Trials of Ascension

Miscellaneous Dragon Recipes

Post has published by Pat

Fang Soup
Wintermist, Whiteout Summit
Serving Size: up to 4

20 dragon teeth*
8 oz. glacial water
A package of Alyarin noodles
4 potatoes, chunked
2 carrots, diced
4 dragon hatchlings-frost; scaled, skinned and deboned
A pinch of pepper
A pinch of cumin

In a medium-sized stew pot, melt enough glacial ice to create the 8 ounces of glacial water. Once the ice is melted, add in the four whole frost hatchling corpses, the potatoes, the carrots, pepper and cumin. Bring to a boil. Once the hatchling flesh starts to cook, it will break apart at roughly the same time the carrots and potatoes become soft. Reduce heat. Add in the Alyarin noodles and up to 20 dragon teeth as desired. Simmer until the noodles are al dente, and the teeth break up and dissolve in the soup. A favorite, warming soup on those cold Wintermist and Whiteout Summit nights.

*Note- While the cumin and pepper add some kick to the soup, the dragon teeth really give it the heat. Use cautiously and always add the teeth in incrementally. You can always add heat the soup, but once spiced, it cannot be reversed. You’ve been warned. We’re not responsible for any injuries to mouth, tongue or gums.

Dragon Blood Hot Sauce
Deep Oasis
Servings: 10 per bottle

1 fire dragon breath sac
2 red peppers
12 oz. dragon blood, coagulated

From a young or older dragon, cut the neck of a slain dragon and bleed it out. Take the red peppers and breath sac and pulverize them into a thick paste. Add the paste to the blood and cook slowly over a fire for 5 minutes or until the sauce thickens.

Dragon Wing Purse
Arden Mahsi
Servings: Varied, depending on wing size.

1 1/4 cup shredded dragon meat
3/4 cup cheese
1/2 lemon, zested
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
As many small dragon wing membrane squares as salvageable
1 large egg, lightly beaten
4 tablespoons butter

In a small bowl combine the dragon meat, cheese, lemon zest, thyme, salt, and pepper. Stir to combine.

On a dry work surface, place your membrane squares. Place a rounded teaspoon of the dragon mixture in the center of each membrane. Brush the egg wash around the dragon mixture. Bring four corners of the membrane square together over the filling to form a purse. Press the edges together tightly to form a seal. Wipe your surface until dry and continue making batches of 8 with the remaining wing membrane.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the purses.

Melt 4 tablespoons of butter in a medium pan. Turn off the heat, add the cooked purses and gently toss. Transfer the purses to serving plates. Sprinkle with grated cheese and sprinkle with salt and pepper. Serve immediately.

Draco Pâté
Servings: 10 per spread

Dragon Liver
2 garlic cloves
1 onion
1 dash oregano
1 dash paprika
1 pinch of salt
3 tablespoons olive oil

Mix all ingredients in a bowl until contents become a paste. Let sit for 5 minutes before serving.

Frost Dragon Pops
Servings: 6

8oz frost dragon blood
Frost dragon breath bladder
Ice pop mold
4 stick handles
Thin parchment
Medium sized pan

Carefully pour the blood into your ice pop mold and cover with your thin parchment. Stick your handles through the parchment and at least halfway into your blood filled mold. VERY carefully empty the contents of your frost dragon breath bladder into your pan and set your mold into the pan. Be sure your mold is mostly in, but not submerged, in the breath bladder liquid. Wait 30 minutes and serve.

*Warning, do not touch the liquid from the breath bladder with your bare skin. Doing so may cause severe damage and potential loss of fingers.

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