Two friends eating and drinking their way through Gold –Book 5 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR THE SERIES

Recipes for food and cocktails mentioned in this episode:

Cranberry White Chocolate Blondies

Ingredients:

• ½ cup (1 stick) unsalted butter, melted
• 1 cup brown sugar (lightly packed)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ 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.

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Two friends eating and drinking their way through Gold –Book 5 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR THE SERIES

Recipes for food and cocktails mentioned in this episode:

Hoe Cakes

Ingredients:

• 2 cups self-rising cornmeal
• 1 large egg
• 2 tablespoons butter, melted
• ¼ cup vegetable oil
• 1 ⅓ cups whole milk or buttermilk
• ¼ cup oil or bacon grease (for frying)
• 1 tablespoon butter (for frying)

Instructions:

1. In a large mixing bowl, whisk together the cornmeal, egg, melted butter, vegetable oil, and milk until fully combined.
2. Heat oil or bacon grease along with the butter in a large skillet over medium heat.
3. Using a large spoon or ice cream scoop, add about 2 tablespoons of batter per hoe cake to the skillet.
4. Cook for 1–2 minutes per side, or until golden brown with crispy edges.
5. 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 juice

¾ 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.

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Two friends eating and drinking their way through Gold –Book 5 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR THE SERIES

Recipes for food and cocktails mentioned in this episode:

Crockpot Potato Soup

Ingredients:

• 5 large russet potatoes peeled and diced Or 30 oz bag of diced hashbrowns (I like the O’Brien ones)
• 1 small onion diced
• 4 cups chicken broth
• 4 tablespoons butter
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup heavy cream
• ⅓ cup sour cream
• 1 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:

1. 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.
2. Stir into the soup.
3. Cook the soup on high for 20 to 30 minutes until the soup thickens slightly.

For the stovetop:

1. 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.
2. Stir into the soup.
3. 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 rum
• 1 oz blackberry liqueur (like Chambord or crème de mûre)
• ¾ oz fresh lemon juice
• Ginger beer, to top
• Ice

Directions:

1. Fill a shaker with ice. Add gold rum, blackberry liqueur, and lemon juice.
2. Shake until chilled, then strain into a tall glass over fresh ice.
3. Top with ginger beer and give it a gentle stir.
4. 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!

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Email us your favorite Plated Prisoner theories orquestions: corksandcauldron@gmail.com

Listen to the Corks and Cauldron Podcast on your favoritepodcast platform:

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Don't forget to send this podcast to your fellow fantasy/romantasy readers!