Not one to only attract male suitors, that particular Black Wizard has been seen in the company of many women as of late. Quite a variety too! A tall, dangerous alabaster skinned beauty, a pretty green haired elf, a lavender haired vixen, and of course, a small mess of an englishwoman. Could he be having trouble making up his mind here? And whatever happened to the beautiful flame haired elf he had been keeping the company of before…
Serenades of Love
Sometimes the oddest couplings occur around Rhydin. The latest? One rather short man has been seen recently singing songs to and serenading a certain Black Wizard. Was it a moment of drunken foolishness, or is there something to this?
Quits?
A certain Admiral has been seen arguing quite a bit with his pink haired lady as of late. Could it be a rough patch? Or is it really over for these two?
A Spark of Love?
A bouncy blonde girl who seems to put a spark in everyone she comes across has been seen getting rather friendly with a certain sword master as of late. Hopefully, this won't erupt into a big Storm when the sword master's lady finds out.
Producing Results
A Piping hot beauty and a furry mischief maker were seen throwing stuff at each other throughout an entire night in the Red Dragon Inn, a majority of the objects being produce. Is this some kind of new mating ritual that the mischief maker is bringing from… well, whatever it is he has come from? If so, you gotta tell us how it works man because we've been trying to get that Piping hot chick for… I mean.
True Blue
Two Blues have been seen spending an awful lot of time together, flirting and propositioning each other in several public places. Is a certain Gossip King right? Is Blue One really the "other man" for Blue Two? What will Blue One's Sticky wife have to say about all this?
The summer is almost over and soon it'll be duck season. Yes, Autumn is just around the corner. In light of that, one of this month's recipe's is made with duck. Though, considering it's early, you can also use chicken or pork as a substitute until the season starts and you've had time to sharpen the arrows, clean the guns and double check the setting on your phasers.
Note: Phasers are not recommended for hunting anything. I hear they tend to overcook the meat, and not at all evenly.
Next month is a special month. I hear many RhyDinians celebrate it heavily. One of our staff has asked me to look up recipes that use Pumpkins. Though it was difficult, I found some. I was surprised there weren't more. I guess I never realized that pumpkins were not that versatile. However, I will share with you what I found. So look for them next month.
If anyone has recipes they would like to donate to the cause or that you would like to request, please send me a private massage. I will definitely use them!
Happy Cooking!
Ginger Rice with Duck
Servings: 4-6
Ingredients:
2 duck breasts, cut diagonally into thin slices
2-3 tbsp Japanese soy sauce
1 tbsp mirin or medium sherry
2 tsp brown sugar
2 inch piece of fresh ginger root, finely chopped or grated
4 tbsp peanut oil
2 garlic cloves crushed
1 1/2 cups long grain white or brown rice
4 cups chicken stock (or Duck stock)
4 oz cooked lean ham, thinly sliced
6 oz snow peas, cut diagonally in half
3/4 cup fresh bean sprouts, rinsed
8 scallions, thinly sliced diagonally
2-3 tbsp chopped fresh cilantro
sweet or hot chili sauce (optional)
Directions:
1. Put the duck in a shallow bowl with a tablespoon of soy sauce, the mirin (sherry), half the brown sugar, and one third of the ginger. Stir to coat and set aside to marinate at room temperature.
2. Heat 2-3 tablespoons peanut oil in a large heavy pan over medium-high heat. Add the garlic and half the remaining ginger and stir-fry for about 1 minute until fragrant. Add the rice and cook, stirring, for about 3 minutes until translucent and beginning to color.
3. Add 3 cups stock and a teaspoon of soy sauce and bring to a boil. Reduce the heat to very low, cover and simmer for 20 minutes until the rice is tender and the liquid is absorbed. Do not uncover the pan, but remove from heat and set aside.
4. Heat the remaining peanut oil in a large wok. Drain the duck breast and gently stir-fry for about 3 minutes until just colored. Add 12 tablespoon soy sauce and the remaining sugar and cook for 1 minute. Remove from the wok, set aside, and keep warm.
5. Stir in the ham, snow peas, bean sprouts, scallions, the remaining ginger, and half the cilantro. Add about 1/2 cup of the stock and stir-fry for 1 minute or until the stock is almost reduce. Fork in the rice and toss together. Add a dash of chili sauce.
6. To serve, turn into a warmed serving dish, arrange the duck on top and sprinkle with the remaining cilantro. Serve immediately.
Note: For best results, use stock made from duck.
Lime (Mint) Cheesecake
Serves: 2
Ingredients: Base:
2 tbsp butter, plus extra for greasing
1 oz. bittersweet chocolate
1 1/2 cups crushed graham crackers
Filling:
1 lime rind finely grated
1/3 cup strained cottage cheese
1/3 cup low-fat soft cheese
1 fresh mint sprig, very finely chopped (optional)
1 tsp gelatin
1 tbsp lime juice
1 egg yolk
3 tbsp superfine sugar
To Decorate:
Whipped Cream
kiwi slices
fresh mint sprigs
Directions:
1. Grease 2 fluted, loose-bottomed 4 1/2 inch quiche pans thoroughly. To make the base, melt the butter and chocolate in either a double boiler or in the microwave (high for 1 minute). Stir until smooth.
2. Stir the crushed crackers evenly through the melted chocolate and then press into the bottoms of the quiche pans, leveling the surface. Chill until set.
3. To make the filling, put the grated lime rind and cheeses into a bowl and beat until smooth and evenly blended, then beat in the mint, if using.
4. Dissolve the gelatin in the lime juice in a heatproof bowl over a pan of simmering water or in the microwave on high for about 30 seconds.
5. Beat the egg yolk and sugar together until creamy and fold into the cheese mixture, followed by the dissolved gelatin. Pour over the base and chill until set.
6. To serve, remove the cheesecakes carefully from the quiche pans. Decorate with whipped cream, slices of kiwi fruit, and mint sprigs.
Rose Ice
Ingredients:
1 2/3 cups water
2 tbsp coconut cream
4 tbsp sweetened condensed milk
2 tsp rosewater
A few drops of pink food coloring (optional)
pink rose petals, to decorate.
Directions:
1. Place the water in a small pan and add the coconut cream. Heat the mixture gently without boiling, stirring.
2. Remove from the heat and let cool. Stir in the condensed milk, rosewater, and food coloring if using.
3. Pour into a freezer container and freeze for 1-1 1/2 hour until slushy.
4. Remove from freezer and break up the ice crystals with a fork. Return to freezer and freeze until firm.
5. Spoon/scrape the ice roughly into a pile on a serving dish and sprinkle with rose petals to serve.
