Nerdy Recipes

A blog dedicated to fandom and otherwise geeky recipes. I do take requests for locating recipes. Unless otherwise stated, no recipes here are of my own fabrication.

Ingredients:

  • 1.5 oz Smirnoff Vanilla Twist Vodka
  • 1 oz Banana Liqueur
  • .5 oz Godiva Chocolate Liqueur

Directions:

  1. In a Shaker cup, combine the Vodka and Banana Liqueur with ice.
  2. Shake gently, then pour into a chilled Martini glass.
  3. Last, gently pour the Godiva Chocolate Liqueur down the side of the glass so it sinks to the bottom, forming a layer.
  4. You may garnish this with a Maraschino Cherry (which is how we garnished it at Quark’s). Enjoy!

wwfandomw:

Jack Head Tutorial

Note: If anyone needs help figuring out the steps, please feel free to ask. The original poster has another link up that promises step-by-step instructions. Follow the source link to get to his/her facebook post.

(Eh just a summary anyway: 1) Bake Cake (multilayered w/ thick sticky icing keeping each layer firmly together); 2) Carve cake into sphere is shape, smooth; 3) Mix cake crumbs with thick icing to make a ‘clay’ of sorts; 4) Sculpt skull shape; 5) Add black fondant eyes and mouth, mask w/ wax paper; 6) Cover w/ white fondant; 7) Cut out masked areas and define sculpt; 8) Add teeth and misc. details; 9) Add color w/ edible coloring techniques

  • The collar looks like it’s also made out of fondant. The cake board also looks like it’s been covered in orange fondant.
  • Because the crumbs are applied by mixing with icing, I don’t think adding anything else is necessary in order to get the fondant to stick, but you should keep in mind that you may need to have something else available. (use icing here if needed)
  • You will need something to help stick the fondant teeth to the fondant black mouth. Gum paste glue should work…maybe icing if you absolutely have to.
  • Dry brush your fondant. The more times you go over the same area, the darker it gets. Go from light to dark colors. Change your brush if you are going back and forth between darks and lights. Powders highlight every mark on fondant, so take care when you color. Tap your brush before applying it to your fondant so that you don’t start with a glob of dust in one area.

wwfandomw:

Hannibal Cookbook:

  • Title: Beef Heart Tartare Puttanesca
  • Episode: 2x6 Futamono

Information:

  • Yield: 8 servings
  • There are multiple hannibal entries for each recipe in the show. Check out my ‘hannibal cookbook’ tag for more.
  • Image and recipe source are the same.

Recipe:

Ingredients: 

  • 1 Beef heart (approximately 4-5 lbs.), trimmed of sinew & gristle
  • 2 each Serrano chilies sliced into very thin rings
  • 1 tablespoon red wine vinegar
  • 2 Tablespoon small dice red onions
  • 2 teaspoons rinsed salted capers (preferable small ones)
  • 2 Tablespoon Pitted San Remo olives
  • 1 teaspoon finely rasped lemon zest
  • 15 each cherry tomatoes cut into quarters (must be ripe)
  • 4 teaspoons Julienne fresh basil
  • 4 teaspoons Julienne fresh mint
  • Splash of extra-virgin olive oil
  • To taste Maldon sea salt
  • To taste Coarse ground black pepper
  • Garlic chips (see recipe below)
  • Grilled baguette crostinos

Directions:

First cut the heart into pieces that are small enough to put through the meat grinder on a medium die. A kitchen aid grinder attachment is a perfect tool, if not available hand cut into ¼ .In mixing bowl, combine the heart with the capers, red onion, olives lemon zest, and tomatoes gently mix being careful not to break up the tomatoes, add the olive oil, vinegar, and herbs mixing well. Once seasoned with salt and fresh ground black pepper, taste and adjust the seasoning. You’re looking for a nice balance of meat, to garnish and heat. To assemble the dish, divide the meat onto eight cold serving plates, drizzle the meat with extra virgin olive oil. Then sprinkle with the crispy garlic chips, and serve with the foccacia crackers.

For Garlic Chips:

  • 1/4 cup of thinly sliced garlic, 10 cloves of garlic
  • 3 cups pure olive oil
  • Kosher salt
  • Freshly ground black pepper

In a small non-reactive sauce pot heat the olive oil slowly, to 350 degrees using a candy thermometer to monitor the temperature. While the oil is heating up slice the garlic thinly on a mandolin. Once the oil comes to temperature, turn down the heat and gradually add the sliced garlic being sure to stir so it will not boil over. Fry until golden brown, remove using a slotted spoon and let cool on a paper towel to remove any excess oil. Season with salt and freshly ground pepper, transfer to a new paper towel in an air tight container and these little treats will stay crispy for 3 days.

Hannibal gifs from this gif set: http://halinacrown.co.vu/post/81890131021/food-per-episode-2x6-futamono

wwfandomw:

Hannibal Cookbook:

  • Title: Prosciutto Roses with Melon Hearts
  • Episode: 2x6 Futamono

Information:

  • Yield: 2 servings
  • There are multiple hannibal entries for each recipe in the show. Check out my ‘hannibal cookbook’ tag for more.
  • Image and recipe source are the same.

Recipe:

Ingredients: 

  • Strips of cantaloupe, cut 1/2-inch thick
  • Very thinly sliced prosciutto
  • Chives, basil, or parsley garnish (optional)

Directions:

  • Using a small heart-shaped cookie cutter, cut several hearts out of the melon strips.  Place the desired number of hearts on each plate.  
  • Cut the prosciutto slices in half lengthwise.  Starting from the short end, gently roll each slice, like a jelly-roll.  The edge of the prosciutto with the strip of fat will be the top of each rose. Stand each roll upright on the plate.  Slightly flare the top edges open to simulate the petals of a rose.  Place the desired amount of prosciutto roses on each plate among the melon hearts.  Serve at room temperature.

Hannibal gifs from this gif set: http://halinacrown.co.vu/post/81890131021/food-per-episode-2x6-futamono

ifeelthecosmos:

Afternoon Tipple (Professor Layton - Nintendo DS)Ingredients:1 1/2 oz Earl Grey Tea infused Gin1 oz White Creme de Cacao3/4 oz Cointreau 2 oz Cream1 sugar cubeOrange BittersDirections:  Infuse 3oz Gin with 1 tsp loose earl grey tea, let steep overnight. In a shaker, saturate 1 sugar cube (1 tsp) with 2-3 dashes of orange bitters and muddle until dissolved. Add rest of the ingredients and shake with ice. Check out the Facebook Page for more exclusive cocktails and news! 

ifeelthecosmos:

Afternoon Tipple (Professor Layton - Nintendo DS)

Ingredients:
1 1/2 oz Earl Grey Tea infused Gin
1 oz White Creme de Cacao
3/4 oz Cointreau
2 oz Cream
1 sugar cube
Orange Bitters

Directions:  Infuse 3oz Gin with 1 tsp loose earl grey tea, let steep overnight. In a shaker, saturate 1 sugar cube (1 tsp) with 2-3 dashes of orange bitters and muddle until dissolved. Add rest of the ingredients and shake with ice. 

Check out the Facebook Page for more exclusive cocktails and news! 

(via fuckyeahfandomdrinks)

wwfandomw:

Hannibal Cookbook:

  • Title: Beef Roulades with Walnut Parsley Pesto
  • Episode: 2x6 Futamono

Information:

  • Yield: 4-6 servings
  • There are multiple hannibal entries for each recipe in the show. Check out my ‘hannibal cookbook’ tag for more.
  • Image and recipe source are the same.

Recipe:

Note: You can use prosciutto instead of the bacon (no need to cook, it’s already cured), or skip it all together and just do a roll-up with the pesto of your choice.

Ingredients: 

Pesto:

  • 1 cup chopped parsley
  • 1/2 cup shelled walnuts, about 1 3/4 ounces
  • 1/4 cup grated parmesan or pecorino cheese
  • 2 garlic cloves, roughly chopped
  • 1/4 teaspoon salt
  • 1/4 cup olive oil

Flank steak roulade:

  • 1/2 pound thin-cut bacon
  • 1 1/2 to 1 3/4 pounds flank steak
  • Salt and black pepper
  • Lemon wedges to serve

Directions:

  • Start by making the pesto. Put the parsley, cheese, garlic, salt and walnuts into a food processor. Pulse to combine. Turn the machine on again and slowly pour in the olive oil, just to combine. Reserve.
  • Cook the bacon in a large pan — you will be searing the roulade in this later, so it needs to be wide — over medium-low heat until it is about half-cooked. You want it cooked, but still limp. Do not crisp it up or it will break when you try to wrap it inside the roulade. When the bacon is ready, set it aside on paper towels.
  • Place heavy duty plastic wrap (or two layers of plastic wrap) on a large work surface and place the flank steak on it. Cover with more plastic wrap. Using a rubber mallet, the flat side of a meat mallet or an empty wine bottle, pound the flank steak until it is 1/2 inch thick or thinner. Flip the meat from time to time to pound everything evenly. Once the meat is as thin as you want it, if you have a meat mallet with a tenderizing side (the pointy side), remove the plastic wrap and pound this on both sides for a minute or two. If you don’t have a meat mallet, you can skip this step.

beef-roulade-pesto-1beef-roulad-pesto-2a

  • Look at your steak: You will be rolling it up with the grain of the meat facing side to side. You do this because when you slice it later, the beef will be more tender when you cut across the grain. Arrange the meat until the grain faces side to side, and if it is not squarish or rectangular, cut it to fit. Sprinkle on some salt and black pepper.

beef-roulade-pesto-3beef-roulade-pesto-4

  • Spread a thin layer of pesto on the meat, leaving about 1/2 inch free on all sides of the meat. Lay down the bacon against the grain of the beef. Preheat the oven to 350°F.

beef-roulade-pesto-6beef-roulade-pesto-7beef-roulade-pesto-8

  • Carefully roll  the roulade up tightly, as you would a carpet. If you want, cut off any bacon that is extending beyond the steak. Tie off the meat with 6 to 8 lengths of string, each about an inch or so apart. Sear the tied roulade in the pan with the bacon fat. You want to quickly brown the surface, not cook the inside of the roulade.

beef-roulade-pesto-9

  • Put the roulade in a roasting pan on a rack, seam side down. If you don’t have a rack, improvise with celery stalks. Roast this for 20-25 minutes, or until the interior of the meat is 130°F. (Note that the ends of the roulade will be far hotter than the center — so always test the temperature from the center of the roulade.)
  • Remove the meat from the oven and let it rest for 10 minutes before slicing. Slice the roulade so each serving is wrapped in string. You can either let everyone cut their own string at the table, or cut it yourself and secure the roulades with toothpicks if you want. Serve with lemon wedges to add a little tartness to the dish.

*Hannibal gifs from this photoset:  http://halinacrown.co.vu/post/81890131021/food-per-episode-2x6-futamono

asktheoakenshieldbros:

Ingredients:
1/2 cup (250g) whipping cream
4 spoonfuls pure maple syrup
Preparation:
Whip until fluffy.
Ingredients:
1 oz whiskey (or to taste)
Piece of root beer hard candy or splash of room temp. root beer
Cup of hot coffee
Whipped cream (see above)
Shaved chocolate for garnish
Preparation:
Pour the whiskey into glass.
Fill with hot coffee.
Drop root beer in.
Top with whipped cream.
Garnish with shaved chocolate.
Toast!

asktheoakenshieldbros:

Ingredients:

  • 1/2 cup (250g) whipping cream
  • 4 spoonfuls pure maple syrup

Preparation:

  1. Whip until fluffy.

Ingredients:

  • 1 oz whiskey (or to taste)
  • Piece of root beer hard candy or splash of room temp. root beer
  • Cup of hot coffee
  • Whipped cream (see above)
  • Shaved chocolate for garnish

Preparation:

  1. Pour the whiskey into glass.
  2. Fill with hot coffee.
  3. Drop root beer in.
  4. Top with whipped cream.
  5. Garnish with shaved chocolate.

Toast!

(via fuckyeahfandomdrinks)

wwfandomw:

Kuroshitsuji Cookbook:

  • Title: Chicken, Sweet Potato & Coconut Curry
  • Episode/Chapter: That Butler, Competitive  [Ep. 15, Chp. 21]

Information:

  • Yield: 4 servings
  • Important!: This recipe calls for live lobsters. You can likely substitute if you do not wish to kill the poor creature yourself.
  • There are multiple kuro entries for each recipe in the anime/manga. Check out my ‘kuroshitsuji cookbook’ tag for more.
  • Image and recipe source are not the same. Image source: http://www.usushinthai.com/menu/thaihousespecialties.html

Recipe:

Ingredients: 

  • 4 lobsters
  • 250 ml (1 cup) Fish Stock
  • vegetable oil
  • 12 pickling onions, peeled
  • 10 ml (2 teaspoons) crushed garlic
  • 1-2 fresh chillies, finely sliced and seeded
  • 4-5 curry leaves
  • 5 ml (1 teaspoon) ground cumin
  • 5 ml (1 teaspoon) ground coriander
  • 2 ml (1/2 teaspoon) turmeric
  • 1 ml (1/4 teaspoon) ground cardamom
  • 1 stick cinnamon
  • 4 large, ripe tomatoes blanched, skinned, and chopped
  • lemon juice
  • salt, milled black pepper
  • 60 ml (1/4 cup) plain yoghurt (optional)

Directions:

  • Kill the lobsters by plunging the tip of a large sharp knife straight down behind the lobsters’ eyes. Separate tails from bodies. Wash well. Cut off fanned tail shells; set aside. Pull out the alimentary canal. Slice tails through lengthwise (first snip through the under-shell with scissors).
  • Bring the fish stock to the boil in a large saucepan, add lobster bodies and tail fans and boil for 6 minutes (no longer or you will overcook the legs). Remove from the pot.
  • Pull off legs and claws, cover and set aside with the tail fans (they will later decorate the completed dish). Strain and retain the stock for the sauce.
  • Heat a little oil in a large saucepan and lightly cook the lobster tail pieces for about 1 minute. Set aside.
  • Lightly brown the onions and garlic in the same pot (add extra oil if necessary), then add the chilli, curry leaves, cumin, coriander, turmeric, cardamom and cinnamon. Sizzle the spices for about 30 seconds, then add the chopped tomato, lemon juice, stock and a little salt and pepper. Cover and simmer for about 10 minutes.
  • Just before serving return the lobster to the sauce and simmer for 2-3 minutes until cooked. Add the yoghurt and heat through. Tip into a warm bowl, or serve directly from the pan. Garnish with the reserved tail fans and legs, and serve with Yellow Rice and Quince Sambal.
asktheoakenshieldbros:

Ingredients
2/3 oz spiced rum
2/3 oz blue curacao
6 ozs champagne
1 dash of cinnamon
1/3 oz  vodka
1.) Pour rum, curacao and vodka into glass.
2.) Fill glass with champagne (sparkling cider or white soda if you have none)
3.) Garnish with cinnamon
Sip while silently judging some Elves.

asktheoakenshieldbros:

Ingredients

  • 2/3 oz spiced rum
  • 2/3 oz blue curacao
  • 6 ozs champagne
  • 1 dash of cinnamon
  • 1/3 oz  vodka

1.) Pour rum, curacao and vodka into glass.

2.) Fill glass with champagne (sparkling cider or white soda if you have none)

3.) Garnish with cinnamon

Sip while silently judging some Elves.

(via fuckyeahfandomdrinks)