The Unofficial Recipes of The Hunger Games by Rockridge University Press
Book: The Unofficial Recipes of The Hunger Games by Rockridge University Press
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Authors: Rockridge University Press
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BUTTERNUT SQUASH
1½ CUPS ENGLISH PEAS
1 CUP PEELED, SLICED PARSNIPS
1 CUP SWEET POTATOES, PEELED AND CHOPPED
1 CUP SLICED CARROTS
1 MEDIUM ONION, THINLY SLICED
½ CUP SOUR CREAM
3 TABLESPOONS ALL-PURPOSE FLOUR
DUMPLINGS:
4 LARGE RED POTATOES, PEELED
1 TABLESPOON BUTTER
2 CUPS ALL-PURPOSE WHEAT FLOUR
1 EGG
1 PINCH SALT
16 ITALIAN PRUNE PLUMS, PITTED AND LEFT WHOLE
16 TEASPOONS WHITE SUGAR, DIVIDED
LAMB STEW:
Season the lamb with salt and pepper.
Heat the oil in a Dutch oven and brown the lamb meat on both sides on high heat. Donât overcrowd the pot.
Next, drain the fat and add the broth and wine.
Add the garlic, herbs, salt and pepper.
Bring to a boil then reduce heat, cover and simmer for 20 minutes.
Add the vegetables, bring to a boil, then reduce heat again and simmer 30 minutes, or until the vegetables are tender.
In a bowl, blend the sour cream and flour and slowly add half of the stew broth, stirring constantly.
Add the sour cream blend to the pot and take out the bay leaf, then cook on medium low until desired thickness.
DUMPLINGS:
Boil the potatoes until tender, allowing ample time to cool in a strainer. The potatoes need to be dry to form a dough.
After they cool, push them through a ricer into a bowl. (If you do not have a ricer, gently break up with a fork or use a cheese grater.)
Add butter to the potatoes and let it melt. Add the flour and mix until completely blended.
Add egg and salt.
Knead until the mixture becomes a dough (use plenty of flour on your surface to prevent sticking).
Knead about 10 minutes and add flour as needed. Dough should be soft and not sticky.
Cut dough into quarters and then fourths (makes 16 pieces).
Roll each portion into a ball, then roll the ball out on your floured surface.
Make a 3½-inch circle.
Place the pitted plum in the middle, sprinkle it with a teaspoon of sugar and seal the dough around it. Repeat until you have 16 dumplings.
Lightly salt a pot of water and bring to a boil using medium heat only.
Add dumplings and stir gently to make sure none stick together. (Cook in batches of 4 if your pot is not big enough.)
After they rise to the top, allow about 5 more minutes of cooking and remove dumplings.
Serve dumplings directly on top of stew, or on the side.
PRESIDENTIAL STUFFED FOWL
SERVES 5
President Snow served a lot of elaborate and fanciful poultry dishes at his parties and dinners, using food to impress people and illustrate his status as the most powerful man in Panem. He may have had bad judgment and a real evil streak, but he knew good food. While not everything met with Katniss and Peetaâs approval, they seemed to like the poultry dishes quite well.
This recipe will impress your dinner table, but itâs just as much about flavor as it is about good looks. The cranberries add a wonderful tartness to the rice stuffing.
2 TABLESPOONS OLIVE OIL
2 TABLESPOONS BUTTER
½ CUP CELERY, CHOPPED
¼ CUP FRESH MUSHROOMS, SLICED
1 (6-OUNCE) PACKAGE FAST-COOKING LONG GRAIN AND WILD RICE MIX
1½ CUPS CHICKEN BROTH OR STOCK
¼ CUP WATER
½ CUP WATER CHESTNUTS, CHOPPED
½ CUP DRIED CRANBERRIES
½ CUP DRIED APRICOTS, CHOPPED
½ CUP GREEN ONIONS, CHOPPED
2 TABLESPOONS REDUCED-SODIUM SOY SAUCE
5 CORNISH GAME HENS
In a saucepan, melt butter with olive oil until no longer frothy.
Cook celery and mushrooms on medium-high heat in butter and olive oil until tender.
Stir in rice and cook for 1 minute.
Stir in the contents of the rice seasoning packet (if one), broth and water. Bring to a boil. Reduce heat, cover and simmer for 5â6 minutes, or until rice is tender.
Add the water chestnuts, cranberries, apricots, onions and soy sauce to rice.
Stuff the hens with rice mixture.
Place on a rack in a shallow roasting pan.
Bake at 375 degrees for 50â60 minutes, or until juices run clear and the hens register 160 degrees according to a meat thermometer inserted inside of the thigh.
OCEAN
1½ CUPS ENGLISH PEAS
1 CUP PEELED, SLICED PARSNIPS
1 CUP SWEET POTATOES, PEELED AND CHOPPED
1 CUP SLICED CARROTS
1 MEDIUM ONION, THINLY SLICED
½ CUP SOUR CREAM
3 TABLESPOONS ALL-PURPOSE FLOUR
DUMPLINGS:
4 LARGE RED POTATOES, PEELED
1 TABLESPOON BUTTER
2 CUPS ALL-PURPOSE WHEAT FLOUR
1 EGG
1 PINCH SALT
16 ITALIAN PRUNE PLUMS, PITTED AND LEFT WHOLE
16 TEASPOONS WHITE SUGAR, DIVIDED
LAMB STEW:
Season the lamb with salt and pepper.
Heat the oil in a Dutch oven and brown the lamb meat on both sides on high heat. Donât overcrowd the pot.
Next, drain the fat and add the broth and wine.
Add the garlic, herbs, salt and pepper.
Bring to a boil then reduce heat, cover and simmer for 20 minutes.
Add the vegetables, bring to a boil, then reduce heat again and simmer 30 minutes, or until the vegetables are tender.
In a bowl, blend the sour cream and flour and slowly add half of the stew broth, stirring constantly.
Add the sour cream blend to the pot and take out the bay leaf, then cook on medium low until desired thickness.
DUMPLINGS:
Boil the potatoes until tender, allowing ample time to cool in a strainer. The potatoes need to be dry to form a dough.
After they cool, push them through a ricer into a bowl. (If you do not have a ricer, gently break up with a fork or use a cheese grater.)
Add butter to the potatoes and let it melt. Add the flour and mix until completely blended.
Add egg and salt.
Knead until the mixture becomes a dough (use plenty of flour on your surface to prevent sticking).
Knead about 10 minutes and add flour as needed. Dough should be soft and not sticky.
Cut dough into quarters and then fourths (makes 16 pieces).
Roll each portion into a ball, then roll the ball out on your floured surface.
Make a 3½-inch circle.
Place the pitted plum in the middle, sprinkle it with a teaspoon of sugar and seal the dough around it. Repeat until you have 16 dumplings.
Lightly salt a pot of water and bring to a boil using medium heat only.
Add dumplings and stir gently to make sure none stick together. (Cook in batches of 4 if your pot is not big enough.)
After they rise to the top, allow about 5 more minutes of cooking and remove dumplings.
Serve dumplings directly on top of stew, or on the side.
PRESIDENTIAL STUFFED FOWL
SERVES 5
President Snow served a lot of elaborate and fanciful poultry dishes at his parties and dinners, using food to impress people and illustrate his status as the most powerful man in Panem. He may have had bad judgment and a real evil streak, but he knew good food. While not everything met with Katniss and Peetaâs approval, they seemed to like the poultry dishes quite well.
This recipe will impress your dinner table, but itâs just as much about flavor as it is about good looks. The cranberries add a wonderful tartness to the rice stuffing.
2 TABLESPOONS OLIVE OIL
2 TABLESPOONS BUTTER
½ CUP CELERY, CHOPPED
¼ CUP FRESH MUSHROOMS, SLICED
1 (6-OUNCE) PACKAGE FAST-COOKING LONG GRAIN AND WILD RICE MIX
1½ CUPS CHICKEN BROTH OR STOCK
¼ CUP WATER
½ CUP WATER CHESTNUTS, CHOPPED
½ CUP DRIED CRANBERRIES
½ CUP DRIED APRICOTS, CHOPPED
½ CUP GREEN ONIONS, CHOPPED
2 TABLESPOONS REDUCED-SODIUM SOY SAUCE
5 CORNISH GAME HENS
In a saucepan, melt butter with olive oil until no longer frothy.
Cook celery and mushrooms on medium-high heat in butter and olive oil until tender.
Stir in rice and cook for 1 minute.
Stir in the contents of the rice seasoning packet (if one), broth and water. Bring to a boil. Reduce heat, cover and simmer for 5â6 minutes, or until rice is tender.
Add the water chestnuts, cranberries, apricots, onions and soy sauce to rice.
Stuff the hens with rice mixture.
Place on a rack in a shallow roasting pan.
Bake at 375 degrees for 50â60 minutes, or until juices run clear and the hens register 160 degrees according to a meat thermometer inserted inside of the thigh.
OCEAN
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