Flower Rolls – The Hunger Games

“Cinna invites me to sit on one of the couches and takes his place across from me. He presses a button on the side of the table. The top splits and from below rises a second tabletop that holds our lunch. Chicken and chunks of oranges cooked in a creamy sauce laid on a bed of pearly white grain, tiny green peas and onions, rolls shaped like flowers, and for dessert, a pudding the color of honey.”

–The Hunger Games, by Suzanne Collins

These are a fun and decorative way to add to a dinner spread. The rolls are beautiful and unique, and can be filled with whatever you like. I enjoyed the filling I’ve included here, which includes goat cheese, garlic, and a bit of parsley or basil. The inside of the rolls stays warm and melty, and peeling back the “petals” to get to the filling is a fun way to play with your food. They are especially delicious next to a nice savory soup.

Flower Rolls Recipe

Roll Ingredients:

4 cups all purpose/plain flour, added gradually
1 tsp. instant yeast
1 tsp. salt
4 tbsp. oil
1 egg, divided
2 Tbs. honey
warm water (enough to make the dough a firm but workable consistency- exact measurement to come!)

Filling Ingredients:

6 oz. goat cheese
1 egg, divided
pinch of salt
1 clove garlic
1 Tbs. parsley or basil, diced

In a large bowl, mix together the ingredients for your dough, using just the egg yolk. Add flour gradually until the dough is a nice cohesive consistency. Knead to a medium soft dough that bounces back when poked, and leave to rise for 1 hour.

While the dough is rising, combine all the ingredients for the filling. Set aside.

Divide the dough into 15-16 sections and shape them into neat balls; now you can start shaping the flowers. Roll out each ball to about 5″ diameter. Brush a bit of butter on the circle of dough. Make 4 diagonal slits, leaving the center intact. Add about 1 Tbs. filling in the center.

Brush the outside of each filled dough circle with beaten egg white. Take the first section and wrap it around the blob of filling, pinching the sides of that “petal” together to hold it in place. Take the opposite side’s “petal” and cover the other side of the filling with it. Repeat with the two last sections, pinching or pressing the dough on the side to seal it. Repeat with each round of dough until all the rolls are made up. The rolls should look roughly like roses, with swirls of doughy petals.

Place the prepared rolls on a greased tray. Pre-heat your oven to 350F. Brush each roll gently with the remainder of the egg white. Bake for about 15-20 minutes or until tops are golden.

Serve soon after baking.

Watercress Sandwiches with Pea & Cabbage Soup – Redwall Series

“Tiria and Lycian took the birds to the buffet table, allowing them to choose what they liked. Brantalis opted for soft cheese and watercress sandwiches, which he immersed in a bowl of pea and cabbage soup and gobbled down with evident relish.”

–High Rhulain, by Brian Jacques

What an ideal light lunch!

The sandwiches are fresh and inviting, soft crusts giving way to the crunch of cucumber and watercress. The soup has a hearty warmth unusual in vegetarian dishes, but you may want to encourage guests to add salt and pepper to taste. I would encourage you to eat three or four bites before adding anything though- the flavors develop as you go. If the flavors are too mild for you, consider adding a little (very un-Redwallian) diced ham.

Recipes for Watercress Sandwiches and Pea & Cabbage Soup

Makes enough for 4 sandwiches, and soup for 6

Ingredients for 4 Sandwiches:

2 Tbs. softened butter
4 oz. soft cheese of your choice (thinly sliced cheddar is also delicious)
1 cup watercress leaves & thin stems, rinsed and rung out in a tea towel
1 Cucumber, sliced thin
8 slices wheat bread

Spread the butter in a thin layer on half the pieces of bread (if using cheddar, butter both sides). Follow with a layer of cheese, then a layer of cucumber, and finishing with a layer of watercress. Place the top slice on the sandwich.

Using a long, sharp knife, trim off the crusts, and cut into triangles. Serve with soup below.

Ingredients for soup:

1 cup dried split green peas (you can use yellow if you prefer)
7 cups of water
2 Tablespoons vegetable or olive oil
1/2 sweet onion, diced
1 clove garlic, minced
1 large carrot, chopped
2 cups vegetable or meat broth
2 russet potatoes, roughly chopped
salt and ground pepper
1/2 head cabbage (green, red or savoy) chopped into bite-sized pieces (about 7 cups)

Pour peas and seven cups of water in large pot and bring to a boil. Cook for about 20 minutes.

In a skillet heat 2 Tablespoons of oil over medium to medium-low heat. Add the onions and cook for about 5 minutes, stirring often. Then add the garlic and cook for 5 additional minutes, stirring often.

To the onions and garlic, add the carrots and cook another 5-10 minutes, stirring often.

To the peas, add the potatoes and continue to boil another 10 minutes. Then add the onion mixture to the pot containing the peas and add 4 cups of broth and bring to temperature.

Blend the ingredients using an immersion blender. Add the cabbage to the pot and allow to cook over medium heat, for 15 minutes or so until the cabbage is wilted.

Greens Dressed with Apples and Pine Nuts

“Cersei set a tasty table, that could not be denied. They started with a creamy chestnut soup, crusty hot bread, and greens dressed with apples and pine nuts.” -A Clash of Kings

Greens w/Apples & Pine Nuts

Thoughts:

Wonderful.

I had been putting off many of the salad recipes for lack of inspiration, but no more. This is a terrific salad! The apple slices are the star of the dish, but wouldn’t be nearly as amazing without the cheese and dressing. Creamy cheese between bites of crunchy apple, tangy dressing over soft pine nuts and pomegranate seeds bursting with color: the whole dish is a textural and taste powerhouse that’s as delicious as it is healthy. How could it get any better?

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Welsh Rabbit – The Hobbit

Thoughts:

Although the dish can be sourced back to the early 1700s, the origin of the name is unclear. In any case, this is the ultimate Bag End variety of grilled cheese, this recipe is equally well suited to the savory spread of First Breakfast, or the mouthwatering array of Dinner.

The basic concept is that one combines cheddar, beer, and mustard, fluffs it up with some egg, then broils the whole thing on slices of toast. The resulting snack provides a wonderful array of textures, from the crunch of the toast to the rich, fluffy give of the topping. The taste is reminiscent of beer mustard on a pretzel, although the choice of a darker rye bread gives the whole dish a wonderful, rich earthiness that perfectly suits those agricultural savvy hobbits.

Welsh Rabbit Recipe

Ingredients:

2 Tbs. butter
1 shallot, sliced thin
1 cup grated cheddar
1/3 cup ale or lager
1 tsp. mustard
pinch of salt
2 eggs, lightly beaten
4 slices of bread, your choice
black pepper

Melt the butter in a saucepan, then add the shallot until it has softened. Add the cheddar, ale, mustard, and salt. Stir over low heat until the cheese has just melted. Add the eggs and stir until the mixture has slightly thickened, around 2 minutes. Be sure to not overcook, or you’ll end up with scrambled eggs!

Toast the bread, then spoon the cheesy mixture over the top of the toast. Cook under a hot broiler until the top is puffy and golden. Sprinkle generously with black pepper, and serve.

Rats on a Stick (not really!)

Rats on a Stick

Our Thoughts:

I’ll be honest. When I was browsing food blogs and came across this, all I could think was “Rat”. It’s something about that thick corn cob tail…

Contrary to the name, these “rats” are actually quite good. The flavor is savory, the taste of the onions noticable, as is the parm. Cheesey, chivey potato pancake in flavor, but the consistency is more like a samosa or onion bhaji- soft, but holds together well. It’s extra delicious when served with a salsa or other chili sauce.

But the best part? It’s vegetarian, and could easily be adapted to be fully vegan or gluten free. They’re a fun addition to any party spread for guests who can’t eat meat, as well as for those who can.

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Burlington Book Signing

Everyone deserves goodies. But a really great author who has entertained and captivated us with the emotional rollercoaster that is A Song of Ice and Fire deserves extra swag. Being the foodies that we are, we decided to make up a gift basket for George RR Martin when he started his book signing tour in MA.

Being a creative sort, Chelsea just couldn’t help herself, and may have gotten a little carried away…

The swag basket included a medieval pork pie, cheese and olives, a small bottle of local cognac, traditional oatcakes with both blackberries and pine nuts, our new ultimate lemoncakes, potted hare, mulling spices, and our own little gag gift: a small bottle of “Tears of Lys”. The parcels were wrapped in a combination of linen cloth and hand woven inkle bands before getting their individual labels. Into the basket, lined with leather and fur, for the perfect presentation.

After Sariann finished work, we piled into the car with a couple of our Inn-mates (Ha!), and headed for Burlington. At the bookstore, the lines were predictably around the entire side of the building, fans all abuzz with excitement about the new book and meeting George. We felt like superheroes in disguise wearing our snazzy aprons as the bookstore staff ushered us in and handed us off to the uber efficient Random House marketing folks, who in turn took us to The Martin.

George was kind enough to take a few minutes to chat with us about food, and the contents of the gift basket.

He also signed our aprons:

George signs apron

This was pretty much one of the best nights of our lives…