At this point, you’d have to be lost in the Delta Quadrant to not know about our first ever Star Trek Trivia event this weekend. There’s going to be a lot of fun to be had, and The Ladies have decided to start the festivities early with our new recipe for Klingon bloodwine.
When creating this recipe, I did my research and decided to focus on the following facts:
- Bloodwine is highly intoxicating
- Worf likes his bloodwine “young and sweet”
- Traditionally, bloodwine is served warm
I will admit to a good deal of trial and error this time around, and my first attempts at a mixed drink with hard liquors were pretty awful. I mean, to make perfectly good liquor undrinkable? The shame.
When I finally went back to scratch, I realized that the answer lay in the fact that bloodwine can be served warm. Using mulled wine as a base instead of liquor would not only allow me to control the color better but also allow me to create something that could be more or less sweet (in the case that you and Worf are in agreement on this one).
In the case of this recipe, I wouldn’t say that you need to follow it to the letter. In fact, it might be difficult to do so since I don’t have that many exact measurements and the ingredients you use can make a significant difference in how things taste. Happily, I love mulled wine, so the process of tasting and adjusting was a lot of fun.
Bottle of red wine – I wouldn’t use anything too expensive, but you want to get something you are also happy to drink. I might even suggest Beaujolais Nouveau because it’s considered a “young” wine since it’s bottled only 6-8 weeks after harvest. It’s also sweet, fruity, and the kind of wine that people are just as likely to drink out of a straw or make slushies out of. So, it’s pretty unlikely we’re going to shock the wine snobs by mulling this one.
1 cup pomegranate juice – Most mulled wines are made with citrus, but I wanted something more tart that would not only add some bite but would also bolster the color.
4-8 whole cloves
1/2 tsp ginger – fresh or ground
1/2 tsp allspice
1/4 cup sugar or honey – optional
Spiced rum – I used a shot and a half, but you can certainly use more or less depending on how strong or “authentic” you want this to taste.
Add ingredients to a pot and slowly bring to a gentle simmer. Allow to simmer for about 10 mins. While it cooks, feel free to taste and adjust. Just remember that the longer it simmers, the stronger the spices will taste. Best served warm, but can also be served at room temperature as a punch.
IwlIj jachjaj! (May your blood scream!)
Did you catch the Ladies’ first panel at Boston ComicCon this year? We had a great time discussing how food is one of the newest way that peopl are expressing their fandom. Judging from the turnout and reaction, convention-goers enjoyed hearing what we had to say too. We’d like to thank everyone who came for all the support and the great questions.
But maybe you didn’t make it to Boston ComicCon. Maybe you were there, but scheduling conflicts kept you from coming to see us. Or maybe you did go and our discussion got you excited about the possibilities of creating food based on your favorite films, TV shows, books, comics, or other fictions. If you were at the panel, you know we promised you a post with some helpful links to get you started on your own food and fandom journey. So here we go! Continue reading
Merry Christmas everyone!
To be honest, the responsibility of writing a post that will update on actual, factual Christmas has been weighing on me a tad – it’s a big responsibility! Plus, what’s a lady to do? I can’t give you gift suggestions – it’s already too late! Smalerie and Cartoon Sara have covered us on comics and specials pertaining to the holiday spirit. And there’s no way I can top Tiny Doom’s craft from last year!
But then I realized – beyond wishing those of you who celebrate it a joyous holiday, I don’t need to focus this post on Christmas at all! Because hot on its heels is another holiday I can help you prepare for – New Year’s Eve.
As you might have guessed from my earlier post on how to make Fish Fingers and Custard, The Ladies are quite fond of reproducing foods from books, movies, tv, and all that. We also like it when other people do it for us.
Since our moms were so good at teaching us how to share, we are going to continue to post our successes (and failures, because that can be fun too) for you to either try on your own or avoid for the sake of your sanity.
This week’s recipe was inspired by Cartoon Network’s Adventure Time. And so I give you:
Jake’s Bacon Pancakes
It is possible that the only reason I caved and finally made these pancakes is because I hit a point where I thought that I might never get this song out of my head:
What is so nice about this recipe re-creation is that Jake is kind enough to share his recipe in the song itself: make some bacon and you put it in a pancake. However, for those of us who are a bit more into details, I’ve created this quick recipe and tutorial.
Ingredients (makes about 8 pancakes):
4-5 slices of bacon, cooked and crumbled
1 1/2 cups of all purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 large egg
3 tablespoons melted butter
Start by cooking your bacon. While there are many ways to cook bacon (microwave, oven, frying pan), I chose to cut my bacon into small pieces before frying it in a pan. This allowed me to reserve the bacon fat to use later to cook the pancakes in instead of butter. This infuses some extra bacon flavor into the finished product.
Resist the temptation to snack on all the little bacon pieces and sift together all the dry ingredients (flour, baking powder, salt, white sugar) into a large bowl. Add the wet ingredients (milk, egg, melted butter) and whisk together gently.
Heat your frying pan to medium high and brush the pan with some of the bacon fat (or you can use butter if you’d prefer). Pour about 1/4 cup of batter into the pan per pancake and sprinkle with the cooked bacon. By adding the bacon at this point and not just stirring it into the batter earlier, your bacon stays crispy and more visible.
When the tops of the pancakes begin to bubble on the sides, flip them over and cook for a few moments more. The finished pancake should be golden brown, light and fluffy.
I really think that Jake the dog was on to something here. The salty crunchy bacon not only adds a change in texture, but enhances whatever sweet syrup you might use on your pancakes. I chose to smother mine in some maple syrup and some extra butter. I have no regrets. None at all. Well except for one thing. That song is still stuck on my head.
For those of us who are feeling a little bit of Doctor Who withdrawal as we wait for the upcoming Christmas special, sometimes the best cure is a good old fashioned Doctor Who viewing party, complete with themed food and snacks. Need some ideas on what to serve? No problem! Well, we at LOC are happy to share our ideas with you, and maybe even a recipe or two. Because let’s be honest, we LOVE theme parties. Really really REALLY love theme parties.
Snacks, appetizers, and drinks:
- Jelly Babies (duh)
- Tiny Doom’s Thyme Lord
- “The Power of Three” Bean Salad
- “Weeping” Angels on Horseback
- Something with squid or baby octopus and call it Time Lord’s Revenge (Get it? Cause Daleks have squid-y faces, and yes, I’m a jerk)
- Anything typically British: fish and chips, fish or meat pies, Bubble and Squeak
- Get some inspiration from the Foods and Beverages list on the TARDIS Index File
- Or as suggested by Cartoon Sara – Cybermanwiches!
- More Jelly Babies!
- TARDIS Shaped Cake
- Mini Dalek Cakes
- “Fish Fingers” and Custard (instructions for our version below)
The premiere of the current Doctor came a rather infamous dish. I know that there are a million different versions out there, but I figured that I would share my own. The great thing about this recipe is that you can make the whole thing yourself or take a lot of short cuts if you are not much of a baker.
Fish fingers and Custard (Ladies of Comicazi Style!)
Pound cake (store bought or made from scratch)
sweetened shredded coconut
peach or apricot jam
custard (once again, buy it or make your own)
Here we go, quick and dirty. I made my own pound cake but pretty much any recipe would do. A dense cake is best for this recipe because you are going to be handling the cake some and you don’t want the whole thing crumbling in your hands. Once you cake is completely cool, cut the cake into “fish finger” blocks. Think about an inch or more thick because if you go too tiny, you can once again run the risk of the cake breaking as you try to work with it.
Now, toast about a cup and a half of the shredded coconut (instructions can be found here if you need them). As you can see from the pics, I let mine get pretty dark. I wanted the color to be as uniform as possible. Just be careful not to burn the coconut because once it does start to toast, it goes fast.
Next take half a cup of your jam of choice and heat it to loosen it up. I just nuked mine in the microwave for about 30 secs and stirred it. Hot jam is like hot glue, so be very careful with this stuff. You don’t want to heat it so that it is like water, think more like a runny glue. And speaking of glue, that is exactly what you are going to be using the jam for.
Take each “finger” of pound cake and paint it with the jam. Once covered in jam on one side, roll that side in the toasted coconut. Repeat this until you have covered all sides of the cake. The good news, you now have a super yummy fish finger. The bad news, do this over and over again until you have covered all your cake pieces. Once finished coating each piece, store the fish fingers in a single layer on a plate in in a container while you make the custard. If you find yourself out of room and you need to stack them, place a layer of wax paper in-between the rows to avoid a big solid sticky mess.
Now, on to the custard. I am not a huge fan of custard, so I cheated a bit on this one and used Bird’s Custard Powder. I’ve been told that this is kinda a staple in some British households, so using it is rather forgivable. Phew! Also, since I was making this for a lactose intolerant friend, i replaced the milk with coconut milk. Might I recommended this even if you are not lactose intolerant? The double coconut was super tasty.
For serving, I reheated the custard and placed a healthy pool of it on a small plate. Top with about two fish fingers per person and have at it. The fruity jam help cut through the buttery and milky sweetness of the cake and custard, while the toasted coconut adds a welcome crunchiness against the soft cake. Mind you, it is improper manners to lick the plate, but what the others don’t see, won’t hurt them. Besides, the Doctor isn’t one to stand on ceremony anyway.
Do you have any food ideas for our next Doctor Who celebratory bash? Let us know below. I enjoy a challenge and would love some ideas on what to tackle next.