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To celebrate the advent of a new Riverside Audiobook - narrated by your humble co-author - we like to throw a little contest, to give you a chance to win a FREE download of our latest from Neil Gaiman Presents: The Fall of the Kings, by Ellen Kushner & Delia Sherman.

Last time, it was Book Covers – this time, it’s CUISINE!
FOTK final NGP cover
We invite you to create a
for food described in any of the "Riverside" books . .  or food that you think one of our characters would enjoy--or a MENU for a meal they might eat . . . . You can even name a new dish for a character (What would Cherries Tremontaine taste like? what’s in a Riverside Fool?) . . .   And, of course, we welcome all recipes for how to make a really decent cup of chocolate.

1) Post your recipe (or menu) somewhere online on one of your own social media sites (LJ, Tumblr, FaceBook, blog, whatever--but your site, not mine!) where all your friends can see it, explaining what it's for (by LINKING either back to this post, or to the audiobook itself).  Entries without links to what we're supporting here will be judged severely.

2) Post a link to that in the Commments on this page, below.
(If you don't know how to link to a FaceBook entry - and many don't - just tell us it's on your Facebook page, with either a link to the page, or your actual FB name.)

The most delectable 10 entries will each get a FREE DOWNLOAD of the new audiobook!

And don’t worry – if you’ve already pre-ordered your copy, you’ll be able to give your winning Download to a friend.
The winning recipes may also appear (with permission) on the CUISINE section of my new website (currently a WIP, but coming soon in all its glory!).

Contest extended to MIDNIGHT on FRIDAY, August 23rd
-- in time for us to judge them, & to send out the Secret Audiobook Prize Code in time for you to for
THE FALL OF THE KINGS AUDIOBOOK Release Day: Tuesday, August 27!


( 20 comments — Leave a comment )
Nightwing Whitehead
Aug. 20th, 2013 04:25 am (UTC)
Presenting *two* recipes
Inverted Hot Chocolate

Whip until Stiff:
1 cup heavy cream
3 TB Cocoa
2-4 TB white sugar
Dash of Vanilla

Put a dollop of the whipped mixture into a cup and cover with warm milk. The range for the sugar is to accommodate individual sweetness levels. It is even better with a dusting of chocolate shavings (semisweet, bitter, dark, your favorite)


Aztec Hot Chocolate

1 2/3 cup Milk
1/2 whole Vanilla Bean
1 whole Red Chili Pepper
1 whole Cinnamon Stick
1 1/2 ounces Bittersweet Chocolate

Prepare the Chili Pepper by splitting it and removing the seeds.
Split the Vanilla Bean, to unlock the oils.
Simmer milk in a saucepan and add Vanilla Bean, Cinnamon Stick, and Chili Pepper.
Heat for about a minute.
Add Chocolate., stirring briskly until Chocolate melts.
Remove from heat. As drink cools, it will continue to absorb flovors from the spices.

Strain into mugs to serve.
Aug. 20th, 2013 01:54 pm (UTC)
Re: Presenting *two* recipes
Fabulous, Nightwing! Thanks for the Facebook link.

To finish entering the contest, your original post should make clear that the recipes are for the contest/audiobook, either by linking to this post, or to the Audiobook itself:

Apologies for not making that more clear - I wrote this post late last night, and was a little muzzy myself . . . Fixed, now, I hope!

Just add it as a COMMENT to your original FB post, and we're golden. Thanks again - now I want to try both these recipes!
Aug. 20th, 2013 04:04 pm (UTC)
Does "Melt dark chocolate. Drizzle on Theron. Enjoy!" count?
Aug. 20th, 2013 06:43 pm (UTC)
Hmmmm.....I shall have to consult with the other judges!

But I think it does.

Aug. 23rd, 2013 03:53 pm (UTC)
OK, as far as I'm concerned, it does - but you MUST link to this page or to the audiobook to formally enter the contest - and let us know where to find that link, not that we don't trust you but.... ;) Anyway, thanks for the image - one to treasure.
Aug. 20th, 2013 11:37 pm (UTC)
I don't think there is a recipe for Riverside Fool. I'm pretty sure it's a dare, and that if you drink it, you will be very sick afterwards...

(recipe thinking cap on, however)
Aug. 23rd, 2013 11:16 pm (UTC)
But who can drink a fool?
Even one made with fruit?

Aug. 21st, 2013 01:47 am (UTC)
June Weiss
My recipe is here http://desmodus74.blogspot.com/2013/08/riverside-recipe-entry.html

I call it Katie's Country Chicken Soup, and I like to think that Katherine made it for Richard while they were out in the country training.
Aug. 21st, 2013 01:55 am (UTC)
Recipe: Katie's Country Chicken Soup
My entry is here: http://desmodus74.blogspot.com/2013/08/riverside-recipe-entry.html

I'd like to think Katherine made this for Richard while they were living in the country and training.

On the other hand, a Riverside Fool would be a form of trifle, IMO. Large decorative glass bowl, pound cake broken up in the bottom. Orange liqueur drizzled over pound cake. Then a layer of heavy whipped cream. Shaved chocolate atop the whipped cream. Repeat the layers until the bowl was filled, serve chilled.
Aug. 21st, 2013 06:34 pm (UTC)
Riverside Beef and Beer Stew
Whether it's at Rosalie's, The Blackbird's Nest, or The Green Man, whenever I read the word "stew" in any of the Riverside books, this is the stew I imagine.

Beef and Beer Stew
Aug. 23rd, 2013 01:59 pm (UTC)
Riverside Recipes
User jay_of_lasgalen referenced to your post from Riverside Recipes saying: [...] the release of the audio book of The Fall of the Kings, Ellen Kushner is running a competition here [...]
Aug. 23rd, 2013 02:08 pm (UTC)
Riverside Recipes
I've entered the challenge with a typical Riverside menu, a recipe for toasted cheese, and the rules for a drinking contest.

Details are here

Aug. 23rd, 2013 04:29 pm (UTC)
Cherries Tremontaine
User couchspudprotem referenced to your post from Cherries Tremontaine saying: [...] Ellen Kushner is running a competition here [...]
Aug. 23rd, 2013 04:32 pm (UTC)
Cherries Tremontaine
Cherries Temontaine recipe here at my blog: http://couchspudprotem.livejournal.com/118065.html
Aug. 23rd, 2013 06:01 pm (UTC)
A Herring Pye
Here is a recipe for the cooking contest that Ellen Kushner and Delia Sherman are holding. In " An Alphabet for Gourmets", M.F.K. Fisher cites this recipe taken from
" The Closet of Sir Kenelm Digby, Knight."

Alec the student is cooking this dish in Chapter 1 of "Swordspoint: A Melodrama of Manners."

Put great store of sliced onions, with Currants and Raisins of the Sun both above and under the Herrings, and store of Butter, and so bake them.
Aug. 23rd, 2013 06:48 pm (UTC)
Spiced Chocolate and Snack'ums
Here's a link to the cuppa chocolate recipe (with snack accompaniment!) my co-blogger and I concocted for the contest and posted on our blog, Read This / Eat That.

Spiced Chocolate with Treats!

Hope you like! :)
Aug. 24th, 2013 01:14 am (UTC)
Recipe for Steak Pie from Lynn A. Aderholt
Steak Pie


Make pastry dough for top and bottom first* see instructions (or buy 1-2 pkgs frozen puff pastry enough for top and bottom)

2-3 lbs stew beef or sirloin, cut in chunks
1 12 oz bottle dark beer for recipe, 2-4 bottles for inspiration and friends (Guinness or Murphy’s in honor of Dottie)
2-3 tbsp olive oil
2-3 tbsp flour
½ to 1 onion chopped
Salt and pepper to taste
2 tsp or so each of parsley, thyme (or whatever herbs you like)
1 tsp or so of rosemary
1/8 tsp or so of nutmeg
2-3 tbsp Worcestershire sauce
½ beef bouillon cube or 1 tsp beef bouillon paste
2 tsp or so gravy powder (optional)


Open a bottle for self and friends.

Heat olive oil in large frying or sauce pan with a lid. Cook chopped onions until they start to brown. Add beef, in batches if necessary, and brown (pan should be very hot so beef sears). Sprinkle with herbs while cooking. Salt lightly but do not pepper (the beef should be hard at this point, like tough little nuggets).

Have a bit of libation.

When the beef is browned, add it all back into pan and sprinkle with flour. Stir well. Add Worcestershire and bouillon, stirring well. Next add pepper and beer stirring well, scraping at bottom of pan, until it comes back to a low boil and the foam from the beer is mostly gone. Let it boil a couple of minutes, then cover and simmer 2 ½ hours or so, until tender, stirring very occasionally and checking liquid level.

Have a toast.

When done meat should be very tender taste and adjust seasonings if need be. If liquid amount too soupy drain off some and save in case you need to add back in.
Make a Beurre blanc with some of the cooking liquid and some flour, then stir back into thicken it (or just add a little flour at a time into pan liquid and stir in well). Set aside to cool once it’s reached the thickness of a thin gravy (it will thicken a bit as it bakes too).

Make another toast!

While the filling cools, roll out the pastry and shape it for the pan. Line a 9 inch pie pan with pastry and bake at 400 degrees for 15-20 minutes or until puffy and starting to brown. Add filling and cover with second pastry sheet, crimp edges and cut a vent in the top so steam can escape.
Bake a further 30-40 minutes until top crust is puffy and brown. Serve with gravy and whatever side dishes you like.

A final toast and your ready for the meal!

To make crust:

LYNN’S PLAIN PASTRY (For a 2 crust pie with a 9 inch pie pan)
2 1/2 cups sifted flour
1 teaspoon salt
6 tablespoons vegetable shortening (or purified lard)
6 tablespoons butter
6 tablespoons ice water
Sift together the flour and salt.
Add the vegetable shortening and butter.
Work the shortening and butter into the flour lightly, using your fingertips or a pastry cutter.
When mealy in consistency, moisten with 6 tablespoons ice water.
Form into 2 flat balls, wrap in waxed paper and chill until ready to use.
Aug. 24th, 2013 03:51 am (UTC)
Last Minute Entry, Coming Through!
Whew! 10 minutes left! Here's my menu for the Highcombe meal from TPOTS: http://horrendousthings.tumblr.com/post/59165611327/recipe-contest

Explaining This Madness:

I know this is a TFOTK contest, but the Highcombe feast is hands down my favorite food moment in all the ‘Riverside’ books and stories. It may just be my favorite food moment in fantasy period. So, I decided to create a menu for it that might be prepared by a chef in the real world (for when the City gets turned into a theme park, naturally). I tried to keep the dishes appropriate for a general 17th-18th century Western European milieu, but I figured Alec wouldn’t hesitate to splurge on a few imported ingredients here and there.

I had to really work to make this menu harmonious, and I’m rather proud of my wine choice, if I may say so myself. Pairing a heady winter wine with fish, fowl, and cheese is no mean feat, let me tell you. I was going to go for a white wine, since it made more sense at first, but I re-read the passage in TPOTS and it just seemed *wrong* to me, somehow. It had to be red, and besides, who drugs white wine? A savage, that's who - and the Duke Tremontaine is no savage. So I went with a Pinot Noir - it has a complex flavor with heavy spice and floral notes perfect for smoked goose, yet it's light enough to pair with fish, if necessary (I cheated and used salmon, which is fattier and pairs much better with red than the lean, flaky bass I originally had in mind).

This was an absurd amount of fun. Thanks for the opportunity. I think I'll do the Duchess' Theatre Box Refreshments menu from Swordspoint next. And then? I'm taking on Katherine's Last Night banquet in TFOTK. There are no guidelines in the book for that one, if I recall, so I'll have to invent it from scratch.

In Satiety, Rubbing My Hands With Glee,

Chef Guerre
Aug. 24th, 2013 02:25 pm (UTC)
Re: Last Minute Entry, Coming Through!
Thanks for the Explanation, as purely delightful as the entry itself! If I may be allowed some Platform Misceganation: There are some pretty entertaining Facebook comments on wine pairings, too: https://www.facebook.com/ellen.kushner/posts/10153195281430061?notif_t=like
Aug. 24th, 2013 04:22 am (UTC)
I actually cooked a thing--wow
I scraped together all of my will and joined the fray --> http://em-nat.livejournal.com/5179.html ! Whoo! \o/
( 20 comments — Leave a comment )

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