How to create a World of Warcraft feast

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Epic recipes from a Grand Master cook on a culinary quest to make WoW's fantasy foods a reality

The visual interest of three different colors of grain braided together and the subtly contrasting flavors will add to your enjoyment.

Try the recipe with other grains such as buckwheat or rye.

Ingredients:
3 1/2cups all-purpose flour
2 Tablespoons sugar
1 Tablespoon salt
2 packages active dry yeast
1/4cup butter, melted
2 1/4cups warm water (105 to 115°F)
1 1/2cups whole wheat flour
2 Tablespoons molasses
1 1/2cups Kamut flour
1 1/2cups spelt flour
4 Tablespoons honey


Above: If you want to break bread with the Horde, you can visit Bori Wintertotem in the Howling Fjord

Directions:
Place 2 1/2cups all-purpose flour, sugar, salt, and yeast in bowl. If you are using a mixer with a dough hook, attach it now. (Instructions that follow are for a mixer; if you are not using a mixer use a wooden spoon until you get to the kneading stage. At that point knead by hand.)

Note: Do not add more flour than the maximum amount indicated or the bread will be dry.

Combine melted butter and warm water. Turn on mixer to medium-low speed and gradually add the warm water & melted butter. Mix for about two minutes until blended.

Gradually add another cup of all-purpose flour. Continue to mix at the same speed for four minutes.

Divide batter into three equal parts. These will each be used to make a separate type of bread for the braid. Set aside two of them, and place the third part back in the bowl.

Whole Wheat:

Add two tablespoons of molasses and 1 1/2cups whole wheat flour to the batter in the bowl. Turn mixer to a medium-low speed and knead for five to seven minutes. (If doing by hand: mix and knead in the flour until it is incorporated and then knead for five to seven minutes.)

Place dough in a greased bowl turning to grease top. Cover, and set aside.

Kamut:

Take the second one-third of the dough and place it in the bowl. Attach to your mixer with dough hook again and add two tablespoons of honey and 1 1/2cups of Kamut flour to the batter in the bowl. Turn mixer to a medium-low speed and knead for five to seven minutes. (If doing by hand: mix and knead in the flour until it is incorporated and then knead for five to seven minutes.)

Place dough in a greased bowl turning to grease top. Cover, and set aside.

Spelt:

Take the third part of the dough and place it in the bowl. Attach to your mixer with dough hook again and add two tablespoons of honey and 1 1/2cups of spelt flour to the batter in the bowl. Turn mixer to a medium-low speed and knead for five to seven minutes. (If doing by hand: mix and knead in the flour until it is incorporated and then knead for five to seven minutes.)

Place dough in a greased bowl turning to grease top. Cover, and set aside.

Rise, braid, rise again, and bake:

Allow all three types of dough to rise in a warm place that is free from drafts for about one hour, until they have doubled in bulk.

After the rise punch each type of dough down, divide each in half (for six total), and roll each piece into a rope about 15 inches in length. Keep the lengths even.

Braid one of each dough rope (wheat, Kamut, and spelt) together to form one loaf. Pinch the three ropes together at one end. Braid by gently crossing first the left side and then the right side over the center rope. Continue to braid by crossing one piece over the center, alternating between sides. Avoid stretching the ropes of dough while braiding, as this will cause your braid to lose shape when it rises. When you reach the end, pinch the ends together. Tuck both ends under so the braid looks neatly finished.

Place the braid on a greased baking sheet.

Repeat this process with the remaining three ropes.

Cover both braids with a clean cotton cloth, and let rise in a warm place until doubled in bulk. This should take about 45 minutes.

Preheat oven to 350°F.

Bake at 350°F in a preheated oven for 30 to 40 minutes.

Remove from baking sheets immediately and cool on wire racks.

This recipe makes two beautiful braided loaves of bread.


Our version of Cookie’s Jumbo Gumbo is an Artisan level recipe. This delicious gumbo is filled with spicy andouille sausage (also known as hot links), tender chicken and jumbo shrimp. As with all authentic gumbos, it starts with a roux. This spicy, flavorful gumbo is scrumptious!



Ingredients:

Roux:
3 Tablespoons all-purpose flour
3 Tablespoons oil

Gumbo:
1/2pound andouille (hot links) or other spicy sausage, cut into half-inch slices
3/4to 1 pound boneless chicken thighs cut in bite-sized pieces
1 1/2to 2 cups frozen cut okra
1 can (14.5 ounces) plain diced tomatoes, with liquid (donot use seasoned tomatoes)
1 cup chopped onion
1 quart water
3 garlic cloves, minced
1 Tablespoon parsley, minced
1 bay leaf
1 teaspoon lemon juice
1 teaspoon salt
1/4teaspoon ground black pepper
1/4teaspoon ground cayenne pepper, or to taste
3/4to 1 pound frozen (cleaned and cooked) large or jumbo shrimp.

Rice to serve:

2 cups uncooked regular long-grain white rice
22/3 cups fresh water


Above: Talk to Cookie “McWeaksauce” in Azuremyst Isle to get Cookie’s Jumbo Gumbo

Directions:

Make the roux:

In small saucepan, combine flour and oil andmix well. Cook while stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown. If the mixture burns throw it out and start over.

Make the gumbo:

Place Roux in Dutch oven or large soup pot. Add: sausage, chicken, okra, canned tomatoes, onion, water, minced garlic, parsley, bay leaf, lemon juice, salt, black pepper, and cayenne pepper.

Bring to a boil, cover tightly and simmer over low heat for 1-1/2 to 2 hours. Taste the gumbo, and season it with salt, pepper, and thyme.

Make the rice:

In a 2 quart saucepan place the uncooked rice and water. Bring the water and rice to a boil, reduce the heat to simmer, cover with a tight-fitting lid and simmer for 20 minutes until the water is absorbed and rice is cooked.

Complete the gumbo:

While the rice cooks, remove the bay leaf from the gumbo and add the frozen shrimp. Put the cover back on the pot and simmer the gumbo over low heat for an additional 15 to 20 minutes, until the shrimp are heated through.

Serve Cookie’s Jumbo Gumbo in soup bowls over hot cooked rice. This recipe makes 6 to 8 servings.

Nov 26, 2009


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