VASKAN COOKBOOK

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Raevir Cookbook

 

 

It is said that the culinary culture of a society defines its values. The cuisine of the Raevir people is a prime example of the values Raevir society upholds. Raevir cuisine takes a much more unique approach for it prides in simplicity yet palatable delights. Hailing from a history of agricultural tradition, the Raevir people pride themselves in developing a rich cuisine using their minimalistic and organic approach to food preparation. 

Raevir cuisine tends to have a theme of the use of meat, fat, cornbread and cabbages. Vegetables such as carrots and potatoes are also  considered a staple ingredient in many of the recipes they have garnered throughout their history. The Raevir palate usually has a preference for sour, tarty and savory flavors. Raevir “sweets” can be characterized as more intense than other cuisines due to their tarty flavors. 

 

Whilst focusing on a minimalistic and traditionalist approach, the Raevir people have cemented their own cuisine through centuries of tradition. Ergo, this publication provides a window for travelers and the newer generation of Raevir folk alike, to explore the palette that Raevir cuisine has to offer in Vaska. 

 

Gibanica is a filo dough pie, most commonly filled with white cheese. It is savory, slightly salty, and overall an addicting pastry in all settings. 

 

RECIPE: 

The baker will need to begin the preparation of this dessert by combining all of the ingredients, except the olive, and mix it together. Next, they must coat the rectangular baking dish with high edges with a little olive oil. While that settles, the other mixtures need to be completely; such as mixing eggs, dairy, pepper, salt, and more olive oil. Eventually the baker will fold down the edges of the mold and pour the wet mixture over the dough. The gibanica will take roughly less than an hour to cook, awaiting for the perfect golden crust color. 

Zefir is a soft confectionery made by whipping fruit and berry puree with sugar and egg whites with subsequent addition of a gelling agent like pectin, carrageenan, agar, or gelatine. 

 

RECIPE: 

The baker will need to begin prep work to begin. Ensure to wash the mixer bowl with white vinegar and soap to make sure that it is not greasy; if the bowl is greasy, the egg whites will form stiff peaks and will cause them to go flat. Cover a large work space with a cloth and prepare a large, 18-inch bag for frosting. 

Once preparation is finished, combine a ¼ cup of water with a gelatin powder. Stir and heat it up until the gelatin dissolves completely and then set it aside. It should take around 1 ½ minutes. Afterwards, place the egg whites until stiff peaks form. Leave them in a mixer bowl. Next, prepare the gelatin base! Heat the mixture on low heat on a stove top, stirring constantly, until the water thickens into a jelly texture. Set a timer for two minutes as soon as the mixture turns into an applesauce consistency. Continue to stir constantly and after two minutes, add a half cup of sugar during such. Stir until the sugar is absorbed, then add more sugar. Keep stirring! Once the mixture begins to rolling boil, cook it for another two minutes then remove it from the heat. While it is aside, mix and fluff the egg whites. Pour the hot sugar syrup into the egg whites and mix! Whip it for a minute until the egg whites have combined and add lemon juice and more gelatin. Whisk for eight to ten more minutes and then the marshmallow will need to be super stiff, glossy, and cooled!

 

Begin to form small meringues next! Zefir is usually shaped like a shell, but the baker can form circles or towers. All need to be 1 ½ to two inches in diameter from each other on the pan. Let the marshmallow stand for around thirty minutes. After the timer, place the confectioners’ sugar and cornstarch into a fine strainer or flour sifter and dust the top of the Zefir generously. Then let it sit for another thirty minutes. Use a flat spatula to carefully lift the Zefir from the wrap. Pair two pieces together to form the traditional Zefir shape. Place all of them on one layer and cover loosely with a thin sheet. Let it set overnight. It will last for three to four days at room temperature. 

Pastila is a traditional fruit confectionery. They look like small squares of pressed fruit paste and light, airy puffs with a delicate apple flavor. 

 

RECIPE: 

Clear apples out of its skin and chop it coarsely. If the apples are juicy, place the apple mass in a saucepan after grinding them, put it on low heat and warm them up until its size decreases by a third. If it is not juicy, mince them! Do not drain the juice if it is juicy. Put the resulting mass in a bowl, cover, and refrigerate it for six to eight hours. Whip the mass every one to one and a half hours. Meanwhile, refrigerate honey for six hours, then whip until it is all white. Mix the egg whites and honey then whip it into a foam with some citric acid. Then mix the apple mass with the egg whites until it is smooth. Sprinkle water onto the baking sheet, cover with parchment and grease it with vegetable oil. Pour the mixture onto it. Heat the oven at low and place the baking sheet in it. Let it dry for twelve hours then take the baking sheet out of the oven. Let it sit in the open air for twenty-four hours. Cut the finished pastila with a knife or cutters or a roll, dust sugar onto it. Keep it wrapped in parchment or in a closed jar in a cold area until serving. 

Piroshki is an excellent food for the Strelts, simple to make similar to rice or bread rolls 

 

RECIPE: 

For the filling, heat a large skillet over a medium-high heat. Cook and stir ground beef into the skillet until it is brown and crumbly. That should roughly take five to seven minutes. Drain any liquids at this point. Afterwards, add in some onions and stir until they are soft. Season it after with salt, pepper, and dill weed. Dill weed is not a drug. To make the dough, dissolve the yeast in warm water and place it somewhere warm until it becomes frothy for ten to fifteen minutes. Afterwards, warm milk in a medium saucepan over low heat; gently whisk the eggs, oil, sugar, and salt! Then remove the heat. After, place half of the flour in a large mixing bowl and gradually stir in the milk mixture. Add yeast solution solution alternately with flour, stirring continuously. Then knead until the dough forms a ball-shape and does not stick to the bowl in any way. Add more flour if need be. Cover the bowl then with a clean cloth, set it in a warm location and allow the dough to rise for about thirty to sixty minutes. Once risen, the baker must remove the dough from the bowl and place on a lightly floured surface. Pinch off pieces so that they are the size of golf balls. Roll the pieces into disks about three and a half inches in diameter. Afterwards, fill the center of each disk with a heaping tablespoon of cooked beef mixture. Fold the disks then over the mixture, pinch edges to seal. Let it sit on a flat surface! Then heat up oil on a large saucepan to three hundred seventy-five degrees. Lower the Prioshki into the hot oil in batches! Fry until it is golden brown on one side, it will be about three to four minutes. Gently turn it to fry the other side. Transfer to a towel-lined plate to drain. Repeat until all is fried!

Varenyky are delicious boiled dumpies that are stuffed with potato and cheese.

 

RECIPE: 

To make the dough, combine the flour and salt in a large mixing bowl! Make a well in the center and add soft butter and add soft butter. You will need to stir it gingerly until all the liquid is absorbed. You may add water if need be and knead until the dough sticks together. Place the dough, once finished, into a greased bowl and let it rest for around thirty minutes. To make the potato filling, place the potatoes into a saucepan with water to cover. Boil all of it in a medium skillet over medium heat. Until tender, salute onions in butter and then mix the potatoes along with cheese and season it with species to taste. To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large pan. In another medium skillet, keep saluting the onions in ½ cup butter until tender for a few minutes. Stir the onions into the sauerkraut along with the cabbage and chicken. Cook over low heat until liquid evaporates. Season with pepper and salt and remove from heat. Allow the mixture to cool, then grind all of the food. After all of that, bring a large pot of water to boil. Drop around ten or so dumplings into it at a time; cook them for around three-to-five minutes! Make sure it all drains. Place the finished dumplings onto a lightly oiled dish and coat them with small oil. Serve the dumplings with fried onions and sour cream; or just plain! 

Goulash is a stew made from beef or goat meat with potatoes and gravy. 

 

RECIPE: 

The cook will start by browning the ground beef with onion and bell peppers. Drain any fat and toss the rest in garlic until it is fragrant. Then pour in tomato sauce and diced tomatoes along with beef broth. Add in any seasonings to your liking! Dried noodles will also add a nice touch! Let it all simmer until the noodles are cooked through. Finally stir in the cheddar cheese and it is ready to serve! 

Sarma are sour cabbage rolls.

 

RECIPE: 

To begin, you must gather ingredients which are head cabbages, a pound of choice of meat, raw rice, onions, sauerkraut, six medium smoked ribs or other meats, and tomato sauce! You’ll start with cutting the core out of the cabbage and discard it. Then in a large pot that is filled partially with boiling water, steam the cabbage; cut side down. Reduce the heat to medium and cover the pot to let it steam until the leaves are limp. It will take around ten minutes. Use tongs to remove any larger leaves then let it all steam until there are twenty-five large cabbage leaves. Make sure to discard any cabbage ribs as well. Then in a large bowl, mix together the ground meat, rice, and onions! Add a small amount of water to the mixture afterwards. Set aside three or four leaves, putting around ¼ cups of filling onto each of the remaining cabbage leaves. Fold the bottom of the leaves then fold the sides to the center and roll it away from yourself to encase the meat. Continue this until you have the desired amount! 

To bake the Sarma, coarsely chop the remaining steamed cabbage. Spread the cabbage on the bottom of a large casserole dish and add sauerkraut. Layer on the cabbage rolls! Cut smoked ribs into pieces and spread it around the cabbage rolls, with other meat too if the cook would like too. Cover the whole pot with whole cabbage leaves afterwards. Then whisk tomatoes until they are a sauce and with enough water, pour it on top of the mixture, do not overflow it! Cover the dish for one hour then reduce the temperature to 325 degrees and bake for two more hours. Let it set out for thirty minutes before serving and then it is ready to serve! It is most commonly served with ribs on the side.

Proja is an excellent food for the Strelts, simple to make similar to rice or bread rolls.

 

RECIPE: 

The ingredients are five cups of cornmeal, one teaspoon of salt, eight ounces of unsalted butter that are softened, three large beaten eggs, and two cups of milk. 

 

To begin, heat the ocean to 375 degrees and coat the pan with butter! In a large bowl, mix the cornmeal, salt, butter, eggs, and a cup of milk thoroughly for around five minutes. Add another cup of milk and mix it again for five minutes. Afterwards, transfer the prepared pan and bake until it is golden and the crumbs stick to a toothpick. The baker will then cut it into shapes (most commonly squares) while leaving it in the pan for around five to ten minutes so the cornbread will be all crusty on all sides. It can be served after! 

Salo is another simple food for Strelts. It is made from the rind of a pig and usually ends up looking like an applewood smoked cheddar!

 

RECIPE:

 There are a few ways to make this item!

1. Dry salting; the cook will only use salt and other spices for around two weeks before serving. It will not last more than four to five weeks.

2. Wet salting; it includes keeping the salo in pickle water! While it takes longer, it will last longer.

3. Hot brine; boil the fatback, season it with species, then it can cool in the fridge! It will last for around six months.

4. Smoke it!

5. Deep fry it!

 

Borscht is a hearty soup of beef and different types of vegetables with cabbage being quite predominant. The soup has a deep red color from the beets and is often eaten with corn bread! 

 

RECIPE: 

The ingredients are three teaspoons of virgin olive oil, 11/4 pounds of meat, a large onion, eight cups of beef stock, four large beets, 4 carrots, one large potato, two cups thinly sliced cabbage, three tablespoons of red wine vinegar, one cup of sour cream, and then pepper! 

 

To begin, heat two teaspoons of oil in a large pot on medium high heat. Add a slice of beef and let the beef brown on one side and then turn it over. Add four cups of beef broth, beef and onions until it is tender. Bring it to a boil if needed and then cover the pot until the meat is falling off the bone for about an hour and a thirty minutes. For prep, peel and chop the beets, carrots, and potatoes into ½ inch pieces. Toss the beets and carrots with a teaspoon of olive oil and spread them out in a singular layer on a foil lined roasting pan. Heat it for around fifteen minutes. Then toss the potatoes and olive oil and make room for them on the pan! Heat for another fifteen minutes. After the beef is cooked through, remove it from the pot and chop the meat into bite sized pieces. Drain any fat that is in the liquid before returning the pot back to the stove to add the remaining broth, and vegetables. Add the chopped meat to the pot with a half cup of fresh dill. The heat should now be turned to a simmer and cooked for another fifteen minutes so the cabbage may be cooked through. After it is cooked through, add vinegar and season it with salt and pepper! It is perfect to serve afterwards.

 

Ptichye Moloko, also known as the Bird’s Milk Cake. The name is off putting but it’s not made from bird’s milk. This dish is a symbol of Raevir perseverance during times of strife and difficulties. Bird’s Milk doesn’t exist. It is an analogy for the Raevir people for when they once struggled to provide for themselves and their people. Yet, they came together to provide for one another, using scraps and sharing resources to create this delicious dairy delicacy made from goat milk and cow milk. 

 

RECIPE: 

The ingredients are forteen grams of gelatin, a cup of milk, one cup of sugar, 16 ounces of tub of sour cream, and whipped milk. For the topping, the baker will need five tablespoons of cocoa powder that are unsweetened, five tablespoons of sugar, one packet of unflavored gelatin, five tablespoons of milk, and a cup of cold water. 

 

In a small saucepan, combine two packets of the unflavored gelatin with one cup of milk. Whisk together over medium heat and continue to whisk until it just begins to steam. Do not let it boil, then set it aside for it to cool. Get a glass container and place butter around it. Whisk together a cup of sugar, 16 ounces of sour cream and a 16 ounce tub of cool whip until well-blended. And warm milk into the mixture during such! Immediately pour it after into a prepared baking dish then smooth the top as evenly as possible. Cover it and cool it! For the chocolate topping… combine five tablespoons of cocoa powder and five tablespoons of sugar, and a packet of unflavored gelatin in a small saucepan. Whisk in one cup of cold water and five tablespoons of milk! Place the bowl over a medium heat and bring it to a boil while mixing it. If the baker stops whisking, the chocolate may lump and the baker may have to start over. The mix should be smooth and well-blended and let it cool for an hour. Then slowly pour the chocolate portion onto the cream base and let it chill for around five hours. 

 

SIGNED,

                                               Lady Myrilla Petrov

                                                                                        

István Mátyás Ivanovich, Lord of Andregrad, Heir to the County of Vaska 

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Pascal attempts to steam a bundle of cabbages the Vaskan(Ocky) way, subsequently burning his hands and putting him on the sidelines for the next welterweight fight in the Black Rose Inn.