I’m sure that by now, you’ve seen Where the Wild Things Are. Or at least the trailer. If you’re anything like Lady Butterbuns or Ms. Butterpants, you wept the entire way through the trailer and probably through the last quarter of the film. This seems to be a pretty polarizing film, but I (Ms. B) loved it. I thought it was raw, heartbreaking and beautiful. I read somewhere that it’s not a movie for children, but it is a movie about childhood. I agree.
But you people don’t come here for movie reviews. To the food! Months and months ago Lady Butterbuns and I decided that we would see the movie and make the entire event about food. Because that’s how the Buttery Ladies roll.
Lady Butterbuns trained it up from San Diego, Honey Bee Cake in tow! Our theme was “Wild Foods” and we invited some old college peeps and made them fill out anonymous comment cards. The menu and comments are below.
Wild Mushroom Bread Pudding
– “Mushroom? Good. Bread? Good. Pudding? Good!”
– “So awesome, I had seconds. Maybe thirds.”
– “Yum! So hearty. The cheese and mushroom combo are very good! I like the crust on top.”
– “Would work better without the mushrooms and the bread pudding.” – Clearly Mr. Butterpants. He’d prefer to eat things that suck.
Spinach Salad with Cherries and Toasted Pine Nuts
*We forgot the Pecorino and turned the currants into cherries.
-“The only remotely healthy thing on the menu.”
– “I’m not a fan of green things, but this was good!”
– “So flavorful!”
– “Really like the dried cherries- nice twist and pine nuts, mmmm! :)”
– “Who’s the jerk who made this delicious shrimp?”
– “Spicy! Love the salsa!”
– “Yum! I love the shrimpies and pineapple!”
– “Love it! The pineapple really accents the spice of the shrimp!”
– “Great spicing! Tangy and tasty!” – While typing this I thought this read, “Tangy and trashy!” which could describe so many things in my life.
– “Holy crap!”
– “This is dangerous!”
– “Delicious- has bite!”
– “I’m already falling over!”
– “Who am I? What am I doing here? Stop touching me!”
– “Love it! Not too sweet, moist, frosting was awesome.” – for the record, I hate the word moist. I felt gross just typing it.
– “More please!”
– “Sweet. Creamy. Cakey. Honey…ey.”
– “Wish I could eat more! The almonds really go with the yummy, creamy, chocolatey, sweetness.”
and Gorilla Bread for breakfast the next morning.
– “No monkeying around- pretty tasty!”
Before Lady Butterbuns headed to the train, we stopped off at Surfa’s, where they sell Coney Island Hot Dog Mustard (hooray for specificity!)
and colorful pasta. Go here. Go now.
So most of the recipes are linked above, but here are our two favorites.
Wild Mushroom Bread Pudding adapted (to make it fattening) from Cooking Light
3 cups milk, divided
8 cups (2-inch) cubed country or peasant bread (about 12 ounces)
2 (4-ounce) portobello mushrooms
1/4 c. butter
6 c. quartered cremini mushrooms (12 oz) (I couldn’t find cremini so I used Baby Bellas and shitakes)
1/2 cup chopped fresh parsley
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
4 large eggs
1 1/3 cup shredded Gruyère cheese, divided
Combine 2 cups milk and bread. Cover and chill 30 minutes, stirring occasionally. Remove brown gills from the undersides of portobellos using a spoon; discard gills and stems. Cut mushroom caps in half; cut halves crosswise into 1/2-inch slices.
Preheat oven to 375°.
Melt butter in a large nonstick skillet over medium-high heat until hot. Add portobello and cremini mushrooms, and sauté 4 minutes (I do longer because I like my mushrooms pretty brown, though not crisp). Stir in parsley, rosemary, salt, pepper, and garlic; sauté 1 minute.
Combine 1 cup milk and eggs, and stir with a whisk. Spoon 2 cups bread mixture into a 2-quart casserole coated with cooking spray. Top with the mushroom mixture; sprinkle with 1/3 cup cheese. Top with remaining bread mixture and the rest of the cheese. Pour egg mixture over top. Bake at 375° for 45 minutes or until set.
We are drinkers, though we haven’t shared any of our favorites before. So here you go. A buttery cocktail.
Pomegranate Margarita by Danny Broome
Lime wedge, plus more for garnish
4 ounces white tequila
2 ounces Triple Sec
1/2 cup pomegranate juice
1 lime, juiced (optional)
Pour salt onto a plate or shallow dish. With a lime wedge rub along the rim of a glass and dip glasses upside down to salt the rim. Fill glasses with ice. In a cocktail shaker with ice place the tequila, triple sec, pomegranate juice, and lime juice. Pour into the salt-rimmed glasses and top off with club soda. Garnish with a lime wedge, if desired.
We’ll eat you up, we love you so.
Ms. Butterpants and Lady Butterbuns