Ekster Cuisine Newsletter | January 310

[AtticCat]

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"Apple Pie" by Morgan Weistling

Swiftly has the New Year of 310 AC rung and a new decade along with it, bringing forth the many joys, sacrifices, and eventual struggles that any year holds. As we enter this newest decade, there may even be overwhelm from the thought of what could be ahead, but one must always remember that regardless of where we go or find ourselves to be, there will always be those around us willing to stabilize us. The end of 309 AC brought many feats of its own, from judicial trials, law official struggles, and political successes- and as all know, every year holds its own such things.

Nonetheless, the New Year should not be weighed down by this idea of worries ahead and one should take the time to sit down and consider. This time of the year, many are dedicating themselves to resolutions and hopes to change something about their behavior or actions since last year. It never hurts to do self-reflection, yet do not dedicate yourself to something that may bring gloom or misfortune ahead.

Now, there is still something that remains constant from one year to the next: the act of cooking and the joy that food brings. With that in mind, what exactly is in season this month to ring in the new decade?

LATE-WINTER
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Fruits of the Season

‣ Lemons (Beginning)
‣ Oranges (Beginning)
‣ Kiwi Fruit (Beginning)
‣ Apples
‣ Clementines
‣ Passion Fruit
‣ Pears
‣ Pomegranates​

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Vegetables of the Season

‣ Rhubarb (Beginning)
‣ Brussel Sprouts
‣ Cauliflower
‣ Kale
‣ Leeks
‣ Mushrooms
‣ Parsnips
‣ Potatoes
‣ Shallots
‣ Turnips
‣ Beetroot (End)
‣ Celery (End)​

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Fare of the Season

‣ Salmon (Beginning)
‣ Turkey
‣ Venison
‣ Oyster
‣ Haddock
‣ Duck (End)
‣ Goose (End)​

EDITOR'S FAVORITES

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[ Sgŭnetorta ]​

In celebration of Janus, the Imperial Month of frontiers and expedition, Sgŭnetorta was designated as an Editor's Favorite due to it originating along with the Byalan people. Known for their unique and colorful history found in their pushing further and further out from the known world, Byalans are often celebrated alongside the Krainivaya, Dvala, Ohrneit, and Szabadok for their fearlessness in the face of Aloria's dangers. As such, this charming celebratory dessert is the perfect fit, both for Janus and the New Year, filled with decorative charms with folklore meanings for those that stumble upon them in their piece.

‣ 12 sheets Filo Dough
‣ 8 tablespoons Butter
‣ 1/2 pound of Crumbled Sirene or Feta Cheese
‣ 3/4 pound of Byalan Yogurt
‣ 4 Whole Eggs
‣ 1 additional Egg Yolk
‣ 1/4 teaspoons Salt
‣ 1/4 teaspoons Pepper
‣ 4 to 8 Golden Charms [Traditionally, a Bull, Rod, Swallow, Dove, Eye, Sheep, Bee, and Donkey.]​

Firstly, one must whisk the Byalan yogurt and whole eggs within a bowl, adding then the cheese (sirene or feta), salt, pepper, and golden charms to be thoroughly combined into the mixture. Following such, melt all the butter and three layers of filo sheets should be stacked with a brushing of butter between each one. Add a fourth of the yogurt mixture atop the sheets and roll it into a tube shape. This should be repeated three more times, using the remaining yogurt mixture, until there are four 'logs' of filo dough. Then, use a circular pan and place each roll into the pan, starting from the outer edge and working in by curving the 'logs' around the pan. Beat the egg yolk and remaining butter into an egg wash, adding it over top of the Sgŭnetorta before baking to a golden-brown.

Dish can be served either hot or cold, depending on the chef's choice.

DISH OF THE MONTH

The Winner of January's Dish of the Month is:
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[ Dressolini Zita Casserole]
MILAN CONSTANZO.​

‣ 16 ounces of Ziti Pasta
‣ 15 ounces of Ricotta Cheese
‣ 1 1/2 cups of Tomato Sauce
‣ 2 cups additional Tomato Sauce
‣ 8 ounces of Shredded Mozzarella Cheese
‣ 1/4 cups Grated Parmesan Cheese
‣ 1 slightly beaten Egg
‣ 1 teaspoon Salt, or to taste
‣ 1/2 teaspoon Ground Black Pepper, or to taste​

Begin the recipe by bringing a large pot of lightly salted water to boil and cooking the ziti for about 13 minutes, or until it is thoroughly cooked yet still firm to bite. Drain the water and rinse the pasta with cold water until cool. Following such, mix the pasta with ricotta cheese, 1 1/2 cups of tomato sauce, mozzarella cheese, egg, salt, and pepper within a large bowl. Spread 1/2 cup of additional tomato sauce at the bottom of a shallow baking dish before adding the ziti mixture. Top it off with the last bit of sauce and parmesan cheese, then bake in the oven until the cheese is bubbly and lightly brown- about 30 minutes.

Cool for 10 minutes and then serve in bowls.

Congratulations to the winner, Submittee Constanzo, as well as the unique notes that were left along. They suggest that if you are trying this dish at home, or simply wish to dedicate yourself to a new tool, invest in an Engineered Oven rather than remaining with a traditional firewood oven. When doing this dish at home, if you are using an engineered oven, the recommended cooking temperature is 375°.

[OOC Note: No idea how temperatures are measured ICly, obviously that is in Fahrenheit. Celsius would be 190~]​

Applications for the February submission can be sent in now. Mail them to Grand Duchess van Hal at the Townsend Estate. Remember, the winner gets a 100 [OOC] Regal Prize, so don't miss out!

[Forum DMs]​

SUBMISSION FORM:

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

BESTS OF DECEMBER

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[ The Gauntlet: Grand Reopening ]
Hosted by Mister Eerikur Fjordefil​

Held at the very beginning of the month on the 1st of December, a celebration was held to commemorate the doors of The Gauntlet opening once more. An establishment that has been passed throughout the hands of several notable Velheimer, The Gauntlet is mostly known for being owned previously by Jarl Viggo Sorenvik and Jarless Sivrid Sorenvik. Now it rests in the ownership of Mister Eerikur Fjordefil, a member of the Violet Order and one who made sure that the opening event was a blast.

In his own words, he details that the Venison Steak was a crowd favorite of the evening. Each piece is seasoned evenly with just salt and pepper before being grilled to perfection. As many people know, it is easy to get away with a simple seasoning so long as the steak is cooked right, yet The Gauntlet upped the ante by adding a drizzle of red-wine marmalade. Served on the side, each steak came with buttery mashed potatoes and asparagus wrapped in thick-cut bacon, cooked to that perfect crisp.

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[ Lanterns and Butterflies Feast ]
Hosted by Duchess Viviwynne Guentyr​

Celebrated on the 9th of December, this Breizh event was held in honor of two important days for those in Kintyr: Feil od Piroux Lume (the Feast of the Towers of Light) and Feil od Papillenuit (the Feast of the Black Butterflies). According to the flyer, this celebration is made for those of the Regalian Peerage to experience cultural Breizh dishes and honor those that have passed on. It is with hope that House Guentyr will continue to host cultural events such as these, allowing those within Regalia to join them in their celebrations.

As the main course of the evening, the Lanterns and Butterflies Feast was highlighted by tender roasted duck, cooked in an amalgamation of parsley, rosemary, and other savory herbs. Each bite of the duck remains pleasantly surprising, the meat done perfectly after being baked beneath the fatty skin that had since been removed, skillfully preventing the dish from drying. A small splash of lemon juice and a garnish of additional slices add a brightness to the dish, as well as a complimentary tang.

Alongside this herb-roasted duck, the feast concluded with classic Breizh Tarts like "any good Breizh party" as states Duchess Guentyr. There are very few that can disagree that it is the perfect end, as this hand-sized treat highlights the evening. A buttery shortbread crust surrounds these tarts, with an apple pie-esque filling and almonds brimming within it. At the very top, a thin layer of egg custard is poured over top of the sugary apples and almonds for a unique flavor that only the Breizh could manage. As curious as Kintyr's history, few can get enough of this delicious treat.

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[ A Birthday Soiree ]
Hosted by Lord Yngvarr Viduggla
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Celebrating the birthday of Jarl Ardige Viduggla, a soiree in his honor was held on the 10th of December. Hosted by Lord Yngvarr Viduggla, he ensured that entertainment was provided throughout the evening for those that attended, inviting special guests of the Regalian populace and the whole of the Regalian Peerage. Taking place at the Golden Obscura within New Town, the Lord wished to give a special thanks to the staff of the establishment for writing and preparing the birthday menu used throughout the evening.

Serving up an impressive special, a Seafood Tower was the choice dish for many that indulge in dinner. Showcased on a tiered set of plates, each level of this tower held a delicious ocean favorite, made from homestyle recipes of Nordskag. At the bottom level of the tower, Nordskagg crab legs and lobster tail, steamed to perfection, were abundantly laid with the perfect spicy, yet savory seasoning tossed onto them. The next level up held a variety of poached shrimp, equally tossed in that delicious seasoning, alongside half-shelled oyster, for the braver sort. At the very top level, a selection of four sauces were provided to try with any of the seafood listed, including horseradish, cognac mustard, ginger sauce, and a green apple mignonette.

Of course, it is hardly a birthday party without a cake and Lord Viduggla ensured that his kinsman would enjoy something perfect on his name-day. A Black Chocolate Cake was baked up for the gathering, large enough to provide for a large gathering. With dense, chocolatey layers, the cake was only complimented by its chocolate ganache and fluffy buttercream between each layer. On the outside and top of the cake, whipped cream was heavy-handedly frosted and cocoa powder dusted the very top of the cake. While it could hardly get any better than that, House Viduggla made sure to impress themselves and all their guests by adding sugar-preserved cherries at the very top of this gorgeous pastry.

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[ The Knight Ball and Debate ]
Hosted by Grand Duke Heinrich von Schwarzkrau​

With tensions high in the first third of the month, Grand Duke von Schwarzkrau on the 10th of December decided to become creative in his means to solve the great discourse over the artifact Sangria. With the relic returning to the Ward of Faes' hands, many could not decide if it were meant to remain in their and the Fae Sepulchre's clutches or that of the Temple's. As such, Grand Duke-Viridian von Schwarzkrau brought together members of the Unionist Faith, Regalian Peerage, and various Knightly Orders in an attempt to solve said issue- all while commemorating the greatness of our Empire's knights by dedicating a night of dancing to them.

Whether or not the discussion was successful, how lovely the refreshments were can hardly be denied. As a spark of irony, the fan-favorite drink of the night was that of Spiced Sangria. Beginning with a base of spiced syrup, sugar was melted down over low heat and mixed in with black peppercorn, cloves, star anise, and cinnamon sticks. Once the syrup was properly combined, the whole spices were discarded save for the cinnamon sticks, with the sugary blend mixed with orange juice, brandy, and the finest Ithanian Red Wine. The cinnamon sticks were re-added, the drink chilled, and served at the perfect temperature to cool one down after an evening of fun.

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[ The Commerce Gala ]
Hosted by Duchess Tuija Nordhjem​

In an effort to bring together Regalia's business-minded, on the 12th of December, Duchess Nordhjem hosted the Commerce Gala. Both the Regalian Peerage and the many business owners from the city populace were invited to attend in order to share their achievements and worries from the year. Individuals from the Imperial Isle, New Town district, and even Old Town were in attendance, such as Mister Terrowin Steeljack of the Nook and Cranny Inn and Baron Godrun Fjallslatter of the Charging Rams Forge, both owners of well-known establishments within Old Town.

With this ideal of celebrating the commerce world, it was no surprise that Duchess Nordhjem made sure to prepare well for her diverse attendees. At the beginning of the gala, with the hor d'oeuvres menu, one dish caught the interest of many there. The Pumpkin Rolls appeared as a unique offer, going against the grain of pumpkin generally being survived alongside a sweet dish, and instead forming a savory appetizer with it. Each pastry was stuffed with pumpkin puree, cream cheese, and bacon, as well as seasoned with pepper, garlic, and parmesan cheese. Each two-bite-sized roll continued delectable, yet salty goodness that could only surprise the one enjoying it.

On the other side of things, the second highlight of the evening was found in the two desserts offered. Putting a twist on a classic Ithanian dessert, the Passion Brûlée involved mixing the vanilla sweetness of crème brûlée with the tart bite of tropical passion fruit. Offering an orange glow to the usually pure white custard, one could be taken aback not just by the dessert's appearance but also its unusual flavor. Of course, unusual hardly means bad and many could be found coming back for seconds. Luckily, despite the essential change in ingredients, even this curious brûlée shared something necessary with its predecessor: a crunchy sugar coat on top.

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[ Cold in Snow Social Night II ]
Hosted by Lord Ivonn Litvinova​

As a sequel to the November social night, hosted on the 14th of December, Lord Litvinova has once again provided a sugary sweet submission for this month's newsletter, nearly out-doing himself from November. With an evening filled with drinking games and general snowtime fun, including the building of snowmen and snowball fights, House Litvinova has made it their goal to provide fun, festive, and certain warm treats for their guests to enjoy. While there were usual winter desserts to indulge in, such as fruitcake and peppermint candies, one dish went well beyond the rest.

Named by Lord Litvinova as the "Circe Cocoa", this astounding treat was a heavenly hot chocolate made from cream, rich cocoa powder, sugar, and a dash of vanilla. A swirl of freshly made whipped cream tops the hot drink, gradually cooling the delicious, but scalding drink as it melts. Pulled pieces of cotton candy are laid atop the whipped cream and small pieces of crushed peppermint sprinkle over the very top. With added presentation, House Litvinova ensured that their chocolatier was up for the challenge, making along this fanciful drink a set of chocolate spoons to stir the hot chocolate with- and eventually add to the drink entirely as it melts.

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[ Birthday Bash of House di Civita ]
Hosted by Baroness Humaira di Civita​

Delightfully celebrating the birthday of Baroness Eponia di Civita on the 15th of December, House di Civita made sure to invite a gathering of those within the Peerage to throw their party with her. The wonderful Solvaan Baroness turned the youthful age of fifty-seven, ensuring that her party was a special delight alongside her wife, and hostess, Baroness Humaira di Civita. When questioned on the delights of t evening, even the hostesses could not seem to determine their favorite, and so it was put up to the editor of this newsletter to choose a favorite. Nonetheless, highlighted or not, everything that was served appeared as a hit with the attendees.

With the cultural background of House di Civita, they are nothing short of professionals when it comes to finding a perfect wine pairing. Despite two suggestions being made, the Gemëscht 74 made its way due to its unique and refreshing flavor. With a base of white rosé, this aged wine takes on a strong flavor of fruitiness such as citrus orange and lemon, as well as pear. A nutty almond flavor is hinted to while enjoying such a drink, and many akin it more as a dessert than anything else, perfect to finish off the night with.

As the main dish of the evening, many were drawn to the delectable Raffinéiert Veniard d'Estaing, a refined version of a traditional Leutz-Vixe dish, such as the cuisine that House di Civita is built upon. The Veniard d'Estaing is started as it usually is with a venison backstrap brined in sugar, salt, garlic, juniper berries, rosemary, and other choice aromatic herbs. Once this is completed, the venison should be browned in butter alongside carrots, onions, and slices of potatoes until all are golden and thoroughly finished. As a twist to the original recipe, House di Civita added a glaze of Burdigalan red wine, rosemary, black garlic, and juniper berry. On the side, golden kartoffelpan, Letz potato pancakes, were fried up, along with maple-roasted carrots and parsnips.

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[ Wintertide Cocktail Party ]
Hosted by Marchioness Natharia Mac Conall​

Hosted on the 16th of December, Marchioness Mac Conall invited the Peerage to her home for an evening of fun and putting together Wintertide twists on the ever-so-enjoyable party cocktails. Throughout the night, she encouraged those in attendance to create their own unique versions of the drinks available, as well as entirely new ones if they were up for the challenge. Nonetheless, even with the option to get creative with the beverages, House Mac Conall went out of their way to ensure that all guests could enjoy a treat of the hostess' own design.

Picked as a favorite by the Marchioness, the Wintertide Cosmos was a special holiday blend served up on the 16th. As writes her Ladyship Mac Conall, "this cocktail is heavenly and gives the drinker a fun chill. The cosmos name derives from the gorgeous color the cocktail gives…" caused by the flavorful blend of pomegranate and orange. In making this sharp drink, one starts with a vodka shot base, mixed with one shot of orange liqueur and three of pomegranate juice. Served within a chilled Martini glass with a garnish of curled lime rind, this cocktail is equal parts classy as it is delicious. For an addition twist of Wintertide cheer, several opted to add a sprinkle of edible glitter over top of their drink to add a likeness of freshly fallen snow to the glass.

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[ Regalian Art Gala ]
Hosted by Marquis Fabien Cadieux​

On the 17th of December, Marquis Cadieux made sure to host (another) night to remember as he invited both the Regalian Peerage and the great artists of the capital to join in a stylish celebration of culture. The Peerage was instructed to be as extravagant as possible, not only to wow their peers, but showcase their beloved cultural styles, when relevant. Many were inspired by the possibility of being the adored Lord or Lady of the Gala, and so the fashion of the evening can only be described as immeasurably grand. By the end of the night, the two winners- Duke Florian du Poncaire and Arless Genevieve Howlester- were declared as the night's Lord and Lady.

Nonetheless, even if one did not win the title, all were gifted with the delectable desserts carted in throughout the evening. As mentioned last month, the anonymous pastry chef of House Cadieux delighted attendees once again as he prepared a wonderful Ithanian classic. The Vanilla Cream Puffs were baked to a beautiful golden-brown and made to just the right size for one to enjoy them with a single bite in a brief pause from dancing. Each chou à la crème was filled with a sweetened filling of vanilla custard, hidden within the fluffy pastry shell until one took a bite. Each cream pastry was dusted lightly with powdered sugar and decorative golden leaves were placed on the top to match the elegant decor of the gala.

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[ Peerage Ladies' Night ]
Hosted by Lady Lisette du Poncaire​

To bring together the ladies, and select lords, of the Peerage, Lady du Poncaire hosted a small get-together on the 19th of December. Promised to be the first of many, the Lady has stated that such gatherings will be a bimonthly event and hopefully should be featured again here next month. Nothing short of a casual, but sweet evening, Lady du Poncaire ensured that all her guests were treated to delectable finger-desserts throughout the night.

Framed as the very favorite, Sour Raspberry Tarts were found on nearly everyone's plate as they explored conversation. Each tart featured a crisp, but airy crust and was filled thoroughly with preserved raspberry jam. A dash of lemon juice added a bite to the jam, and a number of sliced strawberries, raspberries, and grapes decorated the top. A light lemon drizzle was then zig-zagged over the carefully constructed "bouquet" of fruit slices, leading to a refreshing and delicious snack.

ANNOUNCEMENTS AND CELEBRATIONS
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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:

‣ The Marriage of Lady Katarina and Lord Charles Litvinova. Formalizing their union at the beginning of December as a private occurrence, only a lucky few were able to attend the ceremony, yet it remained as a highlight for the end of the year! May the Everwatcher and God-Empress Elia bless their marriage and grant them eternal happiness together.

‣ The Marriage of Jarless Novellia to House Sorenvik. With the year drawing to an end, many good-tidings found their way into House Sorenvik with another wife marrying into one union. Jarless Novellia was joined in matrimony to the marriage of Jarl Viggo, Jarless Kaya, and Jarless Sivrid Sorenvik. Be sure to send your congratulations their way and welcome Her Grace Novellia with open arms back into the Peerage.

‣ The Courtship of Grand Duke Heinrich von Schwarzkrau and Duchess Hera van Hal. May further good fortune find the Grand Duke as he enters the new year with his companion. The Duchess is withheld well-wishes since she is this very editor.

‣ Upcoming Happy Birthday Wishes for the month of January are sent off to Grand Duke Heinrich von Schwarzkrau, Duke Alastair Mac Conall, and Lady Lisette du Poncaire! May your days be happy and bright. *Respectfully on the dates of January 22nd, 25th, and 28th.

Don't see your birthday mentioned and you're an individual in the Peerage? You probably missed my letter! Simply send a letter to the Townsend Estate with your birthday and any others in your family you want to include.

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January is the New Year and the month of Janus, built upon celebrating adventure, new frontiers, and a personal path, if one sets themself upon it. With the beginning of a new decade, there is no time better than this one to look upon something that you have been putting off or finally dedicating oneself to a new venture that has been withheld. Additionally, it is the time of year in which we must honor those that go out of their way to explore new horizons, such as the Krainivaya, Byala, and Szabadok people of the Empire.

Spend this month assisting those that are seeking out the world through donations and your own missions, or by more simpler deeds at home. As always, be sure to show thanks for your kin and help them as they need, for there is no true advancement unless all are brought along. For the nobility, fund expeditions or knightly tournaments so that your wards can showcase their skill and expertise.

Happy New Year's to all readers and let us start off not only the year, but the decade overall, with high spirits and good attitude.

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Penned by Duchess Hera Jehanne van Hal
1 January 310 AC
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OOC NOTES​

‣ Get involved with the Dish of the Month!! xoxo
‣ If you aren't included on the birthday list, it's because your house head never responded to my letter from November. If you send one yourself, I'll add you to the list!
‣ No, I did not forget that Tyrvald Sorenvik exists, afaik he is only married to Viggo so he wouldn't be a spouse of Novellia's

TAGS: @KrakenLord01 @TheRook1 @NebulaePrimo @DrKakio @Hemingway7 @Annie_Short @Audianna @Aurelian30k @Maeovika @Halsi @Depressed_Bean @YoitsKing @Boss_of_Runes @CrimsletMonarch @HouseSorenvik @Farly108

EDITS: Added Lisette du Poncaire's birthday