Volume 1 - Issue 2 [October 2003]
Gorean Recipes
Gorean Recipes
Tospit & Hard Larma-Stuffed Grunt
sent in by mya{WPT}~Y~
1/2-1 stone white grunt fillets butterflied
1 medium hard larma cored and cut in wedges
1/2 medium onion, thinly sliced
4 thin tospit slices
2 tefs butter, melted
salt and garlic to taste
on a flat-lipped plate place grunt fillets. Sprinkle seasonings in cavity. Place the Hard Larma, Tospit, and Onion in cavity and fold fillets over to encase the fruits and onions. Brush lightly with butter. place entire tray on the fire grate and cook for 15 ehn. Turn over and continue to cook 15 to 20 ehns more or until fish begins to flake when fork is inserted in thickest portion.
mocha black wyne
sent in by melina{WPT}~R~
ingredients:
1 mug of black wyne, first slave
2 tefs of richest chocolate shavings
3 dallops of whipped bosk milk
2 spoons of yellow sweet rocks
2 spoons of white sweet rocks
to make:
get yourself a mug of fresh black wyne, first slave. fill the mug about three quarters of the way full. next dump in two tefs of chocolate shavings and stir. this is the mocha part. after adding the chocolate shavings, add the yellow sweet rocks and the white sweet rocks. stir the brew once more. for garnish, whip up a little bosk butter milk and place three generous dallops on top. sprinkle chocolate shavings on top of the cream to make it look pretty. add a fine Tyros cherry to the very top and voila! a delicious and sweet drink that pleases Mistresses with the finest sweet tooth that don't really like the taste of black wyne.
Ubar-Worthy Cherries
sent in by mya{WPT}~Y~
1/2 stone fresh cherries
4 tefs sugar
1/2 cup water
2 tablespoons finely shedded tospit peel
splash of blackwyne
Rinse and drain cherries; remove stems and pits. In large kettle combine cherries, sugar, water, and tospit peel. Cook for 45 ehns. Remove from heat and add blackwyne. Laddle into air-tight storage containers. May store in coldroom up to 3 weeks.
