Over the past year, Star Wars Reporter has brought you some amazing Star Wars themed recipes for you to make thanks to our very own and talented, Astrid! You can also check out her official site HERE: http://astridwinegar.com/
Here are some of our favorite recipes that you can make over the holidays for your family and guests! Maybe you can make one of these delicious dishes for your local homeless shelter, food bank or charity?
“Chewie Chews”
⅓ cup soft salted butter
⅓ cup sugar
1¼ cups all-purpose flour
¼ teaspoon plus ½ teaspoon salt
2 tablespoons 1% milk
8 ounces chopped sugar dates
4 ounces chopped pecans
1 cup dark corn syrup
4 extra large eggs
2 teaspoons dry orange peel
1 teaspoon plus ½ teaspoon vanilla extract
4 ounces shredded sweetened coconut
1 cup powdered sugar
2 tablespoons orange juice
Preheat oven to 375°. Line a 9″ square pan with foil, leaving a couple inches overhanging on two sides. Spray the foil and pan sides. Combine the butter, sugar, flour, ¼ teaspoon salt, and milk in a large bowl on medium speed for about 2 minutes, until well mixed. It will be somewhat crumbly. Press into the pan evenly and bake 10 minutes. Reuse the bowl; don’t bother washing it. Combine the dates and pecans in the bowl and sprinkle all over the baked crust. In the same bowl, whisk together the corn syrup, eggs, orange peel, 1 teaspoon vanilla, and ½ teaspoon salt until they are well combined. Pour mixture all over the dates. Sprinkle the coconut all over evenly and bake 35 minutes. Place on a rack for 2 hours. In a medium bowl, whisk the powdered sugar, orange juice, and ½ teaspoon vanilla well and drizzle all over. Lift out with the foil and cut into 24 pieces. Cover and keep at room temperature.
“Skippy the Jedi Droid’s Powerful Force Cookies”
½ cup soft salted butter
½ cup peanut butter (crunchy or smooth; use Skippy if you like! He won’t mind…)
¾ cup packed brown sugar
¼ cup sugar
1 extra large egg
1 tablespoon vanilla extract
1 cup all-purpose flour
½ cup old-fashioned oats
2 teaspoons cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
2 ounces roasted and salted peanuts, chopped coarsely
4 ounces sweetened coconut
Preheat oven to 375°. Lightly coat 2 large baking sheets with cooking spray. Cream together the butter through vanilla in a large bowl on medium speed for a minute. Add the flour through baking soda and mix well on medium for 1 minute. Add the peanuts and coconut and mix for another minute. Divide into 24 portions and place on pans. Bake 9-11 minutes. Let stand on pans for 2 minutes. Rack carefully. Cover and store at room temperature. Makes 24.
“Boba Fett-uccine”
1½ cups roasted red peppers, with liquid (a 12-ounce jar)
½ cup heavy cream
2 teaspoons minced garlic
1 teaspoon dry basil
½ teaspoon salt
½ teaspoon pepper
½ teaspoon crushed red pepper (optional)
About 1½ cups red onion, ¼” slivers
Two large red bell peppers, cored and cut into ¼” slivers
8 ounces fettuccine
2 ounces finely shredded Romano cheese, plus more for garnish
Combine the roasted peppers through the crushed red pepper in a blender and puree. Pour into a 3-quart deep skillet. Add the onion and fresh bell peppers to the skillet and bring to a boil. Set heat on a gentle simmer, cover, and cook 20 minutes. Stir a couple times.
Meanwhile, cook the fettuccine as directed in a 4-quart saucepan. Drain and return it to the pot. Cover to keep warm. Raise the heat on the sauce one notch and cook, uncovered, 10-12 minutes, until the vegetables are tender. Add the cheese and mix in. Add the sauce to the cooked pasta and mix well. Season, if desired. Serve with more grated cheese, if desired. Cover and chill leftovers. Serves 3-4.
“Tauntaun Wontons”
1 pound hot Italian bulk sausage (or chorizo)
8 ounces light cream cheese (Neufchâtel), softened
2 large eggs
¼ teaspoon salt
¼ teaspoon pepper
½ cup prepared salsa (any variety)
1 cup thinly sliced scallions
12-ounce package of wonton skins
4 ounces sharp Cheddar, finely shredded
Optional garnish: prepared guacamole and/or Sriracha sauce
Coat a large skillet with cooking spray. Fry the sausage in the skillet until the pink is gone. Drain and set aside. Place the cream cheese in a large glass bowl and microwave until it is very soft, but not liquefied (about 20-30 seconds). Whisk the eggs, salt, and pepper into the cheese well. Whisk the salsa and scallions into the cream cheese mixture well, then add the sausage; set aside.
Preheat oven to 350°. Coat 48 miniature muffin cups with cooking spray. Carefully push a wonton skin into each cup. Try to keep them all opened up. Spray the wontons with additional cooking spray. Bake 5 minutes. Remove from oven and open up any tips that have fallen over while they are hot. Divide filling into each; start with approximately 1 tablespoon of cheese filling, then distribute the rest evenly. Sprinkle the Cheddar cheese evenly over all (about 1 teaspoon on each). Bake 10 minutes. Let stand 5 minutes before serving. Garnish, if desired. Cover and chill leftovers. Makes 48.
“Jakku-bano Sandwich”
“Jakku-bano Sandwich”
1 teaspoon chipotle powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
½ pound pork tenderloin
Combine the seasonings in a small bowl. Sprinkle all over the pork. Wrap in plastic wrap; set on a dish and refrigerate overnight.
1 seedless cucumber
½ cup water
½ cup white wine vinegar
1 tablespoon packed golden brown sugar
½ teaspoon salt
½ teaspoon dill weed
½ teaspoon white pepper
Cut off the ends of the cucumber and peel. Cut into 3″ long julienned strips (you’ll end up with about 3 cups); set aside. Combine the remaining ingredients in a 1½-quart saucepan. Boil 1 minute. Turn off heat and add prepared cucumbers. Cover and let stand 1 hour. Refrigerate overnight in the pot or another covered container.
½ cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon packed golden brown sugar
½ teaspoon garlic powder
½ teaspoon chipotle powder
Whisk well in a small bowl. Cover and chill overnight.
THE DAY OF SERVING: Preheat oven to 400°. Coat a small baking sheet well with cooking spray. Unwrap the pork and bake 20-25 minutes. Turn over halfway through cooking. Inner temperature should be about 160°. Let it rest on the pan while you assemble your other ingredients.
2 thin loaves of un-sliced bread, each about 12-14″ long (like French, Italian, or sourdough)
¼ pound honey ham, cut into paper thin slices
¼ pound Gruyere cheese, cut into paper thin slices
Olive oil
Bake the bread as directed, if necessary. Split bread lengthwise carefully, leaving the bottom intact. Spread open carefully. Spread interiors with mayonnaise. Drain the cucumbers; set aside. Slice the pork very thinly. Lay evenly on bottom sides of each loaf. Lay the ham on top of the pork, evenly. Lay the cheese next. Lay some pickles on the cheese. Don’t overstuff; just serve any extra pickles on the side. Press top of bread down. Brush tops lightly with some olive oil. Cut in half diagonally. Heat a panini press (or a griddle). Press about 7-8 minutes (cook on griddle about the same amount of time, carefully flipping each sandwich over halfway, and pressing down on the top). Wrap leftovers in aluminum foil and heat in a 350° oven for 10 minutes or so. Cover and chill leftover pickles. Serves 2-4.
“Rey’s Savory Quarter-Portion”
¼ cup buttermilk
6 fresh baby spinach leaves
¼ cup cake flour
1 tablespoon semolina flour
1 tablespoon dry Parmesan cheese
½ teaspoon baking powder
¼ teaspoon dry oregano
⅛ teaspoon salt
Coat a 12-ounce ceramic mug with cooking spray, or grease lightly (preferably use a mug that is slightly more open at the top, if you can). Combine the buttermilk and spinach in a small food processor or blender and pulse for 30-60 seconds. Add the remaining ingredients and process well. Pour into the prepared mug. Microwave 90 seconds. Let stand 10 seconds. Invert and eat while warm. Feel free to spread some butter on this, and serve with some soup or stew. Serves 1.
“Jawa Java”
⅔ cup ground flavored coffee
8 cardamom pods
12 whole cloves
4 star anise
1 big cinnamon stick, broken into 1″ pieces
7 cups water
Using a 12-cup coffee maker, brew a pot of coffee with the above ingredients. Use some sort of flavored variety for your coffee grounds, and you may use decaf or half-caf, if desired. I usually use something like a regular caffeine hazelnut mixed with a decaf vanilla.
½ cup half-and-half
1 tablespoon vanilla extract
14-ounce can sweetened condensed milk
¼ cup instant espresso powder
Meanwhile, combine the remaining ingredients in a 2½-quart pitcher or similar container. Pour half of the brewed hot coffee into the pitcher and mix well. Add the remaining coffee. You can serve hot immediately, or let it cool an hour or so. Cover and chill overnight, then serve over ice. Makes about 6 servings.
