CATAN®: The Official Cookbook
()
About this ebook
Ulysses Press
Ulysses Press is a pop culture book publishing company with offices in Brooklyn, New York, and Berkeley, California.
Related to CATAN®
Related ebooks
Doctor Who: The Official Cookbook Rating: 4 out of 5 stars4/5Easy Thanksgiving Cookbook: A Collection of Tasty Thanksgiving Recipes for an Amazing Dinner. Rating: 0 out of 5 stars0 ratingsNorth Country Cabin Cooking: 275 Quick & Easy Recipes Rating: 5 out of 5 stars5/5Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side Up Burgers, and More! Rating: 5 out of 5 stars5/5Once Upon a Rind in Hollywood: 50 Movie-Themed Platters and Boards for Film Fanatics Rating: 0 out of 5 stars0 ratingsIconic Hollywood Dishes, Drinks & Desserts Rating: 0 out of 5 stars0 ratingsPeople in Films and Shows Trivia Rating: 0 out of 5 stars0 ratingsThanksgiving Cookbook Rating: 0 out of 5 stars0 ratingsAn Unofficial Cookbook for Fans of Willy Wonka: Mouthwatering Chocolates, Desserts, and Candy Creations—75 Scrumptious Recipes! Rating: 0 out of 5 stars0 ratingsThe Red Dragon & the West Wind: The Winning Guide to Official Chinese & American Mah-Jongg Rating: 0 out of 5 stars0 ratingsThe Wizard's Whisk---A Cooking School for Children: She Had No Idea There Were Eggs in French Toast Rating: 0 out of 5 stars0 ratingsThe Truth about Baked Beans: An Edible History of New England Rating: 0 out of 5 stars0 ratingsDiablo: The Official Cookbook: Recipes and Tales from the Inns of Sanctuary Rating: 0 out of 5 stars0 ratingsAmerican Cookery: Thanksgiving Menus & Classic Recipes Rating: 0 out of 5 stars0 ratingsCoco: The Official Cookbook Rating: 0 out of 5 stars0 ratingsThe Unofficial Wednesday Cookbook: Recipes Inspired by the Deliciously Macabre TV Show Rating: 0 out of 5 stars0 ratingsBeet This: An Unofficial Schrute Farms Cookbook Rating: 0 out of 5 stars0 ratingsForking Good Rating: 3 out of 5 stars3/5Dragon Age: The Official Cookbook: Taste of Thedas Rating: 0 out of 5 stars0 ratingsPot Pies: 46 Comfort Classics to Warm Your Soul Rating: 0 out of 5 stars0 ratingsCookbook Passion: Exploring a Culinary History Rating: 0 out of 5 stars0 ratingsAir Fryer Cookbook: Quick, Delicious, and Healthy Recipes for Your Air Fryer Rating: 0 out of 5 stars0 ratingsThe Art of Home Candy Making, with Illustrations Rating: 0 out of 5 stars0 ratingsThe Perfect Pho Cookbook; The Complete Nutrition Guide To Preparing Classic Vietnamese Meal With Delectable And Nourishing Recipes Rating: 0 out of 5 stars0 ratingsEmma's Pennsylvania Kitchen, Book 2 Rating: 0 out of 5 stars0 ratings1776–1876: The Centennial Cook Book and General Guide Rating: 0 out of 5 stars0 ratingsHocus Pocus: The Official Cookbook Rating: 0 out of 5 stars0 ratings
Cooking, Food & Wine For You
Homegrown & Handmade: A Practical Guide to More Self-Reliant Living Rating: 4 out of 5 stars4/5Back to Eden Rating: 4 out of 5 stars4/5Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Rating: 4 out of 5 stars4/5Ratio: The Simple Codes Behind the Craft of Everyday Cooking Rating: 4 out of 5 stars4/5Mediterranean Diet: 70 Easy, Healthy Recipes Rating: 3 out of 5 stars3/5The Dorito Effect: The Surprising New Truth About Food and Flavor Rating: 4 out of 5 stars4/5Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits Rating: 4 out of 5 stars4/5The Tucci Table: Cooking With Family and Friends Rating: 5 out of 5 stars5/5Joy of Cooking: 2019 Edition Fully Revised and Updated Rating: 4 out of 5 stars4/5From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen Rating: 4 out of 5 stars4/5I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs Rating: 4 out of 5 stars4/5The Everything Macro Diet Cookbook: 300 Satisfying Recipes for Shedding Pounds and Gaining Lean Muscle Rating: 5 out of 5 stars5/5Cooking at Home: More Than 1,000 Classic and Modern Recipes for Every Meal of the Day Rating: 5 out of 5 stars5/5In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland Rating: 4 out of 5 stars4/5Foraging for Survival: Edible Wild Plants of North America Rating: 0 out of 5 stars0 ratingsEat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind Rating: 5 out of 5 stars5/5The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health Rating: 5 out of 5 stars5/5Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast Rating: 5 out of 5 stars5/5The Ultimate Mediterranean Cookbook Over 100 Delicious Recipes and Mediterranean Meal Plan Rating: 0 out of 5 stars0 ratingsQuick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan Rating: 5 out of 5 stars5/5On Food and Cooking: The Science and Lore of the Kitchen Rating: 5 out of 5 stars5/5Taste of Home Instant Pot Cookbook: Savor 111 Must-have Recipes Made Easy in the Instant Pot Rating: 5 out of 5 stars5/5
Reviews for CATAN®
0 ratings0 reviews
Book preview
CATAN® - Ulysses Press
PART I
Game (K)night Snacks
Tasty Appetizers, Delicious Dips, and Hearty Munchies
Explorers on Horseback
A hearty snack for any explorer, this variation on the popular devils on horseback
appetizer is easier on the spice for a crowd-pleasing snack that is extremely easy to make. Double or triple if you’re feeding a big group of Catanians.
SERVES
4 to 6
PREP TIME
15 minutes
COOK TIME
10 to 15 minutes
16 Marcona almonds or smoked almonds
2 ounces Manchego cheese, cut into small pieces
16 Medjool dates, pitted
8 slices prosciutto, halved lengthwise, or 16 strips thin-cut bacon
INSTRUCTIONS
Preheat the oven to 400°F.
Place one almond and one small piece of cheese into the center of each date (in place of the pit). Pinch to reseal.
Wrap each date with a piece of prosciutto or bacon and place seam-side down on a rimmed baking sheet.
Bake for 10 to 12 minutes for prosciutto, or until the prosciutto is gently browned. Bake for 12 to 15 minutes for bacon, or until it is crisp.
DID YOU KNOW? The first edition of CATAN was published in Germany in 1995.
Ear of Plenty Corn Dip
The Year of Plenty development card can be a game changer, especially when there’s a shortage of a specific resource in the market. This recipe not only pays homage to the iconic card but also is a unique dip for your corn chips. Plentifully packed with starchy kernels, fresh herbs, cheese, and flavorful seasonings, this dip makes for the most colorful occasion, served with blue corn tortilla chips.
SERVES
4 to 6
PREP TIME
10 minutes
COOK TIME
10 minutes
3 fresh ears corn, shucked
1 teaspoon smoked paprika
½ cup Mexican crema (or ½ cup sour cream whisked with 1 tablespoon lime juice)
2 tablespoons crumbled cotija cheese
2 tablespoons minced fresh cilantro
blue corn tortilla chips, for serving
INSTRUCTIONS
Preheat a grill to medium-high heat. Grill the corn until it is barely charred on all sides, about 7 to 8 minutes total.
Slice the corn kernels from the corncob into a bowl.
Whisk in the paprika, crema, cotija, and cilantro.
Serve at room temperature with blue corn tortilla chips.
SEVEN-Layer Dip
Seasoned players know if you are sitting on a lot of resources, a seven can strip you of a brilliant game plan. Luckily, this hearty, no-fuss seven-layer bean dip won’t leave you feeling robbed! It combines easy prep items with cheese, spices, and fresh ingredients to create the perfect snack moment. Be sure to make ahead so it’s chilled in time for your game night—probability is also high this will be scooped up before the last victory point is won.
SERVES
4 to 6
PREP TIME
10 minutes, plus 2 hours to chill
1 (16-ounce) can seasoned refried beans
1 cup prepared guacamole
1 ½ cups sour cream
2 teaspoons smoked paprika
1 tablespoon lime juice
2 cups shredded cheddar cheese
4 roma tomatoes, diced
2 scallions, thinly sliced
8 black olives, thinly sliced
corn tortilla chips, for serving
INSTRUCTIONS
Spread the refried beans in a shallow dish.
Spread the guacamole over the refried beans.
In a separate container, whisk the sour cream, smoked paprika, and lime juice. Spread this over the beans. Top with the cheese, then tomatoes, scallions, and olives. Chill for at least 2 hours in the fridge.
Serve chilled with tortilla chips.
Forager’s Veggie Platter
A snack table isn’t complete without at least one healthy snack—Catanians can’t survive on jerky and chips alone! Including blanched veggies helps elevate this crudité from your standard premade veggie plate. Make sure to forage your produce aisles for the freshest vegetables, and feel free to add any other vegetables that may be in season. This pairs well with any of your favorite dips, but we prefer the freshness of the Forest Dweller’s Dip
.
SERVES
4 to 6
PREP TIME
15 minutes
COOK TIME
5 to 7 minutes
8 ounces green beans, trimmed
2 bunches broccolini
1 bunch radishes, trimmed
8 carrots, peeled and cut into spears
1 pint grape tomatoes
2 yellow, orange, or red bell peppers, cored and cut into spears
INSTRUCTIONS
Bring a large pot of salted water to a boil.
Fill a large bowl with cold water and add several cups of ice cubes.
Cook the green beans in the boiling water for 3 to 4 minutes, until bright green. Use tongs to remove the green beans and immediately place them into the ice water. Transfer to a colander to drain as soon as they’re cool, about 2 minutes. Add more ice to the water in the bowl to bring the temperature back down.
Add the broccolini to the pot and cook for 2 to 3 minutes, until bright green. Use tongs to remove the broccolini and immediately place them into the ice water. Transfer to a colander to drain as soon as they’re cool, about 2 minutes.
Pat the broccolini and green beans dry with paper towels.
Arrange the vegetables on a serving platter, alternating colors as you wish.
Serve with the Forest Dweller’s Dip that follows, or your favorite creamy salad dressing.
Forest Dweller’s Dip
It’s easy to imagine the fresh, herbaceous smell of Catan’s forests while scooping up some of this creamy vegetable-friendly dip. Using fresh herbs is this dip’s strength and what raises it above a premade dressing. Serve with Forager’s Veggie Platter
.
MAKES
2 cups
PREP TIME
10 minutes
1 cup sour cream
1 cup mayonnaise
¼ cup minced fresh chives
2 tablespoons minced fresh parsley
1 tablespoon minced fresh tarragon
1 teaspoon balsamic vinegar
sea salt, to taste
freshly ground pepper, to taste
INSTRUCTIONS
Place all of the ingredients into a blender and blend until combined. Season to taste with salt and pepper.