The Unofficial Recipes of The Hunger Games (15 page)

LAMB'S NECK WITH SWEET ROOTS AND GREENS

SERVES 6

Katniss loved her lamb dishes and the use of lamb neck here pays homage to the characters' “snout to tail” use of any available meat. Served up with some sweet roots to honor Rue, and a batch of the greens that Katniss and Gale often relied on, this delicious recipe combines several of the most prominent foods in
the
Hunger Games
trilogy.

Lamb neck isn't seen very often in recipes, but the meat is extremely flavorful and juicy, and the cut is less expensive than many other parts of the animal.

3 TABLESPOONS OLIVE OIL, DIVIDED

2 LARGE CARROTS, DICED

2 CELERY RIBS, DICED

1 LARGE ONION, DICED

2 CLOVES GARLIC, MINCED

1½ POUNDS LAMB NECK, TRIMMED OF MOST VISIBLE FAT

1 TEASPOON SALT

½ TEASPOON FRESHLY GROUND PEPPER

2 CUPS RED WINE

4 CUPS BEEF OR LAMB STOCK

3 CUPS SWEET POTATOES, PEELED AND QUARTERED

3 CUPS DANDELION GREENS, STEMS REMOVED

3 CUPS WATERCRESS, STEMS REMOVED

Preheat oven to 250 degrees with rack in middle.

In a large skillet, heat 1 tablespoon olive oil on medium heat and add carrots, celery, onion and garlic.

Cook for 5–7 minutes or until onions are translucent.

Remove from heat and pour the mixture into a roasting pan.

Add 1 tablespoon olive oil to skillet and turn heat to medium-high.

Brown lamb neck well on all sides, season with salt and pepper, then place on top of vegetable mixture in pan.

Do not wash skillet; set aside for later use.

Roast lamb and vegetables uncovered for 5 hours.

Return skillet to burner and heat on medium-high heat.

Once hot, pour in red wine and use a wooden spoon to deglaze the pan, being sure to loosen all of the browned bits on the bottom of the pan.

Add stock, turn heat to high and bring to a boil.

Reduce heat to medium-high and allow to simmer uncovered until reduced by about half. Set aside.

When lamb has roasted for 5 hours, pour hot stock over all, cover tightly with foil or lid and return to oven for 4 hours.

After 4 hours, arrange sweet potatoes around lamb, then cover again and return pan to oven for 1 more hour.

Remove pan from oven. Remove potatoes from pan and cover to keep warm. Allow lamb to cool enough to be handled.

Use a fork to scrape the meat from the bone, removing any connective tissue or excess fat as you go. Return the meat to the roasting pan and toss well.

Add 1 tablespoon oil to a large skillet and heat over high heat. Add dandelion greens and watercress, season with salt and pepper to taste, and cook just until wilted, about 1–2 minutes.

To serve, place greens on plate and ladle lamb and sauce mixture on top. Arrange potatoes around all and serve.

FRUIT-AND-HERB-STUFFED PORTOBELLO CAPS

SERVES 8 AS AN APPETIZER OR SIDE

Mushrooms and herbs were staples for the Everdeens and the Hawthornes, who relied on forest foods for both food and medicines. With the addition of dried fruits from the Cornucopia and some of Prim's goat cheese, these mushroom caps would have been a full meal for the characters.

Portobello mushrooms have a texture and flavor that almost mimic steak. This dish makes a great appetizer or even a nice entrée for a vegetarian meal.

8 LARGE PORTOBELLO MUSHROOMS, STEMS INTACT

1 TABLESPOON PLUS 1 TEASPOON OLIVE OIL, DIVIDED

1 CUP SWEET ONION, FINELY CHOPPED

2 CLOVES GARLIC, MINCED

¼ CUP DRIED CRANBERRIES, CHOPPED

¼ CUP DRIED APRICOTS, CHOPPED

2 TEASPOONS FRESH TARRAGON, CHOPPED

1 TEASPOON FRESH THYME, CHOPPED

2 TEASPOONS SALT, DIVIDED IN HALF

½ TEASPOON FRESHLY GROUND BLACK PEPPER

½ CUP BREADCRUMBS FROM STALE BREAD (NOT CANNED)

8 (1-INCH SQUARE) SLICES GOAT CHEESE

PAPRIKA TO GARNISH

Preheat oven to 400 degrees and line a baking dish with foil.

Rinse the mushrooms under cold water, removing dirt or grit, and pat dry.

Remove stems from the caps and chop the stems.

Heat 1 tablespoon of olive oil in a skillet on medium heat.

Add onion and garlic and cook for 2 minutes, stirring occasionally.

Add the cranberries and apricots and cook for 2 more minutes.

Stir in herbs and mushroom stems and season with salt and pepper.

Remove from heat and mix in the breadcrumbs.

Using up to 1 teaspoon of olive oil, brush the outside of each mushroom cap with oil.

Season the outside of each cap lightly with salt.

Fill caps with the vegetable mixture; top each with 1 piece of goat cheese and a sprinkle of paprika.

Bake for 10 minutes, or until cheese is bubbly.

ORANGE AND SWEET BERRY COOLERS

SERVES 8

Katniss loved the flavor of orange juice, something she had only tasted once before going to the Capitol for her first
Hunger Games
. This recipe combines fresh orange juice with Deceptively Sweet Berry Syrup for a refreshing and very pretty drink.

This drink makes a great presentation to guests at a
Hunger Games
-themed dinner or party.

CRUSHED ICE

4 CUPS FRESH ORANGE JUICE

2 CUPS SODA WATER

1 FRESH LIME, HALVED

8 TEASPOONS DECEPTIVELY SWEET BERRY SYRUP (REFER TO INDEX)

8 LEAVES FRESH MINT

Fill 8 (12-ounce) glasses ¾ full with crushed ice.

To each glass, add ½ cup orange juice, then ¼ cup soda water.

Give each glass a squeeze of lime juice, and then top with 1 teaspoon of Deceptively Sweet Berry Syrup.

Do not stir. Garnish each glass with a mint leaf and serve.

FRESH ORANGE VANILLA RICE PUDDING

SERVES 4–6

On her first visit to the Capitol, Katniss tasted orange juice for only the second time. This is another recipe that uses one of her favorite drinks.

The use of orange in this pudding makes it a very nice change from ordinary rice pudding. It's a pleasant combination of creamy and fresh.

5 CUPS WHOLE MILK

⅔ CUP SHORT-GRAIN WHITE RICE

2 TEASPOONS VANILLA EXTRACT

½ CUP SUGAR

1 TEASPOON GRATED ORANGE PEEL

ORANGE SEGMENTS

Combine the milk and rice in a medium saucepan.

Before heating, add the vanilla extract and stir well.

Bring the milk to a boil.

Reduce the heat to medium-low and simmer, stirring often, for about 25 minutes.

Mix in the sugar and orange peel.

Cook until the mixture thickens.

Divide the rice pudding into bowls.

Cover and refrigerate for 5 hours.

Serve with orange segments.

RUE'S COLD CARROT AND YAM PUREE

SERVES 4

In
Catching Fire
, Rue was remembered not only for her character and heart, but also for her knack for finding useful and edible sweet roots. This dish pays homage to her special talents.

This dish combines the sweetness of carrots and yams with just a hint of fire from the seasonings. It's a wonderful side dish for turkey or other poultry.

2 TABLESPOONS BUTTER

1 ONION, DICED

¼ TEASPOON GROUND GINGER

¼ TEASPOON RED PEPPER FLAKES

¼ TEASPOON GROUND CINNAMON

1 PINCH CAYENNE PEPPER

2 LARGE YAMS, PEELED AND DICED

3 CARROTS, PEELED AND CHOPPED

2 CUPS WATER

1 CAN CHICKEN BROTH

SALT AND PEPPER TO TASTE

Melt the butter in a large saucepan over medium-high heat. Add the onions and cook until golden brown.

Season with ginger, pepper flakes, cinnamon and cayenne and cook about 1 minute, until fragrant.

Add the yams and carrots, then add the water and broth.

Bring to a boil then reduce heat to medium-low, cover.

Simmer until the vegetables are tender, about 25–30 minutes.

Remove from heat and puree in batches in food processor or blender until smooth. Season to taste with salt and pepper.

EASY APPLE TART

MAKES 16 BARS

Apples were a happy find throughout the trilogy. This recipe celebrates the discovery of apples
while paying homage to the tarts Mr. Mellark made in his bakery.

This tart looks impressively rustic and artisanal, but it's very quick and simple to make. Firm, slightly tart apples such as Fiji, Braeburn and Granny Smith work best.

2 CUPS ALL-PURPOSE FLOUR

½ CUP SUGAR, DIVIDED

¾ CUP BUTTER, CUBED

1 EGG YOLK, LIGHTLY BEATEN

3 TABLESPOONS COLD WATER

6 MEDIUM BAKING APPLES, PEELED, CORED AND CHOPPED

1½ CUPS GRANOLA WITH DRIED CHERRIES

½ CUP SLIVERED ALMONDS

In a bowl, combine flour and ¼ cup of sugar.

Work in butter with a wooden spoon until mixture resembles large crumbs.

Combine egg yolk and water.

Stir egg mixture into flour mixture and mix lightly.

Knead dough into a ball, adding flour as needed.

Press dough into bottom and sides of a 15 x 10 x 1-inch baking pan.

Bake at 350 degrees for 15 minutes.

Sprinkle the apples evenly over crust.

Combine granola, almonds and remaining sugar; sprinkle over apples.

Bake at 350 degrees for 50 minutes. Let cool, and then slice into 2 x 5-inch bars.

MELLARK'S WHOLE WHEAT CINNAMON RAISIN BREAD

MAKES 3 LOAVES

Katniss and her family could never have afforded this bread from Mellark's Bakery. In fact, the Mellarks couldn't have afforded it themselves. When Peeta revealed that his family only ate the stale breads, Katniss further understood that they weren't as different as she had believed.

This moist, dense bread is delicious toasted for breakfast. If you like, you can drizzle a simple white icing over the top, but it's perfectly sweet as is.

1½ CUPS MILK

1 CUP WARM WATER

2 (.25 OUNCE) PACKAGES ACTIVE DRY YEAST

1 CUP RAISINS

1¼ CUP SUGAR, DIVIDED

½ CUP BUTTER, SOFTENED

3 EGGS

1 TEASPOON SALT

8 CUPS ALL-PURPOSE FLOUR

2 TABLESPOONS MILK

2 TABLESPOONS CINNAMON

2 TABLESPOONS BUTTER, MELTED

Scald the milk in a small pan, and when it begins to bubble, remove from heat. Let cool.

Dissolve yeast in warm water (110 degrees) in a large mixing bowl. When it is foamy, add the raisins, ½ cup sugar, butter, eggs and salt. Stir in the milk. Add the flour gradually to make a dough.

Knead dough on a lightly floured surface for 5 minutes. Put dough in a large, greased mixing bowl and cover with a damp cloth. Allow to rise in a warm place, until doubled in size.

Roll out on a lightly floured surface into a large rectangle, ½-inch deep.

Moisten dough with 2 tablespoons milk.

Stir together ¾ cup sugar and 2 tablespoons cinnamon and sprinkle mixture on top of the moistened dough.

Roll up tightly; the roll should be about 3 inches in diameter.

Cut into thirds and tuck under ends.

Place loaves into greased 9 x 5-inch pans.

Lightly grease tops of loaves with butter or vegetable oil.

Let rest for 1 hour.

Bake at 350 degrees for about 45 minutes.

Let cool before slicing.

PUMPKIN PIE WITH SLIVERED NUTS

SERVES 8

Katniss enjoyed the Capitol's pumpkin soup with slivered nuts. Pumpkin was apparently rare — if not non-existent — in District 12.

In this recipe, we combine the flavors of the Capitol's pumpkin soup into a delicious dessert. The graham cracker crust is a departure from traditional pumpkin pie and gives it a delicious flavor.

PIE:

1 (20-OUNCE) CAN PLAIN PUMPKIN

1 (10-OUNCE) CAN SWEETENED CONDENSED MILK

2 EGGS

½ TEASPOON GROUND CINNAMON

½ TEASPOON SALT

¼ TEASPOON GINGER

¼ TEASPOON NUTMEG

1 (9-INCH) GRAHAM CRACKER PIE CRUST

TOPPING:

½ CUP FIRMLY PACKED LIGHT BROWN SUGAR

½ CUP ALL-PURPOSE FLOUR

½ TEASPOON GROUND CINNAMON

3 TABLESPOONS BUTTER

½ CUP SLIVERED WALNUTS

PIE:

Preheat oven to 425 degrees.

In a mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, salt, ginger and nutmeg; mix well with wooden spoon.

Place mixed ingredients in pie crust and bake for 15 minutes. Reduce oven to 350 degrees and bake 30 minutes.

TOPPING:

In another mixing bowl, combine light brown sugar, flour and cinnamon; mix in butter until crumbly. Stir in slivered nuts.

Take pie from oven and top evenly with crumb mixture. Place back into the oven for 10 minutes.

Cool. Garnish as desired.

POTATO LEEK SOUP

SERVES 8

Potatoes were widely available in the Capitol, but not back home in District 12. Katniss might have made this with katniss roots instead of potatoes, and wild onions instead of leeks.

Potato leek soup is considered a gourmet delight, even though it's quite simple to make. The potatoes and leeks naturally enhance each other's flavors.

1 ONION, CHOPPED

4 TABLESPOONS OF BUTTER

8 POTATOES, PEELED AND CUBED

6 CUPS WATER

1 HAM BONE

1 CUP LEEKS, CHOPPED

½ TEASPOON FRESH THYME

1 CUP HEAVY CREAM

SALT AND PEPPER TO TASTE

½ TEASPOON PAPRIKA

In a large pot over medium heat, cook onions in butter until soft and translucent.

Stir in potatoes, water, ham bone, leeks and the thyme.

Bring to a boil, and then reduce heat and cover.

Simmer until potatoes are tender, roughly 20–30 minutes.

Take out the ham bone and puree soup with your food processor in batches, or with a hand blender.

Return to pot and slowly fold in cream, salt, pepper and paprika. Heat on medium-low and serve.