#fantasy food recipes

[fantasy-foods]

Elven Water

Difficulty: ★☆☆ (easy) Time: 2 minutes (prep), no cooking Categories: Drinks, High Fantasy Perfect for: Summer drink, short-notice one-shot Dietary requirements: contains lemon

Recipe below cut <3

Recipe

You will need:

Elderflower cordial (mine is homemade, which you can also make by following this or another tutorial, or alternatively buying it)

Mint leaves

Lemon juice

Water

Pour some cordial into your glass. The amount will very due to taste or size of glass, but roughly one sixth is a good rule of thumb, as it’s concentrated.

2. Fill the rest of the glass with water to dilute the cordial. If making a large batch (e.g a jug) you may want to lightly stir it at this stage, however it should mix evenly naturally. If you have bought ready-mixed elderflower juice, skip this stage and instead fill your glass.

3. Squeeze a few drops of lemon into your glass, again to taste. Don't go overboard!

4. Add a few (washed) mint leaves. If it's a particularly hot day, you could also add ice cubes.

5. Enjoy!

All images by me, please ask before using.

[fishbloc]

Scar seems keen to share with you a few recipes from home. Recipes included: Elven Kiss, Elven Cookie, Elven Surprise, Buttercup Cookie, Moo Pop, Jellie Cookie, Jellie Popsicle, Grain, Mumbo Gumbo

a mini dlc to my original swaggon mod! download it here! :D

[kirkwallguy]

i wish we could talk about coffee IN THEDAS? on a cultural level and its background with lucanis. cuz I've never heard of it in any other games so it's interesting to me like is it a class thing? where does it come from? why it is not popular in south? or is discovered in ten years (reasonable)? in my hc it's harvested in and sold from rivain but I'd really like to see more of it, the cultural stance and all. and economical which makes it interesting.

it doesn't add anything in to the game but having conversations makes you immerse and learn about worldbuilding and characters... like we didn't need to talk with fenris about literacy and how he was so interesting in Shartan but it's a content, it means something for the characters and gives things details, like in real life. so it's a general thing not just a coffee

actually i wish we could make ANYTHING into a conversation that reaches beyond the main topic lol but alas we'll just have to sneak in to eavesdrop

Oh, the coffee has been driving me CRAZY since the promo where it was looking like it would be lucanis' only personality trait. there's a post that was going around a while ago that i can't find now that iirc used coffee as an example when talking about white western fantasy authors being uninterested in extensive worldbuilding and how this can result in putting colonialism in your cosy escapist fantasy fluff novel. the coffee in treviso so widely available that coffee houses are a thing, not exactly mass produced but imported or widely farmed at least. coffee also seems to be equally as available in tevinter (if i'm remembering neve talking about it right), so that's at least two countries that are being supplied with coffee beans

who grows the coffee? where is it grown? who imports it? what do they trade for it? we're talking about antiva and tevinter here, slavery is legal in one of these countries and in the other country a massively influential faction benefits from the slave trade (not that you'd know it if you only played vg lol). even if coffee is grown in the country and not exported anywhere, cute little family farms where everyone is paid fairly aren't going to produce enough to sustain mass consumption in cities. rook can also respond that they prefer hot chocolate, which means we also have a cacao industry going as well.

ofc, this is an issue with all the da games and with most mainstream fantasy. i'm not saying i need every game to map out its trade routes and have characters look into the camera to acknowledge the spices they're putting into their food were likely the result of exploitation and would only have reached them under colonial circumstances etc etc. but veilguard's preoccupation with food and baking in a way that comes across as 'wholesome' makes this issue more pressing than it was in previous games - slavery barely exists but everyone can gather around the lighthouse table for a cosy talk about what their favourite spices and sweet treats and special drinks are. it kind of echoes how the white western consumerist mindset of ignoring how your starbucks and shein clothes and temu accessories were made because you buying them for yourself is an act of 'self care'

[diddlesanddoodles]

Silvaaran Poppy Seed Sweet Bun Recipe

A bun made of fluffy enriched dough, filled with a poppy seed and dried fruit mixture. For a savory version: switch out the poppyseed filling for roasted carrots and fennel. Add bacon if you’re feeling bougie.

Sweet Bun Filling

(Recipe by Karolina from Polishfoodies.com)

Ingredients

2 cups of poppy seeds

2 cups of milk

2.5oz (70g) of dried apricots

2.5oz (70g) of dried cranberries

2.5oz (70g) of raisins

2.5oz (70g) of candied orange peel dices

2.5oz (70g) of ground walnuts

4 tbsps of honey

4 tbsps of butter

  INSTRUCTIONS

Rinse and drain the poppy seeds.

Cover the poppy seeds with milk and cook for 30 minutes.

In the meantime, dice the dried apricots.

Drain the poppy seeds and grind them once or twice.

Add honey, butter, ground walnuts, and dried fruits. Mix.

Set aside to cool completely and set aside for future use.

Milk Bread Dough

(Recipe by the Woks of Life)

Ingredients

2/3 cup heavy cream (room temp)

1 large egg (room temp)

1/3 cup sugar

4 cups all-purpose flour

1 tablespoon yeast (dry active or instant)

1 1/2 teaspoons salt

Egg wash (1 egg beaten with 1 teaspoon water)

Simple syrup (1 tablespoon sugar, dissolved in 1 tablespoon hot water)

  INSTRUCTIONS

In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in the following order: heavy cream, milk, egg, sugar, all-purpose flour (or mixture of cake flour & bread flour, if using), yeast, and salt. Turn on the mixer to “stir,” and knead for 15 minutes, occasionally stopping the mixer to push the dough together. If the dough is sticking to the sides of the bowl, add a little more flour 1 tablespoon at a time until it pulls away from the sides (it should be sticking to the bottom of the mixing bowl, but not the sides). If kneading by hand, extend the kneading time by 5-10 minutes.

Next, cover the dough with a damp towel, and place in a warm spot until the dough has doubled in size (1-2 hours). In the meantime, grease a baking vessel on all sides with butter.

After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and divide into 16 even balls. Flatten each ball into a disk and spoon a heaping tablespoon of poppyseed filing into the center. Pinch closed and roll back into shape. Repeat with the remaining buns and once all are shaped, let them proof, covered, for another hour.

Position a rack in the center of the oven and preheat it to 350° F/175°C. Brush the now risen buns with egg wash. Bake for 23-25 minutes, or until golden brown. Remove from the oven and brush the warm bread with sugar water to give it shine and sweetness. Drizzle honey onto each bun whiles they’re still warm and sprinkle more poppy seeds on top.

Best eaten fresh and with tea.

[aaajaxolotl]

Feast Your Eyes: Fandom Cookbook Recipe Review #2

You Won’t Have Mush-room For Seconds - Minecraft: Gather, Cook, Eat! Official Cookbook

Tonight’s menu: sourced from the Official Minecraft Cookbook

Main Course: Mooshroom Burger, pg 55

Side Dish: Roasted Crops, pg 26

Full review under the cut!

Aurum Leuci’s Log:

[Begin recording.] Uh, hi. It’s Chef Aurum Leuci again, late… still. Are you sure you fixed the portal coordinates? Because this is NOT the culinary facility. Everything is cubes. I think I might actually be in a computer, because, uh.. when I say everything is cubes, I mean everything is cubes. I’m fine, and my gear is fine, and everything I make is fine, but I’m on an island full of giant pixelated-looking mushrooms, and pixelated… cow… things? With mushrooms growing on them.

…those could probably make a delicious meal, actually. Don’t worry about me, I’m going to see what I can cook up for some quick dinner. This weird new dimension might be a place worth exploring. As always, no need to worry. If I get into a sticky situation, I’ll jump dimensions again— but hopefully I’ll at least have time to eat.

If it’s good, I’ll be sure to bring some back to the lab for you. Aurum Leuci out. [End log.]

Please see this post for my full review scale!

Main Dish: Mooshroom Burger

RATING:

Difficulty: 5/5

Ingredients: 5/5

Immersion: 4/5

Time: 5/5

End Result: 4/5

TOTAL RATING: 23/25

I love this recipe, and so does my entire family. It’s a delicious swiss-and-mushroom burger that’s easily made completely plant-based using Impossible Beef and Daiya cheese- and it always turns out SO good! The reason this recipe isn’t quite perfect is twofold, so let me start with the somewhat sillier reason first: I WANT THIS BURGER IN MY GAME!!! Please!! We have the technology (bread, mushrooms, cooked beef). Give me the mooshroom burger, Mojang. Or at least a sandwich of some kind. The second point off is a matter of personal preference; the original recipe makes four absolutely MASSIVE burgers. Like, big enough that my family (all four of us) could barely finish them the first time I made this. I highly recommend cutting the recipe (and the resulting two, still massive, burgers) in half. Aside from that, this recipe was perfect (and delicious!) and very satisfying.

Side Dish: Roasted Crops

RATING:

Difficulty: 5/5

Ingredients: 5/5

Immersion: 5/5

Time: 4/5

End Result: 5/5

TOTAL RATING: 24/25

This recipe is another one I wish I could rate absolutely perfect. It’s easy, the ingredients are easy to get but relatively uncommon in most dishes, and the end result tastes incredible! This recipe made me love carrots, and it resulted in me even agreeing to TRY beets, which is a huge feat. The only point it loses is that the cookbook drastically underestimates prep time for cutting and peeling the vegetables. Especially if you’re not used to handling beets, they’re messy and will definitely freak you out at least once when the juice gets on your hands. Honestly, though, this cookbook was worth buying JUST for this recipe. It’s a consistent hit with my family.

Tune in next Wednesday (6/12/24) for another fandom cookbook review!

[loubella77]

A delicious meal 😫

[velourxfog]

BIRTHDAY CAKE ICE CREAM PIE

(Or gainer shake and a cookie.)

1 roll (16.5 oz) refrigerated Sugar Cookie Dough (easy cheat! Grocery stores have this in the dairy isle.)

1/2 cup plus 1 tablespoon multicolored candy sprinkles

2 1/4 cups heavy whipping cream

1/4 cup evaporated milk (from 5-oz can)

1/8 teaspoon salt

1 can (14 oz) sweetened condensed milk (not evaporated)

2 teaspoons vanilla

1 tablespoon powdered sugar

INSTRUCTIONS

Step 1

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray; lightly flour.

Step 2

In medium bowl, break up cookie dough. Stir in 1/4 cup of the candy sprinkles. Press dough evenly in bottom and up side of pie plate.

Step 3

Bake 15 to 19 minutes or until golden brown. Place pie plate on cooling rack. Using flat bottom of drinking glass, gently press center of crust to flatten slightly. Cool completely, about 1 hour 30 minutes.

Step 4

In large bowl, mix 1 3/4 cups of the whipping cream, the evaporated milk and salt. Beat with electric mixer on high speed 2 to 3 minutes or until mixture thickens. On low speed, slowly add sweetened condensed milk and vanilla; beat on high speed 3 to 4 minutes or until soft peaks form. Fold in 1/4 cup of the candy sprinkles. Pour whipped cream mixture over cookie crust in pie plate; spread evenly.

Step 5

In small bowl, using clean beaters, beat remaining 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Place whipped cream mixture in decorating bag fitted with star tip. Pipe whipped cream decoratively around edges and in center of pie. Sprinkle with remaining 1 tablespoon candy sprinkles. Freeze at least 8 hours or overnight.

Step 6

Remove from freezer 20 to 30 minutes before serving.

Gainer shake: Just make the recipe without the dough, add whatever liquid you like.

NUTRITION

Serving Size: 1 Serving

Calories 470

Calories from Fat 250

Total Fat 28g

Cholesterol 70mg

Total Carbohydrate 50g

Sugars 38g

Protein 5g

[umbralstars]

32, cloud

32. If you could make this character a meal what would you make them?

I would give Cloud chicken bog in a heartbeat. I mean that so seriously. I've given Nibel some southern foods because I say so, and he canonically loves his mom's roast beef and bog is similiar in some ways. I think he'd love some good seasoned chicken, sausage, and perfectly made up rice that was all slow cooked together. I think he deserves it cause he's perfect and good

[paganfantasy]

Recipes from the World of Tolkien

If you’ve ever wondered what a Hobbit, an Elf, or a Dwarf might eat in a day’s meals, this cookbook is for you! Whip up some tasty fare with recipes that cover all six mealtimes from the realm of J.R.R. Tolkien. Divided by the time of day, these recipes use modern ingredients and culinary techniques, and American measurements. A great resource for Lord of the Rings parties, this book is a perfect way to experience real food that tastes like a fantasy!

The recipes in this book are awesome, everything I've tried so far has been super tasty!

https://amzn.to/3VDuMBg

[cloudyswritings]

Traditional foods of Hallownest

So I just made Christmas cookies I can’t eat yet and my hunger is infinite. Hence this mess.

Boofly steaks: These are pretty much what they sound like, I feel like Booflies were essentially the cows of Hallownest. The quality of a Boofly steak is determined with how fatty it is, fattier cuts display very nice marbling. These are actually more savory in flavor than regular steaks and have a slightly more gelatinous/softer texture. Generally Boofly steaks will be served with lake-pearls(a macro algae native to the blue lake that has a salty and slightly sour flavor.

Aspid stew: this is a stew that’s made from the bottom half of and aspid(primal aspids have a much different flavor and are far less popular). Recipe is as follows

Carve up your aspid, start by removing the upper thorax and cleaning the intestines of any waste. Let the aspid drain some of its hemolyph and other juices into a jar.

Drain the acid from the aspids lower thorax, take care to entirely remove the acid glands. Store the acid in a chilled glass or ceramic jar for later.

finely mince some bitter root(a root native to the crossroads that tastes very sweet when boiled), and grind up some hyacinth flower petals, roughly a cupful of each will do.

Cut 2-3 tik-tik into fine strips(crawlids are an acceptable but inferior alternative) and lightly dust it with salt and soak in the juices from the aspid for about 35 minutes

Take the bottom half of the aspid and lightly bread the insides, once a small layer of breading is present pour in some water along with your bitter root and petals. Set this over a heat source for roughly an hour to ensure the bitterroot is thoroughly boiled.

Lightly sear the tik-tik meat and aspid meat before adding it to the stew, wait 20 minutes for it to cook.

Now that we’ve assembled most of our dish the most important part is up next. Because we chilled the aspid acid it should have taken on a gelatinous texture, mix this into any remaining aspid hemolyph and pour it into our stew. This should add a nice sharpness to the dish

Stir until the consistency is somewhere around that of a scrambled maskfly egg.

A traditional breakfast:

Scrambled maskfly eggs(they end up being close to an uncooked egg yolk in consistency) they’re generally something that is slurped up like a drink

Gruzzer bacon: this kinda tends to come in thicker slices than our bacon, it’s great when paired with a light drizzle of diluted aspid acid. Very very fatty, heavy umami flavor witha bite of saltiness.

Mashed crawlid balls: these are mashed up and thoroughly cooked crawlid meat mixed with assorted spices from greenpath and generally have a hollow center so juices from the meat can collect.

A cup of Gruzzer mead: Basically just a mix of gruzzer hemolymph and the pressed juices of a gulka. It has a very refreshing bite to it and a consistency like eggnog.

A rare delicacy: Aluba caviar, generally this is served in the shell of a shadow crawler(throughly cured and seasoned, generally for several months to ensure there’s no residual void) with a side of bioluminescent mushrooms exported from deepnest. This is generally a meal only reserved for the upper castes.

Finally: Rancid eggs can be cured and fermented into a cultural delicacy much like that one Icelandic shark dish. Suffice to say most bugs find this disgusting. The Pale king however thoroughly enjoy it, though this not public knowledge. It’s kinda his guilt pleasure along with chocolate (which is fatal or otherwise detrimental to nearly all other insects hence him being the only one eating it).

I’m definitely gonna do a part two for this once I write up some other recipes. Hopefully ones I put more thought into.

[amaiguri]

It is once more WBW! What is an “unappreciated detail” of your world that you feel deserves more attention?

@zebee-nyx I want you to know I love you and appreciate your questions, even when I don't answer them on time. Thank you!

You know what people don't appreciate enough in worldbuilding general? Or in real life geopolitics? FOOD. Omg, I wrote like a 4000 word essay about food for work one day -- all the sources all at my fingertips lolol. But instead of me recreating it... here's the first worldbuilding post I did of this year:

How to Make Mass-Make Ethical Coffee in World without Coffee Beans

You need:

- A fistful of mushroom powder (ground from dried dehydrated/salted mushrooms)

- A foot-long branch of pine needles (not fur!)

- A pot of water

- (Optional) Honey

- (Optional) Milk or Cream

Step 1: Remove pine needles from the branch. Rinse if necessary and remove the needle sheathes if you can (also not necessary).

Step 2: Bring water to a boil.

Step 3: Remove the water from heat and put the pine needles in. Let sit until desired pine-tea strength.

Step 4: Pour powder into the top of the coffee pot -- where the filter will keep it from falling through to the belly below.

If you do not have a special coffee pot, a hang the powder in a cheesecloth above a cauldron.

Suspending the coffee above the part you will drink will reduce potential unpleasant after tastes, as well as filter out any impurities from the ingredients.

Step 5: Bring the pine tea back to a boil. Immediately remove and pour the pine tea over the mushroom powder in a circular motion. Let the coffee begin to brew and drain into the belly or cauldron slowly. With a cauldron, you may have to do this multiple times to get the desired taste -- pouring the coffee back and forther between cauldrons.

Step 6: (Optional) Bring the milk or cream o a simmer with the honey and whisk until frothy. Whisk this mixture into the coffee and serve. Alternatively, just pour the yummy additions into your drink directly. We don't judge!

Step 7: Depending on the saltiness of the mushrooms, another pinch of salt may be added to bring out the flavor. Drink and enjoy!

[fantasy-foods]

Welcome to Fantasy Foods!

This blog is a constantly updating recipe book focused on a wide range of original fantasy-themed recipes. From cottagecore fantasy drinks to high fantasy deserts and everything in between, there should be something for everyone.

These are real-world recipes, which means you can make them yourselves! Please tag me if you do make any of these <3

Perfect for if you want themed food for your next DND campaign, party, or simply to feel a bit more magical.

Each recipe is tagged with the 'type' ('drink', 'starter', 'main' or 'dessert') and 'theme' ('cottagecore', 'high fantasy', 'rustic' or 'literature'). At the top of each recipe there is also the difficulty, time needed and any dietary requirements. Due to the author of this blog being vegetarian, most recipes should at the very least have a vegetarian alternative suggested, however it's always best to check.

Requests are open, however please keep them non-specific, as new recipes are hard to form. Bear in mind that there are several recipes always in progress, so something you'd like may be just around the corner!

Have fun, and happy cooking!

[maplebean2003]

Inspired by @cookingmywaythroughcarryon 's rats post below

These were SO good and I wanna make them again haha! <3

[the-perpetual-minutes]

Atalantec Tagenites

Tagenites are a Greek pancake, made with wheat, wine, curdled milk, and olive oil, served as a staple breakfast food in Ancient Greece.

Due to scarce resources during the Atlasfall, the Atalecs and Helenes of Atalantes began using ocean water to make rations stretch farther, giving Atalantec tagenites their signature briny quality, which stuck long after the lean times were over.

Ingredients:

3 Parts Wheat Flour

1 Part Wine

1 Part Curdled Milk

1 Part Brine

Olive Oil

Honey

Sesame seeds

Feta crumbles

* the “parts” can be read as any measurement, but between a 1/2 Cup and 1 Cup is a good baseline

For the wine, a sweet & aromatic white wine such as a Greek Muscat is recommended, but any sweet white wine will do.

To curdle milk, boil it for 1-2 minutes, then take it off the heat and let stand for 10-15 minutes. You can also add an acid like lemon juice or white vinegar to aid the process (you don’t need a lot, just a teaspoon or so, depending on how much milk you’re using). Don’t leave the milk out for longer than 2 hours. If you prefer, you can also use cottage cheese or ricotta in place of curdled milk.

To make the brine, just dissolve salt in warm water. Ideally, aim for at least the salinity of ocean water (around 3-4% salt, or 2 teaspoons per Cup), but the proportions are up to you.

Step 1: combine the flour, wine, curdled milk, and brine in a mixing bowl until they form a smooth batter

Step 2: pour a thin layer of olive oil in a pan over medium heat. scoop the batter into the pan (ideal tagenite size is 2-3 inches wide)

Step 3: cook and flip until both sides are brown

When you’re done, drizzle the tagenites in honey, sprinkle with sesame seeds and feta—or really any toppings you prefer—and serve hot. Pairs well with a side of dates, figs, or grapes, and a glass of wine.

[huewrite]

The last stretch!

Ok so.

Voting ends Dec 2nd, 2024.

I am going to do this story no matter what but it'd be great to have a chance to be paid for it.

So here is a chapter for all of you. Which has the title drop in it and the name of the world (Yes I took 34 chapters to say it. Shush.)

Please give it a chance and if you like it? Click the link in the description to vote for it.

Thank you all!

[aaajaxolotl]

Feast Your Eyes: Fandom Cookbook Recipe Review #1

Are These Smuggled Goods? - Star Wars: The Ultimate Cookbook

Suddenly finding themself employed on a high-class spaceship, our intrepid multiverse-traveling chef Aurum Leuci prepares a traditional dish from the fungal forest planet of Narqui— along with some questionably-sourced side dishes.

Tonight’s menu: sourced from the Star Wars Ultimate Cookbook

Appetizer: Cantonican Cactus Bites, pg 163

Main Course: Narquois Rolls, pg 45

Dessert: Kullgroon Drops, pg 95

Full review under the cut!

Aurum Leuci’s Log:

[Begin recording.] Hey, uh, Chef Aurum here. Sorry I’m late. I think I must have miscalibrated my dimensional portal generator, because I absolutely did NOT intend to wind up on a Neimoidian ship orbiting some random colony world— Narq, I think?— much less in a kitchen full of apparently-smuggled Kullgroon fruit and Cantonican vegetation. Luckily, I can handle myself in a kitchen— so let’s hope for my sake the politicians on this ship don’t know their kitchen staff by name. I can at least make some kind of fancy dinner for them before I find a safe place to reactivate the portal. And besides— I want to try that smuggled produce.

I’ll check in with you after the next jump, once it’s safe. Aurum Leuci out. [End log.]

The Feast Your Eyes Recipe Rating Scale

In this series, I’ll be rating each recipe based on five factors, each of which can receive up to five points. These reviews will be written out-of-character, detailing my (AJ) opinions and experiences with the recipes detailed in the post. I eat almost entirely plant-based, so any substitutions related to animal products will be denoted in the descriptions of dishes. The rating scale is as follows:

Difficulty: How easy or hard was this recipe to follow? Harder recipes will score lower in this category, while easier recipes will score higher.

Ingredients: How easy or hard were ingredients to source? This category will be scored similarly to Difficulty, and any substitutions made will be denoted in the recipe’s section.

Immersion: How well does this recipe fit the universe or world that it’s from? High scores in this category mean high immersion, while low scores mean that it’s not particularly immersive.

Time: How much time did this take? Recipes that take less time will score higher in this category.

End Result: With the recipe followed as closely as possible (according to my dietary restrictions/ingredient sourcing capability), how did the final dish turn out? Higher scores in this category denote a better final dish.

Side Dish: Cantonican Cactus Bites

RATING:

Difficulty: 5/5

Ingredients: 5/5

Immersion: 3/5

Time: 3/5

End Result: 3/5

TOTAL RATING: 19/25

I came into this recipe REALLY wanting to give it a perfect rating. I love roasted brussels sprouts, and really, really wanted to like this recipe. It was straightforward to prepare, you could buy the ingredients at any grocery store, and it seemed like it would turn out really tasty. I was willing to put aside the fact that it’s just roasted brussels sprouts (not a terribly Star Wars-y dish) and was really hoping the taste would blow me away. Unfortunately, these turned out somewhat underwhelming. Despite following the recipe exactly, as you can see in the photo, these sprouts (and all of the tasty vegetables cooked with them, including fresh shallots and garlic) burned a little in the oven. This recipe definitely has potential- but as written in the cookbook, it’s somewhat middling.

Main Course: Narquois Rolls

RATING:

Difficulty: 5/5

Ingredients: 3/5

Immersion: 5/5

Time: 5/5

End Result: 5/5

TOTAL RATING: 23/25

This recipe was AWESOME, and a hit with my family. It only loses points on the sad fact that I wasn’t able to source enoki mushrooms (the main ingredient of the dish) and had to substitute in a mix of other mushrooms. Having done some research on the planet of Narq (also known as Narqui?), I don’t think this was terribly immersion breaking, since it’s a foresty, swampy planet with… large fungal forests! I would love to make it again with actual enoki mushrooms to see how those would have affected the taste and texture— these were delicious.

Dessert: Kullgroon Drops

RATING:

Difficulty: 5/5

Ingredients: 5/5

Immersion: 5/5

Time: 5/5

End Result: 5/5

TOTAL RATING: A perfect 25/25!

I was really skeptical about this recipe— it’s literally just frozen grapes and Jell-O dust. Surprisingly, this is my highest-rated dish from this review! Super easy, super quick (the only time sink is letting them freeze) and they come out delicious, chilly, and beautifully alien! They’d be a believable find in a snow-covered environment like Kullgroon, and they were absolutely delicious.

Tune in this Friday (6/7/24) for another fandom cookbook review!