The Unofficial Recipes of The Hunger Games (16 page)

HAYMITCH-INSPIRED CABBAGE CASSEROLE

SERVES 8

Katniss couldn't stand the way Haymitch's home smelled of meat and cabbage. Perhaps he often cooked something like this recipe.

This casserole is a great dish to whip up on nights when you don't have much time to fuss. It also freezes well, so make an extra pan of it to save for another day.

5 CABBAGE LEAVES

1 TABLESPOON VEGETABLE OR OLIVE OIL

1 POUND CUBED, COOKED HAM

1 ONION, CHOPPED

1 PARSNIP, SHREDDED

1 CARROT, SHREDDED

1 STALK CELERY, THINLY SLICED

1 TABLESPOON TOMATO PASTE

1 CUP INSTANT RICE, UNCOOKED

4 CUPS TOMATO SAUCE, DIVIDED

1 CUP SHREDDED CHEESE SUCH AS CHEDDAR OR MONTEREY JACK, DIVIDED

Preheat oven to 375 degrees.

Heat a large stock pot with water. When the water boils, add the cabbage leaves and cook until they are pliable, about 5 minutes.

Meanwhile, heat a large skillet over medium-high heat. Add the oil and cook the onions.

Add parsnips, carrot and celery; cook 3 minutes, stirring occasionally.

Remove the pan from the heat and stir in tomato paste, rice, 3 cups tomato sauce and ¾ cup cheese mixture.

Drain cabbage and dry well. Remove the vein from the middle of each leaf.

Pour ½ cup of the remaining tomato sauce into a 3-liter round casserole dish sprayed with cooking spray or greased with olive oil.

Layer with 1 cabbage leaf and 2 cups rice mixture; repeat layers 3 times.

Top with remaining cabbage leaf, remaining sauce and cheese, then cover.

Bake 1 hour 10 minutes, uncovering after 1 hour to let cheese lightly brown.

Let stand 5 minutes before serving.

SWEET ASIAN WATERCRESS SALAD

SERVES 5

Watercress was one of the many wild greens that Katniss was able to find at home. It would have been one of the first fresh vegetables she could eat in the spring, which would likely make it a traditional favorite for rural Appalachians.

The addition of Asian flavors makes this watercress salad unique and a nice change from typical mixed spring greens.

½ CUP OLIVE OIL

¼ CUP CIDER VINEGAR

½ CUP WHITE SUGAR, DIVIDED

2 TEASPOONS FRESH PARSLEY, CHOPPED

1 TEASPOON SALT

1 PINCH GROUND BLACK PEPPER

½ CUP SLICED ALMONDS

3 HANDFULS WATERCRESS, WELL RINSED

½ HEAD RED LETTUCE

1 RED ONION, CHOPPED

1 CUP CELERY, CHOPPED

12 OUNCES MANDARIN ORANGE SEGMENTS, DRAINED

In a container with a tight fitting lid, combine the oil, vinegar, ¼ cup sugar, parsley, salt and pepper.

Cover and shake. Refrigerate until use.

In a pan over medium-low heat, stir the almonds and ¼ cup sugar until the almonds are coated.

Remove from heat, cool and break apart. Store at room temperature.

In a large bowl, toss together the almonds, watercress, lettuce, onion, celery, oranges and dressing until evenly coated.

STEWED YAMS AND PLUMS WITH ORANGE JUICE

SERVES 6

This recipe incorporates the plums featured in Katniss' favorite lamb stew with the sweet roots so prized by her and Rue. It's a tribute of sorts to the unlikely, but meaningful, pairing of Rue and Katniss.

This dish makes a great side for a meat entrée at dinner, but it's also delicious at breakfast time. Try topping it with a dollop of vanilla ice cream for dessert.

6 LARGE YAMS, PEELED AND CUT INTO LARGE CHUNKS

1 CUP PRUNES

2 CUPS ORANGE JUICE

¼ CUP WHITE SUGAR

4 TABLESPOONS BUTTER, MELTED

1 TEASPOON GRATED ORANGE ZEST

½ TEASPOON GRATED FRESH GINGER ROOT

Place yams and prunes in a pot and cover with the orange juice.

Bring the mixture to a boil for 10 minutes.

Add the sugar and butter.

Simmer gently for 1 hour, or until the liquid is almost absorbed.

Sprinkle with orange zest and ginger and let simmer 5 minutes.

JUICY CHOCOLATE CITRUS CAKE

SERVES 12

This cake combines Katniss' fondness for orange juice and her taste for chocolate. It would have been a nice gift from her favorite baker.

This is an excellent cake to make with kids, or as an easy, yet delicious, dessert for unexpected company. It's very moist and will keep well for several days if covered.

1 (18.25-OUNCE) PACKAGE CHOCOLATE CAKE MIX

1 (3.5-OUNCE) PACKAGE INSTANT CHOCOLATE PUDDING MIX

1 CUP COLD WATER

½ CUP CANOLA OIL

4 EGGS

½ CUP BUTTER

¾ CUP WHITE SUGAR

¾ CUP ORANGE JUICE

Preheat oven to 350 degrees. Spray a large Bundt pan with cooking oil.

Combine the cake mix, pudding mix, water, oil and eggs.

Mix with an electric mixer on medium for 2 minutes until batter is smooth and well combined.

Pour batter into Bundt pan. Transfer to the oven and bake for 30 minutes or until a fork or toothpick inserted into the middle of the cake comes out clean.

Meanwhile, combine the butter, sugar and orange juice in a saucepan. Boil for about 2 minutes.

When the cake is removed from the oven, poke holes in the top of it with a fork then pour the orange juice mixture over it.

Place cake on a plate and dust top with confectioner's sugar if desired.

CHICKEN WITH ORANGE SAUCE

SERVES 4–6, DEPENDING ON SIZE OF THIGHS

Apparently the chefs in the Capitol were rather enamored by fowl paired with orange flavorings. Here's yet another recipe along that theme.

This recipe uses chicken thighs, which are wonderfully moist and flavorful, and also take a lot less time to cook than a whole roasted bird.

6 BONELESS, SKINLESS CHICKEN THIGHS

3 TABLESPOONS DIJON-STYLE MUSTARD

½ CUP ONION, CHOPPED

¼
CUP PACKED BROWN SUGAR

2 CUPS ORANGE JUICE, DIVIDED

2 TABLESPOONS WHEAT FLOUR

Preheat oven to 375 degrees.

Place chicken in a baking dish. Spread mustard evenly over the chicken and place chopped onion on top of chicken.

Coat lightly with ¼ cup of brown sugar and pour in just enough orange juice to cover chicken.

Bake for 45 minutes, then remove leftover sauce from baking dish and pour into a saucepan.

Whisk flour into sauce in saucepan.

Add enough orange juice to make a sauce, and heat on high until the sauce thickens.

Place chicken on a serving dish; pour sauce over the chicken.

TINY PLUM TARTS

SERVES 2

Plums and tarts were both mentioned so frequently in
the
Hunger Games
trilogy that this cookbook would be incomplete without a recipe that combines the two.

For this recipe, use red plums that are just shy of perfect ripeness. They'll hold their shape better than ripe fruit, and the cooking will bring out their flavor.

TART:

1 CUP BAKING WHEAT FLOUR

¼ CUP SUGAR

¼ TEASPOON SALT

¼ CUP BUTTER-FLAVORED SHORTENING

2 TABLESPOONS COLD WATER

FILLING:

2 CUPS SLICED PLUMS

3 TABLESPOONS SUGAR

1 TABLESPOON WHEAT FLOUR

1 EGG, LIGHTLY BEATEN PLUS 1 TABLESPOON WATER

Preheat oven to 375 degrees.

TART:

Combine the flour, sugar and salt; cut in the shortening until crumbly.

Gradually add water, kneading with a fork until a ball forms.

Cover and refrigerate for at least 1½ hours.

On a lightly floured surface, roll pastry into a 9-inch circle.

Transfer to a foil-lined 15 x 10 x 1-inch baking pan.

FILLING:

Combine the plums, 3 tablespoons sugar and flour until well mixed.

Place mixture on the center of pastry.

Bring edges of pastry over filling, leaving a 3½ inch hole in the center uncovered.

Brush crust with egg wash, then sprinkle with remaining sugar.

Bake for 40 minutes, or until bubbly and crust is golden brown.

SAUTÉED APPLES WITH BROWN SUGAR AND CINNAMON

SERVES 4

Throughout the trilogy, it seems as though Peeta was always pulling an apple or some bread out of his bag. A few slices of one of his breads would go beautifully with this comforting fruit dessert.

Granny Smith apples are best for this recipe, but you can use Braeburn, Fiji or Gala apples if Granny Smiths are not available. They're all tart enough, and will hold their shape well during cooking.

¼ CUP BUTTER

4–5 GRANNY SMITH APPLES, PEELED, CORED AND SLICED ¼-INCH THICK

½ CUP COLD WATER

2 TEASPOONS CORNSTARCH

½ CUP BROWN SUGAR

½ TEASPOON GROUND CINNAMON

½ TEASPOON CARDAMOM

In a skillet or saucepan, melt butter over medium heat until no longer frothy.

Add sliced apples to the pan.

Cook, stirring nonstop until apples are slightly softened.

Dissolve cornstarch in water and pour into skillet or pan.

Add brown sugar, cinnamon and cardamom and mix well.

Boil for 2 minutes, stirring occasionally.

Remove from heat and serve alone, over ice cream or with pancakes.

CATCHING FIRE LAMB PUFFS

MAKES 18 PUFFS

This recipe is a play on Katniss' beloved lamb and the puffy bread she so enjoyed during her first visit to the Capitol. However, this recipe adds just a bit of spice as a tribute to
Catching Fire
.

The cardamom, cinnamon and chili give this dish its slightly spicy flavor, but it's not too spicy for kids or those who don't care for fire on their plate.

1 POUND GROUND LAMB

3 ONIONS, PEELED AND CHOPPED

5 GREEN CHILI PEPPERS, DICED

1 TABLESPOON DARK SOY SAUCE

1 TABLESPOON WORCESTERSHIRE SAUCE

2 TABLESPOONS GARLIC PASTE OR MINCED GARLIC

½ TEASPOON GROUND WHITE PEPPER

½ TEASPOON GROUND CINNAMON

½ TEASPOON GROUND CARDAMOM

½ TEASPOON GROUND CLOVES

1 (17.5-OUNCE) PACKAGE PUFF PASTRY SHEETS, THAWED

1 EGG, BEATEN

Combine the ground lamb, onion, chilies, soy sauce and Worcestershire sauce in a large pot.

Season with garlic paste, white pepper, cinnamon, cardamom and cloves.

Cook over medium heat, stirring occasionally, until the meat is evenly browned and the onions are tender, about 15 minutes. Cover and set aside.

Preheat the oven to 375 degrees.

Lay sheets of puff pastry out on a lightly floured surface. Cut each pastry into 9 squares and roll out to ¼-inch thickness.

Spoon about 1½ tablespoons of the meat mixture into the center of each square.

Brush the edge with water, fold corner over to form a triangle and press to seal. Do not overstuff the triangles or they will open in the oven.

Place the patties onto a foil-lined baking sheet with at least an inch between each. Brush the tops lightly with the beaten egg.

Bake for 12–15 minutes, or until golden brown all over. Serve hot.

JEWEL-COLORED MOSAIC GELATIN

SERVES 16

This recipe may remind you of the jewel-colored jellies that were served with pheasant, vegetables and potatoes at the Capitol. It was a typically showy spread that was meant to impress the guests, especially the tributes.

These are extremely easy to make and kids love preparing this recipe, so it's a great project to do with your children. Kids also love eating these and they look great on a buffet table, so keep them in mind for your next
Hunger Games
party.

4 3-OUNCE PACKAGES OF FLAVORED GELATIN, SUCH AS LIME, RASPBERRY, ORANGE, ETC.

5½ CUPS BOILING WATER, DIVIDED

2 ENVELOPES UNFLAVORED GELATIN

½ CUP COLD WATER

1 (14-OUNCE) CAN SWEETENED CONDENSED MILK

Add each flavor powder to a separate bowl. Add 1 cup boiling water to each flavor.

Mix each for 2 minutes, until completely dissolved.

Pour each flavor of gelatin into separate small shallow containers sprayed with cooking spray. Refrigerate until firm.

Sprinkle unflavored gelatin over cold water; let stand 1 min. Stir in 1½ cups boiling water. Add condensed milk and mix well. Cool slightly.

When the flavored gelatin is firm, cut into cubes. Place the cubes of gelatin in a greased 13 x 9-inch pan. Pour milk gelatin mixture over cubes. Stir gently if necessary to distribute gelatin cubes.

Refrigerate 2 hours or until firm and cut into squares to serve.

PEPPER JACK AND CHIVE MUFFINS

MAKES 12 MUFFINS

This recipe is inspired by Katniss' love for Peeta's cheddar muffins. Delicious alone, these muffins will also go wonderfully with any of the
Hunger Games
soups.

These muffins make a delightfully different foundation for a sandwich and pack very well in a brown bag lunch. Fill them with ham, roasted turkey and veggies for a slightly Southwestern sandwich.

2 CUPS WHEAT FLOUR

1 CUP SHREDDED PEPPER JACK CHEESE

¼ CUP SHREDDED SHARP CHEDDAR CHEESE

1½ TABLESPOONS SUGAR

4 TEASPOONS DRIED CHIVES

2 TEASPOONS BAKING POWDER

1½ TEASPOONS GARLIC POWDER

¼ TEASPOON SALT

1 EGG, BEATEN

½ CUP MILK

½ CUP CONDENSED CREAM OF MUSHROOM SOUP

½ CUP CANOLA OIL

Preheat oven to 400 degrees.

Lightly spray 12 muffin cups or use paper liners.

In a large bowl, combine flour, Pepper Jack cheese, Cheddar cheese, sugar, chives, baking powder, garlic powder and salt.

In another bowl, combine egg, milk, cream of mushroom soup and canola oil and combine well.

Stir wet ingredients into dry ingredients until moistened through and spoon batter into the muffin pans.

Bake for 20 minutes, or until a toothpick inserted into a muffin comes out clean (it's ok if there's a little cheese stuck to the toothpick).