Scrumptious Foods: Dishes from Across Eorzea Vol IV

A sweet addition to the breakfast table.

Equipment:
Wire Rack, medium saucepan, large bowl, spatula, knife, 9"x13" baking sheet

Ingredients 

• 2 tbsp birch syrup
• 1/3 cup (90g) granulated sugar
• 1/4 cup (60g) amaretto
• 1 cup (250ml) water

• 1 cup (250g) unsalted butter
• 1/2 cup (100g) granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/4 cups (180g) almond flour; plus more as needed
• 1 tsp salt

1. Place the croissants on a wire rack and leave uncovered overnight.
2. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside until needed.
3. To make the syrup, in a medium saucepan over medium heat, combining all the syrup ingredients. Bring to a light simmer, stirring occasionally, until the sugar dissolves. Set aside to cool.
4. To make almond filling, in a large bowl, whip the butter and sugar until well combined and fluffy. Add the eggs and vanilla and mix until just combined. Add the eggs and vanilla until the mixture thickens. If the mixture appears too thin, add additional almond flour. 
5. To assemble, cut each croissant open all the way through. Dip the cut sides of each croissant in the syrup and place on the prepared baking sheet, cut side up. Spread 3-4 spoonfuls of the filling on the bottom half of each croissant. Sprinkle sliced almonds over the filling and top with the other half of of the croissant. Brush the top of each croissant with additional syrup. Spread the remaining filling on top of each croissant and sprinkle with additional almond slices. 
6. Bake until the croissants are golden brown, 15-18 minutes. Transfer the croissants to a cooling rack and let cool before dusting them with powdered sugar. 

A creamy and savory egg hors d'oeuvre.

Equipment:

• Medium pot with lid, medium bowl

Ingredients (yields 12 eggs)

• 6 eggs
• 3 tbsp (40g) mayonnaise
• 1 tbsp (20g) mustard
• 1 tbsp (15g) fish sauce
• 2 tsp lemon juice
• 1 tsp fresh parsley, minced
• Salt
• Pepper
• Paprika
• Sardines (optional)

1. Place eggs in a medium pot and fill with enough water to cover completely. Cover with a lid and set the pot over medium-high heat. Bring to a boil for 7 minutes.
2. Remove the pot from the heat and place under cold running water. Transfer the eggs to an ice bath and let it sit for 3 minutes. 
3. Carefully peel the shell from the eggs and then cut the eggs in half. Place the egg yolks in a bowl with the mayonnaise, mustard, and fish sauce. Add the lemon juice and fresh parsley. Flavor with salt and pepper to your liking.
4. Fill each of the egg whites with egg yolk mixture. Garnish with paprika. For an extra fishy kick, top with sardines.

A sweet and savory loaf for snacking.

Equipment

• Large bowl, small bowl, whisk, kitchen towel, parchment paper, 10" (5 1/2 quart)(25cm) Dutch oven with lid

Ingredients (yields 1 loaf)

• 1 cup (172g) dark rye flour
• 2 cups (307g) all-purpose flour, plus more as needed
• 2 tsp salt
• 1 tbsp dried basil
• 2 tsp yeast
• 1 tbsp honey
• 1 1/2 cups warm water
• Olive oil, for greasing

1. In a large bowl, stir together the dark rye flour, all purpose flour, salt, dried basil, and yeast. In a small bowl, whisk together the warm water and honey until the honey dissolves. 
2. Pour the water and honey mixture into flour mixture and mix until the dough just comes together. If the dough is too sticky, add additional all-purpose flour. Lightly knead for 3 minutes.
3. Brush a bowl with oil and place the dough in it. Brush the top of the dough with oil. Cover the bowl and let rise at room temperature for 2 hours. Put the bowl in the refrigerator and let rise for 18-24 hours.
4. Remove dough from bow, lightly knead it, and shape it into a ball. Turn the dough out onto a sheet of parchment paper and cover with a kitchen towel for one hour. 
5. Preheat the oven to 425°F (220°C). Place an empty Dutch oven with a lid in the oven and heat for 30 minutes.
6. Cut an X shape across the top of the dough. Transfer the dough, with the parchment paper, to the heated Dutch oven. Cover with the lid and bake for 25 minutes. Remove the lid and bake until the load is cooked, another 10-20 minutes. Transfer the dough to a wire rack to cool completely before slicing.

A thick and creamy soup to warm up the insides of any hard-working Skybuilder.

Equipment:

• Large pot with a lid, spatula, medium saucepan, whisk

Ingredients (yields 6 servings)

• 1 pound (500g) chicken thighs, cut into bite size pieces
• Salt
• Pepper
• Olive oil
• 1/2 (183g) onion, cut into bite sized pieces
• 3 garlic cloves, minced
• 1 medium (200g) russet potato, cut into bite sized pieces
• 1 small (75g) carrot, cut into bite sized pieces
• 1 small (135g) daikon radish, cut into bite sized pieces
• 2-3 cups (500-750mL) chicken stock
• 1 bay leaf
• 1/2 cup (85g) broccoli
  

Cream Base

• 1 tbsp (45g) butter
• 2 1/2 tbsp (35g) cream cheese
• 1/4 cup (45g) flour
• 1 cup (250mL) milk

1. Generously season the chicken with salt and pepper and set aside. In a large pot over medium-high heat, add the oil, onion, and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. 
2. Add the chicken and cook until it is no longer pink, 5-7 minutes. Add the potatoes, carrot and daikon.
3. Pour just enough chicken stock to barely cover everything. Add the bay leaf. Bring the stock to boil and then reduce the heat to medium-low. Cover and simmer for 20 minutes.
4. While the stock is simmering, make the cream base. In a medium saucepan, melt butter and cream cheese. Slowly whisk in the flour. Cook until the mixture thickens and begins to smell like bread, about 3 minutes. 
5. Slowly add the milk while continuously whisking until the mixture has warmed up and thickened. Remove from heat and set aside.
6. Add the broccoli to the chicken and vegetables and raise the heat to medium-high. Bring to a boil and cook until the broccoli has softened slightly, 3-5 minutes. Pour in the cream mixture and stir until incorporated. Season with additional salt and pepper. Remove bay leaf before serving.