Fall Festival Forum Contest 2

[ansalan]

Sugar Nut Clusters

Ingredients;

Chopped Nuts
Sugar
Nectar
Wine

Preparation;


To a pot add a little nectar and a lot of sugar until it starts to boil and begins caramelizing. Once it begins to caramelize add chopped nuts and a little wine for coloring. With a large spoon scoop out a cluster and place on a plate to let cool and harden.

Serving;

Let cool and serve this sweet treat.

Bella Anna 59566

[Aierwen Fae]

Bountiful Bos Stew

this be a warm, hearty bit of somethin ta warm ya on a cold day or nite

Ya will be needin the followin:
a fine piece of Bos roast,
a few nice taters,
a wild onion,
a pot half full of clear Lake water,
3 or 4 carrots,
a handful of barley,
a sprig of parsley,
a bay leaf,
a small palmful of ground peppercorn
an a pinch of salt or ifin ya prefer...season ta taste.

Begin with cuttin the Bos inta bit sized pieces an puutin it inta the pot of water . Cook that on a very hot fire till it begins ta soften...agin ta how ya prefers. When it begins to soften cut the taters, carrots an onion, then add ta the pot along with the barley, bay leaf, parsley, peppercorn an salt.
Bring ta a rollin boil. Remove the bay leaf an set the pot on the edge of the fire ta simmer till the meat, taters an carrots is tender.

Serve hot with a yummy piece of just made bread

Aierwen Fae 14376

[Simon]

Mirandalicious Mooncakes

Tasty treats guaranteed to brighten up any festival with their festive look and delicious taste.

* Filling:
* 1 pound freshly harvested beans
* water
* 3/4 cup lard
* 1-3/4 cups sugar

* Water-Shortening Dough:
* 2 cups flour
* 5 spoonfuls of lard
* a little bit of water
* 1/4 teaspoon salt
* Flaky Dough:
* 1 cup flour
* more lard
* orange food coloring for design


Filling Instructions: Soak beans in water to cover for 4 marcs. Drain and discard the water. Cover with more fresh water and bring to a boil, then simmer over a low fire about 3/4 of a marc or until skins open. Strain the beans and discard the skins. Place the strained beans in clean piece of tanned hide and squeeze out any excess water.
Place back over the fire with the lard or oil and the sugar. Cook, stirring continuously, until almost all the moisture has evaporated. Let cool.

Dough Instructions: You will need plenty of filling for the mooncakes. Divide this into 20 portions and shape into balls.Mix ingredients for the water-shortening dough and the flaky dough separately until smooth. Divide each dough into 20 equal portions.
Wrap one portion of flaky dough inside each portion of water-shortening dough. Roll out each piece of dough, then fold in thirds to form three layers. Roll out again, and once more fold in thirds to form three layers.

Flatten each piece of dough with the palm of your hand to form a 3" circle. Place one portion of filling in the center. Gather the edges to enclose the filling and pinch to seal. Dilute the orange food coloring with water and pour onto a flat surface. Take some food coloring onto a sharpened blade,then press on top of the mooncake being as creative as you'd like with your design.
Repeat process for remaining mooncakes. Arrange mooncakes on a flat wooden board that has been soaked in water. Bake 1/8 of an marc over medium-high heat. Let cool before serving.

Simon http://www.darkgrimoire.com/cshow169478.html

[Alfin]

Glass Tavern Tarts

In thinnly rolled dough, place early harvested apple slices that have been dipped in honey.
Sprinkle with a bit of crushed nuts. Gently fold , and seal tight.
Bake them golden brown.
Finish with a drizzle of honey and crushed candyball flakes, while they're still piping hot.

Just the right size for carrying to a bonfire.

Alfin 59124

[Miep Silverburr]

Savory Rainbow Pie


1 large jellyfish
rabbit meat
pie shell (lid optional)
meat broth
splash of wine
1 bowl of dried fruits and nuts
salt and pepper, to taste
various spices, to taste: ginger, cinnamon, cloves, cardamon whatever you might fancy

Take one large jellyfish and soak for at least 3 hours in cold clean water. Meanwhile, prepare and bake your pie shell and set aside to cool. Boil the rabbit meat until nice and tender, set aside to cool. Don’t throw out the broth. Chop the rabbit meat into small bite-sized pieces and mix with chopped dried fruits, such as raisins or currants, figs or dates, and nuts like almonds and walnuts, and spices to taste. Place a wet towel over the bowl and keep cool.

After the jellyfish has soaked, dunk it in a pot of boiling water. Count to twenty and remove. Once it’s cooled, discard the tentacles and cut the body into thin thin slices. Grind with a mortar into a rough paste. Careful not to grind too fine or the opalescent quality of the jellyfish will fade. Mix with the bowl of prepared rabbit meat and other ingredients and place the mixture into the pie shell and moisten with meat broth and wine. It should go in the oven a bit runny so it doesn’t dry out. If baking a pie with a lid, bake until the pastry is a golden brown. Without a lid, bake the pie until the middle bubbles.

Serve the pies piping hot so that the full curve of rainbow colors can be seen and Good Eating to you!

#169332

[Freyr & Freyja]

Cone of Roasted Nuts

Unshelled Nuts (preferably about the size of your thumb)
Sea Salt
Square of Parchment

Nothing could be simpler of more perfect for a bonfire. Lay the nuts on the embers of the fire. Leave them until you hear them pop and their shells begin to crack. Fold the parchment into a cone and fill it with the hot nuts. Sprinkle with a little sea salt. Carefully peel the nuts and enjoy !!

WARNING !! They can be mighty hot so becareful not to burn your fingers.

Freyja
http://www.darkgrimoire.com/play.php?fight=1&fhash=7003

[Bebhinn]

Toffee Apples

Sweet and Crunchy Apples
Sugar
Water
Butter (made from Bos milk)
Vinegar (red wine or cider vinegar will do nicely)

Wash and dry the apples, remove the stalks, and push in a clean stick.
Place all the ingredients in a heavy-based pan and bring to the boil. Cooking time is approximately 3 marcs.(you can test by dripping a spoonful into a bowl of cold water. The toffee is ready when drops harden.)
Dip each apple into the toffee, remove and air-cool a few moments then repeat until thickly coated.
Dip into a bowl of cold water and place on sugar-dusted tray until cool.
Eat whilst holding the stick but be warned they have been known to break teeth !

Bebhinn 97718

[Bebhinn]

Bonfire Toffee

Sugar (2 large mug of unrefined or dark preferably)
Water (I 3/4 mugs)
Butter (a knob of)
Sugar syrup (2 spoonfuls ... also known as Golden syrup in some places)
Nuts (couple handfuls of nuts)
Vinegar (cider or red wine vinegar will do as you only need a drop)

• Put all the ingredients into a strong pan, adding the sugar and syrup gradually to avoid burning, and stir over a steady heat until the sugar has dissolved.
• Bring to the boil and cook slowly.
• To test for consistency stage drop about half a spoon of the mixture into a mug of cold water, if it sets hard then it is done, if still soft and chewy cook for a little longer and test again.
• Mix in the nuts.
• Pour into oiled or buttered tin and either allow to set as a slab or mark in squared as toffee becomes partially set.
• Break when completely set.

Bebhinn 97718

[Ancient1]

Korunga Soup- this delicious soup is made by korungas, variety of nuts and berries, and dark tree syrup. this sweet,warm and tangy soup excites your tastebuds

**hope this is ok**

Elderous Greybeard #100995

[Jessa Starlight]

Sticky cider drumsticks.

Remove chicken legs from hen, and leave to maranade in a bowl of cider and nectar in a cool place over night.
The next day, take the legs from the bowl and cook over the grill, or fire, and occasionally brush over with left over sauce.

[Ancient1]

Korunga Pudding- this korunga and cookie layered pudding is great when warmed and good when cold. the savory taste of such a pudding is indescribable.

Ares CrossHorn #111726

[Urkki]

Posting on behalf of EVILLE! err...Asrai

Bos Meat on a Stick

Bos steaks cubed and skewer on a stick. Cook and eat. (warning: Do not eat the stick)

Great for bonfires.

Asrai