The Krukiv Cook Book

[Pegleg_Bob 1107]

 

IN THE YEAR OF OUR LORD 2041

Spoiler

 

HEAR THEE, HEAR THEE,
 

In the Ravenstates of Krukiv, a rich tapestry of cultures thrives, from the Northern Middenlandic peoples of the Isles to the Raevir, and even a significant minority of elves who call the Ravenmarch home. This diversity has given rise to a wide variety of culinary styles. Due to cultural exchange with the Nordlings during the Great Diaspora, dishes from other Highlander cultures can also be found throughout the march.

Yet no one has ventured among the many peoples of the Ravenmarch to preserve in writing the unique and diverse foods found only in the lands of the Raven.

 

The dishes presented in this cookbook are authentic, time honored Raevir recipes, meals cherished for generations. They are prepared for grand holiday feasts, elegant evening soirees, and the simpler, warmer gatherings of family and friends alike.

 

Myaso

✠Aveta Brisket, is a prized cut of meat from the northern Stoneback Aveta, a beast similar in flavor to common cattle but with a slightly sweeter and gamier taste. While nearly every part of the Aveta is valued by the people of the Ravenmarch, none are held in higher regard than the brisket. Due to the sheer size of the animal, the brisket is often slow cooked over the course of an entire day, typically accompanied by vegetables and hearty seasonings.

 

✠Chopped Liver, can refer to a variety of dishes found throughout the Ravenmarch, but most often, it specifically means chopped chicken liver. This dish is commonly eaten on matzot flatbread or crackers and is appreciated for its rich, iron heavy flavor. It is often served alongside other toppings, such as onions or hard boiled eggs.

 

✠Neveli Buzhenina, is a variation of traditional buzhenina, a baked pork shoulder dish. However, instead of using common swine, it is made from the shoulder of the Neveli Boar, a hardy animal native to the northern reaches of Aveos and widely used during the time of the Diaspora. Much like its more common counterpart, Neveli Buzhenina is marinated in a blend of spices and slow baked in an oven.

 

✠Meat pie, are often enjoyed in the day-to-day life in Krukiv. The meat pie is made with spiced minced beef mixed with onion and garlic, often seasoned with paprika, dill and in some cases chili.

 

Vypechka

✠Beygl, also known by some as a bagel, is a type of ring shaped bread that, unlike most breads, is first boiled in water and then baked. It is most commonly eaten in the morning and is often topped with lox or other spreads and toppings.

 

✠Chałka Bread, is a type of sweet bread made with sugar, butter, and eggs, giving the dough a rich, slightly sweet, and fluffy texture once baked. It is often topped with honey or similar sweeteners for an even richer flavor.
 

✠Flódni, is a layered pastry traditionally filled with walnuts, apples, poppy seeds, and plum jam, all enclosed between layers of baked dough on the top and bottom. Rich in flavor, it is often served during festivals such as the Feast of Heroes or the Festival of Eight Nights.

 

✠ Matzot Flat Bread, is a type of flatbread made from simple flour and water. During its preparation, the dough is not allowed to rise, resulting in a flat, crispy texture. This humble bread was first created by Northern Middenlandic and Raev refugees as they fled to the northern lands of Ravenmire, following the burning of Winburgh by the voidal mages of Hohkmat.

 

✠Rugelach, are a type of dessert pastry shaped like small crescents. They are made by rolling triangular pieces of dough around a sweet filling, most commonly cinnamon, sugar, and nuts. However, many variations exist, with people often adding chocolate, fruit preserves, or other flavorful ingredients to the filling.

 

✠Zhele, is a sweet jelly dessert made from fruit juice, most commonly strawberry or cherry juice. This sweet treat is most often prepared for traditional celebrations.  

Moreprodukty

✠Cockles, are a type of shellfish found in abundance off the coast of Aveos, especially in the northern waters. During the time of the Great Diaspora, they were one of the few readily available food sources for the original human settlers of Ravenmire, often gathered directly from the beaches. While they can be prepared in various ways, they are almost always cooked by boiling or steaming.

 

✠Forshmak, know in common as chopped herring is simple Herring chopped finally, usually mix with hard boiled eggs, onions, potatoes or apples, and bread often times crushed Matzot flat bread. Usually served on bread as an appetizer before the meal.

 

✠Gefilte Fish, is a deboned fish that has been poached. The type of fish used can vary depending on availability, but it is typically made from carp, pike, or whitefish. It can be served in two main forms, as a whole, stuffed fish, or more commonly as an appetizer, where the fish is mixed with matzot flatbread and formed into balls or disks before being poached.

 

✠Hippocampus, though best known as a means of travel across bodies of water, is also hunted in the wild by the coastal Northern Middenlandic people of Krukiv. While domesticated hippocampi serve as aquatic mounts, their wild counterparts are considered a rare delicacy. When prepared for cooking, the creature is typically divided at the midpoint, separating the fish-like tail from the horse like upper half, to make for easier handling and varied cooking methods.

 

✠Lox, is a type of cold cut made from thin slices of salmon that have been cured in a salt brine. It is most commonly served as a topping on beygl, often accompanied by cream cheese and onions.

 

✠Paltus, also known by some as halibut in Common, is a large species of flounder found in the cold waters of the northern seas. It is especially beloved by the North Middenlandic people of the Ravenmarch for its abundance, ease of capture, and impressive size, making it a staple in their coastal diets.

 

Rasteniya

✠Carrot and Apple slaw, work perfectly as an add-on to any meal. The mix of finely shredded carrot and apples are often drizzled with a mixture of honey and cider vinegar. The subtle add of vegetables makes for the perfect balance to heavier and oilier foods such as latkes or meats.

 

✠Fermented pickles, are a year-around staple on the dining table. The  fermentation method is one passed down through Raevir and Middenlandic lineages, passed down through generations. It is natural to find that each household differs when it comes to their herb-mix for the pickles. The most common herbs used however, are a mix of salt, garlic, dill, bay leaves and unique for Raevir pickles; lovage.

 

✠Fruit salad, a perfect way to enjoy multiple fruits at once in a more harmonious and refreshing way than a plain fruit plate. A typical Raevir fruit salad contains freshly cut apple, plum, strawberry, blueberry, kiwi, pear and banana in orange juice.

 

✠Potato Latke, is a flat pancake made from grated potatoes mixed with eggs and other binding ingredients such as flour or onion. It is fried in oil until golden and crispy, and is typically served with sour cream, though some enjoy it with applesauce or other accompaniments.

 

Spoiler

I would like to thank @jqsmlnefor helping write this post, as well as all those who read it over beforehand.

 

[jqsmlne 460]

The young duchess made her way to the kitchen of Eredmar, the one she had either casted a catastrophe on, or caused an accidental fire.

 

"This time shall be different, I can feel it!"

Mirabella promised the servants, and began to attempt cooking a meat pie.