Foodie Film Favorite - Marie Antoinette

We were recently asked what our favorite food scenes from movies are - and somehow, this hostess drew a blank.  Of course, the next day we were reminded of so many scenes that make our mouths water - not only from the delicious food styling, but also the amazing costumes and cinematography.

Our research on Poufs a la Jardiniere reminded us of one of our favorite movies - Marie Antoinette directed by Sophia Coppola.  A delicious film indeed - a story about a girl, a queen, who likes to play cards with her friends, shop, and eat petit fours - what girl doesn't?

The Life.

  

We were obsessed with this film when it came out - the gowns of satin and silk, tall coiffures, the saturated colors, and of course - the gorgeous food.  We adore the banquet scenes with carefully arranged asparagus, lush cakes and jellies, candied orange peels, mini bites of cream topped with berries and pistachios, all served on gilded and hand painted china.  Swoon.  

Without further ado:

Ah yes, sweet decadence.  Too bad all this extravagance ended in the beheadding of Ms Antoinette.  None the less, this hostess sure wishes she was there in Versailles to drink champagne, eat delicious cakes, and gamble with the girls.  


One last lust worthy video that is sure to make your mouth water! After all, who doesn't want candy?

Coiffures & Carrot Sticks

No longer an industry secret, wigs of the rich and famous are becoming more and more ostentatious than ever.  Wigs are all the rage these days - superstars wearing a different color and a different style each day.  We've been watching our favorite ladies wearing all the shades of the rainbow: Natalie Portman in pink, Rihanna in red, Katy Perry in blue, yellow, purple, and one of our favorites - Gaga in gray.  But just recently, Ms. Manaj took it up a notch at the launch of Versace's line for H&M.  Her coiffures of palm fronds reminded us of the grandiose hairstyles of the 18th century.

Ms. Manaj - Foliage and All

Ladies of French courts would adorn themselves with extravagant themed wigs decorated with flowers, model birds, butterflies, ships, and even food.  These wigs were extremely expensive, equivalent to 5-6 acres of land, and women were known to bankrupt their husbands trying to keep up with the fashion trends.

The Green Stall - Matthew Darly - 1777

It was common for women to wear vegetables in their hair - a pouf a la jardiniere - including such tasty morsels as cabbage, radishes, herbs, turnips, carrots, and artichokes.

"I shall never again wear anything but vegetables! It looks so simple, and is so much more natural than even flowers." - Overheard in Court

Marie Antoinette - La Belle Poule 

Fruit Stall - Matthew Darly - 1777

Another Satirical etching represents a woman putting Carmen Miranda to shame - balancing melons, full fruit baskets, pineapples, pears, and a bushel of peaches on top of her head.

But a lady is not limited to wearing perishables on their head, how about a wig made of a protective product, such as Saran Wrap?  We're completely smitten with these wigs by Kate Cusack - they too capture the spirit of the grandiose, the extravagant, and the glamour of the 18th century versions.  We would just die to wear one of these to a grand ball!

Want more wigs?  Waiter, There's a Hair in my Satire on BibliOdyssey

Maple Maple Maple

We love maple syrup.  Maple syrup on our pancakes, on our bacon, in our cocktails, in our candy, we want it all the time (and we aren't ashamed of it, damn it).

Best Made Company has really got us craving some waffles this afternoon with this gorgeous half-gallon glass jug of organic medium amber syrup made especially for Best Made.  It calls to us, teases us, begs us to incorporate this liquid gold into every meal.  And we are up for the challenge.  Not difficult to do when it means that you have to buy one, or three, of these stunning bad boys:

Best Made Maple Syrup - A Jug of Beauty

Win Friends and Influence People

Best Made Organic Maple Syrup

$68

Get 'em quick - these beauts are sure to go fast.

Obsession Worthy - Sugar Skulls

This week was the celebration of the Day of the Dead, a Mexican tradition where one's family comes together to celebrate those who have passed on.  Traditionally altars are made in honor of lost loved ones, as well as offerings of their favorite dishes, and iconic sugar skulls are made for each relative.  November 1st is the Día de los Inocentes (The Day of the Innocents), and November 2nd is the Día de los Muertos (Day of the Dead).  People encourage visits from their lost loved ones by visiting cemeteries, decorating graves with offerings, orange marigolds - Flor de Muerto.  Traditions vary from town to town, but the celebrations are always in respect for life.

image via Zanzibar Trading Co.

The holiday is thought to be traced to an Aztec Festival dedicated to the goddess Mictecacihuatl, and fell in the ninth month of the Aztec Calendar.  This ancient festival was believed to be celebrated for an entire month, starting at the beginning of August.  It is believed that traditions in celebrating the deaths of family members and ancestors has continued for 2,500-3,000 years.

Sugar Skulls are given to the living and to the dead, made of chocolate or of sugar, and are inscribed with the name of the recipient.  These skulls are the icon of the of The Day of the Dead, and they are thought to have good luck.  Traditional Sugar Skulls are decorated with feathers, glitter, foil, icing, and are not meant to be eaten, but are a sweet offering none the less.

image via Alkemia

Ok, ok, so we are slightly obsessed with these delicious candy skulls:

Sugar Skull $15.99

Small Sugar Skulls - $4.50

Angelitos - $5

Sugar Skull - $14 

Or you can make your own:

Sugar Skull Mold - $13 

Order Skulls Pre Made - $10.99

Panna Cotta Calavera:

Calavera Panna Cotta

4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water


Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.


(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)


Lightly oil our large sugar skull molds with a neutral-tasting oil.


Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.


Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.


Divide the Panna Cotta mixture into the prepared sugar skull molds, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )


Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.  

via

And, of course, a cocktail to go with your Day of the Dead festivities:

La Picosita 

3 strips of fresh red bell pepper (1-1/2 inch X 1-1/2 inch, skins on)
3/4 ounce honey syrup
3/4 ounce lemon juice
1-1/2 ounce Milagro Silver Tequila
Pinch cayenne pepper/cumin spice mix
1 slice charred red bell pepper


To make the honey syrup, combine 2 parts honey with 1 part warm water. Stir thoroughly until combined. Measure out 3/4 ounce. Store unused portion in refrigerator.


To make the spice mix, combine equal parts ground cayenne pepper and ground cumin.


To char the red bell pepper, grill a halved red bell pepper on a lightly-greased grill top until the skin begins to turn black in spots. Allow to cool, slice pepper lengthwise, removing seeds and cut into long strips, approximately 1 inch wide.


Crush the fresh red bell pepper with honey syrup and lemon juice, preferably in a mortar and pestle. Transfer to a cocktail shaker. Add tequila and ice, and shake vigorously.


Strain over fresh ice into a rocks glass. Garnish with a pinch of spice mix and a slice of charred red bell pepper, and serve.

Recipe modifies from a Rosa Mexicano Recipe

via



The Day of the Dead is such a festive holiday - we hope to one day be able to travel to Mexico to experience it first hand.  Until then, we will be making our own Calaveras here in Brooklyn.

xxG