It’s Hobbit Day!

Tomorrow is Hobbit Day!

September 22 is Bilbo and Frodo Baggins birthday.  What better way to celebrate than to have a Hobbit feast!  Hobbits love their food and take it very seriously.

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Here are some of the items Hobbits enjoy 

NOTE:  Recipes are below:

Here’s a list of Hobbit treats

Mushrooms – Frodo was caught several times stealing Farmer Maggot’s mushrooms (Frodo loved mushrooms) – and was offered a gift of the finest basket of mushrooms by Mrs. Maggot. (From the Fellowship of the Ring).

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Blackberry tarts – Fruit tarts were served frequently in the Hobbit homes.  In The Hobbit, Bilbo recalled blackberrying – and in the Fellowship of the Rings, the Hobbits enjoy the blackberry version of those fruit tarts!

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Fish and chips – Hobbit food is very much the same as what was eaten in early, rural England.  There would not have been a lot of fish as the Shire was landlocked, but Sam offers to prepare fish and chips for Gullum (who promptly declines – from the Two Towers). However, the “taters” were widely used and enjoyed by Hobbits.

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Cold meat and cheese – The Fellowship of the Ring describes food in detail when the hobbits arrive at the Prancing Pony pub!  “cold meats, blackberry tart, half ripe cheese…”

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Bacon – No Hobbit larder is complete without “rashers of bacon”.  British bacon is very different than its American counterpart.  As Canadian bacon is much leaner, British bacon sits somewhere between the lean Canadian and the fattier American.  Note:  Glutino has some great gluten free English muffins to add to this tray!

 

Strawberries and cream – Sam recalls the taste of strawberries in the Return of the King, as he and Frodo sit on the fiery rocks after destroying the ring.

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Add 2 Tablespoons of light brown sugar to 1/3 cup of sour cream – a great dipping cream for the berries~

Keep reading to find recipes to complete your own Hobbit layout – celebrating the birthday of two Hobbit legends!

Hobbit Recipes

 

Fish and Chips

Chips

• 2 very large potatoes, cut into strips (how big is up to you)
• Hot oil
• Salt to taste

Cut the potatoes into strips and fry in oil deep enough to cover and hot enough to brown.  When the potatoes are browned, remove from the oil onto paper towels to drain.  I like to put them into a hot oven (375 degrees) to crisp up a little more and make sure they are cooked through.  Salt while they are still not and oily.

Continue cooking in batches until they are all done.  Put into a warm oven to keep warm.

Fish

• 2 large fillets (I used mahi mahi, but if you want to be authentic, use fresh water fish.  The Shire was landlocked and fish was either fresh water and usually brought in by visitors!)
• 1 egg
• 1 ¼ cup pale ale
• 1 cup of flour
• 1/8 teaspoon lemon pepper
• 1 teaspoon garlic salt

Beat the egg, adding the ale slowly.  Stir in the flour, salt and pepper until you have a loose batter.

Cut the large fillets into long halves – Dredge the fish in additional flour, then coat with the batter, placing into hot oil immediately.  Fry until golden on each side.  Drain on paper towels.

Enjoy it with malt vinegar, the traditional way or make tarter sauce…. ¼ cup of mayonnaise with 1 Tablespoon of sweet pickle relish.  Add some lemons on the side if you like.   But remember – Hobbits didn’t use ketchup!

Makes 4 servings

Blackberry Tarts 

Crust

• ¾ cup all purpose flour
• ¾ cup almond flour
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1 stick of butter (1/2 cup), cut into 1/2 inch pieces
• 2 Tablespoons turbinado sugar
• 4 Tablespoons ice water

Mix the dry ingredients together.  Using a pastry blender or, as I do, your fingers, break up the butter and blend it into the dry ingredients until it resembles little peas.  Add the ice water and mix until a dough forms.  Wrap in wax paper and refrigerate.

Filling

• • 2 ½ cups blackberries
  • 2 Tablespoons almond flour
  • 2 Tablespoons turbinado sugar
  • ½ teaspoon grated (I use fresh grated – as would a Hobbit) nutmeg
  • 2 Tablespoons melted butter

Place the berries in a bowl and add the flour on top.  Gently shake the bowl until the berries are coated with the flour.  Add the sugar and nutmeg and gently shake again until it is mixed.  Pour 2 teaspoons of the butter over the top and gently mix in.

Place the berries in a bowl and add the flour on top.  Gently shake the bowl until the berries are coated with the flour.  Add the sugar and nutmeg and gently shake again until it is mixed.  Pour 2 teaspoons of the butter over the top and gently mix in.

Bring the dough out and cut into four parts.  Bring to room temperature.  Using butter, grease the inside of four small tart pans.  Put flour on a cutting board and roll out one quarter to about 1/8 of an inch.

Gently lift (the dough will be crumbly) and place inside one of the tart pans.  Gently push into the corners and squeeze the edges to create a good, solid piece.  Place ¼ the berry mixture inside and carefully fold the outside corners over.  Repeat with the next three tart pans.

Brush with the remaining melted butter and sprinkle with more turbinado sugar.  Bake at 350 degrees for about 15-20 minutes, until the berries are bubbling and the crust is golden brown.

Serve warm or cold – makes 4 individual tarts or one large tart.

Stuffed Mushrooms

• • • 12 medium to large crimini (brown) mushrooms
    • 1/3 cup of butter, melted
    • 4 T cooked bacon, chopped
    • 2/3 cup of shredded cheddar
    • 2 Tablespoons bread crumbs
    • 2 Tablespoons chopped scallion (green onion), white part
    • 2 Tablespoons chopped scallion, green part

Carefully remove the stems and mince them, placing the minced pieces in a bowl.  Place the caps in an oven proof pan, close together.  Pour the melted butter into the mushroom caps, just enough to make a small puddle.

Pour the remainder in the bowl with the chopped stems.  Add the bread crumbs, white part of scallion and the bacon.  Mix well.  Add salt and pepper to taste.

Put the mixture back into the caps, pushing as much as possible back in.  Sprinkle the cheddar over the top, making sure each mushroom has some on it. Add a tiny strip of bacon.

Bake at 350 degrees for about 15 minutes – until the mushrooms are soft and the cheese is melted.  Move to the broiler and broil for 2 minutes, until brown and bubble.  Place on a serving dish and sprinkle with the green part of the scallion.

Serve while hot!

Makes 12 appetizers

 

Happy Hobbit Day!