Quest 4: Those Buzzing Bees

Some say that Navi is one of the most annoying characters in the LOZ series. However, I find the buzzing of bees to be equally as annoying. Bees have appeared in a least 8 titles of the LOZ series starting with A Link to the Past. It seems no matter where you turn, there they are. Most of the time you can defeat them, but sometimes it's good to just run away. The bees seem to have what you need whether it be for fishing or trade - yet they are unwilling to share without an incident of some sort either with yourself or some unfortunate bystander. Well, the bees are the inspiration for this week's post. I have researched this recipe across the internet - and they are all about the same. So, I came up with an ingenious way to make these just a little bit more special. Let's stuff them with chocolate sundae sauce! Enjoy these cute and easy no bake treat.

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Gear:
1/2 cup creamy peanut butter

2 tablespoons butter, softened

1/2 cup confectioners' sugar

3/4 cup GF graham cracker crumbs

1 ounce semisweet chocolate

1/3 cup sliced almonds, toasted

1/4 cup slivered almonds, toasted

1/4 cup chocolate fudge sundae sauce

Tools:
Mixing Bowl
Wooden Spoon
Rolling Pin or other heavy object
2 Quart Size Zip-top bags
Waxed Paper
Cookie Sheet
Cake decorating tip
Bamboo Skewer

The Quest!!

Line a cookie sheet with waxed paper. Take a zip-top bag and assemble the decorating tip on it by cutting one corner of the bag. You can also use a cake decorating bag for this. I used a #5 round decorating tip, but really any medium sized tip you have should work.

Add your chocolate fudge sundae sauce to the bag and push it all the way to the tip. Twist the bag shut to take out any air. Squeezing gently but firmly, start making chocolate drops on the waxed paper. You should be shooting for about 1/2 inch circle.

I made more than I needed, but I plan on snacking too. Place these in the freezer for 1 to 2 hours or until they are frozen.

After a while of waiting, you can get started on the bees.

Take a package of graham crackers and place them in a zip-top bag. Take all the air out the bag and seal it shut. Now, get your handy rat killer, I mean hammer or rolling pin or other heavy device. A large skillet would even be quite satisfying for this part.

Anyways, whack the daylights out of the graham crackers until they are nothing but powder.

Could we use a food processor for this? Sure, but what's the fun in that.

In a bowl, add your butter, powdered sugar and peanut butter.

Cream together until smooth.

Stir in graham cracker crumbs and form a ball.

In a small non-stick frying pan, toast your nuts. I did mine in two batches to keep them separate. Do this on medium heat and do NOT walk away from the stove or you will burn your nuts.

Yes, that's what I said.

Now that the chocolate fudge sauce is frozen, take small end of a melon baller and scoop 1 inch balls of the peanut butter dough. Place a piece of chocolate in the middle and wrap the dough around it.

Roll it between your hands to make an oval.

Melt the semi-sweet chocolate in a microwave safe bowl in the microwave.

I start with 1 minute, mix it, and then check it every 10 seconds until it is melted.

Drizzle the chocolate in a back and forth motion using a bamboo skewer or a tooth pick.

Add a slivered almond to the back to make the stinger.

Add two more slivered almonds to make the antennae. I painted mine with some extra semi-sweet chocolate.

Add two or four sliced almonds, depending upon your design, to the back for wings.

Paint a little face with any leftover melted chocolate.

Enjoy!
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If you have a suggestion for a future post, please leave me a comment below. Thanks!

Quest 3: Red Chu Jelly

This savory jelly is a little out of the ordinary. ChuChus typically appear from out of the ground and made their debut appearance in Majora’s Mask. Since they come from the ground, I found it fitting to use a root vegetable for the base of this jelly - beets. Like other savory jellies like pepper jelly, I think that this version could do quite well over cream cheese (because everything does) and served with crackers.

Gear:

2 lbs. beets
5 cups water
Juice of 2 lemons (about ½ cup)

1 tsp. cinnamon

1 tsp. chili powder

1 package dry pectin (Suregel)
6 cups sugar

Get a Printable Version of this recipe here!!!!

Let’s talk about sterilization first. . .

The purpose of canning is so that your food will last for a long, long time. It cannot do that if there are microbial organisms living with it. So what do we do? We kill ‘em all! . . . Well, as many as possible. Throughout the canning process, it is important to have a pot of almost boiling water on hand to put things like spoons and ladles in so they stay sterile as we go.

You will need to acquire (through legal means) a set of 8 oz. jam jars with metal rings and lids. Please do not try to reuse the Grey Poupon jar or any other crazy jar you have in your house, you are looking for a headache. Canning jars are made for what we are putting them through and I cannot and will not guarantee any sort of success with crappy jars. When they are empty, reuse your jam jars and the rings again and again. So don’t worry, they pay for themselves in a couple of uses. Note: You can only use the lids once. It’s okay – I don’t want my next batch of blueberry syrup to taste like beets anyways. Lids are relatively cheap.

Besides the jar assemblies, you will also find handy a jar funnel, head space measuring tool & jar tongs. These come in a kit at places like Target & Fleet Farm. Some kits even come with a handy magnet to help you take the lids out of the boiling water later. Other items you will need are a ladle, a couple of tea towels, paper towels, either labels with your product information or a sharpie pen.

There are two methods for sterilizing your jars that I would recommend. One is to boil them in a huge pot of water on the stove top for at least 5 minutes. I add sanitizing powder too. The nice this about this method is that you already have your pot for sterilizing everything else.

But this does take up a lot of space. So the alternative method is the dishwasher. Place your jars on the top rack and instead of using your normal gel or tablet, use a sterilizing powder like OneStep. I steal out of my husband’s stash – he uses it in the wine making process.

Okay . . . Onto the Quest!

Peel beets and cut into quarters. I bought huge beets, so I only needed 3 to equal 2 lbs.

That's a HUGE beet!!

Quartered and ready to go.

Cover with 5 cups of water and cook the beets until tender (about 30 minutes). Strain the beets into a bowl and measure out 4 ½ cups of liquid and add to a large pot (6 quarts). Make salad or pickles out of the leftover beats.

Add cinnamon and chili powder and simmer for about 10 minutes. Juice your lemons.

Stir in lemon juice and pectin to beet juice. Bring to a full boil on high heat.

As soon as it comes to a boil, stir in all the sugar at one time to the pot and stir for 1 minute until dissolved. And yes, you have to time it.

The jelly is done. You should have 7 prepped, sanitized 8 oz. jelly jars for this recipe. Run your finger along the top of the jar before you start to make sure the edge of the jar is smooth. If it is rough, you may get leaks and is a sign that your jar is broken. Be sure to check even brand new jars before you use them.

Be careful, they’re hot.

Place lids in a small pot and bring to a boil. This softens the wax on the lids.

Place jar funnel in a jar.

Ladel in the good stuff.

Measure to see that you have ½ inch of head space The correct amount of head space is important because it allows the jar to seal properly.

Wipe the rim of the jar with a clean, damp cloth . . .

I dip mine in the water from sanitizing the jars.

With the magnet, fish out the lids.

And place them on the jar.

Add the metal rings to the jars. Tighten just so they are hand tight. Do not wrench on the jars, we want to prevent leaks, but allow the air to escape the jar when the lid seals.

Now for sealing . . .

You have two options for sealing. One options is to place in a water bath (a large pot of boiling water) for 5-10 minutes. Or you can utilize what I like to call the jam method . . .

Once the rings are on, flip lid side down and let sit on the counter like this for 5 minutes.

Note: The jars are still hot.

Turn back right side up and leave them alone. Just walk away!!

You will hear them make a “puck” sound after awhile, meaning they have sealed.

When they have cooled, label and enjoy! If you have any jars that do not “puck” you will have to refrigerate and consume sooner than later.

Enjoy!
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Quest 2: Lava Soup with Lava Rock Meatballs

This week's recipe is inspired by Lava Soup that appears in the Legend of Zelda: Oracle of Seasons. It is a trading item you receive when the Subrosian Chef is given an iron pot. This is a spicy homemade tomato soup that is easy to make. If you are vegetarian, you can enjoy this soup without the lava rocks.

Get the Printable Version of this Recipe Here!!

Gear:
Lava Soup:
12 fresh roma tomatoes
1 tsp. course salt
1/2 tsp. black pepper
2 T. extra virgin olive oil
2 shallots or 1 small yellow onion, chopped
2 cloves of garlic, chopped
1/4 tsp. red pepper flakes
1 can vegetable broth
1 T. tomato paste
1 tsp. GF Worcestershire sauce
2 T. garlic chili sauce - found in the Asian foods aisle
1 T. fresh parsley
1 T. fresh basil

Lava Rock Meatballs:
1 lb. Italian sausage or chicken sausage, ground
1 tsp. Italian seasoning
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1 T. tomato paste
3-4 oz. fresh mozzarella in 1/2 inch cubes or pearls

Quest:
Lava Soup:
Preheat oven to 375 degrees. Cut tomatoes in half lengthwise. Place on a cookie sheet that has been lined with aluminum foil. Sprinkle a teaspoon of course salt and 1/2 tsp. of pepper on the tomatoes. Drizzle with extra virgin olive oil. Bake in oven for about 30 minutes.

In the meantime, start the meatballs. . .

Lava Rock Meatballs:
In a bowl, combine sausage, Italian seasoning, onion powder, garlic powder, cayenne pepper & tomato paste. Mix together well.

Take a small amount of meat mixture . . .

. . . and wrap around a piece of mozzarella cheese. . .

. . . to make a 1 1/2 inch ball.

Place your meatballs on a broiler pan that is lined with aluminum foil underneath.

Back to the Soup. . .
The tomatoes should be done by now or shortly. When finished, switch the meatballs with the tomatoes in the oven. Bake the meatballs for about 20-25 minutes until meatballs reach 160 degrees. Let tomatoes cool for a few minutes.

Done tomatoes!

In the meantime, sweat shallot/ onions, red pepper flakes and garlic in a pot with 1 T of extra virgin olive oil. A pinch of course salt will aid in drawing out the water.

With a pair of tongs, peal the skin off the tomatoes.

Add the tomatoes to the onion/garlic.
Turn the heat to medium high start breaking down
the tomatoes with a spoon. Add vegetable broth.
Bring to a simmer.

Broken down tomatoes!

Blend tomato mixture into a velvety consistency.
You can use a conventional blender but be careful
it's HOT!!
I recommend an immersion stick blender for jobs like this.
Less messy and a lot less clean up.