tiramisu.

On All Hallow's Eve in medieval Britian or Ireland, soul cakes were typically left as offerings for the dead by the front door. Then on All Saints Day children would go "souling" or requesting these biscuits. Consequently, two holidays could be managed with one batch of soul cakes as I have it on good authority that the dead have seriously suppressed appetites.

Answer: Death by Chocolate

Death By Chocolate is the Marilyn Monroe of deserts. Voluptuous, silky, and too much for the ordinary mere mortal to handle it gets all the congo drums of pleasure beating at one time. This is not to say that Death By Chocolate is not without its variations. Typically the dessert encompasses a combination of chocolate items (e.g., cake, mousse, ice cream, syrup, candy) which by themselves would constitute a satisfying dessert, but when heaped together into a serving as big as your head are devastatingly awe-inspiring.

At one time S & A Restaurant Group owned the trademark to the "Death by Chocolate" moniker. However, since S & A filed bankruptcy, the current legal status of the name is unclear and many restaurants are using it as a generic term for their own over the top chocolate confections.

Answer: The Gratuity or Tip

Gratuities or tips are customarily given in appreciation of service in many restaurants although the amount may vary by culture and even by the type of eatery. For example, Icelanders expect no tip, Croatians around 3% and Pakistanis 30% of the total dining bill for attentive service. However, there is a delicate balance to be sought in tipping, so one must consider cultural and social norms, quality of service, and always remember that the server is to a degree reliant on the patron for their livelihood.

FYI: The word "restaurant" is derived from early 19th century French wherein "restaurer" which means literally to restore to a former state. It's rather ironic that restaurant personnel first work to restore your strength and energy and then finish you off with a bill that in effect reverses their earlier endeavors.