But if you can’t make it to Quel’Danas, you can make our version of Naaru Rations. Buttery, tender, but-not-too-sweet cookie cups with a slightly crisp and crunchy exterior hold your choice of seedless jam or chocolate filling.
This recipe makes two dozen, so you can try a variety of fillings.
Ingredients:
1/2cup butter, softened
1/4cup brown sugar, packed
1 egg, white separated from yolk
1/2teaspoon vanilla
1 cup all-purpose flour
1/4teaspoon salt
1/3cup panko bread crumbs or 1 cup crushed corn flakes (measured after crushing)
1/2cup seedless jam, lemon curd, etc, or chocolate filling (see recipe below)
Above: You can get in-game Naaru Rations from the Shattered Sun Offensive Quartermaster on the Isle of Quel’Danas
Directions:
Preheat oven to 350°F.
Place the brown sugar in a medium bowl and break up any chunks or hard pieces. Mix in the softened butter, egg yolk, and vanilla until thoroughly combined.
In a separate bowl mix the salt into the flour. Add the flour into the butter-sugar mixture, stirring until dough forms. Form the dough into twenty-four equal sized balls, about 1-inch each.
An easy way to form 24 cookies of equal size is to divide the dough in half, and then divide each portion in half again, and once again, until you have eight equal portions. You can then divide these into three equal sized pieces and roll them into balls.
Beat the egg white. Place the panko bread crumbs or crushed corn flakes in a small bowl. Dip each ball into the egg white and then roll in the bread crumbs or corn flakes. (Hint: Use one hand to dip the balls in the egg white and the other hand to roll them in the bread crumbs or crushed corn flakes. This will keep crumbs out of the egg whites.)
Place one ball in each of 24 ungreased 1 3/4-inch (miniature) muffin cups. Make an indentation with your index finger in the center of each dough ball while pressing the mixture evenly into the miniature muffin cup to form a small cup or tart-like shell.
Spoon1/2 to 1 teaspoon of jam into to center of each dough shell. Avoid overfilling.
Bake for 10 to 12 minutes at 350°F until cookies are golden.
Cool slightly in pan. Carefully transfer to wire rack and cool completely before serving.
Optional chocolate filling:
1/2cup semi-sweet chocolate chips
2 Tablespoons butter
1/3cup granulated sugar
1 egg, beaten
1 teaspoon vanilla extract
Heat the chocolate chips and butter in a small saucepan over low heat until melted. (You may melt the chocolate and butter in the microwave, if you prefer.) Remove from heat and mix in the sugar, egg, and vanilla.
Mead Basted Caribou
Try this delightful main course for your next celebration or holiday meal and follow it up with Delicious Chocolate Cake for dessert. We substituted cross-rib beef roast for caribou. If you are lucky enough to obtain caribou meat, watch the temperature carefully to avoid overcooking. Caribou meat is leaner than beef and may require less cooking time. Mead Basted Caribou is relatively easy to prepare, yet it makes a great presentation. A four-pound roast should feed about six to eight people with appropriate side dishes.
Ingredients:
Basting sauce:
1 cup mead
1 Tablespoon lemon juice
1/2teaspoon ground cinnamon
1/8teaspoon ground nutmeg
1/8teaspoon ground cloves
Glaze:
2 Tablespoons butter
2 Tablespoons mead
1 Tablespoon brown sugar
1/2cup currant jelly
Roast:
4 to 6 lb caribou or beef roast
1 Tablespoon olive oil
1 to 2 teaspoons each salt & pepper
Above: Lots of vendors sell Mead Basted Caribou. We got ours from Alfred Copperworth in Dalaran
Directions:
Note: Remove the roast from the refrigerator and allow it to warm up to room temperature about one to two hours before baking. Do not season the roast until you are ready to begin cooking it. Insert a meat thermometer into the roast before you place the roast in the oven, or use an instant read thermometer outside the oven to check the internal temperature of the roast; this is the only way to be certain that the roast will be done the way you like it.
Preheat the oven to 450°F.
Make the basting sauce:
Mix the mead, lemon juice, and spices together. Set the basting sauce aside.
Prepare the glaze:
Heat the currant jelly in a small saucepan over medium-low heat, stirring until it is smooth. Mix in the butter and brown sugar and stir until the brown sugar is completely dissolved and the mixture is smooth. Remove from heat and stir in the mead until thoroughly blended. Set the glaze aside.
Prepare the roast:
Rub the roast all over with the olive oil, and then season well with salt and pepper. Place the roast on a metal rack or tray in a shallow baking pan. If there is a layer of fat on the roast, place it so that the fat is on top. Unless you are using an instant read thermometer, insert a meat thermometer into the thickest part of the roast, but do not let it touch bone or rest in fat. The instant read thermometer is only used outside of the oven to check the internal temperature of the meat.
Baking and basting:
Sear the uncovered roast in the oven at 450°F for 15 minutes, and then remove the roast.
Reduce heat to 325°F.
Baste the roast with the basting sauce and return the roast to the oven.
Cook uncovered until the roast reaches the desired internal temperature according to the chart below. Baste the roast with the basting sauce every 15 minutes during baking.
When the roast has approximately 15 minutes remaining to cook, remove it from the oven and brush on the glaze. Return the roast to the oven and continue to cook uncovered until the meat thermometer indicates the desired temperature.
These temperatures are for beef. Note that caribou meat is very lean and may require less cooking than beef; it is important not to overcook it. The best cuts of caribou are from the back strap, or loin area.
Bake beef roasts at 325°F until the thermometer registers:
120°F to 125°F (49°C to 52°C) for very rare
130°F to 140°F (55°C to 60°C) for medium-rare
145°F to 150°F (63°C to 66°C) for medium
155°F to 165°F (68°C to 74°C) for well-done
A good rule of thumb is to cook a beef roast for1/2 hour per pound at 325°F for rare roast beef, but you must use a meat thermometer (one that stays in the whole time the meat cooks) or an instant read thermometer to be sure.
Let roast stand:
Remove the roast from the oven when it has reached the temperature listed above for the doneness you desire. Let the roast stand for 15 minutes before carving. During this time the meat will continue to cook and the internal temperature of the roast will rise about 5 to 10 degrees; that is taken into consideration in the chart.
