The Unofficial Recipes of The Hunger Games (22 page)

PRIM'S BLACKBERRY COBBLER

SERVES 6

A favorite foraging find in the summertime, blackberries would have been a real treat in the Everdeen home. Sweets weren't available very often, but the family always made good use of wild strawberries and blackberries.

This cobbler is simple, and not overly sweet. It makes a great breakfast as well as a dessert. You can top it with a dollop of whipped cream or vanilla ice cream, but it's also wonderful as it is.

5 CUPS FRESH BLACKBERRIES

1¼ CUP PLUS 2 TABLESPOONS SUGAR, DIVIDED

2 CUPS PLUS 4 TABLESPOONS ALL-PURPOSE FLOUR, DIVIDED

1½ STICKS BUTTER, DIVIDED

4 TEASPOONS BAKING POWDER

½ TEASPOON SALT

½ TEASPOON CREAM OF TARTAR

½ CUP MILK

1 EGG WHITE

Preheat oven to 400 degrees.

Put the blackberries into a bowl with 1¼ cups sugar and 4 tablespoons sifted flour.

Toss together and crumb ½ stick of butter over them.

Put them into a buttered 2-quart baking dish.

In a medium bowl, mix all remaining ingredients except the milk and egg white until they form a crumbly mixture.

Add the milk and mix with a fork.

Roll the dough out into a ¼-inch sheet and drape over the berries.

Brush with egg white and sprinkle with sugar.

Bake for 40 minutes, or until the crust is nicely browned.

COLE SLAW SALAD FOR HAYMITCH

SERVES 6

This slaw-like salad might have been a good cabbage dish for Haymitch. Katniss, on the other hand, would probably have appreciated not having to smell cooked cabbage.

Cole slaw's flavor and texture improves as it sits, so make this dish a day or two ahead if you can. You can combine red cabbage and green for an especially pretty slaw.

¼ CUP MAYONNAISE

2 TEASPOONS SUGAR

1 TEASPOON SALT

1 TEASPOON CIDER VINEGAR

1 TEASPOON MUSTARD

½ TEASPOON GROUND BLACK PEPPER

1 MEDIUM HEAD CABBAGE, CHOPPED THIN

2 TOMATOES, CHOPPED

2 CUCUMBERS, CUBED

½ CUP ONION, CHOPPED

With a fork or a whisk mix together the mayonnaise, sugar, salt, vinegar, mustard and pepper to make the dressing.

In a large bowl, toss together the vegetables.

Pour the dressing over the veggies and lightly toss to coat.

EAT IT ON THE GO DEER JERKY

YIELDS ABOUT 1 POUND JERKY

Katniss, Peeta and Gale did a lot of eating on the run, whether they were hunting, in the Arena or out on a mission. Jerky has always been a favorite of hunters and soldiers as it provides nourishment that requires no cooking and almost no space.

Since the Appalachian area was settled, venison has been a huge part of the local diet. This jerky is great for traveling since it doesn't need refrigeration.

½ CUP WORCESTERSHIRE SAUCE

½ CUP SOY SAUCE

2 TEASPOONS GARLIC POWDER

2 TEASPOONS ONION POWDER

2 TEASPOONS SEASONED SALT

2 TEASPOONS BLACK PEPPER

2 POUNDS EXTREMELY LEAN (TRIMMED OF FAT OR CONNECTIVE TISSUE) VENISON, THINLY SLICED WITH THE GRAIN OF THE MEAT

Combine all ingredients except the meat in a large bowl.

Add the venison, make sure that it's covered, and set in the refrigerator to marinate.

Stir every few hours to evenly marinate. Leave in the marinade 24 hours, or at least overnight.

Layer the meat on a dehydrator and dry for 5–7 hours, or until there is no moisture when you tear the meat.

If you don't have a dehydrator, you can use your oven. Just bake at 200 degrees with the door cracked a bit open for the same amount of time, checking every hour after 3 hours.

GREASY SAE'S 5-BEAN SOUP

SERVES 5

Greasy Sae always made the most of the ingredients she had. Very often, scrap meats were the only ones on hand, and soups and stews stretched them as much as possible.

This hearty bean soup is amazing with cornbread and, in the tradition of District 13, is extremely simple, nutritious and utilitarian.

¼ CUP DRIED NAVY BEANS

¼ CUP DRIED PINTO BEANS

¼ CUP DRIED GREEN SPLIT PEAS

¼ CUP DRIED NORTHERN BEANS

¼ CUP GREEN LENTILS

1 HAM BONE OR 2–3 HAM HOCKS (DON'T USE NECK BONES)

1 TEASPOON SALT AND PEPPER

Sort the beans and lentils to make sure that there are no stones in them, then rinse them and soak them overnight.

Drain beans and put them in a medium saucepan with the ham bone.

Fill the pan ⅔ of the way with water and add the salt.

Bring to a boil and cook for 1½ hours, or until beans are cooked, adding water as needed.

Start checking them at about 45 minutes, and when they're nearly done, let the water reduce to a nice broth.

Taste after the beans start to get soft, and add salt and pepper to taste.

Tastes great when served with Appalachian Homestead Cornbread.

PRIM'S PICKLED BEETS

YIELDS ABOUT 8–10 PINTS

Pickling is a great, time-honored way of preserving food because it not only keeps your hard work from rotting so quickly, but also tastes good. Often pickled food needs no refrigeration, so it's a great snack to carry with you, or to have if you're living off the grid, as Katniss often had to do.

Small to medium-sized beets are sweeter and less woody, so try to steer clear of the larger roots. Don't throw away the greens — they're wonderful sautéed with a little bacon.

2 CUPS VINEGAR

2 CUPS WATER

2 CUPS SUGAR

2 TABLESPOONS PICKLING SPICES

ABOUT 20 MEDIUM BEETS, PEELED AND WEDGED

Mix all ingredients except beets together in a large saucepan and bring to a boil.

Add beets and cook until hot. Stuff beets in pint jars and top with liquid.

Place lids and rims onto jars and seal securely. Place onto rack in pot and add water to 2 inches above the tops of the jars. Boil for 12 minutes. Allow the jars to sit in the pot for at least 5 minutes to allow them to cool a bit before being exposed to the cool air of the room.

Use tongs to lift out the jars and set them on a folded towel in a secure area where they won't be bumped.

Leave for 24 hours. Check lids to make sure that each jar has sealed properly. You should not be able to peel off the lid with your fingers.

DRY LAND FISH FRY

SERVES 8

Known as “dry land fish,” morel mushrooms are a tasty, nutritious food that's native to the area that some of the districts were located in. Found in the mountains, it takes a bag full of them to make a meal but they're well worth the hunt. Katniss might have hunted for them while she was keeping an eye out for game.

If you're going to hunt your own mushrooms, be sure you know what you're doing first. Take a mushrooming class or use a reliable guide with excellent photos. Better yet, take along a more experienced friend.

2 POUNDS MOREL MUSHROOMS

1 CUP MILK

3 EGGS

1 CUP FLOUR OR CORNMEAL

1 TEASPOON SALT

1 TEASPOON BLACK PEPPER

½ CUP PEANUT OIL OR BACON GREASE

Wash the mushrooms and soak them in salt water for 2 hours. This kills any bugs or other unwanted ingredients. Dry with a paper towel.

Make an egg wash by combining the milk and eggs.

Combine the flour with the salt and pepper in a bowl.

Cut the mushrooms lengthwise and place in the egg wash.

Heat a cast iron skillet with about an inch of oil or bacon grease on medium-high heat.

Dip the egg-washed morels in the dry mix and add to the hot grease 3–4 at a time, depending on size.

Fry until golden brown and drain on a paper towel.

DISTRICT DUMPLINGS

MAKES ABOUT 10 DUMPLINGS

Dumplings would have been a staple food in District 13 because of their simplicity and ability to get a person from one meal to the next as they have a filling effect.

Dumplings are very simple to make and take very little time. They're a great way to add some heartiness to a soup or stew. You can vary the flavor a great deal by adding fresh chopped herbs such as parsley or dill.

2 CUPS SELF-RISING FLOUR

½ CUP MILK

3 TABLESPOONS OIL OR BACON GREASE

1 EGG

1 TEASPOON SALT

CHICKEN STOCK OR SOUP

Mix all ingredients together, except stock or soup, in a large mixing bowl.

Spoon the dumpling batter into boiling chicken stock or soup 1 tablespoon at a time.

Cook 10–14 minutes, or until they're somewhat flakey inside when you cut in half.

POTATO BISCUITS

MAKES ABOUT 9 BIG BISCUITS

In addition to being a staple, bread is used throughout the series for different things: to trade, to show off cooking skills, and to reveal district pride. This potato biscuit beautifully reflects District 13's “waste not, want not” attitude.

Potato biscuits are moist and flavorful, with a very fine texture. They're so good that you'll want to plan for leftovers every time you make mashed potatoes.

1 CUP LEFTOVER MASHED POTATOES

2 CUPS ALL-PURPOSE FLOUR

1 CUP MILK OR BUTTERMILK

2 TABLESPOONS BUTTER, SOFTENED

2 TEASPOONS BAKING POWDER

1 TEASPOON SALT

Preheat oven to 400 degrees.

In a medium bowl, combine all ingredients.

Using an ice cream scoop or large spoon, drop mixture into a greased 9 x 9-inch baking pan, leaving enough space so they don't stick together.

Pat flat until biscuit is about 1 inch thick.

Bake 10–12 minutes, or until golden brown on top.

GREASY SAE'S ZUCCHINI AND CORN MEDLEY

SERVES 4

Fresh vegetables were rare in District 12, and Greasy Sae did her best to make them delicious as well as nutritious when they were available. These veggies and herbs may very well have been enjoyed by Katniss, Prim and family.

For this recipe, use smaller zucchini, as they are more tender and flavorful. Very large zucchini tend to get a bit tough. If you have a garden, this is a great way to use up such a prolific vegetable.

1½ CUPS FRESH CORN

4 CUPS SLICED ZUCCHINI

½ CUP ONION, CHOPPED

2 CLOVES GARLIC

2 TABLESPOONS VEGETABLE OIL

2 TABLESPOONS BUTTER

1 TEASPOON FRESH OREGANO, CHOPPED

5–7 FRESH BASIL LEAVES, CHOPPED

SALT AND PEPPER TO TASTE

Chop all the vegetables either into slices or bite-sized chunks.

Heat the oil and butter on medium-high heat in a heavy skillet until the butter is melted.

Add the veggies and stir occasionally to prevent burning.

Sprinkle with the seasonings and stir.

Sauté until the vegetables are tender and lightly browned.

Garnish with a few whole basil leaves. Salt and pepper to taste.

18

AUTHENTICITY FOR THE ADVENTUROUS

“Closing my eyes doesn't help. Fire burns brighter in the darkness.”

KATNISS,
MOCKINGJAY
BY SUZANNE COLLINS, CHAPTER 25

TIMES WERE PARTICULARLY TOUGH
in the final book of the trilogy. Since there was a real scarcity in
Mockingjay,
the recipes in this chapter are far more adventurous than in the previous sections.

These are the foods people might eat when they're waging a revolution or training in the woods. They're definitely for the most adventurous fans of the
Hunger Games
trilogy!

GREASY SAE'S HOLIDAY STUFFED POSSUM

SERVES 4–6

Possum isn't something that many people today have tried, but it's entirely probable that Katniss made a meal or two out of the marsupial.

If you don't hunt, ask around your community to find someone who does. You may be able to find an inexpensive source for possum locally. If not, you can order it from online retailers specializing in game.

1 MEDIUM DRESSED POSSUM

1 TABLESPOON BUTTER

1 LARGE ONION, CHOPPED

1 CUP BREADCRUMBS

1 MEDIUM RED PEPPER, DICED

1 TEASPOON WORCESTERSHIRE SAUCE

1 CUP SALT

1 HARDBOILED EGG, CHOPPED

To begin, you need to dress the possum. To do this, remove the entrails, head and tail.

Set aside the entrails to be used in the stew further along in this chapter.

Soak dressed possum in iced salt water overnight to get rid of the wild taste.

Separate the liver and set aside.

Remove from salt water and rinse well.

Combine butter and onion in a skillet on medium-high heat. Cook until soft and translucent.

Chop the liver and add to the skillet when the onions start to brown.

Cook until liver is well done, about 5 minutes.

Add breadcrumbs, red pepper and Worcestershire sauce and stir until incorporated.

Mix in salt and boiled egg and add enough water to moisten.

Stuff the mix into the possum cavity and sew shut with kitchen twine.

Roast possum at 350 degrees until tender, basting with the drippings from roasting pan.