Over the last few years, we’ve really enjoyed trying recipes from our two Star Wars Cookbooks…Star Wars Galaxy’s Edge: The Official Black Spire Outpost Cookbook and Star Wars: The Life Day Cookbook. Here’s a look at the recipes we’ve tried so far…main dishes, side dishes, drinks, and desserts:
Stuffed Puffer Pig
Roasted Chando Peppers
Bespin Cloud Drops
Joh Blastoh Punch
Bantha Milk Hot Chocolate
Jogan Fruit Parfait
Plicated Orga Root
These cookbooks have been a lot of fun, and very useful in planning our May the Fourth and Revenge of the Fifth dinners, as well as special additions to other meals. I’m looking forward to continuing to try new recipes, and also the release of Star Wars: Everyday, which promises not only recipes, but crafts and activities as well, later this year!
The Jedi had their day, now it’s time for the Revenge of the Fifth! I didn’t make quite as many dishes today, but we still had a special dinner. I turned back to Star Wars: Galaxy’s Edge The Official Black Spire Outpost Cookbook and Star Wars: The Life Day Cookbook for inspiration. For the main course, I made Bantha Surprise (beef stew)…do you know how hard it is to find fresh Bantha around here?!?…and served it with Rorkid Bread (garlic bread dusted with matcha powder).
I made another special drink, the Photon Fizzle, and just left out the gin. I got to work with a new ingredient (boba pearls), which was a lot of fun!
For dessert, I made Mirial Teacakes, which also had matcha powder:
This won’t be the last themed dinner before our big trip…I already have something special planned for the last day of school next week, and beyond that, who knows?!?
We have especially been looking forward to this holiday this year, because we’re so excited about our trip to Disney World and Star Wars: Galaxy’s Edge next month! I planned some special meals to celebrate, featuring recipes from Star Wars: Galaxy’s Edge The Official Black Spire Outpost Cookbook and Star Wars: The Life Day Cookbook. We started the day with Five-Blossom Bread for breakfast:
For dinner, I made an Eopie (pork) Roast, Plicated Orga Root (hasselback-style russet and sweet potatoes), and Roasted Rootleaf (cabbage).
We also had a Kyyyalstaad Fizz (lemon and lime juice with sparkling water):
For dessert we had Kashyyyk Cakes (chocolate cake, raspberry jam, and chocolate-mascarpone filling):
We’re not done yet…I have another special dinner planned for Revenge of the Fifth tomorrow!
There are so many good recipes in The Official Black Spire Outpost Cookbook that we couldn’t limit our Star Wars celebration to just one day, so I bring you The Revenge of the Fifth!
Tonight’s dinner wasn’t quite involved as last night’s, but it did fit well with Cinco de Mayo as well as Star Wars Day: Part Two. I made ronto wrappers (herbed flatbread) as the foundation for ronto wraps, plus a really delicious beverage, the blurggfire, which included a homemade habanero-lime syrup:
For dessert, I made a zoochberry surprise:
I can’t wait to try more recipes from the cookbook!
I promised the Fab Five that we would do something special to celebrate this year, especially since we were so excited about the premiere of The Bad Batch, so I planned a special Star Wars themed dinner featuring recipes from The Official Black Spire Outpost Cookbook. I chose stuffed “puffer pig”, roasted chando peppers, fried zuchii, and for the evening’s beverage, the cliff dweller:
For dessert, I made Bespin cloud drops (and we’ll just ignore the fact the I had to ask what Bespin is):