Drowned Desserts of Leá Monde
The desserts of Vagrant Story, like their FFXII counterparts, are all meant to be made from scratch; ornate; requiring delicate flavor combinations. In the spirit of the city itself, though, all of these desserts are wet.
Here is how I reckon the alcoholic content of a dessert:
If the spirits provide flavor alone, the confection is drizzled. For instance, the Kahlua glaze on the Balthier cake.
If the alcohol is enough to be tasted, and enough to cause a noticeable "buzz", the confection is doused.
If, were it not for the sugar content of the dessert itself, you could be advised to not drive home, the confection is drowned.
That warning in hand, I present,
Drowned Desserts of Leá Monde
Ashley Riot
the Ashely Riot cake, upon conception, was to be "as gory as possible" without containing chocolate.
Filling:
1/2 cup craisins
1/2 cup pitted prunes
1/2 cup dried figs
1 cup fresh raspberries
3/4 cups dark mollasses
1 tablespoon melted butter
dash cinnamon
dash salt
Mince all the dried fruit together. Blend with the molasses, butter, and spices. Set aside and do not cool.
Cake:
3 eggs
1/2 cup white sugar
1/2 cup dark brown sugar
1/3 cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 375 F.
Butter a 10x15 pan. Line it slicked parchment paper.
Beat the eggs until thick. Gradually add the sugars, then water and vanilla.
Fold in the dry ingredients and pour the mixture into the pan.
Bake for a quarter of an hour. It should be springy to the touch, and beginning to shrink away from the sides of the pan.
Lay out a tea towel, and sprinkle it with further brown' sugar. Turn the cake out on the towel. Remove the paper and any burt edges quickly. Roll the cake up in the towel, and leave it to cool.
When the cake is cooled, unroll and fill it. If there is extra filling, sread it out along the cake's perimeter. Douse with rum and do not garnish.
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Sydney Losstarot
the Losstarot Torte is blissfully ironic, the Dark considered. But then, so is the man.
for the cake:
Two and a half cups cake flour
Three teaspoons baking powder
a Half teaspoon salt
Four egg-whites (reserve the yolks for the custard filling)
Two teaspoons almond extract
One and a half cups superfine sugar
One and a half cups heavy cream
Set the oven to three-fifty farenheit, and prepare two nine-inch round cake pans.
You will require three bowls: in the first, sift all the dry ingredients together and set aside; in the second, beat the egg-whites and extract until frothy and stable; in the third, beat the heavy cream and extract. Blend the dry and the cream first, then fold in the egg whites.
Disperse into the pans, and bake together for half an hour, then allow to cool.
for the filling:
Four egg-yolks, beaten
a Half a cup powdered milk
Two Tablespoons cornstarch
Three-Fourths a cup white suga
One and a half cups water
One teaspoon almond extract
Mix the powdered milk, cornstarch, and sugar together in a saucepan of reasonable girth. Blend with the water and yolks.
Cook the ichor medium heat, stirring, until viscous and smooth--and then for a further minute. Remove the curd from heat and stir in the almond extract. Allow this to cool before assemblage.
for assemblage:
Divide an eight-ounce set of marzipan into three equal portions. Roll these out flat into discs the size of the cake.
Spilt the layers in half, so that there are four circular layers of cake. When setting the bottommost, place a disc of marzipan on it; spread with a layer of custard; place the next layer of cake atop. Perform this thrice.
Drown the cake with vodka, taking care to give the appearane of the cake being unassuming and dry; garnish with blanched almonds or marzipan designs, and powdered sugar.
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Callo Merlose
Mohn is an amazing filling. That is all.
To make Mohn:
In a saucepan over medium heat, scald 1 cup heavy cream. Stir in 1 cup white sugar and a dash of almond extract. A moment more, stir in one beaten egg and one cup raw, loose poppy seeds. cook, stirring occasionally until the mixture thickens and coats the back of the spoon. Remove from heat, and stir in some cinnamon and salt; once partly cooled, blend in one chopped rome apple, unpeeled.
To make the Crust:
Melt a half-cup of butter. Lay out a sheet of Phyllo dough and brush it with the butter: sandwich it under another, repeating this until you have a stack of five. Cut this into six squares; put a tablespoon of Mohn onto each square, then fold the ends together into harvest-bunches, seal with butter, and pinch closed. Repeat this process with Phyllo until you run out of dough or Mohn--this should take half a package.
Bake the pastries for thirteen minutes at three hurdred and fifty degrees farenheit.
Once they are cooled, set them by the two-dozen in a casserole dish, and pour in half a bottle of white wine of your choice. Cover and refrigerate overnight.
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Jan Rosencrantz
I thought to myself, what's greasy, oversweet, and on too many paychecks? Ah yes, Baklavah!
Your oven, 350 F, and a 13x9 should suffice. Best if the pan has a cover handy.
You will need:
Half a package of Phyllo dough
Half a cup of butter, softened or melted
a cup and a half of honey
Nine ounces of crushed hazelnuts or cashews
Dark chocolate morsels
Frangelico (hazelnut liquor)
Layer six sheets of phyllo with butter brushed between in the pan. Atop this, a thick layer of honey, then about a third each of the nuts and chocolate. Repeath this process until all the ingredients are layered, and brush the top with butter. Bake for forty minutes, and let cool completely. Cut a cross into the baklavah and splash with Frangelico; cover and let rest overnight; add more liquor before serving.
-
Romeo Guildenstern
Dark as Dark can be.
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
1 1/4 cups white sugar
1 cup unsweetened cocoa powder
6 eggs
Line ten-inch springform.
Melt the butter and the chocolate in a saucepan, over low fire until smooth; set aside.
Blend the cocoa and sugar, then beat in the eggs.
Combine the mixtures, transfer to the pan.
Bake at 350 Farenheit for 50 minutes.
Serve the cake warm; invert it on to a pan, then heap with dark chocolate morsels or shavings. Atop it all pour 3/4 a cup kirschwasser or other strong brandy.
-
John Hardin
Rustic and earthen, yet raw and uncompromising.
Gingerbread--
1 cup warm milk
1 tablespoon white or cider vinegar
1/2 cup white sugar
1/2 cup butter
1 egg
1 cup dark molasses
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
Set the oven to 350 F, and grease a nine-inch baking pan.
Curdle the milk with the vinegar and set aside. Cream the sugar and butter, add the egg and mollasses, then the dry indredients, then the curdled milk. Bake in the pan for one hour.
Set aside three thinly-sliced granny-smith apples, unpeeled.
Mulled wine--
In a pot, heat red wine until just steaming, with stick or bark cinnamon, whole cloves, and other spices to taste.
Once the bread is nearly cooled, divide it into nine portions. Halve each; sandwich the apple between the halves. Ladle mulled wine over each portion and assure that each has a cinnamon stick.
-
Here is how I reckon the alcoholic content of a dessert:
If the spirits provide flavor alone, the confection is drizzled. For instance, the Kahlua glaze on the Balthier cake.
If the alcohol is enough to be tasted, and enough to cause a noticeable "buzz", the confection is doused.
If, were it not for the sugar content of the dessert itself, you could be advised to not drive home, the confection is drowned.
That warning in hand, I present,
Drowned Desserts of Leá Monde
Ashley Riot
the Ashely Riot cake, upon conception, was to be "as gory as possible" without containing chocolate.
Filling:
1/2 cup craisins
1/2 cup pitted prunes
1/2 cup dried figs
1 cup fresh raspberries
3/4 cups dark mollasses
1 tablespoon melted butter
dash cinnamon
dash salt
Mince all the dried fruit together. Blend with the molasses, butter, and spices. Set aside and do not cool.
Cake:
3 eggs
1/2 cup white sugar
1/2 cup dark brown sugar
1/3 cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Preheat the oven to 375 F.
Butter a 10x15 pan. Line it slicked parchment paper.
Beat the eggs until thick. Gradually add the sugars, then water and vanilla.
Fold in the dry ingredients and pour the mixture into the pan.
Bake for a quarter of an hour. It should be springy to the touch, and beginning to shrink away from the sides of the pan.
Lay out a tea towel, and sprinkle it with further brown' sugar. Turn the cake out on the towel. Remove the paper and any burt edges quickly. Roll the cake up in the towel, and leave it to cool.
When the cake is cooled, unroll and fill it. If there is extra filling, sread it out along the cake's perimeter. Douse with rum and do not garnish.
-
Sydney Losstarot
the Losstarot Torte is blissfully ironic, the Dark considered. But then, so is the man.
for the cake:
Two and a half cups cake flour
Three teaspoons baking powder
a Half teaspoon salt
Four egg-whites (reserve the yolks for the custard filling)
Two teaspoons almond extract
One and a half cups superfine sugar
One and a half cups heavy cream
Set the oven to three-fifty farenheit, and prepare two nine-inch round cake pans.
You will require three bowls: in the first, sift all the dry ingredients together and set aside; in the second, beat the egg-whites and extract until frothy and stable; in the third, beat the heavy cream and extract. Blend the dry and the cream first, then fold in the egg whites.
Disperse into the pans, and bake together for half an hour, then allow to cool.
for the filling:
Four egg-yolks, beaten
a Half a cup powdered milk
Two Tablespoons cornstarch
Three-Fourths a cup white suga
One and a half cups water
One teaspoon almond extract
Mix the powdered milk, cornstarch, and sugar together in a saucepan of reasonable girth. Blend with the water and yolks.
Cook the ichor medium heat, stirring, until viscous and smooth--and then for a further minute. Remove the curd from heat and stir in the almond extract. Allow this to cool before assemblage.
for assemblage:
Divide an eight-ounce set of marzipan into three equal portions. Roll these out flat into discs the size of the cake.
Spilt the layers in half, so that there are four circular layers of cake. When setting the bottommost, place a disc of marzipan on it; spread with a layer of custard; place the next layer of cake atop. Perform this thrice.
Drown the cake with vodka, taking care to give the appearane of the cake being unassuming and dry; garnish with blanched almonds or marzipan designs, and powdered sugar.
-
Callo Merlose
Mohn is an amazing filling. That is all.
To make Mohn:
In a saucepan over medium heat, scald 1 cup heavy cream. Stir in 1 cup white sugar and a dash of almond extract. A moment more, stir in one beaten egg and one cup raw, loose poppy seeds. cook, stirring occasionally until the mixture thickens and coats the back of the spoon. Remove from heat, and stir in some cinnamon and salt; once partly cooled, blend in one chopped rome apple, unpeeled.
To make the Crust:
Melt a half-cup of butter. Lay out a sheet of Phyllo dough and brush it with the butter: sandwich it under another, repeating this until you have a stack of five. Cut this into six squares; put a tablespoon of Mohn onto each square, then fold the ends together into harvest-bunches, seal with butter, and pinch closed. Repeat this process with Phyllo until you run out of dough or Mohn--this should take half a package.
Bake the pastries for thirteen minutes at three hurdred and fifty degrees farenheit.
Once they are cooled, set them by the two-dozen in a casserole dish, and pour in half a bottle of white wine of your choice. Cover and refrigerate overnight.
-
Jan Rosencrantz
I thought to myself, what's greasy, oversweet, and on too many paychecks? Ah yes, Baklavah!
Your oven, 350 F, and a 13x9 should suffice. Best if the pan has a cover handy.
You will need:
Half a package of Phyllo dough
Half a cup of butter, softened or melted
a cup and a half of honey
Nine ounces of crushed hazelnuts or cashews
Dark chocolate morsels
Frangelico (hazelnut liquor)
Layer six sheets of phyllo with butter brushed between in the pan. Atop this, a thick layer of honey, then about a third each of the nuts and chocolate. Repeath this process until all the ingredients are layered, and brush the top with butter. Bake for forty minutes, and let cool completely. Cut a cross into the baklavah and splash with Frangelico; cover and let rest overnight; add more liquor before serving.
-
Romeo Guildenstern
Dark as Dark can be.
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
1 1/4 cups white sugar
1 cup unsweetened cocoa powder
6 eggs
Line ten-inch springform.
Melt the butter and the chocolate in a saucepan, over low fire until smooth; set aside.
Blend the cocoa and sugar, then beat in the eggs.
Combine the mixtures, transfer to the pan.
Bake at 350 Farenheit for 50 minutes.
Serve the cake warm; invert it on to a pan, then heap with dark chocolate morsels or shavings. Atop it all pour 3/4 a cup kirschwasser or other strong brandy.
-
John Hardin
Rustic and earthen, yet raw and uncompromising.
Gingerbread--
1 cup warm milk
1 tablespoon white or cider vinegar
1/2 cup white sugar
1/2 cup butter
1 egg
1 cup dark molasses
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
Set the oven to 350 F, and grease a nine-inch baking pan.
Curdle the milk with the vinegar and set aside. Cream the sugar and butter, add the egg and mollasses, then the dry indredients, then the curdled milk. Bake in the pan for one hour.
Set aside three thinly-sliced granny-smith apples, unpeeled.
Mulled wine--
In a pot, heat red wine until just steaming, with stick or bark cinnamon, whole cloves, and other spices to taste.
Once the bread is nearly cooled, divide it into nine portions. Halve each; sandwich the apple between the halves. Ladle mulled wine over each portion and assure that each has a cinnamon stick.
-