Saturday, November 6, 2010

Twilight Inspired Recipes

Harry Clearwater’s Fish Fry

3 ½ cups cornmeal

½ cup flour

2 ½ TBSP. paprika

2 TBSP. salt

2 TBSP. garlic powder

1 TBSP. black pepper

1 TBSP. onion powder

1 TBSP. dried leaf oregano

1 TBSP. dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

To use: Soak 2 lbs. of fish of your choice in 2 cups of buttermilk. Remove the fish from the buttermilk, removing any excess. Dredge each fish in the cornmeal mixture, coating each side completely. Lay the fish in the hot oil and fry until golden brown, about 7 minutes. Remove from the oil and drain on a paper-lined plate.

Edible Art Apple Crisp

10-11 cups sliced peeled baking apples

½ cup sugar

1 tsp. ground cinnamon, divided

1 cup all purpose flour

1 cup packed brown sugar

½ cup quick cooking oats

1 tsp. baking powder

¼ tsp. ground nutmeg

½ cup butter

Place apples in a greased 9x13 inch baking dish. Combine sugar and ½ tsp. cinnamon; sprinkle over the apples. Combine flour, brown sugar, oats, baking powder, nutmeg, and remaining cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over apples. Bake at 375 degrees for 50-60 minutes or until apples are tender.

Mushroom Ravioli with Butter and Parmesan Sauce

2 (11 oz.) packages of fresh wild mushroom ravioli

1 cup unsalted butter

½ cup fresh basil leaves

6 TBSP. toasted pine nuts

1 whole nutmeg or ½ tsp. grated nutmeg

2/3 cup grated parmesan

Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 min. Drain and put on a platter.

Meanwhile, cook the butter in a heavy, medium frying pan over med-high heat until pale golden, about 4 min. Add the basil leaves and cook until lightly fried, about 2 min. Add the pine nuts. Pour over the cooked ravioli. Grate ½ tsp. of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

Rosalie’s Werewolf Kibble

12 oz. box of Crispix or Rice Chex cereal

½ cup butter (no substitutes)

1 cup peanut butter

12 oz. pkg. of chocolate chips

2-3 cups of powdered sugar

In medium microwave-safe bowl, combine butter, peanut butter, and chocolate chips and microwave on high for 2-3 min. Stir once during cooking, until mixture is melted and smooth. Place the cereal in another large bowl and pour the melted mixture over the cereal. Stir until the cereal is thoroughly coated. Pour the powdered sugar into a large plastic food bag. Pour the coated cereal into the powdered sugar and shake until it is well covered with the sugar. Pour the cereal onto wax paper to cool and dry. Store in tightly covered containers at room temperature. When you get ready to serve the kibble, place in a large silver bowl.

There was a lot of banging in the kitchen, and –wierdly- the sound of metal protesting as it was abused. Edward sighed again, but smiled just a little, too. Then Rosalie was back before I could think much more about it. With a pleased smirk, she set a silver bowl on the floor next to me.

“Enjoy mongrel.”

It had once probably been a big mixing bowl, but she’d bent the bowl back in on itself until it was shaped almost exactly like a dog dish. I had to be impressed with her quick craftsmanship. And her attention to detail. She’d scratched the word Fido into the side. Excellent handwriting. –Jacob Black, Breaking Dawn.

Volturi Blood Punch

1 gallon cranberry juice

1 gallon orange juice

1 cup raspberry sorbet

1 quart seltzer

Mix the juices together. Add the sorbet, softened and stir until melted. Add the seltzer. Place in a large punch bowl.

Vegetarian Vampire Frittata

Prep: 15 min; Cook: 15 min.

Makes 4 servings


1 TBSP. vegetable oil

1 Cup broccoli flowerets

1 med. carrot, shredded (1/2 cup)

1 med. onion, chopped (1/2 cup)

¼ cup sliced ripe olives

4 large eggs

¼ cup milk

1 TBSP. chopped fresh parsley

¼ tsp. salt

¼ tsp. red pepper sauce

1 cup shredded Cheddar cheese (4 oz.)

1 TBSP. grated parmesan cheese


1. Heat oil in 10-inch skillet over med-high heat.

2. Cook broccoli, carrot, onion, and olives in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.

3. Meanwhile, beat eggs, milk, parsley, salt and pepper sauce thoroughly with fork or wire whisk until a uniform yellow color.

4. Pour egg mixture over vegetables. Sprinkle with cheeses; reduce heat to low.

5. Cover and cook about 10 minutes or until set in center. Cut into 4 wedges. Serve immediately.

Red Velvet Cake


Vegetable oil for the pans

2 ½ c. all-purpose flour

1 ½ c. sugar

1 tsp. baking soda

1 tsp. fine salt

1 tsp. cocoa powder

1 ½ c. vegetable oil

1 c. buttermilk, at room temperature

2 large eggs, at room temp.

2 TBSP. red food coloring (1 oz.)

1 tsp. white distilled vinegar

1 tsp. vanilla

Cream Cheese Frosting (recipe follows)

Crushed pecans, for garnish (optional)


Preheat oven to 350 degrees. Lightly oil and flour 3 (9x 1 ½ inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spread spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 min.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a ¼ to ½ inch layer). Carefully set another layer on top, rounded-side down and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with pecans.

Cream Cheese Frosting

1 pound cream cheese, softened

4 cups sifted powdered sugar

2 sticks of unsalted butter (1 cup), softened (no substitutes)

1 tsp. vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 min.

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yied: enough to frost a 3 layer (9-inch) cake.

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