Warchefs

Real-life recipes for Azerothian delights.

[warchefs]

Hot Apple Cider

This delicious holiday treat is almost effortless to make and much tastier than anything from a package. Try mixing with cranberry juice for a tangy festive punch.

1 gallon apple juice (unfiltered if possible)

1 orange

12 whole cloves

12 whole allspice

2 large sticks cinnamon, or 4 small

Brown sugar to taste

Brandy (optional)

Pour the apple juice into a large pot. Break the cinnamon sticks into small pieces and bundle with the other spices into a mesh ball or a cheesecloth bag. Slice up the orange, peel and all, and add both it and the spice bag to the pot. 

Bring to a boil, and then simmer for ten minutes (or longer; but keep in mind that the cloves will make the drink bitter if left too long). Strain out the spices and orange, then sweeten with brown sugar if needed. 

Pour into mugs and serve. Add a little bit of brandy if you like.

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[warchefs]

This is apparently a real promotion and not an April Fool's prank.

Someone get the Warchefs kitchen one of these, huh?

[warchefs]

So who's up for some Midnight™ snacks?

[alshalyn]

Do you think it would it be possible to make that Buttered Turnip Porridge the Kul Tiran innkeepers always have in stock?

You know, I actually DID try that! Turnips, as Mists of Pandaria indicates, are a bit of a divisive food, because they taste unbearably bitter to some palates. Fortunately for me, I don't have that sensitivity (but I do have the cilantro-tastes-like-soap gene. Sadness), so I can tell you that turnips have an earthy, sweet taste with a slight radishy spiciness, and while my experiments weren't anything I would have recommended to a Warchefs reader, they weren't at all unpleasant. Still, I'm going to impart a very simple soup recipe here, that I'm sure can be applied to turnips if you'd ever like to try it out and should somewhat approximate the dish in-game. I've made this with other vegetables like carrots and mushrooms and potatoes, and it's very satisfying.

-- In a saucepan, fry some chopped onion in butter or oil until the onion turns slightly translucent. Throw in some aromatic spices of choice (black pepper, crushed red pepper, garlic) if you like. Once you're there, add your chopped vegetables of choice and saute them a little along with the onion to cook them partway, and then sprinkle over some kosher salt, and pour in water or soup stock to cover the vegetables and bring to a boil.

Once it boils, lower to a simmer and cook until the vegetables are soft enough to pierce easily with a fork, then turn off the heat and either puree in batches in a blender, OR use an immersion blender in the saucepan itself. If you like some texture in your soup, reserve some of the cooked vegetables and onions while you blend the rest and then add them again. Taste your soup, season to your liking with salt, and add a bit of complementary acid to brighten the flavor (lemon or lime juice, or vinegar).

This is a really great way to use up produce, and if you add a bit of cream near the end, you can serve it as a first course at a nice party and no one will ever know that it took nearly no effort to make!

[warchefs]

This isn't really an official Warchefs recipe, but it's one of the handiest ways I can think of to create a quick, hot meal when cooking sounds like a chore and all you've got is produce that's getting too close to going bad. All you folk with executive dysfunction and demand avoidance, I see you and sympathize and hope this lessens the burden just a little.

[warchefs]

Yes, chef!

[warchefs]

'Spose I'm making pizza dough today. How does one knead it into the shape you need without the dough going all tough and chewy?

My experience with homemade pizza is limited, unfortunately, but my best guess would be something along the lines of:

When it comes to yeast breads, overkneading and too much water are common culprits. Treat both of these lightly. Salt helps with the dough's texture and reins in the yeast action a little, so don't leave it out.

Give the dough plenty of time to rise, and then work in a fairly substantial amount of olive oil and let it rest for a while before shaping it the final time (the oil helps make the crust more tender and encourages it to crisp up).

Unless you have a proper pizza oven or a pizza stone, you're probably not going to be able to replicate restaurant pizzas at home. The next best thing is to have your oven at a high temperature with a lot of air circulation so that it cooks quickly (about 400℉). If you can, slide your pizza onto a cookie sheet you've preheated in the oven.

Like I said, I'm not an authority on pizza, and certainly can't make any claim on authenticity, but on the rare occasions I've made it, I've found these to be good guidelines. Happy baking!

[warchefs]

New icon!

They're a bit rough and pixelly, but they should do for now.

[alshalyn]

Another of Stewart's recipes, this time for Dwarven potato pancakes.

[alshalyn]

Made ‘em!

I recommend adding salt to the boiling water and frying the cakes in additional butter.

[alshalyn]

Stewart, who you can meet and work with via the Ember Court in Revendreth, collects favorite recipes from aspirants who must move on from their past lives. This one for beef stew looks genuinely delicious.

[warchefs]

I have a bit of a dilemma regarding some recent recipe experiments, and I need some feedback.

A quick bout of research shows that bonefish (Maldraxxus) and amberjack (Ardenweald) are both names of real-life fish, and while both are edible, there are two issues: Problem 1: Short of being situated near a fish market, they will be difficult and expensive to acquire. Problem 2: Both bonefish and amberjack are ocean fishes, when there are no oceans to be found in either Maldraxxus or Ardenweald. The deepest bodies of water are lakes at best, and would not be able to house something as big as a game fish.

So, I could use some suggestions. Should I:

Attempt to recreate the Shadowlands recipes exactly as their ingredient names state, wherever possible (track down the real-life fish and use only that)

Use a more available/freshwater variety of fish (like, say replacing “iridescent amberjack” with rainbow trout), or

 A combination of the above, where I make an accessible version of the recipe but also test it with the stated ingredients (ie; use the trout in making Candied Amberjack Cakes, but try the same recipe using real amberjack)

Your feedback would be very much appreciated, and I would like to know how much leeway I have.

[warchefs]

Happy Pilgrim’s Bounty!

Remember:

Be sure to remove the giblets from your bird; they’re usually tucked into the neck cavity.

Filling your turkey with dressing will require a longer bake time. But even if you don’t, stuff it with chopped onions, celery and fresh herbs instead.

Before baking, spread a butter mixture under the skin of the bird (I use 1 stick butter whipped with 2 tablespoons honey, a couple generous pinches of kosher salt, fresh rosemary and thyme leaves, dalmatian sage, black pepper, and a chef’s pinch of paprika) to improve moistness and flavor.

Cook at about 325 degrees Fahrenheit for about 15 minutes per pound of bird. (ovens do vary, so consult the owner’s manual). Start breast side down for the first half before flipping over, to keep the white meat from drying out.

Cover loosely with foil if it’s browning too fast.

Let rest for a while after removing from the oven, because the turkey will continue cooking for some time by residual heat.

You are not required to carve the turkey at the table, no matter what the media says.

Have a good one, folks!

[warchefs]

Warchefs Kitchen: Pie Pastry

Mod A: This is my family recipe for piecrust, and has been a consistent presence at our holidays and gatherings for as long as I can remember. All of the foods on this blog that use piecrust, unless otherwise specified, were tested with this pastry.

Combine in a medium bowl:

1 cup all-purpose flour

1/2 tsp salt

Add:

1/3 cup plus 1 Tbsp vegetable shortening OR lard

Using a pastry blender or a fork (pastry blender is recommended), cut the shortening into the flour until the fragments are about the size of small peas or gravel. While gently tossing the mixture around with a fork, moisten the dry areas with

up to 1/4 cup cold water

until the pastry loosely clings together and it can be gathered into a ball.

Now you can roll it out for whatever you’re making -- just be careful not to handle it too much, or it will lose the little pockets of shortening and get tough. This recipe makes enough for a single-crust pie; double it if you need a top crust as well.

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[warchefs]

Sweet Nectar

This delicious drink is flavorful, nourishing, and surprisingly elegant when served in a tall glass. Get your produce during peak season; the quality of the fruit will make a huge difference in the taste.

2 cups fresh stone fruit (peaches or nectarines are ideal), peeled and sliced

Water

I Tbsp lemon juice

⅓ cup sugar (or more to taste, depending on the tartness of the fruit).

¼ to ½ tsp rosewater (optional)

Place the fruit in a large saucepan and add just enough water to cover.  Bring to a boil and then simmer until the fruit is soft enough to easily crush with a spoon, about 20-25 minutes. Add the lemon juice and sugar to the fruit mixture and let cool to room temperature.

Reserving the cooking liquid, strain out the fruit and place in a blender. Process until very smooth, then add the saved cooking liquid along with 2 more cups water and the rosewater if desired. Stir to combine and chill before serving.

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[aleanas-silverquill]

What’s Garrosh Hellscream’s favorite drink?

A mag’harita.

[warchefs-archive]

Cranberry Chutney

Don’t get your cranberries out of a can this year! This delicious, tangy sauce is good enough to be eaten on its own, but also makes a fantastic spread for turkey sandwiches. Try spooning some on a slice of toast and then melting cheese over the top. You will never buy canned jelly ever again.

2 quarts fresh cranberries

1 cup water

20 whole cloves

20 whole allspice

4 sticks cinnamon, broken

4 slices ginger root

Zest from one orange

¼ tsp freshly ground nutmeg

¾ to  1 ½ cups honey

Wash the berries and get rid of any that have become squishy and discolored. Place the berries and water in a pot with a lid. Tie the spices and orange zest in a cheesecloth bag or a spice ball and add to the pot with the nutmeg.

Cover and simmer until the fruit is soft, about 25 minutes; use the back of a wooden spoon to crush any that remain whole. Remove the spice bag and discard. If a smooth texture is preferred, pulse in a food processor for about ten seconds. Stir in the honey over low heat until incorporated.

Cool in the refrigerator before serving.

[warchefs]

If you are doubling the recipe, it’s not necessary to double the spices. Put in about half as many more; they will infuse the sauce without becoming overwhelming.

It’s not necessary to crush the berries after they’re cooked; most of them will collapse on their own. The remaining pieces of whole fruit will add texture and look pretty.

Add only as much honey as it takes to turn the sauce from sour to pleasantly tart. Taste as you go to reach the level of sweetness you want.

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[warchefs-archive]

Prince Farondis’s court held one of their alchemical cocktail parties last night. An antidote to their ghostly curse remains undiscovered, but the gathering ended in high spirits.

[warchefs-archive]

Peach Pie

Ginger, cinnamon and honey give this delicious pie a spicy flair. Handle the dough lightly and resist the temptation to over-roll, otherwise it will become tough.

Preheat your oven to 425 ℉.

PIE PASTRY:

2  cups flour

1 tsp salt

¾ cup shortening

Cold water

Using a fork or a pastry cutter, cut the shortening into the flour and salt until the particles are about the size of small peas. Add small amounts of water, about a tablespoon at a time, tossing the mixture with a fork until it is no longer powdery. The pastry should loosely cling together and be pliable when molded. Separate into two balls and roll one of them out on a flour-covered surface until the surface area exceeds that of the pie pan by about an inch. Transfer to the pie plate, letting the excess pastry hang over the edge, and set aside. Leave the second ball of dough for later.

FILLING

5 cups fresh peaches, peeled and cut into bite-sized slices

2 Tbsp lemon juice

½  cup sugar

2 Tbsp honey

¼ cup cornstarch

¾ tsp ginger

½ tsp cinnamon

Dash salt

In a large bowl, combine the peaches, honey and lemon juice. Mix the sugar, spices, flour, and salt, then gently stir into the peaches, adding in small increments. Using a slotted spoon, transfer the peach mixture into the pastry-lined pie plate.

To create a lattice top, roll out the second ball of pie dough into a large rectangle, and cut into inch-wide strips. Arrange half of them across the pie in parallel stripes, folding every second one back and away from the filling. Take one of the strips from the other half of the dough and lay it crosswise over the pieces still lying flat on the pie. Then, return the folded strips to their original position so that they lie over the added strip and the result looks “woven”. Fold the first set of strips back in the same way and repeat with alternating sets until the pie is covered, then trim the crust to about an inch over the plate and tuck the edge under itself to seal.

Sprinkle some sugar over the top for appearance. Cover the edges of your assembled pie with aluminum foil to keep from browning prematurely, and bake for about 30 minutes before removing foil, then continue baking for 15 more minutes. Remove from the oven and let cool before cutting.

[warchefs]

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