NIKIRALA WINTER FEAST

[marslol 672]

-=- Haeseni Winter Cuisine -=-

A Wintry Feast

 

 

[!] A painting of some Haeseni classical dishes, c. 399 ES

 

 

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Having been set the wardship task under the Koenas to comprise a menu of Haeseni Winter Cuisine - I started my research, delving into books and papers to take inspiration and spin dishes into my own style. Now such an effort is completed and thus a feast shall be held at the Nikirala on the 20th of the Snow's Maiden, 59 SA. Its menu organized by my hand, to commemorate our mid-winter tidings.

 

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Drinks

 

White Ruskan Cocktail

A creamy-white cocktail swirls around in an old-fashioned glass over ice, garnished with a sprig of mint. The white color comes from the heavy cream mixed into the alcohol, with milk gathered from organic Haeseni cows. The alcoholic factor comes from the finest Fennic vodka, 40% ABV, and coffee liqueur, with beans imported from the Southern Fakhr Oasis.

 

Upon the first sip, one finds the immediate hit of a pungent and strong alcoholic taste, yet tolerable with the taste of coffee and milk - similar to that of a spiked latte. While not traditional, the strong link between Haense and vodka is enough to be considered a fairly well-known drink that can be enjoyed in any formal setting.

 

Haeseni Mulled Wine

A dark wine served in a warm glass mug, with a few floating cranberries on top. Wine made from the finest Karosgrad grapes in the peak of summer has fermented until the winter before it is brought to simmer in a fruity concoction of oranges, cranberries, and honey with a variety of spices such as cloves and cinnamon sticks to produce a classy and festive drink.

 

The wine smelled strongly of fruit and citrus, and the sweetest in it’s taste nearly masked the taste of the alcohol. If not careful, one could consume the whole cup without even realizing the effects of the booze. The warm and spiced drink was perfect for cuddling up near a fire or in the warmth of company, and made specifically to be enjoyed during the holiday season. 

 

Abrikos Kompot

A fruity non-alcoholic drink that everyone from all age groups can enjoy. Served in a thin glass flute-like cup, small pitted cherries and blueberries float atop the red juice - perfect snacks to munch on.

 

The juice itself was mainly made of apricots picked from the Yong Ping orchards, with notes of honey, cherries, and blueberries harvested from Karosgrad’s very own gardens and honey farms. The drink was usually popular with children but can be enjoyed by adults as well - it’s light and sugary taste could be enjoyed at any and all times of day.

 

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Hors d’oeuvre

 

Cheese on Tomatoes

While the name is a bit off putting and or brutish to those in a higher-class society, it is a classic starter dish and allows the most simple of elements like tomatoes shine together in their own way, highlighting the love and care that went into growing and cultivating each aspect of the dish. 

 

Each slice of tomato had a little scoop of cheese spread made of swiss, cheddar, sage, chives  and garlic. In one bite, there was an explosion of flavours: intense savoury and nutty notes from the cheese mix, complemented by the sweeter, and more acidic taste from the tomato. Simple yet still able to pack a flavour punch!

 

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Soup

 

Haeseni Borscht

A classic Ruskan soup, filled with hearty meat, beets and a variety of other vegetables. The rich red liquid was served with a dollop of sour cream in it’s center, filled with sauteed cabbage, beets, onions, potatoes, and chunks of beef shank - each ingredient tender and perfectly cooked.

 

Each vegetable came in little rough cubes that fit within a ladle. Upon consuming a spoonful, one was hit with the savoury and slightly sour taste of the beets and other vegetables that were balanced out with the fat of the meat. A nourishing soup, perfect for the winter.

 

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Appetizer

 

Mushroom Julienne

A Haeseni twist on an Auvergnian dish. Served in small white ramekins, mushroom julienne consists of thinly sliced button mushrooms, onions, and garlic then is subsequently covered with a sour cream and butter sauce - after which is then covered with cheese sourced from the Karosgard farms and baked until the cheese has been properly melted. 

 

Served with toasted bread on the side, the small appetizer served to be an entrance into the main meals - the warm richness of the cheese and subtle sweetness from the onions were pleasing to the senses. 

 

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Main

 

Ruskan Pelmeni

A plate of Ruskan pelmeni basking in butter and garnished with a sprig of parsley. Pelmeni is a traditional dumpling with soft flour-based dough wrapped around ground pork, onions, salt and pepper - often in the shape of a little donut.

 

While simple in appearance, each little dumpling takes an extremely long time from creating the filling, to rolling out and cutting out each dumpling wrapper. Each bite is reminiscent of homestyle cooking, with bursts of flavour that pack a punch inside the small package of dough.

 

Winter Kale Salad

A tossed salad that consisted of kale, pomegranates, honey, red onions and feta. Each vegetable and fruit was harvested in season from the various corners of the Kingdom of Haense. The slight bitterness from the greens was offset by the sweetness and tartness from the onions and pomegranate seeds.

 

Dressed with olive oil and salt imported from the Fahkr Oasis, the bright red from the onions mixed with the greens of the kale looked especially festive and was certainly a tasty eye-catcher. The bright and crisp flavours melded together to create a perfect palette cleanser to match with the main course, or serve as a light meal on it’s own.

 

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Dessert

 

Haeseni Strawberry Belini 

A plate of layered Haeseni crepes, and on the side lay an assortment of fruits such as hand picked strawberries and homemade chocolate from the halflings over in Honeyhill. Served with a dollop of whipped cream off to the side, each pancake was perfectly customizable to the consumer’s choice - perhaps you wanted all the chocolate and no strawberries, or vice versa.

 

While simplistic in nature, the highlight of the desert was that it was light, sweet, and perfect for anyone even if they don’t like sweets - they could just have the crepes plain if need be. However, it is recommended to at least enjoy such a treat with the sour cream and maybe a strawberry or two.

 

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Mignardise

 

Apple Cherry Zephyr

A unique and common candy-like confectionary with an addictive fruity quality. Quite similar to the Auvergnian pastilles, these look a bit more like macaron shells than anything. They’re made from a puree of sugar, apples and cherry then are mixed with a single egg white and simple syrup - beaten until it was paler in colour and forming stiff peaks. It was then piped in a circular motion for it’s signature shape before letting it cool.

 

Served with a light powder sugar cast and a delicate sprig of mint, each bite-sized treat was subtly sweet and a bit tart from the cherries - how could you not want more?

 

 

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Signed, 

 

Her Majesty, Emma Karenina, Queen-Consort of Hanseti-Ruska

 

Lady Theodosya Mondblume, Ward of the Queen

 

Spoiler

OOC:

Friday 14th January

4.30 pm EST

 

[beetle 2811]

Isabel Fenika Mondblume is proud of her younger sister for writing this!