Talviel's New Life Festival Feast!
A very merry Saturalia and New Life Festival from Talviel of Riften, this 25th Evening Star!
This year, I present a cross-continental banquet and invite everyone across Tamriel to come together, put aside their differences, and revel in the delights of gift-giving and food! There are 100 (yes, a HUNDRED) courses for everyone to choose from, so dig in and enjoy! ~Talviel
A note from Tal: All artwork featured in this post was done by the incredible @nicatorshields on Instagram, and are featured in Talviel's Kitchen cookbook vol 2, coming in PDF version in 2026! YOU DO NOT HAVE PERMISSION TO USE, REUPLOAD, OR SHARE THE ARTWORK WITHOUT MINE AND THE ARTIST'S CONSENT. THANK YOU FOR UNDERSTANDING!
Coal-grilled bamboo clams served with calamansi lime and shallot sambal
Swamp snail phở, with rice noodles in a two-day secret clear broth
Witchetty grub gratin, baked with fragrant swamp herbs and guar-milk cheese
Shadowfen lemongrass fish soup, with a sweet-and-spicy broth, vegetables, and hearty chunks of locally-caught fish
Barbecued guar loin, basted in scuttlebloom nectar and pink peppercorn barbecue sauce and served with jasmine rice
Mangosteen and pineapple smoothie, served refreshingly cold!
Avocado and cocoa shake, the Argonian answer to a chocolate milkshake!
Young coconut shavings in coconut milk ice, drizzled with pandan syrup
Murkmire traditional fruit salad, with papaya, mango, pineapple, açaí, guarana, pomelo, drizzled in scuttlebloom nectar and served chilled
Scuttlebloom nectar gelato, sprinkled with crystallised ginger and fresh mango mash
Assorted tapioca and glutinous rice-based kueh bite selection
Pancetta, chanterelle, and ricotta-stuffed tortellini, with creamy tomato sauce
Battaglir and West Weald cave-aged pecorino pastry puffs, with hot honey dip
Anvil squid ink and seafood paella
Bistecca alla Imperial City, served rare and sliced with a micro-herb garnish
Kvatch-style mushroom risotto, with a generous dollop of West Weald parmesan butter
Surilie Brothers mulled wine
Spiced apple juice, with an optional shot of Anvil rum
Bruma-style tiramisu, with coffee and Colovian Brandy-soaked sponge fingers and spiced marscarpone
Skingrad festive sweetrolls (pannettone), studded with wine-soaked raisins
Panna cotta cups with raspberry coulis
Moon sugar and chili-glazed grilled salmon, with saffron rice
Anequina-style fellrunner pilaf, with dried fruit and nuts
Pellitine prawn noodles, with a rich seafood broth and king prawns with thick egg noodles
Kenarthi's naan, stuffed with moon sugar-glazed dried dates, sultanas, and shredded coconut
Coconut coal-grilled chicken satay, with spicy bird's eye chili peanut sauce
Egg soda with moon sugar syrup
Drip coffee with moon sugar condensed milk
Rose-and-pistachio cake, with whipped buttercream
Dragon's beard candy, wrapped around chopped candied peanuts
İskender kebap, served with punchy tomato-and-paprika sauce and pita bread
Spicy and tender pulled goat stew over bulgur
Giant snake meatballs, served with harissa yoghurt
Babaganoush, hummus, and taramasalata dip trio, served with pita bread
Goat, lamb, and At-Aswala horse souvlaki, with lemon yoghurt dip
Coconut-and-banana goats milk lassi
A selection of soft, freshly-made pistachio, rose, and vanilla pashmak
Fried and soft sweet goat cheese balls, soaked in cardamom-infused syrup
Crisp and cheesy knafeh, soaked in rose syrup and served with crushed pistachios
Traditional pigs-in-blankets, with maple and sherry dip
Baked polenta with grilled vegetables, with a red wine reduction
Fried brie bites, with apple and cranberry jelly
Bacon and potato chowder, served with fresh crusty sourdough
Gruyere and goose liver-stuffed vol-au-vents, topped with micro-herbs
Berry-cherry punch, with Northpoint port
Saturalia trifle, layered with whipped cream, strawberry jelly, custard, and boozy sponge cake
Liquor-filled chocolate and praline selection
Ash yam-and-saltrice gnocchi, with trama root-infused scuttle sauce
Guar carpaccio, with fire petals and comberry syrup drizzle
Kwama egg steamed savoury custard, with mudcrab and nix-hound
Scuttle-and-shein fondue, with fragrant corkbulb-wickwheat bread
Guar-stuffed scathecraw, with bittergreen and hackle-lo salad
Comberry and fire petal tea
Fine selection of flin, sujamma, greef, mazte, and shein
Marshmerrow pie, with sweet scuttlecream
Sweet-and-savoury saltrice cakes with marshmerrow caramel drizzle
Mazte-infused kwama egg soufflé
Three-cheese raclette, served over Whiterun-style rösti
Falkreath venison stew, served with mashed potatoes and juniper gravy
Barley soup, with ham, rabbit meatballs, and peas
Salted Dawnstar slaughterfish, baked in a spiced millet crust
Mudcrab gratin, of mudcrab meat mixed with Eidar cheese and spices, baked in the shell
Hot Firebrand Wine punch with juniper berries
Grandma's sweet brunost soufflé bites
Chocolate-dipped salty corn cones- Whiterun's favourite!
Chewy almond ring cake, drizzled with snowberry icing
Smoked heron, with plum and apple sauce
Trout sashimi, served with wasabi and garum
Alinor-style lamb chops, with cherry gel
Direnni braised rabbit, with roast vegetables
Lillandril New Life salad, with crisp baby lettuce, Russafeld grapes, walnuts, and lemon mayonnaise
Russafeld Heights wine and champagne selection
Cherry blossom honey agar-agar jelly
Shimmerene fruit tartlets, garnished with gold leaf and wine-soaked cherries
Caramelised peach pie, with vanilla gelato
Thick and hearty bacon and timber mammoth cheese omelette (frittata)
Monkey pie, with meat jus gravy and honey drizzle
Tender, sizzling venison platter in a zesty jagga sauce
Smoked timber mammoth brisket
Juicy Greenshade antelope-and-crocodile meatballs
Warm jagga topped with whipped cream and sweetgnats
Falinesti crème brûlée, made from timber mammoth cream with crystallised honey crackling
Frozen sweetgnat custard pots
Birch-smoked wrathberry and echatere blood sausages
Horker bacon and wild mushroom-stuffed baked potatoes
Chub loon wings, with a tangy echatere blue cheese dip
Smoked Wrothgarian salmon with horseradish, bitter goat cheese, and frost mirriam creme
Slow-cooked echatere ribs, served with bog iron ale jam
Creamy frost mirriam rice porridge with brown sugar and wrathberry compote
Echatere milk shaved ice, drizzled with sweet cream, honey, and pink zinfandel syrup
Mixed wildberry pie, served with custard or echatere milk ice cream
