The Ladle & Hearth Cookbook

I know it's creeping closer to the winter-ish part of autumn, but it's still autumn, so these types of meals really hit the spot this time of year. It's warm and cozy and absolutely delicious.

On the witchy side of things: so many energies at work in these ingredients. You've got love and lust energies from the apples and coriander, protection and banishing from salt, pepper and shallots, abundance and prosperity from the cider, cinnamon, and nutmeg. It makes this dish great for any of these workings.

Ingredients

1 teaspoon salt, divided

1/2 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon dried thyme leaves

1/4 teaspoon ground black pepper

1 pound boneless, skinless chicken thighs (breasts work too, but I feel like things are so much juicier and have more flavor. Also, you will need to cook chicken breasts longer)

2 Tablespoons unsalted butter

1 Tablespoon light or dark brown sugar

2 cups apple slices (no need to peel)

1/3 cup chopped shallots (or yellow onion)

1/3 cupapple cider (NOT apple cider vinegar. My friend made that mistake, bless her)

Fresh rosemary or thyme for garnish (optional)

Directions

Heat a large 12-inch skillet over medium heat. My aunt used a Dutch oven for hers, so that's also an option.

In a small bowl, mix together 3/4 teaspoon salt, the coriander, cinnamon, nutmeg, dried thyme, and pepper. Sprinkle the spice mixture over both sides of the chicken thighs.

Add a drizzle of oil to the hot skillet, and swirl to coat. Add the chicken thighs to the pan. Cook for 5 minutes, then flip and cook for 5 more minutes or until cooked through (internal temperature should be at least 165°F. Transfer chicken to a plate and cover lightly.

Add the butter to the pan (no need to wipe it out first), and gently swirl to coat as it melts. Add the brown sugar, apples, and shallots, and sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until apples begin to soften, about 5 minutes. Pour in the apple cider and cook, stirring occasionally, until the cider sauce has slightly thickened, about 5 minutes. Add the chicken back to the pan and cook for 2 minutes.

Bantha Pineapple Cake

The Feast of the Tiger is a holiday celebrated by the people of the Banthan Jungle of Hammerfell on 14th of Last Seed. As a thanksgiving celebration, desserts are certainly plentiful, like this upside down pineapple cake. Its appearance has lent the cake its nickname: the sweetroll of Hammerfell.

You will need:

2 tbsp butter, melted

3 tbsp sugar

1 can (6) pineapple rings, well-drained

225g butter

225g flour

225g sugar

1 tsp baking powder

3 eggs

1 tsp vanilla extract

1 tsp cinnamon

Method:

Preheat your oven to 180C/356F.

Whisk the melted butter with the 3 tbsp sugar and use a basting brush to coat the inside of a large bundt tin. Lay your pineapple rings side by side until the tin is fully lined.

In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time until totally combined. Sift in the flour, baking powder, and cinnamon and vanilla extract.

Beat the cake mixture until uniform in texture, it should be rather thick and batter-like. Spoon the cake mixture over the pineapple rings and use a spatula to even out the surface.

Wrap the tin with aluminium foil and bake on the middle shelf for 45 minutes. When the timer's up, leave the cake to rest for about 10-15 minutes before placing a large plate on top and quickly but firmly flipping your bundt tin over. The cake should come out easily.

It can be argued that the pumpkin is Tamriel’s most versatile fruit, that makes for a tasty addition to any dish, sweet or savoury. While pumpkin pie is a favourite dessert in homes and taverns from Hammerfell to Morrowind, today we’ll be taking a twist on the classic dessert and making a delicious pumpkin cheesecake. This dessert is rich, creamy, and decadent, and the spices are a treat for the senses. Let’s get cooking!

You will need: Crust 1 ½ cups smashed graham cracker crumbs (place in plastic bag and use rolling pin to make these) 100g butter 2 tbsp brown sugar 2 tsp cinnamon 1 tsp nutmeg

Filling 2 blocks cream cheese 1 can pumpkin puree ¼ cup sour cream 2 tbsp flour 3 large eggs 1 tsp cinnamon ½ tsp ground cloves ½ tsp nutmeg 1 1/3 cups brown sugar 1 tsp vanilla extract

Method: Preheat oven to 175C/350F.

Firstly, prepare the crust. In a mixing bowl, soften butter, then combine the crumbs, sugar, and spices. Pack the mixture firmly into the base of a 9" cake tin.

For the filling, beat the cream cheese and pumpkin puree until smooth. Add the sour cream, eggs, sugar, spices, flour, and vanilla extract, and continue beating until the mixture is completely smooth.

Moon Sugar Brittle (from ESO)

The abundant sugar cane plants that flourish in the warm southern climes of Elsweyr produce the Khajiit’s sacred moon sugar, which is well known to be hallucinogenic to all who are not accustomed to eating it daily. I was graciously invited to cook for my Khajiit hosts while there, but they complained about the lack of moon sugar in my dishes. Dra'varra, the matron of the house, decided to bring out a traditional Elsweyr candy for dessert to make up for it: moon sugar brittle. Hesitantly, I took a small (albeit delicious) piece and spent the rest of the day staring into space and feeling nauseous, which the Khajiit found to be highly amusing.

For those of you unused to eating moon sugar, I worked with Dra'varra to make a more outsider-friendly version of the brittle, using coconut sugar instead. However, be warned: these sweet treats are just as addictive as the original!

You will need: 1 packed cup coconut sugar 1 cup butter, melted ¼ cup crushed pistachios ¼ cup crushed almonds ¼ tsp sea salt ½ tsp fleur de sel

Method: Preheat oven to 180C/350F. Line a baking tray with baking parchment or foil until the entire surface is covered.

In a pot, combine the sugar, butter, and sea salt and stir constantly to prevent burning. Bring to a boil for 2-3 minutes, until the caramel is a smooth liquid. Pour onto the baking sheet, spread it out evenly with a spatula, and transfer to the oven for 10 minutes, until it is a dark golden brown.

Creamcheese frosted gorapple cake

Who doesn’t love cream cheese frosting? It’s decadent, rich, and best of all, simple to make. This light and fragrant apple cake is topped with a generous helping of cream cheese frosting that is sure to be a teatime winner!

You will need: Cake 5 medium sized red apples, washed and sliced thinly 250g self raising flour 1 tsp baking powder 80g soft brown sugar ½ cup maple syrup 125g butter, softened (plus extra for greasing) 2 large eggs 200ml milk 2 tsp ground cinnamon 2 tsp allspice 1 tsp lemon zest 1 tsp vanilla essence

Frosting 2 cups icing sugar ½ cup butter 8oz pack plain cream cheese 1 tsp cinnamon 2 tsp vanilla essence

Method: Preheat your oven to 200C/390F. Grease a medium-sized round baking tin with butter.

In a mixing bowl, combine the flour, baking powder, cinnamon and allspice, and sugar. In a separate bowl, mix the apples well with the maple syrup and lemon zest.

In yet another bowl, cream the eggs, milk, vanilla essence, and butter, then add them to the flour mix and beat until well combined. Add the apples and continue stirring until evenly distributed.

Pour the mix into the tin and bake for 45 minutes-an hour, until the cake is golden brown and crisp on top. Leave to cool, then remove from the tin and set aside.

Carrot Cheesecake

In a fit of inspiration one day, I decided to take two of my favourite cakes, carrot cake and cheesecake, and smash them together. Brynjolf was the taste tester, and for a good 10 minutes I didn’t get a word of feedback aside from the sounds of munching, happy noises, and a blissful smile. Let’s take that as good feedback! This cake is the perfect teatime treat for those with a sweet tooth, and is delightful with a cup of strong coffee! Best of all, it’s super easy to make!

You will need: 2 large orange carrots, peeled and grated 400g Philadelphia cream cheese 2 eggs 1 2/3 cups sugar 180g unsalted butter, melted 1 ½ packs sweet digestive biscuits or gingersnap biscuits (about 600g) 1 tsp cinnamon 2 tsp vanilla essence

Method:

Preheat oven to 180C/356F. Lightly grease a springform tin with butter.

Put the digestive biscuits into a ziplock bag and crush them finely with a rolling pin until crumbs are a texture you like (I prefer my crusts to be slightly crunchy so I tend to leave small pieces as opposed to crushing them finely).

Pour the crumbs into a bowl and stir in the butter until the mixture just sticks together. Using a spatula, spoon the mixture into the base of the tin and make a thick, even layer. Set aside.

In a large mixing bowl, vigorously beat the eggs, sugar, cream cheese, vanilla, and cinnamon until light and fluffy, about 2 minutes by hand. Add the carrot shreds and continue to stir until the carrot is evenly distributed through the cream cheese batter.

Braided bread

My mother-in-law's recipe book has been invaluable over the more recent years of my cooking journey, and today's recipe (ever so slightly adjusted) is one that fans have been clamouring for: braided bread. This delicious, light brioche is sweet and fragrant- if you don't have saffron, try using a good amount of nutmeg, cinnamon, or any other spice you wish!

You will need:

900g flour, plus extra for dusting

200g butter, melted

500ml warm (not hot!) milk

50g dry yeast

1/2 tsp salt

250g caster sugar

1g saffron

2 eggs, beaten

Method:

Combine the butter, half the milk, and yeast. Stir thoroughly and set aside until the yeast is frothy.

Add the rest of the milk, sugar, and saffron once the yeast is frothy. Add one of the eggs to the mixture and beat on medium speed with an electric mixer with dough hooks if possible.

Once the mixture is smooth, add the flour, and crank the speed up to high. Continue to mix until the ingredients are well combined and you have an even, yellow dough. Cover with cling wrap and set aside in a large bowl for about 3 hours to rise. The dough may need a second proofing if it starts to spill over, but try to keep the rising time to about three hours to allow the saffron to infuse.

On a lightly floured surface, divide the dough into 3 even lumps, and roll each of them out individually into ropes. It's important that you don't over-flour the dough, as it's very buttery and really doesn't need any to prevent it from sticking. I like my strands to be at least an inch thick, so they get nice and fluffy when baking. If you prefer, you can divide the dough into two separate batches to make smaller breads- simply make 6 ropes instead of 3.

With the dough resting on a baking sheet lined with paper, pinch the tops of the three ropes together to join them, and braid your bread. It should neither be too tight or too loose- it should hold if you pick it up.

Caramelized goat nibbles

These tasty morsels have been a staple in the Alik'r for centuries, and are often served as an appetiser, as part of a tapas platter, or hors d'oeuvres at any establishment from the humblest to the most luxurious. This recipe dates back from the Second Era and was generously given to me by the famed Sisters of the Sands Inn in Sentinel, which had withstood the test of time as much as this recipe has.

You will need: 2.5 kg goat meat, chopped into bite-sized pieces 3 cloves garlic, minced 1 bay leaf 2 tsp garam masala powder 1 tsp ground black pepper ½ tsp ground sea salt 2 tsp garlic salt 1 tsp onion powder ¼ tsp ground cloves 1 tsp paprika powder ¼ cup tomato sauce (passata) 1 cup soft brown sugar Olive oil, for basting

Method: In a mixing bowl, combine all the ingredients except for the olive oil and brown sugar, and stir well. Wrap in cling film and leave to marinate overnight in the fridge (9-12 hours is ideal).

Preheat your oven to 200C/392F. Cover a baking tray with foil, and baste liberally with olive oil.

Remove the goat pieces from the fridge and drain away any excess liquid and the bay leaf. Roll each goat piece lightly in sugar and place them on the baking tray, evenly spaced apart. Once they are all laid out, baste them again lightly with olive oil.

Bake for 20 minutes, then remove from the oven, turn the pieces over carefully, baste with a little more olive oil and sugar, and place back in oven for another 15 minutes.

Chicken dumpling

Every race in Tamriel have their own signature dumplings, and in Skyrim, chicken dumplings are a staple. Brought over by the Dark Elves of Morrowind many years ago, these bite-sized morsels have been somewhat adapted and adopted to Nord tastes, and many a brawl has broken out at taverns over who gets the last dumpling! Give these tasty appetisers a try and you'll see why!

You will need:

1 sheet (320g) puff pastry

200g chicken mince

2 eggs

4 cloves garlic, minced finely

3 tsp sesame oil

1 tsp chili oil

2 Chinese chives or spring onions, chopped finely

Salt and pepper, to taste

Soy sauce, for dipping

Method:

Preheat your oven to 220C/428F. Brush a baking tray liberally with vegetable oil.

In a mixing bowl, combine the chicken mince, one egg, salt and pepper, sesame and chili oils, garlic, and chopped chives or spring onions. Mix until even and well combined.

Lay out your puff pastry and cut into six even squares. Scoop a heaped tablespoon and a half of filling into the centre of each square.

To turn them into dumplings, gently grab the top left and bottom right corners to meet together at the top, and pinch together. Bring the other corners up to do the same.

Now, gently pinch all the pastry together, with seams of about 1mm of space. Make sure you get the bottom folds too, you want these dumplings to be airtight to prevent filling from leaking out!

Space your folded dumplings on the baking tray, with plenty room between them for the pastry to rise.

Beat the last egg and brush over each dumpling to give the pastry a nice glossy finish, and bake on the middle shelf for 25-30 minutes, until golden brown and piping hot. The chicken inside should be cooked through thoroughly.

Khajiiti chicken parmigiana

This recipe is dedicated to @artesoterica, winner of my 8888 follower competition! They requested a recipe for a Khajiiti-inspired chicken parmigiana. I hope you enjoy this recipe as much as I did making it!

Elsweyr's cuisine is a decadent mix of sweet, spicy, and tangy, and this homey recipe ticks all the boxes! A spin on an Imperial classic, this Khajiiti chicken parmigiana is a delight for the senses- cheesy, flavourful, crunchy, and juicy! Recipe serves two. Don't forget the salad to serve!

(Apologies for the lack of a proper photo- guess who got so excited to eat this that they forgot to snap a picture?!)

You will need:

One large chicken breast, butterfly filleted down the middle

120g cheddar, Jarlsberg, or mozzarella, grated

1 egg, beaten

1/2 cup panko breadcrumbs (normal breadcrumbs are also fine, but pack less crunch)

1/4 cup plain flour

1/4 cup teriyaki sauce (plus extra to serve)

Salt and pepper, to taste

Vegetable oil, for frying

Mixed salad, to serve

Method:

Flatten your chicken breast halves by pounding them to about 1cm thick. Marinate them for 2 hours in the teriyaki sauce.

When the time's up, pat the cheese onto both sides of the chicken. Brush over thoroughly with egg.

Mix together the flour, salt and pepper, and gently roll your cheesy cutlets to coat them with a thin layer of flour. Avoid rolling it around for too long as you'll accumulate lumps!

Shake off any excess flour and brush with egg once more. Coat liberally with panko crumbs.

Use a crock pot filled with vegetable oil or deep fryer, and heat to approximately 170C/340F. Gently lower the chicken breasts one at a time into the oil and fry until golden brown, about 3-4 minutes each.

Azura’s Star bread

This recipe is dedicated to @searchingwolf, whose story about how Tastes of Tamriel helped them for my 5000 follower giveaway really inspired me!

This delicious brioche is sure to delight any chocolate lover or Azura worshipper in your life. While the final result looks daunting, it’s surprisingly easy to make and is absolutely delicious served warm for breakfast, tea, or dessert. Try it with a dollop of custard for some extra indulgence!

You will need: 3.5 cups plain flour, plus extra for dusting 1 sachet yeast 1 cup milk 250g butter 2 tsp vanilla essence 1 cup caster sugar Nutella (as much as you want, I keep a 1kg jar in my kitchen at all times!) 1 tbsp black food grade glitter 1 egg

Method: Melt together the milk and butter until warm, but not hot. In a mixing bowl, add the sugar and yeast into the butter mixture, and stir until mixed. Leave to stand for 15-20 minutes to activate in a warm place, until frothy.

Add the flour, glitter, and vanilla essence to the yeast mixture and knead well. The dough should be soft, but not sticky or dry. Cover with a tea towel and leave to rise in a warm place for 30 minutes.

Come back and knead the dough again, pushing out the extra air. Dust with a bit of flour if you need, to prevent the dough from getting sticky. Leave to prove again for another 30 minutes.

Preheat your oven to 180C/356F, and line a baking tray with baking paper.

Divide the dough into four equal portions (or more if you want more layers, in the picture I have used 6 layers of dough), and dust your working surface lightly with flour. Using a rolling pin, roll the first segment into a flat circle (it doesn’t have to be perfect), about 7" diameter. Baste the surface from corner to corner thoroughly with Nutella- be generous with it!

Repeat with the remaining dough, layering one on top of the other. Do not baste the top layer. Use your fingers to gently pinch together the layers.

Place a small glass directly in the centre of the dough, and press down gently. Using a knife, cut around the glass and divide the dough first into 4, then 6, then 12 segments. Take 2 segments and twist them together twice, pinching the edges together at the end. Repeat the process until you have a full star!

Remove the glass, whisk the egg, and baste the entire bread lightly to make a nice glossy egg glaze.

Three-Scuttle Bread Boat

There's nothing quite as indulgent as the scuttle bread boat, also known by the Telvanni as khachapuri. The traditional use of three types of scuttle, said to represent the Tribunal, is almost obscene for the average working Dunmer, making khachapuri a treat rather than an everyday meal. Topped with a cliff racer or kwama egg, this mouthwatering bread boat is best served immediately! Serves four.

You will need:

Bread:

1 tsp dry yeast

270g plain flour

55ml water

200ml milk

1 tbsp olive oil, plus extra for greasing

1 tbsp sugar

1 tsp salt

Filling:

2 eggs (one whisked, for brushing)

80g mature cheddar, grated

80g fresh mozzarella, chopped

80g feta, crumbled

1 tbsp butter

Crushed dried chilis or chili powder to serve, optional (and non-traditional)

Method:

Combine the yeast, sugar, salt, and flour. In a pan, bring the milk and water to a gentle simmer (you should be able to touch the water without burning yourself, about 25C/77F) and pour into the dry ingredients. Knead until smooth and stretchy, at least 15 minutes.

Add the olive oil to your dough, and knead for another 3-5 minutes so it sinks in. Pop the dough into a well-oiled bowl, cover with a cloth, and leave to rise in a warm spot (out of direct sunlight) for an hour.

When the dough is about double in size, punch it down, then leave it to rise again for another 30 mins. When ready, shape the dough into a large oval, then roll flat until about 1/2cm thick.

For the filling, simply combine the cheeses and sprinkle into the boat. Sprinkle 1/3 of the cheese in a thick, neat line on the left side of the dough, and another 1/3 on the right. Take the edge of the dough and roll it over the cheese, then roll the outside diameter inwards gently a couple of times to form a raised lip. Sprinkle the rest of the filling in the middle.

This will therefore be a stuffed crust to start, as well as a method of keeping the outer edges raised! Finally, pinch or twist the ends together to a sharp point. This will help to contain the filling when it melts. Whisk one egg and brush over the entire bread, filling and all, until glossy.

Bring your oven to 230C/450F and bake on the middle shelf for 15 minutes, until the bread is firm and the cheese is melted. Remove from the oven, and make a deep well in the middle of the cheese by pressing down with a tablespoon. Scatter butter over the cheese. Crack the last egg into the well and return to the oven for 3-5 minutes, until the egg white is slightly cooked but still runny.

To serve, vigorously whisk together the cheese and egg with a fork until entirely combined (the egg will continue to cook in the hot cheese). Simply tear the bread apart with your hands to eat and dip. Sprinkle with dried chilis or chili powder if desired.

Sweet Skeever Gumbo

Now, before you ask me what in Oblivion I’m doing cooking skeevers, let me point out that this was a recipe I found in a thrift stand at a market in Pelletine. I’m not sure who wrote it, or why they chose skeever, but let’s adapt and overcome by using chicken (much more sanitary)! Gumbo is a delicious favourite of mine, popular among the Dunmer and Argonians. It’s hearty, smoky, and perfect for those cold winter days and nights, and is full of tasty ingredients that are good for you. Set aside your boring old stew recipe tonight for this great alternative! Serves 6 people.

You will need: 1kg chicken breasts 350g chorizo, sliced into generous chunks 450g okra, chopped 2 brown onions, diced 1 cup black beans, drained 1 ½ large red capsicums, roughly chopped ½ cup butter ½ cup flour 2 cups chopped tinned tomatoes 1 bay leaf 4 cloves garlic, minced ¼ cup brown sugar 1 tsp dried mixed herbs ½ tbsp cayenne pepper powder (adjust to your spiciness levels) 2 tsp smoked paprika powder 1 tsp ground nutmeg 1 tsp liquid smoke Water Salt and pepper, to taste Steamed rice, to serve (optional)

Method: Boil the chicken breasts for 20-25 minutes, or until cooked through completely. Drain, and shred with a fork and set aside.

Boil the okra for 2 minutes, then reduce the heat to a simmer and cover. Continue boiling for another 5-6 minutes, until tender. Drain and set aside.

In a large pot, melt the butter on medium heat and add the flour, stirring continously for 10-15 minutes until it has thickened into a smooth brown paste. It’s important to keep stirring to prevent it from burning or coagulating. Add the beans, garlic, onion, and capsicum, and continue stirring until they are tender (about 10 minutes).

Add the okra, chicken, chorizo, and tomatoes, and stir well until combined. Sprinkle in the herbs, cayenne pepper, nutmeg, and paprika powder, salt and pepper, sugar, and liquid smoke, and continue to stir. Depending on how thick you’d like the gumbo to be, you can add more water if needed.

Reduce the heat to a medium-low simmer and cover the pot partially, and leave to cook for 30 minutes to infuse the flavours. Stir every 7 minutes or so to make sure everything is cooked evenly and that it doesn’t burn on the bottom.

Canis root tea

I'm fairly certain that there's only one person in all of Tamriel who drinks canis root tea, and that's Neloth of House Telvanni. The old mage is fiercely protective of his secret brew, so I've had to improvise a bit and tried my very best to get this as close as possible to the cup of tea I may have chugged when he had his back turned. It's a taste that's slightly confusing, extremely unique, and is the perfect pick-me-up when you're trapped indoors during an ash storm. While I prefer my canis root tea with a spoon of honey, Neloth likes his with a splash of milk. Give this eclectic brew a try and find a combination that works best for you!

You will need:

750ml fresh boiling water

1 whole cinnamon stick

2-4 thin slices of fresh cayenne pepper

5 grams fresh ginger, peeled and sliced

1 tbsp whole cardamom pods

1 tbsp loose oolong tea leaves (or 2 teabags if you can't find loose oolong)

2 tsp lemon zest

1 star anise pod

1/2 tsp dried cloves

Method:

Nord Honey Cake

This traditional Skyrim honey cake is a staple for parties and get-togethers, and has a rich honey flavour that can't be beaten! This cake was the star of my wedding. However, the secret is in the aging process: be sure to bake your cake at least two weeks in advance for optimal flavour! Serves up to 20.

A little wedding gift from me to you on this special day and solstice. Thank you to my mother-in-law for this lovely family recipe!

You will need:

8 eggs

500g sugar

500g honey (preferably set, but runny is fine)

500g plain flour

1 tbsp bitter orange marmalade

1 tsp fine pepper powder

Method:

Preheat your oven to 150C/302F. Line a 30x35cm rectangular baking tin with baking paper.

Beat the eggs and sugar together until even, light yellow, and frothy.

Mix together the honey, pepper and marmalade, and spoon into the egg mixture. Beat on high speed until well combined.

Sift in the flour and continue to beat the mixture until an even batter has formed.

Transfer the batter to the tin, and bake on the middle shelf for 45 mins to an hour (this varies based on your oven, it can sometimes take over an hour) until firm throughout and pale golden brown. The cake will not rise rise much, and should be dense and moist when poked with a toothpick.