The hungry games: Hit trilogy already has a cookbook tribute - but could you stomach fried squirrel, Dutch oven tree rat and groosling?

INGREDIENTS

Yields 1 large bundt loaf

• 2 cups all-purpose flour
  
• 1 cup white sugar
  
• 2 teaspoons baking powder
  
• ½ teaspoon baking soda
  
• 2 teaspoons ground cinnamon
  
• 1 teaspoon kosher salt
  
• 1 cup buttermilk
  
• ¼ cup vegetable oil
  
• 2 eggs
• 3 teaspoons vanilla extract
• 2 tablespoons white sugar
• 2 tablespoons brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons butter

STEPS

1. Preheat oven to 350°F. Grease one regular-sized bundt pan.

2. Mix flour, 1 cup white sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. In a separate bowl, mix buttermilk, vegetable oil, eggs, and vanilla. Combine wet and dry ingredients, mixing thoroughly by hand for at least 3 minutes.

3. In a small bowl, combine 2 tablespoons white sugar, 2 tablespoons brown sugar, cinnamon, and butter. Mix until crumbly.

4. Pour half of the wet flour mixture into prepared bundt pan. Sprinkle half of the brown sugar/butter mixture evenly on top of flour mixture; pour rest of flour
mixture over topping. Smooth batter and remaining topping over it. Using a knife, swirl topping for a marbled effect.

5. Bake for 45 minutes to an hour. Bread is finished when a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then remove from pan to rack to finish cooling.

INGREDIENTS

Yields 25 servings

• 5 ounces goat cheese, at room temperature
• 4 tablespoons extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• Pinch of sea salt
• 2 teaspoons freshly ground black pepper
• 25 large basil leaves
• Extra-virgin olive oil to taste

STEPS

1. In a small bowl, stir together the goat cheese, olive oil, and lemon juice. Add salt and pepper to taste.

2. Place a spoonful of cheese mixture onto each basil leaf. Drizzle with olive oil and serve.

INGREDIENTS

Yields 6–8 servings

• 1 cup heavy cream
• ¾ cup sour cream
• ¼ cup amber-colored honey
• 6 tablespoons unsalted butter
• 6 tart apples, peeled, cored, and sliced
• 2/3 cup golden raisins
• ½ cup dried apples, roughly chopped
• ½ cup light brown sugar
• 1 teaspoon lemon zest
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg

STEPS

1. In a small bowl, whip the cream and fold in the sour cream and honey. Set aside.

2. Melt the butter in a large skillet and add the remaining ingredients. Sauté for about 10-15 minutes or until apples have softened but are not mushy.

3. Divide apples into pretty bowls and spoon the honeyed whipped cream over the top.

INGREDIENTS

Yields 2 servings

• ½ cup balsamic vinegar
• 2 tablespoons water
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 1 tablespoon lemon pepper
• ¼ teaspoon marjoram
• 2 (1½ - 2 pound) wild turkey breast halves

STEPS

1. Combine the vinegar, water, paprika, salt, lemon pepper, and marjoram in a glass jar and shake to blend.

2. Place the turkey breasts in a large Ziploc bag. Pour the marinade over the turkey and carefully seal the bag, removing most of the air. Refrigerate for about 1-2 hours.

3. Build an indirect fire in a kettle grill or water smoker and add 3 or 4 water-soaked apple-wood chunks to the fire.

4. Remove the turkey breasts from the marinade and place on the indirect-heat
side of the grill or smoker (discard remaining marinade). Slow smoke at 225°F for about 1½-2 hours or until a thermometer inserted into the thickest portion of the breast meat registers 165°F-170°F for well done. The turkey will retain a slightly pink color from the slow smoking and the wood.

5. Slice and serve.