Spice up your next dinner party with a taste of fame! We’re peeking behind the curtains, not at award shows, but into the childhood kitchens of your favourite celebrities. Here, we have gathered mouthwatering dishes from the childhood kitchens of Kerry Washington, Gayle King, and Mark Cuban, as shared by them on the Audible Original podcast ‘Your Mama’s Kitchen.’ This podcast explores the fascinating theory: the food we devour as kids shapes the adults we become. Tune in and discover the culinary stories that shaped these iconic figures, each recipe a delicious journey down memory lane!
Kerry Washington | Recipe for Jamaican Black cake (Fruitcake)
Ingredients:
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Mixed fruit (raisins, dried fruits such as citron, cherries, lemon and orange peel, pineapple, prunes, and currants) – about 16 cups.
[Process or blend the fruit with rum as the liquid about a month before intending to bake the cake]
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Baking soda – 1 tsp
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Baking powder – 1 tsp
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Butter – 500 grams
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Eggs – 12
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Dark brown sugar – 500 grams
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All-purpose flour – 4 cups
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Cinnamon – 2 tsp
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Nutmeg – ½ tsp
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Allspice – ⅛ tsp
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Ground cloves – ⅛ tsp
Method:
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Preheat the oven to 250 degrees Fahrenheit.
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Grease and flour pans, or use baker’s spray (oil with flour) for easier release. Cut parchment or brown paper to fit the top of the pan(s) and spray each piece to cover the pan.
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Beat eggs, cream butter and sugar together, then add eggs and mix.
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Combine dry ingredients (cinnamon, nutmeg, allspice, baking powder, baking soda, and flour) and add to the mixture. Fold in the fruit.
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The mixture will be thick and should be mixed by hand. Pour into pans and cover with greased and floured paper, or use nonstick pans.
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Bake at 250 degrees Fahrenheit for about two hours (time may vary depending on pan size and weight). Place a pan of water at the bottom of the oven throughout the cooking time to provide steam. Check for doneness after one hour and periodically thereafter by inserting a toothpick; if it comes out clean, the cake is done.
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Cool on a rack and drizzle with rum.
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Wrap in wax paper or plastic wrap, followed by aluminium foil.
Gayle King | Recipe for Macaroni & Cheese
Ingredients:
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Butter – 2 tbsp
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Flour – 2 tbsp
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Salt – ½ tsp
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Dry mustard – 1 tsp
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A few dashes of pepper
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Milk – 2 ⅓ cups
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Cooked macaroni noodles – 2 cups
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Grated cheddar cheese for sauce mixture – 3-4 cups, approximately
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Grated cheddar cheese for topping – 1-2 cups, approximately
Method:
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Preheat the oven to 350 degrees Fahrenheit.
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Cook the macaroni noodles according to the package instructions, drain, and set aside.
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Melt the butter and remove from heat. Combine the melted butter with the dry ingredients (flour, salt, dry mustard, pepper).
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Return the mixture to low heat, stirring slowly until thickening begins. Stir continuously until the mixture reaches a velvety consistency. Remove from heat.
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Rinse the cooked macaroni in hot water, then add it to the butter mixture. Stir in the cheese for the sauce until well combined. Transfer the mixture to a greased 13×9 casserole dish.
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Evenly spread the grated cheese for the topping across the pan.
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Sprinkle it with paprika and additional pepper.
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Bake at 350 degrees Fahrenheit for 15-20 minutes or until a golden brown crust begins to form.
Mark Cuban | Recipe for Noodle Kugel
Ingredients:
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Fine salt – ½ tsp, or as per taste
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Unsalted butter – 10 tbsp, melted
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Extra-wide egg noodles – 350 grams
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Raisins or diced dried apricots, dates, apples, or prunes (optional) – ⅔ cup
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Large eggs – 6
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Cottage cheese – 2 cups
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Sour cream – 2 cups
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Light brown sugar – ⅓ to ⅔ cup, or as per taste
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Whole milk – ⅓ cup
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Cinnamon, cardamom, or ginger or a combination, or grated lemon zest – 1 tsp, ground
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Nutmeg or black pepper (optional) – ¼ tsp, freshly grated
Method:
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Place a rimmed baking sheet in the oven and heat to 175 degrees Celsius. Bring a large pot of salted water to a boil.
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Grease a 2½ quart baking dish or a 9-by-13-inch pan with 2 tablespoons melted butter.
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Add noodles to the boiling water and cook according to the package directions until just tender. Put the raisins or dried fruit, if using, into a large sieve or strainer.
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As the noodles cook, combine the eggs, cottage cheese, sour cream, sugar, milk, cinnamon, nutmeg or pepper (if using), and ½ teaspoon salt in a blender or food processor. Blend until well combined. Blend in about 6 tablespoons of the butter, saving about 2 tablespoons for the top of the kugel.
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When noodles are done, drain them in the sieve or strainer over the raisins. The boiling water helps plump the raisins.
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Add drained noodles (and any raisins) to a large bowl, add the cottage cheese mixture, and use a spatula to mix well.
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Scrape the mixture into the prepared pan, evenly spreading out the noodles. Drizzle with remaining melted butter.
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Place the kugel on the baking sheet in the oven. Bake for 45 to 55 minutes, until the top is browned in spots.
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Transfer to a wire rack to cool for at least 20 minutes before serving!
