The Redwall Cookbook

Recipes found in the Abbey archives, documenting good food from the kitchens to far beyond Mossflower country. Here you'll find everything for the makings of a feast worthy of an Abbot's jubilee... or just the makings of a delicious afternoon tea. There's plenty of recipes for either. Happy cooking!

[melodiousvoid]

For anyone who doesn’t know, we grew up living off of Brian Jacque’s Redwall series, which we remember most prominently for 1) its depictions of hope in impossible circumstances, and 2) its vivid and enviable descriptions of the food served at feasts. Well, today, 10-15 years after consuming this entire saga, guess what I found at the library.

It has recipes for everything I ever wanted. Strawberry fizz, Blackberry and Apple Cake, classic Redwall scones. And as if that’s not enough, a note from the author himself:

With all the love in my heart,

[rocketpunked-deactivated2025121]

Always loved the aesthetic of redwall feasts

[soulspeed]

they had one too many october ales at the feast

[heedra]

when my local friendgroup hit our late 20's/early 30's we all metamorphosed into ancient romans and/or redwall characters bc now whenever we have 'get togethers' ppl are always bringing over cheeses and crusty breads and cured meats and olives and grapes and ales etc

[duckbunny]

the ancients were wrong about many things but they were absolutely right about snacking plates

[ostinlein]

Little forest cook! If you want to see this animation in a better quality with the sound here is my youtube video This is the first time I add a sound effects to the commission. I could not resist! Parker the squirrel belongs to ViolentFumes

[theredwallcookbook]

Candied Orange Peels

This ancient recipe could have been a favourite of Martin the Warrior and the very first abbey dwellers. They make a lovely dessert topping, or just a teatime treat. Other citrus fruits make great candied peels as well- just be sure to substitute that citrus juice!

4 oranges

2 cups sugar, divided

3 cups orange juice

Cinnamon or ginger (optional)

Peel the oranges, and cut the peel into ¼″ wide strips. Pare away the white pith.

Cover the peels in water and simmer for 15-20 minutes, then drain and set them to dry.

Combine 3 cups of orange juice and 1½ cups of sugar. Boil the peels 15-20 minutes, or until the liquid is half of what it was, then drain.

Lay the peels on a drying rack until tacky, then place them in a bag with sugar (and, optionally, either cinnamon or ginger) and shake until coated.

[theredwallcookbook]

Herb Baked Acorn Squash

A favorite recipe of my grandmother, there is nothing like this savory squash to bring a sense of home and comfort.

1 acorn squash

4 tbsp butter

4 tbsp brown sugar

Oregano, thyme, and parsley, to season

Salt and pepper, to taste

Preheat the oven to 350°F.

Slice the acorn squash crosswise and scoop out the seeds and stringy fibers. If needed, cut a small slice off the base of each half so it sits level.

In the cup of each squash, place two tbsp each of butter and brown sugar, then a pinch each of oregano, thyme, and parsley. 

Place the two halves in an ovenproof tray. Add water to the tray until it reaches a depth of half an inch. Bake until the squash is tender, about an hour.

[theredwallcookbook]

My dear friends-

It has been many seasons since I last wrote, and in that time I have grown, and changed, and found that though I enjoy cooking, the kitchens are not for me.

But in that time also, the world has turned upside-down, and I’ve found myself with nowhere to go, and nothing to do, with a head full of a fears, and a good deal in want of some comfort.

And somehow I’ve come back to this old cookbook.

For me, there’s no better way to keep hopelessness at bay than by keeping my paws busy. Some days I don’t succeed, but there are days that turn out alright. So the days that go well, and end up tasting sweet, I want to share with all of you. After all, food can bring so much comfort.

I hope you might take some comfort in this- either in the art of cooking, or in the tastes of dear old Redwall.

And remember- as the abbey has always taught us, Redwall is always open, should you ever need to come home. Likewise, please know that I am also here for you. Do not hesitate to reach out if it gets too dark; sometimes we all need a paw to hold.

~Tris

[theredwallcookbook]

Across the internet, Redwallers far and wide will be making and baking enough creations for a full abbey feast, and tagging them on social media as #RedwallAugust.

I’m here to spread the word, if a little bit late. I encourage all of you to visit the event post on Fiction Food Café by clicking the photo above. And tomorrow, get involved! Make something delicious and share it with us all.

Happy cooking!

[theredwallcookbook]

Cheerful Churchmouse Cherry Crisp

A simple recipe handed down through the Churchmouse family. This comes directly from Cornflower herself, and is a dessert for both abbots and warriors.

Fruit:

2 cups of fresh or thawed cherries, stoned

1 ½ tbsp sugar

Topping:

¾ cup rolled oats

¼ cup light brown sugar

¼ cup sliced almonds (not pictured)

2 tbsp sesame seeds (not pictured)

4 tsp honey, warmed until runny

Preheat the oven to 400°F.

Place cherries in a pie plate, sprinkle the sugar and 2 tablespoons of water over them, then bake until the cherries begin to soften, about 10 minutes.

Meanwhile, in a bowl, mix together the topping ingredients. Sprinkle this mixture over the cherries and return the dish to the oven until the topping is crisp and golden, 10 to 12 minutes.

[theredwallcookbook]

Goodbeasts all-

I’d like to apologize for my absence for over half a year. Academically, I was under a tremendous amount of stress. And for the summer, I was largely roving.

But I’m back now, and I’d like to start work again on the Redwall Cookbook.

I want to say I’ll try to complete one recipe a week, but thinking about it now, I’m no longer certain. I’d like to, but I’m worried the coming fall will be just as busy as earlier this year.

I will endeavor to try my best.

Sorry for the disappearance, and hope to start cooking with you again soon.

[theredwallcookbook]

Hi! I've been a Redwall fan practically since I started reading and I wanted to say this is a really great idea for a blog and I'm glad it exists. I've always loved the otters, and I was wondering if you have any recommendations for a shrimp-free version of the Hotroot Soup recipe you posted? I'm allergic to shellfish, you see, so if I ate it as is I would likely die, which would be sad, to say the least.

Oh thank you very much!

Dying is not something that should be happening at a Redwall feast; definitely not. You’d miss dessert!

I’ve done some asking around the kitchens, and here are some suggestions for you. I’ve not tried them myself, so I can’t speak for the taste, but all of them seem like good options.

If you’re only allergic to shellfish, you can keep with the otter nature of things by using fish instead. Mahi mahi might be worth a try. There’s also surimi (imitation crab). It usually has ground fish in it, but I’ve heard that some may contain shellfish too, so check the label carefully.

If nothing from the sea is an option, there’s vegan shrimp. However, it may be a little hard to find in a store, and certainly difficult to ship. Food.com has a recipe though… (x)

But if you decide just stick with the hotroots, the soup works well without the shrimp- just a curiously spiced potato, onion, and leek soup.

[theredwallcookbook]

Shrimp ‘n’ Hotroot Soup

The signature soup of otters far and wide. This recipe is rather mild, for creatures like myself that aren’t partial to hot food. But if you’re an otter, or you dare to try and be like one- be generous with the curry powder, or consider adding chopped peppers.

2 tbsp unsalted butter

1 large onion, chopped

2 medium leeks, washed and chopped

1 1/2 cups vegetable stock (alternatively 1 1/2 cups water and 1/2 cube vegetable bouillon)

3 medium potatoes, peeled and chopped

1 tsp curry or chili powder

Salt and pepper, to taste

8 ounces shrimp or prawns, peeled and cooked, sliced if large

1 cup milk

In a large pot over medium heat, melt the butter. Add the onion and leeks and cook, stirring, until soft, about 5 minutes. Don’t let the vegetables brown.

Add the vegetable stock, potatoes, curry or chili powder, salt, and pepper. Cover and simmer until the potatoes are very soft, 15-20 minutes.

Add the shrimp and milk and gently heat. Serve with crusty bread.

[theredwallcookbook]

Mossflower Mulled Cider

A traditional recipe, this drink will warm any chilly winter afternoon.

Serves 2

2 cups apple cider

3 tbsp sugar

4 cloves

1 cinnamon stick

Pinch ground allspice

2 slices lime or lemon

In a saucepan over medium heat, combine the cider, sugar, cloves, cinnamon, and allspice, then stir together until the sugar has dissolved. Continue to heat until the cider reaches a boil.

Take the pan off the heat, cover it, and let sit for 10 to 15 minutes. Strain out the whole spices and serve warm. Garnish with a lime or lemon slice.

[theredwallcookbook]

Border Squirrelmum’s Porridgies

From the northlands comes this simple recipe for delicious “porridgies;” alternatively known as oat or granola bars.

Yields: 8 wedges

2 ½ cups of porridge oats

1 stick of butter

3 tbsp golden or corn syrup

½ cup light brown sugar

1 tsp ginger

Salt, to taste

Preheat the oven to 300°F.

Grease a pie tin with the butter, then warm the remainder until it runs. Combine with sugar, syrup, ginger, and salt, then mix.

Add the porridge oats, and evenly mix.

Pour the mixture into the pie tin, and flatten the top with a spatula.

Bake for 40 minutes, or until golden brown.

Score into wedges while still warm.

[theredwallcookbook]

Stuffed Springtide Mushrooms

A favourite dish of Abbot Mordalfus, these mushrooms are filling and fairly quick to make.

Serves 4

Vegetable oil, for the baking sheet

4 portobello mushrooms, wiped clean

2 tbsp butter

½ cup breadcrumbs, preferably whole wheat

4 tsp sesame seeds

Pinch of parsley and thyme, preferably dried

Salt and pepper, to taste

½ cup grated hard cheese

Preheat the oven to 400°F and brush a rimmed baking sheet with the oil.

Scrape the stems and the gills from the mushroom caps and put the caps to one side. Trim away the bottoms of the stems, then chop finely.

Melt the butter in a pan over medium heat and add the chopped mushroom stems and gills. Cook, stirring, until soft, 4 to 5 minutes. Take the pan off the heat.

Stir the breadcrumbs, sesame seeds, and herbs into the pan, then season with salt and pepper.

Place the mushroom caps in the baking dish (stem side up) and spoon the filling into them. Sprinkle each mushroom with grated cheese.

Bake until the stuffing is golden brown and the cap is tender, 15 to 20 minutes.

[theredwallcookbook]

I’d like to apologize for the delay- I was sick towards the end of the week. The first recipe will be up shortly.