A Meal Fit for The King

Produced and Styled by Mindi Shapiro Levine, Photographed by Mary Britton Senseney

Banana Bacon, Peanut Butter mmmm (?)

“Elvis, I know you are alive! Call me, we’ll do lunch.”
—graffiti on stone wall outside Graceland

In 1956, Elvis Presley roared out of Tupelo, Mississippi to become the King of Rock-n-Roll.  He spent the next 20 years living up to that title. Part of Elvis’ charm was that he never lost his love for his roots, his kinfolk, his home and his mother’s down-home, Southern soul cooking.

Since his death in 1977, Elvis has been absorbed into the popular culture that he helped to define.

Thirty-four years later, his image is so powerful that it echoes with status. He is confirmed as an icon and is everywhere in our global culture everyday—as an influence, as a commodity, as a figure to whom homage must be paid.

The Presley BBP

Makes 4 servings

8 slices Texas toast bread

The makings of a meal fit for The King

1/2 cup creamy peanut butter

3 bananas, sliced

8 slices thick cut bacon  cooked

4 to 6 Tbsp. mayonnaise

1. Spread one side of each bread slice with 1 Tbsp. peanut butter. Arrange banana slices on four slices of bread; top bananas with bacon. Cover bacon with remaining bread slices, peanut butter side down. Spread both sides of each sandwich with mayonnaise.

2. Heat a large nonstick skillet over medium heat. Cook sandwiches three minutes on each side or until toasted and golden brown. Serve warm.

The Jungle Room Sipper

Makes about 13 cups

The Jungle Room Sipper

Traditional clear rum, spiced rum, or coconut rum can be used in this Gracelandâinspired tropical punch.

4 cups pineapple juice, chilled

3 cups mango juice, chilled

11/2 cups rum

1/3 cup fresh lime juice

1 litter ginger ale, chilled

Garnish: Pineapple wedges, lime slices, and maraschino cherries.

Stir together first four ingredients in a large pitcher or punch bowl (chill up to four hours, if desired). Gently stir in ginger ale. Serve over ice with garnishes.

The Velvet Elvis

The Velvet Elvis

Makes 10 to 12 servings

You will have more than enough frosting to coat the sides of the cake if you prefer a traditional presentation of one of Elvis’s favorite desserts.

1 (18.25-oz.) package white cake mix

3 Tbsp. cocoa powder

1 (16-oz.) container sour cream

1/3 cup melted butter

2 large eggs

3 Tbsp. red food coloring

2 tsp. vanilla extract

1 (8-oz) package cream cheese, softened

1/4 cup butter, softened

1 tsp. vanilla

Pinch salt

1 (16-oz.) package powdered sugar

1 to 2 Tbsp. milk

Garnish: edible red glitter and white sprinkles

1. Preheat oven to 350°. Beat together first 5 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Mix in food coloring and vanilla. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape down bottom and sides of bowl as needed. Pour batter into 2 greased and floured 9-inch round cake pans.

2. Bake at 350° for 26 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake, in pans, 5 minutes. Remove from pans and cool completely on a wire rack.

3. Beat cream cheese and next 3 ingredients at high speed with an electric mixer until creamy. Gradually add powdered sugar, and beat at low speed. Slowly add milk, 1 Tbsp. at a time, until smooth.

3. Spread cream cheese frosting between layers and on top of cake. Garnish, if desired, with glitter and sprinkles.

One Response to “A Meal Fit for The King”

  1. Love the styling! Great job, Mindi!

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