Fall Festival Forum Contest 2

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Miranda of Admin
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Fall Festival Forum Contest 2

Postby Miranda of Admin » Mon Nov 24, 2008 7:28 pm

I might do some baking before the bonfire. If anyone can think of a suitable Fall Festival food, I'll see if I can produce it. Please provide name of item, description and / or ingredients, and your character name.

My culinary skills are legendary in Sunrifter.

Multiple entries allowed, closing date is Wednesday 26th November, at 12 noon EST.
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AKA Azure
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Re: Fall Festival Forum Contest 2

Postby AKA Azure » Mon Nov 24, 2008 7:33 pm

Korunga fritters - a lovely harvest treat.
Apples can be substituted as well if they've not all gone to make cider.

ingredients needed: Corn meal, eggs, sliced korungas, powdered candyball, bos or goat milk, pinch of salt, hot oil

In medium bowl combine corn meal, powdered candyball and pinch of salt; set aside.
In mixing bowl combine eggs, and milk; mixing well. Stir in flour mixture until just mixed. Fold in sliced korungas.
Drop dough by tablespoonfuls into hot oil. Fry until golden brown on both sides, about a third of a mark. Drain on towels. Roll in spices, if desired. Serve warm.

Please, don't ask Az to make them - hot oil spatters HURT!



Frozen Korunga on a stick (no baking or heat required...thankfully)

Carefully put a slender stick halfway through a korunga. Roll the korunga in crushed candyballs. Freeze.

For those who prefer less mess, slice the korungas, roll in candy ball and freeze in small, bite-sized pieces.
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Urkki
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Re: Fall Festival Forum Contest 2

Postby Urkki » Mon Nov 24, 2008 7:38 pm

Fall festival surprise

ingredients:
Fall festival Candy, Korungas, Cider, nectar, ale and flour and pinch of rat

description:
Fall Festival surprise tastes surprisingly good even after hearing the ingredients.


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Re: Fall Festival Forum Contest 2

Postby rikm » Mon Nov 24, 2008 8:09 pm

This be a recipie that is both filling yet at the same time tastes excellent.

Fireside Ribs

~ A meaty treat Long ribs with a sweet smokey flavour with just a slight bite. ~

Start with a side of ribs. (Many types have been tried though Bos and Moose are quite good) Cut them into pieces making sure each rib has a similar amount of meat. (1 bone per piece)
In a large pot (big enough to hold a side of ribs) fill half way with a mix of crushed candyball with your favoured ale (1ball per mug of ale) Put the pot over an open fire bringing the ingredients to a boil and making sure the candy is dissolved in the ale.
Add the ribs to the pot and cook until tender and serve as individual ribs.

No need to let the sauce go to waste. Pour into small mugs and serve on the side.


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Alison
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Re: Fall Festival Forum Contest 2

Postby Alison » Mon Nov 24, 2008 9:10 pm

Sweet and Tasty Ale cake

A crumby sweet loaf glazed with crushed candyball and wrapped in the skin of a beach viper.

Ingredients needed:
Approx. 2 Large mugs of Jeffrey's finest.
1 Korunga fruit.
1 fruit and nuts bowl.
The skin of a beach viper (you could also use an unworn skin hat, but use any other type of snake and the loaf will lose its special flavour!)
1 fresh hen's egg.
3 cups of flour.
A Fall Festival candyball.

Method:
Chop the fruits and nuts and add them to the flour, along with the egg. Mix this well, adding a splash of ale at a time, until the mixture becomes a kneadable dough. Shape the dough into a loaf, and place it carefully on to the inner side of a flat piece of beach viper skin. Crush the candyball into a fine powder, and sprinkle liberally on top of the loaf, then wrap the loose edges of the snake skin around the loaf into a secure bundle. Bake for 3 full marcs in a hot fire until the candyball topping has melted to form a fine glaze on the loaf. Unwrap the cake and eat while hot.
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Ellyana Lilli
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Re: Fall Festival Forum Contest 2

Postby Ellyana Lilli » Mon Nov 24, 2008 11:59 pm

Berry 'Bone' Biscuits (Warm Berry Biscuits)

Warm and chewy, sweet and spicy berry biscuits with optional dipping sauce.

Ingredients:
Flour
Spices
Pinch of Salt
Oil
Rising agent (yeast/or whichever is acceptable)
Eggs
Sugar
Bos milk
Fresh assorted berries
Mixed chopped nuts
Crushed candyball and water (for the optional dip)

First thing you will do after you have sorted all your ingredients is combine into a small bowl your desired spices, flour, and the salt together and then set this aside.In a larger bowl then you will combine your bos milk, oil, sugar and eggs together. Mix this very well and gradually add the bowl in full of the spices, flour and salt into this mixture - stirring until they just become moist. Add in your fresh berries and your chopped nuts. Mix gently. Scoop the mixture onto your baking surface (be sure that none of the scoops are touching on your baking surface) and then bake for about 4 marcs.

Alternate Biscuit Style: For freaky, fun and festive 'bone' style biscuits shape the mixture into random bone shapes on the baking surface then bake.
Either style you choose these biscuits are soft and chewy and best served fresh and warm - especially on a cool night. =)


Optional Biscuit Dip:
Crush up the candyballs into to a fine powder and spread evenly over the bottom of a small metal pot. Add some water just to moisten and then set the pot over a fire. Stir constantly. When the candyballs are fully dissolved within the water remove the pot from the fire and allow the syrup to cool for a part-marc until it begins to slightly thicken. The warm berry biscuits can be dipped into this even sweet(er) mixture if desired.
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Re: Fall Festival Forum Contest 2

Postby Wyf_Broadskull » Tue Nov 25, 2008 5:41 am

Old Mill Cookies

these simple cookies consist of primarily of oats honey and milk. In honor of Fall Festival, they are shaped like the mills and various creatures of the Milltown area of Valorn.

Ingredients:
oats
flour
Yeast
salt
butter
honey
buttermilk
Fall Festival Candyball (set this aside until later)

Aggressively throw ingredients into a large bowl, or empty zombie head (cleaned, preferably) if no bowl is available. Using a mace, smash the ingredients together until they are indecipherable from one another. Strike the resultant concoction with your fists until it has been rendered flat, then using a dagger or other small blade, cut the concoction into the shapes of spiders, dryads, termites and mills. Take your mace in hand once more and smite a candyball. Use the colorful bits of candyball shell to decorate your cookies.

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Last edited by Wyf_Broadskull on Wed Nov 26, 2008 3:50 am, edited 1 time in total.
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Re: Fall Festival Forum Contest 2

Postby Bryg MaEve » Tue Nov 25, 2008 12:00 pm

Crabracadabra

Cooking oil, flour, salt, egg, milk, crabmeat

Heat cooking oil in large deep pan. Mix the dry ingredients. In separate bowl, beat the egg and add milk and crabmeat. Stir into flour mixture. Mix well. Drop mixture from spoon into hot oil, and fry until delicately browned. Whaa La … Crab Puff


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Last edited by Bryg MaEve on Wed Nov 26, 2008 2:55 am, edited 1 time in total.
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ansalan
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Re: Fall Festival Forum Contest 2

Postby ansalan » Tue Nov 25, 2008 1:43 pm

(Fried) Fruit Pies

Ingredients:

Grinded Fruit
Flour
Powered Sugar
Nectar
Honey.
Oil
Water
Shaved Nuts (optional)

Preparation:

Step 1

In a bowl pour some flour and then add nectar to it and kneed into dough. Taking the dough out in several round balls. Using a rolling pin, roll the balls into flat circles and then place the ground up fruit in the middle. Carefully fold the dough into half shaped crescents , use a fork to seal the edges by lightly pressing along its sides.

Step 2

Get a large pot of oil heated and bubbling and drop the crescent pies and fry to a golden brown. Carefully remove the pies and lay them flat on a kitchen towel to drain off the excess oil before placing on a plate. Using a honey dipper , drape honey in a zig zag pattern over the pies and then sprinkle powdered sugar across the top.

(Optional)

Shaved nuts can also be sprinkled on top of the pies after the honey is poured but that is completely left to the person enjoying them.

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Re: Fall Festival Forum Contest 2

Postby Ellyana Lilli » Tue Nov 25, 2008 1:47 pm

Festive Funnel Cakes
Toasty, light and fluffy funnel cake topped with a power candyball/sugar sprinkle in fall colors of red, orange and golden.

Ingredients:
Eggs
Bos milk
Sugar
Flour
Salt
Rising Agent (yeast/baking agent that is acceptable)

Also needed:
Hot Oil
Triton Shell Horn (Make sure the end is nice and open. This can be substituted by anything else that may act as a good working funnel)

Directions:
Carefully beat together your bos milk and your eggs into a large bowl. Mix together your other ingredients and slowly pour them into the egg and bos milk bowl, beating until nice and smooth. Using your Triton Shell Horn as a funnel, carefully drop some of the mixture into your hot oil. Working from the center outward slowly form a circular, swirl/spiral pattern with your mixture. Remove from the oil when batter is looking golden brown and crispy and then set on racks with parchments. Repeat for each Festive Funnel Cake. Lastly, sprinkle with sugar/powdered candyballs in festive fall colors on top and serve hot!

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ansalan
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Re: Fall Festival Forum Contest 2

Postby ansalan » Tue Nov 25, 2008 2:20 pm

Fall Festival salad

Ingredients:

One large turkey leg( not the ones that explode)
Salad Greens
Nectar
Wine
Oil
Spices
Korunga
Honey
Slice Fruit

Preparation:

On a pan , places Korunga already peeled and sliced into cubes coated in honey then place to bake in an oven until crispy. Strip the meat off the turkey leg into bits and then combine then with salads greens and sliced fruit in a bowl and toss together.
In a bottle add nectar and a little wine ,oil and spices and shake to create a luscious vinaigrette.

Serving:

Once the Korunga is done add the Korunga croutons to the salad bowl and drape with the vinaigrette to enjoy a luscious and decadent Turkey salad.

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Re: Fall Festival Forum Contest 2

Postby ansalan » Tue Nov 25, 2008 2:44 pm

Savage Kebabs

Ingredients;

Savage mountain goat
Wild bos
Salt,
Spices
wine
Vegetables
Landray Spines

Preparation;


Cut the bos and goat meat into strips then add salt and spices to them and let marinade in the wine for approximately three marcs. Afterwards place on the landray spine interchanging between goat meat then a vegetable then bos meat ,then vegetable several times until it reaches full capacity and let stand over a spit making sure to slowly turn it and coat it in a spicy wine sauce each turn.

Serving ;

After a several marcs the aroma of the meat will let you know its ready for feasting, remove spine and enjoy.

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ansalan
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Re: Fall Festival Forum Contest 2

Postby ansalan » Tue Nov 25, 2008 3:00 pm

Korunga Biscotti

Ingredients:

Bread slices
Korunga Milk
Fresh fruit slices
Powdered sugar
honey

Preparation:

Soak bread slices in Korunga milk and then bake for about three marcs.

Serving:

Serve with fresh fruit slices with honey drizzled over it and powdered sugar.

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ansalan
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Re: Fall Festival Forum Contest 2

Postby ansalan » Tue Nov 25, 2008 3:28 pm

Honey roasted nuts

Nuts
Honey
Salt

Coat nuts with honey and salt and bake for about 4 marcs

Let cool and enjoy with a glass of warm cider or ale.

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Re: Fall Festival Forum Contest 2

Postby Freyr & Freyja » Tue Nov 25, 2008 4:10 pm

Baked Stuffed Apples - perfect for a cold night.

Large Apple
Mixed Fruits
Nuts
Sugar
A little water
A piece of damp Bos hide.

Carefully slice the top off the apple (don't throw it away). Scoop out the inside leaving a thumbs width of flesh all around. In a large bowl mix the fruits with the nuts and plenty of sugar (enough to take away the tartness of the apple). Moisten the mixture with a spoon or two of water. Stuff the Apple with the mixture making sure not to pack it down too tight. Replace the top of the apple that you saved earlier and wrap in the damp Bos hide (this will stop burning). Place in the embers of a fire and leave to cook for a few marcs.

Eat hot and enjoy.

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Re: Fall Festival Forum Contest 2

Postby Auda » Tue Nov 25, 2008 8:49 pm

Festival Surprise Cake

*Auda scrubs away Zombie goo all the way from the Wall entrance to the Galley. Polishes the kitchen pans, utensils and stoves until everything is gleaming, all spick and span*

Dun forget to wash hands! *wags a finger at newly trained adventurer confectioners and and reads the recipe out loud*

Radient Frosting
5 buckets of Bos Cream
1 bucket Magical powder
10 buckets of Crushed Candy balls

18 mystery cakes of different sizes
2 buckets of Morris' Mug of Mystery
40 Eggs
80 Crushed Candy balls
4 buckets Flour

Bake the mystery cakes and let them cool, filling the kitchen with delicious aroma. Whisk together the frosting. On 3 Large Shields layer the cakes, largest one at the base and build a tower rising 6 levels high. Radient frosting between the layers and all over the cake tower.

Make a hole from the top and fill with a surprise of choice and cover it up afterwards. Treasure box? A Festival Poem? Doorway crystals? Bunnies? I hope not with the Curse of the Party Pooper! Fire works? A very small knight jumping out? Only The Baker will know the secret.

The shields with the three surprise festival cakes will be carried very carefully to the Festival grounds by six strong adventurers.

Know that the modern custom (or folly) of "girls jumping out of cakes" at parties originated in medieval banquets made merry with "live rabbits, frogs, other small animals . . . encased in pastry crusts,"

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Re: Fall Festival Forum Contest 2

Postby Auda » Tue Nov 25, 2008 9:06 pm

Sizzling Stir Fry in Flatbread Roll

easy, quick and satisfying

Turkey, Bos and Moose tender meat in strips marinated in cider
Thistles (when fried they aren't prickly, promise!)
Spices
Wok and serve on warm flatbread

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Re: Fall Festival Forum Contest 2

Postby purazon » Tue Nov 25, 2008 9:07 pm

Ant hill Popcorn Pudding

corn
couple of cups of milk (bos milk or mountain goat milk.... both will do)
couple of tablespoons of butter, melted
couple of eggs, beaten
crushed candyballs
a pinch of grinded ant legs

Grind all but a small handful of the popped corn. Scald the milk and pour it over the grinded popcorn and let it absorb the milk for a while. Stir the butter and beat the eggs with the crushed candyballs until light, add the grinded ant legs, and beat it in the corn mixture. Bake the lot into a buttered baking dish. Sprinkle the reserved handful of popcorn on top to finish it off.

description
While looking quite creamy, this pale-colored pudding contains some darker bits into its mixture. It seems quite festive and has crunchy little pieces of popcorn on top.

Purazon 12387
Last edited by purazon on Tue Nov 25, 2008 9:09 pm, edited 1 time in total.
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Ellyana Lilli
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Re: Fall Festival Forum Contest 2

Postby Ellyana Lilli » Tue Nov 25, 2008 9:08 pm

Roasted Corn
I know this one is not exactly baking but I thought that this might be simple and fun for the bonfire.

Prep: remove shank from ears of corn, soak ears for 2 marcs.

Push a long pointed stick/skewer through a wet ear of corn still in the husk and hold over an open flame. Slowly and carefully rotate the corn as you mingle and have fun - roasting away until you begin to see the faint outline of the corn kernels through the blackening husk. Let cool for a marc then peel away the husk.

Lightly oil/butter sprinkle on seasonings if desired and dig into the yummy and juicy corny goodness!

For a less messy alternative - corn may be husked and cut in half. Soaked for 2 marcs and then roasted over the flame the same way until kernals brown.


And finally ...

Bonfire Biscotti
Zesty cookies with a hint of lemon and a pleasing crunch - great for dipping into a hot drink!

Ingredients:
Flour
Sugar
Chopped nuts
Bos milk
Butter
Rising Agent (yeast/baking agent that is acceptable)
Salt
Eggs
Fruit juice (few drops)
Desired spices
Freshly grated lemon rind (zest)

Directions:
Into a larger bowl blend well together your flour, chopped nuts, desired spices, sugar, salt, grated lemon zest and rising agent then set briefly aside. Into a medium bowl, mix well together your eggs, butter, bos milk, and fruit juice drops. Then mix this into the larger bowl and blend together all of your ingredients, mixing until smoothed and then kneed the dough onto a floured work surface.

Form dough rolls onto your baking surface into equals about a hand in length and width. Space so they do not touch. Bake 2-3 marcs until a golden in color, turning them over completely once during baking. Remove from heat and let cool (keeping on the baking surface) and then slice the rolls into thin, even strips (about a half inch) and bake again for 1 additional mark on each side. Let cool and then enjoy!

(Edited to add in some 'prep' time for the Roasted Corn and an alternative.)

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Last edited by Ellyana Lilli on Wed Nov 26, 2008 1:28 pm, edited 1 time in total.
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ansalan
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Re: Fall Festival Forum Contest 2

Postby ansalan » Tue Nov 25, 2008 10:13 pm

White Nutty Fudge

Ingredients:

Nuts
Milk
Sugar
Spices
cream


Preparation and serving:

Grind nuts into power and stir into boiling milk and cream , add sugar and spices and let thicken when it starts to coagulate pour into a square bowl and let cool and harden. Once done cut into squares and serve.

Bella Anna 59566


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