A month has past since Oscar night, and I have something to post other than the woes that have befallen poor Sandy Bullock. I’d like to share a couple of recipes that I made to honour this year’s fine list of films.
The Oscar spread this year was represented as such:
A Serious Man – bagel chips
An Education – Camembert cheese
Avatar – blue cheese dip w/veggies
The Blind Side – nachos
District 9 – salmon dip
The Hurt Locker – s’more brownies with spiced marshmallows
Inglourious Bastards – matzoh
Precious: Based on the novel “Push” by Sapphire – chicken wings
Up – popcorn
Up In The Air – peanuts
District 9 Salmon Dip
If the prawns had tasted this fish out of a can, there would have been even more riots inside District 9. A creamy – easy-to-mold into an alien face – salmon dip with a kick of horseradish and topped with ground almonds, this is a tasty app that will bring everyone together! This recipe was originally inspired by the Havin’ A Ball recipe from Eat, Shrink and Be Merry.
2 cans (6oz/170 g each) skinless salmon, drained and flaked
1 container (8oz 250g) light smoked salmon cream cheese
2 tbsp finely minced shallots
1 tbsp freshly squeezed lemon juice
1 tsp prepared horseradish sauce
½ tsp sea salt
¼ tsp ground black pepper
¼ cup ground almonds
¼ cup finely minced fresh parsley
- Mix together salmon, cream cheese, shallots, lemon juice, horseradish, parsely, salt and pepper in a medium bowl.
- Scoop salmon mixture onto a plate and using a small butter knife, mold or shape the salmon mixture into the shape of an alien head.
- Sprinkle ground almond overtop the salmon alien head, as well as a sprinkling of ground pepper.
- Serve with crackers, cucumber & red pepper slices.
The Hurt Locker “Da Bomb” S’more Brownies with Chili Marshmellows
My friend brought these brownies into class one night, and they were by far the best damn brownies I have ever tasted! The chili heightens the sweetness of the brownies while the graham crackers help support the gooey goodness. I wasn’t brave enough to make my own marshmallows however, and I adjusted some of the ingredients as my brownies were turning out just a wee bit too gooey.
Get ready – this is mind BLASTING!
S’More Brownies with chili marshmellows
From the book Demolition Desserts by Elizabeth Falkner
Yield 16 brownies
10 oz. bittersweet (or semisweet) chocolate, preferably 70 percent cacao, coarsely chopped (about 2 cups)
1¼ cups (10 oz.) unsalted butter, cut into ½-inch pieces
1 cup plus 2 Tbsp. granulated sugar
1 cup plus 2 Tbsp. firmly packed dark brown sugar
5 large eggs
1½ cup all-purpose flour
2 tsp. baking powder
2 oz. milk chocolate, coarsely chopped (1/4 cup)
15 small graham crackers, broken into large pieces
8 to 10 small handfuls of mini marshmallows
½ teaspoon cayenne pepper
½ teaspoon chili powder
- Position a rack in the center of the oven and preheat the oven to 350 degrees. Have ready an ungreased 9-by-13-inch baking pan.
- Bring a few inches of water to a gentle simmer in a saucepan. Combine the bittersweet chocolate and butter in a heatproof bowl and place over (but not touching) the simmering water (or use a double boiler).
- Heat slowly, stirring occasionally, until nearly melted, and then remove the bowl from the heat and whisk until smooth. Add the granulated and brown sugars and stir until blended. Add the eggs all at once and stir to combine.
- Sprinkle the cayenne pepper and chili powder of the marshmallows in a medium microwave–safe bowl. Heat the marshmallows for 1 minutes on high.
- In a bowl, sift together the flour and baking powder. Using a whisk or rubber spatula, gently whisk or fold the flour mixture into the chocolate mixture just until combined. Fold in the milk chocolate, graham crackers, and half of the marshmallows. Pour the batter into the prepared pan. Dot the surface of the batter evenly with the remaining marshmallows.
- Bake for about 40-45 minutes, or until slightly souffléd but still wet in the center. The marshmallows will puff up and be a light golden brown and the chocolate surface will crack a little. Let cool in the pan on a cooling rack for about 45 minutes, or until completely cool.
- Cut into squares, as big or small as you like. They will keep well for up to 2 days stored at room temperature in an airtight container or tightly wrapped in plastic.