Category: Book of the Month Recipes

Star Trek Bonus Recipe: Romulan Ale

Posted June 30, 2016 by Alison's Wonderland Recipes in Book of the Month Recipes / 4 Comments

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Today we’re wrapping up our Star Trek menu with a true trekky classic: Romulan Ale. Easily identified by its distinctive bright blue color, Romulan Ale is said to be highly intoxicating, which is part of why the Federation dubs it illegal through most of the series. This particular recipe was a collaborative effort between myself, the Mister, and our good friend David, who’s a bit of a brewing/distilling enthusiast. We toned it down a little bit from the ale described in the show, so you won’t suffer the same awful hangover as you would after drinking the original. 😉

I knew I wanted to use a blue curacao base to get that iconic blue color, and David gave me suggestions for beers that would pair well with it without diluting the color too much. The Mister was my primary taste tester, and after a couple rounds of testing we had the proportions down just right. The resulting beverage tastes a bit like orange cream soda, with just a little beer flavor thrown in. Three cheers for teamwork! 🙂

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Deanna Troi’s Triple Chocolate Sundae

Posted June 23, 2016 by Alison's Wonderland Recipes in Book of the Month Recipes / 1 Comment

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In Star Trek: The Next Generation, Deanna Troi’s love affair with chocolate is the stuff of legend. She eats it almost every day, and even has a specific technique for eating ice cream sundaes (Hint: it involves a lot of slow bites and savoring). I always thought her signature sundae looked super delicious, so I decided to make it here on the blog! This decadent ice cream dessert features homemade chocolate ice cream, chocolate fudge, and chocolate chips…plus double chocolate Pirouette cookies, whipped cream, and a cherry for good measure!

P.S. I used the chocolate ice cream recipe that came with my ice cream maker, but feel free to substitute store-bought ice cream if you’re strapped for time. 🙂

 

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Rokeg Blood Pie

Posted June 16, 2016 by Alison's Wonderland Recipes in Book of the Month Recipes / 5 Comments

 

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When it comes to Star Trek TNG, pretty much the entire cast is near and dear to my heart. I love Geordi La Forge’s head for numbers and Deanna Troi’s weakness for chocolate. And of course I love Captain Picard (how could you not?). But my all-time favorite Star Trek character is Lt Commander Worf, hands down.

I have a soft spot for prickly characters, and Worf is a veritable cactus of a Klingon. He is uncomfortable with affection, hates jokes, and resents having a birthday party thrown for him. What’s not to love? 😉 Worf loves traditional Klingon food that reflects his planet’s warrior culture, and what’s more warrior-like than blood pie? Rokeg Blood Pie is a Klingon staple usually made with real blood, but don’t worry, ours is made of bacon, sausage, beets, and butternut squash!

 

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Pasta alla Fiorella: Geordi La Forge’s Favorite Food (an AWR Original)

Posted June 9, 2016 by Alison's Wonderland Recipes in Book of the Month Recipes / 4 Comments

 

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In Star Trek: The Next Generation, Geordi La Forge is one of my favorite characters. He’s the chief engineer on the USS Enterprise, and he’s smart, loyal, and adorably awkward around girls. Plus, his best friend is an android. What’s cooler than that?

One of Geordi’s favorite foods is pasta alla fiorella, so of course it had to be the entree for my Star Trek menu (though he mistakenly calls it “pasta al fiorella”).

As it turns out, pasta alla fiorella is super easy to make and ultra delicious. Traditionally the dish consists simply of plain noodles with ricotta or fiorella cheese, bacon, and asparagus. Clean, simple flavors—and extra delicious with fresh basil. No wonder Geordi loves it so much!

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Hasperat: A Bajoran Delicacy (and an AWR Original Recipe!)

Posted June 2, 2016 by Alison's Wonderland Recipes in Book of the Month Recipes / 5 Comments


That’s right, folks! Our new Menu of the Month is going to be based on Star Trek: The Next Generation. The Mister introduced me to Star Trek after we first got married, and now I’m hooked. Plus, now seemed like a good time to throw in another TV/movie menu, since I haven’t done one since February. I’ve been looking forward to this menu for MONTHS, so let’s get started! 🙂

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The Mellark Family Cheese Buns

Posted November 20, 2014 by Alison's Wonderland Recipes in Book of the Month Recipes / 4 Comments

Buns are a great side dish to accompany a hearty stew, like our Lamb Stew with Dried Plums from last week. Plus, bread in general plays a huge role in The Hunger Games, so it wouldn’t be right to have a Hunger Games menu without it. It was hard to choose between all the great bread recipes featured in the books, but I finally settled on these cheese buns for two reasons:

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Key Lime Coins

Posted August 28, 2014 by Alison's Wonderland Recipes in Book of the Month Recipes / 6 Comments


Everyone knows there’s nothing a pirate loves more than gold, so I knew these Key Lime Coins from BHG were the perfect dessert for our Treasure Island menu—crisp and light with just a hint of lime and sweet powdered sugar. They’re just the thing to cheer you up when you and your pirate buddies have lost your treasure to that meddling cabin boy!

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Ben’s Toasted Cheese Buns

Posted August 21, 2014 by Alison's Wonderland Recipes in Book of the Month Recipes / 2 Comments


If I was marooned on a deserted island for three years, I’d crave cheese too! Ben Gunn flat-out waxes lyrical about it when telling Jim what he misses most about home. If I could dive into the book (a superpower for which I’ve often wished), I’d bake Ben a batch of these heart-meltingly homey cheese buns, developed by Laura at PheNOMenal!

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Barbecue’s Rum-Soaked Ribs

Posted August 14, 2014 by Alison's Wonderland Recipes in Book of the Month Recipes / 9 Comments

 

In Treasure Island, the ship’s crew doesn’t call Long John Silver “Barbecue” for nothing. As the ship’s cook, he’s a wizard in the galley, transforming rations of dried pork and salted beef into delicious fare. This sweet ‘n spicy rack of Caribbean ribs is just the sort of entree Long John would make for the crew of the Hispaniola…and what’s dinner without a little rum? 😉

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