Last Sunday was St Valentine’s Day and Vincent Price fans across the UK and the US joined together for another special online zoom event hosted by yours truly and Victoria Price.
We had a ball showing vintage TV shows, holding a trivia quiz (which proved very popular) and presenting some delicious food fare made especially for the occasion.
Wanting to bake some heart-shaped cookies (in honour of Vincent’s wonderful turn in Edward Scissorhands), I found a suitable recipe in Vincent’s 1969 Come Into the Kitchen Cook Book – Hard Gingerbread.
If you stick to the measurements, this makes a mammoth amount – so I halved everything and ended up with 48 medium-sized cookies. I also didn’t have a heart-shaped cutter, so I improvised but making one out of cardboard. I think it worked quite well.
Now, they did come out a little on the pale side (as I used maple syrup instead of molasses, which I could not find ), but dipping them in chocolate ganache was a sweet solution.
Next time, I will certainly seek out molasses or golden syrup and will up the amount of ginger – just for a little extra heat. A wonderful Valentine treat.
Call out for test cooks! Absolutely everyone welcome, whatever your cooking prowess – there is even a GREEN SALAD recipe up for grabs folks! Choose a recipe and spread the word….
I’m excited to announce that I am working with Jenny Hammerton of Silver Screen Suppers on a new book featuring 100 movie star recipes. I will be writing about 50 of Vincent’s films and co stars and Jenny has chosen two dishes to accompany each movie. There will be a Vincent Price recipe for each, with a Co*Star accompaniment.
We are allocating one test cook per recipe for the book, but if you’d like to try more than one, Jenny will be happy to send them out to you.
We totally understand that during the Covid-19 epidemic certain ingredients might be difficult to obtain but we can discuss suitable substitutions. Take the plunge and pick something, it will be fun, we guarantee it!
All test cooks will be thanked in our acknowledgements, and we may use some of your feedback about the recipe to add some FLAVOUR to the book!