Friday, February 24, 2012

Hunger Games Food

At first glance at the title of the book, The Hunger Games, it's unclear what the book has in store.

If you didn't read the description (or see the movie trailor), you might think the book is about food. And while the residents in many of the districts are starving, Katniss does describe many different meals throughout the book.

So, when putting your book club meeting together, here are some of the recipes you can use to make you feel like you are having a meal right along side of Katniss.

From the District 12:

Perfect Prim Goat Cheese (serve on top of Mellark's Bakery bread - while still warm)
Peeta's Cheese Buns
(Stale) Apple and Goat Cheese Tarts

From the Capitol:

Capitol Hot Chocolate
Chicken with Creamy Orange Sauce (meal with Cinna at the press of a button)

And finally, we can't forget...

Lamb Stew with Dried Plums (from The Unofficial Hunger Games Cookbook)
Yield 8-10 servings
  • 5 pounds lamb fillet, shoulder or leg, cut into 2-inch pieces
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • ½ cup water
  • 4 cups beef stock
  • 2 teaspoons white sugar
  • 3 teaspoons brown sugar
  • 3 cups diced carrots
  • 1 cup diced zucchini
  • 1½ cups diced celery
  • 2 large onions, diced
  • 3 potatoes, cubed
  • 5 cups dried plums
  • 2 teaspoons dried thyme
  • 3 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh basil
  • 1 teaspoon chopped fresh parsley
  • 2 bay leaves
  • 1 cup ginger ale
  1. Place lamb, salt, pepper, and flour in a large mixing bowl. Toss to coat meat evenly.
  2. Heat olive oil in a large pan and brown the meat, working in batches if you have to.
  3. Remove lamb to a side plate. Pour off fat, leaving ¼ cup in the pan. Add the garlic and onion and sauté until the onion becomes golden. Deglaze frying pan with the ½ cup water, taking care to scrape the bottom of the pan to stir up all of the tasty bits of meat and onion. Cook to reduce liquid slightly, then remove from heat.
  4. Place the lamb and garlic-onion mixture in a large stockpot. Add beef stock and sugar, stirring until sugars are dissolved. Bring mixture to a boil, cover, and simmer for 1½ hours.
  5. Add the vegetables, dried plums, herbs, and ginger ale to the pot. Simmer for 30-45 minutes, or until meat and vegetables pierce easily with a fork.
Anyone else hungry now?

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