The Unofficial Recipes of The Hunger Games (12 page)

SILENT, COLD SOUP OF BEET PUREE

SERVES 6

When Peeta and Katniss joined Effie for dinner on the train back to the Capitol, the silence between them made for a very cold meal indeed. No one spent much time enjoying the food.

Cold soups are a traditional favorite in Scandinavian homes and are also seen in the Midwest. They're refreshing as either an entrée or a starter, especially in the summer.

4 MEDIUM BEETS

4 CUPS BEEF BROTH

1 ONION, CHOPPED

2 TABLESPOONS RED WINE VINEGAR

½ TEASPOON SALT

¼ TEASPOON BLACK PEPPER

Trim the beets and remove the tops, but leave the skins.

In a stockpot, cover beets with cold water and bring to a boil.

Boil about 40 minutes.

Drain beets, but reserve 2 cups of the beet liquid.

Strain the liquid and add to a large saucepan.

Remove skin from beets with a peeler or the edge of a teaspoon.

Grate beets coarsely and add to beet liquid.

Add beef broth, onion, vinegar, salt and pepper. Bring to a boil, cover and reduce heat. Simmer on low heat for 20 minutes.

Chill in refrigerator for 1 hour, or until cold.

FISH CAKES WITH WASABI-LIME MAYO

SERVES 6

If there had been any chance that Peeta and Katniss might have been able to enjoy their dinner on the train, this recipe would have been welcomed. As it was, food was the last thing on either of their minds.

The sauce for this fish has a bit of a kick that plays off the mildness of the dish very well. If you have leftover mayo, try it as a spread on your sandwich.

FISH CAKES:

3 CUPS WATER

2 POTATOES, PEELED

½ CUP CELERY, CHOPPED

¼ CUP MINCED ONION

¼ CUP GREEN BELL PEPPER, CHOPPED

¼ CUP RED BELL PEPPER, CHOPPED

2 TABLESPOONS BUTTER

3½ CUPS COOKED COD, BONED AND FLAKED

½ CUP MILK

4 TABLESPOONS ALL-PURPOSE FLOUR

2 TABLESPOONS GRATED PARMESAN CHEESE

¼ TEASPOON MUSTARD POWDER

½ TEASPOON SALT

GROUND BLACK PEPPER TO TASTE

½ CUP DRY BREADCRUMBS

WASABI-LIME MAYO:

2¼ TEASPOONS WASABI POWDER

1½ TEASPOONS WATER

¼ CUP AND 1 TEASPOON MAYONNAISE

1 TABLESPOON FRESH SQUEEZED LIME JUICE

FISH CAKES:

Preheat oven to 400 degrees. Spray 2 baking sheets.

Bring 3 cups of water to a boil.

Add the potatoes and cook until just about done; slightly firm in the middle, but not too soft.

Drain and mash. Reserve 1 cup mashed potatoes, discard the rest or save for later.

In a large pan, sauté the celery, onion and green and red bell peppers in butter over medium-high heat until tender.

Turn heat to low and add the cod.

Slowly mix in milk, flour, cheese, dry mustard, salt, pepper and mashed potatoes.

Mix gently but thoroughly. Take off heat and let cool enough to handle.

Coat your hands with flour and shape batter into ½-inch x 3-inch patties.

Cover with breadcrumbs.

Bake for 10 minutes, flip and bake for 15 minutes, until brown on both sides. Makes 6 patties.

WASABI-LIME MAYO:

Mix wasabi powder and water to form a paste and let sit for 1 minute.

Add mayonnaise and lime. Whisk well.

Serve with fish cakes and enjoy.

CORNISH HENS STUFFED WITH ORANGES OVER RICE

SERVES 4

This dish is reminiscent of the fowl dish that Katniss ate her first time in the Capitol, when her mouth was filled with the flavors of an orange sauce. It's ironic that she had a dish so similar on her return.

Cornish game hens are flavorful and moist, and make a very elegant presentation for a special meal. You can usually find them in the freezer section of your supermarket.

4 CORNISH GAME HENS

2 ORANGES, HALVED

2 TEASPOONS OLIVE OIL

¼ TEASPOON CHILI POWDER

¼ TEASPOON GROUND CUMIN

SEA SALT TO TASTE

GROUND BLACK PEPPER TO TASTE

4 SPRIGS FRESH ROSEMARY

2 BOXES WILD RICE

2 TABLESPOONS BUTTER

2 CUPS WATER

Preheat oven to 425 degrees.

Rub each hen with an orange half.

Coat the hens with olive oil and season with chili powder, cumin, sea salt and pepper.

Stuff the hens with the oranges and rosemary sprigs (cut the orange halves into quarters).

Place hens on a rack in a shallow roasting pan.

Roast for 15 minutes, then turn heat down to 350 degrees and cook for 30 minutes, or to an internal temperature of 165 degrees.

For rice, simply follow box instructions and serve hens over a bed of the wild rice.

Pairs well with Watercress and Almond Salad.

WATERCRESS AND ALMOND SALAD

SERVES 4

The sight of watercress, a wild green Katniss was accustomed to foraging back home, must have made her long to be back with Prim, her mother and Gale.

If you can find watercress growing wild, by all means use it. It will lend an extra layer of authenticity to your meal. If not, you can often find it in farmer's markets or produce sections in the grocery store.

1 TABLESPOONS FRESH LIME JUICE

¼ TEASPOON WHITE SUGAR

¼ TEASPOON MINCED FRESH GINGER ROOT

2 TABLESPOONS OLIVE OIL

SALT AND PEPPER TO TASTE

2 BUNCHES WATERCRESS, TRIMMED AND CHOPPED

½ CUP ALMONDS, TOASTED AND SLICED

In a large bowl, whisk together lime juice, sugar and ginger. Gradually add oil and season with salt and pepper to taste.

Gently toss watercress and almonds with dressing.

CHOCOLATE COVERED CHERRY CUSTARD

SERVES 4

Chocolate was almost unheard of in District 12 and would probably have been exciting for Katniss if she hadn't been on her way to the Quarter Quell. The symbol of luxury on her plate must have been bittersweet.

Custard is one of those deliciously rich desserts that seem like they should be a lot of trouble to make. Fortunately it's actually rather simple.

½ CUP WHITE SUGAR

¼ CUP CORNSTARCH

3 TABLESPOONS UNSWEETENED COCOA POWDER

DASH OF SALT

2¾ CUPS MILK

2 TABLESPOONS BUTTER

1 TEASPOON VANILLA EXTRACT

¼ POUND BING CHERRIES, PITTED, SLICED IN HALF

In a saucepan, mix together sugar, cornstarch, cocoa and salt.

Place over medium heat and stir in milk.

Bring to a slow boil and cook, stirring constantly, until mixture thickens like pudding.

Remove from heat and stir in butter and vanilla.

Let cool briefly and serve warm.

Garnish with cherry halves.

SOOTHING HONEY AND SPICED MILK

SERVES 4

The night before they arrived in the Capitol, Peeta and Katniss were served a soothing drink that should have helped them sleep. Unfortunately, sleep was not easy to come by with so much awaiting them.

If you'd like a slightly richer version of this drink, substitute a cup of half-and-half for one of the cups of milk. It's a wonderful hot drink for bedtime, or for curling up with
Catching Fire
on a cool night.

4 CUPS MILK

1 TABLESPOON AND 1 TEASPOON HONEY

8 DROPS VANILLA EXTRACT

4 PINCHES OF GROUND CARDAMOM

4 PINCHES GROUND CINNAMON

Pour milk into a saucepan over medium-low heat.

Acquire a low simmer (takes about 3 minutes).

Add honey, vanilla and cardamom to milk.

Stir until honey disappears into milk.

Sprinkle each mug with a pinch of cinnamon before serving.

10

THE QUARTER QUELL FESTIVITIES AND TRAINING

“I just want to spend every possible minute of the rest of my life with you.”

PEETA,
CATCHING FIRE
BY SUZANNE COLLINS, CHAPTER 17

THE CELEBRATIONS
AND BANQUETS
that greeted Katniss on her first trip to the Capitol had seemed surreal because they had been so far outside her realm of experience. However, the Quarter Quell festivities must have seemed even more surreal; she had never dreamed she would have to return, and it was certainly nothing to celebrate.

HOMESICK CHEESE BUNS

MAKES TWO DOZEN MUFFINS

These cheese buns reminded Katniss of home, of family and of Peeta. When Peeta discovered they were her favorites, he made sure she got some.

For a change of flavor, you can vary the cheese you use in this recipe. Muenster, provolone and Colby all work well.

3½ CUPS ALL-PURPOSE FLOUR

¼ CUP SUGAR

2 TEASPOONS BAKING POWDER

1½ TEASPOONS SALT

1½ CUPS MILK

¾ CUP CANOLA OIL

2 EGGS

2 CUPS SHREDDED CHEESE

In a bowl, combine flour, sugar, baking powder and salt.

In another bowl, combine egg, milk and oil; mix well until mixture is smooth.

Stir wet ingredients into dry ingredients and mix just until moistened through.

Fold in 2 cups of cheese.

Fill greased muffin cups ⅔ full.

Bake at 400 degrees for 25 minutes.

SNOW'S SUCKLING PIG

SERVES 12

In Section One there's an involved recipe for the Gamemakers' Suckling Pig. Here is a less work-intensive version that tastes almost as good — perhaps even good enough for Snow.

Reserve some leftover ham to use in Greasy Sae's Gourd and Bean Soup, or cut a few slices for a delicious breakfast ham.

1 (8-POUND) BONE-IN SHANK HAM

4 CUPS WATER

½ TEASPOON SALT

½ CUP HONEY

½ CUP BROWN SUGAR

2 TABLESPOONS LIQUID SMOKE FLAVORING

2 TABLESPOONS WORCESTERSHIRE SAUCE

1 TABLESPOON WHOLE CLOVES

Preheat the oven to 275 degrees.

Put the ham in a roasting pan, skin side up.

Pour in enough water to reach a 2-inch depth.

Sprinkle with the salt and cover with a tight fitting lid or foil.

Bake for 6–7 hours, depending on size (follow directions on the wrapper).

Remove from the oven, pour off drippings and reserve for later use.

Debone ham, removing any excess fat as well and return to the roasting pan.

Skim fat from the top of the drippings and toss out.

In a bowl, mix 1 cup of the drippings with honey, brown sugar, liquid smoke and Worcestershire sauce.

Pour drippings over the top of the ham then pour the mixture over the ham.

Lightly score the ham and push the cloves into the surface of the ham, about an inch or so apart.

Cover and return to the oven. Remaining drippings may be discarded or reserved for other uses.

Bake for another 30–40 minutes in the preheated oven. Let cool for 10 minutes before serving.

CAPITOL LAMB STEW WITH PLUM DUMPLINGS

SERVES 8

Lamb stew with plums was mentioned several times throughout the trilogy. Katniss first fell in love with it in the Capitol, before the 74th Hunger Games. Later, she was relieved to have some sent in while she was in the Arena. In yet another instance, she found canned lamb stew with plums when gathering supplies.

Here's a version of the stew that's somewhat different from the one featured in Chapter 4. The plum dumplings are an unusual addition that makes a wonderful presentation and is sure to please guests.

LAMB STEW:

1 POUND LAMB STEW MEAT, CUBED

¼ TEASPOON SALT, DIVIDED

¼ TEASPOON BLACK PEPPER, DIVIDED

2 TABLESPOONS CANOLA OIL

2 CUPS BEEF BROTH

1 CUP RED WINE

2 CLOVES GARLIC, MINCED

1 TABLESPOON FRESH THYME, CHOPPED

1 BAY LEAF

2 CUPS PEELED, SEEDED AND SLICED BUTTERNUT SQUASH

1½ CUPS ENGLISH PEAS

1 CUP PEELED, SLICED PARSNIPS

1 CUP SWEET POTATOES, PEELED AND CHOPPED

1 CUP SLICED CARROTS

1 MEDIUM ONION, THINLY SLICED

½ CUP SOUR CREAM

3 TABLESPOONS ALL-PURPOSE FLOUR

DUMPLINGS:

4 LARGE RED POTATOES, PEELED

1 TABLESPOON BUTTER

2 CUPS ALL-PURPOSE WHEAT FLOUR

1 EGG

1 PINCH SALT

16 ITALIAN PRUNE PLUMS, PITTED AND LEFT WHOLE

16 TEASPOONS WHITE SUGAR, DIVIDED

LAMB STEW:

Season the lamb with salt and pepper.

Heat the oil in a Dutch oven and brown the lamb meat on both sides on high heat. Don't overcrowd the pot.

Next, drain the fat and add the broth and wine.

Add the garlic, herbs, salt and pepper.

Bring to a boil then reduce heat, cover and simmer for 20 minutes.

Add the vegetables, bring to a boil, then reduce heat again and simmer 30 minutes, or until the vegetables are tender.

In a bowl, blend the sour cream and flour and slowly add half of the stew broth, stirring constantly.

Add the sour cream blend to the pot and take out the bay leaf, then cook on medium low until desired thickness.

DUMPLINGS:

Boil the potatoes until tender, allowing ample time to cool in a strainer. The potatoes need to be dry to form a dough.

After they cool, push them through a ricer into a bowl. (If you do not have a ricer, gently break up with a fork or use a cheese grater.)

Add butter to the potatoes and let it melt. Add the flour and mix until completely blended.

Add egg and salt.

Knead until the mixture becomes a dough (use plenty of flour on your surface to prevent sticking).

Knead about 10 minutes and add flour as needed. Dough should be soft and not sticky.

Cut dough into quarters and then fourths (makes 16 pieces).

Roll each portion into a ball, then roll the ball out on your floured surface.

Make a 3½-inch circle.

Place the pitted plum in the middle, sprinkle it with a teaspoon of sugar and seal the dough around it. Repeat until you have 16 dumplings.

Lightly salt a pot of water and bring to a boil using medium heat only.

Add dumplings and stir gently to make sure none stick together. (Cook in batches of 4 if your pot is not big enough.)

After they rise to the top, allow about 5 more minutes of cooking and remove dumplings.

Serve dumplings directly on top of stew, or on the side.