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.
Let's talk about Hades!
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!
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.
Oh Dead by Daylight, you weird lovechild of slasher movie aesthetics and Lovecraftian horror tropes. You are a game of teamwork and survival of the fittest, of both fearing death and relishing murder, of trying to fight a system in which you are eternally bound and trapped.
You are also a game of teabagging and “please stop touching my stuff.”
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.
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.
We're still in the middle of rhubarb season (at least in New England), so now is the perfect time to use it up while we still can.
Enter this perfect rhubarb pie.
Geeks and Gouda
Geeks and Gouda 