OTTO'S WAKE

[Koodini 854]

 

A CUISINE AND RECIPE EXCHANGE.

From the Royal Court.

c. 12th OF JOMA AND UMUND, 555 E.S.

 

 

 

ㅤThroughout recent winters, the number of famished amongst our kingdom's populace has seen rise, beget by impoverishment and misfortune alike. To ensure our kingdom remains prosperous, the well-being of those within it must be maintained, a task which Ve Nadziesk Kort takes upon itself in these times.
 

ㅤStyled after the Patron Saint of family and charity, Saint Otto II of Haense, the Open Hand Banquet is to be held upon the coming of Tov & Yeremy, serving as a cultural exchange amongst the Haeseni families. Furthermore and alluded to prior, its paramount purpose comes in that of a fundraising of rations, for those unable to do so themselves or unwilling. All non-perishables are to be amassed and for the taking upon the banquet’s completion.
 

ㅤEvery family of Haense is invited and encouraged to join the festivities regardless of titular status. Collaboration between families who share and embrace the same cultural cuisine is promoted should they choose. All dishes showcased, given allowance, are to be compiled and chronicled in a remastered Haeseni cookbook. Traditional Haeseni cuisine shall be served amongst the revelry in addition to dishes distinct to the Dual-Kingdom's housed cultures. 

 

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ㅤAlthough not mandatory, the courts also urge those partaking in the feast to participate in a tasting competition. By decree of four judges, two of maturity and two of adolescence, an individual dish and drink will be declared the victors of their respective categories. These championing viands will be the leading entries in the cookbook. A prize of 75 mina will be offered to both winners, collecting into a 150 mina purse overall.

DISH CRITERIA.

❖ㅤPRESENTATION.

ㅤThe dish’s arrangement, visual appeal, and garnishes.
❖ㅤFLAVOR.
ㅤAn overall profile of the dish, including taste and texture.
DRINK CRITERIA.
❖ㅤFLAVOR.

ㅤThe signature profile of the drink, including taste and underlying notes.
❖ㅤFINISH.
ㅤWhatever aftertaste is offered from the drink and how it sits.

 

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ㅤSome of the traditional Haeseni cuisine to be served amongst the festivities. Compiled from prior issuings under the titles The Northern Kitchen: A Study on the Cuisine of Haense by Andrik Freidousein and Cuisine of Hanseti-Ruska by Alexandria Karina Wick, these recipes are to be prepared prior to the banquet, fresh for serving.

❖ㅤSPIT-ROASTED VENISON.
ㅤA dish of most tender venison. Marinated overnight and cooked over an open flame, the meat holds a certain richness, the likes of which is only amplified by an intense pulpiness. Typically, sides are served alongside the fare, namely baked potatoes and various greens.
❖ㅤMARIAN BREAD. 〣 MARIZBRUD.
ㅤHaeseni bread at its finest. Fresh heat is meant to hold the loaf, though not nearly enough to cause discomfort. Breakage would display a fluffy interior — mouthwatering for those who wish to indulge. One might serve it with a slice of butter, creamy in its making, alongside a main course.
❖ㅤFERMENTED BARLEY SOUP. 〣 KIZIEl.
ㅤTangy, and birthed fermented barley, kiziel is a piquant broth. Warm as alongside all it's to be served with, the soup could aid in not only combatting the northern cold but also fending off illness. One might frequently enjoy the broth alongside bread or other platter.
❖ㅤRUSKAN APPLE CAKE. 〣 RUSKAN ZANJY CAKE.
ㅤPleasant despite its brittleness, Ruskan apple cake comes from Haeseni wild apples, and are usually reserved for the warmer seasons. As detailed in Cuisine of Haense, this same recipe can be used even with a different fruit, though apples remain the most popular choice.
❖ㅤBEEF ROAST. 〣 JANZ DINNA.
ㅤSeasoned and seared, beef roast is a favored dish amongst Haeseni to this day, regardless of cultural background. Although it’s typically meant as a main course, beef roast can become a side in grandiose settings. It’s served alongside bread, soups, and vegetables up to the enjoyer’s choice.

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ㅤFamished or not, the people of Haense and beyond are urged to bask in the joys of revelry. Castle Lesanov’s feast hall will be open for all upon the banquet’s commencement.
 

Spoiler

LOCATION: Haense, New Valdev, Castle Lesanov’s feast hall.
TIME: Sunday, November 17th @ 5:00PM EST.

 

 

 

HER EXCELLENCY, Lady Mahaut van Leuven,
Grand Lady of Hanseti-Ruska and 

Crow Warden of the Royal Court.

 

HER LADYSHIP, Lady Astoria Ludovar,
Deputy Grand Lady of Hanseti-Ruska


HER LADYSHIP, Verena Weiss,
Lady Chamberlain of Hanseti-Ruska