Stardew Valley Cookbook Achievement Pictures

[Umbra of Emberspike]

And. Here. We. Go!

A charcuterie of recipes that were presented as meant to be cooked all at once in the book:

1. Autumn's Bounty: Smoky sweet potato and pumpkin dip with a little garlic and tahini, a pumpkin/yam hummus of sorts, garnished with pomegranate seeds
2. Vegetable Medley: Cherry tomatoes and Castelvetrano olives in white wine, with sweet and sour roasted golden beets
3. Red Plate: Roasted red cabbage drizzled with a miso cheese sauce, garnished with nori (seaweed) and a side of radishes and honey-miso butter.

Plus some crackers, carrots, and cheese-its for accompaniment.

This was the most challenging recipe my mom and I made yet. My back is sore and we had a lot of micromanagement to do, but it came out so well. There has yet to be a recipe in the book we don't like yet. Everything has been amazing so far.

Like what you see?

 

[Umbra of Emberspike]

Pumpkin Soup. Now my new favorite kind of soup.

Kabocha squash, onions, garlic, fresh ginger root, sour cream and milk drizzle, and my favorite part: Pecorino Frico crisps (Romano cheese and pumpkin seeds).

This took an astonishingly long time to make, but the ingredients were remarkably cheap.

 

[LRangerR]

Pumpkin seasonnnnnnnnnn!!!! Can't wait for all the goodies that come next!

 

[Umbra of Emberspike]

Went back a couple of seasons and made Ginger Ale, with some gluten-free oreos and ginger cookies to go with it.

Today was a shock because normally, I keep my online life and IRL life segregated out of shyness and my own lack of trust in my family to not accidentally dox me, but today, while my mom was searching for other attempts by people to make these recipes, she found this thread and I had to explain myself to her. Hopefully, she respects my privacy going forward. I'm still anxious as heck on a personal level, but that may be my disorder kicking in.

 

[LRangerR]

Ha wow that's a helluva thing if you're doxed by your own mother. I hope she respects your privacy, but worst case scenario the mods are here to help you, bless her heart.

Btw, them cookies look absolutely munchable. How did they turn out and which recipes are we looking at?

 

[Umbra of Emberspike]

Ha wow that's a helluva thing if you're doxed by your own mother. I hope she respects your privacy, but worst case scenario the mods are here to help you, bless her heart.

Btw, them cookies look absolutely munchable. How did they turn out and which recipes are we looking at?

The cookies are just bought from some local sources. My mom is strictly gluten-free, so in addition to being very specific on certain sweets for herself and whoever else enjoys them, she also tends to balk at the recipes that call for flour.

She also doesn't really like seafood, so that limits what we can cook even further.

 

[LRangerR]

The cookies are just bought from some local sources. My mom is strictly gluten-free, so in addition to being very specific on certain sweets for herself and whoever else enjoys them, she also tends to balk at the recipes that call for flour.

She also doesn't really like seafood, so that limits what we can cook even further.

So the ginger ale is the star then?

 

[Umbra of Emberspike]

So the ginger ale is the star then?

Yep.

The book is divided by seasons and there's 1 drink at the end of every season. Ginger Ale is at the end of the Spring section. We would have made the Cranberry Candy drink, but there aren't any cranberries in store yet.

 

[Flutterdoc]

View attachment 25026

Went back a couple of seasons and made Ginger Ale, with some gluten-free oreos and ginger cookies to go with it.

Today was a shock because normally, I keep my online life and IRL life segregated out of shyness and my own lack of trust in my family to not accidentally dox me, but today, while my mom was searching for other attempts by people to make these recipes, she found this thread and I had to explain myself to her. Hopefully, she respects my privacy going forward. I'm still anxious as heck on a personal level, but that may be my disorder kicking in.

YO THE BOOK TEACHES HOW TO MAKE GINGER ALE!?

 

[Umbra of Emberspike]

YO THE BOOK TEACHES HOW TO MAKE GINGER ALE!?

It does.

The other drinks are Pina Colada, Cranberry Candy, and Triple Shot Espresso.

 

[Umbra of Emberspike]

Survival Burger: patties are made of eggplant, cannellini beans, shallots, garlic, and wild rice, topped with roasted red peppers, pickled carrot ribbons, and a special homemade burger sauce like the kind McDonald's puts on their Big Macs: ketchup, mustard, mayo, pickles, and shallots.
Blackberry Cobbler: similar to traditional cobbler except it is most uniquely topped with raw turbinado sugar

This time, my dad got in on the action and we made the dishes at his house. His kitchen is much smaller and messier, so he had to do most of the physical work and I had to read the instructions to keep my cookbook clean. He also accidentally burnt some plastic tupperwares while trying to boil some water for tea. (He is the best example of a messy, clumsy, and cluttered redneck you will ever meet in my family)

All in all, a pleasant experience.

 

[REtroGeekery]

View attachment 24931

Pumpkin Soup. Now my new favorite kind of soup.

Kabocha squash, onions, garlic, fresh ginger root, sour cream and milk drizzle, and my favorite part: Pecorino Frico crisps (Romano cheese and pumpkin seeds).

This took an astonishingly long time to make, but the ingredients were remarkably cheap.

I think every recipe that starts with fresh pumpkin takes a long time to make! ^_^ Thanks for sharing some recipe experiences. Everything looks good!

I'm pretty sure Calabaza and Kabocha are the same pumpkin (I've also heard it called West Indian Pumpkin), if not, they're similar enough that I can definitely use the Calabaza from my garden in this! I love butternut squash soup, so this'll probably be a good one for me to try.

How was the texture of the survival burgers? I'm interested to try them, but I don't like a lot of the new 'meatlike' veggie burgers. They just don't have much texture to them. I prefer the kind with bits of veggies and grains still in there.

How do you carbonate the ginger ale? Does it require a lot of counter space?

 

[FilthyGorilla]

View attachment 24838

And. Here. We. Go!

A charcuterie of recipes that were presented as meant to be cooked all at once in the book:

1. Autumn's Bounty: Smoky sweet potato and pumpkin dip with a little garlic and tahini, a pumpkin/yam hummus of sorts, garnished with pomegranate seeds
2. Vegetable Medley: Cherry tomatoes and Castelvetrano olives in white wine, with sweet and sour roasted golden beets
3. Red Plate: Roasted red cabbage drizzled with a miso cheese sauce, garnished with nori (seaweed) and a side of radishes and honey-miso butter.

Plus some crackers, carrots, and cheese-its for accompaniment.

This was the most challenging recipe my mom and I made yet. My back is sore and we had a lot of micromanagement to do, but it came out so well. There has yet to be a recipe in the book we don't like yet. Everything has been amazing so far.

Like what you see?

WOW!

That looks absolutely amazing, you did justice to the recipes, they look wonderfully delicious

 

[Umbra of Emberspike]

I think every recipe that starts with fresh pumpkin takes a long time to make! ^_^ Thanks for sharing some recipe experiences. Everything looks good!

I'm pretty sure Calabaza and Kabocha are the same pumpkin (I've also heard it called West Indian Pumpkin), if not, they're similar enough that I can definitely use the Calabaza from my garden in this! I love butternut squash soup, so this'll probably be a good one for me to try.

How was the texture of the survival burgers? I'm interested to try them, but I don't like a lot of the new 'meatlike' veggie burgers. They just don't have much texture to them. I prefer the kind with bits of veggies and grains still in there.

How do you carbonate the ginger ale? Does it require a lot of counter space?

From what I looked up, kabocha has a sweeter taste and texture similar to a mix of pumpkins and yams, but calabaza can be a reasonable substitute

The survival burger texture is reasonably similar to any homemade burger, just that the patties are a lot bigger and heartier, and not as fatty as traditional meat patties. They are nothing like the faux meat burgers I think you're describing. The cannellini beans are the big protein star of the patties, the eggplant I think gives it the patty girth, and the wild rice helps keep it filling. It is so filling, just 1 burger felt like a whole meal. All it was missing was lettuce. Give it a try sometime and see if it's any different from the meatlike patties you don't like.

The ginger ale just needs some plain seltzer with the main recipe being a syrup infusion of lime zest, vanilla extract, and ginger roots.

 

[LRangerR]

From what I looked up, kabocha has a sweeter taste and texture similar to a mix of pumpkins and yams, but calabaza can be a reasonable substitute

The survival burger texture is reasonably similar to any homemade burger, just that the patties are a lot bigger and heartier, and not as fatty as traditional meat patties. They are nothing like the faux meat burgers I think you're describing. The cannellini beans are the big protein star of the patties, the eggplant I think gives it the patty girth, and the wild rice helps keep it filling. It is so filling, just 1 burger felt like a whole meal. All it was missing was lettuce. Give it a try sometime and see if it's any different from the meatlike patties you don't like.

The ginger ale just needs some plain seltzer with the main recipe being a syrup infusion of lime zest, vanilla extract, and ginger roots.

I mean, as long as it's not faking to be meat, and has an interesting and well thought out fls or profile, I'd be willing to give it a try. So when are you opening up a store ?

 

[REtroGeekery]

From what I looked up, kabocha has a sweeter taste and texture similar to a mix of pumpkins and yams, but calabaza can be a reasonable substitute

The survival burger texture is reasonably similar to any homemade burger, just that the patties are a lot bigger and heartier, and not as fatty as traditional meat patties. They are nothing like the faux meat burgers I think you're describing. The cannellini beans are the big protein star of the patties, the eggplant I think gives it the patty girth, and the wild rice helps keep it filling. It is so filling, just 1 burger felt like a whole meal. All it was missing was lettuce. Give it a try sometime and see if it's any different from the meatlike patties you don't like.

The ginger ale just needs some plain seltzer with the main recipe being a syrup infusion of lime zest, vanilla extract, and ginger roots.

Thanks for the responses. I appreciate it. <3

Calabaza is sort of like a cross between pie pumkins and butternut squash. Many of my relatives have subbed butternut in when they couldn't get Calabaza for a recipe. ^_^

With those ingredients, it should be easy to ensure the burgers some more texture. Thanks again!

 

[Umbra of Emberspike]

"It's sweet enough to mask the bitter fruit."

The flavor text is not wrong. This was a very sweet-tasting drink. Not something that is usually expected of cranberries. And thanks to this drink, I now actually like something with cranberries in it. I used to never really like the fruit, dressing, sauce, etc. But with a little brown sugar and vanilla extract, the sourness is all but gone.

The hard part was actually getting hold of sparkling apple-cranberry cider. For the longest time, my mom and I were confused by the bottle label not exactly saying "cider" on it. The recipe has a tip suggesting plain apple cider for a less cloying version, but even though that bottle said "cider" on it, both bottles said 100% juice on them, so we eventually gave the benefit of the doubt and got both. At the end of the day, I think they were both ciders.

The group of 3 are the sparkling apple cranberry, the single one is the plain apple cider.

The one with plain apple cider is less sweet and okay, but the original was much better. Best to not drink more than one cup's worth at a time. It is really sweet.

 

[Umbra of Emberspike]

I should mention about the drinks I've made so far: the recipe says to pour the syrups into the glasses then the fizz liquids on top (seltzer/cider in these cases) but it doesn't actually specify how much syrup or fizz to pour into each cup.

From experience, I will suggest anyone else who tries them to pour the syrup and fizz into a pitcher together and mix them up before pouring them into the glasses. I actually haven't tried this myself, but I am guessing it will take away the guesswork. Not sure if it will result in what I hear is called a "dead drink".

 

[Umbra of Emberspike]

Pumpkin Pie, the pièce de résistance, is here!

Usually, a pumpkin tends to consist of a regular filling with white sugar and a premade crust and optional whipped cream as is.

This one is very different. It includes a crust made from scratch, something my mom and I both never did before, consisting of things like hazelnuts, pecans, and brown sugar. And the crust had to be cooked three times, once with some weight on it like dry rice to get most of the moisture out, once to solidify the crust, and finally once again with the filling in it, which took a combined 4 and a half hours to get it hot and fresh, plus another 5 hours of cooling off. (We let it cool off overnight because of our schedules)

The filling consists of things like fresh roasted sugar pumpkin, heavy whipping cream, a little apple cider vinegar, cinnamon, ginger, and nutmeg. The whipped topping, unlike the usual "Cool Whip" that comes in a plastic tin, consists of fresh heavy cream, and maple syrup. (Imagine if that was part of the in-game recipe)

My mom also had the idea to use the extra pumpkin flesh to make a small filling serving last night so we could have an idea of the overall taste. The filling was much better than any other pumpkin pie filling we'd had before. And when we had the cream and crust with the main filling today, it all turned out great. The crust will need to be cooked less next time because it was a little hard, but very nutty because of all those hazelnuts and pecans.

Making crust from scratch is hard and time-consuming, but it pays off in spades. Is anyone else inspired to get a food processor, and a mixer to give this a whirl themselves?

 

[Colleen&Potato]

I’m don’t know if anyone has asked yet, but what’s your favorite thing you’ve made so far? I’m thinking of getting it as a gift for someone.