Hello, friends! Welcome to our very first episode! If you happen to come across this blog and have no idea what I'm talking about, head over to our YouTube channel and check out our show, Bon AppeGeek!
We chose Super Mario Bros. as our debut episode because it is a beloved classic. I mean, who doesn't have a fond memory of navigating Mario or Luigi through the mushroom filled mazes on our NES?
Well, now that I've properly aged myself, please join the Bon AppeGeek team and our homage to this childhood favorite!
We started out with an appetizer, Yoshi's Burrata Salad! This recipe is based on the super, very annoying eggs Yoshi throws at opponents in Mario Kart. Rude! Well, you can finally get revenge for all the times those eggs got in your way with this delicious recipe!
Yoshi's Burrata Salad
8 oz Burrata cheese Bunch of fresh basil 1 pint Cherry tomatoes 1/3 to 1/2 C prepared pesto 1 large garlic bulb Loaf of sourdough bread Olive oil Balsamic Vinegar Salt Pepper
1. Roast the garlic. Heat oven to 400 degrees. Remove paper on garlic bulb. Cut top off bulb. Drizzle olive oil and sprinkle salt and pepper. Wrap bulb in foil. Roast for 40-45 minutes. Make sure they are soft and brown on top.
2. Cut tomatoes in half and spread evenly on a baking sheet. Drizzle olive oil and salt and pepper. Roast at 400 degrees for 20-25 minutes.
3. Put pesto on the middle of the plate.
4. Lay burrata on top of pesto.
5. Scoop the tomatoes around the burrata.
6. Slice bread and cut slices in half. *Optional- You can toast the bread if you'd like!
7. Squeeze the garlic straight from the bulb to a bowl and smash into a paste. Spread on bread.
8. Arrange bread around the outer rim of plate.
9. Using a bottle top or small circle cutter to make several circles out of the basil. These will be the spots on Yoshi's eggs! Place on the burrata.
10. Drizzle balsamic vinegar over the tomatoes and bread.
11. Take the bread and scoop up some cheese, pesto and cheese. Tasty revenge!
Next we moved to our main course, Mini Meatloaf Mushrooms! Using goat cheese, marinara sauce, and a couple of basil strips we transformed mini meatloaves into the deadly mushrooms iconic to Super Mario Bros.
Mini Meatloaf Mushrooms
1 pound Ground Beef 1/2 pound italian sausage 1/3 cup italian style bread crumbs 1/2 medium onion finely chopped
1 egg, lightly beaten
3 cloves minced garlic 1/2 teaspoon salt
1/4 teaspoon pepper 1/3 cup shredded parmesan 1 TBSP pesto 1 tsp oregano 1/2 tsp smoked red pepper 1/2 tsp rosemary
Marinara sauce Goat cheese
1. Heat oven to 350°F.
2. Combine all ingredients except marinara and goat cheese in large bowl, mixing lightly but thoroughly.
3. Shape beef mixture into 12 equal portions.
4. Place into 12-cup standard muffin pan, lightly patting beef mixture to level top.
5. Add goat cheese and marinara to make mushroom face.
6. Cut basil strips for eyes.
7. Bake for 24 minutes.
8. Enjoy!
After devouring the burrata salad and the mini meatloaves, we were ready for a drink! Our resident Bon AppeGeek bartender stepped in and wowed with both a cocktail and a mocktail.
First up is our mocktail, Miss Daisy is Driving! A shout out to Princess Daisy from Mario Kart, this drink is refreshing and looks fantastic.
Miss Daisy is Driving
Handful of ice
3-4 fresh mint leaves
1-2 sprigs of thyme
1 bottle Izze sparkling lemonade, enough to fill the glass
Maraschino cherry
2-3" piece of orange peel
1. Add ice to an old fashioned glass.
2. Muddle herbs. If you do not have a muddler you can place the mint leaves in your hands and clap! For the thyme, you can use the back of a spoon and lightly mash the leaves. This will slightly bruise the leaves allowing them to release their oils once placed in the drink.
3. Add bruised herbs to the glass.
4. Fill glass with Italian soda. We used Izze sparkling lemonade.
5. Add orange peel to glass, pushing it down towards the bottom of the glass. It is supposed to be Princess Daisy's dress!
6. Top it off with a maraschino cherry, to represent Princess Daisy's red hair.
7. Cheers!
Next is our cocktail, Bullet Bill! Many deaths in the Mario world can be attributed to this tiny foe. I have missed the jump several times myself over the years. So it's no surprise that this twist on a classic Negroni packs a punch!
Bullet Bill
6 oz champagne (a split is the perfect size)
1 1/2 oz bourbon of choice
2-3 dashes of bitters- we used rhubarb
1 pinch of cardamom
1. Pour bourbon in a champagne flute.
2. Add champagne.
3. Drop in the bitters.
4. Add one pinch of cardamom to the top of the glass.
5. Enjoy!
Okay, now what you have all been waiting for...dessert! Mini Princess Peach Bundt Cakes, complete with tiaras round out this delicious Mario meal. This delicious peaches and cream cake is filled with a cinnamon peach filling and topped with a boozy buttercream! Enough talk, let's get to it!
Mini Princess Peach Bundt Cakes
for the cake
3 cups chopped peaches (from 6 to 7 large or 12 medium)
3/4 cups unsalted butter, at room temperature
3/4 cups (150 grams) granulated sugar
3/4 cups (145 grams) light brown sugar
1 tablespoon vanilla extract
3 large eggs
1 cups (480 grams) sour cream
1 1/2 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoons fine sea or table salt
1/4 teaspoons nutmeg
1/2 teaspoons cardamom
3 cups (390 grams) all-purpose flour
for the filling
300g finely chopped peaches
1 tablespoon unsalted butter
150g (2/3 cup) light brown sugar
1/2 tsp cardamom
for the buttercream
¾ cup + 1 tbsp unsalted butter
2¼ cups + 2 tbsp powdered sugar
1/4 cup bourbon (or 1/3 milk plus 1 tsp cinnamon)
for the princess crowns
1 bag candy melts
1. Grease a mini bundt pan. Preheat oven to 350 degrees.
2. Beat butter and sugars together until light and fluffy. Add vanilla, eggs and sour cream and beat to combine. Sprinkle batter with baking powder, baking soda, spices, and salt and beat to combine. Add flour and mix until just combined. Fold in peaches.
3. Bake for 20-25 minutes or until a toothpick inserted in the cake comes away clean.
4. While cakes are baking make filling. To a medium sized pot on medium-high heat add all filling ingredients. Bring to a boil, stirring as the mixture heats up and the peaches begin to release liquid. Once boiling reduce heat and simmer 3-5 minutes. Remove from heat and place into the refrigerator to cool completely.
5. When both cakes and filling have both cooled completely, spoon filling into the hole of the bundt cake.
6. For butter cream beat all buttercream ingredients together until homogenous. Pipe buttercream onto filled mini bundts.
7. For the crowns, melt candy melts according to package direction and pipe onto parchment paper into the shape of a crown. Allow to cool completely, and top frosted cakes with candy crowns.
Whew! What a meal. Thank you so much for joining us on our very first episode of Bon AppeGeek! Send us a pic and let us know if you made any of these recipes! Use the hashtag #bonappegeekshow
Check out a new episode every other Sunday at 6pm EST!
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