Food ‘n Flix: Peter Rabbit: Carrot Pecan Cake with Brown Butter Cream Cheese Frosting

Is it cheating if I picked this month’s Food ‘n Flix movie just because I knew I was going to be making a carrot cake for Easter dinner? Maybe it is. But I knew I wanted to make this carrot cake for Easter, so I wanted to find a movie that was Easter-oriented. I know that this movie has received some poor reviews for the food allergy scene (which really was unacceptable,) but I do think that on whole, I actually really did enjoy this movie. See this month’s announcement post here.

I then spent the remainder of the day watching other rabbit movies (some more loosely interpreted than others: Who Framed Roger Rabbit?, The House Bunny, Space Jam.) Easter felt more normal this year – since we all have been vaccinated, I was able to see my parents for the first time since October when they brought me my dog back to my house after he had been visiting them on an extended stay.

Peter Rabbit, the movie, is based on the story by Beatrix Potter, where this little mischievous rabbit gets into trouble in Mr. McGregor’s garden. When Mr. McGregor dies, Peter and his crew think they have it made – the house is theirs! The food in the garden is theirs! Little do they know, McGregor has a great-nephew who inherits the house, who is just as much of a rabbit hater as his great-uncle McGregor had been.

Besides the carrots, there was a ton of veggie and other food inspiration in this movie:

  • Cauliflower
  • Tomato
  • Potato
  • Zucchini
  • Rabbit pie
  • Mashed potatoes with peas
  • Sandwiches
  • Lots of gravy
  • Celery
  • Apples
  • Brussels sprouts
  • Beets
  • Lettuce
  • Bell pepper

This cake was made from a cookbook my brother got me for Christmas, Dessert Person by Claire Saffitz. I thought the instructions in this book were great. I generally am a lot sloppier when I ice a cake, but the instructions said to put the cake in the fridge for 15 minutes after the first frosting layer (the crumb layer) and then again after the second layer. I found it made spreading the frosting so much easier.

This cake was so incredibly moist and flavorful. I need to cook a lot more from this cookbook. Here’s Claire Saffitz making this cake on youtube. The only real difference I made with this cake is that I made it a 2-layer cake instead of a 3-layer cake, because I could not find my third cake pan.

Carrot Pecan Cake with Brown Butter Cream Cheese Frosting

Ingredients

CAKE
1 1/2 cups pecan pieces
1 pound carrots, peeled and grated
1 cup buttermilk, room temperature
1 tbsp freshly grated ginger
2 tsp vanilla extract
2 1/2 cups all-purpose flour
2 1/2 tsp ground cinnamon
2 tsp baking powder
2 tsp salt
1 tsp baking soda
1 tsp ground ginger
1/4 tsp ground cloves
4 large eggs, room temperature
3/4 cup white sugar
3/4 cup dark brown sugar
1 cup vegetable oil

FROSTING
2 sticks unsalted butter
1 pound cream cheese
pinch of salt
3 1/2 cups powdered sugar
2 tsp vanilla extract

Directions

CAKE

  1. Preheat oven to 350.
  2. Scatter the pecans on a baking sheet. Bake for 10 minutes, shaking the sheet half way though.
  3. Prepare your cake pans. Lightly oil the bottoms of the pans and line with parchment paper. Set aside.
  4. In a medium bowl mix together the carrots, buttermilk, ginger, and vanilla.
  5. Place 2/3 of the pecans in a ziplock bag. Using a kitchen mallet crush the pecans. Set in a bowl and set aside. Using the same ziplock, add the remaining pecans. Using the kitchen mallet, crush the pecans even finer than the first batch until you have a nut meal.
  6. In another medium bowl, add the nut meal, flour, cinnamon, baking powder, salt, baking soda, ginger, and cloves. Whisk to combine.
  7. In a stand mixer using the whisk attachment, combine the eggs and both sugars. Beat on medium-low heat until the eggs are broken up. Then increase the speed for about 4 minutes.
  8. With the mixer on medium-high, very slowly stream in the oil until the mixture is smooth.
  9. Replace the whisk attachment with the paddle. Add 1/3 of the flour mixture and on low-speed mix until the flour has disappeared. Add half of the carrot mixture, and mix until incorporated. Add another 1/3 of the flour and mix until flour has disappeared again. Mix the other half of the carrot mixture in until incorporated and then mix the remaining flour mixture in until the flour has disappeared.
  10. Once the batter is fully mixed, fold in the pecan pieces that had been set aside.
  11. Divide the batter between the two pans. Place both pans in the oven and bake for 35 minutes, rotating the pans about 20 minutes in.
  12. Let the cakes cool. Once fully cooled, remove from the pans and set on a cooling rack.

FROSTING

  1. In a medium saucepan, cook the 2 sticks of butter over medium heat, stirring and scraping the sides with a heatproof spatula, until the the butter begins to foam and the solid bits turn brown.
  2. Scrape the butter and all toasted bits into a bowl of a stand mixture and set aside until the butter has cooled.
  3. In a stand mixer using the paddle attachment, beat the butter and cream cheese on medium-high until completely smooth.
  4. Add the salt and powdered sugar and pulse the mixer on low several times to incorporate the sugar. Beat in the vanilla.
  5. Place the frosting in the refrigerator until it firms up, stirring it every 10 minutes. You want the frosting to hold a peak.
  6. Place one of the cake layers upside down on a cake round. Slide several strips of parchment paper partially underneath and all around the cake to protect the plate.
  7. Using a small offset spatula, spread about 1 cup of the frosting across the surface of the cake, working all the way to the edges.
  8. Place the other cake upside down on top, centering it and pressing it firmly down. Spread about 1 1/2 cup of frosting across the surface of the cake and work all the way to the edges in a very thin, even layer. This is the “crumb coat.” Refrigerate the cake for 10 minutes.
  9. Cover the cake in a generous layer of frosting, working it across the top and down the sides in loose strokes. Refrigerate again for 10 minutes.

Announcing Food ‘n Flix for April: Peter Rabbit

I love Easter, so I decided to host April’s movie with something Easter-based. This month we’ll be watching Peter Rabbit (2018.) This 3D-live action movie focuses on the classic bunny, Peter Rabbit. I’m expecting to see carrots this month in the dishes! What other recipes will this family friendly movie inspire?

Let this movie and Spring inspire you in the kitchen this April!

HOW TO PARTICIPATE IN FOOD ‘N FLIX:

1. Watch the chosen film (Peter Rabbit). Using the film as your inspiration, use your culinary skills to create something.

2. Post about it on your blog with a link back to this post and post a link to Food ‘n Flix. You can use the Food ‘n Flix logo if you wish!

3. Alternately, post a photo of the dish you made on Instagram (public accounts only). You must include the following in your caption: short intro, recipe, #FoodnFlix and tag (@diamonds1202).

3. Your post must be current (during the month of April.) The post may be linked to other events. The more the merrier!

4. Have fun with it!

5. Email me at elizabethccrab@gmail.com and cc heather@foodnflixclub.com by the deadline and include the following:
a. Your Name
b. Your Blog’s Name an URL
c. The name of your dish and the permalink to the specific post you’re submitting
d. Attach a photo of your dish (or give me permission to pull one from your post)
e. Indicate “Food ‘n Flix” in the subject line of your email

DEADLINE FOR SUBMISSION:  April 28, 2021

Food ‘n Flix: P.S. I Love You: Non-Alcoholic Irish Cream

March’s Food ‘n Flix movie pick is being hosted by Amy’s Cooking Adventures. Go check out her page for how you can get information on joining this month’s movie choice (or next month’s, which is mine!!)

This movie was quite the tear jerker, thanks a lot!

Holly and Gerry are very much in love, a young couple smitten with each other. When he passes away, Holly grieves, as one would expect to happen upon the death of a loved one. What is unexpected is that Gerry may have left, but he leaves notes for Holly to lead her in her grief. I’m not sure if I think it’s sweet or cruel, because ultimately I do think it took Holly longer to grieve because it was like Gerry had not left. It made it harder for her to move on, in my opinion.

At one point, Holly travels to Ireland with her two girlfriends. Gerry was originally from Ireland and from meeting a handsome man to visiting Gerry’s parents, there are some adventures to be had. My food choice this month was sort of combination of inspirations. Since the women traveled to Ireland and went to pubs, I decided to make something you could get in a bar, with Irish inspiration. And since one of the friends she traveled with was pregnant, virgin drinks all around!

Other food inspiration I noted included:

  • cocktails inspired by funerals
  • food inspired by funerals
  • pizza
  • birthday cake
  • cereal and coffee
  • Irish food
  • Guinness beer
  • fish
  • spaghetti
  • chocolate candies

The virgin Bailey’s was great, but I wasn’t about to drink it alone! So I added it to a cup of hot chocolate and called it a day! This was my idea of celebrating St. Patrick’s Day this year.

Non-Alcoholic Irish Cream

Ingredients

3/4 cup coconut milk
1 tbsp brewed coffee
2 tsp maple syrup
splash of vanilla extract
2 tsp coco powder
1 tbsp heavy cream

Directions

  1. Place all ingredients in a blender. Blend!
  2. Serve straight chilled over ice, or put in another drink like hot chocolate.

Food ‘n Flix: Spirited Away: Japanese Chicken Legs

I’ll probably only be updating this blog this year with my Food ‘n Flix participation, but it is such a fun challenge. This month’s movie was hosted by Culinary Adventures with Camilla. Check out the announcement for how you can participate.

Spirited Away is a movie about a young Japanese girl who, with her parents, is moving. They find themselves in an abandoned village, where her parents find this restaurant and began devouring all the food. And by doing so, they turn into pigs! Like literal hogs. During the course of the movie, Chihiro is faced with challenges to get to a point where she can break the curse and get her parents back, in human form.

While not my favorite of movies, it was still cute. The imagination throughout was fun and did wave a great plot line together.

I was inspired by the scene where Chihiro’s parents devour the food and turn into pigs. Her mom appears to be eating some type of poultry. There are dumplings, rolls. I probably would have eaten all that food too. But I decided to try my hand at these Japanese Chicken Legs. My 13-year-old announced at dinner that they were the best chicken drumsticks she’s ever had.

Other ideas I noted:
* fish head
* some kind of spiral rolls
* dumplings
* fried rice
* radish
* red berry
* rice balls

Japanese Chicken Legs

Ingredients

1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 tbsp sugar
1 garlic clove, peeled but whole
1 habanero pepper, seeds removed but whole
6 chicken legs, skin on

Directions

  1. In a large saucepan over medium heat, mix together all the ingredients except the chicken. Bring to a boil.
  2. Add the chicken legs. Allow the sauce to boil again and then reduce to a simmer. Simmer for 20 minutes.
  3. Cook until the chicken has cooked thoroughly and the liquid has turned into a glaze.

Food ‘n Flix: Simply Irresistible: Spicy Crab Napoleon

2020 blogging goals did not come to fruition. 2021’s is simpler over here at Literature and Limes. In 2021 I’ll be participating in Food ‘n Flix all year long. That means each month I watch a movie and make a meal from it. Some years ago, in a different blog in a different time, I participated in Food ‘n Flix. It was always fun and always a challenge.

The first movie of the year for 2021 is Simply Irresistible and is hosted by A Day In The Life On The Farm. This magical realism movie is all about food, feelings, and falling in love! Though I suspect this dish may be made by others, I chose the Crab Napoleon. When our main character, Amanda, who owns a restaurant, is at the market buying ingredients she has an encounter with a crab and with a man. As the crab is about to crawl up this man’s leg, Amanda grabs it and says humorously, “something is about to crawl up your pants.” She tells this man she intends to make Crab Napoleon with the crab she’s purchasing.

Little does she know he’s going to show up in her restaurant and actually expect this Crab Napoleon!

Other food ideas I had noted included:
* cheesy chicken
* chicken paillard
* a tart with berries
* caramel eclairs
* fig souflee

Spicy Crab Napoleon

Ingredients

16 oz jumbo lump crab meat
3 tbsp minced shallot
1/4 cup lime juice, divided
2 tsp salt, divided
1/2 tsp chili powder
1 avocado, sliced
2 tbsp lemon juice
2 cups tomatoes, chopped
1/4 cup onion, diced
2 tbsp jalapeno, minced
4 garlic cloves, minced and divided
2 cups cilantro, chopped
1/2 cup olive oil
1 1/2 tbsp apple cider vinegar
1/4 tsp ground cumin

Directions

  1. In a large bowl combine the crab meat, shallot, 2 tbsp of the lime juice, 1 tsp salt, and the chili powder together. Place in refrigerator until ready.
  2. In another bowl combine together the tomatoes, onion, jalapeno, 2 tbsp lime juice, 2 cloves of garlic, and 1/2 tsp of salt. This is your pico de gallo portion.
  3. In a blender, blend together the cilantro, olive oil, vinegar, 2 cloves garlic, 1/2 tsp of salt, and 1/4 tsp of cumin. This is your cilantro sauce portion.
  4. Place a ring mold on a serving plate. Use a slotted spoon and fill the mold half way to the top with the pico de gallo portion. Press down. Add the crab meat portion on top of the pico de gallo. Press firmly into the ring mold. Carefully remove mold. Top with avocado slices and top with the cilantro sauce.
  5. Repeat step 4 four times.

  • My ring mold is approximately 4.5 diameter – about the size of a hamburger.
  • Makes 4 servings.
  • This dish is also being shared with Full Plate Thursday.

Literature and Limes – 2020 Challenge – Cookbook Reviews

For 2019 Literature and Limes explored fiction, turning fictional books into recipes based on the books. It was a fun project. But 2020 is bringing a new project. This is the year of cookbook reviews.

Every month I will review 2-3 cookbooks. They will be choices from my bookshelf, from the library, from recommendations, and from The Kitchn’s Cookbook Club.

Each review will share photos of 4 recipes I made from the book, as well as the best recipe of the 4. And each review will talk about the other parts of the cookbook, including photographs and other text.

So here we go! If you want to follow along with my journey, all the full reviews will be posted here. On my @literatureandlimes instagram account I will be live streaming when I make the recipes from my reviewed cookbooks. Follow me there for that content.

And at the end of 2020, I’ll be giving away one of the cookbooks I reviewed this year.

We’re just days away from the new challenge!

Besides cookbook reviews, I will be posting some single recipes for other blog food events.

The Dinner by Herman Koch: Pine Nut and Pecan Goat Cheese with Arugula Salad

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After today’s entry, I have one more recipe for 2019 left to share. I’ll probably read more, but because my 2020 blog goal is changing, I want to have 2019’s wrapped up by the time the year is over. In 2020 I will be doing 2 or 3 cookbook reviews a month, sharing my opinions on cookbooks, and trying four recipes from each one I share. 2021 will have a new goal.

But we’re still in 2019 and I’m still sharing recipes I’ve created from the books I’ve read this year. The Dinner by Herman Koch is rated 3.2 stars on goodreads at the time of this entry. I think that’s far too low – I gave the book 4 stars.  Written by the Dutch author, Herman Koch, this book was translated into English.

This book is about two brothers who are having dinner at a pretentious restaurant. But they’re not there just to shoot the breeze; there is something very important they must discuss, that neither of them really wants to discuss. The characters in this story are incredibly unlikable, but it doesn’t seem like the reader is supposed to like them or relate to them. They are pretentious, so the setting of this story is incredibly appropriate.

Now of course, a book titled The Dinner has a lot of food references:

  • Spareribs with fries
  • Pink champagne
  • Olives
  • Steak a maison
  • Crayfish dressed in a vinaigrette of tarragon and baby green onions
  • Lamb;s neck sweet bread marinated in Sardinian olive oil and served with arugula
  • Warm goat’s cheese with pine nuts and walnut shavings
  • Cheese sandwich with white bread
  • Almond cake
  • Beef croquette
  • Escargot
  • Buffet of salads, French cheeses, cured meats and breads
  • Hamburgers and shish kebabs with bell peppers and onions
  • Potatoes and gravy
  • Filet of guinea fowl wrapped in paper thin German bacon
  • Lasagna slice with eggplant and ricotta
  • Macaroni alla carbonara
  • Chocolate parfait with blackberries, shaved almonds, and grated walnut
  • Vanilla ice cream
  • Crepes with syrup

The goat’s cheese with nuts stood out to me.

“‘This is warm goat’s cheese with pine nuts and walnut shavings.’ The hand with the pinky was above my own plate now. I fought back the urge to say, ‘I know, because that’s what I ordered,’ and concentrated on the pinky.”

Though I didn’t make a warm goat cheese and I didn’t have it in a pretentious restaurant, I really did enjoy my salad. It was the perfect combination of sweet and savory and made a great weekend lunch.

IMG_6377

Pine Nut and Pecan Goat Cheese with Arugula Salad

Ingredients

1 tbsp red wine vinegar
1/2 tbsp Dijon mustard
1/4 tsp salt
1/8 tsp ground black pepper
3 tbsp canola oil
2 tbsp pine nuts
1 tbsp pecans
4 oz goat cheese
2 cups arugula
1 tbsp diced red bell pepper
1/2 pear, sliced
1 tsp honey

Directions

  1. In a small bowl mix together the red wine vinegar, mustard, salt, and pepper. Then slowly add the olive oil and stir until well combined.
  2. Slice the cheese into slices.
  3. In a dry skillet, toast the pine nuts and pecans until slightly brown. After toasting them, chop the nuts.
  4. Press the cheese into the nuts, covering all sides.
  5. Toss together the arugula, bell pepper, and the salad dressing.
  6. Put the arugula into a bowl and garnish with pear and cheese. Drizzle with honey.
  • Makes 1 salad.

Shared with Foodies Read, Mix It Up Monday, & Melt In Your Mouth Monday.

Lilac Girls by Martha Hall Kelly: Makoweic (Polish Poppy Seed Roll)

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For December, the bloggers at Eat The World are celebrating Christmas. The challenge this month is to explore and share a recipe from anywhere in the world that is served at Christmastime. Since I’m still doing my literature/recipe challenges, I wasn’t sure I would be participating this month. (NOTE NOTE NOTE: This project is only for 2019. In 2020 I will be sharing recipes in the shape of cookbook reviews. This will be another yearlong project. 2021 could bring something different.) But as I was going through the recipes I haven’t made yet from the books I’ve read this year, I realized that that the dish I was going to make for this book was already a festive dish. I’ll tell you more in a minute about the recipe and the importance of the recipe in a minute.

Another of my goals this year was to go to a Free Little Library. I’ve gone a few times this year, but this is the first book I took out of one of them. I had heard about it before and it was a good book for me to snag, because it’s my favorite genre: WWII historical fiction. Rated 4.29 stars on goodreads at the time I’m writing this, I gave the book 5 stars.

This book is told through three separate narrators: Kasia (a Polish woman who survives the concentration camps,) Caroline (an American woman involved in humanitarian work,) and Herta (a German woman who was a doctor at the concentration camps.) This book gives a tragic glance of the life of a survivor of the atrocities that were performed on the political prisoners of Hitler and the Nazi party.

Though not a foodie book, there was a lot of food mentioned:

  • Waldorf salad.
  • Warm bread and buttery escargot.
  • Tinned peas, two potatoes, and a sad little cabbage.
  • Martini.
  • Chop suey and rice cakes.
  • Light sandwiches.
  • Tuorog, a Russian peasant dish of farmer’s cheese infused with blackberry syrup.
  • Creme brulee.
  • Khachapuri, buttery bread cut in triangles.
  • Apple kugel.
  • Shiny, braided bread.
  • Coq au vin.
  • Chocolate ice cream.
  • Hanukkah doughnuts.
  • Cheese sandwich.
  • Pork roast and buttered potatoes.
  • Fatty pork chops.
  • Buche de Noel.
  • Lukewarm yellowish soup.
  • Bread and cheese.
  • Polish chocolates.
  • Bread pudding.
  • Rib roast and popover.
  • Real coffee and salami.
  • Poppy seed cake.
  • Fish sandwiches.
  • Fried onions and mashed potatoes with applesauce.
  • Hot rolls and fresh butter.
  • Princess cake and pitepalt dumplings with butter and lingonberry jam.
  • Onion soup.
  • Pierogies and beet soup and hunter’s stew.
  • Packzie.
  • Miniature American breakfast: a tin of diced ham and eggs, Nescafe coffee, cellophaned crackers, a pack of Wrigley’s gum.
  • Apple tart with creme fraiche.
  • Liver mousse canapes.
  • Coconut washboard cookies.
  • Fig newtons.
  • Emerald peas, a hill of mashed-up potatoes, a puddle of brown sauce on top.
  • Crepes and quiches.
  • Petite fours.

I chose to make the Polish poppy seed cake. It made it’s way into the story when Kasia was at the concentration camps. She receives a package from her Papa:

“In the tin were three cloth-wrapped bundles. I unwrapped the first to reveal what was left of a poppy-seed cake. Were they being generous since it was Christmas? I tasted a crumb and thanked God for creating the poppy flower.”

As I learned thanks to the internet, Makowiec, or the Polish poppy seed cake, is a must-have at both Christmas and Easter. Makowiec is a must-have at the big holidays, but it’s apparently available year round in Poland. The poppy seeds are said to bring good luck.

IMG_6052

Makowiec

Ingredients

1/2 cup milk
1/4 cup + 2 tsp sugar (divided)
1 packet yeast
2 cups all-purpose flour
1/2 tsp salt
1 egg yolk
2 tbsp + 1 tsp softened unsalted butter, divided
1/2 tsp vanilla extract
5 oz poppy seeds
1 egg white
1 1/2 tbsp honey
1/2 cup raisins
1 egg
1 tbsp olive oil

Directions

  1. Place the poppy seeds into a bowl and cover with boiling water. Set aside for several hours or overnight.
  2. Heat the milk to 110 degrees. Pour the milk into a large bowl and mix together with the yeast and 2 teaspoons of sugar. Set aside for 5 minutes.
  3. After 5 minutes, add the flour, salt, egg yolk, 2 tbsp of butter, and vanilla into the bowl with the yeast/milk mixture. Mix together with your hands, kneading into a shaggy dough. The dough may be sort of sticky and that’s okay. Cover with a kitchen towel and set in a warm place for 90 minutes.
  4. Punch down the dough. Roll the dough into a rectangle approximately 10 inches by 14 inches. If the dough is sticky, use some flour to avoid it sticking to the rolling pin.
  5. Drain the poppy seeds. Place them in a food processor and process until ground. Add the egg white, honey, 1/4 cup of sugar, 1 tsp of butter, and raisins to the food process and process until all combined.
  6. Spread the poppy seed mixture onto the rolled out dough, avoiding the edges.
  7. Starting on the long side, roll the dough into a log – jelly roll style. Pinch the edges together. Place on a parchment paper covered baking sheet, seam side down. Cover with a towel and let side for 40 minutes.
  8. Preheat the oven to 350 degrees.
  9. Beat together your remaining egg and olive oil. Brush over the bread loaf.
  10. Bake for 35 minutes. Let cool before slicing into 1/2 inch slices.
  • Makes 1 loaf.

Check out all the wonderful Christmas/holiday dishes and sweets prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Culinary Adventures with Camilla: Glædelig Jul, Nisser, and Mormor Agnes’ Æbleskiver
Literature and Limes: Makowiec
Palatable Pastime: Danish Asier Pickles
Amy’s Cooking Adventures: Lebkuchenherzen (German Cookies)
Chipa by the Dozen: Pepperkaker (Norwegian Christmas Cookies)
Evelyne: Oliebollen, the Dutch Doughnut
Loreto and Nicoletta: Sandbakkelse, Norwegian Christmas Cookies
Simply Inspired Meals: Classic Christmas Spritz Cookies
A Day in the Life on the Farm: Bohemian Potato Salad
Making Miracles: Scottish Steak Pie
Margaret at Kitchen Frau: Basler Leckerli, Swiss Christmas cookies

2019 Giveaway

You have the option of winning one of the books I reviewed this year! To enter click the link at the bottom of this post. Because I am not paying for a wordpress account I can’t embed the rafflecopter, so make your way there!

RULES

  1. Anyone can enter the giveaway.
  2. If you live in the US I will send you the book of your choice from amazon.
  3. If you live out of the US I will send you a gift card to amazon for the value of the book.
  4. The rafflecopter will give you an option to tell me what book you want to win. You must request one of the books I reviewed in 2019. The whole list of books will be under these rules.
  5. This giveaway ends on December 15, 2019 at 12AM EST.

BOOK OPTIONS

  1. Nine Perfect Strangers by Liane Moriarty
  2. Sula by Toni Morrison
  3. The Night Circus by Erin Morgenstern
  4. The Joy Luck Club by Amy Tan
  5. Where The Crawdads Sing by Delia Owens
  6. Me & Emma by Elizabeth Flock
  7. Tips for Living by Renee Shafransky
  8. Last Train to Istanbul by Ayse Kulin
  9. Educated by Tara Westover
  10. The Altruists by Andrew Ridker
  11. Us Against You by Fredrik Backman
  12. The Silent Patient by Alexander Michaelides
  13. A River in Darkness by Masaji Ishikawa
  14. The Most Fun We Ever Had by Claire Lombardo
  15. The Third Life of Grange Copeland by Alice Walker
  16. The Bookish Life of Nina Hill by Abbi Waxman
  17. I Owe You One by Sophie Kinsella
  18. Buttermilk Graffiti by Edward Lee
  19. Blood Bones and Butter by Gabrielle Hamilton
  20. The Time It Snowed in Puerto Rico by Sarah McCoy
  21. The Calligrapher’s Daughter by Eugenia Kim
  22. My Grandmother Asked Me To Tell You She’s Sorry by Fredrik Backman
  23. Pet Sematary by Stephen King
  24. Shadows On The Nile by Kate Furnivall
  25. The Great Believers by Rebecca Makkai
  26. The Turn of the Key by Ruth Ware
  27. Radiant Girl by Andrea White
  28. The Institute by Stephen King

ENTER THE GIVEAWAY

 

THE GIVEAWAY IS CLOSED!
Congratulations to Kylie who wins a copy of I Owe You One by Sophie Kinsella.

The next giveaway will be in December 2020 – one full year away!

 

The Institute by Stephen King: Sausage and Cheese Biscuits

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I’m really behind with my book reading/cooking. I’ve read many more books than I’ve shared this year, but I’m just plugging along when I have the time. Several months ago I bought The Institute by Stephen King from Costco and I enjoyed every minute of it. Rated 4.23 stars on goodreads at the time I wrote this review, I gave it 5 stars.

The Institute is not a scary book by King, but very much a sci-fi thriller. Luke, along with a bunch of other kids, have been kidnapped and sent to an institution. The people in charge of this institution want to take advantage of the telekinetic and telepathic abilities of these children.

This book never stopped. I enjoyed it so much. If you want to read it yourself, be on the lookout. I intend to set up a giveaway sometime today or tomorrow – one lucky reader will win one of the books I reviewed on my blog this year of their choice.

But back to The Institute. This book included some food references:

  • Hardboiled egg and pancakes
  • Liver and onions
  • Chicken-fried steak, green beans, and peach cobbler
  • Cornbread and a slice of cake
  • Sandwich and a cake or sweet tea
  • Moonpie or cherry tart
  • Peanuts or pork rinds
  • Pepperoni pizza
  • Cookies, nuts, apples
  • Buffalo wings or tomato bisque, bison burger or American chop suey, apple pie a la mode or Magic Custard Cake
  • Breaded mushrooms, chopped steak with salad
  • Popcorn for breakfast
  • Creamed corn
  • Scrambled eggs with bacon and home fries
  • Meatloaf
  • Pancakes drenched in blackberry syrup
  • Gigantic cupcake
  • Peanut butter crackers and a coke
  • Fettuccine Alfredo
  • Fruit cocktail
  • Doughnuts stuffed with jelly
  • Potatos
  • Oatmeal
  • Mac and cheese
  • Hot dogs and baked beans
  • Chocolate pudding
  • Cheese and sausage biscuit, a Hostess fruit pie, and a bottle of Carolina Sweetheart Springs Water
  • Dinty Moore Beef Stew
  • Chicken drumsticks, burgers, and fries
  • Spaghetti sauce
  • Corndogs and pizza
  • Big pot of spaghetti

Without giving away too much of the story, Luke is able to escape the Institute and tries to run to safety. But this isn’t any easy task. And he’s hungry.

“Luke crawled out of his hiding place so fast he cracked the good-ear side of his head on the housing of a riding lawnmower. He didn’t even notice. Heaven was in that bag. He could smell it.
Heaven turned out to be a cheese-and-sausage biscuit, a Hostess Fruit Pie, and a bottle of Carolina Sweetheart Spring Water.”

And boy, do I get it. The smell of these biscuits is heavenly.

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Sausage and Cheese Biscuits

Ingredients

3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1/2 cup butter, cold
1 lb sausage, cooked and drained
1/2 oz shredded cheddar cheese
1/2 oz feta cheese
1 cup buttermilk
2 tbsp butter, melted

Directions

  1. Preheat oven to 425 degrees.
  2. In a large bowl sift together the flour, baking powder, baking soda, and salt. Cut the butter into cubes and then cut the butter into the flour, so it resembles small crumbles the size of peas.
  3. Mix in the cheese and sausage. Then mix in the buttermilk. Once you can’t stir anymore, knead the dough together with your hands.
  4. On a parchment paper covered baking sheet, spread the dough into an 8×10-inch rectangle. Cut the dough into 12 equal size pieces and spread apart so they aren’t touching.
  5. Brush the melted butter on the top of the biscuits.
  6. Bake for 25 minutes.
  • Makes 12 biscuits.

This is being shared with Foodies Read, Weekend Cooking, Over The Moon, Mix It Up Monday, and Busy Monday.