Estellemon Barris

12 days of Festivus for the rest of us, Baking, Dessert, Snack, Sweets

With our festivus meatloaf out of the way thanks to the divine Jules-Lou – who we yada yada yad Jase, Heids, Barns, Liz, Wayne, Michael, Pat and John – it is finally time to move on to the sweet part of festivus. The irony being the first sweet part comes in the form of my dear friend Estelle Harris.

I mean, Estelle Harris is an absolute delight … but there isn’t much delightful about Mrs. Costanza.

I didn’t meet Stelly until she joined the cast of Seinfeld, she pulled me in to her warm embrace instantly and became yet another Hollywood mother figure.

While she didn’t come to acting until quite late in life, I vowed to make her a star. First came Toy Story 2 and by the time she got the egregiously Emmy-snubbed The Suite Life with Zack and Cody, I believe she had made it.

Given how busy she has been recording Toy Story 4, we haven’t seen much of each other this year. It was such a treat to sit back, reconnect and celebrate the season with a big old batch of my Estellemon Barris.

 

 

Given how sour the Costanzas can be and how sweet Estelle is, I knew that this dish would be the perfect bridge for the two. Filled with enough lemon to turn your lips inside out, yet enough sugar to turn a toddler crazy. In a good way.

Enjoy!

 

 

Estellemon Barris
Serves: 8-12.

Ingredients
2 ⅓ cups plain flour
2 ½ cup raw caster sugar
¼ tsp salt
225g butter, cut into small cubes
½ tsp baking powder
juice and zest of 2 lemons
6 eggs
icing sugar, for dustin’

Method
Preheat oven to 180°C.

Combine 2 cups of flour, ½ cup of sugar and salt in a large bowl. Add the butter and press into the flour with your fingertips until it resembles wet send. Press into a lined baking dish and bake until set and just starting to brown, aka about 15-20 minutes. Remove from the oven and allow to cool slightly.

While the base is cooling, combine the remaining flour and sugar in a large bowl with the baking powder and lemon zest. Whisk in the eggs and juice and mix until just combined. Pour over the base and return to the oven and bake for 20 minutes.

Remove from the oven and allow to cool before transferring to the fridge to set for a couple of hours.

When you’re ready to serve – and who isn’t – dust with icing sugar and cut into squares. Which you’ll then devour.

 

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Wayne Friknightta

12 days of Festivus for the rest of us, Breakfast, Main, Side, Snack

After a couple of days hanging with some of the lesser characters of the Seinfeld universe – no offense Heids, Barn and Liz, but you’re no Jase – I decided to work my way back up to the big guns by dropping by my dearest friend, Wayne Knight.

Yes ladies and gentleman – it’s NEWMAN.

I first met Way-Way, while working together on Dirty Dancing – yes, I dated Pat. We both have a similar sense of humour and hit it off instantly. When I passed on playing Newman, Jerry was so stressed about finding someone that could do it justice … until I brought in Wayne.

Given that he didn’t get a call-up to reprise his Jurassic role in the upcoming sequel – in my version of the screenplay, he survived the attack and ruled the island – he was free as a bird to drop by and celebrate the holidays.

He jumped in the mail van, loaded it up with bottles and cans to take advantage of Queensland’s new recycling scheme … only to discover he couldn’t actually drive over here. NEWMAN!

After that absolute schmozzle, he grabbed a flight and we were able to catch-up slash air our grievances – like why there isn’t a bridge connecting California with Australia like Mr Peanutbutter’s on Bojack – while annihilating a big old Wayne Friknightta.

 

 

Christmas is a time for booze and comfort food (even if it is balls hot like in Australia), and this is the perfect comfort dish for when you’ve enjoyed one too many libations. I mean, carby rich potato,  … – how can you go wrong?

Enjoy!

 

 

Wayne Friknightta
Serves: 4.

Ingredients
6 large eggs
1 cup ricotta
¼ cup grated parmesan
1 tbsp chilli flakes
salt and pepper, to taste
6 rasher of streaky bacon, roughly diced
3 boiled potatoes, quartered
1 sweet potato, peeled, boiled and cut into chunks
500g baby spinach, washed, dried and roughly chopped

Method
Preheat oven to 180°C.

Whisk the eggs, ricotta, parmesan and chilli in a large bowl with a good whack of salt and pepper. Set aside.

Heat a skillet over medium heat and cook the bacon, stirring, until crisp and golden. Remove from the heat and drain on some kitchen towel. Wilt the spinach in the still hot pan off the heat.

Place the potatoes – both kinds, obvi – in a baking dish and gently stir through the bacon and spinach. Pour over the cheesy egg mixture, top with some additional parmesan before baking for 20-30 minutes, or until cooked through and golden on top.

Allow to rest, if you can, before devouring.

 

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