Fimmion's Flavorsome Cookbook

[Rukellian]

A collection of actual recipes that can be found in Fimmion's Cookbook. He will share these meals with the party from time to time, when the situation presents itself, as well as update it with new creations!

Spicy Wolf Pumpes (Burning Hands Spell)

A meat treat with a bit of spice, can serve a small group.

Meatballs
1 pound ground wolf meat
2 egg yolks
1/4 cup currants
1 Tbsp. sugar
1/8 tsp. pepper
1/4 tsp. mace
1/4 tsp. cloves
1/4 tsp. cubebs
1/4 tsp. cinnamon
1/4 tsp. salt
pinch of saffron
4 cups wolf meat broth (approx.)
1/4 cup wine (approx.)

Sauce
2 cups almond milk
1 Tbsp. rice flour
3 Tbsp. sugar
1/8 tsp. mace
1/8 tsp. cinnamon

Mix ground wolf meat, egg yolks, currants, sugar, and spices. Form into small balls, about an inch in diameter. Place in boiling broth along with wine and cook until done - about 15 minutes. Remove from broth and place in serving dish. In a separate pan, mix almond milk, rice flour, sugar, and mace. Bring to a boil, reduce heat, and simmer over medium heat until thick. Pour just enough sauce over the pumpes to thoroughly coat them and serve.


Twisted Giant Bread of Milk and Sugar (Enlarge Spell)

A sweet loaf of bread, fluffy and delicious, very filling.

2 tsp yeast
1/2 cup warm water (110 degrees F)
3 1/3 cups all purpose flour, sifted
1/2 cup sugar
1/2 cup milk
3 Tbsp Rosewater
1 Tbsp butter
3 egg yolks

Mix yeast and warm water, and let sit so that the yeast can react. The yeast should begin to foam. Mix dry ingredients together. In a small saucepan, heat milk, rosewater, butter, and egg yolks. Be careful not to let the eggs cook and become solid. Mix yeast/water with dry ingredients. When thoroughly incorporated, mix in milk/egg mixture until dough is formed. Knead dough, then cover, and let rise about an hour, or until the dough has doubled in size. Punch down the dough and form into the desired shape (one or two braided loaves, rolls, etc.). Again, cover and let double in size. Bake bread at 350 for about 20 minutes. (If making rolls, you may need to adjust the time.)


Sweet Custard Cup (Light Spell)

A sugary delight, popular amongst village and city girls alike!

2/3 c. milk or cream
2 extra-large eggs
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp mace
1/4 tsp cloves
1/4 tsp salt
pinch of saffron, ground
3 Tbsp sugar

Beat egg, put through strainer into milk/cream. Heat over low heat and stir. Grind saffron with salt. Add spices to milk/egg mixture. When hot add sugar. Stir until thick. Pour into room temperature bowl, and put that bowl on ice. Continue to stir until thick. Garnish with dates and currants.


O’Hare Beef Stew Special (Alter Self Spell)

A rich and flavorful stew based off of the regional ingredients of O’Hare. One bowl is enough to keep you full for a whole day! This recipe can serve up to 4 people.

1 lb. beef, cut into small pieces
1/2 medium onion, chopped
1 cup water
2 cups red wine
1 Tbsp. parsley
1 tsp. hyssop
2 tsp. salt
3 slices bread
1 1/2 cups broth
1/2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. mace
1/2 tsp. red sandalwood
1/8 cup red wine vinegar
1/8 cup currants

Place beef, onion, 1 cup water, wine, parsley, hyssop, and salt into a large pot. Bring to a boil, reduce heat, and allow to simmer.
Meanwhile, tear bread into large pieces and place in a bowl with broth. Let the bread soak for a few minutes, stirring occasionally, and strain into pot, discarding the solids. Cover and let simmer for one hour.
Measure out cinnamon, cloves, mace, and sandalwood into a small bowl. Stir in vinegar a little at a time to prevent clumping. Add spices to pot along with currants, stir, and simmer for another 15 to 20 minutes.


A Flaune of Almayne (Color Spray Spell)

A fruit tart custard wrapped in a pie crust and sprinkled with cinnamon. The natural sweetness of the apples will melt in your mouth as the flaky pie crust provides a savory butter flavor. An excellent treat for the traveling adventurer as it tastes good even when cold!

1/4 cup currants
4 apples
1/2 cup cream
6 eggs
1/4 cup sugar
2 slices bread, ground
2 Tbsp. butter, melted
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. salt
pinch of saffron

Peel, core, and quarter apples. Grind with currants in a mortar. Beat eggs well and add remaining ingredients. Pour into pie shell and bake at 350°F until it rises at the center - about one hour. Allow to cool, sprinkle with cinnamon-sugar, and serve.