Publishing company Abrams has teamed up with the producers of “Orange is the New Black” to bring fans “The Cookbook: Bites, Booze, Secrets, and Stories from Inside the Big House.”
The cookbook, which went on sale Oct. 14th at $24.95 or you can opt for the Kindle version for $9.95, was created with producers from the show in the voices of the characters. Fans can expect more depth to their favorite inmates such as power charts of Red versus Gloria’s kitchen, Daya’s pregnancy journal and Lorna’s prison glossary.
Samantha Weiner, an editor at Abrams, explained this was the shows way of giving fans more. “People want more and more and more of the show, (we) used food as entry point to give more about the characters.”
On Friday (Oct. 17th), there will be a book signing with Taylor Schilling (Piper Chapman) and Uzo Aduba (Suzanne “Crazy Eyes” Warren) at the Barnes & Noble located at 555 Fifth Avenue. It will start at 12:30 p.m.
The New York Daily News was able to get a sneak peek of the ingredients.
Below is a description of “Chocolate and Vanilla Fudge Swirl (Swirrl, Swirrl)” written by Suzanne “Crazy Eyes” Warren.
Makes 36 pieces
I wish we could get a soft serve machine in Litchfield. A lot of toppings, too. Strawberries, cookie crumbles, jimmies, maybe some pineapple when I’m feeling like having a luau in my mind. The greatest topping, without a doubt, is gummy bears. Now, alone, they’re delicious, but once they hit the soft serve, they begin to harden up. Suddenly, your mouth is on a mission to destroy the gummy bears, but they won’t give up without a fight. They get tough, and eating them is so much fun. I don’t really like chocolate and
I don’t really like vanilla, but when they’re together, two flavors become one and it’s magic, chocolate and vanilla swirling together to create a truly sublime taste. What a way for those gummy bears to go. When I’m in need of my swirl, these days, the fudge in the cafeteria keeps me going, but I sure will miss those bears.
Butter for the pan
3/4 cup (180 ml) evaporated milk
1 3/4 cups (350 g) sugar
1/2 teaspoon salt
1 1/2 cups (150 g) mini marshmallows
2 teaspoons vanilla extract
1 1/2 cups (250 g) semisweet or milk chocolate chips
1 1/2 cup (55 g) chopped pecans or walnuts
More chocolate chips or mini marshmallows for topping
Line a 9-inch (23-cm) baking pan with foil so that it extends up the sides and over the edges of the pan. Grease the foil with butter.
In a large saucepan, whisk together the evaporated milk, sugar, and salt. Bring to a boil over medium-high heat and boil, stirring constantly, for 5 minutes, or until the mixture becomes a little sticky and starts to pull away from the sides of the pan. Remove from the heat, let cool for 2 minutes, then add the marshmallows and stir for 2 to 3 minutes, until the marshmallows melt. Stir in the vanilla, then quickly stir in the chocolate chips and nuts until the chocolate chips are melted but not completely incorporated (so you can still see some of the white) with some swirly streaks of black on white remaining. Immediately pour the mixture into the prepared pan and smooth the top with a spatula or your hands. Press some chips into the top of the fudge. Refrigerate until set, about 2 hours. Remove from the refrigerator, pull by the foil overhang to remove the fudge from the pan, and place the fudge on a cutting board. Cut into 36 squares. Store in a container at room temperature if you like your fudge soft; refrigerate if you like a firmer fudge.