A 'Hunger Games'-inspired feast with recipes

By Jackie Burrell

San Jose Mercury News

Published: Tuesday, March 27 2012 4:57 p.m. MDT

1 cup lukewarm milk

1 cup margarine or butter, melted in the warm milk

2 eggs, beaten

¼ cup sugar

1 teaspoon salt

1 teaspoon grated lemon rind

4 1/2 cups flour

Green food coloring, optional

Garnish:

Sheets of nori, optional

Egg wash (1 egg yolk beaten with 2 tablespoons milk)

Sea salt

1. Dissolve yeast in warm water. Combine dissolved yeast and remaining ingredients in a large mixing bowl. Beat until smooth, about 1 minute. Dough will be soft. Cover with a damp cloth. Place in refrigerator at least 2 hours or overnight.

2. Roll half the dough into a 16-by-8-inch rectangle. Put a layer of seaweed (the nori, crumbled) down the center third of the rectangle. Cut slits in dough along each side of filling; fold strips at an angle across the filling, alternating sides. Fold the wide end over one layer to form the tail. Repeat with remaining dough.

3. Place the loaves on a greased cookie sheet, cover and let rise in a warm place until double in bulk, about 1 hour.

4. Preheat oven to 350 degrees. Brush top lightly with the egg wash. Sprinkle with sea salt. Bake for 20 minutes or until golden brown. Serve with delicious, sweet shellfish.

—Fletch Hoppe, winner, Breads of Panem division

DISTRICT 4 BREAD

Note: Find nori at specialty stores and in the Asian foods aisle at Whole Foods.

1/2 teaspoon sugar

1 packet yeast

4 drops of green food coloring

1 cup warm water

1 1/2 tablespoons vegetable oil

1 medium egg

1 1/2 teaspoons salt

3-4 tablespoons nori seaweed, blended to a powder

2 1/3 cups flour (half whole wheat and half white flour)

Egg wash: 1 beaten egg

Sea salt for sprinkling

1. In a large mixing bowl, whisk together the sugar, yeast, food coloring and warm water. Add the oil, egg, salt, nori and 1 cup flour. Continue stirring, adding flour as you go, until you form a soft dough. Put the dough onto a floured surface and knead it, adding flour as you go, until the dough is soft and pliable. Place the dough into a greased bowl and let it rise to double the size, about 40 minutes.

2. Punch the dough down and form into fish shapes. Use kitchen shears to cut definition into fish fins, gills and scales. Brush beaten egg over the tops of the fish to add extra shine. Sprinkle with salt, if desired. Let them rise for another 25 minutes.

3. Preheat oven to 400 degrees. Bake rolls for 10-12 minutes, or until the bread is a lovely golden brown — or greenish, golden brown.

—Julia Christy and Cristian Martinez, runners-up, Hunger Games recipe contest

GREEN BROTH THAT TASTES LIKE SPRINGTIME

Serves: 3-4

2 stalks celery

2 green onions

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