Dee - This is our second Twin Peaks themed meal. The first was in August 2013, long before we’d started blogging. It was great fun, both in terms of the meal itself, and also in selecting the courses and planning the evening.
We devised a three course meal, with each course centring around a dish which had featured in the television series. There was a huge variety of food to choose from; some dishes being mentioned only in passing, while others appeared in almost every episode. We also included a beer to go along with each course, and a playlist made up of music from the soundtrack.
I’d been thinking about giving it a rerun for a while, so that I could get it documented on the blog, but never managed to get round to it because other projects kept cropping up. Then, one evening, I was chatting with fellow food blogger All About Eats (Link to Blog) who, I found out, was also a big Twin Peaks fan. I mentioned the meal I’d done and that I wanted to redo it for the blog. That proved the final push that I needed.
I was quite happy with the food choices in the original menu so didn’t change anything there, but I selected three different beers this time around that I felt would be better matched with the food.
The music accompanying the meal was also an important part to the first meal and I wanted it to feature in this version too. I was thinking about including a wide variety of artists and songs with a general Twin Peaks theme or feel, but in the end I stuck with selections from the soundtracks of the television series and the ‘Fire walk with me’ film.
With the menu sorted, drinks selected and playlist assembled, we were ready to go. This is how it panned out;
“Did they scoff the whole damn smorgasbord? I’m hungry”
Starter: Norwegian Koldtbord
Koldtbord is the Norwegian version of the Swedish Smorgasbord, and was inspired by the party of Norwegians who are staying at the Great Northern Hotel at the start of the series.
This starter platter, made up of a number of small portions of cold dishes, took by far the longest to prepare. It included sourdough rye bread, two types of pickled cucumber, pickled beetroots, asparagus marinated in lemon juice and dressed with oil and toasted pine nuts and finally a salad made up of cooked new potatoes, gherkins, spring onions, yoghurt and seasoning. First, I had to reinvigorate my rye sourdough starter, and then make the bread over about two days. It wasn’t perfect but it was edible and helped to soak up some of the vinegar that was used to pickle the vegetables. Then, the day before the meal, I had to marinate and pickle the vegetables that needed it. There was quite a bit of work to do but I enjoyed it so didn’t mind at all.
We were both very pleased with the finished platter, and had made enough to enjoy for lunch the next day, which is always a bonus.
Brewery: Nøgne Ø
Tasting Notes said: “Tindved is a sour Norwegian ale brewed with Norwegian malted barley and raw wheat. We added juice from pressed sea buck-thorn fruits to obtain the brash sourness”.
Jay said: Reminded me of cider.
Dee said: A distinctly sour but also slightly fruity aroma and taste. It proved an ideal match for the Koldtbord, which needed something that was going to stand up to the pickled vegetables and their sharp acidic tastes, and it certainly met this challenge head on. It was expensive though, and there are plenty of sour beers around which are just as good which don’t cost as much”.
“This is the best damn sandwich I ever ate; It's a baguette, with brie and butter. I had four of these damn things every day I was there. You gotta try this”.
Main: Brie and Butter baguette, with Provencal style salad
One of the most blatantly food-centric scenes in the whole series, in which the quality of a certain brie and butter baguette is lauded, inspired this main course. I made the baguettes, but bought in the brie and butter. I used some of the sourdough starter mixture that I’d used for the rye bread, which added texture and flavour to the wheat dough. I was quite pleased with how they turned out, and the whole sandwich tasted great. I added a little salt to enhance the flavours, but Jay was happy with it just as it was.
We made up a simple Provencal inspired salad of tomatoes, cooked green beans, black olives, cucumber, capers and a vinaigrette dressing to serve alongside the baguettes. It didn’t appear in the scene in question, but was a nice accompaniment.
Beer: Leisure Time Lager
Brewery: Jacks Abby Brewing
Tasting Notes said: “Leisure Time uses locally sourced ingredients to create a beer worth kicking your feet up with. Leisure Time is brewed with wheat and a blend of spices including lemongrass, coriander, orange peel, and chamomile. A subtle spiciness balances the citrusy and floral hops added to the whirl and hopback. Hop in your comfy armchair and enjoy!”
Dee said: “A lively, tasty lager with plenty of character. Mid gold in colour, and naturally cloudy. Taste was slightly sweet with delicate floral notes. The meal that it accompanied was quite subtly flavoured, so this lager proved another great match for the food that accompanied it”.
“This must be where pies go when they die”.
Dessert: Cherry Pie
Cherry Pie is probably the dish most associated with Twin Peaks, so pretty much chose itself as the dessert. The quote turned out to be quite apt for the finished pie, which didn’t exactly turn out as planned, but while it wasn’t ever going to win any prizes for presentation, it certainly tasted amazing. The pastry was short, buttery and not too sweet, while the fresh cherries and morello cherry conserve made for a great filling. We served it with a couple of scoops of vanilla ice cream to add a little sweetness and creaminess.
Tasting Notes said: “Deep red colour, slightly cloudy because of the wheat. The flavour of wild sour cherries and cherry stones. Soft and sweet fruity beer with a touch of nuts (cherry stones) and a sourish aftertaste, coming from the sour cherries. Excellent balance between the wheat beer and the wild sour cherries”.
Jay said: “Always like these fruit beers”.
Dee said: “A great dessert beer with its characteristic deep red colour and smooth rich texture. Taste wise it was sweet and powerful, with the expected hit of the fruit; It quite quickly overwhelmed the taste of the pie, so I ended up drinking it after I’d finished the pie. Still a great drink though”.
“Diane, I'm holding in my hand a box of small chocolate bunnies”.
To Finish: Chocolate Bunnies, with a cup of coffee “Black as midnight on a moonless night”.
This was included as a bit of fun just to round off the meal and fit a cup of coffee, undoubtedly the beverage most commonly associated with Twin Peaks, into the evening.
As with the food, music played a significant role in creating the atmosphere of Twin Peaks, and it was always going to be an important part of the evening. The playlist I created was expanded from that used for the original evening, and I much prefer this one, as it includes a wider selection of moods and atmospheres than before.
1. The black dog runs at night
2. Twin Peaks Theme
3. Laura Palmer’s Theme
4. Audrey’s Dance
5. The Nightingale
6. Questions in a world of blue
7. The Pink Room
8. Into the Night
9. Dance of the Dream Man
10. Montage from Twin Peaks
11. Love Theme from Twin Peaks
So that was the evening. There are still one or two possibilities for smaller projects, so maybe one day we will return to Twin Peaks...