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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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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Kashmiri Dum Aloo

kashmiri-dum-aloo

This is a classic potato curry with a beautiful red color with a spice that will warm you through a cold Kashmiri winter, but as I mentioned on the podcast, this turned out just a little spicier than I intended – and I say this as a person that can take some heat. Kashmiri chili is not that spicy in theory (meaning everything I’ve read on the web and in cookbooks), but in practice I’ve found it a little spicier than these claims, especially in a dish like this where you’re using a lot of it, so adjust the to your taste. Alternately, you can use a mixture of paprika and cayenne – paprika will give it that smokiness and the same lovely color, and cayenne can take the heat to the level you want.

Kashmiri Dum Aloo

Adapted from Veg Recipes of India

  • 2 pounds red potatoes
  • salt
  • oil (ideally mustard oil, which when using you will need to bring to a smoking point to kill the raw flavor and then reduce the heat back down. Canola oil is fine too, you just won’t have quite the same flavor)
  • 1 inch ginger, grated
  • 3-4 garlic cloves, grated
  • Whole spices: 1 cinnamon stick, 6 cloves, 2 black cardamom, 2 green cardamom
  • Ground spices: 2-4 teaspoons kashmiri chili (or a mixture of paprika and cayenne that you can adjust to your spice level), 1 tablespoon ground fennel, 2 teaspoons ground cumin, few turns of fresh ground pepper
  • 1/2 cup yogurt, whipped smooth

Peel the potatoes, cut them into large, even-sized chunks, and in a pot cover them with generously salted water. Bring water to a boil, and boil until potatoes are 1/2 to 2/3 done. Drain and dry on a towel, and poke some hole in each with a fork.

In a pan, heat 1/2 inch of oil, and fry the potatoes in batches, turning, until they are lightly golden. Remove to a paper towel-lined plate.

Now make the curry: pour out all but 2-3 tablespoons of the oil, and heat the ginger and garlic pastes, stirring, for a minute or two. Add whole spices, and stir until fragrant. Add ground spices and stir for just a minute, then add yogurt and 2 cups water. Mix well.

Bring to a low boil, then reduce heat to medium low. Add the potatoes back into the pot, mix gently, then cover and cook for 10-15 minutes, until potatoes are fully cooked and the sauce has started to thicken.

Serve hot with rice or naan.

Listen to the episode! Fiction Kitchen Episode 30: Fanaa

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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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