Welcome back, Geeky Gluttons, to another episode of Munchies & Minis!
Munchies & Minis was my tabletop RPG-inspired live cooking show for those just joining us. In this show, I make a snack or meal to pair with a side of dice rolls. You can catch this and all my other previously streamed episodes on Twitch and YouTube. However, New content (Season 5 – Episode 6 and beyond) is in shorter, edited videos on YouTube. Stay tuned!
In our last live-streamed video, we made Cockatrice Sosaties from Tiny Taverns by Gallant Knight Games. In this episode, we return to D&D’s Volo’s Guides for some cheese and mushroom-filled cones from The Singing Sprite.
Cheese & Cracker Cones
To the west of Waterdeep, along the banks of the Unicorn Run, sits the peaceful village of Secomber. Peaceful, that is, with the rare bugbear raid from the High Moor or the more frequent gargoyle inadvertently freed while digging a root cellar. Perhaps this relative peace and location make this town a popular stop for caravans and adventurers. Volothamp Geddarm’s account in his Guide to the Sword Coast leads me to believe that peace is second to Secomber’s places of hospitality.
Secomber has one tavern and one inn, directly across the street from each other. The Seven-Stringed Harp is a ramshackle drinking establishment with mismatched furniture, indie musicians, cheap drinks, hot waitresses, and fried or salty food to keep you drinking. On the other hand, The Singing Sprite is quiet and comfortable, and hosts a never-closing dining room with a “superior feasting board.”
Dishes at the Singing Sprite include lamb, venison, beef, softshell crabs, boar, and sometimes even giant eagle. It shouldn’t be any surprise that with Secomber’s lush gardens and proximity to forests, rivers, and caravan routes, the Sprite’s menu is plentiful in both portion and variety. For today’s recipe, though, I went with what Volo calls a “light side dish,” the Trio of Trumpets.
Volo describes this dish as “a plate of three fried, crisp crackers, each as long as a human’s hand (…) are horn-shaped (…) stuffed with melted white cheese, chopped nuts, and fried mushrooms.” I admit the first thing that came to my head were Bugles — those horn-shaped corn crackers often found in those snack variety packs when we were kids. Bugles, however, are nowhere near the size of a human’s hand — even if you cast Reduce on a small child.
Ice cream cone molds do exist, on the other hand. And being metal, they can withstand deep frying. So, with that, I combined them with egg roll wrappers to make my cracker cones. Melted white cheese sounded a lot like fondue, so I made one using two of the meltiest white cheeses I know of: swiss cheese and smoked gruyere. I figured the smokiness from the cheese would evoke the scent of a tavern’s cookfires. Smoked provolone also works if your market selection looks slim.
Given Secomber’s proximity to the Misty and High Forests, I figured a wood-growing mushroom would work for this dish. Cremeni (baby bella) mushrooms have a flavor similar to chanterelle and won’t break the bank. Beyond that, Secomber’s nature as a caravan stop also likely brings foreign spices and ingredients, so I also mixed in cumin, coriander, and crushed pistachios.
Want to learn how to make some of The Singing Sprite’s Trio of Trumpets for your adventuring party? Watch the video or find out how to get the recipe below!
The Singing Sprite’s Trio of Trumpets
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The Singing Sprite's Trio of Trumpets
Equipment: Stovetop, two large saucepans, one medium saucepan, 18 stainless steel cone molds, mixing bowl, vegetable oil for frying, frying thermometer, measuring cup with a spout, paper towels, tongs, and a pastry brush.
Ingredients:
- 18 egg roll wrappers
- 1 egg, beaten
- 8 oz. baby bella mushrooms
- 8 oz. smoked gruyere cheese, shredded
- 8 oz. swiss cheese, shredded
- 1 and 1/2 cup hard cider
- 2 Tb cornstarch
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1 tsp dijon mustard
- 1/2 cup crushed pistachios
Instructions:
- Make the cones up to two days ahead of time by bringing 2 inches of oil in one of the saucepans to 350°F over medium heat on the stovetop.
- While waiting, form the cones. Place a mold diagonally on an egg roll wrapper and fold a corner over the pointy end. Fold one side over the length of the mold like a book, then roll closed. Brush beaten egg over the edges, cut off the excess dough and set down. Repeat with the remaining wrappers.
- Fry the cones 2 to 3 at a time until golden and remove with tongs, taking care to drain the oil back into the pot before setting to dry on a paper towel-lined plate.
- Allow the cones to cool completely before twisting and removing the steel molds. Set all the cones upright in the medium saucepan and refrigerate until needed.
- Make the filling by tossing the cheeses in the mixing bowl with cornstarch to coat. Set aside and preheat the other large saucepan for 3 minutes over medium on the stovetop.
- Add the mushrooms to the pan and stir-cook until most of the moisture cooks off. Pour in the cider and bring to a simmer. Reduce heat to medium-low and stir in the cheese, a handful at a time, until smooth. Blend in the mustard and spices, then remove from heat.
- Scoop cheese filling into the measuring cup and fill the cones. Top with pistachios and refrigerate until the cheese sets. Serve.
I hope this episode inspired you to start a culinary campaign of your own. Stay tuned for the next episode! Archived episodes are on YouTube — like and subscribe for new content.
