And may the ramekins rest in the embers of the oven for 20 minutes!
Oh Residents of Limbo! Oh Daughters of Selene!
May nobody disturb us in this moment,
May this moment be sacred and may we share it in peace!
WITCHES’ SOUP
Although simple to make, this appetizer is a favorite of all the witches, including the Grand High Witch, when they get together for their great Annual Meeting…. Unless, of course, they first swallow the Delayed Action Formula 86 and find themselves turning into mice. But you don’t need to wait for an Annual Meeting, you can try this recipe yourself at home.
INGREDIENTS • serves 4
16 fl oz (2 cups) tomato juice
2 1/4 oz tapioca pearls
4 potatoes
2 1/4 lb zucchini
Salt and pepper
PREPARATION TIME • 15 mins COOKING TIME • 1 hr 10 mins
Bring the tomato juice to a boil and cook the tapioca in it verrry gently for tventy minutes.
Rrrinse and peel the potatoes, and cut them into verrry large pieces.
Rrrepeat with the zucchini.
Place the pieces of potato in a larrrge saucepan of boiling vater. Let them cook for 30 minutes, after vich you add the zucchini and simmerrr for another tventy minutes.
Now drain the tapioca pearrrls (keep the tomato juice to use in another potion).
Rrremove the saucepan from the heat and blend, grrrind, crrrush, and pulverrrize yourrr soup in a powerrrful food processorrr until it is completely combined.
Taste, add salt and pepperrr, then add the verrry rrred tapioca to your verrry grrreen soup and eat verrry hot.
RED DRAGON INN FIERY BROTH
The Red Dragon Inn is near the coast, whose high cliffs are home to a vast colony of dragons. All the paladins, rogues, mages, and druids who have tried it are of the same mind: it is best to think twice before picking a quarrel with a dragon in its lair. A look of sympathy passes between them, when one relates how things got a little too close for comfort. That’s why the inn’s jolly cook has created this recipe that is both sweet and fiery. Everyone agrees that in addition to being delicious and comforting, his soup is also ideal for exploring forgotten underground passages or facing a night full of darkness and terror.
INGREDIENTS • serves 4
1 onion
3 garlic cloves
2 celery stalks
1/2 oz fresh ginger root
1 3/4 oz coconut milk
2 pt (4 cups) chicken broth
1 small tin tomato paste
1 T curry powder
4 cornichons (baby pickled cucumbers)
Salt and pepper
Tabasco sauce, to taste
PREPARATION TIME • 10 mins COOKING TIME • 45 mins
Peel the onion, garlic, celery, and ginger. Cut them into large pieces and put them in a saucepan, to which you will add the coconut milk, chicken broth, tomato paste, curry powder, and cornichons.
Mix together well and bring to a boil. Simmer and reduce for about 45 minutes. Taste and season.
Strain the soup through a strainer, then through a cloth to obtain a very clear broth. Taste, adjust the seasoning if necessary, and add Tabasco sauce to taste.
Serve steaming hot.
NAGRAND TEMPURA
Climb on the back of your griffin or wolf and set out for Nagrand! An Outland zone located on what was once Draenor, Nagrand is the most beautiful landscape in World of Warcraft. Fertile soil, verdant hills coupled with waterfalls cascading between rocky peaks…. If you can evade the many clans and wild beasts, there’s nothing to stop you from taking a break there and enjoying the famous Nagrand tempura to restore your vitality and mana!
INGREDIENTS • serves 4
The batter
1 egg
5 fl oz (2/3 cup) iced water
3 1/2 oz flour
1 t paprika
Salt
1 ice cube
Oil for deep frying
The main foods
8 large shrimp
2 carrots
1 zucchini
7 oz broccoli
The sauce
1 T apricot jam
3½ fl oz olive oil
2 pinches Espelette pepper (mild chili powder)
PREPARATION TIME • 45 mins COOKING TIME • 5 mins
Whisk the egg and iced water together in the skull of an orc, or a bowl. Add the flour little by little, the paprika and salt, and then the ice cube.
Peel the shrimp.
Peel the vegetables. Slice the carrots and zucchini very thinly; separate the broccoli florets.
Heat some salted water until boiling in a cauldron. Throw in your vegetables, and leave them for 1 minute, or the time it takes to recite a spell and provoke the wrath of Archimonde. Drain and dry well with paper towels.
Heat some oil in a large saucepan or deep fryer to 350°F.
Spellbind the shrimp and vegetables by dipping them in the batter, then fry them in the oil for 1 minute. Remove them from the oil and place on paper towels or the dried skin of a cloven-footed creature, if you have some on hand, then season with salt.
Vigorously whisk the apricot jam and olive oil together in a bowl and add the Espelette pepper. Serve the tempura straight away with the sauce on the side.
PASTA FROM THE LAIR OF MAGICA DE SPELL
When she is not busy trying to steal Scrooge’s lucky dime, Magica lives on the slopes of Vesuvius. Here is a typical recipe from her lair, providing the energy she needs to work out her dark schemes.
INGREDIENTS • serves 4
2 lb 4 oz mussels
1 packet (1 lb 2 oz) spaghetti
Olive oil
2 garlic cloves
1/2 fish bouillon cube
9 oz ripe tomatoes, ready to use
Salt and pepper
1 T chopped fresh parsley
PREPARATION TIME • 20 mins COOKING TIME • 15 mins
Clean the mussels: remove any with broken or open shells, then scrape the rest to remove any threads and traces of shell.
Wash the mussels in a large quantity of water to rid them of sand. Finally, plunge them into a basin of cold water and ruthlessly eliminate any that float.
Cook the spaghetti in a large cauldron of boiling salted water according to box or package directions, drain, and rinse so it doesn’t stick together. Set aside.
Heat some olive oil in a second cauldron over low heat.
Peel the garlic, cut it into pieces, and throw them into the cauldron with the mussels, 1/2 cup water, and the fish bouillon cube. Bring to a simmer for five minutes.
Ruthlessly eliminate any mussels that aren’t open. Strain and reserve the juices and remove the mussels from their shells.
Rinse the tomatoes and dice them finely.
Return the cooking juices to the cauldron, add the tomatoes, mussels, and spaghetti, season with salt and pepper, and heat through for 2 minutes before serving steaming hot sprinkled with the freshly chopped parsley.
CHICKEN WITH CHERRIES FROM THE COLD LANDS
In Hans Christian Andersen’s fairy tale, when Gerda goes in search of Kai, who has been kidnapped by the Snow Queen, she arrives at a curious cottage. The old woman who lives there insists that she stay and lets her eat as many of the cherries that grow in her orchard as Gerda likes. There are indeed cherries in Denmark, and they are even the central feature of this traditional dish!
INGREDIENTS • serves 4
4 chicken leg quarters
2 3/4 oz butter
8 fl oz (1 cup) cherry juice
2 T orange juice
1 T honey
2 T red currant jelly
2 1/4 lb potatoes
Juice of 1 lemon
9 oz pitted cherries
Salt and pepper
PREPARATION TIME • 15 mins COOKING TIME • 50 mins
In a flameproof casserole dish over high heat, panfry the chicken pieces with half the butter until well-browned on all sides,
then add the cherry juice, orange juice, honey, and red currant jelly. Simmer for 25 minutes, spooning the liquid over the chicken at regular intervals.
Meanwhile, wash and peel the potatoes, then steam them or boil them in salted boiling water for about 25 minutes, until the tip of a sharp knife easily pierces their hearts.
Remove the chicken from the flameproof casserole dish and set it aside.
Strain and reserve the sauce and deglaze the casserole dish with the lemon juice, scraping up all the browned bits from the base of the pot. Add the rest of the butter, the chicken, the strained sauce, and the cherries, and cook for another 5 minutes, just long enough to heat through. Season with salt and pepper.
Serve piping hot with the steamed potatoes.
SCARECROW BREAD
When you are a scarecrow who is a lot smarter than people think, it’s a good idea to make a mental note of all the recipes evoked by the farmer. It can turn out to be very useful when you are lost and wandering in the middle of a strange world, with just a few ears of corn up your sleeve and a girl called Dorothy who is as hungry as she is charming.
INGREDIENTS • makes 1 loaf
9 oz cornmeal
9 oz cornstarch
1 t baking powder
1 pinch salt
1 egg
4 T sunflower oil
8 fl oz (1 cup) milk
Optional
7 oz ground meat
4 T cider vinegar
4 T pepper
4 T mustard
4 T Worcestershire sauce
1 jar of pickled peppers
PREPARATION TIME • 5 mins COOKING TIME • 35 mins
Preheat the oven to 400°F.
Sift the cornmeal, cornstarch, baking powder, and salt into a large mixing bowl. Add the egg and the oil, and blend with the milk.
If, along the way, you happen to have met a local with a well-stocked pantry, add the following ingredients: ground meat, vinegar, pepper, mustard, Worcestershire sauce, and pickled peppers, cut into strips. Mix until the batter is smooth.
Pour into a loaf pan and bake for 35 minutes. Cool a little before serving.
DOROTHY’S TOAST
Made with Aunt Em’s jams and Uncle Henry’s goat’s milk, Dorothy’s toasts keep her and her dog Toto going until they meet the Tin Man, the Lion, and Scarecrow.
INGREDIENTS • 8 toasts
1 sprig rosemary
1 log goat cheese
(Sainte-Maure style)
1 jar apricot jam
8 slices pain d’épice (French spice bread)
PREPARATION TIME • 5 mins
Rinse the rosemary, remove the leaves from the stem, and chop finely. Remove any straw from around the log of goat cheese, kindly provided by Uncle Henry’s goat, then cut into slices about 1/8-inch thick.
Spread the apricot jam on the slices of pain d’épice, then lay a slice of cheese on top (or more depending on the size of the bread and your appetite) and sprinkle with rosemary leaves.
THE ANCIENT ONE’S TIBETAN MOMO
On his journey to Tibet, where he hopes to find a miracle cure, Steven Strange encounters the Ancient One, a man with unusual powers. After a difficult initiation process, Strange realizes his past mistakes and that he now, too, has certain powers. When undergoing trials of sorcery, there’s nothing quite like this traditional Tibetan dish taken with your mystical master!
INGREDIENTS • serves 4
The pastry
1 lb 2 oz flour + extra for work surface
1 t salt
The filling
5 1/2 oz Chinese cabbage
1 garlic clove
1 shallot
3 sprigs cilantro
14 oz ground beef
2 T soy sauce
1 T ginger
Salt and pepper
PREPARATION TIME • 45 mins COOKING TIME • 15 mins
RESTING TIME • 20 mins
Take your place in the kitchen of the Ancient One and find a bowl. Pour 10 fl oz (1 1/4 cups) of water and the salt into it.
Using your new powers (or a whisk), swirl the water and gradually mix in the flour. Knead the dough for 5 minutes and let it rest, covered with plastic wrap, for 20 minutes.
Shred the Chinese cabbage with a saber or a sharp knife. Peel and chop the garlic after removing the sprout from the middle. Peel and finely chop the shallot. Wash and chop the cilantro leaves.
Mix the ground beef with the rest of the filling ingredients in a bowl. Season with salt and pepper according to your mystical tastes.
Shape the dough into small balls.
Roll out the dough flat on a floured surface and cut out 4 circles with a cookie cutter. Place a little filling in the middle of each circle and fold the edges over to close it up. Lightly moisten the edges with your finger to make them easier to seal.
Bake for 15 minutes in a steamer or in a pot on a rack that sits above the surface of the water. Serve immediately.
FEASTS FOR SPECIAL DAYS
Rafiki’s Chips • Spiced beef jerky
Newt Scamander’s Sasquatch Bait • Stuffed mushroom hors d’oeuvres
Tabitha’s Lollipops • Beet pops with goat cheese
Canapés Endora • Ham and pineapple canapés
Bewitching Scepters • Tomato and mozzarella lollipops
Vice Versa Apples • Apples stuffed with York ham
Hippogriff en Papillote • Ostrich parcels with purple potato mash
Little Steak and Kidney Pies • Meat pies
Soup with the Gaze of Lord Voldemort’s Basilisk • Watercress soup
Dufflepud Island Croquettes • Crab cakes
Children en Croûte • Roast veal in pastry
Dawn Treader Soup • Clam and bacon chowder
Swamp Blob • Pastry cones filled with savory mousse
Molecularized Smurf Spaghetti • Chicken with blue spaghetti
Dragon Eggs • Hard-boiled eggs in potato nests
Red Dragon Inn Roast Lamb • Roast lamb with spices
Garlic Tart • Garlic, bacon, and cheese tart
Carnutes Boar • Boar fillets with honey and mustard
Roast Pork with Nelwyn Vegetables • Roast pork with heirloom vegetables
Shadowy Creature • Spicy turkey tacos
Beauty’s Tartlets • Porcini tartlets
The Beast’s Chops • Lamb chops with peas
RAFIKI’S CHIPS
A traditional dish of the Pride Lands, perfect for preparing the spoils of the hunt, Rafiki, the monkey shaman of the Lion kings, would always be ready to try some.
INGREDIENTS • serves 4
1 lb 2 oz wildebeest meat
(or rump steak)
1 T pink flamingo (or duck) fat
4 T umbrella tree essence (or sweet
soy sauce)
4 T date palm spirit (or wine
vinegar)
2 T honey
4 T coffee
2 T barbecue spice mix
PREPARATION TIME • 10 mins COOKING TIME • 4 hrs
FREEZING TIME • 45 mins RESTING TIME • 1 night
The shaman stores the piece of wildebeest that the Great Lion has granted him for 45 minutes in the coldest place he can find so it will be easier to carve.
Meanwhile, he melts the fat in a pot over low heat, adds the umbrella tree essence, the date palm spirit, honey, and 2 tablespoons of water.
Summoning the spirit of the savanna, he boils everything for the time it takes a warthog to shake off a hyena (about 5 minutes of human time).
After removing the pot from the heat source, he adds the coffee and spice mix, and lets cool in a cave hidden behind a waterfall.
Now the monkey shaman asks one of the Lords of the Plain to use its sharp claws to carve the meat along the grain into thin strips. He pours the sauce into a dish, adds the meat strips, and lets it marinate in the refrigerator overnight.
The next day he drains the meat and threads the strips on acacia wood skewers (be sure to find some
that can withstand high heat!). The shaman places these on the highest oven rack, with the drip pan on the lowest. He can then prop the oven door slightly ajar. He dries the meat this way for at least 4 hours in an oven preheated at 150°F.
Rafiki’s chips can be stored in a dry place and eaten during the dry season when the herds have disappeared along with the rains.
NEWT SCAMANDER’S SASQUATCH BAIT
In the textbook on fantastic beasts that he wrote after leaving Hogwarts, Newt Scamander explains that the Sasquatch is a particularly shy creature, but is very fond of mushrooms—especially the wood blewit. Place some of these mushrooms in a prominent position at the northwest corner of an intersection of two paths, and you will stand a much better chance of attracting one. And if you make this dish … they are bound to succumb.
INGREDIENTS • serves 4
8 large mushrooms
1 shallot
3 1/2 oz rillettes
Salt and pepper
1 T chopped fresh parsley
PREPARATION TIME • 10 mins COOKING TIME • 10 mins
Preheat the oven to 350°F. Check that all the mushrooms are safe to eat and trim the dirty end of the stem.
Brush the rest of the stem and the caps using a soft brush (or an old toothbrush), then wipe them with a damp cloth. Separate the stems from the caps.
Peel the shallot and chop it finely with the mushroom stems. Mix the chopped shallot and mushroom stems with the rillettes, taste, season with salt and pepper if needed, and fill each cap with this mixture.
Bake in the oven for 10 minutes, filled-side up. Sprinkle with chopped parsley and serve hot.
TABITHA’S LOLLIPOPS
Darrin and Samantha’s daughter Tabitha loves these lollipops so much she often makes them levitate toward her from the kitchen, which is a problem when Mrs. Kravitz, a neighbor, is lurking nearby.
INGREDIENTS • serves 6
3 1/2 oz walnuts
3 large cooked beets
(or 4 medium-sized beets)
1 log fresh goat cheese
1 T orange juice
Salt and pepper
PREPARATION TIME • 15 mins
Discreetly, so as not to attract the attention of Mrs. Kravitz, who is pretending to trim the hedge, coarsely chop the nuts.
Wizard’s Cookbook Page 4
