Welcome back, Geeky Gluttons, to another episode of Munchies & Minis!
For those just joining us, Munchies & Minis is my tabletop RPG-inspired live cooking show. Once a week, I make a snack or meal to pair with a side of dice rolls. You can catch me on Twitch (unless indicated otherwise on social media) Wednesday nights at 7 pm EST.
In our last video, we made some cherry wine cordial, herbed cheese, and spiced hollandaise sauce inspired by D&D’s The Blade & Stars inn. This week we travel south of Baldur’s Gate to Beregost to sample the Feldpost Inn’s caramelized onion and mushroom Fireside Tarts.
Hearthside Hors d’Oeuvres
If you play in any southern Sword Coast campaign, there’s a strong chance your party will stop in Beregost. You’ll find it a day’s ride south from Candlekeep and within sight of Amn’s borders. This former farming village now holds a major temple to Lathander and the burned ruins of Ulcaster’s wizarding school. The only tavern, The Burning Wizard Tavern, doesn’t serve any food. However, it brings in food from the three surrounding inns: The Jovial Juggler, The Red Sheaf, and the home of today’s recipe: The Feldpost Inn.
The bard Volo describes The Feldpost Inn as an “old and comfortable place” and “a favorite with the elderly.” He also says: “The food is superior. Don’t miss the cheese and cucumber buns, or the onion and mushroom fireside tarts served to all by the hearth in the evenings. (The tarts are free if you’re ordering drinks.) The inn cellar includes an excellent sherry.”
When I hear of something baked quickly over a hot fire, I think of Yorkshire puddings. Traditionally a pan of batter would go under a spitted meat roast. The hot drippings coming off the meat would infuse the batter and create those deliciously doughy pop-overs. They also make fantastic bowls for both sweet and savory fillings.
I’ve covered Baldur’s Gate as having sort of a Provencale French bent on its cuisine– mostly because the country of Amn to the south has such a strong Spanish influence. With Beregost being so close to Amn and a caravan stop, I thought there would be some hybridization. That’s why I used both Herbes de Provence and orange zest in my tart batter.
Furthermore, Volo mentions the Feldpost Inn’s cellars stocking sherry. Sherry is a Spanish wine — likely inexpensively imported from Amn nearby. So with that, I caramelized the onions in a mixture of sherry, orange juice, and Spanish paprika. Feel free to top the finished dish with grainy mustard to garnish — or even some sliced chorizo. If you have more filling than tarts (unlikely) just reheat some with some gruyere or manchego for a tasty omelet breakfast the following day.
Want to learn how to make some Feldpost Inn’s Fireside Tarts for your adventuring party? Watch the video or find out how to get the recipe cards below!
Feldpost Inn’s Fireside Tarts
Sing for your Supper!
This video will always be around to cook along with. But I also have the printable PDF recipe cards available for my Ko-Fi and Patreon supporters.
This week, my blog post and Munchies & Minis recipe cards are available in exchange for a $2 donation on my Ko-fi page.
If you join my Patreon community at the “Kitchen Twitch” ($5/month) level or higher, you will not only get access to ALL of my Munchies & Minis recipe cards. You’ll also get blog-post Spotify playlists, community polls, random digital and physical swag surprises, AND a welcome gift of my Lord of the Rings recipe cards and playlists.
I hope that this episode inspired you to start a culinary campaign of your own. Next week, I’ll continue the third season of Munchies & Minis with a recipe chosen by my Patreon subscribers!