Appetizers/Snacks


Editor’s Note: This recipe comes to us from Anujaresh of the Lightninghoof server. It’s a very tasty snack!

Essentially a very dry muffin, similar to British-style scones and great for those of us who like to enjoy Warcraft with a nice cup of tea. I particularly like this recipe because it doesn't require anything I don't already have in my pantry; it doesn't even require eggs.

Time: 10 minutes of prep, 35-45 minutes of waiting around

Ingredients

3 tbsp margarine or butter, softened

2 1/2 cups [Simple Flour]

2 Tbsp sugar (I recommend adding a few Tbsps more)

1 tsp baking powder

1 tsp baking soda

1/2 tsp [Salt]

Pam, or something similar to grease the cookie sheet (shortening, butter, vegetable oil, etc.  [Oil of Immolation] may produce unexpected results)

3/4 cups buttermilk  (regular [Ice Cold Milk] will do)

OPTIONAL: 1/3 cups raisins, craisins, dried fruit, or any other mix-in that sounds good

Tools

Cookie sheet

Oven

Large Bowl

Measuring cups & spoons

Knife (butter knife is fine)

Directions

Heat oven to 375.  Use your fingers or a fork to cut margarine into flour, sugar, baking soda, baking powder and salt; mixture will resemble fine crumbs.  Stir in raisins and just enough buttermilk so dough leaves side of bowl.  Knead in the bowl for 1-2 minutes, and shape into a roundish ball.  Lightly grease a cookie sheet (cover the sheet with foil first if you want an easier cleanup).  Place the dough on the cookie sheet and flatten to form a round loaf about 6 1/2 inches across.  Take a knife and powder it with flour; cut an X about 1/2 inches deep into the loaf’s top.  Bake until golden brown, 35-45 minutes.  Cut into wedges and serve; goes quite well with jam.

Leftovers

Doesn’t really need to be refrigerated, but refrigeration is never a bad idea.  Very good served cold or reheated.

Editor’s Note: Because we’re experiencing something of a rebirth here at Nourish, we’re going back through our old emails and adding recipes that were handed to us by the readers and somehow slipped through the cracks. You can blame me, it’s okay. This recipe today comes to us from Riege of the Proudmoore Realm. Sorry it took so long, Riege. (These were very delicious, by the way.)

I would like to submit, for your consideration, the following delectable comestible! Ladies and gentlecreatures, I present to you…

Mor’vek’s Mojo Cakes

These delicious chocolate morsels were once only available by braving ravasaur and ooze, pterrordax and silithid, just to meet with Mor’vek in the bottom of Un’Goro and have him tell you that you must first embark upon a quest to harvest the rich cacao nibs that grow in the volcanic soil so coveted by druids…while facing more ravasaurs, oozes, pterrordaxes and silithids.

Now, thanks to the ingenious con-job…um…that is…perseverance by Shizzle, who finally made his flying machine and winged it back to Gadgetzan none the worse for wear, these treats can be yours…for a price!

 INGREDIENTS

    1/2 cup unsalted butter (do not use margarine)
    1 1/2 cups sugar (raw or turbinado is recommended)
    3 large eggs
    1/2 cup milk
    2 teaspoons pure vanilla extract
    2/3 cup unsweetened cocoa powder
    1 cup unbleached, all-purpose flour
    1/2 teaspoon sea salt
    1/4 teaspoon baking soda
    1 teaspoon white distilled vinegar
    assorted chopped nuts, chocolate chips, candy pieces (optional)

DIRECTIONS

   1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 x 12 inch pan.
   2. Cream butter and sugar together. Add eggs, water and vanilla and mix thoroughly.
   3. Sift in cocoa and flour, and beat in remaining ingredients.
   4. Spread batter into prepared pan.
   5. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into center comes out clean. Do not overcook.

These are great as is or frosted. To make frosting, combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners’ sugar. Frost while still warm.

Tasty!

The tauren cook looked up as the sound of cheering met her ears. Even muffled by the walls of the traders’ longhouse, the sound of a successful hunt returning to Bloodhoof was unmistakable. But there was something else, an undertone that set Mit’s neckfur on end, and as she listened, ignoring the pot in front of her, it became clear: one of the hunters had done something special.

Mit rushed to the door of the longhouse and peered out. On the shoulders of the crowd rode Tharake, one of the youngest hunters in the tribe, back from only his second hunt. He was holding his spear aloft, blood staining the flint tip. Behind him, the crowd held up his trophy kill, and Mit grinned as she recognized the characteristic pink feathers. Only a novice hunter would be that bold. But now the path from Bloodhoof to Thunder Bluff would be safer.

And Bloodhoof Village would eat well tonight…

Mazzranuggets

Mm, chicken bits.
These are simple and quick to make – the longest step is “heat the oil” – and great for feeding huge numbers of people on short notice. It’s also pretty cheap, especially since it largely uses common pantry ingredients. If you have leftover nuggets, they can be refrigerated for several days or frozen for up to a week, and make an excellent base for Kissless’ Chicken Quickie.

Ingredients

  • 2 lbs boneless, skinless chicken breast
  • 1 c white flour
  • 1 tsp salt
  • 1 tsp garlic pepper
  • 1/4 c fresh tarragon
  • 2 T olive oil
  • 2 T unsalted butter

Directions

  1. Chop the chicken into nugget-sized chunks (about 1″x1″x1/2″). Place into a sealable plastic bag.
  2. Place the flour, salt, and garlic pepper into the bag as well. Seal it and shake vigorously until the chicken chunks are coated.
  3. Heat the oil and butter in a large frying pan over medium heat.
  4. When the butter has fully melted and mixed with the oil, place the breaded chicken chunks into the pan. (Don’t just dump them out, unless you want surprise dumplings.) After you’re sure all the chunks are out, discard the bag, flour and all.
  5. Sauté the chicken for 10-15 minutes, turning occasionally to ensure that all sides are evenly cooked. You want the chicken to get a nice golden-brown on the outside and be white all the way through.
  6. When the chicken is finished cooking (see above), cover a plate with a paper towel or cheesecloth and place the chicken on the towel/cloth to cool for 1-2 minutes.
  7. Serve with whatever condiments you enjoy with chicken. (I eat mine plain; my wife and son, with ketchup.)

Comments? Questions? Leave them below!

Chris lives on Twitter and, occasionally, at his blog Duct Tape and a Prayer. You may email him by sending a note to chris @ etherjammer DOT com.

Pumpkin seeds

These are a pleasant byproduct of carving the jack o’lanterns that appear throughout Azeroth during the Hallow’s End festival. The farms in the south of Elwynn Forest provide the majority of the pumpkins used for the lanterns, and one farm in particular, run by the Stonefield family, is known both for the size of their pumpkins and the quality of their roasted seeds.

This snack takes a little less than an hour and a half to make, all told; most of that is the roasting.

Ingredients

  • The seeds from one medium pumpkin
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1/2 tsp ground cloves
  • 2 tbsp salt

You can substitute twice as much of any whole spice – remove the cloves from their stems – and reduce them with a spice grinder or mortar and pestle.

Directions

  1. Pre-heat the oven to 275 degrees.
  2. Extract the seeds from the pumpkin, and remove them from their strands. Discard as much of the pulp and meat of the pumpkin as you can.
  3. Place the seeds in a fine collander and wash thoroughly, removing the remaining pulp.
  4. Dry the seeds lightly with a cloth or paper towel, and spread evenly on a baking sheet.
  5. Sprinkle the spices and half of the salt over the seeds.
  6. Place the seeds in the oven and bake for 1 hour.
  7. When the seeds are roasted, sprinkle the remaining salt over the seeds. Serve while warm!

On a scale of 1 to nomThanks to Jeff, our contest winner, we finally have a name for a recipe that should have been posted shortly after the Mangle-ian Beef.

It’s long overdue.

This is one of my stepfather’s recipes. I remember having these delicious chicken wings for the first time at one of the parties my parents had for whatever social reason they needed back in the ’80s. They were a party staple growing up, served as an appetizer for whatever was going on the grill that day: burgers, steaks, chops, bratwurst… they made for some really awesome summers. When I graduated from high school in 1995, my stepfather must have made 20 pounds of these things for my graduation party. I don’t recall that he ever got to eat any of these – they were gone by the time he was done cooking everything.

I made these once at a party my GM was throwing for a few friends in Phoenix, my hometown. Everyone loved them, and, like my stepfather, I don’t recall ever actually being able to eat one by the time I was done making them and cleaning up afterward.

They’re that good.

This recipe will feed up to five people, if you choose to make it as an entree. You can split the recipe in half (I do this normally for easy marinating, myself), and the wings do reheat pretty well, so if you’re only cooking for one or two, it still works out. The best thing about this recipe is that after the preparation, once you get the chicken in the oven, it pretty much takes care of itself – you can walk away for a half hour before you have to turn the wings. Anyway, on to the ingredients!

  • 5 lbs. chicken wings
  • 1 1/4 cups brown sugar
  • 1 cup soy sauce
  • 1 stick butter (salted)
  • 1/2 cup water

Preparation:

  1. Combine brown sugar, water, soy sauce, and butter in a medium saucepan.
  2. Heat over low heat until sugar and butter melts completely. Stir occasionally.
  3. Let the marinade cool, then pour over chicken wings in a sealable container (I use two gallon-sized ziploc bags, splitting evenly between the two).
  4. Allow chicken to marinate at least two hours. (I prefer to let it marinate overnight, almost 24 hours.)

Cooking can be done one of two ways: by baking or by using a grill. Regardless of which way you choose, you’ll need to transfer the chicken from the bags into a baking pan (I prefer Pyrex when baking) or aluminum baking pans for the grill. Depending on the size of your baking pan, you might actually need two.

For the oven:

  1. Preheat oven to 350.
  2. Spray baking pan with Pam or other non-stick cooking spray to prevent sticking – for easier cleanup, line the pan with aluminum foil, and then spray.
  3. Add chicken and marinade to baking pan, bake for one hour, turning once halfway through baking.

When grilling, you’ll want to turn the chicken occasionally to ensure an even coating, and the chicken is usually done right about the time the marinade starts to caramelize – between 40 and 60 minutes depending on the heat of your grill.

Enjoy!

*stage whisper* (Yes, I know that the name’s not really a Warcraft ability, but it’s so perfect!  Shhh, don’t tell Pix!)

honeyspiced

When I saw the recipe for this dip from Annie’s Eats, I immediately thought of this comic from Luann.  I’ll wait for you to go read it real quick.

Ok, back?

Sometimes getting into the habit of having healthy snacks (such as fruit) is hard, since you can get used to super sugary snacks from a box and in comparison, the natural sugars of fruit might seem a little lackluster.  Sometimes you just like to dip your fruit in something sweet!  Or perhaps you just wonder what honey yogurt dip might taste like – if any of the above applies to you, read on!

I’ve never had Greek yogurt before, but I’ve seen several “sweet” recipes call for it, since Greek yogurt is supposed to be sweeter than regular yogurt.  I was a little worried about finding it in a store here in this small town, but I did manage to find these individual size yogurt cups, so I bet no matter where you live, you can find some as well.

The quantity I will indicate would be appropriate for an individual serving, however it’s no trick to double or triple this to accommodate more people.

Honey Spiced Lichen Dip
Ingredients:

  • 4 oz. Greek yogurt
  • 6 tsp. honey (local is best!)
  • cinnamon to taste

Combine yogurt and honey thoroughly then add cinnamon to taste.  Be sure to add a little cinnamon at a time, since too much can easily overpower the honey, which I think is really the star of the dip.  Serve with whichever fruit pleases you – I thought the grapes went especially well with this dip.

Enjoy!

Source:  Annie’s Eats

Just about everyone I know loves salsa – who doesn’t?  It’s good for any occasion at any time – picnics, movie nights, Super Bowl Sunday or just for yourself because you want it!  While the convenient thing is to run to the store and get some salsa from a jar, homemade is always best!  But what makes the best even bester (yes, it’s a word!  *cough*) is using fresh tomatoes – it absolutely makes a difference.  If you have a farmer’s market or perhaps roadside stands, stop by and pick up some tomatoes to give your salsa a little more oomph.

SoulFireSalsa

This recipe is roughly what my dad makes, toned down for those of us that haven’t burned off our taste buds.  It makes a pretty big bowl-ful, so make sure you stock up on plenty of chips!  I like to use Garden of Eatin’s Blue Chips – adds a bit of tasty color to the salsa setup.

Ingredients:

  • 15 roma tomatoes OR 7 regular tomatoes
  • 1 medium largish white onion OR 2 bunches green onions
  • 3 cloves garlic
  • 3 or 4 jalapenos
  • cilantro – handful, coarsely chopped
  • salt

Directions:

Chop everything up as chunky (or as finely) as you prefer!  Mix everything up in a large bowl and salt to taste.  You could even put it in the blender and puree it a bit if you have super picky paladins in the house.  If you want to go for the presentation bit, you could garnish it with a bit of the cilantro as well.  Enjoy!

Also, don’t forget about PixelatedExecutioner’s plea for help naming contest!

Open mouth, insert noms!

Open mouth, insert noms!

(Based on Mulgore Spice Bread – World of Warcraft)

Submitted by Cadistra of World of Warcraft, eh?

Ingredients:

  • 1 cup dark corn syrup
  • 1/2 cup brown sugar, packed (use the heel of your hand to press the sugar into the cup – add sugar until full)
  • 1 egg
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup milk

Directions:

  1. Preheat oven to 325°F
  2. Combine corn syrup, brown sugar, and egg; mix well (if you have a mixer, use it on a very low setting)
  3. Combine dry ingredients in another bowl; use a mixing spoon or spatula to mix the dry ingredients together – just be gentle! (Optional – add 1 1/2 teaspoons of pumpkin pie spice for more spice!)
  4. Add dry ingredients to egg mixture and alternate with milk (just add a little at a time to properly blend it all together); mix well.
  5. Pour into a greased, wax paper-lined 9×5 loaf pan
  6. Bake for 80-90 minutes, or until a toothpick inserted into the center of the loaf comes out clean (the toothpick test)
  7. Allow loaf to cool for 10 minutes in the pan before removing it; place on wire rack to allow loaf to cool completely (alternatively, if you don’t have a wire rack, a bacon rack or other item that allows air to circulate under the loaf will work as well).
  8. Wrap and let stand for 24 hours before slicing.

Enjoy!

Looks delicious, no?

Looks delicious, no?

Submitted by: Cadistra of World of Warcraft, eh?

Ingredients:

  • 3/4 cup frozen or fresh berries (blueberry, raspberry, blackberry, strawberry, or mixed)
  • 1/2 cup organic vanilla yogurt
  • 1/2 of a banana
  • 1/2 cup of cold fruit juice, your choice (recommended: blueberry or white grape)
  • 1 tablespoon wheat germ (optional)
  • 1 scoop vanilla whey protein powder (not required, but highly recommended)

Directions (This will be easy!):

  1. Put ingredients in food processor or blender, and pulse until smoothie reaches desired consistency. (For a thicker shake consistency, or if you use fresh berries, add ice cubes.)
  2. Enjoy.