We have a very busy household, but one that we always make time for is once a week we do a board game night. One of our personal favorite games is Catan. It’s full of strategy and a bit of luck! Ya’ll know I love a good theme so I did a whole dinner for our game night and it was a huge hit! I promise this is a game you will want over Thanksgiving break.

While no two CATAN games can ever be the same, every game requires a community of friends and family to come together, communicate, and collaborate in order for one Catanian to win the day! Nothing builds community like a hearty meal to share. The selection of recipes in this book offers something for everyone, including vegetarian variations and meals for cooks of different skill levels. Each recipe has a fun CATAN-themed spin, whether it’s a punny reference to your favorite development card (Ear of Plenty Corn Dip, p. 17), a resource-inspired main dish (Chicken under a Brick, p. 91), or simply an easy game-night snack you could imagine coming from the island of Catan (Tavern Pretzel Bites and Beer Cheese, p. 41).

Embark on a culinary adventure with CATAN: The Official Cookbook [ISBN: 9781646044528; $29.95; Ulysses Press;
September 2023], the perfect companion to your next game night.

Stuffed Mushrooms with Fresh Island Herbs
(Adapted from Catan The Official Cookbook by Ulysses Press)

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4 ounces cream cheese
½ cup shredded parmesan
½ cup Italian breadcrumbs
1 teaspoon minced fresh thyme
1 tablespoon minced fresh parsley, plus more for garnish
1 clove garlic, minced
½ teaspoon freshly ground black pepper
¼ teaspoon sea salt
1 pound button mushrooms, stems removed, dirt rushed away

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

Mix the cream cheese, parmesan, bread crumbs, thyme, parsley, garlic, black pepper and salt in a small mixing bowl, until thoroughly integrated.

Divide the mixture between the mushrooms and place them on the baking dish. I added some butter around the mushrooms. Bake for 20 minutes or until the mushrooms are golden brown. Allow to cool for 5 minutes before serving. Garnish with additional parsley.

Coastal Chowder
(Adapted from Catan The Official Cookbook by Ulysses Press)

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2 tablespoons butter
1 onion, diced
2 stalks celery, diced
2 tablespoons minced fresh parsley
1 teaspoon dried thyme
¼ teaspoon red chile flakes
1 pound Yukon Gold potatoes, diced
2 tablespoons all-purpose flour or gluten-free flour blend
½ cup dry white wine
2 quarts chicken stock
1 pound fresh fish, cut into 2 inch pieces
8 ounces bay scallops
2 pounds clams or mussels, scrubbed and debeared
1 cup heavy cream

Melt the butter in a large pot over medium heat. /cook the onion, celery, parsley, thyme, red chile flakes, and potatoes for 10 minutes, until the vegetables begin to soften.

Stir in the flour and cook for 2 minutes, until most of the liquid has evaporated. Stir in the chicken stock and bring to a simmer.

Add the fish, scallops, clams or mussels, and heavy cream. Cover and continue cooking for another 8 to 10 minutes, or until the fish is cooked through and all of the shellfish have opened. Discard any shellfish that haven’t opened.

Ocean Water
(Adapted from Catan The Official Cookbook by Ulysses Press)

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1 cup pineapple juice, strained from canned pineapple chunks, chilled
2 cups blue Hawaiian Punch, chilled
2 cups club soda, chilled
8 to 12 pineapple chunks
4 cocktail umbrellas

Mix the pineapple juice, Hawaiian Punch, and club soda in a pitcher.

Divide between serving cups.

Thread 2 to 3 pineapple chunks onto the ends of the cocktail umbrellas and place into each drink.

Disclaimer: 1 book was provided to me by Pacific & Court for this Review. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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