#fandom recipes

Ingredients

2 ounces gin

1/2 ounce blue curaçao

1 ounce cream of coconut

3/4 ounce lime juice, freshly squeezed

3/4 ounce pineapple juice

1/2 ounce orgeat

1/2 ounce vanilla syrup

Steps

Add the gin, blue curaçao, cream of coconut, lime juice, pineapple juice, orgeat and vanilla syrup into a shaker with ice and shake until well-chilled.

Ingredients:

- Red potatoes, 5-7

- Celery, 4 stalks

- Yellow onion, 1

- Garlic, 1 bulb

- Ginger, 1 average sized root

- Carrots, about 3 handfuls worth when cut

- Serrano peppers, 1-3 depending on how mild or spicy you want it (I used 2)

- Collard greens (or other mild, hearty green vegetable - broccoli would be good too,) about 3 handfuls worth when cut

- Cilantro, enough to garnish

- Boullion or broth of choice (I used Knorr vegetable boullion, 3 cubes)

- Coconut milk, 1 can

- Firm tofu, 1 block

- Wonton wrappers, 1 package

- Vegetable oil or mild cooking oil of choice

- Curry powder

- Cumin

- Black pepper

- Garlic powder

- Salt

Soup:

- Wash and cut any veggies that need it (you can definitely buy pre-cut to save time!) I do fairly large cuts for everything so they stay intact better.

- Cut off and peel three 1-inch pieces of ginger. Peel 3-4 cloves of garlic. Cut onion into quarters before chopping, 3/4 will go into the soup and 1/4 will go into the dumpling filling. Slice serrano peppers into thin rounds.

- In a frying pan, combine vegetable oil, 3/4 of the chopped onion, and the chopped celery. Grate two of the pieces of ginger and press the garlic (or mince and then add) into the pan. Saute until everything is lightly browned.

- Place cut potatoes and carrots into a large pot and cover with water (or broth) and can of coconut milk. Bring to a low boil and then reduce heat to simmer. Cook these alone for like 5-8 minutes before adding in the onion-celery saute from the pan, the chopped collard greens, and the sliced serrano peppers. Simmer for a few minutes until everything starts to cook down into the liquid.

- Add boullion (if you didn't use broth,) salt, curry powder, cumin, and black pepper to taste. I did mostly curry with a bit less cumin and pepper, but just go for it and stop when it tastes good to you!

- Simmer on low until veggies are tender.

Dumplings:

- Open tofu and drain water off (I usually sit it in the sink in a colander for like 10 minutes.) Crumble until it's the texture of ground beef.

- Combine vegetable oil, 1/4 of the chopped onion, and crumbled tofu in frying pan. Grate remaining piece of peeled ginger into mix. Saute until it starts to brown. Add salt, garlic powder, black pepper, and curry powder to taste (mostly salt and garlic, you don't need these as seasoned as the soup itself imo.) Remove from heat and cool to room temp.

- Fill wonton wrappers with stuffing and seal (I used the instructions on the packet I bought, but there are several methods and it doesn't matter which one you use!) Wait for them to dry a few minutes.

Serving:

- Gently drop dumplings into soup. Cover pot with lid. Cook for 4-5 minutes.

In a large stockpot, place your bones, trotters, and pig ears, cover with water.

Bring to a boil, boil until the surface is foamy, the length of an egg timer.

Strain, rinse the bones and ears, return to cleaned pot.

Add spices, peeled onions, carrots 

Cover with water once more.

Bring to a boil, then move to lower heat and simmer until liquid is greatly reduced.

Strain thickened broth into jelly mould or a large bowl, add any shredded meat from the trotters or bones and your peas should you like them, arranged in a decorative and attractive fashion.

Grind your mustard seeds (you may leave some whole for texture), add vinegar until it makes a loose but thick mixture.  Cider vinegar is a good choice, as is plain white vinegar, or a mixture of the two.  Add a spoon of honey, to taste, and grate in fresh horseradish, also to taste.  Salt, taste, add more vinegar if necessary.  Serve alongside jelly.

Replicable Recipe:

Ingredients

Pork bones

Gelatin

2 medium yellow or white(not sweet) onions

2 large whole carrots or like, IDK, a handful of baby carrots if that’s what’s in your fridge

1tbsp celery seed

8-12 peppercorns

1tbsp caraway seed

1tsp dried dill or 1 sprig of fresh

3-5 cloves garlic

3 bay leaves

Optional: 

Peas (u know fereldens love their peas)

A good fancy mustard and horseradish, or a spicy mustard, or a horseradish mustard, or make your own as the earlier recipe dictates.

Recipe Notes:

Pork– listen, grab what you can.  Some people can get pork knuckles, some can’t.  Pork bones would work too, if you can get those from your butcher.  Or get a bone-in pork shoulder and eat most of the meat, and make this from the leftovers.  That’s what recipes like this are for anyways.  A large pork bone, 4 pork knuckles or trotters if you really can get them.  A ham bone?  Sure, but it’s going to taste pretty salty and smoky (the original boil will help get rid of some of the salt)

Gelatin- if you really can get pork trotters with skin on and everything, and pig ears, skip this.

Recipe:

Put your bones in a stockpot, or whatever your biggest pot is.  Cover with water, bring to a boil, boil for 3 minutes.

Strain, rinse your bones, pop them in the clean pot.

Peel onions, scrub carrots, cut them to fit in the pot if necessary, pop them in as well.

Add spices and garlic cloves (because we’re not ferelden and we like flavor)

Everything but the optional stuff and the gelatin should be in the pot.

Cover with water again, bring to a boil.  Reduce heat to a simmer, and simmer for 3 hours.

Strain the broth, discard solids.

Taste for salt.  Salt to your liking.  If you’ve used a cured pork bone and it’s too salty, try gently simmering it with some potatoes, and then discard the potatoes.  They should soak up some of the excess salt.

If you’ve managed to acquire ears and trotters, skip this next step.

When the broth has somewhat cooled, dissolve a packet of gelatin into it.  If your broth seems very thin, like a standard stock or broth generally is, do two packets.  Follow the gelatin instructions for ‘blooming’, which is generally to let it sit in the broth for a bit until it’s softened.  Whisk or stir until thoroughly combined.

Pour into your mould of choice, or smaller moulds, or a big bowl

Add any shredded meat from the bones, and your peas should you choose to give peas a chance.

Chill until set.

Turn out onto a plate for serving, cut into slices if it is one large jelly.

Serve with horseradish/mustard if you like.  Maybe a little fresh dill on top for color who am i kidding nothing will make this look appetizing.