╭─━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━─╮ ═══════════════════════|||═══════════════════════ 〚 ✦ ┇ ════════════ - ‹ •◦ ✦ ◦• › - ════════════ ┇✦ 〛 The Imperial Court presents 〚 ✦ ┇ ════════════ - ‹ •◦ ✦ ◦• › - ════════════ ┇✦ 〛 ═══════════════════════|||═══════════════════════ ╰─━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━─╯ 〚 ✦ ┇ ══════════════════ - ‹ •◦ ✦ ◦• › - ══════════════════ ┇✦ 〛 January - the calm aftermath of the Wintertide craze that has long settled. It is a quiet month of self reflection, valuing the time and one's vows for this year. The new Master of Cuisine wishes the respected Peerage and commoners alike to take their new year as a stride of new opportunities, and thanks Her Ladyship Haeddi Jeanne Harhold for her diligent work in the cuisine world - by simply continuing where she has left off. Current cuisine theme is simplicity and modesty through said self reflection, that which many of the selected recipes will be relevant to below. With that in mind, here is the latest monthly letter to kick off Year 309. Happy new year! 〚 ✦ ┇ ══════════════════ - ‹ •◦ ✦ ◦• › - ══════════════════ ┇✦ 〛 ╭─━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━─╮ » Apple » Pear » Plum » Peach » Lingonberries » Cranberries » Potatoes » Leek » Parsnip » Carrot » Fennel » Kale » Cauliflower » Capercaillie » Venison » Hare » Trout » Perch » Salmon » Lobster ╰─━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━─╯ » FEATURED RECIPES. Plains Heartmeal | Submitted by Imira Delaianur (@Proudbucket). Poached quail eggs and wild Daen mushrooms cooked in butter and chili. This is accompanied with a side of sauted dandelion greens to pique its notably tangy flavor. Best served with a glass of lemon-verbena tea or amaranth beer. Auringonian Stew. A simple, but homely, hearty stew that consists of Metsähivri meat, potatoes, onions, and carrots. It is most commonly served in winter when food, and heat, is scarce. It is the perfect dish for a noble to recount simpler times when they may have grown far too used to its more exclusive diet. Kebab Pizza. One of the more infamous dishes of the Güneyliler people, the topping reflects its odd namesake - kebab meat. It is further complemented with dressings and optional toppings such as mushrooms, sliced vegetables (tomatoes, cucumber) or even fries - but the latter is deemed far too controversial among the Güneyliler, that it has become a culinary offense of the highest order to use such an addition in their presence. » FEATURED DRINKS. Mulled Wine. Also known as ‘glögg’ in Nyspråk, is an alcoholic beverage that is often distilled red wine mixed together with mulled spices and sometimes, even raisins. It is almost criminal not to serve it warm, and is considered the perfect winter drink to kick back into one’s recliner with on snowy mornings. Joonferbeer. An Anglian drink of aristocratic prestige, its main recipe consisting of juniper berries and cranberries that all of which is pressed down into a mahogany liquid, and possibly further enhanced with a pinch of cinnamon, anise or dried angle bushberries. Enjoyed in parties, but advised to consume in moderation due to its highly alcoholic nature. Cranberry Vodka Cocktail. Bursting of strong cranberry flavor and a hint of lime, it is notable for its health benefits and bringing the social in antisocial, the drink can be dressed with lime wedges or further addition of cranberries to elevate it into a sweetened party drink on celebratory occasions. » NEW DISH OF THE MONTH. Each month, as duty demands, the Master of Cuisine dips back into the kitchens to introduce an entirely new dish to the Regalian Peerage as an odd-man-out factor in shaking things up a little and spice up the encouragement to try something new from the usual roulette of dishes. If a dish is well received enough, it is likely to take a recurring role in future events. Ambrosia This classic Plains drink screams of 'Fae' and all that touches the deepwoods. Warm watered honey, crowned with a touch of vanilla cream. It is served in a real, or for all intents and purposes, a fake, porcelain flower bulb shaped 'glass' settled ontop of a lilypad saucer. If one prefers it, a single slice of fruit such as lemon or even berries may be added for an enhanced flavor. » HONORED DISH OF THE MONTH. The month’s Honorable Dish of the Month and victor of the monthly 500 regal prize: [ Valarosta Ino-Femmun | @Athelois ] with the following submission: Chicken a la King A classic chicken dish submitted by Countess Ino-Femmun herself, it is primarly prepared through boiling mushrooms, chicken broth and milk in a pot that's stirred in peas and chicken. It is then served atop rice, pasta, toast, or even biscuits if one prefers. Ingredients 1/2 cup salted butter 8 ounces mushrooms sliced 1/2 cup bleached flour 2 cups chicken broth 1 1/2 cups milk 2 egg yolks 1/3 cup heavy creamy 1 cup frozen peas 1 cup chopped drained pimientos 4 cups chopped cooked chicken Instructions. - In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes. - Add in flour and stir until there are no more specks of flour left. Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes. - For a richer sauce: in a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immediately pour this mixture back into the saucepan, whisking the entire time. Cook 2 minutes more. - Stir in peas, pimientos, and cooked chicken and let heat through, 2 to 3 minutes. - Serve hot over cooked rice, pasta, toast, or biscuits. » HONORED BUSINESS OF THE MONTH. THE GOLDEN OBSCURA. The independent business that was selected to be nominated this January is: the Golden Obscura! Formerly the standalone Golden Hive and the Obscura, The Master of Cuisine commends the now-merged establishment for its inviting front that has allowed it to become a daily epicenter where people from all castes come to gather over drinks, and as such wholeheartedly recommends the Peerage to pay them a visit whenever time allows such. » BEST OF DECEMBER. As tradition every month, it is here that the Master of Cuisine wishes to thank and recognize all of those that took the liberty to host some sort of gathering, which not only entertained the populace, but also provided something magnificent to eat. Below are all those events which were known by the Imperial Court and their featured dish, which found love from all those that attended the gatherings in which they were served at. Should you wish to be mentioned in next month’s copy of the Cuisine Newsletter, try your hand at hosting your own tasting or dinner party for the public to enjoy! [ House Ino-Femmun | Gingerbread Festival ] Hosted by Countess Valarosta Ino-Femmun » Gingerbread | Though not neccesarily a formal food per se, this classic finger food of historical significance has found its way to become the ceremonial staple of Wintertide, where all found joy through building gingerbread houses or gingerbread mean with friends and family. It is through those kinships made that I wish to acknowledge Countess Ino-Femmun’s hospitality in allowing everyone to see its value to themselves for. [ House de Azcoissia | Wine Tasting ] Hosted by Her Ladyship Violante de Azcoissia and Her High Ladyship Madelyn de Azcoissia » Montanian Red Wine | One of the supposed wines served at this mysterious occassion, the Montanian Red is a staple to its Dressolini namesake region for not only its rich culture, but also its passionate taste that makes it stand out from the usual reds. De Azcoissia make it known that they know their wine, and as such they are an example that should be noted when it comes to following high class culture. [ House Viduggla | Wintertide: Food Fest & Festivities ] Hosted by Dame Tuija Viduggla On the last faithful December, House Viduggla were the hosts of a wonderful festival over the merriment of food and drinks whose selections were far too vast to nail down on only one specific dish for this letter. Discounts were given to the people by the various businesses that participated (The Wunderbar, The Bronze Dragonet, The Steak Estate, The Exchange Mercenary Group, La Trattoria Siracusa) and the night was then concluded with the play 'Ser Eamon and the Serpent'. » CLOSING STATEMENT. Happy new year! It is now year 309 AC. As always, I would like to encourage people to send in their submissions for next month’s newsletter for not only the chance to win some pocket regals, but attain a honorable spot in this very missive. Be it a family recipe or a new spin on an existing dish - simply submit this form as a letter penned to my name (forum or discord DMs) like so: Name: Name of dish: Recipe: Preparation: Bonus points if the dish has a small fact, or history behind it. 1st of January 309 AC Signed and stamped, the Master of Cuisine Mosmodelliane Asra’belh Duviri
