Elder Scrolls – Sweetrolls

You know, I used to like Sweetrolls, but then I took an arrow to the leg, and couldn’t bake them anymore…

SURPRISE!

I’ve had this recipe kicking around behind the scenes for a little while, and suddenly, it just felt like the right time to share it. Maybe it’s because there’s a Monday looming in the not-too-distant future. Maybe it’s because there’s still snow in the forecast, and I just can handle it.

Or maybe it’s because these are just too good to not share.

These iconic little sweetrolls have become a staple within the world of Tamriel, and with good reason. They’re light, fluffy, and just dripping with that thick icing. The recipe might make four, but that doesn’t mean four servings by any stretch. Personally, I eat two, minimum. Non-negotiable.

So give these beauties a whirl, and let me know what you think. Also, check out my other Elder Scrolls recipes while you’re visiting The Inn, and stop by again soon. I’m always adding more.

Elder Scrolls Sweetrolls Recipe

Prep: 10 minutes Rising: 30 minutes Baking:15 minutes

Makes: 4 good sized rolls

Ingredients:

3/4 cup warm milk
2 Tbs. honey
Pinch of salt
2 tsp. dry active yeast
3 Tbs. butter
1 egg
1 ½ cups flour

For the Frosting:

2 Tbs. cream cheese, softened
1 Tbs. unsalted butter, softened
2 Tbs. heavy cream
1/2 cup powdered sugar

Preheat oven to 350F. Combine the warm milk and honey, stirring until the honey has dissolved. Add the salt and yeast, followed by the remaining ingredients. Mixing completely until you have a smooth batter. Spoon evenly into a 5” miniature bundt pan. Allow to rise for 30 minutes, then bake for 15 minutes.

While the rolls bake, make up the frosting by creaming together the cream cheese, butter, and powdered sugar. Gradually add just enough heavy cream to get a smooth, thick icing that barely runs off a spoon.

When the rolls are finished baking, allow to cool for 5 minutes in the pan, then tip out onto a cooling rack. When they are completely cooled, spoon the icing over the tops of the buns, letting it run down the sides a little.

Star Wars – Alderaan Twist

Alright, so here’s the first mockup of the Alderaan Twist. I like it well enough, but I think there’s still a good deal of room for improvement. Which is not to say I didn’t dutifully drink down the entire glass after getting the photo. ;)

I’d wanted to have a number of elements in the picture, like pop rocks on the rim, and a sparkler, and some better layers to represent that blue-green planet. AND a protocol droid to hold it, just like in that image. 501st, I’m looking at you…

This drink is reported to have been the favorite drink of Eneb Ray, an Alliance spy working for Princess Leia Organa on Coruscant. His mission was not a success, and one has to hope it wasn’t on account of this cocktail. The flavors are fun, albeit not quite the level of pizzazz I’d like. Orange, melon, and pear are familiar flavors to most of us, although they do meld into something a bit more unique when added together.

So expect an update on this one at some point, but in the meantime, Cheers!

Alderaan Twist Recipe

Location: Coruscant, and other bars throughout the galaxy

Makes 1 serving

Prep: 5 minutes

Components:

1 oz. blue curaçao
1/2 oz. midori
1/2 oz. lemon juice
champagne or sparkling pear cider
lemon twist to garnish

Pour the blue curacao into the bottom of a champagne flute. Combine the midori and the lemon juice in a small glass, then pour that into the flute as well. Top up with champagne, garnish. and serve.

Canon.

First appearance: Star Wars Annual I

Elder Scrolls – Honey Pudding

Thoughts:

I’ll admit it: I’m a honey addict. Seriously, I buy the stuff in bulk because those squeezy bottles just don’t last long enough in this house. I even have bees out back, and hopefully this summer will get to sample some of my very own honey, made from the flowers around our gardens.

I. Can’t. Wait.

So naturally when I saw this dish in the Elder Scrolls lineup, I jumped at the chance to make it. I mean, who doesn’t love pudding? And a HONEY pudding, to boot? Sign me up!

This dish, like so many Elder Scrolls recipes, didn’t disappoint. It’s thick and richly flavored, with all the nommy goodness of pure honey, but without being overpowering. It’s a great summertime picnic contribution, and reminds me of warm, sunny days spent out in the garden. The dark earth, gently bobbing flowers, and the steady hum of bees industriously working.

I’ll admit quite readily that although I shared this with family, I personally ate two out of the four servings, and felt no regret. It’s delish.

Be sure to check out my other Elder Scrolls recipes as well, and enjoy!

Honey Pudding Recipe

Prep: 10 minutes Cooking: 10 minutes Chilling: 1 hour

Makes: 4 servings

Ingredients

2 cups whole milk
1 whole vanilla bean, or 1 tsp. extract
1/4 cup white sugar
1/2 cup honey
1 cup heavy cream or whipping cream
3 Tbs. cornstarch
3 egg yolks
pinch salt

Pour the milk into a medium pot over medium heat. Split the vanilla bean down the middle with a sharp knife and scrape out the seeds. Add the seeds and the pod to the pot of milk, and bring to just under a boil. Add the sugar and honey, and stir for a few minutes to allow the vanilla to steep into the milk. Fish out the pod, scrape any remaining seeds from it, and discard.

In a separate bowl, whisk together the heavy cream, cornstarch, egg yolks, and salt. While still whisking, pour a little of the hot milk into the bowl to temper the mixture, then pour everything back into the pot. Cook for around 5 minutes more, stirring all the while, until the mixture has thickened noticeably. Remove from heat, strain into a clean bowl, and cover with plastic. Chill for at least an hour to help the pudding set.

Elder Scrolls – Honey Nut Treat

If you’ve ever played any of the Elder Scrolls games, chances are they’ve made you hungry. This is one of the top most requested recipe from the entire Elder Scrolls series, and because it’s usually something purchased in the game, one of the most tricky to figure out. I mean, this isn’t a whole lot to go on:

I started, as sometimes happens, by overthinking things. I envisioned these lumps of tender nougat, covered in caramel and rolled in nuts. It was inspired, but also a little ridiculous. Not to mention complicated! I ate a lot of nougat that never quite seized up, and decided to take a different approach to the problem.

When in doubt: simplify.

In the end, this recipe is easy to make and tasty to eat. They’re nutty, oaten, sweet little morsels made with ingredients that would be common enough in the world of Skyrim. While they’re great at home, I imagine they’d be just wonderful as a street food snack, for adults or children, especially in the frigid winters of Skyrim.

Be sure to check out all my other Elder Scrolls recipes. I’m adding more all the time, so be sure to stop by again soon!

Honey Nut Treat Recipe

Makes about 9 balls, or 3 skewers – Prep: 15 minutes

Note: you can sub in any nuts or nut butters you like in this recipe, and it’ll still be tasty. :)

Ingredients:

1 cup pitted dates
1/2 cup golden raisins
1 cup sliced almonds
1 cup rolled oats
1/4 cup honey
1/4 cup peanut butter
pinch of salt
pinch of cinnamon

Set out a clean plate. Pulse the dates and raisins in a food processor until there are no large pieces remaining. Add the almonds and oats and pulse a few more times to incorporate.

In a separate bowl, heat the honey and peanut butter until they are a little runny. Add the fruit and nut mixture, plus the salt and cinnamon, to the bowl and mix vigorously until you have a thick consistency. Scoop out small pieces of the mix, squash in between your hands, then roll into balls. Set on the plate. Repeat until everything is used up, then thread onto skewers.

The rougher your skewer, the better the treats will stick, I learned, but I didn’t quite have time to go out and whittle down a twig. If your treats start to slide, I suggest you just eat them a little quicker, or add a bit more oats. ;)

Star Wars – Polystarch Puffbread

I don’t know about you all, but I literally gasped out loud when I saw this scene from The Force Awakens for the first time:

Seriously, nothing beats practical effects, and a team apparently spent around three months (!) getting that effect just right. As far as I’m concerned, they nailed it, as it’s one of the most memorable parts of the film for me.

Some cool tidbits about this bread… The mixture comes from Unkar Plutt, who is profiting wildly off the remoteness of that trading station on Jakku. You have to figure that he obtained the ration packs for as little as possible, and because he also sells the water necessary for making it, he’s got a slice of all the profit to be made out of folks just trying to survive.

Life can be tough for a scavenger like Rey, especially on desert planets like Jakku and Tatooine. Where eating is more necessity than pleasure, one often lives hand to mouth, scraping by with traded salvage for rations such as these, which likely were themselves salvaged from military supplies:

This recipe, while not quite so aesthetically impressive as the film version, does puff up when made, in under a minute. The ingredients were selected for basic nutritional content rather than tastiness factor; Rey’s eating to survive. But let me tell you: if you imagine you’ve just come back from a long day of salvaging parts in the dry heat of Jakku, just about anything made of food will start to taste great!

Update: I’ve added this recipe to the lineup for Fictional Foodies’ May Star Wars lineup. Check out the other cool recipes folks have submitted here.

Polystarch Puffbread Recipe

Location: Jakku, and throughout the Galaxy

Makes: 1 small serving

Prep: 5 minutes – Cooking: 45 seconds

Ingredients

1/2 teaspoon vegetable oil
4 Tbs. wheat flour
1 Tbs. instant oats
1 tsp. sugar
1/4 teaspoon baking powder
1/2 tsp. thin flakes dry seaweed
pinch each of salt, ground pepper, cinnamon
~2 tablespoons water

Lightly grease a 6″ ramekin or small bowl with the oil. In a separate bowl, combine all the dry ingredients, followed by just enough water to hold it all together. Quickly form into a rough ball, and place in the center of the ramekin. Place the ramekin in the microwave, and cook for 45 seconds, during which time the bread should puff up somewhat. Allow to cool slightly before eating.

Elder Scrolls – Orcrest Garlic Apple Jelly

Today’s recipe, in celebration of a (finally) fixed blog, comes from Elder Scrolls Online, which has an absolute wealth of cool looking dishes.

Although Orcrest is widely known as a thriving black market city, its other more common offerings should not be overlooked. This flavorful jelly brings together two simple ingredients in a new and delicious way. It’s not technically contraband, but it’s so uniquely good it could be…

This makes an unusual but tasty spread that is as good on toast as it is as a sort of chutney stand-in on sandwiches. Both sweet and savory at the same time, it’s a treat for your taste buds. I might try oven roasting the garlic next time, but for now, this one’s a keeper.

Orcrest Garlic Apple Jelly

Ingredients

2 lb. cored and chopped semisweet apples, such as Fuji
4 heads garlic, broken apart
4 cups water
4 cups apple cider
2 cups sugar
pinch of rosemary or sage, optional

Instructions

Simmer everything but the sugar for around 20 minutes. Strain through a sieve, pressing to extract as much liquid as possible. Add the sugar, then boil for another 30 minutes or so, until the mixture is thickened. Gently pour into clean glass jars, and refrigerate for up to 3 weeks.

Star Wars – Rootleaf Stew

Alrighty, here’s the runner up from my Twitter poll, one of the most memorable dishes in that galaxy far, far away. Straight from the swamps of Dagobah, here’s the stew that made Luke Skywalker make this face:

BUT! Before you start to doubt too much, here’s something to keep in mind: Luke has spent almost his entire life on Tatooine, a desert planet that’s just about the opposite of humid, marshy Dagobah. The flavor profiles would likely be entirely different from one cuisine to the next, so while the stew might be wholly nourishing, the flavors would be new and strange.

This was a fun recipe to put together conceptually. I opted for ingredients that could feasibly be found in murky, swampy areas: mushrooms, roots, bark, and large leafy greens. A favorite recipe of Jedi Master Yoda, and if you give it a chance, you might just wind up liking it too. And, because it’s quick to make, it is ideal for dinner guests who drop in unexpectedly.

Update: I’ve added this recipe to the lineup for Fictional Foodies’ May Star Wars lineup. Check out the other cool recipes folks have submitted here.

Rootleaf Stew Recipe

Makes 4 servings

Prep: 5 minutes Cooking: 20 minutes

Location: Dagobah, Outer Rim Territories

Ingredients

8 oz mushrooms, sliced
2 Tbs. cooking oil
1 Tbs. garlic, finely minced
1 Tbs. freshly grated ginger root
1/2 tsp. each ground cumin, turmeric, cinnamon
2 cups chopped roots, such as potato, carrot, parsnip, etc.
2 cups vegetable broth
several handfuls collard greens, torn small

Heat half the oil in a saucepan over medium heat and cook the mushrooms for several minutes, until they have released their juices. Move the mushrooms to a bowl and set aside.

Add the rest of the oil, followed by the ginger and ground spices, stirring for about 30 seconds until they are fragrant. Pour in the vegetable broth, followed by the root vegetables. Add water to just cover the roots, and simmer until they are soft, around 10-15 minutes, depending on their size. Add the mushrooms back in, followed by the collard greens. Cook for another minute or two, then scoop into serving bowls.

Elder Scrolls – Kwama Egg Quiche

You voted, and I cooked!

In my (relatively) recent Twitter poll, I asked which of several fictional worlds had recipes that you’d like to make in real life. We got a good response and with many more folks weighing in on Facebook, the clear winner was Elder Scrolls, with Star Wars not too far behind. I’ve got some Star Wars recipes coming up as well, because I just couldn’t help myself, but in the meantime, here’s the first of the Elder Scrolls recipes!

Now I have to preface this by confessing that I’m generally not a quiche person. It’s something about the texture, and with the occasional addition of wilted spinach or some other leafy green, I just can’t do it. This one, though, was pretty darn tasty, and for the first time probably in my life, I had a second helping of quiche. And as an added bonus, the ingredients are all from an in-game recipe that can be found in Elder Scrolls Online. Here’s hoping this is the first of many successful and tasty dishes from Tamriel – check out the list of other contenders on the new ES page!

Kwama Egg Quiche

Ingredients

1 cup flour
pinch of salt
1/4 cup olive oil
cold water, enough for dough
1 Tbs. salted butter
1-2 cloves garlic, minced
2 medium tomatoes, 1 chopped, 2 sliced, divided
one medium kwama egg, or 4 chicken eggs
1/2 cup milk
1 cup grated cheddar cheese
1/2 cup parmesan cheese
1/2 tsp. salt

Directions

Start off by making up the dough- Whisk the salt and olive oil into the flour, then gradually add just enough water to bring the mixture together.

Preheat the oven to 350F. Roll out the pie dough to about 1/8″ thickness, and gently drape over a tart or pie pan. Press into the bottom and sides, and trim off any excess. Prick the bottom of the pastry with a fork to prevent it from bubbling up.

Melt the butter in medium skillet over medium heat. Add the garlic and cook for several minutes, until slightly browned. Add the tomatoes and cook for another few minutes, until the tomatoes are soft, but not yet falling apart.

In a separate bowl, whisk together the eggs, milk, cheese and salt. Pour this mixture into the pastry shell, then top evenly with the tomatoes. Bake for about an hour, or until the top is golden and puffy. Allow to cool for 10 minutes before slicing.

Winterfell Roasted Chestnuts in Brandy

Thoughts:

Chestnuts are a seasonal treasure in the autumn and winter, and if you’ve never tried them, you’re definitely missing out. While they might look like strange little alien foods once they’re peeled, the flavor and novelty of them makes all the effort worth it.

The chestnut harvests in the past couple of years have been dodgy, so I was delighted to find a beautiful batch in the store just before Thanksgiving. The cashier gave me a knowing smile in the checkout line, indicating that she, too, loved these tasty little morsels.

The chestnuts are soft and tender when roasted just long enough, and while naturally sweet on their own, the simple syrup takes them up to the next level of delectable. A dash of spice and brandy gives them an extra holiday flavor boost, and the end result is something so tasty and snackable that I scarcely got a picture before they were all gone. Plus, that extra pizzazz of fiery brandy makes for an impressive preparation!

Where in Westeros?

While I could see plain roasted chestnuts being a favorite winter street food in the cities of Westeros, this strikes me as a very northern recipe. Can’t you just imagine the steaming pans of these gems being enjoyed in the Winter Town outside the walls of Winterfell? Or see the young Stark kids sneaking a few out of the kitchen while indulgent cooks pretend not to notice?

Roasted Brandy Chestnuts Recipe

Pairs well with: ice cream, brandy or mead,

Roasting: 30 minutes Prep: 15 minutes Cooking: 20 minutes

Ingredients:

1 lb. chestnuts (roughly 35 or so)
1/4 cup brown sugar
2 Tbs. honey
1 cup brandy
1/2 tsp. cinnamon

Carve an X into the flat side of each chestnut with a sharp knife, then boil for 30 seconds. Drain and move to an oven-safe pan. Roast in oven at 425F for about 25-30 minutes. Allow to cool until handleable, then peel.

Move the peeled chestnuts to a frying pan, sprinkle with the sugar and honey, then add brandy and warm over medium heat. Using a long match or lighter, light the brandy. Shake the pan slightly, keeping on the heat, until the brandy burns out. Add the cinnamon, and continue to cook, stirring occasionally to coat the chestnuts, until the mixture thickens somewhat into a syrup. Serve warm.

Highgarden Apple Roses

Thoughts:

The people have spoken, and the winner of my recent Twitter poll for the next recipe’s region was overwhelmingly Highgarden. I guess we are all in the mood for some green growing things and flowers after winter, huh? :)

These stunning little show-stopping desserts are actually easier to make than you might guess. You may remember seeing them as part of Margaery Tyrell’s ideal meal from last summer, but I’ve never quite stopped thinking about them since. They’re just beautiful as an addition to a feast spread, but they’re also a nice surprise dessert to a simple dinner.

The variations presented simply by the choice of jelly are numerous- personally, I really love a version with apple cider jelly, but consider also a rosehip jam (perfect for Highgarden), or a redcurrant, or even a thin layer of lemoncurd. Try them out, and see what you think!

Highgarden Apple Rose Recipe

Makes: about a dozen, depending on size

Prep: 45 minutes Baking: 20-25 minutes

Pie dough:

2 cups flour
1/4 cup sugar
1 stick salted butter
cold water

Ingredients:

2-3 apples
1 cup water
splash of cider vinegar
2 tablespoons brown sugar
pinch each cinnamon and nutmeg
3 tablespoons jelly
Powdered sugar, for dusting (optional)

Start off by making your pie dough so it has time to chill: combine the flour and sugar, then rub in the butter until you have only small pieces remaining. Gradually add in the cold water until you have a dough that comes together. Fold over on itself several times to encourage layering, then wrap in plastic and chill for at least an hour.

Preheat the oven to 375°F. Grease a standard muffin tin, and/or a mini muffin tin (I like making at least two different sizes for a nice look on the plate).

Combine the water, vinegar, brown sugar, and spices in a small saucepan over medium-low heat.

Slice each apple in half down the stem end, the scoop out the core using a sharp knife or the small end of a melon-baller. Slice the apples as thin as you can, then pop them into the prepared pan on the stovetop to keep them from browning. Stir the apple slices as you cook them for around 5-10 minutes, until they are starting to turn translucent but still hold their shape. Strain them out of the pan, and set aside to cool somewhat.

Take the pie dough out of the fridge and roll out half at a time on a lightly floured surface to about 1/4″ thick, and about 10″ wide (you can do shorter strips, or cut long strips in half if using a mini muffin pan). Cut into long strips about 1 1/2″ wide. Spread a very thin layer of jelly on each strip, then begin layering the apple slices on the top half of each strip, as below:

Fold the bottom of the strip up over the top, then gently coil the apples and dough into a cinnamon roll shape, which should give you that lovely rose shape on the top. Move each finished rose to the prepared muffin pan, then continue until all the dough and apples are used up.

Bake for around 25-30 minutes, or until the dough starts to turn golden. These apple roses are best served warm, and are also delicious with a little ice cream or custard sauce on the side.

Apple Rose with custard and redcurrants

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