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Hello everyone. Content Designer, Tiff Chu, here. I jump start my holiday spirit by thinking about holiday eats. Sometimes, replicated food isn’t quite right for all your holiday festivities. If you’re feeling adventurous in the kitchen, try making some of these recipes from scratch!
It’s been a year since I last found this recipe during the Winter Invasion, and handed it to Neelix. He hasn’t ever made it for me though! This year, I found the recipe again, and I’m keeping it to myself. Well, I suppose I’m also sharing it with you. Take that, Neelix!
Serves 2.
Hardware:
Small whisk
2-cup measuring cup or medium mixing bowl
Small mixing bowl
2 small glasses for serving
Small spatula or spoon
Ingredients:
1 egg, separated (I do not suggest using the egg shell method to separate because... germs)
2 teaspoons sugar
1+ drop of vanilla (not to exceed ¼ teaspoon)
1 cup Targ milk (or skimmed Milk of Cow)
3 tablespoons of Rum (or Brandy, Bourbon, Scotch, or none of the above)
Pinch of nutmeg
Pinch of orange zest (optional)
Directions:
Warning: If you are squeamish about raw egg, you can cook half the milk first with a teaspoon of cornstarch, then quickly whisk the egg mixture into it, turning off the heat, and pouring the cold milk in right after – while constantly stirring. Or drink the replicated version.
I found the recipe to resuscitate Last Year’s Fruitcake but it was so awful, I decided to find a new, better fruitcake. You’d think it’d be possible after hundreds of years for humans to perfect this, but I had to travel to the future to get this recipe! I’m pretty sure the timeline is intact after my brief incursion. Serves 3 dozen.
Oven: 300°F
Hardware & Bake times:
Choose one:
Pan Bake Time
3 dozen individual (muffin pan) cakes |
60 min |
16 mini loaves (about 3 3/4" x 2 1/2") |
65~70 min |
6 to 8 medium loaves (about 3" x 5") |
75~80 min |
2 standard 9" x 5" loaves |
2hrs + 10~15 min |
Mixer
2 mixing bowls
1 non-reactive bowl (stainless steel, ceramic, glass, or metal coated with enamel)
Whisk
Spatula
Brush for glaze
Spray (and muffin liners if baking small cakes)
Cooling rack
Fruits:
(These are suggestions, but you will need a total of 2 ½ pounds of dried fruits. You can use dried blueberries, raisins, peaches, mangoes, etc. I do recommend keeping the dates though – they add a lot of moisture and flavor.)
1 ½ cup diced dried pineapple
1 ½ cup dried cranberries
1 cup dried apricots
1 ½ cup chopped dates
1 cup candied cherries (plus more if you want to decorate the top of your cake)
1/3 cup dice crystallized ginger candy (optional)
¾ cup Rum (or Brandy, Apple Juice, Cranberry Juice...)
Cake Batter:
1 cup Butter
2 cups Dark Brown Sugar
1 teaspoon Salt
1 Teaspoon Cinnamon
¼ teaspoon Allspice
¼ teaspoon Nutmeg
1 teaspoon Baking Powder
4 large Eggs
3 cup All-Purpose Flour
2 tablespoons dark dutch-processed Cocoa Powder
¼ cup Boiled Cider (or Dark Corn Syrup)
½ cup Apple or Cranberry Juice (or Water)
2 cups chopped toasted Pecans (or Walnuts, Almonds or whatever mix of nuts you like)
Glaze:
Rum (or Brandy, Simple Syrup, Vanilla Syrup)
Directions:
3 dozen individual (muffin pan) cakes |
60 min |
16 mini loaves (about 3 3/4" x 2 1/2") |
65~70 min |
6 to 8 medium loaves (about 3" x 5") |
75~80 min |
2 standard 9" x 5" loaves |
2hrs + 10~15 min |
Tips:
Reactive bowls include: Aluminum, cast iron, and copper
If you are short on time, instead of resting the dried fruits in the rum overnight, you can mix and microwave everything to very hot (1~2 minutes), and cover then rest for 1 hour.
Start with all ingredients at room temperature.
Loosen the edges before removing the cakes from the pans.
If you like just a hint of Rum or Brandy flavor, add 1 tablespoon of liquor to ¾ cup of syrup for the glaze.
Should be free of all temporal side effects as long as all ingredients are from your current timeline.
It simply tickles me when a Klingon gets offended over cooked targ meat, saying it should be eaten raw. Well, for those digestive systems that might be a bit more delicate, I think Glazed Targ would be a better choice. This recipe calls for 2 racks of targ, which some humans claim is similar to 2 racks of lamb (6~8 ribs each).
Serves 6~8.
Oven: 375°F
Hardware & Bake times:
Bundt pan
Non-reactive baking dish (Glass or ceramic is recommended)
Small mixing bowl (I like to use my glass measuring cup)
Small whisk
Cooling Rack
Serving tray and bowl
Ingredients:
2 racks of Targ (6 to 8 ribs each rack)
2 tablespoons Olive Oil
1/3 cup Honey
½ cup chopped fresh Mint Leaves
2 tablespoons White Wine Vinegar (or Sherry Vinegar)
½ teaspoon Salt
Optional: Dijon Mustard, Black Pepper
Directions:
Hardware:
Chopping board
Sharp knife (such as a 6 inch boning knife)
Strong Kitchen Twine
Directions:
Stay frosty my friends, and enjoy a safe Winter Holiday!
Tiff Chu
Content Designer
Star Trek Online