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Christmas 2018: Seasonal Recipes

Published on 4 December, 2018

Authored by Titan Books

Is it your first time hosting a Yule feast? Or are you an old hand, who wants some inspiration for new & exciting dishes to serve? Here at Titan, we want to help spice up your festive season, with the assistance of the Vault-Tec™ approved Fallout: The Vault Dweller's Official Cookbook!

First up, we have a dish that would make a great appetizer or starter…Mystery Meat-Wrapped Nukalurk! (A.K.A. Bacon-Wrapped Scallops)

Difficulty: Easy

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Servings: 12

12 sea scallops

3 tablespoons unsalted butter, melted

1/3 cup brown sugar

1 teaspoon ground cumin

1 teaspoon ground fenugreek

¼ teaspoon cayenne pepper

6 thin bacon slices, halved

Salt and black pepper

1. Preheat the oven to 425°F. In a large bowl, toss the scallops in the melted butter.

2. In a separate large bowl, combine the brown sugar, cumin, fenugreek, and cayenne pepper. Place the bacon slices in the bowl and toss to season generously.

3. Wrap a slice of bacon around each a scallop and pierce with a toothpick to secure. Sprinkle salt and pepper over the wrapped scallops.

4. Place all the scallops on a rack in a deep baking dish. Roast in the oven for 15 minutes. Flip and roast for another 15 minutes, until scallops are cooked through and bacon is crispy.


We also have a truly delectable dessert, guaranteed to make your guests’ mouths water! Why not wow them with a Perfectly Preserved Pie?

Difficulty: Hard

Prep Time: 2 Hours

Cook Time: 3 Hours

Servings: 8 Slices


¼ heavy cream

½ vanilla bean, split and scraped

1 pound cream cheese, at room temperature

¾ cup sugar

3 eggs

½ cup sour cream

Pinch of salt

2 tablespoons cornstarch

1 tablespoon vanilla extract


2 pounds strawberries, hulled

1 cinnamon stick

¾ cup sugar

1 tablespoon vanilla extract

Pinch of salt

2 tablespoons cornstarch

3 tablespoons water

3 cups Caramel Buttercream Frosting

To Make The Cheesecake:

1. Preheat the oven to 275°F. Combine the heavy cream and the scraped vanilla bean in a small bowl and set aside.

2. In a bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese until

smooth. You will need to scrape down the sides a few times to make sure all of the cream cheese is completely smooth. Add the sugar and mix well. Next, add the eggs one at a time.

3. Remove the vanilla bean from the heavy cream. Pour the heavy cream, sour cream, salt, cornstarch, and vanilla extract into the cream cheese mixture. Mix well and scrape the sides to incorporate everything completely.

4. Wrap the outside of a 9-inch springform pan in aluminum foil. This will prevent any water from entering the pan. Butter the inside of the pan. Carefully line the pan with parchment paper. All of these steps will prevent the cheesecake from sticking, making it easier to remove from the pan.

5. Pour the batter into the pan and rap the pan against the counter several times to remove air bubbles. Place the cake pan in a large, deep baking tray. Pour hot water in the baking tray until it is about halfway up on the cake pan. This is done to avoid harshly cooking the cake and to prevent cracks from forming on the top. Bake for 1 hour, until set.

6. Turn off the heat and keep the cheesecake in the oven for another hour. This allows the cheesecake to finish cooking inside without cracking the top. Remove from the oven and the deep baking pan and cool to room temperature, then refrigerate for at least 4 hours (overnight is best).

To Make The Topping:

7. Place the strawberries in a blender and puree until smooth. Pour the pureed strawberries through a mesh strainer to remove the seeds. Place into a large saucepan with the cinnamon stick over medium-high heat. Bring to a boil, then reduce the heat to low and add the sugar, vanilla extract, and salt. Simmer for 10 minutes.

8. In a small bowl, combine the cornstarch and water. Remove the cinnamon stick and add the cornstarch slurry to the saucepan and whisk until it has slightly thickened. Allow to cool and then cover and place in the refrigerator. The sauce will fully thicken as it cools, so allow it to refrigerate for at least 2 hours (overnight is best).

For Assembly:

9. Slice a piece of the cheesecake and drizzle with the strawberry sauce. Place the caramel buttercream into a pastry bag with a closed star tip. Place a small dollop of buttercream caramel on top of the sliced cheesecake.


We hope you enjoy these recipes, and do send us a picture on Twitter if you make them!

Don’t forget to come back to our website on December 12th, for another set of recipes to help plan your feast – this time from World of Warcraft: The Official Cookbook! You can also see the rest of our festive content on Twitter – head to our account @TitanBooks, or follow the hashtag #TitanXmas2018


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