MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

hi friends! :D y'all voted and fought neck and neck for this SO- heres the first entry into our little cooking journey of J. R. R. Tolkeins fictional food for his fictional little guys he puts in fictional turmoils for our enjoyment and awe!

 Before we get started i wanna say i owe my heart to all the LotR fans who upkeep the wiki, debate the cannon, and create their own versions of the foods mentioned. Both because of my love for people who LOVE (passionate people)(passion about anything) and because my own knowledge of this series is a little dusty. I've never seen the movies but I did read the books growing up. I'll be learning and remembering things from a fairly newbie standpoint, so no worries if you yourself arent familiar with the series! (and if you are familiar, hopefully youll forgive me!)

We will be making Lembas ('waybread') today! If you've made your own version of this please feel free to share it, similarly if you have any ideas for what we make next!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to Lembas?” YOU MIGHT ASKWell so the funny thing is we kinda dont know. At least not entirely? The elves are dicks like that. But heres what we'll be using in ours-

Butter

Self-rising flour

Granulated Sugar

Raisins

A small dried fruit of your choosing

Almonds OR Pecans

EGG

Whole Milk

Heavy Cream

And if you would like for dipping-

Blackberry jam

To the extent i understand this is kinda like hardtack from the bri'ish military, but a fantastical version of it that actually tastes really good. Hardtack was a military provision with the texture of a brick that took a long time to spoil and could be easily carried with soldiers. So the texture we're going for is super dense, packed full with nuts and fruits (haha just lik-), but perhaps not that dense. We want something closer to a dog biscuit than actual tack.

I remembered something about corn being mentioned, thankfully the wiki clarified that no actually the british just referred to any grain as corn back in the day. Thank Fuck! Although I would like to try a version of this using masa in the future.

AND, “what does Lembas taste like?” YOU MIGHT ASK

Took a few tries but eventually got it perfectly chewy and dense

The raisins cook-in like little beads of flavortown sweetness

Cant speak for other fruits but for dried apple it softened up nicely, kinda matching the raisins in the end

Im a big pecan slut, pecans fuck on anything especially here. Crumble them on top after you coat the dough with the egg-mixture for some visual appeal

Somewhat flakey outside

The jam was my idea, it was nice but might be too sweet for some tastes

Would pair very well with a kiwi flavored drink

Or mead

I can see why this would a travelling provision. Its both sugary (a good thing when expending energy) and filling (also a good thing when youre travelling) while not being overwhelming with flavor (if youre prone to motion sickness. Horse sickness? Do get motion sickness on horses?)

Its like how if you're going hiking you want a good mix of sugars and salts, to balance your intake of water.

. If you wanna make it like the illustrations or the movie, use a cookie cutter for either triangles or squares . If you don't have a cookie cutter, an apple cutter also works ¯\_(ツ)_/¯ . try to keep the board you'll roll the dough out onto chilled before you use it, it seems better for the texture of the food though i dont entirely know why

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So from beginning to end, it took about an hour and half for the first attempt. Down to about 40 minutes for the second attempt. These are a real simple recipe because its not like a croissant where the margin for error is nonexistent. Middle-earth be damned my boy can work a grill.

I'd recommend storing in a tubberware container, but if you're deadset on using leaves please rinse and dry them first, and wrap the bread in either wax paper or saran wrap underneath. We dont have mallorn leaves in real life (as far as we know) but most salad greens should work, or as Marie Porter says (linked in the reblogs!) a banana leaf.

I really enjoyed the process of making this recipe, itd be really easy to batch-bake these en masse, and the process of eating said recipe. Like all jokes aside, i think this would be a great substitute for trailmix. Its not going to get smushed and even if it breaks a bit it wont affect the taste. It wont keep you fed for a whole day but pair it with some pickles or a salty snack and yeah itll keep your motor running.

I give this recipe a solid 10/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) Let me know if you think I got something wrong, or if you ran into issues with the recipe. We're off to a strong start, lads!

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

6 TBSP butter, chilled

2 cups self-rising flour

1 TBSP granulated sugar

½ cup raisins

½ other dried fruit (strawberry slices, oranges, etc.), chopped

Handful of almonds or pecans, chopped

1 egg, well beaten

½ cup whole milk

4 TBSP heavy cream

Method:

Preheat your oven to 400 f.

Cut the butter into slivers/small pieces. With your hands, combine the butter into the flour in a mixing bowl until the mixture resembles coarse sand.

Chop your dried nuts and dried fruit until it feels right.

Mix in the sugar, raisins, nut, and dried fruit of your choosing

In a seperate bowl, beat the egg until combined, and then mix in the milk until combined. Keep a bit of this mixture to brush the tops of the bread.

Stir while adding the egg/milk mixture and the heavy cream into the flour. Mix just until combined into a soft dough.

Knead the dough until firm on a floured surface.

Roll into a half inch thickness and cut with a square or leaf shaped cookie cutter. (...or in my case, an apple corer).

Place on a lightly greased baking sheet, with about an inch of space between each piece. Brush the tops of the lembas with some of the mixture you saved earlier.

Bake for about 15-20 minutes, or until it turns a soft gold and the inside is chewy.