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bearinwinter

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Cravings [Feb. 1st, 2004|10:13 pm]
bearinwinter

bearinwinter

[xleste]
I had a fabulous time. :) It was so great to get to play with people!! Everyone looked so good, and the set was mindblowing...Ladies lounge and everything!! Too perfect, even down to the stationary. I kept all my nifty documents.

This specific post, though, is a request for recipes. I dreamt about the food and woke up craving it! During the game, I remember staring at the little cup that held some cream from those puff pastry things with the cream on top, and considering long and hard whether or not there would be a situation where it was socially appropriate for the countess to stick her nose in and lick the cream remants out of the bottom of the cup, and regretfully concluded that it really wasn't the thing to do in good company...but I thought long and hard about it!

So, things specifically:
I HATE egg salad...but somehow, I devoured two of the egg salad & cucumber sandwiches. How do you make those? And the little beet and cream cheese ones! (I generally dislike beet too, so again, this proves to me that it's how things are put together.)
Also, those little hot round pastries stuffed with onions & other things were heavenly. How does one make those?
Where was the pate from and what kind was it? So yummy on crackers!!
The desserts were heavenly...The cream tasted like it had something added to it for a little kick. What went into that? And did you guys make the little sinful chocolate drops?
The tea was wonderful too, just the right temperature. Fortunately, I CAN make that.

If it hadn't been for having to sign treaties, I would happily have sat down and eaten the whole afternoon. I didn't get nearly enough!!

I'm hungry. Can you tell?
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Comments:
[User Picture]From: tamago
2004-02-02 08:29 am (UTC)

Russian food is my bee-atch!

I really enjoyed all the catering I did for Bear in Winter. Though I'm a bit bummed that I didn't get to dive into the fabulous role-play fest I could hear seething outside the kitchen doors, the praise I've gotten so far has made all my work really worth it. But, if there's one thing I enjoy more than cooking, it's talking about cooking, so here goes.

The cream puff things were circles of a commercial puff pastry (Indo-European bran, bought at Win-Mart in Sunnyvale) baked in mini-tart pans and split. The cream filling was two cups commercial grade whipping cream, half a cup of sugar, an unmeasured dollop of vanilla extract, less but still unmeasured dollop of almond extract and an unmeasured dose of rosewater, all whipped to firm peaks, then gone schlumpy with the passage of time. I piped the cream from a plastic ziplock freezer bag with one corner cut off. ;-)

The egg salad is my own favorite recipe. Take hard boiled eggs, roughly grate into a bowl. For four eggs add a heaping tablespoon of mayonaise (not Miracle Whip, for the love of all that is holy) and a heaping tablespoon of good dijon mustard. (I used Grey Poupon.) Mix. It is better to add the mayo and mustard sparingly at first. You can always add more later. As you mix the egg yolks disintegrate into the mayo, giving the salad a slightly creamier (yet not runny) texture than it might otherwise have.

The cucumber topping was a good english hothouse cucumber sliced using a vegetable peeler. The paper thin slices were sprinkled with salt and left overnight.

The sandwiches were assembled thusly: bread (cut into rounds with a biscuit cutter, saving the crusts for bread pudding or turkey stuffing or breadcrumbs) with a tablespoon of the egg salad mixture. The cucumbers were squeezed of excess juice and arranged "artistically" on top. Then, each sandwich got a twist of fresh ground black pepper.

The other sandwiches to which you refer are actually radish sandwiches from a cookbook called "A La Russe: A Cookbook of Russian Hospitality" by Darra Goldstein. (Personally, I don't like beets either.) The pastries were mushroom perogi, from the same cookbook.

The pate was a commercial chicken liver pate that I bought at Beverages & More, but I have seen in the Safeway deli section as well.

As I said, the cream had sugar, vanilla, almond and rosewater. I'm glad you liked it. It was a bit of a last minute inspiration.

As for the little chocolate truffles, they were Trader Joe's chocolate truffles. We stuffed them into paper cases for that extra kick of presentation.

And, just in case you're interested, the tea was Tsar Nicholas II tea, purchased at Win-Mart in Sunnyvale. So, yes, it was actual Russian Tea.

I'm glad you enjoyed the food. If I ever do this again I want to draft a few more NPC's to serve as footmen and bring trays of food to the busily plotting characters. But good waiters are so hard to find...
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[User Picture]From: eilonwey
2004-02-02 08:08 pm (UTC)

Re: Russian food is my bee-atch!

Thanks so much for writing this up.

The food was magnificent - thank you for all your hard work. I'm drooling just at the memory of the food. :)

The passed trays of sandwiches were a nice touch. As you know, LARPS are so engrossing sometimes that's it's hard to get away and eat something, so it was nice to have it brought to us.

Everything I ate was delicious.
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[User Picture]From: tamago
2004-02-02 09:01 pm (UTC)

Re: Russian food is my bee-atch!

The passed trays of sandwiches were a nice touch. As you know, LARPS are so engrossing sometimes that's it's hard to get away and eat something, so it was nice to have it brought to us.

Good! Some characters even took advantage of the staff (in a good way!) and requested food and drink brought to them. If I could do this again I'd certainly make sure all the characters knew that the servants were there to be used, and possibly have more servants to run errands and pass food around. But I think it went pretty well for never having organized anything quite like this before!
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