Contest: Recipe for Success

[Admin]

Hi Community,

 

Hungry for another contest? Submit your original The Long Dark-inspired recipe to this thread for your chance to win music from the game. Creativity welcome! (Note: Real-world recipes, not in-game recipes. You are welcome to use ingredients not found in-game, but please keep entries thematically appropriate.) 

Rules: 

• Please remember to follow the Forum Rules and Guidelines. 
• Please be respectful of other entries and participants. 
• Limit of 2 original entries per person. 
• Contest closes February 9th at 4PM (PST). 
• The winning entry will be shared here and on social media on February 11th. The winner will receive a digital copy of available music from The Long Dark (Volume One and Two).

 

Good luck! 

 

Update: 

Congratulations, @Valuable Hunting Knife! You're the winner of the Recipe for Success contest.

Huge thanks to everyone who participated, there are some incredibly creative submissions here. Stay tuned for future contests, and your chance to win. 

[Gryt]

Here we go.

 

I would like to present two three course meals. BTW, is this the right place to point out the glaring omission of alcoholic beverages in the game? How I miss to pop a beer after a long trek, a glass of wine sitting in a comfy chair in the evening or a sip of Canadian whisky beside the fire on a starry night! They would have also improved these recipes.. 

 

Seafood - best served on the top of the lighthouse in Desolation Point.

Starter: Sauteed cat tail stalks with sardines

Slowly cook the stalks in fish oil (from freshly caught fish and add the oil from the tin of sardines), when tender, add the sardines and carefully heat the fish before serving with a cup of herbal tea.

Main course: Baked coho salmon with white peach sauce

Stuff the whole salmon with salty crackers, bake until done and expose the skin of the fish to the heat in order to get a crisp skin. Cook a white sauce from condensed milk, peach syrup, orange soda (for acidity), some salt water and rose hip flesh, reduce until you have reached the desired fluidity. Serve with the stuffing and a Summit soda.

Dessert: Chocolate peaches

Melt chocolate and cover the halved peaches, serve slightly warm with coffee

 

Meat - served inside the crashed plane on the summit of Timberwolf Mountain.

Starter: Rabbit ragu

Quarter the rabbit, brown the pieces of meat (on the bones) in a pan. Add a tin of tomato soup and chopped up cat tail stalks. Cook until the cat tail stalks are tender and serve piping hot with a can of Stacy's grape soda.

Main course: Moose roast Great Bear style

Brown the moose meat in a pan, cover it in ketchup chips and let it roast covered at low heat until pink inside. Cook a sauce consisting of condensed milk, some salt water, maple syrup. Chop a packet of beef jerky and add it to the sauce. Reduce the sauce until it reaches the desired fluidity. Boil cat tail stalks in salted water until tender. Serve sliced on a bed of chips and an Orange soda.

Dessert: Peanut chocolate biscuit pudding

Crush a packet of salty crackers in the bottom of a pan. Blend together peanut butter, maple syrup, condensed milk, some salt water and a pinch of coffee and cover the crusched biscuits. Bake the pudding until the sauce sets, melt the chocolate and cover the pudding. Serve slightly warm with a cup of coffee.

 

I just had breakfast, but I'm starting to feel a bit peckish after writing this..

 

Anyway, thanks for a brilliant game!

[Catlover]

This will be a fun challenge! 

For my entry I'm thinking something sweet and simple. TLD flapjacks, with or without chocolate.

First, preheat your oven to 200 degrees, celcius. You will need to use an electric oven, since there is no gas, so wait until an aurora before baking

Start out by crumbling your granola bars the cooking pots, as we have no bowls, and drizzling in your syrup to make it all stick together. Stop adding syrup when the granola reaches such a consistency that you can press it firmly to the base of your cooking tray without it being too sticky. They will stick, but there's not much you can do about that. 

Put them in the oven and wait around 10 minutes. 

Use a hunting knife and run it around the inside of the pots, once they have cooled enough for you to not get burned, to help unstick the flapjack, and somehow get the flapjack out of the cooking pots. They won't look pretty but they'll do. 

Cut the flapjack into squares, whatever size you desire but preferably quarters. Whilst you wait for them to cool, melt your chocolate in the cooking pot. 

Crumble it into pieces and stir in the pot, over a fire at medium to high heat until melted. 

By then the flapjack should be melted so dip the quarters into the chocolate, diagonally, letting it cover about half. Put outside to cool and wait 5 minutes for it to cool, though the time varies depending on temperature. 

Serve with a cup of coffee and enjoy. 

(I'm aware the recipe is likely flawed but I tried to use only the items available in TLD. If it doesn't work, let me know and I'll make a different recipe)

Edited January 26, 2022 by Catlover

[deborah]

Deborah's Great Bear Island Cookbook
 

ENTREES

Coho Salmon with maple-peach compote
Also excellent with fire-roasted rabbit, or any grilled meat.

• Mix a teaspoon of prepared (ground) rosehips into a can of orange drink.
• Marinate salmon (or other caught fish) in orange drink mixture, turning occasionally to keep fish coated. Use just enough orange drink to cover the fish. Drink the rest. Rosehips are an excellent source of vitamin C.
• While salmon marinates, chop a can of peaches into 1/4 inch sized chunks, finely mince a quarter of the peach chunks.
• In a skillet, mix peaches, peach liquid, and a 1/4 cup of maple syrup. 
• Simmer over low heat until peaches are mushy and liquids are reduced to a saucy consistency.
• While peach compote simmers, remove fish from the marinade and grill until done. 
• Top fish with warm compote and serve.

(IRL I make a fresh pear and maple syrup compote and serve over grilled salmon)

Rabbit Satay with Peanut Sauce

• Cut rabbit (or other meat) into thin strips. Skewer on a stick and roast over an open flame.
• Mix 1/2 cup of peanut butter, a 1/2 can of evaporated milk, and two tablespoons of maple syrup.
• Warm to simmering. 
• Drizzle over grilled strips of rabbit (or venison, moose, bear, or wolf), and serve with remaining sauce on side to dip meat or ketchup chips in.
• Throw the stick on the fire.

Grilled bear with coffee-rosehip rub

• Marinate bear steak (or venison, moose, wolf, rabbit) in can of grape soda for 30 minutes.
• Mix a scoop of coffee grounds and a teaspoon of prepared (ground) rosehips.
• Rub coffee mixture into marinated meat.
• Grill over an open fire to desired doneness. 

Crusted whitefish (or any caught fish)

• Crush ketchup chips.
• Brush one side of fish with evaporated milk.
• Pile crushed ketchup chips on to of the fish, pressing down gently to even out the coating and adhere it to the milk-coated fish.
• Bake in oven until fish is done.

Cattail and salmon stew

• Chop and boil a bunch of cattail stalks in a liter of water until tender.
• Chop salmon (or other caught fish) into bite-sized chunks, add to stew and simmer for 10 to 15 minutes.
• Garnish with a pinch of prepared (ground) rosehips. Serve with crackers.

Meatloaf (venison or other meat)

• Mix a a can of tomato soup with a 1/4 cup of maple syrup. 
• Simmer soup mixture on stove until it's thickened and saucy, stirring frequently. 
• Finely mince venison (bear, moose, wolf, or rabbit) meat.
• Crush a handful of crackers and a bag of ketchup chips.
• Mash a 1/2 can of drained pork and beans into a paste. 
• Mix mashed beans, crushed crackers and chips, and minced meat. If the mixture is too dry, add small amounts of pork and beans liquid until the mixture sticks together.
• Form small loaves and arrange on a skillet or dutch oven.
• Pour soup mixture over loaves.
• Bake in oven or on stove in a covered dutch oven for 30 minutes until done.

SIDES

Cattails in Caesar cream sauce

• Chop cattail stalks into bite-sized chunks.
• Finely mince sardines (or leftovers of other fish).
• Saute cattail chunks in a skillet.
• Add fish, evaporated milk, and a 1/2 cup of water to skillet and simmer until cattail is tender. Add more water if sauce gets too thick.

Cattails in herbed cream sauce

• Brew herbal tea in a 1/2 cup of water for 15 to 20 minutes to make a strong brew.
• Chop cattail stalks into bite-sized chunks.
• Saute cattail chunks in a skillet.
• Add brewed tea and a can of evaporated milk to skillet and simmer until cattail is tender. Add more water if sauce gets too thick.

SNACKS

GORP

• Chop candy bar, energy bar, and jerky into small (1/4") chunks.
• For salty crunch, add broken (not crushed) crackers or ketchup chips.
• Stir and toss into an empty peanut butter jar or chip bag (or a can, which you can actually harvest) for easy snacking on the trail.

Tailgaters' pork-and-beans hummus

• Mash a drained can of pork and beans into a chunky paste. 
• Mix 1/4 cup of peanut butter into the mashed beans.
• If mixture is too thick, mix in small amounts of reserved pork and beans liquid as needed. Drink the remaining liquid. Because calories matter.
• Sprinkle with crushed ketchup chips.
• Serve with crackers, raw cattail stalks, more ketchup chips, and/or cooked strips of meat.

[bxtra]

Something you can feasibly make in the quiet apocalypse, or not!

 

Coho Salmon Gravlax with Fermented Cattail Shoots and Salty Crackers.

 

Make ahead: chop the cattail stalks down to fit inside whatever vessel you will be using to ferment them. A good sized pickling jar is perfect but even an old peanut butter jar should be fine, so long as you give it a good clean beforehand. Pack the shoots into the jar and cover with a brine which is 3tbsp of salt to 1 quart of water. Pop a suitable weight on top to keep the stalks completely submerged, a small stone would work; use what you have. Store in a cool dark place. Every few days "burp" the jar, to stop too much pressure building up as the cattails ferment and to check for mold (Green or black. A white coating is expected and indeed wanted so leave that alone!). In warm weather, it will probably take just over a week to fully pickle the veggies. In winter, this may take longer. Tip: Keep the brine of older batches, as a tbsp of ready fermented brine kick starts new ones.

 

To cure the salmon, combine 250g salt and 250g sugar per kilo of salmon fillet. Coat the fillet with the salt sugar mix evenly on both sides, and wrap tightly. Use food safe plastic wrap if you have it. If not, clean bandages should suffice. Place somewhere cold - a fridge is ideal but if you find yourself stranded outside or without power, an outdoor rock cache is perfect. If using a fridge, cover the wrapped fish with a board/spare copy of The Frozen Angler, and weigh it down. 3 cans of tomato soup, pinnacle peaches or similar should be about right. Using a rock cache keeps the fish cold and weighted whilst curing, but don't stack it too high because we'll be flipping the salmon over every 12 hours. Hostile wildlife may be attracted to the smell, so be alert and maybe keep a flare handy. Flip the fish every 12hours until has been curing for about 3 days. Retrieve, unwrap, dry off and place somewhere cool and dry for another 3-12 hours to finish up. The fridge again, or a nearby cave.

 

Serve the salmon with the pickled cattails and some crackers.

[Admin]

Keep them coming! Thanks for the submissions, Survivors. 

[Valuable Hunting Knife]

 

Some great entries so far, here's my attempt (another 3 course effort)...

The prep: hit Milton (or your nearest town) and grab supplies- it's probably a good idea to carry a few bundles of cash, in case somebody does still need these items:

The starter: Summit Sardines

Place pieces of drained sardines onto crackers.  Grill (with a flaming torch if necessary) until starting to brown, then add a tablespoon of tomato soup to each cracker.  Put back under the heat until the soup is bubbling, then serve with hot birch bark tea:

Next, prep the main course: coat a venison steak in condensed milk, place in a bowl and put somewhere cold (a fridge, or anywhere you don't have a lit fire, for example).

Then we can turn to dessert: Foreman's Fridge Cake. 

Make a bain-marie using a cooking pot and small sauce pan (or empty can).  Heat some water in the pot, then slowly melt the broken up chocolate bar in the pan, stirring regularly.  Meanwhile, use a rolling pin or crowbar to smash the granola bars into smithereens.  Place in a bowl, pour over the melted chocolate and add a splash of leftover condensed milk.  Then, pour half a can of orange soda into the pan you used to melt the chocolate, and place directly onto the heat.  Deglaze the remaining chocolate in the pan with the soda, then increase the heat, again stirring regularly until you have a thicker syrup.  Add a little of this at a time and stir into the main chocolate/granola combo until it is a thick mixture that you can spoon out onto a plate or small shallow pan.  Again, put somewhere cold to set.

Now finish the main: Draft Dodger's Deer

Crush a bag of tomato crisps into crumbs, and pour out onto a plate.  bring over the venison steak, now coated in the condensed milk, and roll it in the crispy crumbs.  Place in a pre heated cooking pot, and place uncovered in a hot oven for 10 minutes, then reduce heat to medium for another 15.

Now's a good chance to pop outside to ward off cabin fever if you are cooking indoors, however don't make my mistake and forget to turn off the snow leopard mod.  I barely got back in alive- those critters are vicious, especially if you still smell vaguely of sardines:

Once you are back in the warm, check on the venison, and if it is looking nicely browned then add a squeeze of maple syrup to the top and return to the oven for 5 more minutes to glaze, while you prepare your beverage: Carter Dam Crush.  Half a mug of cold birch bark tea, half a mug of cold rose hip tea, and a can of grape soda, all mixed together in a tall glass over ice (I'm assuming that sourcing the ice won't be a problem). Serve with the piping hot crusted venison:

Polish that off, and if you haven't already maxed out your calorie store, it's time for pudding:

Thanks for reading and Bon Appetit! 

 

[piddy3825]

What's cooking in your pot?

Life ain't so bad when you got a nice warm farmhouse to hunker down in, espcially when you got a big 6 burner cast iron stove and you've looted every bit of cookwear
in town!  So when it comes to dining in this frozen apocalypse, you just got to get a little creative and let your Mountain Man Gourmet inner self out to play!

First thing I like to do is set up my prep area and take a good look at what supplies I have to work with.  For todays meal plan, I'm prepping and cooking a nice fish chowder as appetizer, moose steaks as the main course with a couple of sides and of course dessert!  

Little birds eye view of my Kitchen.  Larders full of moose meat and assorted canned goods, snack crackers candybars and soda pop, most of it well past 
their best buy date but still good if ask me!

Let's get cooking

GBI's New England Style Fish Chowder 
A thick and creamy style fish soup appetizer that warms you up with each bite!

Ingredients
Fish, fish and more Fish
Canned sardines - 5 cans 
Condensed Milk - 2 cans
Cattail Stalks 3-5 
Water
Saltine crackers

Instructions
You'll need 2 pots as this is a two step process
Step 1 
Clean your fish and throw em in a pot!  Add water and put em on the stove.
Bring temp up to low rolling boil and then simmer until water level reduces by 1/3 to 1/2 volume 
this step may take 4 or more hours
Step 2
Drain the 5 cans of sardine oil into one pot, saving the sardines for later use
Snap cattail stalks into smaller pieces and add to pot containing sardine oil.
Put on stove over medium heat and allow cattails to sweat, stir occassionaly to keep from sticking until mixture begins to carmelize
when the cattail stalks will begin to turn brown and get a crunchy appearance, then pour in condensed milk and lower heat stirring regularly to avoid scorching.
When fish stock has been reduced, combine with creamed cattail base and blend thoroughly.
Before serving chowder, garnish soup with sardines that you set aside earlier.  Serve with saltine crackers.

Moose Kick Coffee Rubbed Moose Steaks
A Mountain Man favorite on GBI.  Coffee and meat, what's not to like?
Meat, it's whats for dinner!

Ingredients
Moose Kick Coffee
Moose steaks preferred but works well with bear meat too

Instructions
You'll need two pots, one to be used as the base pot, the other to be used as lid to create a dutch oven
Take a couple of thick, freshly cut moose meat steaks and dry rub with Moose Kick Coffee
Cover the entire steak, and shake off any excess.  Set aside and allow dry rub to marinate at least 1 hour or longer
Fire up the coals and get that stove top hot, bring cooking surface up to max heat.  
Put your dutch oven on the back burner and let it heat up.  The hotter the better.
Drop steaks onto flat hot surface and sear cook the side until the natual oils in the coffee begin to smoke and release their potent aroma.
When the oils are starting to release, Flip and sear the other side repeating the process.
Remove dutch oven from heat and put on counter.  Place the moose steaks inside and replace the inverted pot as a lid.  Let sit for 15 to 20
minutes before serving

What You Need To Know About Mountain Man Moose Steaks 
When it comes to cooking extra-thick steaks, oftentimes the outside of the meat gets perfectly charred while the inside remains underdone. 
When they are perfectly seared on the outside, shifting them away from the heat by setting aside in a dutch oven, this little maneuver will protect the exterior while allowing the inside of the meat to continue cooking to perfection

Serve up this fantastic entree with only a knife.  Mountain Men don't use forks, we eat with our hands!
Looking for a good pairing, how about twice baked beans or sweet peaches and maple?  Maybe a tomato dipping sauce?

Side Dishes Made Easy
Twice Baked Pork and Beans
Hot peaches in Maple syrup
Tomato Soup Dipping sauce

Ingredients
Pork n'Beans canned
Peaches, canned
Maple Syrup
Tomato Soup canned

Instructions
Pour can of  pork 'n beans in pot and cook over low heat until liquid simmers off and beans become hard to stir, 
take off heat and serve.

Pour can of peaches in pot and cook over low heat, as mixture simmers and reduces, add maple syrup and serve

Pour can of tomato soup in pot and cook until soup thickens to ketchup like consistency.  Serve as dipping sauce for 
steaks, kabobs and fillets

Saltine Peanut Butter Chocolate Crunchers
With some peanut butter and chocolate you can turn simple Saltine crackers  or granola bars into fancy dessert snackages
  
Ingredients
Saltines or granola bars 
peanut butter
chocolate bars 
maple syrup

Instructions
you'll need two pots to create a double boiler.  The base pot for the boiling hot water and the top pot to melt the chocolate in.
make three even piles of saltine crackers or granola bars
Melt about half of the chocolate in your makeshift double boiler 
Spread melted chocolate on 1/3rd  of the crackers or granola bars and top with another cracker making a little sandwich.
Spread  peanut butter on remaining 1/3rd  crackers and place on top of the chocolate cracker sandwiches. 
Place stacked cracker sandwiches aside and allow chocolate to harden  
Melt remaining chocolate in your makeshift double boiler. 
Dip half of the cracker sandwiches into the melted chocolate, set aside and allow to harden
Once all the chocolate has hardened, drizzle maple syrup over top of the snackages and serve.

Best when served with a hot cup of coffee, rosehip tea or a cup of hot cocoa*

Makes about 3 dozen servings
unused servings can be stored in a resealable container in a cool dry space

 

*Mountain Man Cocoa
A deliciously sweet warm beverage sure to bring sweeter memories of childhood 
excellent for desserts, breakfasts or just anytime you want a warm chocolatey cup of goodness

Ingredients
Condensed milk
Chocolate bars
Maple syrup

Instructions
Shave one chocolate bar into very small pieces and set aside
Pour one can condensed milk into pot and slowly heat to medium simmer.  Stir constantly, do not allow to boil or scorch 
As milk reaches temperature, add shaved chocolate and stir vigorously
Serve promptly while warm.  Sweeten to taste with maple syrup if needed.
makes two delectable servings

Dinner is served!  

[sten0016]

Good old pork and beans!

A go to recipe for myself is an old 18th century pork and beans recipe.

- .5lbs dried beans (navy, kidney, pinto)

- .5lbs ham (hotdogs, pork)

- one large onion (chopped)

- 2 tbsp mustard powder

- 1/2 cup maple syrup

- 1/2 cup fancy molasses

- 1 tsp pepper

- salt as needed

Soak some (.5 lbs) dried beans in water overnight. Add enough water to keep beans covered.

Following day, drain beans and again add enough water to cover the beans by 1 inch. Boil for 1 hour adding water to keep beans covered if necessary.

After an hour place in meat, chopped onion, mustard powder, maple syrup, molasses and pepper. Add more water to keep ingredients submerged.

Simmer for 4 to 8 hours adding water as needed to keep from drying out. Salt to taste. 

Enjoy!

[piddy3825]

On 1/25/2022 at 1:07 PM, Admin said:

Hi Community,

 

Hungry for another contest? Submit your original The Long Dark-inspired recipe to this thread for your chance to win music from the game. Creativity welcome! (Note: Real-world recipes, not in-game recipes.) 

Rules: 

• Please remember to follow the Forum Rules and Guidelines. 
• Please be respectful of other entries and participants. 
• Limit of 2 original entries per person. 
• Contest closes February 9th at 4PM (PST). 
• The winning entry will be shared here and on social media on February 11th. The winner will receive a digital copy of available music from The Long Dark (Volume One and Two).

 

Good luck! 

can we just get a little clarification please?  
Are we to produce real world receipes using only in game ingredients?  Or what?
It seems some entries are using ingredients that aren't available in game, which defeats the purpose of this contest in my opinion.  
I was under the impression that the premise was to produce a plausible real world dish using only the in game food stuffs.  
Can we get @Adminto chime in on this before the contest window closes?  please?

[Admin]

32 minutes ago, piddy3825 said:

can we just get a little clarification please?  
Are we to produce real world receipes using only in game ingredients?  Or what?
It seems some entries are using ingredients that aren't available in game, which defeats the purpose of this contest in my opinion.  
I was under the impression that the premise was to produce a plausible real world dish using only the in game food stuffs.  
Can we get @Adminto chime in on this before the contest window closes?  please?

We added some clarifying language in the original post -- you can use some ingredients not found in-game, but it's best to keep things thematically appropriate. We certainly appreciate an effort to include items you might find/acquire while playing. 

Thanks for your entry, and good luck! 

[piddy3825]

4 hours ago, Admin said:

We added some clarifying language in the original post -- you can use some ingredients not found in-game, but it's best to keep things thematically appropriate. We certainly appreciate an effort to include items you might find/acquire while playing. 

Thanks for your entry, and good luck! 

Thank you for clearing up my confusion on the rules.

I hope that this means that somewhere down the line you plan on introducing some new food items into the game. 

I'd love to just find a couple of ketchup packets in the glove box of a car or maybe even a small travel size bottle of tabasco sauce!

Edited February 3, 2022 by piddy3825
spelling

[piddy3825]

I sure hope that Hinterland publishes a GBI Cookbook based on some of these awesome receipes the community has submitted!
I'm looking forward to making some of these myself, just as soon as the empty shelves in my local grocery store are restocked
cause right now they kinda look like the shelves of the abandoned convenience store at Thompson's Crossing...

The following are some real world recipes, using only the food items and ingredients available in game.
They are tried, tested and true that you can make at home. 
Todays menu will be featuring Surf & Turf and a dessert bar! 
But first let me invite you to check out my outdoor kitchen!

Here's a little birdseye view of my set up!  I've set up a some side tables to  prepare my surf and turf items and of course to the right you'll see my dessert
bar preperation area.

 

Keep raw meat and fish separated from other cooking and prep areas to avoid cross contamination.  Uncooked fish and wild game have been know to
carry parasites and bacteria that are harmful if consumed raw or undercooked.  Always cook wild game thoroughly to avoid food born pathogens...

 

Break out your MREs, your gonna need those condiments pack for these next two dishes!

Grape Glazed Charcoal Fired Baron of Bear 
A tried and true recipe from down yonder!

Ingredients
Bear meat quarter
whole haunch (rump to shank), 
trimmed of all fat and silver skin
6 pack of  Stacy's Grape Soda
MRE condiments pack, - Salt and Pepper

Instructions
Kill a bear!  Chop him into quarters!
Prepare a haunch , making sure all fat is trimmed off
Caution: When grilling bear meat,
dripping fat will ignite! Trim all fat before
cooking!
Sprinkle or rub all sides of the
trimmed haunch evenly with salt 
Prepare charcoal fire for low to
medium heat or an indirect-heat setup*
Pour sixpack of grape soda into pot and bring to low rolling boil
allowing mixture to reduce, use reduced mixture to baste meat as needed
Place haunch on skewer and begin cook slowly for 6-10 hours basting frequently with the grape soda reduction sauce, 
allowing sufficient times between turns for sugars  to "glaze" before rotating.  
Check spit frequently to avoid burning*
When meat reaches desired doneness, baste again before removing from heat
Allow to rest 15 to 25 minutes for juices to congeal before serving

* To prevent the outside of the haunch from charring,
use indirect heat or hot-smoke cooking methods
adding wet cedar wood chunks to charcoal helps to create a fragrant smoke on the meat!

 

Cedar Plank Salmon
A Pacific Northwest Favorite

Ingredients
wet cedar planks 
Salmon fillets 
Salt 
Maple Sugar*
*(recipe to make maple sugar down below)

Instructions
Soak cedar plank in salted water for 2-4 hours, then drain. 
Set grill for medium-high heat. 
Prepare salmon fillet. Remove any remaining bones. Rinse the salmon and pat dry. 
Generously season the salmon with salt on both sides. 
Place the cedar planks in the center of the hot grate and prepare to transfer the salmon
Lay the salmon skin-side down on the cedar plank and carefully the maple sugar over the top and sides. 
Take the maple sugar and crumble small pieces between your fingers if necessary, you want an even layer.
Cook until cooked through, around 20 to 30 minutes.
Check the plank occasionally but leave it until you begin to smell smoke. The mist created by the cedar wood planks drying
is what slowly but evenly cooks the fish!
If the edges of your planks start to catch fire, mist with water, or move the planks to a cooler part of the grill.
When done serve right off the plank.

 

What's a heavy meat and fish laden feast without dessert?  
Making Sundaes on Sunday 

Welcome to my dessert bar!

 

MAKING SHERBET WITH SODA POP
Orange Sherbet

I used orange soda to make this sherbet recipe as it adds loads of flavor and sweetener. You’re welcome to use any flavor of soda you’d like- lemon lime, grape, etc.
I'd love to find a can or bottle of root beer in the game because root beer sherbet sounds delicious!
This recipe for sherbet couldn’t be easier! All you do is combine the orange soda and sweetened condensed milk in a large bowl. Stir until combined.  
Set aside and let the cold do its work!

Ingredients
2 cans of orange soda
1 can sweetened condensed milk

Instructions
Combine the orange soda and sweetened condensed milk in a large bowl or pot. Stir until milk is well incorporated.
Stir, Stir, Stir!  The air bubbles in the soda will be stirred out and the liquid will condense.  
Normally you'd make this in the freezer, but you can just make it outside since it's always cold here!  
After 1 hour of stirring let the mixture set and allow to solidify.  When the top has started to freeze,
repeat the process at least twice more before allowing to freeze solid, about 6-8 hours. 
Enjoy!

Peanut Butter Freezer Chewz
Yummy, sweet, salty, sink-your-teeth-in delicious peanuty fudge that is both healthy and delicious!

Ingredients
½ cup peanut butter
¼ cup maple syrup

Instructions
Step 1
Whisk peanut butter and maple syrup together in a bowl or pot until combined. 
Smooth out surface of mixture until evenly flattened.
Step 2
Place flattened peanut butter mixture into the freezer; freeze until hardened, about 30 minute
Normally you'd make this in the freezer, but you can just make it outside since it's always cold here!  

Super Fast Chewy Fudge
It is so easy and so fast to make, it is the perfect treat to make because it’s so simple. The best part, it tastes so good! 
All you need is three ingredients and in less than 90 minutes you will have a delicious, chewyhomemade fudge. 
Who knew simple, could be so good.

Ingredients
8 chocolate bars
1 can condensed milk
8 granola bars

Instructions
Break up granola bars into small pieces and set aside
Shave up chocolate bars in very small pieces and set aside
Pour condensed milk into cooking pot and begin to simmer under low to medium heat
When milk is hot, combine chocolate shavings and stir mixture until all chocolate has been melted and 
the mixure is uniformly smooth and blended.
Remove from heat and stir in granola chunks and stir until evenly blended.
Cover and let cool for 2 or more hours.  The dry granola pieces will begin to absorb the excess liquid 
and in the process will solidify quite nicely.
When the mixture has become nicely firm, cut into squares and serve!  
Delicious!

 

Maple Sugar and Hard Maple Candy
Homemade maple sugar is easy to make and only takes about 20 minutes, start to finish.  
The best part?  All you need is one ingredient…maple syrup.

WHAT IS MAPLE SUGAR?
Maple sugar is just maple syrup that’s been cooked a bit longer and then continuously stirred until it forms a granular sugar. 
In the days before European colonization, native peoples poured hot syrup into troughs made from hollowed-out logs and stirred it with giant paddles until it crystalized.  Granular sugar is a lot easier to transport and store than liquid, especially before convenient bottles were invented.  In a more solid form, the sugar cakes could be stored in birch bark packets, like this birch bark cone from a native indian museum display

Ingredients
2 cups maple syrup

Instructions
Place maple syrup in a heavy bottomed 2 liter pot
Bring the syrup to a boil over medium high heat. Continue cooking to a rolling boil.  
Caution this is hot, hot hot!  Will cause extreme burns so be very very careful!
Remove from heat and begin stirring immediately,  it takes about 5-7 minutes of continuous stirring and a lot of elbow grease. 
As the syrup cools, it thickens, it becomes very difficult to stir, and if you stop it’ll abruptly harden into a solid brick.
 After about 2 minute of mixing, the sugar is already starting to form into crystals. Keep mixing steadily and note the changing color of the cooling syrup.  As the color changes dramatically, the syrup has formed into a light-colored powder and it’s done.   

Finished Maple Sugar
At this point, the maple sugar is technically done, but there are going to be some larger chunks in the mix.  
Begin hand sifting the larger chunks and smaller pieces.  Basically just get all the larger maple nubbins picked out.  
Those bigger pieces are perfect for sweetening coffee or using in other hot liquids where they’ll dissolve. 
They’re just basically tiny pieces of maple sugar candy, and you can keep them indefinitely, just like table sugar. 

A note on yield: Though the syrup cooks down considerably as water evaporates, the resulting sugar fluffs back up in volume. If you’re trying to make 1 cup of finished sugar, start with one cup of maple syrup. One pint of syrup yields about 1 pint of maple sugar, or about 1 pound of maple sugar.

 

 

and once you put it all together, you are ready for a magnificent feast!

 

Dinner is served!

Edited February 5, 2022 by piddy3825
spelling

[mintietcatm]

Tired of eating just plain meat and cattails? Well survivor, you are lucky today. I present to you, Moose Chili.

(Can be done in any difficulty and with any cooking level)

Ingredients: You are going to need:

- Moose meat 
- Tomato soup
- Pork and beans
- Prepared rosehips (optional, just to add an aditional flavor)

Procedure: 
First, you are going to want to cut the moose meat before cooking it, or you can cut it after. 

Place the meat on a pot and let it cook.

Next, you add a can of tomato soup to the same pot where the meat is. Stir.

Now, lets prepare the rosehips. Remember to remove the seeds because we are eating the fruit. 

When the seeds are removed, add them to the pot where we have the meat and tomato. 

Pass time until ready, bring it to a boil. 

Now lets add the beans. Add them to the same pot where we have been cooking. Stir until its completely mixed.

Let it simmer for about 10-20 minutes.

Now serve it on a plate, you can eat it with a can of Stacys Grape Soda, and complement the chili with some Salty Crackers

[Admin]

On 1/29/2022 at 1:45 PM, Valuable Hunting Knife said:

 

Some great entries so far, here's my attempt (another 3 course effort)...

The prep: hit Milton (or your nearest town) and grab supplies- it's probably a good idea to carry a few bundles of cash, in case somebody does still need these items:

The starter: Summit Sardines

Place pieces of drained sardines onto crackers.  Grill (with a flaming torch if necessary) until starting to brown, then add a tablespoon of tomato soup to each cracker.  Put back under the heat until the soup is bubbling, then serve with hot birch bark tea:

Next, prep the main course: coat a venison steak in condensed milk, place in a bowl and put somewhere cold (a fridge, or anywhere you don't have a lit fire, for example).

Then we can turn to dessert: Foreman's Fridge Cake. 

Make a bain-marie using a cooking pot and small sauce pan (or empty can).  Heat some water in the pot, then slowly melt the broken up chocolate bar in the pan, stirring regularly.  Meanwhile, use a rolling pin or crowbar to smash the granola bars into smithereens.  Place in a bowl, pour over the melted chocolate and add a splash of leftover condensed milk.  Then, pour half a can of orange soda into the pan you used to melt the chocolate, and place directly onto the heat.  Deglaze the remaining chocolate in the pan with the soda, then increase the heat, again stirring regularly until you have a thicker syrup.  Add a little of this at a time and stir into the main chocolate/granola combo until it is a thick mixture that you can spoon out onto a plate or small shallow pan.  Again, put somewhere cold to set.

Now finish the main: Draft Dodger's Deer

Crush a bag of tomato crisps into crumbs, and pour out onto a plate.  bring over the venison steak, now coated in the condensed milk, and roll it in the crispy crumbs.  Place in a pre heated cooking pot, and place uncovered in a hot oven for 10 minutes, then reduce heat to medium for another 15.

Now's a good chance to pop outside to ward off cabin fever if you are cooking indoors, however don't make my mistake and forget to turn off the snow leopard mod.  I barely got back in alive- those critters are vicious, especially if you still smell vaguely of sardines:

Once you are back in the warm, check on the venison, and if it is looking nicely browned then add a squeeze of maple syrup to the top and return to the oven for 5 more minutes to glaze, while you prepare your beverage: Carter Dam Crush.  Half a mug of cold birch bark tea, half a mug of cold rose hip tea, and a can of grape soda, all mixed together in a tall glass over ice (I'm assuming that sourcing the ice won't be a problem). Serve with the piping hot crusted venison:

Polish that off, and if you haven't already maxed out your calorie store, it's time for pudding:

Thanks for reading and Bon Appetit! 

 

Congratulations, @Valuable Hunting Knife! You're the winner of the Recipe for Success contest. Thank you for the creative submission.
 

Please send us a message to claim your prize.