Underdark Lotus With Fire Lichen Spread
Underdark Lotus with Fire Lichen Spread
Sometimes called “fungus two ways,” this zesty duergar essential is sure to rouse the taste buds of even the most spiced-crazed tiefling. - Heroes’ Feast, p. 93
I’ve always found hummus to be a very interesting snack food. With countless possible flavour combinations, you would be hard-pressed to grow tired of this nutritious spread!
Eccentric in both name and origin, the Underdark Lotus with Fire Lichen Spread is sure to satisfy your hunger and delight your taste buds. Between the sweet taste of the carrots and the savoury taste of the cumin, it really is the perfect snack food for spring, summer, and fall!
Fun fact: this hummus has become so popular in our house during hang-out sessions that it’s one of the few recipes I’ve got memorized!
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Note: The terrible lighting in this post is brought to you by me moving back into my student house from my parents’ home.
Prep Time: ~15 mins Cook Time: ~35 mins (25 roasting + 10 misc.) Overall: ~45 mins
For the ingredients:
1 (15-ounce) can chickpeas, drained and rinsed
1 lb. carrots (about 4 large), peeled and chopped
¾ tsp. cumin seeds or sweet paprika
1 tsp. cayenne
3 tbsp. olive oil, plus more for drizzling
⅔ cup cold water, plus more as needed
¼ cup fresh lemon juice
¼ cup tahini*
Kosher salt
Freshly ground black pepper
Radishes, sliced cucumbers, romaine lettuce leaves for dipping*
* I substituted the tahini for the same amount of 2% greek yoghurt.
** Use any of your favourite veggies/dippables! I used radishes, sliced cucumbers, any kind of sweet pepper, and flatbread (naan).
I use the following conversions in my cooking:
1 lb. carrots = 500 g
1 tsp. cumin seeds = 2 g
1 tsp. sweet paprika = 2 g
1 tsp. cayenne pepper = 1.8 g
3 tbsp. olive oil = 44 ml
⅔ cup water = 160 ml
¼ cup fresh lemon juice = 1 large lemon, juiced
¼ tahini/greek yoghurt = 60 ml
NOTE: I would caution against using bottled lemon juice instead of fresh lemon juice in this recipe. I found using bottled lemon juice gave the hummus an unpleasant bitterness compared to a freshly juiced lemon.
NOTE: I would caution the amount of cayenne pepper called for in this recipe. Even for the spice junkies in my house, 1 tsp. was A LOT of cayenne pepper. I would recommend starting with a little bit less than ¼ tsp. (~0.4 g) and increase it from there each time you make them.
Above is what the veggies looked like before and after roasting. Make sure to toss the carrots, chickpeas, 2 tbsp. olive oil, and spices together first. Then, sprinkle the salt and a generous amount of pepper overtop. I chopped the carrots into slices about a ½ inch (~1 cm) thick.
Although they aren’t a staple in many kitchens, I would highly recommend using cumin seeds for the hummus instead of the paprika - even if you need to buy them. They add an incredible taste to the hummus that makes them worth the extra price.
NOTE: Although Heroes’ Feast states to process the veggies right after coming out of the oven, I’ve had no problem with the flavour when storing them in the fridge and processing them cold.
Above is what the roasted veggies, lemon juice, water, greek yoghurt, and olive oil looked like in the food processor.
TIP: I highly recommend investing in a food processor with built-in side scrapers like the one above. Not having to stop the food processor to scrape down the sides of the bowl is a great time-saver!
TIP: Roll the lemon like a rolling pin before cutting it to maximize the amount of juice it contains.
Above is what the hummus looked like after being processed. Although Heroes’ Feast says to process it until smooth, I found the coarser consistency created a more rustic feel that was a better fit for a D&D setting.
To get it to this texture, I processed it on the lowest setting, continuously scraping down the sides, for 20 seconds. I then added ~1 tsp. more water and repeated the same process for another 20 secs.
Overall, I would give this recipe a 5/5. Everyone in my house thoroughly enjoyed it and it has become a staple during Monday movie nights!
For best freshness results, store any extra hummus in a sealed tupperware container in the fridge. It will keep for about a week or until the greek yoghurt is set to expire.
More Posts from Heroes-feasting and Others
Happy All Souls Day and Joyous Samhain everyone!
Soul Cakes and Halloween Costumes
“Double, double toil and trouble; fire burn and cauldron bubble” - Witches’ Speech, Macbeth
End of October and early November is an interesting time of year. Marking the end of the harvest season, October 31st - November 2nd share four separate holidays:
Halloween on the 31st;
All-Saints Day on the 1st; and
All-Souls Day and Samhain on the 2nd.
For such an interesting time of year, it’s no wonder that recipes have appeared across time to commemorate each occasion.
Traditionally baked to celebrate All-Souls Day, Soul Cakes are sugar-cookie-esque spiced cookies (or biscuits) that are made with none of the vanilla extract, baking powder, or baking soda that we’re used to seeing in modern recipes. Rather, they rely on their interesting blend of spices to treat your taste buds!
If you’re looking for something to keep the Halloween season going at school or work even after the holiday has passed, bring in these cookies to snack on!
Have a safe and happy Halloween/ All-Saints Day/ All-Souls Day/ Samhain everyone!
P.S: The fox in the picture is named Elphaba!
(Adapted from Helen Best-Shaw’s Fuss Free Flavours and Cooking Journey Blog)
Keep reading
Homely Halfling House (Gringerbread)
“A traditional treat served in the waning light of the month of Sunsebb in Greyhawk, this style of gingerbread man memorializes a legend about the ancient ruins of Castle Greyhawk.”- Heroes’ Feast, p. 43
Here’s my entry for the unofficial 2021 Heroes’ Feast Gingerbread Showcase that I’m participating in with:
@afinickyguide
Samantha Nahra
Luboffin_ (Luna)
Check out their gingerbread houses and use this Survey Monkey link to vote for your favourite! : https://www.surveymonkey.com/r/LHFG8PD
As the chilly winds descend on Fearûn, there’s nothing more comforting to a halfling than cozying up in their house by the fireplace with their favourite book and a steaming cup of cocoa broth.
So, as we all settle in for the winter months ahead, bring some cozy warmth and joy to your holiday season and create your own halfling house!
Spiced without being overbearing, these cookies are a great dessert to serve with coffee or hot chocolate, or pack them in a cookie bundle with some Earl Grey cookies and Banana-Cranberry muffins!
Remember to vote for your favourite house using the Survey Monkey link!
Check out below for my process in creating the house and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Keep reading
Hot Cocoa Broth
“Rumored to be the result when a Halfling mage cast wish to find the perfect fireside beverage, this salty, sweet, and spicy cocoa creation tickles every part of the soul.“ - Heroes’ Feast, p. 188
There’s nothing quite as special as a steaming cup of hot chocolate after an afternoon at the skating rink. Rich and warm - it’s the perfect drink to bring life back to freezing fingers and toes.
Full of chocolaty-deliciousness and a kick of cinnamon, the Hot Cocoa Broth from Heroes’ Feast is like having a Starbucks hot chocolate at home at a fraction of the cost (plus you don’t have to trudge through the snow to get it)!
If you’re looking for a snack to go with it, try out some Gingerbread cookies, Earl Grey cookies, or Cranberry-Banana muffins!
And don’t forget to VOTE in the unofficial 2021 Heroes’ Feast Gingerbread showcase! The winner will be announced on December 24th!
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Prep: 5 mins Cook: 15 mins Overall: 20 mins
Ingredients*:
½ cup (50 g) unsweetened cocoa powder, preferably Dutch-processed
½ cup (50 g) packed light brown sugar, or to taste
¾ tsp. (2 g) ground cinnamon
½ tsp. (1 g) ground cardamom
pinch of kosher salt
1 cup (240 ml) water
2 ½ cups (600 ml) whole milk
1 tsp. (5 ml) pure vanilla extract
1 ½ cups (360 ml) espresso or very strong black coffee, hot**
* Makes enough for 4 servings.
** For strong coffee, use the same amount of coffee grounds and half the amount of water.
In a medium saucepan over medium heat, whisk together cocoa powder, brown sugar, cinnamon, cardamom, salt, and water until smooth.
Bring the mixture to a simmer and cook, stirring constantly, for about 2 minutes, making sure the whisk gets to the edges of the pan.
Whisk in the milk and bring to a simmer (do not boil), whisking frequently, about 10 minutes.
The goal here is to scald the milk - keeping the temperature between 180℉ (82℃) and 185℉ (85℃). I used an instant-read thermometer to keep an eye on the temp.
I kept the heat on medium until the thermometer read 180℉ (82℃) and then turned the heat down to medium-low to try to keep the temperature around there until 10 minutes had passed.
If you don’t have a thermometer, you can tell the milk has scalded when frothy bubbles form at the edges of the pan without whisking.
After scalding the milk, whisk in the espresso or strong coffee and vanilla. Taste and adjust the sweetness level with additional brown sugar, if needed. Divide evenly among 4 mugs.
If you want to add whipped cream on top, consider making your own!
Overall, I would give this recipe a 5/5. The base hot chocolate recipe is rich with dark chocolate and easy to adjust to make sweeter if needed. Also, the cardamom and cinnamon add a really awesome flavour - it really is like having your own specialty drink at home!
I’ve been playing around with this recipe for a bit now and I’ve finally got it just the way I want it!
The original in Heroes’ Feast is still amazing, but I’ve always felt it could be a little closer to how I’d want a typical cup of hot cocoa. So, for two mugs you’ll need:
1/4 cup (30 g) cocoa powder
1/4 tsp. (1 g) cardamom powder
<1/4 tsp. (<1 g) cinnamon powder
~2 tsp. (9 g) light brown sugar
pinch kosher salt
1/2 cup water
2 1/2 cups (600 ml) whole milk
The directions stay pretty much the same from the original. But here’s a few new things I found:
You’re basically making a chocolate sauce in the first step and it takes about 7 mins from turning on the heat. Whisk until you get to the point where, when you stop, the ‘sauce’ will bubble immediately on its own. That’s when you start the 2 minute timer before adding the milk (keep whisking). Click ‘Keep Reading’ for the pic (else this update is WAY too long).
Haven’t gotten the hang of telling when the milk is scalded by looking at it, but 7 - 10 mins gets it there. If you notice it’s kinda starting to boil, take it off the heat immediately.
The vanilla extract from the original recipe adds a lot of unexpected sweetness. So if you really like the original recipe, but want it less sweet, i suggest cutting out the vanilla along with cutting back on the sugar.
What my chocolate sauce looked like before adding the milk:
Hot Cocoa Broth
“Rumored to be the result when a Halfling mage cast wish to find the perfect fireside beverage, this salty, sweet, and spicy cocoa creation tickles every part of the soul.“ - Heroes’ Feast, p. 188
There’s nothing quite as special as a steaming cup of hot chocolate after an afternoon at the skating rink. Rich and warm - it’s the perfect drink to bring life back to freezing fingers and toes.
Full of chocolaty-deliciousness and a kick of cinnamon, the Hot Cocoa Broth from Heroes’ Feast is like having a Starbucks hot chocolate at home at a fraction of the cost (plus you don’t have to trudge through the snow to get it)!
If you’re looking for a snack to go with it, try out some Gingerbread cookies, Earl Grey cookies, or Cranberry-Banana muffins!
And don’t forget to VOTE in the unofficial 2021 Heroes’ Feast Gingerbread showcase! The winner will be announced on December 24th!
See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast
Keep reading
Super Flaky All-Butter Pie Crust
No matter the filling you use, the backbone of any good pie is the light, buttery, melt-in-your-mouth crust. As such an important part of the pie experience, it can seem very daunting to make it yourself: you need to keep the dough cold, not overwork it, and why does every recipe want lard or shortening?!
Luckily, after much time searching, I have found the most amazing recipe combo that has all of the buttery-flakiness you expect from a pie crust with minimal effort!
In addition to wanting to learn how to make pie crust, I decided to give it a go because Heroes’ Feast calls for a lot of “sheets of pie crust” and no matter how hard I searched my grocery stores, I could never find it. So, I hope that all of you in a similar situation can use this for your pies! You’ll find that going back to store-bought will never be the same.
See below for my tips and tricks for making your own buttery, super flaky crust at home!
(This recipe is both inspired by and a modification of Katy Perry’s pie crust (here) and a food processor method I found (here))
Prep: ~5 mins Cook time: ~1h 15 mins Overall: ~1h 20 mins
For the ingredients:
2 ½ cups (313 g) all-purpose flour
20 tbsp. (284 g) salted butter
½ cup (118 ml) ice-cold water
TIP: If you don’t have salted butter, use 20 tbsp. unsalted butter and add ½ tsp. + ⅛ tsp. of kosher salt.
If using salted butter, add 1 ½ cups (188 g) of flour to the food processor.
If using unsalted butter, combine 1 ½ cups (188 g) of flour and salt in a food processor and pulse to combine (4-5 pulses).
Scatter butter cubes over the flour mixture and process until dough or paste begins to form (above-left). This should take ~15 secs and there should be no uncoated flour.
Next, redistribute the flour-butter mixture in the food processor (above-right).
Add the remaining 1 cup (125 g) of flour and pulse until the flour is properly distributed and becomes crumbly. This usually takes me ~7-8 pulses.
Transfer dough to a medium-sized mixing bowl. To help keep the dough cool, I put the bowl in the fridge when I start preparing the ingredients.
Sprinkle 4 tbsp. of ice-cold water over the dough. Use a rubber spatula to press the dough pieces together until they start to form larger clumps.
To test if it’s ready, take a piece of dough and pinch it between your fingers (above-left). If it holds together, you’re good to go. If it crumbles, add 2-4 more tbsp. and keep combining.
Once the dough is ready keep the dough in the bowl or transfer it to a clean surface and work it just enough so that it forms a ball.
NOTE: I would definitely advise starting with 4 tbsp. of ice-cold water. I thought I had added enough after 2 tbsp. (directed in Katy Perry’s recipe) but the dough kept breaking when I took it out of the fridge to roll out. This isn’t as much of an issue when using 4 tbsp.
Cut your dough ball into two halves and press them into discs. Wrap each half in cling wrap and let it chill in the fridge for at least an hour or up to 2 days before rolling it out (it should feel super hard).
If you’re pre-making your dough, it can stay in the freezer for up to 3 months! Just remember to thaw it out in the fridge overnight before using.
Personally, I would rate this pie crust recipe a 5/5. As long as you take care to not let the dough get too warm, your pie crust will be as buttery, light, and flaky as can be!
The pies shown in this post are the Elven Maruths on p. 64. Get the book here!: https://dnd.wizards.com/heroes-feast
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Canadian Cooking Gremlin™ | Cooking through Heroes' Feast and other stuff | Sideblog of @Letuce369
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