Culinary Creation Contest Entry Thread

[Youmukon]

After reading the Culinary Creation Contest’s official contest rules, please post your entry in this thread.

Entry Period
1 October, 2012 10:00am (GMT) to 8 October, 2012 10:00am (GMT)

Notes:

• Please use the template below when submitting an entry and make sure you do not forget to fill in the name of your recipe, the recipe text and the screenshot of your character.
• Entries are limited to one per person. In the case of multiple entries being submitted, only the first one will be accepted.
• One screenshot per entry. Please make sure that the name of your character is visible on the screenshot.
• Once you have submitted your entry, you will be unable to edit your post.

German and French speaking players can submit their entry on these threads:

• Beitrags-Thread zum Wettbewerb „Kulinarische Kreationen“ (German)
• Concours de création culinaire : sujet de participation (French)

[Youmukon]

Culinary Creation Contest Entry Example

Please post your entry using the following template.

****************************************************

Name of your recipe
~Give a title to your recipe~

Recipe text
~Write your dessert recipe~

Screenshot of your character:
~Place the screenshot of your character cooking here~

****************************************************

Recipe example:

Ingredients:

“Youmukon’s Vanilla pudding”

• 2 cans of aldgoat milk (milk)
• 4 pinches of powdered sugar (sugar)
• 1 bundle of vanilla beans (vanilla)
• 1 sack of cornmeal (cornstarch)
• 1 tablespoon table salt (salt)
• 1 stick of salted butter (butter)

Recipe:

In a medium frying pan, heat aldgoat milk until bubbles start appearing on the side of the pan. Mix the sugar and cornmeal in a bowl with a tablespoon of salt. Pour the aldgoat milk, little by little while stirring everything. Continue to cook until the mixture thickens.

Remove from heat then add butter and vanilla beans. Let everything chill.

There you are!

[Medura]

This look like its gonna be fun Il start whipping out a screenshot and a recipe right now ^^ have had some ideas with ffxiv ingredients :P

[Medura]

Medura's Lefser, "the sweet of the north"

(Lefse is a norwegian sweet ive heard many from america ask about,
therefore i thought, why not give away the recipe? ^^)


Lefse dough, part 1:

1 ltr aldgoat milk (milk)
1 package yeast (harvested from the yeast beds in mmun-toy cellars)
3 pinches maple sugar (sugar)
0.2 kg salted butter (butter)
2 kg sunset wheat flour (flour) (try from 1.75 - 2.00 kg, its right when the dough is firm)

recipe:
Warm up the Aldgoat Milk in a sauce pan to about 80 celsius. Melt the salted butter in a pan
and put it into the milk after it has become a yellow liquid, then wait for it to become around
38 celsius (the warmth of your finger). Crumble the yeast that you got from mun-toy into a
pastry bowl and put in the maple sugar. Put the Aldgoat Milk / Salted butter into the bowl and
stir it togheter. Add flour and knead it into a nice dough. They should now lie pretty flat on a
board. Split the dough into nice Lefse parts, about 32 parts. Let them all lie on a board and put
a cloth over them.
Start to heat them at once! A bit strong warmth, in a pan. Lefsene (the lefses?) is then put on
a thick cloth, and you can put a light board over to keep them flat.


Lefse Cream, part 2:

2 blood currants (berry) (optional)
1 pinch cinnamon (spice) (optional)

0.5 kg salted butter (butter)
2 cups of powdered sugar (icing sugar)
0.3 ltr sweet cream (0.15 ltr buffalo milk + 0.15 ltr maple sugar)

Start out with making buttercream in a bowl(dish slated butter and the powdered sugar togheter into a cream).
Dish the sweet cream, stir carefully the cream and add it with the butter cream. (You may know add
ONE of the optional items IF you want).
Does it split? If so, put the bowl in hot water and stir the cream firmly. If it doesnt split, the cream is done.


Lefse Finish, part 3:

Take a butterknife and smear the cream on one side of all the Lefse's, then put two and two togheter
with the cream sides onto eachother.
They are now ready to be served, please enjoy.

[TohruHonda]

Can the recipe use an ingredient that is not an actual cooking ingredient in game? Like as a garnish, since the recipes are made up?

[Katrine]

Nald & Thal’s Dalamud Berry Icecream

Three cans of Aldgoat Milk (Buffalo Milk also works)
Five pinches of Powdered Sugar
Three Chicken Eggs (just the yolks)
Two cans of Sweet Cream
One large Rolanberry or Blood Currant
Bubble/Pearl/Heart Chocolate (about 10-20 pieces should do)
Have some ice and wind shards handy too!

1. Heat the chocolate pieces and milk in a saucepan on a low heat until nice and smooth. Remove from heat to cool slightly.
2. Beat the sugar and egg yolks until thick and pale, before stirring in the cooled chocolate and milk mixture. Strain back into the pan before heating gently, stirring constantly. Make sure not to boil!
3. Cool the mixture, giving it an occasional stir.
4. Whip the sweet cream until thick, before stirring into the chocolatey mixture.
5. Stir in the whole mixture with a handful of ice shards, adding an wind shard here and there. Keep adding shards until the mixture is frozen.
6. To top it all off, add the Rolanberry/Blood Currant. Dalamud’s never looked so tasty!

[TeddyPrime]

As a part-time baker, I thought I'd share a recipe for a Prince cake.
It's a variant of the Princess cake (formerly known as the Green cake due to the green marsipan) but the Swedish princesses loved the cake so much that they renamed it the Princess cake.

It's quite a complicated recipe so I'll give a recipe with several components. The thought of the recipe, is to combine them all and make the final cake in the end. \o/

I named the variant as Sultana's cake, I can imagine it being what the highly spirited Sultana is eating all day long.

Sultana's cake

Sponge cake
Ingredients:
8 Apkallu Eggs (Eggs)
150 g Maple Sugar (Powdered sugar)
150 g Sunset Wheat Flour (Wheat Flour)
50 g Kukuru Butter (Butter)
5 g Natron (Baking Powder)

Set the oven at 180 degrees Celsius. Take a pot and fill it with water, heat it. Weigh your ingredients and pass the Sunset Wheat Flour and Natron through a sieve. Weigh up the Kukuru Butter in a separate bowl. Whisk the apkallu eggs and the maple sugar in the water bath until the water has reached approximately 40 degrees celsius. Put the bowl of butter on top of the water bath until the butter is melted and continue to whisk the apkallu eggs and maple sugar until it reaches room temperature. Sieve the wheat flour and natron into the egg mixture while whisking and add the melted kukuru butter. Fold the mixture to not let too much air bubbles out. Add the batter to an oven proof form and let it stay in the oven for 20-25 minutes. Let the sponge cake cool down slowly until next part is added.

Custard
Ingredients:
500 g Aldgoat milk (Milk)
2 Vanilla Beans (Vanilla stalks)
120 g Apkallu Yolks (Egg yolks)
125 g Maple Sugar (sugar)
40 g Corn meal (Maizena)
50 g (Kukuru butter)

Boil the aldgoat milk, vanilla beans and 50 g of the maple sugar. Take it off the heat and let it rest for 5-10 minutes.
Remove the vanilla beans from the sauce. Whisk the apkallu yolks the remainder of the maple sugar and cornmeal. Fold it into the vanilla milk. Bring the custard up to a boil and let it boil for a couple of minutes. Remove it from the heat and mix the butter and sieve the cream. Cool it in the icebox.

Marsipan
Ingredients:
½ dl Effervescent water (water)
1 tablespoon of kukuru butter (butter)
2 ½ tablespoon of sunwheat flour (flour)
300 g grounded almonds (almond icing)
2 dl maple sugar (sugar)

Boil the effervescent water and kukuru butter. Whisk in the sun wheat flour and the batter until it is almost like a dough. Let the dough cool down and work it with the grounded almonds and the maple sugar.

Marsipan rose
Ingredients: Marsipan
Form the marsipan in the shape of a rose.

Sultana's cake
Ingredients:
1 Sponge Cake
3 Sweet Cream
3 Custard
4 Rolanberry
1 Marsipan
1 Marsipan rose
1 Maple Sugar

Divide the cake in 3 pieces (horizontally). Put the custard on the edges of the sponge cake bottom. Add the mashed rolanberries towards the middle. Add the Sweet Cream and the Custard and add it as a layer on top of the rolanberries.
Add the middle tier on top of the bottom and another layer of the sweet cream and custard, add the layer so that it gets higher towards the middle, like a small hill. Add the last tier and cover the cake with the remainder of the cream. Roll out the marsipan so it's 2-3 mm thick, add it on top of the cake, form with the hands so that there are no creases. Decorate with maple sugar and the marsipan rose.

[Applesnap]

Snow Queen's Waltz
A traditional Coerthas dessert made to celebrate the onset of winter. Uses only the finest faerie apples, soft meringue and whipped sweet cream...with a sprinkle of seasonal magic thrown in.
--------------------

6 faerie apples, sliced (dessert apple)
1 cinnamon stick, ground (cinnamon)
1 pot maple sugar (granulated sugar)
2 cans sweet cream (double cream)
3 chicken eggs, white only (eggs)

Place the faerie apples, one teaspoon of ground cinnamon and one pinch of maple sugar into a pan. Cook on a low heat until the apples soften, then pass through a sieve and allow to cool.

Whip the sweet cream into soft peaks and whisk egg whites with a pinch of maple sugar until stiff peaks are formed. Fold the sweet cream and egg whites into the apple mixture and serve straight away.

Serves four.

[Altera]

Velvetsoft Trollcream

This dessert is something I make pretty often cause its quick and easy plus tastes great Norwegian recipe ^_^

Ingredients:

Serves 4 people

2 Chicken Eggs (Egg whites)
3 Blood Currants ( 2-3 dl Tyttebær or Cowberry in real recipe, but any berries are useable)
2 Maple Sugar
1 Sweet Cream (Vanilla sugar in RL)

Recipe:

Pour all ingredients in a bowl, and whisk all up.
Whisk for 5-8 minutes until you get a thick pink/red foam.
Pour into a dessert bowl, sprinkle some extra Blood Currants on top and serve right away. Enjoy ^^

[Galliano]

"Galliano's Fruit Flambé!"

Ingredients:

1 Prickly Pineapple (Pineapple)
6 Rolanberries (stawberries)
1 bunch of Pixie Plums (Plums)
1 stick of salted butter (butter)
6 pinches of powdered sugar (sugar)
2 sticks of cinnamon (cinnamon)
1 cup of sour red (Galliano Liqueur)
1 scoop sweet cream (extra thick double cream)

Recipe:

In large pan, melt the butter and sugar on a medium heat then add the sliced Pineapple and plums and let it simmer for 2 to 3 minutes. After that, add the cinnamon and the rolanberries and cook for another few minutes until the pineapple is slightly soft and golden. Finally add a scoop of sweet cream and pour over a generous splash of the Liqueur and light for a fabulous flambé finish!

Watch your eyebrows!