The Unofficial Recipes of The Hunger Games (6 page)

FIERY SPIRITS BANANA RUM CAKE

SERVES 12

Katniss had trouble dealing with feelings that resulted from drinking a glass of wine. While she might like the drama of eating a cake on fire, she probably wouldn't care for the alcoholic effects of eating it.

Between the flambéed bananas and the rum in the cake batter, this is a very spirited cake. You may want to reserve it for adults only.

CAKE:

1 CUP WALNUTS, CHOPPED

1 (18½-OUNCE) BOX YELLOW CAKE MIX

1 (1¾-OUNCE [4-SERVING SIZE]) BOX OF INSTANT VANILLA PUDDING MIX

4 EGGS

½ CUP COLD MILK

½ CUP VEGETABLE OIL

½ CUP DARK RUM

FLAMBÉED BANANAS:

6 TABLESPOONS BUTTER

4 TABLESPOONS BROWN SUGAR

½ TEASPOON NUTMEG

8 FIRM BANANAS, CUT INTO QUARTERS

½ CUP DARK RUM, WARMED

CAKE:

Preheat oven to 325 degrees.

Grease and flour a 12-cup Bundt pan.

Sprinkle the nuts on the bottom of the pan.

Combine all of the cake ingredients and mix for 2 minutes on high with an electric mixer.

Pour into the Bundt pan and bake for 1 hour. Cool the cake in the pan and then invert onto a serving plate.

Prick the top all over with a fork.

FLAMBÉED BANANAS:

Melt butter in a large heavy skillet on medium-high heat until no longer frothy.

Add sugar and nutmeg.

Stir until sugar is mostly melted, then lay bananas into the pan in a single layer. Cook for 2 minutes, turn and cook until golden on the other side, about another 2 minutes.

Using tongs or a fork, arrange bananas in a ring around the top of the cake, with the curved edges facing the center.

Warm the rum in the microwave for 10 seconds just before serving.

Pour rum around the top of the cake and light using a wand type lighter. Please use caution when doing this, making sure that your sleeves are not in the way and that everyone stands back a bit. The flames only last a moment.

Slice the cake and serve.

BATTER CAKES WITH THICK ORANGE PRESERVES

MAKES 8 LARGE CAKES

Katniss didn't seem to care all that much for this dish, probably because of the cloying bittersweet flavor that orange preserves lend. Her tastes remained fairly simple, even in the Capitol.

Here's a version using apricot preserves and a bit of orange zest that Katniss probably would have liked better. It has just the right blend of sweet and tart.

PANCAKES:

1¼ CUPS ALL-PURPOSE FLOUR

1 TEASPOON SALT

1 TEASPOON BAKING SODA

1¼ CUPS BUTTERMILK

1 EGG

2 TABLESPOONS MELTED BUTTER

ORANGE PRESERVES:

¾ CUP APRICOT PRESERVES

1 TEASPOON MELTED BUTTER

½ TEASPOON GRATED ORANGE ZEST

PANCAKES:

Mix all of the dry ingredients in a large bowl.

Add the buttermilk, egg and melted butter.

Stir with a fork but do not over-mix. The batter should be a bit lumpy. Let sit for 5 minutes before using.

Very lightly grease or spray with vegetable spray a non-stick skillet or griddle and heat on medium heat. Add more grease as necessary.

Ladle batter onto skillet and turn once bubbles form around the edges.

Cook other side for 1 minute, then remove to a plate and cook the rest of the cakes.

ORANGE PRESERVES:

While the cakes are being made, combine all of the thick orange preserves ingredients in a small sauce pan and heat on low just until warmed through.

To serve, top the pancakes with a pad of butter and pour the warm preserves over the top.

GAMEMAKERS' SUCKLING PIG

SERVES 24

Katniss expressed her frustration and anger with the Gamemakers by shooting an arrow at the suckling pig they were about to enjoy. It's doubtful that they got the true point, but she did make an impression.

You can purchase a suckling pig from many butchers, but you'll likely need to call ahead. Try to find one that's between 15–20 pounds, as this recipe calls for roasting the pig in the oven. Traditionally, this would be prepared on a spit over an open fire; as this option may be difficult for most people to undertake, we'll stick with the oven-roasting method. Brining the pig makes this roast especially moist and tender.

1 SUCKLING PIG OF 15–20 POUNDS, DRESSED AND CLEANED

15 QUARTS WATER

6½ CUPS KOSHER SALT

4½ CUPS GRANULATED SUGAR

1 FIRM RED APPLE

½ CUP OLIVE OIL, FOR BASTING

Rinse the pig in cold water and set aside.

Put three 33-gallon heavy-duty trash bags inside of each other to make a triple-layer trash bag. To make the next step easier, you may want to put the trash bags into a clean 30-gallon trash can so that the bags will stand up as you fill them.

Place water, salt and sugar in the tripled-up garbage bags and stir to dissolve. Use a wooden spoon to lessen the chances of tearing.

Place the pig in the bags, remove all excess air and tie them tightly, 1 bag at a time, starting with the innermost bag.

Place onto a bus pan or other large container and refrigerate overnight, or for at least 12 hours.

Heat the oven to 275 degrees and put the rack on the lowest level.

Remove the pig from the brine, pat dry with paper towels or a clean towel and throw out the brine.

Lay the pig on its side and stuff the interior with 15–20 large balls of lightly crumpled aluminum foil until it's filled out. (This will help the pig keep its shape during cooking.)

Transfer the pig onto a baking sheet with a roasting rack. Place it stomach down, with the back legs tucked underneath and pointing forward and the front legs tucked underneath and toward its sides.

Prop up the head with a large, oven-safe bowl. Place a large, firm red apple in its mouth; cover the pig tightly with more aluminum foil and place in the oven.

Roast the pig, rotating once, until it reaches 130 degrees, about 2–3 hours. Remove the foil, brush with olive oil and turn the oven up to 400 degrees.

Baste with oil every 15 minutes and rotate once more, cooking for another 45–60 minutes, or until the internal temperature (at the center of the pig's thigh} reaches 160 degrees.

Remove the pig from the oven and let rest 20–30 minutes before carving.

SALTY TEARS FISH SOUP

SERVES 4

After making her point to the Gamemakers, Katniss worried that her temper had cost her sponsors, and that being without sponsorship would cost her life. That night at dinner, the saltiness of her fish soup reminded her of tears. This recipe is a version of a traditional Italian soup made with salt cod.

¼ CUP OLIVE OIL

1 LARGE RED ONION, SLICED

1 BULB FENNEL, CUT INTO QUARTERS

5 CLOVES GARLIC, CHOPPED

1 CUP ROMA TOMATOES, DICED

¼ CUP FENNEL GREENS, CHOPPED

4 TABLESPOONS TOMATO PASTE

½ CUP FRESH PARSLEY

¼ CUP FRESH BASIL

1 BAY LEAF

1 CUP DRY WHITE WINE

6 RED POTATOES, PEELED AND CUT INTO EIGHTHS

2 CUPS OF FISH STOCK OR VEGETABLE STOCK

1 POUND SALT COD FILLETS, SOAKED IN COLD WATER FOR 24 HOURS (CHANGE THE WATER SEVERAL TIMES DURING SOAKING)

2 TEASPOONS SALT

1 TEASPOON FRESHLY GROUND BLACK PEPPER

In a large, heavy stockpot, heat the olive oil over medium heat.

Add the onions, fennel bulb and garlic and cook for 4 minutes, just until the onion is translucent and soft.

Add the tomatoes, fennel greens, tomato paste, fresh parsley, fresh basil, and bay leaf and stir well.

Add the wine and stir again to mix evenly.

Add in the potatoes and fish stock and bring to a boil, then reduce heat to medium and simmer for 10 minutes.

Meanwhile, cut cod into chunks of about 2 inches. After the potatoes have been cooking for 10 minutes, add the fish to the pot, turn heat to low and cook another 30 minutes.

Taste for salt and pepper and ladle into bowls.

Garnish with fresh parsley if you like.

BELOVED LAMB STEW WITH DRIED PLUMS

SERVES 8

Lamb stew may not sound like a breakfast dish, but Katniss loved it when it was served the morning before her televised interview. Later on in the trilogy, she was thrilled to find a canned version. Perhaps it was a traditional dish in Panem.

This stew is a wonderful dish for cooler weather. All you need is some good bread and you'll have true comfort food, Capitol style.

½ CUP ALL-PURPOSE FLOUR

2 TEASPOONS SALT

1 TEASPOON GROUND BLACK PEPPER

2 TABLESPOONS OLIVE OIL

5 POUNDS LAMB STEW MEAT, CUT INTO 2-INCH PIECES

1 LARGE ONION, CHOPPED

4 CLOVES GARLIC, CHOPPED

½ CUP RED WINE

5 CUPS BEEF STOCK

4 TEASPOONS BROWN SUGAR

1 TEASPOON MILD CURRY POWDER

3 CUPS CARROTS, CHOPPED

3 CUPS DRIED PLUMS OR PRUNES

1 CUP THINLY SLICED CELERY

2 TABLESPOONS FRESH THYME

3 TEASPOONS FRESH ROSEMARY

1 TEASPOON FRESH PARSLEY

2 BAY LEAVES

6 CUPS COOKED WILD RICE

In a large re-sealable plastic bag, combine the flour, salt and pepper. Add the stew meat and shake well to lightly coat the meat.

In a large, heavy pot (ceramic coated would be best), heat the oil over medium-high heat and brown the lamb in batches until well-seared on all sides, removing the meat to a plate as it's done. Don't worry about the brown residue sticking to the bottom of the pot.

Remove any excess oil from pot, reserving about ¼ cup in the pot.

Add the onion and garlic, and sauté on high medium-high heat until the onion turns a golden brown. Be careful not to burn the garlic.

Deglaze the pot with the wine and scrape the bottoms and sides to loosen all of the browned bits for rich flavor.

Simmer and reduce slowly for 5 minutes.

Add the stock, lamb, brown sugar and curry powder.

Bring to a boil, reduce heat, cover the pot and simmer slowly for 90 minutes.

Add the vegetables, plums and herbs to the pot, taste for salt and pepper and simmer for another 30 minutes, or until the meat is fork tender.

Spoon over hot wild rice and garnish with fresh parsley.

HAYMITCH'S PORK CHOPS AND SMASHED POTATOES

SERVES 4

On the night that Katniss disclosed her impulsive attack on a suckling pig, Haymitch was feasting on a pig of his own.

These delicious and moist pork chops are flavored with the orange juice Katniss found so remarkable. Since Haymitch would typically spend a good part of his day smashed, he'd probably like his potatoes that way, too.

1 TABLESPOON OLIVE OIL

1 MEDIUM SWEET ONION, SLICED THINLY

1 CLOVE GARLIC, CHOPPED

4 (½-INCH THICK) BONE-IN PORK LOIN CHOPS

1½ TEASPOON SALT, DIVIDED

½ TEASPOON FRESHLY GROUND BLACK PEPPER

3 TABLESPOONS ORANGE JUICE CONCENTRATE

1 TEASPOON FRESH ROSEMARY

6 MEDIUM RED POTATOES, PEEL ON AND CUT INTO QUARTERS

¼ CUP MILK

4 TABLESPOONS BUTTER

½ TEASPOON FRESH ROSEMARY, CHOPPED

BLACK PEPPER TO TASTE

In a large, heavy skillet on medium-high heat, heat the olive oil and sauté the onion and garlic just until they are translucent.

Sprinkle chops with salt and pepper and brown on both sides.

Add orange juice concentrate and rosemary, reduce heat to low and cover. Simmer for 30 minutes.

Meanwhile, bring a large pot of lightly salted water to boil and add potatoes.

Boil for 15 minutes, or until potatoes are fork tender. Drain well in a colander.

Reduce heat to medium and add milk and butter. Cook until the butter is melted.

Return potatoes to the pot and, using a potato masher or a meat tenderizer, roughly smash the potatoes. They should be quite chunky and lumpy; do not over-mash.

Add salt and fresh rosemary, pour in milk mixture and stir until milk is well incorporated. Taste for seasoning.

Place pork chops on plates, spoon onion mixture over top and serve with a large spoonful of the smashed potatoes.

5

THE ARENA

“That the Careers have been better fed growing up is actually to their disadvantage, because they don't know how to be hungry. Not the way Rue and I do.”

KATNISS,
THE HUNGER GAMES
BY SUZANNE COLLINS, CHAPTER 16

THE FOODS THAT WERE AVAILABLE
to the tributes in the Arena were a strange mix. The tributes had to hunt and forage for whatever they could find while sponsors gifted them with foods — both basic and frivolous. Added into the mix were foods supplied by the government — foods that the tributes fight to get and fight to keep.

This section is a motley collection of the plain and the fancy, the luxurious and the basic.

DISTRICT 4'S LOAVES AND FISHES

MAKES 1 LOAF

District 4 was known for its fishing, but we're left to wonder if the fish-shaped loaf they contributed to the Arena was only coincidentally reminiscent of the Biblical tale of provision.

You could shape this loaf by hand if you're a born sculptor. If not, you can find copper or aluminum pans in the shape of a fish in gourmet markets and cookware stores. They're designed for making terrines, but work just as well for this bread, and there's no artistic skill needed.

½ CUP MILK

1 TABLESPOON VEGETABLE SHORTENING

1½ TABLESPOONS SUGAR

1 TEASPOON SALT

½ TEASPOON EACH OF BLUE AND GREEN FOOD COLORING

¾ CUP WARM WATER, ABOUT 110 DEGREES.

1 PACKAGE ACTIVE DRY YEAST (2¼ TEASPOONS)

3 CUPS ALL-PURPOSE FLOUR, MORE AS NEEDED

1 EGG MIXED WITH 1 TABLESPOON WATER

In a small saucepan over low heat, combine the milk, shortening, sugar, salt and food coloring, and stir until the shortening has melted.

Adjust the food coloring as needed to make a deep greenish-blue color. Set aside and allow to cool.

In a large bowl, dissolve the yeast in the warm water, whisking to mix well. Add milk mixture.

Add in the first 2 cups of flour 1 cup at a time, stirring with each addition. You may need to add flour a small amount at a time until the dough follows the spoon around your bowl.

Turn the dough out onto a lightly floured surface and knead, turning and folding the dough, adding small amounts of flour if needed, until the dough is soft and smooth and no longer sticks to your fingers.

Place the dough in a lightly greased bowl and turn over once to coat both sides.

Cover with a clean cloth and set in a warm place to rise for 30 minutes.

Preheat oven to 375 degrees and grease the fish pan or baking pan generously.

Turn risen dough onto a clean surface and knead for 5 minutes.

Mold into a roughly rectangular shape and mold into the form of a fish, or place into fish pan and gently work dough until it is flush with all parts of the pan.

Use a fork to mix egg and water and then brush the bread all over with the egg wash.

Bake on the middle rack of the oven for 30–40 minutes, depending on the thickness of the loaf.

When the top is golden and the bread sounds hollow when thumped, it's done. Let cool on a rack for 30 minutes, then gently turn out of pan.