The Hunger Games

Carrie and Brenda hosted our dinner in May.  When we received our invitations stating we'd been selected as Tributes for the Hunger Games we were excited and curious.

The tablescape was perfect.  The table runner looked like a mossy ground cover and had a very natural feel to it.

There were wildflowers that also added to the natural feel and setting.  A perfect tie in to the book and we each got to take some home.

We each got a Mocking Jay pin at our place setting to take home that night.

No Hunger Games event would ever be complete without these wise words from Effie Trinket.

 

Several of us decided to dress up for the evening.  It really added to the fun and feeling of the night.  Emily dressed up as Katniss Everdeen.

 GG did a great spin off Effie Trinket's butterfly ensemble and Alisha made a great guest from the Capitol.

Several others dressed as Tributes or vistors from the Capitol.  It really added such a fun tone to the night!

 

The menu came right from foods mentioned in the book and it was so fun to read the exact quotes from the text up on the wall and see what we'd be eating next.

Appetizers:  Hearty bread filled with raisins and nuts, bread slices filled with soft goat cheese and a basil leaf, mint tea and strawberries.

A thick carrot soup, mushroom soup, cream and rose petal soup.   The soup course was a favorite of all.

A glass of orange juice, crescent moon roll dotted with seeds, and bitter greens with tomatoes

Chicken and chunks of oranges cooked in a creamy sauce, pearly white grain, tiny green peas and onions and rolls shaped like flowers.

Stew made with tender chunks of lamb and dried plums

Hot chocolate, goat cheese and apple tart and a pudding the color of honey

A small cake with flowers

Our hosts Carrie and Brenda

Front Row: Carrie, Brittany, Mandy, Emily

Middle Row: Brenda, Amy, Alyssa, Leslie, Corinne

Back Row: Tanya,  Alisha, GG, Rachel, Katie

MAY THE ODDS BE EVER IN YOUR FAVOR!!

HEARTY FRUIT AND NUT BREAD

Yield: 1 round loaf OR 12 individual loaves

Prep Time: 25 minutes

Proof Time: 30 to 45 minutes

Bake Time: 30 to 40 minutes

This no-knead bread is full of dried fruits, seeds and nuts.  Good and good for you! Try it toasted and topped with Apricot Cream Cheese (recipe below) for breakfast, or spread it with peanut butter for lunch. Watching your portion size or need a quick breakfast to go? Try our individual loaf variation below.  

This recipe has earned the goodfibesTM seal indicating it is a good source of fiber. With a carbohydrate/fiber ratio of 6 to 1, this recipe is also designated goodfibes+.

1/4 cup dried cranberries OR raisins

1/4 cup coarsely chopped dried apricots

3 tablespoons coarsely chopped prunes

1 tablespoon whole flax seed

1-1/2 to 2 cups whole wheat flour

1 envelope Fleischmann's® RapidRise Yeast

1/4 cup crunchy wheat and barley cereal nuggets

1 tablespoon wheat gluten

2 teaspoons brown sugar

3/4 teaspoon salt

3/4 cup water

3 tablespoons butter OR margarine, cut-up

1/4 cup Spice Islands® Sesame Seeds

1/4 cup toasted, chopped pecans

1 egg white, beaten

1 tablespoon water

Apricot Cream Cheese:

4 ounces reduced fat cream cheese

2 tablespoons finely chopped dried apricots

1/2 to 1 tablespoon orange juice

Dash Spice Islands® Ground Saigon Cinnamon

Directions

Combine raisins, apricots, prunes and flax seed in a small bowl. Add enough hot water to cover fruit and set aside.

Combine 3/4 cup whole wheat flour, undissolved yeast, cereal, wheat gluten, brown sugar and salt in a large bowl. Heat water and butter to very warm (120° to 130°F). Pour into flour mixture; beat for 30 seconds with electric mixer to combine. Increase speed to medium-high and beat for 3 minutes. Stir in 3/4 cup whole wheat flour and sesame seeds.

Drain fruit mixture; add to dough with pecans. Mix until well blended, adding enough remaining flour to make a stiff dough. Let dough rest for 10 minutes in the bowl.

Form dough into a ball with floured hands. Place on a greased baking sheet. Press into 6 to 7-inch circle (or 8 x 5-inch oval, if desired). Cover; let rise for 30 to 40 minutes, or until almost doubled. Carefully cut slits in the top with a sharp knife, if desired. Combine egg white and 1 tablespoon water; brush over dough.

Bake in preheated 375°F oven for 30 to 40 minutes until browned. (Cover top with foil if bread is getting too dark). Remove to cooling rack. If desired, serve toasted with Apricot Cream Cheese.

To make Apricot Cream Cheese, combine all ingredients in medium bowl with electric mixer. Chill until ready to serve.

Hearty Fruit & Whole Grain Individual Loaves - Makes 12 individual size loaves you can eat now or freeze for later. Great for breakfast or snacks on the go!

After 10 minute rest, divide dough into 12 equal portions. (TIP: Pat dough into a rectangle on a lightly floured surface and use a pizza cutter or sharp knife to portion dough evenly.) Shape into rectangles (about 3 x 1-1/2-inches) and place on lightly greased baking sheet.

Cover and let rise 25 to 35 minutes. Brush with egg white and water mixture. Bake in preheated 375°F oven for 25 to 30 minutes until golden brown. Cool on wire rack.

The Capitol’s Rose Petal Soup

¼ C dried rose petals

16 oz cold water

4 oz sugar

Pinch of cinnamon

16 oz can of pitted sweet cherries

8 oz white grape juice

8 oz sour cream

2 oz of juice from cherries

Add Water, sugar, cinnamon in a pan and bring to a boil on medium heat. Drain canned cherries saving some juice, and add to the pan. Reduce heat, Simmer for 10 min, remove from heat, add grape juice, cherry juice and rose petals. Let cool. Put in Blender and liquify. Pour in a large bowl and stir in the sour cream . Refrigerate until cold, when ready to serve sprinkle in rose petals and sprinkle with cinnamon.

(best if it sits for a day before serving)

Hearty Mushroom Soup

Hearty Wild Mushroom Soup

Print

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Author: Sarcastic Cooking

Serves: 4 – 6

Ingredients

• 1 Ounce Dried Mushroom Medley (dried porcini mushrooms is ok too)
• 3 Cups Boiling Water
• 2 Tablespoons Olive Oil
• 9 Cups Various Mushrooms (portabella, shitake, button), cleaned and chopped
• ½ Cup Diced Red Onion
• 2 Cloves Garlic, grated
• 3 Tablespoons Butter
• 3 Tablespoons All-Purpose Flour
• 3 Cups Vegetable Stock
• 1 Tablespoon Salt
• 1 Teaspoon Pepper
• 3 Sprigs Thyme
• 2 Tablespoons Goat Cheese
• 2 Tablespoons Fresh Chopped Parsley

Instructions

1. Combine dried mushrooms with boiling water in a medium bowl. Let steep while you prepare the other ingredients. Clean mushrooms with a damp paper towel. Remove stems and chop mushrooms.
2. In a large soup/stock pot, heat olive oil over medium heat. Add mushrooms and sauté while stirring for about 5 minutes. Add the red onion to the pot and sauté for another 4 minutes. Add grated garlic, stir, and cook for a minute.
3. Add the butter to the pot and cook until melted. Add the flour and stir until all the mushrooms are coated and roux starts to form. Cook for a minute.
4. Strain the rehydrated mushrooms, reserving the newly made mushroom stock. Remove any stem bits and chop rehydrated mushrooms. Slowly add the mushroom stock, whisk to break up the roux and incorporate it into the mushroom stock.
5. Add the vegetable stock, salt, pepper, and thyme. Stir to combine. Cover pot with lid and bring to a simmer. Simmer over medium heat for 15 minutes.
6. After 15 minutes, remove the thyme stems. Add goat cheese and parsley, stir until goat cheese melts. Remove from heat. Let the soup cool for about 10 minutes.
7. When the soup has slightly cooled, use a measuring cup to scoop out about three cups of the soup. Add the soup to a blender. Blend until completely smooth. Add the smooth soup back to the pot and stir to combine.
8. Soup will last in an air-tight container in the refrigerator for a week or frozen for a month.
   
   
   CARROT SOUP 
   INGREDIENTS:

   1 tablespoon butter 1 tablespoon all-purpose flour 1 cup half-and-half 1 1/2 cups vegetable broth 2 1/2 cups sliced carrots

   1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh basil 1 teaspoon ground cayenne pepper salt to taste ground black pepper to taste

   DIRECTIONS:

   1.	Steam carrots until tender.
   2.	In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
   3.	In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and ground red pepper. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed. Katniss’s favorite lamb stew with dried plums Katniss's favorite food from the Capitol is the delicious lamb stew with dried plums. It's no coincidence that this is her favorite dish. Soups and stews are common foods in the Seam, and this healthy and filling dish likely reminded her of the home and family she desperately missed. (The Hunger Games, Chapter 9) Ingredients 5 pounds lamb fillet, shoulder or leg, cut into 2-inch pieces 2 teaspoons salt 1/2 teaspoon ground black pepper 1/2 cup all-purpose flour 2 tablespoons olive oil 3 cloves garlic, minced 1 large onion, chopped 1/2 cup water 4 cups beef stock 2 teaspoons white sugar 3 teaspoons brown sugar 3 cups diced carrots 1 cup diced zucchini 1 1/2 cups diced celery 2 large onions, diced 3 potatoes, cubed 5 cups dried plums 2 teaspoons dried thyme 3 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh basil 1 teaspoon chopped fresh parsley 2 bay leaves 1 cup ginger ale Preparation 1. Place lamb, salt, pepper, and flour in a large mixing bowl. Toss to coat meat evenly. 2. Heat olive oil in a large pan and brown the meat, working in batches if you have to. 3. Remove lamb to a side plate. Pour off fat, leaving 1/4 cup in the pan. Add the garlic and onion and sauté until the onion becomes golden. Deglaze frying pan with the 1/2 cup water, taking care to scrape the bottom of the pan to stir up all of the tasty bits of meat and onion. Cook to reduce liquid slightly, then remove from heat. 4. Place the lamb and garlic-onion mixture in a large stockpot. Add beef stock and sugar, stirring until sugars are dissolved. Bring mixture to a boil, cover, and simmer for 1-1/2 hours. 5. Add the vegetables, dried plums, herbs, and ginger ale to the pot. Simmer for 30-45 minutes, or until meat and vegetables pierce easily with a fork. Creamy Chicken with Chunks of Orange Chicken Parisian 6 Medium Chicken breasts ½ C mushroom juice(save from canned mushrooms) 1-10.5 oz cream of mushroom soup 1-3oz can mushrooms Paprika 1 C sour cream Place breasts in 9x13 baking dish, sprinkle with salt, blend mushrooms into soup and pour mixture over chicken, bake at 350 for 1 hour to 1 hour 15 min. after baked pour sauce into sauce pan, blend in sourcream, heat gently until hot and serve over cooked rice.

   
   
   Pearly White Rice
   Flower Shaped Rolls
   4Tb butter
   2Tb sugar
   2 t salt
   2 C warm milk
   1 package dry yeast
   ¼ c warm water
   6 cups flour
   Melted butter
   
   
   Mix butter, sugar, salt, and milk in a large bowl and let cool to lukewarm. Stir the yeast into the warm water and let it stand for 5 minutes to dissolve. add 3 cups of the flour and the dissolved yeast to the first mixture and beat vigorously for 2 minutes. Cover and let rise in a warm place until double in bulk. Stir the dough vigorously and add as much of the remaining flour as necessary in order to knead the dough. Turn out onto a lightly floured board, kneed for a minute or two and let rest for 10 minutes. Resume kneading until smooth. Roll out until desired thickness and cut using a cookie cutter. arrange on pan and let until double in siz. Preheat oven until 425. bake rolls for about 12-15 minutes. 

   PEETAS GOAT CHEESE AND APPLE TART

   Ingredients

9. 3 cups flour
10. 1 cup shortening
11. 3 tbsp sugar
12. 3 eggs
13. 1 tsp distilled white vinegar
14. 1/2 tsp salt
15. 5 tbsp water
16. 2 cups diced apples
17. 1/2 cup sugar
18. 5 tbsp cornstarch
19. 1 tsp lemon juice
20. 1/8 tsp cinnamon
21. 1 pinch salt
22. 1 pinch nutmeg
23. 1 1/2 cups water
24. 5 oz goat cheese
25. 1/3 cup sour cream
26. 3 tbsp sugar
27. 2 tbsp honey
28. 1 tsp heavy cream

Instructions

1. First, work on the pie crust. Combine the flour, sugar, and 1/2 tsp salt in a bowl. Using a pastry blender, cut the shortening in until it’s nice and crumbly.
2. Mix together one beaten egg, vinegar, and 4 tbsp water. Whisk together in a large bowl and gradually add the flour mixture. Mix with a fork, adding the last tbsp water. Do not knead the dough as you want the little pieces of shortening to be in the dough, which helps the flakiness.
3. Form the dough into a ball and wrap tight in plastic wrap. Chill in the fridge.
4. Next, do the apple filling. Combine 1/2 cup sugar, cornstarch, cinnamon, nutmeg, and pinch salt. Put 1 1/2 cups water in a pot and add the dry ingredients, using your (very clean) hand to break up the cornstarch in the water.
5. Add the apples and heat on high and boil for two minutes, stirring constantly. Mixture will thicken. Lower heat and simmer covered for 8-10 minutes. If it’s too thick, add more water.
6. Next, make the goat cheese filling. Using a whisk, combine the goat cheese, sour cream, 3 tbsp sugar, and honey until smooth.
7. Add one egg and stir until the filling is a nice golden yellow. It should be smooth and creamy.
8. Preheat oven to 350 degrees.
9. Separate your dough into 10 equal sized balls. On a floured surface, roll out the dough, wide enough to fit your tartlet pan (or muffin pan). Press dough into side and fold over into the middle to form a nice crust.
10. Make an egg wash by beating 1 egg with 1 tsp heavy cream. Lightly brush onto the crusts, taking care not to leave any excess on the bottom.
11. Fill about 1/3 to 1/2 with goat cheese filling. Bake for 15 minutes.
12. Fill the center of the tarts with the apple filling, leaving some of the goat cheese visible on the sides. It should be firm enough to support the filling. Bake for 20 minutes.
13. Slide the tarts gently from the pan and let them cool
14. Eat while still warm. If you use a muffin pan, baking time may change and you’ll be able to make more with the amount of dough. Start with 10 minutes and check the goat cheese filling’s firmness, adding 5 minutes at a time until done. For the second bake, check your crust color at 10 minutes, adding 5 or 10 minutes as needed.

Individual Iced Cakes

Butterscotch Pudding

3 C Milk

3 TB corn Starch

3 TB Flour

¾ C Dark Brown Sugar

Pinch Salt

¼ to ⅓  C Butter

3 eggs

1 tsp Vanilla

In sauce pan add sugar and butter and bring to a simmer,  Mix corn starch, flour, and salt with enough milk to make a paste. add milk to simmering sugar. Stir and heat until thick and bubbly, Temper eggs by adding small amounts of the hot liquid to them while stirring constantly and keep adding until it is the same temperature as the pudding mixture. add to pudding and cook a minute longer.  Take off heat and add vanilla.  allow three hours to cool. If you don’t want a hardened shell over your pudding; cover tight with saran wrap.

 

Hot Chocolate

French Style Hot Chocolate

By Stan Howell

French style hot chocolate is made from a rich chocolate mousse stirred into hot milk.  It is creamy and rich and once you have tried it, you will have a hard time ever enjoying a powder stirred into hot water again.

Ingredients:

           8 oz. Dark Chocolate (Hershy’s Giant size Special Dark works just fine)

           8 oz. Milk Chocolate (Hershy’s Giant size Symphony Milk chocolate works well)

           1 Tub of Cool Whip (8.oz size)

           1 cup flavored coffee creamer (or 2nd tub of Cool Whip)

           1.5 oz high quality vanilla extract (DO NOT USE IMITATION VANILLA!)

(Note: The best vanilla for this is Cook’s vanilla extract, but you have to order it online because nobody carries it in Utah.)  See, www.cooksvanilla.com

Prepare ahead:

One to two containers of cool whip (8 Ounce size).  You want it completely chilled, but not frozen.  Place it in the refrigerator the day before, or thaw it on the counter until no longer frozen.

In a double boiler:

           Melt together milk chocolate & dark chocolate.

           Once melted, remove upper pan from stove and cool for 3 to 5 minutes.

           If necessary, transfer the melted chocolate to a mixing bowl to allow for volume.

While Chocolate is cooling (Flavored creamer option):

If you are choosing to use a flavored creamer instead of a 2nd tub of Cool Whip, pour the creamer in a bowl and mix it at high speed until it is well aerated.  It usually will not whip to form peaks like whipping cream does.

Using a hand mixer:

Add one container of Cool Whip, the whipped creamer (or 2nd tub of Cool Whip), and the vanilla to the chocolate and whip until fully mixed and fluffy.  Place it in the refrigerator and use it as you wish.  It should last for about month.

To make a cup of hot chocolate:

Place two large scoops of the mousse mixture into a mug (fill it 1/3 full of mousse – more or less as desired to taste).  Pour hot milk over the mousse and mix it with a spoon.  You can also use cold milk and heat the mug in the microwave.  If you use a microwave, pause it every 30 seconds or so and stir so it doesn’t foam over the top.

1.