dragon age recipes

Dalish Food Preservation: Jerky, Pemmican, and Hot-Pot

For most cultures throughout Thedas, preserved foods are a necessity. For the peoples of the Anderfels, and the Elves of the Dalish Clans, this is especially true. The Anders have to deal with the volatile climate of the Anderfels, and the Dalish must deal with their nomadic lifestyle which leaves little room for fresh food storage of any meaningful value.

One thing many cultures have in common throughout Thedas, and even our own real world, is that each cultures has some variation of dried meats. In Thedas, two kinds of dried meats are very ubiquitous throughout most cultures that still make liberal use of preservation: Jerky, and Pemmican.


Jerky is meat that has been sliced or pounded very thin, and then dried with the aid of liberal amounts of salt and seasonings. In the modern era, we usually use nitrates of some kind to aid in the curing of meats like Jerky. In Thedas, and our own middle ages, however, they would have used only salt.

The Dalish typically make their jerky using salt, ironbark syrup (which is similar in flavor to mollasses), fermented rashvine sap and various herbs and spices that are native to the area in which they are staying. For example, Dalish clans in Ferelden and the Free Marches typically use a lot of borage, bay leaf, mint, juniper berries and parsley in their jerky.


Pemmican is essentially a loaf of dried/cured meat, mixed with fat and sometimes other ingredients. Some cultures add fruits and grains, whereas others use only meat, fat and seasoning.

In our own world, it is unknown who truly invented pemmican, but the word comes from the language of the Cree, one of the many indigenous peoples of North America.

Likewise, in Thedas, it is unknown who invented Pemmican. But almost every culture has, or used to have, a variant of it. The Dalish variation is known as ghial’bradh and incorporates a lot of dried berries and wild grains.


Hot-pot, hochepot, or hodgepodge is a stew made of a mixture of various ingredients, usually whatever the cook has on hand at the time. In many cultures throughout thedas, hot-pot is made with pemmican or some other cured or preserved food as its base.

Most cultures througout thedas have a variant of Hot-Pot. In Fereldan and the Free Marches, it is known as either hodgepodge, or rubaboo. In Orlais it is known as hochepot. In Antiva it is known as either mezcolanza or misto. In Nevarra it is known as miktí, and in Tevinter it is known as farrago

Among the Dalish, it is known as grid’iathe. It is typically made with Dalish ghial’bradh along with whatever fresh vegetables, grains and herbs that Dalish clan is able to forage.


Dalish jerky is usually made from wild ram, bear, sheep or boar meat. However, some clans will trade with human settlements for mutton, pork and beef.

yield: about 1.5 lbs of jerky

  • ¾ cup hickory salt (about 6 oz by weight) (pickling salt will work fine)
  • ¼ c ironbark syrup (Maple syrup, molasses, or honey will work fine)
  • 1 large amrita vein bulb or 4 arbor blessing bulbs, crushed (4 spring onions or 4 cloves of garlic will work fine)
  • 2 large spoonfuls purified and fermented rashvine sap (2 tbs Worcestershire sauce plus 2 tbs black pepper will work fine)
  • 5 pounds fresh meat
  • spices of choice (vary by clan, so just use your favorites, or none at all)


  1. Rub the meat with the salt, making sure to cover every inch of meat in a thin layer of slay. If you need to use more than ¾ cup, do so. However, do not use less than ½ cup. 
  2. Lay the meat on a rack in a large container and allow to rest in a cold place for at least 12 hours (the Dalish usually use tightly packed snow or ice, but i’m pretty sure a fridge will work fine). Do not allow the meat to rest for more than 48 hours.
  3. Check the meat every day to check to see if any liquid needs to drained from the container. Make sure that any liquid that is drawn from the meat does not touch the meat. While there is enough salt on the meat to prevent bacterial formations, the same cannot be said for any liquid that is leeched out by the salt. Make sure to remove liquid when necessary. 
  4. After 12 hours, remove the meat and wash thoroughly, making sure to remove all salt. Then vigorously pat dry until the surface of the meat is completely dry.
  5. Once dry, slice meat into long, thin strips no larger than ¼ inch thick. Make sure to slice the meat with the grain, otherwise your jerky will fall apart once dried.
  6. Combine syrup, crushed bulbs, rashvine sap and any other spices of choice in a bowl until you form a smooth paste.
  7. Dip each piece of meat into your seasoning paste, making sure that each piece is thoroughly coated in a very thin layer of seasoning.
  8. Dry your meat using a wire rack over a low burning fire for at least 24 hours, or until fully dried.
  9. In the real world: use a food dehydrator, making sure the temperature stays between 130 and 140 degrees at all times. Dry your jerky until it is firm and stiff but not ready to fall apart.
  10. Alternatively, you can dry your jerky in the oven, making sure to use your oven’s lowest setting and leaving the oven door slightly open.


Similar to Dalish jerky, Pemmican or ghial’bradh is typically made with ram, bear, sheep or boar meat. Unlike jerky, however, it is not as salty, and usually incorporates dried fruit and grains. What results is a thick, dry meat ‘bread’ that is usually stored and then sliced to be heated and eaten later. 

Many Dalish clans will store ghial’bradh is bags made of animal hide. These bags can be made to be air-tight and oftentimes clans will bury bags of excess ghial’bradh and leave specific markers so that other Dalish clans can make use of their good fortune later.


yield: about 3 lbs of pemmican

  • 5 lbs of fresh meat
  • 1.5 lbs of suet (animal kidney fat, specifically of beef, venison and pork)
  • 2 oz (by weight) dried fruit
  • 1 oz (by weight) cup cooked, drained and dried wild rice, or wild wheat berries


  1. Slice meat very thin against the grain.
  2. Dry meat on a wire rack over a very low smokey fire for about 24 hours until completely dry. (alternatively, dry on your oven’s lowest setting with the door slightly open for about 10-12 hours. If you use a dehydrator, bake your meat strips in the oven for 30 minutes at 200, and then use your dehydrator normally). Meat should be completely dry and brittle once done.
  3. Using a mortar and pestle, ground your dried meat into a coarse powder (alternatively, you can use a food processor in the modern world).
  4. Make sure the amount of dried meat is equal (in weight) to the amount of rendered fat you have. Adjust if needed.
  5. Melt your rendered fat completely, but do not allow it to become too hot.
  6. In a large bowl, combine the cooked grain, dried fruit and meat powder.
  7. Add your rendered fat and stir until combined into a smooth paste.
  8. Pour your paste into molds of your choice (the dalish use clay bread pans) and pat down to get rid of any air bubbles. Store in a cool place until set and firm.
  9. Remove pemmican from your mold and wrap in cloth (or use plastic wrap if you live in the real world). 

Your pemmican will keep for longer if you choose to omit the fruit and grain. Many Dalish clans would choose to leave out the fruit and grain until it was time to eat, and then they would mix the pemmican with the fruit and grain in a large bowl before eating.

Do remember that pemmican is very high in calories. 1 pound of pemmican typically contains 3000 calories, so it is very much not a food that you want to snack on. This is, however, the perfect food to take when you go backpacking or camping (or if you’re a constantly travelling nomadic Dalish clan).

Additionally, I recommend buying pre-rendered suet if you can get it, but if you’re interested in being a bit more traditional, check out this instructional video on how to render your own suet.

DALISH HOT-POT (Grid’iathe)


yield: about 8 portions

  • 1 pound Dalish pemmican (ghial’bradh)
  • 1 large bowl rashvine nettles, boiled, drained and washed (feel free to using stinging nettles or fiddleheads instead. Learn how to prepare stinging nettles here, and how to prepare fiddleheads here. Warning: Never EVER eat fiddleheads or nettles raw.)
  • 1 large bowl fresh elfroot, washed and drained (you can use spinach or kale instead)
  • 1 pound potatoes, peeled and diced
  • 6 large Amrita Vein bulbs, roughly chopped (or 2 large onions)
  • Any other fresh vegetables and herbs you can forage (or buy at ye olde grocery store)
  • ½ pound fresh wild rice or wild wheat berries (you can use farro or rye berries if you like)
  • 1 spoonful of lard or butter (you can use vegetable oil as well)
  • Salt to taste


  1. Roughly chop your pemmican
  2. Heat the butter or lard in a large pot. Once the butter has started to brown, add your onions. Cook until translucent, and then add all of your other vegetables.
  3. Put in another water to cover all of the vegetables by at least 2 inches.
  4. Add in your chopped pemmican and wild rice. Cook until stew has reduced to a thick consistency and pemmican and rice are fully cooked.
  5. Add your rashvine nettles, elfroot, and any other fresh greens and herbs that you wish. Cook just long enough for them to wilt and release their flavor.
  6. Season to taste and serve immediately with a large mug of fresh Dalish ale.

Your stew should have the consistency of thin chowder. If you wish for a thicker soup, simply use more grains.

Bon Appétit, or as they say among the Dalish: Son’ava!

czajnik  asked:

y'know, I don't think zevran ever told dorian what alcohol he reminds him of...

Dorian: So? 

Zevran: So what?

Dorian: Oh don’t play coy with me. You said there was no wine that I reminded you of, so what do I remind you of?

Zevran: Oh right! I had almost forgotten.

Dorian: Forgotten me? Well that is not what a man likes to hear, Zevran. 

Zevran: You are rather dramatic, my friend. But if I may answer your question with a question? Have you ever heard of Aqua Magus?

Dorian: Right, because I’m a mage? I feel as if you’ve given Aveline’s wine description much more thought than my drink. How very disappointing.  

Zevran: Of course not, my over-dramatic friend. While Aqua Magus is infused with refined lyrium, that is not why it made me think of you.

Dorian: No?

Zevran. It’s because it’s bright, but sneaks up on you if you’re not paying attention, and makes your head spin. 

Zevran: …And because it is potentially fatal if ingested in quantity.

Dorian: I’d be offended if that were not true.

Amalia’s Strawberry Cupcakes

If you have no means of drying strawberries yourself, this will be an expensive dessert to prepare, but the flavor is intense, innocent, and decadent, all at the same time. They’re perfect for spring, and perfect for sharing with someone who appreciates subtlety. You can use freeze-dried, air-dried or oven-dried strawberries in the batter, but you cannot use fresh. They’re just too dilute. Some high-end markets carry freeze-dried strawberries, but expect them to be pricey. The frosting works just as well with either fresh or frozen strawberries, but if you use the latter, defrost them first. A food processor or blender is required.

  • 1 ½ ounces dried strawberries
  • 1 ½ cups cake flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup butter
  • 1 ½ cups sugar
  • 3 eggs
  • 1 tsp strawberry extract (or vanilla)
  • ¾ cup milk

  • 1 cup strawberries (fresh or frozen)
  • 1 cup butter
  • 3 cups confectioners’ sugar, divided
  • 1 tsp strawberry extract (or vanilla)

Preheat the oven to 350 degrees Fahrenheit and line your cupcake pans with paper liners. The recipe makes 48 mini cupcakes or 24 standard.

Grind the dried strawberries to powder in a blender or food processor and transfer to a medium bowl. Combine with the cake flour, baking powder, and salt, and stir to mix. Set aside.

Cream the butter with the sugar and beat in the eggs and extract until fluffy.

Alternate between mixing in the flour and the milk, then beat vigorously until the batter is smooth and forms ribbons when you lift the spoon or beaters. The batter will be thick.

Fill each cupcake liner 2/3 of the way and half-fill any unused cups with water. This prevents the empty cups from getting too hot and burning the cupcakes next to them and it prevents the pan from warping. Bake until a toothpick inserted into the center comes out clean, 15- 20 minutes for minis, 20-25 minutes for standard. Remove the cupcakes from the pan and cool on wire racks to avoid sogginess.

Make a puree of the fresh or (thawed) frozen strawberries in a blender or food processor and beat with the butter and 1 cup confectioners’ sugar until light. Blend in the extract (and food color, if you feel that you must), then add up to 2 cups of confectioners’ sugar until the frosting reaches the desired consistency.

The easiest way to frost cupcakes is to fill a piping bag or resealable bag with the corner cut off and pipe the frosting on, but I’m told dunking the tops of the cupcakes directly into the frosting bowl works, too. Sliced strawberries, jelly beans or tiny candies make an attractive garnish.


Well, here it is! Recipes of Thedas via The World of Thedas Volume 2

I tried to get pictures as clear as I could, but alas, tumblr isn’t always the best quality. They should -hopefully- still be readable though, just zoom in. If not I’ll try and see if I can host them on imgur or something.

But anyways, all of this is super fun. I especially like the tidbit about Leliana making nugs as pets so trendy. Also, anybody else notice the subtle racism? Interesting stuff.

Thedas Cuisine Project: Dalish Smoked Gavulan

Gavulan is the Dalish word for trout. Trout is a main-staple fish for many Dalish clans, as it is a fish found in both fresh and salt water, and is therefore one of the most plentiful types of fish in Thedas.

Given that the Dalish are nomadic, the vast majority of their food staples are either preserved, of quickly made from whatever ingredients they can scrounge from their current campsite. 

While most Dalish clans will utilize this recipe with some form of trout, you can also use this recipe for salmon (shetelan in Elvhen), and really any other kinds of fish that you wish.


  • 1 whole fish, gutted and cleaned.
  • Enough wood for a long, slow burning fire to last 3 to 4 days (or a smoker if you’re doing this in modern times)
  • 2 bay leaves
  • Handful of salt (about 1/3 to ½ cup)
  • Handful of sugar or honey (about 1/3 to ½ cup)
  • Handful of borage, parsley, or other similar green herb native to the area (which herb you use will have an effect on the final flavor of the fish)
  • 1 air-tight leather pouch (Or a zip lock bag if you live in the modern world)


In this recipe, the fish is brined before smoking. This does two things: First, it increases the preservation time of the final product. Secondly, it adds flavor, and also helps to form a skin on the outside of the fish that the flavor of the smoke will adhere to, thus resulting in the most flavor for the time invested. Without brining, this fish will last about 2 or 3 weeks, provided it’s stored correctly (such as wrapped and stored in the fridge or another similarly cold and dry place). With brining, this fish will last nearly 4 to 6 weeks (thus essentially doubling the preservation time). The reason for this, is that by brining the fish, you are eliminating bacteria and creating a very hostile environment for bacteria to dwell, thus vastly decreasing the risk that the fish will develop any bacteria further down the line. With smoking, you are removing oxygen and moisture, thus vastly decreasing the chance of any nasties like botulism. By doing both methods, you are essentially creating double protection. 

A note for modern uses: This recipe was used in medieval times for preservation, but does not meet the FDA standards for modern preservation. If you wish to actually use this to preserve fish, and not just get a tasty smoked fish, then please use this wet brine recipe instead of the dry brine:

2 quarts water
½ c salt
¼ c sugar
½ tsp pink curing salt #1 (sodium nitrite)


  1. Mix the salt, sugar, bay leaves and green herbs together. If you are using honey, make sure to form a completely uniform paste. This will work best if you slightly heat the honey first, thus making it more liquid and pliable.
  2. Spread the dry brine over the fish, making sure to completely cover both sides of the fish.
  3. Place the fish in an air-tight bag, or container, and leave in a cold, dry place for 12 to 24 hours.
  4. After 12 to 24, remove the fish from the container, and discard any liquid that has been pulled out of it. Gently rinse the fish off, making sure to rinse off most of the salt.
  5. Next, lay the fish on top of a rack next to a slowly burning fire, making sure that the rack is above the smoke, but not above the open flame (otherwise you will roast the fish, not smoke it). Gently smoke the fish for 3 to 4 days, making sure to turn the fish regularly, adding enough wood to the fire to keep it burning just enough to produce enough smoke to envelope the fish.
  6. If you are using a modern smoker, simply place the fish in the middle rack of your smoker. Cold smoke the fish for 2 to 3 hours, making sure that the temperature of your smoke does not exceed 100 degrees Fahrenheit (37 C). Then hot smoke the fish until the internal temperature reaches 180 degrees. 
  7. Once the fish has reached 180 degrees, allow the fish to smoke for an additional 30 minutes, and then remove from the smoker. Allow the fish to cool in a cold dry place (such as your fridge, or politely ask your Keeper to use an ice spell).

It is very important that you hot smoke the fish, because unless you have a smoker specifically designed for cold smoking, you will not be able to smoke at a temperature low enough to ward off bacterial growth. The reason that you would cold smoke the fish first, is so that you can get a nice full-bodied smoke flavor without overcooking the fish. If you do not wish to cold smoke the fish, or you simply don’t have the means, then you can simply just hot smoke the fish from the get-go until you reach an internal temperature of 180 degrees. You will simply not achieve as much of a smokey flavor as you would by cold smoking it first.

Lastly, while it is possible to cold smoke the fish entirely, without using hot smoke, please do not attempt this unless you have the assistance of a professional (or you are a professional). Cold smoking entirely can be very dangerous when done improperly. 

Properly smoked, your Dalish style smoked Gavulan will keep for about 3 weeks in a cold dry place, and for about 3 months in the freezer. For a traditional, but delicious meal, enjoy your smoked gavulan on a piece of dried flat bread, which has been spread generously with a thin smear of spiced halla cheese (or spiced goat cheese, if you aren’t blessed with access to halla). And of course, always remember to thank Andruil for helping you catch that fish in the first place.

Lady Landra’s Lavender-Lemon Tea Bread

Teyrna Eleanor is a gracious and generous hostess, but Lady Landra still likes to help with the entertaining. The idea that such dear old friends would stand on ceremony is unthinkable. Old Nan may have grumbled a bit about preparing a recipe from someone else’s hearth, but even she had to admit that the delicately-scented tea bread had merit. Be sure that your lavender is intended for culinary use. The kind sold for potpourri can contain alchemical colors or perfumes.

  • ½ cup butter
  • 1 ¼ cup sugar
  • 1 Tbsp dried lavender blossoms
  • grated zest of 1 lemon
  • 1 tsp lemon extract
  • 2 eggs
  • 2 cups flour
  • ½ tsp salt
  • 1 ½ tsp baking powder
  • ¾ cup milk
  • ½ cup dried currants
  • ½ cup sugar (optional)
  • juice of 1 lemon (optional)

Preheat the oven to 350 degrees Fahrenheit and grease a 9x5 inch loaf pan.

Cream the butter with the sugar until it is light and fluffy. Beat in the lavender blossoms, lemon zest, lemon extract, and eggs to ensure even distribution throughout the loaf.

Combine the flour with the salt and baking powder. Alternate adding the dry ingredients and the milk to the butter mixture and mix to combine, but do not overbeat. Tea bread is supposed to be dense, not full of holes you can stick your pinky through. Stir in the dried currants and turn out into the prepared pan.

Bake until the bread pulls away from the sides of the pan and a toothpick inserted in the center comes out mostly clean (it may have a few crumbs clinging to it, but it shouldn’t look damp), about 60 minutes. Timing is tricky, since ovens tend to have personalities of their own. Let experience guide you, and trust in time-honored doneness tests.

If you wish, you can make a glaze out of the ½ cup sugar and the lemon juice. Just mix them together and pour them on after the bread has cooled in the pan for 10-15 minutes. The glaze will be gritty, but the tiny crunch of undissolved sugar adds to the melange of flavors and textures. If your sensibilities rebel at the thought, leave it out. You’re bound to find a use for that lemon somewhere.

Cool completely before slicing and serving… but for added luxury and some unabashed lily gilding, omit the glaze, toast the slices in the oven and serve spread with softened salted butter.

Goes well with darjeeling tea, mint tea, or chai.



‘What’s a banana?’ I hear some of you say. I am now in a position to tell you, dear reader, as I, not twenty-four hours ago, was forced to eat once. While the recipe does call for Par Vollen bananas, I find Rivaini ones an acceptable substitute, despite what the recipe’s creator claims. Most of us aren’t made enough to raid Qunari lands solely for the purposes of baking. – Lady Savarin Ledoure, ‘The Whole Nug: Culinary Treasures of Thedas’

Thedas Cuisine Project: Antivan Arroz De Los Cuervos

Wheat and Barley are two of the most populous exports of Antiva, making it one of the prosperous nations in Thedas. After all, every nation in the continent relies on one of these grains in one way or another. 

Two grains that most other nations have little interest in, however, are rice and corn. An old Antivan saying might very well be: El trigo es para el rey, pero el arroz es para el mendigo. “Wheat is for the king, but rice is for the beggar.” Rice and corn were considered through Thedas to be poor people food, with wheat and barley being the grains that most people desired. For this reason, among many, there were different flours for the poor than the rich. While the rich would get a flour that was a luxurious mix of wheat and barley (or only wheat if they were especially affluent), the poor would make due with what was known as ‘beggars flour’ or ‘peasants flour,’ which was usually a mixture of barley, wheat, dried peas and any other number of grains. 

Rice and corn became very popular grains among the Antivan and Rivaini peoples, primarily because of how most of the wheat and barley were exported to other nations, with the more affluent among them buying up the lions share of what was left over. Breads made with rice and corn were more often seen than those made with barley or wheat, and dishes that consisted of a primary ingredient of either rice or corn became increasingly common.

As any person who has been to either Rivian or Antiva can attest - the chefs of these countries can make rice or corn taste like a luxury that neither wheat not barley can match.

Arroz de los Cuervos (”Crows’ Rice” in Antivan), or Pasto Corvo (“Crow Feed” in Antilian) as it is also called is a very common peasants dish throughout Antiva. It is named after The Antivan Crows - the famous order of Assassins that calls Antiva its home - because of the common theme amongst Antivan fantasies that the Crows must subsist on nothing but water and rice for months on end. In reality, the Crows eat much better than the vast majority of the nation, but that hasn’t stopped the myth from spreading.

Arroz Cuervo (as it is sometimes shortened to) is a dish primarily made of rice, butter, onions, basic antivan spices, and some kind of flavorful liquid (like chicken or vegetable broth). Food scraps, like cheap meats or cheap vegetables are sometimes also added to the dish.

There is very little difference between Arroz Cuervo and the more famous Paella. The major difference is that paella is usually a meal reserved for the nobility, given the rarity and cost of many of the ingredients (such as saffron, chorizo, many of the herbs, some of the seafood and meats etc). While paella can and will be made by peasants, it is usually a communal affair, with different families bringing different ingredients (which is one of the primary reasons why there are so many different variants of paella). 

There is a major similarity with the two dishes as well, however. Both paella and arroz de los cuervos are traditionally made with rice found within the valleys and bays of Antiva - with arroz bahia (bay rice from Rialto and Salle), arroz treviso (white rice from the area of Treviso), arroz gleva (wild rice from the area of Seleny), and arroz bomba (rice from the valley regions of the weyrs) being the most common. The Antilian names of these rice varieties are riso alloro, riso treviso, riso radura, and riso pompa

Also both Paella and Arroz de los Cuervos are traditionally cooked in a paella. Language is weird.

However, do not let the lack of fancy spices and scarcity of numerous ingredients fool you - Arroz de los Cuervos can be just as luxurious and delicious as its more esteemed cousin.

Makes enough for 6 servings

  • 4 tbsp butter
  • 1 small onion, diced fine
  • 1 large tomato, diced
  • 1 tbsp tomato paste
  • 2 cloves garlic, gently crushed
  • 1 sweet pepper, diced
  • 2 cups white rice (preferably Antivan rice - or Spanish rice if you’re in the modern world)
  • 3 cups unsalted chicken broth or vegetable broth (water will work fine too, but the rice won’t be as flavorful)
  • 1 tsp salt
  • 1 bay leaf
  • handful of parsley and oregano
  • 1 ñora (dried pimento pepper), de-seeded and finely chopped

If you are unable to find ñora, then simply use 1 tsp of sweet spanish paprika. You can also buy pimento peppers, and dry them in a dehydrator (or in your oven on the lowest setting for about 12 hours).


  1. In a large pan (Preferably a paella pan, but a large sauce pan or frying pan will work fine), melt the butter until it almost starts to brown.
  2. Add your onions, and saute until translucent.
  3. Add your peppers and garlic, and saute until onions are lightly brown and peppers have gone soft.
  4. Add rice and saute, stirring gently, until rice begins to brown.
  5. Add tomatoes, tomato paste, ñora, herbs, broth, and salt. Stir gently to incorporate and then never stir it again
  6. Turn down the heat, cover, and allow to simmer for about 20 minutes, or until all the liquid has been absorbed. 
  7. Enjoy your arroz cuervo while observing your target from some shadowy rooftop, and remember: The crows never fail.

Curious chef that I am, I decided to try out one of the recipes from The World of Thedas Vol.2 and unabashed elf lover that I am, I went for Dalish Hearth Cakes. Which are essentially Dalish pancakes.

They are actually really good and smell absolutely delicious, the cinnamon and ginger give it a nice bite without being too much. They are really good with honey or maple syrup, as well as fresh fruit that lightens the warm flavor of them a lot.

I did use wheat flour, which made them dark then what they’d normally be. Butter worked out better than butter substitutes, just because to does add to both the flavor and the texture (which substitutes usually do one or the other). Also the smaller your dried fruits the better, just because you do get more in a bite and the cakes themselves are relatively tiny in the end so larger dried fruits “warp” and take up too much space within the cakes/dough.

So yeah…my attempt at Hearth Cakes.


Blue Lyrium Hard Candy 

 - MJ approves +20

As I’m sure anyone who has ever played any of the Dragon Age games is well aware, the point of it isn’t really to save the world or be the hero or defeat the ultimate evil that comes in the shape of demons, dragons, and darkspawn. 

No, it’s to romance each and every one of your companions on a different playthrough and listen to every conversational line in the game by swapping between your active companions. Their witty banter (especially Varric’s) gives me life. With your mind occupied by these extremely important matters, little room is left to the game’s consumables. These are essentially limited to poultices, potions, and healing spells. 

And then there’s lyrium. One touch of it in its raw form can hurt you physically and mentally, and if you’re a mage you can kiss living goodbye. In its processed form it is dangerously addictive and the side effects can be devastating. On the bright side, it can be made into lovely tattoos! 

The demons are going to get me for that one…

-MJ & K

Keep reading

Thedas Cuisine: A Compendium of Dragon Age Recipes - Chapter 1 - FenxShiral - Dragon Age (Video Games) [Archive of Our Own]
An Archive of Our Own, a project of the Organization for Transformative Works
By Organization for Transformative Works

The first three chapters of what will become an in-universe cookbook that will be a compendium of all the information and recipes involved within the Thedas Cuisine Project.

Fenarel’s Mushroom Stew

A hunter’s luck is a whimsical thing, and there is no telling what will wind up in the pot at the end of the day. Fortunately, this recipe is flexible. It is delicious made with venison, beef, rabbit, or poultry. Even better, it does not assume that the cook has gallons of pre-made stock at hand.

You really need a pot with a snug-fitting lid for this one. Not only are you cooking the meat, you are steaming the chestnuts (potatoes are given as an alternative because they have a similar texture) in a limited amount of liquid.

  • 2 pounds game, poultry, or meat
  • 8 ounces mushrooms
  • 1 pound peeled chestnuts (or small red potatoes)
  • 3 dried sage leaves
  • 1 pint water
  • salt

Put everything but the salt in a pot with a tight-fitting lid. Cover and bring to a boil. Release the steam so the pot doesn’t boil over, then lower the heat (or move the pot slightly off the fire), replace the cover, and simmer until the meat is tender and the chestnuts (or potatoes) are cooked, about one hour, checking periodically to be sure the pot has not boiled dry. Season each portion with salt.

Dragon Age Drinks - [The] Iron Bull

You’ll need:

  • a shot glass (either standard size or big)
  • 1 part coconut rum
  • 1 part brandy
  • 1 part whisky


  1. Mix all the ingredients in the glass, estimating how much you need based on how big the shot glass is.
  2. Shoot it back!
  4. Turn to the classiest person in the room and excuse yourself, saying “Uh…sorry about that. M'am.”
Introducing: The Thedas Cuisine Project

Thedas, like any continent, is filled with many different cultures, ethnicities, and - of course - diets. Diet and eating habits can tell you a lot about a culture, what climate they live in and how they value food and meals during their daily lives.

The Thedas Cuisine Project will endeavor to explore the cuisine of Thedas, creating period-appropriate recipes that explore the cultures, climates and eating habits of the various cultures and societies within Thedas.

How Will This Be Different From other Fantasy Cooking Projects?

Firstly, I’ve yet to see a fantasy cooking project actually put effort into making their recipes fit the setting. Most of them focus on recipes inspired by the setting. However, they don’t explore the ingredients that would be available (or not be available) to the cultures they are exploring. Most also don’t explore the various cooking techniques and methods that would be available, depending on the culture and time period in which they live.

I will endeavor to bring all of this to the Thedas Cuisine Project. I will explore the various ingredients available to the culture, and I will make sure that all of the recipes not only fit the culture that they are supposed to come from - but also reflect the type of food that would be served in that culture, climate, and time period.

So What Will This Project Include?

The Thedas Cuisine Project will include recipes, real-world ingredient replacements, and cooking techniques that are appropriate to the cultures, peoples, diets and time-period of Thedas. I will include ingredient replacements for everything listed that is either unreasonable, or simply doesn’t exist outside of Thedas. Additionally, I will include descriptions and essays on the various cooking techniques available to and used by the various cultures and peoples of Thedas.

Essentially, I want to make this project seem as if I was somehow able to travel to the fantasy universe of Dragon Age, and came back with a cookbook printed by one of the chefs there. I don’t want to simply create food inspired by the setting.

What types of Food and Cultures Will This Project Include?

I will try and make sure that every single major culture from Thedas is included. Food will include any kind you would find in any cookbook: drinks, breads, desserts, meats, vegetables, grains, cheeses, etc.

Food will be represented with period-appropriate ingredients and methods from all major cultures of Thedas. This will include, but not be limited to, The Qunari, Elvhenan, The Dalish Elves (both historic Dalish and Nomadic Dalish), Tevinter, Orlais, Ferelden, Rivain, The Free Marches, Antiva, The Anderfels, Par Vollen and Seheron. Recipes will also be included for various seasons and climates for all of these kingdoms and cultures.

Why are you qualified to do a project like this?

I have a passion for the culinary arts, and I make my living as a professional cook. I know cooking well - I know cooking really well. Additionally, culinary history is a part-time hobby of mine. This project is a great way to steer both of those passions towards Dragon Age, which is another passion of mine. Because of my work with the Thedas Language Project, I’ve had to really make myself familiar with what information we’ve gotten from the cultures and kingdoms of Thedas. 

Will You Ever Make a Cookbook of the Project?

Possibly. It would depend on how large the project came to be, and whether a cookbook would be worthwhile.

Recipes in the Thedas Cuisine Project as of this Post:

100 Days of Dragon Age

7/11:  Invent a DA themed food or drink.

When I saw this one on the list of prompts, I thought MY TIME HAS COME. I’ve actually been toying with the idea of starting a geeky recipe blog for a while. We came up with three Dragon Age drink recipes right out of the gate, but I’ll only post one today. I am working on food recipes, too. 

So, I will likely be posting more stuff like this! They’ll be tagged under “drinks of dragon age.”


Makes 2

6 strawberries

8oz cherry juice

2oz white rum

2oz pomegranate liqueur

(This drink could be made non-alcoholic by omitting the rum and replacing the pom liqueur with pom juice. Maybe a bit of Sprite for some razzle dazzle.)

* In a blender or food processor, puree the strawberries with the cherry juice. Add remaining ingredients, stir, and join us, brothers and sisters. Good luck!