Character Dinners: Talin’s Sunday Dinner

While Sunday doesn’t exist in the Witcbreed universe, I think Talin, a devout family man, would be a big fan of the Sunday family dinner tradition.

Appetizer – 3 Bean Salad (recipe by QUIRKYIQ on allrecipes.com)

INGREDIENTS

1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed

1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can green beans, drained and rinsed

4 green onions, chopped

1 stalk celery, sliced

1/2 cup cider vinegar

1/4 cup vegetable oil

1 tablespoon honey

1/2 teaspoon ground dry mustard

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/4 teaspoon onion powder (optional)

1/4 teaspoon ground cayenne pepper (optional)

DIRECTIONS

In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

 

Main Course – Meatloaf (recipe by Ree Drummond on foodnetwork.com)

INGREDIENTS

Meatloaf:

  •  1 cup milk
  •  6 bread slices
  •  2 pounds ground beef
  •  1 cup grated Parmesan
  •  1 teaspoon salt
  •  Freshly ground black pepper
  •  1/4 teaspoon seasoned salt, such as Lawry’s
  •  1/4 to 1/2 cup minced flat-leaf parsley
  •  4 eggs, beaten
  •  8 to 12 thin bacon slices

Tomato Sauce

  •  1/2 cup ketchup
  •  6 tablespoons brown sugar
  •  1 teaspoon dry mustard
  •  Dash or 2 hot sauce (more if you like)
  •  Dash or 2 Worcestershire sauce

DIRECTIONS

For the meatloaf:

1. Preheat the oven to 350 degrees F.

2. Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.

3. Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.

4. Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.

5. Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.

6. Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.

7. Serve with the remaining tomato sauce on the side as a dipping sauce.

 

Dessert – Hummingbird Cake (recipe by Paula Deen on foodnetwork.com)

INGREDIENTS

Cake

  • Nonstick baking spray
  • 2 sticks (1 cup) butter, softened
  • 2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/3 cup buttermilk
  • 1 1/2 cups mashed ripe banana (about 4 medium)
  • One 8-ounce can crushed pineapple
  • Optional garnishes: sweetened flaked coconut, chopped macadamia nuts

Frosting:

  •  2 sticks (1 cup) butter, softened
  •  Two 8-ounce packages cream cheese, softened
  •  2 cups confectioners’ sugar
  •  1 tablespoon lemon juice
  •  1 teaspoon pure vanilla extract

DIRECTIONS

1. Preheat the oven to 350 degrees F. Spray three 9-inch baking pans with nonstick baking spray.

2. In a large bowl, beat the butter, granulated sugar and vanilla at medium speed with a mixer until fluffy. Add the eggs, one at a time, beating well after each addition.

3. In a medium bowl, combine the flour, baking soda, cinnamon, and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition. Add the bananas and pineapple, beating until combined.

4. Using a measuring cup, spoon the batter into each of the three prepared pans, one scoop at a time to ensure an even distribution. Slam the pans against the counter to get any air bubbles out of the batter.

5. Bake until a wooden pick inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.

6. Spread some Frosting between the layers. Spread the remaining frosting over the top and sides of the cake. Garnish with coconut and nuts if desired.

Frosting:

Beat the butter and cream cheese together with a handheld electric mixer until smooth and creamy. Beat in the confectioners’ sugar in increments. Lastly beat in the lemon juice and vanilla.

Discuss Amongst Yourselves

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s