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Crafting Spiced Blossom Soup, Pandaren Rice Pudding, and Pomfruit Slices

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by

Jeremiah
in

Welcome to the gastronomic adventure of VideoGame Eats, where we craft your favorite foods from your favorite video games! Join Jeremiah and Kevin as they concoct an array of mouthwatering dishes straight from the pixelated realms.

Welcome, weary travelers, to a culinary adventure like no other!

In the lush Vale of Eternal Blossoms, you’ll discover the tantalizing Pomfruit Slices, a delightful blend of sweetness and tartness. Renowned for their ability to boost agility, indulging in this dessert will leave you feeling as light as air. Across various cultures, Rice Pudding is a beloved and comforting treat, and its presence in Pandaria is no exception. With its luxuriously creamy texture and subtle exotic spices, it’s a perfect choice for dessert or even breakfast. Hailing from the Valley of the Four Winds, this recipe is a cherished creation of the pandaren culinary maestro, Sungshin Ironpaw. Mastering the art of Rice Pudding is a crucial step towards becoming a true culinary artisan. For a rejuvenating experience, delve into the aromatic depths of this restorative soup. Infused with a symphony of floral essences and spices, this rare delicacy, found only in an ancient cache within the Vale of Eternal Blossoms, promises to revive the weary soul of even the most battle-worn warrior.


Ingredients:

Spiced Blossom Soup:

In a medium saucepan, bring the chicken broth to a gentle simmer. Add the tea bags and bay leaf, allowing them to infuse the broth for approximately 5 to 10 minutes. Once infused, remove the tea bags, squeezing out any remaining liquid, and discard them. Stir in the Ancient Pandaren Spices, then reduce the heat to low while you prepare the vegetables. In a separate frying pan, heat the sesame oil over medium-low heat. Add the garlic, shallots, and ginger, cooking until they become soft and fragrant, around 5 minutes. Introduce the broccoli and cabbage to the pan, stirring to coat them in the flavorful mixture. Pour in a ladle of broth, cover the pan, and let the vegetables simmer until tender, approximately 5 minutes more. Once cooked, transfer everything from the frying pan into the pot with the broth. Serve immediately for a deliciously comforting meal.

  • 8 cups chicken broth
  • 12 chamomile tea bags
  • 1 bay leaf
  • 1 teaspoon Ancient Pandaren Spices
  • 2 tablespoons sesame oil
  • 1 to 2 cloves garlic, minced
  • 1 to 2 shallots, sliced thin
  • 1 tablespoon grated ginger
  • 1 cup broccoli florets
  • 1 /2 small purple cabbage
  • Chamomile flowers, for garnish

Pandaren Rice Pudding:

In a medium saucepan over medium heat, combine all the ingredients. Bring the mixture to a gentle simmer, then slightly reduce the heat, stirring occasionally to prevent sticking. Allow it to cook for approximately 30 minutes or until most of the liquid has been absorbed and the rice has softened. Remove and discard the bay leaf. This versatile dish can be savored either warm or chilled.

  • 4 cups whole milk
  • 1 /2 cup Arborio rice
  • 1 /4 cup raw sugar
  • 1 /2 vanilla bean, split lengthwise, seeds scraped out
  • 1 teaspoon Ancient Pandaren Spices
  • 1 whole bay leaf

Pomfruit Slices:

Begin by heating about an inch of oil in a small frying pan over medium heat. Meanwhile, in a separate bowl, whisk together the batter ingredients. Dip each apple slice into the batter, allowing any excess to drip off before carefully placing it into the hot oil. Fry for approximately a minute on each side until golden brown and puffed. Transfer the fried apples to a plate lined with paper towels to drain, gently patting them dry on top. Repeat the process with the remaining apples. Once the apples are fried, prepare the caramel sauce. In a small saucepan over medium-high heat, combine the honey, sugar, and heavy cream. Whisk occasionally until the mixture reaches the soft-ball stage, around 240°F. Remove the saucepan from the heat, then whisk in the butter and spices. If the caramel begins to separate, incorporate a splash of boiling water while whisking. To serve, arrange the fried apple slices on a plate and generously drizzle the warm caramel sauce over them. Enjoy the deliciously decadent treat!

  • 2 medium Granny Smith apples, cored, peeled, and cut into rings or wedges
  • Vegetable oil for frying

    • Batter:

  • 3 /4 cup flour
  • 2 tablespoons cornstarch
  • 3 /4 teaspoon baking powder
  • 1 tablespoon sugar
  • 1 /2 cup fizzy cider

    • Caramel Sauce:

  • 2 /3 cup honey
  • 1 tablespoon granulated sugar
  • 2 /3 cup heavy cream
  • 1 teaspoon unsalted butter
  • A generous pinch of Ancient Pandaren Spices