Recipe Poems

A Conjuring by A Conjuring

Grandmother's Bread by Wilda Morris

Raspberry Mousse; or, Wherein I Unwittingly Assist My Ex-husband, Who, On Behalf of our Son, Prepares My Mother's Day Dessert by Joanie DiMartino

Deconstructing Chicken by Adina Cassal

Collage by Lisa Mase

Foraging by Carolyn Wells

The Baker by Janine Certo

A Poem That Wants to Call Itself a Recipe by Jax Peters Lowell

Corn Chowder by Penny Baert Zywusko

Kugel by Sharon Lask Munson

Muffin of the Morning by James B. Nicola

simplicity by Lois Baer Barr

Recipe for Disaster by Jonathan Pacic

Affogato by Lettie

Fall Harvest by Holly Mitchell

The Apple by Kerry Ruef

Brunswick Stew by Lyle Estill

Two Poems by Brenda Butka

Bread by Eva Szabo

Squash Blossoms by Allison Wilkins

Our Table by Joan Seliger Sidney

Recipe for Spaghetti all'Amatriciana by Georganne Harmon

The Agony of the Leaves by Gail Bellamy

Greens by Paulette Licitra

Strudel by Eva Szabo

The Almost Adulterer's Guide to Menu Planning by Michele Battiste

The Pie Series by David Colagiovanni, Melissa Haviland, and Becca J.R. Lachman

Midsummer's Night's Spaghetti with Saffron by Johannes Berchtold

A Cannibal's Suicide by Dean Kostos

From the Garden by Nancy Vienneau

orang slizez jell o shotz by Amy Stetzl

Phở bò Hà Nội by Kelly Morse

Cooking Class, Marrakesh by Georganne Harmon

Spread Triolet by Dana Stamps

The Things Kids Eat by Paulette Licitra

Maybe This Year by Esther Cohen

Braociole by Joseph Bathanti

Basque Cooking by Richard Hedderman

Two Poems by Adrienne Christian

Jailhouse Crack by Harlan Richards

Cinnamon Sticks by Wally Swist

Best of Both by Nancy Vienneau

Raspberry Mousse; or, Wherein I Unwittingly Assist My Ex-husband, Who, On Behalf of our Son, Prepares My Mother's Day Dessert

by Joanie DiMartino

October 2015    

I.

Step 1: Line a 9-inch baking dish with parchment paper
           “I can’t make it stick to the sides!”
                  coat dish with cooking spray to hold paper in place

Step 2: Arrange 7 Graham crackers in an even layer on bottom of dish
         “All 7 crackers won’t fit--this isn’t working!!!”
                  its fine not to use so many, as long as you have one layer

 Step 3: Place lemon juice in a small bowl and sprinkle with gelatin
        “I suppose there isn’t any gelatin here!”
                  in the cabinet above the stove, left side front for easy reach
         “What do I use for lemon juice?”
                  the lemon on the countertop; slice it open, squeeze out juice

Step 4: Puree two cups raspberries until smooth, scrapping down bowl as needed
         “This says to use a blender--the berries won’t budge!”
                  try adding a couple teaspoonfuls of water

Step 5: Pour through a fine mesh sieve, until one cup puree remains, discard solids
          “How do I do this? What’s a sieve? It’s pureed, there are no solids!”
                  solids are seeds; hand me the small mesh colander--Ill do it

II.

Step 9: In a bowl, use an electric mixer to beat cream and sugar until firm peaks form
         “Ugh! The cream is flinging everywhere--this isn’t working!!!”
                  the bowl needs to be deeper, choose a different one

Step 9: In a bowl, use an electric mixer to beat cream and sugar until firm peaks form
          “This is taking forever! How much longer? Are these peaks yet?”
                  be grateful youre not churning and stop before you whip butter

Step 10: With a spatula, fold in raspberry mixture until combined   
          “Fold?? How do you ‘fold’ food? Why can’t I just mix it all together?”
                  gently flip the raspberries from the bottom with the spatula, several times

Step 11: Pour over Graham crackers, smooth top, refrigerate until set, about 2 hours
          “Don’t you have any room in the fridge?”
                  move the carrots

Step 12: Lift mousse out of pan using parchment, remove paper, and place on serving platter
         “There’s no way I can get this on a plate without it falling apart!”
                  Ill do it...

Step 13: Cut into 12 pieces to serve
          “I can’t believe I made raspberry mousse!”
                  all by yourself!

 



  Joanie DiMartino is the author of two collections of poetry, Licking the Spoon (Finishing Line Press) and Strange Girls, (Little Red Tree Publishing). She is currently finishing her third manuscript, Wood to Skin, about the 19th-century whaling industry. DiMartino directs the Hidden Treasures Poetry Series in downtown Mystic, CT, and works in historic house museums, where she loves to research and share culinary history.