**Discover the Enchanting Flavors of The Yellow King: A Culinary Journey Through Hastur's Realm**
Embark on a tantalizing culinary adventure inspired by the enigmatic world of The Yellow King. Immerse yourself in the captivating flavors of Hastur's realm with a selection of delectable recipes that capture the essence of this mesmerizing tale. From the alluring Yellow King Cocktail, reminiscent of the play's haunting atmosphere, to the savory Yellow King's Court Canapes, fit for a royal feast, each dish promises a unique gustatory experience. Indulge in the vibrant Yellow King Curry, a harmonious blend of spices and textures, or savor the delicate Yellow King's Custard, a dessert that whispers of forgotten secrets. As you explore these culinary creations, let the flavors transport you to the heart of The Yellow King's enigmatic universe, where mystery and enchantment intertwine.
LONG LIVE THE CHICKEN A LA KING!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven according to package directions for biscuits. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.
- In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.
- Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.
- Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce.
- Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley.
THE YELLOW KING
This simple and breathtakingly beautiful aperitif drink (it is golden in hue) is an acquired taste. The floral and fruity Cocchi Americano, an aperitif wine, balances out the bitter bite of the Aveze, but not too much. Once you get used to the herb garden of flavors, the drink serves admirably as a palate cleanser and appetite whetter, all in an appealingly low-alcohol package. After two or three, you may even think it delicious. (I thought so after only one.) Think of it as a distant, sunny cousin of the Negroni.
Provided by Robert Simonson
Categories cocktails
Yield 1 drink
Number Of Ingredients 4
Steps:
- In a mixing glass three-quarters filled with ice, combine the Aveze, Cocchi Americano and vermouth. Stir until chilled, about 30 seconds. Strain into a coupe glass. Garnish with the thyme sprig, gently spanked across your hand.
CHICKEN à LA KING
Among the many stories regarding the origins of this dish, the one we deemed "most likely, and most likely to succeed" came to us in 1944. E. Clarke King of Dayton, Ohio, sent us "the original recipe," which he claimed had been invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s.
Categories Milk/Cream Chicken Egg Mushroom Sauté Kid-Friendly Quick & Easy Bell Pepper Parsley Gourmet Small Plates
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.
- Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce.
- Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes.
- Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve.
- Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through. Add more broth to thin if desired.
- Spoon chicken à la king over toast on 6 plates, then sprinkle with parsley.
KING CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 3h30m
Yield one 12-inch cake
Number Of Ingredients 25
Steps:
- For the dough: Melt the butter in a small saucepan over low heat. Remove from the heat and pour in the milk and water. The mixture should be just warm to the touch, about 110 degrees F; let cool or heat over low heat as needed. Stir in the yeast and let stand for 5 minutes, until bubbles come to the surface.
- In a large bowl, whisk together the flour, salt, cinnamon and nutmeg.
- In a small bowl, stir together the brown sugar, orange zest and egg yolks. Whisk in the yeast mixture. Add the liquid mixture to the dry ingredients; fold with a rubber spatula until all the flour is incorporated and a slightly sticky dough forms.
- Turn the dough out onto a floured work surface and sprinkle the top with flour. Knead for 2 to 3 minutes, until the dough becomes smooth and no longer sticks to the work surface. Lightly grease a medium bowl with the canola oil and add the dough, turning to coat. Cover the bowl and let proof in a warm place until doubled in size, about 1 hour.
- For the filling: Add the cream cheese, confectioners' sugar, orange juice, cinnamon, salt and nutmeg to a medium bowl. Mix with a hand-held mixer or rubber spatula until completely combined and smooth. Set aside.
- Bake the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- Remove the proofed dough to a lightly floured work surface and roll into an 8-by-28-inch rectangle, about 1/4-inch thick. Spread evenly with the cream cheese filling, leaving a 2-inch border. Add the plastic baby to the filling, and then roll the dough into a 28-inch log. With the log seam-side down, bring both ends together to form a circle. Lightly brush the inside of one end with water and insert the other end inside to close the circle. Brush the seam lightly with water and pinch to seal. Place the dough onto the prepared baking sheet, making sure to form it back into a circle--it should be approximately 10-inches in diameter. Using a paring knife, make six 2- to 3-inch diagonal slits in the top of the dough (to act as vents during baking). Let the dough rise an additional 30 minutes, until puffed up and the vents have opened slightly.
- Bake the cake for 40 minutes, until the top and bottom have a deep golden-brown crust. The slits may also widen as during baking; that is normal. Remove the cake from oven and let cool for 30 minutes on the baking sheet.
- For the icing: Whisk together the confectioners' sugar, milk and orange juice until smooth. Spoon the icing over the top of the cooled cake, pushing it to either side. If some icing pools in the center or on the sides, just scoop it up and drizzle it over the cake again; you want to make sure the entire cake is covered in icing. Working quickly, so the icing doesn't set, sprinkle the yellow sanding sugar over a 2-inch section of the cake. Next to that, sprinkle the green sanding sugar, followed by the purple. Continue in this pattern until the entire cake is covered in sanding sugar.
- Transfer the cake to a cake stand and serve immediately, or hold at room temperature until ready to serve. This cake is best served the same day.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use fresh ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh fruits, vegetables, and herbs.
- Don't overcook your food: Overcooked food is tough and dry. Cook your food until it is just cooked through, but not beyond.
- Season your food well: Salt and pepper are essential seasonings, but don't be afraid to experiment with other spices and herbs. A little bit of garlic, onion, or paprika can go a long way.
- Garnish your dishes: A simple garnish can make a big difference in the presentation of your dish. Try using fresh herbs, chopped nuts, or a drizzle of olive oil.
Conclusion:
The recipes in The Yellow King are a diverse and delicious collection that will appeal to a wide range of palates. With its focus on fresh ingredients and simple techniques, this cookbook is a great resource for home cooks of all levels. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, you're sure to find something to your liking in The Yellow King. So get cooking and enjoy!
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