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CATAN®: The Official Cookbook
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Ulysses Press is a pop culture book publishing company with offices in Brooklyn, New York, and Berkeley, California.
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Reviews for CATAN®
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Book preview
CATAN® - Ulysses Press
PART I
Game (K)night Snacks
Tasty Appetizers, Delicious Dips, and Hearty Munchies
Explorers on Horseback
A hearty snack for any explorer, this variation on the popular devils on horseback
appetizer is easier on the spice for a crowd-pleasing snack that is extremely easy to make. Double or triple if you’re feeding a big group of Catanians.
SERVES
4 to 6
PREP TIME
15 minutes
COOK TIME
10 to 15 minutes
16 Marcona almonds or smoked almonds
2 ounces Manchego cheese, cut into small pieces
16 Medjool dates, pitted
8 slices prosciutto, halved lengthwise, or 16 strips thin-cut bacon
INSTRUCTIONS
Preheat the oven to 400°F.
Place one almond and one small piece of cheese into the center of each date (in place of the pit). Pinch to reseal.
Wrap each date with a piece of prosciutto or bacon and place seam-side down on a rimmed baking sheet.
Bake for 10 to 12 minutes for prosciutto, or until the prosciutto is gently browned. Bake for 12 to 15 minutes for bacon, or until it is crisp.
DID YOU KNOW? The first edition of CATAN was published in Germany in 1995.
Ear of Plenty Corn Dip
The Year of Plenty development card can be a game changer, especially when there’s a shortage of a specific resource in the market. This recipe not only pays homage to the iconic card but also is a unique dip for your corn chips. Plentifully packed with starchy kernels, fresh herbs, cheese, and flavorful seasonings, this dip makes for the most colorful occasion, served with blue corn tortilla chips.
SERVES
4 to 6
PREP TIME
10 minutes
COOK TIME
10 minutes
3 fresh ears corn, shucked
1 teaspoon smoked paprika
½ cup Mexican crema (or ½ cup sour cream whisked with 1 tablespoon lime juice)
2 tablespoons crumbled cotija cheese
2 tablespoons minced fresh cilantro
blue corn tortilla chips, for serving
INSTRUCTIONS
Preheat a grill to medium-high heat. Grill the corn until it is barely charred on all sides, about 7 to 8 minutes total.
Slice the corn kernels from the corncob into a bowl.
Whisk in the paprika, crema, cotija, and cilantro.
Serve at room temperature with blue corn tortilla chips.
SEVEN-Layer Dip
Seasoned players know if you are sitting on a lot of resources, a seven can strip you of a brilliant game plan. Luckily, this hearty, no-fuss seven-layer bean dip won’t leave you feeling robbed! It combines easy prep items with cheese, spices, and fresh ingredients to create the perfect snack moment. Be sure to make ahead so it’s chilled in time for your game night—probability is also high this will be scooped up before the last victory point is won.
SERVES
4 to 6
PREP TIME
10 minutes, plus 2 hours to chill
1 (16-ounce) can seasoned refried beans
1 cup prepared guacamole
1 ½ cups sour cream
2 teaspoons smoked paprika
1 tablespoon lime juice
2 cups shredded cheddar cheese
4 roma tomatoes, diced
2 scallions, thinly sliced
8 black olives, thinly sliced
corn tortilla chips, for serving
INSTRUCTIONS
Spread the refried beans in a shallow dish.
Spread the guacamole over the refried beans.
In a separate container, whisk the sour cream, smoked paprika, and lime juice. Spread this over the beans. Top with the cheese, then tomatoes, scallions, and olives. Chill for at least 2 hours in the fridge.
Serve chilled with tortilla chips.
Forager’s Veggie Platter
A snack table isn’t complete without at least one healthy snack—Catanians can’t survive on jerky and chips alone! Including blanched veggies helps elevate this crudité from your standard premade veggie plate. Make sure to forage your produce aisles for the freshest vegetables, and feel free to add any other vegetables that may be in season. This pairs well with any of your favorite dips, but we prefer the freshness of the Forest Dweller’s Dip
.
SERVES
4 to 6
PREP TIME
15 minutes
COOK TIME
5 to 7 minutes
8 ounces green beans, trimmed
2 bunches broccolini
1 bunch radishes, trimmed
8 carrots, peeled and cut into spears
1 pint grape tomatoes
2 yellow, orange, or red bell peppers, cored and cut into spears
INSTRUCTIONS
Bring a large pot of salted water to a boil.
Fill a large bowl with cold water and add several cups of ice cubes.
Cook the green beans in the boiling water for 3 to 4 minutes, until bright green. Use tongs to remove the green beans and immediately place them into the ice water. Transfer to a colander to drain as soon as they’re cool, about 2 minutes. Add more ice to the water in the bowl to bring the temperature back down.
Add the broccolini to the pot and cook for 2 to 3 minutes, until bright green. Use tongs to remove the broccolini and immediately place them into the ice water. Transfer to a colander to drain as soon as they’re cool, about 2 minutes.
Pat the broccolini and green beans dry with paper towels.
Arrange the vegetables on a serving platter, alternating colors as you wish.
Serve with the Forest Dweller’s Dip that follows, or your favorite creamy salad dressing.
Forest Dweller’s Dip
It’s easy to imagine the fresh, herbaceous smell of Catan’s forests while scooping up some of this creamy vegetable-friendly dip. Using fresh herbs is this dip’s strength and what raises it above a premade dressing. Serve with Forager’s Veggie Platter
.
MAKES
2 cups
PREP TIME
10 minutes
1 cup sour cream
1 cup mayonnaise
¼ cup minced fresh chives
2 tablespoons minced fresh parsley
1 tablespoon minced fresh tarragon
1 teaspoon balsamic vinegar
sea salt, to taste
freshly ground pepper, to taste
INSTRUCTIONS
Place all of the ingredients into a blender and blend until combined. Season to taste with salt and pepper.
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