Alessio Workshop: Novel Treats - Handout 3


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Alessio Workshop: Novel Treats - Handout 3

  1. 1. Novel Treats: Recipes for Book Groups Resources The Book Club Cook Book, by Judy Gelman and Vicki Levy Krupp Reading Group Choices (several years) from Reading Groups Cook Up Themed Meals for Book Clubs by Beth D’Addodano A Feast for Fiction: Donna Hay’s Book-Club Meeting Menu by Kara Zuaro Reading Group Guides Ideas for Meetings Food  Themes, Appetizing Reads  Finger Foods  Eating Out Before/After  Recipe Exchange  Books with Recipes  Healthy Choices  Beverages  Ironic Choices Books  Book Club in a Bag  By genre or author instead of title  Favorite recent read, audio  Favorite Childhood Read, Classic  E-reader title  Nonfiction – even cookbooks  Virtual Book Clubs/Recipe Exchange Sharp Objects by Gillian Flynn Icebox Cake 1 large box Instant Jello Vanilla Pudding 1 large box Instant Jello Chocolate Pudding Vanilla Wafers Make each pudding in separate bowls using 2.5 cups milk instead of recommended 3 cups. Layer them in a loaf pan alternately with wafers in between each layer. Let set in refrigerator overnight. Chicago Themed The Devil in the White City by Erik Larson V.I. Warshawski series by Sara Paretsky Shaw’s Crab House Wild Turkey Manhattan from The Book Club Cook Book Clara Cannucciari and the Depression Era Clara’s Kitchen by Clara Cannucciari: Pasta with Peas The Mother of Invention Cotton Tops from Little Heathens by Mildred Kalish
  2. 2. Bad Food is Good Memories In the Castle of the Flynns by Michael Raleigh Rocket Boys From Cooking the Coalwood Way & Rocket Boys by Homer Hickam Mountain Mama Creamy Macaroni and Cheese 2 quart water 1 teaspoon salt 8 ounce package of elbow macaroni 4 cup shredded cheddar, sharp and mild mixed 8 ounce carton sour cream 1 cup mayonnaise or salad dressing 2 tablespoon chopped pimiento 1 cup cheese crackers Bring water and salt to a boil in a large Dutch oven, stir in macaroni. Return to boil, cooking for eight to 10 minutes or until tender. Drain. Rinse with cold water, drain. Combine macaroni, cheese, sour cream, mayonnaise and pimento. Spoon into greased baking dish and sprinkle with crushed crackers. Bake at 325 degrees for 30 to 35 minutes. This is called 'Real Original' because it is based on the recipe taken directly off the back of a 1950s Chex cereal box. 1/2 cup butter or margarine 2 tablespoons Worcestershire sauce 1-1/4 teaspoons seasoned salt 1/4 teaspoon garlic salt 3 cups Wheat Chex square cereal 2 cups Rice Chex square cereal 1-1/2 cups peanuts 1-1/2 cups small pretzel rods Preheat oven to 275 degrees F. Melt butter in a shallow pan. Stir in Worcestershire sauce, seasoned salt, and garlic salt (not garlic powder). Add Wheat Chex, Rice Chex, nuts (peanuts, pecans or cashews), and pretzel rods. Mix until all pieces are coated with the butter mixture. Place on a shallow baking pan with sides. Bake for 40 minutes, stirring every 10 minutes The Help by Kathryn Stockett Wayside Inn Pecan Pie The Wayside Inn, in Middletown, VA, since 1797, is famous for its maple pecan pie. 2 tablespoons butter or margarine softened ½ cup firmly packed light brown sugar 1 cup maple syrup 1 tablespoon vanilla extract 3 eggs, beaten 2 cups coarsely chopped pecans 1 unbaked (9-inch) pastry shell Combine butter, sugar, syrup and vanilla in a medium mixing bowl. Add eggs, and beat well. Stir in pecans. Pour mixture into pastry shell. Bake at 325F for 1 hour or until set. Match the Theme: Freshwater Road by Denise Nicholas Match the Era: Dinner at the Homesick Restaurant by Anne Tyler
  3. 3. I Like You by Amy Sedaris Cheese-Pate Pineapple The Leftovers by Tom Perrotta Crabby Casserole, From Saucepans and the Single Girl, by Jinx Morgan and Judy Perry The Guernsey Literary and Potato Peel Pie Society by Maryann Shaffer and Annie Barrows Potato Peel Pie Recipe from the Random House- the Guernsey website 1 potato 1 beet 1 Tablespoon milk Peel the potato and put the peelings in a pie pan. Don’t cook the peels, because you’re in the middle of an Occupation and you don’t have any fuel. Boil the potato and the beet together in salty water, but not for very long, due to the fuel problem. Just until you can stick a fork in the potato. Take them out and mash them up with the milk. Pour the glop in the pie pan. Bake at 375 for as short a time as is consonant with digestion (fuel again), say, fifteen minutes. The Baker’s Daughter by Sarah McCoy Gingersnaps Selections About Clubs Bunco Babes Tell All by Maria Geraci Whack N Roll: A Bunco Babes Mystery by Gail Oust Something on the Side by Carl Weber Bunco Bon Bons: Make a 9x13 sheet cake and cut into squares. Frost on all sides except bottoms. Make dice numbers with chocolate chips. The Friday Night Knitting Club by Kate Jacobs Debbie Macomber The Shop on Blossom Street A Turn in the Road The Peculiar Sadness of Lemon Cake by Aimee Bender Also Pies and Prejudice (A Charmed Pie Shoppe Mystery) by Ellery Adams Lemon Gold Cake Lemon Fluffy Frosting Like Water for Chocolate by Laura Esquivel Also Chocolat by Joanne Harris Personal Chocolate-Port Fondues, from Gourmet Game Night by Cynthia Nims The Kite-Runner by Khaled Hosseini Inspired by the wedding scene: Fimi Milk Custard 3 cup whole milk Pinch of salt 3/4 cups sugar ½ cup cornstarch
  4. 4. 1 teaspoon ground cardamom 1/2 teaspoon almond extract 1/4 cup pistachio nuts, finely ground In a saucepan over a medium heat, combine all ingredients except pistachio nuts. Bring just to boil, stirring continuously. Pour into martini glasses or custard cups and refrigerate several hours. Sprinkle with pistachio nuts and serve. Life of Pi by Yann Martel Oatmeal Biscuits from The Book Club Cook Book by Judy Gelman and Vicki Krupp Women of the Silk by Gail Tsukiyama Garlic and Chili Chinese Eggplant Serves 1 8 ounces Chinese or Japanese eggplant (1/2-1 eggplant) 2 cloves garlic, minced 1 inch piece of ginger, chopped 2 green onions, chopped 1-2 tablespoons peanut oil 1 teaspoon chili paste (or to taste) 1 teaspoon oyster sauce (use soy sauce or gluten free tamari for gluten free or vegan version) 3-4 tablespoons water Cut the eggplant in half lengthwise. Take each half and cut it into quarters vertically down the middle. Then cut each quarter into thirds. You should end up with 24 long pieces of eggplant. Heat wok over high heat until smoking. Reduce heat to low and add oil. Add eggplant and cook over medium heat until browned and soft. Move eggplant to the side of the wok. Reduce heat to medium low and add garlic, ginger and chili paste. Cook 1 minute, stirring frequently.Mix garlic and ginger with the eggplant and add water, turn the heat to high and add oyster sauce. Wait until the water is bubbling and then start mixing the vegetables. Cook 2-3 minutes or until water is almost gone.Sprinkle with green onions and serve. Classics & Cooking Sherlock Homes series by Sir Arthur Conan Doyle Any series by Agatha Christie Mini Sheperd’s Pies, from Gourmet Game Night, by Cynthia Nims The Beekeeper’s Apprentice by Laurie R. King Honey-Crisp Coffee Cake Pop Classic + Movie The Godfather by Mario Puzo Low Fat Cannoli Cream Number of Servings: 6 Ingredients 1 lb low fat ricotta (can use nonfat instead or a blend) 1/4 cup powdered sugar 1TB orange rind 1 tsp orange flower water or orange extract Optional - mini chocolate chips Mix ingredients and fill purchased cannoli shells or put between Pizelle cookies sandwich style. Lonesome Dove by Larry McMurtry
  5. 5. Dude Ranch Potatoes 4 tablespoons melted Spry (shortening) 4 medium sized cooked potatoes 2/3 cup cornflakes finely crushed 1/2 cup grated American cheese 1 tsp. salt 1 tsp. paprika Pinch of cayenne Pour 3 tablespoons melted Spry into oblong baking pan, 7 1/2 x 12 x 2. Cut potatoes crosswise into 1/2″ slices and place close together in pan. Brush tops with remaining Spry. Mix cornflakes with remaining ingredients and sprinkle over potato slices. Bake in hot oven (425F) 15 minutes, or until nicely browned. Makes 4 servings. Classics Vs. Modern Death Comes to Pemberly by P.D. James McCall’s Do It Party Book Petit Fours 1 pkg. white cake mix 2 egg whites 1 can. Fluffy white frosting 2 drops green food color maraschino cherries toasted coconut currant jelly Preheat oven to 350 F. Line the bottom of an ungreased 15 1/2x10 ½ x1 inch jelly roll pan with waxed paper. Make cake as package label directs, using 2 egg whites and amount of water specified on package. Turn into pan; bake for 25 – 30 minutes. Let cake cool, in pan, 5 minutes. Turn out onto wire rack; remove paper. Let cool completely. Brush off crumbs. Meanwhile, make frosting as package label directs. Add food color to ¼ cup frosting. Cut the cake lengthwise into 5 2-inch strips. Coconut Squares: cut a cake strop into 7 – 2 inch squares. Smoothly frost tops and sides with white frosting. Decorate sides with coconut. In center of each, arrange 4 cherry pieces to resemble the petals of a flower. Jelly Jewels: Cut another cake strip into 7 2-inch squares. Spread tops with currant jelly. Then smoothly frost sides with white frosting, bringing it over top edge to make an uneven border around jelly. Napoleonettes: Smoothly spread top of remaining cake strip with white frosting. With green frosting in small pastry bag, using small, straight tube for writing, pipe 3 green length-wise stripes on white frosting. Cut Napoleonette strip into 7 2-inch squares: To make the feather effect, pull wooden pick crosswise through the green stripes, alternating the direction each time. Makes 37 petits fours in all. Shades of Milk and Honey by Mary Robinete Kobal Mrs. Lincoln’s Dressmaker by Jennifer Chiaverini The Wedding Dress by Virginia Ellis Persian Pickle Club by Sandra Dallas Pie of UnCooked Apples, Tart apples, sliced 2 sheets pie crust Butter Nutmeg or lemon Sugar To eat immediately, the following is excellent. Lay the slices into the plate upon an under crust; fill it quite full; sprinkle the rim with a little flour, to prevent the upper crust from adhering to the under one.
  6. 6. Bake forty minutes, or till the apple is tender, and then slide off the upper crust and add a small bit of butter, some nutmeg or lemon, and sugar to your taste. Mix them well with the apple with a silver spoon, and return the upper crust to its place. From The Young Housekeeper’s Friend by Mrs. [M. H.] Cornelius, 1863. Food Mysteries & Romance Cupcake Bakery Mysteries by Jenn McKinlay Cupcake Club Romances by Donna Kauffman S’More Cupcakes: Bake Betty Crocker Dark Chocolate Fudge Cake Mix in paper baking cups as directed on package. Just as cupcakes come from oven, place a half marshmallow on top of each. Put back in oven 3 to 5 minutes, or until marshmallows soften and start to melt. Remove from oven and press a chocolate kiss in the center of each marshmallow. Serve warm or cold. Sugar ‘N Spice Cupcakes: Prepare Betty Crocker Honey Spice Cake Mix as directed on package. Pour batter into paper backing cups. Sprinkle batter lightly with confectioners’ sugar, a little cinnamon (so some white sugar is still visible) and chopped nuts (about 1 tsp. for each cupcake). Bake as directed for cupcakes. Serve warm or cold. Coconut-Jelly Cupcakes: Bake Betty Crocker Yellow Cake Mix in paper baking cups as directed on package. Cool. Spread tops with tart red jelly and sprinkle with coconut. Paranormal Cuisine Vampires: Bloody Marys, Juices Werewolves: Burgers, Steak, Shish Kabob Angels: Angel Food Cake Mermaids: Seafood Teen Favorites The Hunger Games by Suzanne Collins Divergent by Veronica Roth Holiday Themes Mardi Gras/New Orleans: King Cake, Paczkis, Moon Pies, Jambalaya, Red Beans and Rice Halloween/Horror: Doughnuts, Salsa, Pumpin, Apple Inspirational Series Let Them Eat Cake (French Twist series) by Sandra Byrd Book Club in a Bag Library Book Clubs Edible Books