Cinnamon

Jenna Moussaka

Main, Survivor: Game Changers – Mamanuca Islands

Guys – it is less than two weeks until my girl Sandra returns for her third crown … or to at least block Tony and JT from equaling her record.

Not that I don’t have faith in her ability to snatch the crown again. Can you tell I’m excited for Survivor and Sandy’s return?

Given that my girl is an underrated goddess, despite her perfect game record, I felt it best to honour her third attempt by holding court with another underrated victor, my dear friend Jenna Morasca.

Like Sandy, I would defend Jen and her gameplay to the ends of the earth. Sure she ended Rob C’s hope of ever winning the game and feuded with a deaf person but she also stripped for peanut butter – who wouldn’t TBH – went on an immunity run and even gave away immunity without it sending her home.

Plus, she was sassy as fuck, gives a good sound bite and was probably the best appointed winner to make it far in All Stars hadn’t had to quit to be with her mother.

I first met Jen way back when we were both attending University of Pittsburgh studying zoology – I was going through a weird Brendan Fraser/George of the Jungle phase and thought that a knowledge of animals could help.

Given our sassy attitude and good looks we were immediately drawn to one another and became the best of friends. I was her Heidi before Heidi existed, basically. After my many run-ins with Burnett, I kept our friendship quiet as she auditioned which I would argue got her cast meaning I played an integral part in her victory.

We are such busy little bees that we haven’t been able to see as much of each other as we like, so it was such a treat to sit down, gab about the upcoming season and dreams for her eventual return.

Speaking of dreams, my Jenna Moussaka is most definitely one.

 

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Spicy, rich and creamy – this little baby is the ultimate comfort food. Plus, eggplant makes it healthy, so you barely have to feel guilty about the cheesy goodness clogging up your arteries.

Enjoy!

 

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Jenna Moussaka
Serves: 8.

Ingredients
a generous lug of olive oil
3 eggplants, cut into half centimetre discs
2 red capsicums, cored and halved
500g beef mince
500g lamb mince
1 tsp ground cumin
1 tsp ground cinnamon
1 tbsp dried oregano
½ tsp ground cardamom
1 tsp chilli flakes
2 onions, finely chopped
4 garlic cloves, minced
800g tinned tomatoes
100g unsalted butter
75g plain flour
3 cups milk
120g parmesan, roughly grated

Method
Preheat the oven to 220˚C.

Place the eggplant discs on a wire rack, over a lined baking sheet, drizzle with olive oil and bake for about half an hour, or until crisp, charred and drying out. Add the capsicum for the last ten minutes to blister their skins.

Reduce oven to 160°C.

While they are cooking, heat a lug of oil in a large pan and cook the mince over medium heat, or until browned. Add the spices, oregano, onion and garlic and cook for a further few minutes. Meanwhile diced up the charred capsicum and add to the pan with the tomatoes. Bring to a simmer, reduce heat to low and cook, stirring occasionally, for about fifteen minutes. Season and allow to rest.

To make the bechamel, melt the butter in a large saucepan. Once foaming, add in the flour and cook until lightly browned and not resembling either butter or flour. Remove from the heat and slowly whisk in the milk until all combined. Return to the heat and cook for a minute or two, or until thickened. Remove from the heat, season and leave to rest.

To assemble, place a third of the meat mixture on the base of a large baking dish. Top with a third of the dried, charred eggplant and repeat the process until both are all gone. Pour over the bechamel, top with the cheese and bake for half an hour, or until golden and bubbly on top. Remove and allow to rest for five minutes before devouring.

 

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Beygel Knowles

Baking, Grammy Gold, Grammy Gold: Golden Little Pill, Side, Snack, Vegetarian

We’ve made it to the end of the Grammy Gold road and it has been nothing short of an emotional rollercoaster. Between Elts and I ending a decades long feud, Salt-n-Peps shooping over to down some squid, Braff and I also working to rekindle a friendship, Nells dropping by to convince me she was still making music and well, barely surviving the sexual tension between groffsauce and I, I am absolutely spent.

But hold up, that doesn’t mean our final visit was going to be cancelled so get in formation – my favourite Knowles-Z, Beyoncé, is finally dropping by for a visit!

As you know, I’ve been a close member of the Knowles clan since starting a fight club in (Whitney) Houston and Bey and I have been best friends ever since.

That being said, I sadly haven’t seen Bey in the flesh since the infamous Met Ball of 2014 … though I was the first to find out about her latest pregnancy. Also yes, the rumours are true – if they are both girls, she will be calling them Kelly and Michelle and if they are boys … Ben and Jamin.

Anywho, Bey appeared – nay, manifested – under the cover of darkness to avoid alerting the media to her pre-Grammy visit and ran straight into my arms.

“Ben, they don’t love you like I love you. You’re irreplaceable, I’ve missed you my little Sasha Fierce.”

“You liked it, well you should have put a ring on it my Dreamgirl!”

We held each other like best friends do and laughed – though I think a part of her was serious – in front of a large wall of imported flowers, covered in a veil, while discussing the upcoming awards.

I’d like to make one thing clear – yes, even Bey thinks she is going to sweep the pool. But who can really blame her? I mean, she has already won 20 Grammys and we both know that the academy is terrified of getting yelled out by our mutual friend Kanye.

Despite it being an evening catch-up, Bey had one pregnant craving she needed me to help with, so I gladly whipped up a big batch of my Beygel Knowles.

 

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I love bagels. Love them. So much. I mean, if you could marry a food I would have put a ring on it already.

My favourite, like these babies, are cinnamon and raisin. I mean, they are a gift from the gods … like Queen Bey. So get boilin’ and bakin’ and get in formation to celebrate her upcoming nine new Grammys.

Enjoy!

 

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Beygel Knowles
Serves: one pregnant angel and her babin’ chum. I am the babin’ chum, FYI. Also FYI, it makes 8.

Ingredients
500g 00 flour
¼ cup caster sugar
1½ tsp table salt
7g dried yeast
1 tbsp ground cinnamon
125g raisins (or sultanas but they are as juicy as I feel around Jon)
1 egg, beaten

Method
Combine the flour, sugar, salt, yeast, cinnamon and raisins in a large bowl for the stand mixer. Using the dough hook by hand, slowly stir in 300ml of warm water until everything is wet. Transfer to the stand mixer and knead for about 10 minutes, or until smooth and elastic. If you need more water, add it a tablespoon at a time. Place the dough in a large oiled bowl and allow to prove for an hour or so, or until doubled in size.

While it is proving itself preheat the oven to 180°C.

When the dough is as big for its britches as Tay Tay when she beat Bey – remember that controversy? – knock it back to size and break into 8 equal pieces. Roll them into balls and push a finger through the centre to form a ring. Place on a lined baking tray and allow to prove for half an hour.

While they are proving again, bring a pot of water to boil.

Once the bagels have double in size, drop them into the water one at a time, and cook for thirty seconds each side. Transfer to a wire rack and continue until done.

Transfer them to a lined baking sheet, brush with the egg and bake for about fifteen minutes, or until golden brown.

Devour, slathered in butter or cream cheese. Like a Queen.

 

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Roast Melinda Duck

12 Days of Chrismukkah, Main, Poultry

How do I top my 300th milestone recipe? With the true star of The O.C. – I feel like I’ve said that most days … but I mean it this time – my dear friend Melinda Clarke.

Yes, I love them all dearly – well, maybe not always Tate – but every great show needs a villain you love to hate and Julie Cooper-Nichol wouldn’t have been able to pack the same punch without the stunning performance of my bestie.

I first met Mindy through her dad John when I was working as a writer on Days of our Life – which I got through Vytas and Aras’ pops via time travel. Side note: I was the one that came up with such wonderful storylines as Eileen Davidson playing seventeen roles, the Salem Stalker and the classic Marlena is possessed by the devil.

Anywho – I quickly befriended the broader Clarke family and knew that Mindy was destined for big things, making it my life’s work to see her become the star I knew she could be.

I haven’t seen much of her this year, so it was so nice to be able to have her over for an extended visit as we whipped up a Roast Melinda Duck.

 

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I had never roasted a duck before and obviously was terrified by the entire process, so I stuck with a tried and true Jamie Oliver recipe with a few minor tweaks.

Thankfully Jamie knows his way around a bird, because this duck turned out festively fragrant, spicy and most importantly, wet & juicy.

Enjoy!

 

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Roast Melinda Duck
Serves: 4-6.

Ingredients
a few sprigs of fresh rosemary
1 tsp nutmeg, grated
1 orange, zested and halved
1 tbsp maple syrup
a whole duck, necks and giblets reserved and roughly chopped
8 cloves garlic, unpeeled
1 red onions, peeled and quartered
a few stalks celery, trimmed and chopped into chunks
3 carrots, scrubbed and chopped into chunks
½ stick cinnamon
1 thumb-sized piece fresh ginger, peeled and finely grated
freshly ground sea salt & black pepper

Method
Place the leaves from a couple of sprigs of rosemary in a mortar and pestle and mash together with the nutmeg, orange zest, a generous pinch of sea salt and some maple syrup. Rub mixture over the duck, cover and place in the fridge to baste for a few hours.

Preheat the oven to 180°C.

Stuff the duck’s cavity with the orange, some rosemary and the garlic. Line a baking tray with the onion, celery and carrot and toss with some olive oil, the ginger and cinnamon. Place the duck on top, drizzle with some oil and place in the oven for an hour.

Transfer the duck to a new pan – reserving the charred veggies and fat for tomorrow’s gravy – and return the duck to the oven for a further hour, or until golden and glorious.

Remove from the pan, transfer to a plate, cover and leave to rest for 20 minutes before carving and serving.

Devour … with some gravy and potatoes, so maybe hold off two days until you make it?

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Kugelly Rowan

12 Days of Chrismukkah, Baking, Breakfast, Dessert, Main, Pasta, Side, Snack, Sweets, Vegetarian

From my favourite frenemy to my dearest, sweetest friend of the (adult) cast, Kelly Rowan.

And that doesn’t even take into account her portrayal of Kirsten’s relatable, educated, middle-class battle with the bottle.

I first met Kell on the set of Three to Tango in the late 90s. I was part of Neve Campbell’s entourage – it is beginning to seem like a trend that I met The O.C. stars via 90s scream queens, no? – at the time and we took Kelly under our wing – a hundred TV movies and four years later and our hard work paid off as Kell landed the career making role of Kirsten “Kiki” Cohen.

Let’s just take a moment to acknowledge that Kirsten was the true star and glue of the show – I mean sure Ben was the protagonist, Mischa was the young ingenue, Rach was the spunky-upstart, Adam was the comedic support and Pete was the heart, but Kiki kept everything together and made the show all the better for it.

Particularly when she wasn’t keeping it together and hitting rock bottom.

Anyway, character ranking aside, I haven’t been able to catch Kell since Perception was axed, so it was wonderful to be able to reconnect, help plot her comeback – hopefully in the revival I’m plotting – and gab about the good old days with Neve … over a delicious Kugelly Rowan.

 

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It makes me so sad to think about the fact that I went so long before trying a kugel with Kell on set. I mean, what is better than creamy, spiced pasta, with sweet plums?

Nothing. Exactly – enjoy!

 

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Kugelly Rowan
Serves: 6-8.

Ingredients
250g unsalted butter, melted
pinch sea salt
500g broad egg noodles
6 large eggs
600ml sour cream, room temperature
1 cup muscovado sugar
375g cream cheese, room temperature
1 tsp ginger
1 tsp cinnamon
¼ tsp ground nutmeg
200g pitted plums, halved (I used jarred plums as I couldn’t be bothered working too hard as it’s Christmas)

Method
Preheat oven to 160°C and bring a large pot of salted water to a boil. Cook pasta per packet instructions, minus two minutes, drain, return to the pot and set away from heat.

While the pasta is softening like Kirsten’s heart to Ryan, combine the eggs, sour cream, sugar, butter, cream cheese and spices in the bowl of an electric mixer and beat until completely combined.

Fold the plums through the cheesy, egg mixture and pour over the noodles. Gently stir until it is all combined and pour into a large baking dish. Sprinkle with some extra sugar and bake in the oven for half an hour.

Once golden and glorious – maybe a little less so than my effort – remove from the oven and allow to rest for about 15 minutes. Then devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Tate Doughnutvans

12 Days of Chrismukkah, Baking, Cake, Dessert, Party Food, Snack, Sweets

So as I’ve kind of alluded to, Tate and I kind of have a frenemy-ish relationship. Don’t get me wrong – I love him to absolute pieces, however we are very similar, and at times dramatic, which means our relationship experiences the highest highs and most violently aggressive lows.

Actually, our relationship inspired Jimmy and Julie’s on The O.C.

We first met when Tate made his TV debut guesting on Family Ties – I was dating Michael J. Fox at the time and took pity on Tate for not being as talented as my man. Whilst having breakfast in bed with Michael the day of the taping, I turned to him and said “that young Tate character could really succeed with the right kind of tutelage.”

Mike agreed, I took Tate under my wing and become his acting and attitude coach, and the rest, as they say, is history.

After co-starring together in the hit movies All Dogs Go to Heaven 2 and Hercules – I was all three of the fates – we had our first bitter feud, when his turn as Hercules went to his head … and surprisingly he didn’t enjoy my berating him to get him back under my control?

Thankfully when I suggested we put an end to the drama and work together on The O.C. he was kind enough to accept my olive branch and we’ve been snarkily (possibly insincerely) close ever since.

Surprisingly Tate has been enjoying quite a bit of success lately – what with him being a SAG Award winner for Argo, a role in the last reboot of 24 and a bit part in current awards season contender Manchester by the Sea – and we therefore haven’t been able to see much of each other.

But knowing Tate as well as I do, I was able to pull him away from his no-doubt fruitless Oscar campaigning with the allure of his favourite treat – Tate Doughnutvans.

 

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Now I know that I oft talk about my fear of and aversion to frying … but I make an exception for these babies to ensure they comply with their Jewish heritage.

Fluffy, spicy and sweet, these are so delicately delicious that you can’t help but put aside your differences to down a few with your favourite frenemy.

Enjoy!

 

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Tate Doughnutvans
Serves: 1. No judgement.

Ingredients
14g dry yeast
½ cup warm water
½ cup raw caster sugar, plus more for rolling
3 cups flour
2 eggs
2 tbsp unsalted butter, room temperature
½ tsp nutmeg
½ tsp cinnamon, plus more for rolling
pinch of ground cloves
2 tsp salt
vegetable oil
1 cup jam, I went raspberry but how good is blueberry, you know?

Method
Combine yeast, warm water and a teaspoon of sugar – that is not listed in the above ingredients – in a jug. Stir and set aside to get all foamy for about ten minutes … you’ll know when they are ready.

Place the flour in a bowl of a stand mixer and make a well in the centre. By hand – with the dough hook of the mixer – mix in the eggs, yeast foam liquid, sugar, butter, spices and salt. Place the hook in the mixer, crank it to medium and knead for about ten minutes.

Remove the dough from the mixer to a large oiled bowl, cover in cling and leave to prove for a couple of hours, or until doubled.

Once it has proven itself, roll the dough out on a lightly floured surface until about half a centimetre thick. Cut into small round and place on a lined baking sheet. Once all the dough is used, cover in cling and leave to prove for another half an hour.

While proving – again – heat some vegetable oil in a wide shallow pot over medium heat until it reaches 190°C. Carefully add a few discs into the pot at a time – and you know I mean careful as I hate frying and this is only to continue in the hanukkah spirit – and fry for half a minute to a minute, each side, until golden and puffed.

Transfer to greaseproof paper, roll in cinnamon sugar – not necessary, but highly recommended – and leave to rest on a wire rack. Repeat until done.

Once cooled, place the jam in a piping bag fitted with a thin nozzle. Penetrate each puff and fill with your sweet nectar. Then devour.

 

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Rachel Bilsonta Hats

12 Days of Chrismukkah, Baking, Cake, Dessert, Snack, Sweets

You can’t celebrate the 12 Days of Chrismukkah without my dear friend, the pocket-rocket portrayer of the gloriously rage-filled Summer Roberts … Rachel Bilson.

Deep breath – what a freaking (long/terrible) sentence, amirite?

I first met Rach – and spotted her talent – in early 2003 on the set of Buffy The Vampire Slayer. I was part of SMG’s entourage at the time but was taken in by Rachel’s spunk. As soon as I saw her perform, I knew that she was the only person that could play the role of Summer and do just to her season 1 catch-phrase “ew.”

While we had a brief falling out after I tried to set her trailer on fire after she began dating Adam Brody (I had fantasised about us becoming a twincesty couple), she understood my complete lack of logic/basis in reality and forgave me within a week.

The girl, it needs to be said, is a damn saint.

(Her sweet, forgiving nature is the only way I could forgive her for marrying Hayden Christensen, who broke my heart on the set of Life as a House when he wouldn’t play sweet dixie with my behind… but that is another story for another time. Plus I worked that line into Hart of Dixie, so how could I stay mad?).

I haven’t been able to see much of Rachel since Hart of Dixie was egregiously axed – which is actually about my life as a small town Alabama doctor falling for a myriad of similar looking men – given how busy she is with my dear god-daughter Briar Rose Christensen, so it was such a treat to be able to reconnect over some festively appropriate Rachel Bilsonta Hats!

 

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Sweet, delicious, kind-healthy (yay whole strawberry!) and completely kitsch, these little babies are the perfect festive bake for those dreaded office Christmas morning teas.

Or as a gift for people you actually like. Like the Bilson-Christensens – enjoy!

 

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Rachel Bilsonta Hats
Serves: 8.

Ingredients
2 cups plain flour
¼ cup valrhona cocoa
1 tsp bicarb soda
1 ½ cups raw caster sugar
¾ tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp cloves
¼ tsp allspice
1 cup buttermilk
200g unsalted butter, melted
2 eggs
1 tbsp white vinegar
1 tsp vanilla extract
1 tbsp red food colouring
Icing
500g cream cheese, at room temperature
2 cups icing sugar
120g butter, at room temperature
1 tsp vanilla bean paste
strawberries, tops sliced off

Method
Preheat oven to 170°C and line muffin muffin pans with paper cases – quantity will depend on the size you want, but I can make 8 Texans.

Sift all the dry ingredients into a bowl and whisk the wet ingredients in a large jug until combined.

Make a well in the centre of the dry ingredients and stir through the wet ingredients until just combined. Then stir through the food colouring. You can use a stand mixer – like I do, because I’m lazy – but just remember that the best muffins are the ones that are barely mixed, so just do it on the lowest setting and only for as long as it needs.

Divide the mixture among your pans and bake for 20 minutes or until a skewer inserted into the centres comes out clean. Remove from the oven, transfer to a wire rack and allow to cool completely.

While they are getting chill, combine the icing ingredients – sans strawbs – in a stand mixer and beat until smooth and fluffy.

To assemble, smear each cupcake generously with icing, top with an upturned strawberry and top said strawberry with a dollop of icing. Ta dah – bilsonta hats!

Devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Eve Plumb Pudding

Baking, Cake, Dessert, Snack, Sweets

Oh my goodness – I didn’t realise losing Florence Henderson would be this hard.

As one of my first loves, I always knew my heart would break but given we were never able to launch a spin-off of her Retirement Living cooking show – which would have looked suspiciously like Martha & Snoop’s Potluck Dinner Party – I’m distraught that I couldn’t help add a final jewel in the crown of her TV legacy.

But alas, this isn’t all about our dearly departed Florence …  and that is in no small part, thanks to the beautiful, caring support of my dear friend Eve Plumb, who helped me work through my grief.

As you know, Annelie and I connected with The Bradys via Mo and were cast as the worse versions of cousin Oliver. While we were wiped from the show’s history, we remained close with the kids – particularly Evie.

Like her character on the Bunch – oh, have I never mentioned we all called it the Bunch on set? ‘Cause we did – Eves was always the most down to earth (albeit a little jealous) member of the cast, and she took me under her wing and tried to help me through my multiple addictions and countless scandals throughout the years.

Fun fact: I am the one who got her into painting … which I took up when in rehab with my gal pal, Caz Fish.

I hadn’t seen Evie since her appearance in the Emmy Award winning production Grease: Live and was looking forward to toasting to her success and was on the phone to her when we heard about dear Flo’s passing.

It completely knocked me, I broke down and Evie knew that she was the only one that would be able to help me snap out of it – we actually inspired that scene in Moonstruck – and process my grief.

Of course, Eves was right about helping me, though making and devouring my Eve Plumb Pudding – as you probably guessed on Monday – should also take some of the credit, given its proven therapeutic benefits when it comes to helping process grief. In addition to being delicious.

(Talking about our sodden appearance on Sally Jessy also lifted our spirits, obviously … but that isn’t necessary to this story).

 

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I used to make this pud on set – which is pieced together from my grandmother’s handwritten par-recipe – every year to celebrate filming the last episode before our break and it was everything you want from Christmas and more – fruity, rich and ready to stuff you up … it sounds like everything I want in a man.

Enjoy!

 

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Eve Plumb Pudding
Serves: 2 mourners.

Ingredients
400g raisins
300g currants
150g sultanas
100g prunes, roughly chopped
100g dates, roughly chopped
250ml spiced rum
250g butter, at room temperature, plus extra to grease
1 cup muscovado sugar
1 tsp vanilla essence
4 eggs
2 ½ cups flour
2 tsp baking powder
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp nutmeg
¼ tsp ground cloves
Brandy custard, to serve

Method
This takes some planning ahead, ok? So I apologise, but place the fruit in a large bowl with the rum and leave to steep overnight to a day – the longer the better, you want that fruit completely written off.

Grease a two litre capacity pudding basin with extra, soft butter and line the base with a circle of non-stick paper. Leave aside.

In a stand mixer, cream the butter and sugar together until pale, fluffy and creamy. Add vanilla and each egg, one at a time, beating well after each addition.

Combine all the dry ingredients in a bowl and fold through the pulsating-ly fluffy egg, butter and sugar mix. Fold through the boozed up fruits and pour the batter into the prepared pudding basin.

Now for the fun – lol – place an upturned saucer – or something low and heatproof that fits – in the base of a large saucepan. Half fill the pot with kettle-boiled water and simmer over low heat.

While that is getting bubbly, cut a large square of non-stick paper and an equally sized square of foil. Fold them together, pleating at the middle to secure and place over the lid of the basin, foil side up. Press it down tightly and secure with kitchen twine like a poorly wrapped christmas present.

Lower the basin until the non-chalantly bubbling water – adding more if the tide is not high. Cover the pot as securely as possible and steam for 4 hours, or until an inserted skewer comes out clean. Check on the pot throughout cooking and top with more boiling water as required – use your judgement.

Remove from the basin, allow to rest for about half an hour and turn out.

Top with warmed brandy custard … which reminds me, I need to make a call.

Obviously you can devour while I’m on the phone – maybe check back over the weekend?

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Turkey and Brie Larson Pizza

Main, Party Food, Snack

Seriously – is there anyone sweeter than Brie Larson?

Obviously that question is rhetorical since I’m her friend and you’re not, but I swear Brie Larson is a damn saint. I mean, just look through her post-Trumpotus-elect Instagram feed – she is a damn angel that we don’t deserve.

Brie and I have been close friends for more than a decade after meeting on the set of 13 Going on 30. I could tell immediately that she was destined for greatest and made it my life’s work to help her succeed … which I have, so look at me being a success!

Anywho, I contacted my friend Toni and got Brie cast in the hit show United States of Tara, which led to Short Term 12 which, of course, led to Room … and her Oscar. As you can imagine, I haven’t let her forget that I am integral to all her success.

Given the post-Oscar spike – not enjoyed by my friend Halle Berry or frenemy Nicole Kidman – Brie and I haven’t been able to get together to celebrate her victory / discuss my involvement in the Captain Marvel movie (or as a love interest for Chris Pratt in Guardians of the Galaxy – I’m not picky).

It was so wonderful to be able to join together to celebrate our – yes our – wonderful achievements in Room over a rich, festively appropriate Turkey and Brie Larson Pizza.

 

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This pizza originally came about due to me needing to work through an over abundance of post-Thanksgiving turkey but after training myself to become a competitive eater, it grew into its own delightful, meatbally delight.

That is a word.

Spicy, tart and a little bit decadent, this is the perfect meal for bridging the gap between holidays and / or eating your feelings.

Enjoy!

 

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Turkey and Brie Larson Pizza
Serves: 2-6.

Ingredients
pizza dough (I used the one from Pizsa Zsa Gabor)
passata or tomato paste, with a combination of herbs
500g turkey mince
1 tsp cinnamon
2 cloves garlic, minced
olive oil
½ cup cranberry sauce
a couple of sage leaves, roughly chopped
100g(ish, no judgement if you want more) brie, roughly sliced

Method
Follow the dough recipe on Zsa Zsa’s recipe.

Preheat the oven to 180°C.

Combine the mince, cinnamon and garlic in a bowl, and heat a lug of olive oil in a large frying pan over medium heat. Pinch out small chunks of meat and add to the pan, not worrying too much about forming them into perfect balls, and cook until completely browned. Add in the cranberry sauce and cook for a further minute and remove from heat.

Once you’ve rolled out the dough and covered it in your herby passata, sprinkle with sage leaves, top generously with meatballs and top with brie.

Pop it straight into the oven and bake for fifteen minutes, or until the cheese is melted and crisp.

Devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Melissa McPumpkin-Pecanthy Pie

Baking, Dessert, Oy with the turkeys already!

It is without a doubt that my dear friend Mel has had the most stratospheric rise since Gilmore Girls tragically came to an end.

I mean yes Loz had Parenthood, Ed now lives on in our heart, Yanic opened a spin studio, Scott appeared on 90210 (he is definitely her closest competition), Kelly had Bunheads, Keiko guested on Shameless and Liza is getting away with murder, but Mel was nominated for a damn Oscar so it is no competition.

As you can probably guess, I played a huge role in Mel landing the role after Alex had to vacate after the pilot. We had met at one of her cousin Jen’s parties and quickly became friends because we are hilarious, charming and are both future Oscar winners. Obviously only I knew that at the time.

Given Mel has been super busy – so busy she almost missed out on filming the revival … although I’m gutted the scandal wasn’t all an elaborate lie to hide her involvement – we haven’t been able to see each other as often as we would like.

Oh and there was that little fight we had when she wouldn’t let me on the set of Ghostbusters due to “making Chris uncomfortable.”

Thankfully, the holidays cure all and allowed us to heal the wounds, celebrate the revival and more importantly take some time to remember why we are such damn good friends. Obviously all of those things require splitting a delightful Melissa McPecanthy-Pumpkin Pie.

 

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So you know that awkward moment when you buy all the ingredients to make a Pecan Pie only to remember that AJ McLean vowed to disown you if you ever made one for someone more famous than he? Well this little festive gang-bang is sure to act as a perfect loophole.

Plus … the only thing better than a pumpkin or pecan pie, is a pecan-pumpkin pie. Just don’t tell Vandy.

Enjoy!

 

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Melissa McPecanthy-Pumpkin Pie
Serves: 8.

Ingredients
Pastry
125g unsalted butter, cold and diced
225g flour
2 tbsp cocoa powder
pinch of salt
1 ½ tsp icing sugar
1 tsp vanilla extract
60ml cold water
Filling
250g pecans
1 cup pumpkin puree
340g muscovado sugar
generous pinch of salt
1 tsp cinnamon
70g unsalted butter
1 ½ tsp vanilla extract
115ml cream
6 eggs

Method
Combine the flour, cocoa, salt and icing sugar in a bowl before adding the butter and pressing with your fingers until the dough resembles wet dirt – not sand due to the cocoa, obvs. Mix in the vanilla extract and water, bit by bit, until the smooth dough just comes together.

Shape the dough into a disc, wrap in cling and refrigerate for an hour.

Preheat oven to 180°C, spread the pecans over a lined baking sheet and cook for ten minutes while the oven is coming to temperature. Remove and allow to cool.

Combine the puree, sugar, salt, cinnamon, butter and vanilla in a large saucepan over low heat and whisk until combined, butter melted and sugar dissolved. Remove from the heat, whisk in the cream and allow to cool for about ten minutes. Once cool, whisk the eggs through, one at a time, whisking to combine after each addition.

Get the dough out of the fridge and roll-out between two pieces of baking paper until it is 3-5mm. Press the dough into a 26cm pie dish, trim the edges, line with baking paper, fill with baking weights  and blind bake for about fifteen minutes. Remove the weights/paper and bake for a further five minutes. Remove from the oven and rest for about ten minutes.

While the crust is settling, add the pecans to the filling, stir thoroughly and add to the crust. Smooth out the top and bake for about 45 minutes, or until set and browned.

Remove from the oven, allow to cool for about half an hour and devour with ice cream.

 

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Riza Weil Pudding

Dessert, Oy with the turkeys already!, Snack, Sweets

If I ever got involved in hardcore, life-enveloping BDSM akin to 50 Shades of Beige it would come down to the beautiful aggression of Paris Geller and that all comes down to the wonderful performance of my dear friend Liza Weil in the role.

While ASP based Luke’s cantankerous spirit on me, she blessed Paris with most of my (at time terrifying) other qualities and when it came time to cast the role I knew that Liza was the only one we should cast.

I first met Liz when she guested on The Adventures of Pete and Pete where I was working to get both Pete’s recast to sexier gingers to help launch the Red Hot Project years earlier. While I was unsuccessful and sadly can’t lay claim to the thirst inducing calendars, I did gain a lifetime friend and punishing life coach in the form of Liza.

After all is said and one with the Thanksgiving mainstage, you need something a little sweet to fill that remaining gap in your stomach to ensure you’re adequately engorged … which again, is exactly how I would describe Paris.

You know she is too much, you know it will be punishing but you stick with her anyway as that is what makes life great. Coincidentally my Riza Weil Pudding also makes life great.

 

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Creamy, sweet and spicy, it is everything you need to tide you over before dessert.

Oh … you thought this was dessert? No my dears, no.

No. This is dessert entree – enjoy!

 

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Riza Weil Pudding
Serves: 4-6.

Ingredients
¾ cup uncooked white rice (for creamier pudding use short or medium grain rice)
2 cups milk, divided
⅓ cup raw caster sugar
1 tsp cinnamon
⅔ cup raisins
2 apples, peeled cored and diced
1 egg, beaten
1 tbsp butter
½ tsp vanilla extract

Method
Bring 1 ½ cups water to boil in a large saucepan. When bubbling away, add in the rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain.

Place the drained rice into a fresh, large saucepan with 1 ½ cups of milk, the sugar, cinnamon, apple, raisin and a pinch of salt and cook over medium heat for fifteen minutes.

Whisk the remaining milk and egg together, stir into the mixture and cook for a couple of minutes.

Remove from the heat and stir through butter and vanilla, serve immediately and devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.