Liadom Recipes

You have to feel sorry for Skarhans, only getting a chance to eat liadom dishes if they're rich enough to travel or import. They're missing out!

— Telziado chef

Liadom berries are exclusive to Central Abravost, and are very common in the recipes of both the Telziado and Vosti peoples who are from the region. They typically feature in dessert meals, but can also be found in sauces and jams.
While recipes involving liadom berries can easily be replicated outside of the region, while simply substituting in more locally available produce, such dishes aren't nearly as prized. Authentic liadom recipes are highly sought after in the Republic of Skarhu, which has to import all berries used, making meals exclusive to the rich and overly generous.

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Liadom Recipes

Liadom Jam

• 1 kilo of liadom berries
• 2 lemons worth of juice
• 1 kilo of sugar
• 1/2 teacup of water

Boil until little on saucer jells

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Liadom Nut Crumble

• 2 cups of liadom berries
• 1/2 cup warm water
• Squeeze lemon juice
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon

Topping

• 1 cup castor sugar
• 3/4 cup plain flour
• 1/3 cup melted butter
• 1/2 cup finely chopped nuts and coconut

Finely slice liadom berries into a buttered ovenware dish. Sprinkle with sugar and cinnamon and pour over with the warm water and lemon juice. Rub together the flour, castor sugar and butter until crumbly. Add the nuts, and pile over the berries. Cook in hot oven for one hour. Serve hot with custard or cream, or cold with ice-cream.

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Berry Strudel

• 1 1/2 cups self-raising flour
• 1/4 cup butter
• Pinch salt
• 1 egg
• 1 cup milk
• 2 dessertspoons sugar

Filling

• 1/4 teaspoon nutmeg
• 1 tablespoon brown sugar
• 1 cup mixed berries
• 2 tablespoons melted butter
• Optional: cinnamon and lemon rind

Sift flour and salt into a basic, add sugar, rub in butter, and stir in beaten egg and milk with a knife. Roll out about 1 cm thick, in oblong shape, and spread with filling ingredients. Roll up and join to form a circle. Snick all around with a knife. Bake in hot oven for 20 minutes. While still warm, ice with tart lemon icing, and sprinkle with berries. Serve cold with butter.

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Type

Manual, Culinary

Medium

Paper

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