Friday, January 30, 2015

Chocolate Truffles from Chocolat

These decadent Chocolate Truffles are inspired
by the ones Juliette Binoche gives to Johnny Depp
in the film "Chocolat".
They're incredibly easy to make and addicting!!


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Chocolate Truffles
*makes 5 dozen (1-inch truffles)

Ingredients:

8 ozs cream cheese, softened
2 teaspoons almond extract
3 cups powdered sugar
12 ozs semi-sweet chocolate chips
unsweetened cocoa powder




Directions:

Place cream cheese in mixing bowl. Add almond extract. Mix with electric mixer until creamy. Add in powdered sugar, 1 cup at a time, mixing well after each cup. Set aside.

Pour chocolate chips into a microwave-safe bowl. Cook for 2-3 minutes until melted, stirring after each minute.

Add melted chocolate to the cream cheese mixture and mix well. Cover the bowl with plastic wrap and set in fridge for 1 hour to firm up.

Pour some cocoa powder onto a piece of wax paper or plate.

Take the truffle mixture and shape into 1-inch balls by rolling between your hands. Now roll the balls in the cocoa until completely coated. Set on another sheet of wax paper or clean plate.

Now enjoy!!



Friday, January 23, 2015

Mango Milkshake Recipe from Coraline

You only need 3 ingredients
to make this Mango Milkshake
from the book/film "Coraline".



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Mango Milkshake
*serves 2

Ingredients:

8 ounces whole milk
8 ounces mango juice
6 heaping scoops orange sherbet
yellow & red food coloring (optional)


Directions:

Pour milk and mango juice into a blender pitcher. Add sherbet. Blend on low until creamy. Add food coloring to reach desired orange shade (optional). Blend again. Pour into tall glasses and serve with straws. Enjoy!!


Friday, January 16, 2015

Percy Jackson's Chocolate Chip Cookie Nectar

In The Lightning Thief, Percy describes the Nectar as tasting like "liquid cookies" 
and that's exactly what this warm beverage tastes like - chocolate chip cookies. 
It's incredibly addicting and easy to make with just a handful of ingredients. 
In no time, you can also be drinking the Nectar of the Gods.


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Percy Jackson's Chocolate Chip Cookie Nectar
*makes 2.5 cups


Ingredients:

3 tablespoons butter
4 tablespoons light brown sugar
1 teaspoon vanilla
2 cups whole milk (or vanilla almond milk)
1/2 cup chocolate chip cookie mix (or substitute with gluten-free cookie mix)
vanilla bean ice cream (or sub for gluten-free vanilla ice cream)
chocolate chips
maraschino cherries


Directions:

In a medium-size saucepan, melt butter. Add in brown sugar and stir well. Add vanilla and stir again. Pour in milk and whisk continuously until it begins to steam and is the temperature at which you would serve hot cocoa (do not allow it to boil). Turn off heat. Add the dry cookie mix and whisk until well incorporated and chocolate chips are melted. 

Pour into serving glasses and top with a scoop of ice cream. Sprinkle chocolate chips on top. Add an umbrella or toothpick with a cherry. Finish off with a straw. That's it! Enjoy your "liquid cookies"!!




Tuesday, January 13, 2015

Katniss' Lamb Stew with Dried Plums and Wild Rice (The Hunger Games)

Make Katniss' favorite dish from the Capitol:
Lamb Stew with Dried Plums
on a bed of Wild Rice.
You'll want to "eat it by the bucketful"!!


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Katniss' Lamb Stew
*serves 8


Ingredients:

3 lbs. lamb meat, cut into 1" cubes
1/2 cup all-purpose flour (or gluten-free flour)
2 teaspoons fresh (or dried) rosemary, finely chopped
2 teaspoons fresh (or dried) thyme, finely chopped
2 teaspoons chopped parsley
5 tablespoons vegetable or canola oil
2 medium (or 1.5 large) onions, thinly sliced
4 cloves garlic, finely chopped
32 ounces beef stock
3 tablespoons tomato paste
1 tablespoon sugar
2 cups carrots, peeled and chopped
12 fingerling (or 2 large russet) potatoes, cut into 1" chunks
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 handful chopped parsley
1 cup frozen peas
8 dried plums (prunes), cut in half
sea salt
ground pepper





Directions:

In a large bowl, mix the flour with 2 teaspoons of each: rosemary, thyme and parsley. Add the meat to the bowl and toss until completely covered. Set aside.

Pour 3 tablespoons of oil into a Dutch oven (or large pot) on medium-high heat. When the oil is hot, add the dredged meat. Cook until brown, turning often. Remove the browned lamb from the pot and set aside. 

In the same pot, pour 2 more tablespoons of oil and add the onions. Cook until tender and translucent. Add the chopped garlic and cook for 2 more minutes. Add the lamb cubes back into the pot.

Pour in the beef stock and tomato paste. Add the sugar. Stir well. Add in the carrots and potatoes. Add the sprigs of rosemary and thyme. Place the lid on the Dutch oven and place in regular oven. Bake at 350 degrees (F) for 1.5 hours (or cook in large pot on stove for 1.5 hours on medium-low heat) (or transfer to a Crock-Pot and cook on high for 2 hours).

After cooking for the above time, remove lid. Add in the frozen peas, dried plums and chopped parsley. Salt and pepper, to taste. Replace the lid and put back in oven for an additional 30 minutes at 350 degrees (or cook on stove for 30 minutes on low) (or turn Crock-Pot to low and cook for another hour). Make rice (easy recipe below). Remove from heat and discard sprigs. Spoon over a bed of rice.


Wild Rice Ingredients:

3 (8-12 ounce) pouches of steam-in-the bag wild rice
2 tablespoons water
6 tablespoons butter
salt and pepper, to taste

Directions:

Cut open rice pouches and pour into a microwave-safe bowl. Add water and butter. Cook for 5-6 minutes. Stir rice well, making sure to soak up all of the yummy butter. Add salt and pepper. 



Serve with Prim-Peeta Bread & Nightlock Juice.






Friday, January 2, 2015

Croque Monsieur Recipe (from "It's Complicated")

Make Croque Monsieur just like
Meryl Streep makes in the film "It's Complicated".
This sandwich is filled with Black Forest Ham and Gruyere Cheese,
then topped with a creamy Bechamel Sauce and even more cheese
making it a cheesy, gooey delight!


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Croque Monsieur
*makes 4 sandwiches


Bechamel Sauce Ingredients:

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/4 cup grated Parmesan cheese
1/4 cup grated Gruyere cheese
pinch of salt
pinch of ground black pepper
pinch of nutmeg

Directions:

Melt butter in medium-size saucepan. When it's bubbly, add in flour and stir continuously for 2 minutes until you have a butterscotch or light caramel color (thick) liquid. Now, add in the milk and whisk while on medium-high heat. Cook until the sauce thickens. Turn off heat and stir in both cheeses. Add in seasonings and stir well. Remove from heat and set aside.




Sandwich Ingredients:

8 slices of French bread (sliced 1/2" thick)
butter
Dijon Mustard
12 slices of Black Forest Ham
1 cup grated Gruyere Cheese
Bechamel Sauce (from above)

Directions:

Preheat oven to 400 degrees (F).

Place all slices of bread on a parchment or foil lined baking sheet. Lightly spread a thin layer of butter on the face of each slice. Place in preheated oven and bake at 400 degrees for 4-5 minutes until toasted.

Remove bread from oven and spread Dijon Mustard on only the bottom slices (4). Now, top those with 3 slices of ham. Top the ham with some grated Gruyere. Place the top slices, buttered side down on top of the ham and cheese. Spoon some of the Bechamel Sauce over the tops of each sandwich. Sprinkle a bit more Gruyere on top of the sauce.

Now place them back in the oven and bake for an additional 5 minutes at 400 degrees. After 5 minutes, turn your oven's broiler on and broil them for 3-4 minutes until the cheese is all bubbly and golden brown. Remove from oven and enjoy!!