Thursday, September 01, 2011

RPG Buffet 21 (Cold City) (30:40)

Mags, Louis, Brandon, John, Misty, and Kae played the cold war horror RPG Cold City from Contested Ground Studios.

The Cold City RPG is set in Berlin, and so the RPG Buffet decided to explore German food for the evening. John made a Bavarian Pork Roast from with potatoes, Misty bought German bread and a butter kuchen from a local bakery, Mags contributed Pikanter Moehrensalat from, Brandon made both red cabbage and cucumbers with dill from, and dessert was a homemade German chocolate cake made by Kae's mom. We served it all up with German beer that Steve brought, and homemade pear brandy from Brandon's dad!

Pikanter Moehrensalat

A tasty alternative to Carrot and Raisin Salad recipes. This shredded carrot salad has nuts and cheese which are optional, but no mayonnaise. Cayenne pepper gives it a little kick. Makes carrot salad for 2 people.
Prep Time: 10 minutes
Total Time: 10 minutes

2-3 carrots, about 8 oz.
1 small parsley root (optional), not parsnip
1 1/2 T. lemon juice
1 T. flat parsley, chopped, the leaves from 3-4 stalks
1 T. nuts, chopped (hazelnuts, if you have them, otherwise your favorite)
2 oz. hard cheese, cubed (Gouda, Emmentaler, Monterey Jack, or other)
1/3 c. yogurt
1-2 tsp. sugar or other sweetener (honey, agave nectar, Stevia) to taste
1/8 tsp. Cayenne pepper
1/8 tsp. salt

Grate carrots (and parsley root, if you can find it) and mix with lemon juice. Add chopped parsley and cheese cubes, if using, and mix. Sprinkle nuts on top. This can refrigerate until the meal is ready. Shortly before you serve salad, mix yogurt with sweetener, salt and Cayenne pepper and mix with carrot salad. Serve cold.

Notes: Parsley root is sweeter than parsnips, the lemon juice will keep it from browning. I have not found parsley root in the stores in the US. If you take this to a picnic, don't mix the yogurt into the carrots until you are ready to eat, otherwise, the yogurt separates and makes the salad watery.

German Sweet and Sour Red Cabbage

3/4 cup water
1 small head red cabbage, finely shredded
3 apples - peeled, cored and chopped
1/4 cup packed brown sugar
1 cup distilled white vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 tablespoons butter, divided

Place water in a large saucepan, and stir in cabbage, apples, brown sugar, vinegar, cinnamon, allspice, cloves, and 1 tablespoon butter. Bring to a boil. Reduce heat, and cover. Simmer 45 minutes, stirring occasionally, until cabbage is tender. Stir in remaining butter before serving.

Download 64kbps mp3 (14.0 MB)

Show links
Cold City (Contested Ground Studios)


ComputerKing said...

I'd like to be the first to request a podcast of the actual play of Dresden!

AGC Mags said...

Hey, Computer King!

The RPG Buffet will be playing Dresden Files, GM'd by none other than AGC's very own Carol, on Friday, Sept. 16th. A podcast is coming!

AGC Mags said...

Also, Kae wanted to share the German Chocolate Cake recipe that we all enjoyed the night we played Cold City. The recipe comes from Kraft Foods, but Kae did say that her mom made a few tweaks:

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk

HEAT oven to 350°F.

COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely.

Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake. This delicate cake will have a flat slightly sugary top crust which tends to crack. The frosting will cover up these cracks.

For the Coconut-Pecan Filling and Frosting:
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1-1/2 cups chopped PLANTERS Pecans

BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency. Makes enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13x9-inch) cakes or 36 cupcakes.