$20.99 Feasts of Middle Earth features over 35 recipes from the captivating world of J.R.R. Tolkien’s Middle Earth with immersive photography that will

The Tale of Peter Rabbit - Feast inspired by the story of Peter Rabbit from the story, The Tale of Peter Rabbit, by Beatrix Potter.

Journey to the exciting, wizarding world of Hogwarts for an epic Harry Potter feast of traditional English roast dinner recipes! Pack your trunks for

From pumpkin pasties to treacle tarts, Harry would definitely approve.

A Discovery of Witches: Elizabethan Gingerbread recipe inspired Shadow of Night, from the book trilogy, A Discovery of Witches, by Deborah Harkness.

A Discovery of Witches: Master Prior's Duck Pie recipe inspired by the book, Shadow of Night, from the All Souls Trilogy, by Deborah Harkness.

Snoopy and Woodstock's Turkey Thanksgiving Recipe

Celebrate a feast like a bunch of wild animals with this recipe for Chicken and Dressing inspired by Roald Dahl's The Fantastic Mr. Fox.

A Discovery of Witches: Elizabethan French Toast recipe inspired by the book, Shadow of Night, from the All Souls Trilogy by Deborah Harkness.

Game of Thrones Series Week #6 Even though there was no new Game of Thrones shown last week, I still wanted to post a new recipe today for the series we’ve got going on for it now. I’m …

Let's hear it for Peeta's buns! First mentioned in Catching Fire, the second book in Suzanne Collins' Hunger Games trilogy, these cheesy bread treats are Katniss' favorite. Once Peeta discovers this, in his never ending attempt to win her heart, he brings Katniss several buns each time he visits her in District 12's Victors' Village. "From the bag I pull two fresh buns with a layer of cheese baked into the top. We always seem to have a supply of these since Peeta found out they were my favorite." —Katniss, Catching Fire, chapter 10. It's no mistake that Collins wrote Peeta as "the boy with the bread". He is warm and comforting and wholesome, just like a fresh baked loaf, and is exactly what the aloof Katniss needs. Close your eyes and imagine a cheesy, warm, fresh-out-of-the-oven bun. Imagine the smell. Imagine what your mouth and tongue would experience. Now imagine all of those nights Katniss curled up in Peeta's arms. It's the same thing. Except instead of something for the stomach, it's something for the spirit. Peeta is the warm, cheesy bun for Katniss' soul. Note: There is a distinct difference between buns and biscuits. Buns rise with yeast and biscuits use baking powder, thus making biscuits more dense and buns, ideally, more fluffy. In the Hunger Games books they are specifically called "buns" so that means they need to be made with yeast like in the recipe directly below. I also have an awesome recipe for quick cheese biscuits though, so I've included it farther down in case you need some cheesy goodness in a hurry. Peeta's Cheese Buns Ingredients: 1 Cup Warm Water (verging on hot) 1 Cup Milk 2 Tbsp. Butter 2 tsp. Salt 1 Tbsp. Sugar 2 1/4 tsp. Yeast 5 Cups Bread Flour Canola or Vegetable Oil (for handling the dough) 10 oz. Block Sharp Cheddar Cheese, grated (or other block cheese like colby jack or something) 16 oz. pkg. Whole Mozzarella, cut into many chunks Garlic Salt Egg Wash 1 Large Egg, room temperature 1 Tbsp. Water 1 Tbsp. Canola Oil Important Items: Parchment Paper Silicone (Basting) Brush Directions: 1. Combine the 1st 5 ingredients in a pot over medium heat, stirring occasionally so the milk doesn't stick to the bottom. Once the mixture gets foamy, turn heat to low & bring to a low boil. Remove the pot from the heat & let cool for about 15 mins. Whisk the flour & yeast together in a large mixing bowl & then make a well in the center. Pour in the milk mixture & mix with a dough hook attachment for about 8 mins. The dough will be sticky, but not terribly so. Dip your finger tips in oil (to handle the dough without getting it stuck to you) & scrape down the sides of the bowl. Remove the dough & form it into a ball. Pour a small amount of oil into the bowl & spread it around the bottom & sides using a paper towel. Place the dough back into the bowl & cover with a damp towel. Let rise for about an hour so the dough can (at least) double in size. 2. Punch down the dough. Line a large baking tray with parchment paper. Dip your fingers in a little bit of oil again to handle the dough. Pull off dough chunks to form balls a little smaller than tennis balls (you'll get about 12) & place on the parchment paper about 1" apart. Cover with the damp towel & let rise for another 10-15 mins (you can cut & shred your cheese at this time if you haven't done so already). Flatten each dough ball in the palm of your hand & place a chunk or two of mozzarella cheese in the middle. Fold the dough around the cheese, flip over, & gather the dough at the bottom. Roll the dough back into a ball & place it on the tray again. Let rest, covered, for a few more minutes. Suggestion: Meat. Put a little slice/chunk of meat in there with the mozzarella, like summer sausage or pepperoni, for a savory surprise. Note: You can certainly make the dough balls smaller, like golfball size. Just keep in mind that you'll probably need another tray, smaller mozzarella pieces, & that they'll bake for less time, about 15 mins or so. 3. Preheat your oven to 400°F. Whisk the egg wash ingredients in a small bowl, making sure to break up all of the egg bits. Using a clean kitchen brush, brush the egg wash onto the top & sides of each dough ball & then generously sprinkle with garlic salt. Pile the shredded cheese on like little haystacks, putting on as much cheese as you can (like, seriously, cheese those dough balls the heck up). Slide the bun tray into the oven & bake for 20-25 mins or until the cheese begins to brown at the very edges of the buns (about 15 mins if you made a smaller buns). Remove the tray from the oven & transfer the buns to a towel or cooling rack by picking up opposing corners of the parchment paper. Suggestion: Diced onion is a nice addition to these buns. If you're so inclined, dice up 1/2 a red onion & sprinkle it on the buns right before piling on the grated cheese. Tip: Do not store the buns in the fridge because it'll cause the bread to go stale quicker. Simply leave the buns at room temperature. If a few days have gone by & you still have a few buns left, wrap them in foil & heat in a preheated, 450°F oven for 5-10 mins so they'll taste fresh again. Or just zap 'em in the microwave for like, 30 seconds (without the foil, of course). Peeta's Easy Cheese Biscuits (If Peeta made cheese biscuits they'd be awesome like this...) Ingredients: 2 Cups All Purpose Flour 1 tsp. Baking Powder 1/2 tsp. Salt 1 Cup Milk 1/4 - 1/3 Cup Canola Oil 1 1/2 Cups Cheddar Cheese, shredded Directions: 1. Preheat the oven to 350°F. Spray a cookie sheet with non-stick spray. Using a large spoon, mix all of the ingredients in a medium bowl. 2. Scoop golf ball sized "gobs" of dough onto the prepared pan, about 1" apart. Bake for about 10 mins or until the biscuits are golden & the visible shredded cheese is golden brown. Remove from oven & serve warm. Suggestion: These cheese biscuits are awesome with finely diced red onion bits (see above photo), like, 1/4-1/2 cup depending on how much you love onions. Another yummy option is to add fresh herbs to the dough, like chives, basil, or oregano. Simply add these ingredients in the bowl with everything else & stir. * Be sure to check out Prim's Homemade Goat Cheese! *

A perfect main meal for a Harry Potter party, as you can make cornish pasties a day ahead, and simply reheat before serving.

Journey to the wondrous and enchanting land of Peter Pan for a feast in Neverland! Sample pixie dusted pastries, tropical cocktails, the lost boys'

Hagrid's haggis is stacked on top of crusty bread, mashed turnip potatoes and sauted mushrooms and a sprinkle of fresh parsley and red pepper flakes.

In Disney's "Tangled" (2010) it's revealed that Rapunzel's favorite soup is hazelnut with parsnips. That's a very interesting detail to include, especially as there's never even a scene with the soup in it, only the mention of it. "I brought back parsnips. I'm going to make hazelnut soup for dinner–you're favorite. Surprise!" –Mother Gothel, "Tangled" I'm impressed that parsnips are included because they are an allusion to the parsnip-like roots of the rampion plant. Rapunzel is the German word for rampion, the German Brothers Grimm version of tale being the most well-known (the 1857 version of it anyway). As for hazelnuts, they are a common ingredient in German cooking. Just FYI, in the original Rapunzel tales she is not a princess. She is the daughter of a common couple. In the Italian version of the story, Petrosinella, which predates the Grimm Brothers' publication, there isn't even a father, only a pregnant woman wanting parsley denoting that she may have been wanting to abort the child and the "ogress" neighbor was someone who wanted to adopt the child. Parsley in high concentrations was used as an aid in abortion (and is still used that way today) and honestly, it makes more sense. I mean, why would a couple give up their baby for lettuce? This is one of those fairy tales that has seen a lot of change through the years, as well as change through cultures. Also, in the 1812 version of the story collected by the Grimms, Rapunzel becomes pregnant and gives birth to twins before she and the oft-visiting prince are married (they're not married until seven years later). This is one reason why Frau Gothel (as named in the Grimm versions) wanted to keep her from the world and away from men. At least the prince took responsibility (and we assume he loved her) and searched for Rapunzel at the end and married her. It is a sad tale if you look into it, but its fantastical elements of a beautiful girl with such long hair who becomes a princess is very memorable. In "Tangled", Disney has lent its voice, as it has many times before, to the tradition of shaping fairy and folk tales into something acceptable/appropriate (and fun!) for the culture of the time. If you'd like to learn a little more about the fairytales of the brothers Grimm, take a listen to this episode of the Fiction Kitchen Podcast. Carrie and I talk about several fairy tales, overarching themes, and of course, the foods. Note: You end up with a goodly portion of hazelnut meal (fine bits) while making the soup below (more specifically, making the hazelnut milk for the soup), so further down you'll find a recipe for hazelnut crackers that will use most of it up. In a couple of the photos in this post you might notice that there are two types of crackers. I contemplated putting both recipes up, but decided on the one below because it's a good pairing with this soup as it is hardier with a very nutty flavor, and also because, as I already mentioned, it uses up the hazelnut bits created in the making the soup. Rapunzel's Hazelnut & Parsnip Soup Ingredients: Hazelnut Milk 2 Cups Hazelnuts, roasted & skinned (I bought mine on Amazon) 4 Cups Water Pinch of Salt Soup 3 Tbsp. Butter 1/2 Cup Leeks, diced (only the white part) 1 Cup Parsnips, peeled & diced (use small parsnips, large ones tend to be more bitter) 2 Cups Hazelnut Milk (see above) 1 Cup Vegetable or Chicken Stock Salt & White Pepper, to taste Chopped Hazelnuts (garnish) Italian/Flat Leaf Parsley (garnish, an allusion to the Petrosinella version of the Rapunzel tale) Hazelnut Oil (optional garnish) Important Items: Immersion Blender or Standing Blender or Food Processor Cheese Cloth or Flour Sack Cloth Directions: 1. Hazelnut Milk: In a large bowl, soak the hazelnuts with 2 cups of water & a pinch of salt. Let sit on the counter, covered, overnight. Drain the water form the nuts & place the nuts in a blender or food processor. Add in 2 cups of fresh water & blend until the hazelnuts are in tiny pieces & the liguid is cloudy like milk. Strain the liquid through the cheese cloth into a large cup (I used my glass 2 cup measure), twisting it around the nut bits to get out as much liquid as you can. Dump the nut bits in a bowl & set aside. 2. Soup: In a large pot on medium-low heat, melt the butter with the chopped leaks, stirring occasionally until tender, not letting the butter or the leaks brown. Add in the parsnips & cover with the hazelnut milk & broth. Let simmer until the parsnips are very tender, about 15-20 mins. Puree the soup with an immersion blender or transfer to a standing blender. Add salt & white pepper to taste & then pour into serving dishes. Garnish with a flourish of hazelnut oil (optional), a sprinkling of chopped hazelnuts, and a sprig of Italian parsley. Hazelnut Crackers (Adapted from a recipe on "culinate", from the book Crackers & Dips by Ivy Manning.) Ingredients: 3 Tbsp Butter 2 Eggs Hazelnut Meal from the recipe above (about 2 cups worth) 1 Tbsp Sugar 1 tsp. Salt 1/2 Cup Flour Sea Salt & Pepper (optional) Important Items: Parchment Paper Stand Mixer or Food Processor Pizza Cutter or Pastry Cutter Small Circle Cookie Cutter Small Triangle Cutter (the one I used is from a clay cutter set from Michaels) Large Sun Cookie Cutter (optional) Directions: 1. Preheat oven to 350ºF. In a small pot over medium-low heat, melt the butter & let it cook until it becomes light brown in color (keep your eye on it as this happens fast after it's melted!). Pour the browned butter into a small bowl & let cool. 2. In another small bowl, whisk together 2 Tbsp of the browned butter (without any brown bits) & the eggs. In a food processor or stand mixer on low speed, combine the hazelnut meal, sugar, salt, & flour until incorporated. Continue to mix & gradually pour in the egg mixture until everything comes together into a manageable dough (you may not need all of the egg mixture). 3. Separate the dough in half & roll one half into a 1/16" thick rectangle on a sheet of parchment paper that fits your baking pan (placing another sheet of parchment on top can make the rolling out a little easier). Use the pizza cutter or pastry cutter to slice the dough into squares between 1 1/2-2" (depending on the size of your little circle & triangle cutters). You can also cut some suns if you have that shape cutter, adding a circle impressions to the centers. Remove any extra dough & stick it into the remaining portion of dough in the bowl to be made into crackers after the first batch is done. Using the small circle cutter, make an imprint in the center of each square, making sure not to go all the way through. Use the small triangle cutter in the same way to create sun rays around the circle. Sprinkle with salt & pepper (optional). Pick up the parchment paper by 2 opposing corners & transfer it to your baking tray. Bake on the middle oven rack for about 12-15 minutes or until the crackers are firm & the edges are a bit browned (the outer ones may be done before the center ones so you can remove them & then put the tray back in the oven to finish the rest). Repeat this process with the remaining portion of dough. Let cool & store in an airtight container. Serve with soup! Click here for my Parsley & Hazelnut Pesto-tossed Salad!

Game of Thrones: Applecakes recipe inspired by the HBO show, Game of Thrones and the book series, A Song of Ice and Fire, by George RR Martin.

Yule season is coming. This Dresden Files - inspired recipe will keep you warm no matter who leads the Wild Hunt. Continue Reading →

In last week's episode of "Marvel's Agents of S.H.I.E.L.D." ("The Hub", s.1, ep.7), while Fitz is packing for a dangerous, two-man mission (his first), sweet Simmons gives him his favorite sandwich to take with him; prosciutto and buffalo mozzarella with a hint of homemade pesto aioli. Sadly, deep in enemy territory while hiding from pursuers, as Fitz is about to take the first bite of the beloved sandwich, Ward tosses it. Poor Fitz. But those tracking dogs sure had a nice meal. As the episode continues, Fitz mentions the lost sandwich several times, culminating at the end of the episode, when Ward and Fitz are reunited with their team on The Bus, with Simmons asking Fitz how the sandwich was. He looks directly at her, tall with his first, nearly inescapable mission at his back, and says, "it was delicious." You da man Fitz! What awesome writing from the "S.H.I.E.L.D." creative team! The whole episode was a sandwich of both the actual sandwich and of Fitz's character as it was explored and brought to light for us, the viewers. Fitz was always awesome, we just didn't know it, or know to what extent, and it all came out via a dangerous mission with no extraction plan, a request to look out for his mission companion, and a sandwich made with love. The Fitzsandwich. Booya. Note: Buffalo mozzarella is hard to come by in a regular grocery store, but you can usually find a package or small container of whole mozzarella in its juices (whey). Get this kind as it has a nicer taste and texture than sandwich slice mozzarella or even whole mozzarella packaged without its juices. Also, prosciutto is a pretty salty meat. That's why you don't need to add any salt to the aioli recipe below. The Fitzsandwich Ingredients: French Sub Rolls (or other sub type bread) Prosciutto, thinly sliced Fresh Mozzarella (in whey), sliced 1/4" or less Arugula (or Fresh Spinach, or both from a salad bag mix) Roma Tomatos, circle sliced 1/4" or less (optional) Oil & Vinegar Dressing (optional) 2 Tbsp. Canola Oil 1 Tbsp. Olive Oil 1 Tbsp. Balsamic Vinegar Pesto Aioli 4 Tbsp. Pesto 1/4 Cup Real Mayonnaise 1 Tbsp Minced Garlic 1 Tbsp Lemon Juice Dash of Black Pepper 1/2 - 3/4 Cup Olive Oil (or Canola Oil or half Canola & half Olive) Directions: 1. Combine all of the aioli ingredients in a food processor & pulse until thoroughly blended. In a condiment bottle or a small bowl with a lid, combine the dressing ingredients & shake until completely blended (optional). 2. Cut open a roll lengthwise & brush a thin layer of aioli on both halves. Lightly toast the bread in a 250°F oven for about 5 mins. How you layer the fixins is up to you. I preferred a little bit of green, then the meat (only a few pieces 'cause it's so salty), optional tomato, mozz. cheese, & then a little more green. Drizzle the optional oil & vinegar dressing on last. Cut it in half & eat it right away, or wrap it in parchment paper or special sandwich wrap paper & pack it in your mission backpack. Don't let Ward anywhere near it. Suggestion: If you wrap the sandwich in parchment paper, tie a string around its middle to keep the paper together. You could also wrap it in plastic wrap & then something like butcher paper or simply use deli paper. If you go this route how about keeping the paper closed with a S.H.I.E.L.D. sticker? (Stickers won't work on parchment, the paper is too waxy.) Click here to download a sheet of S.H.I.E.L.D. logos to print out on sticker paper. Cut out the individual logos & affix to your wrapped sandwiches!

These dessert buns are inspired by the iced rolls that Hamish, Hubert and Harris are constantly trying to steal and eat in the Pixar movie Brave.

Harry Potter: Aunt Petunia's Windtorte Pudding recipe inspired by the books and movies of Harry Potter by JK Rowling.

Haunting spirits, pumpkins, and a headless horseman! Washington Irving’s gothic story, The Legend of Sleepy Hollow, is ripe with autumnal imagery. First

-The Legend of Sleepy Hollow, Washington Irving

Experiencing a sliver of sunlight in their otherwise miserable existence since the passing of their parents, the Baudelaire orphans peruse a cookbook in the library of their kindly neighbor Justice Strauss after being given the daunting task of catering a dinner for their wicked uncle Count Olaf and his comrades. The children decide upon pasta puttanesca because it sounds entirely doable and then travel with the accommodating Strauss to market to purchase the needed ingredients with the very little money that was left them for the task. "'Puttanesca.' It's an Italian sauce for pasta. All we need to do is sauté olives, capers, anchovies, garlic, chopped parsley, and tomatoes together in a pot, and prepare spaghetti to go with it." —Klaus Baudelaire, Chap. 3, The Bad Beginning Found in The Bad Beginning, book the first (of thirteen) of Lemony Snicket's A Series of Unfortunate Events, pasta puttanesca is a quick and filling dish that Count Olaf was thoroughly dissatisfied with. Because he's horrible. But you won't be (dissatisfied that is. I surely hope you won't be horrible. And FYI: you can't even taste the anchovies). This pasta even made its way into the movie "A Series of Unfortunate Events" (2004, based on the first three books in the series). Series artwork by the wonderful Brett Helquist Note: In the book the children buy "interestingly shaped noodles" at a noodle shop while in the film they find a hodgepodge of loose pasta in a dirty kitchen drawer (which they then wash, cook, & strain through a window screen). I used spaghetti noodles, but you can totally mix it up with other types (I don't recommend random loose bits found in a drawer though). Also in the book the orphans "bought several envelopes of pudding mix" for dessert and it's later revealed to be chocolate pudding. So after your feast of pasta puttanesca relax with a bowl of smooth chocolate pudding! And don't you dare get mad about not having roast beef. You didn't say you wanted it! Baudelaire Orphan's Pasta Puttanesca Ingredients: ~6 oz. Spaghetti Noodles (or "interestingly shaped noodles") Sauce 2 Tbsp. Olive Oil 1 Tbsp. Minced Garlic 1 Can (28 oz.) Diced Tomatoes, drained, 2 Tbsp. liquid reserved. 2 Tbsp. Capers, drained 1/2 Tin (~2 oz.) Anchovy Fillets, washed, dried, & diced 1/3 Cup Kalamata Olives (Greek Olives), pitted & diced 2 Tbsp. Fresh Parsley, finely chopped Block Parmesan Cheese, finely grated (optional) Bread Sticks (optional) Directions: 1. Fill a large pot about half full with water, sprinkle in a little salt, & bring to a rolling boil. Put in the spaghetti (or other) noodles & cook for about 8 to 10 minutes or until the noodles are cooked through. Drain the noodles & rinse under cold water. Toss with a little bit of olive oil & put in your serving dishes. 2. In a large pan over medium heat, sauté the minced garlic with the 2 Tbsp. olive oil until the garlic is golden. Add in the rest of the ingredients except for the fresh parsley & stir to combine. Simmer for about 5-6 minutes so everything is nicely heated through & the flavors are blended together. Turn off the heat & stir in the parsley & reserved 2 Tbsp. of tomato liquid. Spoon on top of noodles. Garnish with a fresh leaf of parsley, thin breadsticks, & a small amount of finely grated parmesan cheese (optional, but the parmesan especially tastes wonderful). Serve with red wine or purple grape juice & chocolate pudding for dessert.

Journey to the wondrous and enchanting land of Peter Pan for a feast in Neverland! Sample pixie dusted pastries, tropical cocktails, the lost boys'

Based on the beloved animated series "Avatar: The Last Airbender," these individual cheesecake pies are filled with gooey fruit centers and topped with colorful whipped cream.

There’s just something about this dish that has always appealed to me ever since I encountered it while roving around in the world of Witcher. Go on, say it out loud. Flamiche. It’s alm…

Sweeney Todd: Mrs. Lovett's Meat Pies recipe inspired by the movie, Sweeney Todd, starring Johnny Depp and Helena Bonham Carter.

A Discovery of Witches: Master Prior's Duck Pie recipe inspired by the book, Shadow of Night, from the All Souls Trilogy, by Deborah Harkness.

Feast for the Hobbits dinner inspired by recipes from JRR Tolkien's books and Peter Jackson's movies, The Lord of the Rings for Hobbit Day.

The Favourite: Venison and Horseradish Puffs recipe inspired by the Oscar nominated film, The Favourite, starring Emma Stone, Rachel Weisz, and Olivia Coleman.

A lavishly detailed account of a fictional 17th-century British chef, set against the background of Great Britain's Civil War.

Today's post is in celebration of Spring, and who better celebrates the seasons with food than the animals at Redwall Abbey! Seriously, these little dudes have feasts all the time and the way English author Brian Jacques (1939-2011) wrote them you'll drool with every word. Thankfully there is a wonderful little cookbook, published in 2005, written by Jacques and illustrated by Christopher Denise (The Great Redwall Feast, A Redwall Winter's Tale). Denise's illustrations are soft and warm, just like the creatures they depict. This cookbook is not only filled with yummy foods from the series but is also a story that follows a pretty little apprentice cook mouse maid through the seasons of feasts as she learns Abbey recipes and comes up with a few of her own. Spring, Summer, Autumn, and Winter are all represented with vegetarian recipes using produce that is appropriate to the season. The story is filled with a cast of friendly and familiar characters who at various times pipe in with their favorite dish or mention a dish or two that is common to their animal kind (i.e. moles, hares, etc.). After we progress through the year and the little mouse maid's journey in the kitchen, we (and she) are given a sweet and rewarding ending. The Redwall Cookbook (104 pages) features easy-to-follow recipes for appetizers, side dishes, main courses, desserts, and drinks for each feast (four feasts total), and is organized both in story and in the table of contents by season. There is a beautiful illustration on each page, some small to accompany a bit of text and some large to depict an entire scene. The story is preceded by a short introduction by Brian Jacques on why he included such sumptuous food descriptions in his Redwall stories and each season section is prefaced by a time-of-year poem and an accompanying page+ illustration. At thirty-seven delicious and very doable recipes plus the lovely and cozy illustrations and story, this cookbook is definitely a great value for fans of the Redwall series and can even stand on its own for those who are being introduced to Redwall for the first time. Click here to read my Brian Jacques "In Memoriam" post from early 2011. "In my stories, the food has as much a part of the saga as the battle, the quest, the poems, the riddles, and the songs. So enjoy it, mates!" —Brian Jacques, Introduction, The Redwall Cookbook Note: The four recipes below are a small selection from the Springtime section of The Redwall Cookbook (hence the "mini" in the post title). The directions are written in my own words. There is one main dish, one side (or two mains, however you like), one dessert, and one drink. If you're going to make them all, for your own little Springtide Sunfeast, the Hogbake should go in the oven first, followed about 10-15 minutes later by the honeybaked apples—if you want them on the table at the same time. If you want the apples strictly and separately for dessert, put them in the oven right before you sit down and have them baking while you eat. For the leeks, because they only take a few minutes to cook under the broiler, have them in their casserole dish and ready to bake as soon as the Hogbake is pulled from the oven. Depending on if you want the mint tea hot or chilled, make it prior to the hogbake (chilled) or begin making it a few minutes before you pull the Hogbake out of the oven (hot), and finish it up while the leeks are under the broiler. Crispy Cheese'n'Onion Hogbake (Favorite of Hedgehog Ambrose Spike) Ingredients: 2 Medium Onions, chopped 2 Cups Cheddar Cheese, grated 4 Eggs, beaten 3/4 Cup Milk Salt & Pepper, to taste 1 1/2 Cups Corn Flakes, crushed 4 Tomatoes, sliced Directions: 1. Preheat your oven to 350°F. Place the chopped onions in a large baking dish (instead of a rectangular casserole dish, I used a 9 1/2" glass pie dish) & then cover with grated cheese. In a liquid measuring cup measure the milk & then add the 4 eggs. Whisk well until the eggs are completely broken up & incorporated into the milk. Add in salt & pepper to taste & then pour the mixture evenly over the cheese & onions. Next, sprinkle on the crushed corn flakes (I simply crushed them by hand in a plastic baggie) & then layer on the sliced tomatoes. Sprinkle a little more salt & pepper if desired & then bake on the center rack for about 40 minutes. Serve warm (although Ambrose Spike says he "likes a chunk when it goes cold"). Gourmet Garrison Grilled Leeks (Favorite of Basil Stag Hare, wot!) Ingredients: 1 1/2 lbs (abt. 4 Medium) Leeks Salt 2 Tbsp. Unsalted Butter, softened/room temperature 2 tsp. Dijon Mustard 1 Tbsp. Grated Parmesan Cheese Directions: 1. Preheat your broiler. Bring a large pot of water to a boil. Prepare the leeks by peeling off the outer layer of white & leaves & then slice them into 1 1/2" lengths, greens included. Place the pieces in a colander & rinse them off, making sure to clean off any dirt. Place the leeks in the boiling water, sprinkle in a little bit of salt, & let cook for about 10 minutes. Drain the now tender leeks & then place them single layer in a casserole dish. 2. In a medium bowl, cream the softened butter with a hand mixer until fluffy (I actually used ~3-4 Tbsp. of butter 'cause, butter!). Add in the dijon & grated parmesan & mix until fully incorporated. Spread the butter mixture over the leeks. Sprinkle on a little salt & more parmesan if desired & then place under the broiler for about 3 minutes or until the butter spread is golden brown. Serve warm. Honeybaked Apples (Specialty of Mouse Lady Cornflower) Ingredients: Butter (for the baking dish) 4 Medium Baking Apples 1/2 Cup Mixed Dried Fruit, small/diced if not already (I used a mixture of crasins, dates, pineapple, mango, & coconut) 1/4 Cup Honey Heavy (Whipping) Cream Directions: 1. Preheat your oven to 350°F. Butter a baking dish large enough to fit the apples (whole). Core the apples to within about 1/2" of their bottoms (meaning, don't push through the bottoms when you're taking out the cores!). Stuff dried fruit into the apples (I scraped around inside the apples a little bit before I stuffed them to make more room for the fruit) & place the stuffed apples into the baking dish. 2. Heat the honey in the microwave for about 10-15 seconds until runny & then spoon it into/onto each apple, over the fruit. Pour enough water into the baking dish to go up the sides of the apples about 1/2". Cover the dish with foil & bake on the lower rack for about 25-30 minutes. Serve warm with a drizzling of heavy cream. Mint Tea (Specialty of Squirrel Noisy Sam) Ingredients: 1 Black (or Mint) Tea Bag (or two for stronger flavor) Small Bunch of Fresh Mint Leaves, chopped 5 Cups Water Honey, to taste (optional) Directions: 1. In a medium pot, bring the water to a boil & remove from heat. Add in the tea bag & mint leaves & let steep for 5 minutes. Strain into a pitcher or directly into serving mugs or tea cups. Add honey as desired (or none at all) & garnish with a fresh mint leaf. Note: Alternately, you can serve this chilled by simply placing the finished product in the fridge or freezer for a little while. This is how I like it if it's with savory food. I'll take it warm with dessert though. * Click here for my Mini Summer Orchard Picnic from The Redwall Cookbook! * * For more Redwall food, please check out my post containing a small Redwall recipe link list. *

This Themysciran Feast of Five Crown of Lamb recipe features ingredients inspired by the home of Wonder Woman and its patron goddesses.

Every hobbit knows you need at least seven meals a day! From first breakfast to 'second dinner' and dessert, this hobbit's feast is an epic culinary