Guys, I really don’t know where to start with this one. It’s SO GOOD, and I don’t want to give anything away. I guess I could start with the basics- Splintered, by A.G. Howard, is a dark, twisted homage to Lewis Carroll.
The book opens with Alyssa, Alice Liddell’s great-great-great granddaughter, explaining why her art is made of dead bugs. Because when she kills them, they stop speaking to her. All the women in her family have gone mad, and it always starts like this. Poor Alyssa just wants to make art, and skateboard, and hang out with her totes adorbs neighbor Jeb.
Naturally, the fates conspire to dump her into Wonderland. Although in this story, it’s more like Horrorland. I can’t say enough about this creepy, icky translation of the classic novel- it’s phenomenal. And the Caterpillar… GAH. Read this book, guys!!!
There are a couple marvelous food scenes in the book, but I took my inspiration from the Feast of Beasts. The first course is a live goldfish that Alyssa accidentally spills her apple-cinnamon wine on in her disgust. In the interest of less flippiness on your plate, I went with a cooked trout. If you’re after more authenticity, I bet the sauce would be super tasty on salmon sashimi.
Splintered Trout ala Wonderland
2 large fillets of rainbow trout
3/4 c apple juice or cider (100%)
1 Tb butter
1/2 tsp cinnamon
Lightly salt the fish fillets. Heat the apple juice in a shallow pan until simmering. Add the fish, and poach for 2-3 minutes, or barely cooked through. Remove the fish and turn the heat up to high.
Seriously, watch it the whole time, reductions can go awry in no time at all! Reduce the juice to about 3 Tb, turn off the heat, add the butter and cinnamon.
Spoon over the fish. Serves you and one romantic netherling- neighbor! I meant neighbor! (No I didn’t. Team Morpheus!)