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10 Awesome Recipes For Each Moment Of LOTR. Mordor's Will Surprise You.

Zainab Coovadia
Content Writer

Ten recipes reflecting the stages of the Hobbits’ journey in Lord of the Rings. We go from the Shire to the mines of Moria and finish with the Grey Havens. Enjoy and happy eating!

1. Bilbo’s Tea Cake

zest of one lemon (or orange if you prefer)
3/4 c. butter
1 c. sugar
4 eggs
2 1/4 c. flour (any soft flour will do)
1 tsp. baking powder
1 tsp. salt
1/2 c. dried cranberries or currents
juice of one lemon(orange)

Cream together butter, sugar and zest. Stir together dry ingredients in a separate bowl. Add the eggs to the butter mixture one at a time, beating well after each. Add dry ingredients and lemon(or orange...) juice and mix Just Until Combined. Spoon into greased loaf pan and bake at 350 degrees for 30-45 min. or until golden. Wrap and store overnight before serving to Gandalf for Afternoon Tea.
-Note- To impress the Wizard (and the Dwarves...), glaze with a mixture of half a lemon(not orange) and 1/2 c. of icing sugar. Pour over the loaf before hiding in the refrigerator overnight. Perfect for unexpected parties.

- Mel Baggins

2. Mushroom Soup from the Inn at Bree

Chop 1/2 pound of mushrooms very fine. In a large saucepan, melt 4 tablespoons of butter. Add 1 tablespoon of chopped onion, 2 cups of finely chopped carrots, 2 cups of finely chopped celery, and 1 clove of garlic, minced. Stir in 2 1/2 cups of beef broth, 3 1/2 cups of water, 1 small can of tomato paste, 1/4 teaspoon of salt, and 1/16 teaspoon of pepper. Bring to a boil. Cover and reduce heat. Simmer 1 hour. Purée the soup. Melt 2 tablespoons of butter in a skillet, add 1/2 pound of sliced mushrooms, and sauté for 5 minutes. Add to the soup. Add 1/4 cup of dry sherry. Heat thoroughly and serve.

- Mel Baggins

3. Aragorn’s Athelas Tea

Also known as ‘Sam’s Kingsfoil Brew’

*since herb-lore of Middle-Earth is mostly confined to herbs native to the Shire, records of True Athelas are scarce. However, it seems by all accounts that Mint is the closest relative.*

Juice of 2 lemons

3-4 1/2 inch coins of fresh Ginger

1 clove of garlic (“You *must* trust Master..”)

3 sprigs of Mint (approx. 7-10 leaves)

2L. Filtered water, boiling

Unpasteurised Honey

Echinaccia extract, liquid

Place Ginger, Mint and Garlic(peeled, but not crushed!) in a cheesecloth and tie off. Add to boiling water and cook for 5-7 min. Turn off heat and add lemon juice. Remove spices and transfer to an insulated tea pot. Into each cup, add a tsp. of honey(or to taste), and echinaccia extract to the bottle’s instructions.

Rx: Serce to any Man, Hobbit, or Dwarf (Elves don’t get sick, remember?) suffering from congestion, sore throat, dry cough or Morgul blades.

- Mel Baggins

4. Rivendell Banquet Black-Bottom Cheesecake Muffins

An Elven hors deouvres for the after-feasting nibblers.
Preheat oven to 350F
*mouse note; Double the amounts of the following 11 ingredients. that will give you double the base, which
imho works better, looks better, and tastes better.*

Combine the following 6 ingredients in a large bowl :
1 1/2 c flour
1/4 c unsweetened cocoa
1tsp baking soda
1tsp cinnamon
1/2 tsp salt
1c sugar
Combine the following 5 ingredients in a seperate bowl
1 egg
1c water
1/2 c vegetable oil
1TBSP vinegar
2tsp vanilla
add wet ingredients to the dry ingredients spoon into greased muffin tins. fill 3/4 of the way. Combine the following ingredients and beat until slightly lumpy. Spoon onto center of the chocolate batter.
1 8oz package of cream cheese, softened
1egg
1/3 c sugar
1/4 tsp salt
1/3 cup slivered almonds (optional)

Bake 20-25 minutes or until muffin is cooked and cream cheese mixture is beginning to brown. Let cool in pan 2 minutes then carefully remove muffins. Enjoy on a mithril platter with miruvor while listening to hobbits recite poetry!

- Mousechief

5. Dwarven Women's Pumpkin Cake

*No beard required

2 1/4 cups all-purpose flour

1 1/2 teaspoons cinnamon

1 1/2 teaspoons allspice

1 teaspoon baking soda

1/2 teaspoon salt

1 3/4 cups packed light brown sugar

4 large eggs

1 cup safflower or canola oil

1 1/2 cups fresh pumpkin puree or canned solid-pack pumpkin

Preheat oven to 350 degrees F.

Butter a 13-by 9-by 2-inch metal baking pan. Line bottom with wax or parchment paper, then butter paper.

(GS's notes: you can use two, 9" cake pans instead - and you don't have to butter anything, just put the wax or parchment paper on the bottom)

Sift together flour, cinnamon, allspice, baking soda, and salt. Whisk together brown sugar and eggs in a large bowl, then whisk in oil and pumpkin puree. Add flour mixture and whisk just until smooth. Pour batter into baking pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 25 to 30 minutes.

(GS's note: the two, 9" cakes took 20 to 25 minutes)

Cool cake in pan on a rack 10 minutes, then run a knife around edge and invert onto rack. Peel off paper and cool cake completely.

(GS's note: or not!) I made a butter/cream cheese frosting that was very good with it. I think this would also be very good with ice cream or whipped cream.

- Gimli's Sister

6. Elven Lembas Bread Recipe

6 TBSP butter or margarine, slightly softened

2 cups self-rising flour

1 TBSP granulated sugar

½ cup raisins (optional)

1 egg, well beaten

½ cup milk

4 TBSP heavy cream

Mallorn leaves

With a pastry blender of fork, cut margarine into the flour in a mixing bowl until the mixture resembles cornmeal. Do this rapidly so the butter does not melt. Add the sugar and if desired, ½ cup of raisins. In a small bowl, beat the egg and milk together until mixed. Reserve 1 TBSP of this mixture to brush the tops of the Lembas. Add the cream and egg mixture to the flour and mix just until combined into a stiff, soft dough. Knead three or four times on a lightly floured surface. Roll dough to a ¾" thickness and cut with an oval or leaf shaped cookie cutter. Place on a lightly greased baking sheet, leaving 1" of space between Lembas. Brush the tops of the Lembas with the reserved egg-milk mixture. Bake for 12 -13 minutes in a preheated 400 degree oven.

For safe keeping, wrap each Lembas individually in a fresh, clean Mallorn leaf. If these leaves are unavailable in your area, store the Lembas in a tightly closed container. Makes about 1 ½ dozen Lembas.

- Elven Maiden

7. Ring Cookies and Sauron's Eyes

One batch sugar cookie dough, colored with yellow and touch of red food color to achieve a nice golden color
Red sugar
Chocolate shot

Roll the dough 1/4 inch thick. Cut into rounds with a doughnut cutter (one which cuts out the center of the dough) and reserve the centers. Use a fork to make cross-hatch marks (or, for the Tengwar and Quenyan-minded, write some form of Elvish with the back of a dinner knife). Sprinkle the marks with red sugar. Bake according to recipe directions and cool on rack.

Take reserved centers and, using the back of a dinner knife, press a linear "pupil" into each center. Fill the pupil with chocolate shot. Sprinkle red sugar directly over the chocolate shot (trust me!). Bake about five minutes and cool on rack.

Observations:

A bit of red makes the cookies more gold-metal-like than sun-like. Sprinkling the sugar directly over the cross-hatch marks and the chocolate shot for the Sauron's Eyes will create a bit of a radiant look after baking and saves time. It will only take three or four bits of chocolate shot per Eye, so you might just want to place them on by hand. It didn't take me but a minute, and I'm a slow baker!

- Orlindall

8. Breakfast Scones for Mr. Frodo

2 1/2 c. all purposed flour

1 tbsp. baking powder

1/4 c. sugar

1/2 c. cold butter

1 c. any kind of fruit yogurt(I like strawberry)

Mix all the dry ingredients together in a large bowl. Cut in the butter using a pastry blender until crumbly. Add yogurt and mix Just Until It Forms A Ball of Soft Dough. (*swish* this is Sting...don’t overmix, or you’ll feel him this time!)

Dump onto floured board and kneed 8-10 times Just Until Smooth *pats Sting at her side* Do Not Overwork the Dough!

With your hand, gently pat down to 1 inch thickness and cut into desired shape (triangles are my favorite)

Bake in a 350 degree oven for 12-15 min.( or until light brown) on an ungreased baking sheet.

Brew a pot of tea. Slice up some fruit. Boil some eggs. Place butter, jam, honey and cream on the table. Wake Mr. Frodo. Go! *scoot!*

- Mel Baggins

9. Rosie's Shire Pie

1 pound whole mushrooms
1 pound ground sausage
1 yellow onion, diced
3 cloves garlic, chopped
2 stalks celery, diced
1 carrot, diced
2 Tb. flour
1/4 Cup dry white wine
1 1/2 Cups chicken stock
1 Tb. thyme
1 teaspoon sage
Salt & pepper to taste

Clean mushrooms and cut into quarters. Crumble the sausage & place in a large, deep pan. Cook over medium heat. Add onions, garlic, celery, and carrot, and cook about 5 minutes. Add mushrooms and cook 5 minutes more until vegetables are tender. Stir in flour and cook and couple of minutes, stirring. Add wine and half of the stock, stirring and working out any lumps. Add remaining stock and bring to a boil. Turn heat to low, add herbs, salt and pepper and cook 10 minutes. Pour into deep pie dish or 8x8 baking dish and set aside.

Cornmeal Crust (makes enough for two pies)
1 3/4 Cups flour
3/4 C. yellow cornmeal
1 teaspoon salt
1/2 pound cold butter
1/4 Cup shortening
1/3 - 1/4 Cup ice water

Mix flour, cornmeal, and salt in a large bowl. Cut in butter. Add shortening and continue to work dough until texture resembles coarse meal. Sprinkle water over dough and knead with hands. Refrigerate dough 30 minutes to 24 hours (can also be frozen). Roll dough on a floured surface to 1/4 inch thickness. Place dough over top of filling in pie dish.

Bake pie at 375 degrees for 30 minutes or so, until crust is lightly browned and filling is bubbly.

Along with a green salad and warm bread, this pie feeds a family of 4 - 6 hungry little hobbits.

- Rosie Gamgee

10. Into the West Seashell Salad

Cook one bag of large seashell pasta, drain, and refrigerate.
When the pasta is cold, add and mix together:

One can of drained, water-packed white tuna (or any other protein you prefer),
Two globs (about 1/3 to 1/2 cup?) of mayonaise to make it stick together (or salad dressing, or fat-free mayonaise, though the whole-fatted variety lends superior taste and texture, especially if there are leftovers)
About 1/4 cup of sweetened pickle relish
1/4 cup of finely diced celery (for that all-important crunch factor)
Salt & pepper to taste

Serve on top of a lettuce leaf.
Freshly sliced peaches or pears are a lovely accompaniment. Refrigerate leftovers promptly!

- Simpetarwen