This drink comes to us from the Trill homeworld, where it is enjoyed for its medicinal qualities. While it was not available via the Federation food replicators (TNG: The Host), I think this is definitely a drink that can be enjoyed far and wide.
Balso tonic is not shown on screen, only mentioned. In coming up with a suitably healthy drink for the Trill, I decided on a base of cucumber juice. Cucumbers are not only refreshing, they have all sorts of health benefits such as helping to rehydrate you, assisting with skin and hair care and can apparently also help relieve joint and arthritis pain. The additional benefit to this drink is that it is delicious and great in the heat! So next time you’re feeling like you need to exchange host bodies, make yourself some balso tonic, and hopefully your next joining will go as smoothly as possible.
Replicate your own
(Makes about 400ml of cucumber juice)
1 English cucumber
Juice of 1 lemon
3-4 sprigs of mint (a good handful)
1 teaspoon sugar (optional, to taste)
Soda water (optional)
Coarsely chop the cucumber and throw the pieces into a blender. Add the remaining ingredients and blend for 3-4 minutes until it is smooth.
Strain the juice into a jug, pushing the pulp down with a back of a spoon to extract as much juice as possible.
To serve, add more lemon juice or sugar as needed (to taste), and top up with soda water if desired. Garnish with a piece of cucumber and an additional sprig of mint.
I have finally added a proper recipe archive to the site! There’s a link in the sidebar, or you can use the links below.
You can now browse the archives in three ways:
Browse by Star Trek Series
Browse by originating species
Browse by main ingredient / dish type.
And of course you can still use the normal Tumblr archive feature to browse by month.
I know that sometimes travelling to important conferences can be hard work and very tiring. So why not take a leaf out of the Anteadeans’ book and travel in a catatonic state, and arrive at your destination refreshed?! After awakening, the Anteadeans eat huge amounts of Vermicula, to revive them and provide nourishment - not to mention grossing out the crew of the Enterprise in the process (Next Generation: Manhunt).
In my opinion you could do far worse than consume this soup in great quantities. It is light, tasty and refreshing - and may have the similar effect of horrifying your dining companions. While whitebait are generally battered and fried, they were very nice in this soup, and only took a few minutes to cook. You could substitute another small fish (or even pieces of a larger fish) if you can’t find any whitebait.
Replicate your own
(Serves 2 for a main meal)
So unless you’ve been living under a rock, you’d be aware that there’s a new Star Trek movie coming out very soon! I’m sure some of you have been avoiding all the trailers, interviews and general spoilers and speculation - while others have been trying to find as much information as you can. Regardless of your view, the wait will soon be over and all will be revealed!
I decided to pay tribute to the new movie with a suitably dark dessert - Black Forest Cake. It also seemed only appropriate to add some lens flare as it was used to such effect in the 2009 movie - I’m hoping for some 3D lens flare this time around.
While there are many versions of the black forest cake about (and I certainly don’t claim that this is the traditional version), this recipe will definitely provide you with a nice hit of decadence. But who the villain is - the chocolate or the cherries - is yet to be revealed…
Replicate your own
(Makes a cake which serves 10-12)
I know this looks pretty complicated - but while it has a lot of steps, the process is fairly straightforward once you get going. Just remember to give yourself enough time to let everything cool (including the cake) before you need to assemble it. Every component can be refrigerated prior to assembly if needed.
Benjamin Sisko apparently only cooks Hungarian food when he is in a good mood (Deep Space Nine: Family Business). I can definitely understand this, as Hungarian food is hearty, easily shared and delicious - all things conducive to good moods. So what better way for Sisko to celebrate the beginnings of an ambassador exchange program, than by cooking chicken paprikash?!
Chicken paprikash is a traditional Hungarian recipe so it is very good to see that it has survived until the 24th century. This version uses chicken thighs but you could also use legs with the bones still in. The flavour is also very variable so feel free to add more paprika or black pepper to taste.
Replicate your own
(Generously serves 2)
(Adapted from Simply Recipes)
400-500g chicken thighs (you can also use legs, or a combination of both), preferably with skin on
1 large or 2 medium onions
Black pepper to taste
1 tablespoon sweet paprika
1 tablespoon smoked paprika
1 cup chicken broth
1/4 cup sour cream (or more to taste)
2 tablespoons unsalted butter
For the dumplings:
1 cup (approx) plain flour
1/2 teaspoon baking soda
Arrange the pieces of chicken on a plate and salt well. Leave the salt to draw out moisture while you prepare the onions. Cut the onions into thin slices.
In a large saucepan or casserole dish/dutch oven, melt the butter. Pat the pieces of chicken dry with paper towels and place them skin-side down in the butter. Cook them for 4-5 minutes on that side until they are well browned, then turn them over and cook for a further 2 minutes. Remove the chicken to a plate or bowl.
Next add the onions to the pan (you might need to melt a bit more butter), scraping up any browned bits left by the chicken. Cook the onions until they are soft and begin to brown, about 7-10 minutes.
Add both types of paprika and some black pepper into the pot. Add the chicken broth, and scrape up any browned bits from the bottom of the pan. Add the pieces of chicken back into the pot, and cover and simmer for about 25-30 minutes, so the chicken is cooked but not completely falling apart.
Once the chicken is done, remove it from the pan and stir in the sour cream. Taste and add more sour cream or salt or pepper as needed. Return the chicken to the pan and turn the pieces to coat them in the sauce. Set the pot aside and prepare the dumplings.
To make the dumplings, start by adding the baking soda to the flour, and set aside. Crack and beat the eggs in a separate bowl, then begin to add the flour/baking soda mix. You want the mixture to be the same consistency as pancake batter, so add enough flour to achieve this. If your mixture gets too thick, thin it with water.
Working in batches, drop spoonfuls of the dumpling mixture into a saucepan of boiling, salted water. These will float to the top of the saucepan almost immediately but need to be cooked for 3-4 minutes to ensure they are cooked all the way through. Remove cooked dumplings with a slotted spoon onto a plate or bowl until all dumplings are cooked.
To serve, reheat the chicken if needed. Place a spoonful of the dumplings in a bowl and top with the chicken. Spoon sauce on top and dust with more paprika if wished.
For new readers (and of course for anyone else who is interested!), I post process photos on the Facebook page usually a few days after a new post has gone up. Here’s the process photos from making the sweet leola root tart, including directions for making your own candied ginger if you want to give it a go!
If aliens ever attack me and cause my memory to be muddled for a period of time, I hope they also give me the skills to create great desserts like this one (Voyager: Riddles). This dish was created by Tuvok after an encounter with some aliens leaves him with no recollection of his past - and a desire to create delicious desserts. I also think this is an excellent use of the hated leola root - if I was Neelix, I’d be cooking up lots of these as a way to use up all that leola!
This recipe is a modified treacle tart and I must confess I have never met a treacle tart I didn’t like. You can either candy your own ginger, or buy some. If making it yourself, using young ginger is best. I’ll post some photos and instructions for making your own candied ginger on the facebook page if you are interested in trying it yourself.
Replicate your own
(Makes 1 tart - it is quite rich, so you will get lots of pieces out of it)
1 sweet tart crust (make your own - see below - or use a premade one)
250g golden syrup
2 teaspoons ground ginger
Zest of 1/2 lemon
35g (approx) pieces of candied ginger, sliced thin
For the sweet tart crust
(Best to make 1 hour ahead)
240g plain flour
180g butter, at room temperature, cut into chunks
1 tablespoon caster sugar
1-2 tablespoons cold water
Add the sugar to the flour and mix. Rub the butter into the flour mix until the mixture resembles breadcrumbs. Add water gradually, and form the mass into a rough ball of pastry with your hands, trying not to handle the dough too much. Once it’s worked together, wrap in plastic wrap and refrigerate for about an hour.
Begin by preheating your oven to 180°C / 350°F.
If you are making your pastry, sprinkle some flour on your work surface then roll out your pastry to the desired size. Press into your pie tin and trim off any excess. Cover the pastry with aluminum foil and weigh down with coins, dry beans or peas, or pie weights. Cook for about 15 minutes, until the edges have started to brown. Take care when removing the aluminum and weights as they will be hot.
In the meantime, prepare your filling. Add the treacle and golden syrup to a bowl, and stir together as best as you can (it helps if these are at room temperature or slightly warmed).
Add the ground ginger, lemon zest and then the eggs, stirring well to combine. Lastly add the breadcrumbs and stir well.
Pour the mixture into your tart crust (it is best to do this while the crust is still warm). Add the pieces of candied ginger to the top of the tart, arranging as needed (some of them will probably sink into the mixture).
Bake in the oven for about 20-25 minutes, until the filling has set. Remove and let cool.
Serve in thin slices, accompanied by cream, iceceam or more candied ginger if desired.
As I’ve noted before, Vulcans are sure fond of their plomeek. You can have it as a thick soup, as a tea - and now, a broth too. While not very filling, I can see this broth as being a great food for sick Vulcans, or maybe as a starter to a more elaborate Vulcan banquet.
Plomeek broth seemed to be a favourite of T’Pol, who requested it on more than one occasion (Enterprise: Strange New World; Singularity; Doctor’s Orders). If you like eating savoury foods in the morning, plomeek broth also makes a nice breakfast or brunch dish. This dish is vegan but if you eat eggs, I could also see it working well with a poached egg added when served.
Replicate your own
(Serves 2-3 as a starter)
3 medium sized beetroots
1 tablespoon vegetable oil
2 or 3 sprigs fresh thyme
1 litre vegetable stock
1 teaspoon salt
Pinch of pepper
Pinch of smoked paprika
2 tablespoons apple cider vinegar (or white vinegar in a pinch)
Start by preparing the beetroots. Wearing gloves, use a vegetable peeler to peel the skins off. Then chop them into chunks and set aside. As you are straining the vegetables after they’re cooked, you don’t need to worry about chopping them nicely.
Chop the carrots and onion into rough pieces. Heat the vegetable oil in a large saucepan and add the onion, thyme, salt, pepper and bayleaves. Cook for a few minutes until the onion begins to soften.
Add the carrots and beetroot and cook for a further few minutes. Then add the stock, bring to the boil, then reduce to a simmer. Simmer, with the lid on the saucepan, for about 40-50 minutes, until the vegetables are soft and almost falling apart.
Strain the broth into a bowl, and test for seasoning (you might need to add more salt or pepper). The leftover vegetables can be eaten if you wish, although they probably won’t have much flavour left.
To serve the soup, stir in the paprika and the vinegar, and serve either warm or cold. Add a sprinkle of more paprika as a garnish if you wish.
Happy First Contact Day! 50 years to this day (April 5, 2063), Zefram Cochrane will complete his first warp-speed flight on the Phoenix, get the attention of the neighbouring Vulcans, and thus ushering in a new world for Earth, and creating the beginnings of the Federation as a whole (Star Trek: First Contact).
For this holiday, I decided to honour the man who constructed the warp drive and went on to be an inspiration for many Starfleet officers to come, including Jonathan Archer. While he was obviously a great scavenger and a keen engineer, Cochrane also liked to drink - strong drinks, and lots of them. It therefore seems appropriate to create an equally strong cocktail, to give plenty of courage to those about to engage in warp flight for the first time. If preferred, you could always do shots of tequila, like Cochrane and Deanna Troi do, but I prefer to mix it with other ingredients.
Replicate your own: The Zefram Cochrane
(Makes 1 cocktail; scale up as needed - but bear in mind this is quite strong!)
(Based on the Decolletage, created by Chris Hannah, as published on Serious Eats)
1 1/2 ounces / 45ml tequila (Reposado if possible, otherwise use Joven)
1 ounce / 30ml Dubbonet Rouge
1/2 ounce / 15ml Campari
1/4 ounce / 7ml Fernet Branca
Optional garnish: Twist of lemon peel
Fill a cocktail shaker or tall glass about halfway with ice. Add the ingredients and stir together with a spoon. Strain into an old-fashioned glass, and add 2-3 ice cubes.
For the optional garnish, twist a piece of lemon peel over the drink, and drop the peel in (the peel is optional primarily because I think it’s far too fussy for Zefram Cochrane, but it does add a nice citrus note to the drink).
I hope everyone has a great First Contact day, and remember, we only have 50 years until the invention of warp drive!
There are many different holidays to be celebrated in the Star Trek universe, and Easter and Star Trek don’t necessarily go together. However, in the spirit of Star Trek-ifying the main holidays currently celebrated, I present - some of the eggs of Star Trek, in cookie form.
First up we have Ktarian eggs, from Star Trek: Generations. These were a popular breakfast choice in the Nexus, and were a particular favourite of Antonia when prepared with dill weed. They certainly look like they might be delicious.
There are four lights, even if there is only one Taspar egg. I think it’s impossible to do a post about eggs in Star Trek without including that iconic raw egg that Captain Picard eats after being imprisoned by Gul Madred for several days. I can guarantee that this sugar cookie version is more delicious than the original.
Cardassians sure seem to be fond of their egg dishes. This one is from Deep Space Nine, as served in Quark’s. These regova eggs were considered a delicacy, particularly when served very fresh. Personally I think they look too pretty to eat, but maybe they are so delicious I wouldn’t be able to help myself if they were put in front of me.
And finally, from the depths of the Delta Quadrant, come these Porakan eggs. Again apparently delicious when served with dill weed (is dill weed the universal accompaniment to eggs?), these eggs need to be sterilised for days to make them safe for eating. Luckily there is no such issue with the cookie version of these eggs!
Replicate your own
(Makes 40 egg-shaped cookies).
I used a 1/2 batch of Sweet Sugarbelle’s sugar cookie dough and made royal icing with 1 eggwhite and icing sugar mixed until it reached a thick consistency. Add drops of water to thin the icing if needed.
To make the Ktarian eggs: Outline the egg and flood with bright yellow icing. Let dry overnight and then mix individual batches of red, orange and blue colours with small amounts of water. Wearing gloves, dab a paintbrush into the colour and then use your finger to flick each colour onto the cookie in turn. It’s good to lay down some baking paper or similar to catch drips.
To make a Taspar egg: Outline the egg with beige coloured icing, drawing some triangles across the top of the egg, to represent the cracked egg. Flood with the same colour, then leave to dry overnight. The next day, draw some tentacles in black or dark brown icing, coming out of the egg.
To make the Regova egg: Prepare both light yellow and teal icing. Outline the bottom half of the egg in teal, and the top half in yellow, drawing a line across the top third so there is some room to add the decorations on top. Flood the bottom half with teal, and the top half with yellow. While the icing is still wet, drag a toothpick through middle, where the two colours meet. Swirl it around a few times.
With dark red icing, add some small circles/blobs to the top of the egg. Leave gaps in between each blob. Let dry for about an hour, then go back and fill in the gaps with more red blobs (this ensures they don’t all run together when drying).
To make Porakan eggs: Outline and flood the eggs with beige or tan icing and let dry overnight. Mix a small amount of brown colour with some water. Wearing gloves, use a paintbrush to flick the brown over the eggs with your finger. It’s good to lay down some baking paper or similar to catch drips.
Happy Easter everyone!