An Arda Recipe Book

[Ithaeliel]

Ohh, me too... I'm gonna hove to print this out. They all look so good... especially the Tiramisu...

[mark12_30]

Baked Apples

Peel & Core apple. Place in baking bowl.
Fill applecore with
-some butter (1 or 2 tsp)
-some sugar (brown or white, a tablespoon or two or three)
-cinnamon
-a drizzle of water, just enough to dampen sugar a bit

In The Shire:
Bake in oven until the apple is soft.
At The Scotts:
Nuke for 4 or 5 minutes or until soft.

Other interesting fillings:
Nuts
Honey
Molasses
(Some say raisins, but not this hobbit.)


Cabbage and Roots:
Whatever you are adding, add the ones that will take longest to cook, first.
Chop a large onion, put into an iron pot with butter or oil, and brown quite well.
Add some garlic if you have some, and turn it golden.***
Chop and add: turnips, carrots, potatoes, beets if you like, and half a head of cabbage.
Cook til everything is tender.

***Original post said regarding the garlic: "brown it just a little." Wrong implication. Fordie recommends the word Golden; true! Dark-brown is a bad thing to do to garlic.

Bacon and Mushrooms:

Overly Simple Version:
Just like it says. In a cast Iron skillet, fry your bacon, and set aside.
Follow that with mushrooms
perhaps a bit of Old Wineyards and butter for flavor.
Defend from marauding hobbits with large spoon 'til dinner is served.

(Pepperoni and mushrooms isn't nearly as good but can be made to do in desperate straits.)

Here's Gilthalion's recipe athough I had to resort to Google to find it since the Downs was upgraded. Much that once was, has been lost, for none now live who remember it. (Anybody seen Gilthalion lately?)

Directly inspired by the account, I have melted butter in a skillet, fried bacon just a little, tossed in some chopped onion, fresh crushed garlic, a little red wine, and giant portabello mushrooms over the top.
All of this gets stirred around frequently and the mushrooms turned a couple of times, with a lid to keep the moisture in most of the time.

Another poster added:

Yep good stuff, and remeber that fresh Thyme leaves are a wonderous match with mushrooms.

[Hilde Bracegirdle]

Helen you read my mind! I was looking to do up some apples over the weekend, but didn't get around to it. Now I have some new recipes to try!

[Fordim Hedgethistle]

Egad! I could not let this go by without comment!!

Add some garlic if you have some, and brown that just a little

Never cook garlic until it is brown -- that just turns it bitter. Sautee until golden if you like but if it ever turns even a bit darker than that, best to throw away the recipe and start again.

Love the recipes on this thread. I should dig about the kitchen in the Hedgethistle household and see if I can find anything appropriate.

[Lindolirian]

Seeing how we are coming into the Season of Good Eats (AKA American Thanksgiving and Christmas), let's see some holiday recipes! I regrettably do not have my recipe book with me as my mother took it with her on a weeklong visit to relatives, but as soon as I get it back, I'll be putting some of my favorites up with a Tolkienic twist.

[mark12_30]

Hilde-- enjoy! Delighted to have inspired apple-artistry. (Now That's Good Art.)

Originally Posted by Fordim Hedgethistle

Never cook garlic until it is brown -- that just turns it bitter. Sautee until golden if you like but if it ever turns even a bit darker than that, best to throw away the recipe and start again.

You are right, Fordie. When I said "just a little" I was thinking only a little brown, as in tan or golden-- but it doesn't come across, so I will edit.

[Raefindel]

This is a recipe I posted on the "Concerning Hobbits" several months ago. it's my family's favorite chicken recipe.

Raefindel's Roast Chicken

1 6-7 lb Roasting Chicken (actually I can rarely find one that large, but it seems to work anyway, you just can't fit as many limes in the cavity)

2 or 3 small limes(roll on counter or table top and pierce with a corn holder about 20 times each)

4 tsp salt

1 tsp paprika

2 larg cloves garlic, minced

2 cups water

Preheat oven to 300. remove giblets and excess fat from cavity of chicken, rinse &pat dry.In small bowl mix salt, paprika& garlic into paste. Rub half in cavity and half outside. Put pierced limes in cavity. Pour water in roasting pan. Bake on rack, covered, 45-60 min per pound.

--------------------

[Raefindel]

This is great for that unexpected party that may come your way. It's my Granny's recipe, she came to America from Scotland in 1923.

Raefindel's Granny's shortbread

1lb (2cups) Butter, softened
1 cup (8 ounces) sugar
4 cups flour

Beat butter with electric mixer till fluffy. Add sugar and cream until fluffy. Mix in flour. Press into a 9 x13 inch pan (sorry I don't know the metric for that) Pierce surface with fork to prevent bubbling. Bake at 350 for about 45 minutes or until golden.

Note: DO NOT USE MARGERINE, and don't beat it by hand like Granny did, it makes it tough.

[Raefindel]

Artichoke Dip

8 oz cream cheese
1 cup Mayonaise
1/4 cup parmasean cheese
1 4oz can diced green chiles
1 14oz can artichoke hearts in water, drained and chopped

Cream the cheese until softened. Mix in Mayonaise until smooth. Add remaining ingredients. Serve chilled or hot in a crock pot. Serve with ritz crackers or tortilla chips.

[ July 10, 2002: Message edited by: Raefindel ]

[Merendis]

Miruvor
NOT FOR KIDS

1/3 cup granulated sugar
1 16-oz. bottle light corn syrup
2 cups 80-proof vodka
2 teaspoons peppermint extract

1. Combine sugar and corn syrup in a 2 quart pan over medium heat. Heat until sugar dissolves, stirring regularly (about 5 minutes).
2. When sugar has dissolved, add vodka and stir well. Remove mixture from heat and cover tighly with lid. Let cool.
3. Add peppermint extract to mixture and pour into a sealable bottle.
Makes 4 cups.

[ July 11, 2002: Message edited by: Merendis ]

[Raefindel]

Ineresting, Merendis! I'm not sure I would like the mint but I'm sure I could find something to substitute for it.

[Raefindel]

Raefindel's Lembas

Cake batter

1 cup butter or margerine , softened
2 cups sugar
2 teaspoons vanilla
4 eggs
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sour cream


the cinnamon sugar stuff
3/4 cups sugar
2 Tablespoons cinnamon
1/2 cup chopped Pecans

In large bowl, cream butter and 2 cups sugar until fluffy. Add vanilla & eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt: add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into a greased, 10inch tube pan. Combine cinnamon, nuts & 3/4 cup sugar; sprinkle over batter in pan. Repeat layers two more times. Bake @ 325 for 45-70 min or until cake tests done. COOL FOR 10 MIN BEFORE REMOVING FROM PAN. Remove to wire rack to cool. Slice into wafers and wrap with mallorn leaves.

[Gimli Son Of Gloin]

Gimli's Ale

-Ingredients

1 bushel corn
1 bushel tater skins
4 jugs water

Equitment-
1 Still
1 uncracked, strong, gasoline safe container.

Directions-
Put water in bucket over fire on still. when boiling, add tater skins. Shred corn very fine, add to tater skin water. Let boil for 1(one) week. Take small amount from bucket. If ignites with contact to flame, turn off still. Let cool. Enjoy.

[Aranel]

I have an honest to gosh recipe for cram,you guys...I just have to find it.I've mad it before...tastes every bit like cardboard,but it keeps forever and is rather filling on a hike.I'll post it soon.

[Raefindel]

Well, I was gonna post my recipe for ORC CHOPS but I'm fresh out of orc.

[Raefindel]

This is a Recipe from the published cookbook The Gorumet Hobbit as pre request by Mark 12:30.

Seed Cakes

3 1/2 Cups flour 4 eggs
1 lb butter 2 Tbsp milk
2 Cups sugar 2 oz Caraway seeds
(Hmm... I would have used poppy seeds, myself)

Beat butter until it creams. Add sugar & beat again. Add the 4 eggs, well beaten, and 2 Tbsp milk. Beat again & add caraway seeds. Slowly mix in flour to make a firm batter. Pour into greased & floured cake pans. Bake in moderate oven until toothpick comes out clean.

As you can see the recipes from this book can be rather vague, so if anyone tries this let me know about size of pans and oven temp. so I can edit it.

[mark12_30]

Thanks, Rae. I think I'll try it. Who published that recipe book? It's not on Amazon!

[Child of the 7th Age]

Helen,

I also have that book. I believe I purchased it in one of the e-bay stores. This was the only thing they sold. I'll check later today, and see if I can dredge up something more specific.

sharon

[Raefindel]

It has no publisher info. It looks like a home-made leaflet kinda thing. It is by Frank Kiefer.

[mark12_30]

Is it nice, preciousss? Is it scrumptious? Is it tasty? .... what else is in it?

[Raefindel]

Yes, Precious! But it has Fisssh and Nasty chips!

It contains;

Honey Cakes,
Mincemeat
Tea Cakes
Blackberry tarts
White Bread
Seedcake
Apple tart
Scones
Roasted Hart
Beer in Beer
Fish & Chips
Roast Mutton
Pork Pie
Coney, stuffed & Roasted
Bubble & Squeak
Roast 'taters
Boiled mushrooms with Bacon
Clotted Cream
Beer
Mead
and lastly...
Apple Wine
[img]smilies/tongue.gif[/img]

[mark12_30]

(Give us chipsss NOW, and keep nassssty Fish.) Eh, I'd never make it in a slimy cave.

...boiled mushrooms? What are they thinking? Mushrooms should be sauteed... have you tried the boiled mushrooms?

[Raefindel]

To be honest with you, I haven't tried ANY of the recipes in this book. I usually try to make MY recipes more "Middle-Earth".

[Hilde Bracegirdle]

Sauce of Orodruin
(Hot enough to destroy any Ring of Power!)

1 Lb (1/2 kg) fresh or dried red chili peppers, washed and completely dried
2 cups rice vinegar
1/2 cup sugar
1/3 cup salt
1/3 sake (or sweet white wine)
1 cup garlic cloves

If using dried chili peppers, soak them in vinegar for half and hour. Peel the garlic.

Place all ingredients in a blender or food processor, whir until a coarse paste is formed.

The longer you keep this the stronger and more powerful it becomes. Use sparingly, alittle of the essence of Mordor
goes a long way! [img]smilies/eek.gif[/img] [img]smilies/eek.gif[/img]

[ February 04, 2003: Message edited by: Hilde Bracegirdle ]

[Raefindel]

I'll be sure to try that one Hilde, Bet it would be good as a refill for my pepper spray can!

[Hilde Bracegirdle]

It actually is very good tasting. We made a big ole vat of it last year and it's already gone.

But if you don't like the taste, by all means refill the pepper spray can! Can't go wrong either way.

[Raefindel]

I'll lick it off my fingers after I fill it!

[Elanor]

Yum... you guys are making me hungry! [img]smilies/biggrin.gif[/img] Try here for more Middle Earth recipes.

[Hilde Bracegirdle]

Oh what a intriguing link! Many thanks!

Dug out a few more family recipes, more tame in nature.

Cousin Lobelia's Stuffed Mushrooms

1 Lb. fresh mushrooms
1 Lb. bulk pork sausage
1/2 envelope onion soup mix
2 Tablespoons finely chopped parsley
1/2 teaspoons sage

Clean mushrooms and pop out stems. Chop stems finely and mix with sausage, soup mix, parsley & sage.

Heap mixture into mushroom caps and set close together in a foil lined baking pan. Cover with foil and bake at 350 degrees F for 40 minutes. Uncover and bake 15 to 20 minutes more.

Disaster at Forochel Pie

1 1/2 Cups crushed Lorna Doone cookies (or shortbread)
1/2 Cup finely chopped pecans
1/3 Cup firmly packed light brown sugar
6 Tablespoons melted butter
1/2 Cup water
10 Tablespoons white sugar
2 Tablespoons green crème de menthe
1 quart vanilla ice cream, softened
1/2 Cup whipping cream
green food coloring
3 egg whites
1/8 teaspoon cream of tartar

Mix cookie crumbs, pecans, brown sugar & butter in a medium bowl. Press firmly onto bottom and sides of 9" pie pan.

Bake in a 325 degree F. oven for 10 minutes or until set. Cool completely.

Combine water with 4 Tablespoons of white sugar in a small saucepan. Cover & bring to boil. Uncover and boil without stirring for 7 minutes. Remove from heat & cool slightly, stir in crème de menthe. Cool completely.

Layer 1/2 of ice cream in cooked pie shell. Cover and freeze until firm.

Add a few drops food coloring to whipping cream and beat until stiff. Fold in 2 Tablespoons crème de menthe syrup. Spread evenly over firm ice cream in pie shell. Cover and freeze until firm.

Top with remaining ice cream, Cover and freeze until firm.

Beat eggs and cream of tartar until double in volume. Beat in remaining 6 Tablespoons of white sugar. When peaks form, pile meringue onto pie. Spread to edges so that no ice cream is showing. Freeze overnight.

Just before serving brown meringue until golden in a 450 degree F. oven (4 minutes). Drizzle on the remaining syrup.

[ February 06, 2003: Message edited by: Hilde Bracegirdle ]

[Raefindel]

Mmm that doesn't sound at all like a disaster!

[Hilde Bracegirdle]

I was just thinking that you could hide a small jawbreaker,(or perhaps something not quite so hard), in the pie to represent the lost palantir. Imagine your guest's suprise! [img]smilies/biggrin.gif[/img]

[Raefindel]

Hilde,you are truly creative, in a frightful sort of way.

[Gorwingel]

I'll have to try one of those recipes for Lembas some day, they all look good, though I don't know where I will find the Mallorn Leaves [img]smilies/rolleyes.gif[/img]

[Raefindel]

It's nice to have others post on this thread, finally. I thought I was the only one left to have any interest in Middle-earth cooking.

[Brinniel]

I tried the Mrs. Maggot’s Mushroom & Bacon Frittata recipe and absolutely loved it. Thanks to all who have posted recipes. I'm anxious to try more.

[piosenniel]

Wild Mushroom Torte

2/3 C. brown rice
1 3/4 C. water

3/4 lb. red or yellow potatoes, unpeeled, scrubbed, and cut into 1" cubes
1 C. water
1/4 C. (60 ml) raw walnut pieces
1/2 C. (120 ml) raw pecan pieces
1 large onion, diced
3/4 lb. Portabella mushrooms, chopped (about 4 large mushrooms)
1/2 lb Chanterelle and Shiitake mushrooms combined (or any combo of wild mushrooms)
1/3 C. water
1 t. ground sage
1/8 t. each garlic powder, rosemary, thyme ground
1/4 t. ground black pepper
2 T. extra virgin olive oil
1 1/2 T. soy sauce or tamari to taste

2 medium tomatoes, sliced
Red Swiss chard (or any pretty greens)
Orange slices


Mushroom Sauce
8 oz. ( fresh button mushrooms, sliced)
1 3/4 C. water
1/4 C. Tamari or soy sauce
1/4 C. dry red wine
2 T. lemon or lime juice
3 T. cornstarch
3 T. water

To Prepare:

1.) Lightly oil a 9 1/2-inch springform pan and set aside.

2.) Combine brown rice, water in a 2-quart saucepan. Cover, and bring to a boil over high heat. Turn heat to low and steam for 50 - 60 minutes until rice is tender.

3.) Combine potato cubes, water, and salt in a 2-quart saucepan. Cover, and bring to a boil over high heat. Turn heat down to simmer, and cook 5 - 7 minutes until fork tender. Using a slotted spoon, remove potatoes to a medium bowl, and set aside.

4.) Toast nuts in a non-stick skillet over high heat, tossing continuously for about 1 to 2 minutes, and immediately remove to a dish to cool. Set aside.

5.) In a large skillet, sauté onion, mushrooms, , water, seasonings, pepper, and olive oil together until onions are transparent, about 5 - 7 minutes, stirring frequently. Drain off and reserve any excess liquid. Add soy sauce and mix well.

6.) Mash potatoes. Add to onions and mushrooms. Add toasted nuts and cooked rice. Mix well to combine ingredients. Adjust seasonings.

7.)Press mixture firmly into springform pan. Arrange tomato slices over the top, Bake uncovered at 375 for 1 hour. Run clean knife around edge and unmold onto a platter lined with red Swiss chard. Decorate platter with orange slices. Makes 6 to 8 servings.

For mushroom sauce:

1.) Combine mushrooms, water, tamari, red wine, and lemon juice in a saucepan, and bring to a boil.

2.) Turn heat down slightly and simmer for 5 minutes.

3.) Combine cornstarch and water in a small bowl and add to bubbling sauce, stirring constantly, until thickened to desired consistency, about 1 minute.

4.) Serve on the side, over slices of the torte. Makes about 2 1/4 cups.

[Raefindel]

Pio, that sounds postitvely decadent!

[Hilde Bracegirdle]

Of Herbs and Stewed Rabbit

8 cloves
8 peppercorns
6 dried red chillies (or to taste)
4 potatoes
3 tomatoes, chopped
2 onions, chopped
½ coconut, grated
1 pound rabbit, cleaned and cut in pieces
1 cup oil
1 cup cilantro leaves, chopped
½ Tablespoon mashed garlic
½ Tablespoon mashed ginger
1 teaspoon turmeric powder
1 teaspoon white poppyseeds
1 teaspoon coriander seeds
1 teaspoon aniseeds
salt to taste
limes

Mix some salt and all of the turmeric & ginger and garlic to the rabbit and let sit for an hour.

Heat 2 Tablespoons oil and add cloves, peppercorns, poppyseeds, coriander seeds, aniseseed and red chillies. (you want them to crisp up a bit). And onion and cook until the onion picks up red spots. Add coconut, tomatoes and and brown. Cool. Grind this mixture to a fine paste and set aside.

Heat remaining oil and add meat and potatoes. Stir and fry until browned. Add the paste, some more salt and water to cover. Cook until meat is soft. Add more salt if needed, stir in cilantro and serve with lots of rice and sliced limes.

[piosenniel]

Rae - it's decadent, tasty, and exceedingly healthy!

*digs into her bowl of artichoke dip and smacks her lips appreciatively

Hilde - Just used your Sauce of Orodruin on some roasted vegetable chunks - verrrrry tasty . . . we likes it!

[Gilthalion]

VEGAN'S BEWARE!!! The following entry contains carnivorous subject matter. Dietary discretion is advised. The faint of heart or stomach should read no further! You were warned!

We ate Jill just before Christmas.

I found Jack & Jill (so named by the Mrs) and had them from an old farmer who was tired of feeding them, I suppose, for $10 US each. When Jack came of age, he tried dauntlessly to form a romantic attachment with Jill. Alas, as the post mortem revealed, Jill was far beyond the age at which coney's breed. And in my ignorance, I had merely thought her thin and poorly fed. I did feed her up nicely though in the many weeks in which we unsuccessfully tried to breed her. Now, Jack is lonely and perhaps this weekend I will go out to find him a harem. (Get it? Hare-m? Rabbits? Hares? Get it?)

Jill was tough and stringy, but stewed up nicely in the crockpot over time with some wine gravy. She was delicious! But remember, coney's do need to be young and tender for the best dining experience!

Meanwhile, as promised in another thread, here is my fabled recipe for...

MANFLESH ORCISH-STYLE or
SARUMAN'S SMOKED MANFLESH JERKY

One assumes that any sort of meat can be salted and smoked, but if there is a fat peaceful unsuspecting village nearby, why bother?

1 man/woman or 2 children (preferably live or at least fresh)
1 smoker (large!) or smokehouse
5 lbs salt
Lots of hardwood. Oak or Hickory are best.

First, catch a man. Elves taste better, dwarf is better than nothing. Small children are almost as good as elf! (For goblins who've been so deprived as to never have had manflesh, consider that humans tend to be omnivorous, like pigs. It is reported that "long pig" has that same sweet pork taste, only better!)

Dispatch the victim. Immediately strip carcass of all valuables. These steps are best taken in solitude, or else your mates will likely steal your ill-gotten swag while you are busy with the remaining steps.

Find uses for bones, skull, teeth, all of which make great trophies. Scalps are also handy and will impress your friends, though they can rarely be handed down to the grand-imps! Skins can be neatly taken off in large patches and used for stylish lampshades, clothing accessories, or as a wrapping for various things (see below).

Sweetmeats (don't ask!) can be devoured on the spot, if hungry, and are best eaten this way, since they do not keep long. Intestines and bladders can be used for chitterlings or sausages. Fat can be rendered down for other cooking, to be dribbled over dry maggoty bread, or even made into soap (what soap is used for, I'm not sure).

Slice the flesh off the bones neatly into thin strips. Rub with salt and hang over thin branches or skewers. Hang in smoker or smokehouse/cave.

Ruthlessly hack down hardwoods for your fire and smoke, even if dead dry hardwood can be gathered. (Evergreens impart a turpentine twang to the meat that some uruk-hai might prefer, but do not dare to serve such meat to the Great Goblin, or you will be served instead!) Chop wood into small pieces. Presoak wood chips, unless you use green wood (See, there's a method to my mayhem!).

Build fire. Place green/damp hardwood chips or sawdust (don't use pretreated pine, you fool, JUST HARDWOODS!) in cast iron skillet (used only for this purpose) and place on fire so that smoke fills your smoker or smokehouse/cave. The bigger your smoker, the more smoke you need. Try to use a smaller space, with the meat hanging close, but not touching. Not that I recommend this for conserving the forest, oh goodness no! It's just less work.

Tend fire and keep fresh green/wet wood smouldering for at least one day, if not longer. Nice thin strips of manflesh will cure even faster.

Place salted-smoked manflesh jerky into oiled leather (a great use for manskin). Place packets in bag and hide from slavering hordes.

Keep this delicious treat safe and dole out only to special friends who do your bidding. (Why, the whole clan will want to make you the Great Goblin after just one lip-smaking taste!)