Information Mistress of Celebrations, Cecille Typhonus will be hosting an evening of food tasting among the peerage in the coming weeks along with encouraging all who attend to bring a portion of food that has to do with either their family or culture they enjoy the most outside of their own. OOC Information When: August 17th, 6 pm EST Where: Imperial Progress Why: Food Lore Expansion Food Application: Name: [Name of the food dish] Food Description: [Self-explanatory]
Name: Crayfish Lemashiteti Food Description: A fusion of Burdigalan technique and Hadrav'yan flavours. Bell peppers, celery, onion and garlic are sauteed in a generous serving of butter with Crayfish and bay leaf before being added to a blend of caramel roux, tomato sauce, water and a mix of pepper and spices to thicken to the consistency of a stew. Served with a bed of white rice.
Name: Vin de Menthe Food Description: This is a mint-flavored red wine that has the curious effect of making the consumer perceive colors as brighter and glowing. @Eyrok
Name: An'pe-lu'm (An'pe lu'ming fe) Food Description: An'pe-lu'm or 'Purple Cloud Cake' is a Sihai fusion dish of caramel flan with ube(purple yam) ice cream on top and in layers of Höglander pancakes/Pannkakor (sometimes can be substituted with crepes). The dish originally started with alternating layers of ube ice cream or jam in between layers of Sihai pancakes(inspired by IRL Laobing). However, because of the trading and cultural exposure at the Outer Isles of Dexai, a version of An'pe-lu'm was created that used other types of pancakes and more toppings familiar to Ailor. As a result, this variation is tweaked to be more of a fusion between Höglander and Sihai culture, replacing the Sihai pancakes with Pannkakor and placing flan on top for extra flavor.
Name: Fromboule Food Description: Fromboule [From-Bull] is an assortment of small balls of soft pastry cooked with an egg glaze, golden in colour. Each one is stuffed with an assortment of cheeses and chives. The pastry puffs are often baked in a cake pan, all the pastry dough puffs pushed together snugly like a nest. Once cooked they are an easy 'tear and share' savoury dish, a pick n' mix of cheese and mushroom stuffed pastry puffs, with different herbs and seasonings.
Name: Canard et Agrumes Food Description: A traditional d'Ithanie dish often found within the homes of the upperclass, Canard et Agrumes- known in Common as 'Duck and Orange'- is often made during the warmer months of the year, eaten especially for special occasions. To create it, a large duck is split and trimmed, with the fat used to create a Duck Stock consisting additionally of Onion, Thyme, Peppercorns, Celery, Carrot, and Orange Peel. Once the stock has been made, the Duck should be cooked until golden brown. Afterwards, a sauce of the Duck Stock, high quality Port Wine, and Orange Juice is heated. The Duck is baked before laid into a platter with the Orange Sauce, topped with slices of Orange and Zest. Based off of Duck à l'Orange.
Name: Rainbow Macarons Description: A beautiful pyrimid display of macarons (sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring) with various flavors, of all kinds. At least one of every color, an option for everyones tastes, wether its sweet or tart. Some examples include Rasperry, Strawberry, Orange, Apircot, Lemon, Green tea, Mint, Blueberry, Sugar Plum, Lavender, Almond, Chocolate, Vanilla, and Creme brulee.
Name: Shepstai Description: The Shepstai appears to be a hefty meat pie, and is generally served mere seconds after being removed from the oven, looking quite delicious if fresh. The pie smells strongly of beef, well seasoned with thyme and mustard powder. The dish’s texture is different on every level, from the crust down. The outside is flaky and smells like baked bread, while the inside tends to be softer and more aromatic. The contents taste like meat pie should, although with a slight variation in the chewiness of the sheep intestine. Made with intestines, and seasoned with thyme, cloves, mustard powder and salt, with mashed potatoes and butterfat, all wrapped in a crust. Some of them have gravy on them, some do not, as such is optional to the taster. It is also served with Joonferbeer, which is 9/10 parts fermented juniper berry juice and 1/10 cranberry purée. --OOC Note: These Shepstai were made by Harric van der Veer personally, with 20 in Culinary Arts.