To those not in the know: Gus is a non-playable character from the game Stardew Valley who runs the local restaurant and bar known as the Stardrop Saloon. While very dedicated to his business, Gus still finds the time to cater community events—the Stardew Valley Fair, for example—and share food with hungry locals in need.
After a long hiatus, I’m back! And I bring offerings of cookies. Oatmeal raisin cookies, to be specific. Hear me out before you click away!
I don't care what this game says, homemade risotto is anything but bland! You get springy and grassy tastes from the fiddleheads, fresh tang from the lemon, and nutty, chewy rice in a savory sauce. The flavor may be mild, but it is pure spring comfort food. It definitely explains why Clint and Kent love this recipe.
Marnie the rancher LOVES pumpkin pie in Stardew Valley. It’s a favorite treat of hers, and after trying this recipe I can absolutely see why—with a sweet and spicy pumpkin custard surrounded by flaky pie dough, it’s hard to resist even in the real world.
Stardew Valley’s blackberry cobbler isn’t a very Halloween-esque recipe, but it is the recipe that won the October poll over on Patreon. The cobbler does show up on the feasting tables at Spirit’s Eve, a festival in the game that takes place at the end of fall and appears inspired by American Halloween (or certainly has similar spooky elements). In the real world it would be a perfect addition to upcoming holiday menus as it’s both delicious and incredibly easy to make.
This is the only recipe you learn from Pierre the general store owner in Stardew Valley. It doesn’t take too long, either: you only need a 3-heart relationship before he sends it to you in the mail!
Even more surprising, this is one of Linus’s favorite treats. I didn’t think a man living in the wild would love such a bakery style sweet.
It won Jodi first place in a cooking competition. It’s one of Demetrius’s favorite gifts to receive. It’s a treat that almost every character in the game enjoys (except for a few and we’re not naming names). It’s: ice cream!
Who doesn’t love ice cream, really?
This recipe represents a more traditional style of ice cream that requires a machine for proper churning. The eggs aren’t technically necessary, but I prefer the the richness they give the base; I also favor them for this version because it’s a variation on the ice cream recipe I learned in culinary school.
This ice cream method is probably the closest to the game, ingredients-wise. There’s only two elements: heavy whipping cream, which provides the fat which gives the ice cream its traditional smooth mouthfeel, and sweetened condensed milk, which provides the sugar that interrupts the production of ice crystals and makes the ice cream easier to scoop.