We get a few quirky books sent to us every month to review and last month we received
The Unofficial Hunger Games Cookbook. Obviously, the publishing company read my mind or have seen some of my insane gushing about the book on this blog.
Whatever the case, we can cook recipes from Panem now. From District 1 on up.
How rude would it be of me to keep these to myself? To enjoy the spoils of a fabricated dystopian world without letting my Feather Girls in on the fun? I'd never be
that rude, so I'm sharing some of my newly gained knowledge.
I've listed three recipes from the book from the bread Peeta gave Katniss so her family wouldn't starve to the pea soup she took comfort in after a hard day of training. The last is a pheasant recipe from
Catching Fire. I could seriously go into detail about how significant the recipes are in certain moments and how precious food is in a land where most are starving, but I don't want any spoilers for those of you who haven't read the books yet.
I'll be doing a little tweeting from the midnight showing tonight before the film starts on @feather_mag. Anyone else going at midnight or joining the really late crowds at 3 a.m.?
The Boy with the Bread: Hearty Raisin Nut Bread
(2 large loaves)
Ingredients:
1 (.25-ounce) package or 5 teaspoons active dry yeast
1/2 cup warm water (110 degrees Fahrenheit)
1 1/2 cups warm milk (110 degrees Fahrenheit)
1/2 cup (1 stick) butter, melted
1/3 cup honey
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons white sugar
2 eggs
3 cups whole wheat flour
3 1/2 cups all-purpose flour
2 cups raisins
1 cup chopped walnuts
1 egg white
2 tablespoons cold water
Directions:
In a mixing bowl, dissolve yeast in the warm water until foamy, about 5 minutes. Add the milk, butter, honey, salt, cinnamon, sugar, eggs, and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. Place raisin in a bowl of tepid tap water. Let soak until needed. Turn dough out onto floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once a coat. Cover with a damp towel and let rise in a warm place until doubled, about 1 hour. Grease two 8.5" x 4.5" loaf pans. Punch dough down. Turn out onto the lightly floured surface; sprinkle with raisins and walnuts and knead them in. Divide dough in half. Roll dough into loaves, keeping raisins folded inside. Place loaves into greased loaf pans. Cover and let rise until doubled, about one hour. Preheat oven to 375 degrees. Beat egg white and cold water; brush over loaves. Bake at 375 degrees Fahrenheit for 40 minutes or until golden brown. If top browns too quickly, cover loosely with foil for the last 15 minutes. Remove from pans to wire racks to cool.
Pea Soup for Your Sorrows
(5 servings)
Ingredients:
16 ounces dried split peas
2 medium potatoes, peeled and diced
2 cups diced carrots
1/2 cup diced celery
2 medium onions, chopped
2 garlic cloves, minced
2 teaspoons salt
2 teaspoons pepper
5 cups chicken or vegetable stock
2 cups water
3 cups frozen peas
1 cup milk
Directions:
In a slow cooker, layer all the ingredients but the frozen peas and milk in the order listed. Cover and cook on high for 5-6 hours or until the vegetables are tender. Add the frozen peas and cook for 1 hour, stirring occasionally. Stir in milk and heat through for 15 minutes before serving.
Roast Pheasant
(4 servings)
Ingredients:
2 pheasants (2 1/2 pounds each)
2 oranges, halved
Kosher salt and freshly ground black pepper to taste
1 apple, quartered
1 onion, quartered
2 bay leaves
2 sprigs rosemary
2 tablespoons olive oil
8 slices bacon
1 cup chicken bouillon
1/2 cup apple cider
Jewel-Colored Mint Jelly (recipe in book)
Directions:
Preheat oven to 350 degrees Fahrenheit. Rise and dry pheasants. Squeeze oranges all over birds and inside the cavities. Season with salt and pepper. Place 1 half-squeezed orange, 2 apple quarters, 2 onion quarters, 1 bay leaf, and 1 sprig of rosemary in each cavity. Brush each bird with 1 tablespoon olive oil. Place the pheasants in roasting pan and lay 4 slices of bacon over the breast of each bird. Pour the bouillon and apple cider into the pan. Bake for 1 1/2 hours, basting every 20 minutes with pan juices. Remove bacon and cook for another 15-20 minutes to brown the breast a bit. Pheasant is done when a meat thermometer registers 160-170 degrees Fahrenheit in the breast. Serve carved meat along with bowls of pan dripping and Jewel-Colored Mint Jelly.
(image source)