Aspic Elvers
A dish of the Wyvar poor that consists of chopped eels boiled in a spiced stock that is allowed to cool and set with the worm-like “elvers”, or eel infants within, forming a jelly that is eaten cold. It is commonly served with balsamic vinegar

The dessert item of Wyvar, considered remarkably bland everywhere else. This is the dish one’s mother made better than everyone else’s if you grew up in the city, and it transcends class and ethnicity, being consumed by nearly everyone. The base is a mixture of the almond milk so commonly consumed in the city in place of cow’s milk, thickened with a boiled red seaweed called “Sailor’s Moss,” common in the waters near the city. It is common to flavor Hwitmoos with verjuice, honey, or galingale among the poor, or rosewater, saffron, or sandalwood among the wealthy. The end product is a gelatinous mush that briefly holds the shape of its container and collapses into a thick puddle the moment one starts eating it.

Gardener’s Squab
Gardener’s squab is a famously decadent meal eaten by the ruling class of the Autumn’s Court, and introduced to Wyvar by the ranks of the Unkneeling. The preparation takes place before the chef even touches the bird, as it must be raised in a particular way. First, the bird is placed in a lightless box with abundant pearl millet, the darkness of which makes it continuously eat. When it is ready to be consumed, the small bird is drowned in Kiskalita that has been aged in barrels of white oak, roasted whole and eaten that way, bones and all.

Vojanto Keraĵo
A celebratory dish among the Ondine that originated among the travelling factions of the Summer Court. It is a preparation of the brain and tongue of the Balans, sliced and fried, then served with hot peppers and scrambled eggs atop the bony dome of the Balans.

A common foodstuff among the Scheznyk, Játrasýr consists of very finely ground onions, pork, and beef as well as paprika, bell peppers, and a variety of pickles, then formed into a loaf and baked until it has a crunchy brown crust. It is usually served atop the thick rye bread of the Scheznyk.

A food item common among woodsmen and traders of Trailfar, as well as the nomadic Elves of Cavyn and Samite. It is made from the lean meat of elk or deer that has been sliced thin and dried until hard and brittle over a fire. It is then pounded into powder and mixed with animal fat and dried berries, usually bilberries. Sometimes gooseberries and currants are used instead if the ramhar is to be eaten at a wedding or other celebration.

A dish of the northernmost Elves, it consists of whipped snow and moose or walrus fat with crowberries, cloudberries, blueberries, and “mouse roots”. Mouse roots are the prized roots that the northern voles gather in their burrows, traditionally harvested by children. The elders of the northern Elf tribes instruct that at least half of the cache must be left for the vole, and that one ought replace the prized roots with something else the mouse can eat.

A Giantish dish of a size proportional to its creators. It is made with Koza sausage, often flavored with juniper berries, that has been wrapped in the omentum of the beast.

Gilded Apples
A Leovigild specialty of the aristocracy, the Gilded Apple is a large, apple-shaped ball of minced mutton that has been glazed with a mixture of egg yolk and saffron, rendering them a vivid golden hue. Often they are presented with a bitter orange stem in the center as a garnish.

Northpot is a dish common on the coastal regions of Frostreach. It is composed of fatty whale meat from the underbelly of the animal that has been preserved through heavy salting, commonly referred to as whale bacon, that has been minced and mixed with peppergrass. While the name denotes that this dish may have been cooked at one point, now it is most commonly eaten raw, with the salt merely brushed off the meat before enjoying.

A Littlefolk dish originating in Pachiomadio. It is the baking of several cavy (guinea pig) wrapped in banana leaves, along with cassava and tubers, all marinated in a glut of spices and buried in a pot, on which fire-heated stones are placed. This traditional meal is usually prepared for celebratory feasts.


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