From 1b8868a3a99a4ab99607279b55991289d5527e8f Mon Sep 17 00:00:00 2001 From: Oliver Warlow <52298102+revilowaldow@users.noreply.github.com> Date: Sun, 17 Dec 2023 16:00:08 +0000 Subject: [PATCH] Velen Recipes --- ...llancz; The Witcher Official Cookbook.json | 1010 ++++++++++++++++- 1 file changed, 1000 insertions(+), 10 deletions(-) diff --git a/recipe/Gollancz; The Witcher Official Cookbook.json b/recipe/Gollancz; The Witcher Official Cookbook.json index 4443a1a8a5..3271f57216 100644 --- a/recipe/Gollancz; The Witcher Official Cookbook.json +++ b/recipe/Gollancz; The Witcher Official Cookbook.json @@ -1100,7 +1100,7 @@ "name": "Academy All-Nighter Brined Cucumbers", "page": 82, "entries": [ - "My plans took me to Oxenfurt to attend to some family business. Given the opportunity, I resolved to meet up with old friends from my time at Lan Exeter University, all now employed by Oxenfurt Academy's Faculty of Technology\u2014or, as its students would humorously have it, the \"Deus Ex Machina.\" My first evening in the city saw me unpack in the student lodgings, available for travelers to rent while students are away. I then set out to find the address my companions of yore had appointed for our reunion. The festivities were underway by the time I arrived, and my friends greeted me with tipsy huzzahs. Just like old times ... we started with nip glasses of something strong and an appetizer from the house larder. My companions had prepared the favored snack of busy academics such as themselves: crunchy cucumbers brined with garlic, dill, and horseradish, as per the tried-and-true Oxenfurt Drinker's Club recipe. Our samplings of liquors, pickled tidbits and lard-smeared bread soon inspired a round of \"Ne'er Have I Ever,\" during which I detailed my unfortunate nekker-occasioned loss of Leftover Potato Bread in Velen\u2014to peals of laughter, I might add.", + "My plans took me to Oxenfurt to attend to some family business. Given the opportunity, I resolved to meet up with old friends from my time at Lan Exeter University, all now employed by Oxenfurt Academy's Faculty of Technology\u2014or, as its students would humorously have it, the \"Deus Ex Machina.\" My first evening in the city saw me unpack in the student lodgings, available for travelers to rent while students are away. I then set out to find the address my companions of yore had appointed for our reunion. The festivities were underway by the time I arrived, and my friends greeted me with tipsy huzzahs. Just like old times ... we started with nip glasses of something strong and an appetizer from the house larder. My companions had prepared the favored snack of busy academics such as themselves: crunchy cucumbers brined with garlic, dill, and horseradish, as per the tried-and-true Oxenfurt Drinker's Club recipe. Our samplings of liquors, pickled tidbits and lard-smeared bread soon inspired a round of \"Ne'er Have I Ever,\" during which I detailed my unfortunate nekker-occasioned loss of {@recipe Leftover Potato Bread|TWOC} in Velen\u2014to peals of laughter, I might add.", { "type": "statblock", "tag": "recipe", @@ -3013,6 +3013,194 @@ } ], "recipe": [ + { + "name": "Aunt Lutka's Flatbread", + "source": "TWOC", + "page": 68, + "type": "Velen", + "diet": "C", + "allergenGroups": [], + "makes": "5 flatbreads", + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g all-purpose flour", + "amount1": 0.75, + "amount2": 105 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g whole-wheat flour or spelt flour, with more for sprinkling", + "amount1": 0.75, + "amount2": 90 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml hot water, or as needed", + "amount1": 0.67, + "amount2": 160 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp kosher salt", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp spices/herbs (such as nigella seeds, wild garlic, or dried thyme; optional)", + "amount1": 1 + }, + "Honey or plum jam for serving" + ], + "instructions": [ + "In a medium bowl, using a fork, combine both flours, the hot water, salt, and spices/herbs (if using) into a sticky dough. Sprinkle a work surface with whole-wheat flour and then tip the dough onto the surface. Knead the dough for a few minutes, sprinkling with more whole-wheat flour or adding more water, if needed, until it becomes soft, elastic, and less sticky. Cover with a bowl and let rest for 15 minutes.", + "Separate the dough into five portions and form them into very thin, 5-inch / 13cm oval flatbreads, about 1/16 inch / 2mm thick. You can also flatten them using a rolling pin. Set aside.", + "Set a medium dry nonstick skillet over medium-high heat. Add two or three of the flatbreads and cook until air bubbles and dark brown spots appear on the surface, about 90 seconds on each side. Transfer to a serving plate and repeat with the remaining flatbreads.", + "The flatbreads are best when eaten right away, served as a side or as a stand-alone snack drizzled with honey or spread with plum jam." + ], + "fluff": { + "_recipeFluff": { + "name": "Aunt Lutka's Flatbread", + "source": "TWOC" + } + } + }, + { + "name": "Boris the Troll's Hotchpotch Zoup", + "source": "TWOC", + "page": 71, + "type": "Velen", + "diet": "X", + "allergenGroups": [], + "serves": { + "exact": 8 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g beef chuck", + "amount1": 14, + "amount2": 400 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g pork shoulder", + "amount1": 9, + "amount2": 250 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} qt / {=amount2/v}L cold water, or as needed", + "amount1": 3, + "amount2": 3 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} bay leaves", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} allspice berries", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} carrots, peeled", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} parsley roots or parsnips, peeled", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium potatoes, peeled and cubed", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp dried savory", + "amount1": 1.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g slab bacon, diced", + "amount1": 5, + "amount2": 150 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g smoked kielbasa, diced", + "amount1": 7, + "amount2": 200 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g sliced oyster or button mushrooms", + "amount1": 5, + "amount2": 150 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g dried wood ear or mun mushrooms, soaked in lukewarm water for 15 minutes and then drained (optional)", + "amount1": 1, + "amount2": 30 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} garlic cloves, chopped", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp vegetable oil", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium red onions, thickly sliced", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g tomato paste", + "amount1": 0.33, + "amount2": 80 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp all-purpose flour", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g chopped fresh flat-leaf parsley", + "amount1": 0.25, + "amount2": 20 + }, + "Freshly ground black pepper", + "Sour cream for serving" + ], + "instructions": [ + "Place the beef and pork in a large stockpot over low heat. Cover with about 2 qt / 2L of the cold water, add 1½ tsp salt, and bring to a simmer. Using a slotted spoon, skim and discard any accumulated foam from the surface. Add the bay leaves and allspice berries, cover, and let simmer gently. After 1½ hours, add the carrots and parsley roots and continue to simmer until the meat is soft, 30 to 40 minutes more. Strain, discard the bay leaves and allspice berries, and then transfer the stock back into the pot.", + "Cut the cooked meat into small chunks, trimming away any fat or connective tissue. Cube the carrots and parsley roots. Transfer the meat, carrots, and parsley roots to the stockpot; add the potatoes, savory, 1 tsp salt, and remaining 1 qt / 1L water, as needed to cover the solids; cover; and return to a simmer.", + "Meanwhile, in a medium nonstick skillet over medium heat, combine the bacon and kielbasa and cook, stirring occasionally, until both are lightly browned, about 10 minutes. Then transfer to the stockpot.", + "In the same skillet over medium heat, using the remaining fat, combine the oyster and wood ear mushrooms (if using) and cook without stirring for 4 minutes, then stir and continue to cook for 3 minutes more. Add the garlic and stir-fry for 30 seconds. Season with salt, stir, and transfer to the stockpot.", + "In the same skillet over medium heat, warm the oil. Add the onion and a pinch of salt and cook, without stirring, until heavily browned, about 5 minutes. Then flip the onion, brown on the other side, about 3 minutes more, and transfer to the stockpot.", + "In the same skillet, over medium heat, add the tomato paste and stir-fry for 1 minute. Add a splash of the soup stock and deglaze the skillet, scraping up the browned bits with a wooden spoon. Transfer the skillet contents to the stockpot.", + "Let the soup simmer until the potatoes are completely soft. If there's not enough liquid to cover the potatoes, add 1 to 2 cups / 240 to 480ml water. At the end of cooking, in a small bowl, whisk the flour with a tablespoon or two of cold water and then stir into the stockpot. Season the soup with salt, if needed, and let simmer for about 5 minutes. Then add the parsley, season generously with pepper, and let simmer for 5 minutes more.", + "Serve the soup immediately with a dollop of sour cream." + ], + "fluff": { + "_recipeFluff": { + "name": "Boris the Troll's Hotchpotch Zoup", + "source": "TWOC" + } + } + }, { "name": "Campfire-Style Baked Potatoes", "source": "TWOC", @@ -3232,6 +3420,247 @@ } } }, + { + "name": "Crow's Perch Game Stew", + "source": "TWOC", + "page": 65, + "type": "Velen", + "diet": "X", + "allergenGroups": [], + "serves": { + "min": 2, + "max": 4 + }, + "ingredients": [ + { + "type": "entries", + "name": "Herb and Vinegar Marinade", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml water", + "amount1": 2, + "amount2": 480 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp apple cider vinegar", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp floral honey", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp kosher salt", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp yellow mustard seeds", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} juniper berries, lightly crushed", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} allspice berry", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} bay leaf", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pinches dried rosemary or {=amount2/v} sprig rosemary", + "amount1": 2, + "amount2": 1 + } + ] + }, + { + "type": "ingredient", + "entry": "{=amount1/v} lb / {=amount2/v}g venison haunch or boneless beef leg", + "amount1": 1, + "amount2": 450 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp all-purpose flour", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp lard or unsalted butter", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp / {=amount2/v}ml {@recipe Redanian Herbal Vodka|TWOC}", + "amount1": 4, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml vegetable stock or water, or as needed", + "amount1": 2, + "amount2": 480 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} juniper berries", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} bay leaf", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pinches dried rosemary", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g dried mushroom slices (such as bay bolete or porcini)", + "amount1": 1, + "amount2": 30 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp unsalted butter", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium onion, sliced", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} garlic cloves, minced", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp / {=amount2/v}ml whipping cream", + "amount1": 7, + "amount2": 100 + }, + "Leaves from several sprigs flat-leaf parsley, chopped, with more for garnishing", + "Kosher salt and freshly ground black pepper", + "Sourdough bread for serving" + ], + "instructions": [ + { + "type": "entries", + "name": "To Make the Marinade:", + "entries": [ + "In a medium bowl, combine the water, vinegar, honey, salt, mustard seeds, juniper berries, allspice berry, bay leaf, and rosemary and stir to incorporate. Set aside." + ] + }, + "Trim and discard any connective tissue from the venison. Cut the meat against the grain into 1¼-inch / 3cm cubes and transfer to the bowl with the marinade.", + "Cover and put in the refrigerator for 24 hours, stirring twice during the process. About 1 hour before cooking, remove the meat from the fridge, drain and discard the marinade, and let sit on the counter to take the chill off. Pat the meat dry with paper towels.", + "In a small bowl, combine the flour and meat. Toss to coat and then shake off the excess flour.", + "In a large nonstick skillet over medium-high heat, melt the lard. Add the marinated meat, arranging the chunks so as not to crowd the pan. Cook until the meat is browned, about 1 minute on each side; do not stir; just flip the chunks on each side to brown evenly. Add the vodka, shake the pan, and cook for 2 to 3 minutes, until the liquid evaporates.", + "Transfer the meat to a medium stockpot over low heat. Add the vegetable stock, juniper berries, bay leaf, and rosemary, then cover and let simmer for 1 hour.", + "Meanwhile, rinse the mushrooms with cold water, place in a small bowl, cover with lukewarm water, and let soak for 40 minutes. Strain and reserve the soaking water.", + "In the same skillet over low heat, melt the butter. Add the onion and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the drained mushrooms and cook until lightly browned, about 5 minutes more. Then add the garlic and stir-fry for 30 seconds. Add ¾ cup / 180ml of the mushroom soaking water, stirring to scrape up any browned bits with a wooden spoon. Turn the heat to high and cook until almost all the water evaporates. Transfer the contents of the skillet to the stockpot. Continue to simmer the stew, uncovered, and stirring often, until the meat and mushrooms are completely soft, about 1 hour more. Discard the bay leaf and juniper berries.", + "Slowly pour the whipping cream into the stew, while stirring with the wooden spoon. Add the chopped parsley and continue to simmer, uncovered, until the stew thickens, about 10 minutes. Season with salt and pepper, if needed. Garnish with parsley leaves.", + "Serve the stew immediately with chunks of sourdough bread on the side." + ], + "fluff": { + "_recipeFluff": { + "name": "Crow's Perch Game Stew", + "source": "TWOC" + } + } + }, + { + "name": "Forefathers' Eve Toffee Candy", + "source": "TWOC", + "page": 75, + "type": "Velen", + "diet": "C", + "allergenGroups": [], + "makes": "36 pieces", + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g granulated sugar", + "amount1": 1, + "amount2": 200 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml heavy whipping cream, at room temperature", + "amount1": 0.5, + "amount2": 125 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp unsalted butter", + "amount1": 2 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp poppy seeds", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g mixed nuts (such as hazelnuts, walnuts, and almonds)", + "amount1": 3.5, + "amount2": 100 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp floral honey", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g diced dried fruits (such as apricots, cranberries, plums, and raisins)", + "amount1": 0.33, + "amount2": 50 + }, + "Vegetable oil for brushing" + ], + "instructions": [ + "Set a medium saucepan with a light-colored bottom over medium heat. Add ½ cup / 100g of the sugar and cook, shaking the pan occasionally but not stirring, until most of the sugar dissolves and turns amber. Be careful not to burn the sugar at this point; if it starts to turn dark brown, proceed immediately to the next step.", + "Add the cream to the pan, then turn the heat to medium-low, stir vigorously with a wooden spoon to combine, then stir in the remaining ½ cup / 100g sugar, and let simmer, stirring occasionally, until all the sugar has dissolved and the mixture is thick and a very deep amber, about 20 minutes. If clumps of sugar remain, remove them with a fork and proceed to the next step.", + "Add the butter and 2 pinches of salt to the saucepan, stir to combine, and continue to simmer for 5 minutes more. Drop a teaspoon of the hot caramel into a bowl of cold water, wait a moment, then use your fingers to form the caramel into a ball; it's ready to use if it holds its shape but is still a little pliable. Turn off the heat, stir in the poppy seeds and let this candy mixture cool off for 5 minutes.", + "Meanwhile, in a medium, dry nonstick skillet over medium heat, toast the nuts, shaking the pan a few times, until they are slightly browned, about 3 minutes. Turn off the heat, transfer the nuts to a cutting board, let them cool slightly, and then coarsely chop.", + "Once the candy mixture is warm, but not hot, add the honey, nuts, and dried fruits and stir thoroughly to incorporate.", + "Line a 6-inch / 15cm square container with parchment paper and brush with vegetable oil, pour in the candy mass, and, using a spatula, spread it out evenly. Cover and let sit at room temperature for about 2 hours, then transfer to the refrigerator for 2 hours.", + "Remove the pan from the fridge and remove the candy block from the pan. Using a sharp knife, cut the block into 1¼-inch / 3cm cubes. Wrap each individual candy in a piece of parchment paper or wax paper.", + "The candy can be stored in the fridge for up to 2 weeks." + ], + "noteCook": [ + { + "type": "entries", + "name": "Variation:", + "entries": [ + "If you would like a less-sweet version, omit the dried fruits and replace them with an additional 1 oz / 30g of nuts." + ] + } + ], + "fluff": { + "_recipeFluff": { + "name": "Forefathers' Eve Toffee Candy", + "source": "TWOC" + } + } + }, { "name": "Fried Kaszanka with Egg", "source": "TWOC", @@ -3278,7 +3707,7 @@ }, { "type": "ingredient", - "entry": "{=amount1/v} eggs", + "entry": "{=amount1/c} eggs", "amount1": 2 }, "Freshly ground black pepper", @@ -3415,31 +3844,272 @@ "ingredients": [ { "type": "ingredient", - "entry": "{=amount1/v} tsp coriander seeds", + "entry": "{=amount1/v} tsp coriander seeds", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp yellow mustard seeds", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp dried marjoram", + "amount1": 0.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp caraway seeds", + "amount1": 0.5 + } + ], + "instructions": [ + "In a mortar, add the coriander, mustard, marjoram, and caraway and crush with a pestle until the spices are powdered and well-combined." + ], + "fluff": { + "_recipeFluff": { + "name": "Herbal Pepper", + "source": "TWOC" + } + } + }, + { + "name": "Inn at the Crossroads' Apple and Roasted Grain Ale", + "source": "TWOC", + "page": 58, + "type": "Velen", + "diet": "X", + "allergenGroups": [], + "serves": { + "exact": 2 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml hot water", + "amount1": 0.25, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp instant roasted barley coffee or instant chicory coffee", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml pale lager, cold", + "amount1": 1, + "amount2": 240 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}ml pasteurized apple juice, cold", + "amount1": 1, + "amount2": 240 + } + ], + "instructions": [ + "In a small saucepan over high heat, bring the water to a boil. Remove from the heat and stir in the instant grain coffee, then set aside to cool for 5 minutes.", + "Add the lager and apple juice to the saucepan with the grain coffee and stir to combine.", + "Pour the ale into two mugs and serve immediately." + ], + "noteCook": [ + "If you can't find instant roasted barley coffee or instant chicory coffee, you can use regular decaffeinated instant coffee." + ], + "fluff": { + "_recipeFluff": { + "name": "Inn at the Crossroads' Apple and Roasted Grain Ale", + "source": "TWOC" + } + } + }, + { + "name": "Ladies of the Wood Gingerbread Cookies", + "source": "TWOC", + "page": 77, + "type": "Velen", + "diet": "C", + "allergenGroups": [], + "makes": "about 24 cookies", + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp lard (see Note) or unsalted butter", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp granulated sugar", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp floral honey", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp milk", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/c} egg", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}g whole-wheat flour, with more for sprinkling", + "amount1": 1.33, + "amount2": 160 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp {@recipe Zerrikanian Spice Blend|TWOC} or store-bought sugarless gingerbread spice", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp baking soda", + "amount1": 0.5 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pinch kosher salt", + "amount1": 1 + }, + { + "type": "entries", + "name": "Icing", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cup plus 1 Tbsp / {=amount2/v}g confectioners' sugar, or as needed", + "amount1": 0.75, + "amount2": 100 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp water, or as needed", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} or {=amount2/v} drops lemon juice, or as needed", + "amount1": 2, + "amount2": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} drops raspberry or cherry syrup, or as needed (optional)", + "amount1": 2 + } + ] + }, + { + "type": "ingredient", + "entry": "{=amount1/v} handful sugar sprinkles (optional)", + "amount1": 1 + } + ], + "instructions": [ + "In a small saucepan over medium heat, combine the lard, granulated sugar, honey, and milk, stirring occasionally until it comes to a simmer. Turn off the heat and let cool until lukewarm.", + "Using a fork, whisk the egg into the mixture, then add the flour, spice blend, baking soda, and salt and stir thoroughly to combine. Cover and refrigerate for at least 24 hours before baking; the cookies will taste better if you let the dough remain in the fridge for a few days. Remove the dough from the fridge and let sit at room temperature for about 30 minutes to take the chill off.", + "Preheat the oven to 350°F / 170°C. Line a baking sheet with parchment paper.", + "Sprinkle a work surface with flour, tip out the dough, and knead a few times. Then, using a rolling pin, roll out the dough to a ⅛ inch / 3mm thickness (the dough will slightly rise during baking). Using a cookie cutter or 2½-inch- / 6.5cm-diameter drinking glass, cut the dough into shapes. Reroll the scraps and cut out additional cookies. Arrange the cookies on the prepared baking sheet, leaving 1¼ inches / 3cm between each.", + "Bake the cookies until they are just slightly brown on top, 12 to 15 minutes. (They will be quite soft at this point but will firm up after cooling.) Remove the cookies from the oven, transfer to a wire rack, and let cool completely.", + { + "type": "entries", + "name": "To Make the Icing:", + "entries": [ + "In a small bowl, whisk the confectioners' sugar with the water and either 2 drops of the lemon juice or 2 drops of the raspberry syrup (if you would like the icing tinted), until the mixture becomes smooth and thick. Add additional sugar if it becomes too runny or more water if it's too thick." + ] + }, + "Brush each cookie with icing, scatter some sugar sprinkles (if using) on top, and then set aside until the icing sets.", + "Store the cookies at room temperature in an airtight container for up to 3 weeks." + ], + "noteCook": [ + "If you are using lard, the heated mixture may smell repelling but don't be discouraged\u2014the cookies will taste great!" + ], + "fluff": { + "_recipeFluff": { + "name": "Ladies of the Wood Gingerbread Cookies", + "source": "TWOC" + } + } + }, + { + "name": "Leftover Potato Bread", + "source": "TWOC", + "page": 56, + "type": "Velen", + "diet": "V", + "allergenGroups": [], + "makes": "2 small loaves", + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp vegetable oil", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium white onion, diced", "amount1": 1 }, + "Kosher salt", { "type": "ingredient", - "entry": "{=amount1/v} tsp yellow mustard seeds", + "entry": "{=amount1/v} cup / {=amount2/v}ml lager beer (preferably unpasteurized) or water", + "amount1": 1, + "amount2": 240 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp instant yeast, or {=amount2/v}g fresh yeast, crumbled", + "amount1": 1.5, + "amount2": 15 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp floral honey", "amount1": 1 }, { "type": "ingredient", - "entry": "{=amount1/v} tsp dried marjoram", - "amount1": 0.5 + "entry": "{=amount1/v} cups / {=amount2/v}g mashed potatoes (see Note), at room temperature", + "amount1": 1.33, + "amount2": 270 }, { "type": "ingredient", - "entry": "{=amount1/v} tsp caraway seeds", + "entry": "{=amount1/v} cups / {=amount2/v}g whole-wheat flour, with more for sprinkling", + "amount1": 3, + "amount2": 360 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp nigella seeds (optional)", "amount1": 0.5 - } + }, + "Oat bran for sprinkling (optional)" ], "instructions": [ - "In a mortar, add the coriander, mustard, marjoram, and caraway and crush with a pestle until the spices are powdered and well-combined." + "In a small nonstick skillet over medium-high heat, warm 1 Tbsp of the vegetable oil. Add the onion and a pinch of salt and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Turn off the heat and set aside to cool to room temperature.", + "Lightly flour a work surface.", + "In a large bowl, combine the beer, yeast, and honey and stir just until the yeast is dissolved. Add the potatoes, flour, and 1 tsp salt. Stir until incorporated and then transfer the dough to the prepared work surface and knead for about 5 minutes. As you knead, sprinkle the dough with a little flour if needed; it should become smooth in the process but will still be quite sticky and moist. Form the dough into a ball, sprinkle with flour, and return to the bowl. Cover with a kitchen towel and leave in a warm place until the dough has doubled in size, about 1½ hours.", + "Line a baking sheet or a baking dish with parchment paper and lightly sprinkle with flour.", + "Add the remaining 2 Tbsp vegetable oil to the dough and knead for 1 to 2 minutes, then add the fried onion and knead until fully incorporated. Sprinkle the dough with flour and form into two small, narrow loaves. Place the loaves on the prepared baking sheet, sprinkle with flour, cover with the kitchen towel, and set aside at room temperature until it has almost doubled in size, about 50 minutes.", + "Preheat the oven to 425°F / 220°C.", + "When ready to bake, remove the kitchen towel and gently brush the surface of the loaves with a little water and sprinkle with the nigella seeds and oat bran (if using). Bake the loaves for 15 minutes, and then lower the oven temperature to 400°F / 200°C. Continue baking until the loaves have a dark brown crust, about 30 minutes. Turn off the oven, prop open the door, and let the bread sit in the oven for 5 minutes. Then transfer the bread to a wire rack and let cool for about 1½ hours before slicing.", + "The bread will stay fresh, covered, at room temperature, for up to 3 days." + ], + "noteCook": [ + "If you don't have leftover mashed potatoes, you can peel 2 medium potatoes, place them in a saucepan, and cover with water. Add 1 tsp salt and cook over medium heat until tender, about 30 minutes. Drain the potatoes, let sit for 5 minutes, and then mash. Set aside to cool to room temperature and then use for the dough." ], "fluff": { "_recipeFluff": { - "name": "Herbal Pepper", + "name": "Leftover Potato Bread", "source": "TWOC" } } @@ -3584,6 +4254,129 @@ } } }, + { + "name": "Midcopse Ealdorman's Chicken Soup", + "source": "TWOC", + "page": 50, + "type": "Velen", + "diet": "X", + "allergenGroups": [], + "serves": { + "min": 4, + "max": 6 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} lb / {=amount2/v}kg bone-in, skin-on chicken parts (such as thighs, drumsticks, or leg quarters)", + "amount1": 2.25, + "amount2": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} lb / {=amount2/v}g bone-in beef (such as neck or shin)", + "amount1": 1, + "amount2": 450 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} bay leaf", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} allspice berries", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp black peppercorns", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp distilled white vinegar", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium parsley roots or parsnips, halved", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium carrots, halved", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} small celery root, peeled and quartered", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} large leek, white and green parts, trimmed and halved", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} large onion, unpeeled and halved", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} sprigs flat-leaf parsley", + "amount1": 10 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} sprigs lovage", + "amount1": 5 + }, + "Kosher salt", + { + "type": "entries", + "name": "Egg Noodles", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/c} eggs", + "amount1": 4 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g all-purpose flour, or as needed", + "amount1": 1, + "amount2": 140 + }, + "Kosher salt" + ] + }, + "Fresh flat-leaf parsley and lovage for garnishing" + ], + "instructions": [ + "Place the chicken and beef in a large pot over low heat, add cold water to cover by 2½ inches / 6½cm, and bring to a simmer. Using a slotted spoon, skim and discard any accumulated foam from the surface. Add the bay leaf, allspice berries, and peppercorns and let simmer gently, uncovered, for 1 hour. Then add the vinegar, stir, and let simmer for 1 hour more.", + "Preheat the oven to 400°F / 200°C.", + "While the meat is simmering, arrange the parsley roots, carrots, celery root, leek, and onion on a baking sheet and roast until browned on the edges, 35 to 45 minutes.", + "Add the roasted vegetables, parsley, and lovage to the pot and continue simmering for another hour. About 15 minutes before the end of cooking, season with salt.", + "Set a colander or large sieve over another pot. Ladle the soup into the colander to divide the stock from the rest of the ingredients. Taste and season the stock with additional salt if needed. When the meat is cool to the touch, peel the meat from the bones, cover, and set aside. Discard the bones, skins, bay leaf, allspice berries, peppercorns, onion, leek, and herb sprigs. Cut the cooked parsley roots, carrots, and celery root into smaller chunks, cover, and set aside. (At this point, you can store the stock and solids separately in airtight containers in the fridge for up to 3 days. Reheat gently before serving.)", + { + "type": "entries", + "name": "To Make the Egg Noodles:", + "entries": [ + "In a medium bowl, whisk the eggs. Then, while continuously stirring, gradually add the flour. Season with ½ tsp salt and stir until a well-combined batter forms.", + "Bring a large saucepan half full of water to a boil over high heat and add 1 tsp salt. Turn the heat to medium and test the batter by gently pouring a small amount into the pot; if the dough doesn't hold together well while cooking, add more flour. Carefully pour half of the batter into the pot in a constant, thin stream, starting at the edges to create long strips of noodles. Gently stir and let simmer for 2 minutes until al dente. Drain the cooked noodles and rinse with cold water. Repeat with the remaining batter." + ] + }, + "Pour the hot stock into individual bowls, add a few chunks of cooked vegetables, a portion of noodles, and some meat, and then garnish with chopped parsley and lovage. Serve immediately." + ], + "fluff": { + "_recipeFluff": { + "name": "Midcopse Ealdorman's Chicken Soup", + "source": "TWOC" + } + } + }, { "name": "Miller's Bigos", "source": "TWOC", @@ -3770,6 +4563,203 @@ } } }, + { + "name": "Sauerkraut and Split Pea Stew", + "source": "TWOC", + "page": 53, + "type": "Velen", + "diet": "X", + "allergenGroups": [], + "serves": { + "exact": 4 + }, + "ingredients": [ + { + "type": "ingredient", + "entry": "{=amount1/v} cup / {=amount2/v}g dried yellow split peas", + "amount1": 1, + "amount2": 200 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml boiling water", + "amount1": 3, + "amount2": 720 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} pinches caraway seeds", + "amount1": 2 + }, + "Kosher salt", + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g slab bacon, cubed", + "amount1": 5, + "amount2": 150 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp cold water, plus 1 cup / {=amount2/v}ml water", + "amount1": 3, + "amount2": 240 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} large white onion, diced", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} garlic clove, minced", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} lb / {=amount2/v}g sauerkraut, drained and coarsely chopped", + "amount1": 1.25, + "amount2": 570 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} small carrot, peeled and grated", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} tsp dried marjoram", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} bay leaf", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} allspice berry", + "amount1": 1 + }, + "Freshly ground black pepper" + ], + "instructions": [ + "In a medium pot, rinse the split peas a few times, refreshing the water until it is clear. Then add water to cover by 2 inches / 5cm and soak at room temperature for 8 hours. Pour out the water, and replace with the boiling water, and then add the caraway seeds.", + "Set the pot over high heat and bring to a boil. Turn the heat to low and cook until the peas are just tender, about 15 minutes, then stir in ½ tsp salt and cook for 5 minutes more. Drain and set aside.", + "In a large nonstick skillet over medium heat, combine the bacon and 3 Tbsp water. Cook, stirring occasionally, about 7 to 8 minutes, until the water has evaporated, the fat melts, and the bacon is lightly browned. Add the onion and cook for 5 minutes, stirring a few times, then add the garlic and stir-fry for 30 seconds more. Set aside.", + "In a large pot or a 5-qt / 5L Dutch oven over high heat, combine the sauerkraut, carrot, marjoram, bay leaf, allspice berry, and remaining 1 cup / 240ml water. Cover and bring to a boil. Then turn the heat to low and let simmer, stirring occasionally, until soft, about 20 minutes.", + "Add the bacon-onion mixture and cooked peas to the pot. Stir vigorously, then cover and continue to simmer for 20 minutes, stirring occasionally. Remove the lid and let simmer for 5 minutes more, until most of the liquid has cooked off. Season with pepper and add more salt if needed. Serve the stew hot." + ], + "fluff": { + "_recipeFluff": { + "name": "Sauerkraut and Split Pea Stew", + "source": "TWOC" + } + } + }, + { + "name": "Sorcerer's Beef Stew", + "source": "TWOC", + "page": 61, + "type": "Velen", + "diet": "", + "allergenGroups": [], + "serves": { + "exact": 4 + }, + "ingredients": [ + { + "type": "entries", + "name": "Cinnamon-Clove Marinade", + "entries": [ + { + "type": "ingredient", + "entry": "{=amount1/v} whole cloves", + "amount1": 6 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cinnamon stick", + "amount1": 1 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} cups / {=amount2/v}ml dry red wine", + "amount1": 1.5, + "amount2": 360 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} garlic cloves, gently crushed", + "amount1": 2 + } + ] + }, + { + "type": "ingredient", + "entry": "{=amount1/v} lb / {=amount2/v}g boneless beef chuck", + "amount1": 1.25, + "amount2": 570 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} oz / {=amount2/v}g dried apricots, halved", + "amount1": 2, + "amount2": 60 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp lard or neutral frying oil", + "amount1": 3 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} medium red onions, thinly sliced", + "amount1": 2 + }, + { + "type": "ingredient", + "entry": "{=amount1/v} carrot, peeled, halved, and thinly sliced", + "amount1": 1 + }, + "Kosher salt and freshly ground black pepper", + "Red wine, beef stock, or water as needed", + { + "type": "ingredient", + "entry": "{=amount1/v} Tbsp floral honey", + "amount1": 2 + }, + "Several sprigs flat-leaf parsley, chopped", + { + "type": "ingredient", + "entry": "{=amount1/v} tsp sliced almonds, chopped", + "amount1": 2 + }, + "Rustic-style bread for serving" + ], + "instructions": [ + { + "type": "entries", + "name": "To Make the Marinade:", + "entries": [ + "Place the cloves and cinnamon stick in a piece of cheesecloth and tie into a bundle.", + "In a medium bowl, combine the red wine, garlic, and spice bundle. Set aside." + ] + }, + "Trim and discard any remaining fat chunks from the beef. Cut the meat against the grain into 1¼-inch / 3cm cubes, then place in the marinade and stir to coat. Cover the bowl and put in the refrigerator for at least 16 (or up to 24) hours, stirring twice during the process. About 30 minutes before cooking, remove the meat from the fridge and let sit on the counter to take the chill off.", + "In a small bowl, combine the dried apricots and lukewarm water to cover and let soak for 40 minutes. Drain and set aside.", + "In a large nonstick skillet over medium-high heat, melt 1½ Tbsp of the lard. Add the onion and a pinch of salt and cook, stirring occasionally, until browned, 5 to 7 minutes. Transfer to a medium stockpot.", + "Remove the meat from the marinade, pat dry with paper towels, and sprinkle with salt. Transfer the remaining marinade, with the spice bundle, into the pot with the onion. Set the pot over medium heat and bring to a simmer.", + "In the same skillet, over high heat, melt the remaining 1½ Tbsp lard. Add half of the marinated meat, arranging the chunks to avoid crowding. Cook until the meat is browned, 1 minute on each side; do not stir; just flip the chunks on each side to brown evenly. Transfer the meat to the pot and repeat to cook the remaining meat.", + "Set the stockpot over low heat, cover, and bring to a simmer, stirring occasionally. After about 1½ hours, when the meat is just tender, discard the spice bundle, add the apricots and carrot, and season with salt and pepper. If most of the liquid evaporates in the process, add a splash of red wine. Continue to simmer until the stew is thick and the meat is completely soft, 30 to 45 minutes more. Turn off the heat and stir in the honey.", + "Serve the stew garnished with parsley and chopped almonds, along with rustic bread on the side." + ], + "fluff": { + "_recipeFluff": { + "name": "Sorcerer's Beef Stew", + "source": "TWOC" + } + } + }, { "name": "Temerian Sourdough Multiseed Bread", "source": "TWOC",