Eat Me - BUST http://bust.com/eat-me/ Tue, 23 Jan 2018 06:47:01 -0500 Joomla! - Open Source Content Management en-gb no-reply@bust.com (BUST ) This Cookbook Pairs Recipes With Funny Personal Writing http://bust.com/eat-me/194066-this-cookbook-pairs-recipes-with-funny-personal-writing.html http://bust.com/eat-me/194066-this-cookbook-pairs-recipes-with-funny-personal-writing.html  

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Like many of us out there, I can boil pasta and scramble eggs, but roast a chicken? Nah. Enter Hot Mess Kitchen: Recipes For Your Delicious, Disastrous Life by Gabi Moskowitz and Miranda Berman (with a foreword by Mindy Kaling!). It’s a cookbook for those of us with no skills but who want to learn. Moskowitz and Berman pair culinary know-how with a dash of personal writing and a dollop of humor, resulting in recipes like “Trying To Make Ends Meet Tofu,” “My Ex Is Engaged Enchiladas,” and “A Pad (Thai) Of One’s Own,” plus drinks like “No Fucks Negroni.” Cheers to that! 

By Erika W. Smith

This article originally appeared in the December/January 2017 print edition of BUST Magazine. Subscribe today!

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socialmedia@bust.com (BUST Magazine) Eat Me Tue, 16 Jan 2018 11:19:39 -0500
How To Make Old School Bourbon Eggnog: Recipe http://bust.com/eat-me/193977-bourbon-eggnog-recipe.html http://bust.com/eat-me/193977-bourbon-eggnog-recipe.html  

bourboneggnog 7 copy f4a2f 

If you need a little extra holiday cheer this year (who doesn’t?), whip up a batch of this old-school bourbon eggnog. It’s just like the stuff you used to drink as a kid, except with booze, and without whatever additives made it so damn sweet. Just know that once you try this method, you may never be able to go back to that saccharine shit they sell at the grocery store ever again.

Eggnog, by definition, is simply a blend of milk or cream, eggs, sugar, nutmeg, and liquor. Of course, if you ask a contemporary cocktail connoisseur, they're likely tell you that a homemade eggnog needs to age. While there's nothing wrong with aging it, I tend to disagree. Mostly because I'm really fucking bad at planning ahead, but also because a quick eggnog can be just as good (especially if you put fancy vanilla extract in it). In fact, it’s similar to a classic flip, an egg-based drink that dates back more than 150 years.

In his 1862 book, How to Mix Drinks (which was alternately titled Bar-Tender’s Guide and also alternatively titled The Bon-Vivant’s Companion), Jerry Thomas, who was largely regarded as “the father of American mixology,” offered this “recipe” for an egg flip: “Beat up, in a jug, four new-laid eggs, omitting two of the whites; add a half dozen large lumps of sugar, and rub these well in the eggs, pour in boiling water, about half a pint at a time, and when the jug is nearly full, throw in two tumblers of Cognac brandy, and one of old Jamaica rum.”

That sounds like total fucking nonsense, right? I make a lot of cocktails for my blog, Festive AF, and even I couldn’t figure out that one. But taking inspiration from old Jerry and his jugs and lumps and new-laid eggs, as well as newer eggnog recipes, I managed to simplify the process and adjusted the ingredients and proportions for modern times. And then I added really that good vanilla.

In lieu of beating shit up in a jug with a half-dozen large lumps of sugar, I use an immersion blender and two tablespoons of sugar. And instead of making a jugful (whatever the hell that means), this recipe makes a big-ass mason jarful (about 24 ounces). I also replaced the cognac and rum with bourbon. That said, a little nip of cognac certainly wouldn't hurt this drink, so if you happen to have a bottle collecting dust in your liquor cabinet, by all means, pour that shit on in. Tis the season, right?

FRESH BOURBON EGGNOG

Serves 3 to 4

INGREDIENTS
2 large brown eggs
2 cups whole milk, half and half, or heavy cream
2 tablespoons sugar
1 tablespoon vanilla extract
½ teaspoon freshly-grated nutmeg, plus more for garnish
4 ounces bourbon

DIRECTIONS
Add the eggs, milk, sugar, vanilla, and ½ teaspoon nutmeg to a blender or large pitcher. Blend well (with an immersion blender if you're using the pitcher), until all of the ingredients are well incorporated and the mixture begins to foam. Add the bourbon and blend again for at least 30 seconds. Serve immediately by pouring into a mug or stemmed glass, or refrigerate in an airtight container for up to 24 hours. Garnish with freshly grated nutmeg just before serving.

For more festive fucking cocktails, crafts, and other fun shit, visit thatsfestiveaf.com or follow along on Instagram at @thatsfestiveaf.

This post originally appeared on thatsfestiveaf.com and is reprinted here with permission.

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emilyfarris@gmail.com (Emily Farris) Eat Me Wed, 20 Dec 2017 13:42:09 -0500
How To Make Black-Eyed Peas And Cornbread For Some New Year's Good Luck http://bust.com/eat-me/193972-black-eyed-peas-cornbread.html http://bust.com/eat-me/193972-black-eyed-peas-cornbread.html

BUST NEWYEARS 105 8a409

Growing up, a New Year’s good luck dish would have meant, for me, eating dinner at anybody else’s house. I longed for the New Year’s suppers my school pals bragged about—what I had was asparagus out of a can that my mom bought four-for-a-dollar and kosher chicken that she left in the oven for so long it was almost jerky.

There are a lot of theories about what dishes are supposed to bring good luck on New Year’s, but a common one is that beans or black-eyed peas are supposed to symbolize coin, better known as moolah. I’ve also heard that black-eyed peas kept folks from starving in the South, and not starving is definitely a good thing. And you just can’t have black-eyed peas without some killer cornbread. So here are two recipes that will make you very popular. Hey, being popular is good luck!

Not My Mama’s Buttermilk Cornbread

Preheat your oven to 400 degrees. Grease an 8-inch baking dish with butter or cooking spray. Melt 4 plops of sweet butter. In a bowl, mix up either 2 coffee cups of cornmeal (if you’re gluten free), or one coffee cup of cornmeal and one coffee cup of flour. Add a pinch of baking soda and a pinch of salt. Optional: add a nice big pinch of sugar, too. In another bowl, mix 2 eggs with a coffee cup of buttermilk. Stir in the melted butter. Fold your wet mix into your dry mix and mix well. Pour into your greased dish and bake ‘til the top of your cornbread is golden—about 25 to 30 minutes. Cool for 15 minutes before serving.

Options: Try these mix-ins—minced jalapenos (no seeds), sliced scallions, cooked kernel corn,  grated cheddar cheese, or diced red bell pepper.  

Black-Eyed Peas of Glory

Soak 2 pounds of black-eyed peas in cool water overnight. In a deep pot, throw in 1 chopped white onion, 2 smashed garlic cloves, 2 bay leaves, a good pinch of salt, and enough water to fully cover your beans. You can use chicken or vegetable stock instead of water, or you can toss in a smoked ham hock or my favorite, a smoked (cooked) turkey leg. Bring to a boil, then lower to a simmer and cook for one hour. For extra good luck, invite me over!

By Chef Rossi
PHoographed by Shay Harrington

This article originally appeared in the December/January 2017 print edition of BUST Magazine. Subscribe today!


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socialmedia@bust.com (BUST Magazine) Eat Me Wed, 20 Dec 2017 11:20:09 -0500
I Tried 4 Historical Christmas Recipes — Here's What They Tasted Like http://bust.com/eat-me/193953-christmas-recipes.html http://bust.com/eat-me/193953-christmas-recipes.html  

recipes 82be2 

As F Yeah History’s resident baker I’ve been tasked with testing out festive food recipes from across the ages that you can bring to your next Christmas party.  Because why bring a bottle of wine when you can bring a Tudor cocktail and some Victorian mince pies?

TODAY WE’LL BE TRYING OUT:
• Tudor Butter Beer
• Stuart Sweet Meats
• Victorian Mince Pies
• 1950s cranberry salad (btw, I am being very kind by calling this a salad)

So, let's get started!!!!

 

1. TUDOR BUTTER BEER – 1588

You read that right – BUTTER BEER

harryHarry Potter, history and booze!! THE DREAM


This drink is from 1588's The Good Huswifes Handmaide for the Kitchen. It’s essentially a caudle, so is designed to both be warming, boozy and medicinal (by Tudor standards…).

First, I took 3 bottles of ale (for those UK-based folk, I used Black Sheep, as it;s nice and dark but is still a blank slate for the upcoming flavors).  Then, I popped it on the hob and put in some ground clove, ginger and nutmeg. While this was bubbling away, I whisked 5 egg yolks with 200g of brown sugar, and then I mixed that with the ale and let it thicken for a bit.

butter df449That's right — this drink contains actual butter.

Once it was nice and thick, I took it off the hob and mixed in 100g butter. I repeat: this recipe calls for you to drink butter. Healthy, the Tudors were not.

After getting some nice artery clogging whisked in there, I bought the mix to the boil for 10 mins and then let cool slightly before pouring into glasses:

butterbeer 7835fYep…that is full layer of butter floating on top. If Harry Potter and his pals are having this butter beer with every meal…they’re dead at 15.

HOW DID IT TASTE? 

When you get past the butter (by either scooping it out or making sure the beer is always moving), it tastes okay. But not okay enough to take minimum one year off my life with every sip.

OUT OF 10, I GIVE TUDOR BUTTER BEER: 1/10: BECAUSE I WANT TO LIVE.

 

2. A DISH OF STEAKES OF MUTTON, SMOORED IN A FRYING-PANNE – 1615

A huge thanks to the lovely folks at Hampton Court for giving me this Stuart recipe for booze-soaked sweet pan-fried lamb. This dish comes from John Murrell’s New Booke of Cookerie (1615) and has managed to get all festive food stuffs into one dish. It’s an impressive (if terrifying) combination of sugary sweetness, alcohol, butter and meat. Let's find out if it works!

HERE’S THE RECIPE:

Take your Legge of Mutton cut into Steakes + put it into a Frying-pan, with a pinte of White-Wine, smoore them somewhat browne: then put them into a Pipkin: Cut a lemmon in slices, and throw it in: then take a good quantity of Butter + hold it over the fire: when it is ready to frie put in a handful of Parsley, and when it is fryed, put it into the Pipkin and boyle all together. This Dish should be garnished with Sinamon, Sugar, and sliced Lemmons.

Okay, so for this recipe I bought lamb steaks (because fuck carving up a mutton leg):

lamb 8a5b8In a feat of festive pique, I’ve tried to make raw meat festive for you…

I tenderized the steaks a bit and then popped a pan on a high heat. When the pan was piping hot, I bunged in the lamb and then poured over a pint of white wine. while the lamb hung out in its booze bath, I poured myself a nice hefty glass of the leftover wine, because we’re only two dishes in and already I want to sit down and have a little cry. 

lamb 0f12c

The recipe said to cook the lamb in its wine bath until it’s browned. Now, you guys:

It turns out lamb cooking in white wine smells disgusting.

But I am nothing if not dedicated, so I febreezed the shit out of my kitchen and nursed the lamb until it turned brown, like a good little Stuart cook would.

heroTruly I am that hero and you best believe I have the strength to carry on

FINALLY I got to take the lamb out of its wine bath. Then, I refried it with some butter, popped it on a plate and sprinkled over cinnamon and sugar before finally placing some decorative lemon slices around my masterpiece:

lamb 78927

 

SO HOW DID IT TASTE?

Not great…but not awful, it was just a very sad kind of meh.

Considering how artery clogging (and stinky) the final product is, it’s a massive bloody letdown. If you’re giving your heart that much of a kicking, you at least want some flavor to write home about. Oh…it also stank out my house and leaves a really nasty aftertaste that stays for around an hour after eating. Impressive when you factor in how blah the actual taste is.

OUT OF 10 I GIVE A DISH OF STEAKES OF MUTTON, SMOORED IN A FRYING-PANNE: A THOROUGHLY UNDERWHELMING (BUT STANKY) 3/10

 

3. VICTORIAN MINCE PIES – 1854

Mince pies have been a part of Christmas for yonks; the only difference to today's mince pies? Well, that would be the meat!

For centuries (since the medieval period), sweet was mixed with savoury when it came to pies. During celebrations in particular, pies that were sweetly spiced and meaty were all the rage. The Victorians were no different and today I’ll be using an 1854 recipe from Eliza Acton, a cook for a big stately home in the UK called Audley End.

Her recipe uses ox tongue, but suggests beef as a replacement. As I was making a beef stew anyway (and I’m pretty sure my local Tesco Metro doesn’t stock tongue), I went with beef!

beef 3c2a2

So I slow cooked my beef, then chopped it up into small chunks and set it aside. Next was the main part: Making the rest of the mincemeat.

Now (no surprise) I’m a giant fucking nerd! So every year I use Eliza Acton’s mincemeat recipe to make a huge batch of Victorian style mincemeat (sans actual meat…) to go in my mince pies. This meant I had some ready to go.

Here’s what goes in it (btw, it makes enough for many many jars worth): 900g Raisins, 900g Minced Apples, 900g Suet (you can use shortening as a substitute), 1.1kg Currants, 1.1kg Caster Sugar, 450g Candied Peel, 2 Lemons, Salt, 2 Grated Nutmegs, 1 tbsp Ginger, 1tsp Pounded Mace, 300ml Sherry (or Madeira), 300ml Brandy.

I took some of my ready-made mincemeat and mixed in the beef I prepared earlier.

mincemeat 922b0Looking delicious...😷


Then I made some simple short crust pastry as suggested in Eliza’s recipe (using lard instead of butter, salt and no sugar because the Victorians love sadness apparently), rolled it out and made it into little pies:

pies d736dI was going to make 12…but let's be real…nobody is eating 12 of these!

I put them in the oven at 180 for 25 mins, and when they came out, they looked like this:

pies ec412

 

They look good! But…

HOW DID IT TASTE?

Initially okay…and then you got a big ol’ chewy hunk of beef. I didn’t know if this was just me, so I got my boyfriend to taste test this. He spat some out and then proceeded to look very sad for a while after. Not what you want in a festive treat.

Basically, these mince pies are the food equivalent of finding out Father Christmas isn’t real. At first everything is all lovely and cosy and sweet…and then you bite into some secret beef and it’s all wrong; Everything you ever knew and trusted about Christmas is gone.

sadAnger, sadness, confusion — these mince pies have it all


OUT OF 10 I GIVE VICTORIAN MINCE PIES: 4/10 BECAUSE THE MINCEMEAT (SANS MEAT) IS GREAT… BUT MANY POINTS DEDUCTED FOR BEING A DECEITFUL DESSERT.

 

4. JELLIED CRANBERRY SALAD, 1950S

Now I know what your thinking. These historic Christmas dishes have all been great, but what historic festive goodies do I take to a holiday party full of health nuts? Don’t worry, I got you!

In the 50s and 60s, companies regularly advertised their products with handy recipe guides. It’s a festive edition of one of these guides, by cranberry sauce company, Ocean Spray, that this next recipe comes from: 

cranberry 502c5

Now, the first thing I did to prepare this salad was making some gelatin (standard salad practice). Once my gelatin mixture was nice and semi-set, I mixed in some chopped pineapple, oranges and of course a hefty lump of cranberry sauce. Then I left it to set for several hours.

jello 24047Delicious

Half a day later, this monstrosity lovely fruit jelly was waiting for me. Now, I know what you're thinking. This doesn’t look like a salad, it’s not going to fly with my healthy friends. Well, check this out: 

jello d9142

Yeah, that plate is quite literally dripping with jellied health.

So we have leaves and lovely emulsified fruit things, its all looking great, except for one thing…it just isn’t festive! But don’t worry, the good folks at Ocean Spray thought about that and suggest that you top off your salad with a wonderful cream cheese Christmas bow.

jello 176efThis is the best cheese piping work you will ever see!

The best thing about this is that it doubles up as a both a Christmas present-shaped salad AND a salad that sort of looks like a really sad elephant. That, my friends, is multitasking.

SO HOW DID IT TASTE?

You know what…it tasted fine. It tasted like cranberry jelly with fruit in, which is good, because thats basically what it was. Admittedly I did scrape the cream cheese Christmas bow off, but bar that, fine.

OUT OF 10 I GIVE JELLIED CRANBERRY SALAD: 7/10: IT’S THE PERFECT HOLIDAY DISH TO GIVE TO PEOPLE YOU HATE.


This post originally appeared on F Yeah History and is reprinted here with permission.

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tashatidd@gmail.com (F Yeah History) Eat Me Mon, 18 Dec 2017 11:20:04 -0500
How To Make Pink Pasta — With No Artificial Coloring http://bust.com/eat-me/193859-pink-pasta-recipe.html http://bust.com/eat-me/193859-pink-pasta-recipe.html  

pinkpasta e5b67


Whether you’re looking to impress or just want to have a little fun with your food, turning pasta pink with beetroot is simple and stunning. This subtly sweet vegetable is full of detox power, antioxidants, and anti-inflammatory properties. Beets are also very versatile and can be baked, boiled, or fried into a chip. We decided to use the vibrant juicy color to add a little flair to our spaghetti. But fair warning, my hands and shirt were splattered a very pretty color of magenta when putting this recipe together, so consider throwing on an apron. With this recipe, you can flavor your pink pasta any way you’d like, or make a yummy beet sauce—which likely won’t win over the traditional Italian grandparents, but might make your girlfriends geek. We especially love this recipe for a birthday dinner, holiday party (just add pesto for the green and red look), or parent who needs a new mealtime trick. While we’re pretty sure Dwight Schrute never made this pink pasta recipe, we admit he was on to something when it came to loving beets.
 

Ingredients

½ lb. pasta of your choice

2 qtrs. water

2 medium fresh red beets

Dash of olive oil

Materials

Heavy-bottom saucepan

Blender or food processor

Strainer

Optional: Garlic, lemon, rosemary, salt, pepper, tahini, paprika

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Directions

Peel and cube beets, then add to a heavy-bottom saucepan with water.

Turn on low and bring to a simmer. In about 15-20 minutes, fork a beet. If it’s tender, remove the beets and put them in a blender or food processer.

Bring the colored water to a boil, then add pasta.

Cook the pasta for about 8 minutes, or until just undercooked.

Add ½ c. dyed water to the blender of beets before straining and placing the pasta in a bowl.

Puree the cooked beets, then add 1/3 c. of the puree to your pasta.

Stir thoroughly, coating all the pasta pink.

Once you’re done, throw the pasta back in the strainer and rinse off the beet puree. (If you’re into the taste of beets, don’t strain.)

Now, you’re left with bright pink pasta and the remaining beet puree. Try using it as a sauce by adding a few cloves of garlic, a squeeze of lemon, a sprinkle of rosemary, and salt and pepper to taste. I personally used mine to make an awesome beet hummus by whipping together tahini, paprika, and the same ingredients listed above.

Heat up the saucepan with a bit of olive oil and finish cooking your pasta with whatever flavors your little heart desires.

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lscardelli1213@gmail.com (Larell Scardelli) Eat Me Mon, 27 Nov 2017 13:59:20 -0500
A Fennel And Apple Salad Recipe Perfect For Thanksgiving http://bust.com/eat-me/193693-fennel-apple-salad-recipe.html http://bust.com/eat-me/193693-fennel-apple-salad-recipe.html  salad d0aab

This cool and spicy fennel dish plays nice with rich Thanksgiving eats.

When it comes to cooking for Thanksgiving, everyone has a few “must-haves”—the stuffing served every year you’ve been alive, your aunt’s green bean casserole, or even the spinach tofu lasagna you introduced to your family. This holiday, stick to your tried and trues, but get fresh with a dish that offers a much-needed palate cleanser: a salad! Not the standard leafy greens and bottled dressing kind. This delicate dish features mellow fennel, sweet-tart apple, and spicy watercress: a cool, crisp, and refreshing blend next to all that rich, heavy food. Don’t worry, it’s still fall-appropriate with a double-pumpkin explosion of gingery pumpkin vinaigrette and toasted pepitas.

Pumpkin-Dressed Fennel Apple Salad
Serves 4–6, as a side

Pumpkin Vinaigrette
• ¼ cup pumpkin purée (canned or homemade)
• ¼ cup grapeseed oil
• 2 Tbsp. maple syrup
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. minced shallot
• 1 tsp. minced fresh ginger
• 1/8 to ¼ tsp. cayenne pepper
• ¼ tsp. salt
• Few twists fresh cracked pepper

Salad
• 1 bulb fennel, about 1 pound
• 1 green apple
• 1 Tbsp. lemon juice
• 3 cups watercress, torn into bite-size pieces
• ¼ cup pepitas, toasted*

Direction

1. Make the dressing: In a blender or food processor, pulse together all of the ingredients until smooth. Cover and chill until ready to use.

2. With a mandoline**, shave the fennel into long strips. Slice the apple in quarters, remove core, and shave on the mandoline. In a bowl, toss the fennel and apple with lemon juice to prevent browning.

3. In a large serving bowl, toss watercress with a splash of pumpkin dressing. Add the shaved fennel and apple, a dollop more of dressing, and gently toss to coat. Sprinkle with toasted pepitas and serve immediately, passing around the remaining dressing.

* Toast pepitas in a skillet over medium heat. Stir frequently until seeds are puffed and lightly browned (some will even pop!) then cool on a dish.

** The secret to making this salad in minutes: a petite Japanese mandoline. It’s lightweight, inexpensive, and infinitely more user friendly than a traditional French mandoline. Yet still sharp as the dickens, so use with care!

 

By Terry Hope Romero

Photographed by Shay Harrington

This article originally appeared in the October/November 2017 print edition of BUST Magazine. Subscribe today!

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socialmedia@bust.com (BUST Magazine) Eat Me Mon, 23 Oct 2017 13:51:12 -0400
8 Gluten-Free, Dairy-Free Recipes That Are 100% Indulgent http://bust.com/eat-me/193621-8-gluten-free-dairy-free-indulgent-recipes-you-deserve.html http://bust.com/eat-me/193621-8-gluten-free-dairy-free-indulgent-recipes-you-deserve.html  

queso15 052e1

Whether you are allergic to gluten and dairy, or simply have decided to go without it, everyone deserves some indulgent food in their life. While many people may assume that being gluten- and dairy-free has to mean boring meals, there are so many alternatives to make for some awesome munchies! So get ready to get hungry.

 

Savory

Looking for something salty, fatty, and savory? Look no further!

 

Bacon Wrapped Guacamole Stuffed Chicken by Closet Cooking

 

Bacon Wrapped Guacamole Stuffed Chicken 800 0147 4a867Photo: Closet Cooking

Not only is this dish absolutely delicious, it also ridiculously simple to make. There are literally four ingredients. Tip: Add a mixture of brown sugar and cayenne and put it on top of the bacon for an extra sweet and spicy kick. Find the recipe here.

 

 

Lazy Grain-Free Chicken Nuggets by MamaShire 

 

Chicken Nuggets 12 1blog daec4Photo: MamaShire

These chicken nuggets are perfect for anyone eating paleo. They are also perfect for anyone with a busy schedule, especially if you have a lot of people to feed. Pair these with your favorite condiment and get to eating! Find the recipe here

 

 

Loaded Taco Fries with Lime Crema by A Virtual Vegan

 

loaded taco fries with lime crema 2 6d11ePhoto: A Virtual Vegan

Why just have fries when you can have loaded fries? These are absolutely delicious, and completely vegan. The crema is made with cashews and non-dairy milk, and gives the dish that creamy tang that it needs. Wow, these are to die for! Find the recipe here

 

 

Five Ingredient Vegan Queso by Hummusapian 

 

queso15 052e1Photo: Hummusapian

Another vegan recipe, and a delicious one at that! Queso is a staple, and the best part is, this isn’t just limited to dipping some yummy tortilla chips into. You can put this on a homemade burrito bowl, tacos, or anything your heart desires. Find the recipe here

 

 

Sweet

If you have more of a sweet tooth, check you some of these sweet treats!

 

 

Perfect Gluten-Free Dairy-Free Cinnamon Rolls by Allergy Free Alaska 

 

GlutenFree DairyFree Cinnamon Rolls Recipe from Allergy Free Alaska 96da4Photo: Allergy Free AlaskaCinnamon rolls are such a delicious sweet treat in the morning, afternoon, or night! These cinnamon rolls are not a quick fix kind of recipe, and they do involve a lot of ingredients, but it is so worth it to take these out of the oven! Find the recipe here

 

 

Best Ever Gluten-Free Chocolate Cake by 84th & 3rd

 

14954647472 72e3ca080c c 817b6Photo: 84th & 3rd

Chocolate cake is perhaps one of the most induglent, rich foods out there, and luckily there is a gluten-free and dairy-free version of it! This recipe does not skimp on that rich chocolatey flavor. It is a pefect treat for birthdays, or if you’ve just had long day. Find the recipe here

 

 

Fudgy Paleo Brownies by Jay's Baking Me Crazy

 

IMG 3776 1024x1024 6d786Photo: Jay’s Baking Me Crazy

Brownies are important part of well balanced diet, duh! These are the chewy, gooey, fudgy brownies you have been searching for. One of the best parts is these take less than 30 minutes to make! Find the recipe here

 

 

Gluten Free Yellow Cake Donuts by What the Fork 

 

Gluten Free Yellow Cake Donuts 4 watermark 3b5cePhoto: What the Fork

These classic yellow cake donuts are delicious! They are rich, fluffy and super cute. The sprinkles and pink icing bring it all together, and make for a really fun treat! Find the recipe here

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mlevy11@elon.edu (Miranda Levy) Eat Me Fri, 13 Oct 2017 16:26:36 -0400
Get Back To Halloween's Roots With 2 Pagan Recipes http://bust.com/eat-me/193696-colcannon-remembrance-cookies-recipes.html http://bust.com/eat-me/193696-colcannon-remembrance-cookies-recipes.html  Samhain 2 39bfa

 

People often associate witches with Halloween, but the holiday they celebrate isn’t about costumes and candy. Samhain (pronounced sow-een) is the Celtic and Pagan holiday celebrating the beginning of winter. Held on the night of October 31st­—when it’s believed that the veil between the world of the living and the dead is thin—it's an ideal time to contact and remember loved ones who have passed. Many of the traditions involve delicious harvest foods, like our two faves below.

COLCANNON 

For Wiccans and some other Pagans, Samhain is also the beginning of the New Year, so this hearty Irish dish is often served with trinkets hidden inside, predicting what’s in store for whoever finds one in their serving (e.g. a ring means you’ll be a bride, a thimble symbolizes spinsterhood, a coin denotes wealth). Be sure to set a plate at an empty seat or outside your front door as an offering for the dead.

Ingredients
4 cups cabbage, cored and shredded
4 cloves garlic, diced
1 Tbsp. olive oil
2 cups kale, chopped
1 cup whole milk or light cream
2 leeks (or substitute 10 green onions), cleaned well and chopped
4 large potatoes, boiled until tender and skinned
1/2 cup butter, melted
Salt and pepper to taste

Instructions

1. Boil cabbage in lightly salted water until tender, strain and set aside. Sauté garlic in oil until slightly browned, add kale and a little salt and pepper. Move it around over medium heat for about a minute then splash in about two tablespoons of water and stir kale as it steams until water is gone and greens are softened.

2. Bring milk or cream to a simmer in a medium saucepan. Add leeks or onions and cook until soft.

3. While potatoes are hot, add salt and pepper to taste and mash them up. Add the potatoes to the milk and leek mixture. Beat in the cooked kale and cabbage until green and fluffy. Add more salt and pepper if needed.

4. To serve, scoop the potato mixture and make a well in the center, filling it with melted butter. To eat, dip each bite of colcannon into the butter.

REMEMBRANCE COOKIES

Rosemary is a symbol of remembrance, so this is the perfect cookie for this holiday. You can shape them like circles or into people if you like, and as you eat them, tell stories of loved ones who have passed. Remember to leave a plate for the visiting spirits, one of the traditions that is said to have evolved into trick-or-treating.

Ingredients
11/2 cups powdered sugar
1 cup unsalted butter, softened
1 egg
2 tsp. vanilla
1 tsp. almond extract
11/2 Tbsp. chopped rosemary, more for garnish
21/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt

Instructions

1. Heat oven to 375 degrees.

2. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, cream of tartar, and salt.

3. Fold flour mixture into sugar mixture, a 1/2 cup at a time until combined.

4. Beat until dough forms, refrigerate for three hours, and divide in two.

5. Roll out one portion to 3/16 of an inch on a floured surface. Use a glass to cut circles or cookie cutters for people shapes and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion.

6. Bake for 5 to 7 minutes. Serve the cookies on two plates: one for the living and one for the dead. Garnish with sprigs of rosemary.

By Callie Watts
Photographed by Laurel Morley Butterfield

This article originally appeared in the October/November 2017 print edition of BUST Magazine. Subscribe today!

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socialmedia@bust.com (BUST Magazine) Eat Me Mon, 23 Oct 2017 13:54:34 -0400
This Red Rum Cocktail Inspired By "The Shining" Will Make Your Halloween Party All Play And No Work http://bust.com/eat-me/193695-red-rum-cocktail-recipe.html http://bust.com/eat-me/193695-red-rum-cocktail-recipe.html shining 387c9

Whether you’re hosting a haunted get together or just want to sip something boozy while you watch scary movies alone in the dark, treat yourself to this spicy take on a classic Dark and Stormy. Instead of the traditional lime wedge garnish, it’s topped with a round orange slice and a clove (to resemble a pumpkin, of course). For a frightening finishing touch, it gets doused with blood, aka Peychaud’s Bitters. Cheers, witches. 

Red Rum // Makes 2 cocktails

INGREDIENTS
1 orange
Peychaud’s Bitters
4 oz. dark, spiced rum
Ginger beer
2 whole cloves

 

DIRECTIONS

Cut two round slices out of your orange that are slightly smaller than the rim of two stemless wine glasses and set aside. Add a single squeeze of orange juice to the bottom of each glass along with a quick dash of bitters. Add two ounces of rum to each glass, followed by a handful of ice. Fill the glasses almost to the top with ice-cold ginger beer, and stir gently. Put the pointy end of one clove into the center of each orange slice, then carefully place a slice, clove side up, on the top of each cocktail. Just before serving, generously douse the orange slices with more bitters.

redrum 3 62c3b

Words and cocktail photo by Emily Farris, thatsfestiveaf.com, @thatsfestiveaf

Top photo from The Shining

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socialmedia@bust.com (BUST Magazine) Eat Me Mon, 23 Oct 2017 13:53:41 -0400
How To Hold A Dead Supper For Samhain http://bust.com/eat-me/193719-how-to-hold-a-dead-supper-for-samhain.html http://bust.com/eat-me/193719-how-to-hold-a-dead-supper-for-samhain.html  

hecate 56f39

Instead of going trick-or-treating many practicing witches instead mark October 31st by celebrating Samhain, a Celtic and Pagan holiday celebrating the beginning of winter. It's held on the night of October 31st, when it's believed that the veil between the world of the living and the dead is thin.

We're bringing you one way to celebrate Samhain, excerpted from the Modern Witchcraft Guide To The Wheel Of The Year: From Samhain To Yule, Your Guide To The Wiccan Holidays by Judy Ann Nock.

 

THE DEAD SUPPER

One way to acknowledge an old custom is with a modern recipe. Set out a “dead supper” for wandering spirits on Samhain night. Discarnate spirits and the fallow earth are within the realms of Hecate, the crone goddess of wisdom from the Greek pantheon. Honor her at this time as well. You will need these things:

• 2 mixing bowls, one small and one large
• 3 knives, two dull and one sharp
• Cookie sheet
• Pastry brush or a new and clean paintbrush suitable for using with food
• ¾ teaspoon cinnamon
• ⅛ teaspoon ground cloves
• ¼ teaspoon salt
• 1 3/4 cups whole-wheat flour
• 2 1/2 teaspoons baking powder
• 3 tablespoons honey
• ⅓ cup butter
• 2 eggs, divided
• 1/2 cup pomegranate seeds
• 1 tablespoon water
• 4–6 tablespoons heavy cream

1. Preheat your oven to 400°F. In a small mixing bowl combine the cinnamon, clove, and salt. Stir in a clockwise motion with the index finger of your left hand, saying:

“Lady of the crossroads three
With spices I come to honor thee
Cinnamon for the psychic eye
Clove to please you most
And salt to purify.”

2. In the large bowl combine the flour and baking powder. Add the spice mixture and the honey.

3. Using the two dull knives, cut in the butter using crossing motions until the mixture resembles fine crumbs. Stir in 1 beaten egg and the pomegranate seeds.

5. Add the cream very gradually, a tablespoonful at a time, until the dough begins to leave the sides of the bowl.

6. Turn the dough out onto a lightly floured surface and knead about ten times. Pat the dough into a rectangular shape about ½ inch thick, and using the sharp knife, cut the dough into about fifteen small diamond shapes.

7. Place the cakes on an ungreased cookie sheet. Beat the other egg and, using the brush, paint the tops of the cakes with egg. Bake the cakes for 10–15 minutes or until they are golden brown.

8. Place the cakes along with a chalice or glass of dry red wine, or alternately, cranberry or pomegranate juice, on your doorstep next to your jack-o’-lantern. Speak the following words aloud as you do so:

“Blessed spirits of my ancestors
And all my beloveds who have gone from this life,
Ye who dwell in the summerlands
Who hath crossed the long river of night
To realms beyond the veil
And sailed in the Makhent boat of Ra
In darkness to arrive on a distant shore
Far beyond my reach
Partake of this repast I have set out for ye
And know that love yet flows in my blood
And the blood of the Mother flows in me.”

If, in the morning, the cakes and wine are gone, you can take this to mean that spirits visited you in the night. If the cakes and wine remain at the light of day, pour the wine or juice as a libation into the earth and crumble and scatter the cakes to feed the birds.

 

Samuin, Samain, Sauin, All Hallows’ Eve, and Hallowe’en are some of the other names for Samhain. In the New World, Samhain was Christianized and became All Souls’ Day or, alternately, All Saints’ Day. It is also celebrated as Dìa de los Muertos in lands that were conquered by the Spanish.

The Modern Witchcraft Guide to the Wheel of The Year 6e68b

 

Excerpted from The Modern Witchcraft Guide to the Wheel of the Year: From Samhain to Yule, Your Guide to the Wiccan Holidays by Judy Ann Nock. Copyright © 2017 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved.

Top photo: Hecate (detail) by Richard Cosway, British Museum, via Wikimedia Commons

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socialmedia@bust.com (BUST Magazine) Eat Me Fri, 27 Oct 2017 11:52:07 -0400