#xiv cookbook recipes

[soupercatte]

"I would have helped, but Kelas'ra doesn't seem to appreciate it when I bring food into his cottage."

"The last time you brought 'food' into my home, the bread was dense enough to be used as a doorstop!"

"Come now, just because something is dense doesn't mean it's bad. We like you, after all, don't we?

"...I will snap you in half like a twig."

Lots of holiday baking this year! I channeled my inner Kelas'ra to teach myself how to make fancy strawberry roses and a HQ shimmery rolanberry sauce. And it gets to happen again come next month as well~

[littlelordalphinaud]

Made some lesbian cookies (coffee biscuits)

[timetraveltasting]

TUDOR STRAWBERRY TART (1545)

Spring has sprung this week, and I've finally reached a major career and personal goal of mine, so it is with jubilation that I made this fresh and pretty Tasting History recipe: a Tudor Strawberry Tart from the reign of King Henry VIII of England. This recipe comes from A Proper Newe Booke of Cokerye, a book of recipes, seasonings for meat, and listing of courses and dishes for service on fish days and non-fish days written for women running their own households. It was published in 1545 during the Tudor period in England by an unknown author and is one of the first cookbooks in English aimed at a general reader who might not have cooked before. Thanks to this, the recipes are more complete and thorough than their medieval equivalents, with indications of amounts for ingredients and cooking times. This dish specifically uses lots of fresh strawberries - a favourite fruit of King Henry VIII. Strawberries have always been popular in Europe, but in the Tudor era, they were almost always picked as a wild fruit. Only the very rich could afford to cultivate strawberries in gardens, as the plants took up a lot of space, and they only produced a small amount of tiny fruit once a year, in June. While the royal gardeners of Europe figured out how to grow strawberries that could be harvested earlier (in March, thanks to glass greenhouses) and in greater quantities, they had not figured out how to grow larger fruits. Large strawberry plants were first brought to France from Chile - where the indigenous had been cultivating this variety for a long time already - by a French spy for the Sun King, Louis XIV of France (who was a big fan of strawberries as well). The spy, Amédée-François Frézier, brought five plants back, but they never grew strawberries as large as he had seen in Chile, despite propagation. Little did he know, this was because all of the plants were female! In the late 1700s, Antoine Nicolas Duchesne, a young boy working at the gardens of Versailles, noticed that the Chilean plants finally did produce large strawberries when planted nearby male plants of a select few European varieties of strawberry. He presented these large strawberries to King Louis XV of France, and was tasked from then on with figuring out how to make these large strawberries more flavourful and more red in colour. His work finally produced Fragaria Ananassa, the mother of nearly all the large, red strawberries we enjoy today. It is precisely these descendant strawberries that I use in today's recipe. See Max’s video on how to make this dish here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

While I usually halve Max's recipes, this time I wanted the full tart, so followed the ingredient list as stated. Unfortunately, however, my kitchen weigh scale stopped working due to corroded springs near the batteries. So, I had to do quite a bit of checking measurement conversions into cups or millilitres online. Also, instead of saffron threads, I just used a small pinch of powdered saffron. Since I didn't have a tart pan like Max, I used an enamel pie pan.

First, I portioned out my ingredients, hulled the strawberries, and began pre-heating the oven for the crust. I sifted the flour into a large bowl and whisked in the pinch of saffron. Then, I added the small chunks of butter for the dough into the bowl, squishing it all together with the flour with my fingers until it seemed mostly uniform and quite crumbly, being careful not to mix it so much that it melted in my fingers. I then added two egg yolks and continued mixing and rubbing it in by hand until it was uniform. The mixture was still quite dry at this point and hard to keep together. I added in the water little by little until the dough looked like a proper dough and was sticking together enough not to be surrounded by crumbs - this ended up being all of the water called for! I kneaded it for a further 15 seconds, shaped it into a ball, then squished it into a disc, put it between two layers of cling wrap, and refrigerated it for half an hour. Meanwhile, I used this time to get a start on the filling: I mashed the strawberries with a potato masher, but they never really got as small and mushy as Max's. As a result, it was a LOT of work trying to put them through the sieve. My arms and hands were quite tired after I finally got through with the task. Luckily, it looked like there was a similar amount of strawberry juice as what Max ended up with. Next, I whisked in the remaining egg yolks, the breadcrumbs, and the sugar little by little, in that order. The product was a sandy, brownish-pink liquid - just a bit thicker than I expected. I chopped the butter up quite tiny and whisked the bits in, then grabbed the dough out of the fridge to continue working on the crust.

I floured my dough-rolling area even though it didn't say to in the recipe, then began rolling the dough out with a rolling pin into my best attempt at a large circle. The recipe didn't say how thin the dough should be rolled, so I kind of guessed - I did around half a centimetre. Because my floured surface was a little too floury, my dough did crack quite a bit around the edges, which made it hard to form a circle big enough for my pie pan, but eventually I managed, with only a little 'patching up' with some excess dough from the edges. I laid the dough over the pan and pressed it into the bottom firmly, then poked the bottom with my fork many times. Because I did not use a tart pan, but a pie pan, I decided to cut off the excess dough from the edges immediately and treat it more like a pie. I put some baking parchment in the bottom with my usual 'baking popcorn kernels' (instead of baking beans), and put it in the oven for 7 minutes. I took out the parchment and kernels and returned it to the oven for 5 minutes. I checked on it, and it still wasn't cooked, so I left it in for another 8 minutes or so until the bottom looked cooked. I took it out and let it cool completely. Since the top rim of the crust had browned already, I decided to cover it with tinfoil in order to prevent it from burning in the next section of baking. Once cool, I added the filling, which had thickened a decent amount, to the crust. I baked the filled crust for half an hour, then checked on it. It was still kind of jiggly, so I left it in for another 5 minutes. However, at this point it began to crack a little, so I'm not sure that was a good idea. I took it out and let it cool completely, meanwhile slicing the strawberries I would use for decoration on top. Max decorated his like a Tudor rose, and I really liked that idea, so I tried to mimic his design as best as possible once the tart was cool - successfully, I think! While the tart's colour and cracks in the filling didn't look very nice, I was very happy that my strawberry decorations had massively improved the tart's appearance. The crust also looked decent enough, considering I usually struggle with crusts! Once ready, I served the strawberry tart forth for my husband and I (and fetched a can of whipped cream to top it up!).

My experience tasting it:

For my first bite, I tried just the filling and some crust together. The flavour was quite lovely! While Max claims the strawberry flavour is quite powerful and sweet, like strawberry candy or jam, I found the strawberry flavour to be nicely balanced, with just a bit of sweetness. While the texture of the filling was definitely lumpier than what Max describes, it did still remind me of thicker custard, in a way. It was not unpleasant, just unexpected. The freshness of the strawberries really shone! You could tell just by tasting that this tart had no artificial flavouring. Having a bite with one of the decorative strawberries was the best part - it added a wonderful tartness (ha!). The crust was the proper buttered crumbliness of a normal tart crust, although I think it was a little too thick, and as a result, hard to break with my fork. For me, the dominant flavour of the crust was most definitely the saffron; I'm not sure if my 'pinch' of it was just a little too big or if the variety I have is just more pungent than Max's, but that was also the main aftertaste that lingered after each bite. I find it puzzling that Max claims the saffron is 'merely for colouring' - in my opinion it is quite front and centre in this dish, just behind the strawberries themselves. After a few bites of tart, I decided to add some whipped cream - now THAT really turned this tart from decent into wonderful! Strawberries and cream: you just can't beat a winning team like that! While this tart is a perfectly charming dessert, I hesitate to make it again if only for the amount of work it took to press the strawberries through a sieve to make the filling. The recipe also takes a long time to make overall due to all the cooling steps. If I ever did make it again, it would only be for a very special occasion, and I would probably take it easy on the saffron (I find it can have a bit of a plastic-y taste if there is too much of it). Still, a very pleasant tart indeed, which I'm sure Henry VIII would have gobbled up in a jiffy. If you end up making this dish, if you liked it, or if you changed anything from the original recipe, do let me know!

Tudor Strawberry Tart original recipe (1545)

Sourced from A Proper Newe Booke of Cokerye (1545).

To Make A Tarte Of Strawberyes. Take and strayne theym wyth the yolkes and foure egges, and a lyttle whyte breade grated, then season it up wyth suger and swete butter and so bake it. To Make Short Paest for Tarte. Take fyne floure and a cursey of fayre water and a dysche of swete butter and a lyttel saffron, and the yolks of two egges and make it thynne and as tender as ye maye.

Modern Recipe

Based on the recipe from A Proper Newe Booke of Cokerye (1545) and Max Miller’s version in his Tasting History video.

Ingredients:

Dough

2 cups (250 g) flour

1/2 cup (113 g) butter, cut into small pieces

2 egg yolks

1/4 cup (60 ml) cold water

A pinch of saffron threads (optional)

Filling

1 lb (450 g) hulled strawberries

4 egg yolks

Heaping 1/2 cup (90 g) breadcrumbs

1/2 cup (100 g) sugar

2 tablespoons (25 g) butter

Method:

For the dough: Sift the flour into a large bowl. If you’re using the saffron, grind it in a mortar and pestle, then whisk it into the flour.

Add the cold butter and rub it into the flour until it has the texture of fine breadcrumbs.

Add the egg yolks and work them into the flour, then add a couple of tablespoons of the cold water and work it in. Add more water as needed, just enough for the dough to come together. You may not need the whole 1/4 cup.

Once the dough comes together, knead it for 10 to 15 seconds, just to help it become cohesive. Shape it into a ball, then flatten it into a disc. Wrap it and chill in the refrigerator for 30 minutes, or you can use it right away. They probably wouldn’t have chilled the dough back then, but it won’t shrink as much when you bake it if it's chilled.

Preheat the oven to 425°F (220°C).

Roll the dough out into a circle that’s large enough to cover the bottom and sides of a 9-inch tart pan with a bit overhanging. Place the dough into the pan, making sure it gets down into the corners.

Dock the bottom of the crust, then line it with parchment and add some baking beans. Bake the crust for 7 minutes. Take it out and remove the parchment and baking beans. Trim off the tart dough that was hanging over the sides, then place the parchment and baking beans back in the tart, and return it to the oven for another 3 to 5 minutes or until it’s fully cooked. Let it cool completely.

For the filling: Preheat the oven to 350°F (175°C).

Mash the strawberries into a fine pulp, or puree them in a blender. Pass them through a sieve (don’t use a fine mesh sieve for this), and press as much through as you can until you have the juice and fine pulp. You can discard whatever remains in the strainer.

Whisk the egg yolks into the strawberry juice until smooth. Stir in the breadcrumbs until evenly combined. Whisk in the sugar. Cut the butter into little pieces and stir them in (no need to melt the butter or try to get it to fully incorporate).

Add the filling to the cooked and cooled crust and smooth out the top.

Bake for 30 minutes. Let it cool completely.

Decorate the top with sliced strawberries if you wish (I attempted a Tudor rose that I think kind of worked), then slice and serve it forth.

[holyguardian]

tag nine people you'd like to know better

I. favourite colours: This answer changes all the time for me. Currently my favourite colour is green, followed very closely by white and blue.

II. favourite flavours: Intense! If the recipe asks for 1 garlic clove no it didn't it wants the whole damn garlic — I love curry dishes especially, anything with strong flavour has my whole heart (I think that comes from a childhood of the saddest bland foods imaginable haha).

III. favourite genres: High fantasy, science fiction, horror, mystery. I think that sums up my general interests.

IV. favourite music: If it reminds me of my blorbos I'll listen to it. I have playlists on my phone so I can listen to character-inspired bops on the go. Ashnikko, AURORA, Cloudy June, Elle King and Stela Cole get honourable mentions. I also love soundtrack music. Final Fantasy XIV soundtracks by Masayoshi Soken are top rated, and I know I was once pretty obsessed with Ramin Djawadi's work on Game of Thrones.

V. favourite movies: The Lion King and The Mummy for nostalgic reasons. James Cameron's Avatar franchise for showing me what cinema could be. My favourite of all time is a tough one to choose, probably Princess Mononoke.

VI. favourite series: Beef, Brooklyn 99, Community, Cyberpunk: Edgerunners, Game of Thrones, Midnight Mass, Samurai Champloo, The Chilling Adventures of Sabrina, The Glory, The Haunting of Hill House / Bly Manor, The Last of Us, The Witcher.

VII. last song: ENDWALKER: FINAL FANTASY XIV Original Soundtrack — Flow.

VIII. last series: The Fall of the House of Usher. Carla Gugino is absolutely my celebrity crush.

IX. last movie: It has been so long since I last watched a movie, I think it was Barbie back in August of 2023. It was okay at best, wouldn't want to spend the money on a ticket if I knew what I was walking into. Disappointed because I thought it was going to be a silly little time from the trailers, it looked like something that would be fun and quirky with more humour in the plot (especially since it seemed marketed as something kids would love to come watch too) but its attempts at existentialism and feminist commentary fell flat for me.

X. currently reading: Nothing currently, unless RecipeTin Eats cookbook counts. Dinner by Nagi Maehashi has been an absolute winner for me.

XI. currently watching: At the moment I'm only really watching things on Youtube, specifically Charlotte Dobre and Gab Smolders.

XII. currently working on: The bigger and more meaningful things are weight loss and keeping up with a skincare routine. Next on my list is a new makeup routine but foundation is far too expensive for me to replace right now. I'm also finishing off abandoned videogames, I blasted through Breath of the Wild (and desperately want to chew on Tears of the Kingdom now) and I have Resident Evil 4 sitting there and taunting me.

tagged by: @stingslikeabee 💖 tagging: @cyberpawn @enokvirkow @flamesofrebirths @hautevaux @kunselxsoldier @mystiic @noblehcart @poeticphoenix @tsckcyomi

[cartograffiti]

March '24 reading diary

This month I started out with a nasty case of influenza, which made for a lot of rereading very gentle things I didn't have to think about much. The 8 new to me books I read were:

We Hunt the Flame by Hafsah Faizal. Oh, I did not like this! I was very neutral on it right up until there was a reveal that put an odd cast on the relationship I had found most convincing, and all the other relationship dynamics ranged from blah to off-putting. Not for me.

As You Wish: Inconceivable Tales from the Making of The Princess Bride by Cary Elwes. Lovely audiobook that I listened to when I couldn't sleep, read by Elwes and many of the quoted cast and crew. Fun stories, nothing very deep or heavy. Comforting.

The Ultimate Final Fantasy XIV Cookbook, Victoria Rosenthal. I've never Finaled a Fantasy in my life, but I saw a photo from this book and wanted to read the recipe. Interesting food, nicely laid out! I don't always even record cookbooks I simply flip through, so this is high praise!

Witch Hat Atelier, vols. 6 & 7, Shirahama Kamome: Aaaah! AAAh! Things are heating up! I love, love these kids, and the art and adventure remain tremendously engaging <3

Fry Bread: A Native American Story by Keven Noble Maillard, a picture book that I'd seen praised and wanted to look at before I recommended it to a friend's children. Lovely illustrations, a lot of thought put into the diversity of Native American people and customs even focused on this one dish, with great text both in the story and the back matter.

He Bears the Cape of Stars and She Wears the Midnight Crown: Two queer short story anthologies by a small press. Friends of mine were included in each, and of course I loved theirs. Like all mixed author anthologies, these are a mix of ones I liked and ones I bounced off of, and they're worth taking a look at!

[oraclememehacker]

Futaba gets a book for her birthday! But not just any regular book. It was all hand written! It was a cookbook filled with recipes for all sorts of food each with a difficulty rating from 1 star to 10 stars! Gamifying stuff might help Futaba really enjoy conquering it all. With trying to be more social, a great meal can do wonders! It is from a very good friend of her's that loves to cook~

( @orphemiss )

"Oh! It's like those books of recipes from various video games. I always wanted to get the Final Fantasy XIV one." As she was flipping through the pages just to get a good sense of what it was all about, she saw the ratings and the way it was trying to gamify cooking. It immediately made her intrigued and she was going to show this to Sojiro to see if they couldn't try making some of these recipes together one night.

[fictionadventurer]

@awesomebutunpractical

First we have a good old Dear America book, which would doubly catch Child Me's interest because I liked the series and played the computer game. I may well have read this one.

I also found a book that fit in well with my childhood tendency to read a lot of juvenile mystery series that later turned out to be from Christian publishers. The cover of this one might not have drawn me in, but it fits the genre.

@janetm74

I love this gryphon.

@atlantic-riona Maybe not the kind of lion you were thinking of, but this was too adorable not to use as my choice.

@thatscarletflycatcher This oversized book about birds caught my eye the second I looked at the children's nonfiction section.

@isfjmel-phleg First a children's biography of Mary, Queen of Scots.

Then I wanted to find a biography written for adults to fit the prompt. This biography of Ben Franklin's sister sounded too interesting not to share, even if the dress is the only yellow part of the cover.

I also found this biography of Louis XIV that was roughly the same size as the Mary, Queen of Scots biography from the children's section.

@lovesodeepandwideandwell This book is the first one I found to fit the prompt on the shelf that happened to be next to me when I saw this.

@neverelderingrevel Here's the cookbook and the first page of the chicken pot pie recipe.

I've decided one of today's adventures is going to be a library scavenger hunt, so I need things to find! I'm not going to check anything out, because I have a set reading list, so the fun here is in the finding! Give me a topic, author, type of cover image, whatever kind of prompt you want, to look for on the library shelves, and I'll try to find it.

[wisteriaphyte]

𝘋𝘦𝘦𝘱-𝘧𝘳𝘪𝘦𝘥 𝘖𝘬𝘦𝘢𝘯𝘪𝘴 𝘧𝘰𝘳 𝘥𝘪𝘯𝘯𝘦𝘳. (She was promised dinner with a friend hehe)

[escherstrange-ffxiv]

#11: Cutting Corners (Take 2)

What do Ishgardian knights eat?

You don't even glance at the Coerthas section of the recipe book - man serves two noble houses and has the accent for it. You turn to the dog-eared pages marking the La Noscean cuisine section. He doesn't seem to leave Ishgard much; seems like a good idea to bring the world to him instead. It's a big-arsed assumption, but you're here in the tavern on its off day trying out a recipe because the hole in a wall you call home can't fit a tiny stove. Go nuts or go home.

Bacon bread seems like something the folk at the Brume bar would appreciate, but it's filling, goes well with drinks, plus you can hold it as you chat and not worry about spilling it all over each other. Seems sensible enough, and you both are sensible men, right?

You've never been careful about heat: It's always 'hot enough' or 'warm enough', but you're not taking shortcuts with this. You want this to turn out right. You want it to be something everyone will love. Something he will love...or like, it's a bit too soon.

Boss doesn't hang a chronometer because he doesn't want people leaving. "Longer they stay longer they drink", so you knead the dough muttering "one one thousand, two one thousand" until ten minutes have passed. Was making bread ever this hard or did you simply tune out the crowd when they complained their bread was too hard?

Ishgardian knights eat bread, right...?

Hopefully Ala Mhigan mustard won't be too spicy. You can take the heat but you also haven't lived in in a snowed-in castle your entire life either. At least you don't think so. You follow each measurement to the letter, using measuring spoons to measure an ilm around the dough before laying out the boiled bacon strips. The Bismarck would be so proud of you today; shame it's not for them. Their loss.

Problem: You don't understand how to cut the loaf to look like wheat. You flip through the pages hoping for a reference picture. There is none. You reread the instructions, hands gesturing with an invisible pair of scissors. Each cut you pray for forgiveness: "Sorry, Ibant." You lose count.

Under lamplight, golden is a yellow-red hue. It's tempting to run the fork through over and over until it's definitely cooked but that would ruin the bread. Not when you've come so far. You tear off a piece to taste while thinking of excuses to not share this loaf. It tastes so good you kick yourself for not trusting it to turn out good. You carefully wrap the loaves before putting it into the lacquered box some Hingan traveler left behind. A tiny fire shard to keep it warm because you don't trust the weather to improve.

There's just enough time to catch the next airship. It's only when your feet hit the deck a damning thought hits: What if he doesn't show up tonight? Do you offer it to someone else? Do you eat it by yourself in a corner?

No, you say. For him, and only him (and definitely for her if she comes along). And he will come; if he will make the effort, so will you.

--

Rosenthal, V. (2021), The Ultimate Final Fantasy XIV Online Cookbook. London: Titan Books, p67.

[ardentmystacina]

#we were actually just discussing this in the fc discord about a week or so ago#and we were also at the consensus 'this is the wol's personal cookbook'#and that means they're gonna use what THEY know is the best of the best#also i am like ten thousand percent convinced#that in some of the recipes the wol is trolling whoever is reading their recipe book too#which is why the pizza recipe has peppermint in it#(it's either that or your wol just has a really fucking weird palette)#(which lbr is wholly possible)#< prev tags#this made me laugh so much because honestly this is true#like level 100 is supposed to be like...high level avant garde cooking#this is not diners drive ins and dives#this is not 'annoying Scott Conant because he hates red onion'#this is like...whatever Amaury Guichon is doing with chocolate but with other cuisine#your level 100 CUL is done fucking about with normal ingredients#this is ART#which is why you see shit like 'essence of caviar foam' and all sorts of WEIRD shit in high end restaurants#does it taste good?#probably#to the chef#I think you stop getting help from your trainers at like level 70 or so#that's when the class quests end#this is just the WoL going 'I know more than you' walking into any kitchen in the world#a la Ron Swanson#final fantasy xiv#culinarian

i finally hit level 100 cooking in ffxiv and these recipes are getting a little silly

oh i need to make some vegetable soup let me just gather uhh

1 carrot from the moon

2 cloves of garlic from an alternate dimension

1 potato from the past

1 onion from the furthest point in the universe

1 head of broccoli from fucking HEAVEN

salt

and youre done 👍 enjoy the minor damage buffs

[stuffedfriendssanctuary]

Croissant and Scampi can't wait to try out their new recipes!

We're big Final Fantasy XIV players here at the Sanctuary! Do you play too? Scampi mains a Scholar and Croissant was really only interested in Culinarian (though we did eventually convince them to try Monk. The jury is still out on how much they like it).

There's a ton of holiday gifts coming to the Sanctuary, so there's lots of wayward boxes. Our friends know that sometimes that means stasis, but these boxes are already in use. Nobody fears stasis here, but we don't need to move people around for space reasons just yet.

Croissant is...not the best chef, but he's gonna try his darndest! He's going to start off with a serving of lemon waffles! Careful not to stain the book Croissant! Scampi is going to taste-test the finished product.

(Croissant is a Nyan Café chef cat adopted from tumblr user @plush-place . Scampi is a Ripley's Believe it or Not Shrimp adopted from eBay. The Final Fantasy cookbook was purchased from Amazon)

[winterdeepelegy]

OOC - Re: Cookbook

So since I’ve pre-ordered the XIV cookbook, would people be interested in seeing me post results of any of the recipes I try?

[drinkingeorzea]

X-Potion

This was the first recipe I attempted from the cookbook, the one that started all of this. I didn't take a great photo because I didn't know that I was going to be doing this at the time. I also had some trouble with my food coloring -- all I have is gel coloring and it's.... not fresh. So my purple came out blue. I added pink to try to get it purple-ier and it kind of worked but was way darker than I intended. Oh well. It tasted fantastic.

I've never had Moscato wine before because I'm generally not a sweet wine person. I accidentally ordered a hilariously huge bottle of Barefoot Moscato so now I have to come up with something else to use this in. Please send me ideas if you have any. ^^

Anyway! The citrus is the star of this drink and the lavender is there on the back end. I think if I make this again I won't reduce the syrup quite so much, as it was very thick and it was a challenge to get it mixed with the citrus juices. I think I cooked out more lavender flavor than I would have liked.

I served the lavender citrus juice to one of my kids along with a splash of soda water. She reported that it was very sour -- probably another effect of the highly reduced lavender syrup.

I also tried topping the alcoholic version of this with a bit of soda water and it was a refreshing twist on a white wine spritzer (white wine spritzer... white wine spritzer... white wine spritzer...).

Source: The Ultimate Final Fantasy XIV Online Cookbook

Difficulty: Easy | Yield: 6 servings

Simple Lavender Syrup

1/2 cup (100 g) sugar

1/4 cup (85 g) honey

1 cup (250 ml) water

3 tablespoons dried lavender

Lavender Citrus Juice

1/2 cup (125 ml) lemon juice

1/2 cup (125 ml) lime juice

Simple lavender syrup

1 cup (250 ml) water

1 drop purple food dye, optional

Per X-Potion

1 oz (30 ml) gin

2 ounces (60 ml) Moscato

4 ounces (125 ml) Lavender Citrus Juice

Instructions

In a saucepan over medium-high heat, stir together the sugar, honey, and water. Once the sugar and honey dissolve, add the dried lavender and bring to a simmer. Reduce the heat to medium-low and simmer for 25 minutes. Remove from the heat and let cool.

In a large pitcher, mix all the ingredients for lavender citrus juice together. Place in the refrigerator overnight to chill before serving.

Combine all the ingredients in a tall glass. Lightly stir together and serve.

If you don't feel like adding alcohol to this, you can enjoy the lavender citrus juice on its own.

[lutheramarine]

So I decided to make another thing from the Final Fantasy XIV Cookbook - The Boscaiola! Took a lot longer than I realized... and also realized that the recipe was making the sauce from scratch, pffft!

But yeah, it's spaghetti with mushroom and bacon bits sauce, turned out really good~! Had an interesting "earthy" taste from it, probably from the mushroom, thyme, and rosemary. Kind of makes sense, since in the cookbook it's labeled as a dish from The Black Shroud (which is the forest continent in the game)

[cookstockandcocktail]

Warmwine

My spouse got me a cookbook for my favorite game for Christmas, and the recipes have, overall, turned out to be quite excellent. This one even got my spouse to enjoy a drink with red wine in it, which is truly amazing.

-----

1 orange, sliced 1/3 lb cherries, pitted 6 whole cloves 1 cinnamon stick 2 star anise 1 bottle (750 ml) dry red wine 1.5 C tart cherry juice 1/3 C honey

Equipment: pot Glass: Irish coffee or mug

In a large pot over medium heat, combine all of the ingredients. Bring to a low simmer, and simmer for 15 minutes. Serve hot.

The Ultimate Final Fantasy XIV Cookbook, by Victoria Rosenthal

[ava-and-the-boys]

woohoo, the XIV cookbook finally arrived! It’s a really nice hardcover and I can’t wait to try out those recipes! 

I’m gonna start working my way through them soon!