Dear Readers, are you plagued with an excess of friends and admirers? Do people constantly hang around your house in order to bask in the light of your reflected glory? Are your parties too entertaining and now you regret setting the bar so high? What you need are some less-appetizing appetizers! Luckily, I’ve got just the solution for you. Read More Morbid Curiosity: Stuffed Prunes
I went shopping for a couple of the ingredients I needed before starting this recipe. When I came home, my husband looked into my shopping bag: sliced ham and a package of Jell-O. “Nothing good can come of this,” he said, shaking his head. He was right. If only I had listened…
In this recipe, a cream cheese, horseradish, and relish mixture is spread over slices of ham, which are in turn rolled up and suspended in pineapple gelatin. There is no way around it: it tastes awful.
I’ve got a theory. I’ve mentioned it in a few Morbid Curiosity posts before, and on my own blog. My theory is that people who write cookbooks and recipe pamphlets are often bored out of their freaking skulls, and they entertain themselves by seeing how many strange foods and private jokes they can slip past their editors. I’m not judging them for it… it provides me with hours of entertainment (as well as writing material) and I’m 99.9% certain that I’d be trying to get away with similar hijinks if I were in their position. Read More Morbid Curiosity: Cheese Candle
That’s right. Everyone burn your passports and relinquish your subscriptions to Bon AppÃ©tit. The whole continent of Europe – every taste profile from every country and every region – has been taken into account, broken down, studied, analyzed, and reduced to a single dish: The European Cuisine Log. Read More Morbid Curiosity: European Cuisine Log
My favorite site for recipes is the German Chefkoch.de. A couple of years ago I was looking for a birthday cake recipe and found the Mojito Cake. Probably one of the best cakes I ever had. Today, I was making one again and I thought I should share the goodness. The measurements are all metric and it’s not vegetarian, I’m afraid (but maybe one of you knows of a good substitute for gelatin?). But here we go!
I’m sad to say this will be my last food column for Persephone. One of the first things the team did when they purchased us was to stage an intervention to keep me out of the food posts. Apparently, my passion for cream cheese, empty carbohydrates and snack cheese does not mesh up with the Oprah message. Read More Cupcakes for Oprah
Earlier this week, a recipe purported to be the original secret recipe for Coca-Cola was revealed by the Chicago radio program This American Life. Coca-Cola has denied that this is their recipe, but who can resist the intrigue? Speaking of intriguing, I’m sure you’re dying to know what strange and wonderful foods can be made with your favorite cola-type beverage. Read More Morbid Curiosity Monday: Cola Salad
I have a terrible track record with parties. The more time/money/effort I put into a party, the less likely any of my guests are to show up. My best parties have always been thrown together at the last possible minute. Even if you’re the most impressive party planner ever, sometimes a completely spontaneous party that even you don’t know about until four hours before it starts can be a lot of fun. Read More Spontaneous Cocktail Party