Hedda's Helping Hands Kitchen: Recipe #5

 Created by: Anna "Hedda" Hewitt 

Welcome to the series that features handcrafted recipes directly from Hedda's kitchen brought straight to your table. From drinks, treats, sweets and more, Hedda's helping hands are sure to serve just what you're looking for!

Word from the West - Knightly Treats

Created by: Brookelyn "Rowan" Gingras

Word from the West_QoH XXIX

Following his daring rescue by our fellow adventurers from the bear family's house, Garrick discovered a disturbing page from a recipe book stuck to the bottom of his boot.

[Image description: Two worn and torn pages with bear prints on them. The left page says: Knightly Treats. -Ingredients- 1 Adventurer, boiled & deboned. 2 bushels of celery. 2 bushel of fresh watercress. 1 liter olive oil. Pinch of salt. Dash of pepper. 1 gallon of tobasco sauce. Underneath is written "Too hot! 1/4 gallon" "Too mild! 1/2 gallon is just right". On right page is an illustration of an armored individual with slashes across various parts of their body showing where to cut/slice. Underneath are the words "Choice Cuts"]

Hedda's Helping Hands Kitchen: Recipe #4 [Special Picnic Edition]

Created by: Anna "Hedda" Hewitt 

Welcome to the series that features handcrafted recipes directly from Hedda's kitchen brought straight to your table. From drinks, treats, sweets and more, Hedda's helping hands are sure to serve just what you're looking for!

Hedda's Helping Hands Kitchen: Recipe #3

Created by: Anna "Hedda" Hewitt 

Introducing a new series featuring handcrafted recipes directly from Hedda's kitchen brought straight to your table. From drinks, treats, sweets and more, Hedda's helping hands are sure to serve just what you're looking for!

Hedda's Helping Hands Kitchen: Recipe #2

 Created by: Anna "Hedda" Hewitt 

Introducing a new series featuring handcrafted recipes directly from Hedda's kitchen brought straight to your table. From drinks, treats, sweets and more, Hedda's helping hands are sure to serve just what you're looking for!

Hedda's Helping Hands Kitchen: Recipe #1

Created by: Anna "Hedda" Hewitt 

Introducing a new series featuring handcrafted recipes directly from Hedda's kitchen brought straight to your table. From drinks, treats, sweets and more, Hedda's helping hands are sure to serve just what you're looking for!

Recipe Box: Potatoes Au Gratin à la Stromgate from Feast of the Leviathan

From Gwen's Kitchen at Feast of the Leviathan, please enjoy this recipe for Rhiassa's special twist on Potatoes Au Gratin

Ingredients:

-3-4 large gold potatoes

-1/2 cup ricotta

-1/2 cup half and half

-1 tbsp butter

-1 tsp basil

-1 tsp oregano

-1 tsp sea salt

-1 cup shredded mozzarella

Instructions:

1. Preheat oven to 425 degrees F.

2. Slice your potatoes into even sized slivers – about 1/8 inch thick. 

3. Soak your potatoes in a bowl of water while you do the next steps to prevent them from spoiling.

4. Add the ricotta, milk, and butter to a sauce pot on medium heat and stir until melted and mixed together. Add in the spices and stir. Remove from heat.

5. Drain the potatoes and pat them dry with a clean dish towel.

6. Line a 9x9 pan or other oven safe casserole dish with half of the potatoes. Pour half of the ricotta/milk mixture over the potatoes. Layer with the remaining potatoes and pour the remaining milk mixture over them.

7. Top with the mozzarella cheese and bake for 25 minutes.

Indana's Kitchen: French Toast Bake

 

Hello, and welcome back to Indana's Kitchen. Today I will be making a french toast bake, which a clever feast-o-crat or home chef alike might prepare on a Saturday night for an easy Sunday (or any) morning breakfast. 

My French toast bake came out with the consistency of bread pudding, on the softer, more custard-y side. If you prefer something more akin to traditional French toast, you can decrease the amount of liquid in the bake, either by toasting your bread in an oven set to 200 degrees F for about 15 minutes, or by decreasing the amount of half and half/milk. Or you could do both! 

Ingredients:

The French Toast:

Brioche loaf, cut into 1” cubes 

1 ½ cups half & half or heavy cream 

3-5 eggs

4 Tbsp dark brown sugar 

1-2 tsp vanilla paste or one scraped vanilla bean 

½ tsp nutmeg, grated

Zest 1 lemon or orange

The Toppings:

Handful of pecans 

4 Tbsp butter, melted 

3 Tbsp brown sugar 

1 tsp cinnamon 

Pinch kosher salt 

Turbinado sugar  

French Toast Bake Method:

Start by cutting a large loaf of brioche bread into large cubes. Generously butter a casserole dish, making sure to get every inch. Fill the dish with the pieces of bread cubes. 

 For the custard, into a large bowl goes 1 ½ cups of whole milk, 5 large eggs, 4 tablespoons of dark brown sugar, 1-2 teaspoons of real vanilla extract, and ½ teaspoon each of ground cinnamon and nutmeg. Whisk together until combined and no streaks of egg remain. 

Then pour the custard evenly all over the bread cubes, making sure that every piece is saturated. For good measure, give it a nice messy toss for even custard distribution. 

Cover and place in the fridge overnight to bake the next day, or you can bake it immediately. 

When ready to bake, prepare the topping. In a small bowl, combine 4 tablespoons of melted butter, 3 tablespoons of brown sugar, 1 teaspoon of cinnamon and a pinch of kosher salt. Whisk until completely combined then set aside. 

Chop a handful of pecans then scatter across the top of the casserole. Then drizzle evenly with the brown sugar butter mixture. Top it off with a few generous pinches of turbinado sugar.   

Place into a 350°F oven for 35-45 minutes, rotating halfway through baking. Remove when golden brown. Let rest for at least 10 minutes. 

After 10 minutes, slice and serve, topping with butter and maple syrup. 

This recipe was sourced from the youtuber Basics with Babbish. 

Indana's Kitchen: Baked Brie

 Today we'll be looking at a holiday favorite, baked brie!

There isn't a recipe per se, more like some steps to follow that will lead you to cheesy success.

To make your baked brie, you'll want:

• A wheel of brie
• Pre-made puff pastry
• A topping of your choice (orange marmalade, red pepper jelly, caramelized onions, or whatever you have on hand that is sweet and spreadable)

Optional:

• Flour
• An egg

Uncle Cecil's Favorite Yuletide Recipes

 It’s time for another exciting year at Cecil’s Uncle’s Crazy Tavern! What would our Yuletide tradition be without good food and drinks? It would be a dang shame, that’s what. Thankfully, we have a few recipes to help keep your bellies full and your cheeks warm until we can gather in person again. If you can’t make them for the party this weekend, give them a try some other time. It’s never a bad night for a cocktail and holiday food.

Do you have any questions? PLEASE reach out to Cecil. He is more than happy to talk about food and drink prep with you.

Cocktails and Mocktails

Yuletide Mocktail

Not everyone wants to hit the booze, and that’s fair. Our Yuletide Mocktail balances seasonal flavors into a memorable, refreshing drink.

Ingredients:

• ice
• cranberry juice cocktail
• apple cider or apple juice
• orange juice, fresh squeezed
• ginger ale

Directions:

1. Fill a tall glass with ice
2. Add juices in equal measure and stir
3. Top with ginger ale
4. Serve with garnishes of your choice

Notes:

• Fresh squeezed citrus juices make a big difference in cocktails, and an even bigger difference in mocktails. The flavor profile is more complex than what you get from bottled juice. To emphasize the fresh notes of the juice, you can garnish with a twist of orange peel.
• You see cranberry, apple, and citrus commonly combined in recipes for this season. Yule straddles the line between the end of the apple and cranberry seasons, the start of citrus season. Before mass refrigeration and climate control allowed for long-term storage on fruits, this was the only time of year you might have access to these flavors together.

Cranberry Gin Fizz

Herbal flavors from the gin and thyme play nicely with sweet-and-sour cranberry syrup. This cocktail takes a little bit of prep time, but the end result is worth it.

Ingredients:

For the Cranberry Syrup:

• 1/2 c. cranberries
• 3/4 c. granulated sugar
• 3/4 c. water
• 4 sprigs fresh thyme

For the Cocktail:

• 2 oz. gin
• 3/4 oz. Cranberry Syrup (see below) 
• 3/4 oz. fresh lemon juice
• 1/2 oz. elderflower liquor
• Ice
• Club soda
• Fresh cranberries, to garnish
• 2 sprig fresh thyme, to garnish

Directions:

Make the Cranberry Syrup:

1. Simmer cranberries, granulated sugar, and water in a small saucepan over medium heat until sugar dissolves and cranberries break down, 10 to 12 minutes
2. Stir in 4 sprigs fresh thyme
3. Cool to room temperature
4. Strain; discard solids

Make the Cocktail:

1. Combine gin, Cranberry Syrup, fresh lemon juice, elderflower liquor, and ice in a cocktail shaker
2. Shake until chilled; strain into 2 glasses
3. Top with ice and club soda
4. Garnish each drink with fresh cranberries and 1 sprig fresh thyme. 

Notes:

• Elderflower liqueur is ideal for this cocktail, but you could substitute an aromatic berry or floral liqueur. Chambord is something you might have handy.

Apple Whiskey Ginger

Apple Whiskey Gingers are a great way to relax after a long day. Make it sweet or make it strong - this drink can accommodate a wide range of tastes. It’s an easy cocktail that tastes like you worked hard to make it.

Ingredients:

• ice
• 2 ounces bourbon, whiskey, or honey whiskey liqueur
• 3 ounces apple cider
• 2 ounces ginger ale
• Orange slice, thyme sprig, or apple slice brushed with dilute lemon juice as garnish

Directions:

1. In a shaker, pour alcohol and cider over ice
2. Shake and strain in a highball glass filled with ice
3. Top with ginger ale
4. Garnish and serve

Notes:

• Jack Daniels Honey is a great choice to keep the drink sweet and playful
• Wild Turkey 101 will keep the drink feeling strong as the ice melts
• Any dark liquor works well in this drink. Avoid the clear liquors - they either add no substance or have the wrong flavor profile.
• It’s ok to not shake this if you don’t have a shaker, but seriously get a shaker for the future. It’s a simple tool that can really improve your cocktail experience.
• You need to brush the apple slice with diluted lemon juice to prevent it from browning

Holiday Food

Papa Cecil’s Soy Garlic Wings

This recipe was an involuntary family secret for over 20 years! I wish I was joking. No one but the Cecils could make it right. I promise that you can succeed, just do not try to get fancy and make the dish better with high-end ingredients.

Ingredients

• 20 Chicken wing parts (10 whole wings)
• 1 bottle La Choy soy sauce
• 1 jar garlic

Materials

• Gallon zipper bag or bags, depending on the size of your wings

Directions

The day before you bake:

1. In a zipper bag, combine wings, La Choy soy sauce to cover them, and TOO MUCH garlic (see Notes)
2. Marinate the wings overnight in the refrigerator

The day you bake:

1. Preheat oven to 350 degrees
2. Place wings in a single layer in a disposable baking pan and cover with foil. Discard the marinade.
3. Roast the wings, covered, for 1 hour
4. Take the wings out of the oven, uncover, and drain all liquid from the pan - this is easiest with a turkey baster
5. Return wings to the oven uncovered until browned. Maybe 20 minutes, but it can vary widely

Notes

• The garlic in this recipe is one of those ingredients where I cannot give you an exact measurement. You are going to just add a ridiculous amount of garlic. When you catch yourself thinking, “There is no way a marinade could use this much garlic,” double it. You think I am joking, but I am deadly serious. There should be no half-inch by half-inch square of wing where there is no garlic. If you can poke a wing and not touch garlic, add more. Most areas of that size will have multiple pieces. I promise the final product does not have an overpowering garlic flavor. Pinkie swear.
• Whatever you do, not try to improve this recipe with higher quality, healthier, or off-brand ingredients. It will not taste the same. Fresh garlic does not work. Real soy sauce does not work.
• You do not need to use a disposable pan for this recipe, but it makes cleanup much easier.

Mama Cecil's Crabbies

This is always a party favorite. The crabbies at UCCT 2019 used a horseradish cheese spread instead of Old English Spread for an added kick. That was a hit, and you may want to make the same substitution at your home. 

Ingredients

• 2x 6 oz. canned crab meat (usually 4.25 oz. drained weight, each), drained
• ½ cup softened butter
• 1 teaspoon garlic powder
• 2 tablespoons mayonnaise
• 5 oz. jar Kraft Old English Spread
• Alternatively, use 5 oz. shredded sharp cheddar cheese, orange if possible
• 6 English muffins, split

Materials

• Mixing bowl
• Mixing spoon or rubber spatula
• Cookie sheet
• 1-gallon freezer bag

Directions

A day or more ahead of time:

1. Mix all ingredients except the English muffins
2. Spread evenly on the English muffin halves
3. Freeze in a single layer - using a cookie sheet or plates is helpful for this
4. Store frozen crabbie rounds in the freezer bag until needed

When you want some tasty crabbies:

1. Preheat the oven to 425
2. Cut each frozen crabbie rounds into 6 wedges
3. Bake frozen wedges on a cookie sheet until bubbly and lightly browned, usually 10-12 minutes

Notes

• Kraft Old English Spread is a highly processed cheese product that is becoming increasingly hard to find. It is often dairy-adjacent in the grocery store because it does not require refrigeration, like Velveeta.
• You can use real cheese in this recipe. Choose a bag of pre-shredded sharp cheddar. You want pre-shredded cheese because the starches they use to stop the shreds from binding will help emulsify the melted final product. Choose orange cheese just to give your crabbies a bit of color.
• Get the cheapest canned crab meat you can find. It’s usually called “Pink Crab Meat”. This is not a recipe that benefits from more expensive crab. The nicer canned lump crab meat can change the texture of the dish in a way that not everyone enjoys.
• If you are not really into crab, just use 1 can. The end product will still be ooey-gooey goodness.
• You can make this dish and bake it right away, but freezing it gives you an appetizer you can pull out and bake any time with almost no effort. I was going to point out that means you can save some of your Black & White crabbies for later, but Lady Lindsay (my OOC wife and fellow Feastocrat) pointed out to me that Realmsies have never failed at finishing every crabbie that comes out of our kitchen, no matter how many we make. You should take that as a challenge.

Uncle Cecil’s Best Turkey Yet

I have spent years perfecting my roast turkey. This recipe uses techniques gathered from famous chefs, BBQ pitmasters, and old-school cooks. If you want crispy skin, succulent meat, and drippings to make the most flavorful gravy, this recipe is for you. Herb and spice measurements for the rub are approximate, but the salt is not. Use the same amount of salt even as you change the other seasonings to meet your needs.

Ingredients

• 1 whole turkey, turkey breast, turkey leg, or large chicken
• NOT a Butterball, kosher, or pre-salted turkey
• ½ tsp. Kosher salt per pound of bird
• Fresh poultry herbs - ideally sage, rosemary, and thyme
• 1 tsp. chopped per pound of bird
• 2 additional sprigs of each for a whole turkey, 1 sprig for a breast or leg
• Black pepper - ⅛ tsp. per pound of bird
• Ground allspice - ⅛ tsp. per pound of bird
• Ground ginger - ⅛ tsp. per two pounds of bird
• 1 onion, halved
• 1 apple, halved
• 2 cinnamon sticks, 1 if only doing a breast or leg
• Canola or other vegetable oil

Materials

• Roasting pan with rack
• Butcher twine if roasting a whole bird
• Aluminum foil
• Meat thermometer

Directions

1-3 days before you roast:

1. Combine salt, chopped herbs, black pepper, allspice, and ginger
2. Rub ⅔ of the salt mixture underneath the bird’s skin on the breast and legs and in the cavity
3. Rub ⅓ of the salt mixture on top of the skin
4. If roasting a whole bird, truss it and tuck the wings under the shoulders (see notes)
5. Chill bird in the refrigerator covered for 1-3 days, longer is better
6. Remover the cover 24 hours before you intend to roast the bird

The day you roast:

1. Preheat oven to 500 degrees
2. Rub a thin layer of cooking oil over the skin of the bird
3. Make a 2-layer foil shield to cover the breast of the bird, but do not put it on the bird yet (see notes)
4. Stuff the apple, onion, and cinnamon sticks in the cavity of the bird. If roasting a breast or leg, place underneath or next to the meat as you feel is appropriate
5. Place the turkey into your roasting pan with 2 cups of water in the bottom - add water later in the roast if this fully evaporates (see notes)
6. Roast bird at 500 for 30 minutes
7. Remove bird from the oven. Place the foil shield over the breast. Insert your meat thermometer into the thickest part of the breast, or the thickest part of the thigh if there is no breast.
8. Set oven to 350 and put the bird back inside
9. DO NOT OPEN THE OVEN AND BASTE THE BIRD. Basting is not needed in this recipe, and it will not improve your end result.
10. Roast until the thermometer reads 150 in the thickest part of the breast or 170 in the thigh
11. Let the bird rest for at least 10 minutes before carving

Notes

• Trussing a bird is tying the leg ends together so the legs rest closer to the body of the bird. This helps the birds cook evenly and not dry out. Exactly how you truss a bird is largely a matter of choice. Many turkeys come pre-trussed. Watch a couple of youtube videos and you will be a champ in no time.
• This recipe is my own take on Alton Brown’s famous brined turkey. It uses a dry brine, which is easier and yields a more flavorful bird in the end. Watching his video from this episode of good eats can help you understand how to cover the breast of a turkey with a foil shield.
• Dry brined birds release very little water as they roast. You need water in the bottom of the roasting pan to prevent the drippings from burning. Those drippings can make one heck of a gravy or improve the broth you make from the carcass, so don’t let them go to waste!
• This technique works on whole turkey, whole chicken, or the parts of either.
• Fun Fact: Cecil will pretty much always be thrilled if you call or message him to ask about cooking a turkey. Seriously, a good turkey is one of the most delicious dishes you can make for a holiday. You’re thinking, “Oh, I don’t know him well enough to do that.” Yes, you do! You are Realms family, and family gets to learn how to make a good turkey.

Black & White 2020 Preview #2 - Recipe Video

In today's preview of this year's (virtual) Black & White Masquerade Ball, Lady Indana shares the recipe for her French Onion Soup Tarts.

(For this recipe and more visit https://bw.chim.fyi/recipe-book. Some, like this one, will be available ahead of time. Other recipes will be released--or even streamed live--during the event. We'll be sure to share the list of ingredients ahead of time though so that all you at-home feastocrats can be properly prepared.)

If you can't see the video, switch over to desktop view or go to the B&W site linked above.

Hello!

Since we cannot share the food for our kitchens this year, we are instead choosing to share the recipes we cook with. So, by popular demand, let me bring you into my kitchen, and show you how to make French Onion Soup Tarts.

• 4 medium onions
• 1 stick butter
• 1/2 cup broth, beef or vegetable
• 1/2 cups shredded mozzarella
• 1/2 cup shredded swiss
• 1 package puff pastry cups

1. Slice the onions into long, thin slices. 
2. Melt butter in the bottom of a large stock pot. Slowly caramelize the onions in the butter, stirring nearly constantly towards the end, until they are a nice deep brown.  They will reduce in size a bunch. This will take a long time, possibly 50 minutes or more.
3. Once the onions are fully caramelized, deglaze the pan with the broth. Set the onions aside to cool.
4. Once the onions have cooled completely, fill each puff pastry cup with onions
5. Sprinkle mozzarella and swiss cheese on top of the onions.
6. Bake at 400 degrees until cheese is melted and brown.

Recipe Box: Braised Chicken Thighs and Apples from Feast of Blackwood

by Matt "Mathies" Butler

Braised Chicken Thighs and Apples

8 Bone in chicken thighs
2 tbs oil
2 tsp fresh thyme
1 bunch leaks
1/4 cup white wine
1/2 cup apple cider
1 cup chicken broth
2tbs butter
2tbs flour
2 apples (Granny Smith) chopped
Preheat oven to 425. Sprinkle chicken with salt and pepper. Heat oil in a deep ovenproof skillet over medium heat. Place chicken skin side down flipping once until golden brown on both sides. Take from pan out to side.

Add thyme and leaks to skillet and cook until softened. Pour in wine and scrape bottom of pan. Cook until skillet is almost dry, add broth, cider and pinch of salt and pepper and bring to a boil.

Use a fork to mash butter and flour together in a small bowl until smooth. Whisk butter flour mixture in skillet until dissolved. Stir in apples and remove from heat. Nestle the chicken skin side up in skillet. Cover and place in oven and cook through. About 25 minutes.

Recipe Box: Soba Noodles and Broth from Feast of Teng Hua

Recipe courtesy of Jason Gray

Ingredients:

1⁄4 cup vegetable oil
2 tbsp. unsalted butter
1 leek, white part only, trimmed, halved lengthwise, and cut into 2 1⁄2-inch–long, 1⁄4-inch–wide strips
7 oz. enoki mushrooms
3 cups plus 2 tbsp. Dashi Stock (recipe follows)
3⁄4 cup Kaeshi (recipe follows)
8 oz. Fresh Soba Noodles or dried noodles
2 strips lemon zest (removed with a vegetable peeler), julienned

Instructions:

In a medium saucepan, heat the oil and butter over medium-high. Add the leek and cook, stirring, until soft, about 4 minutes. Stir in the mushrooms and cook until softened, 2 to 3 minutes. Pour in the dashi and sauce base and bring to a boil. Remove from the heat and keep warm.

In a large pot of boiling water, cook the soba noodles until al dente, about 3 minutes. Drain the noodles into a colander and rinse under cold running water until the water runs clear. Drain the noodles again and divide among 4 serving plates. Divide the leeks, mushrooms, and sauce among 4 small serving bowls, top each with the lemon zest, and serve with the noodles.


Dashi Stock
8 cups filtered water
3 dried shitake mushrooms
1 (3-inch–square) sheet kombu
2 oz. bonito flakes

Instructions:
In a medium saucepan, combine water with mushrooms and let stand for 1 hour. Add kombu and bring the water to a boil. Remove the pan from the heat, discard the mushrooms and kombu, and stir in bonito flakes. Let steep for 10 minutes, pour the dashi through a fine sieve set over a bowl, and discard the bonito flakes. Store the dashi in an airtight container in the refrigerator for up to 1 week.


Kaeshi
1 cup soy sauce
2 1⁄2 tbsp. mirin
2 1⁄2 tbsp. sugar

Instructions
In a small saucepan, combine soy sauce, mirin, and sugar. Bring to a boil over medium-high heat and cook until the sugar dissolves, 2 to 3 minutes. Remove from the heat and let the sauce cool completely. Store in an airtight container in the refrigerator for up to 3 months.

Recipe Box: Potato Leek "Soup" Recipe

by Renee "Kindrianna" Booke

The following recipe for Potato Leek "Soup" was recently served at our Feast and will produce six servings. It is worth noting that if made as directed, the soup will come out far thicker than standard or typical soup. If you wanted to, you could serve it as a side dish disguised as mashed potatoes or something. Secondly, one could easily add garlic or bacon for flavor if that is your thing. (I'm looking at you, bacon connoisseurs of the Realms!)

Here is what you will need!

Ingredients:

¼ tablespoon of salted butter

6 leeks, trimmed and chopped

3 cups of chicken stock

4 large potatoes, peeled and cubed

½ cup of heavy cream

1 teaspoon of sea salt, or to taste

Ground Black Pepper to taste

Directions:

1.     Melt your butter in a large pot over medium heat. Cook and stir the leeks in the melted butter until softened. Remember that the leeks must be trimmed and chopped first. (This should take approximately 15 minutes.)

2.     Stir in chicken stock and potatoes and bring to a boil. Then reduce your heat and simmer until the potatoes are tender. (This should take approximately 20 minutes.)

3.     Pour around half of the soup into a blender, but don’t fill the pitcher more than halfway full. Hold down the lid of the blender and carefully start, using a few quick pulses to get the soup moving before leaving it on to puree. When ready, pour the pureed soup back into the pot.

4.       Stir in the heavy cream and season with sea salt and black pepper.

Recipe Box: Kofta Kabobs and Pakora from Feast of Verai 2

by Beth "Freesia" Tozier

The art of cooking Indian food is the art of improvise. At least, this is what my former boss once told me in a team meeting (he was raised in Nepal). That said, improvising a recipe for 60+ people is a daunting task. Luckily, I had Liz Butler to do that on the day of Feast of Verai 2 for the Kofta (meat sticks) and I did just that for the pakora (the fried veggies).

Below are the two “recipes” we used as guidelines. (I cannot share the Butter Chicken recipe; for that, I recommend you head down south to the Disney/Epcot International Food and Wine Festival. The chefs of Disney are the brains behind that one.)

Kofta Kabobs

• 4 cloves garlic, minced 
• 1 teaspoon kosher salt 
• 1 pound ground beef (or Lamb!) 
• 3 tablespoons grated onion 
• 3 tablespoons chopped fresh parsley 
• 1 tablespoon ground coriander 
• 1 teaspoon ground cumin 
• ½ tablespoon ground cinnamon 
• ½ teaspoon ground allspice 
• ¼ teaspoon cayenne pepper 
• ¼ teaspoon ground ginger 
• ¼ teaspoon ground black pepper 
• 28 bamboo skewers, soaked in water for 30 minutes 

Directions
1. Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the beef (or lamb) along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended.

2. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.

3. Preheat an outdoor grill for medium heat, and lightly oil grate.

**Chef Notes: We baked ours. You can do either!**

4. Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.


Pakora

**Chef Notes - I eyeballed the ingredients. That is why there are no measurements** 

• medium red onion (thinly sliced lengthwise) 
• chopped cauliflower (or small florets) 
• whole baby yellow potatoes (thinly sliced into rounds // the flatter they’re sliced, the better // ~½ inch slices)
• sea salt 
• cayenne pepper 
• garam masala 
• Curry powder 
• cloves garlic (minced) 
• minced cilantro 
• chickpea/Gram flour 
• Water 
• Oil for frying 

Directions:
1. Add onion, cauliflower, and potato to a large mixing bowl and season with salt, cayenne, garam masala, curry powder, garlic, and minced cilantro. Toss and set aside.

2. To a separate mixing bowl, add chickpea flour and water and stir until a pourable, pancake-like batter is achieved. Then pour over the vegetables and toss to coat. There should be plenty of batter to generously coat the vegetables. If not, mix together bit more batter and pour over the vegetables.

3. If serving with chutney, prepare at this time by adding all ingredients to a food processor or small blender and blend until well combined, scraping down sides as needed. Taste and adjust flavor as needed, adding more garlic for kick/zing, salt for saltiness, lime juice for acidity, pepper for heat, or maple syrup for sweetness. Transfer to a serving vessel and set aside.
**Chef Notes: Like most Indian restaurants, we ordered all of our Chutney. You can find some good stuff on Amazon!

4. Heat 2 large skillets over medium high heat. Once hot, add enough oil to coat the bottom of the pan and let the oil warm. Add the coated vegetables one at a time, grouping the onions together in small bunches so they cook together (see photo). Reduce heat to low and cook for 2-3 minutes on each side. If cooking too quickly, reduce heat to medium / medium-low. Repeat.
**Chef Notes: We used a deep fryer at the event. You can too! Or even an Air Fryer!

5. As the pakoras are cooked, placed on a paper-towel-lined serving plate and set in a 200-degree F (93 C) oven to keep warm. Repeat until all pakoras are cooked.

6. Serve with chutney and rice (optional), and garnish with fresh cilantro (also optional). Best when fresh. Store leftovers in a well-covered container in the refrigerator up to 2 days. Reheat in a hot skillet or in a 400 degree F (204 C) oven until warmed through.

From Katasha's Kitchen

Grimloch Beef Pho (6 servings):

Served at Feast of Grimloch

Recipe created by Tanja "Katasha" Johnson

Broth-
(2) beef shanks and/ or oxtail (approx 2 1⁄4 pounds total)
(3) onions, halved
(1) 6” piece of ginger, halved lengthwise
(1) head garlic, halved crosswise
(2T) veg. Oil
Kosher Salt + 1 1⁄2 T
(1T) Coriander Seeds
(6) Whole Cloves
(2) Cinnamon Sticks
(1T) Sugar
(2) Star Anise Pods
(1T) Fennel Seeds
(3) Qrts Low Sodium Beef Broth
(3) Qrts Water
(1/3C) Fish Sauce

Additions When Serving:
1⁄2 lb very thinly sliced (against the grain) brisket/flank steak
1 lb Rice Noodles
1 bunch thin sliced green onions
Basil leaves, torn in small pieces (Thai Basil if available)
4C Bean Sprouts
Hoisin Sauce
Sriracha Sauce

Preheat oven to 450 Degrees. Toss shanks, onions, ginger and garlic with oil and spread in a single
layer on a sheet pan. Sprinkle salt lightly over the pan. Roast 30 min, flip over items after 15 minutes.
While roasting items in the oven, toast the Cinnamon Sticks and Anise pods in a small pan over
medium heat for 4-5 minutes.

Transfer roasted items from oven and stovetop to a large stock pot. Add beef broth, water, broth spices,
fish sauce and sugar. Bring pot to a boil over medium high heat then reduce heat to a simmer. Simmer
1 1⁄2 -2 hours, skimming foam and oil from the top if it gathers.
Remove from heat, strain broth in a very fine mesh strainer. Remove shank beef etc. pieces and shred
beef. Add shredded beef back to broth. Broth can be made up to 2 days ahead of serving. Broth also
can be frozen for future use (thaw overnight in refrigerator before reheating).

Serving:
Cook noodles according to package directions. Run noodles under cold water after cooked. Place
desired amount of raw beef, basil leaves, noodles, sprouts and green onions in each serving bowl. Pour
hot broth over the items in bowl. Add hoisin sauce and sriracha sauce to taste.

Black and White 2016 Dessert Competition Winner

 From the kitchen of the Royal Patissier of Chimeron 

 2016 Winner: Areni's Cannoli Pie

 Shortbread Crust

• 1 2/3 cups all purpose flour
• 1/4 cup sugar
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup butter, chilled and cut into chunks
• 1 large egg

1. Combine flour, sugar, cinnamon and salt in bowl of food processor; pulse to combine.
2. Add in cold butter chunks and pulse until the flour mixture looks sandy and the butter has been broken down into very small pieces.
3. Add the egg and pulse until the dough starts to come together. Dough should still be somewhat crumbly.
4. Transfer the sandy dough into a 9-inch pie plate and press it gently into an even layer up the sides and over the base of the pan. When the dough is evenly spread, pack it down firmly to create an even crust. Be sure to press the dough into the corners well.
NOTE: Crust should be stored in the fridge, covered with plastic wrap, until ready to fill.

Cannoli filling

• 1 pound (16 ounces) low-moisture whole milk ricotta cheese
• 8 ounces mascarpone cheese (can be replaced with cream cheese)
• 3 eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup granulated sugar
• 1/4 teaspoon kosher salt
• 2 ounces miniature semi-sweet chocolate chips
• Melted chocolate, for drizzling (optional)
• Powdered sugar, for dusting (optional) 

1. Preheat oven to 375 degrees

2. Place the ricotta, mascarpone, eggs, vanilla, sugar and salt into a food processor; pulse until smooth. 

3. Add chocolate chips and mix until evenly distributed. 

4. Pour the filling into the prepared pie crust. 

5. Place pie plate into a larger, heat safe pan and place on the bottom rack of the oven.

6. Pour lukewarm water into the larger pan until reaches about halfway up the sides of the pie plate.

7.  Bake for about 50 minutes, or until the filling is mostly set. The center of the filling should shake in a controlled (not loose) way when shaken gently.

8. Remove large pan from oven; return only the pie plate to the oven.

9. Turn off oven and prop door open approximately two inches; allow pie to cool in the oven for ten minutes.

10. Remove and cool to room temperature, then cover and chill until firm, approximately one hour.

11. Drizzle with melted chocolate and dust with powdered sugar before slicing; serve chilled 

NOTE: mascarpone can be replaced with equal amount of cream cheese, if desired

From the Blackwood Kitchen: Pork Pie Empanadas

 Courtesy of Ben "Sir K" Greene

There are always many things that happen in a kitchen that don’t really follow a recipe. For most of those things I could show you what I did, but trying to put it in writing is tough. The brine for the chicken is something that I just sort of made up with the ingredients on hand, the Lemon Prosciutto pizza was inspired by a recipe that we heavily modified to suit our needs. 

The one recipe that I can definitely say stayed true was the Pork Pie filling. Although I chose to put it in an empanada rather than a traditional pie because it allowed people to enjoy the meal without being tied down to their table, you can use the filling however you like and it will always be delicious. As listed the recipe makes 2 traditional 8’ pies, or about 20 empanadas.

 Blackwood Pork Pie Empanadas
 | servings: 20 | moderate | 2+ hr 

Ingredients: 
For the Filling: 
8 ounces slab Bacon (medium dice) 
2 pounds Ground Pork 
Kosher Salt and freshly ground Black Pepper 
1 cup chopped Celery 
2 cups chopped Red Onions 
2 chopped Garlic cloves 
1 pound Russet Potatoes (peeled and cut into large dice) 
1/2 cup chopped fresh flat-leaf Parsley 
1 tablespoon chopped fresh Savory 
pinch of ground Cinnamon 
pinch of ground Cloves 

20 Frozen Empanada dough rounds (2 packages) 

Directions:
1) Put a large Dutch oven over medium heat. Add the bacon and cook until crisp, about 3 minutes. 
2) Remove the bacon from the pot and set aside on a plate. Add the ground pork to the pot drippings along with some salt and pepper, and brown for about 3 minutes. 
3) Remove the pork from the pot and set aside on the plate with the bacon. 
4) Add the celery, onions and garlic and cook for 5 minutes. 
5) Deglaze the pot with 1 cup water, scraping up the bits on the bottom with a wooden spoon. 
6) Return the pork and bacon to the pot along with the potatoes, celery leaves, parsley, savory, cinnamon and cloves. Simmer for 20 minutes, or until all of the liquid has evaporated. 
7) Preheat the oven to 400 degrees F. Meanwhile, defrost 2 packages of empanada dough. 
8) Fill the empanadas each with about 2 tablespoons of filling, fold in half making sure that there is no air trapped inside and crimp the edges together with a fork to seal. 
9) Brush the tops with an egg yolk mixture. 
10) Bake the pies for 20 to30 minutes, until the crusts are golden brown. Let cool for at least 15 minutes before serving.

Empanadas with accompanying gravy (View Staff)

Spicy Chicken Parm Soup from Feast of Folkestone XVIII

 Recipe courtesy of Jason and Angie Gray

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 tbsp. tomato paste
• 1 tsp. crushed red pepper flakes
• 1 15-oz can diced or crushed tomatoes
• 6 c. low-sodium chicken broth
• 8 oz. penne
• 12 oz. breaded chicken (cooked and cut into 1" pieces) or cooked boneless skinless chicken breasts (cubed)
• 1 1/2 c. shredded mozzarella
• 1 c. freshly grated Parmesan, plus more for garnish
• 1 tbsp. freshly chopped parsley, plus more for garnish
• kosher salt and freshly ground black pepper

 

Directions

1. In a large pot, heat oil over medium heat. Add onion and cook until tender and golden, 6 minutes, then add garlic and cook until fragrant, 1 minute more.
2. Stir in tomato paste and crushed red pepper flakes.
3. Add canned tomatoes and chicken broth and bring to a simmer.
4. Add penne and cook until al dente, 8 to 10 minutes, then add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper.
5.  Let cheese melt, then ladle into bowls.
6. Serve topped with more Parmesan and parsley.

Note from Jason: The only modification was to decrease the crushed red pepper a little bit when we scaled it up

Butterbeer Cupcakes

Butterbeer Cupcakes
From Feast of Creathorne
by Erin "Tazzia" Pils-Martin

Adapted from Amy Bites

Actual cupcakes were eaten before camera was available.  These are a stand in.

• 2 cups flour 
• 1 1/2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• Pinch of salt 
• 1/2 cup (1 stick) unsalted butter, softened 
• 1 cup dark brown sugar, packed 
• 3 large eggs 
• 2 teaspoons vanilla extract 
• 1 teaspoon butter flavoring 
• 1/2 cup buttermilk 
• 1/2 cup cream soda

Preheat oven to 350 degrees F (175 degrees C). Line a cupcake tin with baking cups.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and butter flavoring.
Fold in 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour. Folding in these ingredients will prevent over-mixing and will result in a fluffier, less dense cupcake. Fill cupcake liners 3/4 of the way full and bake for 15-18 minutes, or until the cupcakes are golden and spring back when touched. Cool completely before frosting.

Butterscotch Ganache 

• 11 ounces (1 package) butterscotch chips 
• 1 cup heavy cream
• In a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring until smooth. Remove from heat and cool to room temperature before using.
• Butterscotch Buttercream 
• 6 tablespoons unsalted butter, softened 
• 1/4 cup butterscotch ganache (recipe above) 
• 1 teaspoon vanilla 
• 1 teaspoon butter flavoring 
• Pinch of salt 
• 3-3 1/2 cups powdered sugar 
• Splash of heavy cream (as needed)

In a large mixing bowl, beat the butter until light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring, and salt. Beat in the powdered sugar for 2-3 minutes, starting with 3 cups and adding more only if necessary. Add the cream a tablespoon at a time until desired consistency is achieved (I only needed 1 tablespoon).

To Assemble

Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into cupcake and fill each cupcake with butterscotch ganache until it starts to overflow.

Fill a pastry bag with butterscotch buttercream and pipe onto the top of each cupcake. Drizzle on the butterscotch ganache.

Original Recipe