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.

 

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Roasted Chickpeter Dinklage

Party Food, Snack

Pete is just such a delightful, delightful man.

As I mentioned earlier, Annelie and I caused a major scene on the Game of Thrones set during season one which had a highly negative impact on Dinkie’s relationship with the rest of the cast.

The incident? Obviously Annelie and I were both competing to mother Khal Drogo’s dragon, found out about the other’s advances and had an epic Dynasty style fight that would go on to inspire Viserys’ death scene. Let’s just say, I now wear a wig.

Anyway, Dinkie had vouched for us to get us the job and tried to stop us during the altercation, resulting in the premature beheading of our dear friend Dead Stark. He was painfully hurt by our indiscretion and vowed that the Master of Coin would never talk to the Masters of Bate again.

It was tragic, but we deserved it.

Thankfully, fate knew that our friendship was too important and intervened when I ran into Dinkie at Clement Clarke Moore Park in Chelsea. Impressed by my niece’s charm and the fact that I was, for some reason, trusted to keep a two-year-old alive, he reached out and extended his forgiveness and renewed friendship.

We spent the last festive season wandering the High Line, brunching at the Standard and (much to his chagrin) heckling commoners from the top of the Flatiron Building – the only thing missing, was Annelie.

Wanting to make up for missing out, Dinkie requested that our catch-up be absolutely perfect, which to us means plenty of booze and a batch of Roasted Chickpeter Dinklage.

 

Roasted Chickpeter Dinklage_1

 

Roasted chickpeas are super simple and can pretty much be seasoned with anything (lemon, pepper and Parmesan is pretty delicious) so play around until you get the taste you want. Obviously we went for something spicy, like you would expect in King’s Landing.

Enjoy!

 

Roasted Chickpeter Dinklage_2

 

Roasted Chickpeter Dinklage
Serves: 4.

Ingredients
400g can chickpeas
1 tbsp olive oil
1 tsp sriracha sauce
½ tsp honey
dash cumin
salt and pepper, to taste

Method
Preheat oven to 200°C.

Drain the chickpeas and rinse thoroughly for a minute to clean off the beans. Drain off the extra water and pour out onto a tray lined with paper towel and dry, again, thoroughly. Discard any skins and paper towels and lay the chickpeas back out over the tray.

Drizzle the olive oil, sriracha, honey and spices over the chickpeas and use your hands to coat.

Roast for 30-40 minutes until the beans are golden and crunchy, keeping an eye on them to avoid burning.

 

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