Created by Goldrider Naela on Sun Sep 18th, 2022 @ 9:29pm

Drinks

Benden Wine
Klah
Quikal

Sweetening

(From the Dragonlover's Guide to Pern):

Sweetening comes from sweet cane or sugar beets. No bees survive on Pern, so beeswax and honey are unknown. The Pern colonists brought sugarcane cuttings and beet seeds with them, which they adapted to living in Pernese soil. Most of the cane come from Nerat, Boll, and Ista. Recipes in which honey is a traditional ingredient use cane syrup or molasses instead. The Bakercraft specializes in producing decorative sugars and icings. In the northern Holds, the Craft grows enormous crops of beets over the warm season, and barters extra sweetening with Holds and Crafts for other needed supplies.

Food

Bubbly Pies

Hearty Herdbeast Stew

(From the Dragonlover's Guide to Pern):

For tastiest results, use either the meat of mature bovine or young ovine. If using bovine, the meat can be either raw or roasted rare to medium rare. To serve four, assemble the following ingredients (Earth equivalent):

1 to 1 1/2 pounds herdbeast, cut into 1-inch pieces
3 tablespoons flour
3 tablespoons butter or margarine
1 garlic clove (if desired)
1/2 large onion, cut into bite-size pieces
1 pound peeled tomatoes (or 1 16- ounce can of tomatoes in their own juice)
2 cups water
4 small or 2 medium potatoes, peeled
2 - 4 small carrots, sliced
2 ribs celery, sliced into 1-inch pieces
bay leaf
1 cup corn kernels or baby corn cut into 1-inch pieces, drained
salt
pepper
1/4 teaspoon dry mustard or cracked mustard seeds
garlic salt
parsley

Dredge the pieces of meat in flour. Melt the butter in a saucepan. When bubbly, add the meat. Brown the pieces on all sides. Sprinkle salt and pepper. Add the onion and garlic; cook until transparent.

Add the tomatoes and two sandpiles, along with swedes, parsnips, fingeroots, and turnips. One crop that is never neglected is the kitchen herb and spice garden. Clumps of herbs hanging overhead in the kitchens and corridors sweeten the air while they dry. At Fort and Nerat, the holders raise the whole range of herbs that the colonists brought with them to Pern. Fort Hold grows sugar beets for sweetening several varieties of berries, and wheat—all the ingredients needed for the bubbly pies its Bakercraft makes so well.

BENDEN BAKLAVA

(From the Dragonlover's Guide to Pern): 12 ounces melted clarified butter or fat
4 ounces oil
32 ounces pulverized Benden nuts powdered bark spice (optional)
40 leaves of flour-and-water dough stretched to paper thinness
12 ounces granulated sweetening
1/4 ounce strained citrus juice
6 ounces water
1/4 ounce sweet syrup

Mix butter and oil. Cut dough to shape of the baking pan by laying the pan on top of stacked leaves. Butter the inside of the baking dish. Gently place one leaf of dough into pan, fitting carefully along the bottom of the pan. The leaves are very fragile, so fold to pick them up, and unfold when in place in the pan. Brush with butter-and-oil mixture. Repeat with nine more sheets. Sprinkle 3 tablespoons of powdered nuts