Alice Eats Wonderland ~ A Cookbook Adventure

I received this cookbook as a gift to add to my inspired Alice in Wonderland cookbook collection. I believe it is meant to be tongue in cheek; although it is apparent that a fair bit of research and detail went into this cookbook.

Based on the Alice in Wonderland book by Lewis Carroll; each of the 12 chapters have excerpts from the original book... however there is a twist. Alice is lead by hunger... an appetite that is constant and because of this she pursues the animal and vegetable characters that appear in the story in a more culinary way. Alice learns to prepare, cook, and consume those. Transforming and turning them into edible dishes during her adventure. Conjured culinary fantasy? Why yes!  

Each chapter provides a natural and social history of the animals, food ingredients, and culture involved with the Alice in Wonderland story. Very researched! There are a few interesting and relevant recipes amongst the surprising stomach turning ones. There is a 3 paragraph disclaimer cautioning that "some recipes are not intended to be prepared and or consumed by human or other vertebrates." I think for the most part the recipes in this cookbook are intended to be entertaining and slightly educational.

I will spare sharing the unappetizing recipes... like stuffed dormouse, roasted beetle, and iguana tamales and share the more scrumptious scrambled rose omelette. After all Valentine's Day is coming.


Scrambled Rose Omelet
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3 eggs
1/8 cup of chives, chopped
dash of salt
3 tablespoons water
1/8 cup feta cheese
spring of spearmint (for garnish)
1/4 teaspoon rosewater
4 rose petals*

Rinse rose petals, dry them, and cut them into silvers with scissors; set aside

Separate yolks and whites of eggs into separate bowls.

Add water, rosewater, and salt to egg whites and whisk until blended. Fold in the egg yolks and chives and whisk again until blended. Pour into hot, buttered, small omelet pan, and watch for the edges to firm. Using a spatula, fold firm edges into centre and tip the skillet so the the liquid centre runs out to form a new edge; continue until no longer runny, but still wet inside.

Sprinkle cheese and half of the slivered rose petals on top and place in broiler until cheese is lightly melted. Remove pan from broiler and foil omelet in half; transfer to dish and garnish with remaining rose petals and the spearmint. 

*Notes: May I suggest, and I would rather prefer, to use edible rose petals. If you do not have an oven proof/broiler proof omelette pan then I suggest covering the pan with a suitable fitting lid to melt the cheese or transfer the omelette to an oven/broiler proof baking dish. 


Have a great weekend everyone! -JD