Kitchen

One of the Fellowship's strong points is food--cooking, baking, mixing, crafting, and appreciating it. Here are a list of our recipes that you may have tasted over the years at our various events, abodes, and other encounters. If there's one missing, please don't hesitate to inquire with the webmaster, to see if it'll be added or request it from the maker.

When adding recipes, help us keep the tradition alive and remember to include any history or interesting facts about your contribution!

Entrees[]

Sunfire Chili[]

from Gillion, first shared at Ragnarok XXXIII 2018 (All amounts adjusted per person served, default 8) 1/4 lbs of ground beef per person 1-2 cups elbow macaroni or spaghetti per person 2 cups secret ingredient (cocoa powder) 1-2 cup cumin 2-4 Tablespoon red chili powder 1-2 Tablespoon garlic powder 2-4 Tablespoon cinnamon 2-4 teaspoon paprika 3-6 dried basil leaves or 2 teaspoon crushed basil 2-3 cups water per person (Optional, 1-2 cup corn starch to thicken if not pouring over pasta) Sour Cream, oyster crackers and approximately 1 chopped onion per 4 persons

Brown ground beef in skillet, use light oil if cooking over campfire, none if using controlled heat. Break up into quarter sized chunks.
Pour pasta into pot and add water to 1 inch over pasta, heat to boil until pasta is cooked and slightly hard. Remove from heat and strain out water. Put pasta aside.
In large pot, add 16 cups water and all spices. Heat to low boil. Add corn starch at this time if cooking without pasta. Add in ground beef, then reduce heat to medium-low.
This is the important part. Taste test ingredients. Determine if more spices are needed. After adding any more spices, cook for 10 more minutes before serving.
When ready, pour chili into bowls over pasta. Serve with sour cream, crackers and chopped onions.

Sides[]

Desserts[]

Caramel Apple Muffins[]

from Kohaku, first shared at Here There Be Dragons 2014

2 c All purpose flour

3/4 c sugar

2 t Baking Powder

1/2 t Baking Soda

dash of salt (or around 1/2 teaspoon)

1 T ground cinnamon

1 egg

1 c milk

touch over 1/3 c melted butter

1 T vanilla extract

1 c peeled and chopped Granny Smith Apples

3/4 to 1 c caramels (Kraft Caramel Bits from the baking aisle works nicely)

optional caramel dipping sauce

Mix wet ingredients together in a bowl as well as your cinnamon. Make sure your butter is only room temperature so it doesn't cook your egg.
Mix dry ingredients together and slowly integrate into the wet bowl.
Fold in apple and caramel at the end.
Bake at 350 Degrees F for about 20-25 minutes. Check with a toothpick to make sure it's done.

Kolacky[]

from Kohaku, first debuted at Here There Be Dragons 2013. Nicknamed "kalashnikovs" by William the Silly.

8 oz cream chese

2 sticks butter

2 c sifted flour

1/2 t baking powder

choice of jelly or pie filling

powdered sugar

Sift dry ingredients together, then cut in cream cheese & butter. Work the dough as little as possible in order to keep it light and fluffy. Chill for one hour.
Preheat oven to 350 F. Roll out dough between two pieces of wax paper. Remove paper and cut into small squares.
Fill a strip diagonally through the middle with jelly or a smooth pie filling, about 1/2 t each. Suggested to start with smooth pie fillings first like lemon to get a feel for making them, then graduate to chunky fillings later.
Pinch non-filling covered corners together. Cook for 10-12 mins. Cover in powdered sugar to taste.

Drinks[]

Cancer[]

from Sirilay, debuted at Ragnarok XXIV. First named Strawberry Magic for three different reviews involving the word "magic." Renamed to Cancer in 2013 in reference to how easily its reputation spreads and to the mention of how elves spread cancer in the D&Debate on YouTube.

gallon filtered apple cider (translucent, sold year 'round)

~1 lb strawberries

6 strips each orange & lemon peel

4-6 cinnamon sticks

~1/2 c maple syrup (low calorie or lite syrup makes the lemon taste stronger)

Heat cider in a large pot. Slice strawberries and break up cinnamon sticks into pieces.
Combine rest of ingredients in cider and stir. Bring cider to a "boil," meaning steam comes off surface and movement is visible. If it starts to roll, turn down heat to avoid burning. NOTE: The amount of maple syrup depends on your sweetness level preference. I suggest using just over 1/4 c, then adding more as desired.
Let mull for 25-35 minutes. Best served cool--REMOVE LEMON PEEL before setting to cool.
Spices and berries can be left in serving container for stronger flavor.

Dark Horse[]

from Sirilay, first debuted at Ragnarok XXV. Named for being the second cold cider Sirilay had made, and how it was already behind in the running for her best flavor.

gallon filtered apple cider (translucent, sold year 'round)

20-25 bing cherries

8 whole allspice berries

ground allspice to taste

1/2 c brown sugar

Heat cider in a large pot. Pit cherries and cut into fourths.
Combine rest of ingredients in cider and stir. Bring cider to a "boil," meaning steam comes off surface and movement is visible. If it starts to roll, turn down heat to avoid burning.
Let mull for 25-35 minutes. Best served cool. Spices and cherries can be left in serving container for stronger flavor.

Rogue Cider[]

from Sirilay, debuted at Ragnarok XXVII. Named for peach slices that expertly slipped from pan into cider jug.

1 gal apple cider (filtered or unfiltered)

2-3 peaches

2 tsp vanilla extract

brown sugar to taste

4 cinnamon sticks

Heat cider in a large pot. Break cinnamon into small pieces. Pit peaches and slice in eight pieces each.
Combine all ingredients in cider and stir until sugar dissolves. Keep on medium to low heat, where steam comes off surface and movement is visible. If it starts to roll, turn down heat to avoid burning.
If left to roll, unfiltered cider will start to separate its particulate. This will settle at the bottom of the serving container and leave the last dregs gritty.
Let mull for 25-35 minutes, stirring at times to prevent the ingredients from creating a film on top that increases temperature.
Serve warm or cool. Spices and peaches can be left in serving container for stronger flavor.

Nor'easter[]

from Sirilay, named for the strong winds that plagued old sailing ships and ingredients that would benefit sailors (warm cider against the chill, citrus for scurvy, honey for throat coating, spices to help stay awake on watch) 1 gal unfiltered cider 2 oranges 30 each allspice berries & cloves 8 cinnamon sticks ~1/2 cup honey 1 tsp ground nutmeg 14 cardamom pods
Heat cider in a large pot. Break cinnamon into small pieces. Cut oranges into 5-8 pieces, removing seeds. Leave peels on.
Combine all ingredients in cider and stir until honey dissolves. Keep on medium to low heat, where steam comes off surface and movement is visible. If it starts to roll, turn down heat to avoid burning.
If left to roll, unfiltered cider will start to separate its particulate. This will settle at the bottom of the serving container and leave the last dregs gritty.
Let mull for 25-35 minutes, stirring at times to prevent the ingredients from creating a film on top that increases temperature.
Serve warm or cool. Spices and oranges can be left in serving container for stronger flavor.

Sauces & Dips[]

Second Nectar[]

from Sirilay & Theowynd; named for reference to the fact that coffee is their Nectar of the Gods, and this is just as necessary in their kitchen 3 tbs tahini paste 3 tbs soy sauce 3-4 tbs honey 1 tsp sesame oil 1-2 cloves garlic, diced fine 1/8 tsp ground ginger
Combine ingredients until well blended. Typically made in a triple batch. Great on meats, veggie stir fry, sandwiches, raw veggies.
Note: 1/4 c = 4 tbs, for easier measuring in bulk

Sweet Fire[]

from Theowynd mustard hot sauce of choice brown sugar butter
Heat hot sauce in a sauce pan on low. Mustard can be overpowering--add slowly and in small doses to find the correct ratio. Melt in butter and brown sugar, all to taste.
Let roll for a bit to further thicken the sauce. Do not breathe in when taste testing Sweet Fire while hot.