Welcome to the 13 Days of Halloween
You know, I remember when this movie first came out and it was such a big deal, being in 3D. When it became available on DVD it even came with its own set of 3D glasses. So there the kiddos and I were, sitting on the couch and sporting our Coraline 3D glasses, watching the movie in the dark. The opening scene of the movie definitely sets the tone for Coraline. My daughter and I don’t like dolls, at all–not one bit–no way. And when we were sitting there watching it for the first time, we almost stopped watching. As the movie continued, and we found out that creepy little doll was a damn spy for the Other Mother, not only were we even more freaked out, but our fear of dolls was amplified. That right there, the reaction I just described, proves that this movie is a winner. A couple of weeks ago, we watched it again. It had been quite a while since we’d all seen it, and it was still just as wonderfully creepy as it was the first time we’d watched it. That’s how I knew it was long overdue the time to have a Coraline-themed day in the 13. Let’s get started.
In this post
- song of the day
- fun facts
Song of the Day
Not that it’s needed, because the song is already so creepy, but I thought it was cool to see the lyrics in English and elevate the creepy level a bit more. Think they’re singing in French? Think again. Check out the Fun Facts section to find out what language it actually is.
Differences between novel (by Neil Gaiman) and movie:
In the novel, the Beldam was implied to be a former human, who somehow transitioned into a demonic fae-like creature, presumably after death. She hints this to Coraline when she recounts how she buried her own mother alive in a grave as a child. Read more . . .
Details from Coraline you probably missed:
The soundtrack in Coraline was originally supposed to be done by They Might Be Giants, and the band ended up creating several original songs for the film. He wanted the music to be less, well, musical-like, aiming for a creepier angle instead. When the change happened, French composer Bruno Coulais stepped in and mixed things up. When you listen to the songs from the soundtrack, it sounds like it’s a beautiful, yet dark, French choir, or something else of that sort, but that isn’t accurate. While it is a children’s choir singing, they aren’t singing in French, let alone any real language at all. What sounds like a foreign language is, in fact, complete gibberish. They’re simply singing in a nonsense language. Read more . . .
The first stop-motion animated feature to be shot entirely in 3-D.
When the Other Mother and Other Father attempt to persuade Coraline to sew buttons into her eyes, the framed silhouettes on the wall are representations of the three ghost children. Read more . . .
Movie of the Day
I chose this scene to share because it’s so creepy and really sad. I think it shows us the truly dark side of the movie, perfectly.
What’s for Dinner
So for tonight’s dinner, we’re doing things a little differently. Although we’ll be sticking to a themed-menu, there won’t be any chocolate rats or weird-flavored popcorn, but this menu is definitely creepy. You see, to the untrained eye, it may look like we’re just having a normal dinner. But to those who are familiar with the movie, we’re obviously having Coraline’s favorite dinner–the dinner her Other Mother served her. Eep!! I think that’s pretty creepy, don’t you? Anywho, all the recipes I’m sharing today I found here. However, if you gotta recipe for this shizz already, by all means, use it.
Roast Chicken with Mashed Potatoes
- 1 – 4-5 pound chicken, cleaned
- salt and pepper
- 3 pounds – russet potatoes, cleaned and peeled
- 1 stick, 4 oz – unsalted butter
- 1/2 cup, 4 oz – heavy cream
- salt and pepper, to taste
- roasting rack
- Take the cleaned chicken and absorb some of the moisture with a towel. Make sure to also dry the inside of the bird, as well. Place the chicken in the refrigerator, uncovered, to dry for one hour. The dryer the chicken gets, the crisper the skin will get in the oven.
- Preheat the oven to 450F. Place the chicken on a roast rack. Season both sides generously with salt and pepper. Truss the chicken with twine and place it into the oven for about 1 hour or until the internal temperature reaches 155F. Remove the twine and let the chicken rest for 15 minutes before slicing.
- To prepare the mash potatoes, slice the potatoes into equal size medallions. Place it into a large pot of cold water and bring it to a simmer. Cook until it’s easily pierced with a knife. Drain and dry the potatoes. Let the steam evaporate. Meanwhile, heat the cream and butter until warm.
- I prefer to mash my potatoes through a ricer but I didn’t have one on hand so I used a masher instead. Either method is fine but you will get a smoother texture with the ricer. Add the cream and butter mixture and mix to combine. Season with salt and pepper.
Don’t forget the sweet peas and corn on the cob!
- 2 eggs, large
- 8 oz / 1 cup – milk
- 1 1/2 tbsp – melted butter
- 4 1/2 oz / 1 cup – bread flour, sifted
- 1 tsp – salt
- popover pan or muffin tin
- Preheat the oven to 425F. Grease the pan with butter and set aside.
- Lightly whisk the eggs and incorporate the milk and melted butter. Whisk half of the wets into the dries and whisk until it is smooth and lump free. Add the rest of the milk and mix until combined.
- Heat the prepared tin in the oven for two minutes. Do not leave it in any longer than two minutes or the butter will burn. Immediately pour the batter into the hot pan until it’s 3/4 of the way full. Quickly place it back into the oven and bake for 25 minutes or until golden brown. Let cool for 1-2 minutes and take it out of the tin to cool.
- 1 cup – frozen mango, chopped
- ⅓ cup – vanilla ice cream
- ½ cup – coconut milk
- ¼ cup – milk
- Combine all of the ingredients and blend. Blend just until smooth and thick. Depending on your mango, you might need to sweeten the drink with some honey.
Welcome Home Cake
white chocolate and rosewater cake
- 6 tbsp unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2 eggs, large
- 1/2 cup white chocolate
- 3/4 cup all-purpose flour, sifted
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp rose water
- 1/2 tsp salt
- 1 1/2 cup unsalted butter, room temperature
- 6 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 3 drops pink gel food coloring
- 2 tbsp heavy cream
- 15 oz brown fondant
- 10 oz pink fondant
- 5 oz yellow fondant
- red icing for writing
- electric mixer
- 6″ springform cake pan
- flower punch-out molds, optional
- Preheat the oven to 350 F. Lightly grease a 6″ springform cake pan. Cut out a 6″ round of parchment to fit on the bottom of the cake pan. Set aside
- In a microwave or double boiler, melt the white chocolate just until smooth. If you have a difficult time melting your white chocolate, a few drops of vegetable oil may help.
- In an electric mixer fitted with a paddle attachment, cream together the butter and sugar until smooth. Add the melted white chocolate and mix until combined. Add the eggs one at a time and scrape the bowl in between each addition. Add the vanilla extract and rose water Finally, incorporate the flour, salt, and baking powder and mix just until incorporated.
- Pour the batter into the prepared pan and baking for 25-30 minutes or until golden and springs back. Let cool for 10 minutes before turning out onto a wire rack to cool completely.
- To prepare the buttercream, cream the butter until smooth. Add the sifted powdered sugar and add it to the mixer in three additions. Add a few tbsp of heavy cream if the mixture is too dry. Add 2-3 drops of pink food gel coloring until you achieve the desired pink color.
Bonus Dessert: Button Cookies
I found the recipe here.
1. Prepare dough for gingerbread or sugar cookies (use your favorite recipe or click on the recipe link and use Martha’s), and cut out round shapes with a cookie cutter.
2. Add an inner ring by gently pressing a glass into dough. Poke four button holes into each cookie with a skewer, and bake.
Now, whip up a batch of black icing and turn them into Coraline buttons. Tah-Dah!
Until next time . . .