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All The Z’s – Part 2 – Zakusi, My Way

For today’s venture into the world of food that starts with the letter z, we are travelling both to Russia and back to one of the first books I  ever featured on this blog – the totally bonkers Food For Lovers by Kellly Brodsky.

 The Zakusi were the perfect option as I have been waiting for an opportunity to use a gorgeous deviled egg dish given to me by my gorgeous friend Ali! 

Zakusi1

How adorable is this? But you know what’s really weird?  Sometimes I look at this photo and the eggs are concave (as they should be) and sometimes they look convex…

Zakusi2

But first, let’s talk about Food For Lovers. You can get the whole crazy by clicking the link above.  But for a tiny dose, read on.

The Zakusi recipe comes from the Freddy Finikin chapter.  The what you ask?  

Well, each chapter in Food For Lovers is named for a specific type of potential suitor – and provides the dishes to woo them – the way to a man’s heart being through his stomach and all…

Zakusi3

Here is part of the description of the Freddy Finikin:

Picky eaters make lousy lovers, so they say, and perhaps abstinence from gastronomic delights goes naturally hand in hand with lack of enthusiasm for amorous pursuits…The woman who falls for such a man is either unaware of his finickiness, or trapped,  or mad, or maybe she prefers to read in bed.

Brodsky then goes on to suggest that food to tempt a Freddy might include:

“Erotic cookery, the subtle use of aphrodisiacal dishes….eggs, caviar and roe”

Zakusi5

And in specific relation to the Zakusi 

“If his romantic inclinations are antiseptically bleak, stuff him with some potent Russian caviar, and before you know it he will be flinging himself into some exciting Cossack high kicks on the kitchen table, and perhaps in the boudoir”

So, if you want your fussy eater cavorting like this guy in the bedroom (and who wouldn’t?) then Zakusi is for you! And him. 

The original recipe reads like this:

“Take as many boiled eggs as you like, cut in half lengthwise and remove the yolks. Now fill the whites liberally with Russian caviar, sprinkled with lemon juice.  Arrange eggs on your brightest platter and decorate with a little bit of chopped dill, white onion and chopped tomato.  Top with a dab of mayonnaise, a sprinkle of egg yolk an paprika.   Now bring on lashings of chilled vodka in those crazy little glasses and lots of richly buttered black bread.

Well, we’re not doing that because do you have any idea how much Russian caviar costs?  

Zakusi4

But we’re going to take the elements and make something equally delish!

Zakusi
A delicious version of a classic Russian hors doeuvre
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Ingredients
  1. 5 large eggs, boiled
  2. 2 tbsp mayonnaise
  3. 1/2 chopped tomato
  4. 1/4 finely chopped red onion
  5. 1/4 tsp smoked paprika
  6. 2 tsp chopped dill
  7. 3 tsp salmon roe
  8. Salt and freshly ground black pepper, to taste
Instructions
  1. Halve the eggs legnthwise and carefully scoop out the yolks.
  2. Place in a bowl with the mayo, tomato, onion, paprika and half of the dill.
  3. Season to taste.
  4. Scoop this mixture back into the egg whites.
  5. Top with salmon roe and the remaining dill.
  6. For an authentic Russian feel, serve with vodka and black bread!
  7. хороший аппетит*
  8. *Enoy your meal in Russian
Adapted from Food For Friends by Kelly Brodsky (1973)
Adapted from Food For Friends by Kelly Brodsky (1973)
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Zakusi7

So tell me?  Do you see the egg holes on that dish as concave or convex?

And what’s your favourite food starting with a Z?

Have a great week!  

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All The Z’s – Part 1 – The Zanzibar Cocktail

So remember how I got really pissy that The A-Z of Cooking didn’t actually deliver a Z?   Well, there’s some snappy aphorism somewhere which is something like “When life gives you lemons, make lemonade” or “Sisters are doin’ for themselves” which I can’t quite call to mind now.  But it’s something along the lines of “If life doesn’t give you Z’s stop your snivelling and get out there and make some Z’s.  So I did.  And here is the first in a mini-series of posts on food starting with the letter Z.  

Starting with the Zanzibar Cocktail!

This little beauty comes from the book The Cocktail by Jane Rocca.  

I feel like I always say this but damn!  This is good!

The main players are vanilla rum, passionfruit liqueur, cranberry juice, strawberries, blueberries and lime.  It’s sweet and fresh and the cranberry and lime add a tangy tartness so it is not at all cloying.

I made my vanilla rum, following the recipe here.  I did not add the simple syrup as thought this cocktail was going to be sweet enough.  Also, I had not planned far ahead enough to let the mix steep for 3 months so I also added some vanilla essence to the rum along with the bean.  I used it within about 3 weeks and it was fine.  Probably better if you wait 3 months but that’s for people are a little more organised! 

The recipe calls for crushed ice.  I tried to do it like that but both days I made this were ridiculously hot and the crushed ice was melting before I could even get it out of the blender. So I used ice cubes instead.

The Zanzibar is a glorious colour.  Just gorgeous!

When I was pottering around the internet I found this fabulous old travel poster for Zanzibar.

So I just had to make another so I could have a play…

Zanzibar9

This was a fun cocktail!  Perfect for a summer’s day on a tropical beach?  In Zanzibar maybe?  Or by your side in an inflatable flamingo drink holder while lazing in a pool.  Or just if you feel like something delicious to drink at any time.

Here’s the recipe:

Zanzibar Recipe

And if you want more flamingo’s in your life (and who doesn’t?) you might also want to try the Flamingo Cocktail which you can find here.

Have a great week.  I’ll be back with more Z’s in the not too distant!

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Faye Dunaway Cocktail

Back in my school days, we had an annual music competition where each House had to arrange and sing a song of their choice to assorted judges, family, staff and fellow schoolmates. 

One year the song selected by my House Music Captain for all of us to sing started like this:

Bonnie and Clyde were pretty lookin’ people,
But I can tell you people,
They were the devil’s children.

 

Faye Dunaway Cocktail1

I had no idea who Bonnie and Clyde before then but wow!  Believe me, just those opening lines were enough to send me racing to the Encyclopedia Britannica for more!  Pretty people?  Of course I  wanted to know more.  Pretty people who were also evil?  My 14-year-old mind was blown.  Who knew such a thing even existed!

Why am I telling you all this?  

Because a little while ago the lovely Jenny from Silver Screen Suppers asked if I would test out a cocktail recipe for her upcoming cookbook.  The cocktail was the Faye Dunaway cocktail, and Faye played Bonnie Parker in the 1967 film Bonnie and Clyde.

And oh boy, you want to talk about pretty looking people?

Bonnie and Clyde

Bonnie and Clyde3 (3)

Oh, the glamour!!!!

The Faye Dunaway Cocktail is also pretty glam!  It was invented in 2011 by Jonathan Humphrey of the Drake Hotel in Toronto and was inspired by the film Chinatown, which stars Faye Dunaway and Jack Nicholson.

Faye Dunaway Cocktail2

The recipe for the Faye Dunaway cocktail calls for mango juice which I was unable to find.  I also do not have a juicer so I puréed a fresh mango.  I was a little worried because the mango purée was quite thick but it worked out perfectly.  So do not despair if you also cannot find juice.  If fresh mango is unavailable frozen would also work perfectly!

The Faye cocktail perfectly balances sweet, spicy and sour flavours in a glorious mix of mango, lime and chilli.  It’s sooooo good!  I loved it – it reminded me of sunshine and holidays and tropical climes!  I made this exactly as per the recipe (which you can find here) because I was testing the recipe for Jenny.  However, even though this is divine as is, I can’t help wondering what it might be like if you also brought in a salty element by edging the glass?  Salty, sweet hot and sour being the four elements Thai cooks try to bring into balance.  Because that is really what the flavours of this cocktail reminded me of…cocktails on a beach in Thailand.  

Faye’s birthday is coming up on January 14.   I was going to hold off posting this until the day itself.  Then I thought it would be much more fun to give you all a chance to buy the ingredients so we could all celebrate her gorgeousness and iconic fashion sense by donning a beret and drinking one of these in her honour!

I will be trying the Salty Faye myself but if anyone makes either version, please let me know what you think!

And speaking of iconic fashion…I  had so much fun trying to find the Dinah Shore look a few weeks ago that I thought I would give it another go.

Here is my take on Faye’s Bonnie and Clyde look fashion via my very first post on Polyvore.  Because don’t we all need a little bad girl glam every now and again?  

Polyvore - Inspired by Faye Dunaway

If you want to channel your “nightmare dressed like a daydream”, click here to access the Polyvore page and get the deets on all the items shown. 

Oh, and for anyone who is wondering how our music competition turned out?

The judges said that our singing and arrangement were spot on but that the content was inappropriate for both us to be singing and our audience to be listening to.

If you would  like to hear the scurrilous lyrics not fit for the mouths of good God-fearin’ girls (and see some photos of the real Bonnie and Clyde)  here’s a YouTube of that song:

Many thanks to Jenny for the opportunity to help with her book (I will let you all know when it is ready to be purchased, it’s going to be awesome!) and for selecting such a fabulous recipe for me to try!

And don’t forget, Faye Day on the 14th!

Cheers!

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Anne’s Poetical Egg Salad Sandwiches

One of the absolute delights of my childhood was discovering the Anne of Green Gables set of books by Lucy Maud Montgomery.  They were my favourite books for years!  And to be honest, although I haven’t read one in forever, I still have the entire series and it wouldn’t take much for me to be again drawn into the world of Matthew and Marilla, Diana Barry and Gilbert Blythe and the adorable red-haired, high-spirited feisty girl known as Anne of Green Gables.  And that’s Anne with an E and don’t you forget it!

Anne Books

These books taught me so much about the world – about love, about friendship and family, about how it’s okay to be different (and how to embrace that difference).  Oh, and how I wasn’t the only person in the world who constantly had to spell their name to people to ensure that they got it right!   

So I was overjoyed to find out that there is an Anne of Green Gables Cookbook.  And beside myself to be given a free ARC from NetGalley and Race Point Publishing to review!  Thank you so much!

First up, this book is gorgeous!  The illustrations and the photos are beautiful.  And all of the recipes are referenced to the exact place in the books where they occurred..which a pedant like me totally loves!

I choose to make Anne’s Poetical Egg Salad sandwiches.  And they were delicious. 

Anne's Poetical Egg Salad SandwichesOMG…these were so good!

I think sometimes it’s hard when blogging to present something as simple as these sandwiches because…..well…it’s egg salad right and everyone knows how to make that.  so why bother?  But this is also real food, the kind of food I want to make. Eat. Repeat. 

Recipe?  Here.

And you can also fancy these up.  The version you are looking at has some chives in the mix.  It’s great with lettuce in the sandwich.  To make it really fancy, a slice of smoked salmon is divine!

Poetical Egg Salad Sandwich5

I adored this book almost as much as the novels that inspired it!  

Poetical Egg Salad Sandwich7

And as we head into the new year, some rules for living from Miss Anne Shirley:

ON FRIENDS

 

ON MAKING MISTAKES

1985AnneGreenHair

ON MAKING AN EFFORT

Anne effort

ON ATTITUDE

Anne and Marilla (1)

ON LOVE

Gilbert

THE FUTURE

Anne2

And on that note sweet people, I’m going to bid you adieu for 2017. 

Thank you for reading, commenting, liking, sharing.  You’re the best and most wonderful kindred spirits ever!

And for all of you, all my very, very best for a joyful 2018!  May it bring it everything you wish for!

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This Paté is a Turkey!

Welcome to the end of the world.  Or at the very least the end of The A-Z of Cooking (1977). 

Prepare to feel robbed.  

Turkey Pate2

Dear A-Z of Cooking, 

Look…listen…over the past few years we’ve had joy, we’ve had fun, we’ve had seasons in the sun. 

There’ve been many good times.

Remember the Mushroom Cakes?

And the Brioche?

The Profiteroles?  They were awesome!

Okay, so it wasn’t always smooth sailing.  There were downs with those ups.

There was this:

Still one of the scariest pictures I have ever seen in the pages of a cookbook.

And lets not forget this delightful looking salad:

 

 

Or this suggestion for punishing people who drop in without notice:

 

But on the whole, it’s been good times.  

And this is how you end it?  With a Turkey Paté that looked like cat food until I slapped a few sage leaves and pomegranate seeds on top?  And, I might add, tasted of nothing?

And whilst we’re at it…right from the start you promised me an A-Z

So…ummm…why are we done after Yesterday’s Leftovers? 

Where’s my Z, you dick?

A-z

And a really bad turkey paté. 

And no Z.

Hopefully some better tips for using your Christmas leftovers can be found in the links below!

 

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