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Moo's and Emzy's Mooish Meals

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These two travel all over the lands, sometimes bringing back tastes from their travels to the more well-known and some more dangerous corners of Tamriel.

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Wayrest Honeyed Ham

Being an intersection of trade routes, here we have access to foodstuffs even from the Alik'r Desert. This recipe uses both traditional ingredients from Stormhaven and more exotic spices and fruit.


You will need:

smoked ham


1 large carrot

one red pepper

two bayleaves





strong mustard

horseradish paste or crushed horseradish



huntsman's peppers


Put a shank of smoked ham in the pot with an onion cut in fourths, a large sliced carrot, two bayleaves and some sliced red peppers. Cover entirely in water. Do not use any salt or pepper in this. Ham will provide salt and pepper will be added later from the glaze/gravy.
Bring almost to a boil, then poach on low heat for half an hour.
Bring the oven to maximum heat (Around 300 C).

Mix honey, strong mustard, horseradish paste, thyme and ground or very thinly sliced dates, huntsman's peppers - all to taste.

Lift the ham to an oven pot with a bit of water in the bottom. Keep the vegetables and stock from boiling. Slightly cut into the ham skin to form a pattern you like, slicing just slightly through the skin in some places to let the glaze in better. Smear glaze all over the top and sides, make sure some gets into the cuts.

Turn the oven down to low heat (150) and cook the pork without a lid, pouring the glaze and water mix from the pot over the ham periodically. Cook until the glaze remaining on top looks sticky. Turn the shank around and glaze the bottom. Cook like previously.
Turn the shank around, increase the heat on top (to grill if available), add some more glaze from the bowl, cover in a generous sprinkling of thyme and sear the top to look deliciously brown.

Pour away some of the broth from vegetables, leave just enough to almost cover the onion slices. Lift the meat on a serving plate and pour the remaining glaze from the cooking pot over the vegetable broth.

Slice ham to the plates and pour the sauce right on the plate with vegetables.

Serve with a fine Wayrest mead, cider (sweeter French ciders are a good pairing) or beer, both at least a bit on the sweeter or spicier side.




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Wayrest Mead


You will need:

A 30 liter barrel

A 5liter pot


20 liters of spring water

7 kilograms of mixed or clover/dandelion honey

2 kilograms of buckwheat honey

20 grams of Mangrove Jack's Mead Yeast (m05)

Nutrients for the yeast *

1 tablespoon of tulsi

1 tablespoon of verveine

either one cut vanilla bean, or two tonka beans cut in fourths.

1 large handful of medium roasted oak chips

* You can use raisins and orange peels without pith to feed the yeast with needed nutrients. I, however, managed to bargain a local witch for some very potent concotion called Nutrivit. If you choose the same route, use 10 grams in the beginning and 5 grams on each of the next four days.



Clean all of your equipment thoroughly. This cannot be stressed enough. You want them to be sanitized.

Either heat bottles of honey in hot water, pour 15 liters of spring water in the barrel at room temperature, bring the rest 5 to boil and add most of it to the barrel. Then pour in the honey and mix well.

Or heat 30 liters of water up to 60 degrees C while dumping all honey in it and stir well for about another 10 minutes while keeping the same temperature. Do not go over that temperature.

Either way you want to end with a must between 25 and 30 degrees C.


Soak the oak chips in some water for about 20 minutes.

Whichever you choose, now is the time to pitch yeast. Get some water at 40 degrees C in a cup, ad a dash of sugar and mix well. Pour your yeast in there and mix some more. Leave it be for a few minutes. Now add a bit of your must from the barrel (using a sanitized vessel!) at a time, 2 or 3 times over the next 10 minutes.


Once the cup looks like something is trying to crawl out of there in a storm of foam and possibly larger bubbles, pour it into the barrel and mix well.

Now is the time to stir the Coulharbour out of it! Get your stirring spoon and make sure you mix everything well while properly aerating the must. It better look happy!


If you possess the magic of hydrometry, take the reading now and write it down. This is your base value.

Add oak chips, half a tablespoon of tulsi and half a tablespoon of verveine and vanilla bean or tonka beans to a mashing bag and dunk it into the barrel.


Either cover with a cheese cloth to keep it aerated or close with an airlock right away.


The next 5 days

Over the next five days stir the must well once a day and add nutrients if you did not go by the all natural route.

Remove the mashing bag after 2-3 days, empty and clean it.


More waiting..

Once you see that bubbling in the airlock has reduced to about 1 bubble in every 30 seconds, take a reading. Using the formulas of hydrometry, make sure you have managed to turn 30% of the honey into alcohol, siphon most of the mead into a new, clean barrel. If 30% of sugar has not been converted to alcochol yet, take a reading until it has. Do not disturb the sediment in the bottom by the slightest. Do not splash the water, let it run straight under the level in the new barrel. You must not aerate the mead any more, or it will start to taste bad. Fill the new barrel as much as possible and if you wish to get more alcochol content, add more honey. Also replace some of the lost water content with new spring water. Take a new base hydrometry reading. You know how much alcochol there is already, so the difference between this and the next reading added to what there already is, is going to be the next alcochol content reading.


Aaaand more waiting..

About a month after this, rack the mead to another barrel once more and add the mashing bag with half a tablespoon of tulsi and verveine. If you wish more sweetness and vanilla taste, add the same amount of those too. Always taste some of the mead while racking to know which direction to push it in.

At this point the most important thing is patience! Do not disturb the vessel, it will manage on its own!


Did I mention waiting..

After the mead starts to become clear (it might take up to a few months or be much quicker, depending on temperature and nutrients used), it is time to bottle it. Again, without aerating it any more. If you can bargain a witch for some ingredients to make the fermentation stop entirely, it can be a safe option. Otherwise just bottle, as at that point there should be no more fermentation going on.

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