Creative Corner

-Under Construction-

I am currently making this a post for me to use as a reference to fictional details related with my FR RP. From fictional recipes based on possible actual ones to even just associated smells of the flight, this forum will hopefully serve as a useful resource to provide as both a guide and review.

As such, please do not post on this forum unless you explicitly want to share a possible recipe. I would ask that you follow up with me via a private message to ask permission first just out of professional courtesy. Exception to this rule is my RP partner, Viperfishy, for obvious reasons.

For additional information on ingredients or food references, I recommend checking the following: Viperfishy's Masterlist of Edible Food/Spices

Otherwise, for those that stumble upon this, I hope this provides you help as well.


Breakfast
Trunker Bacon, Spinach, & Dwarf Mushroom Omelette

Dinner
Baked Ghostcrab Legs

Dessert
Crumple Apple Pie

Preservatives/Auxiliary
All Purpose Flour
Strawberry Jam

[center][size=7][b]Breakfast Item[/b] [/center] [size=5][u]Trunker Bacon, Spinach, and Dwarf Mushroom Omelette[/u][/size] [size=4]Ingredients:[/size] Two Slices of Thick-Cut Trunker Bacon [item=Grasslands Trunker] Sliced Spinach [item=Spinach] 6 Mushrooms [item=Dwarf Mushroom] 1 Onion, thinly sliced [item=Wild Onion] Additional Ingredients: [LIST] [*]Salt [*]Butter [*]Goat Cheese (Optional) [*]Ground Pepper [*]3 Large Eggs [/LIST] [size=5] Method: [LIST=1] [*]Cut the trucker bacon crosswise into 1/4in thick pieces. Discard the stems from the dwarf mushrooms and cut the caps in half. [*]In a small frying pan, fry the bacon over medium heat until crisp. Remove and drain on a paper towel. Pour most of the bacon fat out (leave a little in the pan) and then fry spinach and mushrooms together until tender. [*]Add bacon, stir, and keep warm on low heat. [*]Lightly whisk the eggs and salt together with a fork. Melt the butter in a cast-iron over medium heat. Swirl the pan to coat and then add the eggs. [*]Use spatula to draw the edges of the eggs toward the center of the pan and then scramble lightly. [*]After the edges of the egg begin to set, sprinkle goat cheese over one half of the eggs. Top the cheese with bacon, spinach, mushrooms, sliced onion, and pepper. [*]When the eggs are set but still moist, fold the plain half to he omelette over and slide onto plate. [/LIST]

[center][b][size=7] Dessert[/b][/size][/center] [u][size=5]Crumble Apple Pie [/size][/u] [size=4]Ingredients: [/size] 3 Pounds (7 to 8 Medium) Firm, Tart Apples [item=Sour Green Apple] [item=Granny Smith Apple] 1 1/2 Tspns Cinnamon [item=Cinnamon] 1/4 Tsp Freshly Ground Dustbowl Ivy [item=Dustbowl Ivy] 1/2 Cup Hainu's Eyes or Luminous Almonds Halves [item=Hainu's Eye] [item=Luminous Almonds] Additional Ingredients: [LIST] [*]1 Tblspn Lemon Juice [*]1/2 Cup Dark brown Sugar, lightly packed [*]1/4 Cup Granulated Sugar [*]6 tblspn Butter, diced [*]2 tspns Cornstarch [*]1 tspn Salt [*]1/2 Cup All-Purpose Flour [*]1/2 Short Crust Pastry [/LIST] Method: [LIST=1] [*]Peel, core, and slice the apples into 1/2 inch wedges. Toss in large bowl with lemon juice, 1/4 cup brown sugar, granulated sugar, 2 tblspns butter, cornstarch, 1tspns cinnamon, dustbowl ivy, 1/2 tspn salt. Set aside to macerate for an hour. [*]Combine the nuts and remaining 1/4 cup of brown sugar in a mixer or crush nuts until coarsely chopped and then mix with sugar. Add flour and remaining butter with 1/2 tspn of salt. Mix again. [*]Heat oven to 425 F [*]On lightly floured counter, roll dough out to a circle of 1/8 inch thick. Transfer dough to 9in pie plate. Trim the excess, fold under so the edges are a double thickness and crimp with fork. [*]Mound the apple filing into pie shell, pour juices evenly over the top, and then cover lightly with foil brushed with butter. Bake for an hour. [*]Remove pie from oven, reduce the heat to 375 F, and remove foil. [*]Top pie evenly with the crumble topping and return to oven for 15 minutes or until the apples are tender and the crust is golden brown. [*]Let it cool and then enjoy. [/LIST]

[b][center][size=7]Auxiliary[/size][/center][/b] [u][size=5]All Purpose Flour[/size][/u] [size=4]Ingredient(s):[/size] Amaranth or Quinoa [item=Amaranth] [item=Quinoa] [size=4]Supplies:[/size] [LIST] [*]Grain Mill /Basic Grinder [*]Fine Mesh Sieve [*]2 Large Bowls [*]1 Small Bowl [/LIST] [LIST=1] [*]Grind 1 Cup of whole grain berries on finest setting or grind with grinder. [*]Set the sieve over a large bowl and sift the flour. After a few minutes, you should see the germ and bran remaining int he sieve and the endosperm in the bowl. Place the germ/bran into a separate bowl. [*]Repeat with the remaining freshly ground flour until it has all been sifted. [*]Repeat the sifting process again with the sifted flour. Place the germ/bran into a separate small bowl and repeat sifting process until all the freshly ground flour has been sifted twice. [*]Store the flour and germ/bran in separate containers. The flour will stay fresh in the pantry for up to one week. Store the germ/bran in the refrigerator for up to 2 months. [/LIST] Additional Note: The Germ/bran is good to use for whole grains, such as homemade granola bars, oatmeal, protein bars, and even cookies. It is inadvisable to add to bread recipes as it will affect the rise of the bread altogether.

[center][b][size=7] Preservatives [/size][/b][/center] [u][size=5]Strawberry Jam[/size][/u] [size=4]Ingredients:[/size] 4 Pounds Strawberries [item=strawberry] 2 Pounds (3 Medium) Granny Smith Apples [item=Granny Smith Apple] Additional Ingredients: [LIST] [*]1/2 Cup Fresh Lemon Juice [*]5 Cups Sugar [/LIST] Method: [LIST=1] [*]Cover twelve clean half-pint jars with water in a boiling water canner and bring to boil. Boil 10 minutes to sterilize jars. Turn off the heat and cool. [*]Add twelve canning lids and rings to medium saucepan and cover with water. Bring to a boil and then turn off the heat and cover while jam is made. [*]Gently wash the strawberries, discard anything spoiled, then hull and cut the strawberries in half or quarters. Peel, core, and chop the apples into smaller pieces. [*]In 8qt or larger stainless steel, store together the strawberries, apples, and lemon juice. Bring fruit to a full boil over medium heat, then stir constantly to avoid scorching. [*]Add surge and stir until it's dissolved. Gently boil, stir frequently, until jam reaches 212 F. [*]Use tongs to remove jars from hot water. Carefully ladle jam into jars within 1/4 in of rim. Wipe clean and cover each jar with a lid and ring as you fill it. [*]When all jars are filled, use tongs to place the jars back in the canner. [*]Cover and return the water to a boil for five minutes, then remove. Process any remaining jars, then cool completely. Check to make sure lids are sealed. [*]Wipe clean, label, and store in a cold, dark place up to a year. [/LIST]

[center][b][size=7]Dinner[/size][/b][/center] [u][size=5]Baked Ghostcrab Legs[/size][/u] [size=4]Ingredients:[/size] 2 Ibs Ghostcrab legs [item=Ghostcrab] 1/8 Cup Vegetable Oil [item=Vegetable Oil] Additional Ingredients: [LIST] [*]1/2 cup butter [*]1/2 head garlic, minced/pressed [*]1/2 lemon juice [*]1/2 lime juice [*]sea salt (optional) [/LIST] Methods: [LIST=1] [*]Preheat oven to 375 F. Grab small saucepan and on medium heat, melt butter. Add garlic and lightly saute. [*]Squeeze in the juice, turn heart to low, and add in salt (to taste), then whisk in oil with fork. Turn off burner. [*]Arrange legs in baking dish, brush each leg with sauce, then pour remaining over the legs. Place pan in oven on center rack. [*]Bake for 25 minutes while brushing the sauce from the bottom of the pan onto the legs every 5-7 minutes. Remove from oven [/LIST]