3-Magic Bean Salad

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“Mom and I spent days preparing all kinds of spellicious food, from steamed wyvern claws to barbequed dragon steaks to 3-magic bean salad.”

–”Ginger Breadhouse Takes the Cake”, story bookmark

Disclaimer: This salad will NOT grow a beanstalk in your stomach.

In my course of reading the Ever After High stories, I’ve come across 3-magic bean salad a few times, but the reference in Ginger Breadhouse’s story is the only one I could lay eyes on while preparing for this post. I’m sure I first came across it in the Once Upon A Time short story collection, but I couldn’t find it again! Oh well, just know that it is one of the many, fun, play-on-word’s in Ever After and is wonderland-i-fully yummy!

3-Magic Bean Salad

Adapted from a recipe by Jeff Mauro on foodnetwork.com.

  • 2 Cups or so Fresh Green Beans, ends cut & beans cut in half
  • 1 15oz Can Cannellini Beans, drained
  • 1 15oz Can Red Kidney Beans (I used dark red), drained
  • 2 tsp. Dijon Mustard
  • 1 Tbsp Honey OR Agave Nectar if you’d like to go vegan like Ashlynn Ella!
  • 1/2 Cup Hextra-virgin Olive Oil
  • 1/4 Cup Fresh Basil, chopped
  • 1/4 Cup Fresh Italian/Flat Leaf Parsley, chopped
  • 1 Shallot, thinly julienned
  • 1/4 Cup Mild Rice Vinegar (sometimes labeled as rice wine vinegar)
  • Salt & Pepper, to taste
  • Edible Gold Glitter Stars (I used Wilton, but there are other brands that are the same)

Bring a large pot of salted water to a boil. In a large bowl, put enough cold water to submerge the beans & put several ice cubes in it. Put the beans in the boiling water & cook for about 2-3 minutes. Drain the beans & immediately immerse in the ice water.

In another large bowl whisk together the vinegar, mustard, & honey or agave. Next, whisk in the oil. Drain the green beans & plop them in along with the other drained beans. Add the herbs & onion & toss everything together until well coated. Sprinkle with salt & pepper & when you’re ready to serve it, sprinkle on the magical gold stars!

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Listen to the episode! Fiction Kitchen Episode 20: Ever After High

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Double Tea Swirly Shortbread Cookies

short-bread-cookies-eah

Maddie Hatter is hands down my favorite EAH character. She’s sweet, she’s smart, she’s quirky in a way that’s adorable (not obnoxious), she has a very cool steampunk look going on, and she has the best hair! Her aqua and violet curls were the inspiration for these cookies, and what makes them even more perfect for Maddie is that each of the tinted shortbreads is made from a tea-infused butter – plus they are completely appropriate for teatime! Which for Maddie is pretty much anytime.

maddie-hatter-butter


If the dormouse scurries and the jubjub bird flutters,
Then what could be curiouser than colorful butters?

Double Tea Swirly Shortbread Cookies

I made the same basic shortbread twice, one for each infused butter
Adapted from kitchen witch Martha Stewart’s Basic Shortbread

  • 2 tablespoons green tea with matcha (I used Republic of Tea brand)
  • 2 tablespoons hibiscus tea (I used Tazo brand, Passion flavor)
  • Blue food coloring (optional)
  • 1 cup (2 sticks) butter x 2
  • 2 cups flour x 2
  • 3/4 teaspoons coarse salt x 2
  • 1/2 cup sugar x 2

In two separate sauce pans, melt two sticks of butter each. When they are completely melted, remove from heat and stir green/matcha tea into one and hibiscus tea into the other. Steep for several minutes, then pour each into separate bowls through a fine mesh strainer. Allow to cool to room temperature, then mix each thoroughly until the color is uniform. You can use them as is, or put several drops of blue food coloring in each to make the bright green matcha tea butter more aqua and the pink hibiscus butter more purple, like Maddie’s hair.

Transfer the green tea butter to a mixing bowl, whip for 4 minutes or so until fluffy. Add 1/2 cup sugar and cream together well. Combine 2 cups flour and 3/4 teaspoon salt, and combine with the butter/sugar mixture (start by stirring it in, then when it starts to form a dough you can mash it together a little, but don’t handle it too too much). Repeat process with the hibiscus butter.

Onto parchment paper, roll each dough out into an oblong rectanglish shape about 1/4 inch thick. Stack the green tea dough on top of the hibiscus dough, trimming away any wildly uneven parts. Slice down the center longways, and roll each half up lengthwise into a log. Wrap each log in parchment paper (you can use the same paper you rolled the two doughs out onto) and chill in the fridge for at least 30 minutes.

Heat oven to 275°F and prepare two baking pans. Remove logs from the fridge and slice each into 1/4 inch circles. Arrange an inch apart on the baking pan (you’ll have to do a couple batches, or at least a batch and a half). Bake for 30-35 minutes, cool for 2 minutes on the pan, then move to a wire rack to cool completely.

Listen to the episode! Fiction Kitchen Episode 20: Ever After High

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Holmes’ Stew-on-the-Moor

Sherlock stew

“Now let me see what meager refreshment I can provide.”

In the Granada Television production of “The Hound of the Baskervilles” starring Jeremy Brett as Sherlock Holmes, there is a wonderfully cute scene when Watson discovers that Holmes has been camping on the moors, and Holmes invites him into his cozy little cave and offers him some stew. This is not in the book, but is so spot-on, I believe, for the characters. (The scene starts at 4:45)

Wanting to make something hearty and stick-to-your-ribs to fortify against the danger and damp of the moors (as well as look somewhat similar to what we see in the film), and trying to imagine what a local boy might plop into a sack and haul to a mysterious man in a cave, I thought; a potato, a carrot, a leek, some meat like bacon and, of course, a long sausage, a loaf or round of bread, and a little jug of milk. It wouldn’t be hard to toss in a dried bay leaf and, uh, a tiny tin of ground sage, and why not some salt and pepper? I’m sure Holmes would have requested a few particulars, I mean, he did mention clean collars…

Stew-on-the-Moor

  • 2 Strips Bacon, chopped
  • 1 Long Smoked Sausage, cut in half
  • 1 Tbsp. Butter
  • 1/3 Cup Leek, chopped, white only
  • 1 Potato, peeled & diced about 1/4″ bits
  • 1 Carrot, sliced into 1/4″ thick discs
  • 1 Cup Water
  • Dried Bay Leaf
  • 1 Cup Milk
  • 1 Cup Crumbled Bakery Bread Loaf, no crust
  • Dash of Ground Sage
  • Salt & Pepper, to taste

Cut half of the sausage into bite sized pieces & place them in a large pot along with the chopped bacon. Cook over medium heat until no longer pink & then remove to a bowl until needed.

In the same pot, melt the butter and toss in the chopped leak & cook for a few minutes. Third & quarter the carrot discs & then add them to the pot along with the diced potato. Pour in the cup of water & drop in the bay leaf & cook until the carrots & potatoes are just tender.

Soak the bread in the milk & then add it to the pot. Plop in the meat, & then cover the pot & reduce the heat to a low simmer & cook for about 10 minutes more. Remove the bay leaf & sprinkle in some salt, pepper, & ground sage to taste. Serve with the other sausage half (optional). I promise this is not disgusting as Watson mentioned in the film, but it is best served warm. You may even enjoy it so much you’ll be saying “moore-stew please!”

Listen to the episode! Fiction Kitchen Episode 19: Sherlock Holmes

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Ever After High

Diana and Carrie can’t stop won’t stop with the fairy tales, this time with the delightful and fluffy multi-platform remix “Ever After High” from Mattel. We discuss logically questionable storylines, magical food establishments, hexcellent fairy lingo, everlasting tea time, and of course lots of tearrific recipes.

Recipes

Referenced

Tasty Time

Main Episode

Intro music clip: “Ever After High” Main Theme written by Gabriell Mann and Allison Bloom and performed by Keeley Bumford. You can download the song for free here. Watch the official music video here (dancer/lip sync-er  is Stevie Dore).
Outro music clip: “Do You Wonder”, theme song for “Ever After High: Way Too Wonderland”, written by Jordyn Kane, Colton Fisher, Jason Rabinowitz, Jaron Lamot, and Mansa Wakili, and performed by Jordyn Kane. You can watch the official lyric music video here.

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Mushroom, Asparagus and Spinach Soup

sherlock-soup

No one pretends that Sherlock and Watson would have been doing much cooking, but this is a simple and elegant soup I could easily see Ms Hudson whipping up, or it being served as a first course at a city restaurant.

The original recipe comes from Mrs Beeton’s Book of Household Management, the closest thing England had to an official cookbook of the Victorian and Edwardian eras (we also talk about it on our Downton Abbey episode). It was made with beef and pale ale, but I decided to make a lighter version with mushrooms and Madeira.

Mushroom, Asparagus and Spinach Soup

  • 1 pound cremini mushrooms, sliced
  • 1-2 tablespoons olive oil
  • 1/4 cup Madeira
  • 32 ounces beef broth
  • 1 teaspoon Herbs de Provence (or dried herbs of your choice)
  • salt and pepper to taste
  • 1 bunch asparagus, trimmed and cut into half-inch pieces
  • 1 large handful spinach, sliced

On medium heat, heat olive oil and cook mushrooms until they are browned and mostly cooked down. Raise the heat and add Madeira, then cook it off. Add beef broth and Herbs de Provence. Bring to a boil and reduce to a simmer for 10-15 minutes. Season to taste with salt and pepper.

Add asparagus and cook 4-6 minutes until soft. Add spinach and stir in, cooking until just wilted. Serve hot.

Listen to the episode! Fiction Kitchen Episode 19: Sherlock Holmes

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Sherlock Holmes

 

Sharlock Quote Scarlet Kitten

Diana and Carrie discuss Sherlock Holmes in his many forms, plus Victorian fare, unappreciated housekeeping, tea contamination and recipes of course.

Recipes

Referenced

Tasty Time

Main Episode

Intro music clip: “The Game is On” by David Arnold and Michael Price from the Sherlock BBC soundtrack.
Outro music clip: “221B Baker Street” by Patrick Gowers from the Granada Television Sherlock soundtrack.

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