Gilmore Girls Season 1

Culinary Experience Recipe Guide

Difficulty Level: Medium

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Recipes

Sunday

Mrs. Kim’s Sprouted Wheat Muffins

Ingredients:

1/2 cup of butter

3 ripe bananas

1 cup of brown packed suger

2 eggs

1 tsp of baking soda

1/2 tsp of baking powder

1/2 tsp of salt

1 tsp of cinnamon

A dash of vanilla extract

1 3/4 cups of sprouted wheat flour

1/3 cup of milk

2 cups of chocolate chips

Instructions:

1. Start by browning the butter. Cook it on medium heat in a saucepan until brown and remove from heat. Pour it into a container so it can cool faster.
2. Mash the three ripe bananas in a large bowl and then add the brown sugar and mix.
3. Next, add the eggs and mix.
4. Then add the baking soda, baking powder, salt, and cinnamon, and mix.
5. Add the vanilla extract and slowly add in your flour while mixing.
6. Then add the milk and mix.
7. Lastly, fold in the chocolate chips and then pour your batter into a buttered muffin tin.
8. Bake in the oven for about 30 minutes at 350 degrees F, or until you can stick a toothpick in the center and pull it out clean.

Sookie’s Maple Bourbon Salted Caramel Peach Sauce

Ingredients:

2 ripe peaches

1 cinnamon stick

1 star anise

2 cloves

1 vanilla bean

bourbon

1/2 cup of water

1/2 cup of maple syrup

1/4 cup of caramel sauce

A pinch of salt

Instructions:

1. Blanch the peaches for a few minutes by cutting an X on the bottom of the peaches and boiling them in water for a few minutes. You may need to boil longer if your peaches aren’t ripe.
2. Peel and dice your peaches and add them to a mason jar. Add the cinnamon, star anise, and cloves to the jar.
3. Cut the vanilla bean open and scrape out the vanilla into the jar. Then put the whole bean in the jar and fill it up with bourbon.
4. Store in your fridge for a few days or overnight to infuse the peaches.
5. When the peaches are infused, pour them into a saucepan and remove the vanilla. They simmer until the peaches are tender.
6. Remove the spices and then blend the peaches until smooth. Strain them through a fine mesh strainer so they are extra smooth, and cook on medium heat in the saucepan.
7. Add water, maple syrup, caramel, and salt, and cook for a few minutes until everything is dissolved and combined.

Peach Whipped Butter

To make the whipped butter for the muffins, add 1/4 cup of room- temperature butter and 2 tbsp of the peach sauce to a bowl and whip it until smooth. If your butter is not room temp, melt it in the microwave, mix, refrigerate for a few minutes, and then whip it.

To serve, butter the muffins, add the peach sauce, and make some Luke’s coffee by sprinkling some nutmeg into your coffee grounds. I also served the coffee with some of the peach sauce, but that’s optional.

Monday

Sookie’s Magic Risotto

Ingredients:

3 tbsp of butter

2 tbsp of olive oil

1 sliced onion

2 sliced leeks

White wine to deglaze

1 lemon, chopped with seeds removed

1/4 tsp of dry-rubbed sage

1/4 tsp of thyme

1/4 tsp of salt

2 tbsp of honey

1/2 cup of milk

1 tbsp of better than boullion chicken base

3 cups of water

2 diced shallots

3 garlic cloves, minced

1 cup of arborio rice

1-2 cups of extra chicken stock in case the rice needs more liquid during the cooking process

1 cup of freshly shredded parmesan cheese

Instructions:

1. Add 1 tablespoon of butter and 1 tablespoon of olive oil to a large pan and add the onion and leeks. Caramelize those for an hour while constantly stirring and occasionally deglazing with 1/4 cup of white wine.
2. Add lemons, sage, thyme, salt, and honey to the center of the pan and cook for another 10 minutes. Then remove the spent lemon rinds and add the caramelized vegetables to a blender with the milk.
3. Blend well and then add to a large bowl with the better than bouillon, and water. Mix to combine.
4. In a medium saucepan, add one tbsp of butter and one tbsp of olive oil. Then cook the shallots for a few minutes before adding the garlic and cooking for an additional 30 seconds. Deglaze with 1/4 cup of white wine.
5. Mix in the rice and laddle about half a cup of the caramelized vegetable sauce. Cook on medium heat until almost all is absorbed, and then add more sauce. Keep this up until all the sauce is gone.
6. Check the tenderness of the rice by squishing a piece between your fingers. If you see the three white broken rice grains, it needs more liquid and time. Keep adding 1/2 a cup of chicken stock and waiting for it to absorb and check the tenderness again.
7. Once tender, remove from heat and add a tablespoon of butter and parmesan cheese. Fold that in and serve with parsley on top.
8. Sookie stated that Riesling wine was NOT the wine that should be served with this dish, so I went with a Chardonnay because of its buttery flavor.

Tuesday

Luke’s Damn Fine Burger & Fries

Luke would keep things classic and simple with his food, letting the good ingredients speak for themselves, so this is how to make a classic, yet above-average cheeseburger.

To prepare the patties, I used 1 pound of ground beef and rolled them up into three large balls. I seasoned them with some yellow mustard, salt, pepper, and garlic powder.

Start by adding some oil and half a sliced onion on a pan and saute those for about 10 minutes. Then finish it with some worcestershire sauce and remove and set aside for later.

Then toast the inside of your buns and set aside.

Then cook the patties in that pan, making sure to brown both sides for a few minutes. If you don’t like a little pink on your burger, cook a few extra minutes. When you flip the burger for the last time, add American cheese slices to the top of the burger so the cheese can melt slightly.

To assemble the burger, add ketchup and mustard to the bottom bun and mayo to the top bun. Add the sauteed onions to the bottom bun, then the burger. Add tomato, pickles, and lettuce on top.

Homemade Fries

(Also use this recipe for the “Town Hall Meeting” on Saturday)

Chop your fries from a russet potato to your desired thickness and add to a bowl with ice water. This removes the starch from the potatoes so the fries come out crispy.

Once the ice has melted, remove the fries and pat dry. Then fry in a deep pot of about 1-2 inches of lard or frying oil. Move the fries around so they don’t stick and remove them once they start to brown.

Once you finish frying all the fries in small batches, fry them a second time for a few more minutes. This second fry gets them really crispy.

Toss the fries with seasoned salt; my favorite is Lawry’s.

Wednesday

Rory’s Birthday Coffee Cake

Sugar Swirl Ingredients:

1/2 cup of brown sugar

1 tsp of cinnamon

Crumble ingredients:

1 1/2 cup of flour

1 cup of brown sugar

1 tbsp of cinnamon

1 tsp of salt

1/2 cup of melted butter

Cake Ingredients:

1 cup of sugar

1/2 cup of melted butter

2 eggs

A dash of vanilla

2 cups of flour

1 tsp of salt

1 tsp of baking powder

1 tsp of baking soda

1 cup of milk

Instructions:

1. Mix the sugar swirl ingredients and set aside.
2. Mix, gently with a fork, the crumble ingredients and set aside.
3. In a large bowl, mix the cake ingredients.
4. Add half the batter to a buttered baking dish. Then sprinkle half the sugar swirl. Then add the rest of the batter and sprinkle the rest of the sugar swirl on top.
5. Top with the crumble and bake in the oven at 350 degrees F for about 45-50 minutes.
6. Decorate with a pink candel in the center.

Emily’s Homemade Chocolate Pudding

Ingredients:

2 cups of milk

1 cup of sugar

1/3 cup of flour

2 tbsp of cocoa powder

A pinch of salt

2 egg yolks

1/2 cup of chocolate chips

2 tbsp of Butter

A dash of vanilla extract

Instructions:

1. Add milk, sugar, flour, cocoa powder, and salt to a saucepan and heat on medium-high heat. Stir constantly so the milk doesn’t burn and so you can break up the clumps.
2. Once it’s thickened after about 10 minutes, add in the egg yolks while mixing and mix for another 2 minutes.
3. Then add the chocolate chips and stir for another two minutes so they melt.
4. Then remove from the heat and add the butter and vanilla and stir to combine.
5. It can be served hot, but I prefer chilling it before serving.

Dirty Shirley

1. Add ice to your glass. Then add 1.5oz of vodka. Fill the rest of the glass with Sprite, but leave some room at the top to add an oz of grenadine and two cherries.

Thursday

Willy Wonka Movie Night List

1. Cookie Dough
2. Cheeto Puffs
3. Jelly Beans
4. M&Ms
5. Everything Pizza (I refer Pepperoni so that’s what I served)
6. Marshmellows
7. Peanut Butter
8. Red Vines (I served Twizzlers because they are easier for me to buy.
9. Caramel Popcorn (I served a mix with Cheddar too)
10. Chips like Lay’s
11. Tortilla Chips with queso

You can buy all this because the Gilmores definitely didn’t cook any of this, but I did make some of it myself. I did a little test kitchen experiment for the edible raw cookie dough. I didn’t like it, so I still need to work out the kinks before giving you guys the recipe. You can buy safe to eat raw cookie dough. Just make sure it’s safe to consume because uncooked flour can make you sick.

I also made the pizza. I love making pizza at home. Especially with how the cost for takeout has gone up recently.

To make pizza at home, I like to buy premade dough from the bakery in my grocery store. Don’t use the canned pizza dough because it never comes out crispy enough.

Roll out the dough with flour and add 1/4 cup of pizza sauce to the center. You don’t want to add too much sauce, or it’ll be a mess.

Next, add your cheese. I usually like using ricotta cheese, but I did fresh mozzarella this time.

Add your choice of toppings on top and bake in the oven at 400 degrees F for about 15-20 minutes. Just keep an eye on it, and when the toppings start to char, it’s ready.

Friday

Donna Reed Night

Rory served Ritz crackers and spray cheese as an appetizer. For the main course, she served steak, green beans, and mashed potatoes. For dessert, she served a Lime Fantasy Supreme, which is green Jell-o and Cool Whip.

I’m honestly impressed Rory out this all together but I know she wasn’t adding anything fancy so we’re going to keep the preparation simple too.

1. Start by preparing the steak with a generous layer of salt on all sides. Let that sit out for 30 minutes. This extracts the moisture and tenderizes the meat so the steak will sear nicely when we cook it.
2. While that’s sitting, also boil russet potatoes until fork tender and then add milk, butter, salt, pepper, rosemary powder, and garlic powder and mash. This is my favorite way of making mashed potatoes when I need to whip them up fast. Peels and all, it’s delicious.
3. Add butter to a pan and pat the steak dry before adding it to the pan to start cooking. Cook for a few minutes before turning, and keep turning every few minutes. Once the sides are no longer red, remove from the pan and let the steak rest on a cutting board while we make the green beans. I like my steak a little pink, but if you don’t, cook it a little longer after the sides are no longer red. You can also use a meat thermometer to know if it’s to your liking. I prefer a medium cook at 145 degrees F, but well done would be more like 155-160 degrees F.
4. To make the green beans, add a handful of fresh green beans to the same pot and cook in the steak juices. I added a little extra seasoning like salt, pepper, and garlic powder. I prefer it to have some crunch, so I don’t cook them for long, only around 5-7 minutes.

Lime Fantasy Supreme

Make the lime Jell-o per the package’s instructions, and then layer the Jell-O and Cool Whip, with a final layer of Cool Whip on top and a cherry. You can make these ahead as Rory did, and serve them after dinner.

Saturday

Town Hall Meeting

Max lists everything they have for the town hall meeting, and the list includes:

1. Hot Dogs
2. Fries
3. Soda
4. Chocolate-covered espresso beans
5. Ring Pops
6. Reading material

Hot Dogs

Since these are takeout hot dogs, I kept it simple by grilling the hot dogs and adding toppings like ketchup, mustard, and relish.

Homemade Fries

(Also use this recipe for the “Town Hall Meeting” on Saturday)

Chop your fries from a russet potato to your desired thickness and add to a bowl with ice water. This removes the starch from the potatoes so the fries come out crispy.

Once the ice has melted, remove the fries and pat dry. Then fry in a deep pot of about 1-2 inches of lard or frying oil. Move the fries around so they don’t stick and remove them once they start to brown.

Once you finish frying all the fries in small batches, fry them a second time for a few more minutes. This second fry gets them really crispy.

Toss the fries with seasoned salt; my favorite is Lawry’s.