Hobbit Week: Easy Shire Porter Cake

Kitchen Overlord Hobbit Week - Portable Elevenses

Don’t be intimidated by the list of ingredients. This isn’t fancy Elven baking chemistry. Like most Shire foods, this is good, solid stuff that can handle a lot of improvisation depending on what you happen to have in your pantry. All you really need is some butter, sugar, flour, eggs, a cup of whatever fruits you like best, a couple

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Hobbit Week: Plum Heavies

Kitchen Overlord Hobbit Week - Plum Heavies

Chocolate and vanilla may seem ubiquitous today, but they’re actually both new world beans. That means Tolkien explicitly excluded them from the Shire, even though both flavors were quite popular in Victorian England. Plum Heavies were the cheap, kids cookies of their day. Victorian country cooks would knead in a handful of diced plums plus a little extra sugar into

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Hobbit Week: Shire Baked Scotch Eggs

Kitchen Overlord Hobbit Week - Shire Baked Scotch Eggs

This hearty pub grub makes a perfect luncheon for anyone fresh back from a tiring morning adventure. Serve it alongside a hearty crust of country bread and a fresh picked salad and you won’t feel the least bit peckish until afternoon tea. Scotch Eggs are traditionally a deep fried decadence. However, fat was often very expensive in rural communities, and

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Hobbit Week: Small Adventure Sized Mincemeat Pies

Kitchen Overlord Hobbit Week - Small Adventure Mincemeat Pies

These pies are a great snack for small adventures taken just outside the borders of the Shire. A hunk of bread, a little cheese, and 2-3 of these make a perfectly portable elevenses, just the right size to tide you over until a civilized lunch back in the comfort of your Hobbit Hole. In the middle ages, mincemeat pies included

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Hobbit Week: Beorn’s Honey Cakes

Kitchen Overlord Hobbit Week - Beorn's Honey Cakes Recipe

Since Tolkien said the Shire was based on nostalgic memories of his childhood, these honey cakes are inspired by late Victorian recipes for twice baked cakes. The second baking hardens the honey glaze in place while firming up the crust, giving them a moist, tender interior and a sweet, crunchy exterior. Honey Cakes 1 ¾ c / 220 g all-purpose

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