An Arda Recipe Book - The Barrow-Downs Discussion Forum

Snowdog · 10-13-2004, 03:38 PM

That was the coffee recipes... now for the great BBQ sauce...

Tinúviel's Homemade Barbeque Sauce

1 cup strong black coffee (I used Starbucks)
¾ cup Worcestershire sauce
1 cup ketchup (I used Hunts)
½ cup cider vinegar
½ brown sugar
3 tablespoons chile powder
1 teaspoon salt
2 cups finely chopped onions
4 medium cloves garlic, peeled and minced

Use a 3 quart sauce pan and combine the coffee, Worcestershire sauce, ketchup, cider vinegar, brown sugar, chili powder, salt, onion and garlic.
Bring to a boil and then let simmer, stirring often.
Purée the mixture in a blender or food processor and let cool.
Will keep in the refrigerator for two days. Great for ribs and burgers, or rub it into some skirt steak!

Raefindel · 10-13-2004, 08:42 PM

Those sounded good Snowdog.

Here's the secret Elven recipe to which Mark12_30 Helen refers. It's instant for travelers, and looks lovely in jars as gifts.

Elven Fireside Coffee

2 cups instant Cocoa mix
2cups powdered creamer (like Cremora)
1 1/2 cups sugar
1 cup instant coffee granules
1/2 tsp nutmeg
1 tsp cinnamon

Mix together in a large bowl and store in an airtight container.

To serve add 3-4 heaping teaspoons per 6oz cup of hot water.

Lostgaeriel · 10-19-2004, 08:45 PM

Gardener Sam’s Carrot Pudding

A rich, traditional Yuletide treat. Serve with Fatty Bolger’s Butterscotch Sauce.

1 cup brown sugar
1 ½ cups fine beef suet
1 cup raisins
1 cup currants
1 large potato (peeled & grated)
1 cup carrots (peeled & grated)
1 cup apple (peeled, cored & grated)
4 oz. mixed citrus peel
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cloves
1 tsp. cinnamon

Mix all ingredients together. Put in a large oven-proof pudding bowl (or oven-proof glass jar). Steam bowl in a covered pot of boiling water for 2 to 3 hours to cook the pudding. (Start with cold water in the pot to prevent bowl/jar breakage!) Spoon cooked pudding into bowls and serve with Butterscotch Sauce. Leftover pudding may be steamed for approximately 30 minutes to reheat.

Fatty Bolger’s Butterscotch Sauce

Serve over Gardener Sam’s Carrot Pudding or vanilla ice cream. Or both!

2 Tbsp. butter
1 Tbsp. flour
1 ½ cups milk or water
1 cup brown sugar
pinch salt
½ tsp. vanilla

Melt butter in saucepan. Blend in flour to make a roux and cook for 2 minutes, stirring constantly. Remove from heat. Add milk (or water) and whisk until smooth. Return saucepan to heat. Add brown sugar, vanilla and salt. Cook and stir until sauce has thickened. Makes about 3 cups.

Or do it the way my Mom does: Combine all ingredients in a saucepan. Heat until bubbles break the surface and sauce has thickened.

Lostgaeriel · 10-19-2004, 09:14 PM

I could have sworn I had already posted this!

Ithilien Ranger Trail Mix

½ cup peanuts, brazil nuts and/or cashews
½ cup sunflower seeds
½ cup dried pineapple slices and/or banana chips
½ cup flaked dried coconut
½ cup chocolate chips (optional)

Northern Dúnadan Trail Mix

½ cup walnuts, almonds and/or hazelnuts
½ cup sunflower seeds
½ cup dried cranberries and/or raisins
½ cup dried apple and/or apricot slices
½ cup mini marshmallows (optional)

Linnamalle · 10-20-2004, 01:14 PM

Oh, these sound wonderful-- especially the coffee and the trail mixes. I think rangers would have carried coffee powder if they had had the chance. Yay!

Snowdog · 11-08-2004, 09:52 AM

Coffee was a rarity in the north, with much of the coffee growing areas under the dominion of the Dark Lord (Khand, Harad), and some could be managed on the south slopes of the white mountains, but not nearly enough. Sure, there wwere smugglers and free traders that managed to get some of the good stuff into Gondor, but still a rarity until after the war when it became more widespread.

Now... on to Taters!

Samwise was fond of them as we know, and his travels brought to him new ways to prepare them. Here was one that was popular with the southern areas of Gondor that Sam had at one of the many feasts in Minas Tirith...

Twice-Baked Potatoes with Salsa

2 large baking potatoes (8 ounces each)
1/4 cup low-fat (1%) cottage cheese
1/4 cup low-fat (1.5%) buttermilk
2 tablespoons reduced-fat cream cheese (Neufchatel)
2 scallions, minced
1 tablespoon minced fresh jalapeño pepper
1/4 teaspoon black pepper
3/4 pound tomatoes, diced
1 small red bell pepper, diced
1/3 cup minced red onion
3 tablespoons chopped cilantro
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt

1. Preheat oven to 450°F. Prick potatoes in several places. Bake for 45 minutes, or until tender. When cool enough to handle, halve potatoes lengthwise. With fork, fluff potato flesh inside and transfer to a bowl, leaving enough potato attached to skin to form a sturdy shell, about 1/8-inch thick.

2. Add cottage cheese, buttermilk, cream cheese, scallions, 1-1/2 teaspoons of jalapeño pepper, and the black pepper. Mix well to combine, then spoon into potato shells. Return to oven and bake until stuffing is piping hot, about 20 minutes.

3. Meanwhile, in a medium bowl, mix together tomatoes, bell pepper, red onion, cilantro, vinegar, sugar, salt, and remaining 1-1/2 teaspoons jalapeño. Spoon salsa over potatoes and serve.

10-13-2004, 03:38 PM	#1
Snowdog Emperor of the South Pole Join Date: Dec 2002 Location: The Western Shore of Lake Evendim Posts: 667	That was the coffee recipes... now for the great BBQ sauce... Tinúviel's Homemade Barbeque Sauce 1 cup strong black coffee (I used Starbucks) ¾ cup Worcestershire sauce 1 cup ketchup (I used Hunts) ½ cup cider vinegar ½ brown sugar 3 tablespoons chile powder 1 teaspoon salt 2 cups finely chopped onions 4 medium cloves garlic, peeled and minced Use a 3 quart sauce pan and combine the coffee, Worcestershire sauce, ketchup, cider vinegar, brown sugar, chili powder, salt, onion and garlic. Bring to a boil and then let simmer, stirring often. Purée the mixture in a blender or food processor and let cool. Will keep in the refrigerator for two days. Great for ribs and burgers, or rub it into some skirt steak! Last edited by Snowdog; 10-13-2004 at 03:45 PM.

10-13-2004, 08:42 PM	#2
Raefindel Sword of the Spirit Join Date: Feb 2002 Location: Washington State Posts: 1,313	Those sounded good Snowdog. Here's the secret Elven recipe to which Mark12_30 Helen refers. It's instant for travelers, and looks lovely in jars as gifts. Elven Fireside Coffee 2 cups instant Cocoa mix 2cups powdered creamer (like Cremora) 1 1/2 cups sugar 1 cup instant coffee granules 1/2 tsp nutmeg 1 tsp cinnamon Mix together in a large bowl and store in an airtight container. To serve add 3-4 heaping teaspoons per 6oz cup of hot water. __________________ Blessed be the Lord my Strength, Who trained my hands for war and my fingers to fight. Psallm 144:1

10-19-2004, 08:45 PM	#3
Lostgaeriel Shade of Carn Dûm Join Date: Nov 2001 Location: Toronto the Good Posts: 477	Only 67 Days to Christmas! Gardener Sam’s Carrot Pudding A rich, traditional Yuletide treat. Serve with Fatty Bolger’s Butterscotch Sauce. 1 cup brown sugar 1 ½ cups fine beef suet 1 cup raisins 1 cup currants 1 large potato (peeled & grated) 1 cup carrots (peeled & grated) 1 cup apple (peeled, cored & grated) 4 oz. mixed citrus peel 2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 tsp. cloves 1 tsp. cinnamon Mix all ingredients together. Put in a large oven-proof pudding bowl (or oven-proof glass jar). Steam bowl in a covered pot of boiling water for 2 to 3 hours to cook the pudding. (Start with cold water in the pot to prevent bowl/jar breakage!) Spoon cooked pudding into bowls and serve with Butterscotch Sauce. Leftover pudding may be steamed for approximately 30 minutes to reheat. Fatty Bolger’s Butterscotch Sauce Serve over Gardener Sam’s Carrot Pudding or vanilla ice cream. Or both! 2 Tbsp. butter 1 Tbsp. flour 1 ½ cups milk or water 1 cup brown sugar pinch salt ½ tsp. vanilla Melt butter in saucepan. Blend in flour to make a roux and cook for 2 minutes, stirring constantly. Remove from heat. Add milk (or water) and whisk until smooth. Return saucepan to heat. Add brown sugar, vanilla and salt. Cook and stir until sauce has thickened. Makes about 3 cups. Or do it the way my Mom does: Combine all ingredients in a saucepan. Heat until bubbles break the surface and sauce has thickened. __________________ Elen síla lúmenn’ omentielvo, a star shines on the hour of our meeting. Last edited by Lostgaeriel; 10-26-2004 at 09:25 PM.

10-19-2004, 09:14 PM	#4
Lostgaeriel Shade of Carn Dûm Join Date: Nov 2001 Location: Toronto the Good Posts: 477	Food for Walking I could have sworn I had already posted this! Ithilien Ranger Trail Mix ½ cup peanuts, brazil nuts and/or cashews ½ cup sunflower seeds ½ cup dried pineapple slices and/or banana chips ½ cup flaked dried coconut ½ cup chocolate chips (optional) Northern Dúnadan Trail Mix ½ cup walnuts, almonds and/or hazelnuts ½ cup sunflower seeds ½ cup dried cranberries and/or raisins ½ cup dried apple and/or apricot slices ½ cup mini marshmallows (optional) __________________ Elen síla lúmenn’ omentielvo, a star shines on the hour of our meeting.

10-20-2004, 01:14 PM	#5
Linnamalle Haunting Spirit Join Date: Jun 2003 Location: WtR 458: wheeee! Rivendell at last!! Posts: 52	Oh, these sound wonderful-- especially the coffee and the trail mixes. I think rangers would have carried coffee powder if they had had the chance. Yay! __________________ They spoke no more of the small news of the Shire far away; nor of the dark shadows and perils that encompassed them, but of the fair things they had seen in the world together, of the Elves, of the stars, of trees, and the gentle fall of the bright year in the woods.

11-08-2004, 09:52 AM	#6
Snowdog Emperor of the South Pole Join Date: Dec 2002 Location: The Western Shore of Lake Evendim Posts: 667	Coffee was a rarity in the north, with much of the coffee growing areas under the dominion of the Dark Lord (Khand, Harad), and some could be managed on the south slopes of the white mountains, but not nearly enough. Sure, there wwere smugglers and free traders that managed to get some of the good stuff into Gondor, but still a rarity until after the war when it became more widespread. Now... on to Taters! Samwise was fond of them as we know, and his travels brought to him new ways to prepare them. Here was one that was popular with the southern areas of Gondor that Sam had at one of the many feasts in Minas Tirith... Twice-Baked Potatoes with Salsa 2 large baking potatoes (8 ounces each) 1/4 cup low-fat (1%) cottage cheese 1/4 cup low-fat (1.5%) buttermilk 2 tablespoons reduced-fat cream cheese (Neufchatel) 2 scallions, minced 1 tablespoon minced fresh jalapeño pepper 1/4 teaspoon black pepper 3/4 pound tomatoes, diced 1 small red bell pepper, diced 1/3 cup minced red onion 3 tablespoons chopped cilantro 1 tablespoon red wine vinegar 1/2 teaspoon sugar 1/4 teaspoon salt 1. Preheat oven to 450°F. Prick potatoes in several places. Bake for 45 minutes, or until tender. When cool enough to handle, halve potatoes lengthwise. With fork, fluff potato flesh inside and transfer to a bowl, leaving enough potato attached to skin to form a sturdy shell, about 1/8-inch thick. 2. Add cottage cheese, buttermilk, cream cheese, scallions, 1-1/2 teaspoons of jalapeño pepper, and the black pepper. Mix well to combine, then spoon into potato shells. Return to oven and bake until stuffing is piping hot, about 20 minutes. 3. Meanwhile, in a medium bowl, mix together tomatoes, bell pepper, red onion, cilantro, vinegar, sugar, salt, and remaining 1-1/2 teaspoons jalapeño. Spoon salsa over potatoes and serve.