Ekster Cuisine Newsletter | December 309

[AtticCat]

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"Christmas Eve Dinner in the Private Dining Room of a Great Restaurant" by Ludovico Marchetti

Wintertide is in the air and there is no better time of the year to consider good food than this one. It is with that announcement, the Ekster Cuisine Newsletter, previously the Mistress of Cuisine Newsletter, will be returning after a long year break. Throughout this last year, there have been struggles, miracles, and celebrations galore and nearly every single one is hallmarked by the good that is found within them or following them.

Even in our darkest hours, the people of Regalia managed to come together around the dining table to share bread and a feast. It is throughout that, which the celebration of food connects itself to the triumph of our very own people. All origins, techniques, and flavors are welcomed to be explored, as well as encouraged to be involved with this writing if readers have any suggestions of their own.

LATE AUTUMN-EARLY WINTER​

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Fruits of the Season

‣ Pomegranate (Beginning)
‣ Apples
‣ Clementines
‣ Passion Fruit
‣ Pears
‣ Cranberries (End)​

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Vegetables of the Season

‣ Cauliflower (Beginning)
‣ Beetroot
‣ Brussels Sprouts
‣ Celery
‣ Kale
‣ Leeks
‣ Mushrooms
‣ Parsnips
‣ Potatoes
‣ Pumpkin
‣ Shallots
‣ Turnips​

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Fare of the Season

‣ Duck
‣ Goose
‣ Haddock
‣ Pollock
‣ Rabbit
‣ Scallops
‣ Turkey
‣ Venison​

EDITOR'S FAVORITES

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[ Drägar Shinken ]​

Stemming from Dragenthal, Drägar Shinken is a classic holiday dish made up of ham smoked with a sweetened coating of cloves, honey, and sugar. It is often served alongside classic Wintertide sides, such as dressing, cranberry sauce, or potatoes topped with the gravy of the Drägar itself.

‣ 5 pounds Shank Ham
‣ 1/2 pounds Pork Belly
‣ 1 cup Honey
‣ 1/4 cup Mustard
‣ 1/2 stick Butter
‣ 1 tablespoon Flour
‣ 1/4 cup Sugar
‣ 2 gallons Water
‣ 2 cups Brown Sugar
‣ 2 cups Salt
‣ 2 teaspoons Salt and Pepper
‣ Pinches of Cloves, Rosemary, and Thyme
‣ Applewood chips​

The initial step that an individual should take is that of the ham being brined within a boiled mixture of brown sugar, water, salt, thyme, and rosemary, left submerged for two days within a cool area of the kitchen. Following such, the ham needs to be dried for a full day. Once that has occurred, create a marinade of honey, mustard, sugar, butter, flour, and water within a heated pan and allow to boil. Score the meat and apply the marinade to the ham before applying whole cloves into the cuts made. Rub pork belly with salt and pepper, then slice the pork into thin pieces to wrap the shank in. Smoke the meat for three hours, rotisserie styled, using the Applewood chips. In the last hour, coat the ham in the marinade every fifteen to twenty minutes until the last hour has passed.

Plate and serve immediately.

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[ Ruby Autumnal Soup ]​

A unique dish that is perfect for the colder season, this soup is based around using all the vegetables that are in season for the month. For those that are often drawn away from more meat-centric choices, this one would be perfect as it is a delicious combination of earthy produce and faint spices, while also being incredibly easy to make at home. The name describes it wonderfully, as the ruby red beetroots give it the perfect autumnal color to set any table with.

‣ 2 tablespoons Olive Oil
‣ 1 cup Onion
‣ 1 cup Carrots
‣ 4 cups Vegetable Stock
‣ 3 large Beetroot
‣ 1 large Pomegranate
‣ Parsnips
‣ Coriander
‣ Fresh Dill
‣ Crushed Walnut​

One should begin by first heating a large pan with oil and softening onions, carrots, and parsnips within it for about five minutes. Once this has been completed, add coriander and cook for a further couple of minutes. After it has been thoroughly added to the mixed vegetables, add the stock and beetroot to the pot and bring to a boil, following which simmer for twenty minutes. Towards the last few minutes of this twenty, add the fresh dill and stir. As it simmers, cut the pomegranate in half and squeeze out the juice before blending it into the soup.

Serve bowls with a handful of crushed walnuts and rye rolls.

DISH OF THE MONTH​

It is with great pleasure that I wish to host a monthly Cuisine Competition for the best submission. With the chance to win up to 100 (OOC) regals, any who are interested in joining are encouraged to send their submissions. There will be up to three winners picked every month, depending on favorability and amount of recipes put forwards.

Each month is a new chance, and if yours doesn't win- simply send it in again! It is recommended that submissions should be suited for the weather, either by environment or by the ingredients being in season. Applications for this month will be featured in the January addition. Mail them to Grand Duchess van Hal at the Townsend Estate!

[Forum DMs]​

SUBMISSION FORM:

‣ Full Name:
‣ Recipe Name:
‣ Recipe Ingredient List:
‣ Recipe Instructions:
‣ Further Comments:​

BESTS OF NOVEMBER

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[ A Festival of Founders ]
Hosted by Archduke Rodderick Howlester
Submitted by House Spathous
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Hosted on the 6th of November, this unique gathering was in honor of those that had began the Great Houses of the Regalian Peerage. House Howlester went out of its way to dedicate a number of statues to each noble house that attended, featuring the likeness of their first patriarch or matriarch. To further celebrate these families, each was requested to submit a family favorite dish and drink, as well as their symbols, history, and other interesting details to be shared amongst the Peerage. For many, there were localized recipes that aren't well known among those in Regalia, and so the event became the perfect place to expand one's horizons by cuisine.

At the behest of Archduke Howlester, it was placed forwards that one of the most unique dishes prepared for the festival was that of House Spathous. While well-known on Etosil, Duke Dorothios Spathous submitted an oftentimes skipped over dessert that is classic to the Etosian diet: that being the famous Strómatou Ouranoú, a pastry layer with roasted nuts and drizzles of honey.

Certainly not a dish for those that dislike said nuts, the Strómatou Ouranoú traditionally contains pistachios, almonds, and pecans, all tossed in a coating of cinnamon and ground cloves when roasted with butter. The layers of phyllo pastry are filled with these and honey, with a hefty topping of whipped cream usually placed on top. In some causes, although only option at the Festival of Founders, many additionally add a handful of mixed berries atop the whip cream for another twist to its already complex, but delicious flavor.

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[ Cadieux Celebration ]
Hosted by Marquis Fabien Cadieux
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There are very few events as lavish as romantic celebrations, and on the 9th of November, House Cadieux made sure to uphold that expectation. Following the announcement of the courtship between Marquis Cadieux and Archduke du Poncaire, there was an impromptu- albeit, not ill-prepared for- party thrown within the halls of Pommeaux. With the Marquis' wonderful chef, unnamed by his own words "to not become overnight famous", the party was highlighted by its fruit-themed desserts and drinks.

Submitted as the fan-favorite of the night, the Ithanian Tarts that were prepared for the wonderous event could be found with just about everyone that attended. These tiny pastries, baked small enough for one to be hand-held between dances, were surrounded by sugary, cracker-like crust. Each one found itself layered with a sugary cream, made from cream cheese, mascarpone, heavy cream, and a splash of both lemon and almond extract.

Atop the delicious custard filling of the tarts, there was a variety of sliced fruits prepared to match the dessert theme of the evening. Bits of strawberry, blackberry, and apricot, as colorful as the ballroom they were found in, were carefully placed. A sprinkle of confectioner's sugar on top. Each pastry was paired with a lovely, unique berry champagne, which Marquis Cadieux describes "littered the ballroom with tall champagne towers for guests to marvel at." Surely a sight to see, and nothing unexpected for such a grandiose occasion as was being celebrated.

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[ The Traalbess Festival ]
Hosted by House Viduggla
Prepared by Jarless Sivrid Sorenvik and Vassal-Baroness Ma'tsuii Sekhett​

Celebrated on the 10th of November, the Traalbess Festival is a tradition for those that worship the Old Gods, dedicated to the last harvest of mountain berries and the community coming together as one to pick them. Jarl Ardige Viduggla hosted this year's Traalbess Festival within Regalia, calling upon those of the city to assist in berry-picking and the following indulgence of such fruit. After the evening was spent in the hills outside the city, the baskets of fruit were taken to the Alms Sanctuary Kitchen.

There, the real festivities began as the star-dish of the night was crafted by those at the Alms, lead by Jarless Sivrid Sorenvik and Vassal-Baroness Ma'tsuii Sekhet. The mountain-berry handpies begin first with a filling of carefully blended fruit compote: an easy syrup made from press berries and honey, although some recipes replace such with maple. Remaining mountain berries are tossed into the syrup and carefully mixed so that they are thoroughly blended into the compote without being crushed. Once the filling is made, it is laid across the buttery pie crust and enclosed, soon after baked.

By the time the dish is completed, each individual that had attended the festival was treated to a flakey handpie, the tart berry filling savored by any that took a bite. The crust, just thick enough to avoid spilling out the warm syrup and fruit, added the perfect crunch for this sweet finale of the evening. As writes the Jarl Viduggla, the pies "were much enjoyed by the large crowd who attended the festivities," which should be clue alone on how well they were received.

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[ A Howlester Banquet ]
Hosted by Lady Genevieve Howlester
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Brought together on the 19th of November, the Howlester Banquet was all about unity and thankfulness for those around us, as many of the November events tend to be. With the end of the year just around the corner, it brings about a sense of togetherness that should be cherished before the turn of the decade brings its own events, troubles, and celebrations. Lady Howlester was kind enough to provide the vast menu of this party to be examined and it is from it that two favorites have been picked- although not without tribulation and doubt as to what could really be the best.

From the first course, it was determined that the Butternut Squash Ravioli was by far the best option on the table, not only for its delectable flavor, but also for its unusual placement on the holiday platter. While many of the classic November dishes were scattered about, this one stood out as something unique to indulge in. A carefully toasted ravioli, it was filled with a puree of butternut squash, garlic, and various cheeses, including ricotta. Served with roasted celery roots, black winter truffles, and a drizzle of brandy cream, it definitely stands the test of time as a new holiday favorite.

Nonetheless, a second favorite appears in the very last course: dessert. Here, one finds Apple Pie Cheesecake, a twist on the traditional bake that always finds itself at the center of attention. Swirls of sugar topping and apple bits are combined into this delectable finale, visible to see in the cream cheese filling. A heaping scoop of caramelized apple slices lies over the cheesecake. Lastly, a crunch is added with a final topping of oat streusel and walnut tuile wafers, creating the perfect ending to a wonderful dinner.

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[ Feast of the Elements ]
Hosted by Mister Henric of Heeresveen
Submitted by Mister Milan Constanzo and Mister Baeldeth Tahlvin
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With the month of Naxmacht, there was a feast held on the 22nd of November to bring Regalians together in honor of their birth cultures as well as share that culture with the rest of the city. Both a mixture of Imperial celebration and that of the Old Gods worshippers was involved, with dedication to the four elements. Many were introduced to a wide variety of different tastes and knowledge that stemmed from different regions of the Regalia Archipelago.

Two dishes, both made by guests of the feast, were submitted for recognition by Mister Henric. Named first, a Dressolini Casserole, brought by Mister Milan Constanzo, was celebrated as a spotlight meal of the night. A blend of various cheeses, ground beef and sausage, and homemade pasta brought the traditional flavors of the Dresso culture to the festival table, as well as homely warmth to those gathered that night. It can be guaranteed that the majority of the dish, if not all of it, was gone by the end of the evening from how wonderfully the host praised it.

Alongside Constanzo, Mister Baeldeth Tahlvin produced Homemade Ale, which the host described as "quite rare to find such a process taking place in the middle of an urban city. It was as fine as any other I have sampled in my many trips across the Ailor-dominated world, yet it came from a Sihndar, one who has clearly learned to please a crowd with such a fine creation." This ale was the perfect beverage for the evening, refreshing and freshly made for the attendees. While not unusual to find throughout Regalia, the treat of one being brewed by a local certainly is. It is with hope that both of these submittees realize the joy and appreciation that they brought to those that indulged in their dishes during the Feast.

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[ Cold in Snow Social Night ]
Hosted by Lord Ivonn Litvinova
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As a last hoorah to the month, on the 28th of November, House Litvinova held a festive social night at Nil Festing for the majority of the city to attend. While simple in concept, the evening proved to be incredibly eventful with various party games and spectacular treats abound offered to those that arrived. Lord Ivonn Litvinova, the host of the night, submitted his favorites of the evening alongside samples, which could be only described as towers of delicacies. Taking on a theme of grandeur alongside exquisite sweetness, neither dessert proved disappointing.

The first of these desserts was an impressive display atop a single cake, that of which the Lord has titled the "Bite of Sweet Heaven". With a base a vanilla cupcake, a swirl of marshmallow cream tops the simple starter. Crushed bits of butterscotch, caramels, toffee, and other hard candies sprinkle over the fluffy icing, with other snacks carefully stacked into the marshmallow topping. Chocolate- and yogurt-covered pretzels are perched above, along with an Ithanian macaron at the very top.

The second cake, the "High Tower", is a feat that somehow manages to wow an audience even more than the first in presentation, precariously balanced on four levels and carefully laid dowels. Of this tiered presentation, the first layer is that of a custard cake and candied fruit slices that are nearly hidden beneath the above tiers. Strawberry icing covers the top of this cake and a 'fence' of ladyfingers surround the edge. The middle cake is that of red-velvet, equally covered on top and around the edges with strawberry frosting, with a three rows of violet macarons dotting around the sides.

A single slice of cake sits perched atop that, three layers on its own of angel cake with icing visible between each of the micro-layers and against the edge. The last tier is made up of a haphazardly balanced cupcake of brownie batter and frosted with a purple swirl. A single, chocolate-dipped cherry crowns the top and decorating each layer is a number of life-like flowers made of colored white chocolate.

ANNOUNCEMENTS AND CELEBRATIONS​

Monthly occurrences are not always dedicated just to food, but many of them are the cause to bring out the better dishes in the book and come together as one. As such, whether or not congratulations towards the Peerage are truly cuisine-related, it is in the best interest to remember the good that has blessed the lives of various Houses and come together to celebrate with them.

With that, congratulations to:
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‣ The Courtship of Archduke Florian du Poncaire and Marquis Fabien Cadieux. It is with hope that they will have a long and happy relationship, as well as continue the merriness that has followed them- such as during their Cadieux Celebration following their announcement.

‣ The Birth of Lady Viktoria Wulfmacht. Well wishes and good tidings are prayed for with Grand Duke Wilhelm and Grand Duchess Evangeline Wulfmacht as they welcome their sixteenth child into the world. No doubt, she will grow up loved and protected as their House has always been known to swear. *It should be noted that Lady Wulfmacht was not born within November, but her and Grand Duchess Wulfmacht were both welcomed into Regalian society during the last month.

‣ The Marriage of Vassal-Baroness Carmen Marth and Fae Ward Cadwyn Marth. By the time of this newsletter's posting, the two of them will be married, and so it is our great joy to extend best-wishes and excitement to the newly weds as they start off the month with their wedding. May the Everwatcher and God-Empress Elia bless their union and guide them on their way through life.

‣ Late Birthday Wishes from the month of November: Granted to Archduke Rodderick Howlester, Lady Morgana de Azcoissia, Archduchess Milena Cadieux du Lierre, Lord Alfred Wulfmacht, Marchioness Natharia Mac Conall, and Jarless Kaya Sorenvik. May your days be blessed with merriment and joy. *Respectfully on the dates of November 1st, 3rd, 12th, 22nd, 23rd, and 26th.

‣ Upcoming Birthday Wishes for the month of December: Granted to Jarl Ardige Viduggla, Baroness Eponia di Civita, and Duke Vallavaan de Azcoissia. It is with hope that the weeks to come will provide happiness for upcoming namedays. *Respectfully on the dates of December 11th, 14th, and 26th.

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December is both Wintertide and Desept, the month of loving gift-giving and mournful remembrance for those that have been lost throughout the year. As we carry into the final month of 309 AC, it is recommended to not only remember to praise and celebrate those that you have, but also dedicate memory for those that have passed on. For this month, some should make it a goal to offer attention to those who cannot join your holiday gifting, and for others it would be good to praise and celebrate those still in your company.

By the time that the next article is out, it shall be the New Year- and as such I will wish an early Happy Holidays and Happy New Year to you all, dearest readers!

Have any suggestions for what else to add to the newsletter? Have an article that you think fits and you want to provide as a guest writing? Pen to the Grand Duchess Hera van Hal to suggest what you have! Everything is considered, and the majority replied to.

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Penned by Grand Duchess Hera Jehanne van Hal
1 December 309 AC
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OOC NOTES
​

‣ Mistress of cuisine without the mistress of cuisine rank
‣ Give me your feedback over discord or wherever if you have it ty :revolving_hearts:
‣ Want to be included in the next one? Send a DM over the forums! (Either for contest submissions, event mentions, or just simply recommendations.)
‣ All prizes are REAL REGALS FROM /pay. Thank u Genecide65 for making me rich

TAGS: @Jouster @BillyTheScruffy @HydraLana @mcmann @SpunSugar @KrakenLord01 @Axronix @ @kirishark @Halsi @PineappleMedic @kdeeks @falcvns @DolittleGuy @MantaRey @canaaa @MrBlwe @AlphaInsomnia @RaggedyGrace @Athelois

EDITS: Added Natharia Mac Conall to November birthdays. Changed Best Dish prize from IC 500r to OOC 100r.

 

[kdeeks]

dat my kid