Mistress Of Cuisine | October Newsletter

[AtticCat]

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Delving into our second month of the Autumn season, the last of the Summer harvest is coming to an end and it is fully recommended to use what you have left before they pass their date. As with every year, October is the month autumnal celebration, with pumpkin and monster themed festivities to make light of the troubles of the year. Take the time to enjoy these last warm days and prepare to the cooling weather ahead, as well as celebrating the fiery color change of the leaves upon Regalian trees.​

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Fruits of the Season
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» Apple
» Cranberry
» Fig
» Pear
» Blackberry | End of Season
» Grape | End of Season
» Melon | End of Season
» Nectarine | End of Season
» Plum | End of Season
» Tomato | End of Season​

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Vegetables of the Season
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» Butternut Squash
» Celery
» Pumpkin
» Aubergine/Eggplant | Until Mid-October
» Broccoli | End of Season
» Carrot | End of Season
» Fennel | End of Season
» Peas | End of Season
» Pepper | End of Season
» Sweetcorn | End of Season​

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Fare of the Season
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» Turkey | Coming into Season
» Duck
» Veal
» Rabbit
» Crab
» Goose
» Prawns | End of Season
» Salmon | End of Season​

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Featured Recipes
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» Breizh Tart | Traditionally Breizh dessert centered around fresh harvest apples and perfect as an afternoon dish during a cool day. Generally made in multiples, the tart is shaped as a small pie and filled with layers of apple slices, sliced almonds, and sugar, topped with a coating of egg custard and baked to perfection. Perfect on its own and perfect in various sizes or made into hand pies.

» Veal Wild Mushroom Stew | Fresh Veal that has been browned with rosemary, paprika, and thyme, before being stewed alongside mushrooms, onions, potatoes, and garlic. After an hour of simmering, cream and lemon juice are added to the concoction before it is plated with a garnish of parsley.

» Ratatolha | A Tolonne dish crafted with Ithanian techniques, this dish starts with a base of eggplant, tomatoes, yellow squash, zucchinis, and bell peppers sliced into thin layers and placed in a circular pattern around a dish before a sauce of tomatoes, onion, and basil is coated over top of the mixed vegetables. After being topped with a variety of spices, the dish is baked. Served on its own or alongside a grain.

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Honorable Dish of the Month
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Featured from the Peerage itself, the honorable dish of the month was submitted by:
[ House Reinard ]​

» An'pe-lu'm | A Sihai fusion dish known in Common as a 'Purple Cloud Cake' is created via layers of Höglander Pannkakor or crepes with caramel flan and Ube (purple yam) ice cream, or jam for those that would prefer to eat something more familiar. This dish can be topped with anything one desires, although seasonal fruits are highly recommended.

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Further Notes
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‣ The Mistress of Cuisine still stands by the Peerage taking advantage of the weather and hosting outside dining events, such as the previous recommendation of bonfires.
‣ With the large harvest of pumpkins that will be rolling in with the October season, Autumn pumpkin carvings and decorations are highly encouraged both for a fun family gathering or a casual event with the rest of the Peerage.
‣ The Mistress is still taking recipes shared by the Peerage so that they can be featured within the monthly newsletter. Simply write to her a family favorite and it might be included within next month's newsletter!

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1st of October 308 AC
Penned by the Mistress of Cuisine Haeddi Jehanne Harhold
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