Adventure Title
HFStCM Heroes' Feast: Saving the Children's Menu

Levels Gained

Location Played
Roll20

Notes
------------------------------------------------------------------------------------------------------------------------------------------ Teilnehmer: (9) Stephan - Quirk - Goblin - Warlock 2 / Sorcerer 7 - Golden Vault (8) Bramymond - Erhardt Sunforger - Gold Dwarf - Cleric: Light Domain 8 (Bearbeitet) (10) Karrakasz - Braxton - High Elf - Wild Magic Sorcerer 10 (10) JinxedBear - Karelion “Starweave” Vellor - Astral Elf - Valor Bard 10 - Harpers (10) Arikatzi020 - Azalea Moonvine - Fairy - Sorcerer / Bard - none ------------------------------------------------------------------------------------------------------------------------------------------ Info: List of Ingridience: One can of milk from Holrow's specially fed cows A wheel of Holrow cheese, aged exactly seven seasons A small bag of mustard seeds from Arthur Holrow's garden ------------------------------------------------------------------------------------------------------------------------------------------ Benedict Holrow moved to Waterdeep and has become a controversial politician due to his stance that the Lords of Waterdeep should be unmasked. He claims it is a citizen's right to elect and identify their lawmakers. Christine Holrow travels the Sword Coast, performing as a singer-songwriter. She seldom lingers in one place for long. A fan group called Chrissy's Clan travels from town to town hoping to cross her path and bask in her music, which is said to soothe all troubles. Dabney Holrow became an apothecary up north. He sells potions and tinctures and recently cured a prominent member of the Council of Sparkling Stones in Mirabar of an unidentifiable disease. ------------------------------------------------------------------------------------------------------------------------------------------ Loot: 905gp ------------------------------------------------------------------------------------------------------------------------------------------ Charm of the Stumblnoodle When a creature you can see within 30 feet of you moves, you can use your reaction to give the creature the prone condition. Allies of the target who are within 30 feet of the target must succeed on a DC 16 Wisdom saving throw or have the stunned condition until the end of their next turn as they laugh uncontrollably at their friend's misfortune. Once used three times, the charm vanishes from you. ------------------------------------------------------------------------------------------------------------------------------------------ Rezepte: ------------------------------------------------------------------------------------------------------------------------------------------ Barovian Garlic Bread This buttery bread, served in both loaf and knot form, is everpresent in the taverns and inns dotting the misty (and eerie) Barovian countryside. While it’s not uncommon for wayward travelers to get the cold shoulder from reclusive and suspicious denizens, inns such as the Blue Water will at least offer a warm basket of this local treat to well-mannered and paying patrons. It is important to note that although garlic is a flavorful and inspired touch, it is not indigenous to the region. You’ll find this pungent bread pairs nicely with a main of medium-rare wolf steak and a glass of Wizard of Wines’ Champagne du le Stomp or Red Dragon Crush, but avoid the Purple Grapemash No. 3 at all costs. MAKES 12 KNOTS 4 tablespoons unsalted butter 2 tablespoons pressed or grated garlic 1½ teaspoons water Kosher salt All-purpose flour for dusting 1 pound pizza dough, at room temperature With a rack in the upper-middle position, preheat the oven to 475°F. Line a large rimmed baking sheet with parchment paper or a nonstick baking mat, place a wire rack on the baking sheet, and set aside. In a small saucepan over medium-low heat, melt 2 tablespoons of the butter; add the garlic and water; and cook, stirring frequently, until the garlic is pale gold and very fragrant, 8 to 10 minutes. Add the remaining 2 tablespoons butter and stir to melt. Remove the pan from the heat and let the mixture rest to infuse with the garlic flavor, about 10 minutes. Set a fine-mesh strainer over a small, microwave-safe bowl and strain the garlic butter, pressing on the solids to squeeze out as much butter as possible. Stir ½ teaspoon salt into the butter and set aside. Generously dust a work surface with flour. Put the pizza dough on the surface and shape into a 12-inch log. Using a bench knife, cut the log crosswise into quarters and then cut each quarter into thirds. Roll each of the twelve dough pieces into an 8- to 9-inch rope and tie each rope into a simple knot. Tuck the ends underneath the knot. Place the knots, about 2 inches apart, on the prepared rack. Bake the knots until they are just set, about 5 minutes. Remove from the oven and brush with half the garlic butter. Rotate the baking sheet 180 degrees from its original position, return to the oven, and continue baking until the knots are lightly browned on the top, about 7 minutes longer. (Meanwhile, if the remaining garlic butter has hardened, microwave it for about 15 seconds at partial power to melt.) Remove the knots from the oven and immediately brush them with the remaining garlic butter. Sprinkle lightly with salt, let cool for 5 minutes, and then serve warm. ------------------------------------------------------------------------------------------------------------------------------------------ Kagar´s Special: Kender Stumblenoodles Serves 8 6 tablespoons unsalted butter, at room temperature 2 tablespoons all-purpose flour 1 tablespoon paprika ½ teaspoon garlic powder 1 pinch cayenne pepper 3 cups whole milk 2 teaspoons Dijon mustard 2 ounces cream cheese, cut into 4 pieces, at room temperature Kosher salt and freshly ground black pepper 4½ cups lightly packed, coarsely grated sharp or extra-sharp Cheddar cheese (see Cook's Note) 12 ounces fusilli or rotini 1½ cups lightly packed, coarsely grated Gruyère cheese (see Cook's Note) 1⅓ cups panko breadcrumbs Cook's Notes It's best to grate your own cheese for this, as opposed to using pre-grated, which can be a touch grainy when melted because it includes additives to prevent clumping. In this recipe, there's a lot of liquid and a lot of vigorous whisking, so choose a large, deep pot that can help contain the inevitable splashes. With a rack in the middle position, preheat the oven to 375°F. Smear a shallow 13 by 9-inch baking dish with 2 tablespoons of the butter, set it on a baking sheet, and set aside. Fill a large pot with water, set over high heat, and bring to a boil. Meanwhile, in another large pot over medium-high heat, melt 2 tablespoons butter. Whisk in the flour, paprika, garlic powder, and cayenne and cook, scraping the bottom of the pot, for 1 minute. Whisking constantly (and taking care to reach into the corners of the pot), gradually add the milk. Bring the mixture to a strong simmer, whisking the liquid and scraping the bottom of the pan often. Adjust the heat to medium and continue simmering and whisking until the sauce is thickened to the consistency of half-and-half, about 8 minutes longer. Remove the pot from the heat; add the mustard, cream cheese, 1 teaspoon salt, and 1 teaspoon pepper; and whisk vigorously to melt and incorporate the cream cheese. Whisking constantly but gently, add the Cheddar, about 1 cup at a time, taking care to fully melt and incorporate each addition before adding the next. The sauce should be smooth and uniform. Add 1 tablespoon salt and the fusilli to the pot of boiling water and cook, stirring occasionally to prevent sticking, according to the package directions until about 2 minutes short of al dente (there should be some resistance to the tooth). Drain the pasta, add it to the sauce, and stir to coat thoroughly. Let the mixture cool briefly, add the Gruyère, and stir to incorporate. Adjust the seasoning with additional salt and pepper, if necessary. Scrape the mixture into the prepared baking dish and smooth into an even layer. In a small microwave-safe bowl in the microwave oven, or in a small pot over medium heat, melt the remaining 2 tablespoons butter. Add the panko and ¼ teaspoon salt, season with pepper, and toss to coat the breadcrumbs. Sprinkle the panko evenly over the pasta. Bake the pasta until heated through, the surface is browned, and the edges are bubbly, 30 to 40 minutes, rotating the pan halfway through. Let rest briefly, 8 to 10 minutes, before serving. ------------------------------------------------------------------------------------------------------------------------------------------