Princess on the Pea-Butter Sandwiches

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Water streamed from her hair down her clothes into her shoes, and ran out at the heels. Yet she claimed to be a real Princess.

“We’ll soon find that out,” the old Queen thought to herself. Without saying a word about it she went to the bedchamber, stripped back the bedclothes, and put just one pea in the bottom of the bed. Then she took twenty mattresses and piled them on the pea. Then she took twenty eiderdown feather beds and piled them on the mattresses. Up on top of all these the Princess was to spend the night.

–”The Princess on the Pea” by Hans Christian Andersen

“Princess pea-butter” sandwiches are specifically mentioned in the “Ever After High” stories. Turns out, they’re the most popular lunch food from the Castleteria! Check out our “Ever After High” episode here!

Princess on the Pea-Butter Sandwiches

  • 2 Cups Heavy Cream
  • 1 Cup Frozen Peas + extra for decorating
  • 2 Tbsp. Honey
  • 1/2 tsp. Lemon Juice
  • 1/4 tsp. Salt
  • Bread Slices
  • Asiago Cheese Slices

In a chilled mixing bowl with the paddle attachment, beat the cream on high for about 10 mins (put a large sheet of plastic wrap over the bowl & mixer so the liquid won’t splatter everywhere!). The butter solids & milk will separate. Beat until the solids form together. Strain the butter & milk through a cheese cloth (the butter milk can be used in other recipes) & return the butter to the mixing bowl.

Put the frozen peas into a food processor & pulse until the peas are broken into a sort of fine powder. Put this into the mixing bowl with the butter & add the honey, lemon juice, & salt. Beat on medium high for several minutes to combine thoroughly. Squeeze & strain again through the cheese cloth & put into a serving dish or container.

Lay a slice of cheese out flat & use a small sharp knife to cut a crown shape. Spread some of the pea-butter over a slice of bread, & then place the cheese crown in the center. Cut a whole pea in half, put a tiny bit of pea-butter on the cut side of it, & then fix it to the center of the crown. Store pea-butter in fridge with plastic wrap or lid. Before using, let it soften a little on the counter before spreading.

Listen to the episode! Fiction Kitchen Episode 52 : Hans Christian Andersen

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Mercury Soda Bubbles Blast & Chicken Katsu Study Sandwich

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Sailor Mercury is my favorite Sailor Scout; she’s smart, and sweet, good with computers, gets good grades, and is a loyal member of the team! She loves sandwiches, and in the 90s series fights with bubbles (bubbles!).

So I made a nice little meal for her so she can recharge, read some books and fight some more baddies.

Chicken Katsu Sandwich

Adapted from Food & Wine

  • 4 boneless, skinless chicken thighs
  • 1 1/2 cups flour
  • 2 large eggs, lightly beaten with 3 tablespoons of water
  • 1 1/2 cups panko bread crumbs
  • 1/2 inch oil for frying
  • 8 slices white bread (Japanese milk bread if you can get it), crusts sliced off
    lettuce or sliced cabbage
  • tonkatsu sauce (recipe follows)

Between two sheets of saran wrap, pound the chicken thighs flat (I use a rolling pin).

Heat oil over medium high heat until shimmering. Assemble flour, eggs, and panko bread crumbs on three plates. Dredge each chicken thigh into the flour, shaking off excess, then into the egg, letting the excess drip off, then cover with panko. Fry about 3 minutes per side, until outside is golden brown and chicken is cooked through. Drain on a paper towel.

Serve on the white bread with lettuce or cabbage and tonkatsu sauce.

Tonkatsu Sauce

Adapted from Saveur

  • 1 cup ketchup
  • 1⁄4 cup Worcestershire
  • 4 teaspoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon dry mustard powder

Thoroughly whisk together all ingredients

Mercury Soda Bubbles Blast

  • 1 cup sugar
  • 4 teabags white tea (I used Tazo White Tea Berryblossom)
  • 1 cup blueberries, mashed and strained
  • seltzer

Heat sugar with 1 cup water to a boil, then simmer until sugar is dissolved, swirling to combine. Cool slightly then add teabags to steep for 30 minutes.

Remove tea bags and allow syrup to cool completely. Stir in blueberries.

To serve, spoon about 3 tablespoons of the syrup into a tall glass, add ice and about 10 ounces of seltzer. Stir gently.

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