The Unofficial Recipes of The Hunger Games (14 page)

BABY VEGETABLES IN LEMON BUTTER SAUCE

SERVES 6

In District 12, bigger food would have been better, as everyone was starving — especially for something as rare as fresh vegetables. In the Capitol, there was so much plenty that vegetables were eaten for their aesthetic value rather than their nutritional value.

This dish makes a wonderful side for a poultry entrée, but goes equally well with a nice fish dish. It's light, colorful and full of flavor.

½ CUP BUTTER

1 MEDIUM ONION, CHOPPED

1 MEDIUM RED BELL PEPPER, CHOPPED

1 TEASPOON GARLIC SALT

1 TEASPOON GARLIC PEPPER

2 CUPS BROCCOLI, CHOPPED

2 CUPS CAULIFLOWER FLORETS, CHOPPED

1 JAR MINIATURE BABY CORN

1 CUP TINY BABY PEAS

1 TABLESPOON FRESH LEMON JUICE

Melt butter in a skillet over medium-low heat.

Add diced onion and bell pepper and sauté 1 minute until slightly soft.

Season with garlic salt and garlic pepper.

Add the rest of the vegetables.

Cook 15 minutes, or until vegetables are tender, then drizzle with lemon juice.

PARSLEY MASHED POTATOES

SERVES 6

Potatoes were very popular in the Capitol, which might have meant they were rare in the rest of Panem. This would seem likely, since they're grown mainly in the Western United States, where the Capitol was located.

Leaving the peel on the potatoes adds flavor, texture, color and a great deal of vitamins and minerals to what would otherwise be plain old mashed potatoes.

5 RED POTATOES, UNPEELED, CUT INTO BITE-SIZED PIECES

1 LARGE ONION, QUARTERED

½ CUP FRESH PARSLEY, CHOPPED

½ STICK BUTTER

SALT AND PEPPER TO TASTE

Boil potatoes and onion until potatoes are tender and a fork slides through them easily.

Drain potatoes and put into large bowl, then mash with a potato masher.

Add parsley, butter, salt and pepper. Stir and serve.

FRUIT KEBABS AND A FOUNTAIN OF CHOCOLATE*

MAKES 4–6 KEBABS

Katniss loved melted fountain chocolate so much that she started eating it with a spoon. For this recipe, we'll go a bit fancier, in keeping with the Capitol's typical extravagance.

Experiment with many different fruits for this dish. Firm fruits work best for dipping, but you can try apricots, peaches, orange sections or bananas for variety.

1–2 POUNDS CHOCOLATE

1 PINEAPPLE, CUT INTO CHUNKS

½ POUND BING CHERRIES, PITTED

1 HALF CANTALOUPE OR OTHER MELON AVAILABLE, CUT INTO CHUNKS

4–6 KEBAB STICKS

*You'll need a chocolate fountain if you don't already have one. Fountains are relatively inexpensive to buy and easy to use.

Simply follow the instructions that come with the fountain for melting chocolate.

Use the best chocolate you can afford.

Skewer the fruit in an alternating pattern and dip into melted chocolate.

MASHED ON THE FLOOR PEAS

SERVES 6

The only time Katniss felt “present” at dinner is when she purposely knocked a dish of these peas onto the floor. It was another one of her small acts of rebellion that made her feel intact.

Fresh peas work best for this dish. Their sweetness and texture is far superior to frozen peas. These reheat very well, so plan for leftovers and save some cooking time at your next meal.

2 TABLESPOONS OLIVE OIL

1 POUND ENGLISH PEAS

1 BUNCH GREEN ONIONS, CHOPPED

2 TABLESPOONS BUTTER

2 TABLESPOONS BROWN SUGAR

SALT AND PEPPER

Heat the olive oil in a pan and stir in the peas and green onions.

Cook over medium heat for 7–10 minutes until slightly soft.

Pour the peas into a bowl and mash until they are thoroughly crushed but a bit chunky.

Stir in the butter, brown sugar, salt and pepper.

Mix until the sugar has melted.

Can be served warm or cold.

BREAKFAST THROUGH A MOUTHPIECE

SERVES 4

Back home, Katniss had to work hard for even one bite of food. In the Capitol, she could order a feast over the phone. This would have seemed even more unreal if everything else hadn't been so extraordinary.

This is an especially hearty breakfast, perfect for lazy weekends and overnight guests. You can make most of it the night before and just assemble in the morning.

1 POUND BREAKFAST SAUSAGE

1 BAG COUNTRY STYLE POTATOES

8 EGGS, BEATEN

SALT AND PEPPER TO TASTE

ONE DASH PAPRIKA

4 TABLESPOONS BUTTER, DIVIDED

1 LOAF ITALIAN BREAD CUT INTO 4 SECTIONS (4–5 INCHES APIECE)

1 TABLESPOON MAYONNAISE

1 QUART KATNISS' FAVORITE: FRESH-SQUEEZED ORANGE JUICE

Heat a large skillet to medium temperature, crumble sausage into pan and cook until all the sausage is brown.

Follow oven instructions for potatoes.

Meanwhile, beat the eggs in a bowl until just combined.

Season eggs with salt, pepper and a dash of paprika. Set aside.

When potatoes and sausage have about 5 minutes left, melt 2 tablespoons of butter in a large size non-stick skillet.

When butter is melted and no longer frothy, add eggs to the skillet.

Continuously work eggs with a spatula, creating small curds and cooking to desired consistency.

Spread remaining butter over the top of the bread with a thin layer of mayonnaise on the inside, and then put under a broiler or in a toaster oven until golden brown.

Layer the bread with scrambled eggs, then sausage and finally country potatoes. Serve with orange juice.

PLUTARCH'S ROASTED TURKEY LEG

SERVES 4

During the first
Hunger Games
training, Katniss shot an arrow into the Gamemakers' roast pig to get their attention. At the first training session for Quarter Quell, Katniss spotted Plutarch chewing on a turkey leg. He had been promoted to head Gamemaker, but Katniss no longer needed to work at getting his attention.

This is a nice way to enjoy the flavors of Thanksgiving turkey without having to roast a whole bird. Kids especially love the drama of whole turkey legs, so this is a great dish for a kids'
Hunger Games
party.

4 TURKEY LEGS

4 CELERY STALKS, CUT INTO THIRDS

½ CUP BUTTER

SALT TO TASTE

½ CUP WATER, OR AS NEEDED

4 SPRIGS ROSEMARY LEAVES

Preheat the oven to 350 degrees. Rinse the turkey legs and pat dry.

Stand the turkey legs upright (as if the turkey were standing). Use a damp paper towel to stand the turkey leg to prevent slipping.

Press a knife downward into the deep tissue, creating 2 or 3 long pockets.

Push a piece of celery into each slit.

Using the slits on the turkey legs, rub with butter and season with a little salt just under the skin.

Stuff a few rosemary leaves under the skin and put the skin back into place. (Tie with butchers twine if needed.)

Rub with more butter and season lightly with salt. Lay the legs in a roasting pan.

Roast uncovered for 1½–2 hours, until the legs are golden brown.

Add more water if needed while roasting, and baste occasionally with the juices and butter.

11

THE 75TH HUNGER GAMES

“Surely a brief time is better than no time?”

CAESAR,
CATCHING FIRE
BY SUZANNE COLLINS, CHAPTER 18

THE RETURN TO THE ARENA
was a return to scrambling and fighting for enough food to eat. Once again, Katniss had to rely on sponsors and her own skills to make it through the game. These recipes reflect the ingredients and contributions that Katniss and the other tributes had to depend on for survival.

FENCE-ROASTED TREE NUTS

SERVES 4

Finding the force field was an integral part of survival and then escape for Katniss. We don't know for sure what kind of nuts “hung like grapes” from the trees in the Arena, but this recipe for roasted chestnuts could be a good stand-in for throwing mystery nuts at a force field.

Be sure to check each nut to make sure it isn't moldy or rotten before preparing it.

1 POUND FRESH CHESTNUTS

SALT TO TASTE

Preheat oven to 425 degrees.

On the flat side of each chestnut, use a small paring knife to cut a large X all the way through the skin.

Place the chestnuts on a baking sheet and roast in the oven for about 30–40 minutes, depending on the size of the nuts.

Shake pan several times while roasting, so they cook evenly.

If you'd like them warm but not thoroughly roasted, roast for 10–15 minutes only.

Peel all the roasted chestnuts when they are cool enough to handle.

CHESTNUT AND APPLE SALAD WITH TOASTED BREAD CROUTONS

SERVES 4

In the Arena, the tributes were happy just to have apples, “tree nuts” and a bit of bread. Food was so scarce that anything edible was met with gratitude.

This recipe combines all of the ingredients of the tributes' feast into one delicious salad. The sweetness of the apples and dressing makes this salad deliciously different from run-of-the-mill greens.

4 (½-INCH) SLICES OF STALE FRENCH BREAD

8 PINK LADY APPLES, PEELED AND CUT INTO CHUNKS

½ CUP CHESTNUTS, CHOPPED AND ROASTED

2 CUPS FRESH SPINACH LEAVES

½ CUP RED ONION, CHOPPED

½ CUP POPPY SEED DRESSING

Preheat oven to 300 degrees and toast bread directly on rack, turning once until golden.

Cut into 1-inch chunks and set aside.

Combine apples, chestnuts, spinach and onion in a large bowl and toss well.

Pour dressing over salad and toss well to coat.

Spoon into bowls and top each salad with the French bread croutons.

BURNT “TREE RAT” FOR THE TIMID

SERVES 4

The tributes were thrilled when Katniss caught and killed a “tree rat,” which Peeta cooked by skewering it and pointing it into the force field.

This recipe is easy and doesn't require “tree rats.” The teriyaki sauce will give it a dark, almost burnt appearance for some added authenticity. Kids will especially love serving this to their friends.

8 BONELESS, SKINLESS CHICKEN THIGHS

SALT AND PEPPER TO TASTE

1 TEASPOON OLIVE OIL

1 CLOVE GARLIC, CRUSHED

½ CUP TERIYAKI SAUCE

¼ CUP BROWN SUGAR

½ TEASPOON DIJON MUSTARD

6 BAMBOO SKEWERS, SOAKED FOR 30 MINUTES IN WATER

Season the chicken with salt and pepper.

In a small saucepan, heat the olive oil over medium heat.

Sauté the garlic for 2 minutes until slightly brown.

Add the teriyaki, brown sugar and mustard and cook until sugar is melted.

Cool to room temperature and pour marinade into a baking pan.

Lay the thighs into the pan in a single layer and let marinate in the refrigerator for at least 2 hours, turning occasionally.

Preheat oven to 400 degrees.

Skewer 2 thighs onto each bamboo skewer

Reserve the leftover marinade for basting.

Place chicken skewers in 1 layer onto a baking sheet and bake for 20 minutes, basting often with the remaining marinade.

Serve with roasted vegetables.

12

RECIPES INSPIRED BY CATCHING FIRE

“I open my eyes and find someone I cannot block out looking down at me. Gale.”

KATNISS,
CATCHING FIRE
BY SUZANNE COLLINS, CHAPTER 27

CATCHING FIRE
NOT ONLY REVISITED
many of the foods that were introduced in
The Hunger Games,
but also introduced new foods to both the readers and the characters. Between the new foods and an abundance of symbolism, there's plenty of inspiration for food in this second volume of the trilogy.

PEPPERMINT ICE CREAM

SERVES 8

Peppermints that melted in her mouth made a big impression on Katniss. Here's another peppermint recipe that will melt in your mouth — this one's an ice cream.

The half-and-half and the egg yolks make this ice cream decadently rich and creamy. There's no comparison between this recipe and commercially-made ice cream.

1 ICE CREAM MAKER

1½ CUPS HALF-AND-HALF

¾ CUP SUGAR

4 EGG YOLKS

¼ TEASPOON SALT

2 CUPS WHIPPING CREAM

4½ TEASPOONS VANILLA EXTRACT

1 TEASPOON PEPPERMINT EXTRACT

½ CUP CRUSHED PEPPERMINTS

In a large saucepan, whisk half-and-half, sugar, egg yolks and salt.

Cook and stir over low heat until mixture reaches a thickness that coats the back of a metal spoon.

Remove from the heat. Place pan in a bowl of ice water and stir for 2 minutes.

Stir in whipping cream, vanilla and peppermint extracts.

Press plastic wrap onto surface of custard. Refrigerate overnight.

Fill cylinder of ice cream freezer ⅔ full. (Refrigerate any remaining mixture until ready to freeze.)

Freeze according to the manufacturer's directions.

Allow to firm in freezer.

Garnish servings with crushed peppermint.

LAMB CHOPS WITH A BALSAMIC PLUM REDUCTION

SERVES 4

Here's another variant of Katniss' beloved lamb and plums. She loved her lamb stew with plums dearly, despite her hatred for the Capitol.

This version of her favorite recipe uses a balsamic reduction that includes plum jam. The hint of sweetness goes very well with the rich lamb.

2 TABLESPOONS OLIVE OIL, DIVIDED

¼ TEASPOON SALT

PINCH FRESHLY GROUND PEPPER

4 LAMB CHOPS (¾-INCH THICK)

¼ CUP ONIONS, MINCED

½ CUP AGED BALSAMIC VINEGAR

¾ CUP CHICKEN BROTH

½ CUP PLUM JAM

1 TABLESPOON BUTTER

Rub the lamb chops with one tablespoon of olive oil, salt and pepper.

Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.

Place lamb chops in the skillet and cook for about 3 minutes per side for rare, or as desired.

Remove from the skillet and keep warm on a serving platter in the oven on the lowest setting.

Add onions and cook until browned.

Pour in vinegar and deglaze, scraping any bits of lamb from the bottom.

Stir in the chicken broth and plum jam. Continue to cook and stir over medium-high heat until the sauce has reduced by half.

Remove from heat and stir in the butter. Taste for seasonings. Serve sauce with lamb.