Us geeks have our favorite book series, anime series, video game, TV show, or animated series. Or sometimes we like some of everything. But we all love food! I mean food is needed to live. So here are some food dishes based on our favorite geeky pleasures.
These recipes can also be found at:https://www.fiction-food.com
Star Butterfly's Magic Wand (Star Vs The Forces of Evil)
Ingredients (per wand):
2 Circle Sugar Cookies, cooled, either from a mix or homemade
1 Pretzel Rod
~1 Cup Purple Candy Melts
EZ-Dipping Aid/Paramount Crystals (optional)
5 Tiny Pink Heart Sprinkles
Cookie Frosting (optional)
Marshmallow Rectangle (recipe here) about 1/2" thick x ~6" long x ~3.5" wide
3 Circle Cookie Cutters of slightly descending size (the largest being the same size as your cookies)
Wing Cookie Cutter
2 Star Cookie Cutters, 1 smaller than the other, making sure the larger star is about the same size as the small circle cutter.
Small Heart Cookie Cutter
1. From the marshmallow, cut a circle the same size as your cookies. Cut one wing & then flip the cutter over & cut a second wing. Using the base (non-feather side) of the wing cutter, cut a notch on either side of the marshmallow circle, near the bottom, & then fit/gently press the wings into those notches so you end up with a circle with wings that is all one layer (I'll add pictures of this soon, I realize that it might be a little confusing to visualize). Place the pretzel rod on the center of the circle, wings on either side, about 1/4" down from the top edge. Cut around the rod & then lift up the rod & remove the cut marshmallow form underneath (go ahead & eat it). Cover the winged marshmallow circle with non-stick sprayed plastic wrap until ready to use.
2. Lay out a sheet of parchment paper on a flat surface. Heat the candy melts in either the microwave at 30 second intervals or on the stove in a double boiler, adding a little bit of EZ-Dipping Aid to make the melt more dip-able. Dip the tops & edges of the cookies into the melt & gently tap to let the excess melt drip off. Place on the parchment paper to harden. Hold the pretzel rod over the bowl & spoon several layers of candy melt up & down its length, not worrying about the part you are holding. Lay the coated rod on the parchment to harden as well.
3. Pick which coated cookie you'd like to be the bottom & flip it over, coated-side down. Spread a small amount of candy melt on it & then place the winged-marshmallow-circle on top (prettiest side of the marshmallow facing up). Dip the as-of-yet un-dipped end of the pretzel rod into the melt & then fit it into the notch you cut earlier in the marshmallow circle. Spread a little more melt over the top of the circle & rod & then affix the second dipped cookie to top it all off. Let it all sit for a few minutes to solidify & then spoon/spread a little purple melt around the edges of the marshmallow center so no white is left showing. Let sit again to harden.
4. Roll the yellow fondant to about 1/16" thickness & cut out the large star & medium circle. Use a small sharp knife to cut out a three pointed crown shape & set it aside to harden a little. Use the small star cutter to gently press in the middle of the large star cut-out, making sure to not go all the way through–you just want to make an indentation. Look at the images in the post & use a toothpick to replicate the lines you can see pressed into the star. Next, using melt or some cookie icing, attach the yellow circle to the top of the cookie wand. Cut a small piece of yellow to wrap around the bottom tip of the wand, securing it with more melt or using cookie icing. Roll a small "rope" of yellow fondant to wrap around the edge of the piece you just put on (please see the pictures in this post for a visual).
5. Roll the light blue fondant to the same thickness & cut a circle using the smallest cutter. Secure that on top of the yellow circle. Break off a small piece of light blue & fashion it into a flat butterfly/bow shape & attach it to the pretzel rod just under the cookies (see pictures). Cut out a small heart & let it harden a little.
6. Roll out the dark blue fondant & place the large star on top of it. Cut around the star from point to point, creating a pentagon. Affix the pentagon on top of the light blue circle & then attach the large star on top of that. Cut 5 little triangles from the dark blue & then attach them around the star as shown in the pictures.
7. Using melt or icing, stick the 5 tiny pink hearts on each of the dark blue triangles. Use melt to affix the crown to the top of the wand, holding it in position for a minute until it solidifies in place. Make an indentation in the yellow fondant at the bottom of the wand for the little light blue heart to nestle nicely, & then use cookie icing to "glue" the heart on. You'll need to prop it up to it will stay in position as the icing dries (or, I suppose, if you had a tiny bit of yellow melt you could use that to speed up the process).
Sandwich of Death (Regular Show)
1 Cup Spaghetti Sauce or Pizza Sauce
1/2 Cup BBQ Sauce
Split Top Sub Rolls, cut lengthwise
Package of Sliced Sandwich Pepperoni
Package of Small Sliced Canadian Bacon
1 lb. Ground Beef
1 lb. Ground Turkey
4 oz. Prosciutto, chopped
1/4 Cup Shredded Parmesan
2 Tbsp. Plain Bread Crumbs
1 Tbsp. Fresh Italian Parsley, chopped
1/4 tsp. Salt
Pinch of Ground Black Pepper
1. Preheat your oven to 350ºF. Spray a large baking dish with non-stick spray. In a large bowl, use your hands to squish together all of the meatball ingredients until well combined. Roll into balls (about ping pong size) & place them in the baking dish in a single layer. Cover with foil & bake for 25-30 minutes or until cooked through. Remove the meatballs to a container & discard the juices from the baking tray.
Alternate cooking method: Place the uncooked meatballs in a greased slow cooker & pour the sauce mixture on top. Cook on low for 6-7 hours or high for 3-4, until fully cooked.
2. In a medium bowl, stir together the spaghetti or pizza sauce with the BBQ sauce, & then spread the mixture on the cut open sub roll. Fold several slices of sandwich pepperoni & Canadian bacon in half & lay them alternately across the bottom half of the sub roll. Top with a row of meatballs & optional extra shredded parmesan &/or chopped fresh parsley, & then close with the top half of the sub roll.
Dean's Mini Philly Cheesesteaks (Supernatural)
1 Tbsp. Canola or Olive Oil
1 Onion, thinly sliced
1 Green Pepper, thinly sliced
2 tsp. Minced Garlic
Salt & Pepper to taste
4 Thin Sliced Beef Steaks or very thinly sliced steak
1 pkg. Provolone Cheese Slices, cut in half
Mini Dinner Rolls (long, not round), cut in half sandwich-like
1. Heat the oil in a large pan over medium heat. Add the onion & green pepper slices & cook until tender. Add the minced garlic along with the salt & pepper to taste. Push the mixture to the side of the pan.
2. Place the Steak-EZE steaks in the same pan & cook as directed. Combine with the onion & green pepper slices & turn the heat to medium low.
3. Separate the meat mixture into small mounds, each about an imaginary palm-sized amount, & place a 1/2 slice of provolone cheese on each. Let the cheese melt into the mixture & then carefully flip the mounds over & add another 1/2 slice onto each.
4. Once the cheese is sufficiently melted scoop the mounds onto the waiting bottoms of the mini dinner rolls & then place the bread tops on.. Makes about 10 little sandwiches.
The Fitzsandwich (Agents of SHIELD)
French Sub Rolls (or other sub type bread)
Prosciutto, thinly sliced
Fresh Mozzarella (in whey), sliced 1/4" or less
Arugula (or Fresh Spinach, or both from a salad bag mix)
Roma Tomatos, circle sliced 1/4" or less (optional)
Oil & Vinegar Dressing (optional)
2 Tbsp. Canola Oil
1 Tbsp. Olive Oil
1 Tbsp. Balsamic Vinegar Pesto Aioli
4 Tbsp. Pesto
1/4 Cup Real Mayonnaise
1 Tbsp Minced Garlic
1 Tbsp Lemon Juice
Dash of Black Pepper
1/2 - 3/4 Cup Olive Oil (or Canola Oil or half Canola & half Olive)
1. Combine all of the aioli ingredients in a food processor & pulse until thoroughly blended. In a condiment bottle or a small bowl with a lid, combine the dressing ingredients & shake until completely blended (optional).
2. Cut open a roll lengthwise & brush a thin layer of aioli on both halves. Lightly toast the bread in a 250°F oven for about 5 mins. How you layer the fixins is up to you. I preferred a little bit of green, then the meat (only a few pieces 'cause it's so salty), optional tomato, mozz. cheese, & then a little more green. Drizzle the optional oil & vinegar dressing on last. Cut it in half & eat it right away..
Mabel's Sweater Cookies (Gravity Falls)
Homemade Sugar Cookie Dough
OR 17.5 oz Sugar Cookie Mix +
1 Tbsp. Flour
1/3 Cup Butter, room temperature
1 Egg, room temperature
2 Tbsp. Wilton's Merengue Powder
1/4 Cup Water (more as needed)
3 Cups Powdered Sugar, sifted Food Color Gels
Sweater Cookie Cutter
2 x Plastic Baggies or Decorating Bags
#2 Icing Tip, with coupler parts
#3 Icing Tip, with coupler parts
1. Cookies: Preheat your oven to 375ºF. If making homemade cookies, make as directed. If using a package mix, whisk together the cookie mix & flour & then add in the butter & egg until fully combined, soft dough forms (you can stir or use a stand mixer). Roll the dough out to 1/4" thickness on parchment paper. Cut sweater shapes at least 1/2" apart & remove the excess dough to roll out for the second batch. Place the parchment with the cutouts on a large baking tray & bake for about 5-6 minutes or until just beginning to brown on the bottom. Carefully lift the parchment paper up by opposing corners & place on a wire cooling rack or towel to cool. Roll the rest of the cookie dough on another piece of parchment & repeat the process. Let the cookies cool completely before decorating.
2. Icing: Mix all of the royal icing ingredients together with a hand mixer or in a stand mixer until the icing is glossy, smooth, & a pipe-able consistency (add more water, a little bit at a time, if it's too thick). Scoop out about a cup & a half to a separate bowl & cover what's left in the mixing bowl with a damp towel. A little at a time, squeeze drops of red & pink, with one or 2 drops of purple, into the icing you scooped out, until you get the dark pink, magenta-ish color of Mabel's sweater (see pictures). Snip the tip of one of the decorating bags & attach the #3 icing tip with the coupling parts (base & ring). Put a piece of tape over the hole of the tip. Put the bag in a tall cup, icing tip down & fold the opening of the bag down. Scoop the dark pink icing in & then fold up the edges & twist. Separate the remaining icing into 4 small bowls & color 1 yellow, 1 purple, 1 green, & 1 orange. Just as you did for the pink icing, prepare a decorating baggie with the #2 tip & scoop in the yellow icing.
3. Decorating: Using the pink icing, outline 1 cookie at a time, leaving a little space around the edge, & then fill the outline in, using a toothpick to push the icing around to fill in any spaces. While the icing is still wet, carefully pipe on a yellow star, using a clean toothpick for fine tuning if needed. Next, dip another clean toothpick into the purple & carefully draw a curved line from the right side of the star (see pictures). In the same manner, make a line of green under the purple, & then a line of orange under the green. Repeat these steps until all of the cookies are decorated & then let them sit for about 10 minutes or so to harden a little.
4. Use the pink icing to pipe on a collar & sleeve cuffs (the cuffs are optional) for each sweater. Let the icing sit for about 5 minutes or so & then use a toothpick to gently press indentation lines on the collars & cuffs to give them a ribbed effect. Let the cookies set for 30 minutes or so before serving or gifting.
Pumpkin Caramel Pot de Creme (Harry Potter)
2 Cups (1 pint) Heavy Cream
1/4 Cup Sugar
5 Egg Yolks, room temperature
1/4 Cup Caramel Sauce (ingredients below)
Heaping 1/2 Cup Pumpkin Puree
1 tsp. Vanilla Extract
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
Pinch Ground Cloves (optional)
1/4 Cup Sugar
1 Tbsp. Water
1 Tbsp. Butter
3 Tbsp. Heavy Cream
Solid Milk Chocolate Bar, room temperature
2 Pretzel Rods
Pistachios, coarsely broken/chopped
Whipped Cream (homemade recipe here)
4 Ramekins (orange ones &/or these pumpkin ones from World Market)
Wax or Parchment Paper
1. Caramel Sauce: In a small pot over medium-high heat swirl together the sugar & water until the sugar dissolves & the mixture bubbles to a deep golden color (like honey). Quickly add in the butter & heavy cream & stir until combined. Add in the pinch of salt & stir some more & then remove from the heat & set aside.
2. Pot de Crème: In a medium pot over medium-high heat bring the heavy cream & sugar to a boil, whisking until the sugar is dissolved, & then let cool for a few minutes.
3. In a medium bowl whisk the egg yolks & slowly pour in the cream/sugar mixture, continuously stirring to incorporate it fully. Pour the whole mixture into the pot, turn the heat to medium-low & cook, stirring occasionally, for about 4 minutes.
4. Stir in the pumpkin, caramel sauce, vanilla, cinnamon, nutmeg, optional ground cloves, & salt & let cook for a minute or so. Pour the mixture into a blender (or use an immersion blender) & puree until well combined & smooth. Pour the mixture through a mesh strainer into a pitcher or large liquid measuring cup. Place your ramekins on a tray & pour the creme mixture into each one, in equal amounts. Tap the tray (or the individual ramekins) on the counter several times to release air bubbles. Cover with plastic wrap & chill overnight, or slide the tray with the filled ramekins into the freezer for about 30 mins & then chill in the fridge for a couple of hours to set.
5. Decorations/Garnish: Place a medium sheet of wax or parchment paper on a tray or large plate. Hold the chocolate bar upright on its side, using the wrapper so your hands don't touch the chocolate directly, & use the vegetable peeler to peel several strips & curls of chocolate. Place these pieces on the wax or parchment paper. If needed, gently use a toothpick to nudge the strips around to create more curls.
Place the chocolate pieces in the freezer for a few minutes. Cut the pretzel rods 2" from both ends toward the center & place one end piece each, cut-side down, into the center of the solidified pot de crèmes. Sprinkle on a little bit of the pistachio bits. Remove the chocolate pieces from the freezer & distribute them among the pot de cremes, sticking them into the creme near the stem, being quick so the heat from your fingers doesn't melt the chocolate. You can also skip the pretzel rod stem & simply dollop on some whipped cream & then add the nut bits & chocolate.
Enjoy looking at these treats!