Aristocats – Creme de la Creme ala Edgar, Goose ala Provencale stuffed with Chestnuts and basted with white wine, French Onion soup

Quick links: Creme de la Creme | Goose | French Onion Soup | Verdict

Everybody wants to be a cat! Aristocats doesn’t feature much food, but the food it does show isn’t half bad. It’s set in Paris, so the food has a lot of French influence. There are a couple dishes that range from a simple dessert to a high-end meal. So check out the recipes from Aristocats.

Creme de la Creme ala Edgar

Edgar is almost up there in evilness with Cruella Deville. Though he is quite a bit more idiotic. To get rid of the cats, he concocts a  creme for the cats with a mountain of sleeping pills in it. This is one of the few recipes where you actually see the whole making of it in the movie.

(Credit: Disney)

(Credit: Disney)

I tried to recreate this recipe as closely as I could from the film. Its a tasty way to get some shuteye. And of course, you can enjoy it with a cracker.

(Credit: Disney)

(Credit: Disney)

Creme de la Creme ala Edgar

  • Servings: 3
  • Difficulty: Easy
  • Print

2 cups milk
1 cup heavy cream
1/4 tsp cinnamon
1/8 tsp nutmeg
3 Tbs sugar
10mg Melatonin (optional)
  1. Mix all of the ingredients in a sauce pan.
  2. Over a medium-high heat, whisk the contents constantly until the milk starts to boil
  3. Remove from heat
  4. Let cool and enjoy.


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Uncle Waldo’s Goose ala Provencale Stuffed with Chestnuts and Basted with White Wine

One of my favorite characters in the movie is Uncle Waldo, the goose sister’s drunk uncle. He takes the crew to a restaurant that has a sign in the front for Goose ala Provencale.

(Credit: Disney)

(Credit: Disney)

Ala Provencale means a dish prepared with a tomato/garlic/onion/olive sauce. Even though it didn’t show the meal, I decided to make it anyway. Sadly, I couldn’t find a goose, so I had to do it with duck. It still was really good.

Uncle Waldo's Goose Provencale Stuffed with Chestnuts and Basted with White Wine

  • Servings: 4
  • Difficulty: Medium-hard
  • Print

1 Red Bell pepper
1 Yellow Bell Pepper
1 tbs olive oil
1 Whole Goose/Duck
2 Onions (wedged)
2 Garlic Cloves (minced)
1 cup White Wine
1 small can tomato paste
1 can petite diced tomatoes
1 cup chicken stock
3/4 cup black olives (pitted)
1 cup chestnuts (or hazelnuts as a sub.)
1 stick butter (divided in half)
2 Slices of bread
salt and pepper to taste
2 tsp crushed bay leaves
8 sprigs thyme
  1. Preheat the oven to 450F
  2. Boil some water and dump it over defrosted goose to tighten up the skin
  3. Rub 4 tbs butter over the entire goose
  4. Stick in a baking dish
  5. Place bell peppers on a baking sheet and roast them in oven for ~15 mins
  6. Place onion in a pan and cook, stirring occasionally over a medium-high, for 5 minutes or until golden.
  7. Add the garlic and cook for 2 minutes or until aromatic.
  8. Add the wine and cook for 2 minutes or until reduced by half.
  9. Add the bell peppers, tomato paste, diced tomatoes, bay leaves, stock and thyme.
  10. Season with salt and pepper.
  11. In a separate pot, melt 4 tbs butter.
  12. Add in chestnuts and 1/4 c. wine.
  13. Bring to boil and let simmer for 15 minutes, until the chestnuts start getting a little soft.
  14. Stir in the shredded bread and olives.
  15. Salt and pepper to taste.
  16. Place the chestnut mix inside the goose
  17. Pour sauce over goose
  18. Place the goose in the oven
  19. Cook for 1 hr 45min (or until goose is brown and meat thermometer reads 175F), flipping the goose over every 35 mins. You may baste the goose with white wine every 30 minutes as well.
  20. Keep covered for first 30 minutes and then only partially covered for the rest


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Edgar’s French Onion Soup

The last food shown is when Duchess and the kittens return. Edgar is cooking a red-looking soup in the kitchen. I divined that it was French Onion soup (because they’re in France, so why not?)

Edgar's French Onion Soup

  • Servings: 6
  • Difficulty: Medium
  • Print

2 medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 Turkish bay leaves or 1 California
3/4 tsp salt
1/2 stick unsalted butter
2 tsp all-purpose flour
3/4 cup White Wine
4 cups beef broth
11/2 cups water
diagonal slices of baguette
1 (1/2-lb) piece Gruyère, Comte, or Emmental (I just used mozzarella)
2 tbs grated Parmigiano-Reggiano
  1. Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes.
  2. Add flour and cook, stirring, 1 minute.
  3. Stir in wine and cook, stirring, 2 minutes.
  4. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
  5. While soup simmers, put oven rack in middle position and preheat oven to 350°F.
  6. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
  7. Remove bread from oven and preheat broiler.
  8. Put crocks (I used pyrex glass bowl) in a shallow baking pan.
  9. Discard bay leaves and thyme from soup and divide soup among crocks, then float bread in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
  10. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.


Will it make you want to be a Cat?

The Creme de la Creme ala Edgar was actually really good. Very calming. I actually drank it right before writing this article and now I’m pretty tired. I shouldn’t have put in the melatonin. Haha.

The Goose (duck) was good. Not AMAZING, but really good nonetheless. It was best when eaten with the chestnut stuffing.

The soup was a little salty (I think I might have used salted butter), but it was good as well, especially with the melted cheese bread on top.


Creme – 8/10

Goose – 7.5/10

Soup – 6.5/10


Cinderella – Porridge, Homemade Toast, Cream, Corn, Bonus 19th Century Hot Chocolate

Quick links: Cream | Corn | Porridge | Homemade Toast | Bonus: Hot Chocolate | Verdict

A semi-timely post coinciding with the live-action Cinderella, which we watched as well! Unfortunately, we didn’t do any recipes from the live-action Cinderella…although the sweets that were shown at the ball were tempting. 
The animated Cinderella is a perfect breakfast movie, as all the food in the movie is breakfast food. So get that fire going, brush some cinders on your face and discover all the food from Cinderella.

Lucifer’s Cat Cream

Of course Lucifer gets the first food of the movie.

(Credit: Disney)

(Credit: Disney)

And on the subject of Lucifer, who would unironically name their cat after Satan? Why would Cinderella’s dad marry someone who unironically named their cat after the devil? Wouldn’t that raise some red flags? It’s not exactly subtle.

Lucifer's Cat Cream

  • Servings: 4
  • Difficulty: Easy
  • Print

3/4 cup Whole Milk
1/3 cup Unsalted Butter
  1. Melt the butter in a saucepan over a medium heat (or in microwave) be sure not to let the butter boil
  2. Remove from heat
  3. Add in the milk
  4. Mix well for 2-3 minutes.


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Greedy Gus-Gus Corn

Are the chicken feed corn kernels really worth it? Are they Gus?!?!

(Credit: Disney)

(Credit: Disney)

I ate some corn, like Gus. I didn’t have to run away from a hungry cat while doing it though. There’s not really a recipe for this, just corn. You can steam it until it’s soft. Or let it go stale and eat it as chicken feed.IMG_20150413_212141

Drizella’s Porridge

Cinderella is shown taking some breakfast to her step-family. We wanted to be accurate with the type of breakfast she would be serving, seeing as this is supposed to take place in 19th-century France. However, it seems like the animators either didn’t see it as taking place in France, or just weren’t accurate with their French breakfasts. It looks like Cinderella is taking her family porridge and tea.

(Credit: Disney)

(Credit: Disney)

However, porridge isn’t a common French breakfast. They usually eat grains, coffee, and fruits. But because it really looks like porridge, we were true to the animation and made some porridge.

Drizella's Porridge

  • Servings: 1
  • Difficulty: Easy
  • Print

50 grams porridge oats
350 milliliters milk or water or a mixture of the two
greek yogurt thinned with a little milk
clear honey to serve
  1. Put the oats in a saucepan, pour in the milk or water and sprinkle in a pinch of salt.
  2. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan.
  3. Or you can try this in a microwave. Mix the oats, milk or water and a pinch of salt in a large microwaveproof bowl, then microwave on High for 5 minutes, stirring halfway through
  4. . Leave to stand for 2 minutes before eating.
  5. To serve. Pour into bowls, spoon yogurt on top and drizzle with honey.

Source: bbcgoodfood.com

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Anastasia’s Toast

This is more accurate to France. Toward’s the end of the movie, Cinderella brings her step-family breakfast yet again. This time it’s toast.

(Credit: Disney)

(Credit: Disney)

We didn’t want to just buy some bread at the store and toast it, we make our own bread from scratch.

Anastasia's Toast

  • Servings: 20
  • Difficulty: medium-hard
  • Print
4 cups bread flour divided
2 teaspoons active quick rising dry yeast
2 teaspoons salt
1 1/2 cups warm water
  1. Put 1/4 cup of bread flour on your clean counter top and reserve.
  2. Place remaining 3 3/4 cups bread flour in your mixer bowl.
  3. Spoon the yeast on one side of the bowl, and the salt on the other side.
  4. Pour in the warm water and with your regular mixer paddle, mix on low speed until the dough comes together in a mass.
  5. Switch to the dough hook. Mix on medium speed for 2 minutes. Dough should clear the sides but stick to the bottom. If it is too sticky, add 1 tablespoon of flour at a time. If too dry, add 1 tablespoon of water to dough to adjust.
  6. Let the dough rest for 5 minutes.
  7. Turn the mixer on again and mix for 3 minutes. (If mixing by hand, mix for 6 minutes, then let rest for 7 minutes and mix again for 7 minutes.)
  8. Take the dough out and place on the counter. Remember that 1/4 cup of flour that we reserved? We’ll use it now.
  9. As you knead the dough by hand, incorporate more flour as you need.
  10. Knead by hand until the dough is very satiny, smooth, tight and formed into a nice, compact ball.
  11. Place this dough in a large lightly oiled bowl
  12. Turn dough over so that all sides have a thin coating of oil.
  13. Cover with plastic wrap and set in warm place for 1 1/2 hours to let rest and rise.
  14. Dough should almost double in size.
  15. While the dough is rising, about 1 hour into the rising stage, preheat your oven to 450F and place your pizza stone, inverted baking sheet or covered cast iron pot into the oven to heat up.
  16. If you are using a loaf pan for steam, also place that into the oven, on the very bottom rack, off to one side of the oven.
  17. After the dough has risen fully, punch dough down and form back into a ball. Poke your finger on the surface – the dough should give into the pressure and slowly creep back up.
  18. Ok, here’s the fun part. Cut the dough into half – you’ll shape one half at a time (keep the other piece under wraps)
  19. Pick up the dough – stretch it out until it forms a big rectangle.
  20. Dust your work surface with flour and fold over the ends of the dough inwards in 3rds.
  21. Now do a little “karate chop” lengthwise down the middle of the bread and stretch out the long ends again.
  22. Fold over in half. The karate chop helps get the middle tucked inside.
  23. Pinch all sides shut. This is important – you want to make sure that all ends including the short ends are pinched tightly to create a seal. This allows the bread to rise & expand up and out evenly. If the bread looks a little lopsided, you can try to fix it by letting it rest 5 minutes and gently stretching it out again. Just don’t knead the dough again – you’ll pop all the beautiful gas that took 1.5 hours to create!
  24.  Turn the bread over so that it is seam side down.
  25. Cover the loaf with a damp kitchen towel. Repeat with the other dough ball.
  26. Leave the loaves to rest on your well-floured pizza peel or cutting board for 30 minutes.
  27. After bread is done rising, take a sharp paring knife and make 3-4 shallow, diagonal slashes on the surface of the loaf. This allows the steam in the bread to escape so that it expands evenly during the baking process.
  28.  When you are ready to bake, remove your baking vessel from oven. Carefully slide the gorgeous loaf into or onto your baking vessel.
  29. If you are using pizza stone or inverted baking sheet: You can probably fit both loaves on it at the same time, just leave at least 6-8″ of space between the loaves. -> Get a 1/2 cup of water ready next to the stove.
  30. Open the stove, put your bread in the oven and throw the water on the oven floor or in the pre-heated loaf pan.
  31. Immediately close the oven door. This creates your steam. -> Bake 20-25 minutes.
  32. Check temperature of the bread – internal temperature should read 190-200F.
  33. Remove and let cool before cutting into it.
  34. If you are using a long cast-iron pot or covered baker: -> Before closing the lid on your pot/baker, put 1/4 cup of water directly in the pot. Cover immediately.
  35. Put pot in oven. -> Bake 10 minutes.
  36. Remove lid of pot. Bake another 14 minutes.
  37. Check temperature of the bread – internal should be 190-200F. Remove and let cool before cutting into it.
  38. Repeat with other loaf. (For convection ovens- bake 8 min covered, 10-12 min uncovered. Check temperature of bread)
  39. To re-crisp the crust, put in 375F oven for 5 minutes.
  40. Cut the bread and toast  it!

Source: steamykitchen.com


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Bonus: 19th Century Hot Chocolate

It seems like she just has hot water in her tea kettle. But we didn’t feel like making tea. So even though it probably wasn’t hot chocolate, we found a great recipe for 19th century hot chocolate. Remember, sweet chocolate didn’t come to be until later.

19th Century Hot Chocolate

  • Servings: 1
  • Difficulty: Medium
  • Print

1/2 pint water
1/2 pint milk
1 ounce bakers chocolate
  1. Scrape fine one square of Baker’s chocolate (which will be an ounce).
  2. Put it in a pint of boiling water and milk, mixed in equal parts.
  3. Boil ten minutes, and during this time mill it or whip it with a Dover egg-whip (one with a wheel), which will make it foam beautifully.
  4. Sweeten to the taste, at table.

Source: huntsville.about.com


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Is it a dream/a wish your heart makes?

Everything was alright. Nothing was blow-your-glass-slippers-off amazing. The best thing about the meal was the homemade toast. That was really good. The hot chocolate was kind of disappointing. Of course, I don’t love bitter chocolate, and it was pretty bitter.



Cream – 6/10

Corn – 6/10

Porridge – 7/10

Toast – 10/10

Hot Chocolate – 7/10


Bambi – Red Currant, Acorns, Grapes, Red Clover, Bark, Grass, Thumper Salad

Quick links: Red Currant | Acorns | Grapes | Red Clover | Bark | Grass | Thumper Salad | Verdict

This week, we’re featuring venison! Say goodbye to Bambi’s mom! Ok,not really. The food featured in Bambi isn’t the tastiest, probably because it’s not really meant for human consumption. However, most of the animal food featured in Bambi is edible to humans. So consider this a survivalist article. So get ready to eat nasty food and feel bad about humans existing.

Momma Bird Red Currant

Within the first few minutes of the movie, we see a mommy bird bringing pink berries for her babies.


While it was tempting just to go to Pinkberry and get some frozen yogurt, I decided to stay true to the movie and get some actual berries. I searched pink berries and found a certain berry called a Snowberry. That is probably the type of berry the mother is feeding her babies. However, I also found that snowberries cause stomach aches, so I opted for Red Currants instead, which can be pinkish as well.

Red currants are actually in the gooseberry family (see my Snow White article). They are VERY tart but they mix well with other foods. I was able to find them at my local grocery store. Although, in the theme of making this a survivalist article, here’s a link to some common wild berries so you know what you can or cannot eat.

Squirrley Acorns

We next see a squirrel and a little chipmunk sleeping under its bushy tail. I love how the chipmunk and squirrel are friends. They nibble on some acorns.

(credit: Disney)

Acorns are actually edible. However, you need to soak them in warm water until they aren’t bitter anymore. The soaking takes out the toxins in the acorns so you don’t die. Sadly, I was not able to get my hands on any acorns. Online I only found fake acorns for arts and crafts and since it’s winter here and I didn’t stock-pile up the acorns beforehand, I had trouble finding them on the ground. Maybe I need to make a couple more squirrel friends.

Grapes for the birds

This one was easy. When Bambi and the bunnies are prancing around, Bambi stumbles across some birs eating, what looks like, grapes (they might be some other kind of berry, but they really look like grapes).

(credit: Disney)

Thumper comes along and tries to teach him the correct way to say bir-Ds. Well, you don’t need to be a bird to enjoy grapes. I’m just not sure if you’ll be able to find grapes in the wild.

Big Feet Red Clover

Who wouldn’t love a food that cute widdle Thumper loves? Bambi seems to like it too.

(credit: Disney)

(credit: Disney)

Red clovers are actually really useful for humans too. They are used for cancer prevention, indigestion, high cholesterol, whooping cough, cough, asthma, bronchitis, menopause symptoms, sexually transmitted diseases (STDs), skin cancer, skin sores, burns, chronic skin diseases and even flavoring. (source: WebMD). Thats not even to mention that the greens make long ears and great big feet according to Thumper!

However, I found that it isn’t the greens that are awful to eat, it is the blossom that he loves so much.


I tried some clover sprouts and they were actually pretty tasty, but then when I tried some clover blossom….bleh! So bitter and disgusting. I even tried to steam it….but that made it worse. It smelled bad too. It’s supposed to be good for you though!

Starving Bambi Bark

When in the harsh winter, Bambi and his mom resort to stripping bark off of the tree. It’s the only thing they got. It would have been a pretty bad death if we had to see Bambi’s mom slowly die of starvation.

(credit: Disney)

(credit: Disney)

For humans, you can actually eat pine bark with very little preparation. Some of the main ways of eating it are boiling it and frying it. I tried it fried.

You’re supposed to get the inner-most bark. That is apparently the most palatable. I don’t think the bark I got was deep enough. I had to act quickly when I was stripping off the bark because I was stealing it from a neighbor’s tree in the middle of the night. I didn’t want anyone to come out of the building and question why I was digging into their pine. The chips I got were kinda red and not the inner-tree white.

It tasted fine, It kinda crumbled in my mouth. I was thinking it was going to be crispier. It turned into a powder when I chewed. I wouldn’t go out of my way to eat it, but if I were starving in the wilderness, I wouldn’t mind snacking on pine bark. It would keep me from getting scurvy.

Fried Bambi Bark

  • Servings: 1
  • Difficulty: Easy
  • Print

A couple strips Pine Bark
Some Oil and salt
  1. Peel off the outermost bark of a pine tree.
  2. Peel strips of the white inner bark.
  3. Rinse the peeled bark.
  4. Heat up a little oil in a frying pan.
  5. Fry the bark.
  6. Add salt if you wish.

    Cooked Bark

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Blades of Grass!

After the harsh winter, and right before the sad part of Bambi’s mother dying, Bambi finds a patch of grass and starts chowing down.


(credit: Disney)

Well I tried eating grass. It’s wheatgrass. You might recognize it from your local Jamba Juice.


It tastes like…well, grass. Nothing special. I’m not going to use at as a midnight snack though. I only wish I could be as excited as Bambi to eat it.


Thumper Salad

So we wanted to make something using lots of the food shown in Bambi as ingredients, so we made a salad! I actually found that the gross red clover can make a fairly tasty salad dressing too.

So without further ado, here is Thumper Salad.

Thumper Salad

  • Servings: 5-7
  • Difficulty: Easy
  • Print


Thumper Salad

1 cup Baby kale
1 cup Spinach
1 cup Chard
1/2 cup Clover sprouts
1/4 cup Wheat grass
3/4 cup Grape halved
1/3 cup Dried red currants
1/4 cup Acorns (must be pre-soaked)
Pine bark, fried sprinkle over salad to taste

Flower Salad Dressing

1/2 cup Water
1-2 tablespoon Dried red clover blossom
1 tablespoon Red wine vinegar
1/4 cup Olive oil
3 tablespoons Honey
1/4 teaspoon Salt (kosher)
1/8 teaspoon *A dash black pepper
1/2 teaspoon Lemon juice *optional

Thumper Salad

  1. Mix kale, spinach, chard, sprouts, and grass.
  2. Throw with grapes, currants, and acorns.
  3. Sprinkle fried bark on top to taste.
  4. Dress with Flower Salad Dressing

Flower Salad Dressing

  1. Boil water and red clover blossoms together for 7-10 minutes.
  2. Strain out and discard blossoms.
  3. Reserve the water.
  4. Add the rest of the ingredients to the water, mix well.
  5. Pour over salad and enjoy!


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Will it save your mother from Man in the forest?

Well, like I said earlier, none of the food was really super tasty…but it wasn’t supposed to be. You could learn to live with it, if it were your only food source. The Red Currant was extremely tart, the grapes were good, the red clover made my stomach turn, the bark, and the grass tasted like grass.


The salad was pretty good. It wasn’t anything special. I think I might have used too much Red Clover dressing.



Red Currant – 5/10

Acorns – ?/10

Grapes – 7/10

Red Clover Blossom – 2/10

Red Clover Sprout – 4/10

Bark – 3/10

Grass – 3/10

Thumper Salad – 5/10

Bambi’s Mom Venison – ?/10 (they better have used Bambi’s mom to feed a starving family)