Over the past several years I’ve gotten really into my annual Oscars party. I enjoy the actual awards show well enough…but what I really love about the awards season is coming up with ridiculous punning dishes based on Best Picture nominee titles. Such as…pickling beets for 127 Hours.
OK, So the beets might not have 127 hours until the Oscars; they were supposed to be canned yesterday, but I got a mini-flu and didn’t want to preserve my germs along with everything else. I’m better now, aside from the fact that I totally dyed my hands red handling a bunch of beets.
This is the first post of several leading up to a Sunday “Best Oscar Dish” poll. We’ll see how many of the ten Best Pics I can do justice to…and how utterly lame my puns get. Some of the films this years are easy (“True Grits” are totally on the menu) and some are a wee bit of a challenge (ack!! The Fighter???). The Holy Grail Oscar dish: one that both puns and reflects themes in the movie. One of the best I did in years past was “There Will Be Blood Oranges in Whiskey.” Smooth pun, featuring booze often seen in the actual film. Perfect! In the interim, if you want to play along, here’s the pickle recipe.
Pickled Beets (Adapted from The Complete American-Jewish Cookbook, 1952) (Makes 2 pints)
2 c. cider vinegar
2 c. water
1 tsp. salt
2 c. sugar (I used half white, half brown)
1 tbsp. mustard seed
1 tsp. whole allspice
1 tsp. whole cloves
4-5 in. cinnamon sticks, broken up
6-8 small beets, boiled and peeled
1. Combine vinegar, water, salt, sugar, and spices (in a cheesecloth bundle of possible, for easy removal) and boil for 5 minutes.
2. Add the beets and simmer for 15 minutes. Remove the spices, place the beets in sterilized jars**, pour the brine over, and seal.
**See this earlier post for full discussion of canning techniques.
I’ve never tried to make pickled beets but these look delicious! Thanks for sharing!
I love pickled beets..I eat this almost with every meal, I know co-coo like my kids would say:)) and Oscars, let’s just say remote is in my hands that night from the red carpet to the end:)))
@Sandra – Glad you feel the same way about pickled beets! I should have mentioned above: I love them so much I often make a light meal in the summer of pickled beets, sour cream, and rye bread. Yummm.
mmmmm pickled beets are one of my favorite winter treats.
Pickled beets sound great but even better is making themed/punned dishes. Totally fun and amusing! Can’t wait to see what else you come up with!
glad to read you’re feeling better… i’m not a huge beets fan but i think this is such a neat and creative Oscar series you’re doing – love the puns… looking forward to “True Grit(s)!” =)
Heee. I love pickled beets in general, but I love these even more because of the pun lurking within them. 🙂
PS – The Fighter practically begs for a dish that involves pounding meat, like shnitzel or scallopini. It’s a bit of a stretch compared to True Grits, but it’s rather poetical.
Did you read the oscars-worthy cocktail selections in the Times that suggests trapping a gherkin under a rock in the bottom of the drink? Hopefully the mixologist won’t leave it there for 127 hours. The Black swan drink is pretty scary… Still, maybe you will include some of your own creativity in this area in the future!
[…] For the pickled beets I used cider vinegar, water, salt, white sugar, brown sugar, cloves, cinnamon stick, and all spice berries. Brought it to a boil then added the battonet of beets and simmered it for 20 minutes. Then allowed it to cool and put it in a glass jar in the cooler. I need to wait a few weeks and then boom, beet time. Cool project. Thanks Cookbook Archaeology. […]