Elven Cuisine - Blog Posts

Quith-Pa

“The most common variety of elven rations, this vegetarian trail food is made up primarily of dried fruits, but regional variations can include seeds, nuts, legumes, and beyond.” - Heroes’ Feast, p. 57

The best way to describe Quith-Pa from Heroes’ Feast is as a fruit truffle instead of a chocolate one. Packed with refreshing, fruity sweetness, toasty flavours, and no added sugar, it’s a great snack or dessert for those looking to try something new!

Additionally, they're small enough that you can easily pack them into a mini tupperware container and bring them with you for easy snacking on the go!

See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

Prep: 10 mins              Cook: 1h             Total: 1h 10 mins

Ingredients (makes 12 ish):

1 orange

6 ounces (1 cup) (170 g) dried apricots, coarsely chopped

¾ cup (70 g) unsweetened shredded coconut, toasted*

¾ tsp. (4 ml) pure vanilla extract

Kosher salt

* To toast the coconut: spread out the coconut in an even layer in a large, flat-bottom pan on medium-low heat. Stir frequently until almost all of the coconut has reached a toasty golden brown colour, about 8-10 mins.

Using a microplane, grate the orange peel to yield 1 ½ tsp. (8 g, about half the rind of a large navel orange) of finely grated zest. Squeeze the orange to yield 1 ½ tbsp. (15 ml) of juice.

In a full-size or mini food processor, combine the apricots, ½ cup (25 g) of the toasted coconut, the orange zest and juice, vanilla, and a tiny pinch of salt.

Process until the mixture is very finely chopped, uniform, and cohesive, pulsing and stopping to scrape down the sides of the work as necessary.

Put the remaining ½ cup coconut in a wide, shallow bowl.

Roll scant 1-tablespoon (~18 g) portions of the apricot mixture into 1-inch balls, gently pressing as you roll to help them cohere (you should have 15 or 16 balls).

Working with three or four balls at a time, roll them in the remaining coconut, pressing them gently to help the coconut adhere.

Place the balls on a plate and rest them (to firm up and dry out slightly) for 45 minutes.

The balls will keep, stored in an airtight container at room temperature, for about 3 days.

TIP: They will be incredibly sticky while forming them. I recommend pressing the mixture together with your fingers to create the shape of a ball and then gently rolling them between your fingers (not your palms!) to finish shaping them.

You may need to brush off any mixture clinging to your hands a couple times while rolling it into a ball because the remaining stickiness from your hands will cause formed balls to break.

NOTE: If rolling them in a deeper, smaller bowl like I was, you may only be able to work with one or two at a time.

Overall, I would give this recipe a 4/5. Although the taste is great and they make a fantastic sweet snack for anyone trying to avoid added sugar, I feel like the effort/dishes to yield is a little low. Definitely at least double the recipe if you plan on making these yourself.

BONUS picture that didn’t make the cover photo:

Meal’s End

“[...] this refreshing dish is quick to concoct and easy to serve by the bowlful, requiring no baking. While there are subtle variations of “meal’s end” based on region and culture, the version with chopped persimmon or plum in lieu of field berries is quite seasonal and thus recommended.” - Heroes’ Feast, p. 79

Honestly, I'm going to start calling the whipped heavy cream, greek yogurt, vanilla extract combo that creates the base of Meal’s End “better whipped cream”. The rich sweetness of the cream and vanilla is both enhanced and offset by the addition of the greek yogurt in a way I still struggle to describe.

To make it even better, because the meringues melt quickly in your mouth, they add fantastic texture while not disturbing the overall smoothness of the dessert!

Rich without being heavy, Meal’s End from Heroes’ Feast is the perfect light dessert to have after any meal!

See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

Prep: 10 mins                Cook: 10 mins                 Total: 20 mins

Ingredients - serves 4 parfait glasses:

3 cups (430 g) fresh strawberries, rinsed and hulled (or a mix of berries)

Sugar as needed

1 ⅓ cups (315 ml) heavy cream

⅓ cup (80 ml) plain Greek yogurt (preferably whole milk) or crème fraîche*

¼ tsp. (1 ml) pure vanilla extract

2 ounces package (50 g/half the package shown) or homemade cocoa or vanilla meringues, coarsely crumbled (about 1 ⅓ cups)

* I used 2% plain Greek yogurt.

Coarsely chop 2 cups of the strawberries. In a bowl, mix the chopped strawberries with sugar to taste. (top-left bowl)

Slice or quarter the remaining 1 cup berries. In a small bowl, mix these strawberries with sugar to taste. (top-right bowl)

Using an electric or handheld whisk, beat the heavy whipping cream until it is softly whipped, adding 1 tbsp. of sugar once the cream has thickened.

This will take 1 to 1 ½ minutes with a stand mixer at high speed.

TIP: To make the cream whisk faster, put the bowl you are using in the fridge or freezer for 10 minutes until chilled. Also, keep the cream cold in the fridge until you’re ready to whip it.

Fold in the yogurt and vanilla just until blended.

Fold in the chopped berries and crumbled meringues.

Divide the mixture among four serving dishes, top with the sliced berries, and serve all at once.

NOTE: Time is not kind to the texture of the meringues. Serve Meal’s End immediately after making it. However, leftovers can be kept covered in the fridge and eaten later.

Overall, I would give this recipe a 5/5. Like I said in the intro, the meringues and berries compliment the smoothness and incredible flavour of the whipped cream mixture perfectly!

I would highly recommend eating this after a fish dinner, but it’s also a great dessert after heavier foods like steak.

Although eating it immediately after making will preserve the texture of the meringues, save any leftovers you’ve got from this! The flavour of the meringues will combine with the whipped cream and make a delicious dessert later too!

Elven Marruth

“Sometimes reductively referred to as “root pies” by dwarves and humans, marruth are incredibly hearty closed-faced canapés that are filled with spiced and herbed mashes of vegetables (carrots, potatoes, and carrots) and then lightly baked in a flaky, buttery crust.” - Heroes’ Feast, p. 64

Eating seasonal foods is a popular option because it helps local growers, tastes fresher, and makes you feel more connected to the season. Now, this is all well and good if you live in a climate with longer or all-year growing seasons; but what can you expect to be growing when you’re knee-deep in snow?

Believe it or not, there are winter seasonal vegetables! (rip fruit, you’ll be missed until spring)

Elven Marruth from Heroes’ Feast is a great use of hardy winter-season produce. The small pastries make for a great snack alongside a warm bowl of soup or, thanks to their nutritious filling, a great meal on their own!

These small pastries also hold a special place in my heart for being the first recipe I ever made from Heroes’ Feast (alongside Underdark Lotus with Fire Lichen Spread on p. 93)!

Check out below for my process in creating the house and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

Prep: 15 mins + pie crust, if making                 Cook: 2h 30 mins

Total: 2h 45 mins

Ingredients:

1 small yellow onion, finely chopped*

1 small Yukon gold potato, peeled and cut into ½-inch pieces

2 carrots, peeled and finely chopped*

2 cups (300 g) packed finely chopped green cabbage*

3 tbsp. (44 ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 tsp. (3 g) finely chopped fresh thyme, plus 1 ½ tbsp. (4 g) picked whole thyme leaves**

¾ tsp. (4 ml) soy sauce

¼ cup (4 g) chopped fresh dill

All-purpose flour for dusting

Pastry for 2 double-crust pies, thawed if frozen

1 egg

* To cut down on prep time, roughly chop the onion, carrot, and cabbage and then process them together in a food processor. You’ll need about 15 pulses get them all finely chopped.

** To pick the whole thyme leaves, pinch a stem of thyme and run your fingers down the opposite way the leaves are pointing.

First, preheat the oven to 375℉ (190℃) with the racks in the upper-middle and lower-middle of the oven. Line two large rimmed baking sheets with parchment paper or nonstick (silicone) liners.

Then, in a bowl, combine the onion, potato, carrots, cabbage, and olive oil and toss to coat the vegetables with the oil (top-left). Add ½ tsp. salt and a few grinds of pepper and toss to distribute (top-right).

Transfer the mixture to one of the prepared baking sheets, spreading it into a thin, even layer (set the bowl aside) (top-left).

Roast the vegetables on either rack until tender, 25 to 30 minutes, stirring and turning the vegetables two or three times (top-right).

NOTE: I misread the instructions so I spread the mixture over both sheets.

Remove the baking sheet from the oven, add the chopped thyme, and stir to incorporate it. Spread out the mixture and allow to cool to room temperature for about 20 minutes.

Leave the oven on for more baking and return the cooled veggies to the now-empty bowl. Stir in the soy sauce, dill, ¾ tsp. salt, and pepper to taste. Adjust the seasoning as necessary, and set aside until needed.

If making the filling ahead of time, turn off the oven, transfer the cooled mixture to a tupperware, and put it in the fridge until needed.

Replace the parchment paper on the baking sheet or wash the non-stick liner and return it to the baking sheet. Have a small bowl of water handy.

Dust a large piece of parchment paper or a clean work surface with flour. Working with one ball of homemade pastry at a time, or one sheet of store-bought pastry, roll the dough into a 12-inch (30 cm) circle (top-left).

Sprinkle half of the whole thyme leaves evenly over the pastry, cover with a piece of parchment paper, and roll lightly to help the thyme stick (top-right).

Flip the pastry over so the thyme leaves are on the bottom, and set aside. Repeat with the remaining pastry and remaining whole thyme leaves.

With a 4-inch (10 cm) round biscuit or cookie cutter, cut at least six circles out of each pastry round.

TIP: To keep the pastry as chilled as possible for maximum ~flakiness~ while baking, work with and cut out circles from one ball of pastry at a time. Place each cut circle on a plate covered with cling film and put in the fridge until needed.

Keep the scraps from the first dough ball in the fridge and combine with the scraps from the second dough ball. Roll out the combined scraps for extra circles.

NOTE: My pie crust recipe gives quite a bit of dough, so you’ll end up cutting out way more than the six asked for by Heroes’ Feast.

Working with as many of the pastry circles as you feel comfortable with to keep the dough chilled, place 1 ½ tbsp. (one slightly rounded tbsp.) of the vegetable mixture in the center of each round, leaving a ½-inch border around the edge.

Working with one piece of pastry at a time, moisten the edge of the pastry circle and fold over the pastry over the filling to make a half-moon shape. Press out any trapped air, press the edges firmly to seal, and crimp the edges using a fork to secure the seal.

Transfer the crimped pastries to a separate plate and keep in the fridge until ready to cook.

Repeat with the remaining pastry rounds and filling.

Once all of the pastries are ready, transfer them onto the prepared baking sheets.

In a small bowl, beat the egg with 1 tbsp. water and brush the tops and sides of each marruth with the mixture (top-left).

Bake until the marruths are light golden brown and crisp, about 25 minutes, rotating the sheets 180 degrees and switching racks halfway through baking (top-right).

Set the baking sheets on wire racks, cool the pastries for about 5 minutes, and serve hot.

NOTE: Despite the recipe only being supposed to make 12, I’ve always gotten somewhere between 18-22 marruths from the filling.

NOTE: You’ll notice the BIG marruth I’ve made on the tray. I was trying to see if I could make a larger version of this recipe since I’d made smaller ones of the Hand Pies (p. 21). However, the consensus was that the smaller ones were better. Expect 4-5 more marruths than shown if not making the big one.

Overall, I would give this recipe a 5/5. I’m usually not a huge fan of vegetable-based dishes, but these veggie turnovers are awesome. I’ve made them for weekend lunches and many a movie night and they’re always a massive hit!

The vegetables really work together with the soy sauce and herbs to create a great flavour with a texture reminiscent of a spring roll. If you’re looking for a more savoury turnover, this one’s for you.

MAKE SURE TO EAT THEM WARM though. It might just be me, but they don’t really work if they’re any colder than room temperature.

I would also recommend making the filling and pie crust on one day and assembling them the next day. It makes the cooking time a lot less daunting and not eat up your free time :)

P.S. You can make these for someone who doesn’t like onion by leaving it out. I’ve made them like this before and they said they were great!

Dragon Salmon

“[...] the Aundair River is famous for the seafood that half-elven anglers bring back to the markets of Fairheaven. The traditional preparation of the enormous salmon that spawn in that river, like much else in Aundair, relies heavily on sauces: in this case a butter and dark wine reduction.” - Heroes’ Feast, p. 75

Packed full of healthy minerals, fats, and vitamins, fish is an important part of a healthy and balanced diet. However, the cost of fresh fish can reach astronomical prices in places where it isn't readily available. So, why not make the most of the fish you buy when splurging for it?

The Dragon Salmon from Heroes’ Feast is a great, easy recipe to get anyone started on pan-searing salmon while making it look like it came straight out of a Michelin star kitchen. With a flavour combo to die for, it’s sure to make the mouths water of even the pickiest seafood eaters!

BONUS: See the results section for suggestions on vegetables that will add a colourful flare while plating up!

See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

Prep: 10 mins               Cook: 25 mins               Overall: 35 mins

Ingredients:

1 ½ pounds (1.5 kg) skin-on salmon fillet, pinbones removed if necessary, cut crosswise into 4 equal pieces, and blotted dry*

Kosher salt and freshly ground black pepper

2 tbsp. (30 ml) neutral-tasting oil (such as vegetable, canola, safflower, or grapeseed)

2 tbsp. (28 g) unsalted butter

1 shallot, finely chopped

1 tsp. (1 g) minced fresh thyme

⅔ cup (160 ml) fruity, medium-bodied red wine (such as Pinot Noir, Côtes du Rhône, or Zinfandel)**

½ cup (80 ml) low-sodium chicken broth

1 ½ tbsp. (5 g) minced fresh chives, for garnish

* I’m usually not a believer in organic foods. However, I found using organic salmon for this recipe really increased the flavour.

** Don’t use the cheapest wine for this recipe, you can really taste it. Instead, opt for a 14-16$ bottle. I recommend Bolla Valpolicella.

NOTE: Be careful if using dried thyme instead of fresh thyme since dried spices have a much more concentrated flavour. Use one-third of the amount of fresh thyme called for in the recipe if substituting for dried.

First, preheat the oven to 200℉ (93℃) with the oven rack in the middle of the oven.

Next, after blotting the fillets with paper towel, sprinkle them with salt and pepper and lightly massage it in.

TIP: Blotting both sides of the fish helps prevent it from sticking to the pan while it cooks.

Warm oil in a nonstick skillet over medium-high heat (I set mine closer to medium) until shimmering.

The general trick with pan-frying fish is to use high heat and to give the fillets enough time to cook on both sides while only flipping them once.

To achieve this, place the salmon fillets flesh-side (pink side) down and cook, undisturbed, until the bottoms of the fillet start to turn opaque (like a golden band around the bottom) and the sides of the fillet have lost their vibrant pink colour, 3 to 4 minutes.

Gently flip the fillets using either tongs or a spatula so they are now skin-side (silver side) down. Again, cook, undisturbed, for 3-4 minutes until the fillets have lost all translucent properties on the inside and the flesh flakes apart when checked with a fork.

NOTE: The timings for my fish really depended on their thickness. It sometimes took me 5 minutes a side to cook!

TIP: A downside of frying fish in a pan is that the oil will splatter as it cooks. To save yourself some clean up time (and your arms and hands), place splatter guards over the skillet to catch most of the flinging oil.

TIP: Pan-frying any kind of fish will cause your house/apartment to smell like fish. To help with this, open your windows before you begin cooking. If available, turn your fumehood on high.

Once the fillets have cooked, transfer them to a heatproof plate or baking tray lined with aluminum foil. Place the fillets in the oven to keep warm while the sauce cooks.

TIP: Like @afinickyguide found, the fillets tended to dry out if left in the oven too long. To keep them moist, tent a piece of aluminum foil over the fillets before putting them in.

TIP: Let this picture be a lesson in why you never want to overcrowd a pan. I couldn’t find the tongs and had to use a spatula to flip and get them out of the pan. Disaster!

Reserve the oil used for cooking in a separate bowl for later. Then, wipe out the skillet.

After, melt 1 tbsp. butter in the skillet over medium-low heat. Add the shallots, thyme, and ¼ tsp. salt and cook, stirring constantly, until the shallots soften - about 1 minute.

Heroes’ Feast says to add the wine and the chicken broth then adjust the heat to medium-high and bring the mixture to a simmer to cook until reduced by two-thirds. However, I’ve found that simmering the sauce on medium-high reduces it too quickly, and simmering on low (as simmering usually works) reduces it too slowly.

Instead, for more consistent results, add the wine and broth and simmer on medium for 6 minutes (for the sauce to reduce by two-thirds). Stir occasionally and scrape the bottom of the pan to loosen any stuck browned bits. Add the reserved oil halfway through.

TIP: Like @afinickyguide, I found there was barely enough sauce for all four fillets. I recommend doubling the amount of ingredients for the sauce to have enough.

Reduce heat to low and add the remaining 1 tbsp. butter, ¼ tsp. salt and pepper to taste. Stir constantly while the melts and incorporates into the sauce. Taste the sauce and, if necessary, adjust seasoning with salt.

Pour or spoon sauce over or around the salmon fillets, sprinkle with chives, and serve hot.

TIP: If you don’t like skins on the bottom of your fish, they can be easily taken off after cooking by turning the fillets on their sides before plating and gently prying them away using a fork while a spatula keeps the fillet in place.

Overall, I would give this recipe a 5/5. Fish is a staple in my house and I’m happy to say that this recipe has replaced our traditional one - it’s truly outstanding! The sauce is a perfect balance of flavours and choosing the right red wine provides excellent body and depth to the meal.

As mentioned earlier, I only have two gripes with this recipe: the fillets can dry out easily if left to warm in the oven too long and that you may need to make double the amount of sauce, depending on your tastes. However, both are easily fixed by tenting the fish with aluminum foil before placing it in the oven and doubling the amount of ingredients for the sauce.

BONUS: For extra flair when serving, plate the fillets with green veggies like broccoli, peas, or green beans for a colourful contrast!

Feywild Eggs

(w/ my favourite add-ins)

[Feywild Eggs are] a delightful presentation of creamed, herbed, and fluffed eggs, completed over even heat for a golden crisp finish. Some have even claimed this simple recipe descended from the leShay, an immortal breed of fey “elves” with incredible, godlike powers. - Heroes’ Feast, p. 58

Eggs are one of the most versatile foods around. Scrambled with cheese, added to rice, mixed with greens - there’s nearly no limit to the variations. Easy to pick up the basics, they make a great introduction food for anyone looking to start their cooking journey. The only trick to these eggs is to make sure you have the proper pan for the job!

The Feywild Eggs frittata in Heroes’ Feast makes a great base for any number of combinations you can think of, anytime of the day. Due to all of the possibilities, I couldn’t possibly cover all options in this post. So, I’ll be covering the base recipe through the post and will discuss my favourite add-ins and how I cooked them in the results section!

For a complete feast, eat them with the Yawning Portal Buttermilk Biscuits (p. 31) and Otik’s Skillet-Fried Spiced Potatoes! (p. 20)

See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

Prep Time: 10 mins             Cook Time: 35 mins               Overall: 45 mins*

* Will take longer if you are preparing and cooking add-ins.

For the ingredients:

9 eggs

¼ cup (23 g) freshly grated Parmesan cheese

⅓ cup (20 g) finely chopped mixed fresh herbs (ex. parsley, basil, dill, mint, tarragon, lovage, or celery leaves

½ tsp. (3 g) kosher salt

Freshly ground black pepper

2 tbsp. (30 ml) extra-virgin olive oil

1 yellow onion, finely chopped

5 oz., about ½ cup, (140 g) Fontina, Colby, Monterey Jack, Havarti, or Gouda cheese, finely diced*

* If looking to reduce the fat content, feel free to use half the suggested amount of Parmesan cheese and cubed cheese.

Warning: Make sure the skillet you use is oven-safe to 400℉

NOTE: The cook’s note in Heroes’ Feast gives suggestions for veggies and meats to use with the frittata (asparagus, sautéd bell peppers, sliced mushrooms, etc. and cooked crumbled bacon or sausage). The only point of concern is to make sure they have all been seasoned and cooked through in the pan before adding the egg mixture.

First, I preheated the oven to 400℉ (204℃).

Next, I beat together the eggs, Parmesan cheese, herbs, salt, and some pepper until the mixture was uniformly blended.

After combining the egg mixture, I heated my 10-inch nonstick skillet over medium-high heat and warmed the olive oil until shimmering. Then, I added the onion and let it cook, stirring frequently, until it softened - about 3 minutes.

REMINDER to cook all of your add-in veggies and meats in the skillet before adding the eggs! See the results section for my favourite add-ins and how I cooked them up.

Once the onion softened, I added the egg mixture to the skillet and let it cook, undisturbed, until the edges began to set and bubbles appeared in the center - about 1 minute (upper-left).

Then, I sprinkled the diced cheese evenly over the eggs (upper-right).

After assembling, I transferred the skillet to the middle oven rack and baked the frittata until the center had set and it puffed up - about 14 minutes.

NOTE: The frittata will puff a lot in the oven, so make sure your oven rack is in the middle!

After taking the skillet out of the oven, I ran a flexible nonstick spatula around the edges of the frittata to loosen it for transfer onto a serving plate.

I let it cool for about 15 minutes then cut it into wedges. It can be served warm or at room temperature.

NOTE: Don’t panic when it deflates as you loosen it from the skillet and transfer - it’s meant to do that!

Overall, I would give this recipe a 3.5/5 on its own and a 4.5/5 when you include add-ins. As stated in the introduction, the base Feywild Eggs recipe is a great starting point to build on but really needs the extras to not taste bland.

For my personal favourites, I used Italian parsley, 1 cup (130 g) chopped asparagus, and 1 cup (70 g) sliced mushrooms. Like the original recipe, I mixed in the finely chopped Italian parsley with the eggs. To cook veggies, I heated 2 tbsp. olive oil on medium heat until shimmering and then added the onion, asparagus, and mushrooms at the same time. I seasoned them with salt and pepper in the pan then cooked, stirring frequently, until the asparagus softened and the onions were a translucent golden brown - about 5 minutes.