Culinary Creation Contest Entry Thread

[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!

[Alaltus]

"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.

[Rakshi]

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

[Miidae]

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%





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!

[hannabalusa]

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!

[Catapult]

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.

----------------

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".

[Skuld]

"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.

[Allendar_Makenshi]

"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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[Xeroeth]

"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

[Matsume]

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...