Fae Yule Feast Submissions

[Elrar]

Full Rules & More Details @ The Community Blog

The holidays for many are a time for family, friends and FEASTS!

To celebrate in proper style we’re inviting all willing and able cooks to let your imaginations run wild and imagine what Telarans might enjoy during a Fae Yule Feast. How might the faceless man’s mother prepare najmok meatloaf?

We’re giving away Cookie the Bogling Chef, and other rare in-game items, to the top 5 recipes in celebration of your culinary creativity – you have until Friday, December 16th @ 5:00PM PST to submit your entry so read below to get cooking!

Your Fae Yule Feast

Your mission, should you choose to accept it:

• Choose a recipe – either from the depths of your own mind, a family tradition, vegan or not – it’s 100% your choice!
• Here’s the rub: you must change your recipe to list what you think a Telaran might call your ingredients.
• Cook your creation! Following your recipe, prepare the dish as you describe.
• Now you’re ready to eat – take a picture of the finished product or you and your friends enjoying it, bon appetit!

Quick Tips & Rules

Obviously the photo of your finished dish cannot be photoshopped or edited in any way with the exception of cropping/resizing.

The exhaustive list of rules is outlined in the legalese on the blog article – we strongly encourage you take a quick look to ensure you and your recipe are eligible!

• Be creative with ingredients! Try to imagine what a meal in Telara might be like for your character and what ingredients (whether spices, meat, or baking products) might be flavors a Bahmi or a Dwarf might like. Use your imagination.
  
• Make sure you include the normal name for any ingredient next to it, for example list: 1 pound ground Najmok chuck (1 pound ground chuck steak)
  
• Posting your entry on the forums: Putting your image on the forums is pretty easy. While you’re welcome to use your favorite image hosting site with Forum Attachments, you can show your picture off in the post! When posting, scroll down to where you see “Manage Attachments.” This should bring up a new window where you can “Add Files” then “Insert Inline” to have them display in your post. There may be some size restrictions, so again, feel free to post a link of your own and use the attachment as a preview!
• We give big points for creativity and execution – we also love being surprised

Reply to this thread with your submissions - have fun!

Full Rules & More Details @ The Community Blog

[Turrant]

Sounds intersting, will enjoy reading what people come up with. The thing I note=iced almost imedaitly when reading the rules is that the photochopping section now states that you may crop and resize the photos. Glad to see this as it caused a lot of comotion during the costume contest and can understand how some people felt cheated at the time.

May the best chef win. someone had to say it

[Ivyie]

Rabbit and Coast Glory Stew

Ingredients:

6 Rabbits
15 Coastal Glory Plants
3 Basiliskweed Stems
2 Golden Nettle Stems
4 Twilight Bloom Roots
7 Razorbush leaves
2 Bottles of Fresh Juice
7 Bottles of Enchanted Water
1 Cheap Wine

Frist step:

Take large Iron Pot and place over Campfire.

Add 1 Bottle of Fresh Juice with one crushed Wyvernspurr Stems.
Wait till Juice has come to a mild boil, Then Add the 6 Rabbit's Cut
into large chunks. As this cooks go to next step but Stir Rabbit Occasionsally to
prevent sticking.

2nd Step :

Take one peice of Linen Cloth in Middle of cloth place the following herbs.
3 Basilisk weeds, 2 Golden Nettle Stems, 4 twilight Bloom Roots and
7 Razorbrush Leaves.

Tie Linen Cloth to Make a Tight Ball with plain thread.
Place to the Side.

3rd Step:

Stir In Slowly the 7 Bottles of Enchanted Water. Place the herb bag you just
made into pot as well. Place Iron Lid on Pot.

4th Step:

Take the 15 Washed Coastal Glory Plants and cut up into small one inch peices.

Once all 15 is prepared Remove Lid add two pinches of rock salt, and Cut Up Glory Plants.

Final Step:

Cook on medium Heat for about 3 hrs or until rabbit is light in color and Glory Plants are tender.


Serve in Deep Bowl with Dwaren Ale

Enjoy a taste of from the past from Eliam Feilds

http://i1194.photobucket.com/albums/...8/IMG_6140.jpg

[theMycon]

I have a rules question:
Are we limited to one item, or may we submit a full, multi-course meal?

[teraman]

Fae Candied Spheres (aka Peanut Butter Balls

Ingredients:

1/2 cup Treant nut paste (peanut butter)
3 tablespoons Shimmersand Kyloe cream, softened (butter)
1 cup Endless Fae Dust (powdered sugar)
6 ounces clear Treant sap, flavored in Delicious Candy (white chocolate bark coating/baking chocolate)
small supply of Dark Seafoam Green, Sky Blue, Dark Magenta dye (assorted food coloring)

In a Pestle (bowl), stir together the Treant nut paste (peanut butter) and Shimmersand Kyloe cream (butter). Slowly add the Endless Fae Dust (powdered sugar) until combined, kneeding with hands if necessary until smooth. Shape the mixture into small balls, and place on a tin sheet (baking sheet pan) covered with Artisan parchment (wax paper).

In a small cobalt pot (saucepan), melt the clear Treant sap (white bark coating) over low heat on the outer edge of a forge (stove), stirring constantly until smoothly melted. Remove from heat, and add a few drops of the dye (coloring) of your choice. Mix together. Let cool a min or 2, then using a fork or toothpick carefully dip the formed balls into the coating, one at a time. If needed, you can optionally spoon the coating over the balls as well, but it's a tad more difficult to make them look right. Let the excess drip off then place back on the sheet. Let coating cool completely (at least 10 mins). Store in a ziplock bag in the fridge when done until needed.

[Viscol]

(This is absolutely not a recipe for beginners! Thank you to my chocolate and flour covered fiance for modelling this for me and helping with the whole process. XD)

Vissy's Triple Layered Chocolate Mistletoe Berry Yule Cake (Black Forest Cake)

"Okay, class! Today we're making the most important of holiday cakes! Down here in Shimmersand, these fruits are rare, so it's a special cake that takes lots of work! Take out your pencils and grab your baskets, head to the bazaar and pick up the following ingredients!"

For the cake:
8 oz of unsweetened chocolate
3 cups of sugar
1 cup of Creeperbrush Root shortening (veg shortening, aka Crisco)
2 tsp vanilla
4 good sized Cockatrice eggs (roc eggs are too big, raptor eggs are right out!)
4 cups cake flour
2 tsp baking soda
1/2 tsp salt
6 tbsp water

For the frosting:
4 oz of unsweetened chocolate, cut into small chunks
3 cups sugar
1 cup Vaiyuu milk
2 tsp vanilla
2 tbsp Drakefoot syrup (corn syrup)
1/2 tsp salt
8 tbsp butter

For assembly:
1 jar of Mistletoe Berries (maraschino cherries)
1 can of Mistletoe Berry pie filling (cherry pie filling)
1 bar of sweet Vaiyuu milk chocolate.

"Okay, everyone. Got everything you need? Stop whining about the salt. Salt doesn't just make things salty, you know. In small amounts, it enhances the flavor of sweets and makes them taste a million times better! Let's get to work and make those cakes first. Get yourself three 9" cake pans and get the oven heated to 350 degrees! Put the chocolate, 6 tbsp of water, and 1 cup of sugar in a small pan over low heat, stirring often. Don't walk off or you'll mess it up! As the chocolate melts, stir well to blend! Cook until the mixture is smooth and set it aside. Get out your magitech kitchen baking assistant (mixer) and cream the shortening and 2 cups of sugar together until they have a light consistency. Add the vanilla and beat it until it's well blended! Add the cockatrice eggs one at a time, beating for 30 seconds after each one. Take your time, don't rush it! Sift that cake flour, salt, and baking powder together, and add them into the mix, along with the vaiyuu milk. Now you're ready to add that chocolate mixture! Pour it in there and beat it until well blended. Pour the batter into your pans and put them into the oven for about 40 minutes. Once they're done, let them cool for about 10 minutes in the pan, then put them on wire racks. Are you ready for the frosting? I sure am."

"Take everything but the vanilla and put it in a good pan. Bring it to a rolling boil and stir it constantly! Don't go anywhere or you'll ruin it! Let it cook for one minute and then immediately put it aside to cool. Once it has cooled down some, add the vanilla and beat it until it thickens. Now then, are we ready to put this together?"

"Put the first cake layer on a nice plate and put a nice ring of frosting around the outer edge of the layer, you can use a pastry bag to make it easy! Open up your can of pie filling and put about half of it inside of the ring you made. Put the second cake layer on top of that! Spread this one with frosting, try not to eat it! Put the third layer on top and start frosting the sides. I SAID STOP EATING IT! Put another ring of frosting on top and fill the middle with pie filling. Using a peeler, shave bits of the chocolate bar over the top for decoration, and as a final touch, top it with your berries!"

"You still can't eat it! Do you see the size of this thing? You need to call your friends and family and tell them you spent the whole day in the kitchen making this beast, get them over here and enjoy together! That's what this time of year is all about! I recommend pairing this with a tall glass of Fae Wassail! Enjoy!"

Here is the final product!

(This cake is seriously huge. We will be eating this for the next week!)

[Animal]

PENNE WITH RAZOR BEAST AND ARUGALIST

1. 1 pound of razor beast slices (new york steak or really any steak)

2. 1 dwarf ball clove . minced (garlic)

3. 3/4s cup of goblins juice (extra virgin olive oil)

4. 1 pound of penne pasta (as is sorry lol)

5. 1/4 cup of satyr's whine (balsamic vinegar)

6. 2 tablespoons of mystical tree sap (dijon mustard)

7. 1/4 cup of chopped fresh tattertwist leaves (bassil leaves)

8. 1/4 cup of chopped fresh razor brush leaves (parsley leaves)

9. 2 cups chopped of arugalist (arugala leaves)

DRIRECTIONS

season the razor beef slices with the minced dwraf ball clove. In a skillet,heat 3 table spoons of goblin juice medium heat. cook razor beast slices about 7 minutes per side. Remove meat from pan and set aside.



Mean while bring a large pot of salted water to a boil over high heat. Add he pasta and cook intell tenderbut still firm to the bite. Stiring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/4 cup of the pasta water


In a small bowl, whisk together the satyr whine, mystical tree sap,tattertwist leaves,razor brush leaves and goblin juice. In a larg bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugalist leaves and razor beast slices,more dressing and season with salt as needed and then toss. WALA done (best with dwarf ball bread!)


pic of the goodness http://i365.photobucket.com/albums/o...81404569_n.jpg

[Maserail]

Grilled Murdantix Tenderloin

Ingredients:
3lb Murdantix Tenderloin/3lb beef tenderloin
Cartel spice rub/basic cajun seasoning(equal parts black, white, and red pepper, paprika, onion powder and garlic powder)
Dehydrated snake tears/salt

Preparation:
Prepare tenderloin: Trim off the silverskin and excess fat with a sharp dagger or sword. Add a pinch of snake tears to the cartel spices and rub the tenderloin with the mixture, coating the meat evenly. If you are unlucky and cannot get snake tears, deer or bunny tears may be substituted.

Grilling:
Any grill will work, but for the most even cooking with a nice smokey flavor you will want to gather 4 of your friends and head into Darkening Deeps. Scarn's lair is the ideal cooking area for this recipe. Just be careful not to drop the tenderloin along the way.
Once inside Scarn's lair, simply place your prepared Murdantix tenderloin on a warrior's shield near the middle of the room. If there's no warrior, a cleric shield will work but it will have less cooking area.
Once the meat is placed on the shield, engage Scarn and let the heat index build up to around 12-15 and hold there until the outside is nicely seared, then reduce the heat index to 5 for the remaining cooking time which is around 15-20 minutes per pound.
When the tenderloin has reached an internal temperature of 120 degrees f, kill Scarn and remove the the meat from the shield. Cover and let rest for 15 minutes. The meat will continue to cook while resting, and should end up at a nice medium-rare.

This is a very versatile meat and pairs nicely with tattertwist salad or twilight bloom puree(as pictured).

*for a smokier flavor, you can cook this recipe in master Darkening Deeps, but be careful as it's much harder to control the temperature.

http://i146.photobucket.com/albums/r...dantixmeat.jpg

[Scavanger]

Holiday Satyr Fruitcake Recipe


Ingredients:
1 C Water
1 C Pile of Sugar (pref. without ants)
4 Large Cockatrice eggs
3 C Satyr fruit
1 tsp. baking soda
1 C Butter (Made of Mudder's Milk)
1 tsp. salt
1 C Astral sugar
Fresh juice
1 Handfull of Nuts
1 FULL bottle of your favorite Blood Rum.

Sample the BLOOD RUM!!! to check for quality.

Take out a large bowl.

Check the Blood Rum again to be sure that it is of the highest quality.

Pour 1 level cup and drink. Repeat.

Turn on the electric mixer; beat 1 C of butter in a large fluffy bowl.

Add 1 tsp. from the Pile of Sugar and beat again. (Remember to kill remaining ants)

Make sure the Blood Rum!!! is still OK.

Cry another cup. Turn off the mixer.

Break two geggs and add to the bowl and chuck in the cup of Satyr fruit.

Mix on the burner.

If the fruit gets stuck in the beaters, pry it loose with a screwdriver.

Sample the BLOOD RUM!!! to check for toxisisisiticity.

Next, sift 2 cups of salt. Or something. Who cares? Check the RUM!!!.

Now sift the Fresh juice and strain your nuts.

Add one tablespoon of something...whatever you can find.

Grease the oven. Turn on the cake tin to 350 degrees.

Don't forget to beat off the turner. Throw the bowl out of the window.

Check the Rum again. Go to bed.

Who the hell likes fruit cake anyway???

Result:
http://goodlitecafe.com/yahoo_site_a...e.12494841.jpg

[Coondog]

Two Shots Death Rift Wolf Mother's Milk (Milked Without Harming The Wolf,And Before Cleansing)
Two Shots Sanctum Wassil (Taken While Dancing Near The Bank)
One Shot Of Sweat Squeezed From A Harry,Smelly Dwarf's Socks.
One Cube Of Gellatenous Ooze From Anything That Swims And Bites.
Pour Into A Large Crystal Vile, Have Mage Chilled, Serve With Barbecued Unusual Squirrel.

[Kallihan]

Puff pastry recipe for the orbs

•140 g (1 cup + 2 tablespoons) of drakefoot seed flour (plain (all-purpose) flour)
•237 ml (1 cup) of abyssal water (water)
•113 g (½ cup) unsalted vaiyuu butter, cut into 16 equal pieces (butter)
•2 teaspoons of ethereal planar dust (sugar)
•½ teaspoon of fortune shore brand salt (salt)
•4 large cockatrice eggs (eggs)

Garnishes

* 1 pint of quality vaiyuu ice cream (breyers vanilla etc.)
* 1 Jar of Ember isle chocolate sauce (hershey's syrup)
* 1 pouch of fae dust (colored sprinkles)

Only the most avid cook and bravest adventurer can collect these indgredients from all over Telara. Some of them you have to be a pretty good at thievery! Take advantage of all the fae yule pilgrims to steal a few pouchs of fae dust. Make sure you don't look the cockatrice directly in the eyes when gathering the eggs. Enjoy the warm clime of Ember isle while retrieving the chocolate sauce.

Directions

1.Preheat oven to 220° C (425° F). Line 2 baking sheets with non-stick parchment paper or silicone-baking mats. Using a fine mesh sieve sift the drake foot flour onto a sheet of non-stick parchment paper, set-aside.
2.In a medium saucepan bring water, butter, sugar and salt to a rolling boil over medium-high heat, stirring gently with a wooden spoon.
3.When mixture begins to boil add flour all at once and stir vigorously until paste reaches an internal temperature of 80° C or 176° F and also pulls away from the sides of the pan and forms a ball, about 1 minute. Remove from heat.
4.Allow paste to cool, stirring a couple of times, to internal temperature of 50° C or 122° F, about 2 minutes.
5.Add the eggs one-at-a-time, stirring vigorously after each addition making sure each egg is well incorporated before adding the next.
6.Transfer choux pastry to large pastry bag fitted with large plain tip (i.e. Wilton 1A). Pipe 4-cm (1½-inches) high mounds, spacing 8-cm (3-inches) apart, on prepared baking sheets. To prevent tops from burning level peaked tops with tip of a wet finger.
7.Lightly spritz puffs with water and immediately place in the oven to bake (water will help to create steam which helps create volume in the puffs while baking). Bake until tops and sides are golden, 25 to 30 minutes. Turn off oven and allow puffs to rest in the oven for 5 minutes.
8.Remove from oven; poke each puff in the side with a small paring knife to allow steam to escape. Transfer to wire rack and allow puffs to cool completely.

*After the orbs have cooled, halve them, and put a generous scoop of vaiyuu ice cream sandwich the halves together and garnish with chocolate sauce and fae sprinkles. Enjoy!

http://s1180.photobucket.com/albums/x405/jenellebelle/

[Thradia]

Yulelogon Bark Holiday Cookies

2 cups Tattertwist paste
1 cup Sweet Berry sugar
1 cup Shadethorn seeds, crushed
1 cup Duskglory seeds, crushed
Pinch of Planar Dust
¾ cups of Treant bark, chopped
½ cup hardened pieces of Yulelogon’s Sap
½ cup Golden Nettle stems, chopped

• Warm your campfire or fireplace to 200F.
• If you haven’t already, chop your Treant bark and Golden Nettle into small pieces.
• Pull all the ingredients into a bowl and use hands to mix.
• Roll balls of the dough and place them on your cooking pan and cook over the fire for 20 to 30 minutes.
• Allow them to cool before serving to your guests! Happy Fae Yule!

Photo: http://imageshack.us/photo/my-images/191/sam0355n.jpg/

Real Ingredients:
Toffee Pecan Shortbread
2 cups butter
1 cup berry sugar
1 cup rice flour
1 ½ cups flour
Pinch of salt
¾ cups chopped toasted pecans
½ cup toffee bits
½ cup chopped butterscotch chips

[Nova Dark]

While using Quantum Sight one day, I happened upon a rare scrap of paper which contained a strange recipe for something called "English Trifle". At first, the ingredients seemed impossible to procure, but with a little ingenuity, I was able to create a very close likeness to the picture on the page!
http://images.media-allrecipes.com//...big/236645.jpg

Ingredients
2 (8 or 9 inch) layers, baked and cooled Delectable Cake (white cake) -Hey, cake is cake!
2 pints fresh Fire Bloom Fruit (strawberries) - These look close enough.
1/4 cup Astral Sugar (white sugar)
1 pint fresh Bitter Berries (blueberries) -You'll need Quantum Sight to find these!
2 cups, sliced Moted Fruit (bananas)
1/4 cup Holiday Wassail (orange juice) -The recipie is vague, but Holiday Wassail is orange!
1 (3.5 ounce) Delicious Pudding (package instant vanilla pudding mix)
2 cups Freemarch Razorback Milk (milk)
1 cup Troll Carrion Cream (heavy whipping cream)- I wasn't sure about this at first, but the color seems about right.
1/4 cup (slivered almonds)- The only slivered things I know of are Soul Slivers, and I don't think I want to do that. Maybe we'll use these for decorations on the side.
12 pieces of Satyr Fruit (maraschino cherries) These were easy to find. I just followed Atrophinious' Mead Corks to Meridian's Training Yard.


Directions
1. Slice the Fire Bloom Fruit and sprinkle them with Astral Sugar. Cut the Moted Fruit into slices and toss with Holiday Wassail. Combine Delicious Pudding with Freemarch Razorback Milk and mix until smooth. Cut the Delectable Cake into 1 inch cubes.
2. Use half of the Delectable Cake cubes to line the bottom of a large glass bowl. Layer half of the Fire Bloom Fruit followed by half of the Bitter Berries, and then half of the Moted Fruit. Spread half of the Delicious Pudding over the Fruit. Repeat layers in the same order.
3. In a medium bowl, whip the Troll Carrion Cream to stiff peaks and spread over top of trifle. Garnish with Satyr Fruit and (decorative) Soul Slivers.


Author's Note: After several failed taste tests, I've abandoned all hope of ever getting this right. Maybe it's the cream...I don't know. The only creature on Telara that seems to enjoy this stuff is my Lil' Wally. But then again, he'll eat anything.

Oh well! Happy Holidays from Ayeshia Greymourn


Ayeshia
(Sunrest RP-PvP)

[Noobenheimer]

Fearmonger's Bloated Defiant Stuffed Bloodshade Peppers

Disclaimer: This is a very hot recipe and not for the weak thus Guardians should consult their parents before trying.

While the petals of the Bloodshade plant are well-known and highly sought after it seems the peppers that can be taken from this plant are often overlooked. Today my friends we are going to try and change that.

While this culinary feast contains a minimal amount of ingrediants, the ingrediants it does require will take a bit of work to get your hands on. (Another reason Guardians are not encouraged, your Gods will not go gather the things you need for you.)

Now for the ingrediant list:

-4 Bloodshade Peppers (Jalapeno Peppers)
-2 Slices Razorbeast Bacon (Bacon)
-6 oz Creamed Dev Cheese (Cream Cheese)
-Add to taste Crushed Coastal Glory Petals and Krakenweed Stems (Onion Powder and Cumin)

Notes:

-Bloodshade Peppers can be found in Iron Pine, Stillmoor or Shimmersand.

-Razorbeast Bacon can be acquired from any Razorbeast found wandering about Telara but do be cautious as there's usually a Rogue with a bow or gun attached to it.

-Creamed Dev Cheese is without a doubt the most difficult of the ingrediants to acquire and also the most important. It is made from the milk of the elusive Elrar and should you be successful in finding the Elrar be sure to milk it for all its worth. You won't be sorry.

-Crushed Coastal Glory Petals can be found in Freemarch and Krakenweed Stems can be gotten in Stonefield with minimal trouble.

Step 1

Cut the peppers in halve and clean out the seeds and membrane. Set aside. You are encouraged to wear gloves for this process but if you are too manly for gloves then please do not wipe your eyes or touch other sensitive parts of your body before thoroughly cleaning your hands. You have been warned.

Step 2

Fry the Razorbeast Bacon til crisp then crumble in a small bowl. Add the Creamed Dev Cheese and mix together the bacon and cheese until soft and combined. When smooth add enough Coastal Glory Petals and Krakenweed Stems to suit your taste.

Step 3

Use the tip of your blade or wand to spoon the mixture into the peppers. Make sure the filling is packed in there tight. Nothing worse than getting hot Dev Cheese filling all over your tunic if some Guardian tries to come and ruin your snack time. Dwarves are known to be the worst offenders so always look down before beginning to eat.

Step 4

Place on a piece of bark that has been soaked through and set on the edge of your fire til the peppers are nice and wrinkly and the cheese is all melted.

Step 5

Again check for Dwarves in the vicinity and once all is clear. Eat!


Pro Tip's

-Eating Fearmonger's Bloated Defiant Stuffed Peppers before engaging in combat in the Warfronts will cause hyper bunny hopping.

-Do not eat Fearmonger's Bloated Defiant Stuffed Peppers before entering Hammerknell. Those bathrooms in there haven't worked for decades.


http://img202.imageshack.us/img202/7729/jalapeno012.jpg

[gazeofdisaster]

This is a family and personal favorite recipe held dear after college. Changed for fun in this event! Note: This is not for the faint of heart.

“The High Elf Delight”
https://lh5.googleusercontent.com/-l...8836067728.jpg

Because even Telaran High Elves deserve a little bit of class
Sauteed Gizzet Breast with snapvineberry Gastrique, Tenderized Seeds of Destruction, and Peas
Sauteed Duck Breast with blackberry Gastrique, Quinoa Pilaf, and Sugar Snap Peas
Filet de Canard Saute Aux Gastrique de Mure, Pilaf de Quinoa et Pois Mange Tout

1each Gizzet Breast (Duck Breast, Skin On)
3oz. Snapvine berries (Fresh Whole Blackberries)
1tsp. twilight bloom roots (Shallots)
4oz. vinegar concoction (Red wine vinegar)
2oz. Blood Rum (spiced rum)
4oz. astral sugar(Granulated sugar)
4oz. razorbeast juices(Brown stock)
1oz. churned razorbeast butter (Whole butter)
Wyvernspur stems(Thyme stems)
Drakefoot stems(Parsley stems)
4oz. tattertwist leaves with seeds(Sugar snap peas)
3c. Chicken Stock (chicken stock)
1oz golden nettle (garlic)
2oz pulverized creeperbrush roots (yellow onion)
1ea tempest flower leaf(bay leaf)
4oz seeds of basilisk weeds (quinoa rinsed)
1oz magical oil(olive oil)
2oz onions (onions)
blessed garden seeds (Black sesame seeds)
Salt
Pepper

Start the gastrique by caramelizing the astral sugar (granulated sugar) in a pan with a little bit of water. Add the vinegar concoction (vinegar) and slowly simmer till the sugar is incorporated into the syrup. Put the snapvine berries into a mortar and grind them making sure to preserve the juices.

Score the skin of the Gizzet Breast (duck) and place face down in the pan never moving it. Cook on medium and baste with its own fast cooking to desired doneness. Remove the breast keeping it warm. Add the twilight bloom roots (shallots), then add the razorbeast juices (brown stock), the snapvine berries juice and contents (blackberries), and the sugar and vinegar base. Simmer till it can coat the back of a spoon.

While working on the Gizzet (duck) sweat the onions in some churned razorbeast butter (butter)add golden nettle (garlic) late, and basilisk weeds (quinoa) roll around in fat, add 1c chicken stock, and simmer till done.

Do the tattertwist leaves with seeds last (sugar snap peas). Just cook those in 2 parts chicken stock and 1 part churned razorbeast butter (whole butter). When tender season and add black sesame seeds.