Ever see something in a fandom that you really want to try? Something like Turkish Delight from The Chronicles of Narnia, Lembas Bread from Lord of the Rings, or Butterbeer from Harry Potter? Well, today we’re going to talk about Fandom food, and provide the recipes for these fandom dishes. Now, the recipes you’ll find in this post are not from us nor were they created by us. They’re all by The Geeky Chef whose link you can find here (http://www.geekychef.com/) if you wish to find more. Now, we won’t list all of the fandom foods in this post we’ll try and hit the main ones.
- Turkish Delight (The Chronicles of Narnia)
“Turkish Delight, lokum, or loukoum is a confection made from starch and sugar. It’s usually flavored with rosewater and lemon, the former giving it a characteristic pale pink color. It has a soft, jelly-like and sometimes sticky consistency, and is often packaged and eaten in small cubes that are dusted with icing sugar or copra to prevent sticking. This is a classic turkish delight recipe using rosewater, though other flavors can be substituted.” (The Geek Chef)
- 1 cup Water
- 2 tbs Gelatin
- 1 3/4 cups Sugar
- ¼ tsp. Citric Acid
- ½ tsp Vanilla Extract
- 2 tsp Triple-Strength Rose Water
- 1/4 cup Powdered Sugar
- 1 oz. Cornflour Food Coloring (optional)
1) Place the water in a large saucepan and sprinkle the gelatin on to the liquid. Set aside until the gelatin is a little springy.
2) Add the sugar and citric acid to the gelatin water and place the pan over a gentle heat and stir constantly until dissolved.
3) Bring the mixture to a boil. Boil for 20 minutes without stirring. Remove from heat and allow to sit for 10 minutes.
4) Stir in the vanilla extract, rose water and coloring if using. Pour into a dampened 6 inch baking tin. Leave uncovered in a cool place for 24 hours.
5) Sift the icing sugar and cornflour together on to a sheet of parchment paper. Turn the Turkish delight on to the paper and cut into squares using a sharp knife.
6) Toss pieces in the mixture, so that all the sides are coated. Pack in airtight containers lined with parchment paper and dusted with the remaining icing sugar and cornflour.
- Lembas Bread (The Lord of the Rings)
“Lembas is a special bread made by the elves of the Lord of the Rings series. It’s shaped into thin cakes and because of its filling nature it’s usually used for sustenance on long journeys. Generally wrapped in Mallorn leaves, not much else is known about the ingredients. The bread is supposed to be brown on the outside and cream colored on the inside, sort of like a flat bread, and tastier than most other cakes in Middle-Earth.” (The Geek Chef)
- ½ tsp. salt
- 2 ¼ c. flour (barley flour of you want to be really accurate)
- ¼ c. melted butter
- 3 oz. chopped almonds or macadamia nuts (fruits of the Mallorn tree)
- 2 tsp. orange flower or rose water (optional)
- 3 kumquats, whole (can substitute orange zest and a bit of juice if desired)
- 1 c. honey
- 3 eggs
Put the eggs, butter, honey, kumquats, rose or orange flower water, and nuts in a food processor or blender. Blend on high for 2-4 minutes. Add 1 cup of the flour. Blend for a minute or two. Put mixture into a bowl and add the remaining flour and the salt. Whisk or stir until well blended. Bake a small amount of dough (about two tablespoons) at a time on a pizzelle or iron about 15 seconds or until lightly brown, for a flat bread like texture. They can also be baked at 350 degrees for about 10-15 minutes. Wrap in a leaf and tie with a string!
- Butterbeer (Harry Potter)
This iconic drink from the Harry Potter world is sure to quench your thirst and make for a tasty treat at your next Harry Potter party. “Butterbeer is a popular wizarding beverage described as tasting “a little bit like less-sickly butterscotch.” It is served at numerous locations in the wizarding world and has a very slight alcoholic content.” (Wiki) This recipe though is non-alcoholic.
- 1 1/2 cups vanilla cream soda
- 2 tablespoons whipped butter, room temperature
- 1/4 cup butterscotch topping
- 1/4 cup unsweetened condensed milk
- Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds. Divide butterscotch mixture between 2 (10 to 12-ounce) mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with a cinnamon stick or an old-fashioned butterscotch candy stick.
- Mudder’s Milk (Firefly)
“In the series, the alcoholic beverage known as “Mudder’s Milk” was used on a remote planet called Higgin’s Moon to simultaneously feed the laborers (or “Mudders” as mud was the planet’s only export) and keep them submissive. It has, according to planetary legend Jayne, “all the protein, vitamins and carbs of your grandma’s best turkey dinner, plus 15% alcohol.”” (The Geek Chef)
- 2-3 Shots of Jack Daniels Tennessee
- Honey 1/2 Cup
- Milk 1/2 Cup
- Plain Greek Yogurt
- 1 Banana
- 2 Tablespoons Peanut Butter
- 1/4 Cup Oatmeal
- Honey to taste
- Cinnamon to taste
- Combine all ingredients in a blender, blend until consistency is smooth and drinkable. Pour into a mug and enjoy!
- Fish fingers and Custard (Doctor Who)
“Fish Fingers and Custard, also known as Fish Custard, is a dish enjoyed by the 11th Doctor shortly after his regeneration.In reality, Matt Smith, the actor who plays the newest Doctor, was actually eating breaded coconut cakes during this scene. So, there were two possible options to make this idea palatable: you either make the fish fingers into some sort of pastry, or you make the custard into something savory that compliments fried fish…I decided to make a savory version. My recipe pairs a panko and coconut battered fried fish finger (coconut added as tribute to the reality of the scene) and tangy lemon honey mustard dipping sauce (that basically looks like custard) which compliments it perfectly.” (The Geek Chef)
- For the fish fingers:
- 1/2 cup flour
- 2 eggs
- 1 tbs. milk
- 1lb tilapia filets, cut into 1 inch strips (cod or haddock will also work)
- 1 cup of panko breadcrumbs
- 1 cup of coconut flakes
- Frying oil (how much depends on the size of your pan)
- Salt and Pepper to taste
- For the custard:
- 1/2 cup mayonnaise
- 2 tbsps yellow mustard (prepared)
- 1 tbsp dijon mustard
- 2 tbsps honey
- 1 tbsp lemon juice
- 2 cloves minced garlic
- Make sure fish is cut into 1 inch thick strips. Combine the flour, salt, and pepper in a shallow bowl. Beat the eggs with the milk in another shallow bowl. Mix the breadcrumbs and coconut in a third shallow bowl. Coat each fish piece in seasoned flour, dip in the eggs mixture and then roll in the panko and coconut mixture. Set aside until ready to cook. Heat 1/2 inch of oil in a large skillet over medium-high heat. In small batches, fry the fish sticks until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate. To make the custard sauce simply combine all ingredients together and mix thoroughly. Liberally dip fish fingers in the custard sauce and enjoy!
- Plomeek Soup (Star Trek)
“Vulcans do not eat meat or any product that can be harvested from an animal, and they only eat for practical reasons so most of the food served at Vulcan food establishments is quite bland. A very popular dish amongst the Vulcans is Plomeek Soup, which is more of a broth harvested from the Plomeek plant. It isn’t bad, but despite its bright orange color there’s not much more flavor than any typical vegetable stock on Earth. We took some of the known edible vegetables of Vulcan and made a more flavorful and robust soup using the plomeek broth.” (The Geek Chef)
- 1 to 2 teaspoons lemon juice
- 1/4 cup chopped fresh parsley leaves
- 2-3 leaves fresh basil, sliced into strips
- 1/2 teaspoon black pepper
- 2 ears corn, kernels removed
- 4 cups peeled, seeded, and chopped tomatoes
- 2 quarts vegetable broth
- 2 cups fresh green beans, cut into 1 inch pieces
- 1 cup cauliflower florets
- 1 cup lima beans
- 2 cups carrots, peeled and chopped into rounds
- 2 tablespoons finely chopped garlic
- 2 cups chopped leeks, white part only
- 4 tablespoons olive oil
- Heat the olive oil in a large stockpot on medium heat. Add leeks, garlic, and a bit of salt and cook until they begin to soften. Add the carrots, lima beans, cauliflower, and green beans and cook for about 5 more minutes, stirring occasionally. Increase the heat to high and add the stock, simmer. Once it’s simmering add the tomatoes, corn, and pepper. Bring heat to low and cook with pot covered until the vegetables are tender enough to pierce easily with a fork, about a half hour. Don’t overcook. Add salt to taste. Remove from heat and blend together in a food processor. Add the parsley, basil and lemon juice. Some of the crew though it might taste good with sour cream or parmesan cheese and croutons as well.
- Yeto’s Superb Pumpkin and Goat Cheese Soup (The Legend of Zelda: Twilight Princess)
“This one appeared in the newest Zelda game, Twilight Princess, in the Snowpeak temple as a soup that Yeto makes for his sick wife, Yeta. The soup, thanks to it’s reekfish base, has healing properties that increase as Link finds more ingredients to add throughout the temple, namely a pumpkin and goat cheese from Link’s hometown, Ordon. I took a basic pumpkin soup and made some modifications. I decided to make the fish stock and the filet optional because while I think pumpkin and goat cheese are a match made in heaven (or Hyrule), fish and pumpkin and goat cheese might seem like a strange mix for some. Fish or no fish, this soup makes for a perfect winter dinner!” (The Geek Chef)
1 Salmon filet (any fish will do) (optional)
Pepper to taste
Salt to taste
¼ cup olive oil
1 ¼ cups cream (optional)
½ cup Goat Cheese or as desired
4 ½ cups fish stock (alternative: chicken or vegetable stock)
4 cloves garlic, cloves cut into quarters
- ¾ cup white onion, chopped
- 2 pounds seeded and peeled pumpkin or kabocha, diced
DirectionsToss pumpkins, onions, and garlic with a bit of olive oil. Roast until everything is soft and has nice browned edges. Place the roasted items in a soup pot and turn to medium heat. Add 3/4 of the stock and simmer for up to 45 minutes, or until fully cooked. Put in a food processor and blend until smooth. Blend in small amounts of the goat cheese along with the cream if desired. Adjust thickness with the leftover stock. Add more cream if desired and finish seasoning with basil, salt, and pepper. If you add a filet of fish, pan-fry it separately with oil, salt and pepper, then add it to the soup.
- Spiced Warm Milk (The hunger Games)
“Those of you who’ve read the book will remember that this soothing beverage was made for Katniss by a sympathetic Capitol worker when she awoke from a nightmare shortly before the 75th Annual Hunger Games. Initially she just ordered a warm milk to help her sleep, but the attendant, feeling bad for her, added a little honey and spice as an act of kindness and solidarity. Make this when you or someone you care about is feeling especially sad or nervous. Or, you know, when death is imminent.” (The Geek Chef)
- 1/2 cup coconut milk (regular milk will work, as well)
- 1 teaspoon honey
- Splash of vanilla
- Sprinkle of cinnamon
- Sprinkle on nutmeg
- Microwave milk on high for 1 minute. Continue to microwave it in 15 second increments until desired temperature is reached. Mix in honey and vanilla, and sprinkle with cinnamon and nutmeg. Enjoy!
- Jam Tarts (Alice in Wonderland)
“There were a few chapters in Alice in Wonderland dedicated to these simple pastries. Some may remember the trial over who stole the Queen’s jam tarts, where absolutely nothing gets solved and the Queen shouts “off with their heads!” a lot. Jam tarts are a traditional English tea snack, especially for small children. They were most often made for “Nursery Tea,” a sort of High Tea for kids where milk is served instead of actual tea. You’ll need tart tins and cookie cutters for this one.” (The Geek Chef)
1 ½ c. jam of your choosing
1 orange, rind grated
2 egg yolks
1/4 c. superfine sugar
¾ c. butter , chilled and diced
1 ¾ c. flour
Blend the flour and butter to breadcrumbs in a food processor. Add the sugar and blend again. Add the egg yolks and the orange rind and pulse until it comes together, you may need to add a bit of water. Wrap in saran wrap and chill for about 20 minutes.
Heat the oven to 375 degrees fahrenheit. Roll out the pastry as thin as possible and stamp out circles big enough to fit your jam tart tins with a cookie cutter. Mould the circlular cut-outs into the tart tins. Bake for 15 minutes then add small spoonfuls of jam to each and bake for another 5 minutes. Careful, the jam will get really hot!
- Five Flavor Soup (Avatar: The Last Airbender)
“This soup appeared in Season 3 in the episode “The Puppetmaster” where it was made for Avatar Aang’s gang by the waterbender Hama, who wanted to serve them a traditional Southern Water Tribe dish while they were hiding in the Fire Nation. Like Avatar itself, this dish has mixed Asian influence. There were a few assumptions I made based on what little information is presented in the episode. The major assumption is that the soup is vegetarian, because Aang, who does not eat meat, chows down on it happily. In the episode it appeared that the soup did not have anything in it aside from broth, but I thought that was probably only to save on the animation budget. The broth certainly could stand alone if you wish to go that route, as it has a very strong base and rich flavor.
When I heard the name of the dish, my immediate thought was Chinese Five Spice, which is a delicious mix of star anise, cinnamon, cloves, fennel and Sichuan pepper. These spices are perfect for cold weather, so I made sure they stand out. There are also five major ingredients in the soup: the wontons, the beans, the mushrooms, the cabbage and the wakame. I also tried to incorporate ingredients that the Water Tribe might use, like kelp, which grows in water, and broad beans, which can be harvested in cold climates. And, of course, cabbages were a necessity. Just looking at this recipe it might seem complicated because there are a lot of ingredients and steps, but none of it is very difficult so don’t be intimidated! The result is a light but filling soup, bursting with heat, spice and umami.” (The Geek Chef)
- 1 Sheet Kombu
- 10-12 Dried Shiitake Mushrooms
- 6 Cups Water
- 5-7 Leaves Napa Cabbage
- 1 1/2 Cup Broad Beans
- A couple pinches of Wakame
- Wonton Wrappers
- 1 Asian Pear, chopped finely
- 3-5 Green Onions, finely chopped
- 10 Cloves Garlic, minced
- Ginger Root
- 1/2 cup Soy Sauce (or to taste)
- 1/2 cup Ponzu Sauce
- 1 tbs. Garlic Chili Sauce (or to taste)
- 1 tbs. Mirin
- 2 tbs. Chinese Five Spice
- Start the broth by putting the water and the sheet of Kombu into a large soup pot. Bring the water to a simmer, and then add the dried mushrooms, two tablespoons of the minced garlic, and a couple slices of ginger root. Bring the broth to a boil, then reduce the heat and allow the broth to simmer while you prepare the wonton filling. Chop up half a cup of the broad beans into tiny pieces. Remove one or two of the mushrooms from the broth and chop them finely too. Take one or two leaves of the Napa Cabbage and chop that finely. In a small mixing bowl, add the chopped mushrooms, chopped beans and copped cabbage along with the green onions, Asian pear and remaining garlic and mix this thoroughly together.
- Season mixture with some soy sauce and grated ginger to taste. Heat up a frying pan with the the oil of your choice, and fry the mixture until nicely browned. Start building your wontons following these instructions. Only make enough wontons that you will be using right away, about 2-3 per bowl. It is not a good idea to make them all at once and do not add the wontons directly to the soup. In a separate pot from your broth, boil the wontons in some salted water until they are translucent. Remove them with a slotted spoon and place them in your serving bowls. Reduce the heat on the broth and remove the kombu and ginger, but keep the mushrooms.
- Add the soy sauce, ponzu sauce, mirin and chili garlic sauce to the broth and stir. Taste it, and add more of the ingredients you think it needs until the broth tastes right to you. This might be different for everyone. When the broth is too your liking, add the the remaining broad beans, the napa cabbage and the wakame. Be careful with wakame because it expands a lot, a little goes a very long way. Let the soup simmer for another 5 to ten minutes. Your soup is pretty much done now, so spoon the soup into the serving bowls over the wontons and enjoy!
After making this post I’m now very hungry and really want to try all these tasty sounding dishes, sadly the main cook amongst us (Bekah) went home for the weekend. *Sigh* so sad. But hopefully we’ll get to try these soon. I’ve actually tried turkish delight before but the girl who made it let it get all hard and it wasn’t very good, I’d like to try it again some time. What I’d really like to try though is the Super yellow Okumura Rin Special from blue Exorcist. What fandom food would you like to try?