Scrumptious Foods: Dishes from Across Eorzea Vol II

A drink to warm your bones.

Ingredients (Yields 2 servings)

• 1 orange, sliced
• 150 g cherries, pitted
• 6 whole cloves
• 1 cinnamon stick
• 2 star anise
• 750 ml dry red wine
• 375 ml tart cherry juice
• 215 g honey
  

In a large pot over medium heat, combine all of the ingredients. Bring to a low simmer, and simmer for 15 minutes. Serve hot.

Best made with catch fresh from the waters of La Noscea

Ingredients (Yields 4 servings)

• 4 mahi-mahi fillets, skin on
• Salt
  
• Pepper
• Zest of 1 lemon
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 garlic cloves, minced
• 2 tablespoons flour
• 60 ml vegetable broth
• 1 tablespoon sake
• Juice of 1 lemon
• 1/2 lemon, sliced
  

1) Generously season the mahi-mahi with salt, pepper, and lemon zest. Heat a pan with olive oil over medium-high heat. Add the mahi-mahi, skin side down, to the pan. Cook the bottom side until crisped up, about 4 minutes. Turn the mahi-mahi over and cook until the temperatures registers 137F or 58C on a kitchen thermometer, another 2 to 4 minutes. Transfer the mahi-mahi to a plate.

2) In the same pan, add the butter and allow it to melt. Add the garlic and cook until fragrant, about two minutes. Add the flour and mix until well combined. Pour in the vegetable brother, sake, and lemon juice and whisk together until thickened. Add the lemon slices and allow to heat up.

3) To serve, top each of the mahi-mahi fillets with a bit of the sauce and lemon slices.

Soup and goat cheese. A delicious combination.

Ingredients (Yields 6 servings)

• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 leeks, white and light green parts only, chopped
• 1/2 yellow onion, chopped
• 1 shallot, chopped
• 1 celery stalk, chopped
• 5 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon thyme
• 1 russet potato, peeled and cubed
• 750 ml chicken stock (can use vegetable. Just don't tell anyone in La Noscea)
• 1 bay leaf
• 60 ml heavy cream
• Juice of 1 lemon
• Crumbled goat cheese (optional)

1) In a large pot over medium-high heat, warm the butter and oil. Once the butter has melted, add the leeks, onion, shallot, and celery. Cook until the vegetables have softened, about 10 minutes. Add the garlic, salt, pepper, and thyme, and cook for another five minutes.

2) Add the potatoes, chicken stock, and  bay leaf. Bring to a boil and reduce the heat. Simmer until the potatoes have softened, about 20 minutes.

3) Transfer to a blender and blend until smooth. Return to the pot and stir in the heavy cream and lemon juice until heated through. Remove the bay leaf before serving. Serve with crumbled goat cheese.