From 0c5084d4fb0b0c643748f0998e70ab70310b92c7 Mon Sep 17 00:00:00 2001 From: Oliver Warlow <52298102+revilowaldow@users.noreply.github.com> Date: Wed, 20 Dec 2023 15:54:37 +0000 Subject: [PATCH] Kaer Morhen Recipes --- ...llancz; The Witcher Official Cookbook.json | 749 +++++++++++++++++- 1 file changed, 740 insertions(+), 9 deletions(-) diff --git a/recipe/Gollancz; The Witcher Official Cookbook.json b/recipe/Gollancz; The Witcher Official Cookbook.json index 228aa795e5..914f213991 100644 --- a/recipe/Gollancz; The Witcher Official Cookbook.json +++ b/recipe/Gollancz; The Witcher Official Cookbook.json @@ -2748,7 +2748,7 @@ "type": "quote", "entries": [ "leftover bread, beer, butter, honey, cream, fresh crumbled tvorog", - "After a few dire attempts that, as Lambert put it, made us twist our mouths in disgust, we finally figured out a tasty variation on this dish that Eskel had first sampled somewhere in Caingorn. There's nothing appetizing about how this pottage looks, but this unusual combination of cooked, soft bread, beer, crumbled tvorog (use Eskel's tvorog recipe, it tastes the best), a spoonful of honey and croutons is somehow incredibly addictive!" + "After a few dire attempts that, as Lambert put it, made us twist our mouths in disgust, we finally figured out a tasty variation on this dish that Eskel had first sampled somewhere in Caingorn. There's nothing appetizing about how this pottage looks, but this unusual combination of cooked, soft bread, beer, crumbled tvorog (use {@recipe Eskel's tvorog|TWOC} recipe, it tastes the best), a spoonful of honey and croutons is somehow incredibly addictive!" ], "skipMarks": true } @@ -2813,7 +2813,7 @@ "entries": [ "Proper herbs\u2014they're the heart of our infusions. Sure, most are not hard to find, but for quality, you can't do much better than the southern slope by the river or the area around the mine.", "Dried and properly proportioned, some are even good as flavor enhancers. We know this because we've experimented with different blends of herbs in different liquors.", - "And then there's Lambert with his \"Gauntlet\"\u2014 half spirit and half White Gull. Which is really just two hard liquors slapped together. Not much flavor, lots of punch." + "And then there's Lambert with his \"Gauntlet\"\u2014 half spirit and half {@recipe White Gull|TWOC}. Which is really just two hard liquors slapped together. Not much flavor, lots of punch." ], "skipMarks": true } @@ -2839,7 +2839,7 @@ { "type": "quote", "entries": [ - "dwarven spirit, {@s Celandine}, drowner brain, alcohest, {@s White myrtle petals}, white gull, berbercane fruit, crow's eye, {@s Vitriol}", + "dwarven spirit, {@s Celandine}, drowner brain, alcohest, {@s White myrtle petals}, {@recipe white gull|TWOC}, berbercane fruit, crow's eye, {@s Vitriol}", "A red potion to strengthen one's constitution." ], "skipMarks": true @@ -2867,7 +2867,7 @@ { "type": "quote", "entries": [ - "dwarven spirit, {@s Cortinarius}, endrega embryo, alcohest, fool's parsley leaves, white gull, verbena, {@s Bryonia, Quebrith}", + "dwarven spirit, {@s Cortinarius}, endrega embryo, alcohest, fool's parsley leaves, {@recipe white gull|TWOC}, verbena, {@s Bryonia, Quebrith}", "A green tonic to elevate one's strength." ], "skipMarks": true @@ -3497,6 +3497,79 @@ } } }, + { + "name": "Beer and Cheese Pottage", + "source": "TWOC", + "page": 240, + "type": "Kaer Morhen", + "diet": "C", + "allergenGroups": [], + "serves": { + "exact": 2 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} g sourdough bread (such as wheat or rye)", + "amount1": 100 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml pale lager beer", + "amount1": 2, + "amount2": 480 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pinch caraway seeds", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp unsalted butter", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp heavy cream", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp floral honey", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} egg yolks", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp granulated sugar", + "amount1": 2 + }, + "{@recipe Eskel's Tvorog|TWOC|Tvorog}, cubed or crumbled, for serving", + { + "type": "ingredient", + "entry": "{=amount1/v} pinches ground cloves for garnishing", + "amount1": 2 + }, + "Croutons for garnishing" + ], + "instructions": [ + "Cut off and cube the bread crust. Place the cubes of crust in a medium nonstick dry skillet over medium heat and toast until golden brown and crispy, about 2 minutes. Turn off the heat and set the croutons aside.", + "In a medium saucepan over very low heat, crumble the remaining crustless bread. Stir in the beer and caraway seeds and bring to a light simmer. Cook for 10 minutes, then press the mixture through a medium-mesh sieve and, using a wooden spoon, rub to press through as much of the bread as possible; discard what's left inside the sieve. Return the mixture to the pan over low heat, stir in the butter, cream, and honey and bring to a light simmer.", + "In a small bowl, quickly whisk the egg yolks and sugar until light yellow and creamy. Add 3 Tbsp of the hot soup, whisking thoroughly. Turn off the heat and add the egg mixture to the soup, stirring constantly so the yolks don't set, until well combined.", + "Ladle the pottage into bowls, add a generous portion of crumbled tvorog on top, and garnish with the cloves and croutons. Serve immediately." + ], + "fluff": { + "_recipeFluff": { + "name": "Beer and Cheese Pottage", + "source": "TWOC" + } + } + }, { "name": "Boris the Troll's Hotchpotch Zoup", "source": "TWOC", @@ -3953,6 +4026,78 @@ } } }, + { + "name": "Ciri's Breakfast Porridge", + "source": "TWOC", + "page": 233, + "type": "Kaer Morhen", + "diet": "C", + "allergenGroups": [], + "serves": { + "exact": 2 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml water", + "amount1": 1, + "amount2": 240 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pinches kosher salt", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g medium rye flour or whole-wheat flour", + "amount1": 0.25, + "amount2": 30 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml whole milk", + "amount1": 0.5, + "amount2": 120 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g rolled oats", + "amount1": 0.33, + "amount2": 45 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp unsalted butter", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} handful nuts (such as walnuts or hazelnuts), chopped", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} handful dried fruits (such as apricots, cranberries, or apple slices)", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp floral honey", + "amount1": 2 + } + ], + "instructions": [ + "In a small saucepan over high heat, combine the water and salt and bring to a boil. While stirring vigorously, gradually add the flour, then turn the heat to low and let simmer, stirring frequently, until the mixture is thick and starts to pull away from the sides of the pan, about 10 minutes. Add the milk and oats and continue to simmer, stirring frequently, until the oats are tender, 10 to 12 minutes. Stir in the butter and let simmer for 1 minute more. Transfer to a serving bowl, add a generous portion of chopped nuts and dried fruits, and then drizzle with the honey.", + "Serve the porridge immediately." + ], + "fluff": { + "_recipeFluff": { + "name": "Ciri's Breakfast Porridge", + "source": "TWOC" + } + } + }, { "name": "Confectionery Apple Fritters", "source": "TWOC", @@ -4837,6 +4982,38 @@ } } }, + { + "name": "Eskel's Tvorog", + "source": "TWOC", + "page": 238, + "type": "Kaer Morhen", + "diet": "C", + "allergenGroups": [], + "makes": "about 1⅓ cups / 300g", + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}L buttermilk", + "amount1": 8.33, + "amount2": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp kosher salt", + "amount1": 1 + } + ], + "instructions": [ + "In a large pot, combine the buttermilk and salt. Set the heat to very low and slowly warm the mixture for 25 to 30 minutes, taking care not to overheat it. You should be able to comfortably put your finger in the warm buttermilk mixture. If it becomes too hot to test with your finger, reduce the heat. Gradually, curds should start to form and separate from the translucent whey. Using a spoon, gently stir the mixture a few times while heating, without breaking the curds.", + "When you have almost fully translucent whey, turn off the heat and set aside for 10 minutes to slightly cool. Line a fine-mesh sieve with cheesecloth and place it over a large empty pot or bowl. Then gently pour in the mixture to drain the curds. Squeeze excess water from the cheesecloth and form into a ball or disk and set aside for 2 hours at room temperature. Then transfer to the fridge, cover, and store for up to 3 days." + ], + "fluff": { + "_recipeFluff": { + "name": "Eskel's Tvorog", + "source": "TWOC" + } + } + }, { "name": "Faroe Herring in Oil", "source": "TWOC", @@ -5607,6 +5784,73 @@ } } }, + { + "name": "Geralt's Omelet for Yennefer", + "source": "TWOC", + "page": 228, + "type": "Kaer Morhen", + "diet": "C", + "allergenGroups": [], + "serves": { + "exact": 1 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp vegetable oil", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium yellow onion, thinly sliced", + "amount1": 0.33 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} red bell pepper, cored and thinly sliced", + "amount1": 0.33 + }, + "Kosher salt and freshly ground black pepper", + { + "type": "ingredient", + "entry": "{=amount1/v} tsp unsalted butter", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cremini mushrooms, sliced", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/c} eggs; {=amount2/c} separated", + "amount1": 2, + "amount2": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g shredded cheese (such as Cheddar or Gruyère)", + "amount1": 0.33, + "amount2": 30 + }, + "Leaves from several sprigs flat-leaf parsley, chopped", + "Fresh bread for serving" + ], + "instructions": [ + "In a small nonstick skillet over medium heat, warm the vegetable oil. Add the onion and bell pepper and cook, stirring occasionally, until soft and browned, about 5 minutes. Season with salt and black pepper, transfer to a small bowl, cover, and set aside.", + "In the same skillet over medium heat, melt 1 tsp of the butter. Add the mushrooms to the skillet and cook for 2 minutes until lightly browned, then flip and continue to cook until browned on the other side. Season with salt and black pepper and transfer to the bowl with the onion and bell pepper. Cover the bowl and set aside.", + "Crack one of the eggs into a small bowl. Add the remaining egg yolk and whisk together. In a separate small metal bowl, combine the remaining egg white and a pinch of salt and, using a whisk, whip into soft peaks. Add one-third of the whipped white to the bowl with the whisked egg, gently stirring with a spatula to incorporate. Add half the cheese, the parsley, some black pepper, and another pinch of salt and then mix and gently fold in the remaining two-thirds whipped egg white.", + "In the same skillet over medium heat, melt the remaining 1 tsp butter. Pour in the egg mixture and, using the spatula, spread the mixture evenly across the bottom of the pan. Cover and cook the omelet until the bottom is browned but the top is a little moist, about 5 minutes.", + "When the omelet is set, sprinkle the remaining cheese over the top, place the fried onion, bell pepper, and mushrooms on one half of the omelet, then carefully fold over the other half to cover. Turn the heat to low, cover the skillet, and cook for 1 minute more. Transfer to a serving plate.", + "Serve the omelet immediately with hunks of fresh bread." + ], + "fluff": { + "_recipeFluff": { + "name": "Geralt's Omelet for Yennefer", + "source": "TWOC" + } + } + }, { "name": "Granny's Caramel-Nut Baked Apples", "source": "TWOC", @@ -6399,6 +6643,81 @@ } } }, + { + "name": "Kaer Morhen Fried Mushroom Salad", + "source": "TWOC", + "page": 236, + "type": "Kaer Morhen", + "diet": "C", + "allergenGroups": [], + "serves": { + "exact": 1 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp / {=amount2/v}g nuts (such as hazelnuts or walnuts)", + "amount1": 1, + "amount2": 10 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g oyster mushrooms", + "amount1": 3.5, + "amount2": 100 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp vegetable oil", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp unsalted butter", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} garlic clove, minced", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pinch dried thyme", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp floral honey", + "amount1": 1 + }, + "Kosher salt and freshly ground black pepper", + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g salad leaves (such as arugula, lamb's lettuce, spinach, or field greens)", + "amount1": 1.5, + "amount2": 40 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g sharp cheese (such as Cheddar or Pecorino), shaved", + "amount1": 0.33, + "amount2": 30 + } + ], + "instructions": [ + "In a dry nonstick skillet, toast the nuts over medium-low heat, shaking the pan a few times, until slightly browned, about 2 minutes. Remove the skillet from the heat, transfer the nuts to a cutting board, let cool, and then coarsely chop.", + "Trim and discard the central hard stems of the mushroom clusters. If needed, brush or wipe the mushrooms with a damp kitchen towel to get rid of any dirt. Tear the larger mushrooms, using your hands, to get strips of a similar size. Arrange the mushrooms on a work surface, place a cutting board on top of them, and slightly press down to even out the thickness.", + "In a large frying pan, warm the oil, arrange the mushrooms in one layer next to each other, and fry on medium-high heat, until very browned, for 3 to 4 minutes without stirring, then flip and continue to fry on the other side, until very browned and crispy, for another 3 to 4 minutes. Lower the heat to medium-low, add the butter, garlic, and thyme and stir-fry for 1 minute. Then pour in the honey, stir to coat, and stir-fry for another 1 minute until the mushrooms are heavily caramelized and crispy. Generously season with salt and pepper and turn off the heat.", + "In a bowl, toss the salad leaves with the warm fried mushrooms and sprinkle with the nuts and cheese shavings. Serve immediately." + ], + "fluff": { + "_recipeFluff": { + "name": "Kaer Morhen Fried Mushroom Salad", + "source": "TWOC" + } + } + }, { "name": "Kaer Trolde Ham and Apple Sandwiches", "source": "TWOC", @@ -6608,7 +6927,81 @@ } }, { - "name": "Larvik Mulled Rivian Kriek", + "name": "Lambert's Herb and Tvorog Dumplings", + "source": "TWOC", + "page": 242, + "type": "Kaer Morhen", + "diet": "X", + "allergenGroups": [], + "serves": { + "min": 2, + "max": 4 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g slab bacon, cut crosswise into thin strips", + "amount1": 3.5, + "amount2": 100 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g {@recipe Eskel's Tvorog|TWOC}, or {=amount3/v} oz / {=amount4/v}g light cream cheese", + "amount1": 9, + "amount2": 250, + "amount3": 8, + "amount4": 225 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} egg", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g all-purpose flour, with more for sprinkling", + "amount1": 0.5, + "amount2": 70 + }, + { + "type": "ingredient", + "entry": "Heaping {=amount1/v} Tbsp potato starch", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp chopped fresh dill", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g chopped fresh flat-leaf parsley", + "amount1": 0.25, + "amount2": 15 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp dried wild garlic, or dried chives", + "amount1": 1 + }, + "Kosher salt and freshly ground black pepper" + ], + "instructions": [ + "In a large nonstick skillet, combine the bacon and a splash of cold water. Set over medium heat and cook, stirring occasionally, until the water evaporates, 1 to 2 minutes, then cook until the bacon is well browned and cracklings are obtained, 7 to 10 minutes more. Turn off the heat, cover, and set aside.", + "In a medium bowl, using a fork, thoroughly mash the tvorog, then whisk in the egg. Add the flour, potato starch, dill, parsley, wild garlic, and ½ tsp salt, stir with the fork, then, using your hands, briefly knead just until well combined. If the dough is too sticky, sprinkle with a little flour; be careful not to add too much, since the dumplings may become too firm.", + "Lightly flour a work surface. Roll out the dough into a log about 8 inches / 20cm long and 1¼ inches / 3cm thick. Using a sharp knife, cut off single dumplings every ½ inch / 1.3cm.", + "Bring a large saucepan half full of water to a boil over medium-high heat. Turn the heat to medium, add 1 tsp salt and half the dumplings, and gently stir with a wooden spoon. Cook until the dumplings float to the surface, about 5 minutes, then turn the heat to low and let simmer until the dumplings are soft but not overdone, 2 to 3 minutes. Using a slotted spoon or spider strainer, transfer the dumplings to the skillet with the fried bacon and toss to coat in the fat. Repeat with the remaining dumplings.", + "Transfer the bacon and dumplings onto individual plates and sprinkle with pepper. Serve immediately." + ], + "fluff": { + "_recipeFluff": { + "name": "Lambert's Herb and Tvorog Dumplings", + "source": "TWOC" + } + } + }, + { + "name": "Larvik Mulled Rivian Kriek", "source": "TWOC", "page": 142, "type": "Skellige Isles", @@ -8118,6 +8511,74 @@ } } }, + { + "name": "Redanian Herbal Vodka", + "source": "TWOC", + "page": 246, + "type": "Kaer Morhen", + "diet": "V", + "allergenGroups": [], + "makes": "½ cup / 120ml", + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} tsp granulated sugar", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml water", + "amount1": 0.25, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml vodka", + "amount1": 0.5, + "amount2": 120 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} small cinnamon stick", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} clove", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} caraway seeds", + "amount1": 4 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} coriander seeds", + "amount1": 5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} allspice berry", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} strip of orange zest (about 1 inch / 2.5cm square)", + "amount1": 1 + } + ], + "instructions": [ + "In a small dry saucepan over medium heat, melt the sugar. Shake the pan to evenly dissolve the sugar, then turn the heat to low and continue to cook until the caramel is amber, about 2 minutes. Then add the water and simmer, stirring once or twice, until fully dissolved, about 2 minutes. Turn off the heat and let cool to room temperature. Transfer the mixture to an 8-ounce / 250ml jar with a lid, add the vodka, cinnamon stick, clove, caraway and coriander seeds, the allspice berry, and the orange zest and stir. Tightly close the lid and infuse at room temperature for 24 hours, shaking the jar every 6 hours. Strain the mixture and then transfer to the jar.", + "Store at room temperature with a lid on." + ], + "fluff": { + "_recipeFluff": { + "name": "Redanian Herbal Vodka", + "source": "TWOC" + } + } + }, { "name": "Roasted Chicken Drumsticks", "source": "TWOC", @@ -8570,6 +9031,54 @@ } } }, + { + "name": "Swallow", + "source": "TWOC", + "page": 244, + "type": "Kaer Morhen", + "diet": "C", + "allergenGroups": [], + "serves": { + "exact": 1 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml mead, or as needed", + "amount1": 0.25, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp 100% cranberry juice, or as needed", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp raspberry syrup", + "amount1": 1 + } + ], + "instructions": [ + "In a large glass, combine the mead, cranberry juice, and raspberry syrup and stir to incorporate. Balance the flavor to your liking by adding more mead for sweetness or more cranberry juice for sourness.", + "Serve the potion immediately." + ], + "noteCook": [ + { + "type": "entries", + "name": "Variation:", + "entries": [ + "For an herbal version, in a teacup, combine 1 tsp dried hibiscus and ¼ cup / 60ml boiling water. Cover and let steep for 7 minutes, then strain, discarding the leaves, and set the liquid aside to cool to room temperature. Add this liquid to the potion." + ] + } + ], + "fluff": { + "_recipeFluff": { + "name": "Swallow", + "source": "TWOC" + } + } + }, { "name": "Temerian Sourdough Multiseed Bread", "source": "TWOC", @@ -9324,6 +9833,59 @@ } } }, + { + "name": "Thunderbolt", + "source": "TWOC", + "page": 245, + "type": "Kaer Morhen", + "diet": "C", + "allergenGroups": [], + "serves": { + "exact": 1 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml pear or apple juice", + "amount1": 0.75, + "amount2": 175 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp barley powder or matcha powder", + "amount1": 0.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp apple cider vinegar, or as needed", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp floral honey", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pinches kosher salt", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} thin slice fresh ginger, peeled and minced", + "amount1": 1 + } + ], + "instructions": [ + "In a large glass, combine the pear juice and barley or matcha powder. Using a small whisk, mix thoroughly, until there are no lumps remaining. Add the vinegar, honey, salt, and ginger and stir to combine. Set aside for at least 30 minutes; for a tastier drink, refrigerate the potion for 2 to 3 hours. Stir before serving." + ], + "fluff": { + "_recipeFluff": { + "name": "Thunderbolt", + "source": "TWOC" + } + } + }, { "name": "Tretogor Cabbage Rolls", "source": "TWOC", @@ -9470,6 +10032,123 @@ } } }, + { + "name": "Vesemir's Bean and Tomato Stew", + "source": "TWOC", + "page": 230, + "type": "Kaer Morhen", + "diet": "X", + "allergenGroups": [], + "serves": { + "min": 4, + "max": 6 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}g dried white beans, or {=amount3/x} 15.5-oz / 435g cans white beans (drained)", + "amount1": 1.5, + "amount2": 280, + "amount3": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}L boiled water, cooled to lukewarm (if using dried beans)", + "amount1": 10, + "amount2": 2.4 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} bay leaf", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} allspice berries", + "amount1": 2 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp vegetable oil", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g smoked kielbasa, sliced or diced", + "amount1": 9, + "amount2": 250 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium yellow onion, diced", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} garlic cloves, minced", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp tomato paste", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml tomato purée", + "amount1": 1, + "amount2": 240 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp dried marjoram, or as needed", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp dried oregano", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp unsalted butter", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp all-purpose flour", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp whipping cream", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp floral honey", + "amount1": 1 + }, + "Freshly ground black pepper", + "Fresh bread for serving" + ], + "instructions": [ + "If using dried beans, in a large saucepan, combine the beans with 5 cups / 1.2L of the cooled boiled water. Let the beans soak at room temperature for about 10 hours until they double in volume. Drain the soaking liquid, add the remaining 5 cups / 1.2L fresh water, the bay leaf, and allspice berries, and set over high heat. Bring to a boil, then turn the heat to medium and cook, uncovered, for 10 minutes. Partially cover and turn the heat to medium-low and continue cooking until tender, about 1 hour. Stir in 1 tsp salt about 5 minutes before the end of cooking. Strain, reserving 1 cup / 240ml of the cooking liquid. Discard the bay leaf and allspice berries.", + "In a medium nonstick skillet over medium heat, warm the vegetable oil. Add the kielbasa and cook, stirring occasionally, until lightly browned, a few minutes. Transfer the kielbasa to a bowl and set aside.", + "In the same skillet over medium heat, add the onion to the remaining kielbasa fat and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and stir-fry for 30 seconds more. Transfer to a medium saucepan.", + "In the same skillet over medium heat, add the tomato paste and cook for 1 minute, then add the tomato purée and deglaze, scraping up the browned bits with a wooden spoon. Transfer the tomato mixture to the saucepan with the onion and garlic.", + "Add the kielbasa and the beans (cooked or canned) to the saucepan, then stir in ½ cup / 120ml of the reserved liquid (if using cooked beans) or fresh water (if using canned beans), the marjoram, oregano, and ½ tsp salt. Cover and let simmer for 20 minutes.", + "When the beans have finished simmering, in a small nonstick skillet over low heat, melt the butter. Add the flour and, while stirring vigorously, cook until it becomes lightly browned, about 2 minutes. Add a few tablespoons of the stew liquid, vigorously stir to combine, turn the heat to low, and bring to a simmer. Pour the mixture into the saucepan, while stirring constantly to combine, then stir in the cream. Let the stew simmer until thickened but still saucy, 5 to 10 minutes, then turn off the heat. Add the honey, season with salt, pepper, and additional marjoram, and stir to combine.", + "Ladle the hot stew into bowls and serve with hunks of fresh bread." + ], + "fluff": { + "_recipeFluff": { + "name": "Vesemir's Bean and Tomato Stew", + "source": "TWOC" + } + } + }, { "name": "Wedding Sweet Buns", "source": "TWOC", @@ -9634,6 +10313,51 @@ } } }, + { + "name": "White Gull", + "source": "TWOC", + "page": 245, + "type": "Kaer Morhen", + "diet": "V", + "allergenGroups": [], + "serves": { + "exact": 1 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp mineral or sparkling water", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp lemon juice", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp white elderflower syrup", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml {@recipe Redanian Herbal Vodka|TWOC}", + "amount1": 0.25, + "amount2": 60 + }, + "Several mint leaves (optional)" + ], + "instructions": [ + "In a large glass, combine the water, lemon juice, and elderflower syrup and stir to incorporate. Then stir in the vodka. If desired, roll some mint leaves between your palms and add to the drink.", + "Serve the potion chilled." + ], + "fluff": { + "_recipeFluff": { + "name": "White Gull", + "source": "TWOC" + } + } + }, { "name": "White Orchard Inn Groats with Bacon", "source": "TWOC", @@ -10313,7 +11037,7 @@ "type": "quote", "entries": [ "leftover bread, beer, butter, honey, cream, fresh crumbled tvorog", - "After a few dire attempts that, as Lambert put it, made us twist our mouths in disgust, we finally figured out a tasty variation on this dish that Eskel had first sampled somewhere in Caingorn. There's nothing appetizing about how this pottage looks, but this unusual combination of cooked, soft bread, beer, crumbled tvorog (use Eskel's tvorog recipe, it tastes the best), a spoonful of honey and croutons is somehow incredibly addictive!" + "After a few dire attempts that, as Lambert put it, made us twist our mouths in disgust, we finally figured out a tasty variation on this dish that Eskel had first sampled somewhere in Caingorn. There's nothing appetizing about how this pottage looks, but this unusual combination of cooked, soft bread, beer, crumbled tvorog (use {@recipe Eskel's tvorog|TWOC} recipe, it tastes the best), a spoonful of honey and croutons is somehow incredibly addictive!" ], "skipMarks": true } @@ -10624,6 +11348,13 @@ } ], "images": [ + { + "type": "image", + "href": { + "type": "external", + "url": "https://raw.githubusercontent.com/revilowaldow/homebrew/BREW-689/_img/TWOC/img_241.webp" + } + }, { "type": "image", "href": { @@ -10977,7 +11708,7 @@ "entries": [ "Proper herbs\u2014they're the heart of our infusions. Sure, most are not hard to find, but for quality, you can't do much better than the southern slope by the river or the area around the mine.", "Dried and properly proportioned, some are even good as flavor enhancers. We know this because we've experimented with different blends of herbs in different liquors.", - "And then there's Lambert with his \"Gauntlet\"\u2014 half spirit and half White Gull. Which is really just two hard liquors slapped together. Not much flavor, lots of punch." + "And then there's Lambert with his \"Gauntlet\"\u2014 half spirit and half {@recipe White Gull|TWOC}. Which is really just two hard liquors slapped together. Not much flavor, lots of punch." ], "skipMarks": true } @@ -11514,7 +12245,7 @@ { "type": "quote", "entries": [ - "dwarven spirit, {@s Celandine}, drowner brain, alcohest, {@s White myrtle petals}, white gull, berbercane fruit, crow's eye, {@s Vitriol}", + "dwarven spirit, {@s Celandine}, drowner brain, alcohest, {@s White myrtle petals}, {@recipe white gull|TWOC}, berbercane fruit, crow's eye, {@s Vitriol}", "A red potion to strengthen one's constitution." ], "skipMarks": true @@ -11637,7 +12368,7 @@ { "type": "quote", "entries": [ - "dwarven spirit, {@s Cortinarius}, endrega embryo, alcohest, fool's parsley leaves, white gull, verbena, {@s Bryonia, Quebrith}", + "dwarven spirit, {@s Cortinarius}, endrega embryo, alcohest, fool's parsley leaves, {@recipe white gull|TWOC}, verbena, {@s Bryonia, Quebrith}", "A green tonic to elevate one's strength." ], "skipMarks": true