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heroes-feasting · 1 year

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Delzoun "Tide-Me-Overs"

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

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

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

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

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

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

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

Ingredients:

¼ cup (60 ml) heavy cream*

1 egg

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

3 tbsp. (43 g) unsalted butter

1 small onion, finely chopped

Kosher salt

¼ tsp. (2 g) ground allspice

8 oz (225 g) ground pork

8 oz (225 g) lean ground beef

Freshly ground black pepper

2 tbsp. (8 g) all-purpose flour

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

1 tsp. (4 g) light brown sugar

1 ½ tsp. (7 ml) soy sauce

½ tsp. (2 ml) fresh lemon juice

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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thinking-about-bats-again · 6 months

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Random facts and canon tidbits from Heroes’ Feast: The Official D&D Cookbook

Dwarven cuisine doesn’t use many spices because dwarves have extra-sensitive taste buds and can detect complicated flavors in simple dwarven dishes like potato leek soup and corned beef and cabbage.

Halfling dishes include community cheeses (cheese fondue), melted cheeses (grilled cheese), oatmeal sweet nibbles (oatmeal cookies), and hogs in bedrolls (pigs in a blanket).

One recipe, Elven Bread, is said to be able to sustain an adventurer for a full day with only one bite. No, it’s not like any other fictional elven breads from famous high fantasy worlds. It’s cinnamon-swirled!

Speaking of totally original, legally distinct fantasy concepts, halfling meals include “second morningfeast.”

Dragonborns live in communal clans and eat mostly meat. As a result, they invented Brazilian barbecue. (Be careful when attending one, though, as some of the meat is from humanoids.)

Tieflings are the opposite of dwarves: their taste buds are charred, so they prefer extremely strong flavors. They also have a high spice tolerance, to the point where most tiefling spices could kill a human.

Half-orcs, being nomadic scavengers, often eat insects and grubs. Sometimes, they fry them or drizzle them in chocolate.

The book includes menus for restaurants on four different worlds. The menu for The Yawning Portal, a Forgotten Realms restaurant, offers four types of cheese. Checking the Forgotten Realms Wiki, I found that all four cheeses are from previous canon material, but the funniest one is Luiren Spring, which, according to the wiki, is a hard drug for halflings.

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fan-of-many-stories · 1 year

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Made Traveler's Stew and Yawning Portal Buttermilk Biscuits from the D&D cookbook! Both are really good!

#d&d #dnd #cooking #hero's feast #d&d cookbook

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lorebreaker · 2 years

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14 (👀), 15, 16 for Ophelia (im kidding about 14. that is unless you want to share something 👀👀)

WELL. I covered 14 in another post, so we’ll just skip that one. Definitely.. no other backstory secrets to discuss. >.>

15: Do they have a favorite food? Ophelia's lived her entire life in a rural little farming town, and her favorite foods reflect that. As far as Ophelia is concerned, her dad is the best cook in all of Fernhallow, and her favorite home cooked meal is braised short ribs with mushrooms and pearl onions and mashed potatoes. Chicken-Something Dumplings from The Crossing Tavern & Inn are also pretty good.

16: Least favorite food? It's not something she encounters very often, but MINT. I like the idea of Ophelia being able to eat spicy food without issue, but getting completely wrecked by the smallest bit of menthol.

#ttrpg ask meme #vii replies #Ophelia #chicken-something dumplings are from the d&d cookbook Heroes' Feast #i wanna make them but....... wheat

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tailschannel · 1 year

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An official Sonic the Hedgehog cookbook is being worked on by publisher Insight Editions, according to a leaked Amazon listing

The upcoming cookbook for the speedy hedgehog will be penned by experienced cookbook writer Victoria Rosenthal and long time writer Ian Flynn, according to the leaked Amazon listing first spotted by our colleagues at @idwsonicnews.

"Cook quick, healthy, protein-packed dishes inspired by the colorful world of Sonic with the Official Cookbook, a fun and delicious compendium of recipes inspired by the blue blur," read the official description.

Here are some bullet points provided by the publisher:

50+ RECIPES: From speedy bites to power-packed feasts to satisfy even the speediest heroes, Sonic the Hedgehog: The Official Cookbook includes recipes for every occasion!

UNDER 30 MINUTES: These tasty (and healthy!) recipes can be made in 30 minutes or less! Can you beat our chefs in a race to see who can make these dishes the fastest?

BRING BELOVED CHARACTERS TO LIFE: Engage with the Sonic universe in a fun new way by making recipes inspired by fan-favorite characters such as Sonic, Tails, Knuckles, Shadow, Amy, and Dr. Eggman!

DISHES FOR EVERY SKILL LEVEL: With step-by-step instructions and eye-catching photographs, chefs of all ages can learn to make meals that could even power up Sonic the Hedgehog himself!

Priced for $29.99 USD for a hardcover copy and $11.99 USD for a digital copy, the upcoming cookbook will be released around October 2023.

#LET HIM COOK #sonic the hedgehog #amy rose #doctor eggman #sonic #cooking #gaming #sonic news

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dailyadventureprompts · 5 months

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Ally: Gulm the Gorger

The usual dust and mildew scents of the dungeon give way to the wafting odor of woodsmoke, vinnager, and frying onions. As they enter the chamber, they find a hulking orc brooding over a bubbling cauldron. He looks to regard them, and while he is distracted something limp and tendrilled flops out of the boiling water. He swears, and beats the whatever-it-is into submission before using a heavy iron ladle to drown it in the broth.

At some prompting (and his insistance they taste test the soup) the orc introduces himself. Gulm has been the quartermaster for a number of barbarian camps and raiding parties and he’s seen it all. Two decades or so their war leader decided that the party would raid a dungeon, and while all the youngbloods were getting themselves killed in the lower levels, Gulm was getting a taste for dungeon cuisine. The tastes and textures of monstrous cooking are a treat for a gourmand like Gulm, who spends his twilight years travelling to different delves, killing and cooking all the strange new creatures he can find.

Gulm has likely eaten everything “common” at his particular level, but if the party kills something big and interesting and brings it back to him, he’ll gladly cook it for them, granting them extra healing on a rest. He has no taboo against eating sentient creatures, but finds the flesh of humanoids to be plain and unappetizing. He likewise has no qualms about eating undead, and has worked out a few tricks to make it palatable.

The gorger is crude and standoffish, refusing the offer to travel with the party if it is made. That said, they will likely find him inexplicably in their next dungeon delve, and the one after that, and the one after that. If the party impresses him with a truly rare carcass, Gulm WILL tersely attach himself to the party and begin to act as their quartermaster, ensuring their camp is well cared for, their meals are made to his standard, and their wounds are tended to the best of his middling ability.

Eventually Gulm will die, He has no illusions otherwise. He’s too old an orc to believe his savage fortitude will sustain him forever. He is still an orc though, and plans to go out fighting. If the party has not earned his trust, he will die offscreen, having just set up camp in the final dungeon but seemingly nowhere to be found. If they have earned his trust, he will die for the party, ensuring they live to enjoy at least one more meal. Upon searching his kit, the players will find His prized possession: a cookbook written in orcish, in which he records all his greatest discoveries and experiments. The exact effects of this cookbook are up to you as a DM, but I suggest a once a week “ritual” to cast hero’s feast.

Art

#orc #camp follower #dungeon encounter #ally

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exhausted-archivist · 6 months

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All Lore from the Dragon Age: Official Cookbook: Taste of Thedas

This is going to be a long post with all the lore from the cookbook collected in one post. This is only going to be counting the lore in the "blurbs" so to speak as the actual recipes themselves, which are not meant to be set in-world.

Additionally, it should be noted that I am unable to say one way or the other if the props used in the photos or the etching art shown on some recipes are to be taken as reflecting the canon the cookbook narrator is in. For the sake of completeness, I have included the less conclusive elements.

Shoving everything below the cut for length as well as to help people avoid spoilers. Think I got everything... There is a lot in this book honestly.

Cookbook Lore

World State

Cassandra is Divine.

The Hero of Ferelden is a Cousland Warden.

The Warden gave Leliana Schmooples.

Hawke is a non-mage, as Varric knows Bethany.

Hawke is diplomatic in personality.

Bull's Chargers, Krem, and Bull are all alive.

Cullen stayed off lyrium.

Celene is empress; Briala and Gaspard are still alive.

Alistair is king.

Varric is viscount.

Uncertain aspects of the world state:

The suggested lore based on the art, props used in photos, and vague wording in blurbs. These are not for certain this is the canon.

Briala is described as a spymaster and lover, implying she was possibly reunited with Celene.

Celene, Briala, and Gaspard are possibly working together in the truce. But the wording is vague it could simply be Celene ruling alone while Briala and Gaspard live.

Cole was encouraged to be more human and is traveling with Maryden Halewell.

Cullen got his mabari.

Josephine was romanced by the Inquisitor.

Morrigan has Keiran.

The Hero of Ferelden romanced King Alistair.

Food Lore

Lentils and onions are common ingredients to find in pantries across Thedas.

Ferelden has reliable access to tomatoes that allows them to use them regularly in their food.

Fereldans are known for their love of soups, stews, pickled eggs, and turnips that it is regularly joked about and seen as a stereotype. Devon regularly comments on the known expectations.

Turnip and Mutton Pie is a classic Fereldan dish served in taverns across the nation.

Nevarra food culture holds that food is suppose to be a feast for the eyes and mouth. Leading to their plating to be dazzling and seen as works of art.

The Jade Ham, is a smoked Anderfels ham with a particular glaze made from wildflowers and turns the ham as hard as jade.

The Anderfels are hostile and often considered inhospitible in certain areas. But despite the harsh environment, pigs farm well there and as a result are much larger than elsewhere in Thedas.

There are custard connoisseurs across Thedas.

Lichen ale is toxic, though most dwarves are able to handle it. However, non-dwarves can only tolerate a few sips of the drink.

Isabela has a drinking game based on how many enemies you have, it has killed at least one person.

The Rivaini tea blend is said to have healing properties such as helping alleviate headaches.

Dwarves underground raise giant spiders like people on the surface raise cattle and goats.

Orzammar has a contest where one is crowned as Orzammar's Best Sauce, the competition is so fierce people get underhanded in their attempts to acquire recipes. This has led to eateries, and in general people of Orzammar, to guard their recipes from others.

Orzammar also farms various mushrooms for eating.

Rice is commonly found in Antiva and Rivain, however it is not a large export for Antiva so it is a rare grain for folks in Ferelden. Due to it not being exported, rice is a cheap food item in Antiva and is very common in the more mundane foods of commoners.

Wyvern, like phoenix, can become deadly poisonous if eaten when they aren't prepared properly.

A jam maker lives in Orzammar, importing individual ingredients so they can make the jam themselves and hopefully sell it cheaper than imported jam.

Fauna

Mentioned through out the cookbook, not necessarily as ingredients themselves but sources for other food items.

Ayesleigh gulabi goat - Rivain

Cattle

Cave Beetles - Underground

Chicken

Crab

Cuttlefish

Dracolisk

Giant

Giant Spider

Goat

Gurgut

Halla

Lamprey

Lurker

Mackerel

Mussel

Nug

Pig

Prawn

Quillback

Sheep

Shrimp

Snail

Turkey

Wyvern

Additional Lore

The golden nug statues do exist in Thedas, Devon mentions seeing one in Haven and hearing rumors of there being more.

Fereldans who worked for the Inquisition would leave Commander Cullen pickled eggs on his desk while he was going through the worst of his lyrium withdrawal symptoms.

Spring time is gurgut mating season, and travelers are advised to keep their distance.

Starkhaven is oval in shape, shaped by rings of tall, grey stone walls, is filled with lavish estates, fountains, and sits on the Minanter River.

Makes reference to the ambient events of where Cole dumped a bushel of turnips onto a fire.

Food: Dishes, Ingredients, and More

Foods/Dishes

These are mentioned, referenced, and/or introduced in the cookbook description of the food, these aren't including the ingredients or foods mentioned in the recipes.

If the item is marked with **, it means there are multiple cultures with the same dish but the cookbook is offering specifically that as the reference point.

Apple Grenade - Antiva

Bark Bread - suggested alternative to black lichen

Biscuit

Biscuit, sweets

Black Lichen Bread - Orzammar

Blancmange - a white pudding dish from Orlais

Blood Orange Salad - Nevarra

Boiled Turnip

Bun

Bun, sweet - a pastry served as dessert

Cabbage Soup - Ferelden

Cacio e Pepe

Cherry Sauce

Cherry Cupcakes - Tevinter

Chocolate Cake

Chocolate Cream

Cinnamon Rolls

Couscous Salad - Rivain

Crab Cakes - Kirkwall

Croissant - Orlais

Crow Feed - Antiva

Custard

Dark Bread

Eggs à la Val Foret - Orlais

Fish Chowder - Antiva

Fish Wraps/Fish Pockets - Seheron

Flat Bread - Nevarra

Fluffy Mackerel Pudding - Ferelden

Forest Fruit Cobbler - Dalish

Found Cake - Ferelden

Fried Crab Legs - a substitute version of fried young giant spiders

Fried Young Giant Spiders - Orzammar

Gnocchi - Antiva

Goat Custard - Rivain **

Grilled Poussin - Chasind

Gurgut Roast with Lowlander Spices and Mushroom Sauce - Avvar

Hearth Cakes - Dalish

Hearty Scones - Ferelden

Honey Carrots - Orlais **

Jade Ham - More suited for a weapon, stated to not be suited for eating.

Lamprey Cake - not made of real lamprey, just a cake modeled after it.

Lentil Soup - City Elf **

Llomerryn Red - Rivain

Mashed Turnip

Merrill's Blood Soup - Dalish

Mushroom Sauce

Nettle Soup - origins unclear

Nug Bacon and Egg Pie - Ferelden

Paella - Antiva

Pastry Pockets - recipe originates with the Grey Wardens, cookbook provides the Orlesian Grey Warden variation **

Peasant Bread - Orlais

Pickled Eggs - Ferelden

Pickled Lamprey - Free Marches

Poached Egg

Poison Stings - Chocolate-coated orange peels from Tevinter

Potato and Leek Soup - Ferelden

Pumpkin Bread - Tevinter

Red Grape Compote

Rice Pudding - Tevinter

Roasted Fig

Roasted Cave Beetles - Orzammar

Roasted Prawns - a substitute prawns for cave beetles

Roasted Turnip

Roll, pastry

Snail and Watercress Salad - Avvar

Sour Cherries in Cream - Orlais

Spiced Jerky - Dalish

Steamed Turnip

Stir-fried Turnip

Strawberry and Rhubarb Cobbler - Ferelden

Stuffed Cabbage - Ferelden

Stuffed Deep Mushrooms - Orzammar

Stuffed Vine Leaves - Tevinter

Sweet and Sour Cabbage Soup - Ferelden

Toasted Almonds

Traviso Energy Balls - Antiva

Tzatziki - Tevinter

Turnip and Mutton Pie - Ferelden

Unidentified Meat - a common tavern food in Tevinter

Yogurt Dip - Nevarra

Drinks

Chasind Sack Mead

Chasind Wildwine

The Emerald Valley

The Golden Nug

The Hissing Drake

Hot Chocolate

Lichen Ale

Pomegranate Juice

Rivaini Tea Blend

West Hill Brandy

White Seleney wine

Ingredients

These are only listed in the lore entries and not the actual recipes themselves as whether or not they are canon is questionable as the recipes recommend store bought items as well as ingredients that have unique Thedosian counterpart names.

Almond

Antivan Pasta

Apple

Apricot

Bacon

Bacon, Nug

Bark

Barley

Beef

Beetroot

Bell Pepper, red

Bitter Greens - this is a class of salad greens known for their bitter flavor.

Black Lichen - Underground

Blood Orange - Nevarra

Butter

Butter, Halla

Cabbage

Cave Beetles

Celery

Cinammon

Cheese

Cherry

Cherry, black

Cherry, sweet

Chicken

Chickpea - Rivain

Chocolate

Cocoa Powder

Corn, yellow

Corn, checkered

Couscous - Rivain

Crab

Cranberry

Currant

Deep Mushroom, various varieties

Dracolisk - The narrator suggests it being a potential meat in a recipe in Tevinter.

Dried Fruit

Eggs

Fig

Flour, semolina - Rivain

Giant - Suggested that Tevinter might serve giant

Giant Spiders - Underground

Goat

Grape, red

Grape Leaves/Vine Leaves

Grease

Guimauves - Orlesian

Gurgut - Avvar

Heavy Cream

Honey

Jasmine

Mackerel

Mango

Mint

Mussel

Mutton

Lamb

Lamprey

Leek

Lemon

Lemon Juice

Lemon Verbena

Lentil

Lichen

Licorice Root

Lurker - Avvar

Oat

Oil

Onion

Oregano

Pastry Dough

Peanut

Peanut Butter

Peppers, Hot

Peppermint

Plum

Pork

Potato

Prawn - said to have the same texture and flavor as cave beetles.

Puff Pastry - Orlais

Pumpkin

Quillback

Raisin

Raspberry

Rhubarb

Rice - Antiva and Rivain

Salt

Semolina Flour - Rivain

Shrimp

Snail - Avvar

Spinach

Strawberry

Sugar

Tomato

Turkey

Turnip

Watercress - Avvar

Wheat

Whipped Cream

White Chocolate

Wildflowers

Wyvern - Avvar, Orlais

Charts and Stats

Because I love a good visual rep of data, I collected some stats of the types of food, how many recipes are from where, and the amount of time a character was mentioned.

Types of Food

I did percentages for the course of food as well as the portion of options that are vegetarian, vegan, dairy-free, meat based, and alcoholic.

Food Types Stats

These charts show the ingredient percentage in the actual recipes and not the lore blurbs themselves. This is out of 72 recipes with the amount they were used in (-) after their percentage.

Left Hand Chart

Alcohol: 14.6% (27)

Dairy-free: 15.7% (29)

Egg-free: 25.4% (47)

Meat based: 16.2% (30)

Nuts: 3.1% (6)

Shellfish: 2.6% (5)

Vegan: 4.2% (8)

Vegetarian: 20.4% (39)

Top Right Chart

Alcohol: 37.5% (27)

Alcohol-free: 62.5% (45)

Bottom Right Chart

Beef: 11.4% (4)

Chicken: 17.1% (6)

Fish: 17.1% (6)

Lamb: 5.7% (2)

Pork: 28.6% (10)

Shellfish: 14.3% (5)

Turkey: 5.7% (2)

Percentage of Recipe Origins

Anderfels: 1.4%

Antiva: 11%

Avvar: 6.8%

Chasind: 2.7%

City Elves: 2.7%

Dalish: 6.8%

Ferelden: 15.1%

Free Marches: 5.5% Kirkwall: 2.7% Starkhaven: 2.7%

Grey Wardens: 1.4%

Nevarra: 2.7%

Orlais: 13.7%

Orzammar: 9.6%

Rivain: 4.1%

Seheron: 1.4%

Tevinter: 9.6%

Character Mentions

I organized the chart by game and the characters in alphabetical order.

DAO Alistair: 2 Dog: 2 Hero of Ferelden (Cousland): 6 Leliana: 1 Loghain: 1 Morrigan: 1 Sten: 1 Zevran Arainai: 2

DA2 Anders: 2 Bethany: 1 Fenris: 3 Hawke: 1 Isabela: 1 Merrill: 2 Sebastian Vael: 1 Varric: 3

DAI Briala: 1 Bull's Chargers: 2 Cassandra: 2 Celene Valmont: 1 Cole: 2 Cullen: 3 Dorian: 2 Friends of Red Jenny: 1 Gaspard: 1 Josephine: 3 Krem: 2 Sera: 1 Solas: 4 The Iron Bull: 4 Vivienne: 2

Food Courses

I thought it would be interesting to see how the recipe groups totaled out in how much of the book they made.

Drinks: 12.5%

Baked Goods: 13.9%

Sweets: 11.1%

Sides: 5.6%

Starters and Refreshments: 12.5%

Travel Food: 13.9%

Soup and Stew: 11.1%

Main Course: 19.4%

Wanna support this blog? You can check out my ko-fi.

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grandmawitch · 1 year

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Traveler’s Stew from the Heroes’ Feast cookbook 🥣

My friend’s mother’s husband got some ostrich meat of all things so I had to figure out how to cook it. I think it tastes like beef & is v similar to the texture of beef as well but my partner disagrees 🤣

It works well in this stew though if you ever find yourself with gifted ostrich meat 🤷🏻‍♀️ very tender.

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thericare · 6 days

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Any warm and cozy recipe ideas for a satyr-kin? Or maybe self-care, or masc/dark outfit ideas that come in bigger sizes? Sorry if this is a bit different ^^'

Dont be sorry, I got you!!

So for the fashion I tried to include stuff that was modern/casual that you could wear without drawing too much attention to yourself. I also included some more obviously fantasy-styled clothing if that's your vibe too! I hope these inspire you. I think the puffy legged pants (aka "pirate pants" really give off the vibe and you could incorporate that into a lot of modern outfits!

Cozy Recipes For A Satyr:

Grilled Garlic Mushroom Skewers

Goat Cheese Stuffed Dates

Medieval Potage Stew

Charcuterie!

Herb Baked Eggs

If you love cooking I have to recommend any sort of fantasy/medieval cookbook. They're FILLED with cozy recipes that might scratch that itch for you. You can find a lot of free scans online but I recommend The Elder Scrolls Official Cookbook, Heroes' Feast (Official D&D cookbook), and Tasting History by Max Miller (this guy also has a YouTube channel by the same name where he uploads free tutorials and recipes!)

As For Selfcare:

Feasts!

I'm not sure about you specifically, but its said that satyrs are known to love the pleasures of the flesh. Feasts! Drinking! Be merry! If you can, take the time to have a meal with friends, family or a loved one and just chat it up and have a good time!

Indulge your senses

Surround yourself with things that appeal to your senses. Succulent fruits, vibrant colors in nature, wonderful music, etc.

Ritual Baths

Treat yourself to a bath infused with herbs, flowers and oils. Play some gentle music or ambient nature sounds. Maybe even light some candles!

Seek Adventure

It can be anything from visiting somewhere you've never visited in your local area, to taking a day off to take a hike! Nature spirits thrive on excitement and exploration

Feed your mind

Storytelling and learning. Dive into podcasts, books and mythology and expand your knowledge. Revel in the magic of storytelling!

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I hope you like these! I had a LOT of fun making this. Satyrs are so cool!

#satyrkin #satyr kin #otherkin #therian #therian fashion board #kin fashion #kin self care #therian self care #otherkin self care #therian recipes #otherkin recipes

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afinickyguide · 29 days

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episode 134: hot river crab bites 🦀🥖🌊

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heroes-feasting · 1 year

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Stuffed Egg-Battered Toast

“There’s nothing more comforting to a comfort-obsessed halfling than the warm intermingling scents of vanilla, maple, and walnuts filling their home.” - Heroes’ Feast, p. 120

French toast is a staple of Sunday Brunches everywhere, and it’s easy to see why. This fried breakfast bread is easily customized with whatever you want. Syrup? Eggs? Fruit? It’s all fair game to this tasty toast!

Taking a swing at its own version, Heroes’ Feast’s Stuffed Egg-Battered Toast looks to change it up by putting its toppings inside, rather than on top.

With each slice stuffed with mascarpone, walnuts, and a truly questionable amount of vanilla extract, your kitchen and taste buds are surely going to be treated to that homely vanilla smell that halflings crave so much.

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

Prep: 5 mins Cook: 25 mins Total: 30 mins

Ingredients:

4 ounces (½ cup, 120 g) mascarpone, at room temperature

¼ cup (25 g) walnuts, finely chopped

2 tsp. (10 ml) pure vanilla extract*

4 (1-inch-thick) slices of brioche or challah

2 eggs

½ cup (120 ml) whole milk

¼ tsp. (2 g) kosher salt

2 tbsp. (30 g) unsalted butter

½ cup (120 ml) maple syrup

Confectioners’ sugar for dusting**

* That uh… sure is an amount of vanilla for a ½ cup of mascarpone.

** I used chopped strawberries instead.

In a small bowl, stir together the mascarpone, walnuts and vanilla. (I forgot to take a picture of this each time I made it. L.)

Use a thin knife to cut a 2-inch-long slit through the side of each slice of brioche, creating a pocket.

Gently open the pocket and spoon 1 tbsp. of the mascarpone mixture into each slice.

TIP: As mentioned in the “cook’s notes” section, the bread is very delicate and tears easily- so take extra caution when opening and stuffing the pockets.

Alternatively, the notes mention that you could use ½-inch slices and spread the mixture between them like a sandwich. However, I worry about its structural integrity while dipping it in the egg mixture or flipping it in the frying pan.

But, since stuffing each slice is a pain, it might be worth going with the sandwich method.

NOTE: Only stuff the slices if they’re cut 1-inch-thick. ½-inch and even ¾-inch slices are way too thin and will tear.

In a pie dish or shallow bowl, whisk together the eggs, milk, and salt.

BEFORE DIPPING the slices, melt 1 tbsp. butter in a large skillet over medium heat.

Dip two stuffed slices into the egg mixture, turning to soak both sides and letting any excess batter drip back into the bowl.

TIP: You only need to let each side soak for a few seconds. Any longer than 5 makes the bread mushy.

Place the sides in a skillet and cook for 2-3 minutes per side, until golden brown. Use a spatula to transfer the toasts to a warm plate.

Repeat to cook the remaining two stuffed slices.

Meanwhile, warm the maple syrup in a small saucepan over low heat for a few minutes.

TIP: The “cook’s notes” section mentions that warmed marmalade can be used to replace the maple syrup.

NOTE: I misread the instructions for this step and cooked all four slices at once. To fix the uneven browning, I flipped the lighter parts to the middle of the pan for about 20 seconds after cooking each side.

NOTE: To save on dishes, I chose to not warm my syrup.

Top the toast with strawberries (and/or confectioners’ sugar), drizzle with the maple syrup, and serve.

Overall, this recipe has one thing really working against it: the vanilla extract.

Personally, I found the filling to be inedible with 2 tsp. of vanilla extract in the mascarpone mixture. The alcohol in the extract doesn’t have enough time to cook out and leaves everything with a distinctly alcoholic taste.

This would be fine if other flavours used in the recipe complimented the taste of the alcohol or if the taste was expected (like an alcoholic french toast). Unfortunately, nothing here works with it and, being a breakfast food, it isn’t expected. So, it ends up overwhelming the toast and making it unappetizing.

My solution to this was to cut back the vanilla extract to ½ tsp. The taste was still a little strong, but there was an improvement. If you’re planning to make this at home, consider cutting the vanilla back even further, or try using vanilla bean instead to skip the alcohol entirely.

It’s also worth mentioning that the mascarpone makes these very rich. Interestingly, I found that the syrup and strawberries really helped cut the richness. You’re still only going to eat one though.

Finally, as mentioned in a previous step, although the structural integrity might be questionable with the sandwich method, it might be worth it just to skip spooning the mixture into the pockets. The mess it creates really makes you wonder if it’s worth it.

All in all, the unaltered recipe gets a 2.5/5, going up to 4/5 when the amount of vanilla extract is reduced. Still losing points for the remaining alcoholic taste and messy and needlessly difficult construction.

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