The Community Table: Super Mario Birthday Party (Learning Hospitality No. 3)
A Recap Before I Tell You About the Super Mario Party Pics Below
For those just tuning in, each week I’m doing something “hospitable” and this month, the focus is on the dinner table. If you’d like to join me, just agree to try preparing one new dish per week (any side, entree, dessert, whatever) and post it in the ‘Leave a Reply’ box at the end of this post.
(Here’s the first week’s results and last week’s.)
Prizes
Yep. There are even prizes involved. So far, Dawn Thomas, the Belton Mom won a copy of Shauna Niequist’s book Bread and Wine. And Jessica Monroe just won a copy of Tammy Matlby’s Lifegiving book AND the accompanying journal.
This coming week, I’m pleased to be giving away Eat With Joy: Redeeming God’s Gift of Food by Rachel Marie Stone (who I’ll be interviewing later today) to one person who posts a recipe in the comments of this post. Also, today is the last day to tell me who comes to mind when you hear the word “host” or “hostess” for a chance to win a $70+ bouquet from Teleflora (do that here).
Some highlights from last week
Lacey Keigley from So Every Day who is, by the way, cooking for six–count them six–children, began “I’m not anti-sugar, but I sure am trying to bake more with less sugar” before proceeding to school me on the many uses of dates. (This is Lacey pictured on the left.)
And Christine reminded all of us (if we forgot) what it’s like to try to cook when you live in real life and not on an Food Network set. “Serendipitously, my son’s lacrosse game was cancelled by mid-afternoon on Monday so I knew I had a good window of time to make it that night. It was nice to be ‘hospitable’ to my husband and sons (and myself!) by having a relaxed meal at home together with out having to eat fast because of homework, sports, work, meetings or other activities.”
Now here’s what is going on in my kitchen.
And it’s not a recipe you’ll be pinning any time soon, unless you too are living with a devoted fan of the Brothers Mario.
My husband and brother wisely introduced the 3 year old to the original Nintendo this past Thanksgiving. Since then, we’ve acquired a used Wii and 3,000 (more-or-less) small plastic Mario figures which spend their days running, jumping and throwing fireballs on our couch, fireplace and kitchen counter.
This, in short, is what led to the emperor Justus‘ fourth birthday. (Birthday number one went to the Fresh Beat Band, number two went to the ambiguously themed sport of golf, and last year was claimed by Buzz Lighyear.)
He promptly told me yesterday he is ready to have his 5th birthday party whenever we’re ready. It will have an Angry Birds Star Wars theme, the Emperor decreed. We’ll see.
Wait. How does this tie into learning hospitality?
I tried a new recipe of course.
Let’s hear it for fondant. (The elitist of the icing world.)
Since I’d never worked with fondant before, I started my life-lesson with Fondariffic, this mind-blowing product you can get here. The fact that it existed at all blew my mind anyways because when I think fondant, I think like…”Ace of Cakes”…and it never occurred to me you could cheat your way to pseudo icing greatness. (Note: I only vouch for Buttercream. The other stuff is rumored to be chemically tasting.)
(Shhh. Don’t tell my college friend Kendon or his wife, Ann Arbor’s own Courtney Clark, who has competed on multiple Food Network cake challenges like Last Cake Standing as well as TLC’s Ultimate Cake-off.)
So I practiced rolling and cutting with this pre-made fondant (to see if I could swing it) and even used some of it to create pieces for my Mario cake, in addition to eventually making more fondant with the recipe below.
[disclaim]Fondant Recipe
-
1 cup light corn syrup
-
1 cup shortening
- 1/2 teaspoon salt
- 1 teaspoon clear vanilla extract
- 2 pounds confectioners’ sugar
(Did I mention there is nothing healthy about it? You can try whipping up some Marshmallow Fondant too. But alas, no healthier.)
[/disclaim]
Directions
- Stir together the shortening and corn syrup, then add salt and vanilla. This creates a pasty mix. Gradually mix in a little confectioner’s sugar until it becomes stiffer. You’ll need to knead by hand. (Also, tip, keep in ziplock bag inside tupperware container to retain moisture.)
- Roll it out onto a clean surface dusted with powdered sugar. Drape over frosted cakes or cut into decorations and attach to frosting.
Exhibit A
In case you’re curious about how a Mario birthday party might unfold…
Super Mario, Princess Peach and Princess Daisy
Sky and ghost balloons
Strawberry fruit shishkabob pirahna plants, cheeto ball fireballs, yoshi egg grapes, cheep cheep goldfish crackers, invincible star cheese, pringle can pipes, marshmallow ice power, candy stick vines and mario mustache suckers
Goombah cakes
Mario Memory
Yoshi egg scavenger hunt
“Save the Toad from Bowser” spoon pass
Tip: 5 to 1 ratio adults to kids (not the other way around)
Mario leading the crowd in a rendition of “Go Cubs Go!” after receiving a Chicago Cubs jersey as a gift
Jessica May 2, 2013 (2:38 pm)
My new recipe for this week is Ree Drummond’s (The Pioneer Woman) Corn & Cheese Chowder. I record her show on the Food Network all the time she has a some GREAT simple & delicious recipes. For once I left the recipe as is except I used a bag of frozen corn instead of fresh corn off the cob.
My Uncle happens to live right around the corner from me. He is single & his Daughter is in college so home-cooked meals are something he doesn’t have too often. I try to take him meals when we have leftovers or when I make a recipe that would feed an army not just my 4 person family. (well really 3 cause Austyn won’t eat much of anything lol) So of course he was delivered a piping hot canning jar full of Corn & Cheese Chowder. He always tells me how awesome my cooking is, whether he’s telling the truth or not it still makes me feel good, and I know he truly appreciates the fact that I think about him. :)
Corn & Cheese Chowder
Ingredients
4 tablespoons (1/2 stick) butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange)
5 ears corn, kernels sliced off
(I used one bag of frozen corn, thawed)
1/4 cup all-purpose flour
3 cups chicken stock or broth
2 cups half-and-half
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper Jack
1/3 cup sliced green onions
Salt and freshly ground black pepper
Directions
In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute (I found this took about 5min) or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. (I found if you pour the stock slowly while stirring it helps it to thicken faster with no clumps) Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.
I know we are getting into warmer weather now but this is a great rainy day recipe!
Sarah May 9, 2013 (7:51 am)
I like your note “well really 3, Austyn won’t eat much of anything”…
Joanna May 3, 2013 (8:10 am)
This weeks wasn’t technically a new dish, more like a modification on an old favourite. It was ham bollognase
1 jar of tomato paste
1 onion, cut into small pieces
approximately 200 grams of shedded pizza ham (bacon would work too)
1 zucchini, peeled and diced
1 or 2 carrots, chopped into thin slices
200 grams of green beans, cut into shorter lengths
Pasta of choice (I used beef ravioli which worked great)
Spices (pepper, chilli ect)
-Fry ham/bacon and onion until moderately well cooked
– Add vegatables and fry until they start to cook
– Add spice and toss through well
– Add tomato paste and bring to boil
– Lower temperature and simmer mix for 20 minutes or until it seems well cooked through. Stir regularly
– cook the pasta while the sauce is simmering
– serve topped with cheese
Something about the combination of bacon in the sauce and beef ravioli works well
Sarah May 9, 2013 (7:53 am)
Thanks, @Joanna! I’ve never tried this. Might have to give it a whirl. :)
Dawn Thomas May 8, 2013 (12:58 pm)
I am so behind…We got a “nasty gram” from the City about some trash my son left outside our sun room a few months ago (GRRR!!!) so we ordered a dumpster (cost us a TON of money) and I have been busy filling it! I have been ruthless in my house! Our church is having a garage sale next week so it is is usable and we are not keeping it then that is where it is going.,,other than that…it goes in the dumpster!
http://kindlemom.tumblr.com/ here is a picture…lol I am going to try some tofu kind of recipe this week when i have time!
Sarah May 9, 2013 (7:51 am)
@Dawn, this one made me laugh for sure. Nice work. :) And spring cleaning is something I can always support.
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