Peter Rabbit’s Carrot & Radish Scones

Peter Rabbit Scones

Peter Rabbit’s Carrot, Radish, & Cheese Scones

  • 1/2 Cup Shredded Carrots, chopped
  • 3/4 Cup Diced Radish
  • 1 Tbsp. Minced Fresh Chives &/or Parsley (because Peter ate some in the story)
  • 1 1/4 Cup Flour
  • 1/2 Tbsp. Baking Powder
  • 1 1/2 tsp. Salt
  • 1 tsp. Onion Powder
  • 1/2 tsp. Cracked Black Pepper
  • 1 Stick (8 Tbsp.) Butter, cubed & chilled
  • 1/4 Cup Heavy Cream
  • 1 Egg
  • 3/4 Cup Finely Shredded Sharp White Cheddar
  • 1 Egg White, beaten
  • Garlic Salt

Heat your oven to 375ºF. Line a large tray with parchment paper & spread the carrots & radishes on it evenly. Bake for about 15 minutes, & then remove & stir. Put the baked vegetables on a large plate & combine with the chives/parsley. Set aside until needed.

In a large bowl whisk together the flour, baking powder, salt, onion powder, & pepper. Cut in the cubed butter using 2 forks, 2 butter knives, or a pastry blender until crumbly.

In a liquid measuring cup, whisk the heavy cream & 1 egg well. Pour this mixture into the dry ingredient bowl along with the vegetable mixture & the cheese. Stir until just combined but still a bit crumbly.

Lightly flour a flat work surface & ball the dough together. Plop the dough down & pat it into a disc about 1″ or so thick. You may cut into 6 equal wedges, or use a large circle cutter (reforming the dough to cut until it’s gone).

Place the cut dough on the large parchment-lined tray at least 1 1/2″ apart (if re-using the parchment used for the vegetables, flip it over first). Whisk the other egg + 1 Tbsp. water so that the egg is broken up well. Lightly brush the egg wash onto the dough & sprinkle with garlic salt (you can sprinkle a little extra cheese on top too if you’d like).

Bake at 375ºF for about 18-20 minutes, or until the tops are just beginning to turn golden. Great served with homemade butter or homemade spreadable cheese.

Peter Rabbit Scone cut Listen to the episode! Fiction Kitchen Episode 56: Peter Rabbit & Other Beatrix Potter Tales 

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Chocolate Roses

B&B Choc Roses 4

Chocolate Roses

  • 1 1/2 Cups Semisweet Chocolate Chips
  • 1/3 Cup Light Corn Syrup

Line a large tray with parchment paper or a Silpat. Melt the chocolate chips in either a double boiler or via the microwave at 20 second intervals, stirring after each heating. Fold in the corn syrup until well combined & smooth. Pour the chocolate onto the tray & spread out to about 1/2 thick. Cover loosely with a large sheet of plastic & let sit for about 2 hours.

Once solidified, break off pieces of the chocolate & roll into many little balls about 1/2″ diameter. Lay these balls onto a sheet of plastic wrap or parchment paper & lay another sheet on top. Use a rolling pin to roll the balls flat & then peel the paper away & peel up the flattened chocolate petals.

Fashion a piece of the chocolate into a small cone, & another piece into a flat strip. Roll the strip into a loose curl & attach it to the top of the cone. Press the base of one petal around the base of the cone. Repeat this with another petal at an open space around the cone base. Continue this process of pressing on petals & overlapping them a bit until you have a chocolate rose to the fullness you want. Take a wooden skewer or paper lollipop stick & press it into the bottom of the rose. To make it a little more secure, dip the tip of the stick in melted chocolate.

Alternative: Instead of making chocolate “clay” with melted chocolate & corn syrup, try tootsie rolls! Warm the tootsie rolls with your hands & work them with your fingers until malleable. Break off pieces & form them as directed in the steps above.

Alternative: If you want your roses to have strawberry centers, cut the greens off of fresh, uniform strawberries that are as close to petit cones as you can find. Rinse the strawberries & pat dry. Melt your choice of chocolate & dip in one end of each of the sticks/skewers you’re using. Press the chocolate-dipped ends into the cut end of each strawberry. You can also dip the cut end of each strawberry before skewering to make it all a bit more sturdy. Press the sticks/skewers into a block of styrofoam to stand upright, & let sit for a few minutes to solidify. Next, hold the sticks/skewers to lower each strawberry into melted chocolate and rotate to cover the strawberries completely. Return upright to the styrofoam for the chocolate to solidify. Proceed with the chocolate petal process, beginning with the little curl in the center.

B&B Choc Rose 2

B&B Choc Roses 3
Listen to the episode! Fiction Kitchen Episode 57: Beauty and the Beast 

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Aunt Josephine’s Cold Cucumber Soup

ASoUE Cucumber Soup cut

“Soup’s on!” Aunt Josephine called from the kitchen. “Please come to dinner!”
“Oh good,” Violet said. “There’s nothing like hot soup on a chilly evening.”
“Actually, it’s not hot soup,” Aunt Josephine said. “I never cook anything hot because I’m afraid of turning the stove on. It might burst into flames. I’ve made chilled cucumber soup for dinner.”

A Series of Unfortunate Events: The Wide Window by Lemony Snicket

Adapted from an awesome Korean cucumber soup recipe from Robin Ha’s “Banchan in Two Pages”!

Aunt Josephine’s Cold Cucumber Soup

  • 1 Long Hothouse/English Cucumber, sliced & matchstick-cut
  • 1/2 Tbsp. Soy Sauce
  • 1 Large Clove Garlic, crushed/minced
  • 1/4 Small Onion, julienned very thinly
  • 1 Green Onion, green part only, sliced into thin rings
  • 2 Tbsp. Rice Vinegar
  • 1 Tbsp. Sugar
  • 2 tsp. Fish Sauce
  • 1 Cup Cold Water
  • 2 Packed Tbsp. Chopped Fresh Mint
  • Toasted Sesame Seeds (optional) for garnish
  • Ice Cubes (optional)

In a medium bowl, toss the matchstick-cut cucumber with the soy sauce & let sit for 10 minutes. Toss in the rest of the ingredients excluding the sesame seeds & ice cubes, & chill in the fridge for about 15 minutes.

Serve in individual bowls with a sprinkling of sesame seeds (optional). You can also plop a few ice cubes into each dish, but it’s not necessary. Note: If you’d like a little color & spice, thinly slice (& discard the seeds of) a red chili & toss it in with the other ingredients before chilling for 15 minutes.

ASoUE Cucumber Soup aerial
Listen to the episode! Fiction Kitchen Episode 54: A Series of Unfortunate Events

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Hook’s Green Sugar

Hook's Green Sugar Cake header

“Did you hear them say Peter Pan’s from home?” Smee whispered, fidgeting with Johnny Corkscrew.
Hook nodded. He stood for a long time lost in thought, and at last a curdling smile lit up his swarthy face. Smee had been waiting for it. “Unrip your plan, captain,” he cried eagerly.
“To return to the ship,” Hook replied slowly through his teeth, “and cook a large rich cake of a jolly thickness with green sugar on it. There can be but one room below, for there is but one chimney. The silly moles had not the sense to see that they did not need a door apiece. That shows they have no mother. We will leave the cake on the shore of the Mermaids’ Lagoon. These boys are always swimming about there, playing with the mermaids. They will find the cake and they will gobble it up, because, having no mother, they don’t know how dangerous ’tis to eat rich damp cake.” He burst into laughter, not hollow laughter now, but honest laughter. “Aha, they will die.”
Smee had listened with growing admiration.
“It’s the wickedest, prettiest policy ever I heard of!” he cried, and in their exultation they danced and sang…

– Chapter 4, Peter Pan by J. M. Barrie

Hook sugar closeup

* You can find the recipe for the cake shown in these photos here.
It’s large, rich, and very damp–and jolly thick! *

Hook’s Green Sugar

  • 1 Cup Granulated Sugar
  • 2 Kiwi Fruit
  • Zest from 3 Limes

Peel the kiwi fruit, & then cut the sides away from the center where the little black seeds are; you don’t want any black seeds. Put the kiwi pieces with 1 cup sugar in a food processor & pulse until combined. Spread the kiwi sugar out on a large tray & let dry for a few days.

Just before you’re ready to put the sugar on the cake, break the sugar up into chunks (it will have solidified together) & put them into the food processor. Add the lime zest & pulse until the sugar is broken up & fine.

After sprinkling the top of the cake with coconut flakes, generously put on green sugar (you may or may not use all of it). Serve anonymously to your enemies, & hope that they don’t have mothers to tell them not to eat random cakes!

* Here’s the recipe for the cake shown in the photos for this post.
* If you make the coconut cake shown, for the coconut whipped cream frosting, use rum flavoring instead of vanilla or coconut to give it that pirate flare.
* Add kiwi slices between the layers of the cake, and on the top for decoration.

Hook cake w kiwi

“…We could tell of that cake the pirates cooked so that the boys might eat it and perish; and how they placed it in one cunning spot after another; but always Wendy snatched it from the hands of her children, so that in time it lost its succulence, and became as hard as a stone, and was used as a missile, and Hook fell over it in the dark.”

– Chapter 7, Peter Pan by J. M. Barrie

Hook cake slice w kiwi
Listen to the episode! Fiction Kitchen Episode 45: Peter Pan

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Uncle Monty’s Coconut Cake

ASoUE Coconut Cake

“Hello hello hello!” a loud voice boomed out, and from behind the door stepped a short, chubby man with a round red face. “I am your Uncle Monty, and this is really perfect timing! I just finished making a coconut cake!”

The cake was a magnificent thing, rich and creamy with just the right amount of coconut.

A Series of Unfortunate Events: The Reptile Room by Lemony Snicket

This recipe is adapted from a white cake recipe on “Add a Pinch”.

Uncle Monty’s Coconut Cake

Coconut Cake

  • 2 Cup Butter, softened
  • 1/2 Cup Shortening
  • 2 Cups Granulated Sugar
  • 1 Cup Coconut Sugar (or no coconut sugar, & 3 Cups or white)
  • 5 Eggs, room temperature
  • 3 Cups Flour
  • 2 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1/2 Cup Whole Milk, room temperature
  • 1/2 Cup Buttermilk, room temperature
  • 2 tsp. Coconut Flavoring
  • 1/2 (14 oz.) Can (so, 6 oz.) Sweetened Condensed Milk
  • 1 Can (14 oz.) Coconut Milk (reserve the solidified cream)

Coconut Whipped Cream Frosting

  • Reserved Coconut Cream (from 14 oz. can of coconut milk)
  • 1 Cup Heavy Whipping Cream
  • 2 Tbsp. Powdered Sugar
  • 1/2 tsp. Coconut or Vanilla Flavoring
  • Sweetened Flaked Coconut
Pre-heat your oven to 350ºF, & grease & flour three 9″ round cake pans.

Cream together the butter & shortening. Slowly add the sugar & mix for about 4 minutes. Add the eggs 1 at a time, until combined.

In another bowl sift together the flour, baking powder, & salt. Whisk together the whole milk, buttermilk, & coconut flavoring in a cup. Beginning & ending with the flour mixture, alternately mix the flour & milk mixture into the butter/sugar mixture until combined.

Distribute the batter evenly into the 3 pans, & bake on the middle rack for about 30 minutes, rotating the pans at 15mins. Remove from the oven & let the cakes cool in the pans for a few minutes.

Whisk together the sweetened condensed milk & coconut milk. Poke many holes in the tops of the cakes (still in the pans), & then spoon on the coconut milk mixture (about 1/4-1/3 cup each). Let cool until room temperature, & then cover with plastic wrap & put in the fridge for a couple of hours to chill.

Chill a mixing bowl in the freezer while the cakes are chilling in the fridge. Combine the heavy cream, reserved coconut cream from the can of coconut milk, & flavoring, & mix for a few minutes until the mixture begins to thicken. Sift in the powdered sugar & mix until thick like frosting, but not too much so it gets clumpy!

Remove the cakes from the fridge & float the bottom of each cake pan in a dish of very hot water. Run a butter knife around the inside of each pan to make sure the cakes are loosened. Invert one of the cakes onto a large plate or cake platter.

Spread the top of the cake with 1/3 of the cream frosting. Carefully place the second cake on top & spread with half of the remaining cream. Put the last cake on top & spread with the remaining cream. Sprinkle the top generously with coconut flakes.

Listen to the episode! Fiction Kitchen Episode 54: A Series of Unfortunate Events

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Chicken Cacciatore

Chicken Cacciatore

Chicken Cacciatore

  • 1/2 Tbsp. Olive Oil
  • 6 oz. Chorizo, sliced & quartered
  • 4 Chicken Thighs
  • Salt & Pepper
  • 1/4 Cup Flour
  • 1 Cup Chicken Broth or Red Wine
  • 1 Medium Onion, julienned
  • 5 Garlic Cloves, crushed/minced
  • 1 tsp. Fresh Rosemary, minced
  • 1 Cup Small Sweet Peppers (red, yellow, orange) & Green Bell Pepper, cored & sliced
  • 1 Cup Mixed Mushrooms, sliced
  • 1 Cup Kalamata Olives, de-seeded, cut in half
  • 1 Cup Cherry or Grape Tomatoes, cut in half
  • 14 oz. can Crushed Tomatoes
  • Fresh Parsley, chopped

Pre-heat your oven to 350ºF. In a large, oven-proof pan (like a cast-iron skillet), heat the oil & fry the chorizo until slightly crisp. Remove the meat to a paper towel.

Salt & pepper the chicken & lightly coat each piece in flour. Add the chicken to the pan & fry until golden all over. Remove to sit with the chorizo.

Add the onions & garlic to the pan & sauté for a couple of minutes until just beginning to soften. Stir in the rosemary, peppers, mushrooms, olives, small tomatoes, & broth (or wine) & sauté to bubbling. Stir in the can of crushed tomatoes & cook for another minute.

Remove the pan from the heat & stir in the chorizo. Lay the chicken in the pan, skin-side up, & cover with foil. Slide the pan in the oven & bake for about 45 minutes.

Remove the foil & increase the oven temp. to 375ºF & cook for another 15 minutes. Remove from the oven, let cool a little, & then sprinkle with the fresh parsley before serving. Great with rustic bread to sop up the juices.

Pan's Lab Cacciatore bite
Listen to the episode! Fiction Kitchen Episode 32: Pan’s Labyrinth

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Steamed Pork Bundles

Moana pork html
This wrapped pork dish is inspired by foods either mentioned or portrayed in “Moana” like pork, coconuts, taro, fish, and mango, as well as Hawaiian lau lau and Tongan lu pulu. Traditionally banana leaves are used to wrap the bundles for steaming, but foil is a substitute if banana leaves are not readily available (also, do not eat the banana leaves!). If you’re not able to get a hold of taro leaves, other big leafy greens like collard, mustard, or turnip greens are all right substitutes, though of course they each have their own texture and flavor. Also, feel free to add a little fish and/or onions to the filling. It’s a very versatile dish!

Steamed Pork Wrap

  • ~ 2 lbs. Pork Shoulder, cubed
  • 1 Tbsp. Liquid Smoke
  • 2 Tbsp. Fish Sauce
  • 2 Tbsp. Coconut Sugar
  • 2 Tbsp. Hawaiian Salt
  • Coconut Cream from a can of coconut milk, like Thai Kitchen brand
  • Taro Leaves OR 1 bundle of Large Leafy Greens, like collard, mustard, turnip, etc.
  • Taro Roots, peeled & sliced
  • Cooked White Rice
  • Fresh Mango, peeled & sliced (optional)

Put a large steamer pot on high heat & pour water up to the fill line. Cover & bring to a boil, & then put on low for a steady simmer.

In a large bowl, toss the 1st 6 ingredients until well coated. (The measurements are just to get you started. Depending on your taste buds, you may want to add more).

Lay a square of aluminum foil on a flat work surface (or use banana leaves instead if you can find them), & then lay 1 large (2, depending on size) taro leaf or leafy green on it.

Place a few slices of taro onto the center of the leaf, & then place several chunks of coated pork on top. Feel free to pour on a little coconut milk & more flavorings if you’d like (I like my food very flavorful 😉).

Fold the edges of the leaf (or leaves) over the filling & wrap into a bundle, & then wrap with the foil (or banana leaf). Repeat until you run out of ingredients (makes about 6-8 bundles).

Place the wrapped bundles on the steamer rack in the pot & steam for 4-4 1/2 hours (depending on the leaves you used. If you use turnip greens, steam for only 4 hrs).

Place about a cup of cooked white rice in a serving bowl. Unwrap one of the bundles & transfer the contents, including any juices, onto the rice. Add a few optional slices of fresh mango. E ʻai kākou!

Listen to the episode! Fiction Kitchen Episode 50: Moana

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Yuri’s Yu-topia Katsudon!!!

yuri on ice katsudon

[Yuri’s mom places the Yu-topia katsudon meal in front of Victor]
Victor: Wow! Amazing!
Yuri’s Mom: Our specialty, katsudon, extra large!
Victor [takes a bite]: Vkusno! Delicious! Too good for words! Is this what the gods eat?
[Yuri’s mom giggles & skips away in the background]
Yuri [blushing]: I’m glad you like it.

—”Yuri!!! on Ice”, Episode 2

YOI Victor eating katsudon screen shot 1

Yuri’s Yu-topia Katsudon!

  • 1 Pork Cutlet, about 1/2″ thick
  • Salt & Pepper
  • 1/4 Cup Flour
  • 2 Eggs
  • 1/4 Cup Panko
  • Oil for frying (I use canola oil)
  • 1/4 Cup Dash Stock (1/2 tsp. dash powder dissolved in 1/4 cup water)
  • 1/2 Tbsp. Soy Sauce
  • 1 Tbsp. Aji Mirin
  • 1/2 Tbsp. Sugar
  • 1/4 Onion, julienned
  • 1 Cup Cooked White Rice (or, however much you want)
  • 1 Tbsp. Fresh or Frozen Peas (thawed)

In a heavy-bottomed pan, bring about 1″ or so of canola oil to a steady 350ºF. Rinse the pork & pat it dry with a paper towel. Score with a sharp knife, & then sprinkle a little salt & pepper on both sides.

Put the flour, 1 egg (beaten), & panko crumbs into 3 seperate bowls. Dredge the pork cutlet in flour first, then dip in egg, & then coat well in panko. Reserve the unused egg for later in the recipe.

Carefully place the breaded cutlet into the heated oil. Cook until deep golden brown & crispy, turning to evenly cook both sides, about 4 mins total (make sure the temperature is stable!). Remove the tonkatsu to a paper towel-lined wire rack.

In a small pan, stir together the dashi stock, mirin, soy sauce, sugar, & cut onions. Simmer, stirring occasionally, until the sugar is dissolved & the onions are tender.

Beat the second egg with the left over egg you used for breading the cutlet.

Cut the tonkatsu into diagonal strips, about 3/4″ wide. Slide the knife under the cut tonkatsu, & then slide the whole thing into the pan onto the sauce & onions. Pour the beaten egg over the tonkatsu, & then cover the pan & let cook until the eggs are set, about a minute or 2.

Put the cooked rice into a serving bowl, & then slide the contents of the pan onto the top of it. Sprinkle with peas & enjoy!

Click here if you want to make Katsudon Piroshki!

“I want to eat katsudon with you, Victor. I want to keep winning and keep on eating katsudon! So I’ll skate to Eros! I’ll give it all the Eros I’ve got!”

—Yuri Katsuki, “Yuri!!! on Ice”, Episode 2

yuri on ice katsudon

Yuri: I’m going to become a super tasty katsudon, so please watch me! Promise!
[Yuri & Victor hug]
Victor: Of course. I love katsudon.
Announcer [during Yuri’s performance]: What a seductive step sequence. It’s hard to believe he’s imagining katsudon!
Victor [after the performance, embracing Yuri]: Yuri! That was the tastiest katsudon I’ve ever seen! Wonderful!

—”Yuri!!! on Ice”, Episode 3

YOI Yuri beautiful katsudon quote screen shot

“I’m a katsudon fatale that enthralls men.”

—Yuri Katsuki, “Yuri!!! on Ice”, Episode 3

yuri on ice charmAdorable “Yuri!!! on Ice” charm from Kami on Tictail!
You can find Kami on Twitter & Tumblr.

Listen to the episode! Fiction Kitchen Episode 53: Yuri!!! on Ice

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Endive au Gratin

Amelié endive au gratin

“What’s the menu today?”
“Endive au gratin. They’ll bring you to your knees.”


Endive au Gratin

  • 4 Endives
  • 6 Cups Water
  • 2 Tbsp. Sugar
  • 2 Tbsp. Kosher Salt
  • 3 Tbsp. Butter
  • Thinly Sliced Country Ham or Proscuito
  • Béchamel Sauce
  • 2 Tbsp. Butter
  • 2 Tbsp. Flour
  • 1/2 Cup Milk, warmed up a bit
  • 1/2 tsp. Nutmeg
  • Dash Ground Pepper
  • 3/4 Cup Shredded Gruyére or Edam Cheese

Cut the ends off of the endives, remove & discard the outer leaves, & then cut the endives in half length-wise.

In a large pot, bring the water to a boil with the sugar, salt, & butter, & then lower to a simmer & add the endives. Cover & simmer for about 20minutes until tender. Drain well, reserving 1/2 cup of the liquid, & then wrap the endives in paper towels to drain overnight in the fridge.

Wrap each endive in ham slices (1-2 per endive, enough to cover the endive), & then snug them into a baking dish.

In a large pan, melt the butter on medium heat & cook until golden. Whisk in the flour to create a paste & cook until light brown & nutty. Whisk in the warm milk until smooth, & then whisk in the 1/2 cup of reserved endive liquid. Add nutmeg, & pepper to taste, & let thicken a little.

Heat your oven to 400ºF. Pour the sauce over the ham-wrapped endives & then sprinkle the shredded cheese on top. Bake for about 15 minutes, or until rubbing, & the cheese is melted & turning golden.

Amelié endive closeup

Listen to the episode! Fiction Kitchen Episode 38 : Amelié

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Sailor Venus’ Chicken Curry Fruitopia

Sailor Venus Fruitopia w figure

According to the character profile for Minako Aino, A.K.A. Sailor Venus, her favorite food is curry! I wanted to create a unique curry with healthy elements because Minako also loves to exercise (her favorite subject in school is P.E.) so I added fruits of colors connected to her sailor scout attire/accessories; yellow, orange, and gold! Combining fruit with chicken curry, haha, not to mention adding whipped cream, might seem crazy, but it’s delicious, and I feel that it goes along with Sailor Venus’ daring and brave personality.😉

Sailor Venus Fruitopia aerial html

Sailor Venus’ Chicken Curry Fruitopia

  • 6 Tbsp. Butter
  • 1/3 Cup Flour
  • 2 Cups Chicken Broth
  • 1 Cup Coconut Milk (shake the can)
  • 1 1/2 tsp. Salt
  • 2 tsp. Curry Powder
  • 1/4 tsp. Ginger Powder
  • Dash of Sweet Paprika (optional)
  • 2 Cups Shredded/Chopped Pre-Cooked Chicken
  • Cooked White Rice
  • Lo-Mein or Philippine Noodles (I used Philippine)
  • Whipped Cream (store bought like Cool-Whip, or better yet, homemade so you have control over the sweetness)
  • Sliced Almonds

Fruit Suggestions

  • Apple (+ lemon juice to keep from browning)
  • Mandarin Orange
  • Peach
  • Nectarine
  • Passion Fruit
  • Pineapple
  • Mango
  • Golden Raisins

In a large pan over medium heat melt the butter. Sift in the flour, whisking constantly, until s smooth slurry forms. Cook for a minute, & then whisk in the broth until combined & there are no flour bits. Whisk in the coconut milk, & then add in the spices. Bring to a simmer & whisk until the mixture begins to thicken. Add in the chicken & cook for a few more minutes until you’ve got a nice curry. Pour into a serving dish.

Peel & chop the yellow & orange fruits that you choose. To make the Venus Love Me (Heart) Chain, cut the apple into 1/4″ thick slices on the horizontal (so, not from stem to bottom, but through the center so you end up with the star core), & then use a little heart cookie cutter to cut several hearts. Submerge the hearts in lemon juice, & then use a few toothpicks to carefully skewer the hearts together, & place them on the sides of the serving dishes.

You can present this meal as a buffet so everyone can make their plate how they like, or you can start each plate with rice & curry (either on the rice or beside it), & then let people decorate it how they will. You can also take complete control & do the plating, according to your own aesthetic or following these photos for ideas. It’s all up to you! It’s a fun and crazy meal. Don’t forget the whipped cream!

Sailor Venus fruitopia rice
Sailor Venus fruitopia dish
Listen to the episode! Fiction Kitchen Episode 42: Sailor Moon

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