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Fiction Food Inspired by Wicked Deep & Winterwood |By Elle Jauffret

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Elle Jauffret presents five amazing Fiction Food recipes inspired by Shea Ernshaw's Wicked Deep & Winterwood, only in the Winter 2019 issue of Curiositales.

Elle Jauffret presents five amazing Fiction Food recipes inspired by Shea Ernshaw's Wicked Deep & Winterwood, only in the Winter 2019 issue of Curiositales.

Recipes created by Elle Jauffret Inspired by the Wicked Deep and Winterwood by Shea Ernshaw


“The sign above the glass door reads: ALBA’S FORGETFUL CAKES in pale pink frosting-swirled letters on a cream-color background. […] Her tiny forgetful cakes are intended […] to wipe away bad memories.”

Elle Jauffret presents five amazing Fiction Food recipes inspired by Shea Ernshaw's Wicked Deep & Winterwood, only in the Winter 2019 issue of Curiositales.

Decadent chocolate fig basil cake (right); Lemon lavender (middle); Hazelnut espresso (left)

Decadent Chocolate Fig Basil Cake

Cream butter (4 tbsp of soft butter) + sugar (1/3 cup). Add 3 large eggs and mix well.

Add flour (1/3 cup) + salt (1/4 tsp). Mix well.

Then add bittersweet chocolate (8oz and melted) + basil (chopped leaves about ½ cup) + figs (2 large, ripe).

Pour into muffin pan (makes about 10). Bake at 400 degrees F for about 10-15 minutes.

Decorate with powdered sugar, basil leave, or a slice of fig.

Elle Jauffret presents five amazing Fiction Food recipes inspired by Shea Ernshaw's Wicked Deep & Winterwood, only in the Winter 2019 issue of Curiositales.

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Hazelnut Espresso

Cream butter (1/2 cup softened) + sugar (1 cup). Add 2 eggs. Mix.

Add flour (1 cup) + hazelnut flour (1/2 cup) + baking powder (2 tsp) + salt (1/2 tsp). Mix well.

Add low fat yogurt (1/2 cup) + coffee extract (or extra strong coffee) (2 tsp).

Divide equally and pour into muffin cups/pan (makes about 10-12).

Bake at 350 degrees F for about 20-25 minutes

Lemon Lavender  (Previous Page)

Cream butter (1/2 cup softened) + sugar (1 cup). Add 2 eggs. Mix.

Add flour (1 ½ cup) +baking powder (2 tsp) + salt (1/2 tsp). Mix well.

Add low fat yogurt (1/2 cup) + lavender extract (1 tsp) + lemon juice (of 1 lemon).

Divide equally and pour into muffin cups/pan (makes about 10-12). Bake at 350 degrees F for about 20-25 minutes.

When cool, pour icing over cakes and sprinkle with lemon zest (of 1 lemon) and lavender flowers.

 Icing recipe: confectioner sugar (1 ½ cup) + lemon juice (2 tbsp). Mix well until smooth.

“Some recipes were innocuous enough: […] or a particularly tricky recipe for rutabaga-and-parsley stew. […] We’ll bring him a hot thermos of hot cinnamon-apple-tea, a sweet pumpkin cobbler straight from the oven, and jars of freshly sealed honey.” 


Elle Jauffret presents five amazing Fiction Food recipes inspired by Shea Ernshaw's Wicked Deep & Winterwood, only in the Winter 2019 issue of Curiositales.

Rutabaga and Parsley Stew

(serves 6)

Place 2 rutabagas (peeled and cubed) in pan, drizzle with olive oil, sprinkle with salt, add 1-2 sprigs of rosemary, and bake at 350 degrees F for about 45 minutes (until roasted—slightly golden and tender).

Do the same with 2 beets.

Meanwhile, place 1 rutabaga and 1 potato (both peeled and cubed) in 5 cups of broth (chicken or vegetable) in a saucepan and bring to boil. Lower heat, cover, and simmer until vegetables are soft (about 30-40 minutes). Remove from heat. Add a bunch of parsley (stems removed and chopped). Blend all with a mixer until smooth. Add 1/2 tsp salt, 1/4 tsp paprika, 1/4 tsp nutmeg, and 1/8 cup of honey (up to 1/4 cup if you find the soup too bitter to your taste) to the mixture.

Pour in bowl and add roasted rutabagas/ beets to mixture. Salt and pepper to taste. Serve.

Sweet Pumpkin Cobbler

(serves 6)

 In a large bowl, mix together 3 eggs + 1 cup brown sugar + 1 15-oz can pumpkin puree +2/3 cup heavy whipping cream +1/2 tsp salt + 2 tsp pumpkin spice +1 tsp vanilla.

When the mixture is smooth, divide and pour in 6 small ramekins. Set aside.

For the topping, mix together: 1/2 cup old fashioned rolled oats + 1/2 cup flour + 1/3 cup brown sugar + 1 tsp cinnamon + 5 tsp butter (melted). Sprinkle topping on top of each filled ramekin.

Bake for 45 minutes at 375 degrees F.


French-born, Californian lawyer by day, writer/ home chef by night, Elle Jauffret writes from personal experience about the culinary arts, mysteries, and France. She received the 2016 SDSU Writers’ Conference Choice award and loves creating “fiction food” based on the books she enjoys.
You can find her at ellejauffret.com or @ElleJauffret on Twitter and Instagram

Which of these recipes will you be trying at home?

Let us know in the comments!

This article was originally printed in the Winter 2019 issue of Curiositales. If you would like to receive a free digital copy of the magazine, sign up for our newsletter at the top of this page! Then, confirm your email address (be sure to check your spam folder). Once you click the link in your welcome email, you'll get regular news from Curiositales, including notifications when the latest magazine is published. You can unsubscribe whenever you like.  Or, you can read it for free here.

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