Kothtri Ade ~ Star Wars The Old Republic

Kothtri was a type of spiced fruit juice that originated from the Bothan homeworld of Bothawui.

Can be served hot or cold.

You will need:

8 cups water
1 cup sugar
1/2 cup lemon juice
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg

Using a large pot, mix the sugar and lemon juice.

Add the cinnamon, nutmeg, cloves and ginger.

Stir.

Heat or stove-top until mixture begins to a simmer. Cook for 15 minutes, stirring occasionally.

Use a ladle to divide among 6 mugs or tall glasses.
You will have some sediment on the bottom.
You can run the ade through a strainer or a coffee filter to remove it.

Yum!

Serve hot on a windy cold day or over ice to cool down on a hot summer day.

Nommi ~ Star Wars The Old Republic

 This popular Gungan candy comes from the word for nectar. 

I especially like this homemade candy not just because it is easy to make but because there are no added dyes, preservatives or anything other then fruit and sugar.

You will need:

4 orange peels, cut into 1/4 inch strips
1 cups sugar
1 cup water
1/3 cup sugar for tossing
You can use any mix of fruit like grapefruit, limes, oranges or lemons.

Cut the fruit peels into thin strips.

Place orange peel in large saucepan and cover with water. 

They will float to the top just stir them around occasionally.

Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.

In medium saucepan, combine 2 cups sugar and 1 cup water.

Put on medium heat and boil for 10 minutes.

Stir in peel, reduce heat and simmer 5 minutes, stirring frequently

Place 1/3 cup of sugar into a seal-able container.

Drain the orange slices from the sugar and water.

Place in with the sugar and toss till all the strips are coated.

Yum!

 Let sit on a tray or wire rack over night to dry.
Store in an air tight container.

Citrus Beef with Noodles ~ World of Warcraft Expansion Idea

So spicy, it was delicious. I think sprinkling the green onions on it would be an amazing addition to taste and visual appeal. I omitted them and afterwards wished I hadn't.

You will need:

1 tsp sugar
1 tsp ginger
2 tbs lemon juice
2 tsp soy sauce
1/4 tsp crushed red pepper


1 tbs olive oil
12 ounces boneless sirloin steak
Garnish with onions and lemon or lime wedges, if desired.

Cut into thin strips.

Heat olive oil in a large nonstick skillet over medium-high heat. 

Add steak; cook until browned, stirring frequently. 

Combine first 5 ingredients in a small bowl; stir well with a whisk.

Remove from heat; drizzle evenly with ginger-lime mixture. 

Garnish with onions and lemon or lime wedges, if desired.

Yum!

Conjured Muffins

Mages...pffft. Don't need'em.

You will need:


2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 cup yogurt or buttermilk
1/2 cup lemon juice
1/2 cup vegetable oil
1 cup fresh or frozen raspberries

In a large bowl, combine flour, sugar, baking powder and salt.

In a small bowl, mix eggs, buttermilk, oil and lemon extract.

Stir into flour mixture just until moistened.

Fold in raspberries. 

I was cleaning the top of oven at the same time. I was multitasking!

 Fill greased or paper-lined muffin cups two-thirds full.
Sprinkle top with granulated sugar.

Bake at 400 degrees F for 20-22 minutes or until center of muffin springs back when lightly touched.

YUM!

Genn Greymane's Beef Wellington

TGF: Today we welcome Genn Greymane to the show. Thank you King Greymane for joining us.

KG: The honor is mine.

TGF: Tell us King Genn, what is your favorite dish?

KG: This is my son Liam’s, favorite dish. He would always request this meal on special occasions. Served with a side of sauced apples.

TGF: Liam’s death was a great loss to the people of the Alliance. We did not get a chance to really know him but the stories of his bravery inspire us.

KG: Your words are kind Night Elf. Liam would have made a great king. Lets get this recipe started, it is a bit time consuming and I am due back at the Howling Oak to see about the new Worgans entering the fight.

TGF: Here it is, Liam’s Beef Wellington but first a word from our new sponsor. 

A special thanks to Garrosh Hellscream for making these Lemon Squares available to all of the Alliance.

You will need:

Beef Wellington

1 large egg, light beaten

2 tbs milk

1 tbs butter

Beef tenderloin steaks

1 package frozen puff pastry dough (thawed according to package directions) 

One sheet takes about 20 minutes to thaw. Put the second sheet in the freezer, You'll need it for another recipe at a later date. While the puff pasty is thawing....

Melt 1 TBS butter in a pan. Place the steaks into the melted butter and cook for 5 minutes on each side.

Remove from butter and pat dry with a paper towel or set on a rack so the excess butter drips off. 

Now, it's been about 15 minutes, if the puff pasty is thawed, open it up use a rolling pin on it a few times to make it pliable.

Now cut it half. 

Good job!

Fold the dough around the steaks like you are wrapping a present. Trim some off the steak to make it fit. I had too and that's OK.

This is where the 1 egg and the 2 tbs milk come in. Mix them together to make an egg wash and brush over the puff pastry.

Bake in oven at 25 degrees for 20 minutes. Or until pasty is a golden brown. 

I have never made a Béarnaise sauce before, this was my attempt. 

Béarnaise sauce

¼ c white wine vinegar (I used lemon juice, I'm not a fan of the taste of vinegar)

1 tsp tarragon  (This is a hard spice to find in the US, especially fresh, at least in Ohio it is. A substitute is basil.)

1/4 tsp black pepper

2 egg yolks

3/4 cup melted butter

In a double boiler heat the lemon juice tarragon and pepper till it boils. 

Remove from heat and add the two egg yolks and whisk for 2 minutes. 

add the 3/4 cup of butter and continue to whisk, the sauce should thicken.

I served mine with green beans and a salad. This picture makes the beef wellington look HUGE! It was big, I ate about half of it but the puff pastry, well, "puffs up" around the steak.  Next time I make this, instead of two steaks, I'm using one and cutting it in half. 

Garrosh Hellscream's Lemon Squares

TGF: Hello and welcome to The Gamer’s Fridge interview of the week, Garrosh Hellscream, The leader of the Orcs. Garrosh, thank you for seeing me today. 

Garrosh: Humph, On with it.

TGF: Garrosh, Rumor has it Thrall is coming back to reclaim his place as Warchief. Do you know what your plans will be if that happens?

Garrosh: If Thrall comes back to reclaim his seat as Warchief I would…. welcome him.

TGF: I was south of Ogrimmar a few weeks ago talking to Vol’jin about his Darkspear Jerk Chicken recipe. He is a very interesting…

Garrosh: Interesting! Bah, A troll army can’t even kill one sea witch.

TGF: Moving along, I am here to ask you Garrosh, leader of the Horde. What is your favorite recipe?

Garrosh: The still beating HEART OF A TROGG!

TGF: Well, I don’t know how I am going to serve that. It won’t take much cooking time…”

Garrosh throws his arm around my shoulder and laughs, nonchalantly shoving a scrap of paper into my pocket.

Garrosh: I love a good lemon square so sweet and tangy.

He says under his breath.

TGF: Lemon squares, I would never have guessed.

A nearby guard chuckles.

Garrosh: LEMON SQUARES…I said the still beating HEART OF A TROGG!

Garrosh bellows as he pushes me out of the throne room.

Here it is folks. Garrosh’s Lemon Squares

…I mean, the still beating heart of a trogg or whatever.

You will need:

The crust:

2 cups sifted flour

1 cup powdered sugar

1 cup butter, melted

The Filling:

4 eggs

2 cups sugar

1 teaspoon baking powder

1/4 cup flour

1/2 cup lemon juice

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

The Crust:

In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter.

Press into the bottom of the prepared pan.

Bake in the preheated oven for 15 minutes, or until edges are golden.

The Filling:

In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour.

Stir the sugar mixture into the eggs. Finally, stir in the lemon juice.

Pour over the prepared crust and return to the oven.

Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

I set these to cool overnight and when I woke up the next morning they were gone.

However, there was a two handed axe stuck in my kitchen table.

Peculiar.