The Zelda Gourmet

It's September. This means that the days are getting shorter and cooler, Starbucks has brought back the pumpkin spice latte, and the internet is starting to hit the world with pumpkin recipes - so here is one more! As you most likely know by now, pumpkins appear in Twilight Princess in the Village of Ordon. The pumpkins are great! They even have rupees inside some of them. This recipe combines the two best things in a gluten free format - molasses cookies and pumpkin pie. I hope you like this recipe. I know my taste testers sure did. Enjoy!

Gear!

Crust
3/4 cup butter, softened
3/4 cup dark brown sugar
1 egg
1/3 cup black strap molasses
2 1/4 cups GF AP flour with xanthium gum
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp Chinese 5 spice
1/2 tsp salt

Filling
4 eggs
15 ozs pumpkin puree
1/2 cup dark brown sugar
14 oz coconut milk
2 T. GF AP flour
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp allspice
1 T vanilla
1/2 tsp salt

Topping
1/4 cup Butterscotch Chips
1 T. Crisco
1/4 cup Semisweet Mini Chocolate Chips
1/2 cup Praline Pecans, chopped

Quest!

Let's start with the crust. Preheat the oven to 350 degrees F. Prep an 8x8 pan with non stick spray. In a mixing bowl, cream together butter and sugar.

Add egg and molasses. Continue to mix together.

Add flour, baking soda and spices. Stir together until well mixed.

Pour 1/2 of the batter into the pan and bake for 10-12 minutes. Set aside and let cool.

Once cooled, press cookie into itself to compact.

Don't forget to bake up the rest of the cookies! Roll into 1 inch balls. Roll in sugar and place on a cookie sheet. Press cookies down. Bake for 12-14 minutes.

Enjoy the extra cookies!

Now back to our regularly scheduled recipe. For the filling, combine the eggs, coconut milk, pumpkin, and brown sugar. Mix to combine. Add flour and spices and mix until smooth.

Pour mixture on top of our cooled crust and bake for 40 minutes.

At the 40 minute mark, sprinkle about 1/4 cup of sugar over the top of the custard. Continue baking for 10-15 minutes or until custard is set.

Done! Set aside until cooled.

Once cooled, add chopped pecans over the top.

Add mini chocolate chips.

Melt butterscotch and Crisco together in a double boiler or microwave. Drizzle over the top.

Cut bars and Enjoy!

Follow the ZeldaGourmet to bring

LOZ into your home everyday! Enjoy!

Fish n Chips is something I quite enjoyed when I went to London back in 2007. Fish in general has taken on more of a baked tendency since I was diagnosed. Since Link has been doing a significant amount of fishing lately, it's time for another fish recipe. Today we are going to do some deep frying. GF deep frying is something I haven't done in some time, so let's get started!

Gear!

Vegetable oil - for frying

Chips

3 large russet potatoes

2 t. olive oil
2 t. red pepper flakes
1 t. course salt
1 t. ground pepper

Fish
2 cups sweet rice flour
1 T. baking powder
3 t. salt
1 t. black pepper
1 12 oz can ginger ale
1 egg
1 lb cod or haddock fillets

Quest!

Let's start with the chips. Preheat the oven to 425 degrees F. Cut the potatoes into wedges and spread out on a cookie sheet . Drizzle with olive oil, salt and black and red pepper flakes, Mix together and place in hot oven for 20-25 minutes until crispy.

In a bowl, add together rice flour, baking powder, salt, pepper. Mix together.

Add ginger ale and beaten egg to mixture. Stir until well combined. Let sit for a few minutes to keep flour from being grainy.

Prep the fish! Cut the fish into equal slices about 1/2 inch thick.

Prep your vessel for frying. Today we are using a deep cast iron frying pan. You want to use a heavy pan to keep the heat consistent. Also, use a frying thermometer to keep track of the temperature. We are looking for a temperature of 350 degrees F.,

Dredge the fish pieces in about 1/2 cup of rice flour.

Dip fish pieces into the batter.

Gently add fish into preheated oil. Cook the fish on each side for about 1- 1/2 minutes -tipping it over halfway through. Don;t overcrowd the pan - this will take several batches.

Drain fish on a rack lined with paper towel. Make sure you have been looking at your potatoes!

Plate your fish n chips on newspaper - it will wick away any additional oil and Enjoy!

Follow the ZeldaGourmet to bring

LOZ into your home everyday! Enjoy!

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In all the recipes that we have done, we have not considered Epona or anything even remotely associated with her. Now Epona is a good horse and deserves some recognition for all the times she has hauled me around Hyrule field on some side quest to find a - oooh piece of candy. So in honor of our friend Epona, we are making a carrot recipe - and don't worry it won't be the last. This is one of my favorite recipes and it's pretty easy too. With a little GF baking know-how, there is not much difference if you want to make this GF or regular flour. Enjoy!

Gear!

3 cups shredded carrots

2 cups GF AP Flour - with xanthium gum

1 cup sugar

1 t baking powder

1 t baking soda

1 t cinnamon

1/2 t salt

4 eggs

1 cup vegetable oil

1/2 cup maple syrup

Frosting

8 oz cream cheese

1/4 cup butter

1 t vanilla

1/4 cup maple syrup

Chopped walnuts - optional

Quest!

In your mixing bowl, add together carrots, sugar, cinnamon, eggs, vegetable oil, and maple syrup. Mix together

Add flour, baking powder, baking soda, and salt. Mix together until smooth. Let sit for at least 10 minutes so the dough is not grainy.

Preheat oven to 350 degrees F. Prep a muffin tin with non stick spray and cupcake liners. Scoop batter into muffin tin.

Bake for 20-25 minutes or until a toothpick comes out clean. Let cool completely before frosting.

Let's make frosting! In a bowl, add cream cheese, butter, vanilla and maple syrup. Beat together until fully combined.

With an offset spatula, frost the muffins anyway you like. You can get fancy and use a cake decorating tip as well, but today I went for quick and easy.

Enjoy! I hope you like this recipe.

Follow the ZeldaGourmet to bring

LOZ into your home everyday! Enjoy!

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Frogs, frogs, frogs. It seems that frogs are definitely a reoccurring theme throughout many LOZ games. Some are used for medicine and some will sing and play games with and give you gifts for playing along. Well today we have taken a much different approach to the frogs that have brought us joy - they are on the menu. Yes, frog legs to be exact. Now to be honest with you, this was my first time having frog legs, so I wasn't 100% sure what to do with them. In fact, looking at the package with the frog legs inside reminded me of 7th grade science on dissection day - minus the smell of formaldehyde. So, like everything else in this world - I googled it to see what other people did with them. Turns out the vast majority of the recipes found were either deep fried or the French style. I have decided to put my own slant on the French style today for a couple reasons. First, I don't really want to do a lot of deep frying - you can deep fry anything - trust me the MN State Fair is just around the corner. Secondly, I have a partial bottle of Merlot left in the fridge and I think they will go quite well with this dish. In any case, I hope you too will give frog legs a try - maybe even with this recipe. Enjoy!

Gear!
2 pairs of frog legs
1/2 cup milk
2 T. AP GF flour
1 T. butter
1/2 t. salt
1/2 t. red pepper flakes
1/2 t. parsley flakes
1/2 t. paprika
1 t. garlic, chopped
1/2 c. Merlot
1 T. butter
2 T. fresh parsley
1 T. lemon juice

Quest!

First, we need to butcher our frog legs. Not as scary as it sounds. We just need to divide them into separate legs.

Soak the legs in milk for 30-45 minutes. Buttermilk might be a nice choice for this for future reference.

Let's get the coating ready. In a shallow dish, mix together flour, salt, red pepper flakes, parsley flakes and paprika.

Dredge legs in the flour mixture.

Melt 1 T butter in a nonstick pan. Add legs to pan and cook until golden golden brown. About 2-3 minutes per side.

Remove legs from pan and work on the sauce.

Add garlic to the pan and let cook for a minute. Add Merlot and cook down until reduced by half, Add fresh parsley and 1 T. butter to finish the sauce.

Add the legs back into the sauce to reheat. Coat in the sauce and serve.

Ta-da! Interesting and tastes somewhere between mussels and chicken. The Merlot really works well with the dish - as predicted. Hope you enjoyed!

Follow the ZeldaGourmet to bring

LOZ into your home everyday! Enjoy!

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It's time to do a boss fight! Vitreous is the sixth boss in A Link to the Past in Misery Mire. Described as "a gigantic eyeball surrounded by smaller eyeballs, immersed in an acidic green liquid" certainly sounds yummy, but I think we can make it a little more palatable. Enjoy today's quest to defeat this monster on our quest to save the princess and ourselves from hunger. Enjoy!

Gear!

Large Box Lime Gelatin

2 cups boiling water

2 cups cold water

Small Box Instant Lemon Pudding

2 cups milk, cold

A dozen blueberries

2 envelopes Knoxx unflavored gelatin

Blueberries

Silicone Ice Cube Tray

Bundt pan

Quest!

In a bowl, add one envelope of unflavored gelatin to the bowl along with the 2 cups of cold milk. Let gelatin bloom for about 5 minutes. Add lemon pudding mix and mix together for about 2 minutes. It should be pretty thick. Set aside until you get the ice cube trays set up.

I used a flower silicone ice cube tray from IKEA. This one is nice because it has a place for the blueberries to sit in. Speaking of which, add the blueberries to the bottom of your tray. Any shape should work, but something rounded is appropriate for the eye shape we are trying to achieve.

Once you get the tray all set up with blueberries, add the lemon pudding to the tray. Set in the fridge to set up for several hours. You will have extra lemon pudding, so eat up! It's yummy!

In a bowl, add the other envelop of unflavored gelatin along with the large box of lime gelatin. Add the boiling water and stir to dissolve. Add the cold water to the mixture and stir. Once combined, pour into bundt pan to create a shape. Set in the fridge to set up until fully set.

I did have a little trouble getting my eyes out of the ice cube tray, so I did pop it into the freezer for about an hour and that seemed to help.

Add the eyes to the main gelatin mold by cutting into the gelatin and pushing the eye into the slit.

Do this all the way around until they are all in the mold.

In order to demold this thing, first add hot water to a large bowl. hold the bottom of the bundt pan into the hot water for about 30 seconds. Place a plate on top of the bundt pan and flip it over. If all goes relatively well, you should have something salvageable.