Maple Whole Wheat Dutch Oven Bread

Posted April 3, 2025 by Alison's Wonderland Recipes in Book of the Month Recipes / 0 Comments

My favorite thing about the characters in THE MYSTERIOUS ISLAND by Jules Verne is how innovative they are. They make a forge, an irrigation system, and even a telegraph system! One of my favorite moments is when they create their own oven using clay bricks. They spend almost a year yearning for bread before they’re able to grow enough wheat for flour. As you can imagine, the first loaf of bread enjoyed in the story is quite a celebratory moment, so I wanted to include some bread in my MYSTERIOUS ISLAND menu.

I decided to go with a whole wheat bread, since that’s the type of flour the castaways would have used (in fact, they might have even used something closer to graham flour, if you want to go that route). I made some slight variations to a recipe by Kneading Adventure, including swapping out the honey for maple syrup, an ingredient the castaways were able to harvest from maple trees on the island.

This no-knead maple whole wheat dutch oven bread is probably the most artisan-looking bread I’ve ever made, and it was super easy. It’s wholesome and hearty, perfect toasted and slathered in butter. The inside is soft with a close crumb, making it a good sandwich bread as well. I love the contrast of the soft interior with the crunchy crust, and the long rise time gave it a mild funky flavor similar to sourdough.

Also, it smells PHENOMENAL while it’s baking. I had mine in the oven at night, and my 8-year-old (who was waiting for me to tuck him in), came downstairs just to tell me how good it smelled. We were both so excited to eat it in the morning, and it didn’t disappoint. This might be one of my new favorite breads!

Leek and Mussel Chowder

Posted March 20, 2025 by Alison's Wonderland Recipes in Book of the Month Recipes / 0 Comments

While reading THE MYSTERIOUS ISLAND by Jules Verne, I was so excited when the characters discovered and ate lithodomes (which are a type of mussel) during their early days on the island. I really like mussels, so I’m always looking for more mussel recipes to try. Of course, I had to make some for this menu!

If you’re new to mussels, don’t worry. The meat has a delicate, mild flavor like crab (not at all fishy). Most grocery stores carry pre-cooked mussels in the freezer section, which I find to be cost effective and easy to cook.

I decided early on that I wanted to make mussel chowder, since I knew the side dish for this menu (which I’ll share in my next post) pairs perfectly with any form of soup. I found this recipe for mussel chowder from The Guardian, which is super easy and delicious. Plus, it features leeks, which is another food the castaways found on the Mysterious Island.

This chowder is creamy, salty, and oh so satisfying. And it reheats beautifully! I often have issues with the broth of cream-based soups developing an odd texture when reheated, but this one stays super smooth, which I think is due to the bacon fat.

My one critique is that I think this chowder could use a starchy vegetable. I’ve been obsessed with rutabagas in soup ever since making Norwegian chicken dumpling soup, so maybe I’ll throw some into this recipe next time I make it!

Bamboo Stir Fry

Posted March 6, 2025 by Alison's Wonderland Recipes in Book of the Month Recipes / 0 Comments

After reading TWENTY THOUSAND LEAGUES UNDER THE SEA two years ago, I became a big Jules Verne fan. I made a menu for that book here on the blog not long after reading it, and I made one for JOURNEY TO THE CENTER OF THE EARTH last year. Today I’m continuing my culinary journey through the works of Verne with a menu inspired by THE MYSTERIOUS ISLAND!

As the title suggests, the book is one part survival story, one part mystery. In it, a group of castaways build a life for themselves on a deserted island . . . which may not be as deserted as it seems. I won’t spoil the twist, but needless to say, I had lots of fun reading it!

Today’s recipe is inspired by the bamboo the castaways find on the island, which one of the group says are eaten like asparagus in India. I found a few recipes online for Indian-style asparagus stir fry from The Picky Eater Blog, Piping Hot Curry, and Ministry of Curry and merged them together to make a bamboo version. The final recipe has a strong citrus presence, which is complemented by a touch of green chili heat and warm spices. Enjoy!

1850s Spice Cake

Posted February 13, 2025 by Alison's Wonderland Recipes in Book of the Month Recipes / 0 Comments

If you’ve been following along with the rest of my menu inspired by AGNES GREY, then you know it’s time for a Victorian-era dessert! Cakes were a popular Victorian indulgence, and Agnes specifically mentions spice cake in her story, which she says she enjoyed with some currant wine. In fact, the exact word she uses for the cake is that she “demolished” it. Considering what a restrained character Agnes is, I’d say that’s a glowing review of the cake!

I really wanted to use a historically accurate spice cake recipe, which means it would need to come from some time around the 1840s. I decided to go with this 1850s recipe for gingerbread spice cake by Sarah Gonzalez. I love this version because it’s rich and thick in the best possible way. It’s almost as fudgy as a brownie! Sarah’s recipe includes modern mascarpone frosting, which sounds delicious. However, since I’m trying to make something closer to what Agnes Grey would have eaten, I decided to swap it out for just a simple dusting of powdered sugar (though I’ll probably add the frosting next time I make it!).

Thanks for joining me on this Brontë-inspired journey through Victorian recipes! I can’t wait to start my next Brontë book. I think I’ll read VILETTE next!

Victorian Stewed Potatoes

Posted January 30, 2025 by Alison's Wonderland Recipes in Book of the Month Recipes / 0 Comments

Today I’m back with another recipe inspired by AGNES GREY by Anne Brontë! Agnes eats a side of potatoes with her steak when she first arrives at Wellwood, so I decided to make stewed potatoes, a recipe from the late 1800s. What makes stewed potatoes different from regular boiled potatoes is that they’re simmered in milk and/or broth until the liquid thickens into a creamy sauce, which is then served with the potatoes. The recipe I’m using today is a combo of two recipes from 12 Tomatoes and CutsFood. I also added a bit of flour to my sauce to make it extra thick—a bit more like gravy.

These are just as easy to make as mashed potatoes and every bit as cozy and comforting. They’re perfect alongside the Stewed Steak with Pearl Onions I posted a couple weeks ago. Enjoy!

An Announcement About My Teas

Posted January 23, 2025 by Alison's Wonderland Recipes in Teas / 0 Comments

Hi, everybody! As many of you know, I’ve been making custom tea blends through Adagio Teas for about 10 years now. Over that time, I’ve developed a set of almost 60 teas (I know, it blows my mind too!). Since there are so many, I’ve decided to begin discontinuing some of the less popular teas.

I’ll discontinue them in groups of three every few months this year. Before I discontinue a set of teas, I’ll share a post here (and link to it on social media) one week before the blends are officially discontinued. This will give people time to grab a few final tins if they’d like. I may temporarily re-release discontinued teas for limited runs in the future if that’s something people express interest in. I might even hold votes in the future to decide which teas to keep!

Today I’m announcing my first set of discontinued teas:

Arrietty’s Cherry Tree Tea

The Odyssey: Calypso’s Tea

Serpentine’s Restorative Tea

These teas will be available to order until the end of January.

Thanks for your continued support of my teas and recipes!

I’ll be back next week with another recipe post. See you then!

Arrietty's Cherry Tree Tea from The Borrowers

Serpentine's Restorative from Neverwhere

Stewed Steak with Pearl Onions

Posted January 16, 2025 by Alison's Wonderland Recipes in Book of the Month Recipes / 0 Comments

Hi, folks! I’m back with another recipe inspired by AGNES GREY by Anne Brontë. Most of my blog recipes are inspired by delicious literary dishes, but today’s recipe is unique in that it’s inspired by a comically bad food experience in AGNES GREY. When Agnes first arrives at Wellwood, Mrs. Bloomfield serves her some steak that is so tough that it takes Agnes several tries to even cut into it. But don’t worry—even though that’s the inspiration, today’s recipe is a tasty take on Agnes’ steak!

Like my previous post (1850s-style graham bread), today I’m making a historical recipe from the time period in which AGNES GREY is set. Most steak preparations from that time period are pretty basic (and similar to others I’ve made here on the blog, like butter-basted steak and scotch collops). However, during my research I stumbled across a recipe for stewed steaks in the 1831 edition of THE COOK’S ORACLE that involves simmering the steaks in liquid after a brief sear, then making a sauce with the remaining liquid and serving with boiled pearl onions. I decided to give it a try, altering it a bit to suit the ingredients I had on hand and the conveniences of a modern kitchen.

My favorite part was the rich and robust sauce, which reminded me of a jägerschnitzel recipe I made last year, probably because both are made with beef broth and red wine. The pearl onions were basic and too numerous in my opinion, so in the future I’ll probably make half the recommended amount and just add some on top as a garnish. The steak itself was definitely more tender than Agnes’ steak but still a bit too tough. When I make it again, I’ll cook it longer (I simmered for about 30 minutes, so I recommend 45 minutes to make it more tender).

I’m having lots of fun putting together an AGNES GREY menu inspired by historical techniques. I’ll be back in a couple weeks with my next foray into mid-1800s cooking!

Graham Bread

Posted January 2, 2025 by Alison's Wonderland Recipes in Book of the Month Recipes / 0 Comments

Happy New Year, everyone! I’m starting 2025 off with a menu inspired by one of my favorite authors: Anne Brontë. I’m a big fan of all the Brontë sisters, and I’ve done menus for them before (check out my recipes from Jane Eyre, Wuthering Heights, and The Tenant of Wildfell Hall). Today, I’m making a menu inspired by AGNES GREY, which I read for the first time last year.

I really enjoyed AGNES GREY, though it’s definitely different from other Brontë books I’ve read. While works like JANE EYRE and THE TENANT OF WILDFELL HALL are Gothic romances with a touch of mystery and scandal, AGNES GREY is more autobiographical and realistic—a slice-of-life of a Victorian governess. It deals with a lot of the same themes as other Brontë books, such as isolation and oppression, but it has an Austen-esque sensibility that I appreciated. It’s much less Gothic than what I’m used to seeing from the Brontës but still masterfully written.

Since AGNES GREY is a Victorian novel—not only in its setting, but also in its subject and themes—I decided to give all my recipes for this menu a Victorian spin. Bread is eaten multiple times throughout the story and was a staple of the Victorian diet, so I went on the hunt for an era-appropriate bread variety and stumbled upon graham bread, which I’d never heard of before.

Graham bread is much like a standard yeasted bread, though it’s made with graham flour instead of all-purpose. Graham flour is a more coursely-ground version of whole-wheat flour, which means it has more bran and wheat germ in it. This produces a loaf with a hearty, delightfully nutty flavor, which is accentuated when it’s toasted.

Using these recipes for 1850s graham bread and honey graham bread as a jumping off point, I made some adjustments to suit my needs and developed a recipe that approximates a Victorian-style graham bread while still being suited to a modern kitchen. Since most grocery stores don’t carry graham flour, I made my own by mixing all-purpose flour, wheat bran, and wheat germ (I provide instructions for that in the recipe below). However, you can also order graham flour online.

I love how this turned out, and I’ll definitely make it again. I brought some to Christmas Eve dinner with my husband’s family, and it was a big hit. One of the kids even asked if he could take the rest of the loaf home with him!

Bluey’s Pavlova

Posted December 19, 2024 by Alison's Wonderland Recipes in Book of the Month Recipes, Pop Culture Corner / 0 Comments

Here she is! The pièce de résistance, the crown jewel, the recipe you’ve all been waiting for. . . pavlova! Of all the foods featured in BLUEY, this one seems to hold the most fascination for fans of the show. Maybe it’s because pavlova originated in Australia, or maybe because the animators’ cartoony rendition of it looks so inviting and whimsical. Either way, this dish definitely received the most votes from my kids when I was deciding what to make for my BLUEY menu. So let’s get started!

If you’re unfamiliar with pavlova (as I was), it’s a large baked meringue topped with whipped cream and fruit. The meringue has a thin, crunchy exterior and marshmallowy interior and should be white to off-white in color. I started with my go-to meringue recipe and the baking instructions from this Blackberry Cardamom Pavlova recipe from Adventures in Cooking. Then I tweaked it all as I refined the results. It took a LOT of experimentation (I lost count somewhere around 8 pavlovas), but I finally found the right combo of ingredients, bake temp/time, and cool time to get the right color and texture. I might play with it some more at a later date, but I’m happy with where it’s at right now.

I’ve got to say, eating pavlova is a truly magical experience. The outside has a delicate crunch, and the inside is soft and fluffy. Adding the whipped cream and fruit adds extra freshness and lightness, preventing the meringue from being too sweet. I love that pavlova has so many flavors and textures and that they all work together instead of competing with each other. I’m planning to make it again for my daughter’s Bluey-themed birthday party next month.

I’ll see you all for another recipe (and a new menu) in a couple weeks. Until then, have a merry Christmas and a happy New Year!

Bandit’s Spring Rolls

Posted December 5, 2024 by Alison's Wonderland Recipes in Book of the Month Recipes, Pop Culture Corner / 0 Comments

When I decided to make a Bluey menu, I consulted my local experts on iconic Bluey food: my kids! They asked for several items (including the meat pie from “Tradies”), but the one my daughter advocated for most was spring rolls from the episode “Takeaway,” which is the first episode we ever watched.

In keeping with the show, I decided to make my spring rolls in the style of Chinese takeaway. Since we never see the filling inside Bandit’s spring rolls, I made a variation of this Chinese pork-filled spring roll recipe by Sugar Salt Magic, since we know Bandit likes his meat. You could also make these in the style of the Chiko roll, a popular spring roll-inspired snack unique to Australia.

Originally, I tried to make these with rice paper wrappers, but I had trouble getting them to brown nicely (even after brushing them with sugar water, a suggestion I found online). My grocery store had “eggless egg roll wrappers,” which sounds a lot like flour spring roll wrappers to me. That’s what I wound up going with, so I hope it’s true to what you’d find at an Australian Chinese takeaway restaurant.

In the end, I loved these, especially with sweet Thai chili sauce! They were so satisfying, and I loved the crispy exterior combined with the soft interior. This recipe makes twenty rolls—perfect for the legendary appetite of Bandit Heeler!