Every gardener, homesteader, and hobbit hobbyist knows how frustrating it is to lose a crop to marauding birds, but did you know that you can still use the damaged fruit? Join Kili and her fearless warg Mischief (or Missy) to learn how to salvage bird-pecked plums to make a delicious sweet and savory sauce perfect for any hobbit to bring to Bree and trade with a Dwarf… that is, if you have any left! đ Watch the new episode here and check out the recipe below!
Sweet & Savory Plum Sauce
Ingredients:
2 pounds plums, pitted and chopped
1/2 cup apple cider vinegar
1/2 cup brown sugar, lightly packed
1/4 cup soy sauce
3 tablespoons freshly grated ginger
2+ garlic cloves (I think I used 7)
1Â star anise (optional – I didn’t have one, so I excluded it in the above video)
Instructions:
Prepare your plums by washing and inspecting them, chopping them up, and removing the pits and any yucky bits. You can give those to your Sauron-excuse me-worm bin, or compost.
Ladle into bowls, jars, or bags. Cool, cover, and refrigerate for up to 3 weeks. Note: I set aside the sauce I thought we would use that meal, then portioned the rest into freezer-safe bags, labeled them, and placed them in the freezer for future deliciousness.
Alternatively, you can use the boiling-water method for canning. Ladle into clean, hot 4-ounce or half-pint canning jars, leaving 1/4 inch of headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 10 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.
Modified from a recipe by Caroline Russock
Happy Hobbit has brought Middle-earth to its viewers’ daily lives since 2012! Learn more hobbity recipes, crafts, and more by watching new episodes and/or perusing the 10+ years worth of videos on their YouTube channel. đ» New episodes debut every other Saturday, so be sure you are subscribed to Happy Hobbit so that you don’t miss out!
Get even more slow-living hobbit content by following Happy Hobbit on Instagram,Facebook, Twitter, and TikTok! If watching the show has left you with an appetite for more, know that Kili (Kellie) has a podcast where Tolkien is often mentioned called Forests, Folklore & Fantasy.
Have you ever wanted to try your hand at stocking your hobbit larder with some deliciously crunchable dill pickles, but didn’t want to fuss with the mess of canning them? Then you’re in luck! Whether you use homegrown cucumbers or those you have purchased at your local market, learn how to pickle them with this quick and easy recipe! Watch the new episode.
Quick Refrigerator Dill Pickles
To begin: Wash your cucumbers and chop off their heads and tails before measuring them against your jar and cutting them down to size. Next, slice your cucumbers into spears, chips, or both! I recommend placing the solid ingredients into the jar before stuffing the jar with cucumbers. You can even prepare a cute little jar just to bring on a picnic! Feel free to experiment with the ingredients.
Brine:
1Œ cups distilled white vinegar (5% acidity)
3 tablespoons kosher salt
2 tablespoons sugar
2 cups cold water
1Ÿ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
2 tablespoons coriander seeds
6 large garlic cloves, peeled and halved
1 teaspoon mustard seeds
16 or so dill sprigs
Instructions:
Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month or two.
Happy Hobbit has brought Middle-earth to its viewers’ daily lives since 2012! Learn more hobbity recipes, crafts, and more by watching new episodes and/or perusing the 10+ years worth of videos on their YouTube channel. đ» New episodes debut every other Saturday, so be sure you are subscribed to Happy Hobbit so that you don’t miss out!
Get even more slow-living hobbit content by following Happy Hobbit on Instagram,Facebook, Twitter, and TikTok! If watching the show has left you with an appetite for more, know that Kili (Kellie) has a podcast where Tolkien is often mentioned called Forests, Folklore & Fantasy.
There are many enchanting creatures living in Tolkien’s Middle-earth, including bears that can speak and walk on two legs. As such, can you blame Kili when she likewise believes the cub from Maurice Sendak’s Little Bear is real? Her sister Fili is highly doubtful, so Kili sets out to prove the cub’s existence by making his favorite dessert, raspberry marshmallow pie, to lure him out of the woods. What she sees shocks even Fili! Watch the new episode.
Raspberry Marshmallow Pie
This no-bake dessert is perfect for a hot summerâs day when you donât want to warm up your hobbit hole by using the oven. Note: I recommend starting with the filling as it will need time to cool!
Crust:
1 1/2 cups graham cracker crumbs (about 10 sheets)
3T sugar
1/3 c butter, melted
Πtsp salt
Instructions:
Crush up your graham crackers until they are gritty like sand of the Far Harad. You can either beat them with a rolling pin or use a food processor, provided you get along with yours.
Mix in the melted butter, sugar, and salt.
Press evenly onto the bottom and sides of your 9â pie plate.
Place in the refrigerator to cool.
Filling:
48 large marshmallows or 5 1/2 cups mini marshmallows
2/3 c milk
1 1/3 c whipping cream
1 T sugar
4 cups fresh raspberries, divided
Instructions:
Heat the milk and the marshmallows in a large saucepan over low heat until the marshmallows have completely dissolved, and the mixture is smooth. Remove from heat and allow to cool completely.
Using a hand or stand mixer, beat the heavy cream and powdered sugar until it thickens into stiff peaks.
Fold the whipped cream into the cooled marshmallow mixture.
Spoon about half of the marshmallow mixture onto the crust. Top with raspberries, and repeat. Garnish the top of the pie with more raspberries.
Chill in the refrigerator until firm: about 3 hours.
Serve, enjoy, and meet a Beorning!
Happy Hobbit has brought Middle-earth to its viewers’ daily lives since 2012! Learn more hobbity recipes, crafts, and more by watching new episodes and/or perusing the 10+ years worth of videos on their YouTube channel. đ» New episodes debut every other Saturday, so be sure you are subscribed to Happy Hobbit so that you don’t miss out!
Get even more slow-living hobbit content by following Happy Hobbit on Instagram,Facebook, Twitter, and TikTok! If watching the show has left you with an appetite for more, know that Kili (Kellie) has a podcast where Tolkien is often mentioned called Forests, Folklore & Fantasy.
