Kin Food

~ For the tofu variation:

Omit 1/2  of the kidney beans. Freeze and thaw a 14 oz block of extra firm tofu. Press tofu to remove excess water (wrap in a kitchen towel and place a heavy book and a few cans on top, for an hour or so.) Cut 1/2 inch dice and add to the pot when you add the beans.

  1. ~ This recipe calls for “leftover mashed potatoes” but you may not have any laying around! To make about the cup called for here, microwave a russet potato, and mash with 1/4 cup unsweetened vegan milk, 2 tablespoons olive oil and a pinch of salt. Let cool, then measure and use!
  2. ~ Stout is often processed with animal products (namely, isinglass, from fish) so check out Barnivore to see if a brand is vegan-friendly or not.
  3. ~ If you don’t have a stovetop-to-oven pot, then simply make the stew, place it in a 9×13 casserole and form the biscuits into a rectangle instead of a circle. Slice and arrange them on top of the casserole and bake as directed.
  4. ~ If you’re feeling lazy, or just want a simpler weeknight meal, make the stew portion of the recipe, and leave off the biscuits. Serve with some nice crusty bread.

For the stew:

  • 1 oz dried porcini mushrooms
  • 3 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 large onion, diced medium
  • 4 cloves garlic, minced
  • 8 oz cremini mushrooms, thinly sliced
  • 2 ribs celery, thinly sliced
  • 1 teaspoon dried rosemary
  • 2 teaspoons dried thyme
  • 1/2 lb carrots, peeled, sliced into thin half moons
  • 1 1/4 cups stout beer
  • 2 tablespoons tomato paste
  • Fresh black pepper (a lot!)
  • 1 1/4 teaspoons salt
  • 1/3 cup all-purpose flour
  • 3 cups cooked kidney beans – 2 15 oz cans rinsed & drained [see note for tofu version]

For the biscuits:

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup leftover mashed potatoes [see note on leftover mashed potatoes]
  • 3 tablespoons olive oil
  • 1/2 cup cold water

Make the stew:

  1. Place porcinis in a bowl that’s large enough to contain the 4 cups vegetable broth. If the porcinis look large, tear them into bite sized pieces. Boil the vegetable broth and pour it over the porcinis. Cover with a plate to keep hot, and prep everything you need for the recipes. This will soften them and make the recipe a bit faster.
  2. Preheat a stovetop-to-oven dutch oven over medium heat. (See notes for non-dutch oven directions.) Saute onions and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.
  3. Add sliced cremini mushroom (not the porcinis yet), celery, thyme and rosemary (crush herbs in your fingers) and saute for 5 minutes, until mushrooms release moisture and brown slightly.
  4. Add carrots, stout, tomato paste, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.
  5. Add porcinis and vegetable broth, cover and bring to a full boil for 5 minutes or so, to finish cooking the porcinis.
  6. Once porcinis are soft, in a measuring cup, mix the flour into one cup of cold water with a fork until no lumps are left.
  7. Slowly add the water/flour to the pot, mixing well as you go. Let thicken for 5 minutes or so. Add the kidney beans, turn heat off and cover to keep warm. In the meantime, preheat the oven to 425F and make the biscuits.

Make the biscuits:

  1. In  a large mixing bowl, sift together the flour, baking powder, sugar and salt. In a separate bowl, use a fork to mix together mashed potatoes, olive oil and water. It should be very loose and mushy.
  2. Make a well in the center of the flour and add the potato mixture. Mix with a fork until a stiff dough starts to form, then turn the dough on to a clean surface and knead a few times to smooth out. Flatten into a disc 2 inches smaller than the pot with the stew in it. Slice like a tic tac toe board into 9 pieces and arrange the pieces on top of the stew.
  3. Bake for 20 minutes, until lightly browned on top, and bubbling up thickly around the biscuits.
  4. Let sit for 15 minutes or so, then serve!
I don't know if you recieved my ask a few days ago, about the rock candy being a neat substitute for unrefined energon, but I discovered something to add onto it!! For fellow cybertronians, a good high-grade substitute could be something like Mike's hard Lemonade, they have different flavours and colours, then for regular, refined energon theres Gatorade or Powerade, or even (i like) mountain dew voltage! THen of course Rock candy for unrefined energon!!!
Anonymous
loveitsomuchcom:

A Very Valentine’s Day Cocktail, 2014 valentine’s day cocktail

loveitsomuchcom:

A Very Valentine’s Day Cocktail, 2014 valentine’s day cocktail

  • 1 2/3 fluid ounces Grand Marnier
  • hot cocoa
  • cinnamon stick

Directions:

  1. Add the Grand Marnier to a mug.
  2. Fill mug with hot chocolate.
  3. Stir with cinnamon stick; enjoy.

Ingredients

  • 1 quart eggnog
  • 1/2 cup white rum (recommended: Myer’s Platinum)
  • 1/2 cup white chocolate liqueur
  • 1 cup whipped topping
  • Grated white chocolate, for garnish
  • Pumpkin pie spice, for garnish

Directions

In a punch bowl, combine the egg nog, rum, and white chocolate liqueur. When you are ready to serve, whisk the egg nog to make it frothy and pour the mixture into cups. Place 1 heaping tablespoon of the whipped topping into each cup. Garnish each with the grated white chocolate and a sprinkling of pumpkin pie spice.

Ingredients

  • 1/2 (12-ounce) bag cranberries, plus more for garnish
  • 1 bunch fresh mint, saving some for garnish
  • 1 orange sliced, saving some for garnish
  • 1/3 cup sugar
  • 1 liter sparkling water
  • White rum, optional

Directions

In a large pitcher, add the cranberries, mint, orange, and sugar. Muddle them with a wooden spoon, working out the juices of the fruit and dissolving the sugar. Add the sparkling water and stir to combine. Pour the mixture over ice and garnish with a slice of orange, some cranberries, and a sprig of mint. For the adults, add the white rum.

Ingredients

  • 6 cups whole milk*
  • Enriched Chocolate Sauce, recipe follows
  • Rum to taste, optional
  • Whipped cream, optional
  • 4 ounces bittersweet chocolate shavings or small pieces

Directions

Heat the milk (or a mixture of cream and milk for a richer result) until it simmers and whisk it into the chocolate. Pour into individual cups and serve with rum or whipped cream, if using. Top with chocolate shavings.

*Note: this recipe can be made even more “evil” by substituting 2 cups of cream and mixing it with 4 cups milk.

Enriched Chocolate Sauce:

  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter
  • 4 ounces semisweet chocolate
  • 2 teaspoons dark rum
  • 1/8 teaspoon grated orange zest

In a medium saucepan over low heat, bring the cream, sugar, cinnamon and butter to a rolling boil. Remove from the heat, add the chocolate and stir until the chocolate melts. Add the rum and stir in the orange zest before serving.

Yield: 1/2 cup

Prep Time: 15 minutes

Cook Time: 5 minutes

Ease of preparation: easy

Ingredients 

Original recipe makes 1 6-inch round panChange Servings

  •  1/8 cup chopped dried cherries
  •  1/8 cup chopped dried mango
  •  1/4 cup dried cranberries
  •  1/4 cup dried currants
  •  2 tablespoons chopped candied citron
  •  1/4 cup dark rum
  •  1/2 cup butter
  •  1/4 cup packed brown sugar
  •  1 egg
  •  1/2 cup all-purpose flour
  •  1/8 teaspoon baking soda
  •  1/4 teaspoon salt
  •  1/4 teaspoon ground cinnamon
  •  1/4 cup unsulfured molasses
  •  2 tablespoons milk
  •  1/4 cup chopped pecans
  •  1/4 cup dark rum, divided

Directions

  1. Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
  2. Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
  3. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
  4. Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
  5. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
Just wanted to say that I saw something about things that feel like electricity or energy, and I remember a friend telling me he bought something called "Oddka", which has a flavour called "Electricity" that is supposed to actually feel like electricity; so, for 'kin over the drinking age in their respective areas, that might be something to look for.

Here is the Oddka site

Here is the Electricity page

They also have:

  • Fresh cut grass
  • Wasabi
  • Apple Pie

Mmmmmm yes.

-Wolf

Unfortunately, there’s no picture available, but here’s a Spiced Lava Cake recipe for fire spirits, dragons, and chocolate lovers! Contains alcohol, but I imagine you can leave it out.

Molten Spiced Chocolate Cabernet Lava Cakes

Ingredients
  • 4 ounces semisweet chocolate
  • 1/2 cup butter
  • 1 tablespoon cabernet sauvignon wine
  • 1 teaspoon vanilla
  • 1 cup confectioners’ sugar
  • 2 whole eggs
  • 1 egg yolk
  • 6 tablespoons flour
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 4 ounces fresh raspberries ( or other fruit)
How to:
  1. Preheat oven to 425 degrees.
  2. Butter 4 (6 oz) custard cups/souffle dishes. Place on baking sheet.
  3. Microwave chocolate & butter until butter is melted. Whisk until chocolate is completely melted and blended inches
  4. Stir in wine, vanilla & sugar untiled well blended.
  5. Whisk in eggs & egg yolk.
  6. Stir in cinnamon and ginger.
  7. Divide into dishes.
  8. bake for 15 to 20 minutes (I’ve noticed some ovens take the full 20 minutes so watch carefully after 15 minutes) or until sides are firm but centers are soft.
  9. Remove and let stand for one minute. Loosen edges with knife and invert onto plates.
  10. sprinkle with confectioners sugar and decorate each serving with raspberries.

Serves 4