Mistress Of Cuisine | November Newsletter

[AtticCat]

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As we "fall" into our last full month of Autumn, the final warm days of the year draw to a close and snow shows signs on the horizon. As the days become shorter and cold breezes mark the eve, it only makes sense to further take notice of our warming foods of comfort. Take this last month of changing leaves to reflect forwards on the change to come and connect with kin in the next upcoming weeks. Why not share a meal between family and catch up on lost time?

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Fruits of the Season
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» Clementines | Start of Season
» Passion Fruit | Start of Season
» Apples
» Cranberries
» Pears
» Figs | End of Season​

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Vegetables of the Season
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» Brussels Sprouts | Start of Season
» Beetroot
» Celery
» Mushrooms
» Pumpkins
» Shallots
» Artichokes | End of Season
» Butternut Squash | End of Season
» Potatoes | End of Season​

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Fare of the Season
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» Duck
» Goose
» Rabbit
» Turkey
» Venison
» Haddock
» Crab | End of Season​

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Featured Recipes
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» Butternut Squash Soup and Sage | Fresh butternut squash that has been roasted with coriander and cayenne pepper before made into a puree and seasoned. When served, each bowl should be garnished with sage leaves, along with a handful of freshly popped popcorn as it contrasts with the soup wonderfully.

» Clementine Tart | A simple fruit tart made from pastry that has been baked with a crown ridge before being filled with vanilla cream. After such, the pastry should be topped with clementine slices which have been glazed by apricot preserves, and garnished with a starred anise.

» Ostepai with Cranberries | Another traditional dish, this one stems from Rikeland. A beautifully crafted cheese pastry with thin wafer-esque layers of dough surrounded by a four cheese blend, which can be of any type one desires, although goat cheese is highly recommended. After such, the pastry should be topped with both cranberry sauce and fresh berries for a sweet flavor.

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Honorable Dish of the Month
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This months Honorable Dish of the Month and victor of the monthly 500 regal prize:
[ Sir Florian Peirgarten | @kirishark ]​

» Kartoffelpan | A cultural dish stemming from the Leutz-Vixe, the Kartoffelpan is similar to a potato pancake with easily customisable toppings and spices. In my own experience of trying it, these delightful bites came out a beautiful golden-brown and were a simply delicious treat to have at any time of day, although best found alongside a breakfast dish. They can be topped with cheese, sauces, or anything else that one might desire.

"Kartoffelpan is generally easy to make. First, the potatoes have to be peeled and then grated. They then need to be fully dried in a towel to ensure that all the moisture has left the grated pieces. It should then be added to a bowl with all of the other ingredients, with an amount of flour that is suitable for the individual chef and their tools. The entire substance should then be vigorously mixed, before being removed from the bowl and flattened. For the final step, however, the many pieces of Kartoffelpan the individual wants should then be boiled in oil; it shouldn't be deep fried, though some enjoy the taste this creates. After the boiling process and the dish having been left to dry, it is ready to be served with whatever sauce is deemed desirable. Generally, the ingredient portions mentioned above result in six to eight patties."

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Bests of October
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In celebration of the month that we have left behind, those events that had ceremonies dedicated to culinary experiences or cuisine were asked to submit their favorite or best recipe in order to be mentioned within this month's newsletter. Below are the very best of those celebrations and if you would like to be featured in next month's newsletter, simply try getting the community involved with a culinary get-together. You'll surely be contacted!

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[ Golden Hive | Autumn Bake-Off ]
Hosted by Magus Aesling Sylfina​

» Mendiants & Macarons | While there was great talent showcased by all of those that applied and tried for the crown of victor, in the end it was Natalia Ombre that brought home the gold with her excellent dish that featured around Ithanian cuisine. This was her second round dish that followed the theme of "Nuts and Berries", certainly revolving around such topics quite well.

"Semi-Sweet Ithanian chocolate mendiants, with chopped walnuts, figs, and toasted coconut on top along with white chocolate macarons topped equally with nuts and fruit, inside of which there was a smaller dark chocolate mendiant."

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[ House Drachenburg | Oktoberfest ]
Hosted by Grand Duke Dietrich von Drachenburg
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» Drachenburg Ale | A staple of House Drachenburg, this wonderful brew is formed of nothing more than water, barley, and hops, never such moving from that recipe despite the years of innovation that it has found itself under. Regardless of this, Drachenburg Ale is known for its common modifications in order to make itself the best that it can be, although it has been following the same recipe from Oktoberfest 306 AC.

"Drachenburg Ale is only brewed at Burg Eleng and will not be sold anywhere, until there is an establishment that can respect its culture and the name that it is under. This is not to say that a commoner cannot enjoy it, but it is to be enjoyed with knowledge and appreciation of where it has come from."

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[ The Harvest Cornucopia ]
Hosted by Dame Natalia Ombre​

» Differently from others listed, there is no particular baked good to be mentioned from this event. Sadly, few goods were submitted to be judged and sold, although the Dame Ombre requested that, come the next charity drive, more participants are encouraged to join in on the fun! Those that do could be featured the next time that her drives are in the monthly newsletter, and all for a good cause as proceeds go towards charity.

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Further Notes
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‣ November is a month of brotherhood and remembering the relationship that we all share before the end of the year and winterly celebrations that come next month. Try to host some friendly gatherings and dinners in order to bond with those you might have been distanced from recently.

‣ After several comments from those within the Peerage, it has come to attention that those Altalar of the Peerage are often at a disadvantage at parties due to their intolerance of salt. If you are to throw a gathering or dinner, please attempt to be accommodating for all that attend by providing a low salt option!

‣ Reminding again from last month, the Mistress of Cuisine is taking write-ins for recipes to include as the Honorable Dish of the Month. There shall now be a 500 regal prize [Progression Regals] for the victor of the month, an easy and effortless reward to achieve simply by sending in a detailed and enjoyable recipe! [Additionally, send any recipes over the Forum DMs so that they don't get lost over the month.]

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1st of November 308 AC
Penned by the Mistress of Cuisine Haeddi Jehanne Harhold
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[Yui_Drax]

Beetroot

Click to shrink...

@BeetrootSalad Nom nom.