Recipes from Rogueport

Today's dish is a little cherry gelatin dessert with a border of candied grapes and lemon whipped cream on top.

I will probably revisit this one in the future if I have time, but I had a lot of fun making it. I wanted to share some of what I've been up to with you guys <3

Hey there! This time around we have another drink instead of a food. Drinks are fun too though, right? <3

I made a small batch of golden milk which is also called golden tea by some people. Turmeric is what gives this drink its lovely color and most of its flavor.

Instead of using a purple mug, I chose to have the purple element be my background and a very special ingredient: lavender.

I didn't want the lavender to overpower the drink so I added just a few flowers at the end for a hint of flavor and lovely aroma. It's a nice accent.

Lavender and turmeric infused jasmine rice is a great side for the record.

Moving on, I'd like to share how I made this drink. It's super easy and highly customizable.

Golden Milk

1 1/2 c unsweetened vanilla almond milk [or any milk you'd like!]

1 tsp ground turmeric

1/4 tsp cinnamon

1/4 tsp ground ginger

1 sprig lavender

honey

1) Heat the milk in a saucepan. Bring it to a simmer.

2) Add in your spices and heat the mixture thoroughly for about 5 minutes, whisking occasionally.

There aren't any mushrooms in this cake! I'm not quite that adventurous... yet. I do know already that coffee and chocolate are an awesome combo so that's what I went for this time.

Pictured above is a 2 layer heart shaped chocolate cake filled with coffee buttercream and topped with a thin layer of whipped cream and candy: an adorable chocolate covered biscuit shaped like a mushroom I bought [!!!] along with some little decorations I made by piping warm candy melts on parchment paper and letting them cool.

I used a cake mix for the chocolate cake, guys. Use whatever your favorite chocolate cake is as a base.

I did make the whipped cream. It's fairly easy if you've never done it before. Some of cartons of heavy cream include a recipe! There are a ton of recipes online and in my experience, there's very little variation in recipes for a basic vanilla whipped cream. I'll let you explore that on your own~ Making different flavors is fun too.

I do, however, have a recipe for coffee buttercream I'd like to share!

Coffee Buttercream

-2/3 cup unsalted butter, softened

-3 cups confectioners' sugar

-1 tsp cocoa powder

-2 tbsp coffee

1) Beat the butter with an electric mixer until creamy and fluffy.

2) Gradually add the sugar in 3-4 parts, being sure to scrape the bowl between each addition.

3) Stir in the coffee and cocoa at the very end.

Tip: make the coffee twice the strength that you would typically enjoy drinking. You're adding a lot of sugar so the flavor will be more mellow after you're finished.

Here are some crepes stuffed and covered with a mushroom cream sauce. I actually have recipes this time around, haha. I hope they are useful for some of you. The blistered tomatoes are just a garnish so I haven't provided a recipe for those.

Basic Crepe Recipe

3 tbsp melted butter, room temperature

1 cup flour

1/4 tsp sugar

1/2 tsp salt

3/4 cup milk, room temperature

2 eggs, room temperature

extra melted butter or oil for cooking

1) Blend all of the ingredients in a blender or by hand using a whisk until just combined. Overmixing may result in tougher crepes which are no fun!

2) Place your covered mixture in the fridge for an least an hour to allow it to settle. You can store it like this for up to 48 hours.

3) Put pan on medium high heat when you're ready to fry. When the pan is heated, add some of your reserved oil or butter. Swirl the pan to evenly coat.

4) Add about 1/4 cup of the batter and gently swirl the pan to get a thin layer of batter all over the bottom.

5) Flip when the batter sets. Use an offset spatula, your fingers, or a combination of both. Lifting one of the edges is easier with a spatula of some kind.

6) Cook the crepe for another 30 seconds or so until done. Please don't abandon your little crepe and keep an eye on it. They cook pretty quickly!

Sauteed Mushrooms with Cream Sauce

1 pound of baby bella mushrooms [use whatever kind you'd like], sliced

1/2 yellow onion, diced

1 clove garlic, minced

1 tbsp butter

2 sprigs fresh thyme

2 springs fresh rosemary

1 cup broth or water [mushroom broth would be ideal!]

1 tbsp cornstarch, optional

1 cup heavy cream

1) Saute the onion in the butter over medium heat until soft and translucent. Add mushrooms and cook for about 5 minutes, stirring occasionally.

2) Add the garlic and herbs. Cook until fragrant. Be sure not to burn these guys!

3) Using half of your liquid, deglaze the pan. Simmer for about 3

minutes.

4) Add the rest of your liquid of choice and heavy cream. Reduce your sauce by half by simmering for another 5 minutes.

5) For a thicker sauce, mix the cornstarch with a couple of tablespoons of your sauce. Add the slurry slowly while continuously stirring your sauce to avoid lumps. You can always adjust the thickness by adding less of the slurry or by adding more liquid!

6) Taste your sauce and add salt and pepper to taste.

Suggestion: If I were to make this again, I would use a 1/4 of white wine. Yum!

This is a mountain of creamy mashed potatoes made with heavy cream, a good amount of butter, and plenty of garlic. It's topped with a creamy red wine sauce and a cherry tomato. Those are steamed Brussel sprouts on the side.

In the game, there are a few savory combos that give you this dish so I used potatoes even though this looks a bit like an ice cream sundae.

I personally did not care very much for the red wine sauce that I made and will have to play with that recipe in the future. It's a little unconventional, but I love the color! Creamy sauces using white wine are more customary and I see why now, haha. However, I definitely encourage you to experiment and share your results with me.

Ah. The joy of cooking~! I had fun in my kitchen this week; I hope you will have fun cooking soon too.

Hello there! This is a roasted mushroom broth. It's delicious on its own and it serves as a good base for soups, gravies, etc.. I highly recommend making some of this to use in your mushroom risotto or any risotto honestly! It's also great for cooking rice and pasta. If you make your own broth using my recipe, I hope you enjoy it. Don't be afraid to tweak the recipe to your personal tastes. Maybe start by trying different herb and mushroom combinations. You could also use veggie broth or chicken broth instead of water. Have fun! <3

Roasted Mushroom Broth

3/4 pound blend of baby bella and white button mushrooms, quartered

1 carrot, sliced into 1 inch coins

1/2 onion, diced

2-3 cloves garlic, minced

2 springs rosemary or thyme

2 fresh bay leaves

Olive oil

1) Preheat oven to 425 degrees..

2) Place the sliced carrot and mushrooms on a baking sheet. Drizzle with oil and lightly toss with your fingers to coat.

3) Bake veggies for 20-25 minutes.

4) Pour a little oil into a large stockpot and sweat the onions. Add the garlic; cook until fragrant.

5) Add all of the roasted veggies and herbs to the pot. Add enough water to cover everything, about 8 cups or so.

6) Bring to a boil then simmer, covered, for 40 minutes.

Hello there~! This time I’ve made a drink that will help get rid of crummy status effects. I’m not the boss of you; however, I suggest you only have one of these for some relief during battle. Everything in moderation, right? ❤<3 The drink in the pic is a Blue Lagoon: 1 part blue Curaçao, 1 part vodka and 4 parts lemonade. A Blue Hawaiian would also be nice.

This time I’ve made a lovely little snowcone treat. I prefer  finer ice crystals so that’s what is pictured here. However I know that some people like the texture of their snow cones to be more like crushed ice. Do whichever you think will be  best!

I used my blender to chop the ice until I got the texture I wanted. Then I poured a little of the syrup I made over the top.

I used the following recipe and added two pouches of unsweetened powdered drink mix instead of only one.

https://www.allrecipes.com/recipe/73492/snow-cone-syrup-ii/