Hey, folks! After quite a hiatus there [sorry about that], I’m back! And what a weekend to swing back in on. Happy Easter-Who-Thrones-fest!
So we all know I’m an epic nerd, bringing new levels of kickass to our geek chic culture here in DC. Not only is it Easter, the world’s best-sundressed holiday for eating fluffy things in every shade of pastel, but it’s been a two-day marathon of the most looked-forward to season premieres in all of Geekdom: Game of Thrones and Doctor Who. I will be abstaining from reuniting with my time-travelling love, in hopes of visiting the family later this week and watching it with Junior and Fabala… but my self-restraint stops there.
Tonight, Adina and I are hosting an all-out spring dinner feast, complete with the proper blood-sacrifices traditional to celebrate the resurrection of House Stark: bunnies!
Alright, I may be joking on that count. But we have some serious menu items in the works [that is, after I finish procrastinating with this…]. I’m making my potato-leek soup, caramelized onion-goat cheese turnovers, and pumpkin bread pudding with candied ginger and buttered whiskey sauce. [Yes, your mouth just orgasmed. It’s alright, that happens a lot.] The Teambuilders and other friends will gather for food and festivities.
After eating all our delicious food, everyone will shutthehellup at 9pm for exactly one hour, so I can pay homage to the Starks. *fingers crossed for dragons* Big Bro and the rest of the Jules Clan have been geeking out over every trailer for months [one courteously included at the bottom of the page].
Because I have to keep a few tricks up my sleeve to impress new friends and enchant boys via their stomachs, I’ll only list one recipe. The turnovers, I first made for Sef’s birthday last summer on a whim, and they’ve been a hit ever since.
- 8 oz. cream cheese
- 1 1/2 cups flour
- 1/2 cup butter, room temp
- 1 egg, beaten
- 2 large onions, diced
- 1 tsp fennel seeds
- 1 heaping tbl Dijon mustard
- 4 oz. goat cheese
- Preheat to 450.
- Cut butter and cream cheese into cubes and mix with flour; knead into dough and cover with wet towel in fridge.
- Heat oil and fennel until lightly brown, then add onion. Stir slowly on medium until caramelized (~30 mins).
- Combine caramelized onion, Dijon, and goat cheese while warm; refrigerate.
- Roll out dough on heavily floured surface to cut into ~4 in. circles, and brush edges with egg. Spoon half tablespoon of filling in, and pinch edges closed. Prick tops.
- Space on ungreased pan and bake ~12 mins.
And since it’s Easter, and the day isn’t complete without actually eating cute, helpless things in effigy… we will indeed be creating the deviled egg chicks. SO STOKED.
Happy Easter-Who-Thrones Day, everyone. ❤