Violet Beauregarde’s Three Course Dinner | Charlie and the Chocolate Factory

#FFDahlicious is a month for tasty eats inspired by Roald Dahl hosted by Katarina @ Pretty Cake Machine. Check the hashtag or the link up for lots of Dahl-inspired dishes.

Violet Beauregarde, the gum-smacking, slang-slinging, disobedient daughter of a car salesman, is the second child to meet her demise in Willy Wonka’s chocolate factory, but not before enjoying a lovely three course meal in the form of gum. 

Before she’s rolled away to be juiced, she enjoys tomato soup, roast beef with a baked potato, and then the cause of her downfall: blueberry pie. 

Without Willy Wonka’s assistance, I was unable to create this gum exactly as it was described (probably a good thing), but I did create the meal that inspired it! This tomato soup was completely simple, yet fabulous thanks to the slow roasted tomatoes, it had become my go-to recipe. The roast beef was nicely cooked with a red wine gravy. And the blueberry pies were miniature with an almond crust, a sweet bite at the end of a lovely meal. Don’t feel bad for Violet, all in all it’s not a bad way to go.

Little Violet Beauregarde by Shannon Bonatakis

Violet Beauregarde’s Three Course Dinner

Tomato Soup

  • 2 pounds roma tomatoes, cut into thick slices
  • 1 head garlic
  • 1/2 an onion, sliced
  • olive oil, salt & pepper
  • 5 cups chicken broth (homemade and flavorful if possible, I made mine from the bones of an Arabic style roast chicken)
  • cream to garnish
Heat oven to 350°. Toss tomatoes with a good amount of olive oil, salt and pepper, and spread in a single layer on a baking sheet (or two if you don’t have a very large one). In another baking dish, toss the onions with olive oil, salt and pepper. Cut the top off a head of garlic and wrap it in foil, drizzled with a little olive oil. Put everything in the oven. Bake, flipping the tomatoes every half hour and stirring the onions once in awhile, until tomatoes are cooked and caramelizing and onion is golden (tomatoes will take about an hour and a half, onions probably only a half hour – check and make sure not to burn). Leave garlic in until roasted and soft, an hour to an hour and a half. Puree tomatoes, onions, and garlic in a blender with a little chicken broth, then pour into a pot. Stir in the rest of the chicken broth, adjusting seasoning if necessary, and gently heat, slowly simmering for 15 minutes or so. Serve hot with a little cream for garnish.

Roast Beef

I shall direct you to Simply Recipes, whose detailed method I followed pretty much exactly, including making the red wine gravy.

(Mini) Blueberry Pie (with almond crust)

For the crust
  • 2 cups almond flour
  • 2 tablespoons butter
  • 1 egg
  • good pinch salt
Blitz together almond flour and butter in a food processor, then blitz in egg and salt. Press into a prepared mini muffin tin and bake (before filling) at 350° for 8 minutes. For the filling I made this lightly sweetened, still very tart. You can increase the amount of honey to 1/2 cup if you’d like.
  • 1 pint blueberries
  • 1/4 cup honey
  • pinch salt
  • 1 tablespoon cornstarch
In a small saucepan, heat half the blueberries with honey and salt. Mix cornstarch in 1/4 cup of water and add to the saucepan, stirring until blueberries are broken down and mixture is thick. Remove from heat, and stir remaining blueberries into the mixture. Spoon into the crusts in the mini muffin tin and bake at 350° for 20 minutes. Cool in the muffin tin before removing.

Recipe for Fiction Kitchen Episode 21: Charlie and the Chocolate Factory in which Carrie and Diana talk the book and movies, including awful and/or bland children, mint sugar grass production techniques, wistful buttercup sipping, questionable treatment of animals and small humans, a little chocolate and a lot of vegetables.