A Chef in need

XIV
XIV Title COOKS
COOKS
The Unofficial Final Fantasy XIV Cookbook!
Recipes from FFXIV: A Realm Reborn

Cover Picture

Author
Recipes Credits
by Viper Li'het
Edited by Vinh Nguyen

Recipes by Viper Li'Het

Illustration by Smooth_Calamari
 Recipes by: Toony

Inside Front Cover

Reddit: LooneyToony
Character: Viper Li'het (Jenova)

Blank Page
Edited/Design (With Color)
by: Vinh Nguyen
Social Media: @Smooth_Calamari
Character: Kitsuji Senpai (Hyperion)
 A word from the
creators

Author/Chef:
This book would have not been possible without the overwhelming support
given to me on Reddit. I posted early in the morning because I wanted to know if
this was actually something players of XIV would be interested in and, within the
span of a few hours, the thread garnered more than 170 comments, 880 upvotes,
and 21k views.

To everyone that was anticipating this book and giving me all the moral support
you could: I want to tell you, from the bottom of my heart, thank you!

Thank you all so much,

Toony/Viper Li'het

Editor/Designer:
This is my first time doing a project this big so, I really hope everyone enjoys it!
I don't have a lot to really say aside from thank you to all those who were in
support of this. Because of how much you all wanted it, it pushed me to finish
this book.

I would also love feedback as well in case there are future projects to be had!

Thank you,
くコ:彡
Smooth_Calamari/Kitsuji Senpai
 introduction

Hello, fellow adventurer!

Welcome to the unofficial Final Fantasy XIV cookbook, A Chef In Need,

XIV Cooks! My name is Viper Li’Thet and I’m on Jenova of the Aether data
center. I’ve been playing XIV for about 4 years now and I’ve always been
very interested in the recipes in the crafting log and wanted to make some
of them for myself but, after a while, I realized that I couldn’t be the only
person who thought that. That’s when the idea to make a cookbook with
ingame recipes popped into my mind!

This book is a compilation of some recipes found in-game (A Realm

Reborn) as well as a couple of my own for filler. Each recipe is given a star
rating for difficulty so, even the most inexperienced chefs can enjoy this book!

So, let’s equip our Culinarian tool, set our ovens and stoves to an Ifrit's Hellfire,
and let’s get ready to cook, kupo!
 conversion table

American
American American Standard Volume Weight
Standard Standard (Ounces)
pinch 1/16 teaspoon

dash 1/8 teaspoon

1 teaspoon 5 milliliters

1 tablespoon 3 teaspoons 1/2 ounce 15 milliliters 14.3 grams

1/8 cup 2 tablespoons 1 ounce 30 milliliters 28.3 grams

1/4 cup 4 tablespoons 2 ounces 60 milliliters 56.7 grams

113.4 grams
1/2 cup 8 tablespoons 4 ounces 120 milliliters
1/4 pound

3/4 cup 12 tablespoons 6 ounces 180 milliliters

225 grams
1 cup 16 tablespoons 8 ounces 240 milliliters
1/2 pound
450 grams
1 pint 32 tablespoons 16 ounces 500 milliliters
1 pound
4 cups
1 quart 32 ounces .95 liter
2 pints
16 cups
1 gallon 128 ounces 3.79 liters
4 quarts
credit: www.addapinch.com
 CoNteNts

The dps Sink your fang and claws into these delicious faust-bite-sized
starter recipes that can satisfy any party makeup waiting for

starters
their queue! Be careful though, these dishes can be zerged
pretty easily if your group is hungry enough.

1 Appetizers pages 3-10

pages 11-24 soups & Stews

2
The tank These hearty recipes will surely give your tanks a run for
their gil. Without a proper defensive cooldown rotation,

busters they may just have to ask for a to-go bag!

3 fishy business pages 25-38

pages 39-48 grill worthy

4

5 entrées pages 49-62

The healer If your guests are not down for the count yet, serve them up with

check
some refreshing baked goods and dessert recipes! If done right, you'll
send your party home happy! (All wounds mended, of course).

6 baked delights pages 63-73

desserts pages 75-82

7
The primal
So your guests have either made it through your savage dinner
course or, they have been thirsting for something with much
more aether. Have no fear, friend, these primal themed drinks
refreshments should give them just the right boost!

drinks pages 83-93

8
Appetizers
Appetizers
&
Side Dishes

FINGER SANDWICHES
Ingredients:
• Your choice of deli meat,
3 slices per sandwich
• Soft Swiss cheese or cheddar
slices, 2 slices per sandwich
• Dijon mustard
• Unsalted butter, melted
• 1 loaf of your desired bread
10 minutes 15-18 Servings
Difficulty Rating:
Cooking Notes:
“The Bismarck's take on a common meal popular
amongst Galadion Bay's dockworkers."
Serve Cold:
Cut crust off of bread and butter inside each slice of bread.
Spread a thin layer of Dijon on one slice of bread. Layer deli
meat and cheese (meat, cheese, meat, cheese, meat). Top with
other slice of bread, cut one sandwich into 4’s or diagonally into
2 bigger triangle pieces.
To Grill:
Butter outside of each piece of bread as well as inside. Heat pan
to medium low. Spread Dijon mustard onto one slice of bread
and layer meat and cheese (meat, cheese, meat, cheese, meat).
Top with other slice of bread and place on pan. Cook until
lightly golden brown 3-4 mins per side or until cheese becomes
slightly runny. Remove from pan allow to cool slightly and cut
into triangles. Serve this way immediately.
4

HAddock Dip
Ingredients:
• 2-4 whole smoked mackerels
• 1 tsp freshly grated horseradish
• 2 tsp Dijon mustard
• 2 tsp crème fraiche
• ½ lemon (juiced)
• 2 ½ oz of cold unsalted butter,
chopped into cubes
• Sourdough bread, cut into
thick slices
• Spring onions for garnish
30 minutes 2-4 Servings
Difficulty Rating:
Cooking Notes:
“A thick salty dip made from a purée of haddock, raw
egg, and mashed popotoes. A favorite of Roegadyn
tribes hailing from the north sea.”
Remove skin from the mackerel as the mixture will be
blended but, be sure to pluck out any large bones you
see especially if children will be consuming this (Lalafel’s
too!). Cut fish into smaller pieces (if you have large fillets
of smoked mackerel) to better fit in the blender and add
the horseradish, mustard, creme fraiche and lemon juice
and blend till slightly smooth. Season with salt and pepper
to taste. Slice spring onions thinly.
Place pate in a dipping bowl and garnish with the thinly
sliced spring ionions and serve alongside sourdough bread
and then enjoy!
5
 Difficulty Rating:
Deviled Eggs
Cooking Notes:
Place eggs in a single layer in a saucepan; add water to depth of 3 inches.
Bring to a boil; cover, remove from heat, and let stand 15 minutes. Drain
immediately and fill the saucepan with cold water and ice. Tap each egg
firmly on the counter until cracks form all over the shell. Peel under cold
running water. Slice eggs in half lengthwise, and carefully remove yolks.
Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir
well. Spoon yolk mixture into egg whites. Garnish with paprika.

Ingredients:
• 12-24 eggs
• 1/4 cup mayonnaise
• 1 tbsp mustard
• 1 1/2 tbsp sweet pickle relish
10 minutes or less 12+ Servings
• Salt and pepper to taste
• 1 tbsp paprika

6
 mashed Difficulty Rating:
popotoes
Cooking Notes:
Peel potatoes (cut potatoes in half if very large). If you want the potatoes to be the smoothest
possible, you can take the time to remove the little knots from the potatoes with a small spoon
or the tip of a potatoes peeler. Place potatoes in a large pot and add enough cold water to cover
potatoes. Bring to a boil and cook partially covered for 20-25 mins until easily pierced with a fork.

Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and
mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start
mixer on low speed 30 seconds then increase to medium and slowly drizzle in 1 to 1 1/4
cups HOT milk. If you don't own a stand mixer put potatoes in large bowl and use masher
to break up big chunks of potatoes and begin adding the milk.
Add softened butter 1 Tbsp at a time, waiting a few seconds between each addition.
Potatoes should be whipped and fluffy. Finally add 1 1/2 tsp salt, or to taste. Serve warm
and enjoy!

Ingredients:
• 4 lbs (12 medium) russet • 1 1/2 tsp sea salt, or to taste
potatoes, peeled • 1 Tbsp fresh parsley or chives,
• 1 1/4 cups hot milk (whole milk finely chopped for garnish
preferred)
• 2 sticks (1 cup) unsalted butter at
room temperature
30 minutes 6-8 Servings

7
 Three Cheese
risotto
Ingredients:
• 3 cups chicken broth• 1 tsp
freshly grated horseradish
• 2 tablespoons butter• 2 tsp
crème fraiche
• 1/2 medium yellow onion, diced
• 1 cup Arborio rice
• 1/4 cup dry white wine
• 1/2 cup freshly shredded
mozzarella cheese
• 1/2 cup freshly shredded
fontina cheese
• 1/2 cup freshly shredded
parmesan cheese
• Salt and pepper to taste
40 minutes 4 Servings
Difficulty Rating:
Cooking Notes:
Heat chicken broth over medium heat. Reduce heat
to low while you prepare the rice.Melt butter in a pan
over medium heat. Stir in onions and cook until they
are translucent. About 5 minutes.
Stir in rice just until it is coated in the butter. Do
not brown. Pour in wine and cook until wine absorbs.
Pour in one ladle of hot chicken broth. Stir constantly
until liquid is absorbed. Repeat process, one ladle at
a time, until all broth has been absorbed by the rice.
Remove from heat. Stir in mozzarella, fontina and
parmesan cheese until they melt. Season to taste with
salt and pepper. Let stand a few minutes. Serve.
8
parsnip & pear salad

“A salad made with fried parsnip slices and garnished with a

drizzle of fragrant olive oil.
 Parsnip & Pear Salad
Difficulty Rating:

Cooking Notes:
Preheat oven to 425 degrees F (220 C). Toss parsnips, carrots, and
pear slices into bowl with olive oil salt and pepper to taste. Roast
parsnip mix for 15-20 mins or until golden brown and tender. You
can choose to not roast the pears if you want, would recommend not
roasting them if your pears have a good crunch to them.

To prepare the balsamic glaze heat up a small sauce pan on medium

heat and stir in the balsamic vinegar. Whisk in the brown sugar or
sugar substitute with cornstarch and pumpkin pie spice whisk until
mixture is not cloudy from the cornstarch and simmer reducing the
heat to low. Allow mixture to Cooking Notes:
reduce for 10-15 minutes.
When finished it will coat the back of a spoon.

Place baby greens on a plate and place the roasted parsnip mix on top
pour over the balsamic glaze and garnish with walnuts. Enjoy!

Ingredients:
• 6 parsnips, peeled and cut lengthwise into 4 pieces • 1 tsp potato starch or cornstarch
and then cut in half • A handful of baby greens
• 2 carrots , peeled and prepared the same as (1 handful per serving)
parsnips • Optional: 1/2 cup of walnuts
• 2 pears, peeled and cut in 1/8 chopped
• 2 tbsp olive oil
• 1 cup balsamic vinegar
• 2 tbsp brown sugar (can use other sugar
substitutes instead)
• 1/2 tsp pumpkin pie spice

1 1/2 hour 6-8 Servings

10
SOUPs
Appetizers
&
Stews
 Pea Soup
wi t h Ham
Ingredients:
• 12 ounces dried split peas
• 2 tablespoons olive oil
• 3 carrots peeled and diced
• 1/2 cup onion chopped
• 2 stalks celery diced
• 1 leftover ham bone
• 4 sprigs thyme leaves tied
with kitchen string
• 1 bay leaf
• 6 cups cool water - or more
if soup gets too thick
• 1 1/2 cups ham pulled from the
bone and shredded into bite
sized pieces
• Salt and pepper to taste
1 hour 30 minutes 8-10 Servings
Difficulty Rating:
Cooking Notes:
“An emerald green soup made from mashed jade peas."
In a large dutch oven, heat olive oil over medium heat.
Add carrots, onion, and celery. Saute for five minutes
until vegetables are tender.
Add the ham bone, peas, water, thyme and bay leaf.
Stir and cover. Heat to a boil and reduce heat to me-
dium low.
Simmer for one hour or until peas have broken apart
and soup is thick. Remove ham bone and discard. Stir
in diced ham and heat through. Season with salt and
pepper. Serve, kupo!
12
 Stone Soup
Difficulty Rating:

Cooking Notes:
"This vegetable soup is made cold and then
heated by inserting a scalding rock."

Unfortunately I didn’t use an actual stone for this recipe I just

didn’t want to deal with the hassle and possibility that I didn’t
clean it enough. I used a large potato instead and got the same
results. Place potato in a pot and fill with water to boil.

Cooking
In another large pot, melt butter Notes:the oil, then saute onion
or heat
on medium-high for 2-4 minutes. Stir in celery, carrot, potatoes
& bell pepper, sauteeing 6-8 minutes. Add garlic & saute about 30
seconds, then pour the broth into the large pot. Use tongs, ladle
or large spoon to fish out the hot 'stone' & put it into the second
pot. Heat to boiling.

Add zucchini, squash, corn & pasta, cooking another 8 minutes or

until the zucchini is the desired softness. Season to taste with salt
& pepper. The potato stone should at this point become very very
tender mix well until the potato becomes to disperse with the soup
you could also very gently mash the potato in the soup. Sprinkle
on cheese & croutons, then ladle into individual bowls.

Serve and Enjoy!

13
 Ingredients:
• 1 tablespoon butter or 1 tablespoon vegetable oil • 1⁄2 teaspoon salt
• 1 medium onion, chopped • 1 teaspoon pepper
• 2 celery ribs, trimmed, chopped fine • 1⁄4 cup parmesan cheese, grated
• 1 large carrot, cut into coins • 1 cup crouton
• 3 medium red potatoes, unpeeled, cut into halves • 1 Large potato (stone)
• 1⁄2 red bell pepper, chopped
• 1 large garlic clove, minced
• 6 cups chicken broth
• 1 medium zucchini, diced large
• 1 medium yellow squash, diced large
• 1⁄2 cup corn kernel
25 minutes 8 Servings
• 2 cups cooked pasta (optional)

14
 Difficulty Rating:
Lentil Soup

Ingredients: Cooking Notes:

• 2 tablespoons olive oil
• 1 cup finely chopped onion “An emerald green soup made from mashed jade peas."
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
Place the olive oil into a large 6-quart Dutch oven
• 2 teaspoons kosher salt
and set over medium heat. Once hot, add the onion,
• 1 pound lentils, picked and
carrot, celery and salt and sweat until the onions are
rinsed
translucent, approximately 6 to 7 minutes. Add the
• 1 cup peeled and chopped
lentils, tomatoes, broth, coriander, cumin and grains
tomatoes
of paradise and stir to combine.
• 1 bay leaf
• 2 quarts chicken or vegetable
Increase the heat to high and bring just to a boil.
broth
Reduce the heat to low, cover and cook at a low
• 1/2 teaspoon freshly
simmer until the lentils are tender, approximately 35
ground coriander
to 40 minutes. Using a stick blender, puree to your
• 1/2 teaspoon freshly
preferred consistency. Serve immediately.
ground toasted cumin
• 1/2 teaspoon freshly
ground grains of paradise

45 minutes 6-8 Servings

15
 Cawl Cennin Difficulty Rating:
with Welsh Rarebit

Cooking Notes:
To make the soup, heat the oil in a large pan, add the onion, leek and potato
and cook for 4-5 minutes or until softened and lightly coloured. Add the stock
and seasoning, bring to the boil then cover, reduce the heat to simmer for 15
minutes or until the potato is tender. Whiz with a hand blender to a smooth
consistency then reheat, stir in the cream or crème fraiche and adjust the
seasoning, to taste.

Meanwhile for the Welsh Rarebit, crumble the cheese and mix with the butter,
Worcestershire sauce, mustard and ale or milk. Spread evenly over the toast
and cook under a preheated grill for 1-2 minutes to melt the cheese and tinge
brown in places.Ladle the hot soup into bowls and garnish with chopped
p arsle y. Cut t he Welsh R arebit into t r i ang l es to enj oy w it h t he s oup.

Ingredients:
• 2 tbsp olive oil • 1 tbsp English Mustard
• 1 onion • 2 tbsp Welsh ale
• 3 medium sized leeks • 4 slices of toasted bread
• 1 lb (400g) potatoes
• 4 cups vegetable stock
• 3/4 cup creme fraiche or double cream
• 1 tbsp parsley, freshly chopped
• 1 cup grated swiss cheese
• Half stick of unsalted butter 35-40 minutes 4 Servings
• 1 tbsp Worcestershire Sauce

16
mutton stew

“A hearty stew made from lean mutton loin and a selection of

freshly picked vegetables."
 Mutton Stew
Difficulty Rating:

Cooking Notes:
In a large Dutch oven, heat the oil over medium heat until it begins to
glisten. Stir in the onions, garlic, carrots, celery and fresh rosemary,
and cook until the onions are translucent, about 5 minutes. Add the
mutton and stir until all sides of the meat have browned. Add the
wine and tomato paste and allow to cook for about 10 minutes.

Then add the vegetable stock or water, reduce heat to medium-low

and allow to simmer for 4 to 6 hours, periodically checking to make
sure the liquid doesn't dissipate, and adding water if needed. When
the meat is beginning to become tender, add the potatoes. Season with
salt and pepper. Cooking Notes:
The stew is finished when the meat is very tender (the flavor should
be intense and very tasty). Adjust the seasoning, as needed, and whisk
in the butter just before serving to make the sauce a little richer.

Ingredients:
• 1/4 cup grapeseed oil • Salt
• 2 white onions, roughly diced • Freshly ground black pepper
• 4 garlic cloves, chopped • 6 Idaho potatoes, scrubbed and
• 4 carrots (washed, but not peeled), roughly diced roughly diced
• 1 head celery, roughly diced • 1/4 cup butter
• 6 sprigs fresh rosemary, left whole
• 1 leg mutton (approximately 4 pounds sheep or
lamb), diced off the bone
• 1 bottle red wine
• 1/4 cup tomato paste
• 4 cups vegetable stock or water
4-6 hours 6-8 Servings

18
 Chanterelle Stew
Difficulty Rating:

Cooking Notes:
Clean mushrooms, keeping colors separate, and trim tough stems.
(Save stems for stock.) Slice mushrooms about 1/8-inch thick. In a wide
skillet, warm 2 tablespoons olive oil over medium high heat. Add onion,
season with salt and pepper and cook, stirring, until
onion has softened and browned, about 10 minutes.

Remove from pan and set aside. Add 1 more tablespoon oil and turn heat
to high. Add brown mushrooms, season lightly and stir-fry until nicely
colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red
Cooking Notes:
pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute.
Season again with salt and pepper.

Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 min-
ute more. Stir in reserved onions. Add 1 cup mushroom broth and stir
until thickened, about 1 minute. Gradually add 1 more cup broth and
cook for 2 minutes. Sauce should have gravy-like consistency; thin with
more broth if necessary. Adjust seasoning. (May be prepared to this point
several hours ahead and reheated.)

Just before serving, put butter and 1 tablespoon olive in wide skillet over
medium high heat. When butter begins to brown, add chanterelles, season
with salt and pepper, and sauté for about 2 minutes, until cooked through
and beginning to brown. Add garlic and parsley, stir to coat and cook 1
minute more. Add chanterelles to brown mushroom mixture and transfer
to a warm serving bowl. Accompany with polenta or pasta if you wish.

19
 Ingredients:
• 1 ½ pounds cultivated brown mushrooms, • 1 tablespoon all-purpose flour
like shiitake, cremini or portobello • Porcini broth, heated, or use
• ½ pound pale wild mushrooms, like chicken or vegetable broth
chanterelle (or use King trumpet or oyster) • 1 tablespoon butter
• Extra virgin olive oil • 3 garlic cloves, minced
• 1 large onion, diced • 3 tablespoons chopped parsley
• Salt and pepper
• 1 teaspoon chopped thyme
• 1 teaspoon chopped sage or rosemary
• Pinch red pepper flakes or cayenne
• 1 tablespoon tomato paste
1 hour 4-6 Servings
• 3 small ripe tomatoes, peeled,
seeded and chopped

20
antelope stew

“A thick, flavorful soup made by simmering a variety of wild

vegetables and antelope meat over low heat for several hours."
 Antelope Stew
Difficulty Rating:

Cooking Notes:
Heat a large skillet over medium heat and add 1 tablespoon oil. Add on-
ions and garlic and sauté until onions soften. Transfer onions to a slow
cooker.Add flour, garlic powder and salt to a Ziploc bag. Toss cubed
antelope meat to lightly coat, shake excess off and set aside. Heat oil
over medium heat and sear meat until golden brown. Transfer meat to a
slow cooker.

Carefully deglaze pan with beef broth and red wine stirring with wood-
en spoon until all crispy bits from bottom of pan are scraped up. Stir
in the tomato paste and pour broth over meat.Add sage and bay leaf to
Cooking Notes:
slow cooker. Cook on low, covered, for 4 hours. Add parsnips, carrots,
potatoes and vinegar. Cover and cook for an additional 2-3 hours until
meat is tender and vegetables are soft.Before serving, stir in lemon juice,
season with salt and pepper and garnish with chopped flat-leaf parsley.

Ingredients:
• 2 ½ – 3 pounds antelope roast cut into • 1 bay leaf
1 inch pieces • 2 cups parsnips, 1 inch pieces
• 1 cup flour • 2 cups carrots, 1 inch pieces
• 1 teaspoon garlic powder • 2 cups small potatoes, quartered
• 1 teaspoon kosher salt • 1 tablespoon fresh squeezed
• 2 tbsp vegetable oil lemon
• 1 yellow onion, chopped • 1 tablespoon red wine vinegar
• 1/4 cup chopped fresh flat-leaf
• 3 cloves garlic, minced
parsley
• 32 ounces beef broth
• salt and pepper, to taste
• 1 cup dry red wine
• 3 ounces tomato paste
• 1 tablespoon fresh sage, chopped

4 hours 8-10 Servings

22
ratatouille

"A nutritious soup made from a variety of vegetables

sautéed in lavender oil."
 Ratatouille
Difficulty Rating:

Cooking Notes:
Preheat oven to 350 degrees F (175 C). Place tomatoes and juices on a rimmed baking
sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with
2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.

Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes,
then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons
oil over medium. Add onion and cook, stirring occasionally, until translucent,
5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers
and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.

Cooking Notes:
Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring
occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially
cover, and cook at a gentle simmer until vegetables are tender but not mushy,
15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before
serving.

Ingredients:
• 1 can (28 ounces) whole peeled tomatoes • 2 bell peppers (any color), seeded and
• 6 tablespoons extra-virgin olive oil diced large
• 2 large zucchini (1 pound total), diced
• 1 large eggplant (1 pound), cut into 1-inch pieces large
• Coarse salt and ground pepper • 1 bay leaf
• 1 tablespoon fresh marjoram or orega-
• 2 large yellow onions (1 pound total), diced large
no leaves
• 1 head garlic, cloves smashed and peeled • 2 to 3 tablespoons red-wine vinegar

1 hour 30 minutes 10-12 Servings

24
Fishy
business
 Difficulty Rating:
Salmon Meuniere

Ingredients: Cooking Notes:

• 2 salmon fillets "A traditional Keeper of the Moon dish consisting of a thick
• 1/2 cup of flour fillet of salmon breaded with flour and fried in rich butter
• 1/2 tbsp olive oil and savory spices."
• 1/2 tbsp butter
Rinse rice until water becomes slightly clear and
• Desired amount of leaf lettuce
place in rice cooker cook for alotted time given per
• Desired amount of cherry rice cooker instructions. Rinse and pat dry salmon
tomatoes with paper towel. Salt and pepper lightly and let rest
• 1 cup white rice for 5 mins. Pat dry once again and cover in flour and
shake off excess. Heat up oil in pan add butter and let
Sauce Ingredients: melt over medium low heat. Fry salmon fillets until
• 2 tsp Soy Sauce they began to turn golden then flip and fry other side
about 5-6 mins per side.
• 2 tsp mirin (or Dry Sherry with
small amount of sugar dissolved in) R e du c e h e at t o l ow re m ov e h a l f oi l a n d butt e r
• 1 tbsp butter mixture from pan and pour in soy sauce, mirin (or
• 1/4 cup of lemon juice Dry Sherry) and add butter let simmer and add in
lemon juice. Raise heat slightly and let began to boil.
After it starts to boil, pour on salmon fillets, rice, and
lettuce and tomatoes.

20 minutes 2 Servings

26
 Difficulty Rating:
Steamed Catfish
Cooking Notes:

"A hearty dish made by steaming a whole giant catfish in

wine and spices."

Preheat oven to 375 degrees F (190 C). Cut 6 foil squares

large enough for each fillet. Center fillets on the foil
squares and sprinkle each with dill weed, onion powder,
parsley, paprika, seasoned salt, lemon pepper, and garlic
powder. Sprinkle lemon juice over each fillet. Fold foil
over fillets to make a pocket and fold the edges to seal.
Place sealed packets on a baking sheet.

Bake in the preheated oven until fish flakes easily with a

fork, about 30 minutes.

45 minutes 6 Servings

27
 Ingredients:
• 6 (6 ounce) catfish fillets
• 1 tablespoon dried dill weed
• 1 tablespoon onion powder
• 2 teaspoons dried parsley
• 1/4 teaspoon paprika
28
• 1 pinch seasoned salt, or
more to taste
• 1 pinch lemon pepper
• 1 pinch garlic powder
• 2 tablespoons lemon
juice
 Beer Battered Difficulty Rating:
Fish and Chips

Ingredients: Cooking Notes:

• 2 quarts vegetable oil
• 8 (4 ounce) cod fillets
• 1 cup all-purpose flour
• 2 tbsp garlic powder
• 2 tbsp paprika
• 2 tsp salt
• 2 tsp black pepper (or white
pepper)
• 1 egg, beaten
• 1 (12 fluid ounce) can or bottle
of beer
• 4 cups of frozen french fries
30 minutes 6-8 Servings
Heat oil in a deep fryer to 365 degrees F (185 C). Rinse
fish, pat dr y, and season with salt and pepper.
Combine flour, garlic powder, paprika, 2 teaspoons
salt, and 2 teaspoons of black or white pepper. Stir
in egg and gradually mix in beer until a thin batter is
formed. You should be able to see the fish through the
batter after it has been dipped.
Dip fish fillets into the batter, shake lightly to remove
excess then drop one at a time into hot oil. Fry fish,
turning once, until both sides are golden brown. Place
on rack to drain and cool. With frying oil still hot
begin adding french fries (follow package instructions)
and allow to fry in small batches until lightly golden
brown or ends become a dark brown. Remove fries let
drain on a paper towel lined plate. Serve warm
alongside fish.

29
 Difficulty Rating:
Braised Salmon
Cooking Notes:
Rinse rice until water becomes slightly clear and place in rice cooker cook for
alotted time given per rice cooker instructions. Cut salmon into 1 inch squares.
Heat oil in nonstick pan over medium-high heat and add salmon cubes and ginger.
Sear together about 1 minute, then pour mirin (or Dry Sherry), soy sauce, and vodka
over salmon. Reduce heat to medium and cook until fish turns pale, about 3 minutes.
Add butter and turn off heat. Spoon salmon onto bed or white rice and top with
scallions, cilantro, and a light sprinkle of salt and pepper (or use soy sauce).

Ingredients:
• 4 (4 ounce) Salmon fillets • 1 tbsp of unsalted butter
• 2 tbsp Extra Virgin Olive Oil • 2 scallions (white parts only),
• 1 tbsp minced ginger chopped thinly
• 1/4 cup of mirin (substitute with • 3 sprigs of cilantro
Dry Sherry with a small amount of • 2 cups rice
sugar dissolved into it)
• 2 tbsp soy sauce
• 2 tbsp vodka

30 minutes 4 Servings
30
grilled trout

"A fresh princess trout sprinkled with salt and grilled over an
open flame."
 Grilled trout
Difficulty Rating:

Cooking Notes:
Preheat an outdoor (or indoor) grill to high heat and lightly oil the
grate. You can remove the skin or leave on according to your pref-
erences. Cut down bottom of fish to make a cavity. Rub each trout
generously with olive oil and sprinkle with salt and pepper; sprinkle
inside of cavities with salt and black pepper.

Place half the lemon and onion slices into cavity of each trout, along
with minced garlic, and rosemary and thyme.Turn preheated grill
down to low and place the troutCooking Notes:onto the grill; cook until
di-rectly
flesh flakes easily and the skins are browned, 6 to 7 minutes per side,
flipping once. Serve with a lemon based salad or with rice.

Ingredients:
• 2 whole trout, cleaned and with head and • 1/2 sweet onion, thinly sliced
tail removed (can keep skin on or off) • 1 clove of garlic minced
• 1 tbsp olive oil • 1 tbsp of rosemary
• 1 tbsp of thyme
• 1/2 lemon, thinly sliced
• Pinch of salt and black pepper

30 minutes 4 Servings

32
Mahi-Mahi tacos Difficulty Rating:
with Chipotle Mango Salsa

Cooking Notes:
"... Some sailors swear that a mahi-mahi can make the journey from
Meracydia to the Cieldalaes in less than a fortnight, though knowing most
sailors, that claim may be slightly exaggerated."
In a small bowl combine the paprika, chipotle chile powder, garlic powder,
onion powder, oregano and a pinch of salt and pepper. Rub the Mahi Mahi
all over with 2 tablespoons of olive oil and then rub all of the spice mixture
on the fish. Set aside. In a bowl mix the chopped mango, chopped roma
tomato, chopped avocado, adobo sauce, garlic, lime juice, cilantro, salt and
pepper. Toss well.

Note that this will keep in fridge for up to 3 days. Heat a skillet over medi-
um high heat. Add a tablespoon of oil. When hot, add the mahi mahi, flesh
side down. Cook about 4-5 minutes and then flip and cook another 4-5
minutes or until crisp and mostly cooked through.

Remove from the pan. Remove the skin and either flake with a fork or chop
into chunks. To assemble heat your tortillas either in the microwave or if
you have a gas stove top, over an open flame for 10-15 seconds on either
side. Lay the fish down the middle of one tortilla and then top with the
Mango Salsa. Fold over and serve.

30 minutes 6 Servings

33
 Ingredients:
• 1 pound wild-caught skin on,Mahi Mahi
• 3 tablespoon olive oil divided
• 1 1/2 teaspoon paprika
• 1 1/2 teaspoon chipotle chile powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
• A pinch of salt and pepper
• Corn or flour tortillas for serving
34
Salsa:
• 1 mango peeled and chopped
• 1 roma tomato chopped
• 1 avocado pitted and chopped
• 1 tablespoon chipotle in adobo
from canned chipotle chilies
• 1/2 lime juiced
• 1/4 cup freshly chopped cilantro
• A pinch of salt and pepper
 Difficulty Rating:
baked sole
Cooking Notes:
Preheat oven to 350 degrees F (175 C). Season sole fillets with salt. In a small bowl,
whisk together oil and lemon juice. Pour mixture into a glass baking dish. Add fish
and spoon each fillet with mixture making sure each fillet is coated. Be sure to have
the fillets lay in a single layer and that they aren’t touching. Cover tops of each fillets
evenly with breadcrumbs, then with the cheese and finish with a sprinkle of paprika.
Bake in the oven for 15-20 minutes or until fish flakes easily with a fork. Cooking
time may vary depending on the thickness of the fillets. Serve over bed of lettuce and
pour remaining mixture from pan onto fillets.

Ingredients:
• 1 lb sole fillets
• Coarse salt to taste
• ¼ cup vegetable oil
• ¼ cup fresh lemon juice
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese 30 minutes 4 Servings
• ½ tsp paprika

35
 Difficulty Rating:
Fish stew

Ingredients: Cooking Notes:

• 6 Tbsp olive oil Heat olive oil in a large thick-bottomed pot over medi-
• 1 medium onion, chopped
(about 1 1/2 cups)
um-high heat. Add onion and sauté 4 minutes, add the
• 3 large garlic cloves, minced garlic and cook a minute more. Add parsley and stir
• 2/3 cup fresh parsley, chopped 2 minutes. Add tomato and tomato paste, and gently
• 1 1/2 cups of fresh chopped tomato cook for 10 minutes or so.
(about 1 medium sized tomato) OR
1 14-ounce can of whole or crushed
tomatoes with their juices Add clam juice (or fish stock), dry white wine, and
• 2 teaspoons tomato paste (optional) fish. Bring to a simmer and simmer until the fish is
• 8 oz of clam juice (or fish stock) cooked through and easily flakes apart, about 3 to 5
• 1/2 cup dry white wine
• 1 1/2 lb white fish fillets )halibut,
minutes. Add seasoning. Salt to taste. Ladle into bowls
cod, red snapper, or sea bass), cut and serve. Great served with crusty bread for dipping
into 2-inch pieces in the fish stew broth.
• Pinch of dry oregano
• Pinch of dry thyme
• 1/8 teaspoon Tabasco sauce
(or more to taste)
• Freshly ground black pepper to taste
• Salt to taste

40 minutes 4-6 Servings

36
bouillabaisse

"A piping hot Midlander-style soup chock-full of succulent

samples from each of the five seas of Eorzea."
 Bouillabaisse
Difficulty Rating:

Cooking Notes:
Place lobster head first into a 6-8 quart pot of boiling water and cover it for 2 minutes
from the time lobster enters the pot. Take out lobster and let rest until cool enough to
handle. Dump water from pot and begin prepping lobster by placing in a baking pan to
collect juices and begin twisting off the claws with knuckles from the body, crack claws
with rolling pin and separate claws from knuckles. Halve body and tail lengthwise through
shell with kitchen shears and cut crosswise through the halves into 1 1⁄2-2 inch pieces.

Toss onions, 4 chopped garlic cloves, and tomatoes in oil in previously used pot over
medium-low heat, stirring occasionally until onions are soft and translucent which may
take 5 to 7 minutes. Begin peeling potatoes and cut into 1⁄2 inch cubes place potatoes into
pot with the onions along with the fennel fronds (anise_, bay leaf, and saffron threads.
Add fish stock and bring to a boil, then reduce heat and simmer, covered, until potatoes
Cooking Notes:
become almost tender, around 8-11 mins. Salt and pepper to taste.

Add the thicker pieces of fish to soup and simmer, covered, 2 mins. Stir in mussels, shrimp,
and lobster meat pieces, including juices from the baking pan, add remaining fish and
simmer on medium-high for 5 mins then reduce heat to low and simmer for 2 mins until
mussels are wide open.

Pour soup into bowls and place desired amount of croutons on top and garnish with cilantro
and parsley. Enjoy!

Ingredients:
• 1 (1-1 1/4) lobster • 1/2 lb of mussels, scrubbed and
• 1 large onion, chopped beards removed
• 7 garlic cloves, chopped • 1/2 lb of large shrimp, heads and
• 2 large tomatoes, peeled and veins removed
coarsely chopped • Desired amount of croutons
• 1/2 cup of extra-virgin olive • 1 tbsp of finely chopped cilantro
• 1 lb boiling potatoes and parsley
• 1/2 California bay leaf
• 1/3 cup finely chopped fennel fronds (anise)
• 6-8 cups of fish stock
(1 cup per serving)
• 3 lbs of white fish fillets 1 hour 30 minutes 6-8 Servings

38
Grill
Worthy

grilled dodo
Ingredients:
• 2 chicken breasts
• 1 teaspoon of garlic powder
• 1 teaspoon of ground cumin
• 1/2 teaspoon of ground
coriander
• 1/2 teaspoon of smoked paprika
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of ground black
pepper
• 2 tablespoon of olive oil
20 to 25 minutes 2 Servings
Difficulty Rating:
Cooking Notes:
"A lean dodo tenderloin grilled over an
open flame."
Preheat grill to medium high heat. In a small
bowl, mix garlic powder, cumin, coriander,
smoked paprika, sea salt, pepper, and olive oil.
Mix until combined. Rub mixture over both
sides of the chicken.
Place chicken on grill and grill each side for 4-6
minutes depending on thickness. Making sure it
is cooked well through. Take off grill and let rest
for 5 mins before slicing and serving. Enjoy!
40
 Meat Miq’abob Difficulty Rating:
(Grilled Beef Skewers)

Ingredients: Cooking Notes:

• 1/2 cup olive oil
“A thick salty dip made from a purée of haddock, raw
• 1/2 cup soy sauce
• 3 cloves garlic, minced egg, and mashed popotoes. A favorite of Roegadyn
• 1 teaspoon black pepper tribes hailing from the north sea.”
• 2 pounds sirloin steak, cut in
1-inch cubes
In a medium bowl, whisk together olive oil, soy
• 1 red bell pepper, seeded and cut in sauce, garlic and pepper. Add the cubed sirloin
1-inch pieces steak to marinade and toss to coat. Cover with plas-
• 1 orange bell pepper, seeded and cut tic wrap and let marinate for 30 minutes or up to 1
in 1-inch pieces
• 1 green bell pepper, seeded and cut in
hour.
1-inch pieces
• 1 red onion, cut in 1-inch pieces Once the meat has marinated, thread it onto the
• 12-inch metal skewers or wooden skewers alternating with pieces of bell pepper and
(make sure if using wooden skewers to
soak them in water for at least 30 mins)
red onion. Grill kebabs over medium heat, turning
often, until all sides of the meat is well brown and
vegetables are tender 12 to 15 minutes.

Serve and enjoy!

45 minutes to 1 hour 6-8 Servings

41
 Forest Miq’abob Difficulty Rating:
(Grilled veggie Skewers)

Cooking Notes:
Preheat grill for medium heat and lightly oil the grate. Alternately thread
zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineap-
ple, and bell pepper onto the skewers. Whisk olive oil, basil, oregano, salt,
and black pepper in a bowl; brush mixture over vegetables.

Cook skewers on preheated grill until vegetables are tender, turning and
basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.

Ingredients:
• 2 zucchinis, cut into 1-inch slices • 3/4 tsp dried oregano
• 2 yellow squash, cut into 1-inch slices • Salt and pepper to taste
• 1/2 pound whole fresh mushrooms • 12 inch metal skewers or wooden
• 1 red onion, cut into chunks (make sure if using wooden skewers to
• 12 cherry tomatoes soak them in water for at least 30 mins)
• 1 fresh pineapple, cut into chunks
• 2 red bell peppers, cut into chunks
• 1/3 cup olive oil
• 1 1/2 tsp dried basil

30 minutes 6-8 Servings

42
tuna miq'abob

"A traditional Seeker of the Sun dish consisting of light, flaky

tuna and ripe peppers on a stick, roasted to perfection."
 Tuna Miq’abob
(Grilled tuna Skewers)
Difficulty Rating:

Cooking Notes:
Heat a grill pan over medium heat or preheat a charcoal or gas grill to
medium. (If you're using a charcoal grill, coals are ready when you can hold
your hand 5 inches above grill for just 5 to 6 seconds.) Toss tuna with 1
tablespoon oil. Thread tuna onto 4 skewers.Combine cilantro, lime juice,
and 1/4 cup oil. Season with salt and pepper. Reserve 3 tablespoons.

Brush pan or grill grate with remaining tablespoon oil. Grill tuna, turning
skewers and brushing tuna occasionally with lime sauce, to desired
doneness, about 2 minutes per side for rare. Transfer skewers to a serving
Cooking Notes:
plate, and brush with reserved lime sauce. Serve immediately.

Ingredients:
• 1 1/2 pounds sushi-grade yellowfin tuna. • Coarse salt and freshly ground
Cut into 1 1/2-inch cubes. pepper.
• 1/4 cup plus 2 tablespoons extra-virgin • 3 tablespoons chopped fresh
olive oil. cilantro.
• 3 tablespoons chopped fresh cilantro. • 3 tablespoons fresh lime juice
• 3 tablespoons fresh lime juice. (from 2 limes).
(from 2 limes) • Coarse salt and freshly ground
pepper.

30 minutes 6-8 Servings

44
 Marmot Steak Difficulty Rating:
(Grilled Skirt Steak)

Cooking Notes:

"A fillet of marmot grilled with sweet wild onions

and pungent Garlean garlic."

In a blender or food processor, combine basil, scallions, lemon thyme,

garlic, pepperoncini, salt and lemon zest and juice. Pour olive oil over
mixture; blend until it turns to paste. Using paper towels, pat steak dry and
place in a large bowl; slather paste mixture all over meat.
Cover and refrigerate at least 30 minutes or overnight (better).

Light the grill. Use a paper towel to pat steak dry. (You can leave some of
the paste, but for the best sear, the meat should be dry when it hits the grill.)
Grill meat over direct heat until char lines appear, and meat is done to taste,
3 to 5 minutes per side. Let rest for 5 minutes before slicing against the
grain and serving, garnished with herbs and scallions.

1 hour 6 to 8 Servings

45
 Ingredients:
• 1 cup basil leaves, more for garnish
• 3 scallions, white and green parts, thinly sliced,
more for garnish
• 2 tablespoons lemon thyme leaves, more
for garnish
• 2 fat garlic cloves, roughly chopped
• 2 tablespoons coarsely chopped pepperoncini
(1 to 2 peppers), pickled jalapeño or other
pickled peppers
• 2 1/2 teaspoons kosher salt
• Finely grated zest of 1 -2 lemons
(I use 2, it's better, trust me)
• Juice of 1 lemon
• 1/4 cup extra-virgin olive oil
• 2 1/2 pounds skirt steak

46
 Difficulty Rating:
Antelope Steak
Cooking Notes:
"When hunting antelope, the most effective approach is to target a lone
specimen, for the entire herd will attack should any of their
members come to harm or danger."

Cut steaks into thick 1 to 2 inch thick pieces. Make sure to trim off all
silverskin, excess fat and connective tissue. Pat steaks dry with paper towel.
Liberally sprinkle salt and pepper (or use steak seasoning) and let steak rest
to room temperature. Bring a cast iron skillet to high heat and add oil and
then place steaks and cook one at a time. Allow steaks to sear on one side
for 3 to 5 mins until a good crust forms then flip and repeat process on
second side.

After flipping add in butter in small pieces and let melt then add garlic
cloves and herbs. Tilt pan slightly so butter mixture falls onto one side of
cast iron skillet to allow you to baste the steaks. Use meat thermometer to
check internal temperature of steaks. 135 to 140 degrees F (58 C to 60 C).
Remove steak from skillet and allow to rest for 10 to 15 mins and repeat
process for other steaks. Serve by spooning any remaining juices and
leftover butter on top of steaks, goes well with many different sides. Pairs
very well with mashed popotoes! (Not the Lalafel kind!).

30 minutes 6 Servings

47
 Ingredients:
• 4 Antelope Steaks, trimmed of • Fresh or Dried Rosemary
all silverskin, excess fat, and or Thyme
connective tissue. • 2 Garlic Cloves, crushed
• 2 Tbsp. Vegetable Oil • 1/4 C. butter
• Fresh Ground Pepper • Steak Seasoning
• Coarse Sea Salt

48
ENTRéES
 Spinach Difficulty Rating:
and Bacon Quiche

Ingredients: Cooking Notes:

• 6 large eggs, beaten
• 1 1/2 cups heavy cream
"A savory pastry made by baking a mixture of sautéed
spinach and cream cheese within pie dough."
• 2 cups chopped fresh baby
spinach, packed
• 1 pound bacon, cooked and Preheat the oven to 375 degrees F (175 C).
crumbled
• 1 1/2 cups shredded Swiss Combine the eggs, cream, salt, and pepper in a food processor
cheese or blender. Layer the spinach, bacon, and cheese in the bottom
of the pie crust, then pour the egg mixture on top. Bake for 35
• 1 (9-inch) refrigerated pie crust
to 45 minutes until the egg mixture is set.
• Salt and pepper

1 hour 8 Servings

50
 Dzemael Gratin Difficulty Rating:
(Potato Au Gratin with Ham)

Cooking Notes:
"Passed down through generations by the Dzemael family, this dish consists
of thinly sliced popotoes and eft tails baked in a creamy white sauce."
In a large pot put potatoes and pour water until water begins covering potatoes,
liberally add salt to water and boil potatoes for 5 to 10 mins or until slightly
fork tender (you still want them to hold their shape and not crumple under the
pressure of a knife). Remove potatoes from boiling water and place them in a
ice bath to stop the cooking process. Let potatoes rest for 5 mins before
handling.

After potatoes are cooled cut all potatoes into thin strips (do not peel). Put
slices into another bowl and set aside. In a medium sized saucepan melt butter
(or margarine) over medium low heat. Begin slowly adding in the flour and
whisking until you get a smooth and thick consistency. Gradually add milk
stirring constantly until milk mixture begins to thick and lightly bubbles. Add
in the cheese and dash or white pepper stirring until the cheese melts. When
melted down and at a smooth consistency lower heat to very low to keep
mixture warm as you prepare the dish.

Preheat oven to 350 degrees F (175 C). Get a large glass baking dish 13x9 would
be best grease the bottom with cooking spray or butter. Layer potatoes on the
bottom slightly overlapping them then put ham and ladle cheese mixture over
repeat process of potatoes, ham, and cheese mixture until dish is full. If any
remaining cheese mixture or ham put on top and add more cheese if you’d like.
Place into oven and bake for 35 to 40 minutes or until bubbly. Let cool slightly
and then serve and enjoy! One of my favorite recipes I got from another
adventurer and a must have in my opinion!

51
 Ingredients:
• 4 lbs red potatoes • 2 cup shredded cheddar cheese
• 2 cup fully cooked, diced ham (deli ham is fine if • 3⁄4 teaspoon salt
you’d like) • 1 dash white pepper
• 1 teaspoon minced onion
• 1⁄2 cup butter or 1⁄2 cup margarine
• 1/4 cup all-purpose flour
• 2 3⁄4 cups milk

1 hour 6 Servings

52
 Difficulty Rating:
Shepards pie

Ingredients: Cooking Notes:

• 1 pound ground lamb or beef
"Pulled antelope shank covered with mashed
• 1 medium onion diced
popotoes and baked in a golden,
• 2 cloves garlic minced
buttery pie crust."
• 10 oz frozen peas and carrots
defrosted
• 10.5 oz can corn drained
Preheat oven to 400 degrees F (205 C).
• 10 oz can tomato soup or
mushroom soup Cook lamb or beef, onion and garlic over medium
• 1 teaspoon Worcestershire sauce heat until no pink remains. Drain any fat. Stir in soup,
• ½ teaspoon salt Worcestershire sauce, salt, basil and pepper. Spread
• ¼ teaspoon basil into the bottom of a 2 qt casserole dish. Sprinkle with
• 1/8 teaspoon black pepper peas, carrots and corn. Spoon mashed potatoes over-
• 3 cups prepared mashed top and top with cheese. Baked 25-30 minutes or until
potatoes bubbly. Serve and enjoy!
• 1 cup cheddar cheese shredded

1 hour 30 minutes 6 Servings

53
 Chicken and Difficulty Rating:
Mushrooms
Cooking Notes:
Heat 1 tsp oil in medium skillet over medium-high heat. Add chicken; cook for 3
minutes on each side. Remove from pan. Keep warm. Heat remaining ½ tsp oil over
medium-high heat.Add shallots; cook, stirring frequently, for 3 to 4 minutes, on until
translucent. Add garlic; cook, stirring frequently, for 1 minute. Add mushrooms and
rosemary; cook, stirring occasionally, for 10 minutes, or until mushrooms release all
their liquid. Add sherry (if desired) and broth.

Season with salt and pepper, if desired; cook, stirring occasionally, for 10 minutes.
Add chicken; cook for 5 minutes, or until chicken is no longer pink in the middle.
Place a chicken breast on each of four serving plates. Top with mushroom mixture.

Ingredients:
• 1½ tsp olive oil divided use • 2 Tbsp dry sherry (optional)
• 4 (4-oz) raw chicken breasts • ½ cup low-sodium organic
boneless, skinless chicken broth
• 4 medium shallots chopped • Sea salt (or Himalayan salt)
• 4 cloves garlic chopped and ground black pepper (to taste)
• 1 lb sliced mushrooms
• 1 Tbsp chopped fresh rosemary
(or 2 Tbsp. dried rosemary)
• ½ tsp paprika
45 minutes 4 Servings

54
 roasted canard
(roast duck)
Ingredients:
• 1 whole duck (5 lbs)
• 1 orange, quartered
• 1 lemon, quartered
• 1 head of garlic
• 1 tbsp salt
• 2 tsp pepper
• 2 tsp orange zest
• 1 tbsp lemon pepper
1 hour to 2 hours 6 Servings
Difficulty Rating:
Cooking Notes:
If frozen take duck out and place on bottom shelf of re-
frigerator with nothing around it to reduce cross contam-
ination and let defrost 24 hours before starting this recipe.
With defrosted duck remove giblets from inner cavity and
trim any excess fat off. Rinse with cold water including
inside cavity. With a fork or knife begin poking holes
through the skin of the duck being careful not to pierce
the meat. And in a large pot place duck and cover with
water and let boil for 10 minutes to render some of the fat.
Preheat oven to 350 degrees F (175 C).
Remove from water and pat dry with paper towels being
careful since it will still be hot. In a small bowl mix togeth-
er salt, pepper, lemon pepper and zest from the orange.
Rub seasoning mixture all over duck and stuff the inner
cavity with the quartered lemon and orange and head of
garlic. Place on a rack in a roasting pan and bake for 1 hour
and 40 mins (20 mins for lbs). Use a meat thermometer
and at the thickest part of the breast make sure internal
temp is 175 degrees F (80 C). Remove from oven and let
rest for 10, remove stuffing, slice up an enjoy!
55
Sauteed Coeurl Difficulty Rating:
(Sauteed Lamb Chops)
Cooking Notes:
Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very
large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and
cook over moderately high heat until the chops are browned on the bottom, about
3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2
minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in
the skillet.

Add the water, lemon juice, parsley and crushed red pepper to the pan and cook,
scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute.
Pour the garlic and pan sauce over the lamb chops and serve immediately.

Ingredients:
• Eight 1/2-inch-thick lamb loin chops • 2 tablespoons fresh lemon juice
(about 2 pounds), fatty tips trimmed • 2 tablespoons minced parsley
• Salt and freshly ground pepper • Pinch of crushed red pepper
• Pinch of dried thyme
• 3 tablespoons extra-virgin olive oil
• 10 small garlic cloves, halved
• 3 tablespoons water
20 to 30 minutes 4 Servings

56
 Smoked Raptor
(Applewood Smoked Chicken)
Ingredients:
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 1 teaspoon crushed red
pepper flakes
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 tablespoons brown sugar
• 1 whole chicken, halved
• Applewood chips for
smoking, as needed
1 hour to 2 hours 6 Servings
Difficulty Rating:
Cooking Notes:
"A traditional Hellsguard staple consisting of a
raptor leg smoked with aromatic wood chips."
In a medium size bowl, mix together the dry
ingredients. Rub the seasoning over the both halves
of the chicken. Cover the chicken with plastic wrap
and place in the refrigerator for 1 hour. Place wood
chips in the smoking tray of the grill. If you don't
have this option you can make a packet out of
aluminum foil and punch a few holes in the top of
it with a fork and place directly on the hot coals.
Place the chicken on a hot grill over medium-heat
with the meat side down.
Grill over the wood chips for 1 hour and 20
minutes. Cover, this will keep in the smoke and to
prevent oxygen from igniting the smoking wood.
After 30 minutes turn the chicken to its opposite
side. The juices near the bone should run clear.
57
Trapper’s Quiche Difficulty Rating:
(Beef and Cheddar Quiche)

Cooking Notes:
In a large skillet, cook the beef over medium heat until no longer pink. Meanwhile,
line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450
degrees F (230 C) for 5 minutes. Remove foil; bake for 5 minutes more. Set aside.

Drain beef; place in a large bowl. Add the eggs, mayonnaise, milk, onion, cornstarch,
salt, pepper and 1 cup cheese. Pour into crust. Bake at 350 degrees F (175 C) for 35-
40 minutes or until a knife inserted in the center comes out clean.

If necessary, cover the edges of crust with foil to prevent overbrowning. Sprinkle with
remaining cheese. Let stand 5-10 minutes before cutting.

Ingredients:
• 3/4 pound ground beef • 1 teaspoon salt
• 1 unbaked pastry shell (9 inches) • 1/2 teaspoon pepper
• 3 large eggs, lightly beaten • 2 cups shredded cheddar cheese,
• 1/2 cup mayonnaise divided
• 1/2 cup whole milk
• 1/2 cup chopped onion
• 4 teaspoons cornstarch
1 hour 6-8 Servings

58
mole meatloaf

"A moist, juicy loaf of ground mole meat and onions

baked to a golden brown."
 Mole Meatloaf
( B e e f m e at loa f )
Difficulty Rating:

Cooking Notes:
Preheat the oven to 350 degrees F (175 C). Cover the entire top and sides of a baking sheet
with heavy-duty aluminum foil. Add the vegetable oil to a medium skillet over medium heat.
Once the oil is hot, enough add the onions and cook until softened about 6-8 minutes. A
minute before the onions are done, add the garlic. Cook until fragrant (about 30 seconds).
Remove the onions and garlic from the skillet and let it cool for about 5 minutes.

To a small bowl add the fresh breadcrumbs, eggs, Worcestershire sauce and beef broth. Mix
gently. Let the breadcrumbs soak for 5 minutes. To a bowl add the ketchup, pepper and brown
sugar. Mix well. Reserve for later.

Use a bowl big enough for the ground beef and breadcrumb mixture. Add the ground beef to
Cooking Notes:
the bowl with all the seasonings, salt, and pepper. Add the breadcrumb mixture, onions and
garlic and gently mix. Place the beef on the baking sheet lined with heavy-duty aluminum
foil. Shape the beef into a loaf. Pour only half of the brown sugar ketchup over the meatloaf.
With the basting brush, brush the ketchup all over the top and side of the meatloaf. Place the
meatloaf in the oven. Add another baking sheet on the lower shelf right underneath the
meatloaf. Fill it with water. Bake for 45-55 minutes or until the temperature on your meat
thermometer reads 165 degrees F (74 C). Cover the meatloaf with the remaining ketchup glaze
and serve with mashed potatoes and vegetables.

Ingredients:
• 2 lb ground beef preferably not • 2 cups red onion diced
lean ground beef • 1/2 cup ketchup
• 4 slices of fresh bread food processed • 4 tbsp light brown sugar about
• 1/3 cup beef broth 4-5 tablespoons
• 1 1/2 tbsp Worcestershire sauce • 2 tsp pepper optional
• 2 eggs lightly beaten
• 1 pinch ground thyme
• 2 pinches dry parsley
• 1 tbsp vegetable oil
• 4 garlic cloves minced
1 hour 8 Servings

60
 Difficulty Rating:
Cheese Souffle
Cooking Notes:
"A light, fluffy egg dish flavored with
only the finest fragrant cheeses."
Preheat oven to 375 degrees F (190 C). Place the rack on the lowest setting
in your oven. Grease the inside of an 8-inch round baking dish with butter
and sprinkle with some of the grated parmigiano. Shake the cheese around
until it coats the inside of the baking dish. Set aside.

Heat the butter in a medium saucepan until melted. Whisk in the flour
and salt. Continue to cook until you form a roux and the mixture is thick
and paste-like. Meanwhile, heat the milk until it is just warm, then whisk
it into the flour mixture. Remove from heat.

Whisk the egg yolks until they are pale in color and slightly begin to in-
crease in volume. Temper them into the flour/milk mixture by mixing in
only a little bit at a time in order to gradually increase the temperature of
the yolks without scrambling them. Stir in the cheese until melted. Fold in
the herbs and set aside. In a clean bowl, whip the egg whites and cream of
tartar to firm peaks Gently but deliberately fold in the whipped egg whites
into the cheese mixture.

Transfer the mixture to the baking dish and clean off any drips from the
edges. Use an offset spatula to smooth out the top. Bake in the pre-heated
oven for about 35 to 40 minutes. When done, the top should be golden and
there should be a bit of movement left when gently "jiggled."

61
 Ingredients:
• 1 ounce finely grated parmigiano • 2 tablespoons fresh Italian
reggiano, divided herbs, chopped
• 3 tablespoons unsalted butter, • 5 egg whites
plus more for greasing the pan • 1/2 teaspoon cream of tartar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 1/3 cup whole milk
• 4 egg yolks
• 2 ounces shredded provolone 1 1/2 hours 10-12 Servings
• 3 ounces shredded fontina

62
 Desserts
Baked
delights
 Difficulty Rating:
Honey Muffin

Ingredients: Cooking Notes:

• 2 cups all purpose flour
• 1/2 cup sugar "A traditional Midlander cake made with a generous
portion of honey.
• 3 tsp baking powder
• 1/2 tsp salt
Combine flour, sugar, baking powder and salt in a large bowl.
• 1 egg
In a separate bowl, combine egg, milk, butter and agave. Stir
• 1 cup milk
wet ingredients into dry and mix just until moistened.
• 1/4 cup milk
• 1/4 cup butter melted
Fill greased or paper-lined muffin cups three-fourths full. Bake
• 1/4 cup agave or honey
at 350 degrees F (175 C) for 12-15 minutes or until golden and
baked through. Cool 5 minutes then remove to a wire rack.
Serve warm.

20 minutes 12 Servings

64
 Difficulty Rating:
corn bread

Ingredients: Cooking Notes:

• 1 cup all-purpose flour
"A fluffy yellow bread made from cornmeal.
• 1 cup yellow cornmeal A specialty at the Drowning Wench
• 2/3 cup white sugar in Limsa Lominsa."
• 1 teaspoon salt
• 3 1/2 teaspoons baking Preheat oven to 400 degrees F (200 C). Spray or lightly
powder grease a 9 inch round cake pan. In a large bowl, com-
bine flour, cornmeal, sugar, salt and baking powder.
• 1 egg
Stir in egg, milk and vegetable oil until well combined.
• 1 cup milk
Pour batter into prepared pan. Bake in preheated oven
• 1/3 cup vegetable oil
for 20 to 25 minutes, or until a toothpick inserted into
the center of the loaf comes out clean.

35 minutes 8-10 Servings

65
 Difficulty Rating:
Banana Walnut Bread
Cooking Notes:
Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid
measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to
350 degrees F (175 C)
.
In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and
sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add
the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to
the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean.
Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on
the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

This recipe is really amazing and I recommend making a second loaf just for yourself while you’re out on your
adventure through Eorzea!

Ingredients:
• 1 1/4 cups unbleached all-purpose • 1 cup sugar
flour • 3 very ripe bananas, peeled, and
• 1 teaspoon baking soda mashed with a fork (about 1 cup)
• 1/2 teaspoon fine salt • 1/2 cup toasted walnut pieces
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup unsalted butter, at room
temperature, plus more for
preparing the pan 1 hour 30 minutes 6-8 Servings

66
Gooseberry Difficulty Rating:
and vanilla custard tart
Cooking Notes:
Roll out the pastry on a lightly floured surface until large enough to
line a 10 inch (26 cm) loose-bottomed tart tin. Preheat oven to 400
degrees F(200 C). Brush tart tin lightly with melted butter or cooking
spray for easy removal of tart. Place puff pastry into tin and smooth
out any bubbles and trim excess pastry from around the edge. Place
parchment paper over pastry covering the top and sides of the pastry
completely and fill tin with baking beans up to the brim of tin. Bake
the pastry for 15 mins, then carefully lift out the parchment and beans,
and bake for 5 mins more or until pastry has a slight biscuity and flaky
texture.

Meanwhile, beat the eggs, cream, sugar and vanilla together, then
strain into a jug. Scatter the gooseberries into the tart tin, then pour
in the vanilla custard mixture. Bake for 35-40 mins until the custard is
set and the gooseberries are tender. Cool for 15 mins before serving,
or cool completely and eat cold, dust lightly with powdered sugar.

1 hour to 30 minutes 8-10 Servings

67
 Ingredients:
• 1 package of puff pastry, cut to at • 1 cup of Gooseberries,
least 10 inches in diameter or 26 topped and tailed
centimeters • Powdered sugar to sprinkle
• 2 large eggs on top to serve
• 1 cup of Heavy Cream
• 1/2 cup of caster sugar
• 1 tsp of vanilla extract

68
 Bungeoppang Difficulty Rating:
(Fish shaped pastry with filling)

Cooking Notes:
IMPORTANT: In order to achieve fish shape a mold must be used
that you place on your stove and will cook the pastry. Search for
fished shaped Japanese Taiyaki mold and you should find various
molds to choose from. This recipe can not be shaped by hand.

Combine batter ingredients in a bowl and mix well until must lumps
have disappeared. Transfer mixture into a jug that has a spout for
easy pouring or use ladle.

Preheat a bungeoppang (Japanese Taiyaki) pan over medium low

heat. Quickly brush the pan with some melted butter or cooking oil.
Pour the batter onto the pan. Don’t overfill your pan as the batter
will rise and spread as it cooks, fill a little over half of the pan mold
with the batter. Add your choice of filling then add more batter
on top of filling to cover the fish mold. Close the pan and turn it
over quickly. Cook both sides of the pan until the fish pastry turns
golden brown about 2 to 3 mins each side. Remove pastry and let
cool on rack for 5 mins and serve. If reheating place in microwave
for 30 seconds or until middle where filling is becomes soft and
easy to push down on slightly.

69
 Ingredients:
• 1 cup plain flour or cake flour, Filling:
sifted • 1/2 cup of filling you desire
• 2 tsp baking powder, sifted (chocolate, nutella, peanut
• 1/4 tsp fine sea salt butter, etc.)
• 175 ml milk or water
• 1 Tbsp melted butter
• 1 egg

20 to 25 minutes 6-7 Servings

70
Snurbleberry Tart Difficulty Rating:
(Strawberry tart)
Cooking Notes:
"This sweet, yet tart red berry is covered in tiny soft hairs that can
be removed by lightly rubbing the fruit between one's palms."
Pastry Cream: Gather the ingredients and have them at the ready. Set out a large bowl, a
medium saucepan, a whisk or heavy spoon, and a sieve or strainer. In the medium-sized
saucepan, heat the milk with the vanilla bean over medium heat almost to boiling. While the
milk is heating, mix the egg yolks and sugar together in the large bowl. Then whisk in the
flour and cornstarch until the mixture is smooth. Remove the vanilla bean from the milk,
then gradually whisk the hot milk into the egg mixture. Do this very slowly as you don't want
the yolks to cook from the heat of the milk. Strain the mixture back into the saucepan. Place
over medium heat, stirring or constantly whisking until the mixture thickens and reaches
a boil. Continue cooking for half a minute longer, stirring hard and constantly to keep the
pastry cream smooth. Remove the pastry cream from the heat. Stir in the vanilla flavoring
at this point if you did not use a vanilla bean. Place a layer of plastic wrap directly on the
surface of the pastry cream to avoid a skin forming, and leave to cool to room temperature.
The pastry cream can be used when cool, or covered and refrigerated for up to several days
until needed. Stir chilled pastry cream before using.

Ingredients:
Pastry Crust: Roll out the pastry on a lightly floured surface until large enough to line a 10
inch (26 cm) loose-bottomed tart tin. Preheat oven to 400 degrees F(200 C). Brush tart tin
lightly with melted butter or cooking spray for easy removal of tart. Place puff pastry into tin
and smooth out any bubbles and trim excess pastry from around the edge. Place parchment
paper over pastry covering the top and sides of the pastry completely and fill tin with baking
beans up to the brim of tin. Bake the pastry for 15 mins, then carefully lift out the parchment
and beans, and bake for 5 mins more or until pastry has a slight biscuity and flaky texture.

Tart: Spread the pastry cream across the bottom of the baked sweet pastry crust. Arrange the
strawberries in a pattern over the pastry cream. In a small saucepan heat the strawberry jam
with the lemon juice on medium high heat until boiling. Use a brush to apply the strawberry
glaze over the strawberries. Refrigerate the tart for several hours before serving.

71
Pastry Cream:
• 2 cups whole milk
• 1 vanilla bean (split length-
wise, or 1 teaspoon vanilla
flavoring)
• 5 egg yolks
• 6 to 8 tablespoons sugar
• 3 tablespoons flour
• 3 tablespoons cornstarch
Tart:
• 1 package of puff pastry, cut to
at least 10 inches in diameter or
26 centimeters
• 1 pound/500 grams strawberries
(whole or sliced)
• 1/4 cup strawberry jam
• 1 tablespoon lemon juice (or
water)

30 minutes 8-10 Servings

72
apple tart

“A round pastry filled with sweet faerie apples and

fragrant spices."
 Apple tart
Difficulty Rating:

Cooking Notes:
Pastry Crust- Roll out the pastry on a lightly floured surface until large enough
to line a 10 inch (26 cm) loose-bottomed tart tin. Preheat oven to 400 degrees
F(200 C). Br ush tart tin lightly with melted butter or cooking spray for easy
removal of tart. Place puff pastry into tin and smooth out any bubbles and trim
excess pastry from around the edge. Place parchment paper over pastry covering
the top and sides of the pastry completely and fill tin with baking beans up to
the brim of tin. Bake the pastr y for 15 mins, then carefully lift out the
p archment and b e ans , and b a ke for 5 mins more or unt i l p ast r y has a sli g ht
biscuity and flaky texture.
Cooking Notes:
F i l l i n g - In a l a r g e b ow l , t o s s app l e s , brow n s u g a r, l e m on j u i c e , c i n n a m on ,
vanilla, and salt together. Arrange apples over crust, sprinkle with granulated
sugar and dot top with butter. Bake until crust is golden and apples are tender,
about 1 hour. Brush with melted apricot preserves.

Ingredients:
• 1 package of puff pastry, cut to at least 10
inches in diameter or 26 centimeters

Filling -
• 5 apples, peeled, cored, and sliced thinly
• 1/3 cup brown sugar
• Juice of 1/2 lemon 1 hour 30 minutes 8 Servings
• 1 tsp. ground cinnamon
• 1 tsp. pure vanilla extract

74
 Desserts
desserts
 Cinnamon
and Sugar Pretzels
Ingredients:
• 1/4 cup plus 3 tablespoons
granulated sugar, divided
• 1/2 teaspoon ground cinnamon
• 1 packet (1/4 oz.) rapid-rising
yeast
• 1 1/4 cups 110° to 115° F
(43 to 46 C) warm water
• 4 1/2 cups plus extra for
kneading all-purpose flour
• 3/4 cup dry milk
• 3/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter,
melted, divided
1 hour 20 minutes 24 servings
Difficulty Rating:
Cooking Notes:
"A traditional Midlander cake made with a generous
portion of honey.
Preheat oven to 375° F (190 C). Grease 2 large baking sheets. Combine 1/4
cup granulated sugar and cinnamon in small bowl; set aside.
Stir yeast into warm water in small bowl. Combine flour, dry milk,
remaining 3 tablespoons sugar and salt in large bowl. Add 1/2 cup butter
and yeast mixture into flour mixture. Stir until blended and sticky dough
is formed.
Place dough on lightly floured surface; knead for 6 to 8 minutes, until
dough is smooth and elastic, adding additional flour as necessary. Cut into
24 pieces. While working with dough, keep covered with plastic wrap. Roll
each piece into a 16-inch long rope. To form pretzels, make a U-shape with
the rope. Holding the ends of the rope, cross them over each other and
press onto the bottom of the U and place on prepared baking sheets. Press
ends of pretzel into pretzel dough. Brush with remaining 1/4 cup butter.
Sprinkle with cinnamon-sugar mixture. Allow to rise in warm place for 15
minutes or until risen slightly.
Bake for 18 to 20 minutes or until golden brown. Remove from baking
sheets to wire racks. Serve warm. Store remaining tightly covered.
76
Pineapple Ponzecake Difficulty Rating:
(Pineapple Upside Down Cake)

Cooking Notes:
"The ponzecake earns its name from the fact that the total weight of the dry
ingredients (before pineapples) equals a single ponze."

Preheat the oven to 350 degrees F (175 C). Place the butter in an
8-by-8-by-2-inch square baking pan and set it over low heat to melt.
When melted, sprinkle the brown sugar over the butter. Arrange the
pineapple rings in a single layer on top of the sugar, making 3 rows.
Cut the maraschino cherries in half, and place one half, cut-side up, in
the center of each pineapple ring. Set the pan aside.

Sift the flour, baking powder and salt, then sift once more. Set aside.
Using an electric mixer, mix together the shortening, granulated sugar,
egg and vanilla. Blend in the flour mixture alternately with the milk,
beginning and ending with flour. Stir only enough after each addition
to combine.

Pour the batter carefully into the pineapple-lined baking pan and bake
for 40 minutes. Test for doneness by inserting a toothpick in the center
or pressing the cake lightly with a fingertip; if the impression springs
back, the cake is done. Run a knife around the edges of the pan and
place a serving dish on top. Invert the cake onto the serving dish.
Leave the pan inverted over the cake for several moments to allow the
syrup to soak into the cake.

1 hour to 30 minutes 8 to 10 Servings

77
 Ingredients:
• 3 tablespoons butter • 1/4 teaspoon salt
• 1/2 cup light brown sugar, • 1/3 cup solid vegetable
packed shortening
• 9 slices canned pineapple in • 2/3 cup granulated sugar
juice, drained • 1 large egg
• 5 maraschino cherries • 3/4 teaspoon vanilla
• 1 1/2 cups sifted all-purpose extract
flour • 2/3 cup milk
• 2 teaspoons baking powder

78
 Difficulty Rating:
Sachertorte
Cooking Notes:
Preheat oven to 350 degrees F (175 C). Butter and flour a 9 by 2-inch cake
pan. In a bowl, combine the chocolate and butter and melt over a double
boiler. Set aside to cool. In a mixer, using a wire whisk, whip the egg yolks
with 1 ounce sugar until light and ribbony. Beat in the chocolate mixture.

In another bowl, beat the egg whites and salt until soft peaks. Slowly add the
remaining 3 ounces of sugar and continue to beat until stiff peaks. Fold in
the flour and then fold in 1/3 of the egg whites into the chocolate mixture
to lighten it. Fold in the remaining egg whites, gently but thoroughly.
Pour into prepared cake pan. Bake for 40 minutes or until done. To check for
doneness, insert a paring knife in center of cake. It should come out dry.
Remove from the oven and cool on a rack.

To make the apricot filling: puree the apricot preserves. Stir in brandy.

Slice the cake into 3 equal layers. Spread half of the apricot filling on the
bottom layer. Top with a second layer of cake. Spread the remaining apricot
filling and top with the last layer of cake. Chill for at least 30 minutes.

To make the glaze: in a bowl, combine the chocolate and butter. Melt over
a double-boiler. Bring the cream to a boil. Stir into the melted chocolate.
Cool until it reaches glazing consistency. Spread over and around the cake.
Chill for another 30 minutes before serving. Serve a slice with Schlagobers
or whipped cream.

1 hour to 30 minutes 8 to 10 Servings

79
 Ingredients:
Cake - Appricot Filling -
• 6 ounces bittersweet chocolate, cut • 1 1/2 cups apricot preserves
into small pieces • 1 tablespoon apricot brandy
• 3 ounces butter
• 4 egg yolks Glaze -
• 1 ounce sugar, plus 3 ounces • 6 ounces bittersweet chocolate, cut into
• 5 egg whites small pieces
• 1/4 teaspoon salt • 1 ounce butter
• 1/3 cup flour, sifted • 2 ounces heavy cream
• whipped cream

80
Crème brûlée

"A vanilla flavored egg custard that is drenched in a sweet

syrup. The syrup is then heated with a fire crystal
until creating a crisp brown shell."
 Crème brûlée
Difficulty Rating:

Cooking Notes:
Preheat the oven to 325 degrees F (160 C). Place the cream, vanilla bean and its pulp
into a medium saucepan set over medium-high heat and bring to a boil. Remove from
the heat, cover and allow to sit for 15 minutes.
Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended
and it just starts to lighten in color. Add the cream a little at a time, stirring continually.
Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan
or roasting pan. Pour enough hot water into the pan to come halfway up the sides of
the ramekins. Bake just until the creme brulee is set, but still trembling in the center,
approximately 40 to 45 minutes.

Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up
to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to
browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among
the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy
top. Allow the creme brulee to sit for at least 5 minutes before serving.

Ingredients:
• 1 quart heavy cream
• 1 vanilla bean, split and scraped
• 1 cup vanilla sugar, divided
• 6 large egg yolks
3 hours 30 minutes 6 Servings
• 2 quarts hot water

82
Desserts
drinks
 Friendly disclaimer

These are my own recipes and recipes I’ve gotten

from friends who also play FFXIV for drinks based
off of the primals and their signature attacks from
Final Fantasy XIV: A Realm Reborn.

These are not the actual recipes that can be found

at Eorzea Cafe, you can, however, search for those
recipes so you can try those out in the comfort of
your own home!

Make sure to also drink responsibly!

hellfire

Ingredients:
• 2 cups of water • Star anise
• ½ cup of brown sugar or 4 ounces of • All spice berries
piloncillo/panela , add more to taste • A couple of orange peel strips
• 4 cinnamon sticks • 4 cups of blood orange juice
• Cloves • Aguardiente or rum to taste, use regular or
• Star anise infuse with cinnamon ahead of time for an
• All spice berries extra kick
• A couple of orange peel strips

Directions:
Combine the water, brown sugar or panela (piloncillo), the cinnamon sticks, spices, and
orange peel strips in a medium sized pot.Bring to a boil, reduce the heat and let the
panela/piloncillo melt. Add the blood orange juice and simmer for about 20-30 minutes.
To make the fast or cheater version you can boil it for 10-15 minutes.

Strain to remove the cinnamon sticks and spices. Mix in the rum or aguardiente directly
or individually in each serving glass, and serve warm. You can also make it ahead of time
without the added alcohol and keep it refrigerated, then re-heat when ready to serve.

85
Earthen Fury

Ingredients:
• 1 ounce Rittenhouse Bonded Rye
• 3/4 ounces Averna Amaro
• 1 tablespoon pumpkin butter
such as American Spoon Fruit
or Stonewall Kitchen
• 1/4 ounce lemon juice
• 2 dashes Angostura bitters
• 3 ounces chilled Newcastle brown
ale (or similar)

Directions:
Combine rye, Averna, pumpkin butter, lemon, and bitters in cocktail
shaker, fill with ice, and shake until chilled. Double strain into a old
fashioned glass. Top with ale.

Although the temptation may sink in, make sure not to Mountain Buster
anything or anyone after consumption.

86
Mistral Song

Ingredients:
• 1 medium bitter melon • 3⁄4 oz. gin
(about 4 oz.) • 2 oz. soda water
• 1 oz. simple syrup • Lime wheel, to garnish
• 3⁄4 oz. fresh lime juice

Directions:
Using a box grater, finely grate the dark green skin of bitter melon into a large bowl lined
with cheesecloth. Gather the edges of the cheesecloth together and twist to squeeze the
juice from the bitter melon pulp. Pour 1 tablespoon of the bitter melon juice into a
cocktail shaker and save the rest for more cocktails.

Add simple syrup, lime juice, and gin to the shaker, fill with ice cubes, and cover. Shake
until well-chilled, about 15 seconds, and pour into a tall glass filled with ice.
Top the cocktail with soda water and stir gently to combine. Garnish with a lime wheel just
before serving.

87
Memento Moogle

Ingredients:
• 1 lime, cut into wedges (option- • 1/2 cup liquid from jarred red mara-
al) schino cherries
• Margarita salt (optional) • 2 cups sparkling water
• 1 (12-oz.) can frozen limeade
concentrate, thawed Garnishes -
• 33 1/2 cups vodka • lime slices, maraschino cherries

Directions:
Rub rims of 8 chilled glasses with lime wedges, and dip rims in salt to coat, if
desired. Stir together limeade concentrate and 3 1/2 cups vodka; add liquid
from maraschino cherries.

Fill prepared glasses with ice. Pour limeade mixture into glasses, filling each
two-thirds full; add sparkling water to fill.

Best shared amongst your moogle companions, kupo!

88
Tidal Wave

Ingredients:
• 1 oz Vodka • Lemonade
• 1 oz Blue Curacao liqueur

Directions:
Pour vodka and curacao into a glass with ice. Fill with lemonade. Garnish with Cherry.
Give it a nice Whorl and this tidal wave will surely refresh your taste buds. (Gyre Spumes
not needed).

Note: Too much consumption may make you see your friends as Sahagins.

89
Judgement Bolt

Ingredients:
• Simple syrup optional - can use • 1 part grenadine
water or juice instead • 1 part cranberry juice can also use
• 1 1/2 part vodka cran-grape or grape juice
• 1 part blue curacao
• 1 part sweet and sour mix

Directions:
Combine vodka, blue curacao, sweet and sour mix, grenadine, and cranberry
juice in a cocktail shaker filled with ice. Shake until combined. Fill the
sugar-coated glass with ice. Pour purple people eater cocktail mix into a glass
until full.

Serve immediately!

90
Diamond Dust

Ingredients:
• 1 oz Malibu Coconut Rum • 1 ½ Oz White Rum
• 1 ½ Ooz White Rum • 1 Oz Sprite (or coconut water)
• 1 oz Blue Curacao • Marciano Cherries –
• 1 ½ oz Pineapple Juice for garnish (optional)

Directions:
Combine all ingredients except the sprite in a cocktail shaker. Fill with ice.
Shake to combine. Fill two small glasses with ice. Use strainer to
divide cocktail among two glasses. Top each with half shot of sprite.
Garnish with cherries. Snap your fingers or stomp your heels once for
additional effects.

Enjoy!

91
Ultima

Ingredients:
• 2.5 ounces Black Vodka
• 3/4 ounce Freshly Squeezed
Lime Juice 2/3 - 1 Small Lime
• 1/2 ounce Simple Syrup
• Ice
• Wilton Edible Pearl Dust In
White (Find at craft store in
baking aisle)

Directions:
Into a cocktail shaker add in your simple syrup, lime juice, and black vodka.
Fill with ice until the liquid line. Give it a hard shake for 30 seconds. Add a
dash of pearl dust to the bottom of a martini or coupe glass. Pour cocktail into
your glass and serve. Add more pearl dust if it's not shimmery enough and stir
it with a bar spoon to combine it.

Do not share with Ascians.

92
Tera Flare

Ingredients:
• 3/4 ounce cream • 3/4 ounce Cointreau orange
• 3/4 ounce orange juice liqueur
• 3/4 ounce Galliano Liqueur

Directions:
Pour the ingredients into a cocktail shaker with ice cubes. Shake well.
Strain into a chilled cocktail glass.

Make sure your guests do their very best not divebomb each other!

93