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‘Twilight’ cookbook tantalizes with tips and treats

Angela Diaz
Staff Writer

The third installment of the “Twilight” saga, “Eclipse,” hit theaters Wednesday.

Originally rising to popularity via the written word before the film craze hit, “Love at First Bite: The Unofficial Twilight Cookbook” by Gina Meyers returns to the series’ literary roots. Chock full of recipes, trivia, party-planning and decorating tips, the book has everything you need to plan a “Twilight”-themed party before you catch the flick.

As “Twilight” fans know, Bella does most of the cooking in her house – quotes sprinkled throughout the cookbook remind you of this. Featuring a predominately red, white and black color scheme, myriad recipes calling for apples and classic dishes such as Mushroom Ravioli and Harry’s Famous Fish Fry, the book pays homage to and touches upon the most minute details that Twi-hards will eat up.

Particularly appealing about “Love at First Bite” is that it offers recipes for seasoned and novice chefs alike. Difficulty is indicated by the number of forks accompanying a recipe, a pun off the rainy town in Washington where the series’ takes place. An index offers substitutions, weights and measurements and definitions when further assistance is needed.

Monster Eggs and The Bella Bruscetta are two easy-to-make appetizers that would be perfect served at a “Twilight” party with red wine or a themed cocktail or nonalcoholic drink from the book’s beverage section.

The book is available through Amazon and can be ordered through local book stores.

Visit http://www.UnofficialTwilightCookbook.blogspot.com for more information.


Monster Eggs

Six hard-boiled eggs

1/4 cup mayonnaise

One teaspoon mustard

One teaspoon red wine vinegar

Paprika to garnish


Place eggs in a large pot with enough tap water to cover the eggs by one inch. Bring to a rolling boil over high heat. Once the water has been brought to a rolling boil, reduce to medium heat and cook for an additional ten minutes for hard-boiled eggs. Remove the eggs from the hot water. Run them under cool water. When cooled, remove shells, cut eggs in half lengthwise, and place yolks in a bowl. Mash thoroughly and then add mayonnaise, mustard and vinegar. Stir together well. Place yolk mixture in egg whites, and sprinkle with paprika.


The Bella Bruscetta

Four sausages, hot or sweet

Two cups of mushrooms

One loaf of Italian bread

One clove of garlic

One cup olive oil

One pound of fresh mozzarella cheese

A dash of oregano

A dash of basil

Six to eight cherry tomatoes


Cook sausage to almost perfection in your favorite oils, add mushrooms and simmer. Slice Italian bread in four then separate top and bottom and align on a baking sheet. Drizzle olive oil over bread. Press garlic to spread over oil on bread. Once mushrooms and sausage are equally perfected, dice in bite-size pieces and layer on top of bread. Sprinkle oregano. Slice your mozzarella and layer on top of sausage and mushrooms. Cut cherry tomatoes in half and place on top of the mozzarella. Place in the oven at 350 degrees for 10 minutes until mozzarella is melted to desired consistency. Take fresh basil, slip into uncooked olive oil, drip for a few seconds and then set by tomatoes to top it off. Serve warm.


To contact Reader Liaison Angela Diaz, e-mail adiaz@theunion.com or call (530) 477-4203.


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