Beauty and the Beast

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Even the napkins?? We discuss the fairytale in its various versions, as well as Disney’s animated and live-action adaptations. Also, we are very silly and energetic in this episode.

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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

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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.

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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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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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Cinderella

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Cinderella shares her dinner with her little friends.

Diana and Carrie discuss Disney’s new 2015 movie, Cinderella, the original animated film, as well as Cinderella stories from all over the world! We talk pumpkins, kindness = vegetarianism, practical meanies vs. gentlehearted non-planners, talking fish, gifting trees, and comfortable footwear.

Recipes

Referenced

PS The star of the movie as far as Carrie is concerned.

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Poached Pears w Syrup & Chocolate Sauce

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          For a whole day she traveled without food, and as night came on she found herself near one of the royal gardens. By the light of the moon she could see many trees laden with beautiful fruit, but she could not reach them because the place was surrounded by a moat full of water. She had been without a morsel to eat the whole day, and her hunger was so great that she could not help crying out, ‘Oh, if I were only able to get some of that delicious fruit! I shall die unless I can obtain something to eat very soon.’
          Then she knelt down and prayed for help, and while she prayed a guardian fairy appeared and made a channel in the water so that she was able to pass through on dry ground.
          When she entered the garden the fairy was with her, although she did not know it, so she walked to a tree full of beautiful pears, not knowing they had been counted.
          Being unable to pluck any without hands, she went quite close to the tree and ate one with her mouth as it hung. One, and no more, just to stay her hunger. The gardener, who saw her with the fairy standing near her, thought it was a spirit, and was too frightened to move or speak.
          After having satisfied her hunger, the maiden went and laid herself down among the shrubs and slept in peace.

–”The Maiden Without Hands”, The Complete Brothers Grimm Fairy Tales, 1981 Chatham River Press.

The next night, with the fairy’s help, the maiden eats another pear and is discovered by the king who takes her in and befriends her, and gradually falls in love with her. After silver hands, marriage, separation by war, the birth of a son, intercepted and deviously altered letters, fleeing the castle and finding a safe haven, eventual regrowth of hands, and reuniting after seven years, I imagine a celebratory feast would include these beautiful pears as a symbol of the first time the maiden and the king met. This recipe is also known as ‘Belle Helene’ or ‘Beautiful Helen’ (‘Birne Helene’ in German), inspired by the comedy operetta of the same name (“La Belle Helene”) written by German-born composer Offenbach, which in turn is based on the Greek story of Helen of Troy’s elopement with prince Paris.

Poached Pears w Syrup & Chocolate Sauce

  • 1 1/2 Cups Water
  • 1/2 Cup Sugar
  • 1 Tbsp. Lemon Juice
  • 1 tsp. Vanilla Extract
  • 1 Large Cinnamon Stick
  • 2 Pears (concord & bosc varieties are good for cooking)
  • 3 Tbsp. Heavy Cream
  • 1/2 Cup Broken up Dark German Chocolate Bar (~70% cocoa is great)
  • Whipped Cream or Vanilla Ice Cream

In a medium-large, heavy bottomed pot, over medium-low heat, combine the 1st 5 ingredients & heat until the sugar dissolves, creating a sugar syrup. Turn the heat to low. Peel the pears, keeping the stems intact, & then slice a little bit off the bottoms so that the bottoms are level. Take out as much of the cores as you can without breaking the pears, & then place them in the pot, turning them around to coat in the syrup. Cover the pot & let simmer for about 5 minutes, & then turn the pears & spoon syrup over them. Cover again & wait another 5 mins & turn again & spoon syrup. Continue to turn the pears occasionally & coat with syrup until the pears are tender & a fork or knife can easily slide into them, about 20 mins or so. Turn off the heat & carefully transfer the pears to a container in which they can stand upright & spoon more syrup over them. Place them in the freezer to cool for several minutes (this is the quickie way, otherwise let cool in the pot, upright).

Heat the heavy cream in a small bowl in the microwave for about 45-60 seconds, or until hot to the touch. Add in the chocolate pieces & stir until fully melted & smooth. Add in a spoonful or 2 of the syrup from the pot & stir to incorporate. Spoon more syrup over the cooled pears. Place a large scoop/dollop of vanilla ice cream or whipped cream in the center of a serving dish & place an upright cooled pear on top (if using ice cream, create a little crater for the pear to sit in). Spoon more of the syrup over top & serve with the chocolate sauce on the side.

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Listen to the episode! Fiction Kitchen Episode 6: GRIMM’S FAIRY TALES

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Rapunzel Parsley & Hazelnut Pesto Salad

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In the German translation of the Rapunzel tale, the mother of Rapunzel craves lettuce and makes a salad of it once obtained. The Italian and French translations of the story say that the desired plant is parsley. This recipe honors various translations with a simple salad of small leafy greens tossed with a parsley pesto, and also nods to Disney’s “Tangled” with the hazelnut inclusion, which happens to be a common ingredient in early German cooking. Because rampion, which has a parsnip-like root, is also sometimes connected with this story, I’ve included an optional addition to the salad of roasted parsnips. (Note: if you are pregnant, perhaps do not eat this pesto as it’s loaded with parsley. But [ladies] if you want to regulate your menstruation, this pesto might be helpful.)

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Parsley & Hazelnut Pesto Salad

  • Salad Mix of Small Leafy Greens such as the Wellness Blend from Taylor Farms Organic
  • Pesto
  • 1 Bunch of Fresh Italian/Flat Leaf Parsley, stemmed (equals about 2 cups of leaves)
  • 3/4 Cup Roasted & Skinned Hazelnuts + a few more, chopped, for salad topping
  • 1/2 Cup Shredded Parmesan Cheese
  • 1 tsp. Minced Garlic (or 2 crushed garlic cloves)
  • 1/4 tsp. Sea Salt, or more to taste
  • 1 Tbsp. Lemon Juice
  • 3/4 Cup Oil + more as needed (I used a combination of hazelnut oil & olive oil)
  • Roasted Parsnips (optional)
  • 4 Small Parsnips (the smaller ones tend to be sweeter, the larger ones, more bitter, especially the cores)
  • 2 Tbsp. Hazelnut Oil (olive oil is fine)
  • 2 Tbsp. Maple Syrup

If making the roasted parsnips to go on top of the salad, heat your oven to 375ºF & line a baking sheet with parchment paper. Cut the parsnips into french fry-like strips (~ 1/4″x3″) & toss them with the oil & maple syrup. Spread them on the tray in a single layer & bake for about 30-40 minutes or until a fork can easily pierce them.

For the pesto, Place all of the ingredients in a food processor or standing blender & pulse until smooth & vibrant green. Add a little more oil or lemon juice (to taste) if the mixture is too thick/clumpy.

Place a handful of salad mix into a serving bowl & toss with about 1/2 a tablespoonful of pesto to evenly coat. Place several roasted parsnip pieces on top if desired, and then sprinkle the salad with chopped hazelnuts.

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Listen to the episode! Fiction Kitchen Episode 6: GRIMM’S FAIRY TALES

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Grimm’s Fairy Tales

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Nibble, nibble…mmmm, children…

Diana and Carrie discuss the enchanting but often depressing Grimm’s Fairy tales.

Things we discuss include: German cultural identity, DNA of fairy tales, commonplace starvation, herbal abortion, the beautiful imagery of a handless maiden eating a pear, and lots of recipes and recipe ideas.

Things we completely forget to mention: the resurgence of fairy tales in pop culture, including many, many current TV shows, movies, a books. Oops. We were firmly stuck in 1812 for this one (and a touch in the 1980s).

Recipes

Bonus Recipe: Hazelnut & Parsnip Soup w/ Hazelnut Crackers (for Disney’s “Tangled”) on Diana’s site “Food Adventures in fiction”.

References

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