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Frog Eye Salad for Food ‘n Flix

By Eliot, on October 30th, 2019

We’re in a very retro and vintage mood around Eliot’s Eats lately (more about that later, perhaps).  When I think of The Addams Family, I am carried back to the 60s original series and remember it being aired on late night TV and sometimes after school when we were growing up.

 

The Addams Family (1991) is the feature film for the Food ‘n Flix October installment. Kimberly from Coffee and Casseroles is hosting.

Even though it pains me to think of 1991 as vintage and retro, alas, it is.

I had forgotten that MC Hammer performed the theme  song.  (Totally a throw back!)

Too cool for school, right?

This is the film that showed a new side to Anjelica Huston and put Christina Ricci on her creepy path to stardom.

I couldn’t get past the vintage vibe of this film.  I wanted to do something inspired by the film and highlight a retro recipe.   During the first dinner that Fester has with his “long lost” brother’s family, he is served Granny’s specialite’ de la maison.   She tells him to “Start with the eyes.”   For some bizarre reason, I was reminded of a long lost recipe that my mom loved to make for special occasions.  It was also kind of a specialty and was made only when she could find acini di pepe pasta which was kind of a feat in the 70s and 80s.    This favorite family salad (almost a dessert) had the creepy name of “Frog Eye Salad.”

Frog Eye Salad

A retro recipe revisited (and updated)

Ingredients

  • 1/2 c. white sugar
  • 1 T. all-purpose flour
  • 1/4 t. salt
  • 1/2 c. plus 6 T. pineapple/mandarin juice (Use what’s drained from the canned fruit.)
  • 1 eggs, beaten
  • 1/2 T. lemon juice
  • 8 oz. package acini di pepe pasta
  • 1/2 c. whipping cream
  • 1 T. powdered sugar
  • 1/2 t. pure vanilla extract
  • 1 (11 oz.) can mandarin oranges, drained (juice reserved)
  • 1 (20 oz.) can crushed pineapple, drained (juice reserved)
  • 1/4 to 1/2 cup shredded coconut, toasted

Instructions

  1. In a small sauce pan, combine sugar, flour, salt, juice and egg. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
  2. Prepare past according to package directions.  Rinse under cold water and drain.
  3. In the bowl of a stand mixer  with the whisk attachment, add the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed, then increase the speed to medium-high until soft or stiff peaks form.  DON’T WALK AWAY!
  4. In a large bowl, combine the pasta, pudding mixture, mandarin oranges, pineapple and whipped cream. Mix well and refrigerate overnight or until chilled.
  5. Before serving, add coconut. Toss and serve.
  6. Optional:  Decorate with eyeballs for Halloween.

Yield: 4

I used a couple of candied eyeballs and some fangs from a candy Lip Pop.  I used a bit of the toasted coconut for eyebrows.   After the photo opp I sprinkled the rest of the coconut on top.

See the slimy frog egg pasta?

 

Join Food ‘n Flix for the November film,  What’s Cooking? hosted at Heather (FnF founder and leader) at All Roads Lead to the Kitchen.

Since this is called a “salad,” I’m linking up with Deb’s Souper Sundays.   (Even though it’s more of dessert!)

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