Fiction Kitchen

Anime Curry

- Anime Universe -

Welcome to another episode of fiction kitchen! This week we're eating Anime Curry Rice! This simple and delicious bit of comfort food is sure to delight your taste buds and warm your tummy!

Makin Bacon Pancakes

- Adventure Time -

Welcome back to another episode the Creation Station's Fiction Kitchen.  Each month we will show you how to recreate food from popular books, games, tv shows and movies.

For this month, Ronni shows us how to make bacon, pancakes, and Jake the Dog's famous breakfast special Bacon Pancakes.

Fried Green Tomatoes

- Fried Green Tomatoes at the Whistle Stop Cafe -

Churros & Dulce de Leche Dip

- Inspired by Coco -

Lembas Bread

- Lord of the Rings -

Hey Makers! Its another episode of Fiction Kitchen! 

On this week's episode, William shows us a recipe for Elven Lembas Bread. This bread was used by elves on long journeys as a traveling stable food supply. We might think of it as magical hardtack, which never goes bad and deliciously sustains travelers.

Recipe found at - 

http://www.feastofstarlight.com/the-lord-of-the-rings-lembas/

An excellent recipe

Arrakis Spice Coffee

- DUNE -

This month, Join us on the Desert planet of Arrakis and pour yourself up a cup of Spice Coffee. Within our prescient visions, we see you enjoying yourself.

****************

Ingredients are just Coffee grounds and less than or equal to 1/4 tsp Cinnamon.

Mix them together and brew your coffee!

Cheesy Blasters

- 30 Rock -

Another Month, Another Fiction Kitchen!

This month we're covering a somewhat more palatable version of 30 Rock's "Cheesy Blaster" and we hope you enjoy it!

Peeta Mellark's Goat Cheese and Apple Tart

- The Hunger Games-

Welcome back to another episode the Creation Station's Fiction Kitchen.  Each month we will show you how to recreate food from popular books, games, TV shows and movies.

This month we're traveling all the way to District 12 to sample Peeta Mellark's Goat Cheese and Apple Tart!

Mr. Krabs' Krabby Patty

- Spongebob Squarepants -

This month we're taking our own take on Mr. Krabs' famous Krabby Patty! We still don't know what the secret ingredient is, but we think we got pretty close this time!!

Ingredients:

-1 lb Ground Meat

-1 ts Worcestershire Sauce

-1 clove Minced Garlic

-Salt and Pepper

-Sesame Seed Buns

-Greenleaf Lettuce

-Sharp Cheddar Cheese

-Beefsteak Tomato

-Red Onion

-Hamburger Pickles

-Ketchup and Mustard

Michael Scott's THE WORKS Pretzel

- The Office -

Sally Jackson's Blue Chocolate Chip Cookies

- Percy Jackson -

Welcome to the Creation Station's Fiction Kitchen. This month we're tasting the ambrosia of the gods - which, according to Percy Jackson, tastes like his mom's blue chocolate chip cookies.

We're testing out two different recipes. 

For the first you'll need 

1/2 cup of butter 

1 cup of sugar

1 TB molasses 

1.5 ts baking soda

1/2 ts salt

2 ts vanilla extract

1 egg

12 oz chocolate chips

2 cups whole wheat flour

blue gel-based food dye

For the second, you'll just need 

white cake mix

1/3 cup vegetable oil 

3 eggs

blue gel-based food dye

Gummi De Milo

- The Simpsons -

Super Bowl Sunday Slow Cooker Chili

- This Is Us-

Chicken Sandwich

- The Witcher-

Rachel's Awful Trifle

- FRIENDS-

Welcome to the Creation Station's Fiction Kitchen.  Each month we will show you how to recreate food from popular books, games, tv shows and movies.

This month we are celebrating Thanksgiving with Rachel Green's Awful Trifle from Season Six, Episode 9 where Rachel attempts to make a Trifle, but some of her cookbook pages are stuck together which creates a part trifle and part Shepard's Pie desert.  Yum!

Please be sure to have parental supervision when working with a stove and hot items.

Turkish Delight

- The Chronicles of Narnia-

Lokum Mix

1) While the syrup is simmering away, combine the cornstarch and the liquid of your choice in the larger saucepan. Whisk constantly while adding liquid and be sure liquid has no lumps. Place the saucepan on a medium heat and whisk constantly. The Cornstarch will heat up and at some point will VERY quickly transform into a thick paste, so be ready. Stir, whisk, and scrape the bottom of this  saucepan to avoid lumps. Once the Cornstarch has transformed, CAREFULLY Add the syrup a little bit at a time to the paste as you stir,  switching to a silicone spatula or spoon. Wait for the syrup to get integrated into the paste before adding more. Once all of the syrup has been incorporated, Stir regularly and let simmer on medium low heat for about 20 minutes or until it becomes a smooth and very thick paste (it should pull away from the walls of the pot). It may also turn a golden color, if you have not added colored ingredients at this point.

2) Turn off the heat and add Flavoring and Coloring Liquids and stir them in. 

3) Pour the mixture into the lined baking pan and use a silicone spatula to quickly smooth out the top of the mixture.

4) Let it cool down and set for at least 6 hours on the counter. 

Finish the Lokum

5) Mix icing sugar and cornstarch with each other in a shallow bowl.

6) Turn the set lokum upside down on the counter and slice into lengths and then cubes. Aim for a cube about 1 inch (2.5 cm) in size (a bit smaller or larger is fine) 

7) Cover all sides of the cubes with sugar starch mix.

Keep at room temperature and enjoy.

Jelly Filled Donuts

- Pokemon -

Cheese-n-potato pasties and strawberry fizz

- Redwall Summer picnic -

Butterbeer and Chocolate Frogs

- Wizarding World of Harry Potter - 

$5 Milkshake 

- Pulp Fiction - 

Leslie Knope's Favorite Waffles

- Parks and Rec -

Rick-C137's Chicken Nuggets and Szechuan Sauce

- Rick and Morty - 

Spiced Meat & Spicy Mushroom Skewers 

- Legend of Zelda: Breath of the Wild - 

This month Ronni shows us how to cook the Spiced Meat Skewers and the Spicy Mushroom Skewers from the Legend of Zelda: Breath of the Wild.

Ube Roll - Steven Universe

On this Fiction Kitchen, Join Will as he bakes an Ube Roll as featured on Steven Universe!

6. Add egg whites to the stand mixer bowl, insert and lock bowl into stand mixer, and power on the stand mixer set to medium-high speed.

NOTE: 6-8 on Kitchenaid

7. Add Cream of tartar until combined.

8. After about one minute of mixing (egg whites should be frothy on top), slowly mix in ½ cup of sugar.

9. Once sugar is combined, continue whipping egg whites until a light meringue is formed, soft peaks. It should hold its form lightly as it drips off whisk.

NOTES: I have not played with the outcomes of various stiffness of meringue.

This Should take 3-5 minutes.

10. Once Meringue is ready, reduce speed to medium / medium-low. slowly add egg yolks, one-at-a-time, pausing between each yolk until the previous one is combined.

NOTE: Mostly waiting for the yellow streaks to get mixed in.

11. Gather the Cake flour. Sift it into the meringue mixture while the mixer is running.

NOTE: If you are more comfortable this way, sift the cake flour onto a sheet of paper or tin foil before mixing. Use the sheet of material to feed the flour into the mixer. If you do use this method, add the flour gradually to the mixer.

12. Once Flour is combined, add the rehydrated ube to the mix.

13. After combining rehydrated ube, add the Ube Flavoring and the veg. Oil, mix until combined.

14. Grease the Sheet pan and line with parchment paper. Put some small effort into Fillilling in the corners and sides of the sheet pan with the paper.

15. Pour batter into the parchment paper lined pan, filling in the space as well you can. Spread the batter into a thin layer and tap the sheet against the counter to shake a few bubbles out.

16. Insert the batter-laden sheet pan onto the middle rack of Pre-heated oven.

17. Wait! Check the cake after 8-9 minutes. Gauge its doneness. Look for the top of the cake to change color and brown lightly. Check for the cake to spring back from a gentle poke in the center. Check with a knife inserted into the middle of the cake looking for the knife to come out clean, no hanging on cake batter or crumbs. Start checking at 8-9 minutes but expect it to not be done until 12+ minutes.

NOTE: If you’re using a half sheet pan with this same recipe ratio, start checking at 7 mins and expect it to be done earlier due to greater surface area. (11 mins)

18. When cake is finished, remove from oven

19. Maneuver the cake from the pan onto the cooling rack safely. You need not remove it from the parchment paper at this time.

20. Wait until the cake is cooled to room-ish temperature, about 20 minutes.

NOTE:You may move onto the buttercream frosting prep whenever.

Now is a good time to round up the dishes for a quick tidy up and dish reset. You will need the stand mixer, bowl, and whisk attachment clean for the next step. (or a second stand mixer, or a hand mixer. But you know you’re better off being on toppa the dishes)

21. Gather the Stand mixer, bowl and whisk attachment or alternatives. Attach whisk to stand mixer.

22. In the mixer bowl: combine 4 whole eggs, vanilla, and pinch of salt. Whisk or mix until combined.

NOTE: Alternatively, place ingredients in a heat-tolerant mixing bowl. Something you feel comfortable putting over simmering water.

23. Gather Medium Saucepan and fill ½ way with water. Put over med-high heat until simmering.

24. Gather instant read thermometer and hand heat protection.

25. Rest the mixer bowl over the saucepan and whisk constantly. Using the thermometer, check the temperature of the egg mixture periodically.

NOTE: You should start checking temperature once you see the eggs start to froth a bit and the mixture loosens to a more watery consistency, 2-3 mins.

26. Once the thermometer registers the temperature as being over or at 160deg. F, pull the mixing bowl off of the water heater and place on the counter safely. Contents will be hot!

27. Turn off the stovetop. Safely gather the HOT mixing bowl and lock it into position inside the stand mixer.

28. Turn Mixer on Medium-high speed. Operate until egg mixture has doubled or tripled in volume and mixture has cooled to room temperature, about 5 minutes.

29. Reduce mixing speed to medium. Add 4 sticks of butter, one quarter or half stick at a time, pausing between additions until each quarter stick is integrated and combined with the egg mixture.

NOTE: If the mixture starts to look ugly half way through the butter additions continue boldly adding butter. It will likely work out.

30. After all butter is combined, switch the mixer to high speed for about one minute until smooth and creamy.

31. Check the cake for temperature. If it is cooled to room temperature, maneuver the cake in such a way as to gently flip it upside down (oven baked side down) onto the cooling rack. Carefully remove the parchment paper. Carefully flip it back over to the original orientation (Freshly paper peeled side down onto rack)

NOTE: Flipping Ideas include

a) The sheet pan from earlier if it is cool enough

b) A cutting board

c) Another cooling rack

d) Your hands

e) With any of these options, it is advised to use parchment paper to line your tools so as to prevent the cake sticking.

Prepare yourself a working space large enough to roll the cake up. It is recommended that you use parchment paper or kitchen paper to help with sticking and cleanliness and perhaps the cake rolling as well.

32. Gather your frosting and a tool to spread it (spatula or offset spatula)

33. Spread frosting over the top of the cake, leaving some space of the cake bare at one of the short ends of the cake-rectangle.

34. Once the cake is frosted we will turn to the rolling. Set yourself up at the short side of the cake which you frosted to the edge. You will be rolling the cake up into itself from this fully frosted end to the end with some bare cake. Begin by carefully folding ½ inch or so of the cake over into the frosting. Fold this ½ inch starting crease across this whole short side and press into the frosting, using the frosting as a glue. Now that we have a fold started, it’s much easier to take this fold and roll it across the cake. Carefully, evenly and tightly roll the cake up. Don’t mind too much if icing squishes out. Be sure to apply pressure across the whole roll as best you can. Take your time. Be patient with yourself.

35. Take your rolled up cake and carefully place it onto a cutting board, serving platter, or plate you can fit into your fridge. Place the cake into the fridge until it firms up well, at least an hour.

36. Once it has cooled and is firm, remove the cake from the fridge and place it on a surface which can be cut upon.

37. Cut the ends off of your cake with a knife. Take as little as you can as this cut is to help pretty up the cake.

38. Use a spoon or cookie scoop to place some tempting dollops of buttercream frosting on top of your cake.

39. Serve and Enjoy!

Blue Milk Macarons - The Mandalorian

Directions:

1. Combine Almond flour and Powdered Sugar with hand whisk

2. Sift mixture 1-2 times and throw away large granules

3. Separate egg whites into mixing bowl and and cream of tartar and salt

4. Mix on medium speed, when foam appears, gradually add baker's sugar

5. Mix on high speed until stiff peaks form

6. Fold meringue into flour mixture

7. Add flavor extract and 2-3 drops of blue food color, fold

8. Line baking sheets with parchment paper 

(Optional: Draw circles as guides on the underside of the paper)

9. Fill Piping bag halfway and pipe mixture onto the baking sheets

10. Carefully drop baking sheet from 2-3 inches onto counter, spin and drop again to release air bubbles

11. Let rest for 10-15 minutes to give cookie a nice laminate coat

12. Pre-Heat oven to 300F or about 150C

13. When oven is ready, bake for 18-20 minutes

14. Let cool

15. Empty tub of frosting into mixing bowl, add food coloring

(Optional: Add 1/4 teaspoon of any flavor of extract)

16. Mix well and then fill piping bag halfway and refrigerate

17. Flip half of cooled cookies over onto their backs and pipe the frosting filling, then cover with the other half

18. Keep in refrigerator until ready to enjoy 

Matcha Sugar Cookies

11. Use a flat bottomed glass to squish your dough balls until the dough balls are flat on top and loosely 1 1/2 - 2 inches in diameter

12. Place one baking sheet in the oven. Cook for 6 minutes and rotate pan 180 degrees.

13. Start checking on your cookies after 5 addition minutes. Cookies should be starting to brown lightly on the sides of the cookies and maybe just the slightly bit of tan on top.

14. Remove pan from oven and allow cookies to rest of the pan outside of the oven for 5 additional minutes. (This additional cooking with the pans leftover heat will gently finish your cookies) [This is also when you'll start on baking your second sheet]

15. Remove cookies from baking sheet and allow to cool completely 

16. Enjoy!

Chocolate Eclairs

14. Carefully pipe fat lengths of dough onto a parchment lined baking sheet (around the size of a hot dog) giving enough space between each one for the dough to rise without touching.

15. Egg wash each éclair.  Use the brush to help pat down any sharp points from your piping of smooth out the sides.

16. Bake eclairs at 425°F for 15 minutes

17. Lower oven to 375°F and bake for 25 minutes (turn the eclairs halfway through to make sure each one is evenly brown.

18. Let the eclairs cool for around 45 minutes.

19.  Pre-pucture each eclair to make the filling go in easier.

20. Fill piping bag or pastry injector with filling and slowly and carefully fill each éclair.  once done, chill in the frindge while you prepare the chocolte ganache.

21. Heat the cream on the stovetop until boiling or in the microwave for around 1.5 minutes.

22. Combine the chocolate chips and boiling cream in a dish and mix thoroughly until the cream is comply incorporated.

23. Take the eclairs out of the fridge and carefully dip the top of the éclair into the ganache.  Tip side to side to remove access chocolate.

24. Place the elairs in the fridge to set until ready to serve.

25. ENJOY!