Recipe: Olive Relish

Recipe: Olive Relish

This vintage recipe was mentioned on Episode 08: Disgusting Salads, Depressing Times. This recipe originally appeared in Bright Spots For Wartime Meals – 66 Ration-Wise Recipes 1944


1 pkg Lime Jell-O
1 pint hot water
3 tbsp. vinegar
1/4 tsp. salt
3/4 cup sliced stuffed olives
1/2 cup sliced sweet pickles
1/4 cup diced celery, if desired


Dissolve Jell-O in hot water. Add vinegar and salt. Chill. When slightly thickened, add remaining ingredients. Turn into small individual molds. Chill until firm. Unmold. Serve with fish or meat. Makes 12 molds. Hospitality needn’t cost you much … either money or pints. Try some of these color-and-savor combinations, all made with food easy to get nowadays. They’ll prove to you and your friends that you can still do luscious entertaining in spite of shortages and rations. Say welcome in wartime!

Completely Bonkers Hot Dog Recipes

Completely Bonkers Hot Dog Recipes

As you plan your 4th of July menus, you may be compelled to keep it simple on the grill with classic burgers and hot dogs. But if you want to spice things up for your Independence Day festivities, check out these bonkers hot dog recipes from the past.

Listen to Episode 07: Cocktails for Hitler here. We dig into the Patriotic & German heritage of the hot dog.

Cold Hot Dog Pie

this recipe looks as disgusting as it sounds! via Cooking Light & Well Done

Stuffed Hot Dogs

Blogger Kitchen Monkey actually tried these, bless her.

Hot Dog Casserole

Epicurious has a vintage 1950s recipe up for a Hot Dog Casserole. Sure, the whole point of a cookout is to…well…cook out. But who cares?

West Virginia Hot Dog Sauce

They say it’s a cross between a chilli and a sauce, but we think it looks a little bit like barf! The Kitchen Wife uncovered this 1920s southern recipe. Enjoy!

Modern Flavors

If none of these vintage recipes tickled your fancy, check out some of these actually delicious sounding hot dog recipes over at Foodal.

Two of your kids' favorite come together at last in this crazy hog dog. Check out these mac and cheese dogs and more wild and crazy hot dog recipes right here on Foodal:
All the Ways I Fucked It Up: Boston Cream Pie

All the Ways I Fucked It Up: Boston Cream Pie

You may remember a promise in Episode 6 that Aimee was going to bake a Boston Cream Pie. And then, last week, we posted the recipe with another promise. This weekend, we had said, Aimee will make it. She’ll post photos! And then nothing.

Dear reader, I sprained my ankle last week which slowed me down a bit. And then, when I did set out to actually cook this damned thing, I messed up every step. Every single one. This is not an exaggeration. So we thought it would be fun for me to post the photos of what turned out to still be a delicious dessert, with an annotated version of the recipe marking all of the ways I fucked it up. You can still read the original recipe here. Please do not cook the recipe as it is below. You will fuck it up too. This one is purely a self-deprecating post. If you like it, we may make it a regular thing. I’m apt to fuck up future recipes too!


(how I fucked it up)

Cream Filling
1. Separate the whites and yolks from two eggs. Put the whites into the mixer instead of the yolks, and whip those until they look like the foam forming around the mouth of a rabid dog. Add milk. Realize you fucked up. Pour out eggs and milk. Start over.
2. In a saucepan, throw literally all of the other ingredients, even ones you should wait on, into it, with the head on. Completely fucking forget to leave it off the heat at first. Whip for like 2 minutes and get bored. Walk away. Get distracted by your kids. Realize something is burning. Continue stiring it continuously until it thickens. Pour it into a fridge-safe container and ignore the burn bits of egg stuck to the bottom of the pan. Leave in there for 2 days because you are DONE with this recipe.

3. Preheat the oven to 350°F. Spray the shit out of a 9″ baking pan. Assume it is 9″ without measuring, then realize it is 8″ and grab the right sized one instead.
4. Mix all the ingredients except for the one fucking egg. Why? Because it’s the last listed ingredient you you’re bound to forget something. Pour the mixture into the greased cake pan. Place in oven for 2 minutes, and realized you fucked up. Pull the mixture. Add it back to the mixer. Add the egg. Mix. Regrease pan. Pour back into pan.
5. Pour yourself a drink.
6. Bake about 35 minutes, or until you realize you didn’t set a timer. Keep doing the toothpick test until it comes out clean.

6. Melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally.
7. Forget to heat water completely until it is almost too late. In fact, don’t measure out your other ingredients or prepare for that penultimate moment where you’ll have to add everything together.
8. Remove the chocolate from the heat and scramble to add the powdered sugar, spilling it across the hot burner. Add an unknown amount of hot water until it looks like chocolate icing and is smooth.
9. Taste to test. Shrug in defeat.

10. Realize you have to cut a single-layer 9″ cake in half horizontally and that you’re on your second beverage. Say “screw it” and bake a second cake instead. More cake is better, right?
11. Assemble the cake a full day later when you are no longer frustrated by your own failings in the kitchen.
12. Spread glaze to the ends of the cake. Let it drizzle around the edges.
13. Consume entirely too much cake in one sitting.

Recipe: Easter Egg Bread

Recipe: Easter Egg Bread

Hopefully you’ve listened to Episode 02 of Drunk Dish where we dig into the history of Easter, Easter Eggs, and the Catholic Church. We spoke on the episode about the Easter Egg Bread dish common in Greek Easter celebrations. You can find the recipe we used below!


1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 to 2 teaspoons ground cardamom
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
1-1/2 cups whole milk
6 tablespoons butter, cubed
4 large eggs
3 -6 hard-boiled large eggs, unpeeled
Assorted food coloring OR Red Onions
Canola oil
2 tablespoons water


  1. In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups of flour.
  2. In a small saucepan, heat milk and butter. Add to dry ingredients; mix together until well incorporated.
  3. Add 3 eggs. Mix again.
  4. Add remaining flour until a soft dough forms. This stuff will be sticky–not a stiff dough.
  5. Turn dough onto a floured surface and knead the life out of it for 6-8 minutes.
  6. Place the dough in a greased bowl, turning it to evenly coat in grease.
  7. Cover with plastic wrap and let rise in a warm place until doubled in size. Usually takes about 30-45 minutes
  8. Meanwhile, dye hard-boiled eggs. You can use food coloring, or doing the 100% Greek way and use red onions when you are hard boiling them.
  9. When dough is ready, give it a good punch.
  10. Turn it onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. strand resembling a rope.
  11. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal.
  12. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes.
  13. Cover with a kitchen towl and let it rise a second time until doubled. Usually about 20 minutes. Preheat oven to 375°.
  14. In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
Recipe: Hot Cross Buns

Recipe: Hot Cross Buns

Hopefully, by now you’ve listened to Episode 1 or at least read our recap of it, and you’re ready to try making Hot Cross Buns for yourself. There are a ton of recipes out there–including ones that contain mashed potatoes! Or powdered milk! Most of these were a product of their times–when certain ingredients might be sparse or hard to come by. For this one, we adapted a few modern recipes for our favorite.

Hot Cross Buns Recipe

  • 1 package of active dry yeast (or .25 oz)
  • 3/4 cup warm milk
  • 1/4 Granulated Sugar
  • 3 cup all purpose flour
  • A bunch of spices (I used cardamom, nutmeg, allspice, cinnamon, and maple sugar–but you do you)
  • 4 tbs butter
  • 2 large eggs (at room temp)
  • 3/4 cup dried frut of your choice

The Process

Step 1: Proof the Yeast. Stir together 1/4 of the warm milk, 1 tsp of sugar, and the package of yeast. Let it sit for 5-10 minutes and watch for it to froth.

Proofing the yeast makes sure it is alive. Yeast needs to be alive to do its thing. This is a nice little test to ensure it will actually make whatever you’re baking rise.

Step 2:Mix it up. If you’re using an electric mixer, combine all of the dry stuff together in whatever bowl accommodates your dough hook. If you’re mixing by hand, then just grab a bowl and mix up the flour, spices, and rest of the sugar.

Step 3: Make a well. Essentially you’re digging a hole in the middle of the ingredients you just mixed. Once that well is formed, add in that frothy yeast stuff we made in step 1, along with butter, eggs, and the rest of the milk. This is gonna get sticky. If you’re using a mixer, turn it on. If mixing by hands, give your biceps and triceps a good stretch.

Step 4: Add the fruit. We used currants, and some lemon zest, but you can use pretty much any kind of dried fruit you want. Make sure it’s dehydrated in some form in order to keep the water content down. Fold it into the dough and mix well.

Step 5: Be patient. This is a yeast-based sweet bread recipe. Which means you’re going to do a lot of waiting. 2 hours for the first rise. It should roughly double in size.

Step 6: Make the buns. First you’re going to pull the dough out of the mixing bowl, and then work it a little bit more to compress the air. Pull out slightly-larger-than-golf-ball sized bits and let them form into mounds on a greased baking sheet (or use parchment paper). Keep them about 2 inches apart.

Step 7: Wait again. That’s right, there’s a second rise in this recipe. Another 30-40 minutes should do.

Step 9: Give them a wash: Have you ever used an egg wash? You should. It makes a really nice shiny finish on baked goods. Mix 1 egg with 1 tbs of Milk, then brush it lightly on top of the mounds of dough. Trust me, it’ll be good.

This is also the point where you’re going to want to decide to either score them to form the cross, or wait until after baking to hit them with some icing. I always do icing, but if you want them to be less sweet, then score them with a knife after the wash.

baked hot cross buns

Step 10: Bake ’em. At 400˚F for 10-12 minutes in the middle rack. You’re going to keep them in until slightly browned on top.

Step 11: Ice ’em. Make some icing with powdered sugar and milk. I never actually measure this part–but you want the icing to be relatively thick, and ensure that the buns are completely cooled before icing, otherwise you’ll get runny icing. Use a pastry bag, or a snipped sandwich bag to draw the cross–or horns–whatever you’re preference.

Step 11: Ice ’em. Make some icing with powdered sugar and milk. I never actually measure this part–but you want the icing to be relatively thick, and ensure that the buns are completely cooled before icing, otherwise you’ll get runny icing. Use a pastry bag, or a snipped sandwich bag to draw the cross–or horns–whatever you’re preference.

Step 12: EAT

hot cross buns with icing
Episode 1 is live!

Episode 1 is live!

Hot Cross Buns

It’s our first episode!

Feel free to listen on Google Music and Spotify too!

The Drink: Dom Perignon

This episode we got the chance to drink some Dom Perignon Champagne! It was Aimee’s first time drinking Dom, but Melissa ran us through the history of the beverage like the lush she is. We got into what designates a Champagne as “Champagne,” what creates those excellent bubbles, and how the drink has evolved over the centuries. Melissa even managed to work in some tidbits about the Shah of Iran, Princes Diana, and Marie Antoinette’s tits. We learned a lot.

The Dish: Hot Cross Buns

There’s approximately 50,000 recipes for hot cross buns out there. The oldest ones call for currants, but new recipes use ingredients ranging from raisins, to Citrons, to mashed potatoes. The basics are this: Hot Cross Buns are a sweet roll, made with yeast. Following generally any sweet roll recipe and adding in some chopped fruit is likely to get you a good result. And of course–don’t forget the cross! We’ve posted the recipe we chose here.

For the history of this dish, we got to explore all of the trappings of Catholicism. Despite the Dom, Aimee is pretty sure she got it mostly right! We talked about St. Alban’s Buns, the symbolism of buns baked on Good Friday, and even the pagan history of the dish too. We bounced around history from ancient Greece, to the middle ages, to Elizabethan England. We also learned of each host’s varying familiarity with the dish. Kate had never had one before! Please listen to the podcast to hear the full story!

Pics from our research for this episode are below!