My fellow Star Trek fans might know that Captain Picard Day is traditionally celebrated on June 16, but it’s been a busy summer, so we just got around to it last week. I made 10 new recipes from The Star Trek Cookbook, starting with Andorian Spice Bread (a sweet bread with the unexpected but delicious addition of cumin), with either Raktajino (based on the recipe for Swedish egg coffee) or Spiced Enyak’s Milk (a type of chamomile tea) for breakfast.
During the day, I worked on a Delvan Fluff Pastry, which is a type of puff pastry dough, for our dessert.
For dinner, I made a Lingta Roast (pork tenderloin with pears), which I served with Fettran Sauce (a sweet and sour sauce flavored with sage).
The side dishes I chose were Leola Rice Pilaf and Argelian Coleslaw, both of which were excellent and paired well with the pork.
Our beverage of choice was Slug-o-Cola, which had both orange and cucumber juice, and a dash of both turmeric and anise extract. It looked a little scary, but was surprisingly delicious!
Finally, for dessert, I used the Delvan Fluff Pastry to make Uttaberry Cruffins, a fancy type of croissant, which were accompanied by homemade blueberry jam.
This was the second themed meal I’ve put together using recipes from The Star Trek Cookbook, and I’ve been pretty impressed with everything we’ve tried so far!
