BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

LOTR 7 MILLION SUBSCRIBER SPECIAL INSPIRED BY LORD OF THE RINGS

cook:

2 h 20 min

Picture for LOTR 7 Million Subscriber Special inspired by Lord of the Rings

7,458,898 views  Years in the making (because I kept putting it off out of fear), the Lord of the Rings Special is finally upon us. And it's in two parts instead of three - you know, a trilogy. Babish, you're a dumbass sometimes. Anyway we're diving into the make-ahead recipes for this seven-course feast, covering all the major hobbit food groups, and getting into the heavy stuff.

4 servings

US

original

metric

INGREDIENTS

For the Salted Pork

For the Salted Pork

kosher salt

5 cups kosher salt

sugar

1 cup sugar

peppercorns

handful peppercorns

Pork belly

Pork belly

for the Lembas Bread

for the Lembas Bread

all  purpose flour

840 g all purpose flour

water

240 ml water

kosher salt

1 tsp kosher salt

For the Honey Cakes

For the Honey Cakes

unsalted butter, room temperature

120 g unsalted butter, room temperature

large eggs

2 large eggs

honey

100 honey

vanilla extract

1 ½ tsp vanilla extract

lemon, zested

1 lemon, zested

500g all  purpose flour

500g all purpose flour

baking powder

½ tsp baking powder

baking soda

¼ tsp baking soda

kosher salt

½ tsp kosher salt

turbinado sugar

sprinkle turbinado sugar

Slivered almonds (optional)

Slivered almonds (optional)

For the Honey Glaze

For the Honey Glaze

powdered sugar

200 g powdered sugar

honey

45 g honey

Skim milk

Skim milk

For the Minced Pie

For the Minced Pie

dried fruit

700 g dried fruit

apple, finely chopped

1 apple, finely chopped

butter, melted

8 tbsp butter, melted

muscovado sugar

200 g muscovado sugar

lemon

1 lemon

ground cinnamon

½ tsp ground cinnamon

ground clove

³⁄₁₆ tsp ground clove

ground ginger

½ tsp ground ginger

nutmeg, grated

½ tsp nutmeg, grated

flaked almonds (optional)

200 g flaked almonds (optional)

Sherry brandy or cognac

Sherry brandy or cognac

For the Crust

For the Crust

all  purpose flour

350 g all purpose flour

sugar

2 tbsp sugar

Kosher salt

Kosher salt

butter, cubed

225 g butter, cubed

water

80 ml water

Turbinado sugar

Turbinado sugar

For the Seed Cake

For the Seed Cake

all  purpose flour

170 g all purpose flour

baking powder

¾ tsp baking powder

kosher salt

½ tsp kosher salt

caraway seeds

2 tbsp caraway seeds

ground almonds

50 g ground almonds

unsalted butter, room temperature

170 g unsalted butter, room temperature

granulated sugar

170 g granulated sugar

large eggs

2 large eggs

vanilla extract

1 ½ teaspoon vanilla extract

For the Apple Tart

For the Apple Tart

all  purpose flour

180 g all purpose flour

sugar

65 g sugar

kosher salt

½ tsp kosher salt

salted butter, melted

180 g salted butter, melted

large honeycrisp apples, cored, peeled, and chopped

10 large honeycrisp apples, cored, peeled, and chopped

butter, melted

3 tbsp butter, melted

apricot preserves

½ cup apricot preserves

apricot preserves (for the syrup)

2 tbsp apricot preserves (for the syrup)

For the Tea Loaf

For the Tea Loaf

bread flour

400 g bread flour

granulated sugar

40 g granulated sugar

instant yeast

10 g instant yeast

kosher salt

1 ½ tsp kosher salt

unsalted butter, room temperature

60 g unsalted butter, room temperature

whole milk

120 ml whole milk

water

120 ml water

cranberries

25 g cranberries

raisins

25 g raisins

glazed cherries

60 g glazed cherries

ground cinnamon

1 tsp ground cinnamon

oranges, zested

3 oranges, zested

confectioners sugar

200 g confectioners sugar

low fat milk

45 g low fat milk

For the Salmon Dill Quiche

For the Salmon Dill Quiche

all  purpose flour

350 g all purpose flour

sugar

2 tbsp sugar

Kosher salt

Kosher salt

butter, cubed

225 g butter, cubed

cold water

80 ml cold water

leek, sliced

1 leek, sliced

butter, melted

1 ½ tbsp butter, melted

large eggs

2 large eggs

half & half

½ cup half & half

fresh dill, chopped

1 tbsp fresh dill, chopped

Salmon of choice (to top the quiche)

Salmon of choice (to top the quiche)

For the Rib Rack Roast

For the Rib Rack Roast

Bone Tomahawk Rib Roast

4 Bone Tomahawk Rib Roast

Kosher salt

Kosher salt

Freshly Ground Pepper

Freshly Ground Pepper

Onion

1 Onion

garlic

2 ½ cloves garlic

chicken stock

2 cups chicken stock

dry red wine

2 cups dry red wine

Rosemary (optional)

Rosemary (optional)

Thyme (optional)

Thyme (optional)

Bay Leaves (optional)

Bay Leaves (optional)

For the Brace of Coneys

For the Brace of Coneys

rabbit

1 whole rabbit

bowl wild mushrooms, sliced

1 bowl wild mushrooms, sliced

Kosher salt

Kosher salt

small shallots, chopped

2 small shallots, chopped

garlic, crushed

4 ½ cloves garlic, crushed

dry white wine

1 cup dry white wine

chicken stock

4 cups chicken stock

thyme

1 sprig thyme

medium parsnips, peeled and chopped.

4 medium parsnips, peeled and chopped.

yukon gold potatoes

1 ½ lb yukon gold potatoes

butter, melted

¼ cup butter, melted

half & half

¼ cup half & half

Freshly ground pepper

Freshly ground pepper

DIRECTIONS

1.

For the Salted Pork

1.

Start by making a cure of kosher salt to sugar along with a couple of handfuls of peppercorns (or juniper berries) and mix together.

kosher salt

5 cups kosher salt

sugar

1 cup sugar

peppercorns

handful peppercorns

2.

Remove the thin layer of skin off the pork belly and cut into manageable pieces.

Pork belly

Pork belly

3.

Into a food-safe container start to layer the salt and pork - making sure every square inch of pork is covered and packed into the salt mixture. Refrigerate for at least 4 days.

4.

After 4 days, remove the pork from the container, brush off the salt, and cover with cold water to desalinate and place back in the fridge overnight.

5.

Remove from fridge and prepare as desired.

6.

For the Lembas Bread

1.

Into a large bowl goes all-purpose flour, water, and kosher salt. Mix together until it forms a thick dough.

all  purpose flour

840 g all purpose flour

water

240 ml water

kosher salt

1 tsp kosher salt

2.

Place the dough onto a well-floured surface and roll out thin, dust with additional flour if necessary, and trim off the edges.

3.

Cut the dough into squares, then place shallow X shape cuts in the squares.

4.

Once all cut and shaped, place onto a parchment-lined baking sheet and place into an oven at its lowest temperature for 2-3 hours.

5.

For the Honey Cakes

1.

Into a stand mixer bowl, combine unsalted room temperature butter, eggs, and honey. Cream on medium speed for 3 minutes until nice and smooth. Pause only to add vanilla extract and the lemon zest. Cream together for an additional minute.

unsalted butter, room temperature

120 g unsalted butter, room temperature

large eggs

2 large eggs

honey

100 honey

vanilla extract

1 ½ tsp vanilla extract

lemon, zested

1 lemon, zested

2.

In a separate bowl, combine all-purpose flour, baking powder, baking soda, and kosher salt.

500g all  purpose flour

500g all purpose flour

baking powder

½ tsp baking powder

baking soda

¼ tsp baking soda

kosher salt

½ tsp kosher salt

3.

After mixing together, dump the dry ingredients into the stand mixer and mix on medium-low speed for 1-2 minutes until it forms a cohesive dough.

4.

After the cohesive dough has formed, remove from the mixer and form the dough into two evenly separate logs.

5.

Place on a parchment-lined baking sheet. Brush with a beaten egg and sprinkle with turbinado sugar.

turbinado sugar

sprinkle turbinado sugar

6.

Put the logs into a 350°F oven for about 20 minutes until lightly blonde and beginning to crack.

7.

Once the logs have cooled enough to handle, take off the parchment paper and slice into pieces.

8.

Return the cakes to the parchment-lined baking sheet and continue to bake, but this time at 300°F for an additional 20 minutes until lightly toasted firm. Flip once halfway through baking.

9.

After fully baking, place onto a wire rack to cool before topping with the honey glaze and optionally garnishing with slivered almonds.

Slivered almonds (optional)

Slivered almonds (optional)

10.

For the Honey Glaze

1.

In a large bowl combine and whisk powdered sugar, honey, and little splashes of skim milk until the desired consistency is reached.

powdered sugar

200 g powdered sugar

honey

45 g honey

Skim milk

Skim milk

2.

For the Minced Pie

1.

Into a bowl combine dried fruit and small cored, peeled, and finely chopped baking apple.

dried fruit

700 g dried fruit

apple, finely chopped

1 apple, finely chopped

2.

In a large saute pan, melt butter before adding in the apples and dried fruit along with muscovado sugar, lemon zest, ground cinnamon, clove, ground ginger, and freshly grated nutmeg.

butter, melted

8 tbsp butter, melted

muscovado sugar

200 g muscovado sugar

lemon

1 lemon

ground cinnamon

½ tsp ground cinnamon

ground clove

¼ tsp ground clove

ground ginger

½ tsp ground ginger

nutmeg, grated

½ tsp nutmeg, grated

3.

Add in the desired nuts (flaked almonds in this case) before mixing, covering, and simmering for 10 minutes.

flaked almonds (optional)

200 g flaked almonds (optional)

4.

Once the fruit has softened and the liquid has thickened, kill the heat and allow it to cool completely before adding a splash of sherry brandy (or cognac). Mix to combine.

Sherry brandy or cognac

Sherry brandy or cognac

5.

Place into an airtight container and let rest at room temperature up to 6 months.

6.

For the crust

1.

In a food processor combine all-purpose flour, sugar, and a pinch of kosher salt. Pulse until thoroughly combined before adding in cubed butter.

all  purpose flour

350 g all purpose flour

sugar

2 tbsp sugar

Kosher salt

Kosher salt

butter, cubed

225 g butter, cubed

2.

Pulse the mixture together until it resembles coarse breadcrumbs then dump it out into a large bowl and top with cold water.

water

80 ml water

3.

Gently toss together using fingers and a wooden spoon until it starts to clump together at which point turn it out onto a non-floured surface, kneading until a cohesive ball of dough is formed.

4.

Wrap it in plastic wrap and refrigerate for at least 30 minutes, ideally 2 hours.

5.

Remove the dough from the fridge onto a well-floured surface and pound it out with a rolling pin. Then roll out the dough until it’s 6 millimeters thick.

6.

Using a pastry cutter, cut the dough into separate round pieces and place into a muffin tin. Optional - cut flower shapes to decorate the tops. Place in the fridge for 30 minutes before baking.

7.

After 30 minutes, place about a tablespoon of the minced meats into each muffin tin, pat it flat, and top with the decorative flower. Brush with egg yolk and a sprinkle of turbinado sugar.

Turbinado sugar

Turbinado sugar

8.

Place into a preheated 400°F for about 15 minutes before popping out of the muffin tins and letting cool completely on a wire rack.

9.

For the Seed Cake

1.

Into a small bowl goes all-purpose flour, baking powder, kosher salt, caraway seeds, and ground almonds. Whisk together.

all  purpose flour

170 g all purpose flour

baking powder

¾ tsp baking powder

kosher salt

½ tsp kosher salt

caraway seeds

2 tbsp caraway seeds

ground almonds

50 g ground almonds

2.

In the bowl of the stand mixer, add room temperature unsalted butter and granulated sugar. Beat together for 2-3 minutes until light and fluffy.

unsalted butter, room temperature

170 g unsalted butter, room temperature

granulated sugar

170 g granulated sugar

3.

Scrape down the sides of the bowl and beat in eggs and vanilla extract.

large eggs

2 large eggs

vanilla extract

1 ½ teaspoon vanilla extract

4.

Once beaten to a relative smoothness, add in the dry ingredients and mix on low speed until a thick batter forms.

5.

Generously butter a loaf pan and line with parchment paper. Add the cake batter then smooth it out before topping with extra caraway seeds and flaked almonds.

6.

Place into a 375°F oven for 50-60 minutes until it emerges slightly cracked, golden brown, and a toothpick inserted to its thickest point emerge clean.

7.

Let it cool off in the pan for 10 minutes before removing it onto a wire rack and allowing it to cool completely.

8.

For the Apple Tart

1.

Into a large bowl goes all-purpose flour, sugar, and kosher salt. Whisk to combine. Add in melted salted butter.

all  purpose flour

180 g all purpose flour

sugar

65 g sugar

kosher salt

½ tsp kosher salt

salted butter, melted

180 g salted butter, melted

2.

Mix with a rubber spatula until crumbly dough forms.

3.

One-piece at a time, pat out into a 20-centimeter tart pan.

4.

Once the dough has been pressed into every crack and crevice and the top edges have been trimmed off, dock the pastry using a fork all over the surface.

5.

Put on a rimmed baking sheet and place in a 350°F oven for about 30 minutes until golden brown.

6.

Peel and core Honeycrisp apples. Quarter and cut those quarters in half and each of those halves in half…making 4 evenly sized slices. Rinse and repeat with the remaining apples.

large honeycrisp apples, cored, peeled, and chopped

5 large honeycrisp apples, cored, peeled, and chopped

7.

In a large saute pan with melted butter, add the sliced apples. Cover and cook over medium-low heat. Stir occasionally until flexible and translucent.

butter, melted

1 tbsp butter, melted

8.

Remove from the heat and place onto a rimmed baking sheet. Allow to cool completely.

9.

Peel and core more Honeycrisp apples. Quarter and cut those quarters into slices and then chopping those slices into 1” pieces.

large honeycrisp apples, cored, peeled, and chopped

5 large honeycrisp apples, cored, peeled, and chopped

10.

In a large saute pan with melted butter, add the chopped apples. Add in apricot preserves and mix until evenly distributed.

butter, melted

3 tbsp butter, melted

apricot preserves

½ cup apricot preserves

11.

Cook over medium heat for 10 minutes, until the apples are soft. Mash the apples into a mash then cook for an additional 5 minutes until nice and thick.

12.

Dump the apple mash directly into the prepared tart shell and smooth it out so the surface is nice and even.

13.

Begin to decorate with the apple slices starting from the outside, with the wider side facing up and layering the apples on top of each other, working towards the middle until they resemble a flower.

14.

Place onto a rimmed baking sheet and put in a 350°F oven for about 20 minutes until the apples are completely soft.

15.

While the tart is cooking, in a small pot heat up apricot preserves until runny, then straining out the solids into a small bowl.

apricot preserves (for the syrup)

2 tbsp apricot preserves (for the syrup)

16.

After removing the tart from the oven, give it a nice brush of the apricot syrup. Once generously coated, place back into a preheated broiler for about 5 minutes, rotating frequently.

17.

Allow to cool completely on a wire rack before serving.

18.

For the Tea Loaf

1.

Into the bowl of a stand mixer goes bread flour, granulated sugar, instant yeast, kosher salt, unsalted room temperature butter, whole milk and water.

bread flour

400 g bread flour

granulated sugar

40 g granulated sugar

instant yeast

10 g instant yeast

kosher salt

1 ½ tsp kosher salt

unsalted butter, room temperature

60 g unsalted butter, room temperature

whole milk

120 ml whole milk

water

120 ml water

2.

Fix a dough hook to the stand mixer and knead on medium speed for about 10 minutes. After 10 minutes, remove the dough and stretch into a smooth, taut ball then place back into the bowl. Cover with plastic wrap and allow to proof at room temperature for 60-90 minutes or doubled in size.

3.

For the Filling

1.

Into a medium bowl combine cranberries, raisins, glazed cherries, ground cinnamon, and grate in the orange zest. Mix to combine.

cranberries

25 g cranberries

raisins

25 g raisins

glazed cherries

60 g glazed cherries

ground cinnamon

1 tsp ground cinnamon

oranges, zested

3 oranges, zested

2.

Dump the berries mixture into the bowl with the dough, then lift and drop the dough on top of itself in order to incorporate the fruit.

3.

Once the fruit is fully incorporated into the dough, turn the dough out onto a non-floured work surface and pat into a rectangle, folding onto its messiest side.

4.

Place on a parchment-lined baking sheet and cover with oiled plastic wrap and rest at room temperature for 1 hour or doubled in size.

5.

Once risen, place into a 425°F oven for 25-30 minutes or until deeply brown, and its deepest point registers 200°F. Set on a wire rack to cool.

6.

For the Icing.

1.

Add and whisk together confectioners sugar and 45 grams of low-fat milk.

confectioners sugar

200 g confectioners sugar

low fat milk

45 g low fat milk

2.

Make sure the loaf is completely cooled before coating with icing. Spread over top and let the icing naturally drizzle down the sides.

3.

For the Salmon Dill Quiche

1.

In a food processor combine all-purpose flour, sugar, and a pinch of kosher salt. Pulse until thoroughly combined before adding in cubed butter.

all  purpose flour

350 g all purpose flour

sugar

2 tbsp sugar

Kosher salt

Kosher salt

butter, cubed

225 g butter, cubed

2.

Pulse the mixture together until it resembles coarse breadcrumbs then dump it out into a large bowl and top with cold water.

cold water

80 ml cold water

3.

Gently toss together using fingers and a wooden spoon until it starts to clump together, at which point turn it out onto a non floured surface and knead until a cohesive ball of dough is formed.

4.

Wrap it in plastic wrap and refrigerate for at least 30 minutes, ideally 2 hours.

5.

Remove the dough from the fridge onto a well-floured surface. Pound it out with a rolling pin and then roll it out until it’s 6 millimeters thick.

6.

Unravel the crust onto a 9” tart pan then gently lift and drop the dough, pressing into the corners, trimming off the edges, and leaving a 1” overhang. Dock the dough using a fork. Line with aluminum foil and fill with pie weight of choice.

7.

Place into a 375°F oven for 30 minutes, then trim off most of the overhang. Place back into the oven for another 10 minutes or until golden brown. Let cool completely on a wire rack.

8.

To make the filling cut leek in half and thinly slice before sautéing in melted butter for about 10 minutes, tossing frequently and cover if necessary until nice and soft, but not brown.

leek, sliced

1 leek, sliced

butter, melted

1 ½ tbsp butter, melted

9.

For the Egg filling

1.

In a large bowl goes large eggs, half & half, and chopped fresh dill.

large eggs

2 large eggs

half & half

½ cup half & half

fresh dill, chopped

1 tbsp fresh dill, chopped

2.

Beat together before adding in the cooled cooked leek slices, season with freshly ground pepper, and a generous pinch of kosher salt before mixing gently.

kosher salt

kosher salt

Freshly ground pepper

Freshly ground pepper

3.

Pour the mixture into the bottom of the prepared tart crust. Place into a 375°F oven for 20-25 minutes. The center should firm to the touch yet still jiggly. Let cool completely on a wire rack.

4.

Cut strips of salmon and lay them on top of the quiche.

Salmon of choice (to top the quiche)

Salmon of choice (to top the quiche)

5.

For the Tomahawk Rib Roast

1.

Start by removing the meat from the rib rack and generously season with kosher salt and freshly ground pepper.

Bone Tomahawk Rib Roast

4 Bone Tomahawk Rib Roast

Kosher salt

Kosher salt

Freshly Ground Pepper

Freshly Ground Pepper

2.

Place back on top of the rib rack set in a rimmed baking sheet to catch any drippings. Place in the fridge overnight.

3.

The next day, remove from the fridge and let rest at room temperature for 2 hours.

4.

Tie the roast to the rib rack using butcher’s twine.

5.

To catch all of the drippings of the roast, in a roasting pan lay down a layer of roughly chopped onions, a few cloves of garlic, and cover with chicken stock and dry red wine with a few optional sprigs of rosemary and thyme, as well as a couple of bay leaves.

Onion

1 Onion

garlic

2 ½ cloves garlic

chicken stock

2 cups chicken stock

dry red wine

2 cups dry red wine

Rosemary (optional)

Rosemary (optional)

Thyme (optional)

Thyme (optional)

Bay Leaves (optional)

Bay Leaves (optional)

6.

Place the roast and rib rack onto the roasting pan and place in a 300°F for 3-5 hours until its thickest point registers 120°F. Place onto a wire rack to cool.

7.

Strain out the drippings from the roasting pan into a large bowl and allow the fat to rise to the top which should take 15 minutes.

8.

Skim off all of the fat into a separate bowl that can be saved and used later as beef tallow. What remains should be a roast beef jus.

9.

Cover the roast beef with aluminum foil and let rest for at least 30 minutes and up to 90 minutes before slicing and serving.

10.

For the Brace of Coneys

1.

Start by trimming any excess fat off the rabbit and cut into stew size chunks, leaving the bones intact. Seasoning lightly with kosher salt.

rabbit

1 whole rabbit

Kosher salt

Kosher salt

2.

In a pot, saute the rabbit scraps for a few minutes until a few tablespoons of liquid fat appear. Remove the scraps of fat from the pot.

3.

Brown the separate pieces of the rabbit in the pot. Sear on each side until lightly golden brown. Do this is in batches - it’s easier.

4.

After searing the rabbit pieces, remove from the pan. Dump in a bowl of sliced wild mushrooms and season generously with kosher salt and saute. Stir occasionally.

bowl wild mushrooms, sliced

1 bowl wild mushrooms, sliced

Kosher salt

Kosher salt

5.

Once the mushroom liquid has evaporated and the mushrooms begin to brown, add in two small chopped shallots and saute for 2 additional minutes.

small shallots, chopped

2 small shallots, chopped

6.

Add crushed cloves of garlic and saute for 30 seconds. Deglaze with dry white wine, chicken stock, a sprig of thyme, and medium parsnips, peeled and chopped.

garlic, crushed

4 ½ cloves garlic, crushed

dry white wine

1 cup dry white wine

chicken stock

4 cups chicken stock

thyme

1 sprig thyme

medium parsnips, peeled and chopped.

4 medium parsnips, peeled and chopped.

7.

Nestle in the seared pieces of coney into the stew, bringing the whole thing to a simmer and letting it stew for 90 minutes, until the rabbit is tender.

8.

For the Potatoes

1.

Cut Yukon gold potatoes into 1” pieces (leave the skin on). Dump them into a large stockpot and cover with cold water. Add a generous pinch of kosher salt.

yukon gold potatoes

1 ½ lb yukon gold potatoes

2.

Bring to a boil and cook for 15-20 minutes or until completely tender.

3.

Drain the potatoes, then add in melted butter and half & half. Then season with kosher salt and freshly ground pepper and mash with a potato masher.

butter, melted

¼ cup butter, melted

half & half

¼ cup half & half

4.

Taste for seasoning before serving the stew with the mashed potatoes on the side.

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.