Here are the delicious recipes from the Hobbit. Sorry not all have pictures, I was having too much fun at the party to remember to snap them!
Honey and Goat Cheese Apple tarts (from the Hunger Games, by Laura)
recipe can be found here.
Roast Beef Au Jous
(by Jill's mom)
3-5 lbs Roast
1 pkg dry onion soup mix (1/4 oz)
2 tsp sugar
1 tsp oregano
2 (10oz) cans beef broth (I had a 3lb roast so I used 1 1/2 cans)
12 oz coca-cola
2 garlic cloves (2 tsp minced garlic), finely chopped
Place roast in crockpot. Stir together in a separate bowl all other ingredients. Pour over roast and cook on high 4-6 hours until tender. Slice or shred beef while in pot. Juice can be used as Au Jous sauce. I keep my beef in the juice and serve with tongs. Serve with french rolls.
Potato Soup
(by Annicka)
1 30oz bag of frozen shredded hashbrowns
3 14.5oz cans chicken broth
1 10.5oz can cream of chicken soup
1/2c chopped onion
1/4tsp ground pepper
1/2c. bacon pieces
8oz cream cheese (DO NOT use fat free, it won't melt)
Put all ingredients except cream cheese in the crockpot. Cook on low for 6-81 tso hours. About an hour before serving, cube the cream cheese and add to crockpot. For serving, top with green onions, shredded cheddar cheese, sour cream, or any other baked potato toppings you like.
Cheeseball
(by Jill)
For 1 cheeseball:
1 (8oz) package of cream cheese, softened (regular or neufchatel will work, fat-free does not soften)
1 cup shredded cheddar cheese
2-3 green onions, finely chopped
1 tsp Worcestershire sauce
1/2 tsp lemon juice
1/4 tsp lemon pepper
Mix all ingredients together and form into a ball. Refridgerate until firm. Roll in chopped nuts (I decorated mine like a pinecone-as seen on pinterest- with whole salted almonds). Can refridgerate and then remove at least 30 minutes prior to serving.
Pumpkin tarts
(by Camilla)
Crust:
3/4 cup butter
2 cups flour
1/2 cup water
1/4 tsp. salt
Cut the butter into the flour until it's crumbly and there's no dry powder. Dissolve the salt into the water, then stir it into the flour and butter. Stir to make a soft dough. Form into a flat ball, and chill.
Filling:
1/2 cup sugar
3/4 teaspoon ground cinnamon*
1/2 teaspoon ground cloves*
1/2 teaspoon ground allspice*
1/4 teaspoon ground ginger*
1/4 teaspoon of vanilla extract
1/4 teaspoon salt
2 large eggs
1.5 cups cooked, mashed pumpkin
1 cup evaporated milk
*or use 2 tsp. pumpkin pie spice
Mix the filling ingredients together, blending thoroughly. Roll out the crust on a lightly floured surface, using flour on top and bottom as necessary to prevent sticking. Roll to 1/8" or thinner. Cut into small circles and press them down into a cupcake tin. Keep rolling and cutting to use all the dough. Pour the filling into the crusts, almost to the top of each. Bake at 350 F for 30-40 minutes, or until a tester comes out clean. This should make about 1 dozen tarts.
Tango Scones
(by Camilla)
1 cup raisins
1 cup hot water
½ cup sugar
1 tsp. Baking soda
2 eggs
1 cup melted butter
2 1/2 cups flour
1 cup chopped nuts
Preheat oven to 350 F. Soak the raisins in the hot water for 10 minutes, then drain and puree in a blender. Beat together the sugar, baking soda, and eggs. Gradually add the melted butter, beating well. Add flour, raisins and nuts. Blend well. Line a cookie sheet with a piece of baking parchment and form the dough into a large flat circle on it. Cut the circle into wedges. Bake for 10-12 minutes or until light brown.
High Tea Scones
(by Camilla)
Grated peel of 1 lemon
4 Tbls. Sugar
1/2 cup sour cream
1/4 tsp. baking soda
1 egg
1/4 cup vegetable oil
3 Tbls. Milk
2 cups flour
3 tsp. Baking powder
1 tsp. salt
1/2 cup raisins or dried currants
Combine lemon peel and 2 Tbls. Sugar, set aside. Preheat oven to 425 F. In a small bowl, combine sour cream and baking soda. Stir in the egg, oil, and milk. Set aside. In a large bowl, stir together the flour, baking powder, salt, and 2 Tbls. Sugar. Pour the egg mixture into the flour and stir until just combined. Stir in the raisins/currants. Line a cookie sheet with a piece of baking parchment and form the dough into a large flat circle on it. Cut the circle into wedges. Sprinkle the top with the lemon sugar. Bake for 15-20 minutes.
Mini Leaf Pies
(by Jill)
Premade pie cruse (or homemade recipe of your choice)
Premade pie filling of choice (or homemade recipe of your choice)
Roll out piecrust and cut with cookie cutter (I used a leaf). Fill with small amount of piefilling and sandwhich with another piecrust shape. Slice 3 airvents into top crust. Seal with a fork around edges. Bake according to piecrust directions for 15-20 minutes until browned.
Stuffed Mushrooms
(by Jill)
26 medium mushrooms
4 Tbsp butter
4 green onions, diced
1/2 cup of minced ham (I just slice up one package of Budding brand ham)
1 Tbsp preminced garlic
2 cups finely chopped Spinach (I grab a handful of leaves and roll them then slice them)
2 pieces of bread (cut into small cubes)
salt and pepper, to taste
1/2 cup mozerella cheese
Melt 2 Tbsp butter and grease a mini muffin tin or a small glass baking dish). Precut and dice all filling ingredients, including 2 of the mushrooms into small pices. Remove stem and spoon out some of the inside of each of the remaining 24 mushrooms. Discard stem and insides. Place each mushroom into dish. Saute remaining 2 Tbsp butter with garlic, Add mushroom pieces, onions, ham, and spinach. Saute until tender. Add bread crumbs, salt and pepper and stir well. Allow mixture to cool to a temperature that is okay to touch. Spoon stuffing mixture into each mushroom, pressing down with fingers to secure. Sprinkle with cheese and bake at 350 degrees for 20 minutes. Serve immediately as these are better warm (Can be made in advance by preparing mushrooms and then refridgerate until ready to bake and serve).
Glazed Pecans Salad
(by Becca)
Green leaf lettuce of choice
feta or mozerella cheese
apples, diced
craisins
sugared pecans
cucumbers
Mix together ingredients in portions desired
Glazed Pecans:
In a frying pan over medium-high heat, melt 1 tbsp butter. Add 1/4 cup sugar and1/2 cup pecan halves, stir to coat. Cook until the sugar melts, then reduce the heat to low. Stir and continue cooking until the sugar turns golden brown. Remove from heat pour the nuts onto the prepared baking sheet to cool.
Poppyseed Dressing:
(by Anne)
1/3 cup white sugar
1/2 cup white vinegar
1 tsp salt
1 tsp dry mustard
1 cup oil
1 Tbsp poppy seeds
In a blender combine all ingredients except oil and poppyseeds and blend for 20 seconds. Slowly add in oil as blending until incorporated. Stir in poppyseeds.
Eggnog
(by Jill)
3/4 cup sugar
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
pinch of salt
1 whole egg
4 egg whites
1 1/2 cup milk
1 1/2 cups half and half
Combine sugar and spices in a large bowl. Add the whole egg and 4 egg whites and beat on high for 5 minutes.
Heat 1 cup of the milk, stirring constantly, until steaming (do not boil!). Slowly mix half of milk into the egg mixutre, while stirring. Stir this back into the hot milk in the pan. On medium heat, cook for 8 minutes, stirring constantly, until steaming again (do not boil!).
Remove from heat and stir it frequently as it cools for 5 minutes. Stir in remaining 1/2 cup milk and half and half. Cover and chill.
Wassil:
(by Jill)
2 quarts apple cider
1 cup apple juice
2 cups orange juice
1/2 cup lemon juice
12 whole cloves
5 cinnamon sticks
1 pinch ground ginger
1 pinch nutmeg
1 orange
In a crock-pot or large pot combine juices. Season with cloved, ginger, nutmegs, and cinnamon sticks. Simmer for 4-6 hours until hot and smells delicious. Slice orange and place on top. Serve hot.
Other delicious food included: Roast Ham with Pineapple, Bratwrust,
Hobbit Hole Cakes, cheese/crackers/fruits/veggie platters, and broccoli salad.
