Blueberry and Krystalemon Versacheesecake

Baking, Cake, Dessert, RuPaul's Drag Race UK, RuPaul's Drag Race UK 3, Snack, Sweets, TV, TV Recap

Previously on Drag Race 12 iconic queens arrived in the UK Werk Room, ready to fight for the crown. While tragically they were felled one by one starting with Anubis – yep, this old chestnut (not roasting on an open fire) – followed by Elektra, Victoria, Veronica, Charity, River, Choriza, Scarlett and Vanity, leaving Ella, Kitty and Krystal to make it to the finale. After writing verses on Ru’s Christmas song, chatting with Ru and Michelle and performing the song live on stage, the top three lip synced for the crown with Kitty and Ella deemed co-runner-ups to the iconic Krystal Versace.

The youngest winner in franchise herstory.

Krystal came into the competition ready to absolutely dominate the game. After winning the first challenge which leaned heavily into her fashion strengths, she continued to surprise herself as she slayed everything thrown at her.

More importantly, she showed the world how sweet and focused she is and that sometimes, nice gals finish first. As such, I was thrilled to witness her coronation, which is guaranteed to be just the start of a very bright future.

Fresh off the stage, I pulled her in for a massive hug and reiterated how proud she is. Given she is young enough to be my child – if it was a very young-teenage pregnancy – I quickly pivoted to asking her if she was looking after herself, the other queens were being nice to her and whether she had done her homework.

The last one being eerily poetic, given the clearly came into the competition with a solid understanding of what needed to be done. Meaning the least I could do was celebrate her success with a beautiful Blueberry and Krystalemon Versacheesecake.

Super sweet, a little bit tarty and packing a surprisingly delicate, floral centre, there is no better way to honour our newly crowned queen. Or celebrate a special occasion. Or, you know, just have a really fucking delicious cake.

Enjoy!

Blueberry and Krystalemon Versacheesecake
Serves: 8.

Ingredients
200g Ginger Nut biscuits, blitzed into a rough sand texture
100g butter, melted 
750g cream cheese, softened 
½ cup raw caster sugar 
1 tbsp gelatine
¼ cup boiling water 
1½ cups thickened cream
250g blueberries
½ cup Lemon Kurd Cobain
20g edible flowers

Method
Combine the biscuits and butter in a bowl until they are coming together, and press into a 24cm springform pan to form a smooth base. Transfer to the fridge to set.

Meanwhile, beat the cream cheese and sugar together in the bowl of a stand mixer until smooth and combined. Dissolve the gelatine in the boiling water before adding to the mixture with the thickened cream, and beat for a further couple of minutes or until velvet and smooth.

Remove the filling from the mixer and fold through the blueberries.

To assemble, scatter some flowers on the base, followed by a couple of dollops of the mixture. Dollop in some of the curd and swirl through with the tip of the knife. Top with the rest of the filling, a few more dollops of curd and repeat the swirling process. Top with flowers and place in the fridge to set for a couple of hours, or ideally, overnight.

You could also do the flowers last to avoid wilting, but I prefer them set into the cake despite not looking as great.

Once set, remove from the tin and devour, greedily and most importantly, victoriously.


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 and Tumblr.

Mortadella Reese

Main

It is always with such mixed feelings that I venture back to see my dearly departed friends, like the divine Della Reese. I mean, it is such a joy to see them again but it is also a reminder that the world has lost them.

And a fear that it will lead to a butterfly effect that will see a sequel to The Butterfly Effect reignite Ashton Kutcher’s career. Which is risky AF.

Lucky I understand that with great power, comes great responsibility and I am adept at keeping things in check. Plus – how can you focus on anything but when spending time with a dear friend like Della.

I first met Della in the ‘60s when I got my start as a production intern on the set of her talk show Della. While some talk-show hosts are actually vicious – apparently – Della was nothing but kind and took me under her wing, and as such, I became her most loyal supporter.

Given my passion for Survivor, I decided to go back to the early ‘00s set of Touched By an Angel as I knew it was me running my mouth about the show, that led to Roma and Mark Burnett getting together. So I couldn’t do too much damage.

Plus – TBAA is such a joyous iconic program, that I wanted to see Della in action just one more time. And boy did she deliver! We laughed, we cried and in between takes, we smashed some glorious slices of Mortadella Reese like it was the good old days.

I guess because it was slash is.

 

 

This may come as a shock given my passion for sausage, however this is the first time I’ve attempted this recipe – thanks SBS – but damn am I glad I did. Salty, sweet and smooth, this has fast become my third favourite meat to have in my mouth.

Enjoy!

 

 

Mortadella Reese
Serves: 12.

Ingredients
1–2 full-length natural ox bung or other disgusting sausage casing which is far more terrifying in theory
1 cup sweet red wine
6g ground coriander
1g ground cinnamon
5g mace
10g standard kwikurit, not to be confused with kiwi fruit like when I went shopping
8g powdered gelatine
450ml chilled water
200g hard back pork fat
4.5kg pork shoulder meat
75g salt
125g skim milk powder
1 cup pitted green olives, sliced
25g dried pepperberries

Method
Soak the ox bung in cold water for 1 hour, then rinse well inside and out. Thread onto a sausage nozzle, put it onto a plate and keep in the refrigerator.

Meanwhile bring the wine to a gentle simmer in a large saucepan with the coriander, cinnamon and mace for 20 minutes, until well reduced. Set aside to cool completely.

While this is getting chill, combine the kwikurit and gelatine in a jug with the chilled water, stirring until dissolved. Set aside.

Now start working on the meat by cutting the fat into a 1cm dice, and putting the meat through a 1cm mincer plate into a large bowl. Sprinkle with the salt and milk powder and scrunch to combine. Add the spicy wine and water mixtures, and stir to thoroughly combined. Return through the mincer using a 6mm plate.

Add the fat, olives and pepperberries to the freshly minced bowl and mix until combined. Place in an airtight container and place in the fridge to chill overnight.

Set up the sanitised sausage cannon and fill the bowl with the forcemeat, ensuring not to leave any air pockets, and attach the nozzle to the end of the sausage cannon. Remove the mixture from the fridge and pump the mixture out the end of the nozzle before you tie off the end.

Slowly start to crank the cannon and fill the sausage, guiding the casing out of the cannon as it fills, using your whole hand, onto a clear sterilised work surface. Once it has reached the desired length, stop and tie off the end. Repeat the process until you finish the mixture.

Place the sausage into a smoker after the temperature has reached about 49°C. Smoke heavily, raising the temperature gradually to about 80°C, and hold until the mortadella reaches about 65°C on a digital thermometer. This can take up to 3–4 hours.

Transfer mortadella to the fridge and chill overnight, before slicing and devouring.

 

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 and Tumblr.

Michello Williams Shots

Dawson's Creek 20th Anniversary, Dessert, Drink

After spending time with Josh, Katie, Mezza-B, JVDB and Kerr, we’ve come, just like that, to the end of my Dawson’s Creek 20th Anniversary road. Though I guess, really, I should call it a creek, no? Given said anniversary of the premiere falls today and we’re balls deep in awards season, I knew that Mich was the perfect person to act as the jewel in our crown.

Plus – Michelle Williams is a damn saint and is hella iconic, so she is most deserving. I mean, her statement post-Wahlbergate and shout out to Anthony Rapp was perfection.

While I only met Michelle on the Dawson’s set, we quickly became the best of friends and have been each other’s emotional support ever since (even if her close bond with Busy sometimes gets in the way). Fun fact: as Jake and I were engaged at the time of Matilda’s christening and I’m her secret third godparent).

Her career has truly gone from strength to strength since leaving the Creek, raking in a Golden Globe and a quartet of Oscar nominations (… that really should bump up to five after her powerhouse performance, during two different filmings, in All The Money in the World). She kinda is like the millennial version of Meryl, TBH.

Of course she laughed off my lavish praise when we set down to celebrate her role as Queen Jen Lindley and her ongoing success, but deep down I know she appreciated me toasting her with a tray of Michello Williams Shots.

 

 

Since we are both – yes, BOTH – hella classy, I didn’t want my jello shots to be a technicolour monstrosity that burnt from your esophagus right to your soul. So instead of that, I went with a dignified sparkling, berry and chambord combination which truly gives you life. Consider this the Oscar version compared to the usual Golden Globe-esque jello shot.

Enjoy!

 

 

Michello Williams Shots
Serves: 6.

Ingredients
750ml bottle of sparkling, I went with Prosecco because Sonja Morgan is my low-key role-model
6 leaves Gelatine
¼ cup raw caster sugar
1 lemon, juiced
1 shot chambord
½ cup blueberries or raspberries, rinsed and drained

Method
Cut the gelatine into the top of a double boiler, cover with the sparkling and leave to sit for fifteen minutes, or until hella soft. Fill the bottom of the double boiler with water and simmer over a medium heat until the gelatin has completely melted. Whisk in the sugar and lemon juice until the sugar has dissolved. Remove from the heat and allow to cool slightly. Pour the remaining sparkling into a bowl with the chambord and add the gelatin-sparkling mixture through a sieve.

Chuck a couple of berries in each shot glass – this could honestly fill 18-24. So just set any remaining liquid in a jelly mould or even a bowl – fill with jelly and transfer to the fridge to set for a couple of hours.

Once set, grab then out and devour, greedily.

 

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 and Tumblr.

Parphaedra Parks

Dessert, Snack, Sweets

There is nothing more soothing than having a sassy catch-up with my dear friend Shade-ra Parks. Particularly after her stellar performance on this week’s housewives, letting Porsha plant herself directly under a bus whilst chugging back wine.

This, my friends, is peak Phaedra and this is why we are the absolute best of friends. Wine and shade.

I first met Phaedra while she was in law school. As you can probably guess, I was running a scam pretending to be a lecturer – fun fact, my lawyer lecturer persona inspired Annalise Keating. Phaedra, as my brightest and shadiest student uncovered my duplicity and forced me out of the profession.

Being such a sweet christian girl however, Phaedra took me under he wing and taught me to lead a good, southern christian life whilst also being hella sexy.

Given Phae has been so busy lately with the boys, her business and general feuding with her Atlanta friends, I haven’t seen her since Apollo went to priz. It was such a treat to reconnect, catch-up and most importantly talking about the remainder of the season over a delicious Parphaedra Parks.

 

parphaedra-parks-1

 

Being as Phaedra is literally the sweetest thing in the world, I first whipped this up to show my appreciation and make up for the fact that I am not as kind as her. That said, she is sweet but she is also great at throwing shade and is a little nutty, so I had to include some cherry and almonds to get the point across.

And to elevate the flavour – enjoy!

 

parphaedra-parks-2

 

Parphaedra Parks
Serves: 8.

Ingredients
500ml cream
150g dark chocolate
1 gelatine leaf
2 egg yolks
75g caster sugar
100g almonds, chopped and toasted
100g pitted cherries, halved

Method
Bring half a cup of cream to the boil in a small saucepan over medium heat. Once boiling over like an international holiday of a housewives franchise, remove from the heat and whisk through the chocolate and gelatine leaf until smoothy and glossy. Set aside to get chill.

Whisk the remaining cream in a large bowl until the ribbon stage. In another bowl – I know, another – mix the eggs and sugar in a stand mixer until light and fluffy.

Fold the chocolate mix into the eggs until smooth, then fold in the cream, almonds and cherries. Transfer to a lined 25cm square cake tin, smooth the top, cover and freeze overnight.

The nek day – as the kids said a few years back – cut into portions. Serve … 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+.

Megan Marshmallys

Dessert, Emmy Gold, Snack, Sweets

We’ve made it – day five of my Emmy Week celebrations is finally here and there is no one I’d rather catch-up with than the dear Megan Mullally.

As you know, Megsy and I have been close friends for close to 30 years since my fluffer days in the 80s, through my role as her Maid of Dishonour and even survived my feud with Debra Messing during Will & Grace, which shut down the set more than 200 times and advising her to be in You, Me and the Apocalypse.

The only thing Megsy loves more than partying with Nick and I, is black market gambling so was hella keen to run the  odds for the remaining categories – we felt that we had well and truly covered off on the Comedy odds.

Oh Master of None will win Best Comedy and Actor, FYI.

In addition, Sarah Poulson will pip K Dunst, Game of Thrones will win drama, Rami Malek will win my heart / Best Actor, Viola will rob Tatiana and My Girl Chlumsky will finally bag herself an Emmy and that is as far as I can remember on account of our boozy ways.

I do remember, however, that my Megan Marshmallys were the perfect sweetener to the sting that she wasn’t attending – thank god I’ve got Kit!

 

megan-marshmallys-1

 

Marshmallows – dry, powdery and sickeningly sweet? Yes. But freshly made, these babies truly sing – delicately melting in your mouth and filling your heart with joy.

Who will take home the gongs? Join me Sunday/Monday – timezone dependent – as I live blog the event while hosting the E! Red carpet, finalise the script for Jim, attend with Kit, Idris and Tom and act as the results auditor.

Enjoy!

 

megan-marshmallys-2

 

Megan Marshmallys
Makes: 48.

Ingredients
⅔ cup icing sugar, sifted, plus extra for dusting
1kg caster sugar
2 tbsp liquid glucose
¼ cup gelatine powder
4 egg whites
1 tbsp vanilla bean paste
⅔ cup cornflour

Method
Full disclosure, these make an absolute shit-tonne … but they are good (and Megsy and I use them, well, let’s just say there is a fetish) and will get eaten. Quickly.

Line a couple of lamington pans/baking trays with baking paper and generously dust each with icing sugar.

Meanwhile combine the caster sugar and glucose with 400ml of water in a saucepan and stir over low heat until the sugar dissolves. Crank up the heat to medium and bring to the boil, cooking for 3-5 minutes or until a sugar thermometer reaches 110-120°C.

While that is cooking, combine the gelatine with 400ml of freshly boiled water and allow to stand for five minutes, or until glossy and clear. Once ready, whisk through the sugar syrup and remove from the heat.

Now get to work on the meringue and beat the eggwhites until stiff peaks. And I mean stiff peaks. I once peaked too soon, in that I didn’t have stiff peaks, resulting in a marshmallow that has meringue on top and a layer of what looked like aspic or lard below.

Anyway, with the mixer still on, gradually – and again, gradual is the key part of this step – add the sugar syrup until all combined. Beat for a further 10 minutes, until the mixture is thick and glossy. Remove from the mixer, fold through the vanilla, spread amongst the pans and chill until firm, an hour or two.

Combine the cornflour and icing sugar in a shallow dish.

Remove the marshmallow from the fridge, cut into squares and roll in the powdery mixture. Stand to dry on a metal rack for an hour or so before devouring.

Store any extra in an airtight container, though storing them scares me. Mainly because I don’t understand not gorging.

 

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+.

Michelderflower and Raspberry Fitzjelly

Dessert, Survivor: Kaôh Rōng, Sweets

Ding, ding, ding – we have a winner!!

Yes, the secret – which I’ve surprisingly kept for the last twelve months after stealing the urn from Probst and counting the votes – is finally out and my dear friend and ex-colleague Michele Fitzgerald has officially been crowned the Sole Survivor of Kaoh Rong: Near-Death Island.

I first connected with Mich a couple of years back when we were both tending bar in Jersey where we bonded over our mutual love of Harry Potter. While I eventually left the bar to work as the Giudice’s financial advisor, our experiences did inspire me to travel back in time and write the screenplay to the hit 80s film Cocktail.

Poor Mich’s win has been quite polarising – hell, even I’m still debating whether Aubry was robbed of the title – but the fact of the matter is, she gave a strong final tribal council performance and won the vote. Convincingly.

Thanks to what people are calling a jury full of people that are helly-jelly of Aubry’s game, Michele was able to articulate her impressive, low-key game and convince them she was deserving of the title. In honour of the haters, I had to make her a Michelderflower and Raspberry Fitzjelly.

 

michelderflower-raspberry-fitzjelly-1

 

Haters are gonna hate … unless you serve them up this floral, tart and delightful dessert. While I will always be team Aubry – in honour of our dark curls, cool glasses and nerd behaviour – Mich played a hard, subtle game and her skill at connecting with others and making moves when she needed to was underestimated by us at home.

Congratulations Michele – while Aubry was also a deserving candidate, you completely earned your win. Enjoy your victory jelly!

 

michelderflower-raspberry-fitzjelly-2

 

Michelderflower and Raspberry Fitzjelly
Serves: 6.

Ingredients
150ml elderflower cordial
250ml water
100ml vodka
5 leaves gelatine
125g fresh raspberries

Method
Combine the cordial, water and vodka in a large jug.

Break the gelatine up into pieces in a heatproof bowl, covering with a dash of the liquid and leave to soak for 10-15 minutes. If needed, place the bowl over a pot of lightly simmering water and stir until completely dissolved.

While the gelatine is soaking, rinse the raspberries.

Pour the gelatine liquid into the jug and stir to combine. Half-fill whatever you’re using as a mould – I went with margarita  glasses as this is a victory dessert and I’m not an animal – dot a couple of raspberries in each and place in the fridge to set for a couple of hours. Leave the remaining mixture at room temperature.

Repeat the process with the liquid and fruit, and return to the fridge to set for a further few hours.

Devour in honour of our reigned champ – well done Mich!

 

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+.