Beasts of the Southern Wild is waiting in my mailbox for me to come home from a holiday weekend escape. I’m enjoying the peace that comes with high, snowy altitude, a warm pine burning fireplace and working wi-fi! Last visit to Lake Almanor, Sprint offered me such spotty service I thought I would drop dead within a week. My kids are experiencing the snow for the first time and I’m drinking in lattes, wine and mountain air.
I’ve received a few emails asking where the newest Oscar recipes are. I feel so appreciated that there are actually readers who care, so THANK YOU!
There are plenty of Oscar night food options to accompany the best picture nominees. This movie lends itself well to food choices, the main character shares the name of a common fried fied of the south, Hushpuppy.
I just couldn’t bring myself to fry up some hushpuppies for the sake of the blog. If you are a hushpuppy lover and feel like frying up some corn meal and flour, you go on and rock those hushpuppies, friend.
There are fun southern drink options, like sweet tea or whiskey based cocktails, but I’d be making them just to photograph and then toss.
Now, you may find this choice of recipes to be a stretch. I can promise you though, that if you search for this recipe with the word “southern” at the start, Google will offer you plenty of results. Plus, this recipe originated in my kitchen via Paula Deen’s kitchen. It doesn’t get more southern than the gal I love to hate, Paula.
I have made (flourless) Peanut Butter Sweet and Salty Cookies, ya’ll! The original recipe is simple and doesn’t include salt. This movie, from what I hear is sweet and bitter, hence, so are the cookies! This is one of those recipes that you will use forever. It’s easy, it is gluten-free and it is super tasty!
1 cup sugar (raw or white)
1 cup peanut butter (smooth)
Extra sugar for sprinkling
Salt for sprinkling (medium to larger sized crystals work best)
Mix the first three ingredients and spoon onto baking sheets. Criss cross fork marks onto the tops of the cookies and bake at 350 degrees for 10 minutes.
Immediately sprinkle the cookies with the extra sugar, then go over with a very light sprinkling of salt.
Let cool and don’t eat more than 80.