Roald Dahl used to tell his children on Christmas Eve, “Forget about the milk and cookies. Santa wants a real treat. Beluga Cavier and Vodka.”
Dahl was a fighter pilot, poet, father, possibly a bit of a womanizer, author of children’s books and foodie. His writing is imbibed with food references; a celebrant of both the carnivorous and the vegetarian; he wrote James and the Giant Peach, Charlie and the Chocolate Factory, Rhyme Stew and Memories with Food at Gipsy House. Someone once told me that Dahl was their inspiration and The Diary of Adrien Mole was the reason they wanted to become a writer. “Who?’ I asked. I didn’t recall that name. Perhaps it’s just me, but Dahl’s never seemed to become a household name. His books, however, are legend…mythic even. Perhaps that is also why I was so very fond of that person – they reminded me of my long forgotten self; of the personal myths and adventures of my childhood that were created, in large part, by books like James and the Giant Peach.
I think we should take Roald Dahl’s advice on Santa and apply it to Thanksgiving. After all, given the choice, I think the pilgrims might have preferred a shot and some Curried Scallops instead of Turkey.
Feeling hungry? How about some Snozzcumbers for a snack, or a Fresh Mudburger for dinner? Or perhaps you’re in the mood for Stink Bugs’ Eggs. Fans of Roald Dahl will recognize his peculiar culinary inventions from his many books – now, these dubious delights are collected all together in Roald Dahl’s Revolting Recipes, a compendium of dishes that sound worse than they really are. Stink Bug Eggs, for example, are really deviled eggs with some food coloring and a special, added ingredient (parmesan cheese or asafetida) to make them particularly aromatic. Mr. Twit’s Beard Food consists of mashed potatoes, hard–boiled eggs, mushrooms, and cocktail franks cunningly arranged. Each recipe is simple to make, many are delightfully disgusting to contemplate, but all are easy on the palate. Roald Dahl himself would have been delighted to eat these ravishingly revolting recipes. -From http://www.roalddahlfans.com
I vote to add a little fun and make your thanksgiving Dahlicious.
Cookie cutters and some good cheese – add some crackers to make wordy snack or turn a meal into a literary feast.
According to his daughter, one of Dahl’s favorite foods were Oysters. He was also known as a fan of pretty young women. I’m sure you can extrapolate.
To add a little adult food to your fest how about Curried Scallops with – what else – Dahl.
Don’t forget to finish off your holiday with the very most important thing….Chocolate. How about some Theo Chocolates – do you think it’s ironic that the best chocolate in the world is named after Roald Dahl’s son? I don’t. If you are in need of a little more cooking inspiration, you might check Roald Dahl’s Cook Book:
This book is a mixture of anecdotes covering Roald Dahl’s family, his childhood, and his happiness at home with Liccy, his wife, and their numerous children, grandchildren and friends. For this extensive family, there is no more enjoyable way of relaxing than sharing good food and wine. The meals they enjoy together round the old pine farmhouse table at Gipsey House are either fine examples of national dishes of their heritage – Norwegian, French, British, etc – or favourite recipes that have delighted three generations of discerning eaters. Many recipes have acquired a particular significance for the Dahl family over the years, and these are introduced with reminiscenses rich in nostalgia and humour. The recipes are for all occasions, covering family birthday parties, Christmas and Easter celebrations, Roald’s passion for chocolate, onions and wine, his enthusiasm for gambling and gardening and finally, a Dahl-style chapter: “Hangman’s Suppers” – contributed by Francis Bacon, P.D. James, John Le Carre, Peter Ustinov and others. – From Amazon.com