I made this menu last year for the premiere of The Hobbit. I just wanted to mention that these recipes were created for a Lord of the Rings movie night in preparation for the premiere. So, all of the foods are more related to that series, not directly The Hobbit. However, I think it’s a fun menu that still relates back to this film. I think next year for the final movie, I will make a menu themed around The Hobbit series.
The Hobbit is without a doubt my favorite book of all time. So, you can imagine my excitement when I heard that they were making it into a movie. I’m a big fan of the Lord of the Rings trilogy, and Peter Jackson directed those movies so beautifully and so true to the books, that I’m really looking forward to seeing this.
One thing that all Hobbits share a love for is food, which is why I thought it would be appropriate to make a menu themed around some of their favorite foods mentioned in the books.
Hobbits have SEVEN meals in a day (if they can get them): Breakfast, Second Breakfast, Elevenses, Luncheon, Afternoon Tea, Dinner, and Supper. I have a bunch of recipes up my sleeve, and plan on posting them spread out over the next month.
The movie will be in theaters in 4 days, so let the countdown begin!
If you’ve read the books or seen the first Lord of the Rings movie, you’ll remember Merry and Pippin stealing from Farmer Maggot. Carrots, mushrooms, potatoes, onions: arms full of fresh produce. Nothing makes Farmer Maggot more angry than pesky Tooks’ stealing his crop. Here’s a recipe dedicated to him:
Farmer Maggot’s Crop Pot Pies. I imagine the Hobbits making these tasty little pies with their picks of the day (perhaps to hide the evidence)!
Farmer Maggots Crop Pot Pies
Makes 4 (4inch) ramekin pies
+ 1 (9inch) Pie dough, divided in 4
+ 1 onion, chopped
+ Pinch salt, dash of pepper
+ 1/2 cup carrots, sliced
+ 1 pound skinless chicken breast, cubed
+ 1/2 cup mushrooms, chopped
+ 1/3 cup butter
+ 1/2 cup green peas
+ 1/3 cup all purpose flour
+ 1/2 cup corn
+ 1 teaspoon celery seed
+ 1/2 cup celery
+ 2 cups chicken broth
+ 1 large potato, cubed
+ 1/2 cup milk
Preheat oven to 400 degrees F. In a pot, combine chicken, carrots, celery, and the potato. Cover with water and boil for 15 minutes. Drain, and set aside.
In a deep skillet, melt the butter and cook onions until soft, about 5 minutes. Add flour, salt, pepper, celery seed and combine. Slowly add the chicken broth and milk. Simmer on medium low, until the mixture is thick and creamy (about 3-5 minutes). Divide the chicken mixture between 4 ramekins. Pour the broth mixture evenly on top of all 4. Divide crust dough into 4 and roll or cut each into a 4 inch circle. Top and press to edges of each pie. Cut slits in the tops to allow steam to escape. Bake for 30-35 minutes, or until crusts are golden and Insides bubbling. Allow to cool for 10 minutes before serving.
Serve it with a nice half pint of “Gaffer’s Home Brew”.
Stay tuned for the other Hobbit recipes this week!
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