Would you like Wafflefry with that?
AS the Midsummer Festival comes to an end, bonfires and barbecue parties are held all around Azeroth. We at The Herald want to help you discover a world of new tastes. We've gathered recipes that represent the very best of Old World specialties and then rounded out the collection with choice recipes from abroad.
Most basic of all barbecue techniques, grilling or spit roasting is cooking food directly over hot coals. In the old days, prime steaks were often the choice for grilling. But with today's variety of meat cuts and tenderizing methods, you can experiment with much many choices! Instead of plain sausages, links or wieners, try those marvellous recipes to amaze your guests and still entertain because the meats cook almost unattended.
Let's not forget it's festival season so theme your party around Midsummer and it’s fiery traditions. The recipes we use are easy even for a beginner cook and use convenient ready-made ingredients or can be prepared beforehand, so you can entertain with your guests while they slowly cook by the table. Start your dinner with either Crispy Bat Wings or Crunchy Spider Surprise to introduce the festive mood.
Accompany them with an assortment of fresh fruit and flavoury cheeses.
Beer Basted Boar Ribs, Charred Wolf Meat and Lean Venison are three main-dish favourites that the cooks have been improving upon for years. They may not surprise your guests, but they make for the homely atmosphere and everyone feels at ease when familiar with what they are eating! Side that with an assortment of hot sausages and toasted breads and buns, and don’t forget to supply plenty of ale for the thirsty.
The main entree and a show dish, Dragonbreath Chili can be made ahead and has an advantage of cooking slow and easy, plus the typical benefit from slow cooking – the longer you cook it, the more delicious it becomes. This potful of meat, vegetables, grog and cheese will be remembered long by your guests as it enables them to breathe fire.
Alternatively, for those on diet, supply Fiery Festival Brew and prepare yourself for a great fire-breathing and torch juggling show!
Finish your feast with a dessert of fine marshmallow, chocolate and sweet honey crackers in a Toasted Smorc made with a ready-bought ingredients, or all favourite Elderberry Pie. Garnish and decorate the table with a handful of summer petals or use a Brazier of Dancing Flames as a centrepiece of attention, and jump into your Vestment of Summer for completeness.
If you're aiming for foreign flavours, don’t worry. From Stranglethorn to Darnassus, good cooks have worked their magics with barbecued meats. You'll discover the variety of international tastes in the recipes here. Each of these dishes takes on a special character of its region of origin – be it by spices that season them, or by the way they are cooked or garnished. Feel free to pick and mix the recipes to create a unique feel to your cuisine. A honey glazed Roasted Moongraze Tenderloin is a classic Draenei main dish. Its sweet spiciness and fanciful garnish make this simple recipe a first class dish.
A subtle blend of stout, mustard and Mild Spices make the creamy sauce to accompany Roast Raptor served on a bed of fresh vegetables, a perfect dish for dark meat lovers.
The raptor pieces simmer first in the pan juices, which are then used to make a sauce, and are then turned to roast for extra crispiness.
Discover the flavour and elegance that wine adds to a traditional elven fare by preparing Kaldorei Spider Kabobs. Juicy meat pieces and different fruit give this dish a taste of spring orchards, and the colourful ingredients are an in-built garnish.
The bread stuffing in this Roasted Clefthoof makes it similar to classic game recipes of Eastern Kingdoms. Yet the unusual taste of the Outland’s best meat reveals its foreign character. The steaks are covered in a flour and spices mixture and roasted till tender yet moist.
Let's not forget all the fish-lovers out there! A sprinkle of sugar and Hot Spices adds a unique accent to Baked Salmon steaks. Both the steaks and the hearty stuffing you mound in the centre take on the pleasant smoke aroma and flavour when cooked slowly over medium-hot coals.
Festive Grilled Sculpin roll features shelled sculpins stuffed with juicy ham and herb seasoned vegetables, all wrapped up in crusty dough.
The inventive use of large Northrend seafood, herbs and carrots gives this dish a mixed sea and shore feel.
All prepared and taste-tested by Filradel.
AS the Midsummer Festival comes to an end, bonfires and barbecue parties are held all around Azeroth. We at The Herald want to help you discover a world of new tastes. We've gathered recipes that represent the very best of Old World specialties and then rounded out the collection with choice recipes from abroad.Most basic of all barbecue techniques, grilling or spit roasting is cooking food directly over hot coals. In the old days, prime steaks were often the choice for grilling. But with today's variety of meat cuts and tenderizing methods, you can experiment with much many choices! Instead of plain sausages, links or wieners, try those marvellous recipes to amaze your guests and still entertain because the meats cook almost unattended.
Let's not forget it's festival season so theme your party around Midsummer and it’s fiery traditions. The recipes we use are easy even for a beginner cook and use convenient ready-made ingredients or can be prepared beforehand, so you can entertain with your guests while they slowly cook by the table. Start your dinner with either Crispy Bat Wings or Crunchy Spider Surprise to introduce the festive mood. Accompany them with an assortment of fresh fruit and flavoury cheeses.
Beer Basted Boar Ribs, Charred Wolf Meat and Lean Venison are three main-dish favourites that the cooks have been improving upon for years. They may not surprise your guests, but they make for the homely atmosphere and everyone feels at ease when familiar with what they are eating! Side that with an assortment of hot sausages and toasted breads and buns, and don’t forget to supply plenty of ale for the thirsty.
The main entree and a show dish, Dragonbreath Chili can be made ahead and has an advantage of cooking slow and easy, plus the typical benefit from slow cooking – the longer you cook it, the more delicious it becomes. This potful of meat, vegetables, grog and cheese will be remembered long by your guests as it enables them to breathe fire. Alternatively, for those on diet, supply Fiery Festival Brew and prepare yourself for a great fire-breathing and torch juggling show!
Finish your feast with a dessert of fine marshmallow, chocolate and sweet honey crackers in a Toasted Smorc made with a ready-bought ingredients, or all favourite Elderberry Pie. Garnish and decorate the table with a handful of summer petals or use a Brazier of Dancing Flames as a centrepiece of attention, and jump into your Vestment of Summer for completeness.
If you're aiming for foreign flavours, don’t worry. From Stranglethorn to Darnassus, good cooks have worked their magics with barbecued meats. You'll discover the variety of international tastes in the recipes here. Each of these dishes takes on a special character of its region of origin – be it by spices that season them, or by the way they are cooked or garnished. Feel free to pick and mix the recipes to create a unique feel to your cuisine. A honey glazed Roasted Moongraze Tenderloin is a classic Draenei main dish. Its sweet spiciness and fanciful garnish make this simple recipe a first class dish.
A subtle blend of stout, mustard and Mild Spices make the creamy sauce to accompany Roast Raptor served on a bed of fresh vegetables, a perfect dish for dark meat lovers.The raptor pieces simmer first in the pan juices, which are then used to make a sauce, and are then turned to roast for extra crispiness.
Discover the flavour and elegance that wine adds to a traditional elven fare by preparing Kaldorei Spider Kabobs. Juicy meat pieces and different fruit give this dish a taste of spring orchards, and the colourful ingredients are an in-built garnish.
The bread stuffing in this Roasted Clefthoof makes it similar to classic game recipes of Eastern Kingdoms. Yet the unusual taste of the Outland’s best meat reveals its foreign character. The steaks are covered in a flour and spices mixture and roasted till tender yet moist.
Let's not forget all the fish-lovers out there! A sprinkle of sugar and Hot Spices adds a unique accent to Baked Salmon steaks. Both the steaks and the hearty stuffing you mound in the centre take on the pleasant smoke aroma and flavour when cooked slowly over medium-hot coals.
Festive Grilled Sculpin roll features shelled sculpins stuffed with juicy ham and herb seasoned vegetables, all wrapped up in crusty dough.The inventive use of large Northrend seafood, herbs and carrots gives this dish a mixed sea and shore feel.
All prepared and taste-tested by Filradel.
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