Sauteed Red Cabbage

It's Leap Day.  I think you owe it to yourself to try something new.  Something different.  Out of the ordinary, mundane normalcy that make up the other 365 days of the year.  How about a side of Sauteed Red Cabbage for dinner?  I know, you've never bought cabbage before.  Even the word makes you feel like you live on a prairie in Ireland.  Does Ireland have prairies?  Anyway, you won't be disappointed, especially if you like bold flavors and a sweet and savory combination.  Recipe here.  

Pasta with fresh Salsiccia

Fresh salsiccia, as in raw, is probably the norm in many other parts of the world, but not in Sweden. It can, however, be found, and should be sought out for this recipe. Ordinary salsiccia, which is pre-cooked, won't give you nearly the same result.

And the result is well worth any effort. It's a really tasty pasta sauce - definitely something for a Friday night dinner. Consider using really good pasta - I had my home-made tagliatelle with lots of egg yolks, but next time, I'll just use a good dried pasta.

Pasta with fresh Salsiccia
serves 2-3

about 250 g fresh salsiccia
1 small garlic clove, minced
3 shallots, finely chopped (or 1/2 yellow onion)
200 g fresh cherry tomatoes, coarsely chopped
300 ml white wine
100 ml cream (full-fat)
olive oil, salt, pepper

Heat some olive oil in a large pan. Remove the sausage casings and cut it into bite-sized pieces. Fry these in the oil until they color. Lower the heat, and add garlic and shallots. Stir well to prevent from burning!

Add the wine and tomatoes, and turn up the heat to reduce. It should cook vigorously for a few minutes. Add the cream, right before the pasta is cooked through. Season with salt and black pepper. Serve with the pasta, and perhaps some grated parmesan cheese.

Recipe in Swedish:
Pastasås med färsk salsiccia

Energy Bites

Energy. Somehow there was a cosmic transfer providing my kids with endless energy, leaving me with little.

However, lately I've been working hard to conserve and produce as much energy as I can. I've been going to bed earlier, exercising regularly, drinking green tea and taking my vitamins. But, sometimes the weather is rainy, or my day is extra busy, and despite my best efforts I still hit that 2pm slump.

That's when you know you need a pick-me-up. I found these little energy bites on Pinterest. They were very quick to make and can be made tons of different ways. I made mine with almond butter and honey, and while I like almond butter, I think they would have been a lot better with salted peanut butter. I also wouldn't have used as much honey. You can add or subtract whatever nuts, grains, seeds or chocolate that you'd like. If you don't like it one way, be sure to try it another.




Energy Bites
From Fooddoodles.com

makes approximately 2 dozen depending on size

Ingredients

1/2 C nut butter(almond butter, peanut butter, sunflower seed butter or any other nut or seed butter. Anything will work here, but I would prefer peanut butter)
1/4-1/3 C honey(I believe brown rice syrup would also work. I’m not sure of thinner sweeteners such as maple syrup and agave though as they may not hold together as well)
1 C old fashioned rolled oats(you can toast for a nuttier flavor at 350 degrees for about 10 minutes)
1 C shredded unsweetened coconut(you can substitute any dry ingredients for this, wheat bran or germ, oat bran, some ground flax seed(I wouldn’t recommending using an entire cup!), any kind of ground nuts or seeds. For a cookie dough type bite try adding a few tablespoon of your favorite whole grain flour)
1-2 tsp vanilla
pinch of sea salt if using a natural nut butter with no added salt
1-2 tsp your favorite spices or spice combinations (optional) I used about 1/2 teaspoon pumpkin pie spice
1/2 C other addins(any kind of whole or roughly chopped nuts or seeds, dried fruit, good quality chocolate chips, etc)

Directions

In a large bowl add the nut butter, honey or other sweetener, vanilla and salt if needed. Use less vanilla if yours is very strong or more if you really enjoy the vanilla flavor and don’t buy an alcohol based kind. If all your ingredients are room temperature you should be able to stir to combine. If this is difficult you can warm in the microwave for a few seconds or even place the bowl in an inch or two hot water for a few minutes to soften everything. Once this is combined add the remaining ingredients.

In this case I used almond butter and for my addins I used equal parts sesame seeds, poppy seeds and mini chocolate chips. Mix well. Once it’s all combined place in the fridge for about 30 minutes. Then remove from the fridge, scoop out some dough and roll into a ball. I find it’s much easier, and works better to squeeze the handful together to compact it and then roll it into a ball.

If yours are too sticky you can considering adding more dry ingredients into them or rolling them in something like ground nuts, coconut, etc so they aren’t as sticky. Place the balls in an airtight container either in the fridge or freezer for quick and easy snacks.

Pancakes for dinner anyone?

It's National Pancake Day!

I would like to make the following recipes as soon as humanly possible...

puffed pancake

lemon ricotta pancakes

smashed raspberry chocolate chunk pancakes

*I'm usually a savory breakfast girl but I want these so bad right now I'm twitching.

The Crispiest Apple Crisp, Ever? Ever!

Here is the apple crisp recipe that I teased yesterday, with the outrageous claim that it’s the crispiest apple crisp topping ever. Can I prove that fact? No, and that’s the beauty of such culinary hyperbole, no one can prove otherwise.

The secret ingredient, as identified by several astute observers yesterday, is Grape Nuts. This extremely crispy and crunchy breakfast cereal does some amazing things to your basic oatmeal-based fruit crisp topping mixture. I figured anything that can soak in milk for 10 minutes and still be crunchy, would work well.

Here is a link in case you are not familiar with this product, and if you can’t get any, don’t worry, you can just double the oatmeal, or add other things like chopped nuts, etc. Will it be as good? No, not even close.

By the way, in case you’re not sure, this is a dessert. It’s not a breakfast food, it’s not a healthy snack, it’s a sweet, buttery, deliciously crispy dessert. If you want healthy, slice some apples over a bowl of oatmeal, but if you want a semi-decadent after dinner treat, I hope you give this a try. Enjoy!

UPDATE: Some of you are having issues with your own "accidental apple candy," and while I joked about it in the clip, I should have been more clear about not cooking the sugar too much before adding the apples. You can add them pretty much right after the sugar goes in the pan to avoid this issue. The risk with that is too much water from the apples diluting the caramel sauce, but that's probably the lesser of two evils.

For the topping:

1/2 cup melted butter

1/2 cup all-purpose flour

1/2 cup oatmeal (rolled oats)

1/2 cup Grape Nuts

1/4 cup brown sugar

1/4 cup white sugar

For the filling:

5-6 apples

juice of 1/2 lemon

2 tbsp butter

1/3 cup white sugar

1/3 cup packed brown sugar

1 tbsp water

1/4 tsp cinnamon

Parmesan and Herb Cheese Straws

Dear Puff Pastry,

Is there anything you cannot do?

Whether it's a bite-sized appetizer or a gigantic meaty entree or a sweet dessert, you nail it every time.

When you are not in my freezer (like right now because I used you up making these delicious cheese straws), I feel like something is missing inside.  Inside of my freezer.  I worry that an impromptu party may break out at any time and I will be left without your go-to convenience and deliciousness.  

So off to the store I go, to get you.

And other things like Fresca, hummus, butter, and shallots, because I forgot to get those things yesterday.  

Recipe HERE.  

Tacos de LENGUA. YES..."Tongue" Tacos

WHAT ON EARTH ???

why, yes...it is a cow's tongue.

this, by far, is the most challenging item i have cooked so far.
i've cooked Pig's Tails, Chicken Feet, Turkey Tails, Pig Ears, Snouts and Trotters, just to name a few...
but the tongue has escaped me...until NOW.
i've been wrestling with the idea for quite some time and i finally took the challenge head on...so to speak.
of course, in Southern California we have some fabulous Mexican food.  lucky for us we also have quite a few fabulous Mexican/Latino markets.  but...if you're in the neighborhood of Newport Beach/Costa Mesa i highly suggest you try a tiny little place called El Toro Bravo Tortillaria for one of THE BEST AUTHENTIC MEXICAN STREET TACOS.  it's at the end of a tiny little strip mall on 19th street in Costa Mesa.  AND as the name implies, it is also a Tortillaria factory so you are guaranteed the freshest tortillas.
portions are HUGE and prices are low...well worth the road trip, but be prepared for a hole in the wall looking place and a long line at lunch time.

back to MY tongue.  after trying the Lengua at El Toro Bravo, and loving it, i decided it was time to try my hand at it.
WHOA !!! what a monstrous chunk of ugly meat.  the texture alone is enough to scare one running for the hills.  after it's cooked it gets even worse...not until you have conquered the actual peeling of the outer layer and cutting the thing up does it get any better.  when i say put your game face on I'M NOT KIDDING.

the good news is...IT'S DEEE-LICIOUS !!!

INGREDIENTS FOR COOKING THE TONGUE

1 beef tongue (3 - 4 lbs)
2 large onions
8 - 10 garlic cloves, peeled and crushed
5 - 6 bay leaves
1 Tbsp peppercorns
2 Tbsp salt
2 tsp cumin
1 heaping Tbsp Mexican oregano

FOR THE TACOS

fresh corn tortillas
pico de gallo...or fresh salsa of choice
avocado
cilantro
chopped white onion
lime wedges

COOKING THE TONGUE...

#1...put your game face on.

fill a large stock pot with water.  bring to a boil and put the tongue in for about 5 minutes.  remove tongue, discard the water and clean the pot...this is to remove any impurities.
fill the stock pot with water about 2/3 full.  add the tongue, onions, crushed garlic, bay leaves, peppercorns, oregano, cumin and salt.  bring to a boil.  reduce heat to a simmer, cover and cook for about 3 hours, until tongue is soft to the touch and fork tender.

remove the tongue from the water and cool for a couple of minutes...until is is cool enough to handle.
DO NOT WAIT TOO LONG...i was busy taking the photo and not thinking it would matter, i took my time.  it is harder to peel if the tongue has sat too long.  trust me...you do not want to spend a lot of time with the tongue in it's whole form trying to peel all the outer layer off.
i found it most unpleasant to peel skin off of a tongue...,BUT i'll admit it was kinda cool.
TO PEEL...notice the light colored skin covering most of the tongue.  using your fingers and a sharp small knife, remove the covering and discard.  there is no other way to describe this step.  you just have to experience it for yourself.
NOTE...notice the rough patch of meat where the tongue would attach to the bottom of the mouth...you may remove this if you don't like the looks of it.  i kept most of it.   mine wasn't to rough and ugly looking.  i did not want to waste any of the good edible meat.

after spending all morning and most of the afternoon with my tongue, i was over it for that day.  i took a small amount out and packed the rest away.
if not using right away....slice it in 1/2 inch, or so, thick slices, cover with strained cooking liquid and store in an airtight container.  i like to strain the broth before adding it back to the product that has cooked.

TO PREPARE FOR TACOS...reheat your slices either in a saute pan with a little oil until lightly browned or you can simply reheat in it's own juices in the microwave.
dice into small cubes, mince or you can shred...check your seasoning for salt and pepper and you're ready to build your tacos.

Mexican street tacos are pretty straight forward...FRESH TORTILLAS ARE KEY...then it's just meat, onions, cilantro and fresh salsa.  in America we tend to load them up with all kinds of other unnecessary items, but go ahead and help yourself with a little extra trimmings if you need to disguise the tongue on your first try.  work your way into it.
 i'll bet if you'll be amazed at how good a tongue could taste...
some how that doesn't sound right...

so...what do you say...

ARE YOU UP FOR THE CHALLENGE ???

A very cool table

I'm visiting my sister for a few days. She has the coolest home, filled with colorful accents and smart solutions. I had to show you her dining room table - so innovative! You might think its just a table runner but no - she's actually painted the midsection!

And she's feeding me well. Yesterday, a delicious pasta sauce with broccoli and peanuts, and tonight a pie with more broccoli and sweet potato. And we made tiny macarons!

Orange Sugar Cookies with Orange Icing

Here's how conversations work in my house...

Me: I'm making Oscar cookies.

Carson: Why?  We're not having a party.

Me: I know. 

Carson: Please don't make them.

Me: I will.

And I do.  And I did.  But I had these edible glitter stars which were just perfectly festive and appropriate and begging to be used.  I don't need to justify myself to you, right?  You get me, don't you?  Also, when you get it in your head that a fresh orange sugar cookie with zest and juice and extract might be marvelous, you owe it to yourself to find out.  It was.  

Orange Sugar Cookies with Orange Icing

(Makes 18 cookies)

Printable recipe

Cookies:

Recipe adapted from Martha Stewart

1 stick unsalted butter, room temp

1 cup sugar

2 large egg yolks

1/2 tsp orange extract

1/2 tsp orange zest

1/2 tsp baking powder

1/2 tsp salt

1 1/2 cups flour

With an electric mixer, cream butter and sugar until combined.  Add egg yolks, orange extract and orange zest and mix until smooth.  Add baking powder, salt and flour, and mix until a dough forms.  It might look crumbly, but it will come together with your hands.  Form into a ball and cover in plastic wrap.  Let cool in fridge for 15 minutes.  Preheat oven to 350.  Take chilled dough and form balls (roughly 2 tsp in size), place onto parchment-lined baking sheet.  Gently press down with thumb to flatten cookies.  Bake for 10 minutes, rotating pan halfway through.  Let cool completely before applying icing.    

I used this recipe for the icing and only changed it up by adding 1/4 tsp of orange extract. 

Frosting...

Festive...

Aaaaaaaaaand...

...once again the Internet makes me feel like a failure.  So damn cute.

If I let myself, I could develop a truly unhealthy hoarding addiction to cookie cutters.  

By the way, I will be tweeting my way through the Oscars tomorrow, in case you care to join me: @siriouslydelish.

Oscar Party Snack Ideas! And the Winner is...

I have no problem waiting a year to watch feature films via my overpriced cable provider, but the major drawback is that I never have any clue what's gong on during the Academy Awards show. I won't get any of Billy Crystal's inside jokes, and the video clip montages will only serve to confuse and annoy. So, for people like me, the highlight of any Oscar party is the food. Here are a few ideas that should garner rave reviews. Enjoy!

Deviled Eggs with Candied Pepper Rings

Clams Casino Dip

Italian Rice Croquettes

Green Hummus

Bacon Ranch Chicken Skewers

Chocolate Meringue Pie

Pies are not my forte. I rarely make them, and frankly, they're not my favorite to eat, either. However, I saw that Fika med Eleonore, a fairly new-to-me Swedish blog, had a cookbook challenge where she wanted everyone to try out a new recipe for - you guessed it, pie - I knew I wanted to join in. I leafed through all my new cookbooks (I gave myself a large stack for christmas) and settled on a chocolate pie from The Homesick Texan cookbook.

I first attempted the pie dough recipe from the book, which intriguingly uses oil rather than butter. I thought I'd chill it overnight, but apparently that was a bad move- it separated and turned into a mess. So, I turned to a recipe in Martha Stewart's Pies & Tarts, but I'm not repeating it here as I wasn't super successful. As usual, I should add. I never seem to make really good pie crusts, but again, I don't really like any pie crusts... Do you have a fool-proof crust recipe? I'd love to try it, so please share!

The whole thing turned out to be pretty good! Not great, but good. My meringue shrank a lot, which was sad - it was so pretty when I took it out, but it seemed to deflate as it cooled. Tips on how to avoid this will be greatly appriciated!

Chocolate Meringue Pie
Serves 8-10

an unbaked pie shell - use your favorite

175 g sugar
5 tbsp all-purpose flour
1/2 tsp salt
4 tbsp cocoa powder
2 egg yolks
375 ml milk
1/2 tsp vanilla extract
1 tbsp butter

for the meringue:
2 egg whites
pinch of salt
4 tbsp sugar

Start by baking the pie shell for 15-20 minutes at 175°C. It should be lightly golden.

Meanwhile, make the filling:
Whisk together all ingredients except for vanilla and butter in a small saucepan. Cook on medium heat, for about 7-10 minutes, while stirring. The filling should get really thick, as it won't thicken more in the oven.

Remove from heat, and add the vanilla and butter.

Make the meringue - whisk the egg whites with a small pinch of salt until they thicken. Add the sugar, and whisk into glossy, stiff peaks. (This is not actually what the book says - she says to whisk the meringue until stiff, then fold in the sugar.)

Pour the filling into the pre-baked pie shell, then spread the meringue on top. (I piped mine but that's optional.) Bake until the meringue is golden, 10-15 minutes.

Recipe in Swedish:
Chokladmarängpaj

Classic Chicken Noodle Soup – Thank Goodness We Had Roasted Chicken Broth Around!

In case you haven’t been following along, let me catch you up. On Wednesday we made a gorgeous roasted chicken broth for the expressed purpose of making this soul-warming soup. Here, we used that wonderfully flavorful broth to complete the recipe, and let me tell you, it was incredible.

You know how much I hate to complicate a recipe, and I'll always err on the side of too few ingredients vs. too many, so when I make this chicken noodle soup it’s a constant battle to not add other “stuff.”

Not that’s there’s anything wrong with stuff, per se, but if properly made, this soup is just too amazing in its pure and natural state for any distracting, supercilious additions. By the way, a little advice to you young up-and-coming food bloggers; never use “per se,” and “supercilious” in the same sentence.

Yes, other than the mirepoix, and a tiny pinch of fresh thyme, the rest of this soup is basically chicken and noodles. Speaking of the noodles, I’m hoping you go with the wide ones I used. I was only half-kidding about this soup being a meditation, and egg noodle wrestling is half the fun.

Like I said in the video, this will work with regular chicken stock, but if you do decide to make this, I sincerely hope you go ahead and make the roasted chicken broth first. Enjoy!

Ingredients for 4-6 servings:
1 tbsp melted butter
1 tbsp rendered chicken fat

1/2 cup diced carrot

1/2 cup diced onion

1/2 cup diced celery

1/4 tsp fresh thyme leaves or pinch of dried thyme

2 quarts roasted chicken broth

1 pound cooked chicken breast, cubed

4 oz dry wide egg noodles

cayenne, salt and black pepper to taste

Baked Chicken Meatballs

Can't stop making meatballs.  Sorry about it.  

No, you know what, I'm not sorry, because at least I'm trying out a new recipe each time and in this occasion, a new kind of ground meat.  Chicken Meatballs, you see!

Variety.  The spice of life.    

Besito - Colombia comes to West Footscray

I saw a hashtag on Twitter recently - #WeFo, as in West Footscray.  This prompted much undignified snorting at the time.  SoHo and TriBeCa, watch out, WeFo is burning up - bringing velour blankets and split peas to all the hipsters!  A new opening, however, is making me eat my words, and with pleasure, too.

Besito is just three days old today, a cafe that serves Five Senses coffee and a really exciting Colombian-informed menu.  The colours blossom like a tropical flower inside, with joyous, rustic  rainbow tables and an effervescent mural on the walls bursting with colourful silhouettes of rainforest birds.

Uncompromisingly great coffee, coaxed from a Synesso machine.  They use Five Senses' Dark Horse blend never more than 6 to 12 days post roasting.  The sugar is panela, evaporated cane juice, ie, totally unrefined sugar.  It actually has healthy qualities such as trace minerals compared to regular sugar.  The lovely Colombian waiter explained that back home, a Colombian version of Gatorade is panela and lemon juice mixed with water.

Arepas, $6.50

These are arepas which are a Colombian staple.  They are thick pancakes made from low-processed whole white corn.  They're not made from a flour as are tortillas and pupusas but more of a meal, similar to polenta I believe.  The right way to eat these is to nick with your knife all over and then smoosh with heaps of butter, letting it meld with the soft middle.  They were delish, perfect with the great quality butter and salt flakes that melted like snowflakes on the tongue.

"Plate of everything", $24.50

There is so much to try on the menu, from intriguing breakfast dishes such as changua, free range eggs poached in coriander-infused milk, to lots of little bites like smashed chickpeas or things with manchego cheese.  This tasting plate seemed a good place to start.  The jamon (similar to prosciutto) was divine, with multidimensional saltiness and savoury umami hum.  Gorgeous creamy guacamole melted in the mouth while the fat little potato-stuffed empanadas were great with the zesty coriander salsa dressing. The Spanish tortilla (egg and potato omelette) was excellent while light queso cheese-filled peppers were slippery and delicious.

Sweets, $2.50 each

That shot of happiness is arequipe, fudgy Colombian caramel sauce made from fresh milk, served here with a raft of chocolate ganache.  Mini salted caramel cakes are next.  We loved the swirl of luscious caramel on top but the cake was slightly on the dry side - it's hard to get these tiny cakes still moist.  As well as espresso, they serve filter coffee with regularly-changing single origins (currently Colombian, of course!)  I'm really getting into filter.  It's like a tea, and taken without sugar and milk, so many more floral notes come out in the coffee and you can relax languidly into a cup or two in a way you can't with a punch-in-the-face short black.

This is probably funny from me who photobombed them on their second day, but GO SLOW - they are very new and still getting settled.  Be neighbourly and just be patient.  A liquor licence is coming soon and then they will be opening for WINE and NIBBLY THINGS in the EVENINGS.

WeFo, I'm sorry I doubted you.  ¡Bienvenido to the neighbourhood, Besito!

Besito (Facebook) - www.besito.net.au

590A Barkly Street, West Footscray

Phone:  9689 0586

Hours (updated Aug 2012):  Wed 9am-4pm, Thu-Fri 9am-11pm, Sun 9am-4pm


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Perfect day for a Princess Cake!

Not homemade, I'm afraid.

Congratulations to Sweden's new princess! Our crown princess Victoria gave birth to a little princess early this morning, and if you're so inclined, it's a good day to celebrate with a traditional Princess Cake.

Basically, it has fluffy cake layers, a vanilla custard, possibly a layer of jam (some say that's not traditional, but I think it's pretty standard), whipped cream, and a green marzipan lid. (Might be substituted for pink in some cases, I bet lots of bakeries will have pink ones today.)

Oh, and there should be a pink marzipan rose on top. Don't forget!

Princess Cake

For the cake:
200 g eggs - about four
100 g sugar
100 g flour

Preheat the oven to 200 degrees Celsius. Butter and line a 24 cm springform. Beat the eggs and the sugar lightly, then place over a hot water bath and beat vigourously until very very fluffy, and slightly hot to the touch. (This takes quite a while, even with electric beaters.) Carefully fold in the flour. Place in springform, and bake for 15-20 minutes, use a cake tester or the tip of a sharp knife to check for doneness. Take out, release from springform, place on a rack and place the springform inverted on top while it cools.

For the custard:
3 egg yolks
250 ml milk
1 vanilla bean
20 g cornstarch
60 g sugar
15 g butter

Score the vanilla bean and scrape out the seeds into a saucepan. Add the milk - and the bean - and bring to a boil. Remove from heat, and let the milk infuse for ten minutes. (Put a lid on top.) Meanwhile, mix the egg yolks with cornstarch and sugar. When the milk is done, remove the vanilla bean, and pour the hot milk over the egg mixture. Mix well, and pour back into the saucepan. Bring to a boil, stirring CONSTANTLY. It will thicken a lot all of a sudden. Remove from heat, and quickly beat in the butter. Then press through a sieve into a clean container, straight away. Cool quickly, preferrably in a cold water bath.

You also need:
300 ml whipping cream, whipped with a tiny bit of sugar to fairly stiff
1 marzipan lid
a couple of tablespoons of jam

Assembly:
Divide the cake into two layers. (Or three, if you're up to it.) On the bottom layer, start with a very thin layer of jam. (Use your favorite - I'm using a seedless raspberry-violet jam from Christine Ferber.) Follow with a thick layer of custard. Add a little bit of whipped cream. Top with the second layer. Again, use a little bit of jam. Mix the remaining custard with a little bit of whipped cream. Spread this on the second layer. Try to make it slightly rounded, higher in the middle. Top this with the whipped cream. This time, be very careful about shaping. Top - careful, careful - with the marzipan lid. Decorate as you wish.

Couldn't resist a picture of my own little prince Titus, in his super cute Princess Cake outfit...

Oscar-themed Menu

If you're like me, you enjoy any excuse to make a themed dish.  Well the Oscars are this Sunday, and if you're planning on attending a party or hosting one yourself, here are some fun ideas to keep your snack foods and drinks festive and appropriately THEMED.  Themes are fun.  

The Descendants - The Corpse Reviver

Get it?  What, insensitive of me?  The film makes light of her coma, so why can't I?  And that was no spoiler, you find out George's wife is a vegetable within the first 15 seconds of the movie.  So if anything is going to revive a corpse, or a snoring group of Oscar party attendees, it's gin, lillet and absinthe.

The Help - Fried Chicken Bites

I mean, you knew I was going to say fried chicken, right?  But bites!  Finger food!  Genius!  

Or you can serve little spoonfuls of Crisco.  

The Artist - Black and White Cookies

I was trying to think of something that makes absolutely no sound when you eat it, like an oyster slithering down your throat, but then if you're like me that's always accompanied by a loud "HOLY F THAT WAS GOOD!"  I know, I'm classy.  So I thought (Carson thought) of these - vintage, elegant, classic. 

Moneyball - Mini Pretzel Dogs  

What better way to celebrate a baseball film than by combining two ballpark staples: pretzels and dogs.  Please make these and tell me all about them in detail.  

So, anyone have any ideas for the rest of the films?  

Hugo, The Tree of Life, War- don't you dare suggest we cook horses.