Broiled Beholder and Other Dungeon Delicacies

TUMBLR ASK:  What's Prianna's favourite comfort food? Something she wouldn't normally make for herself, but something she l...

Recipe: Buttery Dinner Rolls


TUMBLR ASK: What's Prianna's favourite comfort food? Something she wouldn't normally make for herself, but something she loves and that comforts her.

The smell of yeast rising hits people in different ways. A lot of people find it to be disgusting, but I find it mouth-watering. I love how fluffy it makes the breads, how intense it makes the flavor, and how wonderful it all tastes with a sweet melting butter on top. My absolute favorite thing to eat on a difficult day is a fresh yeast roll, coated in a sweet honey butter. It's a rarity, though. Many inns only make tough, dense rolls to soak up soup, and companions either want very sweet desserts, or hearty meat dishes. One day I'll teach the recipe to someone who's interested, and maybe they can make it for me when I'm feeling sad.

Buttery Dinner Rolls

Ingredients:
- 4 cups of flour
- 1 cup of milk
- 1/4 cup of warm water
- 2 1/4 tsp of active yeast
- 3 tablespoons of butter
- 1/4 cup of sugar
- 1 tsp salt
- 1 egg

Directions:
Warm the milk on a stove, then add in the butter and allow it cool slightly. Dissolve the yeast with a teaspoon of sugar in the warm water until it's foamy.
In a large bowl, combine the yeast, milk, sugar, salt, and one cup of the flour with a whisk. Add the egg and continue whisking until completely combined. Add the rest of the flour, and knead with your hands until the dough forms a smooth ball. Use a little butter to grease another bowl, then place the dough in that bowl and cover with a towel, keeping in a warm place for an hour until doubled in size.
Sprinkle flour on the counter and turn the dough out on top, and roll out to 1/2 inch thick. Cut out the rolls, either using a glass for round shapes, or with a knife for rectangular ones. Dough should be 2 1/2 inches in length. Fold any pointed edges underneath the roll if making them square or rectangular. Place on a greased baking pan, cover with the towel again, and allow to rise for another 20 minutes.
In a medium-high flamed oven, bake for 12 minutes. Brush the tops with some butter (honey butter is better). Serve with even more butter.

TUMBLR ASK:  Is there any kind of dessert that you have tried from a foreign land? I once had a lovely companion named Shuchun. She wa...

Recipe: Moon Cake

TUMBLR ASK: Is there any kind of dessert that you have tried from a foreign land?

I once had a lovely companion named Shuchun. She was a very talented sorceress who came from a very foreign land. Many of the things she described - beautiful buildings painted red, sculptures of lion-dog creatures, and beautifully painted vases captivated me, and I wanted to hear about it every night we were together. While our time together wasn't long enough to learn very much about her cuisine, she did teach me her favorite dish - Moon Cakes, something she spoke highly of. They're divine. I'll never be able to make them again, I don't think. She had the ingredients with her, and I've never seen a lot of them ever again.

Moon Cake (Chinese)

Ingredients:
- 1/2 cup flour
- 1/4 cup golden syrup
- 2 tbsp vegetable oil
- 1/2 tsp lye water
- 2 cups of lotus seed paste
- 6 salted egg yolks
- 1 tbsp cooking wine (rose-flavored preferred)
- 1 whole egg

Directions:
Combine the golden syrup, oil, and water in a bowl, then add the flour. Knead into a dough and allow to rest for 30 minutes. In another bowl, combine the egg yolks with the wine, then cut into halves.
Roll the lotus seed paste into a tube shape, then cut into 12 portions, roll into balls, and set aside. Whisk the whole egg to prepare an egg wash. Divide the previously made dough into 12 portions too, and roll into a disc shape. Plop a hole into the center of each lotus ball with your finger and fill with some egg yolk, then roll into a proper ball again. Wrap that in a dough disk.
If you have a mould, butter it well to grease, then press the cake into the mould. Remove once the shape has been made, and place on a baking sheet. If you do not have a mold, flatten slightly, and transfer to the baking sheet immediately.
Bake in a medium-high flamed oven for 10 minutes, apply egg wash, then cook an additional 5 minutes. Cool and serve.

TUMBLR ASK:  Assuming she ran into the Keepers of the Feather in Barovia and went to the Wizards of Wines Winery, how did she react to ...

Recipe: Wine-Braised Wolf Shank


TUMBLR ASK: Assuming she ran into the Keepers of the Feather in Barovia and went to the Wizards of Wines Winery, how did she react to the wereravens? Did she like any of the drinks of Barovia that they made? Is she sick of Red Dragon Crush? Did she want to try Champagne du le Stomp (if it was non-existent in her Barovia)?

I have never been much of a wine drinker. Everyone around me seems to love it, not get enough of it, will down it until they're completely drunk and making terrible decisions for themselves. When I do drink, I prefer something... harder, and with purpose, but even that isn't very often. So the wines offered around Barovia are simply not for me. 

Wine-Braised Wolf Shank

Ingredients:
- 4 assorted wolf meat shanks
- 1 cup diced white onion
- 1 cup diced carrot
- 1 cup diced celery
- 2 1/2 cups Red Dragon Crush wine
- 1 cup tomatoes, crushed in their own juices
- 2 cups water
- 4 bay leaves
- 5 springs of thyme
- 3 garlic cloves, minced
- 3 tbsp oil
- 2 tsp salt
- 2 tsp black pepper
- 2 tbsp tomato paste

Directions:
Dry the shanks and sprinkle with the salt and pepper. Sear the meat in the heated oil for about five minutes. Drain excess fat. Heat more oil in the pan and cook the onion, celery, garlic, and carrot for 10 minutes until onions go clear. Add in the wine and turn up the heat until it's simmering. Cook for three additional minutes, scraping the bottom to get all the bits off and into the wine mixture. Add in all the remaining ingredients and stir.
Place the wolf shanks into the pot, simmer again, then transfer the pot to the oven to cook in a medium-high flame for two to three hours. Transfer meat to plates and pick free of the herbs, then remove the fat from the remaining sauce. Whisk the sauce well, and serve on top of the meat and any sides.

TUMBLR ASK:  Dwarves, brother, madam eva, and Strahd not included, who is someone Prianna felt betrayed by? Could she ever forgive them...

Recipe: Museau Cheddar Soup


TUMBLR ASK: Dwarves, brother, madam eva, and Strahd not included, who is someone Prianna felt betrayed by? Could she ever forgive them, or is that impossible?

People use people. It's a fact of life, and I expect it now. Maybe that's bitter of me, but when everyone is scrambling to make something of their lives, when there's so little goodness to go around, the most innocent of people will claw the eyes out of another to get where they want to be. That's... also come with a lot of forgiveness on my part. But maybe... the one person I will truly never forgive is my mother. The mother who allowed me to be treated as a half-blood, the mother who tossed aside her eldest child due to the wishes of her second husband, and the mother who allowed everything awful to happen without a word. She didn't even really say goodbye when I left. It's sad... most of the recipes I first learned as a child were hers, and it's bittersweet to make them now.

Museau Cheddar Soup

Ingredients:
- 2 cups of stock (vegetable or chicken)
- 1/2 cup heavy cream
- 1 cup of shredded Museau Cheddar
- 1/2 cup of parmesan cheese
- 3 garlic cloves
- 1 onion
- 1 carrot
- 1/4 cup flour
- 1/2 tsp salt
- 1 tsp black pepper
- 2 cups chopped broccoli

Directions:
Steam the broccoli down, and then finely mince it. Cook the carrot and onion - both chopped - in a bit of oil. Coat the vegetables with flour in the pan, and then add in the broth and cream, stirring frequently. Bring to a boil, then add in cheeses. Toss in the garlic (pressed first), along with the salt and pepper. Finally, mix in the broccoli, and reduce to a low flame to cook for 15 minutes. Top with more cheese, or croutons, however it's desired.

I don't think I understand the problem my companions today had with harvesting young shriekers. Two of them exclaim that veal is on...

Recipe: Stuffed Shrieker


I don't think I understand the problem my companions today had with harvesting young shriekers. Two of them exclaim that veal is one of their favorite things to eat, yet they have trouble with my harvesting of a plant creature with no actual intelligence. Baffling. Of course all of them ate the dish when it was finished.

Stuffed Shrieker

Ingredients:
- Fourteen small-sized, or new growth shriekers
- 1 tbsp oil
- 1 lb ground pork
- 1/4 cup onion, minced
- 1 clove of garlic, minced
- 1 cup of dried bread cubes
- 4 tbsp mayonaisse
- 1 tsp black pepper
- 1 tsp salt
- 1/3 cup mozzarella cheese
- 1 tbsp chopped parsley

Directions:
Clean the shriekers thoroughly, and remove their caps from their stems. The stems, can now be chopped into fine pieces. If the caps aren't domed, hollow them out with a spoon. Otherwise lay them hollow-up on baking sheet.
Pour the oil into a pan over a medium flame stove, and add in the pork, mushroom stems, onion, garlic, salt, and pepper. Cook thoroughly, then allow to cool off of the heat.
Mix meat with bread cubes, mayonnaise, and cheese. Spoon onto the shrieker caps, and bake in a high-flame oven for 20 - 25 minutes. Top with parsley and additional cheese if liked.

TUMBLR ASK:  Specifically during the Curse of Strahd/Domains of Dread campaign, what were Prianna's opinions on the Vistani? Were the...

Recipe: Rosemary Manriklo

TUMBLR ASK: Specifically during the Curse of Strahd/Domains of Dread campaign, what were Prianna's opinions on the Vistani? Were they friendly to her? Did she spend time with them at all past the bare minimum?
I have always felt a deep connection with the Vistani people, and Madam Eva herself gave me my new surname after the separation from my family. The Vistani women are power houses, strong in mind and spirit, something that I wish I could be. I have so much respect and love for their very unique way of life. I wish I could spend more time with them. Even when we haven't seen eye-to-eye, there was something incredibly warm and welcoming about the way they lived, and I've been welcomed with open arms many times. I currently have my own Vistani-style wagon, one that myself and my family live in as we make our way across the lands, and I treasure it so much. It feels the most like home of any place I've lived thus far. Amazing how something on wheels can still have that feeling attached to it.

[Player's Note: Manriklo is a traditional Romani fried bread - Romani being the real-world culture that the Vistani have been developed from. I went as authentic as possible with this one.] 

Rosemary Manriklo

Ingredients:
- 1 cup corn meal
- 1/2 cup water
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp dill
- 1 tbsp rosemary
- Crumbled pork bacon
- 1/2 cup chosen cheese (Prianna has marked camembert here for her own tastes)
- Olive oil, for cooking

Directions:
Combine the corn meal, crumbled bacon, herbs, and cheese well. Add in the water, warmed, to make a simple dough from the mixture. Douse your fingers in oil and flick some drops into the mixture as you knead it, then divide into six separate balls. Roll each ball on a floured surface, about as thin as a standard plate.
Add oil to a skillet, and heat over a medium-high flame. Cook each dough disk one at a time, until it bubbles and browns. Remove the fried bread from heat and serve immediately.

TUMBLR ASK:  As a half elf, do you feel any kind of fusion or crossover from human and elven food? There are many things that both elv...

Recipe: Roasted Beet Soup

TUMBLR ASK: As a half elf, do you feel any kind of fusion or crossover from human and elven food?

There are many things that both elves and humans eat regularly, but there is a definite preference in each. Elven patrons and customers always seem to prefer lighter foods, things that don't rest heavily on their bodies after they're done eating. Humans like things to be "stick to your ribs", with a lot of meats, or even heavier vegetables like squashes or potatoes. But you know what? If you put an elf and a human through the same awful circumstances... when they have to face loss, terror, pain, agony... they will all gravitate to the same bowl of hot and comforting soup. Soup really does soothe the worst pain that the world can inflict on a person.

Roasted Beet Soup

Ingredients:
- 6 beets, trimmed of their tops
- One entire garlic
- 6 tbsp olive oil
- 1 carrot
- 1 onion
- 4 tbsp chopped parsley
- 4 cups of water
- 1/4 cup of red wine
- 1 tbsp salt
- 1 tbsp black pepper

Directions:
Cut the beets in half. Separate the garlic cloves, and remove their papery exteriors. Drizzle half of the olive oil over the beets and garlic, and place on a baking pan. Bake in a high-flame oven for forty-five minutes until everything is thoroughly roasted.
Pour the rest of the oil into a deep pot, and cook the chopped carrot and onion, then add the beets and garlic to the mixture. Add in the water and boil. Turn the heat down after 5 minutes, add in the wine and herbs, and simmer. This can take from only twenty minutes to even two hours, until all of the vegetables are extremely soft. If any vegetables refuse to break down into a creamy soup, use a pestle to grind them down further, and return to the soup. Serve.