#hot spiced wine recipe

[twiceastasty]

Norwegian-Style Gløgg

A hot spiced wine can be casual enough for a cozy night in and tasty enough for a countdown party. Learn to make Norwegian-Style Gløgg.

As many friends and family approach the end of the year with subzero nights and canceled flights, a stay-at-home New Year’s Eve sounds welcoming. Whether you’re keeping it intimate or filling the house with friends, the hot spiced wine recipe in my latest Twice as Tasty column can be casual enough for a cozy fireside chat or tasty enough for a countdown party. Various cultures have twists on the…

[fuckingrecipes]

I'm trying to make a good pot roast in my crockpot, but after I take it out it gets dry. It's on "low" (whatever that means) for 8 hours. I've tried searing it before and still dry. It's submerged in plain water with some herbs and spices for that time. Am I over/undercooking it? It's a cut with low fat %, is that why?

I love you. I think you learned how to make pot roast from someone on Opposite Day, or perhaps April 1st. The only thing you got right is 'low heat for 8 hours'.

Choose a fatty cut of tough meat. Look for lots of fat marbling on a Chuck roast or Shoulder roast. Tough meat has a ton of flavor, and the fat keeps the meat from drying out. The long cook time on low heat, plus acids will make 'tough' meat into a pull-apart, melt-in-your-mouth glory.

Make sure the meat is completely thawed, NOT frozen.

Plain water and nothing else except herbs/spices is.... not what I'd do. A lot of flavor can come into the broth when you add whole carrots (minus the carrot top!) and quartered onions in there. I'm a fan of adding some big chunks of pumpkin or butternut squash and chunks of turnip as well.

I think using red wine for part of the liquid base, and adding a hearty helping of worcestershire sauce will also help the flavor and making the meat 'melty.' The acid and alcohol will draw more, and different flavors from the meat and vegetables that water alone cannot do. Makes it richer.

For my very best pot roast recipe, which had my wedding guests fuckin' clamoring to get the recipe; I cheat. I'm not ashamed of that fact. For the richest, most face-punchingly meaty tasting broth, go to an asian market (or online) and find a mushroom hot pot soup base. It'll be a thick liquid inside a bag, which you then dilute with water. Use THAT as the liquid base (remember to dilute it!), and add your wine and wocestershire sauce to it, along with those herbs & spices. Your whole face will be blown off with flavor. It's the best.

[izzymissi]

Re8 Women cooking with their Partner HCs

Contains: Lady Dimitrescu, Donna Benevento, Cassandra Dimitrescu, Bela Dimitrescu, Daniela Dimitrescu

ALCINA

-Alcina never steps foot in the kitchen... until one day, she decides to grace you with her presence. She towers over everything, moving with elegance but completely clueless about how to use half the utensils.

-"Darling, this wine is vintage, do you know how much it costs?" You try to convince her that it’s not necessary for your simple pasta dish. She insists on pouring it in anyway—while looking stunning, of course.

-At some point, she knocks over a frying pan and immediately blames the kitchen for being “too small” for her stature.

-If you even get near anything sharp or hot, she’s immediately by your side. "No, I will handle the knives. Do you think I’d let anything hurt my precious girl?" She dotes on you the entire time, constantly interrupting the cooking process with kisses on your forehead.

DONNA

-You thought you were being efficient by breaking the spaghetti in half. Donna gasps, then starts screaming in Italian, flailing a wooden spoon at you while Angie cackles from the counter

-Most of the time, Donna just quietly watches you cook, a soft smile on her face as she sneaks up behind you to hug you from the back. But the minute you make a mistake, she lets out a quiet "tsk" and fixes it herself, all while keeping her shy demeanor.

-She gives you a mysterious jar of herbs to add to the sauce, telling you it's a "family recipe." You're 90% sure they're from her greenhouse, but the taste is surprisingly delicious. "Told you it would work," she says with a wink.

BELA

-Bela is the type who follows recipes to the letter. Every ingredient is precisely measured, and she insists on cleaning up as you go. "We can’t cook in a mess, dear." You, on the other hand, prefer a more chaotic approach, much to her frustration.

-You both argue playfully over how much basil to put in the sauce. She’s convinced you’re adding too much, but when she tastes it, she begrudgingly admits, "Fine, it’s actually… perfect."

-In between the playful bickering, Bela sneaks in soft kisses on your cheek while you’re stirring the sauce. You can feel her smile against your skin when she pulls away.

-At one point, she accidentally burns her tongue on a sauce sample. You laugh as she frantically drinks water, pouting at you for not warning her.

CASSANDRA

-Cassandra’s idea of "helping" in the kitchen is using her scythe to chop vegetables at lightning speed. "Look how fast I can do it!" she grins, but you wince at the chaos she leaves behind. A carrot or two ends up flying across the room.

-When you ask her to add a little spice to the dish, she dumps the whole jar of chili powder into the pot. "Too much? Babe, you’ll survive." Spoiler: You did not survive.

-Every time you try to concentrate on cooking, Cassandra playfully grabs you by the waist, spins you around, and kisses you passionately. "Why are you cooking when you could be kissing me?" She finally lets you get back to work after the fourth kiss.

-The kitchen catches fire for five seconds, and it’s absolutely Cassandra’s fault for leaving something unattended. But instead of panicking, she just laughs it off and says, "Well, looks like we’re ordering pizza tonight."

DANIELA

-Daniela wants to bake a dessert with you, but she ends up eating half of the cookie dough before it even goes in the oven. "What? I can’t help it!" she says with her mouth full.

-The kitchen is a disaster zone after cooking with Daniela. There’s flour everywhere—on you, on her, even in her hair. But she just laughs it off and smears some on your nose, playfully teasing you.

-While you're waiting for something to finish baking, Daniela takes the opportunity to start a tickle war, completely forgetting about the oven timer. The cookies end up overbaked, but neither of you cares because you’re too busy giggling and kissing on the floor.

-She sneaks little spoonfuls of everything you make, grinning like a child when you catch her. “I’m just making sure it’s not poisoned,” she says, though you both know she just can’t wait to try your cooking.

[gojoest]

men that can cook . men that love cooking . you have a special place in my heart always . idk idk it does something to my brain the imagery of coming back home after a long day and the first thing that welcomes you is the smell of spices wafting through the air and then him placing a quick peck on your cheek (while wearing an apron!!!!!) and returning back to the kitchen and you follow after and he’s like “im trying out a new recipe, hope you like it” while pulling the chair for you to sit and then going back to chop some veggies on the counter and there’s already a glass of wine waiting on the table for you to sip on while you talk to him about your day and maybe complain a little here and there and he’s like “oh really? tell me all about it” *chop chop chop* . this is just so fucking hot to me i can’t

[jokeroutsubs]

SLOVENIAN CUISINE: EXPLAINED

Extremely confused by Joker Out’s recent post? Don’t worry, we’ve got you covered!

KRANJSKA KLOBASA:

Carniolan sausage is one of the most recognisable Slovenian culinary products. Since January 2015 it has been protected with geographical indication by the European Union. It originates from the historical region of Kranjska, once the Duchy of Carniola, a crown land of the Austrian Empire. The sausage is a reddish brown colour on the surface and bears a faint scent of smoke. Each pair is held together with a wooden skewer.

Preparation: It contains at least 75 to 80% pork (aside from bacon) and at most, 20% bacon. It may contain up to 5% water, sea salt from the Sečovlje salt pans, a little garlic, saltpetre and black pepper. No other ingredients are permitted. It has to be cooked before consumption. It is usually eaten hot, together with sour or cooked cabbage or sour turnip.

Perfect for: folk village parties called ‘veselice’, where they are a common choice alongside wine or beer. For that occasion, bread, mustard, and sliced onion are mandatory accompaniments.

IDRIJSKI ŽLIKROFI:

Žlikrofi is a traditional Slovenian dish, originating from Idrija a small town in the east of Slovenia. Idrija is mostly known for its lace and now-closed mercury mines. Žlikrofi were the first Slovenian dish registered as a Traditional speciality guaranteed (TSG).

Preparation: Žlikrofi are made using pasta, filled with a mixture of potatoes, onion, pig lard, chives and other spices. They are best served with ‘bakalca’ (a sauce made out of lamb and vegetables).

Perfect for: Žlikrofi are eaten all year round and can be served either as a starter, side dish or a main course. Alongside restaurants in Idrija, tourists can also try them at the Idrija Lace Festival or at the Idrija Žlikrofi Festival, where žlikrofi are prepared in more than 35 different ways. The žlikrofi festival is held at the end of August, this year it is taking place on the 24th of August.

POTICA:

Potica (a Slovenian nut roll) is the number one traditional holiday pastry in Slovenia. It has been registered as a Traditional speciality guaranteed (TSG) in the European Union since April 2021.

Preparation: It consists of a rolled pastry made from sweet yeast dough, most commonly filled with walnuts, but there are variations with hazelnuts, tarragon, poppy, cottage cheese and others. Its ingredients are quite basic, but achieving the right balance of filling and dough is challenging. Traditionally it is ring-shaped, baked always in the special shaped potica baking mould (ceramic, glass or tin one), called ‘potičnik’, which has a conical protrusion in the middle.

Perfect for: All holidays, especially Christmas and Easter. Slovenian housekeepers are happy to bake it even outside the holiday season to pamper their loved ones.

PREKMURKSA GIBANICA:

Prekmurje layer cake (literal translation: Over-Mura moving cake 😂) is a special cake originating in eastern region of Slovenia, Prekmurje. The name ‘gibanica’ comes from the dialect expression güba and refers to a fold. Since March 2010, prekmurska gibanica is protected in the EU as a Traditional Speciality Guaranteed.

Fun fact: If you are visiting Prekmurje, you can swing by The House of Gibanica, where you can enjoy the full gibanica experience which includes tasting handmade gibanica, made in the traditional way using a protected recipe.

Preparation: The preparation of this layered cake is quite complex and expensive, which is why it is only served on special occasions. Each layer is topped with plenty of sweet cream, eggs and butter. The dessert requires crumbly and rolled dough and four types of filling, made up of cottage cheese, poppy seeds, walnuts and apples.

Perfect for: special occasions like Christmas and Easter. As it is very filling, it’s not ideal to eat (or prepare) in hot weather.

BOGRAČ

Bograč is a hearty dish, consisting of many meats. It is typical of the Prekmurje region. It is a festive dish, as it is never cooked for just one person. It is best when cooked in a kettle over an open fire. In Hungarian this kettle is called 'bogrács' , hence the name of the dish.

Preparation: Sweat onions in lard, then add a different type of meat to the dish at the end of each hour of simmering: first the beef, then the venison, and finally the pork. Season with paprika and add a splash of white wine. Finally, add the potatoes and cook until they are done.

Perfect for: large family gatherings.

Fun fact: Every year, Lendava* organises the international 'bograč' cooking competition called ‘Bogračfest.’ The municipality of Lendava also holds the Guinness World Record for the largest bograč ever prepared (1,801 kg) since 2021.

* A Slovenian town near the Hungarian border.

Content prepared by: @kurooscoffee, @weolucbasu, drumbeat

Graphic design by: X pastellibianchi, anonymous JOS member

English proofreading by: IG GBoleyn123, @flowerlotus8, X klamstrakur

[astrolovecosmos]

🫖

Aries Tea Party: You must come with an outfit or makeup that has flair, spices fill the air, everyone follows the host's lead, bright and airy atmosphere, loud voices and laughter, decisions are made here, a bold and maybe even conflict-fueling guest list.

Taurus Tea Party: In a beautiful garden, elegant dishes and teapots, roses and candles, soft attire, long dresses, good and close company, peaceful music, hand-crafted invitations, animals possibly invited too.

Gemini Tea Party: Picnic style in a meadow or in a lovely solarium, arboretum, or aviary, the tea is hot metaphorically and literally, matching outfits or themed outfits is encouraged, never-ending conversations, social games, maybe a book club gathering, a diverse guest list.

Cancer Tea Party: Family and close friends only, has gift bags, the best tea and hors d'oeuvres you've ever had, smile for the pictures, uplifting atmosphere, heirlooms possibly used, toss in a little magic whether it be 🏰 magic, grandma's recipes, the magic of family and love, or literal witchcraft, maybe a tea party by moonlight, maybe a tea party on the beach.

Leo Tea Party: Must dress extravagant or within a creative theme, rich flavors, royal gardens or tea rooms, watch out for the politics, be sure to compliment your host, there is room for indulgence and opulence, the best rumors you'll ever hear, the best service you've ever had too, there's time for a dance, for a reading, for croquet, for everything, drama may unfold but enjoy the show or ride, maybe a little wine with your tea?

Virgo Tea Party: An itinerary printed out and closely followed, please be punctual, dress nice, manners matter here, high-quality tea and food, entertaining and surprisingly decadent, there may be books to explore, you'll learn more than you expected at this gathering - whether it be about everyone's business or a new life hack, aesthetically pleasing and thoughtful decor, everything must be perfect, a place for stimulation but also respite.

Libra Tea Party: Plenty of sweets, the aesthetics 😍🤩, dainty and delicate, possibly a clever theme, personalized cups or napkins for the guests, has a guest list that is great for networking and matchmaking, comfortable chairs and couches, everything is pleasant from the decor to the fragrances to the temperature, will happen on a beautiful day.

Scorpio Tea Party: Private, exclusive guest list, spicy or strong flavors, may be inspired by fiction, crystals and witchy candles, maybe the perfect time for a tarot reading, a place where you'll hear secrets and hearts are spilled, maybe a sexy tea party. ;)

Sagittarius Tea Party: Fairy lights, maybe a tea party by candlelight, or by a beautiful fireplace - either way the lighting will be a centerpiece, cozy vibes, insightful conversations, plenty of laughs, possibly some excitement even if things seem like a quant tea party, a great time for show and tell, exotic or hard to find teas, very interesting company.

Capricorn Tea Party: Could be done in a traditional way, a beautiful chandelier or statues, maybe out in the woods, classical or indie music, only a few guests, VIP treatment, nothing of poor quality, moments happen here, some surprising secrets may accidentally come out, be sure to follow the dress code.

Aquarius Tea Party: Eclectic decorations, maybe retro vibes, plenty of light blankets and cute pillows, unusual or handcrafted teas, either has a large guest list or is having tea with one other person, could be doing the party for charity, people stay late due to captivating conversations, sneak in a game of chess or conspiracy theories, a gathering of like minds.

Pisces Tea Party: Aquamarine and coral colors, seafood may be served or a special diet, ocean themes, the most ornate cups and silverware, glitter and shimmers, maybe some time for poetry or painting, accommodating, moments to cry and share, only those that impress or connect with the host get invited back.

[ghoulsister1]

This fanfiction is for my sister @spookshollow whom requested a fluffy story with David Howard Thornton❤️

Here you go, @spookshollow I hope you like it ;)

Made With Love

David Howard Thornton X Female!Reader.

David cooks a simple yet favourite meal to welcome the reader after a long day at work. A story that's all fluff!🎀

It's around 7:30PM by the time your shift at the local veterinary clinic is over for another day. It's a tough and sometimes hard job but you don't regret it a single bit. Knowing you are there, treating and saving animals and people's dear pets, knowing that today because of your help, a pet gets to go home, all healed up and ready to continue their usual routine of fetching or in cases with cats, knocking stuff off counters and table tops.

As you clock out, you say goodnight to your colleagues. Some of them are staying behind to help with certain animals that require round the clock care, others are heading home just as you are.

You walk to the car and get in, starting up the engine and away you go, going home. To your husband, David who has most likely returned home from the studio. You think of him as you drive home, his goofy smile making your heart flutter.

Meanwhile, David is already home, preparing dinner. It's a simple recipe, a classic chicken curry complete with fluffy rice and a little bit of spice. He knows you love your curry with just a little kick but not hot enough to make you guys go running to the local supermarket for some ice cold drums of milk.

He hums a little song to himself as he stirs the curry, the smell of chicken and curry sauce wafting throughout the air, with just a hint of some spices and little notes of herbs sprinkled through it.

He lets the curry simmer and goes to dish out the cutlery. He brings out two wine glasses, a gift from a friend and sets them on the table. He goes to pick out a good wine to go with dinner.

"White wine always goes well with chicken curry" Mused David as he browses through the wine collection, stopping on a particular white wine with a little sweet hint to it but not overly sweet, perfect for this occasion.

David smiles as he looks at the clock, knowing any minute now, you'll be walking through the door.

"She'll be here any minute now" Smiles David. He turns his attention back to the curry cooking away.

You pull up to the driveway of your home, a modest house with good space for you and your green thumbs. You smile as you get out and take in the sight of your hanging plants, their leaves swaying gently. You lock up the car and head inside.

You are greeted by the aromatic smell of spices and the unmistakable scent of chicken mixed with a delectable aroma that could only be curry. You shed your coat and kick off your boots, hanging up your coat on the hanger and placing the boots in a corner. You smile as you make your way into the kitchen where you see David dishing out dinner.

"Hey sweetheart!" Greeted David, smiling upon seeing you home. You grin as your heart flutters upon seeing that big, goofy grin of his.

"Oh David, this looks delicious!" You Smile, looking over at the steaming fluffy rice now flowing with curry and chunks of tender chicken, mixed with veg. Your mouth waters at the sight.

"So how was work today? Any critters giving some of the vets some mischief today?" Asks David as he helps you with your handbag, plopping it down on the nearby couch in the living room.

"Not much, though we had a chihuahua with a BIG attitude, swear the little guy was possessed!" You Smile, chuckling as you remember the tiny dog look completely unhinged as it snarled and threatened to show off just how hard his bite was though you and your fellow colleagues were okay and even had laughs about it with the owner, an elderly woman.

"No way!" Laughed David, he could imagine how the scene would have looked and the thought of the chihuahua going full demon mood was hilarious.

"So how about you? How was your day?" You Asked as the two of you sat down for dinner.

"Well, we were just wrapping up a few kill scenes, I think we've got some pretty good gorey kills and we're looking forward to seeing the final results for the movie" David Explained, grinning as you listened to him.

David uncorked the wine bottle and poured you and him a glass.

"Wine too? David you're spoiling me!" You Laugh, David chuckling as you blush.

"Hey, anything for my girl am I right?" Saud David as he raises his glass amd you raise yours. Clinking the glasses together with a smile, a simple yet loving toast to each other. You both tuck into the meal, savouring the taste and just enjoying the moment of a homecooked meal, made with love by the most wonderful man in your life.

"Love you sweetheart" David Says softly.

"I love you too David" You Reply, softly as your eyes lock, the twinkling of the soft lighting reflecting in each other's eyes.

You both lean over and share a sweet, loving kiss. A perfect end to a perfect day.

The End.

[quartz-crow]

BG3 Scents (Headcanons)

Okay so bear with me, I’m slowly getting back into writing on here.. in the meantime, I’ve really gotten into perfumery, and so, here are a few thoughts/headcanons of mine...

Gale: Candle wax, olive oil, sea salt, black tea, parchment paper and a very faint citrusy scent - perhaps lemon or grapefruit.

The wizard’s scent is reminiscent of an old stone house, the very kind which provides you with cool shelter on a hot day… and somewhere in that house, someone has found an old recipe and is now searching through the cupboards for ingredients…

Astarion - Red wine, leather,  french lavender, oud, bergamot, smoke.

This scent seems so awfully overpowering at first. It’s the kind of smell that makes you curl your nose up - however, the longer it lingers in the air allows you to notice the subtleties of the scent.. the sharpness of the wine, the sweetness and smokiness of the oud. It’s the kind of scent that is intoxicating - and certainly not for everyone…

Shadowheart - Sugared rose, cherry, lilac, french lavender, frankincense, vanilla, myrrh.

Floral, sugary and almost religious in nature… The half-elf’s scent is reminiscent of an ancient stone church, dark, cool and ancient in nature… There is, however, a floral element too - as if a bouquet has been left to lay wilting by an altar.

Halsin - Pine, oak, woodsmoke, birch sap, fig leaf, wet fur, nag champa.

The druid’s scent is subtle; it’s almost exactly how the forest smells after a heavy storm.. strong, wild and raw and yet, there is still a heady warmth to the scent. Waves of nag champa and fig leaf lay layered on his skin - and of course, due to the nature of such smells, last for days on his clothes too.

Lae’zel -Juniper berries, fresh mint, cypress, sweet grass, dew, white cedar.

This scent is clean, fresh and delicate… It awakens your senses just as a bright crisp sunrise would after a refreshing night camping in a meadow.  At first, it may seem like a fairly gender-neutral fragrance, however, the softer notes of the sweet grass and juniper berries can be noticed whenever the wind changes direction.

Wyll - Cardamom, honey, tobacco, bourbon vanilla, grey amber, almond, musk.

This scent is rich, perhaps even a tad on the spicier side of the scent spectrum. To some, it may seem like a spiced dessert paired with a strong drink - to others, it’s reminiscent of being nestled up by a fire, reading a book whilst a thunderstorm cracks overhead. It is sweet as it is masculine, royal as it is earthy. 

Karlach - Blackberry, ginger, pepper, dragon’s blood, sandalwood, orange.

Just like the tielfing herself, this scent is unapologetic - firey and playful. The scent toys your senses, the pepper and ginger bubbles like sparkling wine - whilst the sweeter notes of fresh tart fruits provide a girlish, youthful touch… the scent reminds you of pricking your fingers on thorns whilst you collected berries as a child. However, the deeper notes of dragon’s blood and sandalwood round the scent out - those warmer scents are welcoming… homely even. 

[flowery-laser-blasts]

DINE 'N CRIME: DUMPLING

This recipe is part of the menu of 'Chez Molerat vs Dine 'n Crime'.

HOW TO MAKE THE FILLING. Ingredients: - Fatty pork meat/porkbelly slices (preferably ground meat) - 2 hands full of big shrimp (deshelled and cleaned out). - Two gloves of finely chopped garlic - A piece of ginger (size of your pinky finger), also finely chopped - 2 Spring onions - 1 can of bamboo shoots (use only half of it) - 2 quick shakes of ground white pepper (or to your preferred taste) - 2 tbsp of water - 2 tsp of Soy sauce - 2 tsp of Shaoxing cooking wine - 1 tsp of Sesame oil - Samyang Buldak sauce to your liking (HOT!) Optional ingredients: - Finely chopped carrot - Finely chopped cabbage - Finely chopped shiitake mushrooms

Instructions: - If you have ground pork, great! If you don't; chop the pieces of fatty pork meat as big as your pinky fingers. After that, carefully start hammering down on it with two knives; ground it ye olde way! It's a bit time consuming but you'll feel like a professional chef when you start double wielding kitchen knives. Keep in mind that this causes a lot of noise though and PLEASE BE CAREFUL BECAUSE KNIVES ARE SHARP! Once you are done, put the ground pork into a bowl. - Wash and deshell the shrimps in cold water. Take out the guts, wash the shimps once more and finally chop the shrimps into 4 to 5 pieces. Add the shrimps to the pork. - Clean and finely chop 2 spring onions (depending on the size it can also be 1 or 3). Chop the bamboo shoots and lastly mince the ginger and garlic into tiny pieces (you can also grate the ginger and use a garlic press for the garlic). Add these ingredients to the pork shrimp mixture. - Add the water, ground pepper, soy sauce, Shaoxing cooking wine, sesame oil and Buldak sauce to the mixture. Stir well until everything is evenly divided. Once combined, cover the bowl and set the filling aside in the refrigerator. NOTE: If you do not have the Buldak sauce, that's no problem! You can easily replace this with a bit of Madam Jeanette or any other hot pepper to your liking. It's up to your spice level. Keep in mind that this recipe is made to my preferences and not everyone likes hot foods. So if you want to eat good dumplings without the spice; leave out the Buldak sauce (or use it seperately for dipping).

HOW TO MAKE THE DUMPLING SKIN (RECOMMENDED FOR MORE ADVANCED COOKS). Ingredients: - Water 120mL/4.2oz - 200g/0.85 cup of All purpose flour - A pinch of salt - 80g/half a cup of Spinach (preferably fresh baby spinach) for the green dough - Liquid Squid ink for the black dough

Instructions: - Add the flour and salt to the mixing bowl. - Boil the water, turn off the stove and add the baby spinach to soften it. Make sure to NOT overcook spinach as it contains 'prussic Acid' which means that your body can turn this stuff into Cyanide.Not enough to actually kill you, of course... I hope. I'm a Doctor, but not a health doctor or dietician, so don't take it as hard facts from me! Technically speaking, you're also not a 'doctor', you know... Since you're a drop out. ZIP IT, SHEGO! - Add the softened spinach and the water to a mixer and blend it until smooth. - Sieve the blended spinach juice until all the pulp is seperated from the warm green water (yummy). Make sure that the water is around 45°c/113°f - Carefully add the warm water to the flour as you mix it - Make a ball of dough and if it's too wet, add a little bit more flour but not too much! Keep on kneading and once the ball of dough is springy to touch (push it in with your finger and it should go back up) it's ready! - Divide the dough in two equal pieces. Wrap up one of them and to the other we will add a few drops of squid ink. Knead the ball (yes it will be a bit sticky again) until it changes color. We're aiming for a dark grey color, not to worry; this will turn black during the steaming process. HOW TO FOLD THE DUMPLINGS: For the life of me I cannot explain to you how to fold dumplings so here; have this amazing tutorial by China Sichuan Food. My auntie taught me how to fold crescent moon dumplings but well, I'm still not the best at it when it comes to folding home made dumpling skin. That's the reason why I adviced at the start that making this is for more advanced cooks. If you have never folded dumplings before, I recommend you start with store bought frozen gyoza skins. They are WAY easier to make dumplings with but sadly, I haven't found any black and green frozen gyoza skins in stores.

Once you're finished making all your dumplings, you can go right ahead and steam them for 7~8 minutes OR you can store them in the freezer (make sure to first seperately freeze them for up to 1 hour (or until slightly hardened) and then you can put all of them together in a bag, this way they won't stick together) If you want to heat them up after freezing; steam them for 15 minutes.

HOW TO MAKE THE DIPPING SAUCE. Ingredients: - 1 tbsp Chinese black vinegar - 1 to 2 tbsp Soy sauce - 1 tsp Sesame oil Mix these condiments together in a little bowl, for topping you can add: - Sesame seeds - Sliced chilli - Finely sliced ginger

Enjoy these dumplings while hot! Carefully bite the tip to create a little air hole so you won't burn your mouth because these dumplings are juicy!

[themodethecitythesoul]

Red Beans And Rice

So with all the shit going on, it's time i started sharing my cauldron-o'-food recipes. Because im physically and financially incapable of cooking for all of you, but I CAN do this.

So. My family's red beans and rice recipe.

Equiptment Get:

large pot

stirring implement

cutting board

knife

(optional) instant pot/pressure cooker

(optional) rice cooker

Food Get:

1 bag(1lb) of dry red beans. Or really any beans

2 links of basic-ass-bitch smoked sausage. Can also use other smoked meats but this is cheap and low spoons

1 onion. chopped

3-6 cloves of garlic. Canned+minced or fresh and minced whatever's there

spices. Salt, pepper, smoked paprika, and cayenne pepper are my good tos

rice. however much you and your family are gonna eat

pepper vinegar. while this is a condiment and technically optional, it's a must for me. How to make listed below

0.5: Pepper Vinegar

This needs to be done like 3 months ago. Locate some vinegar(i like white wine). Locate some spicy peppers. Boil the vinegar and sterilize the bottle. Shove the peppers in the bottle. Pour the vinegar back into the bottle and seal. Leave for a few months

1: Prep Beans

There are 3 ways.

Cover beans in water in the large pot and soak overnight

Cover beans in water in the large pot and boil for 2 hours(Grammy's hack)

Cover beans in water in instant pot/pressure cooker and cook on high pressure for 30 minutes. let the pressure naturally release for 15 minutes before releasing pressure(my hack)

Add a little bit of baking soda at this point. It breaks down the stuff in beans that gives you gas and helps the texture

2: Sautee

Heat a couple tablespoons of neutral oil in the large pot(or skillet if using the large pot to soak/boil beans)

Cook chopped onion until fragrant

Add minced garlic and spices and continue to cook until garlic is fragrant

Add chopped sausage pieces and cook until sausage has shrunk down a little

3: Simmer

Combine beans and onion+sausage mixture in the large pot.

Add enough water to cover.

Simmer, stirring occasionally, for 2ish hours, or until beans have softened, liquid is thickened, and flavors are melded

4: Rice

Cook rice according to your preference while the beans cook. I use a $20 rice cooker from target and it's great, but whatever works

5: Eat

Serve beans over rice and add pepper vinegar and/or hot sauce to taste

If you don't like spice just a splash of plain white wine vinegar is still amazing

So yeah. This recipe scales pretty much as far up as your biggest pot. You can feed tons of people with this and it's filling af. Also has a comfort food vibe which we all need right now tbh

See pictures of finished pot and also the dregs of my dinner lol

[askganon]

Your highness, I have heard you mentioning that you enjoy the cuisine of your homeland, as well as similar middle-eastern dishes from our world. As someone who loves cooking and learning about new recipes, what is your favorite dish? And may I ask, is there a special reason for why you enjoy it so much? Greetings and blessings, sincerely.

I have stated before that sa'oten is my... What do you people call it? A dish enjoyed purely for the flavor it produces.

For this dish, cut and place vegetables into a hot pan. My preference is four carrots, four stalks of celery, two peppers, one large onion, and crushed garlic.

While this cooks, take four sausages of spiced meat and cut them all into one inch pieces. I use minced Dodongo meat stuffed into porcine intestines, but any spiced meat will do, save for anything with a high amount of grease. It also must be encased in intestines, this is pivotal for the end result. Simply ground and free will not yield the desired results.

When all of this is mixed thoroughly and cooking, drown it in ale. Let the ale boil down over the course of an hour or two until it becomes a glaze. Any ale will suffice, but I have found that the darker the drink, the richer the flavors will be.

Do not add any other spices to this dish. Let the ale soak through vegetable and meat, and let them show off their own flavors. Anything else will dull and mute what was already there.

This dish is special to me, for it was one enjoyed in my youth, but only when a raid would grant us an exceedingly rare and fresh reward. In fact, it was so rare, that through my earlier years, I only enjoyed this dish twice.

Both times I have had it, it was with the same sister. And before you ask or make assumptions, it was not Nabooru nor my mother's.

Serve this with mulled honey wine, and you will be dining like a true King.

[feyburner]

Do you have a specific recipe for the curry or was it a make up as you go along type of meal? looks delish

A bit of both. I had the name of the restaurant dish (adobong baka sa gata) and the description (smoked chuck roast stewed in coconut cream, vinegar, chili, fish sauce). So I looked up recipes for the dish and combined a couple different ones together.

The recipes I referenced were: here, here, here. I also referenced I AM A FILIPINO: AND THIS IS HOW WE COOK which is a fabulous cookbook.

However, I wasn't just trying to make the dish, I was trying to make this one restaurant's version of it. In the recipes I linked, the 3rd one is the closest in color to the restaurant curry, but the restaurant curry had very small, incredibly tender bits of beef, not big chunks. It was pale brown from the coconut cream and the primary taste was rich, nutty, slightly sweet coconut, with very little vinegar or spice taste.

The usual way of preparing this dish has you make beef adobo (stewing beef in vinegar and aromatics) and then add coconut cream to that mixture. But what the restaurant did is smoke the beef for 18 hours, then stew it in coconut cream with a little added vinegar and spice but not a lot.

So that is what I wanted to do.

What I ended up with was very close, but not perfect. Mine was more vinegary and spicy than the restaurant's. It was delicious but not exactly what I wanted.

Next time, I will 1. Use coconut cream instead of coconut milk, and 2. Not add any braise liquid to the curry unless I taste it and think it needs some. The meat was dripping in braise liquid so that probably would have been sufficient.

Anyway here's the recipe.

First, I made braised beef adobo like this:

INGREDIENTS

4-5 lbs chuck roast (doesn't have to be this much)

2 heads garlic, peeled

1 Tbsp black peppercorns

1 Tbsp bird's eye chili spice (didn't have fresh bird's eye chilis)

1 splash red wine (optional)

4 cups beef broth (I used beef bouillon)

3/4 cup white vinegar

1/3 cup fish sauce (I originally said 1/2 cup but it was probably less)

1/4 cup ish soy sauce

2-3 spoonfuls brown sugar

2 bay leaves

juice + zest 1 lime (optional, I just needed to use it up)

TO BRAISE

Pat dry chuck roast. Rub in kosher salt and dry-brine 1+ hours.

Sear chuck roast in oiled hot hot pan, 3 min on each side to brown. Set aside. (Not necessary but recommended).

Preheat oven to 300° F.

In a dutch oven, heat oil to shimmering. Add garlic cloves and fry 1 min until fragrant. Add black peppercorns and chili spice (careful don't breathe in, the chili spice fumes will get you lol). Stir fry 2-3 min until very fragrant.

Deglaze with a splash of red wine. Add beef broth, white vinegar, fish sauce, soy sauce, brown sugar, bay leaves, lime juice and zest.

Bring to a simmer, stirring occasionally. Carefully add meat. Make sure meat is almost entirely covered with braise liquid (if it's not totally covered that's fine, it will cook down and fit better).

Put lid on dutch oven. Carefully transfer to oven. Braise 4-6 hours until fork tender.

TO MAKE CURRY

2 x 12 oz can coconut milk or cream (recommend cream)

reserved braise liquid, to taste

fish sauce, to taste

Once beef is done braising, remove from dutch oven. Reserve braise liquid.

Cut beef into tiny bits. Set aside.

In a wok or deep-bottomed pan, add coconut milk. Heat just until steaming. DO NOT let coconut milk rise above a simmer. The oils will separate. Do not let it boil.

Add beef. Cook, stirring occasionally, 30+ minutes until coconut curry sauce is slightly thickened.

Taste. If you want more vinegar-spice flavor, add some strained braise liquid and/or fish sauce (start low, like 1-2 Tbsp at a time). (The beef will be dripping in braise liquid and impart plenty on its own, so don't add until you have tasted).

Serve over rice.

[invinciblerodent]

Baldur's Gate 3's Potato Chowder - RECIPE

So a few days ago, I found this recipe around the start of act 3, near the kitchen of the Temple of the Open Hand in Rivington:

[Screenshot of recipe as it appears in-game. Exact steps will be transcribed below, within the recipe.]

It looked... honestly very simple and not dissimilar from a Hungarian potato főzelék/stew (which is a very cheap and homely peasant dish I love), so I just made it for lunch today, and guys....

this soup is uh. really fucking good. I tried following it as close to the letter as possible, but since it's quite vague, I did have to improvise a fair bit- but it's very cheap and easy to make, it's warm and comforting while still quite light (there are like. NO spices in there, it's a very European-feeling dish), and I'd say it's surprisingly filling, but it's. It's potatoes, so there's nothing exactly surprising about that.

I tried to write out the recipe in a very beginner-friendly way, so even if you're not super confident in the kitchen, it should be easy to follow! ❤️

Make yourself some video game soup, it's awesome.

INGREDIENTS:

(For about 6 servings)

A roughly egg-sized lump of lard (This can be subtituted with a different cooking fat if you'd like, but I recommend sticking with lard, as it adds a nice flavor, and it's kind of the staple fat for these peasant stews.)

Potatoes (I used just under two pounds)

Half of a medium leek

Small yellow onion (or half of a larger one)

2 cloves garlic

Roughly 1/2 to 1 cup white cooking wine (optional, substitute given in recipe)

Vegetable stock (or chicken- or beef stock, or water)

2-3 tbsp all purpose flour

Salt to taste

1/2 cup of sour cream/créme fraiche (optional)

Shredded cheese and/or croutons to serve (optional)

(Recipe with transcriptions and exact steps under the cut!)

(This is basically all there is in this. Honestly.)

STEPS:

"1. Put your lard in a pot- a chunky one, mind. When it stops being lard and starts being hot lard, add any good-smelling veggies (leeks, garlics, onions) that you've chopped all thin. Please salt this so it doesn't taste of nothing."

This first step is pretty self-explanatory. I sliced the white part of he leek thinly, cubed my onion, and minced my two large cloves of garlic. In the lard melted in as chunky a pot as I've got (make sure it's not non-stick!!!), I sauteed first the leek and the onion with a big pinch of salt, and once the onion was translucent, the leek soft, and they've released some liquid (around 3-5 minutes on medium-low heat), I added the garlic, and cooked it until fragrant.

"2. When it's soft and good-smelling, chuck in any flour you've got and stir the mixture so it don't burn (note for me - it's very important not to burn it, emphasize)"

"2.5. PLEASE DO NOT LET IT BURN THAT'D BE RUBBISH"

Now we make a roux by adding just enough flour to the mixture that it starts sticking together, and looks fairly dry, but no part of the flour remains powdery. (This was about 3 tbsp for me, but since this process goes quick, I did eyeball it).

It's important to keep stirring, as this can and does stick to the bottom of a pot, but it will determine the thickness of the final soup, deepen its flavor, and give it a nice, creamy consistency. I made mine fairly blonde (light tan in color, cooked just past long enough to dissipate any raw flour smell), but it can go to a fairly dark, caramel color before burning if you'd like the flavor to be a bit deeper. (This should only take a couple minutes.)

Please do be careful- it the roux burns, that flavor will be impossible to get rid of, so.... yeah, it would be rubbish.

"3. If you're fancy and have wine (or have a generously stocked temple wine cellar nearby) add a bit of it now and cook it off. When it's done, add some wedged potatoes and a lot more liquid (not wine this time or you'll have a headache in the morning)."

We now deglaze the bottom of the pot with the wine: after pouring it in, with the wooden spoon, we scrape up any stuck pieces of flour or aromatics that there might be on the bottom.

(Note: If you don't have wine, or would prefer not to use alcohol for any reason, a neat trick is to mix about 1 tbsp of white wine vinegar and 1 tsp of granulted sugar into a cup of water, and use this mixture as a substitute for 1 cup of white wine. In most recipes, the wine's main purpose is to add acidity as well as sweetness to the dish- this trick aims to replicate those qualities, and tastes very similar in the end result. I use it often in almost anything that calls for white wine if I happen to not have any at hand. But do make sure to taste beforehand, it's very easy to go too heavy on the vinegar! It should taste sour, but not so much that it's unpalatable.)

Then, I rinsed my cubed potatoes (though the text calls for wedges, those often don't cook quite evenly!) with water to get rid of the excess starch, added them to the pot, and then covered them in vegetable stock. You can use chicken- or beef stock (which would make the soup a bit richer, heavier) or water (if you want it lighter) as well- in this last case you might need to add more salt than you'd think. (Make sure to taste- it should be flavorful, but not salty! Bouillon cubes and premade stocks often have a very high salt content, so if using that, you might find you don't need to add any.)

(It sohuld look something like this.)

"4. Cook for half an hour or so til the potatoes are nice and tender, and mash some of 'em up in the liquid. If you've got any cow products - cheese, milk and the like - add them now for extra delicious results."

From when the mixture starts to boil, it should take about 25-35 minutes of simmering on low heat, covered, for the potatoes to soften- you can test doneness by sticking a fork in one of the pieces, or gently pushing one against the edge of the pot with your wooden spoon. It should give easily at light pressure with both methods.

I then put the sour cream/créme fraiche in a heat-safe container (a mug will do perfectly), and ladled a bit of the hot cooking liquid on top of it, mixing it thoroughly- both to thin it out, and bring the temperatures closer to each other, which should help avoid any curdling. Stirring constantly, I then add the cream mixture to the soup in a thin, slow stream. (Any mildly acidic, creamy dairy product should work here- though I do think yogurt might be a bit too sour, if using that I would probably omit the wine.)

Then, as everything is done cooking and the cream is distributed evenly with no curds, I turn the heat off for safety, and using a very traditional, very fantasy, not at all anachronistic immersion blender, I blitz the entire thing for roughly 30 seconds. You can of course blend it less for more chunks (or remove some cooked potato bits before blending to add them back later), or even longer for a smoother consistency, but I did like that about that much blending left only a few, small chunks of nicely cooked potato in the otherwise smooth and creamy result.

I served with shredded Port Salut cheese and croutons on top- but this is of course optional, and I think just some nice, crusty bread would also work wonderfully!

Go make yourself a video game soup!!!!!!! It's so easy and good!!!!!!!

[journalofanoldsoul]

Bon Appétit, my friend! (2th house)

Based on my previous post on astrological placements that show an interest in food and cooking, here’s a selection of specific cuisines and food items based on the 2nd house sign:

Aries in the 2nd house: Spicy cuisine and hot peppers. Aries is known for its bold and fiery energy, which is why I associate it with spicy cuisine. Hot peppers, in particular, can be seen as a symbol of Aries' fiery nature. Aries in the 2nd house may enjoy bold and spicy flavors, and may also be willing to spend money on gourmet hot sauces or other spicy condiments.

Taurus in the 2nd house: Comfort foods and traditional cuisine. Taurus is associated with the senses, and food is no exception. Taurus in the 2nd house may enjoy classic comfort foods, such as mac and cheese, mashed potatoes, or a hearty beef stew. They may also appreciate traditional cuisine from their cultural background, or seek out gourmet versions of classic dishes.

Gemini in the 2nd house: Fusion cuisine and finger foods. Gemini is associated with versatility and adaptability, which is why I associate it with fusion cuisine. This may include dishes that combine multiple culinary traditions, such as Korean tacos or sushi burritos. Finger foods, such as sliders or mini quiches, may also appeal to Gemini in the 2nd house as they can be easily shared and enjoyed in a social setting.

Cancer in the 2nd house: Comfort foods and home cooking. Cancer is associated with home and family, which is why I associate it with comfort foods and home cooking. This may include dishes that evoke a sense of nostalgia, such as a homemade chicken pot pie or a warm bowl of oatmeal. Cancer in the 2nd house may also enjoy cooking for others, as a way of showing love and care.

Leo in the 2nd house: Gourmet cuisine and extravagant dishes. Leo is associated with luxury and extravagance, which is why I associate it with gourmet cuisine. This may include dishes that are made with high-quality ingredients, such as truffles or caviar. Leo in the 2nd house may be willing to spend a lot of money on fine dining experiences or gourmet ingredients, as a way of indulging in their love of food and luxury.

Virgo in the 2nd house: Health foods and organic cuisine. Virgo is associated with health and wellness, which is why I associate it with health foods and organic cuisine. This may include dishes that are made with fresh, whole ingredients, such as quinoa bowls or kale salads. Virgo in the 2nd house may also be interested in cooking from scratch and using natural ingredients, as a way of taking control of their own health and well-being.

Libra in the 2nd house: Elegant cuisine and fine wines. Libra is associated with beauty and refinement, which is why I associate it with elegant cuisine and fine wines. This may include dishes that are presented in a beautiful and artistic way, such as a perfectly plated salad or a delicately decorated cake. Libra in the 2nd house may also appreciate the finer things in life, such as high-quality wines or artisanal cheeses.

Scorpio in the 2nd house: Bold and intense cuisine and spicy foods. Scorpio is associated with intensity and passion, which is why I associate it with bold and intense cuisine. This may include dishes that are rich and flavorful, such as a spicy Thai curry or a bold mole sauce. Scorpio in the 2nd house may also enjoy spicy foods, as a way of indulging in their love of intensity and excitement.

Sagittarius in the 2nd house: Global cuisine and adventurous dishes. Sagittarius in the 2nd house may enjoy exploring the world through food, and may be drawn to adventurous dishes from different cultures. This may include street food, exotic spices, and dishes with unusual ingredients. Sagittarius in the 2nd house may also enjoy cooking and experimenting with new recipes, as a way of expanding their culinary horizons.

Capricorn in the 2nd house: Classic cuisine and hearty dishes. Capricorn is associated with tradition and stability, which is why I associate it with classic cuisine and hearty dishes. This may include dishes that have stood the test of time, such as a classic French coq au vin or a hearty beef stew. Capricorn in the 2nd house may also appreciate the value of a good meal, and may be willing to invest time and money in creating a satisfying and nourishing dining experience.

Aquarius in the 2nd house: Experimental cuisine and unconventional foods. Aquarius is associated with innovation and experimentation, which is why I associate it with experimental cuisine and unconventional foods. This may include dishes that push the boundaries of traditional culinary norms, such as plant-based meats or insect-based dishes. Aquarius in the 2nd house may also be interested in food sustainability and may seek out environmentally friendly dining options.

Pisces in the 2nd house: Seafood and ethereal cuisine. Pisces is associated with water and the ocean, which is why I associate it with seafood and ethereal cuisine. This may include dishes that feature fish or shellfish as a main ingredient, such as a seared tuna steak or a shrimp scampi. Pisces in the 2nd house may also appreciate the artistry of food, and may be drawn to dishes that are visually stunning and ethereal in nature.

Stay tune for more astro posts…

xoxo

J.

[outeremissary]

"worldwound dungeon meshi" what would carmen's dish be?

I felt the pull of a powerful hubris while working on this which was commanding me to make a bunch of illustrations. Because I may never ever finish any project ever again if I try to do that, I am not going to, sadly. Instead this will just be the recipe under the cut.

Carmen’s Rift Drake and Mushroom Stew

Begin by cutting generous chunks from the flank and legs of the rift drake after it has been downed. If the drake had a rider, make sure that while checking their pack you keep an eye out for any useful rations. Bundle meat and other finds securely before setting up cooking location a safe distance from the drake carcass- scavengers will come for it before long.

Start your fire. You will need something that burns hot, but doesn’t have flames that lick too high. For this you will need to give your fire a bit of time to burn down into something that smolders comfortably.

If a careless companion suggests dropping drake fat into the fire to make this process faster, restrain the urge to slap him upside the head.

Begin preparing your drake meat. You will first need to cut the thick scaly skin off of your meat- this is inedible and will just make the meat take longer to cook if left on. If you have a lot of meat, be patient with this project. Enlist idle hands to help.

Begin to cut your meat into more or less similarly sized chunks while your assistants continue the descaling process. This is a difficult task. Getting through it all efficiently is more important than perfection.

Reflect that this would be done better if Camellia was here, even if she made as many snotty comments as Daeran.

Attempt to put this out of mind. Camellia is not here.

Ember voices what you are thinking. Daeran agrees. He is looking at you.

Tell them that it doesn’t matter because Camellia is not here and she got what was coming. Look in Daeran’s eyes to show him you are serious. Maintain eye contact until he breaks it. Ignore his snide comment.

Do not look at Ember.

Take advantage of quiet to begin preparing your other ingredients. Today you will be using two onions, one cinderbloom root, and as many midnight morels as you currently have on hand. For the onions, remove any parts that have become pulpy from corruption (this will ruin the texture) before cutting into rough chunks. Peel the cinderbloom root and cut into thick medallions. Quarter or halve morels according to preference.

If you have not already, tend to your fire and put your pot over it. You may find that one of your companions has already done this for you, a consummate professional even in this. Thank him.

Gather up the meat you cut up earlier, regretting that you didn’t have the foresight to give it some good pokes through with a knife tip when it was in a bigger, easier to manage piece. Accept that the stew meat will be tougher for it. Rift drake is always tough. You will survive. Rub your meat with salt and any other spices you have on hand according to taste.

Your assistants will have long since finished their project. Continuing to avoid looking at Ember, set aside the meat that has not yet been cut into chunks. This extra meat can be used to make a kind of crude dried jerky once it is cut into thin strips. This task can be given to an extra companion who has been fidgeting by the fire for a while, periodically asking what she can do to help. She may apologize at the same time as she thanks you for the assignment. Ignore this.

Begin browning your drake meat in the pot. Try to turn it so that all sides of your chunks have a chance to be browned.

Remove the meat from the pot and replace with your onions and mushrooms, giving them a periodic stir as they cook in the drake fat.

Once they have begun to sweat, deglaze with a quick splash of sweet wine. Add your cinderbloom medallions and browned meat to the pot.

It is time to add your braising liquid to the stew. For this, you will be using one part sweet wine to one part purifying solution. The wine will be doing two jobs here: it helps to tenderize the meat with its acidity and it helps mask the taste of the purifying solution. The purifying solution tastes like formaldehyde. There is no getting around this. The wine will trick your brain into thinking that perhaps it tastes like very bad wine instead. Use however much of this combination is needed to cover your ingredients. Use a little more if you want more broth and have good formaldehyde taste tolerance.

If you have a scroll of purify food and drink or a qualified caster, this is a good substitute for purifying solution and you will like the results much better. If you go with this method, you will want to cast your spell at the end of the cooking process. The recipe is otherwise unchanged from the solution variant described here.

Cover your stew.

In a separate vessel, mix together sweet wine and purifying solution in the same ratio to create a marinate for the jerky strips your overeager companion has cut for you. These will sit in the marinate until after your meal and will be laid over the coals to dry overnight under the night watch’s care.

From this point it is a waiting game. Leave the stew alone. Play a few rounds of cards. Do not bet on these games. Do not allow Woljif to bet. Do not allow Daeran to goad Woljif into betting. If this happens, Greybor will clean Woljif out within a few rounds and you will spend longer than you would like mediating the aftermath. This is very tiring. At the same time, it does kill extra time for your stew.

Check your stew. Give the drake chunks a good prod. If you were braising this properly, the tough drake would be falling apart at a touch. You do not have time to braise this properly. That is why you have elected to call this a stew and not a roast. The tenderness you are aiming for is “tolerable to chew.” Use your own best judgment on this.

Once the stew is done, portion into bowls and serve.

You will need to keep half an eye on Ember, who does not like the texture very much, and may try to give some of her portion to someone else. Do not let her do this. She needs to eat. This is not much a concern with most of your companions, who will stop her, but if she offers it to Woljif he will take it. Give him a warning look to make sure he does not think about doing this. Roll your eyes if he complains.

You can now enjoy one of the Worldwound’s many delicacies, rift drake and mushroom stew.

[foodofthedas]

Poached Pears in Spiced Red Wine

As poached pears in wine is such common fare, one could be excused for not knowing the origins for this elegant dessert lie in Markham. Crisp, mildly sweet pears are soaked in a rich spiced confit and served hot, warm or cold as the guest prefers.

Ingredients

Half a cup of sugar

One piece of orange peel

Eight to ten whole cloves

One stick of cinnamon

Two cups of red wine

Half a cup of water, or the juice of an orange

Paste from one vanilla bean

Half a cup of raspberries, pitted sour cherries or blackberries

Three to six medium-sized pears

Directions

Place all ingredients except pears in a large, heavy-bottomed pot. Bring the red wine to a simmer while stirring to dissolve the sugar.

Once the wine comes to a simmer, strain the liquid to remove seeds and fruit pulp. Discard the seeds and fruit pulp, but keep the cloves, orange peel and cinnamon and add back into the pot along with the liquid.

Peel the pears when the poaching liquid is ready and lower into the pot.

Let the pears poach in the liquid on medium-low heat at a simmer for twenty to twenty-five minutes. Rotate the pears every five minutes to ensure they poach evenly on all sides.

Once the poaching is complete, remove the pot from heat and allow to cool. Before serving, remove the pears from the liquid.

Heat the liquid in the pot and bring to a simmer until thickened into a syrup. Thin out with water if too thick.

Serve with syrup and a dollop of cream or iced cream.

Notes

The original recipe calls specifically for locally grown Markham pears and a rich, Antivan red. Other pears and Orlesian wine may, of course, substitute.

From this recipe (contributed by Asher)