The Unofficial Recipes of The Hunger Games (5 page)

ORANGE CHICKEN IN CREAM SAUCE

SERVES 6

This dish enchanted Katniss soon after she arrived in the Capitol, so much so that she mused on how to recreate it back home using wild turkey.

The recipe looks more complicated than it really is and the flavor makes the preparation worthwhile. Be sure to use fresh orange juice, as frozen would be too sweet.

FOR THE CHICKEN:

2 TABLESPOONS OLIVE OIL

4 POUNDS CUT-UP CHICKEN, BONE IN

2 CUPS CHICKEN STOCK OR WATER

2 TEASPOONS SALT

½ TEASPOON FRESHLY GROUND BLACK PEPPER

½ TEASPOON PAPRIKA

½ TEASPOON GRATED ORANGE ZEST

1 LARGE ORANGE, HALVED

1 MEDIUM ORANGE, PEELED

2 TABLESPOONS FRESH PARSLEY

3 CUPS COOKED RICE, KEPT WARM

FOR THE CREAM SAUCE:

4 TABLESPOONS BUTTER

4 TABLESPOONS ALL-PURPOSE FLOUR

2 CUPS CREAM

½ TEASPOON SALT

2 TABLESPOONS JUICE FROM A FRESH ORANGE

½ TEASPOON PAPRIKA

FOR THE CHICKEN:

In a large, heavy soup pot, heat the olive oil over medium-high heat.

In batches, brown each piece of chicken skin side down, just until nicely golden.

Set each aside on a plate until all of the chicken has been browned.

Drain all but a tablespoon or so of the drippings, return the chicken to the pot and add chicken stock.

Sprinkle with salt, pepper and paprika and turn heat to low.

Grate orange zest and sprinkle over chicken, and then squeeze both halves of the large orange over the chicken, catching any pits in the palm of one hand. Reserve the last squeeze to save 2 tablespoons of juice for the sauce.

Cover chicken tightly and allow it to simmer on low for 45 minutes. Meanwhile, slice the other peeled orange thinly into rounds and set aside.

FOR THE CREAM SAUCE:

When chicken has been cooking for 35 minutes, melt butter in a medium skillet over medium-high heat.

Once it turns frothy, quickly whisk in the flour all at once and cook, stirring constantly, until it forms a golden paste, about 2 minutes.

Slowly stir in the cream, whisking constantly to make sure it is smooth, and then add the reserved orange juice, paprika and salt.

Reduce heat to medium and cook for 4–5 minutes, stirring frequently until smooth and slightly thickened.

To serve, place 1 piece of chicken onto a scoop of rice, add a few slices of orange, pour the sauce over and sprinkle with fresh parsley to garnish.

Serve with Flower-Shaped Rolls and Sweet Peas With Tiny Onions.

FLOWER-SHAPED ROLLS

MAKES 1 DOZEN

Both decorative and festive, the Flower-Shaped Rolls have an artistic Capitol touch. Fortunately, these rolls are simpler to make than they might appear.

1 RECIPE REAL BAKERY LOAF BREAD

2 EGGS, BEATEN WITH 1 TEASPOON WATER FOR EGG WASH

Grease 2 muffin pans (6 cups each) generously.

Follow the instructions for preparing the bread through the first rising.

Once the dough has doubled in bulk for the first time, gently punch it down and divide into 14 roughly even pieces.

Put 2 of the pieces in a bowl, set aside, and cover with a damp cloth.

Working with the other 12 pieces, very gently form into balls (golf ball size) and place each one in the greased muffin cups.

Set aside with a damp cloth to cover and let rise again until almost doubled.

Preheat oven to 350 degrees.

Take the two reserved pieces of dough and form them into 12 balls the size of a gumball. Discard remaining dough.

Using clean, sharp scissors, snip into each of the 12 rolls, first vertically and then horizontally. Gently pull each piece back and over so that it rests on the edges of the cup, like the petals of a flower.

Brush each roll generously with the egg wash, then dip each of the small balls you made into the egg wash, coating completely, before pressing them into the center of each roll.

Bake for 8–10 minutes, or just until golden.

SWEET PEAS WITH TINY ONIONS

SERVES 6

Katniss enjoyed these delicate peas and onions with her Orange Chicken in Cream Sauce. Peas aren't something that Katniss would have had access to back in District 12, which probably made them even more delicious.

Fresh peas are wonderful for this recipe if you have access to them, but thawed and well-drained frozen peas will work just fine.

4 TABLESPOONS BUTTER

1 CUP OF PEARL ONIONS, PEELED

½ TEASPOON SALT

½ TEASPOON SUGAR

1 POUND OF TINY SPRING PEAS

Melt the butter over medium heat until frothy, and then add the pearl onions.

Sauté, turning occasionally, until the onions are golden and the butter is slightly brown. Do not allow to burn.

Add the salt and sugar, and then stir well.

Add the peas and stir again to coat them with the butter sauce.

Heat through, stirring occasionally, for about 5 minutes.

GOLDEN HONEY CUSTARD

SERVES 6

Desserts were almost unheard of in District 12, unless you had something to trade for a precious and expensive sweet. For Katniss, a pudding or custard such as the one she eats on the train would have seemed incredibly rich and introduced her to flavors she could have only dreamed about.

These individual custards are just the right blend of simple and fancy. This dish is easy to make, but tastes like something far more involved than it really is.

¾ CUP OF WHOLE MILK

¼ CUP OF HEAVY WHIPPING CREAM

½ CUP OF HONEY

1 TEASPOON OF PURE VANILLA EXTRACT

½ TEASPOON OF NUTMEG

2 WHOLE EGGS

NON-STICK COOKING SPRAY

Preheat the oven to 350 degrees.

In a double boiler, heat the milk, cream, honey, vanilla and nutmeg, whisking frequently to keep it from sticking. Heat just until frothy and set aside, off the heat.

In a medium bowl, beat the eggs well. Ladle just a few tablespoons of the milk mixture into the eggs to temper them and keep them from scrambling, and then pour the eggs into the milk mixture. Whisk well.

Spray 6 ramekins or custard dishes (about 6-ounce capacity) lightly with cooking spray and set into a 9 x 13-inch pan. Use 2 pans if 1 isn't large enough.

Divide the custard evenly among the 6 ramekins.

Put pan onto the middle rack of the oven and then pour enough hot water into the pan to come almost to the top of the ramekins.

Bake for 30–40 minutes, or until a knife inserted into 1 of the custards comes out clean.

Let cool nearly to room temperature and serve.

GOOSE LIVER AND PUFFY BREAD

MAKES 16

Katniss snacked on filling “goose liver and puffy bread” before attending a lavish dinner. Even though the snack was very rich for her, it was still a tempting novelty.

This is a simple recipe that will let you experience similar flavors, though we use chicken livers here. In Chapter 7 you'll find a more complex recipe using goose liver.

1 TABLESPOON OLIVE OIL

1 SMALL WHITE ONION, DICED

1 CLOVE CRUSHED GARLIC

½ TEASPOON SALT

½ TEASPOON FRESHLY GROUND BLACK PEPPER

½ TEASPOON DRIED SAGE

½ TEASPOON DRIED THYME

1 POUND CHICKEN LIVERS, WELL DRAINED ON PAPER TOWELS

2 CANS REFRIGERATED CRESCENT ROLLS (16 ROLLS)

Preheat oven to 375 degrees and line a baking sheet with parchment paper.

In a large skillet, heat the olive oil over medium heat.

Add onion, garlic, salt, pepper, sage and thyme. Sauté just until onions are transparent and soft.

Add the chicken livers and use a spatula to roughly chop them as they cook. Sauté for about 15 minutes, until slightly firm and cooked through.

Line a colander with paper towels and pour livers in to drain off water, oil and cooking juices.

Blend mixture in a food processor or blender until fairly smooth and set aside to cool to room temperature.

Unroll each crescent and place 1–2 tablespoons of filling onto each one. Roll up gently, pinching ends shut once rolled.

Bake for 8–10 minutes, or until golden.

CREAMY MIXED MUSHROOM SOUP

SERVES 6

While Cinna, Portia, Haymitch and Effie talked strategy at dinner, Katniss was focused on tasting new foods. This recipe pays homage to Katniss and her forest foraging while maintaining the Capitol's theme of very rich foods.

6 OUNCES SLICED FRESH SHIITAKE MUSHROOMS (OR DRIED MUSHROOMS, SOAKED IN WARM WATER FOR 1 HOUR)

6 OUNCES FRESH BABY PORTOBELLO MUSHROOMS, CUT IN HALF

6 OUNCES FRESH WHITE BUTTON MUSHROOMS, SLICED

1 TABLESPOON OLIVE OIL

1 TEASPOON SALT

FRESHLY GROUND BLACK PEPPER TO TASTE

1 TABLESPOON OF FRESH THYME, CHOPPED

1 STICK (8 TABLESPOONS) BUTTER

1 CUP DICED WHITE ONION

¼ CUP GREEN ONIONS, CHOPPED

¼ CUP ALL-PURPOSE FLOUR

4 CUPS GOOD VEGETABLE, MUSHROOM OR BEEF STOCK

1 CUP DRY WHITE WINE

2 CUPS HALF-AND-HALF AT ROOM TEMPERATURE

¼ CUP FRESH PARSLEY, CHOPPED

Rinse all mushrooms in cold water to remove any dirt and grit. Dry mushrooms with paper towels, cut as directed and set aside.

In a large skillet, heat the olive oil over medium heat; add the mushrooms, salt, pepper and thyme and sauté for 10 minutes, stirring occasionally.

In a large, heavy pot, melt butter over medium-high heat.

Add the white and green onions and turn heat to low, allowing them to cook for 15 minutes.

Quickly stir in the flour, using a whisk to help the flour soak up the butter and juices.

Slowly add the stock and wine, stirring well to make sure there are no lumps.

Add the mushrooms and add salt and pepper to taste. Cover and let simmer on low heat for another 10 minutes.

Remove from heat, add in the half-and-half and stir until warmed through.

Pour into soup bowls, garnish with sprinkles of fresh parsley and serve.

BITTER GREENS WITH PEA-SIZED TOMATOES

SERVES 6

Greens were an ingredient that Katniss and Gale often brought home from their trips through the woods. It's easy to imagine that greens were sometimes the only thing they brought home.

There are many varieties of wild or cultivated greens that could have been used for this dish. We're using a combination of kale and chard for a slightly bitter yet delicious flavor.

1 SMALL BUNCH OF FRESH KALE

1 BUNCH OF FRESH SWISS CHARD

1 TABLESPOON OF OLIVE OIL

1 CLOVE CRUSHED GARLIC

2 TABLESPOONS COOKED BACON, CRUMBLED

1 TABLESPOON OF BUTTER

1 TABLESPOON OF WATER

½ PINT OF RED OR ORANGE GRAPE TOMATOES (CHERRY TOMATOES WORK WELL TOO!)

SALT AND PEPPER TO TASTE

½ TEASPOON APPLE CIDER VINEGAR

Remove the kale leaves from their stems and rinse the leaves well in a bowl of fresh water to allow any sand to settle.

Cut off the toughest parts of the stems from the Swiss chard, roughly chop the rest of the stems and leaves and rinse well in a colander.

Add the kale to the colander and let sit for 30 minutes to drain, or spin in a salad spinner.

In a heavy skillet, heat the olive oil on medium-high heat.

Add the garlic and sauté for 1 minute.

Add the bacon crumbles and butter, and once butter is melted add the greens and 1 tablespoon of water.

Cover and cook for 10 minutes, stirring occasionally.

Add the tomatoes, stir well and cover and cook for 5 more minutes.

Salt and pepper to taste.

Spoon onto plates or into soup bowls, drizzle with apple cider vinegar and serve.

NOODLES IN GREEN SAUCE

SERVES 6

In the book, Katniss didn't tell readers how this dish tasted. In fact, we aren't even sure if she tasted it herself. What we do know is that she thought it was yet another culinary oddity from the Capitol.

For this dish, we'll use a flavorful pesto sauce. For added fun, use spinach fettuccine noodles for the pasta. This is a great dish to serve with fish.

1 CUP FRESH ITALIAN BASIL

¾ CUP OF EXTRA VIRGIN OLIVE OIL

½ CUP OF TOASTED PINE NUTS (OPTIONAL)

2 CLOVES OF GARLIC

½ TEASPOON SALT

¼ CUP GRATED PECORINO CHEESE

¼ CUP GRATED FRESH PARMESAN CHEESE (INCREASE THIS TO ¾ CUP IF YOU CANNOT FIND THE PECORINO)

1 POUND OF SPINACH FETTUCCINE

In a food processor, add basil, olive oil, pine nuts, garlic and salt.

Pulse mixture until finely chopped.

Don't let the mixture get so smooth that it becomes a paste or liquid. Scrape the mixture into a bowl and stir in the grated cheeses.

Slowly add the oil a quarter cup at a time, stirring well after each addition of oil.

Bring a large pot of salted water to a boil, add the pasta and cook just until al dente.

Remove 2 tablespoons of the pasta water and add to the sauce.

Drain the pasta well, and then return it to the pot and place over medium-low heat. Add the sauce, stir in the pasta and cook until heated through.