Corks And Cauldron

Two friends eating and drinking their way through Gold –Book 5 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR THE SERIESRecipes for food and cocktails mentioned in this episode:Candied Bacon Ingredients:1 lb bacon⅓ cup packed brownsugar1 ½ tsp cinnamon or black pepper or cayenne pepper (your choice depending on what flavor you want Instructions:Preheat oven to 350. Line 2 baking sheeting with parchment paper. Place a wire rack on each one. Place brown sugar and spice into a pasta bowl (plate?) or any dishPlace bacon in the dish and coat on both sides. Place on the wire racks, do not overlap the bacon but they can be touching. Bake in preheated oven until bacon is crisp and browned, around 15-20 minutes, rotating sheets halfway through for even cooking. Pat dry with paper towels if needed. Enjoy! Wine/Cocktail Pairing: Smoked Blackberry Old FashionedIngredients: 2 oz bourbon (the broodier, the better)1/2 oz simple syrup (or swap for honey syrup if you’re feeling fancy)2–3 fresh blackberries2 dashes Angostura bittersOrange peelIce (big cube if you want to be dramatic)Optional:A smoking gun or a signed piece of wood/cherry chips for that smoky finishInstructions:In a mixing glass, muddle blackberries with simple syrup and bitters until juicy and dark.Add bourbon + ice, then stir until chilled.Strain into a rocks glass over a big ice cube.Express an orange peel over the drink, then torch it lightly for that fire fae flair.Garnish with the peel and an extra blackberry.Flavor commentary:Dark fruit, subtle sweetness, smoky finish—basically Malina in cocktail form. Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldronJoin our Discord: https://discord.gg/x3fWzfDhYz Follow us on:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Gold –Book 5 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR THE SERIESRecipes for food and cocktails mentioned in this episode:Cranberry White Chocolate Blondies Ingredients:½ cup (1 stick) unsalted butter, melted1 cup brown sugar (lightly packed)1 large egg1 tsp vanilla extract1 cup all-purpose flour½ tsp baking powder¼ tsp salt½ cup dried cranberries (I like to soak my dried cranberries, I used cranberry juice cocktail tonight because I had it for the mule but whatever ½ cup white chocolate chips Instructions:Prep: Preheat oven to 350°F (175°C). Grease or line an 8x8 baking pan with parchment.Mix wet ingredients: In a bowl, whisk butter and brown sugar until smooth. Beat in egg and vanilla.Add dry ingredients: Stir in flour, baking powder, and salt until just combined.Fold in mix-ins: Add cranberries and white chocolate chips.Bake: Spread batter evenly into the pan. Bake 20–25 minutes, until golden and set.Cool & cut: Let cool fully before slicing into squares. Wine/Cocktail Pairing: Malina’s Winter Mule (a C&C original)Ingredients: 2 oz vodka (because subtlety is dead, much like Malina’spatience)½ oz cranberry juice (blood, guilt, and sass, shaken together)½ oz lime juice (that acidic edge that cuts through her ‘queen mode’)Top with ginger beer (for the bite — she’s not here to coddle anyone)Garnish with sugared cranberries or a lime wheel (because even a Cold Queen likes a little sparkle)Flavor commentary:This drink is crisp, tart, and packs a kick — the kind of mule that doesn’t just buck you off, it builds a whole damn ice wall around your city while doing it. Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Join our Discord: https://discord.gg/wGWcrd75NwFollow us on:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Gold –Book 5 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR THE SERIESRecipes for food and cocktails mentioned in this episode:Hoe Cakes Ingredients:2 cups self-rising cornmeal1 large egg2 tablespoons butter, melted¼ cup vegetable oil1 ⅓ cups whole milk or buttermilk¼ cup oil or bacon grease (for frying)1 tablespoon butter (for frying) Instructions:In a large mixing bowl, whisk together the cornmeal, egg, melted butter, vegetable oil, and milk until fully combined.Heat oil or bacon grease along with the butter in a large skillet over medium heat.Using a large spoon or ice cream scoop, add about 2 tablespoons of batter per hoe cake to the skillet.Cook for 1–2 minutes per side, or until golden brown with crispy edges.Remove from the skillet and place on a paper towel–lined plate. Serve immediately.Wine/Cocktail Pairing: The Golden Revolution (a C&C original)Ingredients: 2 oz bourbon (still our rebel backbone)1 oz lemon juice¾ oz honey syrup (equal parts honey + hot water, stirred until smooth)½ oz ginger liqueur (or swap for ginger beer if you want it lighter) Directions:Shake with ice, strain into a coupe or rocks glass, and garnish with a lemon twist.Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Follow us on:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715 Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Gold –Book 5 of the Plated Prisoner series by Raven Kennedy!SPOILERS FOR THE SERIESRecipes for food and cocktails mentioned in this episode:Crockpot Potato SoupIngredients:5 large russet potatoes peeled and diced Or 30 oz bag of diced hashbrowns (I like the O’Brien ones)1 small onion diced4 cups chicken broth4 tablespoons butter1 teaspoon minced garlic1 teaspoon salt1 teaspoon pepper1 cup heavy cream⅓ cup sour cream1 tablespoon xanthan gum or cornstarch (I prefer cornstarch) Directions:Add the potatoes, diced onions, chicken broth, seasonings, and butter to your slow cooker or Dutch oven for the stovetop In the crockpot cook on low 4 to 6 hours, or on high 3-4 hours or on the stovetop around 15-20 minutes or until the potatoes are soft.For the crockpot: About 30-60 minutes before it is done, in a small mixing bowl whisk the heavy cream, sour cream, and the Xanthan gum together. This will get thick.Stir into the soup.Cook the soup on high for 20 to 30 minutes until the soup thickens slightly.For the stovetop: About 5-10 minutes before it is done, in a small mixing bowl whisk the heavy cream, sour cream, and the Xanthan gum together. This will get thick.Stir into the soup.Cook the soup on high for 5-10 minutes until the soup thickens slightly.  Wine/Cocktail Pairing: The Broken Winged Bird (a C&C original)Ingredients: 2 oz gold rum1 oz blackberry liqueur (like Chambord or crème de mûre)¾ oz fresh lemon juiceGinger beer, to topIce Directions:Fill a shaker with ice. Add gold rum, blackberry liqueur, and lemon juice.Shake until chilled, then strain into a tall glass over fresh ice.Top with ginger beer and give it a gentle stir.Garnish with a lemon twist (or, if you’re feeling dramatic, a feather-shaped stir stick).So pour one out clink your glass, and let’s get into it! Join ourCorks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Follow us on:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715 Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Bonus Episode! Normally we’re two friends eating and drinking their waythrough fantasy books, theories, wingspans and more! But today, we are starting to talk about another book series called Assistant to the Villain AND we have bonus guests, Tori and Emily from Spilling Wine and Spoilers!Recipes for food and cocktails mentioned in this episode:Dark Chocolate Dagger BarkIngredients:12 oz semi-sweet chocolate (good quality bars or chips, 60–70% cocoa)4 oz white chocolate (for swirling)½ cup dried or freeze-dried red fruit (strawberries, cranberries, cherries, or raspberries)¼ cup slivered almonds or pistachios (optional, for crunch)Sea salt flakes (for a villainous bite)Instructions:Line a baking sheet with parchment paper.Melt the chocolates:Place the dark chocolate in a microwave-safe bowl, heat in 30-second bursts, stirring in between, until smooth. Do the same for the white chocolate in a separate bowl.Spread the base:Pour the melted dark chocolate onto the parchment and spread into a ¼-inch thick rectangle.Swirl for drama:Drizzle the melted white chocolate over the dark in thin streaks. Use a toothpick or butter knife to swirl patterns — think jagged, dagger-like lines.Add the wicked toppings:Scatter dried red fruit across the top (for that “bloodied dagger” aesthetic). Sprinkle nuts if using and finish with a pinch of flaky sea salt.Set & break:Chill in the fridge for 30 minutes until firm. Break into sharp, uneven shards (the more dagger-like, the better). Wine/Cocktail Pairing: Thievery Sauvignon BlancDescription: It’s a Sauvignon Blanc from California —really light, crisp, and easy to drink. You get a little citrus, a little tropical fruit, and it goes down way too smooth. Basically, it’s the kind of wine that sneaks up on you — just like Evie’s questionable life choices.The label says “some things are worth stealing,” which… yeah, that’s absolutely the Villain’s entire personality in one sentence. Sweet, charming, mildly concerning. Join our Corks and Cauldron Patreon to enjoy all ourcontent: patreon.com/corksandcauldron Follow us on:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron If you have any book recommendations or comments about this book or questions, email us at: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Gold–Book 5 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Golden Puff CakesIngredients:For the pastry(choux dough):½ cup (1 stick) unsalted butter1 cup water¼ tsp salt1 cup all-purpose flour4 large eggsFor the filling:1 cup heavy whipping cream2 tbsp powdered sugar1 tsp vanilla extract (or almond, if you want a more courtly flavor)For finishing(optional but very on-theme):Honey drizzlePowdered sugar dustingEdible gold shimmer or flakes Directions:Make the pastry:Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.In a medium saucepan, combine butter, water, and salt. Bring to a boil.Add flour all at once and stir vigorously until the mixture pulls away from the sides and forms a ball.Remove from heat and let cool for 5 minutes.Beat in eggs one at a time, mixing well after each until smooth and glossy.Bake the puffs:Drop rounded tablespoon scoops of dough onto the baking sheet, spacing them a couple inches apart.Bake 20–25 minutes, until golden brown and puffed. Do not open the oven early, or they’ll collapse!Remove and cool completely.Whip the filling:Beat cream, sugar, and vanilla until stiff peaks form.Assemble the puffcakes:Slice puffs in half or poke a small hole in the side.Pipe or spoon cream inside.Finish with flair:Dust with powdered sugar.Drizzle with honey in thin golden ribbons.Sprinkle edible gold shimmer for Auren’s touch. Wine/Cocktail Pairing: Where the Land Ends Reserve BlendThis full-bodied, complex wine is like an adventurousjourney with bold notes of blackberry, fig, and tobacco weaving together in perfect harmony. Decant to reveal its rich, structured layers, and savor the dry elegance that pairs beautifully with BBQ, ribs, and cured meats. This winepromises to be a great beginning for your wine-sipping adventure.Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Follow us on:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Fire-Kissed S’mores DipQuick Version:In a small bakingdish:       Layer chocolate chips      Top with marshmallows (I like the mini ones for this)      Bake at 400 for approximately 8 minutes or until toastedEat with graham crackers, vanilla wafers, the cookie of your choice or even with a spoon because you’ve earned it! Wine/Cocktail Pairing: The Rot RoyaleA dark blackberry and elderflower champagne cocktailIngredients:1 oz crème de mûre (or muddled blackberries)2. 0.5 oz St. Germain (elderflower liqueur)Top with chilled prosecco or dry sparkling wineOptional: splash of lemon juice to cut the sweetness Garnish with a blackberry and a dried flower petal (because we're classy chaos)It’s dark, floral, a little sweet, a little sharp—just likeAuren’s new vibe. It looks harmless until you drink it and suddenly feel like razing a kingdom to the ground with nothing but your trauma and glitter. 10/10, would sip while sentencing my enemies to magical oblivion. Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Follow us on:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:“Golden Rage” Salted Caramel Lava Mug CakeIngredients:4 tbsp all-purpose flour2 tbsp brown sugar1 tbsp cocoa powder (optional, for chocolate heat)¼ tsp baking powderPinch of salt3 tbsp milk (any kind)1 tbsp vegetable oil or melted butter1 tbsp salted caramel sauce (store-bought or homemade)Optional: splash of vanilla, dash of cinnamon, or pinch of cayenne (for that extra bite) Directions:In a mug, mix the flour, sugar, cocoa (if using), baking powder, and salt.Add milk and butter. Stir until smooth. Drop the caramel sauce into the center and gently press it down (don’t mix it in! Let it become the molten heart).Microwave for about 1 minute (start checking at 50 seconds—don’t let it dry out). Let cool for a moment (it’s LAVA, after all).Wine/Cocktail Pairing: The Reip in the VeilA dark, moody gin-based cocktail with hints of floral andcitrus, swirling with shimmer.Ingredients:2 oz Empress 1908 Indigo Gin (naturally purple)0.75 oz elderflower liqueur (St. Germain)0.5 oz fresh lemon juice0.5 oz lavender simple syrupEdible glitter or shimmer dust (optional but fabulous)Garnish: lemon twist or dried lavender sprigInstructions: Shake with ice, strain into a coupe glass, add shimmer, stir, and whisper “I’ll find you in every life” as you sip. Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Follow us on:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Easy Beer BreadIngredients:1 12 oz bottle or can of beer3 cups flour1 tablespoon baking powder1 teaspoon salt3 tablespoons sugar4 tablespoons (½ stick) butter melted Directions:In a large bowl, whisk together the flour, baking powder, salt and sugar. Make a well in the center and pour the beer into the well. Stir until combined.  Pour mixture into a greased 9x5 loaf plan.Pour the melted butter over the top and spread it so it covers the whole surface. Bake at 375 for 30-45 minutes.  If you want, you can add cheese or bacon to this or other seasonings to change the flavor. You can also substitute lemon lime soda or seltzer water for the beer. Wine/Cocktail Pairing: Cupcake Red Velvet Smooth, a little indulgent, and full of spicysecrets—just like our favorite gilded girl and her walking paradox of a fae king. With notes of blackberry, mocha, and dark cherry, it’s basically what Rissa tastes when she drinks Osrik’s terrible camp wine and pretends she doesn’t want to climb him like a tree.It’s deceptively sweet with a little edge, kind of like whispering, “You’re the worst bad mistake I’m glad I never made,” while making direct eye contact. Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Follow us on:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Air Fryer Chicken WingsIngredients:2 lbs chicken wings drumettes and flats (make sure to pat these dry with a paper towel)1 tbsp olive oil2 tsp baking powder (just trust the process)Salt and pepper to taste or whatever seasoning/rub you'd like for flavor Directions:Dry the wings with a paper towel - this is a very important stepIn a large bowl toss the dried wings with the remaining ingredients Place in a single layer in the air fryerCook at 250 for 15 minutes, flip the wings and then cook for 15-20 minutes at 430. Wine/Cocktail Pairing: Imagery ChardonnayCrisp and elegant, this Chardonnay radiates aromas of apple, lime and pear. Subtle oak and the addition of Chenin Blanc, boost this wine's brightness and overall floral characteristics. Balanced flavors of red apple, citrus and honeysuckle coat the mid-palate, with a creamy finish. Natural varietal characteristics of Chardonnay shine through without being overshadowed by dominant oak notes. Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Follow us on:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:London Fog SconesIngredients:For the Scones:2 teaspoons earl grey black tea loose leaf (or 2 tea bags)⅔ cup milk2 ½ cups all-purpose flour2 teaspoons baking powder½ teaspoon salt⅓ cup granulated sugar6 tablespoons butter cold1 teaspoon vanilla extract For the Icing:½ cup confectioners’ sugar sifted1 tablespoon milk½ teaspoon vanilla extract Directions:Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat and setaside.In a small saucepan on medium-heat, warm milk. Remove the saucepan from heat before it boils. Add earl grey tea (loose leaf or tea bags), cover and steep for 7 minutes. Let cool.In a large mixing bowl, combine the flour, baking powder, salt and granulated sugar.With a pastry cutter, fork or your fingers, cut the cold butter into the dry mixture until coarse. Add vanilla extract and theearl grey infused milk with the spent tea leaves. If you used tea bags, cut them open and add the spent leaves to the batter. Gently fold with a spatula until dough begins to form. Place dough on a floured surface and form into a round disk about 1.5 inch thick. Cut into 8 wedges and set on a baking sheet.Brush the tops of the wedges lightly with milk and bake in a preheated oven for 20-22 minutes or until the scones are lightly golden brown.Remove from the oven, place on a wire rack to let cool before adding the icing. Wine/Cocktail Pairing: Clean SlateClean Slate wine is produced in the Mosel Valley,a renowned region in Germany famous for its steep vineyards and slate-rich soil. The wine is a product of a partnership between Moselland and Winebow,with Moselland being the largest vineyard owner in the Mosel and a top exporter of Riesling. The unique slate soil helps retain heat, allowing grapes to ripen slowly and develop complex flavors. Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Follow us on:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Bonus Episode! Normally we’re two friends eating and drinking their way through fantasy books, theories, wingspans and more! But today, Jennifer is interviewing Indie Author Alex N Rose. We're talking about mood reading, pantser writing (someone who writes by the seat of their pants!), the Indie author experience and we do a little F/M/K at the end based on some of her characters from To Love the Reaper. If you want to check out any of the books we talk about by Alex N Rose, please check her out, her books are on Kindle Unlimited but once you read them, you'll want to own a copy for yourself! Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldron Give us a follow on our socials:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYouTube: @corksandcauldronFacebook: @corksandcauldron If you have any book recommendations or comments about this book or questions, email us at: ⁠[email protected]⁠ Listen to the Corks and Cauldron Podcast on your favorite podcast platform:Spotify - ⁠https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69⁠Amazon- ⁠https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldron⁠Apple- ⁠https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715⁠  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Peanut Butter Oat SquaresIngredients:3 cups oatmeal 1 cup peanut butter½ - 1 cup honey Directions:Line a 9×9 pan with non-stick foil, or regular foil as long as you use a non-stick spray.Melt the honey and peanut butter together until it's smooth enough to mix with the oats. Combine the mixture with the oats (start off with 2 cups and slowly add the rest as you may need less depending on your peanut butter and honey brand) and then mix well.Pour it into your prepared pan and then store it in the refrigerator for a few hours until it's set enough to cut into squares. You can store them in the refrigerator to keepthem firm, or leave them out if you like them soft and sticky. Wine/Cocktail Pairing: Ancient RootsThis red blend is smooth but earthy, like it clawed its wayout of the past just to sit in your glass and whisper, “you are not ready for this emotional spiral.”It’s the kind of wine that lingers on your tongue like Slade’s guilt, with a finish that hits almost as hard as Auren whispering, “Where were you?” through clenched teeth.So raise a glass—to ancient roots, severed ribbons, andmagical boys trying their best but still failing spectacularly. We’re going in. Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715 Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Lemony Lentil SoupIngredients:1 tablespoon olive oil1 medium white onion, peeled and diced2 medium carrots, diced5 cloves garlic, peeled and minced6 cups vegetable stock (or chicken stock)1 1/2 cups red lentils, rinsed and picked over (I used yellow—still delicious!)2/3 cup whole-kernel corn2 teaspoons ground cumin1 teaspoon curry powder(optional) pinch each of saffron and cayennezest and juice of 1 small lemonsalt and  black pepper  Directions:Sauté the veggies. Heat oil in a large stockpot overmedium-high heat.  Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.Simmer. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined.  Continue cooking until the soup reaches a simmer.  Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender.Blend (optional). Using either a hand blender or traditionalblender, puree the soup until it reaches your desired consistency.  (I skipped this step to keep the soup a chunky)Season. Stir in the lemon zest and juice until combined.  Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.Serve. Serve warm, garnished with an extra fresh lemon slice if desired.Wine/Cocktail Pairing: Halos de Jupiter ViognierThese chapters are Auren’s crash and rebirth. She hits rock bottom. She grieves the loss of her ribbons—her magic, her identity, her wings—and for the first time, lets herself feel it all. She goes from denial to sobbing to clarity. It's devastating and honest, and when she finally says she wants to be strong, not just pretend to be fine, it's like her soul’s tectonic plates have shifted.Now, enter Viognier.So yeah, this wine isn’t just pretty—it’s resonant. Golden on the outside, powerful in its core, and named for a planet that governs transformation, expansion, and throwing lightning bolts when shit needs to change.So pour yourself a glass of Viognier. Swirl it. Sip it. And toast to the girl who’s done falling. She’s ready to fly. Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Chicken Bacon Ranch SlidersIngredients:2 ½ cups shredded rotisserie chicken⅓ cup ranch dressing12 dinner rolls6 slices cheddar cheese6 slices bacon, cooked and crumbled1 tablespoon chopped chives1 tablespoon butter, melted¼ teaspoon onion powder¼ teaspoon garlic powder¼ teaspoon dill weed Directions:Preheat oven to 375F.Dump the chicken and ranch dressing into a mixing bowl.Stir until all of the chicken is coated in the dressing.Slice the dinner rolls in half horizontally.Place the bottoms of the rolls on a baking sheet.Spoon the chicken mixture on to the buns and spread it out evenly.Place the slices of cheddar cheese on top of the chicken.Sprinkle the crumbled bacon and chopped chives on top.Place the top buns on the sandwiches.Add the onion powder, garlic powder and dill weed to a small bowl with the melted butter and stir well.Brush the seasoned butter on top of the buns.Cover the sliders with foil.Place in the oven and bake until the cheese is fully melted and the buns are nicely browned. 17-20 minutes.Serve and enjoy!Wine/Cocktail Pairing: Blood Orange & Blackberry Smash (Mocktail OR Cocktail)Recipe:Muddle 3–4 blackberries with a splash of simple syrupAdd juice of 1 blood orangeTop with sparkling water or proseccoOptional: dash of bourbon or gin for kickGarnish with a rosemary sprig or blackberry skewer Blood oranges = symbolic of passion, pain, and transformation.Blackberries = darkness, resilience, complexity.  Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Gleam–Book 3 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Gilded Spiced Nuts RecipeIngredients:2 cups mixed raw nuts (almonds, cashews, pecans, walnuts all work great)1 tablespoon olive oil or melted butter2 tablespoons maple syrup or honey1 teaspoon ground cinnamon½ teaspoon cayenne pepper (adjust to taste—go hotter if you're channeling Rip's energy)½ teaspoon smoked paprika¼ teaspoon ground ginger½ teaspoon sea salt¼ teaspoon black pepperOptional: ½ teaspoon turmeric (for a golden hue)Optional: Edible gold dust/flakes for drama Directions:Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.In a mixing bowl, combine the olive oil (or melted butter) and maple syrup (or honey). Stir in all the spices and salt to make a paste.Add the nuts and toss to coat thoroughly so every crevice is glistening and spiced.Spread out evenly on the baking sheet in a single layer.Bake for 20–25 minutes, stirring once halfwaythrough, until the nuts are toasted and aromatic. Watch closely to prevent burning in the last 5 minutes.Cool completely. As they cool, they’ll crisp up into caramelized, spiced perfection.Optional but fabulous: Once cooled, sprinkle with edible gold dust or flakes for that “gilded” touch.Wine/Cocktail Pairing: Sweet Ass MartiniRecipe:2 oz vanilla vodka1 oz white cranberry juice0.5 oz elderflower liqueur or simple syrupShake with ice and strain into a martini glassGarnish with a frozen white grape or a sprinkle of shimmer dust Vibe: Fancy, a little flirty, and deceptively strong. Just like our girl Auren post-Glow Up. Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Gleam–Book 3 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Better than Sex cakeIngredients:Devil’s Food Chocolate cake mix plusingredients listed on the cake box (or make from scratch)1 14- ounce can sweetened condensed milk1 16- ounce jar caramel sauce1 8- ounce tub of Cool Whip4 Heath bars chopped (or 8 oz bag of Heathbits) Directions:Preheat oven to 350°F. Prepare a 9×13 dish by spraying with nonstick spray.Make the cake according to the package directions for a 9×13 cake.When the cake is done baking use the round handle end of a wooden spoon and poke holes all throughout the cake.Pour the sweetened condensed milk all over the top of the cake and spread it out.Then pour the caramel sauce over the top of the cake and spread it out.Refrigerate the cake for at least two hours.Spread the Cool Whip on top of the cooled cake and sprinkle with chopped Heath bars.Wine/Cocktail Pairing: “Liquid Gold” Sparkler         Because nothing says end of anera, beginning of a reign of glitter-fueled terror like champagne laced with gold shimmer and a splash of vengeance.We’re toasting the final chapters of Gleam with a fizzy little number we’re calling Liquid Gold—a sparkling cocktail that tastes like freedom, rage, and just a hint of “I warned you not to underestimate me.”Why this pairing?Because Midas finally gets handled, and it deserves bubbles. Auren doesn’t just reclaim her power—she erupts with it, taking down a ballroom, a tyrant, and honestly? Our last nerve. The gold? Alive. The walls? Melting. The drama? Peaking. This is the moment she snaps the leash—and we are HERE for it.Elderflower for Slade’s tenderness, lemon juice for the sharpness of betrayal, and champagne because... this is a fucking celebration.So raise your glass and say it with us:To cages burned. To ribbons cut. To golden girls who bite back. Cheers, bitch. 🍾✨   Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Recipes for food and cocktails mentioned in this episode:Slow Cooker Honey Glazed HamIngredients:4-5 pound boneless, spiral sliced ham (make sure it's pre-cooked)1/2 cup light brown sugar1/2 cup honey1 tablespoon Dijon mustard1/4 cup water Thicken the honey glaze (optional):1 tablespoon cornstarch1 tablespoon cold water Directions:Spray the insert of the slow cooker with cooking spray or use a liner. Unwrap the ham and place it flat side down into the slow cooker. In a saucepan, over medium-high heat, combine the brown sugar, honey, Dijon mustard, and water. Heat and stir until the sugar is dissolved. About 1-2 minutes. Pour the glaze over the ham. Cover with the lid and cook on LOW heat for 5-6 hours. * 3-4 times during the cook time, take a baster or a large spoon and pour some of the glaze over top of the ham. Take the ham out and place onto a serving plate. At the end of the cook time the slices of ham should be noticeable so take a knife and finish cutting the slices. Use the glaze from the slow cooker and pour some over the ham slices. Serve!(Optional) Thicken the Glaze:Pour the liquid from the slow cooker into a saucepan. Set the heat to medium-high.Mix together the cornstarch + water and pour into the saucepan. Cook for 1-2 minutes or until it boils. Reduce heat and let simmer until desired thickness is reached.*As it sits off the heat it will thicken up moreWine/Cocktail Pairing: Sweet Ass White - Prairie Creek Winery         This episode’s chapters had one major development: Slade and Auren finally get it on. And to honor thatlong-awaited, tension-loaded, ‘took-you-long-enough’ moment, we’re cracking open a bottle of Sweet Ass White from Prairie Creek Winery. Because yes—after all the brooding stares, the nighttime walks, and emotional wallshigher than the Ranhold battlements—they finally tap that sweet ass. And it is, indeed, sweet. Cheers to consent, chemistry, and breaking a bed.   Join our Corks and Cauldron Patreon to enjoy all our content:  patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Gleam–Book 3 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Alton’s Ginger Ale Glazed CarrotsIngredients:1 lb Carrots, about 8 medium1 1/2 tablespoons unsalted butterHeavy pinch kosher salt1 cup ginger Ale1/2 teaspoon chili powder1 tablespoon fresh parsley leaves Directions:Peel and cut carrots on the bias 1/4 inch thick.Combine the carrots, butter, salt and ginger ale in a wide sauté pan over medium heat. Cover and bring it to a simmer.Remove lid, stir, reduce the heat to low. Cover and cook for 5 minutes longer. Remove lid, add the chili powder and increase the heat to high.Cook, tossing occasionally, until the ginger ale is reduced to a glaze, 4 to 5 minutes.Move to a serving dish, sprinkle with the parsley and serve.Wine/Cocktail Pairing: Unsinkable – Red Table Blend         We chose Unsinkable because these chapters are all about surviving the wreckage and refusing to drown.Auren gets knocked down—emotionally, physically, metaphorically—and she still rises. Over and over. She’s hit, humiliated, gaslit, and haunted by her past, but still she claws her way back to herself.          This wine is bold, unyielding, and full-bodied—just like the energy in these chapters. It's not about being unbothered. It's about being unbreakable, undeterred, and yes, unsinkable. And let’s be real: the only thing going under in this episode... is Midas’s grip on control.         So pour a glass, toast to emotional resilience and fae-level forearms, and let the drama wash over you—because we? We don’t sink. We simmer.Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Gleam–Book 3 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Buchteln BunsIngredients: 500 g (3 ⅓ cups) Flour - all purpose60 g (¼ cup) Sugar - granulated10 g (3 tsp) dry baker's yeast - instant or 25 g fresh yeast2 Eggs - room temperature100 ml (⅓ cup) milk - lukewarm (100–110F/37-43C)200 g (¾ cup) Sour cream1 pinch salt Instructions:Dissolve the baker's yeast in the lukewarm milk and let it rest for a few minutes.Mix the flour, sugar and salt together in the bowl of your stand mixer, then while continuing to mix, add the eggs, the sour cream and the milk containing the yeast.Knead everything for about 10 minutes, until you get an elastic dough (a little sticky) then cover with a cloth and let your dough grow for about 1h30 - 2h, until the dough doubles in volume.Place the dough on your floured worktop and remove the gas with the palms of your hands.Cut out and form small balls of dough of about 50 g each.Place each ball of dough well aligned in a large rectangular dish without sticking them too much from the edges or between them.Cover your dish with a tea towel and let it grow for 1h-1h30.Preheat your oven to 302°F/ 150°C, bake for about 30-35 minutes.Let your sweet yeast rolls cool down and sprinkle with confectioner’s sugar.Wine/Cocktail Pairing: Nutrl We’re doing some nutrl’s because we’re recording after work, and this is what I had on hand. If we wanna stretch for it, it’s because now both 6th and 4th kingdom are on neutral terms?Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Gleam–Book 3 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Recipes for food and cocktails mentioned in this episode:Spinach and Feta Stuffed Garlic Pull-Apart BreadIngredients:3 1/4 to 3 3/4 cups all-purpose flour, divided2tablespoons sugar1 packet Rapid Rise Yeast (1/4- ounce or 2 1/4 teaspoons)1 teaspoon salt3/4 cup milk1/4 cup water1/4 cup butter, room temperature1 egg8 ounces chopped spinach, drained8 ounces feta crumbles (I used 5 ounces of feta and 5 ounces of a blended garlic feta dip that we bought at Aldi) Coating1/2 cup butter, melted2 tablespoons grated Parmesan cheese1–1/2 teaspoons Garlic Powder1–1/2 teaspoons Greek SeasoningInstructions:Combine 2 cups flour, sugar, yeast and saltinto the bowl of your stand mixer and mix on low until blended. Combine milk, water and butter in a microwave-safe bowl. Microwave on high in15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture and then add the egg.Mix with the paddle attachment for 2minutes on medium speed, scraping the bowl as needed. Add 1 cup flour; beat 2 minutes at high speed. If necessary, stir in just enough remaining flour sothat the dough will form into a ball.Lightly flour your countertop and knead the dough until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. (Alternately you can switch out the paddle attachment for your dough hook on the stand mixer and do this step with the dough hook).Cover the dough with a towel and let it rest for 30 minutes.Coat a 10- cup bundt pan with nonstick spray and set aside.Mix the feta and spinach together in a small bowl. Set aside.Cut the dough into 32 pieces. Wrap each piece of dough around a teaspoon of the spinach and feta mixture.Combine butter, Parmesan cheese, garlic powder and Greek seasoning in a small bowl.Dip each dough ball into the melted butter mixture. Place in prepared pan. Pour any remaining butter over rolls and cover with towel. Let the dough rise in warm place until doubled in size, about 45 minutes.Preheat oven to 375°F. Bake the rolls for 25 to 30 minutes or until golden brown. Cool 5 minutes in pan, then invert on serving plate.Serve warm.Wine/Cocktail Pairing: Berry Dazed by Prairie Creek VineyardDescription: Berry Dazed is a sweet red wine, with blueberry & pomegranate flavors! It is a sweet, fruity drink. the perfect wine cocktail. serve chilled, on the rocks, or blended.Berry Dazed by Prairie Creek Vineyard is the wine pairing this week! Largely because 1) I got this wine on sale and2) Auren was berry dazed at the end of the last book so it felt fitting.Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Bonus Episode! Normally we’re two friends eating and drinking their waythrough fantasy books, theories, wingspans and more! But today, we are starting to talk about another book series called Zodiac Academy by Caroline Peckham and Susanne Valenti. It’s a dark bully, m/f, Paranormal Romance series and well, Jen really enjoys it! This will be the first of a series of bonus episodes for this book series. Other Bonus episodes that are going to be coming your way: The Blood of Hercules by Jasmine Mas 5/2025More Zodiac Academy by Caroline Peckham and Susanne Valenti 6/2025 Wine/Cocktail Pairing: Fae Fire Fizz Description: Also known as a vodka and sugar free 7-up. It’s crisp, deceptively simple, and packs a hidden punch—just like a Celestial heir. The word “Fizz” gives it that light, sparkling vibe from the 7-Up, and “Fae Fire” hints at danger and allure (very much in line with Tory and Darcy’s chaotic charm).Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldron Give us a follow on our socials:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron If you have any book recommendations or comments about this book or questions, email us at: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Glint –Book 2 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5 Recipes for food and cocktails mentioned in this episode:Chocolate Chip Cookies Ingredients:2 ¼ cups all-purpose flour1 tsp baking soda1 tsp salt1 cup (2 sticks) butter or margarine, softened¾ cup granulated sugar¾ cup packed brown sugar (I use light brown)2 teaspoons pure vanilla extract2 large eggs2 cups semi-sweet chocolate chips1 cup chopped nuts (optional) Instructions:Preheat the oven to 375°F. In a large mixing bowl, beat the sugars, butter, and vanilla extract until creamy. Add eggs one at a time, beating well after each addition. Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined. Fold in the chocolate chips (and nuts) with a spatula. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 ½ to 11 minutes or until golden brown, 9 ½ will give you a softer cookie, if you like it a bit crisper bake for 11 to 12 minutes. Remove to wire racks to cool completely.  Wine/Cocktail Pairing: Telling Old Stories from WIncDescription: Smooth, moody, and a little dangerous—like a secret whispered between enemies-to-lovers during a tense standoff. It has flavor notes of dark cherry, hints of clove and spice, Earthy undertones and a long finish.  Why it pairs with Glint:This wine is called Telling Old Stories, and what is Glint ifnot Auren telling herself the same old stories—until they stop working? It’s the taste of realization, rebellion, and rewriting your damn narrative. It’s also the wine you drink while yelling, “YES, GOLDEN GIRL, GET MAD!” when she rips the cage door off its hinges.Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Glint –Book 2 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5 Recipes for food and cocktails mentioned in this episode:Special Dark Cocoa Powder BrowniesIngredients:1 ¼ cups (238g) granulated sugar1/3 cup (78ml) vegetable oil (I have used Greek yogurt and butter as subs for oil, applesauce will also work!)¼ cup (59ml) milk (or red wine!)2 teaspoons (10ml) pure vanilla extract1 large egg1 cup (140g) all-purpose flour½ cup (40g) natural unsweetened special dark cocoa powder¼ teaspoon baking soda1/2 teaspoon salt¾ cups (168g) dark chocolate chips, plus additional for garnishInstructions:Preheat the oven to 350°F. Generously grease an 8-inch baking pan and line with parchment paper.In a medium-sized mixing bowl, combine the granulated sugar with the oil, milk and vanilla extract and beat together until well combined.Next add the egg beat just until combined, about 30 seconds or so.Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined. Fold in the chocolate chips with a spatula.Spread the batter evenly in the prepared pan and sprinkle another handful of chocolate chips over top. Bake at 350°F for 25-30 minutes. A toothpick inserted into thecenter will be damp but not gooey or wet. Remove from the oven and allow to cool prior to cutting.  Wine/Cocktail Pairing: The Velvet DevilDescription: This red is lush, smoky, and just sharp enough to keep you on edge. It’s Midas’s condescension in a bottle. It’s Slade’s purring deception. It’s the drink you pour when a girl finds her spine and finally—finally—says no to the cage.So pour yourself a glass of The Velvet Devil. Let it burn a little. Because this episode? It’s not soft. It’s not sweet. And it sure as hell isn’t safe.Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Glint –Book 2 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5 Recipes for food and cocktails mentioned in this episode:Cream Cheese Sausage BallsIngredients:1 pound pork sausage8-ounce block cream cheese, softened2 cups Bisquick baking mix1 cup shredded cheddar cheese Instructions:Preheat oven to 350F degrees. Line two large baking sheets with parchment paper.In the bowl of a stand mixer, mix together 1 pound hot pork sausage and 8 ounce block cream cheese, softened (note this can be done in a bowl with a hand mixer or by handas well.)Add in 2 cups Bisquick baking mix and stir until combined.Then add in 1 cup shredded cheddar cheese. Feel free to be generous with your cheese measurements. Add more if you like more. Stir until combined.Scoop up meat mixture and form into 1-inch balls and place on baking sheet or mini muffin pan. I find this easiest with a cookie scoop. If they don't come out round enough, you can just roll them around in your hand a bit.Then pop the baking sheets or mini muffin pans in the refrigerator for 10 minutes to chill (this will help keep them from spreading out while baking.)Once they are chilled, bake for about 25 minutes. Then serve!Wine/Cocktail Pairing: Loves Me Not (2022 Red Blend – California)Description: This silky red blend brings dark cherry, plum, and mocha to the table—like a love letter gone sour, or that moment Rip helped her off the horse and then emotionally suplexed us all into the snow. Medium-bodied with just enough spice to sting, it’s the perfect pour for watching trust unravel and choices haunt you in high-definition heartbreak.Pairs beautifully with dramatic sighing, yelling "GIRL NO" at fictional characters, and rewriting your ex’s name into a villain arc. Drink chilled... like Rip’s energy this chapter.Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldronGive us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Glint –Book 2 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5 Recipes for food and cocktails mentioned in this episode:Chicken and noodlesIngredients:4 tablespoons Butter1 Yellow Onion (chopped)3 Celery Stalks (chopped)4 Carrots (peeled and chopped)2 Large Garlic Cloves minced or 2 tbsp jarlic1 tsp turmeric1 tbsp tuscan rosemary seasoning1 tsp salt1 tsp ground black pepper2 tbsp flour2 quarts chicken stock3 cups cooked chicken (I used chopped up rotisserie personally but you do you)1 bag (12 oz) Reames frozen egg noodlesInstructions:Melt the butter in a large pot and sauté the onions, celery, carrots, and garlic until the veggies soften and onions become translucent- about 10 minutes.Add the turmeric, tuscan rosemary seasoning, salt, and black pepper. Stir to coat the vegetables Add the flour and cook, stirring, for 2 minutes.Whisk in the chicken stock and bring to a simmer.Add the frozen egg noodles and cooked chicken. Cook over medium- low heat for 20-25 minutes until the noodles are cooked through. ServeWine/Cocktail Pairing: Anti-Love Club RieslingDescription: Because let’s be real—this entire stretch of the book is just Auren reluctantly coming to terms with the fact that Midas is not it, Rip is pushing all her buttons, and she’s a lot stronger than she’s been allowed to believe.This wine is sharp, biting, and a little sweet underneath all that sass—kind of like every interaction between Auren and Rip in these chapters. From Auren being sick and snappy in Chapter 19, to the “Fucking say it!” moment in Chapter 24, to her slowly untangling the lies she’s been told in Chapter 25 and beyond—this wine gets it.Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Bonus Episode! Normally we’re two friends eating and drinking their way through fantasy books, theories, wingspans and more! But today, we are talking about another book called Lights Out by Navessa Allen. It’s a dark romance, masked stalker, golden retriever book and we both really enjoyed it!Fair warning book has a whole page of trigger warnings like: different kinds of play, stalking, home invasion, hidden cameras, consensual dubious consent, death of a parent, description of a violent death, unintentional cannibalism, hacking, theft, invasion of privacy, mention of serial killers, discussion of mental health, blood and gore, alcohol consumption, child abuse, lots of things…if we haven’t scared you off yet please feel free to stick with us and listen to the show! Other Bonus episodes that are going to be coming your way: The Zodiac Academy Series by Caroline Peckham and Susanne Valenti, yes the WHOLE series including the Ruthless Boys of the Zodiac and the Novellas 04/2025The Blood of Hercules by Jasmine Mas 5/2025Wine/Cocktail Pairing: The Big O from Nissen Family VineyardsDescription: This wine is bold, juicy, and leaves a lasting impression—just like Aly's totally sane decision to tell a masked internet thirst trap to break into her house. The Big O brings deep fruit flavors, a lush mouthfeel, and an experience that—let’s be honest—delivers.Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldron Give us a follow on our socials:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron If you have any book recommendations or comments about this book or questions, email us at: [email protected] Listen to the Corks and Cauldron Podcast on your favorite podcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715

Two friends eating and drinking their way through Glint –Book 2 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5 Recipes for food and cocktails mentioned in this episode:Apple Pie for BreakfastCrock-Pot Apple Pie for Breakfast - Crock-Pot LadiesIngredients:3 Medium Apples (Diced)3 Cups Water1 Cup Apple Juice1 Cup Steel Cut Oats1 Teaspoon Ground Cinnamon¼ Cup brown sugar1 Pinch Ground Nutmeg Instructions:Add all ingredients to a 4-to-6-quart slow cooker and stir. (I used a Dutch oven on the stove top instead!)Cover and cook on LOW for 4 to 6 hours or 2 to 3 hours on HIGH, stirring every hour or so while cooking. (I did this for 30 minutes stirring occasionally to make sure it didn’t stick to the bottom)After cooking, taste oatmeal and add additional honey or sweetener of your choice to sweeten to your taste preference.  Wine/Cocktail Pairing: So This Happened® OrangeWineDescription: If there wasever an episode that deserved an "Oh sht, did that really justhappen?"* moment, it’s this one. From Auren’s fever-fueled outburst to Rip catching her (literally and figuratively), we are one golden slip-up away from complete chaos.And what better wine to sip while unraveling all this drama than So This Happened® Orange Wine?🍊 Tasting Notes & Vibes: This wine brings the sweet, citrusy punch of a plot twist you didn’t see coming. Like Auren accidentally flexing her powers and Rip being way too observant for anyone’s comfort. The bright acidity and juicy aromatics will keep you on your toes—just like this chapter. It’s the perfect pairing for a night where things get out of control fast but make for one hell of a story later.🥂 Serving Suggestion: Chilled, in a goblet, while dramatically whispering “Don’t touch me” into the void. Or straight from the bottle when you realize Auren’s unraveling faster than we thought.💀 Final Thoughts: This episode is all about secrets slipping, power struggles, and unexpected tension. And much like this wine, it starts off sweet, but you just know something punchy is coming.So grab a glass, buckle up, and let’s drink to disastrous choices, buried truths, and whatever the hell happens next.Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Glint –Book 2 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5 Recipes for food and cocktails mentioned in this episode:Small Batch Crusty BreadSmall Batch Crusty Bread - Life As A StrawberryIngredients:1 teaspoon active dry yeast (4 grams)1 teaspoon honey (6 grams)⅔ cups warm water (150 grams)1 teaspoon kosher salt (4 grams)1 to 1 ⅔ cups All-Purpose Flour (200 grams),plus extra for dusting (see recipe notes) Instructions:Combine yeast, honey, and warm water in a large mixing bowl.Let the yeast proof for about 5 minutes, until the mixture looks nice and foamy.Add flour to bowl. Mix with a sturdy spatula until the dough starts to come together, then add salt and mix well, until no dry flour remains. Dough should be slightly loose, shaggy, and a bit sticky!Cover bowl with a clean towel. Let rise 1 hour or until doubled in size.When dough has risen, lightly flour a large cutting board.Tip dough out onto the board. Don’t punch the dough down - handle it gently to preserve all those air bubbles! If the dough is sticking to the bowl, run your hand under cold water (to prevent sticking) and gently pull the dough onto the cutting board.Shape your dough into a round loaf by gently pulling each edge into the center like you’re folding an envelope.Fold the dough in towards the center several times, until the dough stiffens and begins to resist your folds. When that happens, flip the dough over and gently pull it towards you, across the cutting board, so that the loaf tightens a bit. Dust a small mixing bowl with flour (I like to line my bowl with a linen napkin to help distribute the flourmore evenly) and place your loaf into the bowl seam-side down. Cover with a clean towel and let rise for another 30 minutes while you heat the oven.While bread proofs, place an empty Dutch oven (with the lid on) in your oven and heat to 460° F.When the oven is hot, tip your loaf - seam side UP this time - onto a piece of parchment paper.Use oven mitts to pull out the hot Dutch oven and remove the lid. Use the parchment paper to carefully lift your loaf into the pot, then use your oven mitts to return the Dutch oven lid and then slide the pot back into your hot oven.Cook bread for 22 minutes.After 22 minutes, carefully remove the lid from your Dutch oven. The bread should be crusty and lightly browned. Continue baking, uncovered, for another 5-10 minutes to deepen the color.Transfer bread to a cooling rack and let cool at least 30 minutes (and ideally a few hours) before slicing. Enjoy!Wine/Cocktail Pairing: Worst Evils wineDescription: According to Winc (where I ordered it) - You’ve heard of “the lesser of two evils” but what about the worst of evils? To be honest, the name of this wine is kind of misleading because this is an approachable red blend with delicious notes of plum, red cherry, vanilla, and a smidge of black pepper. There’s basically nothing evil about it, unless you count how easy it is to drink. But is that such a bad thing? Enjoy Worst Evils with rich, decadent dishes like eggplantparmesan, duck breast with cherries, or beef bourguignon.Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories or questions: [email protected] to the Corks and Cauldron Podcast on your favorite podcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715 Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Gild –Book 1 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5 Recipes for food and cocktails mentioned in this episode:Baked Garlic Parmesan Potato WedgesIngredients:3-4 large russet potatoes - sliced into wedges4 tablespoons olive oil2 teaspoons salt2 teaspoons garlic powder2 teaspoons Italian seasoning½ cup shredded parmesan cheeseInstructions:Preheat oven to 375. Lightly grease a large baking sheet andset aside.Place potato wedges in a large bowl. Drizzle with olive oiland toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.Place potato wedges on prepared baking sheet in a singlelayer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping. Serve with your favorite dipping sauce! Goes great with the Oven Roasted Garlic Chicken from Episode 3! Wine/Cocktail Pairing: Conscious Pinot NoirDescription: Much like our gilded girl, this wine is rich, complex, and carries just the right amount of bite. Auren’s finally starting to peel back the gold-tinted veil of her life, confronting hard truths and daring to embrace her own power. Join us as we sip, spill, and celebrate her journey from blindly devoted to boldly defiant—because sometimes the best pairings are a little introspection and a lot of PinotJoin our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Gild –Book 1 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5 Recipes for food and cocktails mentioned in this episode:Lemon Mousse Cheesecake with Blueberry CompoteFor the cheesecake:Ingredients: 8 ounce package cream cheese, softened 1 tablespoon lemon juice Zest of ½ of a lemon 3/4 cup powdered sugar, divided 2 cups heavy cream        Instructions: In a large bowl, beat the cream cheese, lemon juice, lemon zest and ½ cup of the sugar with an electric mixer on high speed until fluffy.  In a separate bowl, beat the heavy cream and 1/4 cup sugar on high speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spoon or pipe the cheesecake filling into dessert dishes or small mason jars, filling about ¾ full. Refrigerate. For the blueberry compote:Ingredients 2.5 cups fresh blueberries Juice of ½ a lemon ⅓ cup fine granulated sugar 1 tablespoon cornstarch mixed with 2 tablespoons cold water       Instructions Place the blueberries, lemon juice and granulated sugar in a pan and heat gently until the blueberries start to break down and the mixture is hot. Gently stir in the cornstarch mix (as not to break up theblueberries too much) and heat through, while stirring for another 30 seconds until the blueberry mix has thickened. Turn off the heat and let it cool. Spoonon top of the cheesecake filling, serve when ready.   Wine/Cocktail Pairing: Soaring Wings Dragon’s RedDescription: Our most popular red is made entirely from Frontenac grapes; nice fruity notes combine with a bit of the Dragon's bite. Produced in stainless steel, you'll want to drink chilled.Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldronGive us a follow: Instagram: ⁠⁠⁠⁠⁠@corksandcauldron TikTok: ⁠⁠⁠⁠⁠@corks.and.cauldron Youtube: @corksandcauldron Facebook: @corksandcauldron Email us your favorite Plated Prisoner theories or questions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform: Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69 Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldron Apple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Gild –Book 1 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5 Recipes for food and cocktails mentioned in this episode:Black Pepper Cheddar Bacon BiscuitsIngredients 6 slices bacon, diced 4 cups all-purpose flour 1 cup shredded extra-sharp cheddar cheese ¼ cup chopped fresh parsley leaves (optional) 4 teaspoons baking powder 2 teaspoons freshly ground black pepper 1 ½ teaspoons kosher salt 1 teaspoon baking soda 1 teaspoon garlic powder ¾ cup butter 1 ¾ cups buttermilk Instructions Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. In a large bowl, combine bacon, flour, cheese, parsley,baking powder, pepper, salt, baking soda and garlic powder. Grate butter using the large holes of a box grater. Stirinto the flour mixture. Add buttermilk and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch-thick rectangle. Cut out 14-16 rounds using a 2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes. Remove biscuits from freezer. Place into oven and bake for 14-17 minutes, or until golden brown. Cocktail Pairing: Golden Smoked Bourbon SourDescription: A drink that reflects the smoky flavor of bacon and cheddar, with a gilded touch to honor the golden themes of Gild. It’s bold, slightly spicy, and decadent—perfect for these biscuits.Ingredients: 2 oz bourbon  1 oz lemon juice  0.75 oz honey simple syrup  1/4 tsp smoked paprika or a dash of liquid smoke  Egg white  Cracked black pepper garnish Gold sugar rim (optional, but perfect for a Gild-inspiredtouch)Instructions:Rim the glass: Dip the rim of your glass in lemonjuice and then in gold sugar for a gilded aesthetic.In a shaker, combine bourbon, lemon juice, honey simplesyrup, smoked paprika, and egg white (if using).Dry shake (shake without ice) to froth the egg white, thenadd ice and shake again.Strain into a rocks glass over fresh ice.Garnish with a twist of lemon and a sprinkle of crackedblack pepper. Mocktail Pairing: Golden Smoked Apple SpritzDescription: This drink pairing is decadent and slightly bold, just like Midas’s opulent world, and complements the rich, smoky flavor of those biscuits!Ingredients: 2 oz apple cider 0.5 oz lemon juice 0.5 oz honey simple syrup Dash of smoked paprika Sparkling water to top Gold sugar rim and black pepper garnish Instructions:Shake all ingredients except sparkling water, then pour intoa glass with ice and top with sparkling water. Finish with the same gold and pepper garnish for a fancy, Gild-inspired vibe.Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldronGive us a follow on:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Bonus Episode! Normally we’re two friends eating and drinking their waythrough fantasy books, theories, wingspans and more! But today, Gabby is taking us outside of our comfort zones to talk about a book that they covered in her book club for Black History Month: Take My Hand By Dolen Perkins-Valdez.This is a heavy book with some topics that maybe triggering to some audiences. So, if you are uncomfortable hearing about racism, pregnancy, sterilization of children, brief insinuations of child abuseor abortion, this may be an episode that you should skip and just come back Thursday for one of our regular episodes. Other Bonus episodes that are going to be coming your way: Lights Out by Navessa Allen 03/16/2025 The Zodiac Academy Series by Caroline Peckham and Susanne Valenti, yes the WHOLE series including the Ruthless Boys of the Zodiac and the Novellas 04/13/2025Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldronGive us a follow on our socials:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldronIf you have any book recommendations or comments about this book or questions, email us at: [email protected] to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Gild –Book 1 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5 Recipes for food and cocktails mentioned in this episode:Glazed Lemonies! Even Gabby likes it! Ingredients1/2 cup butter {softened}3/4 cup sugar2 eggs1 Tablespoon lemon juice1/4 teaspoon saltzest from 1/2 lemon3/4 cup all-purpose flour Glaze1/2 cup powdered sugar1 Tablespoon lemon juicezest from ½ lemon InstructionsPreheat the oven to 350 degrees.  Prepare an 8x8 squarepan by spraying it with non-stick spray {or lining it with parchment paper}. In a large bowl combine butter, sugar, eggs, lemon juice, salt and zest.  You can mix it by hand or use a hand mixer.  Add flour and mix until just combined. Pour into the prepared pan and spread into an even layer. Bake for 18-22 minutes or until the edges are brown the middle is set.  Do not over bake, you want the texture to be like that of a brownie. Let it cool.While the lemonies are cooling, combine the glazeingredients and whisk them together.  Pour it over the cooled bars and spread out into an even layer over the top. Cut into squares and serve.  Store in the refrigerator in an airtight container for up to 4 days.Cocktail Pairing: Lemon Basil MartiniDescription: A zesty, herbaceous martini that highlights the citrus notes in the dessert while balancing the creaminess with fresh, light flavors.Ingredients:2 oz vodka1 oz fresh lemon juice0.5 oz simple syrup3-4 fresh basil leavesGarnish: Lemon twist or basil leafInstructions:Muddle the basil leaves in a shaker with the simple syrup.Add vodka, lemon juice, and ice. Shake well.Strain into a martini glass and garnish with a lemon twist or a fresh basil leaf. Mocktail Pairing: Lemon Cream SodaDescription: A creamy, citrusy soda that mirrors the flavors of the dessert while adding a fizzy, fun twist.Ingredients:2 oz fresh lemon juice1 oz vanilla syrup3 oz sparkling water1 oz cream (optional for a richer texture)Garnish: Lemon wheel or zestInstructions:Combine lemon juice and vanilla syrup in a glass with ice.Add cream (if using) and top with sparkling water. Stirgently.Garnish with a lemon wheel or zest. Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldronGive us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories orquestions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon- https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Two friends eating and drinking their way through Gild –Book 1 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5 Recipes for food and cocktails mentioned in this episode: Easy, Oven-Roasted French Garlic ChickenIngredients2 1/2 to 3 lbs bone-in, skin-on chicken, thighs, drumsticks, or leg quarters1/4 cup avocado or olive oilSea salt & ground black pepper, to taste3 medium shallots, thinly sliced (you can use yellow onions instead)20 to 25 garlic clovessmall bunch fresh thyme (you can use dried instead, but you’ll only need about ¾ tsp)3 to 4 sprigs fresh rosemary (you can use dried instead but you’ll only need about 1 ½ tsp)1/2 cup chicken broth1/2 cup white wine, such as chardonnay or pinot grigioInstructionsPreheat the oven to 400°F Thinly slice the shallots, then spread them evenly on the bottom of your casserole pan. Add about half of the whole garlic cloves. Sprinkle the fresh thyme and rosemary evenly.Place the chicken on top of the shallots and garlic. Drizzle generously with avocado or olive oil on both sides. Next, season generously all over with salt and ground black pepper.Arrange the seasoned chicken skin side up in the casserole. Sprinkle more fresh thyme over the top and add the remaining garlic cloves in between the chicken pieces.Pour the chicken broth and white wine along the edges of the pan. Try not to pour it over the chicken, as this will rinse away the seasonings.Need a substitute for white wine? Squeeze the juice of 1 lemon into a measuring cup, then add chicken broth until you have ½ cup.Roast the chicken uncovered at 400°F/204°C for approximately 1 hour, until the chicken skin is golden and crispy. The internal temperature should reach 165°F/74°C. For extra crispy and darker skin, turn on your oven broiler for the last 5 to 7 minutes.Remove the chicken from the oven and use a spoon to pour the resulting pan sauce over the chicken, keeping the skin hydratedCocktail Pairing: Lemon Herb Gin SourDescription: A light and refreshing cocktail with herbal notes that echo the aromatic flavors of garlic and herbs in the chicken.Ingredients:2 oz gin1 oz fresh lemon juice0.75 oz simple syrup1 egg white (optional for a creamy texture)Garnish: Fresh thyme or rosemary sprigInstructions:In a shaker, combine gin, lemon juice, simple syrup, and egg white (if using).Dry shake (without ice) for 15 seconds to froth.Add ice and shake again until well chilled.Strain into a coupe or rocks glass and garnish with a thyme or rosemary sprig. Mocktail Pairing: Herbal Lemon SpritzDescription: A non-alcoholic drink with a bright citrus flavor and subtle herbal notes to complement the chicken.Ingredients:2 oz fresh lemon juice1 oz honey syrup (honey mixed with warm water)3 oz sparkling waterGarnish: Fresh thyme or rosemary sprigInstructions:Combine lemon juice and honey syrup in a glass filled with ice.Top with sparkling water and stir gently.Garnish with a thyme or rosemary sprig for a fragrant touch.If you are interested in some local wineries check this out: cellar426.comJoin our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldronGive us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories or questions: [email protected] Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon - https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple - https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Gild – Book 1 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5 Recipes for food and cocktails mentioned in this episode:Bacon mac and cheese: Ingredients: 2 cups pasta, uncooked (I use whatever pasta I have on hand but I prefer ditalini or something that’s a tube shape so the cheese can get all over)12 oz Velveeta cheese, cut into ½” cubes⅓ cup milk or half and half1 tsp dry mustardPepper to taste½ c shredded cheddar cheese4 slices cooked bacon, dicedInstructions:Preheat oven to 350 degrees. Cook pasta according to the directions on the box. Drain well. In the pasta pot, add velveeta, shredded cheese, milk and pepper. Stir constantly over low heat until the cheese is melted. Add back in cooked and drained pasta and most of the bacon, set some aside to top. Mix well.Add mixture to single serving ramekins or an 8x8 casserole dish. Top with the shredded cheddar and remaining bacon. Place in oven, bake until cheese is melted. Let cool and Enjoy! You can add other items to this as well if you want! We’ve used other meats and even added diced bell peppers. Cocktail Pairing: Smoked Old FashionedDescription: A classic Old Fashioned with a smoky twist to echo the bacon flavors in the dish.Ingredients:2 oz bourbon0.5 oz simple syrup2 dashes of Angostura bittersGarnish: Orange peel and a cherryOptional: Smoke the glass with wood chips or a smoking gun for extra depth.Instructions:In a glass, muddle the simple syrup, bitters, and a splash of water.Add bourbon and ice, stirring until well chilled.If smoking, light wood chips and invert the glass over the smoke for 10-15 seconds before pouring the cocktail in.Garnish with an orange peel and cherry. Mocktail Pairing: Smoky Maple LemonadeDescription: A tart yet slightly sweet drink with a touch of smoky flavor to complement the dish’s savory richness.Ingredients:1 oz fresh lemon juice0.5 oz maple syrup3 oz water or sparkling waterDash of liquid smoke (optional, for asubtle smoky hint)Garnish: Lemon wheel or rosemary sprigInstructions:Combine lemon juice, maple syrup, and water in a glass. Stir well.Add a very light dash of liquid smoke if desired, stirring to blend.Fill with ice and garnish with a lemon wheel or rosemary sprig.To get that smoky flavor for your cocktail/mocktail, go to Wayward Gifts for a drink smoker! www.waywardgifts402.comJoin our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldronGive us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories or questions: [email protected] Listen to the Corks and Cauldron Podcast on your favorite podcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon - https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple - https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Gild –Book 1 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5 Recipes for food and cocktails mentioned in this episode:Butternut Squash and Apple SoupIngredients:2 tablespoons olive oil2 medium yellow onions chopped (about 3 cups total)2 large butternut squash about 5 pounds total, peeled and diced into chunks4 medium apples (or 3 large) - I like using a mix of sweet apples such as McIntosh or Honey Crisp and tart such as Granny Smith or Pink Lady, peeled, cored and roughly diced, you could also swap out apples for pears!3-4 cups chicken stock divided¼ cup brown sugar1 ¼ teaspoon kosher salt½ teaspoon nutmeg¼ teaspoon black pepper¼ teaspoon cayenne pepper Instructions:1. In a large, deep stockpot or Dutch oven, heat the olive oil over low. Add the onions and cook until very tender, about 15 to 20 minutes, stirring occasionally.2. In a large, deep stockpot or Dutch oven, heat the olive oil over low. Add the onions and cook until very tender, about 15 to 20 minutes, stirring occasionally.3. Once the apples and squash in the soup pot are tender, puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade to puree in batches. Return the soup to the pot once complete. Add 1 cup of the remaining chicken stock, then stir, adding a bit more stock as needed to reach your desired consistency (the soup will thicken somewhat when stored). Leave the texture fairly thick and rich. Stir in the salt, nutmeg, black pepper, and cayenne. Taste and add a bit more salt and pepper as desired. Serve hot. Cocktail Pairing: Spiced Apple Mule - Auren’s Autumn Bliss Description: A warm, spiced cocktail with apple and ginger notes that pairs perfectly with the cozy, sweet flavors of the soup.Ingredients:2 oz apple cider (or fresh apple juice)1.5 oz vodka or bourbon0.5 oz lime juiceGinger beerGarnish: Thin apple slice and a cinnamon stickInstructions:Fill a glass or copper mug with ice.Add apple cider, vodka or bourbon, and lime juice.Top with ginger beer and stir gently.Garnish with a thin apple slice and a cinnamon stick for a cozy touch. Mocktail Pairing: Spiced Apple SpritzerDescription: A refreshing non-alcoholic drink that mirrors the spiced apple flavors in the cocktail pairing.Ingredients:3 oz apple cider (or fresh apple juice)1 oz lime juiceSparkling water or club sodaGarnish: Thin apple slice and a dash of cinnamonInstructions:Fill a glass with ice.Add apple cider and lime juice, then top with sparkling water.Stir gently and garnish with a thin apple slice and a sprinkle of cinnamon.Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldronGive us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories or questions: [email protected] Listen to the Corks and Cauldron Podcast on your favorite podcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon - https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple - https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715 Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Gild – Book 1 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5 Recipes for food and cocktails mentioned in this episode:No knead Focaccia Bread with Caramelized onionsCaramelized onions:2 tbsp olive oil1 tbsp salted butter4 cups diced yellow onions1/4 cup water2 tbsp fresh thyme, chopped Bread:4-¾ cups All-Purpose Flour4-½ tablespoons olive oil 2 teaspoon table salt1-½ tablespoon instant yeast (If you buythe 3 packs this was 2 of the 3)2-¼ cups warm water Olive oil to drizzle at bake timeCoarse salt optional Instructions1. Melt butter and olive oil in a large skillet over medium heat. Stir in the onions. Add water and cover until the onions have softened, about 5 minutes.2. Remove cover and reduce the heat to medium-low. Stir the onions frequently to prevent burning for about 1 hour, or until the onions are deeply caramelized. When ready, remove from heat and stir in thyme.3. Coat 2 - 8×8-inch pans or 1 - 9 x 13-inch pan with non-stick oil spray.  Set aside.4. In a large mixing bowl, measure the flour, olive oil, salt, yeast and water together and beat with an electric mixer for 60 seconds.  5.  Transfer the dough into the oiled pan, cover the pan lightly with plastic wrap and let rise at room temperature for 1 hour.6.  After the dough has been resting for 30 minutes, preheat the oven to 375°F7.   At the end of the 60-minute rise, gently press dimples in the surface of the dough with your finger.8.  Drizzle olive oil over the top to settle into the dimples.  Sprinkle with rosemary and flaky salt, if using.9.   Bake the bread for 28-30 minutes until golden brown.10.  Remove from the oven and cool on a wire rack for 5 minutes.  Serve warm or room temperature.11.  Top with caramelized onions12.  Once you slice it, add whipped cream cheese, sliced apples and drizzle some honey on top. Cocktail Pairing: Rosemary Apple SpritzA light, refreshing cocktail that highlights the apple and honey notes in your dish.Ingredients:1.5 oz apple cider1 oz vodka or apple brandy0.5 oz honey simple syrup (honeydissolved in warm water)Sparkling water or ProseccoSprig of rosemary for garnishInstructions:In a shaker with ice, combine with fresh, vodka, and honey simple syrup.Shake well and strain into a glass with fresh ice.Top with sparkling water or Prosecco.Garnish with a rosemary sprig for a fragrant finish. Mocktail Pairing: Rosemary Sparkler A non-alcoholic alternative that keeps the flavors crisp and complementary.Ingredients:3 oz apple cider0.5 oz honey simple syrup (honey dissolved in warm water)Sparkling waterLemon slice and rosemary sprig for garnishInstructions:In a glass, combine apple cider and honey simple syrup.Add ice and top with sparkling water.Garnish with a lemon slice and rosemary sprig for a refreshing touch.Wine: Off-dry Riesling. Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldronGive us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories or questions: [email protected] Listen to the Corks and Cauldron Podcast on your favorite podcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon - https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple - https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Gild – Book 1 of the Plated Prisoner series by Raven Kennedy! SPOILERS FOR BOOKS 1-5Join our Corks and Cauldron Patreon to enjoy all our content: patreon.com/CorksandCauldron Give us a follow:Instagram: ⁠⁠⁠⁠⁠@corksandcauldronTikTok: ⁠⁠⁠⁠⁠@corks.and.cauldronYoutube: @corksandcauldronFacebook: @corksandcauldron Email us your favorite Plated Prisoner theories or questions: [email protected] Listen to the Corks and Cauldron Podcast on your favorite podcast platform:Spotify - https://open.spotify.com/show/05V5Phlkc2n0AdwSLdLRkt?si=3404ad78f0b94d69Amazon - https://music.amazon.com/podcasts/6376cc94-9ac8-407a-8e23-b40c0b8e2d8b/corks-and-cauldronApple - https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715  Don't forget to send this podcast to your fellow fantasy/romantasy readers!