Culinary Creation Contest Entry Thread

[Tsuuga]

Red Velveteen Cake
1/2 cup Salted Butter
2 whole Apkallu Eggs
2 tbsp (heaping) Kukuru Powder
2 1/4 cup Sunset What Flour
1 1/2 cup Maple Sugar
1/2 tsp Table Salt
1 TBSP Cider Vinegar
2 ounces All-purpose Red Dye
1 cup Buffalo Milk
1 tsp minced Vanilla Beans
1 tsp Natron

Cream the butter and sugar, then add the Apkallu Eggs. Make a paste of the Red Dye and Kukuru Powder, and add it to the mixture. Mix salt into the Sunset Wheat Flour, and add the flour and Buffalo Milk in thirds, alternating. The next part's tricky - Add the natron to the vinegar and HOLD IT OVER THE BOWL, it'll foam up! Then, dump it in.

Bake in two 8-inch round pans at 350° for 20-25 minutes (or 6-8 Standard Synths, your choice)

While the cakes bake, whip together 16 oz. of Cream Cheese, a cup of Maple Sugar, and a teaspoon of minced vanilla bean.

Allow the cakes to cool, then frost! Serve at special occasions!

[MariettaCorsini]

Stuffed Barbecue Crab

This is a recipe that is very near and dear to my heart, this recipe was passed to me from a magnificent master culinarian, my grand-miqo’te. Each and every one of my summers would be spent in La Noscea with her; we would make these stuffed bar-be-cue crabs from supplies we would gather ourselves, traveling great distances across Eorzea. Each time I take a bite of this divine dish it is as if I am instantly teleported back in time to our frequented picnic spot on South Bloodshore Beach; I can taste its spicy, yet sweet flavor on my palate just reminiscing about it. Well, enough about me, onto the recipe!



Ingredients
3 river crab
2 sunfish
1 sprig of highland parsley
1 sun lemon
1 pinch of Black Pepper
1 bottle of olive oil
1 pot of honey
1 dried dragon pepper*

* This is a recipe that must be prepared with the utmost precaution. When handling the Dragon Pepper, even the most experienced culinarians must make sure they do not make contact with the actual pepper, always use gloves!

1. Preheat oven to 400°F.
2. In a medium saucepan combine ½ bottle of olive oil and the honey, apply to a carefully low heat.
3. As the previous two ingredients are slowly infusing, carefully deseed the dragon pepper. Take the hull of the pepper and about 1/4th of the seeds and grind finely.
(For the brave of heart who want more of a kick out of their barbecue sauce, add more seeds accordingly.)
4. Combine the dragon pepper powder into the saucepan with the olive oil and honey fusion, stirring rapidly to ensure an even mixture.
5. Bring mixture to a simmer, reduce heat and place in a safe place to cool as the remainder of the course is being prepared.
6. Place the river crab and sunfish in a large baking dish.
7. Lightly sprits sun lemon juice over these two ingredients and place in the oven for 15 minutes.
8. Upon removing from oven, carefully remove all meat from the river crabs and sunfish.
(It is very important to not damage the river crab shells because the mixture will be placed back inside of the crabs.)
9. Combine river crab and sunfish meat in a medium mixing bowl along with the highland parsley, black pepper, and some sun lemon zest. Stir until the mixture has been thoroughly mixed.
10. Divide this mixture into 3 parts and stuff the mixture back into the river crab shells.
11. Drizzle the barbecue mixture on the tops of the river crab shells and place them on the grill.
12. Enjoy!
Produces 3 servings.