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Corellian Ryshcate was a type of pastry from the planet Corellia that was traditionally served at celebrations and commonly eaten by Corellians who had left the planet. The pastries were consumable by Artiodacs[1] and humans,[2] and were made with Corellian whiskey and nuts in layers of pastry. After the Battle of Takodana[1] in 34 ABY,[3] the chef Strono Tuggs began to serve Corellian Ryshcate in his traveling restaurant, Tuggs' Grub, while stationed in Docking Bay 7 Food and Cargo on the Outer Rim planet Batuu.[1]
Behind the scenes
Corellian Ryshcate was introduced to the new Star Wars canon in the 2019 recipe book Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, which was authored by Chelsea Monroe-Cassel and Marc Sumerak with photography by Ted Thomas.[1] Ryshcate from Corellia originated in the Star Wars Legends continuity, in Michael A. Stackpole's 1996 novel X-Wing: Rogue Squadron.[4] The out-of-universe ingredients are puff pastry, walnuts, golden raisins, pistachios, brown sugar, butter, honey, ground cinnamon, ground cardamom, flour, salt, whiskey or brandy, and heavy cream for glazing.[1]
Appearances
- Jango Fett 1 (Mentioned only; as "Ryshcate")
- "The Buy-In" — From a Certain Point of View: Return of the Jedi (and audiobook) (First appearance)
Sources
- Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook (First mentioned)
Notes and references
- ↑ 1.00 1.01 1.02 1.03 1.04 1.05 1.06 1.07 1.08 1.09 1.10 1.11 1.12 Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook
- ↑ 2.0 2.1 Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook establishes that Corellian Ryshcate is edible by Corellians, a group Battlefront: Twilight Company identifies as a cultural group of humans.
- ↑ Star Wars: Galactic Atlas
- ↑ X-Wing: Rogue Squadron