A consuite at a virtual con? You’d better believe it! And since the con is running 24-hours, the consuite is open and serving around the clock, too. Want to partake? Peruse the menu of items we’ll have on offer. If you see something that catches your fancy, click through to the recipe and do whatever prep work or timing you need to join in and share it at the appointed time. (We don’t have all the recipes listed here yet, but they’re updating frequently, so come back for more!)
Don’t like any of the menu items? Make whatever you want and share what you’re having. Be prepared to share your recipe and tips on cooking technique! Or swing by just to admire and share in the foodie fun. The consuite is just down the hall from Milady, nestled on the Dream Foundry Discord Server. Haven’t jointed yet? Find your invite here.
All the times listed in the schedule below are in CDT, GMT -5.
Biscuits with honey
Curried chicken salad
Drunken beans and rice
Dutch baby, with
Second Breakfast, 4a-8a
Mixed green salad
Whether it’s your first meal of the day, or you’re doing midnight breakfast, pancakes are. Even better, there are a zillion kinds of pancake. Buttermilk pancakes are a classic standby for breakfast fare, but feel free to run with your own variant or or choose a more savory variety. This is a reliable recipe. For the sausages, choose whatever kind you like.
Tips and advice:
- If you don’t have buttermilk or don’t want to purchase it just for this, you can approximate it fairly well by “clabbering” regular milk. Before you begin combining ingredients, put two teaspoons of lemon juice or white vinegar in the milk and stir.
- Getting the temperature of your pan or griddle right is the finickiest part of cooking pancakes. If you sprinkle water onto it and it immediately sizzles, then evaporates, you’re good. If it instantly evaporates, you’re too hot. Your skillet might get hotter as you cook, so watch for pancakes getting dark before they finish cooking and nudge the temperature down if they do.
- If you’ve never cooked a batter like this before, it can be really hard to know when to flip. Looking for bubbles helps. So does checking the edges: when they start to look dry, they’ve cooked and it’s time to flip.
- Maple syrup is tasty, but if you don’t have it or don’t want it, jam, marmalade, and honey also go nicely. A sweetened yogurt appeals to some and the tang of it plays well with the buttermilk flavor.
- If choosing a vegetarian sausage or one made from naturally lean meat, we recommend choosing one heavily flavored by including fruit, cheese, or a similarly robust element.
- There are several varieties of mango, some sour, some sweet. Choose according to your preference or what’s available. Look for ones that are soft but not mushy.
- If you do not have experience with preparing mangoes for yourself, they can be a bit tricky. They have a thick skin and a big stone in the middle that gets in the way very inconveniently if you don’t know what to expect. This page has some good tips, though you’re not required to be that fancy.
We mean biscuits in the American sense here, not the British one, but interpret it how you will. We heartily endorse this biscuit recipe. These biscuits rise well, strike the right balance of fluffy-flakiness you want in a biscuit meant for jam or honey, and skip some of the more time consuming or technically challenging elements that are part of some recipes. (Those recipes are great, too, but we’re trying to relax here.) Our favorite part of this recipe, though, is that freezing these biscuits before you bake them works super well. Don’t want to fuss with dough during the convention? Don’t! When you have some down time this week, follow the recipe all the way to putting the biscuits on the baking tray, but put the tray in the freezer. Come back after a few hours and stick them in a freezer bag. When you’re ready, pull out the ones you want and leave them thaw on the counter while the oven preheats.
If home fries aren’t your thing, substituting hash browns or tater tots straight from the freezer section at the grocery store is perfectly valid. Anyone up for trying home fries and missing experience or a preferred recipe of their can safely give this recipe a chance. We like this one in part because it’s good about suggesting possible variations. Feel free to mix up the seasonings you use as your mood or preferences dictate. Apply hot sauce liberally if desired.
Fry your egg however you want. If you, like us, have a history of failing egg frying, or you’ve never tried, this no-flip technique is wonderful.
There are many kinds of quiche, with many choices to be made from crust style to filling preference. This is your chance to break out your staple dish, or try that recipe you’ve been eying for a while. If you’re looking for a recommendation, though, you could do worse than take a crack at this one. If you’d rather avoid the bacon, sauteing a half pound of chopped mushrooms with butter and a bit of salt is a good substitute.
Buy the loaf of sourdough from a local bakery, panaderia, or your grocery store, unless you have a recipe you like and want to try out. We’re going to assume that if sourdough is something you want to experiment with right now, you’re already well in to having your own opinions and guides.
The vanilla milk toddy probably exists in recipe form elsewhere, but we’re just going to share our technique: use whatever kind of milk you like, so long as it’s a good-for-drinking milk and not just a good-for-replacing-milk-in-things kind of milk. Lean toward the fattier end of your preference range. Warm it up however is easiest for you: no shame for using the microwave. Then, for every cup of milk you’re preparing, add 1/4tsp vanilla and 1/2 teaspoon of honey. You may spike this if you want, but we don’t have much useful guidance for you beyond “White rum is frequently okay.” (Unless by “spike” you mean “steep 1tsp of earl grey for every cup of milk until you achieve beverage perfection. Watch out for how the caffeine might interact with your stress, anxiety, and sleep patterns, though.)
Mujadara is tasty, simple, and makes a great lunch, especially when you’re at a busy con. With apologies for the lengthy food blog introduction, this is a good recipe if you don’t have one handy. You can use other oils if you don’t have olive oil. Butter by itself will burn and get smoky but ghee works well. Feel free to season it differently to suit: turmeric and cumin go nicely, and this is an excellent time to break out some sumac. Mixing in toasted nuts, (almonds, pecans, walnuts, anything!) or raisins are also solid choices, as is substituting stock for the water.
You can, of course, buy hummus from any number of places, including your grocery store. If you think hummus is a “meh” food, though, I strongly encourage you to try this recipe. Even the lengthy write-up ahead of the recipe is worth perusing on that one.
Tea is the most important part of tea, but that doesn’t mean you have to be stuffy about it. Sweet tea counts as tea. Steeped tea bags count as tea. Short, highly-concentrated steepings of washed puer served in tiny tea cups also counts as tea. Choose your happiness. Share your happiness. Do not apologize for the specifics that go into making it.
The food that goes with the tea also doesn’t have to be fussy, but sometimes it’s fun when it is. For the curried chicken salad, you can serve it by spreading it between slices of bread and making tiny sandwiches, or artfully dolloping it on crackers. You can also just slap a scoop of it onto a plate and dig in. The important thing for you to note here is that this is a chicken salad for people who think they don’t like chicken salad. Yes, even you. Even when you’re sure anything with mayonnaise in it is gross. This mayo in this recipe isn’t working as mayo, it’s working as a substrate with enough fat in it for the spices and seasonings to develop and mature into a no-heating-required sauce. I don’t follow any particular recipe when I’m making it, but this one will set you on the right path. Tinker with it to get something that lands right in the center of your preferences.
For the peanut butter cookies, this is a solid basic recipe. Don’t feel obligated to stay basic. Reduce the chopped peanuts to half a cup, and had half a cup of chocolate chips. Or reese’s pieces. Or leave the peanuts alone and mix a tablespoon of sriracha into the dough when you add the wet ingredients. If you want to go fancier, make a lime curd and use it to frost these.
Scones are one of those foods lots of people think they don’t like, and that’s because it’s shockingly hard to find good scones. If you think a scone is like everything that could go wrong when a muffin tries to become a biscuit, you’ve been afflicted by bad scones. My default scone recipe is the one in The New Best Recipe but I can’t post that here because I am not America’s Test Kitchen. If you happen to have it lying around, I modify their blueberry scone recipe. If you don’t have it, this is a good substitute recipe. Follow that recipe as written, or swap out the dill for scallions and garlic, and you should get something that’s nice to eat, even if you don’t have a fresh pot of tea to go with it.