RavenClan Cookbook

Recipes

Catsup

• 5 tureens tomatoes, crushed 
• 1/2 tureen water
• 1 paw honey
• 1 tureen vinegar
• 1 claw truffle oil
• 2 claws salt
• 1/2 claw ginger, powdered
• 1/2 claw finely ground papaya seeds 
• 1/2 claw red chili, powdered

Mix all ingredients into a large pot and cook on high blaze, stirring every sunleap or so, until the mixture is reduced by half (it should take about half a day). Mash the mixture until it is mostly smooth while it cools to a safe level, then strain out all the skins and seeds. Let cool completely before serving

Cheese

• 8 tureens fresh goat milk
• 6 paws vinegar
• 2 claws salt

Combine ingredients in a large pot over medium blaze, stirring often. Make sure to scrape against the bottom to prevent burning. Once the temperature reaches high blaze, remove from heat to allow the curds to form. Once cooled to a safe level, place curds in a straining cloth and set a heavy stone on it to squeeze out the whey. For softer or spreadable cheese, let strain for only about 3-4 sunleaps. For firmer or crumbly cheese, let strain for longer. Peppers or other flavoring can be added after this step, if wanted

Chili Powder

• 1 claw dried sun chilis, powdered
• 1 claw dried mild chili, powdered
• 1/4 claw red chili, powdered
• 3/4 claw ground bell pepper

Combine seasonings and mix well.

Chipotle Powder

• 1/2 paw dried green chilis, powdered
• 1 paw ground bell pepper
• 1 claw ground bee balm
• 1/2 claw ground culantro
• 1/2 claw salt

Combine seasonings and mix well.

Crabcake

• 2 stone crabmeat
• 1 large duck egg
• 1 scoop egg cream
• 2 scoops dried, crumbled corn sheet
• 2 paws melted fat
• paprika to taste
• 1 claw ginger paste

Beat the egg in a large mixing bowl. Add the egg cream, paprika, and ginger paste and mix until it forms a thin paste. Add in the crabmeat, making sure it’s coated in the mixture, then gently but thoroughly mix in the crumbled corn sheet. Form eight small cakes on a firing stone and store them in a cool area while preparing the fire. Once ready, cook in high blaze until golden on top. Serve while hot.

Egg Cream

• 2 yolks from large duck eggs
• 2 claws vinegar
• 4 scoops sunflower oil
• Whisker of salt

Mix the yolks and vinegar thoroughly, then slowly add the sunflower oil, a few drops at a time. Once the cream has started to thicken, oil can be added faster. If there’s any oil buildup, stop pouring the oil and mix the cream well until the oil is incorporated. Add the salt once all the oil is mixed in, and the cream is thick and fluffy.

Ginger Paste

• 1 scoop dried, powdered ginger root
• 1 claw salt
• 1 scoop water
• 4 claws vinegar

Mix powdered ginger and salt, then add water and vinegar. Mix well and store in a cool place for a few days before using.

Hamburgers

• 2 stone thrashed bison meat (if not available, 3 parts rabbit and 2 parts game bird also work)
• 2 claws chili powder
• 1 claw ground papaya seeds
• 2 claws truffle oil
• 1 large egg
• Cheese (as needed)
• Half buns (as needed)
• Crisped boar strips (as needed)
• Catsup, egg cream, and ginger paste (as needed)
• One-fried or two-fried egg (as needed)

Mix ingredients together well, being careful not to overwork the meat. Form into small balls and flatten (do not press too hard), press a small divot into the center of the patty, then cook on medium blaze 2-3 candlemarks on each side, until the juices run clear. Place cheese on the patties and cook for another candlemark (until cheese is melted), then move to a half bun. Dress with catsup, egg cream, ginger paste, one-fried or two-fried eggs, and crisped boar strips as needed

Hotdogs

• 2 stone thrashed meat (any meat works)
• 1 claw ground bell pepper
• 1 claw ground bee balm
• 1/2 claw chili powder
• 1/4 claw ground ginger root
• 6 rabbit intestines (any ungulate intestines also work, adjust amount for size)
• 1 egg white
• Split bun (as needed)
• Catsup and ginger paste (as needed)

Thoroughly mix the thrashed meat and seasonings together until the seasoning is worked in well. Begin to mash the meat, stirring in the egg white, until it’s a fine paste. If the meat is still too chunky, add another egg white. Carefully use a soft funnel to fill the intestines with the meat paste, and then twist and singe the end of the intestines so that they cannot open. Leave filled intestines in a cool place overnight, then smoke in high blaze until the skin begins to crumple slightly and the meat turns darker. Immediately put in a cold water bath until mostly cooled, then allow to air dry. These hotdogs will last a half moon when stored in a cool place.

When it is time to serve, lightly grill and serve on a split bun. Dress with catsup and ginger paste as needed

Mushroom and Bell Pepper Pilaf

• 2 paws animal fat
• 5 scoops mushrooms, thinly sliced
• 1 red bell pepper, finely slashed
• 3 scoops wild rice
• 1½ tureens of stock
• 2 paws truffle oil
• 1 stone meat, pre-cooked and shredded (any works, but some sort of game bird preferred)

Melt half a paw of the animal fat over medium blaze, then add the bell peppers and mushrooms. Sautee until tender and set aside. Melt the rest of the fat and mix in the truffle oil, then add the rice, stirring to coat it fully. Add the stock, then bring to a boil. Reduce heat, cover with a lid, and simmer until the liquid is fully absorbed. Season to taste, then add in the vegetables

Stock

• bones, connective tissue, meat scraps, and other parts of prey that hasn’t been eaten
• 3-4 whole bee balm flowers
• 1/2 small ginger root, slashed
• 1 bell pepper, slashed
• 1/2 wild licorice root, slashed

Place the bones on a firing stone and roast on high blaze until they begin to brown, lowering the heat slowly to ensure they don’t burn, then move the bones into a large pot. Place the aromatics into the pot along with the rest of the meat scraps and fill with water. Heat the water, skimming off any grayish impurities that rise to the top of the water, until it comes to a boil. Place a cover on the pot, then reduce heat to a simmer, and allow to cook for two days. Once the cooking process is over, strain out the solids and store the broth for later use.

Syrups

• 1 scoop fresh fruit
• 1/3 scoop water
• 3/4 cup honey

Remove peels, stems, or seeds from fruit (depending on which fruit was selected). Combine ingredients in a pot, then bring to a boil. Reduce heat, and then smash fruit while they’re simmering. Once the syrup has begun to reach the desired thickness, let cool slightly and strain out all pulp or seeds.

Truffle Oil

• ½ tureen sunflower oil
• 1 paw shaved white truffle

Heat oil on low blaze until fully liquified, then remove from heat. Add the truffle shavings, cover, and let cool completely before storing.

Supplies

• Firing Stone: A long, flat stone carefully carved and smoothed down
• Soft Funnel: Palm leaves wrapped into a funnel shape. Optionally, small bark pieces at the end can be used if the soft funnel is being used to decorate pastries

Index

• Blaze = Heat (low heat, high heat, etc.)
• Catsup = Ketchup
• Claw = 1 tsp
• Corn Sheet = Tortilla
• Crisped Boar Strips = Bacon
• Dizzy Bread = Beer bread
• Dried Sun Chilis = Guajillo chili
• Egg Cream = Mayonnaise
• Firing Stone = Baking sheet
• Half Bun = Hamburger bun
• One-Fried Egg = Sunny side up
• Paw = 1 tbsp
• Scoop = 1/4th cup (dry)
• Slashed = Chopped
• Soft Funnel = Piping bag
• Split Bun = Hotdog bun
• Sticky Bread = Money bread
• Stone = 1/2 lb.
• Straining Cloth = Cheesecloth
• Thrashed Meat = Ground meat
• Trona = Baking soda
• Trona Bread = Irish soda bread
• Two-Fried (Runny/Solid) = Over easy/hard
• Tureen = Cup (wet)
• Whisker = Pinch
• Sun Chilis = Mirasol chili
• Mild Chili = Poblano
• Dried Mild Chili = Ancho
• Green Chili = Jalapeno
• Dried Green Chili = Chipotle
• Red Chili = Cayenne
• Ground Bell Pepper = Paprika
• Soft Cooked Egg = Poached Egg

Ingredient List

• Animal Fat
• Bell Pepper
• Blackberry
• Blueberry
• Boar Meat
• Chanterelle Mushroom
• Cheese
• Cherry
• Chestnut
• Chili Peppers (various)
• Chokeberry
• Cloudberry
• Corn
• Corn Flour
• Crabmeat
• Cranberry
• Dewberry
• Dragon Fruit
• Duck-Potato
• Egg
• Egg Cream
• Fish (various)
• Gamebird Meat (various)
• Goat Milk
• Green Beans
• Guava
• Hare Meat
• Hazelnut
• Honey
• Jicama
• Lobster
• Lotus
• Lotus Seeds
• Maca
• Mayhaw
• Morel Mushroom
• Oyster Mushroom
• Oysters
• Papaya
• Pecan
• Persimmon
• Pineapple
• Pork
• Potato
• Potato Flour
• Prickly Pear
• Pumpkin
• Quinoa
• Rabbit Meat
• Raspberry
• Salmonberry
• Salt
• Squash
• Strawberry
• Sunflower Seeds
• Sunflower Oil
• Sunroot
• Sweet Potato
• Tomato
• Truffle
• Truffle Oil
• Venison
• Vinegar
• Wild Rice

Seasoning Flavors

Allspice: Sweet, zesty, earthy, savory
Ancho Powder: Mildly spicy, smokey
Bee Balm: Pungent, peppery, slightly bitter
Catmint: Minty
Catnip: Woody, earthy, slightly minty
Cayenne Pepper: Spicy, earthy
Chia: Mild, nutty
Chili Powder: Spicy, strong, smokey
Chipotle Powder: Earthy, mildly spicy, pungent
Coneflower: Earthy
Culantro: Pungent, bitter
Dandelion: Bitter, pungent, earthy
Epazote: Pungent, medicinal
Ginger: Earthy, spicy
Mesquite: Rich, earthy, slightly sweet
Paprika: Slightly spicy, sweet, smokey
Redbrush Lippia: Pungent, earthy
Rose Hips: Tangy, tart, slightly sweet
Sage: Herbal, savory, slightly peppery
Wild Licorice: Woody, sweet, slightly bitter
Yarrow: Bitter, medicinal

Substitutions

Anise/Fennel/Terragon: Wild Licorice
Black Pepper: Ground papaya seeds
Butter: Animal fat
Cilantro: Culantro (halved amount)
Garlic/Onion: White truffle oil
Kale: Dandelion
Mustard: Ginger paste
Oregano/Thyme: Bee balm
Panko: Crumbled corn sheet