#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.

[voidlightcomix]

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!

[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.

[dduane]

Food and Cooking of the Middle Kingdoms: Eggs Devilled with Pepper and Marigold

At the beginning of Freelorn's and his people's dinner with the proprietor of the Ferry Tavern at the edge of the Waste Unclaimed, the Lady serves the guests this dish as what used to be called a “whet”: a starter meant to take a little of the edge off the diners' immediate hunger while at the same time sharpening it for the courses to follow.

As such dishes go, this one's relatively simple and quick to prepare...

What makes it stand out is a combination of the local spicery—unmistakably Steldene in nature, with its emphasis on combining sharp and arresting flavors—and a touch of the seasonal, with the inclusion of fresh marigold petals. Marigold as a flavoring agent is much used on the eastern side of the Middle Kingdoms' continent, especially in northern parts, where their version of the common "pot marigold", Calendula officinalis, comes earliest into bloom (or remains in flower right through the North's temperate winter).

Though the text describes the preparation of the eggs as "devilled," this is plainly just a translator's convenience. On our Earth, the term—its diabolical or infernal associations originally associated with strongly spiced meat dishes—started in the 1800s to creep into usage for other foods, specifically eggs. But whether for meat or not, such usages are nowhere to be found in the Middle Kingdoms. Since the eschatology common to the Four Realms contains no afterlife scenario in which the deeds of the wicked are punished with eternal torment, there are also no devils—and for that matter, no fallen angels.* The actual term used for the eggs would have been the Steldene word miwhitvhej, a pun on an old word for "double-yolked"—the "doubling" here meant to hint at the extra labor involved in producing the dish.

The peppers associated with this recipe in its description are exclusively what Middle Kingdoms cooks would describe as "berry-peppers"; and a great number of spices fall into this category despite neither being berries nor peppers. Mostly (as has been discussed elsewhere), when cooks in the Four Realms use "berry-pepper" as a generic term, they almost always mean our common black peppercorn, Piper nigrum.

In this recipe, though, there's an implicit suggestion (cf. ingredients listed in Darthene cookery texts such as the famous Endeidwhë hIrrhéillnu) that the cook should feel free to add spice to the dish by playing mix-and-match with their favorite local varieties of berry-pepper. And though we haven't yet attempted this recipe with Sichuan pepper, that would certainly work well. Complaints in the text from Freelorn's friend Moris about "the aggressive spices and sours of Steldene food" most likely have more to do with traditional regional-Darthene attitudes toward the Kingdoms' variant of the Sichuan pepper... which would have turned up either in the goose dish or the parsnips they were served at dinner, and maybe in both. Make no mistake, though: Moris wouldn't have been complaining about nothing. The Kingdoms' Xenozanthoxylum microdraconis—containing from six to ten times our Earth's Sichuan "pepper's" amount of the capsaicin-analogue hydroxy-alpha-sanshool—packs quite the punch.

As for the other main flavor additive to these eggs: the Wikipedia page for Calendula officinalis describes it as "a short-lived aromatic", and so it is. Those using it for culinary purposes do best to use it fresh... though it can definitely be used as a dried herb if reconstituted and used soon afterwards. Its flavor and savor are gently peppery, light, and surprisingly fresh. To dishes to which it's been added, marigold lends a fragrant herbal grace-note that's evanescent at best.

In an egg dish like this, therefore—routinely served cool or cold, and with a taste, texture and quality that points up seasonings rather than overwhelming them—marigold makes a perfect addition. A favorite foil for it, either in the eggs themselves or on the side as a conserve, is lemon or citron... though when varying the recipe in this way one must be careful not to allow the citrus flavor to overwhelm the delicate flavor of the flower.

*The closest that Kingdoms-based folklore gets to this concept is in tales of the medveilh folk (OArl. "foregoers"), a class of powerful but nonphysical beings said to have been created by the Goddess when She was still learning Her craft, and now (by their own choice) said to be estranged from Her. Nor are the Shadow-affiliated beings whose descriptions are translated in the text by terms like "demonic" ever connected with hot or spicy foods. If any quality of temperature is folklorically associated with demonkind in the Kingdoms, it wouldn’t be heat, but cold.

…Click on the right-hand tab at the top of the dish’s dedicated page for the recipe.

[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.

[maplebean2003]

Inspired by @cookingmywaythroughcarryon 's rats post below

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

[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!

[hydrogenandhelium]

Laying around reading priory of the orange tree today. Really loving it so far.

I tried to cook Thai (Tom yum, Tod mun pla, yum woon Sen) last night and didn’t even get the soup finished before my energy tanked and I had to put it all away, so now I’m waiting for my soup to warm up so I can finish it. Thinking about having more coffee just in case. Fake energy is still energy right??

Autoimmune diseases suck ☹️

[heroes-feasting]

Delzoun "Tide-Me-Overs"

“While these are customary consumables at Hornmoot, the traditional human-dwarven trading festival that marks the dawn of Spring, there isn’t a holiday on the eventful dwarven calendar that doesn’t feature these scrumptious meats on the menu.” - Heroes’ Feast, p. 90

Personally, you’d be hard-pressed to find a more dwarven food than the good old-fashioned meatball. 

Heroes’ Feast’s Delzoun “Tide-Me-Overs” bring dwarven kitchens to life with these extremely tasty and juicy meatballs! Leagues better than anything you’d buy at the grocery store, I would absolutely suggest making these yourself.

This recipe is also ridiculously forgiving. Once, I doubled nearly all the ingredients by accident, aside from the meat, and they still came out amazing!

If you don’t eat pork, no worries! They’re just as tasty using only beef!

Check out below for tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

Prep: 15 mins            Cook: 1h 30 mins            Total: 1h 45 mins

Ingredients:

¼ cup (60 ml) heavy cream*

1 egg

2 slices dark bread (such as rye), crusts discharged, remainder torn into pieces**

3 tbsp. (43 g) unsalted butter

1 small onion, finely chopped

Kosher salt

¼ tsp. (2 g) ground allspice 

8 oz (225 g) ground pork

8 oz (225 g) lean ground beef

Freshly ground black pepper

2 tbsp. (8 g) all-purpose flour

1 ½ cups (350 ml) low-sodium chicken broth

1 tsp. (4 g) light brown sugar

1 ½ tsp. (7 ml) soy sauce

½ tsp. (2 ml) fresh lemon juice

3 tbsp. (12 g) finely chopped fresh dill or parsley

* I’ve used both heavy cream and half-and-half with no issues.

** I used Vienna-style Pumpernickel Bread, cut into standard ½ -inch sandwich slices at the thickest part of the loaf.

In a large bowl, whisk together the cream and egg (top-left).

Add the bread, mix well, and set aside, stirring occasionally, until the bread is softened, about 20 minutes (top-right).

Using a fork or sturdy spoon, mash the bread into a paste and set aside (bottom).

NOTE: Apparently, the bread is not what binds the meat/other ingredients together, but works with the milk to give the meatballs moisture and texture! The eggs are the only binding ingredient.

In hindsight, this makes sense, since in baking eggs are a binder…

Meanwhile, in a skillet over medium heat, melt 1 tbsp. (14 g) of the butter. Add the onion and ½ tsp. (3 g) salt and cook, stirring, until softened, about 4 minutes (left).

Add the allspice and cook, stirring, until fragrant, about 40 seconds (right).

Remove from heat and let them cool to room temperature. Laying mine in a single layer in the skillet, it took about 10 minutes.

TIP: Don’t be afraid to eat some of the onions to see if they’ve softened enough.

TIP: Cooling my onions in a single layer in the skillet took about 10 minutes.

Preheat the oven to 475℉ (245℃) with a wire rack in the middle of the oven. Coat a large wire rack with nonstick cooking spray and set it in a large, rimmed baking sheet.

Add the cooled onion mixture, pork, ground beef, baking powder, 1 tsp. (5 g) salt and ½ tsp. (1 g) pepper to the bread paste and, using a large spoon or your hands, mix until well combined and uniform.

TIP: To save yourself time when doing the dishes, line the baking sheet with aluminum foil so you don’t need to scrape any burned bits off.

NOTE: Personally, I didn’t run into this problem while making mine, but it’s important to only mix the meat mixture until everything is just combined. Overmixing will result in stiffer, tougher meatballs.

With moistened hands, form the mixture into generous 1-tablespoon-sized balls (left).

Arrange the meatballs on the rack in the baking sheet and bake until lightly browned, about 20 minutes, rotating the pan halfway through (right).

NOTE: I had to make double the amount of pork/beef meatballs since 8 oz packages of each ground meat were not available. Expect about half the amount of meatballs that you see here if making this yourself.

NOTE: The meatballs will sag through the wire rack a little bit when placed, this is fine!

NOTE: The ones shown above are the size Heroes’ Feast recommends. I wanted them to be a little bit larger the second time I made them, so I went for golf-ball sized. The cooking time stayed the same, but I found the weight of them might have been a bit too much and they lost way more structure than the smaller ones. 

However, that was also the time I accidentally doubled all the ingredients aside from the meat, so I’m sure there was more at play there. Just something to keep in mind. They still came out great though! In fact, they’re the ones shown in the final picture.

Wipe out the skillet used for the onions to remove any stray onion bits, set it over medium heat, and melt the remaining 2 tbsp. (28 g) butter. Stirring constantly, cook until fragrant and a shade darker, 1 to 2 minutes.

Add flour and cook, stirring constantly, until golden, 2 to 3 minutes (top-left).

Switch to a whisk and, whisking constantly, gradually add the broth. Continuing to whisk often, cook for about 2 minutes (top-right).

Add the brown sugar, soy sauce, lemon juice, and ¼ tsp. (0.5 g) pepper and continue to whisk and cook until thickened, about 2 more minutes (bottom).

NOTE: The Heroes’ Feast “cook’s notes” mentions that the sauce will thicken quickly as it cools, and to add extra chicken broth to loosen the consistency.

They’re absolutely right! It’s more obvious in the next pictures but the sauce thickens a lot. It’s also a lot darker than what’s shown in the preview image in the book, so I’m not sure how much extra broth they had to add, but it seems like quite a bit.

Add meatballs to the sauce and simmer, stirring occasionally, until heated through, about 4 minutes (left).

Stir in most of the dill or parsley and taste and adjust the seasoning with additional salt and pepper, if necessary (right).

Transfer to a serving dish, sprinkle with remaining dill or parsley, and serve hot.

Overall, I would give this recipe a 5/5. It was a little daunting since the ingredients list was so long, but once I got started making the meatballs it was actually remarkably simple! They’re really juicy, have great texture, and the allspice-seasoned onions are so tasty!

The sauce is a little awkward to make, but it does add amazing flavour. But, again, the meatballs retained so much moisture you don’t really need a sauce to enjoy them!

Honestly, if you have the time and are sick of store-bought meatballs, definitely give these a try. 

Finally, as I mentioned earlier, you can totally make these with only beef (shown in the final picture above)! They’ll still retain quite a bit of moisture and be super delicious.

[sombrasblancas]

A witch cat cooking some veggie soup and vibing in their cozy kitchen 🥕🥦🧅🔮

Prints

[homebrewandhypotheticals]

Hypothetical for you all: You gain absolute control over a particular flavor, able to generate things that produce that flavor from your body and can freely manipulate them as if through telekinesis (for example, if you choose sweet, you can just apparate an apple pie and fling it around a room with a thought, or if you choose sour, you can do the same thing with lemons, and so on). Additionally, you can change things to be your flavor (of any level of intensity you desire) by touching them.

What flavor do you choose to have mastery over, why, and and what do you use your powers for?

TL;DR: If you could get absolute mastery and control over a certain flavor, which would it be, why, and what would you do with this power?

[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!

[voidlightcomix]

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!

[motley-ember]

Cooking With Posey!

We're over a week into the @woltourney, so I bet a lot of people are hungry! Now, I usually only share my recipes with my close friends, but I'll make an exception, since I'm not sure how I'll send everyone here a bowl of soup! (I had to put Piggy in baby jail because she kept trying to eat my fresh mushrooms! Don't worry though, Miss Tataru is watching her.) I can't take the entire credit for this recipe, I learned this one from some of the best chefs in Doma!

Recipe for Doman Wonton Soup under the cut!

Or, if you still haven't voted for Posey, vote for him here!

Doman Wonton Soup

Cooking time: about 15 minutes Feeds: 4 People (Or 2 Poseys!)

Ingredients:

20 Frozen Wontons I know most people don't want to make their own wontons, so I suggest using frozen. I used chicken for mine, but you can use any kind you'd like. You can also use a package of egg noodles instead!

6 cups/1.5 litres of Low Sodium Chicken Broth The soup will be plenty salty, I promise! You can also use pork or veggie broth!

1 1/4 tsp. / 2.7g Ginger This would be an inch/3 cm of fresh, but powdered is okay too! If you use fresh, slice it thin.

2 Cloves Minced Garlic

8oz/1/4 kg. of Shitake Mushrooms, thinly sliced You can use pretty much any mushroom you can get at the grocery store, and I've found that canned mushrooms work in a pinch!

1 tbsp/15 mL of Soy Sauce

1 tsp/5 mL of Sesame Oil

3 Green Onions, slice the green parts for your garnish If there are intact white bottoms, you can put them upright in water to grow more!

Instructions

In a big pot, bring your broth to a boil.

If you're using fresh ginger, press down firmly on your thin slices with the flat part of a knife, this brings out the flavor. Add the ginger to the pot with your garlic, and let them cook for 5 minutes.

Add your mushrooms and wontons, and keep a close eye on them as you stir the pot. Depending on size, this could take around 2-7 minutes.

When the wontons are cooked through, stir in your sesame oil and soy sauce. This will give it the same flavor you'd normally see at a Doman restaurant. The oil makes it a bit nutty, and the soy sauce adds a nice saltiness to it. This is why we didn't use salted broth!

Divvy your soup into four bowls, and make sure everyone gets enough wontons! Garnish with your sliced scallions.

Enjoy!

[mruschdraws]

Critrole Cookbook

For anyone watching Exandria: Unlimited with the Crown Keepers: The "surprise" in the berry surprise pie is 3 tablespoons of dark rum.

Recently discovered two new recipes I'd like to try out since my last batch of mihallabiya turned out well. One of the yet-to-try recipes is from FFXIV.

[beautyandlifestyleblog86]

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