Announcing Food ‘n Flix for August: Moonrise Kingdom

With August signifying back-to-school and the end of summer vacations and summer fun, I decided to pick a movie to share this month involving summer nostalgia. Moonrise Kingdom is about a young set of teens, one at summer camp and one living at home with her parents, who make a plan to runaway together. Though, not a food movie, there are food references throughout. And I think that this movie will provide a fun inspiration. Wes Anderson is quirky, so perhaps we will see some quirky dishes.

HOW TO PARTICIPATE IN FOOD ‘N FLIX:

1. Watch the chosen film (Moonrise Kingdom). 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 August.) 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:  August 30, 2021

Food ‘n Flix: The Pickle Recipe: Butter Roasted Chicken

This month’s Food ‘n Flix was hosted by Culinary Adventures with Cam. We watched a rom-com called The Pickle Recipe. The Pickle Recipe is about, well, pickles. Joey is broke and with the help of his Uncle Morty, they set out to steal his grandmother’s renowned pickle recipe, to sell it for big bucks. Now unfortunately grandmother has forgotten the recipe. Joey and the other workers at the deli she works at try to help her remember the wonderful pickle recipe.

During the course of all of this, Joey has to find someone that his grandmother trusts to hand the recipe over to. As a devout Jewish woman, she tells him she would only trust a rabbi. Trickster Joey gets the help of his friend to pose as a rabbi. Now his friend is not Jewish, so must learn traditional Jewish prayers and sayings to convince grandma that he is who he says he is. Grandma invites Joey and the ‘rabbi’ over to her house for dinner and serves a roast chicken and salad. She is temporarily tricked until she sees a part of this ‘rabbi’ that no rabbi would have.

So alas, I made chicken.

Other food references included:

  • Pickles
  • Pastrami sandwich
  • Deli sandwiches
  • Faygo orange soda
  • Coleslaw
  • Challah
  • Beer
  • Wine
  • Salad
  • Coffee and poundcake
  • Brisket
  • Matzah ball soup

Perhaps not the best food choice during a heat wave (because having the oven on heated my house up even more), this roast chicken paired with a green salad tasted divine. And the leftover chicken made great sandwiches. This is a pretty simple recipe, but perhaps don’t make it when it’s 110 degrees outside.

Butter Roasted Chicken

Ingredients

1 full roasting chicken
1/3 cup butter
salt, to taste
Parsley, to taste
Lemon zest, from one lemon

Directions

  1. In a small pot, melt the butter and cook until it emits a nutty aroma. Salt the butter to taste.
  2. Place the chicken breast side up in a roasting dish. Stuff the chicken with parsley and lemon zest.
  3. Pour the butter over the chicken and rub it all over with a pastry brush.
  4. Preheat oven to 325. Bake the chicken for 1 hour and 15 minutes.
  5. Raise the temperature to 400 and bake for an additional 25 minutes and until the internal temperature of the chicken is 165.
  6. Let rest for at least 10 minutes before carving.

Food ‘n Flix: Bottle Shock: Spicy Fried Chicken

This month’s Food ‘n Flix was hosted over at Eliot’s Eats. The movie this month is Bottle Shock, a movie about wine, wine tasting, and blind tasting competitions. This movie is set primarily in Northern California at a Napa County winery. Now very well known for their wine, the region only became popular with its grape growing and wine production because of the competition in this movie, The Judgement of Paris in 1976. Though a wine region since the 1850s, it was this competition that put Napa County wineries on the map for modern wine drinking.

While this wasn’t a huge foodie movie, though a BIG wine movie, I unfortunately could not partake in doing a wine pairing dinner this month. I don’t think I’ve mentioned it before in this blog, but I am pregnant! And because of that, no wine consumption is going on.

But food and drinks I noticed in this film included:

  • Grapes
  • Wine
  • Cabernet
  • Pinot Noir
  • Chardonnay
  • Burgers
  • Sandwiches
  • Roast chicken
  • KFC
  • Guacamole and chips

The scene I chose for my inspiration (and shown in the picture above) is when Steven Spurrier, a sommelier, driving through Napa Valley. There’s rows and rows of grapes abound. And he’s looking at a map, trying to get his footing. As he’s stopped looking at the map, he reaches over to his big red and white striped bucket of KFC. He pulls out a piece of fried chicken, inspects it, sniffs it, and eventually takes a bite that leaves a very satisfying crunch.

I picked a recipe out of Salt Fat Acid Heat by Samin Norsat. If you don’t have this cookbook, you should get it. It’s not just a book of recipes, but a book of science. Norsat does a great job of teaching the why we do things in the kitchen, not just the how. This fried chicken also left a satisfying crunch when bit into. These are pretty spicy and very satisfying!

Spicy Fried Chicken

Ingredients

2 boneless skinless chicken breasts
2 chicken drumsticks
Salt
1 large egg
1 cup buttermilk
1/2 tbsp tapatio
1 1/2 cups all-purpose flour
Canola oil for frying
2 tbsp canola oil for the spicy oil
1 tbsp cayenne pepper
1 tbsp dark brown sugar
1/4 tsp paprika
1/4 tsp ground cumin
1/4 tsp garlic powder

Directions

  1. Cut your chicken breasts in half into tenders.
  2. At least one hour before cooking the chicken season the chicken with salt generously.
  3. In a shallow dish mix together the flour and a big pinch of salt.
  4. In another shallow dish, mix together the egg, buttermilk, and tapatio.
  5. Dredge the chicken in the flour. Then dip into the buttermilk mixture. Let the excess drip back. Then dredge again in flour. Place on a baking sheet until all chicken pieces are ready to fry.
  6. Heat up a cast iron Dutch oven with canola oil, enough to submerge your chicken pieces in. Once the oil is hot and sizzly, place your chicken in the oil.
  7. Fry the breast pieces for 10 minutes each. Fry the chicken drumsticks for 12 minutes each. Use tongs to turn them over as they fry to ensure an even cook.
  8. Place on paper towels on a plate and let drip.
  9. In a small bowl mix together the 2 tbsp of canola oil, cayenne pepper, dark brown sugar, paprika, ground cumin, and garlic powder. Use a pastry brush to brush your fried chicken with the oil.
  • Serves 2.
  • Besides Food ‘n Flix, this recipe is shared with Grammy’s Grid.

Food ‘n Flix Roundup: Peter Rabbit

This month’s Food ‘n Flix movie choice (hosted by yours truly) was Peter Rabbit. Though our participants were definitely split on reviews on this month’s movie choice, there was no shortage of vegetable and rabbit inspired dishes this month. I love the variety of ways that our viewers went – either from making something heavily veggie influenced or something reminiscent of our main character, Peter Rabbit, everything came out looking great!

So without further ado, what did this month’s movie inspire?

First up this month are these delicious Sourdough Puff Pastry Bunny Ears (which look suspiciously like palmier cookies!) brought to use by Camilla from Cooking Adventures with Camilla. Camilla found certain parts of this film distasteful (which I don’t blame her for,) but still came out making a delicious bunny-inspired treat. She served these alongside her Easter brunch table and I am sure they all got eaten! Yum!

The next entry was my Carrot Pecan Cake with Brown Butter Cream Cheese Frosting. As I admitted in that post, I actually chose this movie this month based on wanting to make a carrot cake for Easter. I found the movie charming in a silly way and then spent the remainder of Easter watching other bunny-inspired movies. This cake was moist and the frosting was perfect pairing with the carrot cake.

Another sweet dish comes to us from Amy at Amy’s Cooking Adventures. She shares her Easter Bunny Pudding Cups. When I first saw these I audibly giggled, because they are just that cute. Amy was already familiar with this month’s movie, as it was one of her kids’ favorites. These bunny pudding cups are made up of pudding snacks and other sweets – yum!

Debra from Eliot’s Eats gives us our next recipe: Garlic Chive Pesto Dressing. Inspired by the abundance of veggies in Mr. McGregor’s garden, Debra used the chives growing in her own garden to make a beautifully green pesto. She used the pesto both on top of a salad (which I need to try, that sounds great) and on top of chicken to create a delicious meal.

This last dish was made by Radha at Magical Ingredients. Taking inspiration from the vegetables galore in Peter Rabbit, Radha shared a dish she makes frequently: Quick Veggie Salad. This salad uses an abundance of veggies from carrots, radish, bell peppers and more – this salad looks right up Peter’s ally!

What a great month with great dishes! Thanks everyone for participating!

Join us next month over at Eliot’s Eats while we watch a movie that seems to be about wine: Bottle Shock. See you then!

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.