Film archivist and food lover Jenny Hammerton suggests the perfect dish to accompany your screening of a Hollywood classic. Simply follow the recipe to enjoy a dinner with a twist and dine like a star.
Singers & Swingers in the Kitchen is a fab and groovy cookbook. Published at the height of the Swinging Sixties in 1967, the book shares the favourite recipes of “the grooviest gourmets happening”.
Within its pages are the signature dishes of Sonny & Cher, members of The Byrds, The Rolling Stones and The Monkees. We learn that Barbra Streisand loved to rustle up coffee ice-cream, Jane Fonda invented a dish called Chicken a la Kiki and the Mamas and the Papas loved Chilli Esperanza with scrambled egg.
The recipes were collected by Roberta Ashley, the “teenage columnist” for This Week Magazine and the language she uses throughout reflects the fact that she’s writing for a young readership. “They’re hip, mod, delicious recipes from today’s top scene-makers – and guaranteed to turn on taste buds everywhere!” she announces.
When I read about a band called the Peanut Butter Conspiracy I was intrigued. Peanut butter is always a turn on for my taste buds and I would eat it every day if I could, so anything peanut butter related gets my vote. According to Roberta, the Peanut Butter Conspiracy received a number of complimentary cases of the nutty stuff as a tie in with a “well-known peanut butter company”. Which I wonder? Skippy I’ll wager.
Apparently, the band and their friends spent a good deal of time concocting recipes to use up the peanut butter and this one was their favourite. As it is Peanut Butter Cookie day on June the 12th why not get your pinny on and make a batch of these to celebrate?
Bibelot Jukebox curator Jaybird Slim played me some tracks by the band as I was making my batch and here are his four recommended tunes.
1. Dark On You Now
2. Living Loving Life
3. It’s A Happening Thing
4. Why Did I Get So High?
Here’s the recipe!
1/4 cup butter/margarine
1/2 cup peanut butter
1/4 cup sugar
1/4 cup honey
3/4 cup sifted plain flour
1/4 teaspoon baking powder
Cream butter and peanut butter with the sugar until smooth. Beat in the honey, then the egg. Mix well. Add the flour and the baking powder and mix well. Roll into walnut-sized balls. Bake in a pre-heated 350 degrees F / 175 degrees C / gas mark 4 for about 15 minutes.
Note: if you have a fan oven, decrease temperature by about 20 degrees.
Cruelty free list:
Eggs, from Hen Nation www.goodfoodnation.co.uk
Dairy free margarine – We like Pure and Vitalite from health food shops and most supermarkets.
Most supermarkets now stock their own brands too!
Eating and drinking like the stars of yesteryear…
For more famous foodie delights, visit Jenny’s blog