The Unofficial Recipes of The Hunger Games by Rockridge University Press Page A
Book: The Unofficial Recipes of The Hunger Games by Rockridge University Press
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Authors: Rockridge University Press
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CREATURES AND COCKTAIL SAUCE
SERVES 24
Itâs hard for any dish to stand out on a table thatâs spread with twenty kinds of soup. However, a seafood dish like this would have been a true rarity in District 12, and surely got the attention of Katniss.
This is a great way to feed a crowd on a summer day, especially at the beach or during some type of outdoor party. If youâd like a little variety, you can add clams or mussels to the pot.
COCKTAIL SAUCE:
2 TABLESPOONS FINELY GRATED RAW HORSERADISH
1 TEASPOON DARK BROWN SUGAR
¼ TEASPOON FRESH LEMON JUICE
½ CUP KETCHUP
SEAFOOD:
4 LEMONS, HALVED
1 (2.5-OUNCE) JAR LIQUID SHELLFISH BOIL, SUCH AS ZATARAINâS
1 TABLESPOON DICED GREEN CHILI PEPPER
SALT TO TASTE
10 POUNDS MEDIUM SHRIMP, PEELED AND DEVEINED
12 BLUE CRABS, CLEANED
COCKTAIL SAUCE:
Combine horseradish, brown sugar, lemon juice and ketchup.
SEAFOOD:
Use a very large stockpot and fill it half full with water; bring water to a full boil.
Add lemons, shellfish boil, hot peppers and salt. Bring to a boil.
When everything is tender, turn off the heat.
Mix in shrimp and crab.
Cover pot and let it sit for 10 minutes.
When shrimp are pink and the crabmeat is opaque and flaky, remove all of the shellfish from the pot and pour them over ice. Let chill, and then serve with cocktail sauce.
SAVORY PUMPKIN SOUP WITH NUTS
SERVES 6
This creamy soup at Snowâs lavish banquet enchanted Katniss. Though she tried to set a âone plate per tableâ rule for herself, this dish was the first of many that night.
Pumpkin soup has a rich creaminess that makes for an especially good dish. Donât worry, this soup tastes nothing like pumpkin pie. If youâve never tried pumpkin soup, this is a great one for your first taste.
3½ CUPS CUBED FRESH PUMPKIN
6 CUPS CHICKEN STOCK
1 CUP ONION, CHOPPED
1½ TEASPOONS SALT
½ TEASPOON FRESH THYME, CHOPPED
1 CLOVE GARLIC, MINCED
5 WHOLE BLACK PEPPERCORNS
½ CUP HEAVY WHIPPING CREAM
SALT AND PEPPER TO TASTE
½ CUP SLIVERED ALMONDS
½ CUP BLACK SESAME SEEDS
Cut pumpkin into ½-inch cubes.
Heat stock in a large pot over medium-high heat.
Add pumpkin, onion, salt, thyme, garlic and peppercorns.
Bring to a boil; reduce heat to low and simmer uncovered for 30 minutes.
Let soup cool until safe to handle, then puree 1 cup at a time in a food processor or blender.
Pour back into the pot and bring to a boil.
Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in the cream and season with salt and pepper.
Pour into soup bowls and garnish with slivered almonds and black sesame seeds.
TASTE OF SPRING SOUP
SERVES 8
At President Snowâs extravagant banquet, this springtime soup was a welcome and refreshing antidote to all of the rich fare spread before the diners.
Asparagus and leeks complement each other deliciously. The overall flavor of this soup is one of springtime and freshness, so itâs a terrific soup for lunch or as a starter to a rich or heavy meal.
¼ CUP BUTTER
1 POUND LEEKS, CLEANED AND CHOPPED
4 STALKS CELERY, FINELY CHOPPED
1 ONION, CHOPPED
2 QUARTS WATER OR HIGH-QUALITY VEGETABLE STOCK
3 LARGE RED POTATOES, CHOPPED
2 LARGE CARROTS, CHOPPED
1 BUNCH FRESH ASPARAGUS, TRIMMED AND CUT INTO 1-INCH PIECES
4 TEASPOONS SALT
½ POUND FRESH SPINACH LEAVES, CHOPPED
1 CUP HEAVY CREAM
Melt the butter in a very large stockpot over medium heat.
Stir in the leeks, celery and onion. Cook until tender, stirring as necessary.
Pour the water into the pot.
Add the red potatoes, carrots, asparagus and salt to taste.
Bring to a boil, reduce heat and simmer 30 minutes, until vegetables are tender.
Stir spinach and heavy cream into the soup mixture and continue cooking about 5 minutes before serving.
COLD RASPBERRY SOUP WITH FRESH BERRIES
SERVES 4
Raspberries grew wild in the forest where Katniss hunted. They were a rare treat, and a symbol of spring. During the Quarter Quell banquets,
SERVES 24
Itâs hard for any dish to stand out on a table thatâs spread with twenty kinds of soup. However, a seafood dish like this would have been a true rarity in District 12, and surely got the attention of Katniss.
This is a great way to feed a crowd on a summer day, especially at the beach or during some type of outdoor party. If youâd like a little variety, you can add clams or mussels to the pot.
COCKTAIL SAUCE:
2 TABLESPOONS FINELY GRATED RAW HORSERADISH
1 TEASPOON DARK BROWN SUGAR
¼ TEASPOON FRESH LEMON JUICE
½ CUP KETCHUP
SEAFOOD:
4 LEMONS, HALVED
1 (2.5-OUNCE) JAR LIQUID SHELLFISH BOIL, SUCH AS ZATARAINâS
1 TABLESPOON DICED GREEN CHILI PEPPER
SALT TO TASTE
10 POUNDS MEDIUM SHRIMP, PEELED AND DEVEINED
12 BLUE CRABS, CLEANED
COCKTAIL SAUCE:
Combine horseradish, brown sugar, lemon juice and ketchup.
SEAFOOD:
Use a very large stockpot and fill it half full with water; bring water to a full boil.
Add lemons, shellfish boil, hot peppers and salt. Bring to a boil.
When everything is tender, turn off the heat.
Mix in shrimp and crab.
Cover pot and let it sit for 10 minutes.
When shrimp are pink and the crabmeat is opaque and flaky, remove all of the shellfish from the pot and pour them over ice. Let chill, and then serve with cocktail sauce.
SAVORY PUMPKIN SOUP WITH NUTS
SERVES 6
This creamy soup at Snowâs lavish banquet enchanted Katniss. Though she tried to set a âone plate per tableâ rule for herself, this dish was the first of many that night.
Pumpkin soup has a rich creaminess that makes for an especially good dish. Donât worry, this soup tastes nothing like pumpkin pie. If youâve never tried pumpkin soup, this is a great one for your first taste.
3½ CUPS CUBED FRESH PUMPKIN
6 CUPS CHICKEN STOCK
1 CUP ONION, CHOPPED
1½ TEASPOONS SALT
½ TEASPOON FRESH THYME, CHOPPED
1 CLOVE GARLIC, MINCED
5 WHOLE BLACK PEPPERCORNS
½ CUP HEAVY WHIPPING CREAM
SALT AND PEPPER TO TASTE
½ CUP SLIVERED ALMONDS
½ CUP BLACK SESAME SEEDS
Cut pumpkin into ½-inch cubes.
Heat stock in a large pot over medium-high heat.
Add pumpkin, onion, salt, thyme, garlic and peppercorns.
Bring to a boil; reduce heat to low and simmer uncovered for 30 minutes.
Let soup cool until safe to handle, then puree 1 cup at a time in a food processor or blender.
Pour back into the pot and bring to a boil.
Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in the cream and season with salt and pepper.
Pour into soup bowls and garnish with slivered almonds and black sesame seeds.
TASTE OF SPRING SOUP
SERVES 8
At President Snowâs extravagant banquet, this springtime soup was a welcome and refreshing antidote to all of the rich fare spread before the diners.
Asparagus and leeks complement each other deliciously. The overall flavor of this soup is one of springtime and freshness, so itâs a terrific soup for lunch or as a starter to a rich or heavy meal.
¼ CUP BUTTER
1 POUND LEEKS, CLEANED AND CHOPPED
4 STALKS CELERY, FINELY CHOPPED
1 ONION, CHOPPED
2 QUARTS WATER OR HIGH-QUALITY VEGETABLE STOCK
3 LARGE RED POTATOES, CHOPPED
2 LARGE CARROTS, CHOPPED
1 BUNCH FRESH ASPARAGUS, TRIMMED AND CUT INTO 1-INCH PIECES
4 TEASPOONS SALT
½ POUND FRESH SPINACH LEAVES, CHOPPED
1 CUP HEAVY CREAM
Melt the butter in a very large stockpot over medium heat.
Stir in the leeks, celery and onion. Cook until tender, stirring as necessary.
Pour the water into the pot.
Add the red potatoes, carrots, asparagus and salt to taste.
Bring to a boil, reduce heat and simmer 30 minutes, until vegetables are tender.
Stir spinach and heavy cream into the soup mixture and continue cooking about 5 minutes before serving.
COLD RASPBERRY SOUP WITH FRESH BERRIES
SERVES 4
Raspberries grew wild in the forest where Katniss hunted. They were a rare treat, and a symbol of spring. During the Quarter Quell banquets,
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