Golden Globe Nominees, Eat Your Heart Out This Holiday

Zester Daily

Great filmmaking can take you to places you've never been without leaving your seat, and the same is true for food. The following list, inspired by the recently announced Golden Globe nominations, pairs some of ZesterDaily.com's favorite food stories and recipes with the best in moviemaking this year. Sometimes, the choices will be more "art house" than "box office," but the idea is to embrace the adventure, right down to the pine-bark flour.

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"GIRL WITH THE DRAGON TATTOO" | Danish Smørrebrød

Sweden, where this thriller is set, is ground zero for edgy food. For a backdrop, check out how radical naturalist chefs Magnus Nillson from Sweden's Fäviken and Kobe Desramaults from Belgium's In De Wulf restaurants collaborated on one wild dinner. (This is where the pine-bark flour arrives.) Or you can check out the artful creations at Sweden's Oaxen Krog hotel-boat location, considered among the world's best 50 restaurants. But if you're in front of any big screen at home, it's a lot more fun and practical to try Danish smørrebrød ("smørre" means butter, "brød" is bread). These open-faced sandwiches begin with a slice of rye and get endlessly creative, with recipes such as Avocado, Egg and Shrimp Smørrebrød, and Beetroot and Apple Salad Smørrebrød. If you want to start with the basics, Copenhagen-based chef and rock band caterer Trine Hahnemann offers recipes for making your own rye bread and mayo.

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"THE HELP" | Spiced Apple Raisin Pie

"The Help" taught us to avoid a certain chocolate pie, but here are some recipes with real Southern comfort. Cookbook author and African American foodways historian Jessica B. Harris talks about how black chefs have been shortchanged and matches each day of Kwanzaa with a different recipe. Harris' Lemon-Pecan Pound Cake is an ideal alternative for those who know what Viola Davis is about to serve. Meanwhile, food historian Barbara Haber takes on the delicate culinary challenge of planning a "Porgy & Bess" menu without the stereotypes but also unveils some great finger food for flicks with a recipe for sesame seed crackers. But, if you must have pie, and want the latest trend, there's nothing like food writer Kathy Hunt's Spiced Apple-Raisin Pie recipe, which appears at the bottom of this list.

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"CRAZY, STUPID LOVE" | Old Fashioned Cocktail

No, we're not talking vodka and cranberry sipped through a straw, Ryan Gosling fans. This classic Old Fashioned cocktail recipe has wine and spirits editor Jordan Mackay waxing poetic as he writes: "As the ice melts, the cocktail just softens and opens up for you, like a flower greeting the sun on a cool morning. There's one final ingredient that I consider essential: the lemon twist. A properly squeezed twist of lemon adds a pure, refreshing dusting of citrus brightness that brings the whole cocktail to life." Check out Mackay's refreshingly perfect recipe.

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"HUGO" | French Almond Macarons

"Hugo" recalls a whimsical tale of the secrets of Paris, not unlike the secrets behind French cooking. As the headline on Joan Nathan's opinion piece reveals: "Love French food? Thank the Jews. From macarons to matzoh balls, Jewish cooking has profoundly influenced French cuisine. Who knew?" Nathan, author of "Quiches, Kugels and Couscous," goes on to provide a recipe for Almond Macarons that has only four ingredients and requires just 15 minutes of baking, quick enough to keep all ages happy while savoring director Martin Scorsese's work. Check out the recipe in Nathan's story.

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THE ARTIST | Chocolate-Coffee Cognac Whipped Cream

How about something smooth and soundless for this timeless silent film, which tops this year's entries in Golden Globe nominations? Try Christmas Trifle (aka Uncle Bill's Trifle) from cookbook author Martha Rose Shulman, for something sophisticated and smart. Shulman wisely walks you through recipes for the sponge cake, vanilla custard and the trifle. But if you want the easy route into an "Artist" frame of mind, try a boozy whipped cream. Writes New York-based Jess Kapadia: "An entirely new option has recently entered this multitasking arena, something everyone from hipsters to grandmas can enjoy: 20 percent alcohol-infused whipped cream. Your Jell-O shot just found its garnish." Kapadia then recounts a Chocolate-Coffee Cognac Whipped Cream recipe that is just the ticket.

Also fresh on Zester Daily:

  • For "The Descendants": Hawaiian-style poke (tofu or chicken breast or Pacific salmon)

  • For "Mission Impossible: Ghost Patrol": Back-Street Eats in Cairo

  • For "Midnight in Paris": Best Baguettes in Paris

  • For "Bridesmaids": Chez Martha Supper Club in France

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And, now, for that pie recipe:

Spiced Apple-Raisin Pie

Serves 8

Ingredients

1 to 2 tablespoons lemon juice

7 medium-large apples, peeled, cored and sliced (1¾ to 2 pounds)

2½ tablespoons unsalted butter

¾ cup sugar

¾ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

⅛ teaspoon ground cloves

1¼ cup raisins

2 (9-inch) frozen pie crusts, thawed slightly

Directions

1. Preheat the oven to 425 F.

2. Pour the lemon juice over the apple slices and toss to coat.

3. Place the butter in a large saucepan and heat over medium. As the butter is melting, mix together the sugar, cinnamon, nutmeg, ginger and cloves. Add the sugar and spices to the melted butter and stir until well combined. Add the apples and raisins and toss until all the fruit is coated. Bring the ingredients to a boil and allow them to cook, stirring frequently, 5 to 10 minutes until the fruit has softened slightly and a fairly thick sauce has formed. Pour the fruit and liquid into a large, shallow pan or dish and allow to cool slightly.

4. Once the fruit has cooled, spoon the filling into the bottom pie crust. Wet the edges of the crust and lay the top crust over the fruit. Using your fingers, seal the edges of the two crusts together, cutting off any excess dough. Slice three or four steam vents in the crust and then slide the pie onto the lowest rack in your oven. Bake for 30 minutes at 425 F, then lower the temperature to 350 F, move the pie onto a baking sheet and bake for an additional 15 to 20 minutes. When finished, the pie will be golden brown with juices bubbling through the steam vents.

5. Remove the pie from the oven and cool on a wire rack before serving.

Two ZesterDaily.com open-table questions:

  • OK, "Eat, Pray, Love" fans, what is your favorite foodie flick?

  • What is your favorite food and film pairing?