Hey, friends! It’s our usual Saturday Cooking Sesh, and today, we are gearing up for May the 4th tomorrow! Even though I am not a massive Star Wars fan, I love how fun this unofficial holiday is, giving everyone a chance to dip their toes in the celebratory Star Wars pool. Plus, any excuse I can find to make fun, themed snacks in the kitchen, I’ll take it. This year, we have four new recipes for you to try out. If you are looking for our recipes from other years, you can find them here. Alright, let’s get started ahead of the big day tomorrow!
Lomi Usqi Noodles – Inspired by The Acolyte
Ingredients:
- 4 ounces thick cut noodles
- 2 tablespoons chili crisp
- 1 tablespoon soy sauce
- 1 tablespoon black vinegar
- 2 teaspoons mirin
- 1 teaspoon brown sugar
- ½ teaspoon sesame oil
- 3 tablespoons vegetable oil
- 4 garlic cloves, minced
Toppings:
- Boiled egg, halved
- Fried nori
- 1 green onion, minced
- ½ teaspoon sesame seeds
Step 1: Bring a large saucepan of water to a boil. Add the noodles and cook for 4 minutes. Drain and set aside.
Step 2: In a small bowl stir together the chili crisp, soy sauce, black vinegar, mirin, brown sugar, and sesame oil. Set aside.
Step 3: In a medium pan over medium high heat, heat the vegetable oil and garlic for 3 to 4 minutes, until sizzling. Pour in the chili crisp mixture, and stir well.
Step 4: Pour over the cooked noodles, until coated.
Watch out for noodle thieves and enjoy!
Port Borgo Noodles – Inspired by Skeleton Crew
For the egg noodles
- 2 ounces egg noodles
- ½ teaspoon sesame oil
For the rice noodles
- 3 cups water
- 1 cup sliced red cabbage
- 1 ounce rice noodles
- 1 lime wedge
For the toppings
- ½ cup cooked lobster, diced
- ¼ cup enoki mushrooms, cleaned
- ¼ cup cooked spinach
- 1 green onion, minced
- 1 tablespoon fried onions
- 1 teaspoon chili oil
- ¼ teaspoon black sesame seeds
Broth
- 2 cups chicken broth
- 1 tablespoon dashi powder
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon miso
Step 1: Bring a medium saucepan of water to a boil. Add the egg noodles and cook for 4 to 5 minutes. Drain and place in a serving bowl. Toss with sesame oil. Set aside.
Step 2: In a large saucepan over high heat, add the water and cabbage. Bring a boil. Turn off the heat and scoop out and discard the cabbage. Add the rice noodles and soak for 10 minutes. Drain and rinse. Place the blue noodles into a small bowl. Squeeze over the lime, toss to change the color. Set aside.
Step 3: Place the lobster shell on its back, open side up. Layer the lobster, enoki mushrooms, spinach, green onions, and fried onions. Add the dyed rice noodles. Top with chili oil.
Step 4: In a large saucepan over medium, add the chicken broth, dashi, soy sauce, and mirin. Simmer for 2 to 3 minutes. Turn off the heat. In a small bowl add the miso. Stir 2 to 3 spoonfuls of broth, stirring until the miso has dissolved. Add it back into the simmered broth.
Step 5: Over the egg noodles in the serving bowl, crack the crustacean revealing its contents. Pour over the broth. Sprinkle black sesame seeds then serve.
Spice Creams – Inspired by The Acolyte
Cookie ingredients:
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) butter, softened
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon light blue food coloring
- Purple food coloring, as needed
Cream ingredients:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 3/4 cups confectioners’ sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1 tablespoons whole milk
- 1 drop purple food coloring
- Edible flowers
Step 1: In a large bowl, whisk the flour, cinnamon, ginger, allspice, cloves, baking powder, and salt. Set aside.
Step 2: In the bowl of an electric mixer, stir the butter, cream cheese,and sugar.
Step 3: Stir in the egg and almond extract, until just combined.
Step 4: Stir in the blue food coloring, until thoroughly combined.
Step 5: Slowly add in the dry ingredients just until the dough comes together.
Step 6: Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Step 7: Preheat the oven to 350 degrees. Prep baking sheets with parchment paper.
Step 8: Roll out the dough to about 1/4-inch thick. Use 5×5-inch fluted square and oval cookie cutters to cut out cookies.
Step 9: Use a clean kitchen brush to splatter the purple food coloring onto the cookies. Transfer them onto the prepped baking sheets.
Step 10: Bake for 15 minutes, let cool on a wire rack.
Step 11: In a large bowl with a hand mixer, stir the cream cheese, butter, confectioners’ sugar, ginger, nutmeg, salt, and vanilla.
Step 12: Add the milk and purple food coloring and beat for 1-2 minutes, until light and fluffy. Place mixture into a piping bag.
Step 13: Pipe a dollop of the cream cheese mixture on top of each cookie then place an edible flower on top, to serve.
Split a Spice Cream with your best friend or have two for yourself!
Darth Vader Retro Ice Cream Pop – Inspired by The Dark Side
Yield: Makes 3 bars
Ingredients
- 1 pint chocolate ice cream
- 3 popsicle sticks
- 3/4 cup chocolate shell syrup
- 5 ounces dark chocolate, melted
- 6 red candy-coated chocolate pieces
Step 1: Prep a quarter sheet pan with parchment paper and a wire rack.
Step 2: Remove the top and turn the ice cream pint on its side. Use a sharp knife to carefully cut the pint into three even slices. Remove the outer packaging and cut off the edges to form a helmet. Place the sticks into the bottom of each slice. Place onto the prepped sheet pan and return to the freezer for 20 minutes.
Step 3: Remove from the freezer and pour over the chocolate syrup until coated. Place the red chocolate candies to create the eyes. Return to the freezer for another 20 minutes.
Step 4: Place the melted dark chocolate into a piping bag with a #3 tip and pipe the helmet details. Return to the freezer until ready to serve.
Stormtrooper Retro Ice Cream Pop
Yield: Makes 3 bars
Ingredients
- 1 pint vanilla ice cream
- 3 popsicle sticks
- 5 ounces dark chocolate, melted
- 6 brown candy-coated chocolate pieces
Step 1: Prep a quarter sheet pan with parchment paper.
Step 2: Remove the top and turn the ice cream pint on its side. Use a sharp knife to carefully cut the pint into three even slices. Remove the outer packaging and place the sticks into the bottom of each slice. Place onto the prepped sheet pan and return to the freezer for 20 minutes.
Step 3: Place the melted dark chocolate into a piping bag with a #3 tip. Remove the ice cream from the freezer and pipe the helmet details. Add the chocolate candies and return to the freezer until ready to serve.
(Use the link in the title for images!)
May the Fourth Be With You!
