0

Robin Hood – Little John Stew, Blackberry Pie, Currant Pie, Gruel

Quick links: Little John Beef Stew | Blackberry Pie | Currant Pie | Prison Gruel | Verdict

Robin Hood and Little John chilling in the kitchen, breakin’ eggs, stewin’ beef and eatin’ the day away. This is one of my wife’s favorite Disney movies. Mostly because she thinks Robin is a “fox”.
It is a really good, classic Disney movie with some good food to boot!

Little John Burnt Beef Stew

When Robin and Little John are chilling in the forest, they have a giant cauldron over a fire. It starts burning and bubbling over.

(Credit: Disney)

(Credit: Disney)

Incidentally, when I was making the stew, I forgot to turn down the heat and my stew started to burn. So I guess it’s super authentic to the movie.

Friar Tuck then makes an appearance and tastes it.

(Credit: Disney)

(Credit: Disney)

He finds it to be fairly spicy. So I searched for a suitable medieval stew I could make. I think I found one that’d be pretty close to what Robin and John were making

Little John Burnt Beef Stew

  • Servings: 6
  • Difficulty: Easy-Medium
  • Print

Ingredients:
3 lbs Stewing Steak
3 tbs flour
oil for frying
1/2 tsp ground cinnamon
1/4 tsp ground mace (or chili powder)
1/8 tsp ground cloves
4 black peppercorns (crushed)
1 large onion (finely chopped)
6 large sprigs of parsley (finely chopped)
4 cups beef stock
2-3 pieces stale whole wheat bread
3 tbs cider vinegar
1 pinch saffron (or 1/4 tsp turmeric as a sub.)
  1. Toss the beef with the flour to coat.
  2. Cover the base of a large frying pan with a thin layer of oil and place over a medium high heat.
  3. Add the beef and fry, stirring occasionally, until browned.
  4. Add the spices, onion and parsley with a splash of the stock and fry, stirring frequently and scrapping up the crusty layer from the bottom of the pan with a wooden spoon, for about 5 minutes until the onions have started to soften.
  5. Dump contents into large pot with its juices.
  6. Add the rest of the stock with a pinch of salt and bring to a gentle boil. Cover, reduce the heat to low and simmer for 1hr 40 mins, until the beef is tender.
  7. Meanwhile, soak the bread in the vinegar with the saffron .
  8. After the beef is tender, stir into the stew and simmer, uncovered, for about 20 minutes until the bread has broken down and the stew is thick.
  9. Taste and season with salt and freshly ground black pepper.
  10. Serve with buscuits

source: http://ginandcrumpets.com/medieval-spiced-beef-stew/

IMG_20150621_173038

This slideshow requires JavaScript.


Trigger’s Blackberry Pie

After the archery tournament, Robin gets chased around by Prince John’s guard. Trigger, the vulture takes cover in a pie stand selling blackberry pies.

(Credit: Disney)

(Credit: Disney)

Trigger's Blackberry Pie

  • Servings: 8
  • Difficulty: Medium
  • Print

Ingredients:
3/4 cups cream
1/4 cup red wine
5 egg yolks
1 whole egg
2 cups blackberries
1/2 cup chopped dates
1/3 cup honey
1/4 tsp ginger
1 pinch saffron (or leave out if not available) 
1/8 tsp ground mace (or chili pepper)
1/8 tsp ground cloves
2 pre-baked pie shells
  1. In a medium saucepan, combine the milk, cream, wine, saffron and other spices, and bring to a boil.
  2. Remove from heat.
  3. In a separate container, beat egg yolks and honey together.
  4. While beating, add a bit of the hot milk mixture. Pour this back into the pot with the hot liquid while whisking furiously.
  5. Place the cut blackberries and dates in baked pie shells and spoon the cream mixture over fruit and into the shells.
  6. Bake at 375° F for 45 minutes, or until the filling has set.

IMG_20150621_170853

Source: http://www.innatthecrossroads.com/2011/06/17/medieval-fruit-tarts-blueberry-strawberry-apricot-cherry/

This slideshow requires JavaScript.


Maid Marian’s Currant Pie

In the same scene, Maid Marian starts throwing pies to help Robin escape.

(Credit: Disney)

(Credit: Disney)

We wanted to find real currants, for the pie, but we couldn’t. However, Google told me that Blueberries are a close second. So we made a blueberry pie.

Maid Marian's Currant Pie

  • Servings: 8
  • Difficulty: Easy-medium
  • Print

Ingredients:
2 egg whites
1/2 cup sugar
2 tsp cornstarch
2 1/4 cups red currants (blueberries)
1 ready to bake pie crust
1 pie crust mix
1/2 tsp lemon zest
1 egg yolk
  1. Prepare the pie crust mix as directed, but add 1 egg yolk and the lemon zest
  2. In a medium bowl, beat egg whites until stiff.
  3. Gradually stir in sugar and cornstarch; beat for 5 minutes.
  4. Fold currants (blueberries) into mixture and pour into pie crust.
  5. Bake in oven for 30-35 minutes, or until top is lightly browned.

IMG_20150623_212527

Source: http://allrecipes.com/recipe/red-currant-pie/

This slideshow requires JavaScript.


Not-in-Nottingham Prison Gruel

Toward the end, the rooster narrator is in jail with the rest of the town. He sings Not In Nottingham. We then see the mama rabbit feeding her baby rabbits something from a bowl.

(Credit: Disney)

(Credit: Disney)

In general, gruel is a common food for prisons. I’ve always wanted to taste it. So I made it. It tastes like watery oatmeal.

They also showed biscuits. We cheated and made some from a Pillsbury roll. They were great with the stew.

Not-in-Nottingham Prison Gruel

  • Servings: 1-2
  • Difficulty: Easy
  • Print

Ingredients:
3 tbs oatmeal
2 cups water
salt to taste
  1. Mix the oatmeal with a little cold water to make a paste
  2. Put the rest of the water in a pan
  3. Add the mixture and boil for 10 minutes
  4. Add the salt

IMG_20150623_213744

This slideshow requires JavaScript.


Will it Steal from the Rich and Give to the Poor?

Aside from the gruel, not a bad run. The blackberry pie was super sweet. The beef stew was good, and I think if it weren’t burnt, it would have been even better. And the currant (blueberry) pie was delicious

Verdict:

Stew – 7/10

Blackberry pie – 7.5/10

Currant (blueberry) pie – 9/10

Gruel – 4/10

Advertisements
2

Jungle Book – Bare Necessity Fruit Salad, Pawpaw BBQ Sauce and ants

Quick links: Bare Necessity Fruit Salad | Pawpaw BBQ SauceAnts | Verdict

Baloo is one of the greatest Disney characters in my opinion. He’s just so chill. And boy, he knows how to eat. Almost all of the food mentioned in the movie comes from one song, Bare Necessities. There isn’t really a recipe, just lots of different fruits. So I did some fun things with them.

Bare Necessity Fruit Salad

I put all of the food mentioned and shown into one fruit salad.

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

They actually blended well. One thing I found out is that a Pawpaw is actually another word for papaya. One sad thing, I wasn’t able to find a prickly pear. I went to 5 different places and couldn’t find any. 😦 Instead I used an Asian Pear, because Jungle Book takes place in India, India is in Asia, same thing right?

Bare Necessity Fruit Salad

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients:
1 small papaya
2 large bananas
4 black plums
2 prickly pears sliced (cactus pears)
1 coconut with water
1-2 tablespoon lemon juice
  1. Cut all fruit except coconut and put in a bowl
  2. Sprinkle with lemon juice.
  3. Crack the coconut, sprinkle coconut water over fruit.
  4. With a spoon, scrape some coconut shavings and place on top (to your liking).
  5. Chill 1-2 hrs before serving.

IMG_20150607_181137

This slideshow requires JavaScript.


Pawpaw BawBawQuaw

You guys are so lucky, you get a BONUS RECIPE! I had so much left over papaya,IMG_20150607_155405

I had to use it all for something. I made some Filipino Adobo chicken the same night I was making the fruit salad, so I decided to make a sauce to go with the chicken. So I found a base for a sweet fruit bbq sauce and altered it to make Pawpaw BBQ sauce. Its a great blend of sweet and spicy!

Pawpaw BBQ

  • Servings: 5.5 cups
  • Difficulty: Easy
  • Print

Ingredients:
1 tablespoon vegetable oil
1 sweet onion finely diced
3/4 cup sugar
1 1/2 teaspoons crushed red pepper
1/2 teaspoon chili powder
1/2 cup lemon juice
1/4 cup rum
1 cup water
1/2 cup seasoned rice vinegar
5 cups large, diced papayas
2 teaspoons kosher salt
  1. Heat the oil in a pot over medium heat, and add in the onion.
  2. Cook, until the onions are translucent, stirring continuously to ensure the pieces do not brown.
  3. Sprinkle the sugar, peppers, chili powder, and lemon juice over the onions, and stir until the sugar dissolves.
  4. Pour in the rum, water, and vinegar.
  5. Bring the ingredients to a boil.
  6. Add in the diced papaya, and adjust the seasonings with the salt, if desired.
  7. Bring the mixture to a boil again, reduce the heat to med-low and simmer covered for 45 minutes.
  8. Take the pan off the heat, and let the mixture cool slightly.
  9. Mash with potato masher for a courser sauce or  transfer the mixture to a blender, and puree the sauce until smooth.
  10. Transfer the BBQ sauce to a bowl, and set aside until ready to serve.


IMG_20150607_183107

This slideshow requires JavaScript.


You Eat Ants?

During Bare Necessities, Baloo talks about eating ants and tell Mowgli that he’ll love the way they tickle.

(Credit: Disney)

(Credit: Disney)

And yes, despite the disappointment from last week, this week I actually ate a bug. I ate a few ants that I found crawling on the sidewalk. I was going to try and get more, but birds kept on eating the ant food I laid out!

Here’s the proof.

IMG_20150609_214146 IMG_20150609_214445


Will you Love the Way they Tickle?

The fruit salad was alright. I actually found out I don’t really love pawpaw. Its ok, but not great. Maybe the papaya I got wasn’t the best. I know the large one wasn’t super ripe, but the small one I got was ripe enough. I LOVED the bbq sauce though. It was DELICIOUS. And the ants, well in such low quantity, they didn’t have much of a taste, but they were slightly tart.

Verdict:

Fruit Salad – 6.5/10

BBQ sauce – 9.5/10

Ants – meh, alright/10

0

Sword in the Stone – Shortbread Cookies, Turkey Leg, Water Strider, Roast Pig, Honey Cake

Quick links: Shortbread Cookies | Turkey Leg | Water Strider | Full Roast Pig | Honey Cake | Verdict

I think Sword in the Stone is one of the least plot driven movies in the Disney Universe. Arthur (Wart) basically has fun with Merlin until he randomly pulls out the sword and is king. End movie. It’s a fun movie though…although, it doesn’t have much food. 

By Merlin’s Tea and Cookies!

The first food shown is when Arthur falls into Merlin’s place. He has some tea and cookies ready for him.

(Credit: Disney)

(Credit: Disney)

I wanted to make digestive cookies, because I really like those. However, I don’t think they existed in the 14th century. So I found a great recipe for shortbread cookies!

By Merlin's Tea and Cookies!

  • Servings: 20-30
  • Difficulty: Easy
  • Print
Ingredients:
1/2 cup sugar
1 cup Butter
2 1/4 cup flour
1 teaspoon almond flavoring
  1. Cream butter & add sugar gradually.
  2. Mix in almond flavoring.
  3. Cream thoroughly.
  4. Add flour 1/4 cup at a time.
  5. Mix well.
  6. Divide dough into several portions.
  7. Flatten one portion at a time on lightly floured surface with hands.
  8. Roll out smooth with lightly floured rolling pin.
  9. Cut into desired shapes & place on ungreased cookie sheets.
  10. Bake at 325°F for 10-15 minutes until golden brown around edges.

Source: http://www.food.com/recipe/shortbread-cookies-70641

IMG_20150602_231740


Kay’s Turkey Leg

Keeping with the medieval times, Sir Kay is shown devouring a turkey leg.

(Credit: Disney)

(Credit: Disney)

I have made full turkeys before and didn’t want to make another, so I went to my supermarket and bought a pack of turkey legs. They were fun to cook and actually tasted better than the turkey legs you get at Disney parks (heresy, I know)

Kay's Turkey Leg

  • Servings: 2
  • Difficulty: Easy
  • Print

Ingredients:
2 Turkey Legs
4 Tablespoons Butter
1/2 teaspoon Basil
1/2 cup Chicken Stock
Salt/Pepper to taste
  1.  Preheat the oven to 350F
  2. Soften the butter
  3. Coat the legs in butter
  4. Coat the legs in spices
  5. Place drumsticks in baking dish with chicken stock
  6. Cook in oven for about an hour or until legs reach a temp of 180F

IMG_20150516_202342

This slideshow requires JavaScript.


I JUST ATE A BUG!

I’m going to be a disappointment here. When Arthur is a fish, his fishy instincts gain hold of him and he eats a water strider perched on top of the moat.

I went out a few times to search bodies of water in hopes to catch a water strider and eat it, but I wasn’t able to find one (but I did get attacked by mosquitos). If I ever find one, I’ll cook it up and eat it.

Roast Pig

Part of a meal shown in the movie was a full roasted pig.

vlcsnap-error260

They also show some ham and stuff, but of course, we’ve made that stuff before.

This was another kinda cop-out. I don’t have the resources to cook a full pig on a spit. However, there is a restaurant kinda near me in Chicago called Sun-Wah BBQ. They often have full roasted pigs hanging in the window.

thumb_600

So I went there and ordered some roast pig. It was delicious.

But if you so desire to roast a pig on a spit, you can find directions at this site.

Honey Cake

Along with the roast pig, there is some kind of domed cake.

(Credit: Disney)

(Credit: Disney)

I wasn’t sure what it was, but after some research, I decided that Honey Cake was a popular medieval dish, so I made that. It didn’t turn out exactly how I wanted, but it was still tasty, albeit very sweet.

Honey Cake

  • Servings: 8
  • Difficulty: Medium
  • Print

Ingredients:

Cake

3 Eggs
3/4 cup Honey
1  cup Flour
1/2 tsp Baking Powder
1/2 tsp Salt

Frosting

2/3 cup Honey
1 Extra Large Egg White
1/8 tsp salt
1 tsp vanilla

Cake

  1. Preheat the oven to 350F (or 325 if using a glass bowl)
  2. Beat the eggs until extra frothy.
  3. Gradually add most of the honey to let mixture thicken.
  4. Fold in flour and pour mixture in a small cake tin. (I used a pyrex glass bowl to get the dome effect.)
  5. Cook for 45m-1hr. Use a toothpick to see if the middle has cooked
  6. Remove from heat
  7. Add honey frosting on top.

Frosting

  1. Warm honey in a saucepan on low
  2. Combine the whites, salt and vanilla.
  3. Beat with a mixer on slow speed until the whites stiffen
  4. Pour the honey into the mixture
  5. Beat for 10 minutes on high until the mixture stiffens again

IMG_20150531_201017

This slideshow requires JavaScript.


Will it make you King of England?

This week wasn’t the best overall week for food. The drumsticks were delicious and the shortbread cookies were tasty.

IMG_20150516_202637

I thought the honey cake was too sweet and I didn’t get to eat the water strider (though that might have been a good thing.)

Verdict:

Shortbread Cookies – 9/10

Turkey Leg – 9/10

Water Strider – ?/10 – Sorry to disappoint 😦

Roast Pig – 9/10

Honey Cake – 7/10

0

Lady and the Tramp – Spaghetti and Meatballs, Breadsticks, Donuts and Coffee, Rib-eye and Mushy Peas, and Wedding Cake

Quick links: Wedding Cake | DonutsRibeye and Mushy Peas | Spaghetti and Meatballs | Breadsticks | Verdict

Probably one of the most famous Disney food scenes out of all of the animated movies. The spaghetti kiss. We tried recreating the famous scene, but our dog wasn’t as willing as Lady. All-in-all, Lady and the Tramp had a good haul of food. And our greyhound loved the food too.

IMG_20150506_092444 copy

Passed-up Wedding Cake (with fondant)

Toward the start of the movie, Tramp was looking for a good place to eat, before settling on Tony’s. One of the options is a cake shop.

(Credit: Disney)

(Credit: Disney)

We have made lots of cake throughout this blog, but never a wedding cake. So we made a delicious wedding cake, with fondant and everything

Wedding Cake and Fondant

  • Servings: 12
  • Difficulty: Medium-Hard
  • Print

Ingredients:

Cake

1 package (18 ounce) betty crocker white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3 whole eggs (even for white cakes)
1 cup water
1 cup sour cream
1 teaspoon almond emulsion (stronger than flavoring) (or 2 teaspoons almond extract)
1 teaspoon vanilla extract

 Fondant

1 package (16 ounces) white mini marshmallows (use a good quality brand)
2 5 tablespoons water
2 pounds (about 8 cups) sifted confectioners’ sugar
1/2 cup solid vegetable shortening

Cake

  1. In a bowl, mix 1st 3 ingredients. (see notes below) Set aside.
  2. Place remaining ingredients in mixer bowl then add the dry.
  3. Mix on low speed for 30 seconds, until dry ingredients are incorporated; mix at medium 2 minutes.
  4. This makes 1 & 1/2 times the usual batter than a ‘straight’ cake mix. It will fill one of the following pans: 8″ sq; 12″ round; 9x13x2; OR one 10″ and 6″ round.
  5. Pour into pan(s) and bake as you usually do. I prefere to bake at 300 degrees F. for 20 minutes, then turn oven up to 325 degrees F. for an equal time OR until you can smell cake If it has pulled away from the edges of the pan it is *over done*. You should have a flat cake that won’t (usually) need leveling & is not sticky on the top when it cools.

Special NOTES:.

  1. There is NO oil, butter or margarine in this recipe.
  2. Use large eggs.
  3. If almond extract (not emulsion) is used, add 2 teaspoons or to taste.
  4. Can use ANY cake flavor.
  5. Flavorings can change depending on cake flavor you use. Try a combination of 1 part vanilla, 1/2 part butter flavoring and 1/4 part almond.
  6. It is important to mix the dry ingredients well especially if using a chocolate mix or you will have white spots in the finished cake. I use a wire whisk.

Fondant

  1. To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
  2. Place 3/4 of the confectioners’ sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners’ sugar and re-greasing hands and counter so the fondant doesn’t stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
  3. It’s best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
  4. When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
  5. To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners’ sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

IMG_20150503_184033

This slideshow requires JavaScript.


Donuts and Coffee for your pooch

Disclaimer: DO NOT feed your dog donuts and coffee. Caffeine is toxic to dogs. But that didn’t stop Jim Dear. While having his morning coffee and donut, he decided to give Miss Lady some.

(Credit: Disney)

(Credit: Disney)

Even though it’s a bad breakfast for dogs, it’s a perfectly good breakfast for humans. We found a great donut recipe that fits the time period of the movie well.

Early 1900's Donuts

  • Servings: 12
  • Difficulty: Medium
  • Print

Ingredients:
1 egg
1 cup sugar
2 tablespoons butter
1 cup sweet (aka whole) milk
1 pinch salt
2 teaspoons baking powder
2 cups flour
1/2 teaspoon ginger
1/4 teaspoon nutmeg
lard or oil, for frying
extra flour
  1. One egg, one cup of sugar, two tablespoons of butter, beaten together till creamy.
  2. Add one cup of sweet milk, a pinch of salt, two teaspoons of baking powder stirred into two cups of flour*.
  3. Add one-half teaspoon of ginger and one-fourth teaspoon of nutmeg to the flour.
  4. Beat well, roll out about one-fourth of an inch thick.
  5. Cut out all the cakes before beginning to fry.
  6. Cook in deep fat that will fry a small walnut-sized ball of the dough in about sixty-five seconds.
  7. Do not let the fat get above that degree of heat.

*NOTE: I don’t know if I messed up the recipe or what, but I had to add about double the flour asked for. The dough was too sticky to shape so I just added more flour until I could shape the donuts to fry, which I used 2 different sized lids to make the circle shape and the circle hole.

IMG_20150505_210018

This slideshow requires JavaScript.


Lady’s Rib-eye Steak and Mushy Peas

:Poor Lady didn’t get a chance to eat the juicy steak she envisioned.

(Credit: Disney)

(Credit: Disney)

and instead got a face-full of mushy peas

(Credit: Disney)

(Credit: Disney)

Even though Lady wasn’t a fan of the peas, our greyhound loved them.

IMG_20150503_142119

For the Rib-eye steak. I salted the meat beforehand, and then threw it on the grill until I got a medium-rare cook.  The mushy peas recipe is as follows.

Mushy Peas

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients:
1 (10-ounce) package frozen green peas
1/4 cup heavy cream
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
  1. Bring a shallow pot of lightly salted water to a boil over medium-high heat.
  2. Add frozen peas, and cook for 3 minutes, or until tender.
  3. Drain peas, and transfer to a blender or large food processor.
  4. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas.
  5. Adjust seasonings to taste, and serve immediately.

IMG_20150503_141959

IMG_20150503_142116

This slideshow requires JavaScript.


Tony’s Famous Kissing Spaghetti and Meatballs

Now, the moment you’ve all been waiting for, the famous spaghetti and meatballs. Its such a beautiful scene on a bella notte.

(Credit: Disney)

(Credit: Disney)

We tried to recreate the scene with our dog, but Roxie wasn’t so sure about sitting at the table. We did manage to get a semi-decent picture.

Tony's Famous Spaghetti and Meatballs

  • Servings: 6
  • Difficulty: Easy-Medium
  • Print

Ingredients:
2 cans (28 ounces each) diced tomatoes undrained
1 can (12 ounces) tomato paste
1 1/2 cups 1-1/2 water divided
3 tablespoons grated onions
1 tablespoon sugar
1 1/2 teaspoons 1-1/2 dried oregano
1 bay leaf
1 1/4 teaspoons 1-1/4 salt divided
1 teaspoon minced garlic divided
3/4 teaspoon pepper divided
6 slices day-old bread torn into pieces
2 eggs lightly beaten
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 pound ground beef
hot cooked spaghetti
additional parmesan cheese optional
  1. In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, onion, sugar, oregano, bay leaf and 1/2 teaspoon each of salt, garlic and pepper. (NOTE: I’d also add some crushed red peppers)
  2. Bring to a boil.
  3. Reduce heat and simmer, uncovered, for 1-1/4 hours.
  4. Meanwhile, soak bread in remaining water. Squeeze out excess moisture.
  5. NOTE: I’d skip on the soaked bread and add 2 cups of bread crumbs and 1/4 cup milk
  6. In a large bowl, combine the bread, eggs, Parmesan cheese, parsley and remaining salt, garlic and pepper. Crumble beef over mixture and mix well.
  7. Shape into thirty-six 1-1/2-in. meatballs.
  8. Place meatballs on a rack in a shallow baking pan.
  9. Bake, uncovered, at 400° for 20 minutes or until no longer pink; drain.
  10. Transfer to spaghetti sauce.
  11. Simmer, uncovered, until heated through, stirring occasionally.
  12. Discard bay leaf.
  13. Serve with spaghetti with additional Parmesan if desired.

IMG_20150502_213344

This slideshow requires JavaScript.


Tony’s Breadsticks

Accompanying the spaghetti is a bowl of breadsticks. Mary had made this recipe before, so we decided it would be good. However, when I made it, the bread turned out too sweet. I’m not sure why. So just a forewarning while making it, maybe add a little less sugar.

Tony's Bread Sticks

  • Servings: 8
  • Difficulty: Medium
  • Print

Ingredients:
1.5 cups Water
1 pkg. Yeast
1.5 Tbs Sugar
3 cups Flour
1/2 tsp Salt
  1. Mix ingredients
  2. Knead for 3 mins.
  3. Let raise for 10 mins
  4. Roll out on parchment paper to the size of a cookie sheet.
  5. Cut into 1.5 in strips
  6. Spread with butter
  7. add garlic, salt and Parmesan cheese on top
  8. Let rest for 10 mins
  9. Bake at 350F for 20 mins

IMG_20150502_213350

This slideshow requires JavaScript.


Will you call it a bella pasto (beautiful meal)?

Overall the recipes were good. I was a little tired and out of it when making the spaghetti and meatballs. I would have made the meatballs a bit spicier if I were on my game, and probably used bread crumbs as opposed to soggy bread. But they still turned out pretty good.

IMG_20150502_213356

The donuts and hot chocolate were a great pairing. Part of a balanced breakfast.

IMG_20150505_210107

And the cake was amazing. We got lots of compliments on that. I highly recommend it.

Verdict:

Wedding Cake – 10/10

Donuts – 8/10, Donuts dipped in hot chocolate 9/10

Rib-eye Steak – 9/10

Mushy Peas – 7/10

Spaghetti and Meatballs – 7/10

Breadsticks – 6/10

0

Peter Pan – Pineapple Rum Codfish and Potatoes

Quick links: Pineapple-Rum Codfish | Verdict

I’ve had lots of people tell me that they can’t wait for me to do Peter Pan because all that food the lost boys eat looks amazing. What they don’t realize is, that’s Hook with Robin Williams. Peter Pan actually didn’t have any food in it whatsoever, besides some rum and a bowl of fruit.
However, I didn’t want to leave everyone hanging. So here’s a recipe inspired by Peter Pan brought to you by me and a robot. (What?! A robot? Read on and find out)

Hook-is-a-Codfish Codfish

Since Peter calls Hook a codfish, and the croc ALMOST eats Hook,

(Credit: Disney)

(Credit: Disney)

I decided to make some Hook-inspired piratey codfish.  I used a cool webapp called Chef Watson. It uses IBM’s super computer Watson to pair up common ingredients and generate a recipe based off of other recipes. You can actually find a bunch of awesome inspiration on there.

I knew I wanted to use codfish and rum. I also wanted it to have a Caribbean flair. I was able to generate a recipe based on those perimeters. However, I did do some tweaks I added some pineapple to give it a little  So without further ado, Here is Hook is a Codfish Codfish.

Hook-is-a-Codfish-Codfish

  • Servings: 2-3
  • Difficulty: Easy-Medium
  • Print

Ingredients:
1.5 lbs Filleted Codfish
1/2 cup Rum
1/2 teaspoon Anchovy Paste
1/2 tsp Red wine vinagre
1/3 cup Coconut water
1/3 cups Peanut or Canola oil
6 Red Potatoes
2 Minced Shallots
1 Chopped Vine-ripe Tomato
1/3 cup Water
1/4 cup creme fraiche
1/4 cup whole milk
3 tbs coconut oil
1/4 c crushed or pureed pineapple
Sea salt, pepper, cumin, basil to taste

 

  1. Bring rum, shallots, coconut water and vinegar to boil in heavy small saucepan.
  2. Reduce heat to low and simmer about 5 minutes.
  3. Remove pan from heat and cover.
  4. Let stand at room temperature.
  5. Preheat oven to 400 fahrenheit.
  6. Place each russet potato on separate sheet of foil, rub in oil, sprinkle with sea salt, and wrap tightly.
  7. Bake about 1 hour.
  8. Remove foil; cool to just warm, about 20 minutes.
  9. Cut lengthwise in half.
  10. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell.
  11. Add the canola/peanut oil and milk to russet potato in bowl; mash well.
  12. Stir in creme fraiche.
  13. Season to taste with salt and pepper.
  14. Loosely cover shells and filling separately and let stand at room temperature.
  15. Rewarm russet potato shells, then filling.
  16. Stir anchovy paste into filling; season with sea salt and pepper.
  17. Mound filling in shells.
  18. Sprinkle basil.
  19. Place tomatoes on top.
  20. Place 212 fl oz water and cod fillets in heavy large skillet; sprinkle with salt and pepper.
  21. Cover; steam over medium-high heat.
  22. Meanwhile, rewarm rum-shallot reduction over medium-low heat.
  23. Add coconut oil and pineapple, alternating 1 tablespoon at a time, whisking continue whisking until beurre rouge is thick (do not overheat or sauce may separate).
  24. Season with salt and pepper.
  25. Spoon sauce onto 4 plates.
  26. Place russet potato on the remaining side.
  27. Arrange the cod strips atop sauce on each plate; sprinkle with cumin and basil.

IMG_20150425_205056 IMG_20150425_205052

This slideshow requires JavaScript.

Will it Make you Fly off to Neverland?

Watson, by George we’ve done it. (Ok, wrong movie). But this recipe turned out great.

IMG_20150425_205100

The potatoes were a great paring to the pineapple rum codfish. I was thinking it would be a good addition to add a tangy piña colada-type sauce on top of the cod. So if someone makes this and comes up with such sauce, let me know.

Verdict:
Codfish – 8/10
Potatoes – 8/10

0

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

Ingredients:
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.

IMG_20150413_202446

This slideshow requires JavaScript.


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

Ingredients:
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
IMG_20150412_194201

This slideshow requires JavaScript.

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
Ingredients:
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

IMG_20150412_194208

This slideshow requires JavaScript.


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

Ingredients:
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

IMG_20150412_194214

This slideshow requires JavaScript.



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.

IMG_20150412_194151

Verdict:

Cream – 6/10

Corn – 6/10

Porridge – 7/10

Toast – 10/10

Hot Chocolate – 7/10

3

The Adventures of Ichabod and Mr. Toad – Tea & Crumpets, Turkey, Roast Quail, Raspberry Pie, Donuts, Ham, Red Velvet Cake, Cherry Cupcakes, Rolls, Corn on the Cob, Biscuits, Summer Pudding, German Chocolate Cupcakes, Roast Beef Sandwich, Pecan Shortbread, Hardboiled Egg, Mashed Potatoes

Quick links: Tea & Crumpets | Roast Turkey | Roast Quail | Raspberry Pie | Donuts | Baked Ham | Red Velvet Cake | Cherry Cupcakes | Sweet Rolls | Corn on the Cob | Biscuits | Summer Pudding | German Chocolate Cupcakes | Roast Beef Sandwich | Pecan Shortbread | Hardboiled Egg | Mashed Potatoes | Verdict

The main mystery of Ichabod Crane is not how the headless horseman came to be, but how he can stay so skinny. He must have the metabolism of a hummingbird (which eat 1.5x-3x their weight each day). He is eating in almost every scene of that movie, which caused a lot of cooking for us. To help decrease the amount of work and cost, anything shown in Ichabod Crane that had been shown in another Disney movie that we’ve done, or is a common food, we skipped. Sorry for skimping a little on this one, but it was a big ask.
Mr. Toad on the other hand only had the appetite for speed. There was hardly any food shown in that movie.
Even though both of these stories have fallen into the shadows of the Disney universe, they’re very enjoyable. I’m just mad that Disney World doesn’t have Mr. Toad’s Wild Ride anymore. Can’t they have both Winnie the Pooh and Mr. Toad?

Tea & Crumpets with a Rat

The only food shown in this wild ride is the classic tea and crumpets. I had never actually had crumpets before, but that is my go-to word when I’m trying to talk in a British accent (and failing). They actually taste like English Muffins. I think I made mine a little thick and didn’t cook them for long enough, so it was a little soft in the center. But it was still tasty.

(Credit: Disney)

(Credit: Disney)

Tea & Crumpets with a Rat

  • Servings: 8
  • Difficulty: Easy
  • Print

Ingredients:
450 grams strong plain flour sifted (1lb)
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons fast-rising active dry yeast (1x7g sachet)
300 milliliters warm milk (1/2 pint)
300 milliliters warm water (1/2 pint)
1/2 teaspoon baking soda
vegetable oil
  1.  Note – you will need 4 crumpet rings, or egg rings or 7.5cm (3in) plain pastry cutters, greased. I didn’t have any, so I folded a sheet of aluminum foil a few times and then made a ring.
  2. Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre.
  3. Pour in the warm milk and water and mix to give quite a thick batter.
  4. Beat well until completely combined and cover with a tea towel or cling film.
  5. Leave in a warm place to rise for about an hour until it’s a light, spongy texture.
  6. Stir well to knock out any air, add the bicarbonate of soda and pour into a large jug – mix well and allow to stand for a further 30 minutes.
  7. Heat a non-stick frying pan, or a greased griddle, over a very low heat with a drop of oil or butter.
  8. Wipe the pan with kitchen paper to remove excess oil/butter.
  9. Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes.
  10. Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until lots of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.
  11. Remove the rings and turn over the crumpets to cook for a further minute or two on the other side. Sit the first batch of crumpets on a wire rack whilst continuing to cook the remaining crumpets.
  12. Serve the crumpets warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving. (Prep time includes rising time for the yeast dough.).

Source: food.com

IMG_20150407_202641

This slideshow requires JavaScript.


Ichabod’s Turkey Addiction

I am amazed at how skinny Ichabod stays, judging by how much he eats. Towards the end of the movie, I began to wonder if he had a stomach parasite.

Ichabod’s main addiction is turkey (and other poultry. This is somewhat cannibalistic, because of his own bird-like qualities.

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

We have made chicken in a couple of other movies like Pinocchio and Make Mine Music, so we just cooked a turkey. Luckily it was around Easter, so we got a good deal on a 22lbs turkey from our local grocery store! In the picture, it looks like there are chestnuts around the turkey. Chestnuts make a good turkey stuffing. Unfortunately, chestnuts weren’t in season and I couldn’t find a store that sold them. Luckily, Google said that pecans were a good chestnut substitute.

Ichabod's Turkey Addiction

  • Servings: 8+
  • Difficulty: Medium
  • Print

Ingredients:

Bird

1 Turkey
1.5lbs butter
2 tsp salt
Basil, rosemary, and parsley to taste

Stuffing

2 cups Chestnuts
1.5 cups Margarine
0.5 cup chopped onion
1 tsp salt
1/4 tsp pepper
 1 tsp basil
2 loaves day-old bread (cubed)
3 eggs
1/4 cup milk

Bird

  1. Remove neck and gibbets and do any other turkey prep needed.
  2. Rub salt all over turkey.
  3. Melt butter and rub all over turkey.
  4. Rub additional spices on turkey.
  5. Stuff with stuffing.
  6. Place onions and extra stuffing around turkey.
  7. Bake for about 13 minutes per pound, basting with extra butter every hour or so.

Stuffing

  1. With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
  4. In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.
  5. Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned.

IMG_20150405_184708

This slideshow requires JavaScript.


Invisible Roast Quail

Going along with Ichabod’s poultry love, he eats what looks like a small chicken. I know that in Ichabod Crane’s time period, people ate quail and squab (pigeon). I looked all around for quail or pigeon, but couldn’t find any. I didn’t want to go out into the streets and catch a city pigeon either, because that would be disgusting. So sadly, there will be no quail/squab recipe to try.

(Credit: Disney)

(Credit: Disney)

One of the Many Pies (Raspberry)

There are TONS of pies shown in this movie. A lady carries pies on her head,

(Credit: Disney)

(Credit: Disney)

school chidren bring pies to school,

(Credit: Disney)

(Credit: Disney)

and there’s even a pie at her picnic.

(Credit: Disney)

(Credit: Disney)

They never really show what kind of pies there are, except for the close-up of the school-child’s pie, which looks like some kind of berry pie, so I decided to make a raspberry pie. If you want recipes for other pies, see Snow White, Pinocchio, and Melody Time.

One of the Many Pies (Raspberry)

  • Servings: X
  • Difficulty: Easy
  • Print

Ingredients (Filling):
1 1/3 cups sugar
2 tablespoons cornstarch
5 cups fresh or frozen unsweetened raspberries thawed
1/4 cup water

This recipe uses prepared pie dough. For a pie dough recipe, see Melody Time.

  1. Place the water and the sugar in a pot, stir vigorously until the sugar dissolves, then bring to a boil.
  2. Add the raspberries and let simmer for 5-10 minutes
  3. Add cornstarch and stir until sauce thickens.
  4. Add the berry mixture to the prepared pie crust and bake on 350F for 35-45 minutes or until the crust is a golden brown.

The finished.

This slideshow requires JavaScript.


Do-Ray-Mi Donuts

Ichabod woo’s ladies with his deep bass singing voice. The secret is probably the donuts next to his piano. We made some home-made puff pastry donuts. They were delicious but oh so fattening. Perfect for deepening your voice.

(Credit: Disney)

(Credit: Disney)

Do-Ray-Mi Donuts

  • Servings: 24
  • Difficulty: Easy-Medium
  • Print

Ingredients:
2 sheets puff pastry, thawed
vegetable oil for frying
2 cups powdered sugar
4 tablespoons milk
2 teaspoons vanilla extract
  1. On a lightly floured surface, roll out puff pastry.
  2. Cut circles out of puff pastry using two different sized circle cookie cutters, a larger circle for the outside and a smaller circle for the center.
  3. Fill a large pot with an inch of vegetable oil and heat over medium-high heat.
  4. Cook donuts in hot vegetable oil, flipping when one side is golden.
  5. In a mixing bowl, whisk together sugar, milk and vanilla to make glaze.
  6. Warm the glaze in the microwave, or else it will flatten the donuts
  7. While the donuts are still hot, dip them in the glaze. Alternatively, use a spoon to drizzle the donuts with glaze.

Source: sixsistersstuff.com

Fattening

 

This slideshow requires JavaScript.

Ichabod’s Such a Ham

If turkey is Ichabod’s first weakness, ham would be his second. There is a lot of ham in this movie as well. Maybe ham is just easy to illustrate.

(Credit: Disney)

(Credit: Disney)

Again, watching this around Easter had it’s advantage. I got a cheap ham and it was amazing.

Ichabod's Such a Ham

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients:
1 (12-pound) shankless skinless smoked cured ham
whole cloves for studding ham
1 cup firmly packed light brown sugar
1/4 cup prepared mustard
2 tablespoons cider vinegar
variation: glazed ham steak with brown sugar mustard glaze
1 to 2 inch ham steak
1/2 teaspoon ground cloves
1 cup firmly packed light brown sugar
1/4 cup prepared mustard
  1. Preheat oven to 350 degrees
  2. Score top of ham into diamonds and stud center of each diamond with a clove.
  3. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham.
  4. Bake for another 35 minutes
  5. Transfer ham to a platter and let stand 15 minutes before carving.

    Preheat oven to 350 degrees

    Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through.

Recipe courtesy of Georgia Downard

Source: foodnetwork.com

IMG_20150404_180108

This slideshow requires JavaScript.

Sly Red Velvet Cake

Another couple hundred calories into his black hole of a gut. He is even sneaking food when dancing with the lovely Katrina.

(Credit: Disney)

(Credit: Disney)

Sneaked Red Velvet Cake

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients:
250 grams butter softened
600 grams caster sugar (or bakers sugar)
6 eggs
2 tablespoons red food colouring
3 tablespoons unsweetened cocoa
375 grams flour
250 milliliters buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon vinegar
2 200 2 (200g) tubs cream cheese
350 g white chocolate
250 g butter, softened

 

  1. Preheat oven to 170 C / Gas mark 3. Grease and flour three 20cm tins.
  2. In a large bowl, cream 250g butter with sugar.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix food colouring with cocoa and add to mixture.
  5. Add flour alternately with buttermilk. Add vanilla and salt.
  6. Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
  7. Divide cake mixture into three prepared tins. Bake in the preheated oven for 25 minutes. Allow to cool.
  8. To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm.
  9. In a large bowl, beat the cream cheese until light and fluffy.
  10. Gradually beat in melted white chocolate and softened butter.
  11. Beat until it is the consistency of whipped cream, then use to fill and ice the cake.

Source: allrecipes.co.uk

IMG_20150407_222449

Cherry Cupcakes

Over to the left, there are some cakes. I assumed they were cherry cupcakes. So I made those. A note after making these, double the amount of cherry juice. Or maybe add some cherry extract. There wasn’t enough of a cherry flavor.

(Credit: Disney)

(Credit: Disney)

Cherry Cupcakes

  • Servings: 24
  • Difficulty: Easy-Medium
  • Print

Ingredients:
1/2 cup butter
4 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk or sour milk
1/3 cup maraschino cherry juice
1 1/2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
12 maraschino cherries halved
maraschino cherry with stems (optional)
  1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2 1/2-inch muffin cups with paper bake cups or coat with nonstick cooking spray.
  2. In a medium bowl stir together flour, baking powder, salt, and baking soda.
  3. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.
  4. Preheat oven to 350 degrees.
  5. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
  6. Add sugar, vanilla, and almond extract; beat until combined.
  7. Add egg whites, one at a time, beating well after each addition.
  8. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each just until combined.
  9. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
  10. Press a cherry half into batter in each cup.
  11. Bake for 15 to 18 minutes or until tops spring back when lightly touched.
  12. Cool cupcakes in muffin cups on wire racks for 5 minutes.
  13. Remove cupcakes from muffin cups.
  14. Cool completely on wire racks.
  15. Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over cupcakes. If desired, top with cherries with stems.

Frosting

  1. Allow 1/2 cup butter to stand at room temperature for 30 minutes.
  2. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth.
  3. Gradually add 1 cup powdered sugar, beating well.
  4. Beat in 2 tablespoons maraschino cherry juice or milk and 1/2 teaspoon almond extract.
  5. Gradually beat in 3 cups additional powered sugar.
  6. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches piping consistency.
IMG_20150406_201216

This slideshow requires JavaScript.

Katrina van Tassel’s Sweet Rolls

This is kinda hard to see. In the picnic scene, where this group of men are swooning over Katrina, there is a bowl of white balls. I guess they are rolls. That’s a good picnic food.

(Credit: Disney)

(Credit: Disney)

Katrina van Tassel's Sweet Rolls

  • Servings: 24-36
  • Difficulty: Easy-Medium
  • Print

Ingredients:
1 package dry yeast
1 cup warm water
2 eggs beaten
3 1/2 cups sugar
1 teaspoon salt
1/3 cup oil or melted shortening
6-7 cups flour
  1. Dissolve yeast in warm water.
  2. In large bowl mix eggs, sugar, and salt.
  3. Add oil. Add yeast mixture.
  4. Mix flour 1 cup at a time; stir well.
  5. Cover bowl with cloth and let rise until double.
  6. Punch down. Make into rolls.
  7. Cover and let rise until double again.
  8. Bake at 400 until golden brown.

IMG_20150405_190852

Corn on the Cob

Corn wasn’t in season for us, so the corn on the cob we made wasn’t particularly great.

(Credit: Disney)

(Credit: Disney)

Corn on the Cob

  • Servings: X
  • Difficulty: Easy
  • Print

Boil desired amount of corn until tender. Serve with butter and salt.

Biscuits

Same image, but there are some biscuits on the left side. My wife has a great recipe for biscuits. Her dad makes biscuits and gravy all the time and it is delicious.

(Credit: Disney)

(Credit: Disney)

Biscuits

  • Servings: X
  • Difficulty: Easy-Medium
  • Print

Ingredients:
2 1/2 cups self-rising flour (Plus extra for flouring your surface)
2 teaspoons sugar
1/2 teaspoon kosher salt
8 tablespoons vegetable shortening
1 cup chilled buttermilk (Plus 1-2 tablespoons if needed)
1 tablespoon melted butter to brush on top
  1. Preheat oven to 450 F.
  2. Prepare a floured surface for shaping the dough and have an ungreased baking sheet ready
  3. Whisk together flour, sugar and salt in a medium-sized bowl.
  4. Using a fork or a pastry blender cut in the shortening and butter.
  5. Work quickly, you don’t want the fats to melt – the key to fluffy biscuits is minimal handling.
  6. The mixture should be crumbly.
  7. Make a well in the flour mixture, and pour in the buttermilk.
  8. Stir with a spoon and blend just until the liquid is absorbed and the dough comes away from the sides of the bowl – add 1-2 tbsp more buttermilk if the dough is dry.
  9. Do not over mix; the dough will be tacky, neither wet nor dry.
  10. With lightly floured hands, turn out the dough onto a lightly-floured surface and gently fold it over on itself 2 or 3 times.
  11. Shape into a 3/4” thick round. If you use a rolling pin, be sure to flour it first to keep the dough from sticking to the pin.
  12. Using a 2-inch biscuit cutter, cut out the biscuits pressing straight down (avoid the temptation to twist the cutter as twisting keeps the biscuits from rising).
  13. Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter.
  14. Place biscuits on the baking sheet so that they just touch (for crunchy sides, leave space in between).
  15. Reshape scrap dough and continue cutting.
  16. Remember to handle the dough as little as possible.
  17. Bake for 15-18 minutes or until lightly golden brown on top.
  18. Turn the baking sheet around halfway through baking.
    Optional: Brush the tops of the biscuits with melted butter.

IMG_20150404_180042

This slideshow requires JavaScript.

Summer Pudding in the Fall

I wasn’t sure what this pink blob was. I did some research and found out that it is a British dish called Summer Pudding. It’s a chilled fruit dish inside a bread pudding-like shell. I absolutely loved it. I’ll definitely be making it again.

(Credit: Disney)

(Credit: Disney)

Summer Pudding in the Fall

  • Servings: X
  • Difficulty: Easy
  • Print

Ingredients:
300 grams strawberries
250 grams blackberries
100 grams red currants
500 grams raspberries
OR
12 ounces mixed berries of your choice
3 tablespoons golden caster sugar (ultra-fine bakers sugar)
6 slices day-old white bread from a square, medium-cut loaf
  1. Bring out the juices: Wash fruit and gently dry on kitchen paper – keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves – stir a few times.
  2. Bring to a boil for 1 min, then tip in the fruit (not strawberries).
  3. Cook for 3 mins over a low heat, stirring 2-3 times.
  4. The fruit will be softened, mostly intact and surrounded by dark red juice.
  5. Put a sieve over a bowl and tip in the fruit and juice.
  6. Prepare the bread: Line three 3″ molds with cling film as this will help you to turn out the pudding.
  7. Cut the crusts off the bread. Fit the bread to the mold Let the edges overhang by about 15cm.
  8. Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat.
  9. Push this into the bottom of the mold.
  10. Now spoon in the softened fruit, adding the strawberries here and there as you go.
  11. Let flavours mingle then serve: Dip the bread in juice and place on top – trim off overhang with scissors.
  12. Keep leftover juice for later.
  13. Bring cling film up and loosely seal.
  14. Put a side plate on top and weight down with cans.
  15. Chill for 6 hrs or overnight.
  16. To serve, open out cling film then put a serving plate upside-down on top and flip over.
  17. serve with leftover juice, any extra berries and cream.

Source: bbcgoodfood.com

IMG_20150404_180035

This slideshow requires JavaScript.

German Chocolate Cupcakes

On this massive platter of food, there are a bunch of things that we didn’t bother making. We have made a few cakes, so we didn’t make the pink frosting cake, there’s the quail that we couldn’t find, a sandwich which we made later, some grapes, celery, a round log which I assumed was possibly liverwurst. I bought some of that from the store. It wasn’t very appetizing. Then there was a delicious-looking german chocolate cupcake. I just had to make some of those.

(Credit: Disney)

(Credit: Disney)

German Chocolate Cupcakes

  • Servings: 24
  • Difficulty: Easy
  • Print

  1. Buy a box of German Chocolate Cake mix.
  2. Follow instructions
  3. Frost with store-bought coconut pecan frosting
  4. Add Maraschino cherry on top

IMG_20150404_171645

Roast Beef Sandwich

Just like I promised, a roast beef sandwich. There were a couple sandwiches featured in the movie. It is hard to tell what kind they are, but this one looks like it could be roast beef. So I decided they were ALL roast beef. So here’s a simple roast beef sandwich recipe.

(Credit: Disney)

(Credit: Disney)

Roast Beef Sandwich

  • Servings: 1
  • Difficulty: Insanely Hard
  • Print

You should know how to make a sandwich by now.

done

This slideshow requires JavaScript.

Pecan Shortbread

I kinda had a hard time distinguishing what the cookie-type things were at the bottom-right of this picture were.

(Credit: Disney)

(Credit: Disney)

I finally settled on pecan shortbread. They look about the same.

Pecan Shortbread

  • Servings: 20
  • Difficulty: Easy-Medium
  • Print

Ingredients:
3/4 pound unsalted butter room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans
  1. Preheat the oven to 350 degrees F.
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined.
  3. Add the vanilla and almond extracts.
  4. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture.
  5. Add the pecans and mix on low speed until the dough starts to come together.
  6. Dump onto a surface dusted with flour and shape into a flat disk.
  7. Wrap in plastic and chill for 30 minutes.
  8. Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like).
  9. Place the cookies on an ungreased baking sheet.
  10. Add a whole pecan to the center of each cookie
  11. Bake for 20 to 25 minutes, until the edges begin to brown.
  12. Allow to cool to room temperature and serve.

1999, The Barefoot Contessa Cookbook, All Rights Reserved
Source: foodnetwork.com

Shortbread stuff

This slideshow requires JavaScript.

Paprika Pyramid Hardboiled Egg

This was a fun one. The reddish powder that Ichabod sprinkles on the egg could be a number of things. He ends up eating it and getting hot in the face. So I decided it was probably either chili powder or some paprika. I went with paprika. I almost choked. I coughed for 5 minutes after.

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

Paprika Pyramid Hardboiled Egg

  • Servings: 1
  • Difficulty: Easy, but a killer
  • Print

Hard-boil an egg. Peel the shell and dump a gratuitous amount of paprika on it. Take a big bite and choke on the spice.

IMG_20150407_204057

 

hoteggg

Mashed Taters

Finally, at the end of the movie, we see a giant feast. I hope Ichabod brings in enough money for this huge family, his huge wife and their (probably) huge appetites. We had gone through and made most of the stuff on the table already, except for the bowl of white stuff with brown chunks. If someone knows exactly what it is, let me know. I couldn’t figure it out. It looks like it could be mashed potatoes with the skins. So thats what I made.

(Credit: Disney)

(Credit: Disney)

Mashed Taters

  • Servings: X
  • Difficulty: Easy
  • Print

Ingredients:
8-10 potatoes washed
1/4-1/2 cup milk
4 tablespoons butter
salt to taste
pepper to taste
  1. Chop and boil potatoes unitl soft.
  2. Strain water out (save some for the gravy if you’re making any).
  3. In pan add butter, milk, salt and pepper.
  4. Mix with hand beater or potato smasher until creamy. Enjoy!

IMG_20150405_190852


Will it Make you Lose your Head?

Surprisingly, there wasn’t really a dish that I didn’t like this week, except for maybe the hardboiled egg. Wow, that was a lot of spice. Everything else tasted amazing.

IMG_20150405_190852

I loved the ham and turkey. The summer pudding was divine. I was excited for the Cherry Cupcakes, but they didn’t taste cherry enough. I think it needs more maraschino cherry juice.

A crowd favorite were the German Cupcakes, even though it was just a boxed cake and store-bought frosting. But you can’t go wrong with any of the meals this week.

Verdict:

Tea & Crumpets – 7/10 (would be more if I had cooked them longer)

Roast Turkey – 10/10

Roast Quail – ?/10 (I need to find my huntin’ rifle)

Raspberry Pie – 10/10

Donuts – 9/10 (And will fatten you up)

Baked Ham – 10/10

Red Velvet Cake – 8.5/10

Cherry Cupcakes – 8/10

Sweet Rolls – 8/10

Corn on the Cob – 7/10

Biscuits – 9/10

Summer Pudding – 10/10

German Chocolate Cupcakes – 10/10

Roast Beef Sandwich – 6/10

Pecan Shortbread – 7/10

Hardboiled Egg – 3/10

Mashed Potatoes – 9/10