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Drinks Hit-Or-Miss Recipes Tastemade/Snapchat

Bring 5 of Your Favorite Sci-Fi Drinks to Life This Halloween With These Recipes

 

No matter what species or planet you call your own (or dress up as this Halloween), you can’t get through a dystopian society without some serious alcohol. From the Twelve Colonies to Galifrey, these drinks really take the edge off kicking ass and taking names.

 

Firefly – Mudder’s Milk

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Photo: Cheese Magnet

The idea of Jayne Cobb being a hero might not sit right with you, but this concoction from one of the more memorable Firefly episodes… well, it might not sit right either.

Meant to serve as a meal replacement and a temporary escape from a hard-knock life, this cocktail better suits a rough Tuesday than a party.

  • 2-3 Shots of Jack Daniels Tennessee Honey
  • 1/2 Cup Milk
  • 1/2 Cup Plain Greek Yogurt
  • 1 Banana
  • 2 Tablespoons Peanut Butter
  • 1/4 Cup Oatmeal
  • Honey and Cinnamon to taste
  • Ice

Combine all ingredients in a blender, blend until consistency is smooth.

 

Doctor Who – The Master

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Photo: weeatfilms

If you’re feeling particularly villainous, this cocktail version of the Doctor’s oldest frenemy is charismatic and deceitfully sweet. Watch the intake or, the next day, you’ll hear the drumming too.

  • 1 oz. Dark Rum
  • 1 oz. Crème de Cacao
  • 1-2 dashes Angostura Bitters
  • 4 oz. Coca-Cola

Combine the rum, liqueur, and bitters in a shaker over ice. Pour into a glass and top with cola.

 

The Hitchhiker’s Guide to the Galaxy – Pan-Galactic Gargle Blaster

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Photo: Life on the Eggship

Although you can’t find all the ingredients for this cocktail on Earth, a pervasive death wish hasn’t stopped us from trying. Proceed with caution.

  • ½ oz gin
  • ½ oz light rum
  • ½ oz vodka
  • ½ oz tequila
  • 1 oz creme de menthe liqueur
  • 1 oz curacao liqueur
  • 1 oz Galliano
  • 1 cup ice cubes
  • 1 olive

Combine all the booze and ice in a blender. Cover, and blend until slushy. Pour into a glass and garnish with an olive. Preemptively call an ambulance.

 

Battlestar Galactica – Ambrosia

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Photo: Pinterest

This prison-born elixir might not be the classiest drink, but when you’re running from hostile Cylons, you’re not too picky. So say we all!

  • 6 oz Midori
  • 4 oz Blue Curacao
  • 2 oz lime juice
  • ½ cup of ice

Combine all ingredients in a blender and blend. Optional: garnish with a stemmed cherry.

 

Star Trek – Romulan Ale

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Photo: The Trek BBS

The Federation’s version of absinthe, Romulan Ale is known as an instant drunk. There’s a reason it’s illegal.

  • 375 ml Vodka
  • 375 ml Blue Curacao
  • 375 ml Everclear

Combine ingredients in a 1.25 liter bottle. Chill in freezer for two hours. Serve in shot glasses.

Categories
Restaurants

Just In Time: Fantastic New Doctor Who Restaurant Opens In New York

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Brace yourselves, Whovians. The Pandorica is open.

But don’t worry, this time it’s a good thing.

Just in time for the premiere of series 8 on August 23, The Pandorica is an amazing Doctor Who-themed restaurant that has just regenerated re-opened in upstate New York after a recent series of renovations. Owned by a British ex-pat, the fantastically geeky eatery sports a number of call-outs to its parent show, including deep blue tablecloths, a TARDIS bathroom, and a large print out of Van Gogh’s exploding TARDIS painting.

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The menu is equally inspired, with dishes like French toast stick Fish Fingers and Custard and appetizers called “Spoilers” and desserts called “Sweeties.” According to reddit, future menu updates will also include more themey-wemey items like “Gallifryed Potatoes,” and “Jammy Dodger Trifle.” Sadly, no immortal Roman centurions seem to stand outside the door, but considering how cool the rest of the place is, we’re willing to let that tiny lapse in continuity slide.

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Check out the Pandorica Facebook for more information.

H/T Nerdalicious

Categories
Products

INTOXICATE! This Sonic Screwdriver Bottle Opener is Perfect for the Boozy Time Lord in Your Life

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In the words of a drunk Dalek: INTOXICATE! The perfect prop for your Comic Con cosplay this year, this Sonic Screwdriver is a pretty impressive replica of the Doctor’s handy-dandy tool. Bonus, it’s practical! Just pop off the bottom to find a bottle opener. Sadly it doesn’t make the signature sonic sound whovian’s know and love but who cares, it opens beers. Basically, this is one of the nerdiest ways you can get plastered.

We’re not responsible if you end up wibbly-wobbly wasted running around your house obnoxiously singing the opening theme. Ooooooweeeeoooohhh!

Sonic Screwdriver Bottle Opener, £13.99/$23.99 @ Forbidden Planet

H/T + PicThx That’s Nerdalicious

Categories
Sweets

Baker Decorates Each Cookie by Hand, Resulting in Edible Masterpieces

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Whenever I see someone create art on a canvas of baked goods, I have to take a second and admire it. It’s actually incredibly difficult to draw something on a cake or a cookie, whether it’s simply lettering or a picture of Batman. At least from my experience. That being said, a baker recently posted some of her beautiful cookie designs on Reddit.

What’s special about them is that she goes out of her way to freehand each drawing from scratch, instead of retracing a previous piece of work. She even includes a few photos detailing her tedious process of sketching to icing each cookie.

Take a look below at some of the most gorgeous cookie art I’ve even seen.

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Star Wars

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Hellboy

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Nintendo

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Ninja Turtles

Reddit-Cookie-Turtles

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Sci-Fi

Reddit-Cookies-Sci-Fi

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Wolverine

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Full Process

Reddit-Cookie-Angel

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Reddit-Dames-Cookie

 

cookie-art

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Picthx ButterWinks!

Categories
Products

Show Off Your Baking Skills and Inner Nerd With Geeky Sprinkles

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Fandoms are growing everyday with even more products being developed to appease our nerdy needs. From Doctor Who kitchen gadgets to Harry Potter teas we geeks want to incorporate our ships and feels into our daily lives. Tara Theoharis, creator of Geeky Hostess and fellow nerdling has created a Kickstarter to help fund the creation of Geeky Sprinkles.

Theoharis describes her product as “fun sprinkle shapes for geeky baking”, with a Doctor Who Police Box, Steampunk Gears, and a Lightning Bolt that could appease both super hero enthusiasts and Harry Potter fans alike, the Geeky Hostess has definitely found a niche in the fandom baking market. Besides professional fandom specialty bakers such as Nerdache Cakes possibly using these untraditional sprinkles, amateurs would undoubtedly bust out these Geeky Sprinkles for their next fandom party. Yes, nerds have a social life too, we like to have parties to mourn our Doctor or have random theme parties year round, don’t hate.

Until Theoharis hits her project goal the only way to get her Geeky Sprinkles is to pledge your support of her nerdy endeavor. For $12 you have your pick of one of the three Geeky Sprinkle options but bump that pledge up to $20 and you’ll get the full set.

H/T + PicThx Kickstarter

Categories
#foodbeast

These Lady Cassandra Sugar Cookies Need to be Moisturized.

PicThx That’s Nerdalicious

Categories
#foodbeast

This Gingerbread TARDIS Probably Tastes Timey-Wimey

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via That’s Nerdalicious

Categories
Recipes

How to Make Doctor Who Inspired Macarons With TARDIS Tea White Chocolate Ganache

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Remember back in March when we talked about those delightfully nerdy fandom teas? Well I found a way to incorporate Cara McGee’s TARDIS blend tea into a Doctor Who inspired macaron. Although I couldn’t get the shells to be that recognizable TARDIS blue I did manage to infuse the TARDIS tea into some cream to create a delicious white chocolate ganache. Think your favorite cuppa in frosting form. British style of course, with cream and sugar because the Doctor wouldn’t have it any other way. These delicate macarons may not save you from the Weeping Angels but they might make you feel timey-wimey. Okay, maybe not but trust me, they were one of the most delicious things I’ve had in all of time and space.

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Macarons with TARDIS White Chocolate Ganache

Makes 36 large shells or 18 sandwiched cookies

 

Blue Macaron Ingredients
adapted from Ms. Humble’s Scatterplot Macarons

  • 120g almond meal
  • 200g powdered sugar
  • 100g egg whites
  • 35g granulated sugar
  • 1/4 tsp. cream of tartar
  • 5-7 drops Navy Blue Americolor Food Gel
  • Sifter
  • Food Processor
  • Hand or Stand Mixer
  • Piping bag
  • Large round tip

Directions:
1. Line two baking sheets with parchment paper or a silpat. Make sure to double up on cookie sheets so your macarons don’t cook too quickly during the baking process. If you have a macaron piping template put it under the parchment paper so you can see where to pipe otherwise you’ll have to take the route I took and trace circles all over the parchment paper as a guide. The size is up to you, I made mine fairly large for a macaron which is why this recipe yielded a small amount for me.

2. Weigh out your almond meal, powdered sugar, egg whites and granulated sugar separately using a kitchen scale.

3. Add your almond meal and powdered sugar into a food processor and pulse until both ingredients are well combined.

4. Sift the almond sugar mixture through a sieve or sifter over a large bowl. We’re using a large bowl because you’ll need the room for the meringue later. After your entire mixture has been sifted it’s time to move to the meringue.

5. Place your egg whites, sugar and cream of tartar in a bowl or in your stand mixer bowl. Using Bravetart’s guide to making macarons set your stand mixer to 4 or “medium” for 3 minutes. The egg whites won’t look super foamy at this point but that’s okay because we’re no where near done with them. Increase the speed to 7 or “medium-high” for an additional 3 minutes. Then turn up the mixer to 8 for another 3 minutes. At this time it’s best to add your coloring so it’s incorporated evenly into the meringue. At this point you should have a stiff meringue, this means that the meringue should stand up on itself so check your whisk and turn it upside down. Is the meringue clinging tight? Can you turn your bowl over your head and not have a head full of meringue? Good, then that’s the perfect consistency! Be careful not to overmix as you’ll end up with a gritty meringue and won’t be able to complete the macaronage stage.

6. Now here’s where things get scary. The macaronage stage is where you mix the meringue in with the dry ingredients. You can’t beat or stir this you have to gently fold the two together. Pour your meringue into your almond sugar mixture. Using a rubber spatula circle the entirety of the bowl then come straight down the middle with your strokes. You want to get the air out of the meringue without over beating it while still incorporating the almond sugar mixture. The consistency you want should be what people describe as “lava-like”. Basically it should flow onto itself and melt back into the mixture after about 20 seconds. This consistency is usually achieved after 60 strokes. Do a consistency check to see if your mixture is flowing like ribbons of lava.

7. Take an piping bag and fit it with a large round tip. Twist the bag near the tip end so your batter doesn’t flow until you’re ready to pipe. Carefully add your batter to the piping back but be careful not to over fill the bag. Make sure all the air is out of the bag by twisting the open end. Take your full piping bag to your cookie sheets and pipe your shells. Don’t pipe in a circle just center the tip in the middle of your circle and squeeze just before the batter reaches the edges of the circle. Release your pressure on the bag to stop the flow of batter and move onto the remaining shells.

8. After all your shells are piped carefully grab your cookie sheets (while also holding the parchment paper in place) and tap the cookie sheets on a table. It’s okay to be a little rough during this part, we want all the remaining air to rise to the top so we can get the smoothest shells possible. After about 4-5 raps on the table your cookies are ready to dry. Leave them out for about 30-60 minutes until the shells are no longer sticky to the touch.

Preheat your oven to 280 degrees. Put a large cookie tray on the top rack of your oven to shield the shells from over browning. Once your oven reaches 280 degrees place your macarons on the lower third rack. Bake for 15-18 minutes pulling the shells out before they get browned. Some recipes say to keep the oven door propped open a crack to release the steam from the cookies but if you doubled up on the cookie sheets you should be fine. After your cookies are done baking let them cool on the cookie sheet until cool. Do not try removing the cookies from the parchment paper until they are completely cool otherwise you risk losing the bottom of your cookie.

TARDIS Tea White Chocolate Ganache Ingredients:

  • 2 heaping Tbsp. TARDIS blend Tea
  • 1/2 cup heavy cream
  • 5oz white chocolate pieces

1. Add heavy cream and tea leaves to a medium sauce pan.  Let the cream slowly heat on low. The tea leaves will steep in the cream and turn the cream to a golden brown color.

2. Add your white chocolate to a small bowl. Once your cream begins to bubble it’s time to add it to the white chocolate but you have to remove the loose leaves first. You can use a sieve or tea press for this.

3. Add the warm cream to the white chocolate and whisk until the mixture is smooth. Once the desired consistency has been reached cover and let set in the fridge for 2 hours. When the ganache is chilled it will be easier to spread when you assemble the macarons.

4. Match up your macaron shells up by size in pairs. Grab your chilled ganache and add about a tbsp to one shell and sandwich the cookies together being careful not to crack the fragile shells.

5. Once all the cookies are assembled they need to be chilled for 24 hours to achieve optimal deliciousness. I know, it’s hard especially after all these steps and you can’t even eat one. Trust me, you want that ganache to have time to get all cozy with your macaron shells, it’ll be worth it. After 24 hours, dig in!

Recipe & Photography by Chronicles of a Foodie