Chocolate Creampie Trang

Baking, Dessert, Pie, Snack, Survivor: Game Changers – Mamanuca Islands, TV Recap

Previously on Survivor, Brad won immunity again and Aubry felt everyone was against her. Which they were, booting her in fifth place.

Once again, Probst was quick to return for the final immunity challenge of the season – an epic obstacle, water slide, puzzle combo. I mean sure, it looks pretty simple but after starving for 38 days, this is guaranteed to be a struggle.

Brad got out to a an early lead, which was just as quickly taken by Sarah with Troyzan hot on her heels. Sarah continued to extend her lead, while Troyzan struggled with his second bag and fell out of it. Then out of nowhere, Brad overtook Sarah snatching the last bag of puzzle pieces and made quick work of the puzzle, equalling the record by snatching his fifth individual immunity.

Turns out he was able to do what Monica would do, going from a pre-merge boot to a finalist on his second attempt.

Back at camp, Troy jumped straight into Brad’s arms knowing that as the biggest goat remaining, he too was guaranteed to be a second runner-up. They quickly agreed that getting rid of Tai was the best plan, particularly since Brad is confident the jury will reward his challenge prowess and his experience as a lawyer guarantees him a better performance in front of the jury.

Tai made a last ditch plea to Sarah to vote for Troyzan and force a firemaking challenge between one of them and Troy. Sarah appeared to be swayed, knowing that she could potentially beat everyone remaining and a successful win in the challenge is yet another point as far as the jury are concerned.

We returned to tribal council where Aubry made a play to snatch the jury facial expression crown from Michaela. Brad was proud to be guaranteed a spot in the final but was concerned about who would be joining he and Troyzan in the final tribal. Sarah and Tai agreed that it was one of them and that if they want to go to the end together, they had to try and force a tie.

Tai started a smear campaign against Brad’s bullying, before Brad gave the jury a live show. Troyzan was quietly confident, but given how most of the tribals have gone this season couldn’t bring himself to feel safe. Sarah kept looking back at Brad and Troyzan nervously, clearly confused as the headed to vote … luckily for her, the odds were in her favour with her joining the boys to boot Tai from the game.

As you know, I met Tai when he supported my one man, nude version – did I mention it was nude, because it was – of A Midsummer Night’s Dream in Golden Gate Park. While it wasn’t as celebratory as our previous Ponderosa pow-wow, Tai was still the most upbeat and positive person in the room.

That being said, who doesn’t like a nice wet creampie? That sounds dirty. Who doesn’t love a  chocolate-y creampie? Still off. I gave him a Chocolate Creampie … Trang.

The Trang saves it from being smutty, right?

 

 

Sweet, slippery, sticky and altogether delicious, this is the second best creampie a guy could ask for.

Enjoy!

 

 

Chocolate Creampie Trang
Serves: 8-12.

Ingredients
1 ⅓ cups chocolate biscuits, blitzed to a crumb
75g unsalted butter, melted
¼ cup plus 1 tbsp raw caster sugar
⅔ cup muscovado sugar
¼ cup cornstarch
pinch of kosher salt
4 egg yolks
3 cups milk
30g unsalted butter
200g dark chocolate, melted
1 tsp vanilla extract
1 cup double cream

Method
Preheat the oven to 160°C.

Combine the biscuit crumbs, 75g melted butter and the ¼ cup of raw caster sugar in a bowl until combined. Press the base into a pie dish and bake for 15 minutes, or until crisp. Remove and allow to cool.

While that it chilling like Tai finding idols, whisk the muscovado sugar, cornstarch, salt and yolks in a heavy-bottomed saucepan until combined and slowly stir in the milk. Bring to the boil over medium heat, while whisking, reduce heat to low and still whisking, simmer for a minute or so or until it is thick. Sieve the custard into a bowl and slowly whisk in the chocolate, butter and vanilla. Cover with clingwrap and cool for a couple of hours.

Once cooled, transfer to the crust, smooth over, cover and place in the fridge to chill for a few hours.

When you’re almost ready to devour, lightly whisk the double cream with a tablespoon of raw caster sugar until it forms soft peaks. Spoon over the pie, slice and devour.

 

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David Croissant

Baking, Breakfast, Main, Side, Snack

As disappointing as it was to have series star – and my now current feud partner – Jason Bateman steal the announcement of Arrested Development season 5, seeing my boy Dave quickly cheered me up and helped me focus on positive things.

(Though obvi, revenge is still a possibility if I’m not cast as a missing Bluth).

I’ve known Dave for years, having met in the writers room of The Ben Stiller Show where I took him under my wing and made him my protege. Then I got fired, which resulted in me becoming ineligible for the writing Emmy that David went on to win with the rest of our co-workers in 1993. Obviously I held a grudge against all of them, but I particularly felt hurt by Dave and spent the next few years trying to bring him down.

Thankfully for my conscience, it didn’t work … and it also made Anna Faris’ job to reunite us on the set of Scary Movie 2, that little bit easier. Fun fact: helping us mend our mostly-one-sided feud inspired her to create her hit podcast Unqualified, but I digress.

With our friendship restored, I put his name forward for the small part of Tobias on that little show Arrested Development and the rest, as they say, is history.

Given that we haven’t seen each other since I caused a scene at the premiere of Alvin and the Chipmunks: Chipwrecked – Jesse McCartney knows what he did – we had plenty to catch-up on.

I knew that we’d stay up all night chatting, so had pre-prepared a batch of David Croissants to help perk us up the next morning.

 

 

I have long loved croissants but the idea of making them had always terrified me. That is until I saw the hilarious – despite the insufferable children – It’s Complicated and fell in love with the scene of Mez and Steve making them.

While I in no way made the process look as glamourous as a Nora Ephron movie, these babies taste as buttery and delicious as you need. And can help you move past having your big announcement moment stolen by a dear friend.

Enjoy!

 

 

David Croissant
Serves: 6-12, hunger/greed dependent.

Ingredients
1 ½ cups milk, 41°C
¼ cup muscovado sugar
14g dry yeast
4 ½ cups plain flour
1 tbsp kosher salt
340g cold unsalted butter

Method
Ok, let’s start with the obvious part – this is a long-ass recipe and you need to start preparing it the day before. Maybe get a coffee and read through before you start it, ok?

Anywho … combine the warm milk, muscovado sugar and yeast in a large bowl of a stand mixer and allow to stand until foamy. This should take between five and ten minutes. Once foamy than a foam party – if they are/ever were a thing – add the flour and salt, and mix on low with a dough hook for about ten minutes, or until smooth, soft and only a little bit sticky. Like sticky in a good way, you know?

Shape into a 4cm thick rectangle, wrap in cling wrap and chill in the fridge for an hour or so.

Now this is where it gets time consuming and fiddly …

Place the dough between two sheets of baking paper and beat mercilessly with a rolling pin until cold yet malleable, before shaping into a 20 x 12cm rectangle. Wrap in some wet kitchen towel and chill while you work on the dough. For the first time.

On that note, unwrap the dough and roll out on a lightly floured surface until it forms a 25 x 40cm rectangle. Place the dough with the shortest end to you and place the butter across the centre. Fold the bottom third of dough up to cover the butter and the top third down over the done.

Brush off the excess flour before pressing horizontally dents along the short width of the  dough. Roll out the dough until it forms a 25 x 40cm rectangle without allowing any butter to escape.

Brush off excess flour, repeat the folding-into-thirds process to form a 20 x 12cm rectangle. Wrap in cling and chill for a further hour.

Repeat the dent, roll, tri-fold process a further three times, so it totals 4 folds. Confused? This is why I told you to grab a coffee and read it out – it is not as confusing in practice. After the final fold, wrap the dough and chill overnight for at least 8 hours.

To prepare the actual croissants – did you forget we were making those – cut the dough in half (chilling the other half until later). Roll out the non-chilling dough on a lightly floured surface until it forms a 30 x 40cm rectangle and brush off the excess flour. Arrange the shortest side of the dough to you, cut in half horizontally and chill another half. Cut the remaining half into thirds, vertically before cutting each rectangle diagonally into triangles.

Starting with the shortest side (aka the base) of the triangle – opposite the tip – and stretch the dough to double the length. Place the triangle on the bench and roll up from the base towards the tip – it should roll over itself three times. Place the shaped croissant on a lined baking sheet, tip side down and curve the ends inwards to form the crescent shape.

Repeat that process with the remaining triangles, then repeat the previous process with the other rolled rectangle, then repeat the process with the other half of chilling go. By the end, you’ll feel less confused … promise. Ish.

Lightly cover the shaped croissants with cling wrap and leave to rest for two to three hours or until puffy.

Preheat oven to 220°C.

Uncover the croissants, generously spritz the oven more than a fading southern belle in the summer. Put the croissants in the oven, spritz the oven again and close the door. Reduce the temperature to 180°C and bake for ten minutes. Switch the trays – I probs should have mentioned you will have filled two trays with croissants – and spin 180°C before baking a further ten minutes, or until golden and crisp.

Remove from the oven and devour immediately with jam, or with ham and cheese and baked a further five minutes.

 

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Haylie Duffoutis

Baking, Dessert, Snack, Sweets

Ok – so let me start by clearing up the family connection Annelie and I have with the Duffs, and by that I mean that yes it is a scam … but the Duff girls, as yet, are unaware. Ipso facto, this week’s date was all about us sisters, doing it for themselves.

Which coincidentally is the song that I convinced Hayls to record as a girl-group with our younger twin sisters Hizza and Annelie. Oh … and for some reason, Hayls thinks I’m genderfluid and it may be because that was the only way I could convince her to finally join forces on the forthcoming album Up the Duffs.

I should get on with this though, shouldn’t I?

As you know, I thought I got my now-faux-sister fired from 7th Heaven as a way to bed Simon Camden both on and off screen … but turns out, she actually stuck around until the end. And here I was thinking she had the patience of a saint! Despite the fact she didn’t forgive me for the sacking that didn’t occur, she is still the absolute sweetest and it just seems like the kind of thing she would do.

Hayls was so excited to be catching up and desperately tried to braid my inch-long hair, pillow fight and swap clothes, in an attempt to make up for the sister time we’d missed out on in childhood.

I mean, it was so adorable and delightful that I almost felt bad for continuing the scam … but then I whipped up a Haylie Duffoutis and came to my senses on a full stomach.

 

 

Like her sister, Hayls is so sweet that I can’t bring myself to cook her anything but dessert and this one takes the cake. Despite, ironically – maybe, I don’t know, ask Alanis – the fact this is not a cake … but something far, far better.

Clafoutis may not be classy – some would argue it is peasant food – but who cares about class when you have sour cherries dotted into a baked custard-esque dough/cake/batter/however you’d describe it.

In any event, enjoy!

 

 

Haylie Duffoutis
Serves: 4-6.

Ingredients
1 cup milk
4 eggs
⅔ cup raw caster sugar
2 tsp vanilla extract
2 tbsp butter, melted
½ cup plain flour
2 cups pitted morello cherries, drained

Method
Preheat oven to 160°C.

Whisk together the milk, eggs, sugar, vanilla and butter until well combined and the sugar dissolved. Add the flour and whisk until smooth.

Pour the batter into a 30cm pie dish, scatter over the cherries and bake in the oven for 30-45 minutes, or until puffed and golden.

Serve immediately with a dusting of icing sugar or some fresh cream.

And obvi, devour.

 

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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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Elton Johnnycakes

Breakfast, Grammy Gold, Grammy Gold: Golden Little Pill, Snack

I know what you’re thinking – did hell freeze over? While technically, the answer is no (as far as we can tell), both Elts and I felt that with Trump’s election, the impossible and stupid is now possible and so our feuding should come to an end.

Despite my pledge to always be his staunchest of rivals.

We started a renewed correspondence back in mid-December to throw shade at the vile pig that was elected as the President of the United States. After a few weeks of back and forth rage, we realised that despite our tumultuous past it was time to unite for the greater good of the world – it is amazing what a mutual enemy does for one’s friendships!

(Yes, I’m now going for a Nobel Peace Prize too – FYI … in lieu of the Oscar he made me lose in the ‘90s).

Wanting to sort out our issues before we both changed our mind – and given the fact he has his own Oscars celebration – I decided to mark our renewed friendship by including him in our Grammy Gold celebrations, rather than wait (or rub salt in the wounds) for Oscar Gold.

While it was obviously, extremely awkward for a good twenty minutes or so as we both circled each other hurling back-handed compliments, until I softened and mentioned his spawn, softening his heart and allowing us to truly connect like in the good old days.

Well, almost – he hadn’t had a post-flight colonic. Which reminds me, he obvs wrote Benny and the Jets about me during happier times.

Not to let that dampen the mood, I quickly whipped up a batch of my Elton Johnnycakes – for the first time post feud – which was our go to post-coitus (or colonic) snack.

 

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Pancakes are good and all, but how can you go past a option that is thicker, juicer and packed full of a different flavour. Gah – I think I missed Elts in our time apart, don’t tell anyone.

Enjoy!

 

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Elton Johnnycakes
Serves: 4.

Ingredients
150g polenta
100g flour
1 tbsp baking powder
1 tbsp raw caster sugar
pinch of salt
2 eggs
300ml milk
30g butter, melted

Method
Combine the dry ingredients in a large bowl and whisk together the milk and eggs in a jug. Stirring constantly, whisk the wet ingredients into the dry until some and combined. Finally, whisk in the butter.

Meanwhile heat a skillet over medium heat. Melt a small lug of butter and when foamy, add in a ¼ cup of batter into the pan. After a minute or so, flip over the cake and cook for a further minute. Transfer to a plate.

Repeat until done and devour in bed, alone or with a dear friend (in the ‘70s obvs, not now).

 

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Gabriel Mash

A decade of saying so, Side, Vegetarian

So you know how everyone loves Suits / Harvey Specter and (apparently) hates Because I Said So? Well in your face, I don’t (well, haven’t gotten around to) watch Suits … and would argue that the latter is my dear friend Gabriel Macht’s best work.

Ever. And forever. I mean, it will go down as the pinnacle of his acting skill.

Despite having known of Gabriel since his guest appearances on Beverly Hills, 90210 and Sex and the City, we really connected after he married my dear friend and Brisbane local Jacinda Barrett.

Given how busy he is with Suits, I haven’t been able to see much of Gabe lately so it was such a treat that he could take the time to drop by and catch up. (Particularly given I needed a fifth and couldn’t ask Stephen Collins, obviously).

“Ben – I know you think Because I Said So was my best work (and I fear that it is just when you thought I was looking my prettiest), but you need to try Suits. It is great … “

“You just aren’t selling me Gabe. Carrie couldn’t convince me to try Star Wars before her death and you wo … “

“I look really good in a suit.”

“Ok, I’m listening … “

After we got that wee negotiation out of the way, Gabe and I were able to get to the real work of celebrating the cinematic masterpiece that is Because I Said So while downing – sadly from a bowl, rather than off our bodies – a big serve of my Gabriel Mash.

 

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Now I know, I know – we had a mash for last year’s Gilmore Girls celebration! But mash is the co-best form that potato can come in and therefore we can have multiple flavour combinations … like fries, ok?

Oh and buckle up – because this creamy, spiced parmesan version will knock your socks off. I mean, I was going for pants … but socks will do (if you have a foot fetish).

Enjoy!

 

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Gabriel Mash
Serves: 4-8.

Ingredients
1kg potatoes, peeled and cut into 3cm chunks
¼ cup butter
¼ tsp nutmeg
¼ – ½ cup milk
¼ cup grated parmesan
salt and pepper to taste

Method
Rinse the potato in a pot of cold water until the water runs clear. Fill the pot with cold water and a generous pinch of salt, cover and bring to the boil over high heat. Once boiling, remove the lid, reduce heat to low and simmer for about five-ten minutes, or until just soft all the way through.

Drain the potato and place in a large bowl of a stand mixer with the butter and nutmeg, and beat on medium with the paddle attachment for a couple of minutes. Once combined, reduce speed to low and slowly pour in the milk until it is at your desired consistency. Finally add the parmesan, season to taste and give one final stir.

Serve with Steak Diane Keaton or direct from the bowl.

 

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Pidavid Wright

Bread, Main, Party Food, Survivor: Millennials vs. Gen X, TV Recap

Previously on Survivor, Hannah made what appeared to be a boneheaded move by booting Bret in fifth place, rather than David. But maybe it wasn’t, or it was. Let’s continue …

Back at camp Adam, quite rightly, was shocked by Hannah and Kengel’s loyalty to David.

Wanting a redux of their first tribal aftermath, Hannah and Adam went to discuss the vote with Hannah actually making a logical argument that she couldn’t lose David and upset Ken and leave herself a path to final tribal. Oh and Adam was far more eager to listen to her explanation this time, despite disagreeing with her.

Wanting to burn through the final boot, Jeff arrived for this season’s final immunity challenge which required the castaways to guide plates through a vertical maze using a long, hard pole, before stacking the most plates on the top of the maze at the end of 30 minutes.

Oh and of course the maze wobbles.

Ken took the lead in stacking the most bowls, with Adam simply trying to outlast Ken and hope that his plates would all drop. Which they did. Sadly Adam’s plates quickly followed, as did Hannah and David as everyone started again.

Hannah and Ken then took the lead, while Adam tried to wait them out again, which sadly didn’t work and the pair finished the half hour tied. Kengel and Hannah then had a five minute tiebreaker where Kengel took out an early lead and never looked back, securing final immunity.

Again, how babin’ did Ken look getting that necklace? And more importantly … who can believe Hannah almost won final immunity?

Back at camp David gloated about Ken’s loyalty, while Hannah and Adam joined together to plot how they could convince Ken to turn on David, despite said loyalty. Hannah then went to work on swaying Ken, explaining to him that the jury don’t respect them and that leaving David in the game would simply confirm that, in their eyes.

With them busy, David told Adam that the easiest way for him to move forward was to campaign against Hannah. Thankfully Adam pulled on his big-boy pants and told David that if he wasn’t booted that night, Adam loses anyway, so why not try and make a move.

We then arrived at tribal where Jeff reminded us of all of Hannah’s foibles – including her glorious seventeen hour vote at the first tribal – to congratulate her on coming so close to winning final immunity. Adam then tried to explain how big of a threat David is, to which David agreed. Ken then brought up loyalty, Adam brought up the need to make a smart decision to win for your family with which Ken agreed.

Proving his superiority over Australian Survivor’s single father stud, Ken made the best possible move he could – for everyone … bar David – and as he sent David out of the game as the final member of the jury.

I met Dave while working as a screenwriter for Malcolm in the Middle and quickly rode his coattails over to Family Guy before being fired amidst scandal and inevitably inspired the character of Roger on American Dad! Dave being Dave kept in touch and tried to help me sort my life out, more than earning his comforting Pidavid Wright.

 

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The pide is the culinary version of David’s Survivor experience – it started out with a soft, delicate dough that made way for a fiery, dominant filling which leaves you salivating and wanting more, despite not winning.

That is a bit of a stretch, isn’t it?

 

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Pidavid Wright
Serves: 4.

Ingredients
1 tbsp dry yeast
1 cup milk, warmed to 30C
1 tsp raw caster sugar
1 tsp salt
3 tbsp vegetable oil
3 cups flour
lug of olive oil
6 garlic cloves, minced
500g minced lamb
6 roma tomatoes, diced
2 tbsp tomato paste
1 tbsp sumac
1 tsp paprika
1 tbsp dried chilli flakes
¼ cup tahini
1 lemon, juiced
⅓ cup pine nuts, toasted
handful chopped flat-leaf parsley
4 eggs
handful of feta

Method
Combine yeast, milk, sugar, salt and vegetable oil in the bowl of a stand mixer and knead on medium for about ten minutes, or until smooth.

Transfer to an oiled bowl, cover and allow to prove for an hour. Knock back the dough, split into four, cover again and leave to prove for a further hour or so.

While the dough is proving, get to work on the filling by heating a lug of oil in a large pan over medium heat and sweat the garlic for a few minutes. Add the lamb and brown for a few minutes, breaking up with the back of a wooden spoon as you go.

Add the tomatoes and spices and cook for a further couple of minutes before adding the tahini, lemon juice, pine nuts and parsley. Stir to combine and remove from the heat.

Once the dough has proven itself, roll each piece into an oval shape. Fill each with some filling, leaving a couple of centimetre border around the edges. Pinch the ends together to form a boat shape and bring up the edges. Top with a cracked egg and some crumbled feta, and bake for about 20 minutes, or until golden.

Leave to rest for five minutes and devour. I slather it with natural yoghurt but that is just how I roll, you know? You do you.

 

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Brandy Custard

Condiment, Dip, Party Food, Sauce, Side, Snack, Sweets

Guys *spoiler alert* this is the last regular, non-Survivor, non-festive-spectacular recipe of the year. Can you believe it?

Now before you start applauding and rioting on the Facebook – which if you ask my mother-in-law’s man-friend is the internet – begging for us to be banned from the internet in 2017, just enjoy these last few moments for the year and I’ll let you have a few weeks off before I terrorise your eyes for another year.

Please – I’m just a poor, old, flailing millennial and I need this outlet. Where is Probst to comment on my generation, when I need him?

Anyway – I’ve gotten sufficiently off track … but I feel such a beautiful and talented soul like my dear friend Brandy Norwood is deserving of some long winded preamble, as terrible as said preamble is.

I first met Brandy in the early ‘90s when I hired her as a backing vocalist for my defunct girl group Gurlfriend. It is defunct because the hit Australian girl group Girlfriend sued me for being a blatant rip off.

Which it wasn’t.

I had promised Brands fame and fortune if she took up the role, so to make it up to her I secured her the lead role in Moesha.

Despite a brief falling out after she won a Grammy in ‘99 for That Boy is Mine, which i wrote but was sadly stricken from the credits, we reconnected on the set of Brie Larson’s defunct sitcom Raising Dad in 2002.

Fun fact: to punish her for making me miss out on a Grammy, I went back in time and forced her to star in I Still Know so that I could watch her be survived by JLH. How do you deal, Brands?

While yes, sending her back to star in that trainwreck was cruel, Brandy took it all in her stride and we’ve remained close ever since. She is, no lie, a damn saint.

So I had completely forgotten that you can’t have an Eve Plumb Pudding without a generous helping of Brandy Custard. Thankfully Brandy had a clear schedule – I mean empty, bupkis, zippo – and was able to jump straight on the plane to whip some up with me to help devour the leftovers.

 

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Full disclosure and likely not shocking anyone, I used to be the proud owner of an irrational fear of brandy custard. As far as I’m concerned though, anyone that has suffered through the cartoned crap should.

Brands finally wore me down and convinced me to whip her up a batch and now I have a passionate love for the boozy, velvety delight – enjoy!

 

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Brandy Custard
Serves: 8.

Ingredients
6 egg yolks
⅓ cup raw caster sugar
2 tbsp cornflour
⅔ cup milk
3 cups double cream
¼ cup brandy
1 tsp vanilla bean paste

Method
Combine the yolks and sugar in  one bowl and the cornflour and milk in another.

Heat the cream in a saucepan over low heat and slowly whisk in the egg and cornflour mixtures, followed by the brandy and vanilla bean. Continue whisking for a couple of minutes, or until thick and glorious. Serve warm with Eve Plumb Pudding.

 

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+.

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.

 

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