The Little Scyfling Cookbook

[HIGH_FIRE 5490]

 

 

 10th of  Julia and Piob Of  568  Es.

      

          

A traditional Scyfling feast

 

Introduction:

 

Environmental changes and human necessity strongly influence a culture’s diet and meals as they must adapt to their surroundings and needs. Like all cultures, the Scyfling people have developed a unique and beautiful set of dishes and meals that befit what they need and what they enjoy. In order to elucidate the Scyfling culture and their habits more, this informative missive shall bring to light the dietary aspects, culinary traditions and meals of the culture.

 

 

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An ancient depiction of Meat Smoking

 

Dietary Aspects:

 

A primary aspect of any Aevosian diet is meat, for which the Scyflings have many fine options and tastes. Common to most cultures, beef, mutton, goat and chicken are all popular with the Scyflings, often being reared by local farmers as produce for the nearby nobility. A more rare and uncommon mear, exclusive to the Scyflings is Reindeer. Reindeer is a meat that the hunters of a house will seek out and gather for special occasions. It is a rich and earthy taste that is often sought after by the nobility as it is both considered a delicacy and solely for special occasions.

 

Fish is also an important part of the Scyfling diet, found in many meals and snacks. In the local seas, the Scyflings fish for both cod and herring, the latter being a fish that takes quite a few different shapes. Herring is often found to be fermented or pickled in order to preserve the meat of the fish so as to ensure it will always have it to eat in times of low stocks. In addition, cod and herring are both often fried when people wish for fresh fish after a long day of fishing. In the local lakes and rivers, salmon is often sourced by those Scyfling fishermen, similarly fried like the other fish but can be cured in order to create ‘Gravlax’ a local dish of high renown.

 

The harsher northern lands are often not receptive to growing crops, with few being able to weather the climate related obstacles. Peas and kale are known to be two of the only greens able to grow amongst the aggressive weather that surrounds the lands of the Scyfling people. These are often grown in smaller allotments besides a homestead that are tended to daily to ensure that the weather does not affect them too harshly. Root vegetables are much more commonly grown because their place under the earth allows them to grow without the weather causing much issue. rutabaga, turnips, potatoes, carrots and parsnips are the most common vegetables, used in the majority of dishes.

 

Much like with vegetables, the grains that the Scyflings grow must be handpicked for its ability to endure the abrasive force of nature that may hinder it. For this, the oat, barley and rye grain crops are most often picked, grown in large fields where they can grow together, the weather being less effective when they’re in groups. Each of these crops can be ground into a flour to make bread, pancakes or similar baked goods as well as various types of beers. Barley may also be added to stews in order to thicken it as the grain will become more gelatinous and provide a heartier dish. The oats are often also used in porridge and bars with honey in order to provide perservable breakfasts.

 

Finally, dairy, much like in all human cultures, is important within the day to day meals of the Scyfling people. Milk at its basis is a staple of any culture, used within drinks, breakfasts and various meals as it is a very versatile product. However, in the northern regions, preservation is always key due to the natural challenges presented but the climate. Filmjölk is a fermented milk that provides a fitting preservable resolution to this problem, used prominently within breakfast foods, it may also be used within baking and drinks to offer a fitting alternative to the issues presented with the aging and souring of the milk which typically is not edible after some weeks. Butter and cheese are both quite common, with churning of the butter being a weekly occurrence and large cheese cellars holding wheels of cheese that have been flavoured with nuts foraged in local forests.

 

 

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A group of Hunters proving strength in numbers

 

Culinary Traditions:

 

As priorly alluded to, food preservation is of utmost importance within the Scyfling families and traditions as both production and rotting of food is a high concern to all. The preservation of food, most commonly meat and fish, though also milk and vegetables, is done in many different manners. The first is pickling, where using vinegar, water, sugar as well as dill and peppercorns for flavour, the Scyfling shall place herrings or root vegetables to ensure that they are preserved for a far longer time, and also grant them a far better flavour. Fermentation is also an option and can take various different routes, often using salt water that is changed out twice in order to cure the fish or vegetable to ensure its continued sustenance. Finally smoking is the final form, in which salted meat or fish would be hung above a slow burning wood fire, allowing the food to slowly cure and inherit the smoky taste of the wood fire. This meat is often the chosen sustenance of hunters or travellers as it carries well and remains incredibly palatable.

 

One of the most versatile dishes known to descendant kind, the stew is an extremely hearty meal that can be made with several different options. Commonly it requires a source of meat that is either fish or livestock, a source of grain or potato and a variety of vegetables. Often the grain will come in the form of barley pearls which will soak up gravy that the stew is cooked in and grow, becoming more gelatinous and making the meal a lot thicker as the liquid is reduced. Stews tend to be used for feast days, in which a large group of people come for dinner and when this occurs the meals are usually prepared in several large pots to ensure that everyone gets the same dish and great amounts of it. 

 

In order to gather the fish or rarer meat, a group of Scyfling must go hunting or fishing to provide for their family. Fishing is done upon boats with groups of around six to eight, in order to ensure a healthy amount of people fishing as well as those who see to the boats steady traversal through the water. While most tend to take these larger groups on boat trips down rivers or seas, it is not unheard of for a smaller group to take a spear and net in order to catch unsuspecting Salmon in shallower areas. Hunting, much like fishing, is done within larger groups, however this is more for the sense of protection, as both predatory animals and bandits can cause great issues for those wishing to gather for their kin. These hunters shall take two spears, a bow and a skinning knife with them as they seek Reindeer, Moose and other animals that are considered to be a little more rare due to their undomesticated spirit. These hunts can last up to a week, and the return of a hunting party is a well celebrated event.

 

 

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Local Scyfling bakers making Semla

 

Meals and Recipes:

 

Now that you have garnered a greater understanding of the Scyfling diet and culinary habits, you can begin cooking Scyfling food. Each meal will be explained as to what it is and if relevant, when it is served, followed by a simple to follow recipe so that you can make it yourself and enjoy the delights of the Scyfling culture in all its form.

 

 

Semla:

 

Eaten mostly on holidays, Semla is a simple but delicious sweet treat that is a favourite amongst the children and a guilty pleasure of their elders. Utilising almonds that are grown predominantly in small orchards nearby homesteads and keeps. This is an easy recipe that provides for a wonderful treat for the whole family. 

 

• Start by crushing almonds in a mortar, adding them to a bowl with the white of an egg, sugar and a spoon of water. Mix until it forms a paste and set that aside.
• Then, mix a small amount of bread flour with equal parts of water and milk, heat upon a stove until bubbling and thick. Set aside on a plate to cool.
• Mix flour, sugar and salt together before adding the cooled mixture of bread flour, water and mix, combining it together. 
• Combine a sprinkling of yeast and milk together and add to the dough, mixing it into a dough like substance while also adding butter. Set this aside overnight in a cool area.
• Divide the dough into equal parts and brush an egg mixture over it before placing it into the baking heart to cook.
• When golden brown, remove the Semla and allow them to cool.
• Once cool, you must hollow out the inside of the bun for the filling.
• To make the filling, add the almond paste with milk, cream and sugar to form the almondy cream which is then piped into the bun.
• Place the top of the bun on it and dust with sugar.

 

Pea Soup:

 

A simple and elegant beginning to a meal, the Scyfling Pea Soup is an easily made soup that is most often enjoyed as a prelude to a far larger main course. Made with peas, onions, carrots and ham, alongside various herbs, this is a perfect soup for all to enjoy. 

 

• Add peas, chopped onions and carrots, an onion with two cloves pressed into it and a bone of ham to water and bring it to a boil.
• Remove any foam from the top of the water and allow for it to simmer for ninety minutes.
• Remove the skins of the peas from the surface and then take two or three cups aside and run it through a sieve in order to get a pureed form of the liquid. 
• Return the puree to the pot and allow it to continue to simmer for an hour.
• Season with thyme, ginger, salt and pepper.
• Remove the ham and the clove studded onion and cut the ham up into smaller pieces.
• Allow to cook for another ten minutes and then serve up.

 

Kroppkakor:

 

Perfect for lunch on its own or for dinner alongside vegetables and a sauce, Kroppkakor is akin to a dumpling. Typically made with meat, vegetables, berries and nuts, it is a beautiful mix of various flavours, further enhanced with herbs and spices creating a wonderful recipe. It can be made in many different ways, but this is a traditional recipe.

 

• Peel the skin of potatoes, boil them until soft and then drain them, allowing all moisture to leave it.
• Add butter to the potatoes and mash. Leave until cooled and then add salt, flour and egg yolks, mixing until dough-like. Set that aside.
• Chop thymes, onions and cured pork roughly. Fry them together until golden brown.
• Add diced mushrooms, hazelnuts and kale to the pan and continue to fry until cooked completely. Sprinkle allspice in.
• Portion the potato up equally and turn them into flat discs.
• Put a spoonful of filling in the middle of each disc and roll each one into a ball in order to form the dumpling.
• Add butter to a pan and fry, searing the dumplings, ensuring that they are brown and smell nutty.
• Serve alongside a berry jam or a chicken gravy.

 

Kalops:

 

Stew is a staple of the Scyfling diet and Kalops is a traditional form of Scyfling stew. Made with beef, vegetables, potatoes and wine, this is an incredibly popular stew, especially for large feasts among families. The dish is easy for anyone to cook and is most often cooked in huge pots for the aforementioned feasts.

 

• Cube your raw beef and dry with a cloth or paper. Coat it in flour thereafter.
• Dice some onions and then mince garlic very finely before placing that aside.
• Place butter into the pot and cook the beef, waiting until all sides of the beef are completely brown and then set aside.
• Add some more butter and then the onions, cook until clear and saute the garlic.
• Add some flour and mix so that the flour covers the garlic and the onions.
• Add the beef once more and allow to mix with the vegetables.
• Add red wine and allow it to boil for a minute before adding water to cover the meat.
• Add carrots, beef broth, peppercorns, allspice, bay leaves and allow to boil for an hour.
• Consistently check the stew until thick, remove the bay leaves and allspice.
• Serve alongside pickled beetroot.

 

Pepparkakor:

 

Pepparkakor are ginger thins, easy to make and very delectable. These are an invention of the Scyfling people and due to their sustainability and consistent taste, they are used by hunters and merchants as they travel around the continent.

 

• Mix butter, cloves, ginger, cardamom and cinnamon in a bowl until completely mixed.
• Heat sugar, syrup and molasses until the sugar has melted and allow to cool for ten to fifteen minutes.
• Combine the sugar mixture and the butter mixture, then allow it to cool until room temperature.
• Mix the flour into the mixture until dough like and leave for eight hours in a cool area.
• Use ferrum disks to cut them into thin shapes, place on a baking tray and cook for five to six minutes.
• Allow to cool and decorate with icing.

 

Signed,

 

The Honourable, Caliope Mariya d’Arkent,

Lady of Sunholdt

 

 

Spoiler

Thank you so much to both Julius55 and Smol_bean0 for their aid with this, reading over and offering thoughts

 

[JuliusAakerlund 2402]

"Every day Caliope proves her intelligence and creativity. She understands our culture in such a way one would think she was born to it. I can only hope there is more to come." Said Davyd while enjoying the freshly pressed copy he'd been given, while sipping the Koenas Cocoa.