Green eggs and ham cookbook, 64pp.
by Georgeanne Brennan
Random House, New York, 2006
Cooking on page 32
I love Dr Seuss books and am especially fond of The Cat in the Hat.
Georgeanne Brenna and Frankie Frankeny, who collaborated on this cookbook, love Dr Seuss too. According to Brennan, the pair read all 44 Dr Seuss books and found they were full of wacky foods for them to bring to life.
They then set about creating and illustrating recipes that were not only Seussian, zany and fun, but also deliciously good and healthy.
There are some great recipe titles, such as River of Nobsk Corn-off-the Cobsk, Noodle-Eating-Poodle Noodles, Pink Yink Ink Drink and, of course, Who-Roast-Beast.
So on to page 32 with a recipe inspired by Dr Seuss’ Sleep Blook.
5 ounces grated mild cheddar, Monterey Jack, or other cheese
1 tablespoon sour cream
1 tablespoon butter at room temperature,
1 tablespoon minced chives
1/2 teaspoon salt
1/3 to 1/2 cup poppy or sesame seeds, chopped green pumpkin seeds, chopped pistachios or pecans, or other seeds or nuts
In a food processor, combine the cheese, sour cream, butter, chives and salt, and process until smooth, about 1 minute.
Using your hands, shape the mixture into bite-size balls. Place on a tray lined with aluminium foil and refrigerate until firm, about 1 hour.
Spread the seeds or nuts on a plate and roll the balls in them.
Makes about 18 balls.
How it played out
We like strong flavours so I used a vintage cheddar, and followed everything else. After refrigerating them for just 30 minutes—I was in a hurry—I rolled them in poppy seeds. Even 1/3 cup of seeds is too much. I needed about 1/4 cup for 17 balls.
Took them to a friend’s house. Served as a snack with wine. Also spread a couple on savoury biscuits (crackers).
So very easy to make (a perfect recipe to involve the kids—don’t they always love to get their hands messy) and just as easy to serve. Goes well as an appetiser and would be great popped into a lunch box.
I think I’d prefer them rolled in toasted sesame seeds (or a mixture of sesame and poppy seeds for a prettier appearance) and served with a salsa dipper.
The great thing about this recipe is that you can choose virtually any cheese that will stay firm, and any nuts or seeds that you fancy.
We’ve just arrived in France and are catching up with people shown in this post from my travel blog.