Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR BOOKS 1-5

Recipes for food and cocktails mentioned in this episode:

Easy Beer Bread

Ingredients:

• 1 12 oz bottle or can of beer
• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 4 tablespoons (½ stick) butter melted

Directions:

1. In a large bowl, whisk together the flour, baking powder, salt and sugar. Make a well in the center and pour the beer into the well. Stir until combined.  Pour mixture into a greased 9x5 loaf plan.
2. Pour the melted butter over the top and spread it so it covers the whole surface.
3. Bake at 375 for 30-45 minutes. 

If you want, you can add cheese or bacon to this or other seasonings to change the flavor. You can also substitute lemon lime soda or seltzer water for the beer. 

Wine/Cocktail Pairing: Cupcake Red Velvet

 Smooth, a little indulgent, and full of spicysecrets—just like our favorite gilded girl and her walking paradox of a fae king. With notes of blackberry, mocha, and dark cherry, it’s basically what Rissa tastes when she drinks Osrik’s terrible camp wine and pretends she doesn’t want to climb him like a tree.

It’s deceptively sweet with a little edge, kind of like whispering, “You’re the worst bad mistake I’m glad I never made,” while making direct eye contact.

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Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR BOOKS 1-5

Recipes for food and cocktails mentioned in this episode:

Air Fryer Chicken Wings

Ingredients:

• 2 lbs chicken wings drumettes and flats (make sure to pat these dry with a paper towel)
• 1 tbsp olive oil
• 2 tsp baking powder (just trust the process)
• Salt and pepper to taste or whatever seasoning/rub you'd like for flavor

Directions:

1. Dry the wings with a paper towel - this is a very important step
2. In a large bowl toss the dried wings with the remaining ingredients 
3. Place in a single layer in the air fryer
4. Cook at 250 for 15 minutes, flip the wings and then cook for 15-20 minutes at 430.

Wine/Cocktail Pairing: Imagery Chardonnay

Crisp and elegant, this Chardonnay radiates aromas of apple, lime and pear. Subtle oak and the addition of Chenin Blanc, boost this wine's brightness and overall floral characteristics. Balanced flavors of red apple, citrus and honeysuckle coat the mid-palate, with a creamy finish. Natural varietal characteristics of Chardonnay shine through without being overshadowed by dominant oak notes.

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Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR BOOKS 1-5

Recipes for food and cocktails mentioned in this episode:

London Fog Scones

Ingredients:

For the Scones:

• 2 teaspoons earl grey black tea loose leaf (or 2 tea bags)
• ⅔ cup milk
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup granulated sugar
• 6 tablespoons butter cold
• 1 teaspoon vanilla extract

For the Icing:

• ½ cup confectioners’ sugar sifted
• 1 tablespoon milk
• ½ teaspoon vanilla extract

Directions:

1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat and setaside.
2. In a small saucepan on medium-heat, warm milk. Remove the saucepan from heat before it boils. Add earl grey tea (loose leaf or tea bags), cover and steep for 7 minutes. Let cool.
3. In a large mixing bowl, combine the flour, baking powder, salt and granulated sugar.
4. With a pastry cutter, fork or your fingers, cut the cold butter into the dry mixture until coarse. Add vanilla extract and theearl grey infused milk with the spent tea leaves. If you used tea bags, cut them open and add the spent leaves to the batter. Gently fold with a spatula until dough begins to form. 
5. Place dough on a floured surface and form into a round disk about 1.5 inch thick. Cut into 8 wedges and set on a baking sheet.
6. Brush the tops of the wedges lightly with milk and bake in a preheated oven for 20-22 minutes or until the scones are lightly golden brown.
7. Remove from the oven, place on a wire rack to let cool before adding the icing. 

Wine/Cocktail Pairing: Clean Slate

Clean Slate wine is produced in the Mosel Valley,a renowned region in Germany famous for its steep vineyards and slate-rich soil. The wine is a product of a partnership between Moselland and Winebow,with Moselland being the largest vineyard owner in the Mosel and a top exporter of Riesling. The unique slate soil helps retain heat, allowing grapes to ripen slowly and develop complex flavors.

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Bonus Episode!

Normally we’re two friends eating and drinking their way through fantasy books, theories, wingspans and more! But today, Jennifer is interviewing Indie Author Alex N Rose. We're talking about mood reading, pantser writing (someone who writes by the seat of their pants!), the Indie author experience and we do a little F/M/K at the end based on some of her characters from To Love the Reaper.

If you want to check out any of the books we talk about by Alex N Rose, please check her out, her books are on Kindle Unlimited but once you read them, you'll want to own a copy for yourself!

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If you have any book recommendations or comments about this book or questions, email us at: ⁠[email protected]⁠

Listen to the Corks and Cauldron Podcast on your favorite podcast platform:

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Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR BOOKS 1-5

Recipes for food and cocktails mentioned in this episode:

Peanut Butter Oat Squares

Ingredients:

• 3 cups oatmeal
• 1 cup peanut butter
• ½ - 1 cup honey

Directions:

1. Line a 9×9 pan with non-stick foil, or regular foil as long as you use a non-stick spray.
2. Melt the honey and peanut butter together until it's smooth enough to mix with the oats.
3. Combine the mixture with the oats (start off with 2 cups and slowly add the rest as you may need less depending on your peanut butter and honey brand) and then mix well.
4. Pour it into your prepared pan and then store it in the refrigerator for a few hours until it's set enough to cut into squares. You can store them in the refrigerator to keepthem firm, or leave them out if you like them soft and sticky.

Wine/Cocktail Pairing: Ancient Roots

This red blend is smooth but earthy, like it clawed its wayout of the past just to sit in your glass and whisper, “you are not ready for this emotional spiral.”

It’s the kind of wine that lingers on your tongue like Slade’s guilt, with a finish that hits almost as hard as Auren whispering, “Where were you?” through clenched teeth.

So raise a glass—to ancient roots, severed ribbons, andmagical boys trying their best but still failing spectacularly. We’re going in.

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Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR BOOKS 1-5

Recipes for food and cocktails mentioned in this episode:

Lemony Lentil Soup

Ingredients:

• 1 tablespoon olive oil
• 1 medium white onion, peeled and diced
• 2 medium carrots, diced
• 5 cloves garlic, peeled and minced
• 6 cups vegetable stock (or chicken stock)
• 1 1/2 cups red lentils, rinsed and picked over (I used yellow—still delicious!)
• 2/3 cup whole-kernel corn
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• (optional) pinch each of saffron and cayenne
• zest and juice of 1 small lemon
• salt and  black pepper

Directions:

1. Sauté the veggies. Heat oil in a large stockpot overmedium-high heat.  Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
2. Simmer. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined.  Continue cooking until the soup reaches a simmer.  Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender.
3. Blend (optional). Using either a hand blender or traditionalblender, puree the soup until it reaches your desired consistency.  (I skipped this step to keep the soup a chunky)
4. Season. Stir in the lemon zest and juice until combined.  Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
5. Serve. Serve warm, garnished with an extra fresh lemon slice if desired.

Wine/Cocktail Pairing: Halos de Jupiter Viognier

These chapters are Auren’s crash and rebirth. She hits rock bottom. She grieves the loss of her ribbons—her magic, her identity, her wings—and for the first time, lets herself feel it all. She goes from denial to sobbing to clarity. It's devastating and honest, and when she finally says she wants to be strong, not just pretend to be fine, it's like her soul’s tectonic plates have shifted.

Now, enter Viognier.

So yeah, this wine isn’t just pretty—it’s resonant. Golden on the outside, powerful in its core, and named for a planet that governs transformation, expansion, and throwing lightning bolts when shit needs to change.

So pour yourself a glass of Viognier. Swirl it. Sip it. And toast to the girl who’s done falling.
 She’s ready to fly.

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Two friends eating and drinking their way through Glow –Book 4 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR BOOKS 1-5

Recipes for food and cocktails mentioned in this episode:

Chicken Bacon Ranch Sliders

Ingredients:

• 2 ½ cups shredded rotisserie chicken
• ⅓ cup ranch dressing
• 12 dinner rolls
• 6 slices cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1 tablespoon chopped chives
• 1 tablespoon butter, melted
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon dill weed

Directions:

1. Preheat oven to 375F.
2. Dump the chicken and ranch dressing into a mixing bowl.
3. Stir until all of the chicken is coated in the dressing.
4. Slice the dinner rolls in half horizontally.
5. Place the bottoms of the rolls on a baking sheet.
6. Spoon the chicken mixture on to the buns and spread it out evenly.
7. Place the slices of cheddar cheese on top of the chicken.
8. Sprinkle the crumbled bacon and chopped chives on top.
9. Place the top buns on the sandwiches.
10. Add the onion powder, garlic powder and dill weed to a small bowl with the melted butter and stir well.
11. Brush the seasoned butter on top of the buns.
12. Cover the sliders with foil.
13. Place in the oven and bake until the cheese is fully melted and the buns are nicely browned. 17-20 minutes.
14. Serve and enjoy!

Wine/Cocktail Pairing: Blood Orange & Blackberry Smash (Mocktail OR Cocktail)

Recipe:

1. Muddle 3–4 blackberries with a splash of simple syrup
2. Add juice of 1 blood orange
3. Top with sparkling water or prosecco
4. Optional: dash of bourbon or gin for kick
5. Garnish with a rosemary sprig or blackberry skewer

• Blood oranges = symbolic of passion, pain, and transformation.
• Blackberries = darkness, resilience, complexity.

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Two friends eating and drinking their way through Gleam–Book 3 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR BOOKS 1-5

Recipes for food and cocktails mentioned in this episode:

Gilded Spiced Nuts Recipe

Ingredients:

• 2 cups mixed raw nuts (almonds, cashews, pecans, walnuts all work great)
• 1 tablespoon olive oil or melted butter
• 2 tablespoons maple syrup or honey
• 1 teaspoon ground cinnamon
• ½ teaspoon cayenne pepper (adjust to taste—go hotter if you're channeling Rip's energy)
• ½ teaspoon smoked paprika
• ¼ teaspoon ground ginger
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Optional: ½ teaspoon turmeric (for a golden hue)
• Optional: Edible gold dust/flakes for drama

Directions:

1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the olive oil (or melted butter) and maple syrup (or honey). Stir in all the spices and salt to make a paste.
3. Add the nuts and toss to coat thoroughly so every crevice is glistening and spiced.
4. Spread out evenly on the baking sheet in a single layer.
5. Bake for 20–25 minutes, stirring once halfwaythrough, until the nuts are toasted and aromatic. Watch closely to prevent burning in the last 5 minutes.
6. Cool completely. As they cool, they’ll crisp up into caramelized, spiced perfection.
7. Optional but fabulous: Once cooled, sprinkle with edible gold dust or flakes for that “gilded” touch.

Wine/Cocktail Pairing: Sweet Ass Martini

Recipe:

• 2 oz vanilla vodka
• 1 oz white cranberry juice
• 0.5 oz elderflower liqueur or simple syrup
• Shake with ice and strain into a martini glass
• Garnish with a frozen white grape or a sprinkle of shimmer dust
   

Vibe: Fancy, a little flirty, and deceptively strong. Just like our girl Auren post-Glow Up.

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Two friends eating and drinking their way through Gleam–Book 3 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR BOOKS 1-5

Recipes for food and cocktails mentioned in this episode:

Better than Sex cake

Ingredients:

• Devil’s Food Chocolate cake mix plusingredients listed on the cake box (or make from scratch)
• 1 14- ounce can sweetened condensed milk
• 1 16- ounce jar caramel sauce
• 1 8- ounce tub of Cool Whip
• 4 Heath bars chopped (or 8 oz bag of Heathbits)

Directions:

1. Preheat oven to 350°F. Prepare a 9×13 dish by spraying with nonstick spray.
2. Make the cake according to the package directions for a 9×13 cake.
3. When the cake is done baking use the round handle end of a wooden spoon and poke holes all throughout the cake.
4. Pour the sweetened condensed milk all over the top of the cake and spread it out.
5. Then pour the caramel sauce over the top of the cake and spread it out.
6. Refrigerate the cake for at least two hours.
7. Spread the Cool Whip on top of the cooled cake and sprinkle with chopped Heath bars.

Wine/Cocktail Pairing: “Liquid Gold” Sparkler

         Because nothing says end of anera, beginning of a reign of glitter-fueled terror like champagne laced with gold shimmer and a splash of vengeance.

We’re toasting the final chapters of Gleam with a fizzy little number we’re calling Liquid Gold—a sparkling cocktail that tastes like freedom, rage, and just a hint of “I warned you not to underestimate me.”

Why this pairing?
Because Midas finally gets handled, and it deserves bubbles. Auren doesn’t just reclaim her power—she erupts with it, taking down a ballroom, a tyrant, and honestly? Our last nerve. The gold? Alive. The walls? Melting. The drama? Peaking. This is the moment she snaps the leash—and we are HERE for it.

Elderflower for Slade’s tenderness, lemon juice for the sharpness of betrayal, and champagne because... this is a fucking celebration.

So raise your glass and say it with us:
To cages burned. To ribbons cut. To golden girls who bite back.
 Cheers, bitch. 🍾✨ 

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Recipes for food and cocktails mentioned in this episode:

Slow Cooker Honey Glazed Ham

Ingredients:

• 4-5 pound boneless, spiral sliced ham (make sure it's pre-cooked)
• 1/2 cup light brown sugar
• 1/2 cup honey
• 1 tablespoon Dijon mustard
• 1/4 cup water

Thicken the honey glaze (optional):

• 1 tablespoon cornstarch
• 1 tablespoon cold water

Directions:

1. Spray the insert of the slow cooker with cooking spray or use a liner. Unwrap the ham and place it flat side down into the slow cooker. 
2. In a saucepan, over medium-high heat, combine the brown sugar, honey, Dijon mustard, and water. Heat and stir until the sugar is dissolved. About 1-2 minutes. Pour the glaze over the ham. 
3. Cover with the lid and cook on LOW heat for 5-6 hours. 
4. * 3-4 times during the cook time, take a baster or a large spoon and pour some of the glaze over top of the ham. 
5. Take the ham out and place onto a serving plate. At the end of the cook time the slices of ham should be noticeable so take a knife and finish cutting the slices. Use the glaze from the slow cooker and pour some over the ham slices. Serve!

(Optional) Thicken the Glaze:

1. Pour the liquid from the slow cooker into a saucepan. Set the heat to medium-high.
2. Mix together the cornstarch + water and pour into the saucepan.
3. Cook for 1-2 minutes or until it boils. Reduce heat and let simmer until desired thickness is reached.

*As it sits off the heat it will thicken up more

Wine/Cocktail Pairing: Sweet Ass White - Prairie Creek Winery

         This episode’s chapters had one major development: Slade and Auren finally get it on. And to honor thatlong-awaited, tension-loaded, ‘took-you-long-enough’ moment, we’re cracking open a bottle of Sweet Ass White from Prairie Creek Winery. Because yes—after all the brooding stares, the nighttime walks, and emotional wallshigher than the Ranhold battlements—they finally tap that sweet ass. And it is, indeed, sweet.

Cheers to consent, chemistry, and breaking a bed. 

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