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I tried my hand at English muffins and I’m obsessed! They’re a bit soft so I think next time I’ll cook them longer but for my first try I think I did well!!! My family definitely agrees!
BEYOND BEEF CHEESEBURGER
Happy Holidays, Everyone!
I was looking through my holiday stuff and realized I never shared this picture from last year’s Heroes’ Feast Gingerbread Showcase!
This style of cookie picture, with the dusting of powdered sugar in the background, has always been a personal favourite of mine. I’m so happy that I got to try it out for myself and that it turned out so well!
Pumpkin Shaped Dinner Rolls
"On Halloween night, the Great Pumpkin rises from his pumpkin patch and flies through the air with his bag of toys to [give to] all the children." - Linus, It’s The Great Pumpkin, Charlie Brown!
Happy Halloween everyone! I’ve been a huge fan of Charlie Brown for as long as I can remember. Every year, my family watches the specials on TV and I must have read each volume in my grandmother’s massive collection at least three times.
So, when I saw this tumblr post late last year, I knew exactly what I wanted to make for Halloween this year… but with a twist! After some trial and error, I’ve found a way to add cinnamon/pumpkin spice sugar to these rolls while avoiding a massive pocket of it.
So, grab your fall-themed drink of choice and check out below for how to make a batch of these delicious pull-apart dinner rolls for yourself! The great pumpkin may just pay you a visit for your troubles…
(Based on the post by Chef John from All Recipes and the tumblr post linked above.)
Prep: 20 mins Cook: 3 hrs Total: 3 hrs 20 mins
Ingredients:
1 cup (240 ml) milk, warm
1 packet (2 ½ tsp, 6.5 g) active dry yeast
1 tbsp. (15 ml) honey
4 tbsp. (57 g) butter, melted
1 tsp (6 g) salt
2 ¾ cup (345 g) all-purpose flour, plus ¼ cup (30 g) more for dusting
Kitchen string cut into 12 32-inch long pieces
Vegetable oil
Pour in the warm milk, yeast, honey, and butter into a large bowl and stir to combine (top-left).
Next, add the salt and the 2 ¾ cups of flour. Using a wooden spoon, stir in the flour until a shaggy, sticky dough forms (top-right).
Turn the sticky dough out onto a clean, lightly floured work surface and knead the dough until it becomes smooth, elastic, and is no longer sticky, about 10 minutes.
Form the dough into a rough ball shape by tucking in the sides. Lightly coat a medium or large bowl with vegetable oil and transfer the dough seam-side down (top-left).
Cover the bowl with lightly greased plastic wrap or a dish cloth and let rise until the dough has doubled in size, about 1 ½ hours (top-right).
Meanwhile, prepare two baking trays with parchment paper or reusable silicon liners.
TIP: I found that only about 3 tsp (8 g) of the reserved dusting flour spread out onto the board was needed to keep the dough workable without the buns becoming dense.
TIP: Remember from the video, you’ll know the dough has been kneaded enough when it springs back after being lightly pressed and you can stretch out a piece the dough like a windowpane without it ripping. The windowpane should also be able to support the weight of the rest of the piece of dough without ripping.
Once the dough has doubled in size, turn it out onto your clean work surface and knead it a few times to bring it back together.
Next, either cut the dough in half and divide each half into six even wedges or divide the dough into 50g - 55g portions using a kitchen scale.
Knead each portion a little and then pull in the edges of the dough to create a ball (like the big dough ball). Secure the its shape by placing the ball seam-side down on the work surface and gently rolling it with the palm of a clawed hand, for about 10 seconds.
Once the smaller dough balls have been formed, place them seam-side down on the prepared baking tray, cover, and let rest for 15 minutes.
Meanwhile, place the pieces of kitchen string in bowl and toss them with a generous amount of vegetable oil.
NOTE: Do not move onto the next step without this first rest. The dough will expand way too much around the string if you wrap it immediately.
Optional addition to this step:
If you’d would like slightly sweeter rolls to dip in coffee or tea, you can add some cinnamon/pumpkin spice sugar after kneading the measured portions and before shaping the rolls.
First, roll the dough flat and spread ~⅛ tsp. of the sugar mixture on one half (top left). Then, fold in half so the sugar mixture is covered and spread another ~⅛ tsp. on half of the folded dough (top right).
Fold in half again and follow the shaping instructions above to seal the rolls.
NOTE: If you put ¼ tsp. of the sugar mixture in the middle of the rolled dough and shape it from there, the mixture will not be evenly distributed throughout the dough - you’ll just get a dry sugar bomb in the middle of the roll.
After letting them rest, working one roll at a time, place the end of one piece of string on the seam-side of the roll with enough of an overhang to tie a double knot latter, ~2 inches (5 cm).
Wrap the string around the dough so eight sections are created. Unlike the tumblr video in the intro, I wrap the string around the dough in one motion (no crisscrossing or twisting strings).
The string should be secure but loose enough that it isn’t pressing much on the dough before the knot is tied.
Once wrapped, double knot the string so there is enough pressure to form small indents and return the roll to the baking tray knot-side down (which should also be seam-side down).
Cover and let rest for an additional 30 minutes. Preheat the oven to 375॰F (190॰C) with the oven rack in the middle of the oven.
TIP: Any adjustments to the placement of the string should be made before the knot is tied. The string is virtually unmovable at that point.
TIP: If you’re choosing to add the sugar mixture, set a 15 minute timer once you’ve shaped the first roll. Depending on how long it takes to get through all the dough, you may be able to start wrapping the string around the rolls as soon as you finish shaping the last one.
Sift a little bit of flour on top of each roll (top left).
Bake until the rolls have lightly browned and sound hollow when knocked, about 20 to 25 mins (top right).
Once the rolls have cooled enough to handle, cut the strings off of each roll from the bottom. Slowly and carefully unwrap each roll, removing any strands of string that get stuck.
NOTE: It might have been the string I was using, but I found a lot of little strands were left behind as I unwrapped the rolls. The best solution for this I found was:
Not to wring out any of the vegetable oil from the string when I took it from the bowl and,
Have my finger directly behind the string as it slowly peeled away from the roll to help all the little strands come off.
You’ll probably still need to go in an remove some from where the knot was tied, but this should get rid of most of them.
Finally, cut one or two cinnamon sticks into ¾ inch (2 cm) pieces and press one into the tops of each roll to create the stems.
TIP: To cut the cinnamon sticks, use a steak knife to make a small groove and then snap them at that mark. It’ll really save the durability of your knives. Use long sawing motions instead of short ones.
Voilà, your very own pumpkin dinner rolls! Overall, I would give these a 4.5/5 for the regular ones and a 4/5 for the sugar mixture ones - not because of the taste, but for the process.
Cutting the string, soaking them in oil, plus the wrapping, tying, and unwrapping nearly drove me insane each time. I would recommend making these, especially the sugar mixture ones, with a friend. The extra hands (and jokes) will go a long way.
In the end, although they were a little awkward to make, they were definitely a fun way to get into the spirit of the season (and flex on everyone /j)!
Traveler's Stew
“This earthy, slow-cooked concoction consisting of beef (or rothé), carrots, potatoes, and onions in a dark beef-infused broth is served in eating establishments everywhere, from the Green Dragon Inn and the Yawning Portal to Ellfate’s Eatery and the Inn of the Last Home.” - Heroes’ Feast, p. 7
The first recipe in Heroes' Feast and certainly deserving of it! Traveler’s Stew makes for a hearty lunch or dinner capable of being customised based on which stout or dark beer you chose.
I’ve tried it with a couple different beers now and so far the almost chocolaty Cowbell Brewing Co. Draught Nitro Stout has been my favourite. Its flavour adds extra depth and richness to the broth without altering how you’d expect a stew to taste too much. Experiment on your own to get the flavour you like best!
The biggest difference between this stew and most that I've had in the past is the broth is much more watery. Personally, I liked the change, but if you prefer a thicker consistency, mash up a couple of the cooked potato chunks and stir them in - the starch will thicken it up.
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep: 10 mins* Cook: 2h 50 mins Total: 3 hours
* Cut down on prep time by chopping up the vegetables while the beef simmers.
Ingredients:
¼ cup (~30 g) all-purpose flour
Kosher salt and freshly ground black pepper
1 ½ lbs. (1.35 kg) beef stew meat, cut into 1-inch (~2.5 cm) pieces
1 tbsp. (15 ml) vegetable oil, plus more as needed*
1 cup (~240 ml) dark beer**
4 cups (~945 ml) low-sodium beef broth***
1 tsp. (2 g) sweet paprika
1 large yellow onion, chopped
2 carrots, peeled and cut into ½-inch (~1 cm) rounds
3 Yukon gold potatoes, peeled and cut into 1-inch (~2.5 cm) pieces
¼ cup (15 g) chopped fresh parsley
* I was out of vegetable oil and substituted extra virgin olive oil - no noticeable change in taste
** The dark beer pictured is not the chocolaty stout mentioned and recommended in the intro. The Waterloo Dark will add a licorice-like taste to the broth of your stew.
*** A carton of broth will be short on the amount needed by about ~¼ cup (45 ml). Use extra beer to make up the difference.
In a large bowl, combine the flour, 1 tsp. (6 g) salt, and several grinds of pepper. Add the beef and toss to coat well.
Warm the oil in a large, heavy pot over medium-high heat. Add one-third to half of the beef - do not crowd - and cook for about 5 minutes, turning to brown all sides evenly (top-left).
Transfer the browned beef to a plate and repeat to brown the remaining beef, adding more oil, if needed, between batches (top-right).
Pour the beer into the pot and use a wooden spoon to scrape up any browned bits.
Return browned beef to the pot and add the broth and paprika. Adjust the heat to low (or 1 on a 10 heat dial), cover, and cook at a simmer until the meat is very tender, 1 ½ to 2 hours.
Add the onion, carrots, and potatoes to the pot and continue to simmer until the vegetables are tender, about 30 minutes.
Stir in the parsley and season with salt and pepper. Serve hot.
Overall, I would give this recipe a 5/5. It was super easy to make, had great flavour, and the broth was a nice change-up from what I was used to.
Definitely do try out different beers to see which background flavour you like best!
Elven Marruth
“Sometimes reductively referred to as “root pies” by dwarves and humans, marruth are incredibly hearty closed-faced canapés that are filled with spiced and herbed mashes of vegetables (carrots, potatoes, and carrots) and then lightly baked in a flaky, buttery crust.” - Heroes’ Feast, p. 64
Eating seasonal foods is a popular option because it helps local growers, tastes fresher, and makes you feel more connected to the season. Now, this is all well and good if you live in a climate with longer or all-year growing seasons; but what can you expect to be growing when you’re knee-deep in snow?
Believe it or not, there are winter seasonal vegetables! (rip fruit, you’ll be missed until spring)
Elven Marruth from Heroes’ Feast is a great use of hardy winter-season produce. The small pastries make for a great snack alongside a warm bowl of soup or, thanks to their nutritious filling, a great meal on their own!
These small pastries also hold a special place in my heart for being the first recipe I ever made from Heroes’ Feast (alongside Underdark Lotus with Fire Lichen Spread on p. 93)!
Check out below for my process in creating the house and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep: 15 mins + pie crust, if making Cook: 2h 30 mins
Total: 2h 45 mins
Ingredients:
1 small yellow onion, finely chopped*
1 small Yukon gold potato, peeled and cut into ½-inch pieces
2 carrots, peeled and finely chopped*
2 cups (300 g) packed finely chopped green cabbage*
3 tbsp. (44 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tsp. (3 g) finely chopped fresh thyme, plus 1 ½ tbsp. (4 g) picked whole thyme leaves**
¾ tsp. (4 ml) soy sauce
¼ cup (4 g) chopped fresh dill
All-purpose flour for dusting
Pastry for 2 double-crust pies, thawed if frozen
1 egg
* To cut down on prep time, roughly chop the onion, carrot, and cabbage and then process them together in a food processor. You’ll need about 15 pulses get them all finely chopped.
** To pick the whole thyme leaves, pinch a stem of thyme and run your fingers down the opposite way the leaves are pointing.
First, preheat the oven to 375℉ (190℃) with the racks in the upper-middle and lower-middle of the oven. Line two large rimmed baking sheets with parchment paper or nonstick (silicone) liners.
Then, in a bowl, combine the onion, potato, carrots, cabbage, and olive oil and toss to coat the vegetables with the oil (top-left). Add ½ tsp. salt and a few grinds of pepper and toss to distribute (top-right).
Transfer the mixture to one of the prepared baking sheets, spreading it into a thin, even layer (set the bowl aside) (top-left).
Roast the vegetables on either rack until tender, 25 to 30 minutes, stirring and turning the vegetables two or three times (top-right).
NOTE: I misread the instructions so I spread the mixture over both sheets.
Remove the baking sheet from the oven, add the chopped thyme, and stir to incorporate it. Spread out the mixture and allow to cool to room temperature for about 20 minutes.
Leave the oven on for more baking and return the cooled veggies to the now-empty bowl. Stir in the soy sauce, dill, ¾ tsp. salt, and pepper to taste. Adjust the seasoning as necessary, and set aside until needed.
If making the filling ahead of time, turn off the oven, transfer the cooled mixture to a tupperware, and put it in the fridge until needed.
Replace the parchment paper on the baking sheet or wash the non-stick liner and return it to the baking sheet. Have a small bowl of water handy.
Dust a large piece of parchment paper or a clean work surface with flour. Working with one ball of homemade pastry at a time, or one sheet of store-bought pastry, roll the dough into a 12-inch (30 cm) circle (top-left).
Sprinkle half of the whole thyme leaves evenly over the pastry, cover with a piece of parchment paper, and roll lightly to help the thyme stick (top-right).
Flip the pastry over so the thyme leaves are on the bottom, and set aside. Repeat with the remaining pastry and remaining whole thyme leaves.
With a 4-inch (10 cm) round biscuit or cookie cutter, cut at least six circles out of each pastry round.
TIP: To keep the pastry as chilled as possible for maximum ~flakiness~ while baking, work with and cut out circles from one ball of pastry at a time. Place each cut circle on a plate covered with cling film and put in the fridge until needed.
Keep the scraps from the first dough ball in the fridge and combine with the scraps from the second dough ball. Roll out the combined scraps for extra circles.
NOTE: My pie crust recipe gives quite a bit of dough, so you’ll end up cutting out way more than the six asked for by Heroes’ Feast.
Working with as many of the pastry circles as you feel comfortable with to keep the dough chilled, place 1 ½ tbsp. (one slightly rounded tbsp.) of the vegetable mixture in the center of each round, leaving a ½-inch border around the edge.
Working with one piece of pastry at a time, moisten the edge of the pastry circle and fold over the pastry over the filling to make a half-moon shape. Press out any trapped air, press the edges firmly to seal, and crimp the edges using a fork to secure the seal.
Transfer the crimped pastries to a separate plate and keep in the fridge until ready to cook.
Repeat with the remaining pastry rounds and filling.
Once all of the pastries are ready, transfer them onto the prepared baking sheets.
In a small bowl, beat the egg with 1 tbsp. water and brush the tops and sides of each marruth with the mixture (top-left).
Bake until the marruths are light golden brown and crisp, about 25 minutes, rotating the sheets 180 degrees and switching racks halfway through baking (top-right).
Set the baking sheets on wire racks, cool the pastries for about 5 minutes, and serve hot.
NOTE: Despite the recipe only being supposed to make 12, I’ve always gotten somewhere between 18-22 marruths from the filling.
NOTE: You’ll notice the BIG marruth I’ve made on the tray. I was trying to see if I could make a larger version of this recipe since I’d made smaller ones of the Hand Pies (p. 21). However, the consensus was that the smaller ones were better. Expect 4-5 more marruths than shown if not making the big one.
Overall, I would give this recipe a 5/5. I’m usually not a huge fan of vegetable-based dishes, but these veggie turnovers are awesome. I’ve made them for weekend lunches and many a movie night and they’re always a massive hit!
The vegetables really work together with the soy sauce and herbs to create a great flavour with a texture reminiscent of a spring roll. If you’re looking for a more savoury turnover, this one’s for you.
MAKE SURE TO EAT THEM WARM though. It might just be me, but they don’t really work if they’re any colder than room temperature.
I would also recommend making the filling and pie crust on one day and assembling them the next day. It makes the cooking time a lot less daunting and not eat up your free time :)
P.S. You can make these for someone who doesn’t like onion by leaving it out. I’ve made them like this before and they said they were great!
2021 Tumblr Year In Review
For auld lang syne, my dear For auld lang syne We'll tak a cup o' kindness yet For auld lang syne
- Auld Lang Syne, Dougie MacLean
First year actively making content on the internet and it’s been a lot of fun so far! I’ve definitely learned a lot and would like to think I’ve improved since I started haha
According to Tumblr, my two most popular tags were #homecooking and #heroes’ feast!
As for posts, my top five are:
The Ultimate Sausage Pasta
Hand Pies (including small, snackable pies!) from Heroes’ Feast
Baked Feta Wrap
Hot Cocoa Broth from Heroes’ Feast
Soul Cakes and Halloween Costumes
The “slogan” I chose for 2022 is: Gaslight, Gatekeep, Girlboss
Holiday Wrap-Up 2021
“Can we eat the house yet?” - my dad waiting for me to take this picture
Just a quick index of all the holiday treats I made this December, both from Heroes’ Feast and my own kitchen!
Dec 5th - Cranberry-Banana Muffins!
Dec 5th - Earl Grey Cookies!
Dec 15th - Gingerbread from Heroes’ Feast! Check out the Showcase winners HERE
Dec 19th - Hot Cocoa Broth from Heroes’ Feast!
2021 HEROES’ FEAST GINGERBREAD SHOWCASE WINNERS
RESULTS ARE IN the winners of the unofficial 2021 Heroes’ Feast Gingerbread Showcase are:
In 1st place, @afinickyguide with their fancy inn!
In 2nd place, the cozy 3 Weird Elves inn by Samantha Nahra!
In 3rd place, Luboffin’s grandiose castle!
And in 4th place, myself with the Homely Halfling House!
Thank you to everyone who participated in the showcase and to those who voted - this couldn’t have happened without you!
LAST CHANCE TO VOTE before the poll closes for the unofficial 2021 Heroes’ Feast Gingerbread Showcase ft. myself, @afinickyguide , Luboffin_ , and Samantha Nahra!!
VOTE: https://www.surveymonkey.com/r/LHFG8PD
Homely Halfling House (Gringerbread)
“A traditional treat served in the waning light of the month of Sunsebb in Greyhawk, this style of gingerbread man memorializes a legend about the ancient ruins of Castle Greyhawk.”- Heroes’ Feast, p. 43
Here’s my entry for the unofficial 2021 Heroes’ Feast Gingerbread Showcase that I’m participating in with:
@afinickyguide
Samantha Nahra
Luboffin_ (Luna)
Check out their gingerbread houses and use this Survey Monkey link to vote for your favourite! : https://www.surveymonkey.com/r/LHFG8PD
As the chilly winds descend on Fearûn, there’s nothing more comforting to a halfling than cozying up in their house by the fireplace with their favourite book and a steaming cup of cocoa broth.
So, as we all settle in for the winter months ahead, bring some cozy warmth and joy to your holiday season and create your own halfling house!
Spiced without being overbearing, these cookies are a great dessert to serve with coffee or hot chocolate, or pack them in a cookie bundle with some Earl Grey cookies and Banana-Cranberry muffins!
Remember to vote for your favourite house using the Survey Monkey link!
Check out below for my process in creating the house and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Keep reading
LAST DAY TO VOTE in the unofficial 2021 Heroes’ Feast Gingerbread Showcase ft. myself, @afinickyguide , Luboffin_ , and Samantha Nahra!!!
VOTE: https://www.surveymonkey.com/r/LHFG8PD
Winners will be announced the 24th at 3pm EST!
Homely Halfling House (Gringerbread)
“A traditional treat served in the waning light of the month of Sunsebb in Greyhawk, this style of gingerbread man memorializes a legend about the ancient ruins of Castle Greyhawk.”- Heroes’ Feast, p. 43
Here’s my entry for the unofficial 2021 Heroes’ Feast Gingerbread Showcase that I’m participating in with:
@afinickyguide
Samantha Nahra
Luboffin_ (Luna)
Check out their gingerbread houses and use this Survey Monkey link to vote for your favourite! : https://www.surveymonkey.com/r/LHFG8PD
As the chilly winds descend on Fearûn, there’s nothing more comforting to a halfling than cozying up in their house by the fireplace with their favourite book and a steaming cup of cocoa broth.
So, as we all settle in for the winter months ahead, bring some cozy warmth and joy to your holiday season and create your own halfling house!
Spiced without being overbearing, these cookies are a great dessert to serve with coffee or hot chocolate, or pack them in a cookie bundle with some Earl Grey cookies and Banana-Cranberry muffins!
Remember to vote for your favourite house using the Survey Monkey link!
Check out below for my process in creating the house and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Keep reading
TWO DAYS LEFT to vote in the unofficial 2021 Heroes’ Feast Gingerbread Showcase ft. myself, @afinickyguide , Luboffin_, and Samantha Nahra!!
VOTE: https://www.surveymonkey.com/r/LHFG8PD
Homely Halfling House (Gringerbread)
“A traditional treat served in the waning light of the month of Sunsebb in Greyhawk, this style of gingerbread man memorializes a legend about the ancient ruins of Castle Greyhawk.”- Heroes’ Feast, p. 43
Here’s my entry for the unofficial 2021 Heroes’ Feast Gingerbread Showcase that I’m participating in with:
@afinickyguide
Samantha Nahra
Luboffin_ (Luna)
Check out their gingerbread houses and use this Survey Monkey link to vote for your favourite! : https://www.surveymonkey.com/r/LHFG8PD
As the chilly winds descend on Fearûn, there’s nothing more comforting to a halfling than cozying up in their house by the fireplace with their favourite book and a steaming cup of cocoa broth.
So, as we all settle in for the winter months ahead, bring some cozy warmth and joy to your holiday season and create your own halfling house!
Spiced without being overbearing, these cookies are a great dessert to serve with coffee or hot chocolate, or pack them in a cookie bundle with some Earl Grey cookies and Banana-Cranberry muffins!
Remember to vote for your favourite house using the Survey Monkey link!
Check out below for my process in creating the house and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Keep reading
Here are the cookies I made with the scraps leftover from the house I made for the Gingerbread Showcase (VOTE) ft. myself, @afinickyguide , Luboffin_ , and Samantha Nahra!
I really love how these turned out, especially the reindeer! I think I just found my new Seasonally Appropriate(tm) profile picture
Also, the hot chocolate shown here is the Hot Cocoa Broth from Heroes’ Feast if you’d like to try it for yourself!
Reminder to vote in The Unofficial 2021 Heroes’ Feast Gingerbread Showcase featuring myself, @afinickyguide, Luboffin_ (Luna), and Samantha Nahra!
Check out the gingerbread recipe and how I made mine HERE!
Voting closes December 23rd at 11:59pm EST. The winner will be announced on December 24th at 3pm EST!
VOTE here! : https://www.surveymonkey.com/r/LHFG8PD
Hot Cocoa Broth
“Rumored to be the result when a Halfling mage cast wish to find the perfect fireside beverage, this salty, sweet, and spicy cocoa creation tickles every part of the soul.“ - Heroes’ Feast, p. 188
There’s nothing quite as special as a steaming cup of hot chocolate after an afternoon at the skating rink. Rich and warm - it’s the perfect drink to bring life back to freezing fingers and toes.
Full of chocolaty-deliciousness and a kick of cinnamon, the Hot Cocoa Broth from Heroes’ Feast is like having a Starbucks hot chocolate at home at a fraction of the cost (plus you don’t have to trudge through the snow to get it)!
If you’re looking for a snack to go with it, try out some Gingerbread cookies, Earl Grey cookies, or Cranberry-Banana muffins!
And don’t forget to VOTE in the unofficial 2021 Heroes’ Feast Gingerbread showcase! The winner will be announced on December 24th!
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep: 5 mins Cook: 15 mins Overall: 20 mins
Ingredients*:
½ cup (50 g) unsweetened cocoa powder, preferably Dutch-processed
½ cup (50 g) packed light brown sugar, or to taste
¾ tsp. (2 g) ground cinnamon
½ tsp. (1 g) ground cardamom
pinch of kosher salt
1 cup (240 ml) water
2 ½ cups (600 ml) whole milk
1 tsp. (5 ml) pure vanilla extract
1 ½ cups (360 ml) espresso or very strong black coffee, hot**
* Makes enough for 4 servings.
** For strong coffee, use the same amount of coffee grounds and half the amount of water.
In a medium saucepan over medium heat, whisk together cocoa powder, brown sugar, cinnamon, cardamom, salt, and water until smooth.
Bring the mixture to a simmer and cook, stirring constantly, for about 2 minutes, making sure the whisk gets to the edges of the pan.
Whisk in the milk and bring to a simmer (do not boil), whisking frequently, about 10 minutes.
The goal here is to scald the milk - keeping the temperature between 180℉ (82℃) and 185℉ (85℃). I used an instant-read thermometer to keep an eye on the temp.
I kept the heat on medium until the thermometer read 180℉ (82℃) and then turned the heat down to medium-low to try to keep the temperature around there until 10 minutes had passed.
If you don’t have a thermometer, you can tell the milk has scalded when frothy bubbles form at the edges of the pan without whisking.
After scalding the milk, whisk in the espresso or strong coffee and vanilla. Taste and adjust the sweetness level with additional brown sugar, if needed. Divide evenly among 4 mugs.
If you want to add whipped cream on top, consider making your own!
Overall, I would give this recipe a 5/5. The base hot chocolate recipe is rich with dark chocolate and easy to adjust to make sweeter if needed. Also, the cardamom and cinnamon add a really awesome flavour - it really is like having your own specialty drink at home!
Homely Halfling House (Gringerbread)
“A traditional treat served in the waning light of the month of Sunsebb in Greyhawk, this style of gingerbread man memorializes a legend about the ancient ruins of Castle Greyhawk.”- Heroes’ Feast, p. 43
Here’s my entry for the unofficial 2021 Heroes’ Feast Gingerbread Showcase that I’m participating in with:
@afinickyguide
Samantha Nahra
Luboffin_ (Luna)
Check out their gingerbread houses and use this Survey Monkey link to vote for your favourite! : https://www.surveymonkey.com/r/LHFG8PD
As the chilly winds descend on Fearûn, there’s nothing more comforting to a halfling than cozying up in their house by the fireplace with their favourite book and a steaming cup of cocoa broth.
So, as we all settle in for the winter months ahead, bring some cozy warmth and joy to your holiday season and create your own halfling house!
Spiced without being overbearing, these cookies are a great dessert to serve with coffee or hot chocolate, or pack them in a cookie bundle with some Earl Grey cookies and Banana-Cranberry muffins!
Remember to vote for your favourite house using the Survey Monkey link!
Check out below for my process in creating the house and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Keep reading
Homely Halfling House (Gringerbread)
“A traditional treat served in the waning light of the month of Sunsebb in Greyhawk, this style of gingerbread man memorializes a legend about the ancient ruins of Castle Greyhawk.”- Heroes’ Feast, p. 43
Here’s my entry for the unofficial 2021 Heroes’ Feast Gingerbread Showcase that I’m participating in with:
@afinickyguide
Samantha Nahra
Luboffin_ (Luna)
Check out their gingerbread houses and use this Survey Monkey link to vote for your favourite! : https://www.surveymonkey.com/r/LHFG8PD
As the chilly winds descend on Fearûn, there’s nothing more comforting to a halfling than cozying up in their house by the fireplace with their favourite book and a steaming cup of cocoa broth.
So, as we all settle in for the winter months ahead, bring some cozy warmth and joy to your holiday season and create your own halfling house!
Spiced without being overbearing, these cookies are a great dessert to serve with coffee or hot chocolate, or pack them in a cookie bundle with some Earl Grey cookies and Banana-Cranberry muffins!
Remember to vote for your favourite house using the Survey Monkey link!
Check out below for my process in creating the house and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep: 10 mins Cook: 2 hours 15 mins* Overall: 2 hours 25 mins
* Includes time for dough to chill
Ingredients for the dough:
3 cups (375 g) all-purpose flour
¾ cup (75 g) dark brown sugar
1 tbsp. (8 g) ground ginger
2 tsp. (6 g) ground cinnamon
¾ tsp. (5 g) baking soda
¾ tsp. (4 g) kosher salt
¾ tsp. (2 g) dried mustard powder
½ tsp. (1 g) freshly grated nutmeg
⅛ tsp. (.3 g) ground cloves
12 tbsp. (170 g) unsalted butter, melted and cooled
⅔ cup (160 ml) unsulphured molasses (not blackstrap)
3 tbsp. (44 ml) whole milk
½ tsp. (3 ml) pure vanilla extract
Ingredients for decorations:
1 ⅓ cup (175 g) confectioners’ sugar
1 egg white
¼ tsp. (2 ml) pure vanilla extract
kosher salt
In a food processor, combine flour, brown sugar, ginger, cinnamon, baking soda, salt, mustard powder, nutmeg, and cloves. Pulse several times to mix.
Then, add the melted butter, molasses, milk, and vanilla and process until the ingredients form a dough with no remaining streaks of flour, 15 to 30 seconds, stopping to scrape down the sides of the dough as necessary. (Picture 1) )
Lightly dust a work surface with flour, scrape the dough onto it, and knead briefly until the dough forks a cohesive ball. (Picture 2) )
Divide the dough in half, and flatten each half into a disk ~¾- to 1-inch thick. (Picture 3) )
Wrap each half in cling film and allow to chill in the fridge for one hour or up to 24 hours. (Picture 4) )
Preheat the oven to 350F (177 C) with the racks in the upper-middle and lower-middle of the oven. Line two large baking sheets with parchment paper.
Making regular gingerbread cookies
Unwrap one of the dough disks and lay it between two pieces of parchment paper on your work surface. Roll out the dough until it’s roughly 11-inches (28 cm) in diameter and ¼–inches (0.5 cm) thick. (Picture 1) )
Cut out as many cookies as possible using your cookie cutter of choice. You’ll get more than I did here since I used the dough scraps from the house. Heroes’ Feast used a 3 ½-inch (1.3 cm) gingerbread man cookie cutter for all of theirs. (Picture 2) )
Peel away the dough scraps so that all you have left is the shapes. The dough is super sticky and a nightmare to transfer. The easiest way that I found to transfer the cookies was to cut out the parchment around each cookie (Picture 3) ) and use it to flip the cookies onto the baking sheet.
Once the cookies have been transferred, peel away the parchment. (Picture 4) )
Making a gingerbread house
Roll out the dough the same way you would for the gingerbread cookies. (Picture 1) )
Next, trace any shapes you want to use for the house onto parchment paper and cut them out with a sharp knife. Do not lay down regular paper as the stencil for the cookies - the dough is way too sticky and makes it a nightmare to peel off.
To get the right dimensions for the house, I first traced out the shapes with a ruler onto graph paper and cut them out to use as stencils for the parchment shapes. (Picture 2) )
Peel off the parchment paper stencils and cut out the bottom parchment piece the same way you would if making regular gingerbread cookies (previous step). Use the cut out parchment to flip the shapes onto the baking sheet. Once transferred, peel away the parchment (Picture 3) ).
Dimensions
Front and Back: 5-inches (13 cm) base, 2.5-inches (6.5 cm) wall height, 3.5-inches (9 cm) diagonal for the roof
Side Walls: 6-inches (15 cm) base, 2.5-inches (6.5 cm) wall height
Roof*: 7.5-inches (19 cm) length, 4-inches (10 cm) width
* Meant to hang over the edge of the front, side, and back pieces.
Making a 3D Christmas tree
To decorate the house, I really wanted to make a 3D tree. To attempt this, I cut out two trees and created small slits to allow them to slide together.
Making regular gingerbread cookies
Bake each tray of cookies until they begin to set and the edges and are slightly puffed, about 9-11 minutes, rotating the pans 180 degrees and switching racks halfway through baking.
Cool the cookies on the sheet for 10 minutes, then transfer to a wire rack to cool completely before decorating. (Picture 1) )
You won’t be able to cook all of the cookies on two baking sheets. Make sure to let the baking sheets cool before loading them with more cookies.
Making a gingerbread house
Since these cookies were so much larger than their cut-out cousins, I left them in the oven about 5-6 minutes longer.
I also left them to cool on the rack for a few hours to harden up a bit so they wouldn’t be as flexible when building the house.
Like if you’re making regular cookies, you won’t be able to cook all of the cookies on two baking sheets if you’re using up the scraps from cutting out the gingerbread house shapes. Make sure to let the baking sheets cool before loading them with more cookies.
Decorations
For the frosting, add the confectioner’s sugar, egg white, vanilla, a pinch of salt, and 1 tbsp. water to a stand mixer fitted with a whisk attachment and beat on medium-low until combined, about 1 minute.
Adjust the speed to medium-high and beat until glossy, soft peaks form, 2 to 3 minutes, stopping to scrape down the bowl as necessary. (Picture 2) )
For decorations, Heroes’ Feast uses chopped up walnuts and currants. I wanted to make a wreath for the house, so I used chopped pistachios instead. (Picture 3) )
Using baking soda in gingerbread cookies is great when making cookies that you don’t need to retain their original shape too much. But, it’s a bit of a pain when trying to make a gingerbread house.
After doing some sleuthing on Sally’s Baking Addiction, it looks like the best thing to do for gingerbread houses is cut the amount of baking soda used by ¾.
To fix my cookie-spreading problem post-baking and make everything a bit more manageable, I started by re-cutting out the slits I had made in the 3D tree before baking. (Pictures 1) and 2) ).
Next, I used the graph paper stencils I had made as guides to trim the cookies back to their original dimensions. (Pictures 3) and 4) ).
In hindsight, to save myself from the gingerbread crumb apocalypse, I would have trimmed them before I let them harden for a few hours.
To decorate the house, I used these Wilton products:
#16 decorating tip (open star)
#2 decorating tip (round)
4 piece, quick twist coupler system
16-inch featherweight decorating bag
To start, I used the #16 tip to pipe a line of frosting onto the base of one of the front/back walls and attached it to the serving platter. Then, I piped icing along one of the long and short edges of the side walls and attached them to the serving platter and front wall. (Picture 1) )
I attached the back wall by piping icing along its base and inside edges and securing it to the serving platter and side walls. (Picture 2) )
Because the roof was pretty heavy and I didn’t want it to fall, I tried to attach it extra securely by piping icing onto the slanted edges of the roof and one of the long walls while also piping icing onto the edges of the roof where it would attach in those places. (Picture 3) )
I wanted the roof to overhang on the front and back of the house, but since I hadn’t accounted for the extra length on the sides from the width of the front and back walls, they were actually a bit short*. I used scraps from cutting the gingerbread back into shape to pad the edges. (Picture 4) )
* The dimensions provided in a previous section take this extra width into consideration.
To clean up the “structural frosting” of the house a little bit, I used the #16 tip to add little dots of frosting along seams and a line of frosting connecting the two halves of the roof. (Picture 1) )
After, I switched out the the #16 tip for the #2 tip and used it to pipe on the shingles. (Picture 2) )
Again, I used the #2 tip to pipe on windows and a door. (Picture 3) )
Finally, I used frosting to attach little pieces of pistachios to create a wreath and put together the 3D tree - it stands on its own! :D (Picture 4) )
Overall, I would give this recipe a 5/5. Not only are the cookies well spiced without being overbearing, you can also have a lot of fun and be creative with it!
If you’re making regular gingerbread cookies, they come out really nice - crunchy on the edges and soft on the inside!
For making a gingerbread house, all I would change would be to lower the baking soda by ¾ to not have them spread out as much and use crusting buttercream frosting instead of royal icing. But that’s just because I like buttercream more.
I highly suggest using this recipe and trying to make your own gingerbread house with friends! It’s a lot of fun and you get to eat it afterwards - win-win!
Happy Holidays everyone and thanks again to:
@afinickyguide
Samantha Nahra
Luboffin (Luna)
For participating in this years unofficial showcase - this couldn’t have happened without you all! <3
Check out their gingerbread houses and use this Survey Monkey link to to vote for your favourite! : https://www.surveymonkey.com/r/LHFG8PD
Heartlands Rose Apple and Blackberry Pie
“As the story goes, a hungry halfling returned from her hillside stroll with a heavy basket of crisp rose apples and plump blackberries. In typical indecisive halfling fashion, she couldn’t decide which to fill her pie with… so she chose both, and thus this legendary dessert was born.” - Heroes’ Feast, p. 139
As mentioned in a previous post, pie, the better version of cake, can take on many forms. With fall having wrapped up and given way to winter, it’s time to start scheduling Christmas parties and spending time with each other during the Holidays. So, why not dazzle partygoers by bringing in a slice (pun intended) of autumn with this apple and blackberry pie from Heroes’ Feast!
Although the original recipe is a little rough in construction, after some discussion for suggested changes, it holds together amazingly and makes sure that each bite, from the sweetness of the apples to the tartness of the blackberries, is worth the effort. This pie is also super great because it’s not overly sugary like most you’ll find at the store; using just enough while allowing the fruitiness of the filling to shine!
In this post, I’ll be breaking down the steps that were taken, for filling and crust, that help ensure that you end up with a stable pie instead of pie soup. In a rush? No worries, all changes are also summarized in the results section.
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep: 15 mins* Cook: 5 hours** Overall: 5 hours 15 mins
* Can take longer if making your own crust.
** Can vary based on your experience making pie, this is the high-end estimate with plenty of leeway time. To save time on the day of, make the apples and pie crust a day ahead and store them in the fridge. If not possible, try to make the pie crust a day ahead and cook the apples while the crust chills in the fridge in the pie plate (see recipe steps).
Ingredients*:
⅔ cup + 1 tbsp. (155 g) sugar
½ tsp. (3 g) cinnamon
3 tbsp. + 2 tsp. (23 g + 5 g) cornstarch**
kosher salt
3 ½ pounds (1,575 g) [about 6] baking apples, peeled, quartered, cored, and cut lengthwise into ¼-inch slices***
Pastry for 2 double-crust pies
12 ounces (340 g) blackberries, rinsed
1 tbsp. (5 ml) fresh lemon juice
1 ½ tbsp. (21 g) unsalted butter, cut into pieces
1 egg
Lightly sweetened whipped cream for serving (optional)
* Makes one 9-inch deep-dish pie. Here’s the pie dish I use.
** Because there’s a lot of liquid in the filling, I took A Finnicky Guide’s suggestion and added a little more cornstarch. I split the extra 2 tsps. (5 g) between the apples and blackberries.
*** For pies, you need to be careful with the apples you select. When choosing your apples, especially for a liquidy pie, it’s important to consider the amount of pectin (a natural “glue”) present in the apple. For the reasons listed in the linked article, I chose Granny Smith apples instead of those listed in Heroes’ Feast.
The first change to make is with how the apple filling is prepared. Cooking the apples on the stove, instead of in the microwave, will allow the juices released from the apples to have a caramel-like consistency instead of staying super watery. I adapted the method from King Arthur.
First, in a large pot, whisk together 1⁄3 cup of the sugar, the cinnamon, 1 tbsp. + 1 tsp. cornstarch, and ¼ tsp. salt. Add the apples and gently mix to combine.
Turn the heat to medium-low and allow the apples to warm up, about 10 minutes, stirring occasionally. Then, allow them to cook for an additional 10 minutes, stirring occasionally (top-left picture).
You’ll know they’re done when you can bend the slices without them breaking (top-right).
TIP: To get the apples all to a uniform size, I recommend using an apple corer. Here’s the one I use.
The second change to construction is with the pie crust. In order to prevent the liquid in the pie from infusing with the uncooked dough and turning it mushy, we’re going to firm up the bottom crust by blind-baking (partially cooking) it before adding the filling. To blind-bake, I’ve condensed the method from Sally’s Baking Addiction.
On a floured work surface, roll out the pie dough into a 12-inch (~30 cm) circle. Transfer it to a deep-dish pie plate and fit it in gently by lifting the edges of the dough as you gently press it into the bottom and sides of the pie dish. Leave ~1-inch overhang around the rim and trim the extra (picture 1) ). Do not dock (prick holes in) the bottom crust yet. Set it in the fridge to chill for 30 mins. Preheat the oven to 375℉ (190℃).
Next, crinkle up a piece of parchment paper large enough to cover the pie dough. Place it in the baking dish and weigh it down using ceramic pie beads, dried lentils, or dried beans. I used pinto beans. This will allow the crust to cook without bubbling at the bottom or shrinking too much away from the edges (picture 2) ).
Place the pie plate onto a baking sheet and put it in the preheated oven to cook for 15-16 minutes. Take it out and carefully remove the parchment paper with the weights. Dock the bottom crust with a fork and return it to the preheated oven, without the weights, until the crust begins to turn a golden brown, another 7-8 minutes. Remove again from oven and set aside (picture 3) ). Preheat the oven again - this time to 425℉ (218℃).
TIP: You can reuse your blind-baked beans/lentils for future pies! So feel free to store them in their own labeled container for use at another time.
While the bottom crust chills, whisk together ⅓ cup of the sugar, the remaining cornstarch, and a pinch of salt in a medium-sized bowl.
Add the blackberries and gently toss to coat. Then, add the lemon juice and gently fold until the sugar mixture is moistened and syrupy.
Since the blackberries will release their juice as they break down, to reduce the liquid content, remove 1 tbsp. of the syrup and discard.
For attaching the top crust to the partially-baked bottom crust, I followed Food52’s method.
To assemble the pie, start by spreading the blackberry mixture evenly over the bottom crust and scatter the butter pieces overtop (picture 1) ).
Strain the apples through a colander, catching the liquid in a bowl, and spoon them on top of the blackberries. Pour half of the reserved apple syrup over the apples (picture 2) - I added the apple syrup, I just took the picture too soon rip)
On a floured work surface, roll out dough into a 12-inch (~30 cm) circle and place it over the apple mixture. To seal the edges, start by folding the top crust under the overhanging bottom crust as much as possible without breaking the bottom crust. Then, use a fork to crimp the top and bottom layers together (picture 3) ).
Beat the egg with 1 tbsp. water and brush it over the top of the pie crust - including the edges. Sprinkle the remaining 1 tbsp. sugar evenly over the top. Place the pie into the oven preheated to 425℉ (218℃) (picture 4) ).
Bake the pie at 425℉ (218℃) until the top is light golden brown, about 25 minutes. Then adjust the heat to 375℉ (190℃), rotate the baking sheet 180 degrees, and continue baking until the crust is golden brown 25 to 30 minutes.
NOTE: I found my crust turned golden brown after 25 mins at 425℉ (218℃). I still adjusted the heat to 375℉ (190℃) and let it cook for the remaining time. However, I kept an eye on it to make sure it didn’t burn (it didn’t).
Remove pie from oven and baking sheet and allow to cool to room temperature on a wire rack, about 2 hours.
From the pictures above, you can see how changing up the steps in the construction helped with the structural integrity of the pie:
Using extra cornstarch allowed both fillings to thicken more while cooking, helping to create a distinct layer for the blackberry mixture (top-right);
Using Granny Smith apples allowed for the extra pectin in the apples to thicken the liquid on the stove and keep additional juices trapped inside the slices as they baked in the oven (also keeping the apples from drying out in the oven);
Cooking the apples on the stove gave the apple syrup a more caramel-consistency instead of staying watery;
Not only did blind-baking the bottom crust keep the vast majority of the liquid inside the pie as it cooked (top-left), but having an extra-crispy bottom crust allowed any pie kept as leftovers to have a distinct bottom crust instead of it becoming soggy;
Removing a little bit of the syrup from the blackberry mixture allowed the blackberry syrup to become less soupy and thicken into its own distinct layer (top-right).
Tl;dr: to recap what improved the construction of the pie:
Use a little extra cornstarch. Not much, just an extra tsp. (3 g) per filling will do.
Choose the right apples for the job. You want to make sure the ones you choose have enough pectin to keep in most of their juices. Solution: use Granny Smith.
Cook the apples on the stovetop. Using the stovetop allows for the juices released from the apples to have a caramel consistency instead of staying watery.
Blind bake the bottom crust. To keep the liquids from infusing with the bottom crust, partially bake the bottom crust using the listed method.
Remove 1 tbsp. of liquid from the blackberries. They have plenty of liquids to start and will produce more when they start to break down.
Overall, I would give this pie a 5/5 after the modifications to construction. The sweetness from the apples and the tartness from the blackberries really work to bring this together in the best way.
As mentioned in the intro, I really appreciate the fact that there is very little sugar added. Not only does it let the filling stand out on it’s own, but it also makes the pie enjoyable to those who don’t have as much of a sweet tooth.
Dragon Salmon
“[...] the Aundair River is famous for the seafood that half-elven anglers bring back to the markets of Fairheaven. The traditional preparation of the enormous salmon that spawn in that river, like much else in Aundair, relies heavily on sauces: in this case a butter and dark wine reduction.” - Heroes’ Feast, p. 75
Packed full of healthy minerals, fats, and vitamins, fish is an important part of a healthy and balanced diet. However, the cost of fresh fish can reach astronomical prices in places where it isn't readily available. So, why not make the most of the fish you buy when splurging for it?
The Dragon Salmon from Heroes’ Feast is a great, easy recipe to get anyone started on pan-searing salmon while making it look like it came straight out of a Michelin star kitchen. With a flavour combo to die for, it’s sure to make the mouths water of even the pickiest seafood eaters!
BONUS: See the results section for suggestions on vegetables that will add a colourful flare while plating up!
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep: 10 mins Cook: 25 mins Overall: 35 mins
Ingredients:
1 ½ pounds (1.5 kg) skin-on salmon fillet, pinbones removed if necessary, cut crosswise into 4 equal pieces, and blotted dry*
Kosher salt and freshly ground black pepper
2 tbsp. (30 ml) neutral-tasting oil (such as vegetable, canola, safflower, or grapeseed)
2 tbsp. (28 g) unsalted butter
1 shallot, finely chopped
1 tsp. (1 g) minced fresh thyme
⅔ cup (160 ml) fruity, medium-bodied red wine (such as Pinot Noir, Côtes du Rhône, or Zinfandel)**
½ cup (80 ml) low-sodium chicken broth
1 ½ tbsp. (5 g) minced fresh chives, for garnish
* I’m usually not a believer in organic foods. However, I found using organic salmon for this recipe really increased the flavour.
** Don’t use the cheapest wine for this recipe, you can really taste it. Instead, opt for a 14-16$ bottle. I recommend Bolla Valpolicella.
NOTE: Be careful if using dried thyme instead of fresh thyme since dried spices have a much more concentrated flavour. Use one-third of the amount of fresh thyme called for in the recipe if substituting for dried.
First, preheat the oven to 200℉ (93℃) with the oven rack in the middle of the oven.
Next, after blotting the fillets with paper towel, sprinkle them with salt and pepper and lightly massage it in.
TIP: Blotting both sides of the fish helps prevent it from sticking to the pan while it cooks.
Warm oil in a nonstick skillet over medium-high heat (I set mine closer to medium) until shimmering.
The general trick with pan-frying fish is to use high heat and to give the fillets enough time to cook on both sides while only flipping them once.
To achieve this, place the salmon fillets flesh-side (pink side) down and cook, undisturbed, until the bottoms of the fillet start to turn opaque (like a golden band around the bottom) and the sides of the fillet have lost their vibrant pink colour, 3 to 4 minutes.
Gently flip the fillets using either tongs or a spatula so they are now skin-side (silver side) down. Again, cook, undisturbed, for 3-4 minutes until the fillets have lost all translucent properties on the inside and the flesh flakes apart when checked with a fork.
NOTE: The timings for my fish really depended on their thickness. It sometimes took me 5 minutes a side to cook!
TIP: A downside of frying fish in a pan is that the oil will splatter as it cooks. To save yourself some clean up time (and your arms and hands), place splatter guards over the skillet to catch most of the flinging oil.
TIP: Pan-frying any kind of fish will cause your house/apartment to smell like fish. To help with this, open your windows before you begin cooking. If available, turn your fumehood on high.
Once the fillets have cooked, transfer them to a heatproof plate or baking tray lined with aluminum foil. Place the fillets in the oven to keep warm while the sauce cooks.
TIP: Like @afinickyguide found, the fillets tended to dry out if left in the oven too long. To keep them moist, tent a piece of aluminum foil over the fillets before putting them in.
TIP: Let this picture be a lesson in why you never want to overcrowd a pan. I couldn’t find the tongs and had to use a spatula to flip and get them out of the pan. Disaster!
Reserve the oil used for cooking in a separate bowl for later. Then, wipe out the skillet.
After, melt 1 tbsp. butter in the skillet over medium-low heat. Add the shallots, thyme, and ¼ tsp. salt and cook, stirring constantly, until the shallots soften - about 1 minute.
Heroes’ Feast says to add the wine and the chicken broth then adjust the heat to medium-high and bring the mixture to a simmer to cook until reduced by two-thirds. However, I’ve found that simmering the sauce on medium-high reduces it too quickly, and simmering on low (as simmering usually works) reduces it too slowly.
Instead, for more consistent results, add the wine and broth and simmer on medium for 6 minutes (for the sauce to reduce by two-thirds). Stir occasionally and scrape the bottom of the pan to loosen any stuck browned bits. Add the reserved oil halfway through.
TIP: Like @afinickyguide, I found there was barely enough sauce for all four fillets. I recommend doubling the amount of ingredients for the sauce to have enough.
Reduce heat to low and add the remaining 1 tbsp. butter, ¼ tsp. salt and pepper to taste. Stir constantly while the melts and incorporates into the sauce. Taste the sauce and, if necessary, adjust seasoning with salt.
Pour or spoon sauce over or around the salmon fillets, sprinkle with chives, and serve hot.
TIP: If you don’t like skins on the bottom of your fish, they can be easily taken off after cooking by turning the fillets on their sides before plating and gently prying them away using a fork while a spatula keeps the fillet in place.
Overall, I would give this recipe a 5/5. Fish is a staple in my house and I’m happy to say that this recipe has replaced our traditional one - it’s truly outstanding! The sauce is a perfect balance of flavours and choosing the right red wine provides excellent body and depth to the meal.
As mentioned earlier, I only have two gripes with this recipe: the fillets can dry out easily if left to warm in the oven too long and that you may need to make double the amount of sauce, depending on your tastes. However, both are easily fixed by tenting the fish with aluminum foil before placing it in the oven and doubling the amount of ingredients for the sauce.
BONUS: For extra flair when serving, plate the fillets with green veggies like broccoli, peas, or green beans for a colourful contrast!
Hand Pies
(Includes small, snackable pies!)
“The variety [of hand pies] presented below, made famous at Cuttle’s Meat Pies located in Waterdeep’s Trades Ward, is flavored with bacon and leeks and is extremely popular across the Heartlands, the Dales, and even the Savage Coast of Faerun, where hungry adventurers simply can’t get enough of them.” - Heroes’ Feast, p. 21
I think we can all agree that pie is one of the best foods ever (take that cake lovers). But, why should its awesomeness only extend to fruit, pudding, or whatever olden times had going on?
The Hand Pies in Heroes’ Feast are a great, filling meal to close to a long day. Packed with awesome carbs, proteins, and spices, they’re hard to resist!
I was really interested to see if there was a way to turn the traditional, larger pies into snackable finger foods that could be brought to school or made for a party. After a little bit of testing, I found that they could! Since my main goal for this post was to create the snackable ones, I will be incorporating my process into the main body of my review instead of just keeping it to the notes after each step.
Although not the fastest meal to make, there are several ways to speed up the process and give yourself less work!
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep Time: 20 mins Cook Time: 2h 40 mins Overall: 3 h
* See results section for how to cut down vegetable prep time
** Prep time will increase if you’re making your own pie crust
For the ingredients:
6 slices thick-cut bacon*
1 large (about 8 ounces) Yukon gold potato, peeled and cut into ½-inch pieces
2 leeks, white and light green parts, halved lengthwise and thinly sliced
1 tbsp. (3 g) finely chopped fresh thyme
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
1 pound (500 g) ground beef**
2 tbsp. (16 g) all-purpose flour
⅔ cup (160 ml) low-sodium chicken broth
¼ cup (60 ml) chopped fresh parsley
Pastry for 2 double-crust pies (about 1 ½ pounds), thawed if frozen
1 egg
Ketchup, grainy mustard, or steak sauce to serve (optional)
* I couldn’t find any thick-cut bacon at my grocery store, so I used double the amount of regular cut bacon instead.
** I used medium ground beef.
Preparing the Filling:
I cooked the regular cut bacon in batches in order to avoid crowding the pan. Because I was using thinner bacon, I had to cook the bacon all the way until crispy instead of just slightly browned.
I didn’t have enough rendered fat after cooking for the 2 ½ tbps. required in the next steps. To make up for it, I supplemented the missing amount with a neutral-tasting oil (like vegetable, canola, safflower, and grapeseed).
For the vegetable mixture, I first cooked the potatoes in 1 ½ tbps. of the reserved fat over medium-high heat. This took about 7 minutes, stirring frequently (above-left image).
Next, I added 1 tbsp. reserved fat, leeks, thyme, and ½ tsp. salt to the potatoes and cooked them for about 4 minutes. Then, I added the garlic and stirred it in until fragrant - about 1 minute.
Finally, I transferred it to a bowl, wiped out the pan, and returned it to medium-high heat.
For the beef mixture, I cooked the ground beef until it started to lose its pink colour (4-5 mins). You want to make sure you’re breaking up any large clumps as it cooks.
Next, I turned down the heat to medium and added the flour, stirring constantly for 1-2 minutes. After, I added the broth and ¾ tsp. salt, scraping the skillet to dissolve anything that got stuck to the bottom. The above-right image is what the beef mixture looked like after cooking it for 2 minutes. It shouldn’t be super liquidy.
Above is what the hand pie mixture looked like when I combined the vegetable and meat mixtures. After combining, I allowed the mixture to cool for about 20 minutes (barely warm).
When the mixture cooled, I incorporated the crumbled bacon and parsley. Finally, I covered it with cling wrap and put it in the fridge.
NOTE: To adjust the seasoning at this point, I would recommend only using pepper. I found the mixture was plenty salty.
Constructing the Pies:
First, I preheated the oven to 375℉ and lined two baking sheets with parchment paper. You could also use nonstick silicone liners.
Since I was using a homemade pie crust, I divided my dough into quarters then rolled them out on a lightly floured work surface until I could see the surface through the dough. I lightly floured the top of the dough and my rolling pin to keep the dough from sticking to it. Follow the same method if using store-bought dough.
To prevent the dough from breaking while chilled: start by rolling it out a little in one direction, rotate 90°, roll it out a little, and repeat. This way, you’re not just stretching the dough in one direction.
As you work with the dough, try not to let it get too warm! The chilled butter is what gives the pie crust a flaky texture. If you feel the dough start to warm up too much as you work with it, cover it with a clean, damp kitchen or damp paper towel and place it in the fridge for a few minutes before continuing.
If you notice any tears appear while you roll out the dough, overlap a bit of the dough in that area and roll over it using the rolling pin. If the tear is too large to do this, patch it up with some dough scraps and roll over it to seal it.
To create envelopes for the filling, I used a stencil to create 10 by 8-inch ovals for the large ones and used a ~3 ¾-inch diameter circular cookie cutter.
From my dough, I was able to get two large pies and 15 smaller ones (not using all the dough scraps will net you about 12).
NOTE: A bench scraper and/or a thin metal spatula is your friend while working with the dough. To make the pies easier to fold and transfer, make sure to go around and lift up all of the dough from the work surface.
For the large pies, I placed one cup of filling on the bottom third of the dough and left ~1 ½ inches for the border (above-left).
For the small pies, there are a few changes I would make with how I constructed them (above-right). Although using only a ½ tbsp. of filling made them easier to handle, you should absolutely use between ¾-1 tbs. instead. You may not get as clean of a seam, but it will help the pies stay juicy and have a better dough-to-filling ratio.
Also, I would consider using a slightly larger cookie cutter (4-inch diameter) and shaping the dough to be more like an oval. I think this would help with the difficulties when using more filling.
Finally, be mindful of how much filling you’re making/using. The amount of filling called for in the recipe is great when making four large pies but significantly less is needed when constructing the smaller ones. Out of the 15 made, adjusting for the recommended increase in filling would mean just barely 1 ½ cups is needed!
To ensure minimal food waste when only making the mini-pies, either make 2.5 times the amount of dough or make ¾ the amount of filling.
Put the filling for the little ones on the bottom half of the circle/oval leaving room for sealing and crimping.
To seal the pies, I started by dipping my finger in water and going around the seam to moisten it. Next, using my bench scraper, I folded the dough over the meat filling. Finally, I used a fork to crimp the edges closed.
If you notice any breaks in the dough while you’re folding/crimping, don’t worry! Use any spare scraps of dough to cover the tears. If a tear appears when crimping the edges, cover it with scrap dough and crimp it down.
Each regular-sized hand pie took about 8 mins to assemble from rolling it out to sealing it. So, it will take you around half an hour to do all four (at least the first time).
The snack-sized pies took about 8 minutes for 4 of them. Therefore, it will take you just under half an hour to make 12 of them. When I put together all of my dough scraps for the little ones, I was able to make 3 extra snack pies - 15 in total.
Always use your bench scraper or flat metal spatula when working with or picking up the pies.
TIP: Because each pie takes time to construct and because we want the pie crust to stay cool, place each fully constructed pie in the fridge after sealing it. For the smaller ones, place each batch of 4 in the fridge as you finish them.
TIP: If you’re running out of space in your fridge for the baking sheets, use a cooling rack to place one tray on top of the other.
TIP: Wait until the pies have chilled in the fridge to score the X. It’s much easier to cut into the firm dough than the softer one.
Above is what the pies looked like before and after baking in the oven for about 40-45 mins. Be generous with the egg wash to give each pie a nice golden brown colour.
Above is what the pies looked like as they cooled - about 5 to 10 mins. Be mindful when transferring the large ones to the wire rack. They are very easy to break.
Overall, I would give this recipe a 4.5/5. Both the regular and the snack sized hand pies were delicious. Although, I would recommend eating the larger pies with a fork. They were a bit too flimsy to be eaten by hand. However, the filling to pie crust ratio was perfect.
As mentioned in the filling step, the only changes I would make to make the snack pies better would be to use a slightly larger cookie cutter and use more filling. Other than that, they were amazing. Everyone in my house agreed that they would make for great appetizers or finger foods for a party because “you can eat them and just feel like you’re snacking”. You can even turn the assembly into a fun activity (or pass off the work to guests who like to arrive early)!
I would highly recommend not making this a one-day event. As the longest hands-on recipe so far, I would split up the work as follows:
Make the filling the day before
Make the pie crust and construct the pies the day of
Not only will this division of work make the recipe less daunting but it will allow the filling to chill completely - making it much easier to handle.
TIP: Although the prep time seems a little daunting, you can save time by completing certain parts of it while cooking. For example:
Cut up the potatoes and leeks while the bacon cooks
Chop up the thyme while the potato chunks cook
Potato Leek Soup (w/ Smoked Turkey)
Served year round, this dense and nutritious vegetable blend is perfect for warming the limbs and souls of dwarves subjugated to the unrelenting cold of damp subterranean life. - Heroes’ Feast, p.97
There’s something very comforting about a rich, creamy soup on an overcast day. Whether rain or snow, its warmth gives you a sense of homely comfort and raises your spirits.
I’d never tried potato and leek soup before attempting this recipe and was skeptical at first; how good could some leeks and potatoes be? However, I was blown away by taste! Delicious and filling, this Potato Leek Soup is sure to satisfy your hunger while giving you those reading-a-good-book-on-a-rainy-day vibes. Make sure to dip a thick slice of sourdough bread from your nearest bakery in it for an even more knock-your-socks-off taste!
As an added bonus, this soup is easily made vegetarian! See the results sections to find out how.
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep Time: ~30 mins Cook Time: ~1h 30 mins Overall: ~2 hrs
For the ingredients:
2 slices thick-cut bacon*
3 leeks, white and green parts, thinly sliced
3 celery stalks, chopped
2 tsp. fresh thyme leaves
2 lb. russet potatoes, peeled and cut into 1-inch pieces
4 cups low-sodium chicken broth
1 cup heavy cream**
Kosher salt
Freshly ground black pepper
* I substituted the bacon for smoked turkey.
** I substituted the 35% heavy cream for 18% table cream.
I use the following conversions in my cooking:
1 lb. russet potatoes = 500 g
4 cups chicken broth = 900 ml chicken broth + 50 ml water
1 cup heavy cream = 240 ml
NOTE: Be careful if using dried thyme instead of fresh thyme since dried spices have a much more concentrated flavour. Use one-third of the amount of fresh thyme called for in the recipe if substituting for dried.
TIP: 4 cups of chicken broth is ~950 ml (~33 fl oz.) and a carton of chicken broth contains ~900 ml (~30 fl oz.). Don’t bother buying another carton of chicken broth for the extra 50 ml (~2 fl oz.)! Use up one carton and make up the difference with water.
I didn’t use bacon for this recipe, but still wanted to infuse the broth with the flavour. Luckily, smoked turkey has an extremely similar taste and texture to ham! Just be sure to use extra smoked turkey because it doesn’t release as much fat - which is needed for the flavour.
Above is what the smoked turkey looked like after cooking for 15 minutes (flipping halfway through). It won’t get as crispy as the bacon, but it will still have all of those awesome flavours.
NOTE: Like turkey bacon, smoked turkey doesn’t have enough fat to fry itself. Make sure to add a little bit of neutral-tasting oil to the saucepan, like vegetable, canola, safflower or grapeseed oil, to fry it.
The fried smoked turkey will not crumble like the bacon would. To sprinkle it onto the soup, I diced it into small cubes.
Above is what the vegetables looked like before and after they softened. This will take ~5 mins and they will take up around half of their original volume in the saucepan.
Above is what the soup looked like after cooking. Letting the potatoes simmer on low heat to soften will take forever. Instead, bring the soup to a boil on high heat then turn it back down to medium to simmer.
It will take about 10 minutes to bring the soup to a boil and it will need to cook on medium for 30 minutes in order for the potatoes to soften enough to blend.
Above is what the soup looked like after blending. I used a magic bullet since I don’t have a proper blender. It took 7 batches filled slightly less than halfway to get through all of it.
Be careful when using a magic bullet to blend the soup - it will be extremely hot! Use a kitchen towel to hold the magic bullet when opening it to avoid burning yourself.
Also, you will need to rinse off the blade attachment each time you blend a batch of soup. The extra soup will prevent a proper seal from forming.
Above is what the soup looked like after I added the cream. I found that 5 minutes was plenty of time for it to thicken.
Overall, I would give this recipe a 5/5 - my grandmother even asked me to teach her how to make it! It has easily put itself on the rotation of dinner meals.
Also, don’t get discouraged by the time it takes to make! Most of the cooking time is hands-off and the prep time can easily be halved if you have someone helping you.
VEGETARIAN: Forego the bacon and use vegetable broth instead of chicken broth. The taste will be more vegetable-heavy but it doesn’t take away from the tastiness of the soup.
Otik’s Skillet-Fried Spiced Potatoes
[...] the recipe featured below is widely thought to be the closest that one can come to the feeling of sitting atop the famed vallenwood tree tavern with one of his homebrewed dark ales in hand. - Heroes’ Feast, p. 20
Hashbrowns are one of my all-time favourite breakfast side dishes but usually have a large time component or an uninteresting flavour. After trying numerous recipes, I was beginning to wonder if I would ever find one that I would enjoy. Then came Otik's Skillet-Fried Spiced Potatoes! The first time making these for my house, we were all blown away by how great they were!
Seasoned to perfection with a kick of spice, these skillet fried potatoes have become a staple at our Saturday morning breakfast table. They’re amazing whether eaten the day-of or heated up later. Try the ultimate breakfast trio and eat them with the Yawning Portal Buttermilk Biscuits (p. 31) and the Feywild Eggs (p. 58).
Want to eat them but aren’t a morning person? No problem! These fried potatoes also make an amazing base for a fun lunch or dinner meal. Just add some sausage and chopped green pepper and voilà!
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep Time: ~15 mins Cook Time: ~40 mins Overall: ~55 mins
For the ingredients:
2 tablespoons neutral-tasting oil
1 large yellow onion
1 tsp. kosher salt ( ½ tsp. for onions, ½ for spicing)
1.5 lbs. Yukon gold potatoes, scrubbed or peeled, cut into ¾-inch pieces
1 tbsp. salted butter
Freshly ground black pepper to taste
1 tsp. sweet paprika
1 tsp. cayenne*
½ tsp. garlic powder
2 tbsp. minced fresh chives
*See ingredients notes
I use the following conversions in my cooking:
1 lb. potatoes = 500 g
½ tsp. garlic powder = 1.5 g
1 tsp. cayenne pepper = 1.8 g
1 tsp. sweet paprika = 2 g
½ tsp. kosher salt = 3 g
Although they may seem inconsequential, I would consider the chives a necessity with this recipe. The fried potatoes are amazing on their own but pairing them with the chives really makes them shine.
I have made these fried potatoes both with and without the onion due to differing tastes in my house. I would suggest using a little more garlic powder than what’s called for if leaving out the onion.
TIP: To save yourself time in the morning, cut up the onion and the potatoes the night before. Keep fresh by submerging the cubed potatoes in cold water and covering the onions in cling wrap and storing them in the fridge.
NOTE: I would 100% recommend using a non-stick skillet for this recipe if you have access to one. I tried making these in a stainless steel pan with the recommended amount of oil: the skins stuck to the bottom instantly and the pan was a nightmare to clean.
NOTE: I would caution the amount of cayenne pepper called for in this recipe. Even for the spice junkies in my house, 1 tsp. was A LOT of cayenne pepper. I would recommend starting with a little bit less than ¼ tsp. (~0.4 g) and increase it from there each time you make them.
Above is what my onions looked like after I fried them up. I did my best to achieve the “browning with brown edges”.
Don’t skip the salt on this step, it helps the onions brown!
NOTE: With a properly heated pan, I’ve found that 4 minutes on medium-high and 4 minutes on medium were too generous for time. Once you’ve gotten the oil shimmering, they’ll need only 3 minutes on each.
Above are the potatoes after they were softened in the microwave.
Heroes’ Feast mentions this, but do make sure to drain any water the potatoes have released. Skipping this will mess with the development of the skins and cooking time.
TIP: To save time, put the potatoes in the microwave when you start cooking the onion.
Above is the progression of what the potatoes looked like as they were cooking.
Pic 1: Potatoes when just put into the pan
Pic 2: First flip after 6 minutes
Pic 3: Second flip after 6 minutes
Pic 4: Third flip after 4 minutes
Not shown: I flipped them once more after 4 minutes right before stirring in the spices and onion
Altogether, the potatoes were fried for 20 minutes.
TIP: If you don’t only have unsalted butter to combine with the oil, add a small pinch of kosher salt to the pan.
NOTE: Remember to never overcrowd the pan when cooking! However, if you find that you have, it’s fixable. Simply make sure that you’re always moving the potatoes on the outside edges in when you flip them and cook the potatoes for as long as it takes for the biggest pieces to have softened.
Above is what the potatoes looked like after stirring in the spices and the onion.
TIP: To keep the onions from cooking more when you return them to the pan, mix in the spices first then take the pan off the heat for ~30-45 seconds before adding them in. They’ll still cook a little, but there’s less risk of them burning.
Overall, I would give this recipe a 5/5. Like the Yawning Portal Buttermilk Biscuits, they’ve quickly become a weekend brunch staple in our house!
Additionally, these go great with a homemade (or store-bought!) hollandaise sauce or when eaten as a side for the Feywild Eggs. The richness and flavours combine to create an amazing taste that’s sure to liven up your morning!
For best freshness results, store in a sealed container in the fridge. Keeps for up to 4 days.
NOTE: Consensus in our house: Those who enjoy onion give them a 5/5 with onion and a 4/5 without. For those who don’t, they’re a 5/5 without onion. So, overall, you really can’t lose! Just remember to adjust the spices (especially the cayenne pepper!!) if you’re making a smaller side batch for someone who doesn’t like onions. Learned that the hard way...
Yawning Portal Buttermilk Biscuits
While the inn’s undisputed main attraction is the cavernous portal that descends straight into deadly Undermountain dungeon, these famed biscuits are a close second. - Heroes’ Feast, p. 31
I’ve always wanted to make biscuits, but was never motivated enough on a Sunday morning to take the time to prep and clean my bread board to knead dough. So, it was a wonderful surprise when I saw this no-knead recipe for biscuits in Heroes’ Feast!
Crunchy on the outside and soft on the inside, these biscuits are so melt-in-your-mouth delicious that you’ll throw away any other recipe you have. Whether eaten warm, at room temperature, or a day or two later, they are an amazing on-the-go breakfast snack that pairs well with any jam.
To really spice up your morning, try them with a side of Otik’s Skillet-Fried Spiced Potatoes!
See below for my notes on the results and for some helpful tips and tricks when making these yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep Time: ~20 mins Cook Time: ~50 mins (30 bake, 20 cool) Total Time: ~1h 10min
For the ingredients:
12 tbsp. unsalted butter (2 tbsp. at room temp. 10 tbsp. chilled)
3 ½ cups all-purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
1.25 tsp. kosher salt
1 ½ tsp. sugar
1 2/3 cups buttermilk
I use the following conversion in my cooking:
1 cup all-purpose flour = 125 g
1 tbsp. butter = 14 g
1 tsp. sugar = 4 g
1 tsp. baking powder = 4 g
1 tsp. baking soda = 8 g
1 tsp. kosher salt = 6 g
TIP: If you don’t have unsalted butter, lower the salt content by ~1/3 tsp (2 g).
Above is what the dry ingredients looked like after I broke up the chilled cubed butter into pea-sized pieces.
TIP: Cut your butter into cubes and store it in the fridge until you add it to the dry ingredients. The colder the butter is (without freezing!), the better the pockets of buttery-goodness will turn out.
Above is what the dough looked like after adding the buttermilk. Be aware, it will be a very sticky dough.
Sometimes, you might find that there’s a little bit of flour at the bottom of the bowl that won’t mix in. This is okay! Just put in in the baking dish with the rest of the dough.
Heroes’ Feast mentions doing this, but I want to reinforce that it is very important to grease the spatula before scoring the biscuit dough. The dough is incredibly sticky and will be a nightmare to deal with if using an ungreased spatula.
I don’t have my 8 x 8 pan with me right now, but I do have a 7 x 11 x 2 glass dish. To account for both the dough being shallower and the baking dish being made of glass, I decreased the cooking time by 6 minutes.
While making these, I found that you don’t need to flour your hands and push the dough to the corners of the pan. If you have a strong enough silicone spatula, you can easily grease it and move the dough around that way. No need to get your hands dirty!
Don’t forget to rotate the baking dish halfway through cooking!
Above is what the biscuits looked like after they came out of the oven and were brushed with butter.
TIP: To remove the biscuits from the baking dish with as little hassle as possible, place a large cutting board over the baking pan and invert it onto the board. The biscuits will slide out easily and you can transfer them to the cooling rack from there.
Overall, I would give these biscuits a 5/5. They’ve quickly become a Sunday morning staple and I always have to stop my family from eating them before they cool-down!
If you’re planning on having them with jam, I’d recommend not adding any more butter. The butter content is so high that they don’t need any more of it.
For best freshness results, store them in a paper bag on your kitchen counter. They will keep for 2-3 days.
After much swearing and crying over the pattern instructions, the body of my ‘Dernhelm’ shirt is done (minus the collar and hem bc I need to go buy matching thread for that). The sleeves are almost done too, I just need to hand sew the cuffs, and I will be able to attach them to the shirt. And after that it’s only 10 hand sewn buttonholes! (I never made buttonholes by hand so it will be… interesting)
Don’t mind the awfully clashing skirt, it’s my equivalent of sweatpants
I made a card for my brother's birthday and I'm happy with it. Got mom's seal of approval as well.
