The Unofficial Recipes of The Hunger Games (21 page)

FINNICK AND ANNIE'S WEDDING CAKE

SERVES 20

Though there wasn't a clear description about the flavor or size of Finnick and Annie's wedding cake, there was the impression that it was grand, because it took Peeta days to decorate. The decorations are up to your imagination, but here's a good, rustic cake recipe that may very well have been used as the foundation for this gorgeous, decadent creation.

Use cake flour for best results with this recipe. It's available in the same section as regular flour, but yields a more tender crumb.

BUTTER

2½ CUPS SIFTED CAKE FLOUR

1¾ CUPS SUGAR

3 TABLESPOONS DRY MILK

3 TEASPOONS BAKING POWDER

1 TEASPOON SALT

1 CUP WATER

⅔
CUP WHITE SHORTENING

1 TEASPOON WHITE VANILLA

¼ TEASPOON ALMOND EXTRACT

5 EGG WHITES, UNBEATEN

Preheat oven to 350 degrees. Butter and flour a 9 x 12-inch rectangle or 10 x 10-inch round pan.

In a large bowl, combine the flour, sugar, dry milk, baking powder and salt.

Add in the water, shortening, vanilla and almond extract.

Beat at medium speed for 2 minutes then add the egg whites and beat for another minute.

Pour into prepared pan.

Bake for about 30 minutes, or until sides and center of the cake spring back when touched.

17

RECIPES INSPIRED BY MOCKINGJAY

“My name is Katniss Everdeen. I am seventeen years old. I am from District 12. There is no District 12. I am the Mockingjay.”

KATNISS,
MOCKINGJAY
BY SUZANNE COLLINS, CHAPTER 25

THERE WERE FAR FEWER
references to food in
Mockingjay
than in the other books of the trilogy. This is partly due to the fact that there was less food available to the characters as they took refuge in District 13 and went into battle. In an effort to survive, times of scarcity often lead cooks to get very creative with what they have. According to Greasy Sae cooks in District 13 lacked imagination, however, there's plenty of inspiration in
Mockingjay,
if creativity is given free rein.

PANEM BISCUITS

MAKES 1 DOZEN BISCUITS

Throughout the districts, bread was used to sustain life, but it was also symbolic throughout the trilogy.

This recipe for biscuits is simple and common to the area. It's highly probable that they were a staple among all classes.

2 CUPS ALL-PURPOSE FLOUR

4 TEASPOONS BAKING POWDER

3 TEASPOONS SUGAR

½ TEASPOON SALT

1 STICK BUTTER

1 EGG

⅔ CUP MILK

Preheat oven to 450 degrees.

In a medium bowl, mix the dry ingredients well.

Cut the butter into the flour mixture until it's distributed throughout in pea-sized balls.

Add the egg, and then stir in the milk just until well mixed. Do not over mix or the biscuits will be tough.

Using an ice cream scoop, drop biscuit dough onto a greased pan and pat down so that the dough is about an inch thick.

Arrange so that the biscuits are just touching.

Bake for 8–10 minutes, or until browned.

DISTRICT 13'S SAUSAGE GRAVY

SERVES 4

Sausage gravy is a dish indigenous to the areas where District 12 and 13 were located. Rich and hearty but extremely simple, it's similar to hot grain in that it's very utilitarian. It's meant to fill you up for very little money, with very little meat.

Serve this dish over Panem Biscuits, for a tasty meal of biscuits and gravy. It also works over sliced bread or even cooked rice for a filling and simple meal.

1 POUND PORK SAUSAGE

¼ CUP FLOUR

1 CUP WATER

2 CUPS WHOLE OR 2 PERCENT MILK

1 TEASPOON SALT

1 TEASPOON BLACK PEPPER

Crumble the sausage in a skillet and brown it.

Add the flour into the mixture and stir it as it browns.

Slowly add in the water, using a spatula to smooth the lumps out.

Add the milk, salt and pepper slowly and bring to a boil.

Allow to cool and thicken, then spoon over Panem Biscuits.

STICK TO YOUR RIBS

SERVES 8

Whether you choose to use cow, pork or venison, these ribs will fall off the bone, leaving you full and ready to face any battlefield. In
the
Hunger Games
trilogy, food didn't come at regular intervals, so meals that filled you up and stayed with you awhile were best.

This is a great recipe for an outdoor
Hunger Games
party, or your next barbecue. Make the sauce a day or two ahead to allow the flavors to develop.

4 POUNDS BABY BACK OR SPARE RIBS

½ CUP FIRMLY PACKED BROWN SUGAR

3 TABLESPOONS DIJON MUSTARD

1 TABLESPOON PAPRIKA

1 TABLESPOON GARLIC POWDER

1 TEASPOON ONION POWDER

1 TEASPOON BLACK PEPPER

1 TEASPOON LIQUID SMOKE

½ TEASPOON GROUND CUMIN

Preheat your grill to medium, or your oven to 300 degrees.

Set up 2 sheets of aluminum foil about 2½ feet long and divide your ribs on them.

Combine all other ingredients, rub generously on all of the ribs and refrigerate for at least 2 hours.

Fold the extra foil around the ribs so that they are completely sealed and enclosed, with room in the foil for the air and steam to circulate.

Put the packets on the grill or in the oven and cook until the ribs are tender, about 45 minutes, and a meat thermometer reads at least 160 degrees.

Remove from foil and put them on the grill.

Grill for 10 minutes or so, or until you get a nice char.

GALE'S VENISON POT ROAST

SERVES 4

Common throughout the entire Appalachian region, venison is a delicious, nutritious meat that has very little fat and a ton of protein. It was a staple of locals for years and was frequently mentioned throughout
Mockingjay
as a rare treat.

This is a very traditional recipe for venison roast that is similar to beef pot roast, but with a slightly different flavor.

3 TABLESPOONS VEGETABLE OIL

2 POUNDS VENISON ROAST

2 CUPS WATER

6 LARGE CARROTS, CHUNKED

1 LARGE ONION, CUT INTO CHUNKS AND SEPARATED BY LAYER

2 CLOVES GARLIC, CHOPPED

1 TABLESPOON SALT

½ TABLESPOON BLACK PEPPER

6 MEDIUM POTATOES, CUT INTO SPEARS

Preheat oven to 350 degrees

Heat a large Dutch oven on stove top with vegetable oil.

Brown roast on all sides.

When well browned, put the roast in a 9 x 12-inch baking dish and add the water.

Place the carrots and onions around the roast and sprinkle the garlic, salt and pepper over the meat and veggies. Cover with foil and bake for an hour, or until the carrots start to get tender.

Add the potatoes and bake for another hour, or until the veggies are tender and the roast is cooked through.

Roast should be between 145–160 degrees, depending on desired doneness.

Slice the roast and serve with the vegetables.

GREASY SAE'S BLACK WALNUT COOKIES

MAKES 3 DOZEN COOKIES

Sweets are a rarity in the districts, as illustrated throughout
the
Hunger Games
trilogy. But if Greasy Sae had the time and desire to make a sweet treat, she would have found black walnuts plentiful in the region. These cookies are easy to make and all of the ingredients could have been found in District 13.

These keep very well for several days in a tightly covered container. You can also freeze them for up to six months if you'd like to make an extra batch for later.

2 CUPS LIGHT BROWN SUGAR

4 EGGS

½ CUP FLOUR

½ TEASPOON SALT

½ TEASPOON BAKING POWDER

2 CUPS WALNUTS, CHOPPED

Preheat oven to 325 degrees.

Cream the brown sugar and eggs.

Add the flour, salt and baking powder and mix well into a dough.

Stir in the walnuts.

Drop by teaspoonful onto a greased baking sheet, leaving about 2 inches between the cookies.

Bake 12 minutes, or until edges start to brown.

DISTRICT 13'S HOE CAKES

SERVES 4

The hallmark of District 13 was that the food there was simple and useful. No frills. Though it wasn't fancy it was nutritious and was intended to get you from one meal to the next.

These hoe cakes did the same for the Appalachian soldiers of the Civil War. They were as simple as food gets, but did the job of filling stomachs. Now they're considered a sentimental favorite, prized by older folks who grew up on such simple fare.

2 CUPS CORNMEAL

1 TEASPOON SALT

1 CUP BOILING WATER

Mix cornmeal and salt. Add the boiling water slowly until you have a stiff dough.

When cool enough to handle, form into a brick, wrap in plastic and set aside for an hour.

Refrigerate for another hour.

Grease a griddle and heat on high.

Slice brick into ½-inch cakes and fry on the griddle until each side is browned.

Remove from heat and serve with syrup of your choice.

APPALACHIAN HOMESTEAD CORNBREAD

SERVES 8

In the Appalachian communities of the real United States, corn is the cheap grain that's relied on. If the tesserae had been made up of corn meal, Mrs. Everdeen probably would have used it this way.

This is a slightly sweet cornbread that is especially good with butter and honey. You can also serve it as a nice contrast to a spicy stew or chili.

1 CUP ALL-PURPOSE FLOUR

1 CUP CORNMEAL

½ TEASPOON SALT

½ TEASPOON BAKING SODA

⅔ CUP SUGAR

1 STICK MELTED BUTTER

2 EGGS

1 CUP MILK OR BUTTERMILK

Preheat oven to 350 degrees and grease an 8 x 8-inch pan.

In a medium bowl, mix the flour, cornmeal, salt and baking soda together.

Combine the sugar and butter, and then add the eggs and milk.

Beat well and add to the dry mixture.

Mix until all ingredients are combined.

Pour into the pan and bake for 30–40 minutes, or until the top is browned and a toothpick inserted into the center comes out clean.

GREASY SAE'S FRIED HAM AND RED-EYE GRAVY

SERVES 4

This simple country meal is great for breakfast or dinner. It's relatively fast and easy, so it would have made a great meal for Greasy Sae to feed her army.

Country ham is much saltier and a good deal drier than smoked ham, but it's preferable for true red-eye gravy. You can usually find it in the unrefrigerated section of cured meats in your grocery store.

2 TABLESPOONS BACON GREASE

1 POUND SMOKED OR COUNTRY HAM, THICK SLICED

½ CUP WATER

½ CUP COFFEE

Melt the bacon grease in a skillet then fry the ham on both sides just until hot.

Add the water and coffee to the pan drippings and bring to a full boil.

Serve over Panem Biscuits.

GREASY SAE'S PICKLED CRAB APPLES

YIELDS ABOUT 5 QUARTS, DEPENDING UPON THE SIZE OF THE APPLES

This pickle recipe is one that Mrs. Everdeen might have used if her daughters had brought some of this fruit home. Though they're not great for eating right off of the ground, crab apples do have nutritional value and can be tasty if prepared correctly.

8 CUPS BROWN SUGAR

6 CUPS WHITE VINEGAR

2 TEASPOONS CLOVES

2 CINNAMON STICKS

7 POUNDS CRAB APPLES, RINSED

Mix all ingredients except for the crab apples and bring to a boil.

Add apples and boil until the fruit is tender.

Pack the apples into canning jars (pint or quart, whichever you prefer) and add syrup. Fill jars just to 1½ or 2 inches below rim. Use a butter knife or spatula to remove any air bubbles. Wipe the rims with a clean cloth.

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.

KATNISS' FAVORITE FRIED OKRA

SERVES 6

Okra is mentioned several times throughout the book and was a favorite of Greasy Sae. It's nutritious and tasty if prepared right, but if undercooked it can be slimy.

Make sure that you get it crispy by heating the grease well before adding the okra and not adding too much to the skillet at once. If the skillet is overcrowded, it won't brown well.

2 POUNDS RAW OKRA, SLICED INTO ¼-INCH RINGS

1 CUP CORNMEAL

1 TEASPOON SALT

½ TEASPOON BLACK PEPPER

¼ CUP BACON GREASE

Moisten the okra slightly with water.

Add the cornmeal, salt and pepper to a large plastic re-sealable plastic bag and shake well to mix.

Put the okra rings in and shake to coat.

Heat bacon grease in a medium cast iron skillet.

Fry okra in the bacon grease on medium-high heat until crispy and golden brown.