From 509a28c04230d941661f05ab1b26a133bde8783d Mon Sep 17 00:00:00 2001
From: Oliver Warlow <52298102+revilowaldow@users.noreply.github.com>
Date: Sun, 17 Dec 2023 14:48:38 +0000
Subject: [PATCH] White Orchard Recipes

---
 ...llancz; The Witcher Official Cookbook.json | 1050 ++++++++++++++++-
 1 file changed, 1047 insertions(+), 3 deletions(-)

diff --git a/recipe/Gollancz; The Witcher Official Cookbook.json b/recipe/Gollancz; The Witcher Official Cookbook.json
index 7d20487dae..4443a1a8a5 100644
--- a/recipe/Gollancz; The Witcher Official Cookbook.json	
+++ b/recipe/Gollancz; The Witcher Official Cookbook.json	
@@ -490,7 +490,7 @@
 									"type": "statblock",
 									"tag": "recipe",
 									"source": "TWOC",
-									"name": "Chicken Sandwich",
+									"name": "Chicken Sandwiches",
 									"page": 20
 								},
 								{
@@ -3013,6 +3013,1050 @@
 		}
 	],
 	"recipe": [
+		{
+			"name": "Campfire-Style Baked Potatoes",
+			"source": "TWOC",
+			"page": 46,
+			"type": "White Orchard",
+			"diet": "C",
+			"allergenGroups": [],
+			"serves": {
+				"exact": 4
+			},
+			"ingredients": [
+				{
+					"type": "entries",
+					"name": "Tvorog Spread",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} oz / {=amount2/v}g {@recipe Eskel's Tvorog|TWOC}",
+							"amount1": 14,
+							"amount2": 400
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}ml sour cream, or as needed",
+							"amount1": 0.5,
+							"amount2": 120
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} medium radishes, diced",
+							"amount1": 5
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} sprigs dill, chopped",
+							"amount1": 5
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} chive stalks, chopped",
+							"amount1": 5
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tsp dried wild garlic (optional)",
+							"amount1": 1
+						},
+						"Kosher salt and freshly ground black pepper"
+					]
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} small to medium potatoes, unpeeled",
+					"amount1": 5
+				},
+				"Kosher salt",
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g all-purpose flour",
+					"amount1": 0.25,
+					"amount2": 35
+				},
+				"Cold-pressed flaxseed or sunflower oil for drizzling",
+				"Freshly ground black pepper",
+				"Chopped dill for garnishing"
+			],
+			"instructions": [
+				{
+					"type": "entries",
+					"name": "To Make the Spread:",
+					"entries": [
+						"In a medium bowl, using a fork, mash the tvorog. Then add the sour cream, radishes, dill, chives, wild garlic (if using), salt and pepper and stir until combined, smooth, and thick. Add more sour cream if the spread is too crumbly. Cover and transfer to the refrigerator."
+					]
+				},
+				"Wash the potatoes thoroughly under running water. Fill a medium pot with water, set over high heat, and bring to a boil. Add the potatoes and 1 tsp salt, cook for 5 minutes, and then drain and set aside for 1 minute to let the potatoes steam a bit.",
+				"Preheat the oven to 400°F / 200°C. In a medium bowl, combine the flour and 2 Tbsp salt. Moisten the potatoes with a little water so the coating will stick to the skin and then coat thoroughly in the flour-salt mixture. Transfer the potatoes to a baking sheet, arranging them about 2 inches / 5cm apart.",
+				"Bake the potatoes until soft (puncture with a fork to check), 40 minutes to an hour depending on size.",
+				"Transfer the baked potatoes onto serving plates. Slice each potato in half without cutting all the way through, add a generous portion of the chilled topping to the incision, drizzle with flaxseed oil, season with salt and pepper, and garnish with the dill."
+			],
+			"noteCook": [
+				"The innkeeper taught me her method for using the oven to re-create the flavors and textures of crispy potatoes baked near a campfire."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Campfire-Style Baked Potatoes",
+					"source": "TWOC"
+				}
+			}
+		},
+		{
+			"name": "Chicken Sandwiches",
+			"source": "TWOC",
+			"page": 20,
+			"type": "White Orchard",
+			"diet": "X",
+			"allergenGroups": [],
+			"serves": {
+				"exact": 4
+			},
+			"ingredients": [
+				{
+					"type": "entries",
+					"name": "Kaedweni Stout Marinade",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}ml stout or other dark beer",
+							"amount1": 1,
+							"amount2": 240
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tsp spicy mustard",
+							"amount1": 2
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tsp apple cider vinegar or lemon juice",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} garlic cloves, peeled and crushed",
+							"amount1": 2
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tsp kosher salt",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} Tbsp floral honey",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} boneless, skinless chicken breasts (about 8½ oz / 250g each)",
+							"amount1": 2
+						}
+					]
+				},
+				{
+					"type": "entries",
+					"name": "Sour Cream-Mayo",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup mayonnaise",
+							"amount1": 0.25
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} Tbsp sour cream",
+							"amount1": 2
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}g finely chopped flat-leaf parsley",
+							"amount1": 0.25,
+							"amount2": 15
+						},
+						"Kosher salt and freshly ground black pepper"
+					]
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} oz / {=amount2/v}g kale leaves, stems and midribs removed",
+					"amount1": 3,
+					"amount2": 80
+				},
+				"Vegetable oil for frying",
+				"Kosher salt and freshly ground black pepper",
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tsp unsalted butter",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} oz / {=amount2/v}g button mushrooms, thinly sliced",
+					"amount1": 3.5,
+					"amount2": 100
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} slices rustic bread",
+					"amount1": 8
+				}
+			],
+			"instructions": [
+				{
+					"type": "entries",
+					"name": "To Make The Marinade:",
+					"entries": [
+						"In a medium saucepan, combine the stout, mustard, vinegar or lemon juice, garlic, and salt and mix thoroughly with a spoon. Set over medium-high heat and cook until reduced to ¼ cup / 60ml and the mixture is the consistency of liquid honey, about 15 minutes. Turn off the heat, stir in the honey, and set aside to cool to room temperature.",
+						"Cut each chicken breast horizontally into two cutlets. Add the meat to the marinade, turn to coat, cover, and refrigerate for up to 1 hour. Before cooking, let the marinated chicken sit at room temperature for 15 to 30 minutes to take off the chill."
+					]
+				},
+				{
+					"type": "entries",
+					"name": "To Make The Sour Cream-Mayo:",
+					"entries": [
+						"Meanwhile, in a medium bowl, combine the mayonnaise, sour cream, parsley, and a pinch each of salt and pepper. Stir, cover, and transfer to the fridge."
+					]
+				},
+				"Bring a small saucepan half full of water to a boil over high heat. Turn off the heat, add the kale, and let sit for 1 minute. Then drain and set aside.",
+				"In a large nonstick skillet over medium-high heat, warm 2 Tbsp vegetable oil. Add the kale and a pinch of salt and pepper and cook, stirring occasionally, until the kale is browned at its edges, about 5 minutes. Remove the kale from the skillet and transfer to a plate. Warm another 2 Tbsp vegetable oil in the same skillet. Remove the chicken from the marinade, reserving the marinade, and add to the skillet. Fry, without turning, until browned, about 1 minute. Then, using tongs, flip to the other side and cook for 1 minute more. Spread the reserved marinade on the chicken, add a splash of water, and shake the pan, then cover with a lid, turn the heat to medium-low, and cook, flipping the chicken twice, until the meat is no longer pink inside (slice with a knife to check) and well browned, about 3 minutes. Uncover, turn the heat to medium-high, and sear, flipping the chicken twice, until each side is heavily browned, 1 to 2 minutes more. Remove from the heat, transfer to a plate, cover, and set aside.",
+				"In the same skillet over medium-high heat, melt the butter. Arrange the mushrooms in a single layer and sear undisturbed until nicely browned, about 2 minutes on each side, then season with salt and pepper. Remove the mushrooms from the skillet, transfer to the plate with the chicken, cover, and set aside.",
+				"Turn the heat to medium-high, and add the bread, a few slices at a time, to the same skillet. Toast until lightly browned, about 30 seconds on each side.",
+				"Spread the sauce on each slice of toasted bread and add the kale, mushrooms, and chicken to four of the slices. Top with the remaining bread slices and lightly press each sandwich with your hand (to make it more convenient to eat) before serving."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Chicken Sandwiches",
+					"source": "TWOC"
+				}
+			}
+		},
+		{
+			"name": "Fried Kaszanka with Egg",
+			"source": "TWOC",
+			"page": 38,
+			"type": "White Orchard",
+			"diet": "X",
+			"allergenGroups": [],
+			"serves": {
+				"exact": 2
+			},
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} oz / {=amount2/v}g dried mushroom slices (such as bay bolete or porcini)",
+					"amount1": 0.5,
+					"amount2": 15
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} Tbsp vegetable oil",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} small white onion, thinly sliced",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tsp unsalted butter",
+					"amount1": 2
+				},
+				"Kosher salt",
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} oz / {=amount2/v}g kaszanka sausage or other Polish black pudding, casings removed, chopped",
+					"amount1": 12,
+					"amount2": 340
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tsp dried marjoram",
+					"amount1": 0.5
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} eggs",
+					"amount1": 2
+				},
+				"Freshly ground black pepper",
+				"Sliced sourdough bread for serving"
+			],
+			"instructions": [
+				"Rinse the mushroom slices with cold water, transfer to a small bowl, cover with lukewarm water, and let soak for 1 hour. Add the mushrooms and their soaking liquid to a small saucepan and simmer until tender, about 30 minutes. Then strain the mushrooms, reserving the cooking water, and coarsely chop the mushrooms.",
+				"In a large nonstick skillet over medium heat, warm the vegetable oil. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to a bowl and set aside.",
+				"In the same skillet, add the drained mushrooms and 5 Tbsp of their cooking water, turn the heat to medium, and let simmer, stirring occasionally, until the water evaporates, about 3 minutes. Add 1 tsp of the butter, season with salt, and cook, stirring occasionally, until lightly browned, 2 to 3 minutes more. Transfer to the bowl with the onion and set aside.",
+				"Add the sausage to the same skillet over medium heat, gently break up the chunks with a wooden spatula, and then add the marjoram and cook, stirring frequently, until intensely dark, 5 to 7 minutes. Then add the onion and mushrooms, season with salt and pepper, and fry, stirring thoroughly to evenly distribute the ingredients, about 3 minutes more. Divide between two serving plates, cover, and set aside.",
+				"In the same skillet over medium heat, melt the remaining 1 tsp butter and crack in the eggs. Fry until the whites are set, about 2 minutes, and then season with salt and pepper, turn the heat to low, cover, and let simmer until the yolks are partially set, 1 to 2 minutes more. Transfer an egg to each plate of fried kaszanka.",
+				"Serve immediately with slices of sourdough on the side."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Fried Kaszanka with Egg",
+					"source": "TWOC"
+				}
+			}
+		},
+		{
+			"name": "Granny's Caramel-Nut Baked Apples",
+			"source": "TWOC",
+			"page": 40,
+			"type": "White Orchard",
+			"diet": "C",
+			"allergenGroups": [],
+			"serves": {
+				"exact": 4
+			},
+			"ingredients": [
+				{
+					"type": "entries",
+					"name": "Caramel Sauce",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}g granulated sugar",
+							"amount1": 0.25,
+							"amount2": 50
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}ml heavy cream, or as needed, at room temperature",
+							"amount1": 0.25,
+							"amount2": 60
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} Tbsp floral honey",
+							"amount1": 2
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} pinches {@recipe Zerrikanian Spice Blend|TWOC} or ground cinnamon",
+							"amount1": 2
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} pinch kosher salt",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} Tbsp vodka, rum, or mead, or as needed (optional)",
+							"amount1": 1
+						}
+					]
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} oz / {=amount2/v}g mixed nuts (such as walnuts and hazelnuts), coarsely chopped",
+					"amount1": 1,
+					"amount2": 30
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g chopped dried cranberries",
+					"amount1": 0.33,
+					"amount2": 30
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} dried apricots, diced",
+					"amount1": 3
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} dried plums (pitted prunes), diced",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tart apples (such as Granny Smith)",
+					"amount1": 4
+				},
+				"Lemon juice for brushing",
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} Tbsp unsalted butter, at room temperature",
+					"amount1": 1
+				}
+			],
+			"instructions": [
+				{
+					"type": "entries",
+					"name": "To Make the Sauce:",
+					"entries": [
+						"In a small 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 intensely amber, about 5 minutes. Add the cream and stir vigorously; sugar lumps may form at this point, but they should completely dissolve in the cooking process. Let the sauce simmer, stirring occasionally, until smooth and resembling liquid honey, 15 to 20 minutes. Turn off the heat and let the sauce cool slightly for 10 minutes. Add the honey, spice blend, salt, and vodka (if using) and stir to incorporate. Let cool to room temperature. If the sauce becomes too thick, stir in additional cream or vodka."
+					]
+				},
+				"In a medium bowl, combine the nuts, cranberries, apricots, plums, and 2 Tbsp of the caramel sauce. Set aside.",
+				"Using a sharp knife, cut off the top ¾ inch / 2cm of each apple, so the stem is still attached. Using a small knife or a teaspoon, carve out a medium hole in the flesh to get rid of the seeds and core. Be careful not to break through the apple. Brush the inside flesh with lemon juice to prevent browning.",
+				"Preheat the oven to 350°F / 170°C.",
+				"Fill the cored apples with the caramel-nut mixture and then even out the surface of the filling by pressing gently with a spoon bottom. Cover the stuffed apples with their tops; try to match them exactly to the cutting line. Using your fingers, coat each apple with a thin layer of the butter. Transfer the apples to a baking dish.",
+				"Bake the apples, uncovered, until their skin is slightly wrinkled, 30 to 40 minutes, depending on the size and ripeness of the fruit.",
+				"Serve the apples immediately, topped with a generous portion of the remaining caramel sauce."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Granny's Caramel-Nut Baked Apples",
+					"source": "TWOC"
+				}
+			}
+		},
+		{
+			"name": "Herbal Pepper",
+			"source": "TWOC",
+			"page": 33,
+			"type": "White Orchard",
+			"diet": "V",
+			"allergenGroups": [],
+			"makes": "1 Tbsp",
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"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": "Mahakaman Zalewajka",
+			"source": "TWOC",
+			"page": 43,
+			"type": "White Orchard",
+			"diet": "X",
+			"allergenGroups": [],
+			"serves": {
+				"exact": 4
+			},
+			"ingredients": [
+				{
+					"type": "entries",
+					"name": "Soup Sourdough",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}g dark rye flour",
+							"amount1": 0.33,
+							"amount2": 35
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cups / {=amount2/v}ml boiled water, cooled to lukewarm",
+							"amount1": 2,
+							"amount2": 480
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} garlic cloves, lightly crushed",
+							"amount1": 2
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} black peppercorns",
+							"amount1": 5
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} allspice berries",
+							"amount1": 2
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} bay leaves",
+							"amount1": 2
+						},
+						{
+							"type": "ingredient",
+							"entry": "Crust from {=amount1/v} slice rye sourdough (optional)",
+							"amount1": 1
+						}
+					]
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} oz / {=amount2/v}g slab bacon, diced",
+					"amount1": 5,
+					"amount2": 150
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} medium white onions, sliced",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} garlic cloves, chopped",
+					"amount1": 3
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} oz / {=amount2/v}g chanterelle mushrooms (see Note)",
+					"amount1": 7,
+					"amount2": 200
+				},
+				"Kosher salt",
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} Tbsp unsalted butter",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} g potatoes, peeled and cubed",
+					"amount1": 500
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tsp dried marjoram",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cups / {=amount2/v}ml hot water",
+					"amount1": 3,
+					"amount2": 720
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g soup sourdough",
+					"amount1": 1,
+					"amount2": 245
+				},
+				"Freshly ground black pepper",
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}ml sour cream (optional)",
+					"amount1": 0.25,
+					"amount2": 60
+				},
+				"Fresh bread for serving"
+			],
+			"instructions": [
+				{
+					"type": "entries",
+					"name": "To Make the Soup Sourdough:",
+					"entries": [
+						"In a sterile jar, using a perfectly clean wooden spoon, stir together the rye flour and lukewarm water. Add the garlic, peppercorns, allspice berries, bay leaves, and sourdough crust (if used; it will speed up the fermentation) and stir to incorporate. Loosely cover with a clean kitchen towel. Set aside in a dark place at room temperature for 24 hours. Then, using a perfectly clean wooden spoon, stir, cover, and set aside for another day. Repeat the mixing process every 24 hours for the next 5 days. The mixture should start to smell and taste sour after about 6 days; if so, it's ready to use."
+					]
+				},
+				"In a medium nonstick skillet over medium heat, combine the bacon and a splash of cold water. Cook, stirring occasionally, until the water evaporates, 2 to 3 minutes, and then cook until the fat melts and the bacon is lightly browned, 4 to 5 minutes more. Add the onion and continue to cook, stirring occasionally, until the onion browns, about 5 minutes. Add the garlic and stir-fry for 30 seconds, and then transfer everything to a large pot.",
+				"Meanwhile, use a brush to clean any sand or dirt from the chanterelles, then transfer to a bowl, add 1 teaspoon salt, and cover with boiling water. Stir and let sit for 1 minute. Then use a slotted spoon to remove the mushrooms, discarding the soaking water. Pat mushrooms dry with a paper towel and cut larger ones, if needed, so all mushroom pieces are of similar size.",
+				"In the same skillet over medium-high heat, melt the butter. Add the chanterelles and cook, stirring only once, until lightly browned, 2 to 3 minutes. Season with salt, and then add to the pot with the bacon. Add a few tablespoons of water to the skillet and deglaze, scraping up the browned bits with a wooden spoon. Transfer the liquid to the pot.",
+				"Put the pot on the stove. Add the potatoes, marjoram, 1 tsp salt, and the hot water and bring to a boil. Then turn the heat to low, cover, and let simmer for 15 minutes until the potatoes are tender.",
+				"Using a slotted spoon, remove and discard the spices and crust (if used) from the soup sourdough and stir a few times. Slowly pour it into the pot while stirring the soup with a wooden spoon. Let the soup simmer for 15 minutes more and then season with salt and pepper.",
+				"You can also add more soup sourdough if the soup is not sour enough. If so, let simmer for a few minutes more. If the soup is too thick, add more water. Discard any unused soup sourdough after 1 week.",
+				"At the end of cooking, in a small bowl, combine ¼ cup / 60ml of the hot soup with the sour cream (if using), stir to incorporate, and then slowly pour this mixture into the pot, stirring with the wooden spoon (to prevent curdling). Turn off the heat and set aside for 2 minutes.",
+				"Serve the soup hot with hunks of fresh bread."
+			],
+			"noteCook": [
+				"If you can't buy fresh chanterelles from a local merchant, you can use an equal weight of sautéed chopped button or oyster mushrooms or a handful of dried mushroom slices (soak in lukewarm water for 40 minutes, drain, and add to the pot with the potatoes)."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Mahakaman Zalewajka",
+					"source": "TWOC"
+				}
+			}
+		},
+		{
+			"name": "Miller's Bigos",
+			"source": "TWOC",
+			"page": 35,
+			"type": "White Orchard",
+			"diet": "X",
+			"allergenGroups": [],
+			"serves": {
+				"exact": 6
+			},
+			"ingredients": [
+				{
+					"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} oz / {=amount2/v}g dried plums (pitted prunes)",
+					"amount1": 2.75,
+					"amount2": 80
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} oz / {=amount2/v}g slab bacon, diced",
+					"amount1": 3.5,
+					"amount2": 100
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} oz / {=amount2/v}g boneless pork butt or shoulder, cut into ¾-inch / 2cm cubes",
+					"amount1": 12,
+					"amount2": 350
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cups / {=amount2/v}g shredded green cabbage",
+					"amount1": 6,
+					"amount2": 400
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tsp caraway seeds",
+					"amount1": 0.5
+				},
+				"Kosher salt",
+				"Vegetable oil for frying",
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} medium white onions, diced",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} large sweet red apple, peeled and shredded",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} lb / {=amount2/v}g sauerkraut, drained and coarsely chopped, plus ½ cup / 120ml brine (optional)",
+					"amount1": 1,
+					"amount2": 500
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} black peppercorns",
+					"amount1": 10
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} juniper berries",
+					"amount1": 3
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} allspice berries",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} bay leaves",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tsp dried savory",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} Tbsp plum vodka or {@recipe Redanian Herbal Vodka|TWOC} (optional)",
+					"amount1": 3
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} oz / {=amount2/v}g smoked kielbasa, cubed",
+					"amount1": 5,
+					"amount2": 150
+				},
+				"Sourdough bread for serving"
+			],
+			"instructions": [
+				"Rinse the mushroom slices with cold water, transfer to a small bowl, cover with lukewarm water, and let soak for 1 hour.",
+				"In a separate bowl, cover the plums with lukewarm water and set aside for 30 minutes. Bring a kettle of water to a boil.",
+				"In a large nonstick skillet over medium heat, combine the bacon and a splash of cold water. Cook, stirring occasionally, until the water evaporates, 2 to 3 minutes, and continue to cook, still stirring occasionally, until the bacon is slightly browned, 4 to 5 minutes more. Add the pork cubes, turn the heat to high, and cook until browned on each side, a few minutes more. Using a slotted spoon, transfer the meat to a bowl and set the skillet aside.",
+				"Using a slotted spoon, transfer the mushrooms from their soaking liquid into a large, heavy stockpot.",
+				"Line a fine-mesh sieve with a paper towel, set over the stockpot, and then pour in the soaking liquid to strain out any sediment. Set the pot over medium heat, add the cabbage, and cover with boiling water. Then add the caraway seeds and 1 tsp salt, cover, and let simmer for 30 minutes.",
+				"Meanwhile, add 2 Tbsp vegetable oil to the skillet. Set over medium heat, add the onion, and cook, stirring occasionally, until slightly browned, about 5 minutes. Add the apple and cook, stirring frequently, until slightly softened, about 5 minutes more. Transfer the contents of the skillet to the pot with the cabbage; reserve the skillet. Add the fried meat, sauerkraut, peppercorns, juniper berries, allspice berries, bay leaves, and savory to the stockpot. Stir to combine, cover, and let simmer, stirring occasionally.",
+				"After 1 hour, add the plums and their soaking water and the vodka (if using) to the stockpot and continue to simmer, uncovered, stirring occasionally until the stew reaches the desired consistency, about 1 hour. Add a splash of water if needed.",
+				"Set the skillet over medium heat, add the kielbasa, and cook, stirring occasionally, until browned, for 3 minutes. Then add to the stew, stir to combine, and let simmer for 30 minutes more. At the very end of cooking, taste the stew; if it is not sour enough, add the sauerkraut brine and season with more salt.",
+				"Serve steaming hot with chunks of sourdough bread."
+			],
+			"noteCook": [
+				"Refrigerate leftovers and reheat to enhance the flavor\u2014transfer to a skillet and simmer, covered, for 30 minutes over medium heat once each day for two days."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Miller's Bigos",
+					"source": "TWOC"
+				}
+			}
+		},
+		{
+			"name": "Orchardman's Refreshing Nectar",
+			"source": "TWOC",
+			"page": 30,
+			"type": "White Orchard",
+			"diet": "C",
+			"allergenGroups": [],
+			"makes": "about 8 cups / 2l",
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} oz / {=amount2/v}g gooseberries",
+					"amount1": 10.5,
+					"amount2": 300
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} oz / {=amount2/v}g sweet cherries",
+					"amount1": 14,
+					"amount2": 400
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} oz / {=amount2/v}g red currants (see Note)",
+					"amount1": 10.5,
+					"amount2": 300
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cups / {=amount2/v}L water, or as needed",
+					"amount1": 5,
+					"amount2": 1.2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} Tbsp granulated sugar",
+					"amount1": 2
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} mint sprigs (optional)",
+					"amount1": 2
+				},
+				"Floral honey or granulated sugar for sweetening (optional)"
+			],
+			"instructions": [
+				"Wash the gooseberries, cherries, and currants thoroughly under running water. Remove the gooseberry stems and black tips, the cherry stems and seeds, and the currant stalks.",
+				"In a medium saucepan over high heat, combine the fruits, water, and sugar. Bring the mixture to a boil, and then turn the heat to low and let simmer for 5 minutes. Turn off the heat, add the mint (if using), and let sit for 10 minutes.",
+				"Transfer the mixture to a large pitcher. Taste and then sweeten the drink with sugar or honey or add more water if needed to dilute.",
+				"Serve the refreshment chilled or lukewarm, being sure to include the fruits.",
+				"Store, covered, in the fridge for up to 2 days."
+			],
+			"noteCook": [
+				"If red currants are difficult to find or are not in season, use another tart red fruit, such as sour cherries.",
+				"For a hint of floral sweetness, you can add a splash of elderflower syrup instead of the additional sugar or honey."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Orchardman's Refreshing Nectar",
+					"source": "TWOC"
+				}
+			}
+		},
+		{
+			"name": "Temerian Sourdough Multiseed Bread",
+			"source": "TWOC",
+			"page": 24,
+			"type": "White Orchard",
+			"diet": "V",
+			"allergenGroups": [],
+			"makes": "1 loaf",
+			"ingredients": [
+				{
+					"type": "entries",
+					"name": "Sourdough Starter",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}g dark rye flour, or as needed",
+							"amount1": 1.75,
+							"amount2": 210
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}ml boiled water, cooled to lukewarm, or as needed",
+							"amount1": 1,
+							"amount2": 240
+						}
+					]
+				},
+				{
+					"type": "entries",
+					"name": "Seed Mix",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} tsp flaxseeds",
+							"amount1": 1.5
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} Tbsp chopped sunflower seeds",
+							"amount1": 1
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} Tbsp chopped pumpkin seeds",
+							"amount1": 1
+						}
+					]
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cups / {=amount2/v}g all-purpose flour, plus more for sprinkling",
+					"amount1": 2.5,
+					"amount2": 340
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g dark rye flour",
+					"amount1": 0.5,
+					"amount2": 60
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cups / {=amount2/v}ml lukewarm water",
+					"amount1": 1.25,
+					"amount2": 300
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tsp kosher salt",
+					"amount1": 1.5
+				}
+			],
+			"instructions": [
+				{
+					"type": "entries",
+					"name": "To Make The Starter:",
+					"entries": [
+						"In a sterile jar, using a perfectly clean wooden spoon, stir together ¼ cup / 30g of the rye flour and 3 Tbsp of the water; the mixture should have the consistency of thick cream. Add a splash of water if the starter is too thick to stir easily. Loosely cover the jar with a kitchen towel and set aside in a dark place at room temperature for 24 hours. Repeat for the next 5 days, stirring in another ¼ cup / 30g rye flour and 3 Tbsp water each day and discarding 2 Tbsp of starter every 4 days so your container doesn't overflow. The starter should smell sour and produce bubbles after a few days. After 7 days, it is ready to use (see Note).",
+						"Every four days, transfer the sourdough into a fresh, sterile jar to avoid mold formation. If you want to store the starter, cover with a cloth and place in the fridge. While storing, feed it once a week with ¼ cup / 30g rye flour and 3 Tbsp water. (If you've forgotten to feed the starter after 7 days, make sure there's no mold on it and try to revive it by adding ¼ cup / 30g rye flour and 3 Tbsp water. However, if there's mold or if it smells bad, you must throw it away and start again.)",
+						"Several hours before you're ready to bake, add ¼ cup / 30g rye flour and 3 Tbsp water, and set aside at room temperature until doubled in size and very bubbly."
+					]
+				},
+				{
+					"type": "entries",
+					"name": "To Make The Seed Mix:",
+					"entries": [
+						"Meanwhile, in a small bowl, stir together the flaxseeds, sunflower seeds, and pumpkin seeds. Add enough water to cover the seeds and set aside until the water is fully absorbed."
+					]
+				},
+				{
+					"type": "entries",
+					"name": "To Make The Bread Dough:",
+					"entries": [
+						"In a medium bowl, place the all-purpose flour, rye flour, and water and, using a fork, stir to combine. Cover and let sit for 45 minutes. Add ⅓ cup / 100g of the sourdough starter, salt, and a sprinkling of flour, and briefly knead the dough inside the bowl until uniform but still sticky. Cover with a kitchen towel and set aside at room temperature for 30 minutes."
+					]
+				},
+				"Sprinkle the seed mix over the dough. Wet your hands with lukewarm water and stretch the dough by holding one end and pulling the other slightly upward, and then fold the ends inward in a motion that is similar to the way you would fold a kitchen towel. Rotate the bowl 90 degrees and repeat this motion a total of five times. Set the dough aside for 30 minutes and then repeat this process four times, covering with the kitchen towel and letting rest for 30 minutes after each stretching. The seed mix should be fully incorporated and the dough should slightly increase its volume and get fluffy and smooth in the process. Cover the bowl and set it aside at room temperature until the dough doubles in size; this should take 4 to 5 hours.",
+				"Line a proofing basket or a colander with a linen kitchen towel and generously sprinkle it with all-purpose flour. Once the dough has doubled in size, turn the dough onto a floured work surface and fold a few times as instructed previously. Shape the dough into an oval, sprinkle both sides generously with all-purpose flour, and transfer to the prepared proofing basket or colander. Cover and set aside until doubled in size, about 3 hours at room temperature or in the fridge for 12 hours.",
+				"Place a lidded, ovenproof dish, such as a Dutch oven, inside the oven and preheat to 450°F / 240°C.",
+				"Gently remove the dough from the basket and transfer to a piece of parchment paper. Using a sharp knife or a razor blade, lightly score the dough down the middle. Transfer the dough and parchment paper to the preheated ovenproof dish, cover, and put in the oven. Bake for 20 minutes, then turn the oven temperature to 400°F / 200°C, remove the lid, and bake until the crust is well browned, 35 to 40 minutes more. Turn off the oven, slightly open the door, and let the bread sit for 15 minutes. Remove the bread from the oven, place it on a wire rack, and let cool for 2 hours before slicing.",
+				"Store the bread, wrapped in a linen cloth or a kitchen towel, at room temperature for up to 4 days."
+			],
+			"noteCook": [
+				"The starter can be used after 7 days, but younger starter results in a denser loaf when baked. If you prefer a more open loaf, continue to feed your starter as instructed."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Temerian Sourdough Multiseed Bread",
+					"source": "TWOC"
+				}
+			}
+		},
+		{
+			"name": "White Orchard Inn Groats with Bacon",
+			"source": "TWOC",
+			"page": 26,
+			"type": "White Orchard",
+			"diet": "X",
+			"allergenGroups": [],
+			"serves": {
+				"exact": 4
+			},
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} oz / {=amount2/v}g kale leaves, stems and midribs removed",
+					"amount1": 3.5,
+					"amount2": 100
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cup / {=amount2/v}g pearl barley",
+					"amount1": 1,
+					"amount2": 200
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} cups / {=amount2/v}ml water",
+					"amount1": 2,
+					"amount2": 480
+				},
+				"Kosher salt",
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} oz / {=amount2/v}g slab bacon, diced",
+					"amount1": 5,
+					"amount2": 150
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} garlic cloves, minced",
+					"amount1": 3
+				},
+				"Freshly ground black pepper"
+			],
+			"instructions": [
+				"Bring a kettle of water to a boil. Place the kale leaves in a sieve, pour in the boiling water, and then coarsely chop and set aside.",
+				"Put the barley in the sieve, rinse with cold water, and then transfer to a small saucepan over high heat. Add the 2 cups / 480ml of water and ¾ tsp salt, stir, cover, and bring to a boil. Turn the heat to low and cook for 15 minutes. Turn off the heat, stir, cover again, and set aside until the barley is slightly chewy yet tender, 10 to 15 minutes. The grains should soak up all the water in the process; if not, drain them.",
+				"In a large nonstick skillet over medium heat, combine the bacon and a splash of cold water. Cook until the water evaporates, about 3 minutes, then continue cooking, stirring occasionally, until slightly browned, about 5 minutes more. Add the kale and cook, stirring occasionally, until the leaves are slightly browned on the edges, 5 to 7 minutes. Add the garlic and cook for 1 minute more.",
+				"Add the barley to the skillet, season with pepper, stir until well combined, and stir-fry for 3 minutes more. Season with more salt if needed.",
+				"Transfer the groats into individual bowls and serve immediately."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "White Orchard Inn Groats with Bacon",
+					"source": "TWOC"
+				}
+			}
+		},
+		{
+			"name": "Willoughby Roast Chicken",
+			"source": "TWOC",
+			"page": 32,
+			"type": "White Orchard",
+			"diet": "X",
+			"allergenGroups": [],
+			"serves": {
+				"min": 4,
+				"max": 6
+			},
+			"ingredients": [
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} garlic cloves, chopped",
+					"amount1": 3
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tsp kosher salt",
+					"amount1": 3
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tsp parsley flakes",
+					"amount1": 3
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tsp dried lovage",
+					"amount1": 3
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} tsp freshly ground black pepper",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} Tbsp {@recipe Herbal Pepper|TWOC}",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} whole farm-raised chicken (about 4½ lb / 2kg)",
+					"amount1": 1
+				},
+				{
+					"type": "ingredient",
+					"entry": "{=amount1/v} Tbsp unsalted butter at room temperature",
+					"amount1": 2
+				},
+				{
+					"type": "entries",
+					"name": "Stuffing",
+					"entries": [
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}g mixed nuts (such as walnuts and hazelnuts)",
+							"amount1": 0.5,
+							"amount2": 50
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} cup / {=amount2/v}g dried bread crumbs",
+							"amount1": 0.5,
+							"amount2": 60
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} Tbsp unsalted butter, at room temperature, diced",
+							"amount1": 2
+						},
+						{
+							"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 kosher salt",
+							"amount1": 0.5
+						},
+						{
+							"type": "ingredient",
+							"entry": "{=amount1/v} Tbsp cold water, or as needed",
+							"amount1": 2
+						}
+					]
+				},
+				"Vegetable oil"
+			],
+			"instructions": [
+				"In a mortar with a pestle or small bowl, use a fork to mash together the garlic, salt, parsley flakes, lovage, black pepper, and herbal pepper to a smooth paste.",
+				"If necessary, remove the giblets from the chicken. Pat the chicken dry with paper towels, and then thoroughly rub the chicken skin, on each side, with two-thirds of the spice mix.",
+				"In the mortar with the remaining one-third of the garlic-herb mixture, add the butter and, using a fork, incorporate thoroughly. Carefully insert your fingers underneath the end of the breast skin to separate it from the meat. Then smear the butter mixture between each breast and its skin.",
+				"Transfer the chicken, uncovered, to a plate, and then place in the refrigerator for 10 hours. About 1 hour before baking, remove the chicken from the fridge and set aside at room temperature.",
+				{
+					"type": "entries",
+					"name": "To Make the Stuffing:",
+					"entries": [
+						"In a dry, medium nonstick skillet over medium heat, toast the nuts, shaking the skillet a few times, until slightly browned, 3 to 4 minutes. Transfer the nuts to a cutting board, let cool to room temperature, and then mince.",
+						"In a medium bowl, combine the bread crumbs and butter and whisk with a fork until fluffy. Then add the nuts, parsley, salt, and water and stir to combine. The stuffing mixture should be moist but not runny; add a little more water if it is too dry."
+					]
+				},
+				"Spoon the stuffing into the chicken's cavity and press with your fingers. Cross the drumsticks and bind them with kitchen twine. Then lightly fold the chicken wings behind the back of the chicken to prevent them from burning.",
+				"Preheat the oven to 400°F / 200°C. Drizzle a little vegetable oil into an ovenproof baking dish or cast-iron skillet.",
+				"Transfer the chicken to the prepared cooking vessel, place in the oven, and roast for 15 minutes. Then lower the oven temperature to 350°F / 180°C and roast until golden brown, for 70 to 90 minutes more. After the first 45 minutes, baste the chicken with its cooking juices every 15 minutes. At the end of baking, turn the oven temperature to 425°F / 220°C and roast until the skin is nicely browned and crispy, about 10 minutes more.",
+				"Remove the chicken from the oven and let rest for 15 minutes. Using a sharp knife, divide it into thighs, drumsticks, breast meat, and wings. Remove the stuffing and serve on the side of each portion. Use the remaining cooking juices to drizzle over the meat and serve immediately."
+			],
+			"fluff": {
+				"_recipeFluff": {
+					"name": "Willoughby Roast Chicken",
+					"source": "TWOC"
+				}
+			}
+		},
 		{
 			"name": "Zerrikanian Spice Blend",
 			"source": "TWOC",
@@ -3022,11 +4066,11 @@
 			"allergenGroups": [
 				"gluten"
 			],
-			"makes": "about 2 tbsp",
+			"makes": "about 2 Tbsp",
 			"ingredients": [
 				{
 					"type": "ingredient",
-					"entry": "{=amount1/v} tbsp ground cinnamon",
+					"entry": "{=amount1/v} Tbsp ground cinnamon",
 					"amount1": 1
 				},
 				{