Culinary Creation Contest Entry Thread

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)

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! :cool:

http://static2.finalfantasyxiv.com/a...Qi8QQC0774.jpg

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

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.

http://i763.photobucket.com/albums/x...1349094679.jpg

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?

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!

http://25.media.tumblr.com/tumblr_mb...xyjo1_1280.jpg

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.

http://img.photobucket.com/albums/v1...1349116958.jpg

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.

http://static2.finalfantasyxiv.com/a...UXOGLVvLUQ.jpg

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 ^^

http://i3.photobucket.com/albums/y57...1349135480.jpg

"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!

http://img856.imageshack.us/img856/9...1349140379.jpg

"Cream pom pom"
A profiterole that resembles a Moogle's pom pom.

1 vial of elixer
1 stick of salted butter
1 sack of sunset wheat flour
1 pinch of table salt
1 pot of maple sugar
3 chicken eggs
1 can of sweet cream
3 pinches of powdered sugar

Recipe:

Bring the elixir to boil in the pan. Add the butter and wait until it melts. Sieve the flour, table salt and maple sugar together then add it into the mixture. Beat the mixture into a dough. Take off the pan to cool and add egg yolks while continuing to beat. Cook the dough until puffed and crisp. Wait to cool, pipe in the sweet cream and top off with a sprinkle of powdered sugar.

http://static2.finalfantasyxiv.com/a...UYEK85n5ok.jpg

"Panna cotta with blood currant sauce"

Ingredients:

- 1 can of aldgoat milk (milk)
- 1 can of sweet cream (double cream)
- a bundle of vanilla beans (vanilla)
- 5 pinches of powdered sugar (sugar)
- 1 pinch of gelatin (gelatin)
- 1 cup of mineral water (water)
- 3 blood currants (red berry)
- 2 rolanberries (strawberry)

Recipe:

Place the aldgoat milk and the sweet cream in a saucepan.
With a small sharp knife split the vanilla beans lengthways and scrape the seeds from
inside the bean. Add the seeds and bean to the saucepan.
Bring the mix to the boil over a medium heat. Remove from the heat and set aside for
10 min.
Meanwhile, place the gelatin and the mineral water in a bowl and stir until dissolved
Discard the beans from the mixture, add the sugar and the disolved gelatin and heat it
on a low heat until the sugar dissloves. Make sure not to boil.
Put the mix into dessert cups but just fill them half. Refrigerate until firm.

For the red berry sauce heat the blood currants and the rolanberries, 2 tablespoons of
sugar and ¼ cup of mineral water in a small saucepan and let simmer over low heat for
10 minutes until the blood currants are cooked down.
Strain the sauce through a fine sieve to remove seeds. Pour strained sauce over panna
cotta.
Let it chill on the fridge until serve.

http://static2.finalfantasyxiv.com/a...UYW3XVnJ4g.jpg

"Ala Mhigo Traditional Bluff"

Ingredients
1 Bottle of lemon juice
2 Bottles of blackberry juice
1 Jar of orange rasps
2 Cups of egg white
2 Pinch of sugar
8 Ladyfingers
4 Strawberries
8 Blackberries

Result
Creates 4 desert glasses of Ala Mhigo Traditional Bluff.
(HQ) Creates 6 desert glasses of Ala Mhigo Traditional Bluff.


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Description
The sweetness of Ala Mhigo's finest royal cooks. This common desert is an overwhelming sensation of fruity tasted combined with a rich and flighty sweet sensation of the bluff's foam. The Highlanders often took these formidable deserts with them on their travels, calling it also the "blessing of Rhalgr" or "lightning struck", referring to the intense taste of the bluff.

Preparation
Take a big bowl and insert the egg whites together with the blackberry juice and the sugar. Beat the the ingredients in the bowl until all sugar disappears and all egg white is beaten stiff as one solid foam that does not fall apart. Insert the the contents of the bowl into serving glasses. Spread a thin layer of lemon juice over the foam. Now sprinkle the orange rasps over the foam and add two blackberries in the center top. Cut the strawberry is thin slices and lay the decoratively on foam at the border of the desert glass. Finally add a two ladyfingers on the border next to the strawberry slices and push the in the foam a little.

Serving Tips
Before serving the desert glasses it's recommended to put the desert glasses in a cool place for a while so the increase in temperature in the foam that was created while preparing it will lower again.

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http://www.ghostsofthesun.com/share/Chef%20Allen.png

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"Dalamud Cone"
A most magnificent mess made from merging meaningless magic mitigation matter with a modicum of mellifluous morsels!

Ingredients:

• [item=3010604]Buffalo Milk[/item] (milk)
• [item=3011504]Sweet Cream[/item] (cream)
• [item=3011015]Chicken Egg[/item] x2 (eggs)
• [item=3011503]Maple Sugar[/item] (sugar)
• [item=3011458]Rolanberry[/item] (strawberry)
• [item=3011419]Dalamud Nut[/item] (nuts)
• [item=8013635]Dalamud Horn[/item] (cone)

Recipe:

1. Militantly mutilate your main myth muneration, mourning mawkishly (maybe)
2. Mollify the milky materials with a measure of the maple maltose and massage mildly
3. Marshal the middle of the mucoids, making a mellow mush and mingle with the mixture
4. Manouever the melting mass to the magical magnum, marrying the makings meticulously
5. Malevolently mash the maroon morsel, maximising moistness then migrate onto the major member
6. Macerate the marmot-meal to a mist and merge moderately to the munchies
7. Masticate your maw moorishly on your mighty manifestation whilst mulling Mjollnir's meritorious mannerisms!

http://static2.finalfantasyxiv.com/a...UZLhk2Os10.jpg
Unfortunately, Kikichua was the first Lalafell to sample the completed recipe... It didn't go down too well.

Luck o' the Twelve Clootie Dumpling

Ingredients:

- 1 bowl of grated Animal fat (Suet)
- 2 sacks of Sunset Wheat Flour (Flour)
- 1 sack of Cornmeal (Oatmeal)
- 4 handfuls of Raisins (Sultanas)
- 1 tablespoon Maple Syrup (Golden Syrup)
- 4 tablespoons Maple Sugar (Sugar)
- 2 Chicken Eggs (Eggs)
- 1 pinch of Natron (Baking Soda)
- 1 teaspoon Pearl Ginger (Ginger)
- 1 teaspoon Cinnamon (Cinnamon)
- 1 can of Aldgoat Milk (Milk)
- 1 Allagan Runestone (Coin)

Recipe:

Set aside a little sunset wheat flour and mix the rest with the animal fat, and then add in the cornmeal, natron, raisins, pearl ginger, cinnamon and maple sugar. Once it's well blended add the eggs and maple syrup to the mixture and stir before adding in the aldgoat milk.

Now for the luck add an allagan runestone of your choice into the dumpling if you have one to spare and wrap the whole thing in a cloth you've floured. Tie it and then give it a few smacks before placing the dumpling in a pot of boiling water for 3 bells.

Once it's done you can eat it as it is or with custard, just warn everyone to watch out for "surprises", nobody likes a broken tooth now, do they? Whoever finds the runestone enjoys the luck of that particular deity for the rest of the year so tuck in :3

http://static2.finalfantasyxiv.com/a...UYJ1rjunpo.jpg

"Icy Rainbow"

Ingredients:

• 3 Mizzenmast Biscuits (Biscuits)
• 2 Pieces of Bubble Chocolate (Diluted black chocolate)
• 1 Can of Aldgoat Milk (Condensed Milk)
• 2 Pinches of Gelatin (Gelatin)
• 1 Cup of Pineapple Juice (Pineapple Juice)
• 1 Cup of Grape Juice (Grape Juice)
• 2 Cups of Mineral Water (Plain water)
• 1 Prickly Pineapple (Pineapple)

Recipe:

Dissolve the bubble chocolate, after that dip every mizzenmast biscuit into it. Take a medium sized pan and put busciuts at the bottom. Mix every juice with gelatin and water in separate cups, leave them in cool place for a while to make jellies, don't wait to long, you will need those in liquid state in a while.

Whip the aldgoat milk until it thickens and doubles its volume. In two separate cups mix 1/3 of each jelly with thickened aldgoat milk and pour out alternately to make something that resembles a rainbow. Leave it in a cool place for 1-2 hours.

Decorate with prickly pineapple pieces, pour out the rest of the jellies, leave it for another hour.
Enjoy :)

http://i52.photobucket.com/albums/g1...49267247-2.jpg

Welcome one, Welcome all, to Master "Chef" Matsume's Cordon Bluff School of Delectable Delicatessens!

Today I will be revealing the salivary secrets of my most coveted culinary creation: Meteor Mille Feuille (known in some parts of Eorzea as a 'Napolean' - however I think it should be renamed a 'Matsume') also known to the ancients as Rolanberry Fields Forever (for nostalgic reasons).

But first, a brief history on the dessert destined to destroy your appetite! Not unlike the rest of the best of desserts offered in Eorzea, Master "Chef" Matsume's Magnificent Meteor Mille Feuille came to exist by an accident of unparalleled proportions!

One day whilst whisking away at my usual station in The Bismark - that is, right in the middle of all the other cooks (see picture) - I was given the task of baking one hundred minus one Blood Currant Tarts for Amajina and Sons Mineral Concern when all of a sudden Popokkuli and Seserukka leap frog out of the blue startling my poor Lalafell heart to such a degree that I tossed the can of Powdered Sugar into the air conveniently covering the now towering stack of teetering tarts. At first I was furious and cursed the lesser moon Dalamud, but rest assured I told myself "the problem is the solution" and thus were sown the seeds that would grow to become my most Magnificent Meteor Mille Feuille.

Master "Chef" Matsume's Magnificent Meteor Mille Feuille a.k.a. Rolanberry Fields Forever: A light yet hearty and healthy dessert consisting of multiple layers of puff pastry pie dough between which are layers of stiffened sweet cream with a hint of vanilla beans and lemon zest, all adorned with a heapin helpin of Mor Dhona's very best Rolanberrys. Made to resemble the lesser moon dalamud.

Master "Chef" Matsume's Magnificent Meteor Mille Feuille
a.k.a
Rolanberry Fields Forever

Ingredients:

1) 4 oz. [item=3011540]Powdered Sugar[/item]
2) 9 oz. [item=3011501]Pie Dough[/item]
-[item=3011524]Sunset Wheat Flour[/item]
-[item=3011502]Salted Butter[/item]
-[item=3011529]Table Salt[/item]
-[item=3010609]Mineral Water[/item]
3) 7 oz. [item=3011458]Rolanberry[/item]
4) 6.5 oz. [item=3011504]Sweet Cream[/item]
-[item=3010604]Buffalo Milk[/item]
-[item=3011503]Maple Sugar[/item]
5) 1 pod [item=3011519]Vanilla Beans[/item]
6) 1 [item=3011456]Sun Lemon[/item] Zest and Juice
7) 1 oz. [item=3011528]Almonds[/item]
8) 1 oz. [item=3011520]Galago Mint[/item]

Preparation

1) The Making of the Dough: Reserve the butter, making sure all the ingredients are cold to the touch. Mix the flour and salt together. Pour the flour on a counter making a mound with a hole in center like a volcano. Pour the water into the flour volcano's "caldera" and carefully incorporate the flour until you’ve made a homogenous mass. Place the dough in a fridge for 5 minutes then roll out in the form of a square. Place a thin layer of cold butter in the center of the dough leaving a quarter of the surface area on both sides without butter. Fold the right and left sides towards the center so that the edges meet sandwiching the butter between two layers of dough. Place another thin layer of butter along the bottom half of what now looks like a rectangle and fold the top half over making a square. You now have a four layered pie dough with butter to separate the layers. Cover with plastic wrap and refrigerate 5 minutes. Carefully flatten with a rolling pin and repeat the process several times creating an exponential increase in layers of butter and dough (this is what makes puff pastry dough flakey, when heated the water evaporates separating the layers by air and fat)

2) The Making of the Leaves: Dust your counter top with powdered sugar and roll out the dough in a square shape as thin as lalafellly possible making sure not to stretch nor tear the dough. Cut into whatever shapes you so desire (personally I like heart shapes but rectangular is most common) making sure that all are of the same size since you will be stacking them one atop another.

3) Line a baking tray with greaseproof paper. Place your cut out dough on the pre-papered baking tray. Sprinkle with a generous amount of powdered sugar. Let rest in fridge for 30 minutes

4) Preheat oven to 200C/400F

5) The Baking of the Leaves: Place the baking tray in the oven for five minutes, remove from oven, sprinkle with more powdered sugar and place back into oven for another 5 minutes or until the pastry has puffed and turned a golden brown color. Careful not to overcook. Remove from the oven and set aside for later.

6) The Making of the Cream: Place the sweet cream in a bowl. Cut the vanilla bean in half length-wise and scrape out the tiny black seeds with a knife. Add the vanilla seeds to the sweet cream and whisk until stiff peaks form. Fold in the lemon zest and juice to taste then place mixture into a piping bag.

7) The Making of the Mille Feuille:Place one of the pastry thins on a dish and gently pipe a layer of pastry cream on top in rows leaving space between the rows. Fill in the gaps with the choicest of Rolanberries either hand harvested in Mor Dhona or imported from Rolanberry Fields. Place another pastry thin on top and repeat process two- three layers high. Top off with one last pastry thin, and dust with powdered sugar.

8) The Topping of the Mille Feuille: Slice Almonds thinly. Place a few rolanberries on top of each Mille Feuille, decorate with a few leaves of Galago Mint and sprinkle with thinly sliced Almonds.

9) Go to your favorite stargazing spot with a few friends, bust out the picnic basket full of Master “Chef” Matsume’s Magnificent Meteor Mille Feuille and eat til your sweet hearts content while watching and waiting the impending doom that Dalamud is sure to deliver.

Contrary to popular belief, too many cooks in the kitchen does not always spoil the soup. In memory of the never ending fields of rolanberry...

http://static2.finalfantasyxiv.com/a...UZOMo22ZL4.jpg

All Saints' Wake Ogre Pumpkin Pie

Ingredients:

Crust

• One Pie Dough made by a trustworthy culinarian, or:
• 2 cups of Sunset Wheat Flour (flour)
• 1/2 cupls of Salted Butter (unsalted butter, add 1 teaspoon of salt)
• 6 tablespoons of ice cold Mineral Water (ice water)
• 1 tablespoon of Maple Sugar (sugar)

Filling

• 2 cups of mashed Ogre Pumpkin (sweet pumpkin)
• 2 Chicken Eggs (eggs)
• 1 cup of Maple Sugar (sugar)
• 1 teaspoon of Cinnamon (cinnamon)
• 1/2 teaspoon of Pearl Ginger (ginger)
• 1/2 teaspoon of Nutmeg (nutmeg)
• 1/2 teaspoon of Cloves (cloves)

Recipe:

• If you're not using pre-made Pie Dough, mix the dry crust ingredients (Sunset Wheat Flour and Maple Sugar) together and add the Salted Butter. Add just enough ice cold Mineral Water to hold the dough together.
• Roll out the dough and set it into a pie pan (A Weathered Skillet works just fine).
• Whisk the filling ingredients together starting with the Chicken Eggs and Maple Sugar. Add mashed Ogre Pumpkin and then finally the spices (Cinnamon, Pearl Ginger, Nutmeg, Cloves) into the stuffing mix.
• Pour the pumpkin mix into the crust and bake until the center is set (can try to insert a wooden fork to the center and see if it comes out clean - Mogfork not recommended for this purpose!).
• Wait for the pie to cool before serving (casting Blizzard, however tempting,does not speed up the process and may cause a funny aftertaste).

Serve the All Saints' Wake Ogre Pumpkin Pie with whipped Sweet Cream and fresh Blood Currants. Enjoy!

http://i.imgur.com/aXrX6.jpg

Lunar Cheesecake

E'er since eyes have been set upon the Moon, tales have been spun of its constituency, and its origin.
Well, there can be only one answer; Cheese! What else can give it such a creamy while hue, or its lustrous radiance in its celestial throes?!
Having wandered Eorzea in search for a recipe that might recreate such brilliance, with just the right texture and taste, not a single morsel was offered. As I wandered further and further, ever exigent for examination of endemic recipes local to Eorzea's regions, I realised my quest had been fruitless.
However! All was not lost; over the course of time I had accrued a number of rare and precious ingredients, and gained a special wisdom from the events preceding their relinquishment into my stock.
Finally, I brought myself to the Culinarian's Guild in the port town of Limsa Lominsa. I was unsure of their capacities at first, and they had even denied me access to their facilities upon the grounds of food safety.
Nevertheless, I explained myself to the guildmaster and cemented my friendship in exchange for access to my recipe.
And so, friends, here I have my recipe for you now.

It is what I call; The Lunar Cheesecake!

Ingredients Check-list.
1 x Moon Nut (Walnut)
3 x Kukuru Butter (Cocoa Butter)
2 x Cream Cheese (Cream Cheese)
1 x Vanilla Beans (Vanilla Pods)
5 x Pearl Chocolate (Chocolate Balls)
1 x Consecrated Chocolate (Belgian Chocolate)
3 x Rolanberry (Strawberry)
3 x Pumpkin Cookie (Halloween Biscuit)
1 x Sweet Cream (Double Cream)
1 x Powdered Sugar (Icing Sugar)
Don't forget, you'll also need 3 Fire Shards and 1 Ice Shard!

Making the Base.

Ok! First and Foremost, we need to make a biscuit base from our our Pumpkin Cookies.
It was a recipe designed by escaped Imps from their imprisonment, given out in exchange for playing along with their tricks. At the time my journey had brought me to Ul'dah, and upon hearing about the pranksters I decided to ask them if they might know anything with regards to my quest. Unfortunately, I found only more questions, but I suppose one can't blame them for something that is their nature.
I digress. Firstly, Smash up the cookies into small crumbly pieces, not dissimilar in texture to a rough sand.
Take one of your lumps of Kukuru Butter, and begin to melt the butter into the crumbs. Make sure it is mixed thoroughly, and then spread the biscuit mixture onto a flat dish to settle and cool. This portion should not be too thick, rather, it is a juxtaposition to the fluffy nature of the Cheese.

Making the Cheese Layer.

First and foremost, take the Vanilla beans and scoop out the contents into your pan, I got mine from Limsa Lominsa, but make sure you use fine quality beans here. Add in the Powdered Sugar, Cream Cheese, along with the Sweet Cream and Remaining Kukuru Butter. Heat the mixture through, making sure to stir it and mix everything in. Spoon the mixture onto the Base prepared earlier, starting from the edges and making your way inwards. The most important thing to remember here is that there are no bubbles in the mixture, to maintain the moon-inspired silky smoothness of the recipe!
Leave the recipe to cool, or use your Ice Crystal here to expedite the cooling of the mixture.

Final Touches.

Melt the Consecrated chocolate, though as with all chocolate make sure it is not heated quickly, and stirred relentlessly.
I attained my special chocolate in Gridania in the First Umbral Moon, along with the tidings of Love. I met one dashing doe at the time who joined in the festivities, although it would seem that while we were a match for one another, my quest to take me long and far would get in the way of our love. At least the moon is pure, and I will look up and remember her, along with my travels and the reason I set out in the first place.
While the Chocolate is melting place down your Rolanberries aptly upon the surface of the moon. I mean, the cake! The cake. Add in the Pearl Chocolate between them, leaving space in the centre.
The final addition is that of the Moon Nut. Take great care to place it directly in the centre of your dish, just as it hangs with pride of place in the night's sky.
Now, I managed to place my hands on both a Moon and Dalamud night around the time of the start of my Journey. I believe it was around the Hawthorne Hut that I was hunting mice in the name of the moon, though it seems so long ago now that I have had difficulty in using the ingredients given to me that day thanks to their sentimental nature.
Regardless, reader, we are nearly through.
The last step you have doubtlessly guessed is to drizzle the melted mess upon the surface of the Lunar Cheesecake; for as it sets, it will add a sweet and crunchy delectability. I warn you to exercise caution when testing the chocolate, however, due to its... magical nature. Keep any amorous thoughts to yourself for a few days, is my advice.

And there we have it - a Cheesecake fit to match the moon's luxury and it mystery!
Now, reader, I shall take a well deserved rest and put my feet up in the Mizzenmast, and try another piece of my cake with a Rolanberry Lassi by my side.

http://postimage.org/image/7xhvkdwzd/
Kirol Blackgate, on Culinarian Creations.

P.S. I forgot to mention; I am a Reindeer.

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Leory`s Sweet Dream

Is called norwegian national cake and is very good and easy to make

Sponge Cake:
0.1 kg Salted butter (Butter)
0.1 kg Maple sugar (Sugar)
4 Chicken eggs (Egg Yolks)
3 Tbsp Aldgost milk (Milk)
0.1 kg Sunset wheat flour (Flour)
2 ts Natron (Baking Powder)
1 ts Vanilla beans (Vanilla Powder)

Meringue:
4 Chicken eggs (Egg whites)
0.2 kg Maple sugar (Sugar)

Filling:
1 Vanilla beans (Instant vanilla cream)
0.3 ltr Sweet cream (Wipping cream)

Topping:
0.25 kg Almonds (Sliced almonds)

Recipe:

Sponge cake
1.beat the salted butter and maple sugaruntil it is creamy and white.
2.Add 1 egg(egg yolk) at the time until all 4 is mixed in then add the milk slowly in the mix.
3.Add sunset wheat flour,natron and vanilla beans in a bowl and mix.
4.Add the sunset wheat mix in the batter and mix but don't over-mix.
5.Spread the batter evenly in the baking pan.

Meringue:
1.mix maple sugar and chicken eggs(egg whites) until it is firm
2.Then spread the meringue nicely over the cake batter
3.Sprinkle almonds over the top of the cake

Bake it on 180C for 15-20 min until the fork is clean after cheking the cake.
While the cake is baking we are making the vanilla cream filling

Filling:
1.Mix the vanilla beans(Instant vanilla cream) with the sweet cream(Wipping cream)
2.Put the vanilla cake filling in the cold storage to the cake is cold.
3.When the cake is done and cold cut it in the middle and turn the 1 half with the meringue down on a cake platter.
4.Spread the vanilla cake filling evenly on the cake and take the other half with meringue up and place it on the one whit the filling
5.place it in the cold storage again to it is going to be served.

hope you like it and bon appetit from the chef apprentice

http://i214.photobucket.com/albums/c...1349374970.jpg

Mii's Mud Cupcakes

Creamy pastry with rich flavors. This dessert with its unique combination of chocolate and lemon is known throughout the whole Eorzea.

1/99 Sweet
Defense: 20
Attack Magic Potency: 20
Movement Speed: -10%


http://meedio.files.wordpress.com/20...d_cupcakes.jpg


Mud Cupcakes:
2 x Chicken Egg
3 dl Maple Sugar
½ tsp Table Salt
3 tbsp Kukuru Powder
1 tbsp Vanilla Beans
½ tsp Natron
2 dl Sunset Wheat Flour
125 g Salted Butter

Filling:
3 dl Sweet Cream
2 tsp Vanilla Beans
½ dl White Chocolate
1 x Sun Lemon

Preheat oven to 175°C. Line twelve 1/3-cup (80ml) muffin pans with paper cases.

Mud cupcakes:
Combine eggs and sugar. Add salt, kukuru powder, flours, vanilla and natron to the mixture, stir well.
Finally add melted butter and again, stir. Pour the mixture evenly among the prepared pans. Bake in preheated oven for about 20 minutes. Transfer to a wire rack to cool completely.

Filling:
Make the filling. Whisk the cream, add vanilla and grated white chocolate, stir gently. Grate the lemon and add zest to mixture.

Pipe cupcakes with creamy filling, decorate with grated white chocolate and lemon zest.


Enjoy! But not too many, kupo!

Who wants a delicious dessert for halloween? All of you? GOOD! The dessert recipe for today is.....

Pumpkin Muffins with Halloween Cookies.

Tasty Pumpkin Muffins decorated with a Halloween Cookie on top. Go with the recipe.

For Pumpkin Muffins.

INGREDIENTS LIST:

• 2 puk eggs. (medium eggs.)

• 3 cups of Sunset Wheat Flour. (cups of flour.)

• 1 cup of Powdered Sugar. (white sugar.)

• 1 cup of Buffalo Milk. (milk.)

• 1/4 of small Ogre Pumpkin (canned pumpkin.)

• ½ Faerie Apple Compote (unsweetened applesauce.)

• 4 teaspoons of Kukuru Powder. (baking powder.)

• 1 teaspoon of Table Salt. (salt.)

• 1 teaspoon of Cinnamon. (cinnamon.)

• 1 teaspoon of Nutmeg. (nutmeg.)

• ¼ teaspoon of Cloves (cloves).

• ¼ teaspoon of Pearl Ginger. (ginger.)

• 15 Pie Dough. (muffin tins.)

INSTRUCTIONS

Mix all of the ingredients.
Fill sprayed Pie Doughs almost to top.
Bake at 325°F for about 25 minutes.
Makes about 15 muffins.



Well, we have the Muffins, let's go with cookies!


For Halloween Cookies

INGREDIENTS LIST:

• 8 teaspoon of Powdered Sugar. (sugar.)

• 1 portion of Salted Butter. (butter.)

• 5 Dodo Eggs (separated into 5 egg whites and 4 egg yolks). (eggs.)

• ½ cup of Sunset Wheat Flour. (flour.)

• Scrapped zest of La Noscean Orange. (orange gel food coloring.)

INSTRUCTIONS

1. Combine the Powdered Sugar and Salted Butter into a mixing bowl and beat with a paddle on high until smooth and fluffy, about 10 minutes.
2. Scrape down the bowl using a rubber spatula to make sure all the Salted Butter and Powdered Sugar are incorporated.
3. Crack the Dodo Eggs into a dish.
4. Turn the machine on to low and gradually add in the Sunset Wheat Flour alternating with the Dodo Eggs.
5. Mix until the mixture just comes together.
6. Don't over mix.
7. Divide the dough into 2 even parts.
8. Wrap one part in plastic and place in the refrigerator.
9. Place the second part in the mixing bowl and add in Scrapped zest of La Noscean Orange.
10. Mix until the color is evenly distributed.
11. Add more if you desire a darker shade.
12. Remove the orange dough, wrap in plastic wrap and place in the refrigerator.
13. Refrigerated dough for about 30 minutes or until the dough is firm.
14. Roll out the different color dough to 1/8" thickness using a well floured surface.
15. Cut out the pumpkin shapes.
16. Brush cookie shapes with a light coat of water and dip into Powdered Sugar.
17. Using a metal spatula transfer the cookies to a baking sheet lined with parchment paper or a non-stick sheet.
18. Bake at 350° for approximately 12-15 minutes or until golden brown.
19. Remove from the oven and place the cookies on top on the muffins.

And That's All! I hope you enjoy the dessert!

http://static2.finalfantasyxiv.com/a...UdbPbBQw7c.jpg

This recipe was found in the possession of a particularly mischievous moon mouse during the Hunter's Moon festival. The Arcanists from Maelvan's Gate have dated it as originating from before Sunset Wheat was cultivated in Eorzea, making it at least an era old. While ominous in appearance, they have redacted it with the assistance of the Bismark and certified it as suitable for consumption. The dish has also been found suitable for persons unable to eat dishes containing variants of flour.

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Original text:

Selesteeal Nutte Parstees

Take a ratl of ahlmunds and grynde them unteel they are lyk a powdher. Fold et withe melted Ahldgowte bhutere, sume salte and mineral water untyl et es paystree

Take a ratl of roalanberries and boyl them as if mayking a jaam. Let them kool and then combyne with peeses of faerie apples and sinamon. Rappe within the ahlmund paystree. Place a Menphina Nutte upon the senter and a Dalamud Nutte on the korner. Bayk it untyl the nuttes are lyke the moons. Fore Festevaals.

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Redaction:

Celestial Nut Pasties

- 2 cups of almondmeal made from approx. half a kilogram of ground almonds;
- 1/4 cup salted butter made from aldgoat milk;
- Approx 1 cup mineral water;
- 2 punnets Rolanberries;
- 1 Tablespoon ground Cinnamon;
- 3 chopped Faerie Apples;
- 1 Moon Nut;
- 1 Dalamud Nut.

Place the Rolanberries in a pan and slowly cook them down into a paste. It is not essential to add sugar or remove excess solids as if making a jam. Allow the resultant reduction to cool in an ice-shard cabinet overnight.

Melt the butter and fold into the almondmeal. Add water until it forms a dough resembling a pie dough. Roll out into a sheet.

Combine the cooked rolanberries with the chopped faerie apples and the cinnamon. Place the mixture on to the dough and fold it closed to create a pastie. Place a moon nut on the top in the Centre and a Dalamud Nut on the corner of the pastie.

Bake in a moderate oven for about 20 minutes or until the Moon nut has bleached completely white and the Dalamud nut has turned a crimson red.

Designed to be served at "festivals".

http://static2.finalfantasyxiv.com/a...Ud6uOh1AaA.jpg

Thank you for all your entries! The entry period has now come to an end. The Community Team will review all entries and winners will be announced on the forum on October 11th at 10:00am (GMT)!