Monday, September 7, 2015

Flavours of the forest

Congealed  goose fat with boiled buckwheat berries and quarted goose eggs suspended in it. It is set in long loaf forms and sliced cold, being served on the mornings and afternoons of the summer festivals in Torenwœl.

Beggar Hats
A pastry made of wild parsnip and nut paste marinated in honey and bergamot. This is considered a festive but not fancy treat.

Ugly babies
Curds and rehydrated poultry wrapped in  a bitter leaf and served in onion gravy. This delicacy is a remnant of leaner times but is still a favourite amongst the elders.

Hunter's weakness
Smoked soft sheeps' cheese. Usually the ball of cheese is rolled in herbs and allowed to form a crust on the outside edges. This is considered a traveling provision.

Copper coins 
This ubiquitous side dish is simply medallions of yellow tapioca root blanched and then seared in animal fat.

Camels' milk
Not actually camels' milk. The cloudy high proof liquor bought from the nomads in the valley north of Torenwœl is infused with the tiny yellow apples that grow wild in the forest. Later the booze soaked apples are drizzled in honey and cultured cream and served as the holy-day dessert, camel stones (a humorous reference to testes).

One year soup
Mushroom caps from various mushrooms are gathered at different seasons throughout the year and combined in a savoury broth. This is often served at anniversaries and is eaten  with reverence and in a reflective mood as one looks back on the year. It is customary for toasts to be made during the soup course at communal events delivered in the drawn out low oratory style. At funerals the soup often has a mild hallucinogen added to it to heighten the grieving rites.

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