Mrs. Doubtfire
In the 1993 movie, eccentric actor Daniel Hillard is an amusing and caring father. But after a disastrous birthday party for his son, Chris, his wife, Miranda, draws the line and files a divorce. He can see their three children only once a week which doesn't sit well with him. He also holds a job at a TV studio as a shipping clerk under the recommendation of his liason. But when Miranda puts out an ad for a nanny, he takes it upon himself to make a disguise as a British lady named Mrs. Doubtfire. And he must also deal with Miranda's new boyfriend, Stu Dunemyer.
Between disastrous home-cooked meals, dinner from Valenti’s, and the famous whip cream cake, this movie has no shortage of food references intended comedic effect.
“This Hollandaise tastes like burnt rubber. God it’s hot in here!”
The Scene: Disguised as Mrs. Doubtfire, the father Daniel burns the hollandaise sauce, drops a pot full of boiling water, and hilariously catches his silicon body suit on fire. He finally gives up, dials Valenti’s, a delivery restaurant, pays the man 135 dollars and change and artfully plates the meal. He serves the meal in the formal dining room with candles and when everyone walks in they are taken a back.
Fun fact: Yes, Valenti's is a real delivery restaurant in the San Francisco Bay Area. In the movie, after disastrously running his homecooked meal while disguised as Mrs. Doubtfire, Daniel orders pasta, shrimp, and carrots from Valenti's and serves it in a formal dining room with candles.
Today we will be making:
Honey Glazed Carrots
Honey glazed carrots are not only incredibly easy to make but also bursting with flavor.
Ingredients:
2 pounds carrots, peeled
¼ cup honey
3 garlic cloves, minced
2 tablespoons melted butter or ghee
1 tablespoon olive oil
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon parsley
Directions
Preheat your oven to 425F
Cut the carrots on a diagonal, about 1"-1.5" in length. If your carrots are large and thick, you can slice them in half as well
In a mixing bowl, toss the sliced carrots with the honey, garlic, butter, oil, and spices
Pour the carrots and glaze onto a sheet pan and spread them out
Roast for 20-25 minutes, tossing halfway through. You can also broil 2-3 minutes at the end to get caramelization on the edges
Transfer carrots to a serving dish and garnish with chopped parsley
Why This Recipe Works
They're perfect for adding a touch of sweetness to any meal, and they're sure to be a hit with both kids and adults alike.
You can easily make this dinner during the weeknight or impress your guests at Holiday dinners with this a side dish
Pro Tips
You can use orange or rainbow carrots, whole or baby carrots. Just make sure to chop the carrots the same size to ensure they cook evenly.
Whole carrots: Go for the thinner ones (no thicker than an inch or so). You can roast them as is, chop them in half lengthwise or diagonally into oval disks.
Baby carrots: Since these are small already, cooking them as is will work just fine.
If you don’t like parsley, thyme also makes a great garnish to this meal
“Aw I'm so sorry to frighten you, dear, I must look like a YETI in this getup! This is my nightly meringue mask. What it is is basically egg white, crème fraiche, powdered sugar, vanilla, and a little touch of alum”
Scene: In one of the most famous scenes in the movie, Daniel has to improvise a face mask out of icing to avoid being detected by Mrs. Sellner.
Fun Fact: To make matters more complicated during filming, the icing began to melt. This wasn’t scripted. The heat of the studio lights made it melt. Williams improvised around it dripping into Mrs. Sellner’s tea with the line “Oh dear, you’ve got your cream and sugar now,” only enhancing the hilarity of the scene so it was kept in the movie.
Today we will be making
“Nightly “Meringue Mask” Cake
Ingredients
For the meringue:
7 large egg whites
1 teaspoon freshly squeezed lime juice
1 1/4 cup granulated sugar
2 tablespoons cornstarch sifted
For the whipped cream filling:
1 1/2 cups heavy cream
8 ounces (1 cup) mascarpone or requeson cheese chilled
1 teaspoon Mexican vanilla extract
2 cups sliced strawberries plus more for garnish
Directions
For the meringue:
Preheat oven to 200 degrees
Line two baking sheets with parchment paper and trace two circles, 8-inches in diameter, on each piece of parchment paper, four circles altogether between the two pans
In the bowl of a standing mixer with the whisk attachment, beat the egg whites and lime juice on medium speed until frothy, about 3 to 4 minutes
Continue beating and start adding the granulated sugar slowly, about 2 tablespoons at a time, until completely combined and the mixture holds stiff peaks, about 2 to 3 more minutes. The meringue should appear white and glossy
Remove the bowl from the stand, sift the cornstarch into the meringue, and use a rubber spatula to gently fold and completely incorporate the cornstarch.
Transfer the meringue to the prepared baking sheets, dividing evenly between the 4 8-inch measured circles. Use the spatula to spread it into even circles; you will be able to make some nice wavy shapes
Bake for 1 hour, then reduce the temperature to 175 degrees. Let the meringue dry in the oven for another 4 to 6 hours. The outside should be crisp, and they should be easy to remove from the parchment. Set aside to cool completely.
For the whipped cream filling:
In the bowl of a standing mixer with the whisk attachment, whip the heavy cream and mascarpone cheese until soft peaks form. Add the vanilla and continue to beat until stiff peaks form
Transfer 1 1/4 cups of the whipped mascarpone cream to a medium bowl and fold in the sliced strawberries. Set aside.
To assemble the cake:
Place a round of meringue on platter and spoon about 1 1/4 cup whipped cream onto the center, then spread to cover. Top with the second meringue and spread on the strawberry and whipped cream mixture. Top with the third meringue and another 1 1/4 cup whipped cream. Top with the final meringue. Serve in slices with more fresh strawberries.
Why This Recipe Works
Meringue in general is an essential basic skill for any baker/pastry-er
Egg white protein is the literal and figurative glue that holds egg foams together. Without it, a meringue would never maintain its form long enough to be of any use in a recipe. At the basic level, air bubbles suspended in water is absolutely a foam, just not a stable one, because water within a foam quickly binds back together with itself to create, well, water (think of the head of a beer). It’s the protein in egg whites that becomes the structured network that gives the foam its stability.
You can elevate this recipe even more by using local, fresh strawberries for extra authenticity
Pro Tips
Use room temperature eggs. While it's easier to separate eggs when they're cold, the whites will whip up to their fullest potential at room temperature. You can let the egg whites sit out for about 30 minutes before using them
Clean your tools. Make sure your mixing bowl and whisk are spotless and free of grease or fat, as even small traces can prevent the egg whites from whisking properly
Don't overbeat. Overbeaten egg whites will become grainy and past their peak stiffness, so it's important to beat them slowly and gently at first. Properly whipped egg whites should look moist and shiny
Avoid humid days. Humidity can make meringues chewy and sticky
Store properly. Baked meringues should be stored in an airtight, moisture-free container and can usually last up to a month in the freezer
“It was a run by fruiting!”
The Scene: In a disgruntled moment, Mrs. Doubtfire throws a lime at the back of Stuart ‘Stu’ Dunmeyer, Miranda Hillard’s new boyfriend. To avoid blame, he tells Stuart that someone who ran away had committed "run-by fruiting".
Fun fact: The full quote from the movie is “Oh sir! I saw it! Some angry member of the kitchen staff, did you not tip them? Oh, the terrorist they ran that way, it was a run-by fruiting! I'll get them sir, don't worry,” he says. “’Run-by fruiting,’ it wasn’t in the script,” according to an interview with Pierce Brosnan in GQ. In the scene he says, “I get the beers, I'm walking back and thinking, ‘This is going to take forever to hit me on the head.’ The first one missed. And the second one — is history.”
Today we will be making:
“Run by Fruiting” Frozen Mint Limeade
This frozen mint limeade recipe is cooling and refreshing. Perfect for a hot summer day and whips up quickly in the blender.
Ingredients
1/2 cup fresh lime juice (about 4-5 limes)
3/4 cup cold water
1/4-1/2 cup white sugar
4 cups ice depending on how sweet you want your limeade
1/4 cup packed fresh mint about 5 grams, plus sprigs for garnish
4 slices of lime for garnish
Directions
Add the lime juice, water, sugar, and mint into a blender and mix until the sugar has dissolved
Add the ice and pulse to break up the ice, about 30 seconds
Increase the speed and blend until the drink is a uniform slushy texture
Pour into glasses and add a lime slice and mint sprig to each glass
Serve immediately
Why This Recipe Works
It’s ice cold sweet, tart, and minty all at the same time
Easy to prepare for a group of friends or family on a hot summer night
Pro Tips
Garnish your drink with a sprig of mint and a lime slice to make you look like a pro bartender
If you want it to be alcoholic, add 3oz vodka or gin when adding the ice
