Category: Recipes

The crew spends a lot of time during episodes 23 and 24 having breakfast. One of said breakfast items was scones. Some were certainly regular cream scones served with butter and jam, but some were probably heartier, like these Oatmeal Rum-Raisin Scones.

The scones piled on a plate. Pancakes, maple syrup, and sausages are out of focus in the background.
Breakfast is ready!

These scones are made with a mix of all-purpose flour, whole wheat flower, and oats. This creates a wonderful hearty flavor and a chewy texture. Brown sugar adds sweetness, and cinnamon, nutmeg, and cloves add a warm spice. Orange zest brings a hint of freshness and prevents these from tasting flat.

All the ingredients measured out into small bowls.
The ingredients

The real secret in letting the raisins soak in spiced rum. This plums them up and adds some extra flavor.

If you don’t wish to or cannot use rum, apple juice or cider would work as well.

These will sit for an hour and get nice and plump.

Rum poured into the bowl of raisins.
Rum-Raisins in the making.

When the raisins are almost done soaking you’ll combine all the dry ingredients in a large bowl and give them a good mix.

All the dry ingredients combined in a large mixing bowl.
The dry ingredients.

Then you’ll add the cubed butter. You’ll want the butter to stay as cold as possible for the best texture. If the butter gets too warm into melt into the flour and create a doughy texture instead of light and crumbly.

Cubed butter adding to the mixing bowl of dry ingredients.
Add the butter.

You’ll “cut” the butter into the flour mixture by cutting it up into small pieces. You can do this with a pastry cutter, a handle with thin wires or cutters, or you can use two butter knives and slice at the pieces of butter.

The final butter pieces should be very fine and blended into the mixture.

Then you’ll add the buttermilk and stir just until the dough begins to form. Drain the raisins, you can use the leftover rum for whatever you’d like, and add to the dough. Continue stirring until the dough is mostly combined.

Raisins added to the dough.
Raisins added.

Next, you’ll pour out the dough on a flat surface, with some extra flour to prevent sticking, and knead until the dough is fully mixed and cohesive.

Dough turned out onto a surface for kneading.
Time to knead!

Form it into a flattened disk about 2 inches tall.

The dough formed into a flat round.
The final dough.

Cut the dough into 8 equal pieces.

The dough divided into 8 triangular pieces.
Divided up.

Place the scones on a lined baking sheet and put them in the 400 degree F oven for 15-20 minutes.

The scones on a baking sheet.
Baking time.

While the scones are baking you’ll make the cinnamon-maple glaze. It’s quite simple. Powdered sugar, cinnamon, maple syrup, and salt, with a little bit of water to smooth it out.

Glaze ingredients in a bowl.
Glaze ingredients.

Add the water a teaspoon or two at a time until the glaze is thick, but pourable. It should pool up when drizzled back into the bowl, but after a second or two melt back in with the rest of the glaze.

The mixed glaze with a spoon drizzling some back into the bowl.
The mixed glaze.

The scones should be a wonderful golden color when they are done baking.

The baked scones on the baking tray.
The baked scones.

Wait 10 minutes before glazing. This lets them cool down enough that the glaze won’t completely melt away, but lets them be just warm enough for the glaze to fully stick.

An R2-D2 kitchen timer set to 10 minutes.
Other kitchen timers will do.

Drizzle the glaze on in thick stripes or zig-zags. I used a butter knife, but you could also use a spoon or even a piping bag.

The scones on the baking tray with the glazed drizzled on.
That good, good drizzle.

Oatmeal Raisin Scones [makes 8 scones]

1/2 cup (90g) raisins
Spiced rum (or apple juice/cider)
1 1/2 cups (192g) all purpose flour
1/2 cup (64g) whole wheat flour
1 cup  (100g) oats
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup (100g) brown sugar
Zest of 1 orange
1/2 cup cold butter, cubed
3/4 cup (180g) buttermilk

Place the raisins in a small bowl and fill with enough rum to just cover them. Cover and let sit for an hour.

Preheat the oven to 400 degrees F.

In a large bowl combine the all purpose flour, the whole wheat flour, the oats, baking powder, baking soda, salt, cinnamon, nutmeg, ground cloves, brown sugar, and orange zest. Mix well.

Add the cubed butter to the bowl. Using a pastry blender or two butter knives, cut the butter into the flour mixture until the butter is evenly distributed.

Add the buttermilk and roughly mix until just beginning to combine. Drain the raisins and add them to the bowl. Stir until mostly mixed. Place dough on a lightly floured surface and knead until smooth and cohesive.

Form the dough into a flattened circle about 2 inches tall. Cut into 8 equal pieces. Place the scones on a lined baking sheet.

Bake for 15-20 minutes.

Let cool for 10 minutes before glazing; recipe below.

Cinnamon Maple Glaze

1 cup powdered sugar
1 teaspoon cinnamon
2 tablespoon maple syrup
A pinch of salt
1-2 tablespoon water

Mix together the powdered sugar, cinnamon, maple syrup, and salt in a bowl. Slowly add water, a teaspoon at a time, until the glaze is smooth and pourable, but still thick.

A plate of scones sitting on a fabric napkin. One scone is off the plate sitting on the napkin.
Time to wrangle up for nerfs!

Popcorn is essential for any entertainment viewing, but it’s especially important if you’re watching an underground fight match. Xianna acquires a bucket of popcorn in Episode 21 to snack on while Tink fights a Wookiee.

This Curry-Carrot Popcorn recipe is perfect for all your death match needs.

Close-up shot of popcorn
Underground Fighting Ring Popcorn

Underground Fighting Ring Popcorn is simply popcorn popped in coconut oil that’s then tossed in carrot powder, curry powder, and salt.

ingredients for the popcorn measured out
The ingredients.

So let’s start with the weirdest component of this recipe: the carrot powder. It’s made by taking dehydrated or freeze-dried carrots and putting them in a spice or coffee grinder until they’ve become a fine powder. If you can’t find dried carrots substitute it with extra curry powder and a small sprinkle of sugar.

dehydrated carrots in a spice grinder
Dehydrated carrots pre-grind.
carrot powder in a spice grinder
The finished carrot powder.

Next, the curry powder. Storebought curry powders are perfectly fine, but homemade curry powder will pack a bunch of extra flavor. Ours combines coriander, cumin, fenugreek, black pepper, cinnamon, cardamom, arbol chilis, turmeric, ginger, and salt. Fenugreek seeds can be found at most Indian grocery stores, but you can substitute mustard seeds if you can’t find them. You can find our recipe after the main popcorn recipe.

the ingredients of the curry powder in a spice grinder
Curry powder pre-grind.
carrot powder, curry powder, and salt in a bowl
The carrot powder, curry powder, and salt.

For the main event, you’ll heat up coconut oil and 3 kernels in a large saucepan or wok. Once those 3 kernels have popped you know your oil is hot enough. Add the rest of the kernels and cover with a lid. Make sure to shake the pan once the kernels begin popping to prevent burning.

oil and 3 kernels in a wok
The 3 test kernels.
2 popped kernels
The popped test kernels. One managed to escape.
remaining popcorn kernels added to the pan
The remaining kernels.

Once the popping slows to 5 or more seconds between pops remove the pan from the heat. Be careful when removing the lid, sometimes a rogue kernel decides to pop a bit late.

popped popcorn in pan
The popped corn.
popcorn with the spices added
With the spices added.

Pour the popcorn into a large bowl or container with a lid and immediately toss with the curry powder, carrot powder, and salt.

finished popcorn in a movie theater style popcorn container
Finished product. Fun popcorn container optional.

Underground Fighting Ring Popcorn

4 tablespoons coconut oil
1/2 cup popcorn kernels
1-2 tablespoons curry powder, store bought or homemade (recipe below)
2 tablespoons carrot powder
1 teaspoon salt

Heat the coconut oil in a large heavy saucepan or wok on medium-high heat. Allow the oil to melt.

Add 3 popcorn kernels into the oil. Once all 3 kernels pop add the remaining kernels. Cover the pot immediately.

Once the kernels begin to pop gently shake the pan back and forth to prevent burning.

When the popping slows to 5 or more seconds between pops, remove the pan from the heat.

Pour the popcorn into a large bowl. Immediately toss with the curry powder, carrot powder, and salt.

Curry Powder

2 Tbsp coriander seeds
1 Tbsp cumin seeds
2 tsp fenugreek seeds (or mustard seeds)
1/2 tsp black peppercorns
1 stick cinnamon
1 tsp cardamom seeds
1-2 arbol chilis, deseeded
1 Tbsp ground turmeric
2 tsp ground ginger
3/4 tsp salt

Place the coriander seeds, cumin seeds, fenugreek seeds (or mustard seeds), black peppercorns, cinnamon, cardamom seeds, and arbol chilis in a spice grinder. Grind until fine.

Add the tumeric, ginger, and salt. Grind for 2-3 seconds to combine.

finished popcorn in a movie theater style popcorn container

Xianna has used Corellian Coffee to get through many tough mornings on the ship. First mentioned in Episode 14, there are two ways to make this drink.

The Laura Way and the Xianna Way.

Corellian Coffee in a clear mug, with ingredients in the background

Corellian Coffee

The Laura Way is to use freshly brewed French Press coffee, a Scotch whiskey, some Irish cream, a few dashes of chocolate bitters, and garnished with whipped cream.

The Xianna Way is to use whatever coffee is there (probably from yesterday), and then add whatever alcohol is closest (from a flask, whatever mini bottles are laying around the kitchen, or an open bottle picked up off the floor). The Afternoon Delight does seem to have a decent stock of Kenobi’s Irish Cream, so that is a must. Then drink until you can’t feel your emotions anymore.

We recommend the Laura Way. For many reasons.

Corellian Coffee in a clear mug with whipped cream. ingredients in background

Laura’s Corellian Coffee

Correllian Coffee [serves 1]

1½ ounce Irish whiskey
1 ounce Irish cream liqueur (“Kenobi’s Irish Cream”)
8 ounces coffee, hot
3 dashes Aztec chocolate bitters (optional )
Garnish: whipped cream

Add ingredients to a warm mug. Stir to combine. Garnish.

top down view of whipped cream swirl

Look at that swirl

This punch bowl drink is a doozy. Tink orders it during a sabacc game at a casino in Episode 10. It’s green and red and served in a gigantic glass and was a pain in the ass to make.

Why was it a pain in the ass to make?

A large punchbowl drink with a green liquid, ice cubes, and red candies.

The Green Extermination

Because none of us had glasses big enough to make this drink. I had to find a vase in the back of my closet and wash it about forty times before feeling safe about using it.

After that it was pretty easy. A ton of bright green apple schnapps, a bit of clear cinnamon schnapps, a glug of apple juice, a hearty pour of ginger ale, and then a smattering of red candies.

Top view of the green extermination

The Green Extermination and it’s candies

Our grocery store was out of both of our first two choices, Red Hots and Hot Tamales, but they did have some generic “hot cinnamon candy dots”. They worked perfectly… for about five minutes. Then their candy coating began to melt and started turning the old drink red.

Side shot showing the red candies bleeding their color

As you can see, the red had started leaking

Because of that, we find it’s best to add the candies right before serving. The Official Tabletop Squadron Taste Testers (Nick and Hudson) found that in addition to the color change the flavor of the drink changed over time as well. It became slightly sweeter, and had more of a cinnamon bite. They both said they enjoyed this drink at all of it’s stages.

 

 

Green Extermination [serves 4-6, or 1 large Gigoran] 

12 ounces green-colored pucker sour apple schnapps
4 ounces clear cinnamon schnapps (such as Goldschläger)
8 ounces apple juice
Ginger ale
Cinnamon red hot candies

In a large punch bowl or vase combine both schnapps, and apple juice. Fill with ice, and then add the ginger ale until the container is full. Toss a handful of the red candies on top.

Serve immediately.

 

 

Appearing in episode 10, the Starship Juice is a delicious, fruity tiki drink that packs a punch.

This tropical themed drink has three types of rum, lime and grapefruit juice, pimento dram, and a honey syrup.

 

The pimento (or allspice) dram can be a little difficult to find, but any larger liquor store should carry it.

It adds a wonderful hint of spice that would be hard to replace.

 

We got our Star Wars tiki glasses from ThinkGeek, if you were wondering.

 

Starship Juice [serves 1]

1 ounce blended lightly aged rum (we used Mount Gay Eclipse)
1 ounce blended aged rum (we used Real McCoy 5 year)
1 ounce black blended rum (we used Goslings Black Seal)
1 ounce honey syrup
1 ounce grapefruit juice
1 ounce lime juice
¼ ounce pimento or allspice dram

Combine in a shaker with ice and shake well. Strain into a rocks glass or tiki glass with crushed ice.

Little umbrella optional.

 

Honey Syrup

1 cup water
1 cup honey

Add water and honey to a saucepan over medium heat. Stir until the honey has fully dissolved. Remove from the heat and let cool completely.

Ah, the Flameout. While Sabos’s (RIP) favorite drink has made it into a few different episodes this drink is originally from the Extended Universe (or Legends). It has been described as “producing sensations similar to a scalding of the tongue and a freezing of the throat”.  After a bit of thinking we decided on a variation of a Moscow Mule, with the spice of pepper and the bite of ginger to “scald the tongue” and the cooling effect of mint to “freeze the throat.”

 

 

Flameout in a copper mug, with garnishes

 

This drink is spicy. This drink is intense. This drink is… not for the faint of heart. It combines a pepper infused vodka, a ginger-mint syrup, and ginger beer to create a truly unique drink. While some of the squadron actually enjoyed the flameout, others declared it “heinous” and “an affront to nature.” Whether you enjoy this drink depends entirely on how much you enjoy high spice levels and strong flavors.

 

This drinks involves a bit of prep to make properly. First, the Serrano Infused Vodka: serrano peppers are cut in half and left to sit in vodka for at least 24 hours, but up to a week. How long you let them sit will directly affect the heat level. We wanted to try the Flameout at its most intense, so we let it infused for a full 7 days.

The infused vodka could, realistically, be made with any pepper you have on hand, but we preferred the brightness of serranos.

 

The Ginger Mint Syrup is a little more involved than other syrups we’ve featured in the past, but it’s still incredibly easy. Ginger and water are combined in a saucepan. When it begins to boil, sugar is added. Once the sugar is dissolved the mint is added and removed from the heat. After 12 hours the ginger and mint are strained out, leaving a delightfully strong simple syrup.

 

 

Flameout [serves 1]

1 ½ ounces Serrano Infused Vodka (recipe below)
½ ounce Ginger Mint Syrup (recipe below)
4 ounces ginger beer
Garnish: lime wedge, mint sprig

Pour the vodka and syrup into a copper mug or rocks glass. Fill with ice and pour in the ginger beer.
 

Serrano Infused Vodka

16 ounces vodka
2 serrano peppers, sliced

Combine in a glass jar and let sit for 24 hours up to 1 week. Strain out the peppers and store in an airtight container.

Ginger Mint Syrup

½ cup peeled and thinly sliced ginger (about 100 grams)
¾ cup packed mint leaves (about 25 grams)
2 cups sugar
1 cup water

Add ginger and water to a saucepan over high heat and bring to a boil. Add the sugar and stir until fully dissolved, about 1 minute. Add the mint. Remove from the heat. Let sit for 12 hours. Strain before using.

 

 

The Ithorian Bellows! Ordered by members of the crew while at the Gooberfish. It was described as a creamy blue-green drink in a tall glass. With it being summer and ridiculously hot where we are (it’s suppose to be 100F/37.8C later this week) we decided to go tropical.

 

This delicious drink combines coconut milk drink, coconut rum, blue curaçao, and lime juice (with a little bit of food coloring). It’s sweet, but not overly, with a tang of citrus, and a wonderful creaminess from the coconut. 

 

The mocktail version is just as good. The rum is replaced by a tiny bit of coconut extract and the blue curaçao with orange juice and blue food coloring. We made both versions and both were gone within minutes. 

 

A small note to make: this drink uses coconut milk drink, the kind in a carton sold with the other dairy alternatives, not the canned variety. However, if your store doesn’t sell coconut milk drink you can make canned coconut milk work. Make sure to shake the can very well and then combine it with 28 ounces (3.5 cups) of water, a pinch of salt, and 1-4 teaspoons sugar or other sweetener.

 

 

While not described as having a little umbrella, we felt like they made sense. If we ever do a full retcon, the first thing we’ll do is add more cocktail umbrellas.

 

Ithorian Bellows [serves 1] 

8 ounces coconut milk drink (or other dairy alternative, or dairy)
2 ounces coconut rum
1 ounce blue curaçao
1 ounce fresh lime juice
1 small drop green food coloring*

Combine all ingredients in a shaker with ice and shake well. Strain in a highball glass.

 

Ithorian Bellows Mocktail [serves 1] 

11 ounces coconut milk drink (or other dairy alternative, or dairy)
1 ounce fresh lime juice
1/2 ounce orange juice
1/4 teaspoon-1/2 teaspoon coconut extract
2 drops blue food coloring*
1 small drop green food coloring*

Combine all ingredients in a shaker with ice and shake well. Strain in a highball glass.

 

*We used a store-brand gel food coloring. Depending on what type and brand you use, you may need to use more.

While this soup never actually appears in the show, we know, deep down in our hearts, that Quiggle would absolutely have crew dinners and continue his famous alliteration with them. Thus, we created Quiggle’s Calamari Quadretti Zuppa, an Italian inspired soup with squid and small, square pasta.

And yeah… Quiggle’s Calamari Quadretti Zuppa isn’t actually alliteration, but Q words are hard, okay?

Quiggle’s Calamari Quadretti Zuppa

 

This one pot soup is surprisingly easy. Onion, garlic, and red pepper flakes are sauteed in olive oil, then white wine is added and reduced, stock and tomatoes are thrown in, then the pasta and calamari is added. It takes an hour or less and is delicious.

Serve this with a crusty loaf of bread, or maybe some garlic bread if you’re feeling extra fancy,

 

Some of the ingredients laid out

 

In a dutch oven or some sort of large saucepan heat some olive oil over medium-low heat. Add the onion and cook, stirring often so it doesn’t brown, about 3-5 minutes. The onions should be soft and translucent. Add the garlic and red pepper flakes, cook for an additional 1-2 minutes, until fragrant.

Add the wine and stir. Bring to a simmer and let the wine reduce by half. This will burn off some of the wine (but not all! Replace with more stock if you need it completely alcohol-free), and create a more concentrated flavor.

Onions being cooked. Garlic being cooked. Wine being reduced.

 

 

 

Pour in the tomatoes and stock. Turn the heat up to medium and bring to a simmer. Let cook, stirring occasionally, for 15 minutes to let the onions soften even more and to let the flavors meld together.

If using fresh pasta, add the quadretti pasta and calamari. Let cook for 3-5 minutes, until the pasta is cooked and the calamari is tender.

If using dried pasta, add the pasta. Let cook until al dente. Add the calamari and cook for 3-5 minutes, until tender.

We used fresh, handmade quadretti pasta. But don’t worry, almost any small pasta will work.

Tomatoes and stock being simmered. Pasta and calamari added.

 

 

Season with plenty of salt and pepper and serve garnished with parsley and with some crusty bread on the side.

Quiggle’s Calamari Quadretti Zuppa

 

Quiggle’s Calamari Quadretti Zuppa

2 tablespoons olive oil
6 cloves garlic; diced
1 small yellow onion; chopped
1/2-1 teaspoon red pepper flakes
1 cup Pinot Grigio or any dry white wine
28 ounces crushed tomatoes
2 cups chicken or seafood stock
Salt and pepper; to taste
8 ounces quadretti pasta (or another small soup pasta)
1 pound calamari; body sliced into rings and tentacles chopped into pieces
1 tablespoon fresh parsley, chopped
Crusty Italian bread for serving

Heat the oil in a dutch oven or large saucepan over medium-low heat. Add the onion and cook, stirring often, until translucent, but not browned, about 3-5 minutes. Add the garlic and red pepper flakes, cook for an additional 1-2 minutes, until fragrant.

Add the wine and stir. Bring to a simmer and let the wine reduce by half.

Pour in the tomatoes and stock. Turn the heat up to medium and bring to a simmer. Let cook, stirring occasionally, for 15 minutes.

If using fresh pasta, add the quadretti pasta and calamari. Let cook for 3-5 minutes, until the pasta is cooked and the calamari is tender.

If using dried pasta, add the pasta. Let cook until al dente. Add the calamari and cook for 3-5 minutes, until tender.

Season with salt and pepper.

Serve warm garnished with parsley and bread.

 

 

 

Bantha Cakes were first found in the cabinets of the Afternoon Delight by Xianna in episode 7 (well… listeners will hear about them first during the Jedi Adventures part 2, but we first created them in ep7). They described as processed snack cakes and the squadron immediately thought of Zebra Cakes… but blue. So not surprisingly, the classic Little Debbie snacks were a heavy inspiration for these cakes. A yellow cake, a whipped cream filling, a poured frosting, and a drizzle on top.  We decided upon almond-white chocolate as the flavor and tinted the frosting and filling to that wonderful shade of Bantha milk blue.

Bantha Cake cross section

 

First, let’s start with the cake. The recipe we use is a fairly standard yellow cake recipe that uses buttermilk to keep the cake extra moist. Once the cake is baked and cooled, you’ll a 3-inch round cutter to cut out 16 to 20 round pieces. How many pieces you’ll get will depend on if your cutter is exactly 3 inches or not.

Cake pieces being cut out

 

Next comes the whipped cream filling. The special ingredient in the filling is dry milk powder. It adds extra body to the whipped cream and makes it more stable. This helps prevent the whipped cream from melting at room temperature.

You’ll divide the filling evenly between half of the cake pieces. Then place the remaining cake pieces on top to create a “sandwich”. You may not use all of the filling. Don’t worry. Any extra can be eaten with the extra cake pieces. We’re not saying that we smushed handfuls of cake and filling into our mouths like a bunch of toddlers, but… wait- nevermind. We are saying we did that.

Cake pieces and frosting assembly process

    

 

 

Once the cakes are made and sitting in the fridge, you’ll start the fondant coating. It’s made in a double-boiler, which is a metal bowl placed atop a saucepan with an inch or two of boiling water. This means the steam is what’s heating up the fondant instead of the stove directly. It’s a more gentle way to heat things up, and helps prevent anything from burning or cooking unevenly.

The initial mix is powdered sugar, corn syrup, more blue food coloring, flavoring, and a bit of water. Once it’s fully heated through and mixed you’ll turn off the stove and add the white chocolate chips. Stir until everything is combined, and then it’s time to pour!

Using a ladle or large spoon you’ll pour the fondant over the chilled cakes. Any gaps or bumps can be smoothed out with a butter knife or the back of a spoon. Do this immediately after pouring, before the fondant has time to set.

Fondant being poured over the cakes

 

 

The final step is the white chocolate drizzle. You’ll melt white chocolate in the microwave in small increments (to prevent burning), and then using a spoon drizzle it on top of the cakes.

And there you have it, Bantha Cakes!

Bantha Cakes with white chocolate drizzle

 

 

Tabletop One’s Tips:

  • Buttermilk can be substituted by adding 1 tablespoon lemon juice to a measuring cup, and then pouring whole milk to reach the 1 cup mark. Let sit for 10 minutes.
  • If your cake top puffs up and is rounded after baking use a bread/cake knife to even the top out.
  • If your double broiler or bowl is not large enough to hold 12 cups of powdered sugar, make the fondant in two batches.
  • Make sure the bowl you use to melt the chocolate is completely dry. Any amount of moisture can make the chocolate seize and become clumpy.

 

Bantha Cakes [makes 8-10 large cakes]

1 recipe Vanilla Cakes (recipe to follow)
1 recipe Whipped Cream Frosting  (recipe to follow)
1 recipe Poured White Chocolate Fondant  (recipe to follow)
1/2 cup white chocolate chips

Using a 3-inch round cookie or biscuit cutter and cut out rounds from the cakes. You should get between 16 and 20, depending on how close to 3 inches your cutter is.

Place large dollops of the whipped cream frosting on 10 of the cake rounds. Smooth out the frosting. Place the remaining ten rounds on top.

Place the cakes on a rack over a baking tray. Put in the refrigerator while you make the fondant.

While the fondant is still warm, begin to pour the fondant over the cake rounds. If the fondant becomes stiff and less pourable, place it back on the heat for a few minutes. Continue until the cake rounds have been fully covered. The fondant recipe makes quite a bit, and there will probably be excess. If needed, you can scoop up the fondant that has collected on the tray and stir it back into the fondant in the double-boiler.

Place the chocolate chips in a microwave safe bowl. Microwave for 30 seconds. Stir. Microwave for 15 second intervals, stirring in between, until the white chocolate is fully melted. Drizzle over the cakes.

Let the cakes sit for at least an half an hour to allow the frosting to set.

 

 

Vanilla Cakes [makes 2 9″x13″ cakes]

2 1/2 cups all-purpose flour (312 grams)
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
1 1/2 cup sugar (300 grams)
2 teaspoons almond extract
1 teaspoon vanilla extract
1 cup canola oil
1 cup full-fat buttermilk

Preheat the oven to 350°F and line two 9″x13″ pans with parchment paper.

In a medium bowl, whisk together cake flour, baking powder, baking soda and salt. Set aside.

In the bowl of an electric mixer, beat eggs with the whisk attachment on medium speed for 15-20 seconds. Add sugar and continue to beat on medium speed for 30 seconds. Add vanilla and oil and beat on medium speed for 1 minute. Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.

Pour batter evenly between the two pans. Bake for about 15 minutes, or until a toothpick inserted into the center comes out clean. If cooking the cakes on different racks in the oven, switch them halfway through to promote more even cooking. 

 

Whipped Cream Frosting

1 cup heavy whipping cream
1/2 cup powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon nonfat powdered milk or nonfat instant dry milk
Blue food coloring

In a mixing bowl combine the cream, powdered sugar, milk powder, extracts, and powdered milk.
Whip until the cream begins to thicken. Add the food coloring until a bright, light blue shade is achieved. I used 6 drops of Blue and 2 drops of Teal, both Wilton gel food colors. Continue to whip until the frosting is thick and holds its shape.

Poured White Chocolate Fondant

6 cups powdered sugar (720 grams)
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Blue food coloring
3/4 cup white chocolate chips

Bring a pot of water to boil, then placing a larger metal bowl or double-boiler over it.

In the bowl, whisk together the powdered sugar, water, corn syrup and extracts. Add the food coloring until a bright, light blue shade is achieved. I used 4 drops of Blue and 1 drop of Teal, both Wilton gel food colors.

Continue whisking until the mixture becomes smooth. It should be thin enough to drizzle from a spoon. If using a food thermometer, the temperature should reach 95°F.

Turn off the heat, add in the white chocolate chips and stir until fully melted.

 

Bantha Cakes with Jawas. Because we had them out at the time and didn’t have bantha figures.

 

Ah yes, the bug-monkey meatballs again. Or is it monkey-bug? For a creature we made up ourselves we sure don’t know anything about it. This week we’re bringing you another version of these little cocktail appetizers. This time they’re made out of mushrooms and lentils. And before you even say “but I don’t like mushrooms” know that once they’re minced, fried, and mixed in you can’t tell they’re there. We promise! A few of our squad mates down right hate mushrooms, but love these.

Faux Bug-Monkey Meatballs

 

These little meat-less balls are similar to our original Bug-Monkey Meatballs, with a few differences. The biggest is a base of lentils and mushrooms instead of pork and fish. Since the lentils and mushrooms are on the softer side there’s also less soy sauce with more cornstarch and breadcrumbs to help them bind together. Because the mixture is a bit softer they are also baked instead of pan fried. The sauce is almost the same with the exception of the removal of the fish sauce and extra soy sauce to compensate for it.

 

Ingredients. Piled artistically. Because we could.

 

The lentils are first cooked in vegetable stock and liquid smoke to give them some extra flavor. Once they’re soft and all the liquid has been absorbed three-fourths get pureed in a food processor. Pureeing some of the lentils creates a base that is easy to form and binds well, while keeping some of the lentils whole gives the “meat”balls more texture so they don’t end up mushy.

 

Then mushrooms are cooked in a mixture of vegetable oil and coconut oil. The coconut oil will firm up while the mixture rests in the fridge and make these easier to roll into balls, but will melt when cooked and help keep things “juicy”. Once all the moisture from the mushrooms has cooked out and they become crispy we add the garlic and ginger for a minute to release their flavor.

 

“Meat”ball mixture

 

Everything is then mixed together and put in the fridge for an hour. This rest time lets the coconut oil solidify. Towards the end of the rest time preheat the oven. We tried pan frying these, like the original Bug-Monkey Meatballs, and it did not work well. The softer mix didn’t hold up and they fell apart. If you are set on pan frying these and are fine with them not being vegan you can add an egg to help create a tighter bind.

 

“Meat”balls on the baking tray.

Use about a tablespoon of filling and roll into little balls. Make sure you line your baking sheet with either parchment paper or a silicone mat. Don’t use tin foil. These little suckers will stick to the foil.  Bake for 30 minutes, flipping them around every 10 minutes.

 

While they bake, make the sauce. It’s almost exactly the same as the sauce from the original recipe, except you’ll use the pan the mushrooms were cooked in and extra soy sauce instead of fish sauce.

 

Once the sauce is done and the balls are baked combine them, place in a bowl (We understand if your bowl isn’t square and fuzzy. We ourselves could only get a square bowl), garnish with green onions, and serve!

 

Faux-Bug-Monkey Meatballs with toothpicks!

 

Faux Bug-Monkey Meatballs

1 cup green or brown lentils
2 cups vegetable stock
1/4 teaspoon liquid smoke (optional)
3 tablespoons vegetable oil; divided use
3 tablespoons coconut oil; divided use
8 ounces cremini mushrooms; minced
4 cloves finely minced garlic
1 tablespoon minced or grated ginger
4 tablespoons Chinese garlic chives, finely chopped (or a mix of the green part of scallions and regular chives)
1/2 teaspoon ground Sichuan peppercorns
1 teaspoon salt
1 tablespoon sugar
2 teaspoons sesame oil
2 tablespoons soy sauce
3 tablespoons cornstarch
1/2 cup breadcrumbs

Prepare lentils by rinsing them and adding to a pot with the vegetable stock and liquid smoke. Bring to a boil, then reduce the heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes).

Heat 2 tablespoons vegetable oil and 2 tablespoons coconut oil over medium heat in a medium sauté pan. Add the mushrooms and cook, stirring frequently, until the mushrooms have lost all moisture and have become crispy. Add the garlic and ginger and cook until fragrant, about 1 minute. Remove from the heat.

Add 3/4 of the lentils to a food processor and pulse until a thick paste forms. Pour into a large bowl, along with the reserved lentils, the cooked mushroom mix, chives, peppercorns, salt, sugar, sesame oil, soy sauce, cornstarch, breadcrumbs, and the remaining vegetable oil and coconut oil. Stir thoroughly to combine.

Cover with plastic wrap, and place in the refrigerator for an hour.

Preheat the oven to 400 degrees F.

Form into small meatballs, about 1 tablespoon each. Place the meatballs on a parchment or sil-pat lined baking sheet. Bake for 30 minutes, rotating the balls every 10 minutes.

 

For the sauce:

1 clove minced garlic
1/4-1/2 teaspoon red pepper flakes
1/4-1 teaspoon ground Sichuan peppercorns
3/4 cup vegetable stock or water
3 tablespoons Shaoxing wine
2 tablespoons soy sauce
2 tablespoons Chinkiang vinegar
1 tablespoon sugar
Cornstarch slurry (2 teaspoons cornstarch dissolved into 1 tablespoon water)

To the skillet the mushrooms were cooked in, add the garlic, red peppers flakes, and Sichuan peppercorns. Stir for about 30 seconds, until the garlic is fragrant.

Add the vegetable stock, Shaoxing wine, soy sauce, vinegar, and sugar. Stir to combine, making sure to scrape up any browned bits on the bottom of the skillet left from the meatballs. Bring to a simmer.

Add the cornstarch slurry and continue to simmer for about 2 minutes, whisking constantly, until the sauce has thickened. Add the meatballs to the sauce, and stir to coat them.

Garnish with sliced green onions and serve with toothpicks.

 

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