Recipes for an RL kitchen inspired by the Thunder Bluff cooking quests (and one fishing quest).
Fresh-Hunted Fowl with “Magic” Mushrooms
Enoki mushrooms look most like the quest item graphic to me, so if you can find them, some lightly sauteed enoki mushrooms would be a nice garnish for this dish.
Preheat the oven to 350 F.
Lightly oil a baking dish.
Chop a large onion and distribute the onion pieces evenly over the bottom of the baking dish.
Chop about half a dozen crimini mushrooms and distribute over the onions.
Place the Fresh-Hunted Fowl on top of the mushrooms and onions.
Season the poultry with salt, pepper, and Savory Spices (I used sage and thyme).
Cover the poultry with pre-soaked/reconstituted shiitake mushrooms.
Cover the dish with foil and bake for 35-40 minutes, then remove the foil to allow the poultry to brown while baking for an additional 10-15 minutes, or until the poultry tests done.
During the last 10-15 minutes of baking, lightly toast a tablespoon or so of Pine Nuts to use as a garnish.
Cornmeal & Pine Nut-Crusted Fresh-Caught Fish
If you cannot get freshwater fish such as trout, perch, or catfish, a white-fleshed ocean fish is also suitable.
Chop about 2 tablespoons of Pine Nuts as finely as you can.
Mix the chopped Pine Nuts with 2-4 tablespoons of cornmeal and Savory Spices to taste (I used parsley and dill).
Rinse and pat dry the Fresh-Caught Fish.
Sprinkle the fish with salt and pepper.
Dredge the fish first in Simple Flour, then in a lightly beaten Small Egg, then in the cornmeal & Pine Nut mixture.
Heat a couple of tablespoons of butter and/or olive oil in a skillet and fry the fish for 4-6 minutes per side, or until it is cooked all the way through. Broiling is another good method for cooking the fish.
Mulgore Spice Bread
The quest mechanic of combining Mulgore Spices with previously-prepared Spice Bread seems a little wonky to me — more like making biscotti, or something — but I think the quest text itself gives leeway to imagine the actual process as simply adding Mulgore Spices to the regular spice bread recipe while preparing it.
Bake one medium Succulent Sweet Potato at 375 F for 45-55 minutes or until well-softened.
Turn the oven up to 400 F after you take out the sweet potato.
Lightly grease a 10″ round or 9″ square baking dish.
Allow the sweet potato to cool somewhat, then peel it and mash the flesh into a thick puree.
Beat 2 Small Eggs, 1/4 c melted butter, 2/3 c brown sugar, and 2 T Honey into the mashed sweet potato. (This recipe is quite sweet and would still be very good with the brown sugar omitted, using only the Honey for sweetening.)
Whisk together 1 c cornmeal, 1/2 c Simple Flour, 1/2 c whole wheat flour, 1 T baking powder, 1 t salt, and Mulgore Spices (I used 1/2 t cinnamon, 1/4 t nutmeg, 1/4 t cardamom, and 1/4 t ginger).
Blend the wet mixture with the dry mixture just until all the flour is moistened.
Fold in 1/2 cup Pine Nuts.
Pour the batter into the prepared baking dish and bake for 27-30 minutes, or until the surface is lightly browned and springy (or it tests done with a toothpick).
Adapted from “Pumpkin Cornbread”, in “Recipes from the Old Mill: Baking with Whole Grains”, p 115, by Sarah E Myers and Mary Beth Lind, Good Books (Intercourse, PA), 1995
Candied Sweet Potatoes
This Pilgrim’s Bounty recipe also originates from Mulgore.
Bake 2-4 medium-small Mulgore Sweet Potatoes at 375 F for 30-45 minutes, or until softened.
Turn the oven up to 450 F after you take out the sweet potatoes.
Lightly grease an 8″ square baking dish.
Peel the cooked sweet potatoes if desired, and cut them into thick rounds. Arrange the rounds in a single layer in the baking dish.
In a small saucepan, melt 1/4 c butter. When the butter is melted, whisk in 3/4 c Honey, 3/4 c water, 1/4 t salt, 1 T cornstarch, and Autumnal Herbs (I used 1/2 t cinnamon, 1/2 t ginger, 1/4 t nutmeg, and 1/4 t allspice, but that was a little too strong — perhaps 1/4 t cinnamon, 1/4 t ginger, and a dash of nutmeg would be better, by allowing the flavor of the honey to be the dominant note).
Cook the honey mixture until it is slightly thickened, then pour it over the sweet potatoes in the baking dish.
Bake for 10 minutes.
Before serving, garnish the candied sweet potatoes with Sweet-and-Spicy Candied Pine Nuts (below).
Sweet-and-Spicy Candied Pine Nuts
Combine these tasty nuts with your favorite dried fruit(s) to make Tauren Trail Mix!
Preheat the oven to 300 F.
Line a large baking sheet with parchment.
Whisk together 1/3 c brown sugar, 2/3 c white sugar, 1 t salt, and Autumnal Herbs (I used 1/4 t paprika, 1/4 t cardamom, and 1 t cinnamon).
Beat 1 egg white with 1 T water until frothy but not stiff.
Stir 1 c Pine Nuts and 1 c roasted & salted sunflower seeds into the beaten egg white, then add the sugar mixture and toss until everything is evenly coated.
Spread the sugared nuts on the baking sheet.
Bake for 30 minutes, stirring occasionally.
Break the nuts into small clusters after they cool.
adapted from Smitten Kitchen’s Sugar-and-Spice Candied Nuts
Shu’halo Wedding Stew
Orgrimmar has a Cajun-flavored crawfish cooking quest (Crawfish Creole), so this Mulgore crayfish dish draws on Native American-inspired succotash and “three sisters” recipes, with sweet potatoes replacing the squash.
Simmer 1/2 c white or red beans in plenty of water until tender, 2-4 hours (or longer, if necessary). When more liquid is needed, add chicken broth.
Break some dried “Magic” Mushrooms into small pieces and soak in warm water for at least 30 minutes to rehydrate.
When the beans are close to done, peel & chop a Succulent Sweet Potato and a carrot or two into small chunks and add them to the broth. Return the mixture to a simmer.
Chop an onion and a green or red bell pepper and saute until the onion and bell pepper are tender.
Add 1 clove of garlic, minced, 1 jalapeno pepper, seeded and diced (or a can of diced mild green chilis, which I use because I’m a wimp about capsaicin), and Savory Spices (I used 1 1/2 t cumin, 1/2 t oregano, and 1/2 t sage) to the onions and peppers and stir until well-combined.
Add the onion & pepper mixture, the rehydrated mushrooms and their soaking liquid, 1-2 chopped tomatos, 1/2 c frozen lima beans, and 1 c sweet corn kernels (fresh or frozen or canned) to the beans & sweet potato.
Bring the whole mixture to a simmer and cook for another 10-15 minutes or until all the legumes and vegetables are tender.
Add 6-8 cooked & shelled Stonebull Crayfish tails or Giant Freshwater Shrimp (26-30 per pound size) to the stew and simmer for another 3-5 minutes, or until the shellfish are warmed through. Uncooked crayfish or shrimp can be used, but will need to be added earlier, with the lima beans and tomatos.
Shu’halo Birth-Day Cakes
Packed with nutrients to help a new mother get back on her feet quickly! Best eaten piping hot from the oven.
Preheat the oven to 400 F.
Lightly grease a muffin tin.
Chop an onion and saute it in butter or oil until tender.
Add 1 t paprika, 1 t cumin, 1 finely minced clove of garlic, and 1 jalapeno pepper, seeded and chopped, to the onion and stir for another minute.
Whisk together 1 c cornmeal, 1 c Simple Flour, 1 T baking powder, and 1 t salt.
Beat 2 Small Eggs, then whisk in 3/4 c milk and 1/4 c oil or melted butter.
Gently stir together the egg mixture and the cornmeal mixture until the cornmeal is mostly moistened.
Fold in the onion mixture, 3/4 c sweet corn kernels (fresh or frozen or canned), and 1/2 c grated cheddar cheese.
Spoon the batter into the muffin tin.
Place a cooked Stonebull Crayfish tail or Giant Freshwater Shrimp (26-30 per pound size) on top of the batter in each muffin cup.
Bake for 20-25 minutes, or until the muffin tops are golden-brown and a toothpick comes out clean.