December 2017
Hobbit Party Planning: Second Breakfast & More Pg. 6
Editor in Chief Adriana Reese
Letter From the Editor Hello fellow fiction lovers like myself. In this magazine, you will find all sorts of things pertaining to all the fandoms you know and love. Our goal here at FictionLicious is to provide fandom inspired food articles and help provide you with information that you might not have known before, as well as giving you a taste of everything in all the book/movies that you go crazy for. We usually have a theme for every issue, but this won’t be the case for every single one. In every issue, there will be a mix of articles from all sorts of books and movies and the foods that you are dying to try from them. Adriana Reese
Creative Director: Harry Potter Executive Director: Bilbo Baggins
Editorial
Features Editor: Jon Snow Online Editor: Aragorn Associate Editor: Ron Weasley
Photography
Photo Editor: Samwise Gamgee Associate Photo Editor: Tyrion Lannister Assistant Photo Editor: Hermione Granger
Marketing
Executive Director: Sansa Stark Associate Directors: Galadriel and Arwen
FictionLicious Kitchen
Executive Culinary Producer: Frodo Baggins Test Kitchen Director: Draco Malfoy Culinary Writer: Daenerys Targaryen Recipe Tester: Albus Dumbledore
Index Feast Your Eyes on Harry Potter’s World of Food
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Hobbit Party Planning:
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Second Breakfast & More
Recipes
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Cookbook Reviews Memorable Food Scenes from Star Wars
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Style Guide
Tea inspired by story... Fiction Licious
Find your fandom inspired tea today at www.albionteacompany.com!
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December 2017
Feast Your Eyes on Harry Potter’s World of Food
Rebecca Rup
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ll seven of the Harry Potter books are awash in references to food, starting with Dudley Dursley’s birthday Knickerbocker Glory, an ice-cream treat that Harry got the tail end of, since Dudley complained that it didn’t have enough ice cream on top. Much of the food in the Potter canon, however, comes straight from classic British cooking. Harry and his classmates breakfast on sausages, kippers, porridge, fried tomatoes, and toast with marmalade, and dine on roast beef and Yorkshire pudding, lamb chops, steak-and-kidney pie, shepherd’s pie, Cornish pasties, treacle tart, trifle, and spotted dick. This last, the recipient of perhaps the world’s most snicker-promoting name for a dessert, is a traditional steamed fruit pudding served with hot custard sauce. The “spotted” refers to the currants, raisins, and other dried fruits dotted throughout the pudding; “dick,” at best culinary guess, is just possibly a corruption of the last syllable of pudding or a take on the word dough. Mrs. Patmore, “Who wouldn’t want with a straight face, serves it to to at least try the aristocratic Crawley family Chocolate Frogs” on Downton Abbey. Harry’s favorite, on the other hand, is treacle tart. Dinah Bucholz, author of The Unofficial Harry Potter Cookbook, assures us, we’ll all like if we like pecan pie. Treacle is the British term for syrup made from refining sugar cane: basically, it’s molasses, available as either golden syrup (light molasses) or black treacle (dark molasses).
eat chicken-and-ham pie, bacon sandwiches, roast potatoes and salads fresh from the Weasley garden (infested with gnomes) and meatballs with onion sauce. For dessert, there’s homemade strawberry ice cream and the kids are sent off the bed with mugs of hot chocolate. It’s a welcome change for Harry who, when at home with the Dursleys, is often confined to his room and fed on bowls of canned soup stuffed through the cat flap. Best of the Potter universe foods, however, may be those that come solely from the wizard world. Who wouldn’t want to at least try Chocolate Frogs, Bertie Bott’s Every Flavor Beans (good luck at avoiding liver, tripe, and spinach), or Cauldron Cakes? Or selections from the stock of Honeydukes, the famous sweets shop in the all-wizard town of Hogsmeade, which sells Jelly Slugs, Pepper Imps, Ice Mice (“hear your teeth chatter and squeak!”), Sugar Quills, and exploding bonbons? Or the mysterious, but legendarily delicious, butterbeer?
Mrs. Weasley at the overcrowded Burrow (seven kids and a ghoul) similarly turns out traditional British dishes, though occasionally with a boost from a magic wand. The Weasleys
This article was originally published on nationalgeographic.com
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Fiction Licious
“When every guest had been welcomed and was finally inside the gate, there were songs, dances, music, games, and, of course, food and drink. There were three official meals: lunch, tea, and dinner (or supper). But lunch and tea were marked chiefly by the fact that at those times all the guests were sitting down and eating together. At other times there were merely lots of people eating and drinking--continuously from elevenses until six-thirty, when the fireworks started.” — The Fellowship of the Ring, A Long-Expected Party
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December 2017
Hobbit Party Planning: Second Breakfast & More Kaitlyn Facista
Sam and Frodo will need to eat a lot for their long journey
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Fiction Licious
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s hobbits are known for their love for food, it is likely the most important element of any good hobbit celebration! Hobbits are known to feast from breakfast and well into the evening, preferring hearty, home-cooked comfort foods. Your menu will depend on the time and duration of your celebration (as well as whether or not little hobbits will be invited!). In years past, we’ve had an open house so friends were able to drop by whenever they were able, which is my favorite because it gives me the opportunity to make all the hobbit food. Here’s a round-up of all my favorite Hobbit Party menu items. I’ve grouped them by meal, and have included links to as many recipes as I could find. Make sure to check the bottom of the post for more resources, including links to a few of my favorite Tolkien-inspired blogs and Cookbooks!
Breakfast (7am) For (first) breakfast, we typically serve something light and sweet, such as a pastry or small cake with fruit. This should be something simple since Second Breakfast will be quite hearty. Depending on the size of the party, I’d serve a couple of these: Bag End Berry Tea-Cakes Banana Oat Muffins Lemon Poppyseed Cake Toast with Jam Yogurt with Granola (maybe even set up a parfait bar?!)
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Second breakfast (9 am) For second breakfast, we go all out with eggs, bacon, sausages, and more! This meal is meant to be hearty and filling. I’m planning to cook up the sausage and bacon ahead of time and then serve them in a warming tray (or maybe keep them in a crockpot on low if I can spare one). Biscuits with Sausage Gravy Potato & Veggie Frittata Sausage and Mushrooms Fried Potatoes Fried Eggs Pumpkin Spiced French Toast
Elevenses (11 am) Lembas Bread (with Lavender, Citrus, and Almond!) Biscuits with Raspberry Jam A coffee bar (including fall-inspired syrups and cream) Meat and Cheese Platter
December 2017
Lunch (1 pm)
Desserts
Any Kind of Hearty, Broth-based Soup (such as beef and vegetable stew) Garden Salad Cold Chicken Sandwiches (either sliced deli style or in a chicken salad) Individual Meat Pies
Strawberries and Cream Birthday Cake (Recipe by Breakfast Second) Pumpkin Layer Cake Almond Amaretto Pound Cake Berries and Cream (We usually go with blueberries and homemade whip cream, on top of angel food cake or something else very light to balance out the heaviness of the cream).
Afternoon tea (3pm) Earl Grey + Citrus Pastries (such as lemon poppyseed cake or cranberry-orange scones) Warm Spiced Cider or Chai Tea with Pumpkin Muffins Beorn’s Honey Cake Scones (Apple, Strawberry, or Pumpkin)
Dinner or Supper (6 pm) Pot Roast with Onions, Potatoes, Carrots, and Mushrooms Shepherd’s Pie Roast Chicken with Potatoes and Vegetables Stuffed Mushrooms
Drinks When it comes to drinks, most of the planning relies on creatively labelling your beverages. Your drink list will also vary a good deal depending on whether you’re hosting little hobbits or grown-ups.
Or the grown-ups... Beer: Label the best Ale you’ve got to offer as “Proper 1420” (preferably something golden, as most things in the year 1420 were unusually golden and fair).
Wines: label them according to different Elven realms (Rivendell, Mirkwood would make excellent Reds, Lothlorien would be perfect for white or sparkling).
Ent Draught: apple juice, lemon juice, gin, and basil, other ideas include: anything to do with mint and vodka. This article was originally published teawithtolkien.com
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Recipes
Elven Lembas Bread Recipe 6 TBSP butter or margarine, slightly softened
Joffrey’s Hopefully Not-Poison Sangria 2 750-milliliter bottles junmai sake 4 mandarins, wheeled 3 Bartlett pears, sliced 24 ounces brewed ginger-spiced tea, divided 16 ounces fresh lemon juice, divided 8 ounces pear brandy (like St. George or Clear Creek) Combine pears and mandarins in a glass jar with the sake and add 2 ounces lemon juice (to prevent pears from browning). Let rest for 24 hours. Prepare tea (store-bought or make a tea from dried ginger root and cloves). Add 16 ounces of tea to the sake-fruit mixture; reserve. Combine the remaining 8 ounces tea with the sugar to create a ginger syrup. Add ginger syrup and pear brandy to the sake-fruit mixture and stir well. Add 8 ounces lemon juice, stirring and adding more to taste. Chill and serve over ice. This recipe was taken from thrillist.com
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2 cups self-rising flour 1 TBSP granulated sugar ½ cup raisins (optional) 1 egg, well beaten ½ cup milk 4 TBSP heavy cream Mallorn leaves With a pastry blender of fork, cut margarine into the flour in a mixing bowl until the mixture resembles cornmeal. Do this rapidly so the butter does not melt. Add the sugar and if desired, ½ cup of raisins. In a small bowl, beat the egg and milk together until mixed. Reserve 1 TBSP of this mixture to brush the tops of the Lembas. Add the cream and egg mixture to the flour and mix just until combined into a stiff, soft dough. Knead three or four times on a lightly floured surface. Roll dough to a ¾” thickness and cut with an oval or leaf shaped cookie cutter. Place on a lightly greased baking sheet, leaving 1” of space between Lembas. Brush the tops of the Lembas with the reserved egg-milk mixture. Bake for 12 -13 minutes in a preheated 400 degree oven. For safe keeping, wrap each Lembas individually in a fresh, clean Mallorn leaf. If these leaves are unavailable in your area, store the Lembas in a sealed container. Makes about 1 ½ dozen Lembas. This recipe was taken from bookloaf.net
December 2017
Frogmorton Flapjack
Pumpkin Juice
A good bite for the sweet-tooth from the ‘real’ Shire. 1 small pumpkin 125g Porridge oats (quick oats)
2 cups apple juice
125g Rolled oats
1 cup white grape juice
150g butter
1 cup pineapple juice
75g golden syrup 75g caster sugar (superfine) 1 tsp. ginger (optional) Heat the butter, syrup and sugar in a saucepan until all melted together, then mix in the oats. Place in a baking tray and cook for about 30 minutes at 175oC. Then slice, and leave to cool. This recipe was taken from bookloaf.net
Tater Cookies 1 pound butter 1 cup sugar 1 tsp. vanilla 3 1/2 cups flour
2 cups crushed potato chips 1/2 cup chopped pecans
Cream butter and sugar, add vanilla and stir in flour. Add potato chips and nuts. Drop by teaspoon onto a greased cookie sheet. They do not spread much, you can put them fairly close together. Bake at 350o for 15 minutes. This recipe was taken from bookloaf.net
Preheat oven to 4000 Slice pumpkin in half and scoop out the seeds. Place pumpkin halves face down on a baking sheet and roast for 45 minutes. When pumpkin is cool, scoop out flesh and discard the skin. Place the cooked pumpkin in a arge fine-mesh sieve set over a bowl and push pumpkin through using a rubber spatula. Scrape and mash as you push; it will take several minutes. Stir the sieved pumpkin in the bowl to evenly distribute juices , and then measure out 1 cup. Place the cup of sieved pumpkin in a pitcher along with the apple juice, grape juice, and pineapple juice. Stir vigorously until the pumpkin is completely dispersed. Chill the juice until it’s very cold. Before serving, stir the juice well, as the pumpkin will settle to the bottom. Fill crystal goblets with ice cubes and pour the juice over the ice. Makes 5 cups
This recipe was taken from the Unofficial Harry Potter Cookbook.
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Cookbook “I just loved this book, it had so many fun recipes that are actually quick and easy! Perfect to do with the kids.” —Gabriela, 27
The Redwall Cookbook
“This book was so adorable, all of the photos just made me so happy and the recipes are delicious, especially for someone like me who likes to use natural ingredients from my own garden.” —Hazel, 25
“This cookbook was okay, I just wish the recipes would have been a little more complex. They were pretty simple and easy to do.” —Andy, 24
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“This cookbook was honesly so easy to follow. There were clear instructions and I wasn’t ever confused at what to do, like in other cookbooks.” —Patty, 22
The Unofficial Hunger Games Cookbook
December 2017
Reviews “This cookbook was truly a blessing. I had wanted to make a recipe from the Game of Thrones series and couldn’t fnd anything that made sense until I found this cookbook.” —Sarah, 23
The Game of Thrones Cookbook
“There were so many things to make from this series that I didn’t even know about, super helpful and easy!” —Daniel, 19
“This cookbook will help you make the best pumpkin juice you’ve ever tasted before.” —Ann, 17
“I was really happy with how everything turned out, some were kind of tricky, but overall really good.” —David, 21 The Unofficial Harry Potter Cookbook
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Fiction Licious
Memorable Food Scenes from Star Wars Max Bonem
Bantha milk, anyone?
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here is no epic greater than Star Wars, the most impactful franchise of all time (sorry, Vin Diesel). While Star Wars certainly fills our hearts with joy, can we say that it also fills our stomachs with hunger? Both food and drink pop up in the Star Wars universe more often than you might think. In honor of Star Wars Day (aka May the 4th be with you), here are the 7 best food moments from Star Wars.
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December 2017 The blue milk from Episode IV: A New Hope The Star Wars food item that truly started it all was Luke’s blue milk. Why is it blue? Because it’s bantha milk, of course. In the original film, the blue milk is simply a part of Luke and Uncle Lars’ balanced breakfasts, but the beverage has since popped up in both the prequels and Rogue One as well. Blue milk has become such an symbol for Star Wars fans that even Rogue One director Gareth Edwards took the time to enjoy a glass of it when he visited the original sets from A New Hope for his 30th birthday, 11 years ago.
When Luke meets Yoda in Episode V: The Empire Strikes Back Yoda is definitely the greatest gourmand in the galaxy. In the first few moments of Luke meeting Yoda, the small green Jedi is already rummaging through Luke’s snack collection, looking for treats. Then again, he’s been marooned on Dagobah for 20 years at this point and probably misses some of the processed foods that he learned to love on Coruscant. Then, once Luke and Yoda retire to Yoda’s tree layer, the old Jedi prepares a meal that includes wild mushrooms and a live snake. Apparently, the Paleo diet is an essential part of Jedi training.
That time Jabba ate a frog in Episode VI: Return of the Jedi Jabba the Hutt doesn’t appear to be in peak physical condition. Then again, he’s a Hutt and for all we know he is the most desirable member of his species. Regardless, during one of the scenes in his palace, Jabba grabs a live frog out of his throneside pickle jar and eats it as a snack. Mmm, lightly brined desert frog.
Padme & Anakin eat pears in Episode II: Attack of the Clones These two share a few meals during the prequel trilogy, but this one certainly takes the cake (sorry). Anakin uses his force powers to slice a pear for his beloved Padme, which for some reason she then decides to eat with a fork and knife. Forget Jar-Jar, this is by far the least sensible detail from the prequels.
Obi Wan is offered death sticks in Episode II: Attack of The Clones In Attack of the Clones, Obi-Wan wanders into a bar with Anakin during a hunt for a bounty hunter. While Anakin searches the room, Obi-Wan heads to the bar for a shot of blue Curaçao and gets offered death sticks, a mild hallucinogen found in the Star Wars universe. Obi-Wan
pulls his signature force trickery and convinces the dealer to go home and rethink his life after turning down the offer. However, what if Obi-Wan did buy some death sticks? It certainly might’ve made Revenge of the Sith more interesting.
Rey’s Polystarch bread in Episode VII: The Force Awakens Life as a scavenger on Jakku is hard. You search through crashed Star Destroyers for spare parts that you hope to trade for daily bread rations. Occasionally, you find a droid that can get you more science bread than you could ever want. Instead though, you have a conscience and choose an interplanetary odyssey over more bread. Silly Rey. Fun fact though, the insta-bread from The Force Awakens actually exists. It’s true, all of it.
Rey’s strange snack from Maz’s Castle in Episode VII: The Force Awakens Seriously, Rey is always eating. Well, that is when she’s not learning that she has mega-force powers or deciding to take the Millennium Falcon for a spin. As soon as Rey, Finn, Han Solo and Chewbacca arrive at Maz Kanata’s castle, Rey immediately goes for a snack. In this case, it appears like some form of alien fruit, but it’s really just an apple with romanesco stuck on top. Interestingly though, Rey is the only one eating in the scene and soon after, she experiences a hallucinogenic dream in Maz’s basement. Coincidence? I’m just surprised she didn’t mumble, “I have a bad feeling about this,” while chewing.
Article originaly published on foodandwine.com
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Fiction Licious
Style Guide Logotype For the logotype, I used the font called Ringbearer. I chose this because it has a rugged, adventurous feel that goes with the theme, and how people feel when they read fiction. The F and L have a wider stance and thicker lines so that they are more prominent.
Single color Black
Logo Reversed
Logo in Fictionlicious Green
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December 2017
Color Use Fictionlicoius Green Pantone 357 C
100%
C85 M40 Y91 K39 R29 G86 B50
35%
Hex #1c5631 Secondary Color
32% 100%
This green spot color was used throughout the magazine to help showcase the brand of the magazine and was used mostly for the Logotype as well as headings and in the feature article.
C34 M60 Y99 K22 R144 G96 B38
77%
Hex #8f5f26
49%
This secondary brown color was used for some graphic elements (bands across the page). and to highlight the feature article in the index.
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Fiction Licious
Grid Structure For the print magazine: Margins are .625 around all of the edges It consists of a 5-column grid, with a .25 inch gutter between the columns. There is a .125 inch bleed around all sides for all the images and blocks ofthat bleed off the page
Typefaces Star Wars Article
Feature Article
Title: Berkshire Swash 46 pt Pull Quote: Granjon Italic 19 pt Body Text: Granjon Roman 12 pt Hobbit Eating Times: Granjon Bold 16 pt
Recipes Ingredients: Lao MN Regular 11 pt Instructions: Granjon Roman 11 pt Recipe Names: Granjon Bold 19 pt
Body Text: Avenir Book 11 pt
Title: Arial Bold 25 pt
Headings: Arial Bold 11 pt
Subhead: Arial Italic 17 pt
Harry Potter Article
Title: Lumos 30 pt
Body Text: Arial 10 pt
Pull Quote: Arial 20 pt
Citations: Spectral SC Bold 6 pt Cookbook reviews: Granjon Roman 11 pt Captions: Athelas 8 pt Running Footers: Berkshire Swash 12 pt Running Headers: Ringbearer 12 pt Author byline: Granjon Bold 14 pt Headings: Spectral SC Bold 30 pt
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December 2017
Web Layout This design layout has been modified to fit on an ipad screen. The first screen shows the home screen. There is a navigation on the side and the main articles will be featured in the center. There is also a subscription page accessible from the home page, on the right side. This screen is featured in the second image. The viewer will be able to choose their subscription, and a pop-up menu will appear to offer a special discount. Typefaces used for web: Heading H1: Ringbearer Size: 135% Feature Heading H2: Berkshire Swash Size: 115% Subheads H3: Vollkorn SC Semibold Size: 110% Subscibe Today H4: Spectral SC Bold Size: 105% Paragraph Text: Granjon Roman Text Align: Flush Left Size: 100% (12px)
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