Designers: Dave Chalker, Brett Myers

Additional Design/Development: Noah Cohen, Rob Daviau, Justin Jacobson, Jim Keifer, Brian Neff

Artist: Marie Bergeron, Garrett Kaida

Publisher: Restoration Games | BGG Entry

2-4 players  1 hour ages 10+  MSRP $60

Time to teach/learn:  3-4 minutes

Designer: Tory Brown

Artist: Brigette Indelicato, Marc Rodrigue

Publisher:  Fort Circle Games | BGG Entry

1-4 players  60-90 minutes  ages 12+   MSRP $75

Time to teach/learn:  10-15 minutes

The Meal

Thanks to Paco Garcia from GMS Magazine and So Play We All for joining the fun this time.

Stephen  |  Recipe: Romanian Nut Rolls |  Game: Roll Camera

Recipe: Romanian Nut Roll

Ingredients

For the Dough:
1 teaspoon sugar
½ cup warm water
2 ounces cake yeast or 3 packets (6¾ teaspoons) active dry yeast
6 eggs
16 ounces sour cream
2 cups unsalted butter, melted and cooled
1 cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
9 to 10 cups grams all-purpose flour

For the Filling:
3 pounds walnuts finely ground
3 cups granulated sugar
¾ cup unsalted butter, melted and cooled
¾ cup evaporated milk
½ cup whole milk
½ teaspoon vanilla extract

Directions

Make the Dough:

Dissolve 1 teaspoon sugar into the ½ cup warm water (if using fresh cake yeast, the water temperature should be between 90 to 95 degrees F; if using active dry yeast, the water temperature should be 120 to 130 degrees F). Crumble the fresh yeast or sprinkle the active dry yeast and stir to combine. Let sit for 5 to 10 minutes, or until foaming.

In the bowl of a stand mixer using the paddle attachment, beat the eggs on medium speed until combined, about 1 minute. Add the sour cream, melted butter, sugar, vanilla, salt and the softened yeast. Mix on medium speed until smooth and well-combined, about 2 to 3 minutes. Switch to the dough hook, reduce the mixer speed to low, and add the flour a little at a time, until the dough does not feel sticky but is still soft and supple. Continue kneading until the dough does not stick to the sides of the bowl. Cover with a damp dish towel while you prepare the filling.

Make the Filling: In a large bowl, combine all of the ingredients for the filling, stirring well to ensure that it is completely mixed and all of the ingredients are incorporated.

Assemble the Nut Roll: 

Line four baking sheets with parchment paper or silicone baking mats. Divide the dough into eight pieces. On a clean work surface and one at a time, roll each piece out into a 9x14-inch rectangle, using flour if necessary to keep from sticking. Spread one-eighth of the filling to within ½-inch of the edges. With the long side in front of you, roll up gently and pinch the seams shut. Place on the prepared baking sheets, 2 rolls per sheet. Cover loosely with plastic wrap. Repeat with all eight pieces of dough. Place the baking sheets in a draft-free area and allow to rise for 3 hours (the rolls will puff and swell but will not look huge).

Bake the Nut Roll:

Preheat oven to 350 degrees F. Bake one pan at a time for 20 to 25 minutes, or until the tops are lightly browned. Cool completely before slicing. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 1 week. The nut roll can be frozen by wrapping in plastic wrap, then again in foil, and stored in the freezer for up to 2 months. Thaw at room temperature.

NOTE: This recipe makes 8 rolls.  We usually made a bunch and gave them away to folks and kept 1 or 2 for ourselves. You can easily cut the amounts in half to make 4 instead.

Game: Roll Camera |BGG Entry

 

Doug  |  Recipe: Pear & Blue Cheese Tarts |  Game: Chateau Roquefort

Recipe: Pear & Blue Cheese Tarts | Link

Ingredients

2 Tablespoons Butter
2 Large Pears, peeled and finely diced
2 Tablespoons Honey
1/4 Cup (60 g) Mascarpone Cheese
1/4 Cup (40 g) Crumbled Blue Cheese
1/4 Cup (35 g) Chopped Walnuts
Dash of salt
2 packages frozen miniature phyllo tart shells

Directions

Preheat oven to 350°F (180°C).

In a skillet over medium-high heat, melt the butter. Add the pears and cook for 2-3 minutes. Stir in the honey and a dash of salt. Cook for 4-5 minutes longer, or until pears are lightly browned. Remove from heat, and cool slightly. Stir in the cheeses.

Place tart shells on an ungreased sheet pan. Fill each shell with 1 1/2 teaspoons of the filling. Sprinkle with the walnuts.

Bake for 6-8 minutes or until golden brown Serve warm.

 

Game: Chateau Roquefort |BGG Entry

Paco  |  Recipe: Huevos en Cocotte

Game:  Gay Sauna | BGG

Recipe: Huevos en Cocotte

Ingredients

1 large leek
1 dozen eggs
blue cheese
heavy cream
butter
olive oil
12 ramekins

Directions

Heat the oven to 350 F.

Slice leeks into thin medallions (thickness of a coin)

Heat up butter and olive oil in a pan.

Add leeks to pan and cook slowly until translucent and soft.

Place a layer of leeks into the ramekins

pour 1 tbsp heavy cream onto the leeks in each ramekin

add a sprinkle of crumbled blue cheese on top

crack an egg on top of this mixture in each ramekin.

season with salt and pepper and your favorite herbs

Place ramekins in a tray or casserole dish filled with hot water.

Place tray or casserole dish into oven and bake for 20-30 minutes until egg whites are solid.

Game:  Gay Sauna | BGG

 

Apropos of Nothing

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