Warcraft Cooking Breakfast Edition: Fel Eggs and Ham, Rylak Claws and Giveaway

Wowhead Publié 10/09/2017 à 13:48 par perculia

Official Warcraft CookbookLulabooToday we are cooking « Griffes de rylak », Omelette gangrenée au jambon, and Pain de banane doux.on AmazonBlizzard Gear ShopDisclaimer: Reprinted from World of Warcraft: The Official Cookbook written by Chelsea Monroe-Cassel and published by Insight Editions. © 2016 Blizzard Entertainment, Inc. All rights reserved.Cooking StreamWatch live video from Lulaboo on www.twitch.tvButtery Pastry DoughIngredients

½ cup warm water

2 teaspoons active dry yeast

¼ cup white sugar

2 eggs, plus 1 egg for glazing

½ cup heavy cream

3½ cups all-purpose flour, plus more for dusting

1 cup (2 sticks) salted butter, cold, cut into pieces

½ teaspoon salt

Directions

In a large bowl, combine the warm water, yeast, and a pinch of the sugar. Let sit for a few minutes until the yeast has started to bloom.

Meanwhile, add the flour, pieces of butter, and salt to a food processor. Pulse until the pieces of butter are roughly the size of beans.

Add the rest of the sugar, 2 eggs, and heavy cream to the bowl with the yeast, stirring vigorously to combine. Gradually add in the flour and butter mixture, working until the mixture just comes together. Divide in half, press the dough into two round discs, wrap with plastic, and chill for at least 6 hours. The chilled dough will keep for several days if well wrapped.

Working with one chilled disc of dough at a time, transfer to a lightly floured surface, dusting both sides of the dough with extra flour as needed. Using a rolling pin, beat and roll the dough into a long, flat rectangle. Fold both edges over like a letter, making three layers of dough. Roll flat, then rotate the dough and repeat the folding and rolling. Rewrap and return to the fridge to chill until needed. Dough can also be frozen at this stage until needed.

Tips:

Make this dough ahead of time. Don’t skimp on the 6 hour chill time.

Icing and GlazeIngredients

1 cup confectioners’ sugar

Dash of vanilla

2 to 3 tablespoons milk

Directions

Combine the confectioners’ sugar and vanilla, then gradually add the milk, stirring vigorously to eliminate any lumps. Aim for a thick, smooth consistency that you can still drizzle.

Rylak ClawsOrigins in WoW:« Griffes de rylak »Saccage-ciel de FerTerreur-du-ciel majestueuseŒuf de rylakCrêpes de rylakIngredients

1 batch Buttery Pastry Dough

1 egg, beaten, for glaze

¼ cup sliced almonds

1 batch Drizzled Icing and Glaze

Filling Ingredients

4 tablespoons softened butter

⅔ cup almond paste

½ cup granulated sugar

¼ cup brown sugar

1 tablespoon cinnamon

Directions

In a small bowl, combine all the ingredients for the filling until very smooth.

Preheat the oven to 400°F. On a lightly floured surface, roll out half the dough to a rectangle roughly 20 x 10 inches.

Spread the filling evenly over the entire surface, leaving a small gap on one long side. Gently begin rolling the dough up lengthwise, rolling toward the exposed gap of dough. Press the roll slightly flat to seal the edge.

Using a sharp knife, make alternating diagonal cuts down the length of the dough to create small wedge-shaped rolls. Place these rolls on a baking sheet lined with parchment paper, leaving at least two inches between each. To make the “toes,” cut two slits in the wider end of each roll, pinching the three pieces into slightly more pointed shapes. Repeat with all the rolls, then cover lightly and let them rise in a warm place for about 30 minutes. When ready to bake, brush with the beaten egg. While the egg is still sticky, place an almond slice on the end of each “toe” to look like a claw. Bake for 10 to 12 minutes, or until the rolls are a beautiful golden color and cooked through.

Allow to cool completely, then drizzle with icing.

COOK’S NOTE: Double the ingredients here if you’re planning on using all of the Buttery Pastry Dough for these Rylak Claws.

Tips:

Keep the dough as cold as you can before proofing.

Filling will take a while to get fully mixed in without lumps. Be patient.

Soft Banana BreadBanane magiqueBanane de Tel'AbimBanane à moitié mangéeBanane de manaLa banane d'orIngredients

¼ cup unsalted butter, melted

⅓ cup granulated sugar

2 eggs

1 teaspoon Vanilla extract

2 ripe bananas, mashed

½ cup buttermilk

2 cups flour

2 teaspoons baking powder

½ teaspoon baking soda

Pinch of salt

2 teaspoons diced candied ginger

Frosting

4 ounces cream cheese, softened

¼ cup unsalted butter, softened

½ cup confectioners’ sugar

1 tablespoon milk

Chopped walnuts, for garnish (optional)

Directions

Preheat oven to 325°F. Grease a 9 x 5-inch loaf pan with butter, then dust with flour. Set aside.

In a medium bowl, cream together the butter and sugar. Add the mashed bananas, eggs, and vanilla extract, stirring vigorously to mix. Add in the remaining ingredients and mix until you have a smooth batter. Empty into the prepared loaf pan and bake for about 50 to 60 minutes, until the top is a dark golden color. Remove from oven, let cool for 10 minutes, then turn out of the pan onto a cooling rack to cool the rest of the way.

While the banana bread is baking, prepare the frosting: Using a hand mixer on low, blend together the cream cheese and butter until light and fluffy, then add in the confectioners’ sugar and milk. Set aside until banana bread is completely cool before spreading on top and sprinkling with nuts.

Tips:

Don’t be afraid of lumps! If you have some in your batter, leave them in.

Herb baked EggsOrigins in WoWŒufs aux herbesPetit œufIngredients

Pinch each fresh thyme, rosemary, and parsley, minced

1 tablespoon grated Parmesan cheese

Pinch each salt and pepper

4 eggs

2 tablespoons heavy cream

1 tablespoon unsalted butter

Toasted bread cut into strips, for serving

Directions

Preheat the broiler on high and move a rack up near the top of the oven, just under the heat.

The trick to this recipe is having everything ready when you start: Combine the herbs, Parmesan cheese, and the salt and pepper in a small bowl. Crack the eggs into small bowls or teacups, two in each; this will enable you to quickly pour them into the baking dishes.

Place two small oven-safe dishes onto a baking sheet. Divide the butter and cream equally between the dishes, and place these under the broiler. Cook for about 2 to 3 minutes, until the mixture is hot and bubbling.

Quickly remove the pan from the oven, then tip two eggs into each hot dish. Sprinkle liberally with the herb-cheese mixture, then put back under the broiler for another 3 to 5 minutes.

When the whites of the eggs are just about cooked through, remove from the oven. Allow the dishes to sit for an additional minute to finish cooking, then carefully transfer to a heatproof plate or an oven mitt.

Serve immediately with strips of toast, and take care while eating, as the dishes will still be quite hot.

Tips:

If you prefer runnier eggs, then broil egg for less time.

Fel Eggs and HamOrigins in WoWCuistot lok’goronRecette : Omelette gangrenée au jambonŒuf gangrenéJambon gangrenéTanaan Zone GuideOmelette gangrenée au jambonGreen Eggs and HamIngredients

6 eggs

½ teaspoon wasabi paste

¼ cup Parmesan cheese

1 avocado, pitted and peeled

Salt and pepper to taste

2 tablespoons olive oil, divided

3 thin slices prosciutto

Directions

Start by hard boiling your eggs: Place the eggs in a medium saucepan and cover with water by 1 inch, and cover. Bring to a boil over high heat then remove from heat. Let the eggs sit in the hot water for another 15 minutes, then remove to a separate medium bowl. Rinse with cold water until the eggs have cooled enough to handle. Pour off the water and carefully peel the eggs. Once peeled, cut each egg in half lengthwise with a sharp knife, setting the whites aside and placing the yolks in the bowl of a food processor. To the yolks, add the wasabi paste, Parmesan, avocado, and salt and pepper. Puree the mixture until smooth.

You can either fill each half egg white with this mixture by spoon or by piping it in. If piping, use a very large tip, or no tip at all, to prevent clogging. Set the filling aside while you make the prosciutto flakes. If making the filling ahead of time, be sure to cover tightly with plastic, as exposure to the air will discolor it.

Heat 1 tablespoon of the olive oil in a pan over medium heat, and tear the prosciutto into pieces roughly the size of a half dollar; don’t worry if you have irregular pieces left over; they will still be delicious! Gently fry the prosciutto in the hot oil for several minutes, flipping once, until both sides are darker and crispy. Remove the finished pieces to a plate lined with paper towel to drain.

Place a piece of crispy prosciutto on top of each filled egg white and serve immediately; if left to sit too long, the filling will darken and the prosciutto will soften.

Tips:

None, this is a pretty solid recipe.

Cookbook Giveaway

Note: This giveaway's entry period has lapsed. The winner is: FallenStarXX! Thank you all for participating!

World of Warcraft Official CookbookWorld of Warcraft Official CookbookWarcraft cookie cuttersEntry period will end on Sunday, September 17th at 11:59 PM Pacific.Note: there are Amazon Affiliate links in this post. For every purchase made using the Amazon links in the post, Wowhead receives a small percentage of the profits which in turn helps support site operations.

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