Democratic Socialist Assembly

I'm starting this now so I don't have a ton of work to do come july 18th...

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Democratic Socialist Assembly's Regional Cookbook

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Table of Contents

Breads and Pastries.

Breakfast.

Lunch.

Dinner.

Dessert.

Drinks.

Breads and Pastries

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Gothosmo Shspaeko (Go-to-smo Shi-spe-ko)

An uncommon pastry, served hot: one variation.

From: Absovenia

Ingredients

• 3 cups flour

• 1 teaspoon salt

• 1 teaspoon baking soda (Modern)

• 1 teaspoon baking powder (Modern)

• 1 tablespoon ground cinnamon

• 3 eggs

• 1 cup vegetable oil

• 2¼ cups white sugar

• 3 teaspoons vanilla extract

• 2 cups grated zucchini

• 1 cup chopped walnuts.

Instructions
After mixing the ingredients, Bake for 40 to 60 minutes.

Description
Gothosmo Shspaeko is an traditional dish, the modern version developed in 1844 while the original in 1525. It played a big roll in the famine of 1560, where livestock were dying from infections and plauges rapidly. Farmers would help supply the people by making Gothosmo Shspaeko, the only animal meat/protein needed was eggs, which were very common back then.

You can find Gothosmo Shspaeko at local bakeries, but it is uncommon due to lack of knowledge of the recipe. The bakeries you will most commonly find Gothosmo Shspaeko at are: Ephesme's Bakery, Ujko Kona's Bakery, and Jesme's Bakery.

Breakfast

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Lunch

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Dinner

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Dessert

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Mango-Coconut Sorbet

A cool, fruity dessert. Variations include substituting mango for most fruits.

From: Mon Silanies

Ingredients

• Frozen mango

• Coconut milk

• Maple syrup or Honey

• Water

Directions
1) Freeze 400mL of coconut milk into ice cubes.
2) Once frozen, put into a blender. Fill the rest of the blender with the frozen mango.
3) Add half a cup of water and 45mL of maple syrup
4) Blend until soft, adding water when necessary.
5) Freeze any leftovers

Description
This recipe is a common treat made in the summers. The coolness is refreshing in the heat, and the simplicity makes it a popular recipe. The climate of Mon Silanies is not suitable to grow mangoes nor coconuts; they’re imported from the Dakani. The maple syrup is added to give it a bit of sweetness, and to add a common product of Mon Sil to the fruits of another land.

Drinks

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Salye (AKA Salyeh, Sal-Yeh, Selyeh)

An everyday drink, served hot or cold. Condiment variations also exist.

From: United Syndicates of Sol

Recipe
Though many variants exist, all Salye is produced with S. cuvator cultures mixed into water until incorporated. Most traditional recipes incorporate salt and reindeer milk, with a few subcultures also including animal blood. The drink is typically served hot. It has a distinct flavor is strongly reminiscent of the sea with strong umami overtones, and can be overpowering to some. The creamy reindeer milk helps to balance this out, making creamier versions generally more popular with new drinkers.

Modern variants are sometimes served lukewarm or cold, and usually have a non-insignificant dose of sweetener and flavorings added. Numerous vegan variants exist. It is not uncommon for Salye traditionalists to mock those who do not have the taste for the traditional drink. Occasionally, caffeine is added to either variant of the drink, but this is rarely an official menu item. A campaign to fight caffeine addiction (viewed as a product of capitalism and wage labor) occurred several years after the Last Strike and though it proved only mildly successful in reducing the populace’s reliance on it, artificially caffeinated Salye was far easier to do away with than inherently caffeinated drinks such as tea or coffee.

A condiment often referred to by the same name is also produced with the same ingredients. Rather than diluting it into a drink, it’s formed into a thick paste using starch or whey as a thickener. Salt and other flavoring agents may be added. It’s usually spread on savory dishes in a fashion not dissimilar to ketchup or mustard. It has a distinct umami flavor with a notable bite of acidity. Unlike ketchup and mustard, it’s generally seen as a more “refined” condiment for a distinctive palate.

Description
Salye is a traditional Solari drink, and many variants of the drink (and its name) exist. What ties them together is the primary ingredient: S. cuvator bacterial cultures. S. cuvator is a remarkably psychrophilic species of cyanobacteria and, ecologically, a primary phototroph of the Solari tundra. It also maintains a strong presence in the alpine regions to the south. Since ancient times this species has been cultivated for medicinal and culinary purposes.

Traditionally, these cultures are grown on stones lightly shielded from snow (but not the sun) with leather lean-tos. Once harvested, the cultures would be freeze dried for later use. In modern times, most Salye consumption is from larger scale operations capable of creating large amounts of biomass quickly. Harvested bacteria is freeze dried, formed into small blocks, and placed in bacterial packaging. (Mostly inedible; hard to digest.)

S. cuvator is roughly 70% protein, and, notably a complete protein containing all essential amino acids the human body cannot produce by itself. It is also densely packed with other nutrients, making Salye an incredibly healthy drink and condiment. Numerous legends tell of people being snowed in for months only to be found later happy and healthy, relying entirely on Salye. Because of how healthy and easy to transport it is, Salye is a common component of military rations and also a notable favorite among the enigmatic Savitskaya Rangers.

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Hot Maple-Chocolate

A sweet, hot drink. Variations include: peppermint, and orange.

From: Mon Silanies

Ingredients:

• 50g of 90% dark chocolate

• About 250mL of 2% milk

• 30mL of maple syrup

• 1 tsp cinnamon

• Whip cream and marshmallows (optional)

Directions:
1) Crush the 50g of dark chocolate into a microwave-safe mug and stir in a bit of milk
2) Microwave for 30 second intervals, taking the mug out and stirring in more milk each time, until chocolate is melted completely (make sure to leave space for the maple syrup)
3) Once melted, stir in the maple syrup and cinnamon and microwave again for 30 seconds.
4) Add whip cream and marshmallows if desired

Description:
Hot maple-chocolate is a sweet drink favoured for its smooth texture and maple flavour. Using dark chocolate reduces the sweetness and allows the maple to be the predominant flavour. The variations of flavour are not tied to specific events, but some Mon Silans will add peppermint to the drink during the week-long Peppermint Festival in Syvis.

While the drink is considered too sweet for some, it is a comfort drink, most commonly made in the cold winters. Powdered versions are often available at mental health and physical support offices / buildings. It is also served at temperature-controlled locations, such as skating rinks.