╔════════════════════════════|||════════════════════════════╗ ════════════ ═══════════════|||═══════════════ It seems hardly like yesterday it was the New Year, yet here we are celebrating our very last month of the Regalian Year. As such, these next few weeks should be spent with family and celebrating the year that we have had together. Wintertide is finally here and as such there should be a great influx of warm treats to keep ourselves from freezing while we do out gift shopping and giving. Take a moment of your day to find out what a friend of yours might be wanting to have a great end of the year. (Not to mention, sharing what you want as well so you can keep up on the fun!) Happy Wintertide to everyone! ═══════════════|||═══════════════ Fruits of the Season ════════════ » Pomegranates | Start of Season » Bramley Apples » Clementines » Passion Fruit » Pears » Cranberries | End of Season ═══════════════|||═══════════════ Vegetables of the Season ════════════ » Beetroot » Brussel Sprouts » Celery » Mushrooms » Potatoes » Pumpkins » Shallots » Turnips » Cauliflower | End of Season ═══════════════|||═══════════════ Fare of the Season ════════════ » Duck » Goose » Haddock » Rabbit » Scallop » Turkey » Venison ═══════════════|||═══════════════ Featured Recipes ════════════ » Duck A L’Orange | A classic Ithanian dish, one that is the Mistress of Cuisine’s own favorite, is definitely one best served during the wintery times of the year due to its focus ingredients, that being a large duck perfectly roasted alongside root vegetables of any type. After being baked atop a bed of celery leaves for nearly two hours, the roast should be topped with a sauce made of orange juice, liqueur, stock, vinegar, and sugar. Serve with a garnish of orange zest. » Drägar Shinken | A prestigious dish stemming from Old Drachenwald, presented here is a carefully roasted ham wrapped in pork belly. Brined for days beforehand in a mixture of brown sugar, thyme, and rosemary, this dish has an exquisitely sweetened taste that compliments the ham’s naturally salty flavor. Additionally, during browning, the roast is marinated with honey, mustard, sugar, and butter, which is applied in several layers during the last hour of baking. » Pear Pastry | Made perfectly for a cold winter day, this Pear Pastry takes fresh pears and poaches them in a mixture of sugar, honey, cinnamon, and vanilla bean. With this perfectly delicious syrup infused into the pear, it is then carefully wrapped in puff pastry and baked until it's golden in color. Afterwards, serve warm with a drizzle of honey or dusting of powdered sugar. ═══════════════|||═══════════════ Honorable Dish of the Month ════════════ The month’s Honorable Dish of the Month and victor of the monthly 500 regal prize: [ General Pellegrino di Caitagna | @MrScafuto ] » Arancine | Stemming from the lands of the Dressolini and Azzizzari, Arancine or Azzizzari Rice Balls are a well-loved staple of any gathering or feast that comes around. Whether it be Wintertide or any other time of year, this delightful dish fits just about any season and can be paired with a number of dishes. This specific variation of the dish sent in by General di Caitagna is known as ‘Arancine con Carne’ and originates from his local city of Siracusa. Upon trying this dish myself, I was surprised to find how much I liked it, especially due to the rather simplistic recipe, although such only seemed to add to my enjoyment as it definitely came off as a beloved and home-reminding recipe fit for any day. “Mix onions, garlic, and butter over medium-high heat for about 7 minutes before adding lemon juice, salt and pepper, Lampeportan cheese, and rice to the pan. Cook until al dente to create a basic risotto and then allow risotto to cool for at least 3 hours. Once chills, form balls of risotto around mozzarella cubes and roll each ball into flour, egg, and Dressolini bread crumbs until completely covered. Deep fry until it reaches a golden brown color and serve hot.” ═══════════════|||═══════════════ Bests of November ════════════ As occurs every month, it here that the Mistress of Cuisine wishes to thank and honor 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! ════════════ [ Lion Pelt Order | Murder at Bramer’s Hall ] Hosted by Dame Humaira Reinard and Dame Eponia Eledhwen » Chicken Puffs | One of the two delicious appetizers served at this mysterious dinner party, each puff was a bite sized starter to the divine dinner ahead. A rather interesting combination, garlic chicken filled each pastry puff, leaving one ready for more due to its complex array of flavors brought forth in each bite. One can only hope that the hostesses are willing to put together another dinner party in the feature with another especially interesting menu. “Flakey circles of puff pastry, filled with creamy garlic chicken and served with the first course of the night.” ════════════ [ House Viduggla | Opening of The Bronze Dragonet ] Hosted by Baron Garth Viduggla » Dragonet Cider | The namesake item of The Bronze Dragonet, the Baron Viduggla himself claims that this delicious beverage is the high sale found any given night. The perfect winter cider, it has both warmth from its alcoholic nature and coming straight from the fire to keep one's fingers away from the nippy chill. If you want to grab a glass for yourself, it only costs 7r at The Bronze Dragonet, welcome yourself to their counter any night this December! “A warm alcoholic cider made from crisp Dragonet apples grown in Kintyr, this refreshing beverage is perfect for those cold, bitter nights.” ════════════ [ Whimsy and Wanderlust | Abigail’s Birthday Bash ] Hosted by Miss Abigail Tucker » Birthday Bash Cake | Created by the ever talented Magus Aesling Sylfina, this tiered cake was that of multiple flavor and color design in an attempt to capture the colorful personality of the birthday girl herself, Miss Abigail Tucker. In a curious design, the cake was made with two large tiers- one strawberry and the other lemon- with a hollowed center. As such, it comes as no surprise that Miss Tucker too this opportunity to surprise her guests by leaping out of her own cake from the middle. “It was lemon cake on one tier with buttercream frosting and a strawberry cake on the next tier with cream cheese frosting and raspberry mousse as a filling. The cake itself was tall and wide but hollow on the inside to allow for Abigail to properly jump out of it.” ════════════ [ House Peirgarten | Feast For All ] Hosted by Countess Amelina Peirgarten » Poinsettia | While there were many wonderful dishes and drinks served at the Peirgarten Feast, one of the most popular items found at the dinner was this wintery cocktail. Done with a blend of flavors consisting of orange, cranberry, and topped with champagne, it was no doubt one of the many things offered at the feast which had attendees coming for another round- or glass, in this case. Named for the vibrant red flowers that decorate Regalia during the Wintertide season, it comes as no doubt that the drink was just as festive both from the cranberry juice centerpiece and decorative raspberries served within each glass. “This vibrant red drink is a mixture of cranberry juice, fizzing champagne, and orange juice. Topped with raspberries and decorated with an orange slice on the side make this drink instantly recognizable and help ring in the winter months to match along the red flowers that now decorate the city streets.” ════════════ [ The Steak Estate | A Regalian Thanksgiving ] Hosted by Mister Alaric Keen » The Original Filet Mignon | A staple of this new and already uprising establishment, The Regalian Steak Estate hosted a lovely Thanksgiving dinner at their venue not too long ago, featuring all of their all-time favorites. At the top of that list of their Filet Mignon, sourced locally and advertised as one of the most delicious cuts one can purchase at a public restaurant, it comes as no surprise that it’s a top-hitter on the menu. Each filet is roasted in a mouthwatering mixture of rosemary, basil, pepper, and onion, as well as served with Premium Ben Jones Secret Sauce. “The original filet Mignon served here is known to be the most juicy and tender cut anyone can get, having received an estimated 100 orders in the last week alone.” ═══════════════|||═══════════════ Further Notes ════════════ ‣ December is the month of Celebration and Gift-Giving, forming peaceful relationships with those who might have held strife with you during the year, and the last final weeks until the new year rolls around. Remember to use this time to appreciate your friends and family by spending time with them or exchanging gifts among each other! (Desserts can always been a well appreciated gift, keep in mind.) ‣ While it wasn’t mentioned in any official recipes, a staple of the holiday season is peppermint and the candy cane. With such, here enjoy a special tidbit of history about such a treat and how it relates back to the Imperial Spirit, as all things do,, carefully worded by Grand Duke Dietrich von Drachenburg during his interview last month: “White for purity of the Spirit; red for the blood sacrifice for the Great Way. The Shepherd’s Crook to symbolize service to His Imperial Holiness.” ‣ Lastly, I would simply like to give a special thanks to all those that reside within the Holy City. It has been a wonderful year, despite what troubles might have occurred or wars being fought. Despite internal and external strife, we have always managed to come back together as one people: one Empire. Remember to shepherd in the New Year with that mindset still held that we should find ourselves able to lean on one another, rather than fear what someone else might be up to. ═══════════════|||═══════════════ 1st of December 308 AC Penned by the Mistress of Cuisine Haeddi Jehanne Harhold ╚═════════════════════|||═════════════════════╝
