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Book: The Unofficial Recipes of The Hunger Games by Rockridge University Press
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Authors: Rockridge University Press
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rabbit and simmer on low for another 10 minutes.
Add salt and pepper to taste as needed.
MOM EVERDEENâS BREAKFAST OF MUSH
SERVES 6
In the Capitol, Katniss remembered her motherâs meal of breakfast mush made from ration grain. In the real Appalachia, breakfast mush was likely a type of fried mush, using up leftover cooked cereal. Mrs. Everdeen may have fried hers using tesserae oil, or a little leftover groosling fat if she had it.
You can use chicken or goose fat if you have it, or just use bacon drippings as we do here. Itâs a filling and delicious breakfast that is well suited to cool weather.
3 CUPS COWâS MILK OR GOATâS MILK
¼ TEASPOON SALT
1¼ CUPS QUICK COOKING BARLEY
2 TABLESPOONS BACON DRIPPINGS
MOLASSES OR SYRUP IF DESIRED
In a medium saucepan, bring milk and salt to a boil.
Add barley and cook on medium heat, stirring frequently to prevent sticking, for about 5 minutes.
Pour into a large bowl and allow to congeal for 1 hour, or leave in fridge overnight.
Heat bacon drippings in a heavy skillet on medium-high heat, taking care not to let it burn.
Turn mush out onto a cutting board, roughly shape into a rectangle with your hands and slice ½-inch thick slices.
Fry each slice for 1â2 minutes on each side, until browned and crusty on the outside.
Serve with molasses or syrup if desired.
MRS. EVERDEENâS RABBIT STEW WITH WILD GREENS
SERVES 6
As Katniss taught herself to hunt and forage, she not only provided survival for her family, but also prepared herself to survive the Arena. The first time she brought home a rabbit, the family had been without meat for months. Her mother roused herself from her grief to skin the rabbit and cook it up with some greens.
Rabbit is a tender and moist meat when used in a stew. This dish is hearty and filling, and tastes even better the next day.
2 POUNDS CUT RABBIT, FRESH OR THAWED
1 TEASPOON SALT
4 TABLESPOONS BUTTER
1 TABLESPOON OLIVE OIL
2 CLOVES GARLIC, CRUSHED
2 LEEKS, CUT INTO 1-INCH PIECES (ALL BUT DARKEST GREEN TOPS)
1 TABLESPOON FRESH THYME, CHOPPED
1 TABLESPOON FRESH ROSEMARY, CHOPPED
6 CUPS CHICKEN STOCK
2 CUPS FRESH DANDELION GREENS
½ TEASPOON FRESHLY GROUND BLACK PEPPER
Salt the rabbit pieces and allow to sit for 15 minutes.
In a large, heavy pot, heat the butter and oil on medium-low heat and sweat the garlic, leeks, thyme and rosemary just until leeks are soft. Remove to a plate.
Turn heat up to medium high. Pat the rabbit pieces dry and place in the pot, adding more olive oil if needed. Working in batches, brown rabbit on all sides quite well. Do not crowd the pot because the rabbit wonât brown properly.
Once all of the rabbit is browned, scrape the bits from the bottom and sides of the pot, leaving them in the pot to flavor your stew. You can use about ½ cup of stock to deglaze the pan.
Return rabbit to pot, add sautéed leek mixture and remaining stock, bring to a boil and then reduce heat to low and cover. Simmer for 1 hour.
Add dandelion greens to pot, taste for salt and pepper, cover and let simmer for 30 more minutes.
Ladle over rice if you like, or serve with crusty bread.
RICH GOOSE LIVER AND PUFFY BREAD
SERVES 6
This is another variation of the goose liver and puffy bread that Katniss snacked on when she first got to the Capitol.
Foie gras, which is probably what the Capitol served, can be extremely expensive. Alternatively, you can use goose liver pate, which is much less expensive and is made from regular goose liver.
12 SHEETS OF PUFF PASTRY DOUGH, THAWED
3 TABLESPOONS MELTED BUTTER
½ CUP GOOSE LIVER PATE
2 EGGS, WELL BEATEN PLUS 1 TABLESPOON OF WATER
Preheat oven to 350 degrees and grease a large baking sheet.
On a clean surface, lay out 4 sheets of puff pastry dough, one on top of the other. Brush top sheet with melted butter.
Add another 4 sheets on top of this stack.
Use a spoon to make 6 small mounds of liver filling in 2 rows, 3 in each row,
Add salt and pepper to taste as needed.
MOM EVERDEENâS BREAKFAST OF MUSH
SERVES 6
In the Capitol, Katniss remembered her motherâs meal of breakfast mush made from ration grain. In the real Appalachia, breakfast mush was likely a type of fried mush, using up leftover cooked cereal. Mrs. Everdeen may have fried hers using tesserae oil, or a little leftover groosling fat if she had it.
You can use chicken or goose fat if you have it, or just use bacon drippings as we do here. Itâs a filling and delicious breakfast that is well suited to cool weather.
3 CUPS COWâS MILK OR GOATâS MILK
¼ TEASPOON SALT
1¼ CUPS QUICK COOKING BARLEY
2 TABLESPOONS BACON DRIPPINGS
MOLASSES OR SYRUP IF DESIRED
In a medium saucepan, bring milk and salt to a boil.
Add barley and cook on medium heat, stirring frequently to prevent sticking, for about 5 minutes.
Pour into a large bowl and allow to congeal for 1 hour, or leave in fridge overnight.
Heat bacon drippings in a heavy skillet on medium-high heat, taking care not to let it burn.
Turn mush out onto a cutting board, roughly shape into a rectangle with your hands and slice ½-inch thick slices.
Fry each slice for 1â2 minutes on each side, until browned and crusty on the outside.
Serve with molasses or syrup if desired.
MRS. EVERDEENâS RABBIT STEW WITH WILD GREENS
SERVES 6
As Katniss taught herself to hunt and forage, she not only provided survival for her family, but also prepared herself to survive the Arena. The first time she brought home a rabbit, the family had been without meat for months. Her mother roused herself from her grief to skin the rabbit and cook it up with some greens.
Rabbit is a tender and moist meat when used in a stew. This dish is hearty and filling, and tastes even better the next day.
2 POUNDS CUT RABBIT, FRESH OR THAWED
1 TEASPOON SALT
4 TABLESPOONS BUTTER
1 TABLESPOON OLIVE OIL
2 CLOVES GARLIC, CRUSHED
2 LEEKS, CUT INTO 1-INCH PIECES (ALL BUT DARKEST GREEN TOPS)
1 TABLESPOON FRESH THYME, CHOPPED
1 TABLESPOON FRESH ROSEMARY, CHOPPED
6 CUPS CHICKEN STOCK
2 CUPS FRESH DANDELION GREENS
½ TEASPOON FRESHLY GROUND BLACK PEPPER
Salt the rabbit pieces and allow to sit for 15 minutes.
In a large, heavy pot, heat the butter and oil on medium-low heat and sweat the garlic, leeks, thyme and rosemary just until leeks are soft. Remove to a plate.
Turn heat up to medium high. Pat the rabbit pieces dry and place in the pot, adding more olive oil if needed. Working in batches, brown rabbit on all sides quite well. Do not crowd the pot because the rabbit wonât brown properly.
Once all of the rabbit is browned, scrape the bits from the bottom and sides of the pot, leaving them in the pot to flavor your stew. You can use about ½ cup of stock to deglaze the pan.
Return rabbit to pot, add sautéed leek mixture and remaining stock, bring to a boil and then reduce heat to low and cover. Simmer for 1 hour.
Add dandelion greens to pot, taste for salt and pepper, cover and let simmer for 30 more minutes.
Ladle over rice if you like, or serve with crusty bread.
RICH GOOSE LIVER AND PUFFY BREAD
SERVES 6
This is another variation of the goose liver and puffy bread that Katniss snacked on when she first got to the Capitol.
Foie gras, which is probably what the Capitol served, can be extremely expensive. Alternatively, you can use goose liver pate, which is much less expensive and is made from regular goose liver.
12 SHEETS OF PUFF PASTRY DOUGH, THAWED
3 TABLESPOONS MELTED BUTTER
½ CUP GOOSE LIVER PATE
2 EGGS, WELL BEATEN PLUS 1 TABLESPOON OF WATER
Preheat oven to 350 degrees and grease a large baking sheet.
On a clean surface, lay out 4 sheets of puff pastry dough, one on top of the other. Brush top sheet with melted butter.
Add another 4 sheets on top of this stack.
Use a spoon to make 6 small mounds of liver filling in 2 rows, 3 in each row,
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