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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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:

Alton’s Ginger Ale Glazed Carrots

Ingredients:

• 1 lb Carrots, about 8 medium
• 1 1/2 tablespoons unsalted butter
• Heavy pinch kosher salt
• 1 cup ginger Ale
• 1/2 teaspoon chili powder
• 1 tablespoon fresh parsley leaves

Directions:

1. Peel and cut carrots on the bias 1/4 inch thick.
2. Combine the carrots, butter, salt and ginger ale in a wide sauté pan over medium heat. Cover and bring it to a simmer.Remove lid, stir, reduce the heat to low. Cover and cook for 5 minutes longer. Remove lid, add the chili powder and increase the heat to high.
3. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, 4 to 5 minutes.
4. Move to a serving dish, sprinkle with the parsley and serve.

Wine/Cocktail Pairing: Unsinkable – Red Table Blend

         We chose Unsinkable because these chapters are all about surviving the wreckage and refusing to drown.Auren gets knocked down—emotionally, physically, metaphorically—and she still rises. Over and over. She’s hit, humiliated, gaslit, and haunted by her past, but still she claws her way back to herself.

          This wine is bold, unyielding, and full-bodied—just like the energy in these chapters. It's not about being unbothered. It's about being unbreakable, undeterred, and yes, unsinkable. And let’s be real: the only thing going under in this episode... is Midas’s grip on control.

         So pour a glass, toast to emotional resilience and fae-level forearms, and let the drama wash over you—because we? We don’t sink. We simmer.

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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:

Buchteln Buns

Ingredients: 

• 500 g (3 ⅓ cups) Flour - all purpose
• 60 g (¼ cup) Sugar - granulated
• 10 g (3 tsp) dry baker's yeast - instant or 25 g fresh yeast
• 2 Eggs - room temperature
• 100 ml (⅓ cup) milk - lukewarm (100–110F/37-43C)
• 200 g (¾ cup) Sour cream
• 1 pinch salt

Instructions:

1. Dissolve the baker's yeast in the lukewarm milk and let it rest for a few minutes.
2. Mix the flour, sugar and salt together in the bowl of your stand mixer, then while continuing to mix, add the eggs, the sour cream and the milk containing the yeast.
3. Knead everything for about 10 minutes, until you get an elastic dough (a little sticky) then cover with a cloth and let your dough grow for about 1h30 - 2h, until the dough doubles in volume.
4. Place the dough on your floured worktop and remove the gas with the palms of your hands.
5. Cut out and form small balls of dough of about 50 g each.
6. Place each ball of dough well aligned in a large rectangular dish without sticking them too much from the edges or between them.
7. Cover your dish with a tea towel and let it grow for 1h-1h30.
8. Preheat your oven to 302°F/ 150°C, bake for about 30-35 minutes.
9. Let your sweet yeast rolls cool down and sprinkle with confectioner’s sugar.

Wine/Cocktail Pairing: Nutrl

 We’re doing some nutrl’s because we’re recording after work, and this is what I had on hand. If we wanna stretch for it, it’s because now both 6th and 4th kingdom are on neutral terms?

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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:

Spinach and Feta Stuffed Garlic Pull-Apart Bread

Ingredients:

• 3 1/4 to 3 3/4 cups all-purpose flour, divided
• 2tablespoons sugar
• 1 packet Rapid Rise Yeast (1/4- ounce or 2 1/4 teaspoons)
• 1 teaspoon salt
• 3/4 cup milk
• 1/4 cup water
• 1/4 cup butter, room temperature
• 1 egg
• 8 ounces chopped spinach, drained
• 8 ounces feta crumbles (I used 5 ounces of feta and 5 ounces of a blended garlic feta dip that we bought at Aldi)

Coating

• 1/2 cup butter, melted
• 2 tablespoons grated Parmesan cheese
• 1–1/2 teaspoons Garlic Powder
• 1–1/2 teaspoons Greek Seasoning

Instructions:

1. Combine 2 cups flour, sugar, yeast and saltinto the bowl of your stand mixer and mix on low until blended. Combine milk, water and butter in a microwave-safe bowl. Microwave on high in15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture and then add the egg.
2. Mix with the paddle attachment for 2minutes on medium speed, scraping the bowl as needed. Add 1 cup flour; beat 2 minutes at high speed. If necessary, stir in just enough remaining flour sothat the dough will form into a ball.
3. Lightly flour your countertop and knead the dough until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. (Alternately you can switch out the paddle attachment for your dough hook on the stand mixer and do this step with the dough hook).
4. Cover the dough with a towel and let it rest for 30 minutes.
5. Coat a 10- cup bundt pan with nonstick spray and set aside.
6. Mix the feta and spinach together in a small bowl. Set aside.
7. Cut the dough into 32 pieces. Wrap each piece of dough around a teaspoon of the spinach and feta mixture.
8. Combine butter, Parmesan cheese, garlic powder and Greek seasoning in a small bowl.
9. Dip each dough ball into the melted butter mixture. Place in prepared pan. Pour any remaining butter over rolls and cover with towel. Let the dough rise in warm place until doubled in size, about 45 minutes.
10. Preheat oven to 375°F. Bake the rolls for 25 to 30 minutes or until golden brown. Cool 5 minutes in pan, then invert on serving plate.
11. Serve warm.

Wine/Cocktail Pairing: Berry Dazed by Prairie Creek Vineyard

Description: Berry Dazed is a sweet red wine, with blueberry & pomegranate flavors! It is a sweet, fruity drink. the perfect wine cocktail. serve chilled, on the rocks, or blended.

Berry Dazed by Prairie Creek Vineyard is the wine pairing this week! Largely because 1) I got this wine on sale and2) Auren was berry dazed at the end of the last book so it felt fitting.

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Bonus Episode!

Normally we’re two friends eating and drinking their waythrough fantasy books, theories, wingspans and more! But today, we are starting to talk about another book series called Zodiac Academy by Caroline Peckham and Susanne Valenti. It’s a dark bully, m/f, Paranormal Romance series and well, Jen really enjoys it! This will be the first of a series of bonus episodes for this book series.

Other Bonus episodes that are going to be coming your way:

• The Blood of Hercules by Jasmine Mas 5/2025
• More Zodiac Academy by Caroline Peckham and Susanne Valenti 6/2025

Wine/Cocktail Pairing: Fae Fire Fizz

Description: Also known as a vodka and sugar free 7-up. It’s crisp, deceptively simple, and packs a hidden punch—just like a Celestial heir. The word “Fizz” gives it that light, sparkling vibe from the 7-Up, and “Fae Fire” hints at danger and allure (very much in line with Tory and Darcy’s chaotic charm).

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

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 Don't forget to send this podcast to your fellow fantasy/romantasy readers!

Two friends eating and drinking their way through Glint –Book 2 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR BOOKS 1-5

Recipes for food and cocktails mentioned in this episode:

Chocolate Chip Cookies

Ingredients:

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) butter or margarine, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar (I use light brown)
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups semi-sweet chocolate chips
• 1 cup chopped nuts (optional)

Instructions:

1. Preheat the oven to 375°F.
2. In a large mixing bowl, beat the sugars, butter, and vanilla extract until creamy. Add eggs one at a time, beating well after each addition.
3. Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined. Fold in the chocolate chips (and nuts) with a spatula.
4. Drop by rounded tablespoon onto ungreased baking sheets.
5. Bake for 9 ½ to 11 minutes or until golden brown, 9 ½ will give you a softer cookie, if you like it a bit crisper bake for 11 to 12 minutes. Remove to wire racks to cool completely.

Wine/Cocktail Pairing: Telling Old Stories from WInc

Description: Smooth, moody, and a little dangerous—like a secret whispered between enemies-to-lovers during a tense standoff. It has flavor notes of dark cherry, hints of clove and spice, Earthy undertones and a long finish.

 Why it pairs with Glint:
This wine is called Telling Old Stories, and what is Glint ifnot Auren telling herself the same old stories—until they stop working? It’s the taste of realization, rebellion, and rewriting your damn narrative. It’s also the wine you drink while yelling, “YES, GOLDEN GIRL, GET MAD!” when she rips the cage door off its hinges.

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Two friends eating and drinking their way through Glint –Book 2 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR BOOKS 1-5

Recipes for food and cocktails mentioned in this episode:

Special Dark Cocoa Powder Brownies

Ingredients:

• 1 ¼ cups (238g) granulated sugar
• 1/3 cup (78ml) vegetable oil (I have used Greek yogurt and butter as subs for oil, applesauce will also work!)
• ¼ cup (59ml) milk (or red wine!)
• 2 teaspoons (10ml) pure vanilla extract
• 1 large egg
• 1 cup (140g) all-purpose flour
• ½ cup (40g) natural unsweetened special dark cocoa powder
• ¼ teaspoon baking soda
• 1/2 teaspoon salt
• ¾ cups (168g) dark chocolate chips, plus additional for garnish

Instructions:

1. Preheat the oven to 350°F. Generously grease an 8-inch baking pan and line with parchment paper.
2. In a medium-sized mixing bowl, combine the granulated sugar with the oil, milk and vanilla extract and beat together until well combined.
3. Next add the egg beat just until combined, about 30 seconds or so.
4. Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined. Fold in the chocolate chips with a spatula.
5. Spread the batter evenly in the prepared pan and sprinkle another handful of chocolate chips over top.
6. Bake at 350°F for 25-30 minutes. A toothpick inserted into thecenter will be damp but not gooey or wet. Remove from the oven and allow to cool prior to cutting.

Wine/Cocktail Pairing: The Velvet Devil

Description: This red is lush, smoky, and just sharp enough to keep you on edge. It’s Midas’s condescension in a bottle. It’s Slade’s purring deception. It’s the drink you pour when a girl finds her spine and finally—finally—says no to the cage.

So pour yourself a glass of The Velvet Devil. Let it burn a little. Because this episode? It’s not soft. It’s not sweet. And it sure as hell isn’t safe.

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Two friends eating and drinking their way through Glint –Book 2 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR BOOKS 1-5

Recipes for food and cocktails mentioned in this episode:

Cream Cheese Sausage Balls

Ingredients:

• 1 pound pork sausage
• 8-ounce block cream cheese, softened
• 2 cups Bisquick baking mix
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper.
2. In the bowl of a stand mixer, mix together 1 pound hot pork sausage and 8 ounce block cream cheese, softened (note this can be done in a bowl with a hand mixer or by handas well.)
3. Add in 2 cups Bisquick baking mix and stir until combined.
4. Then add in 1 cup shredded cheddar cheese. Feel free to be generous with your cheese measurements. Add more if you like more. Stir until combined.
5. Scoop up meat mixture and form into 1-inch balls and place on baking sheet or mini muffin pan. I find this easiest with a cookie scoop. If they don't come out round enough, you can just roll them around in your hand a bit.
6. Then pop the baking sheets or mini muffin pans in the refrigerator for 10 minutes to chill (this will help keep them from spreading out while baking.)
7. Once they are chilled, bake for about 25 minutes. Then serve!

Wine/Cocktail Pairing: Loves Me Not (2022 Red Blend – California)

Description: This silky red blend brings dark cherry, plum, and mocha to the table—like a love letter gone sour, or that moment Rip helped her off the horse and then emotionally suplexed us all into the snow. Medium-bodied with just enough spice to sting, it’s the perfect pour for watching trust unravel and choices haunt you in high-definition heartbreak.

Pairs beautifully with dramatic sighing, yelling "GIRL NO" at fictional characters, and rewriting your ex’s name into a villain arc. Drink chilled... like Rip’s energy this chapter.

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Two friends eating and drinking their way through Glint –Book 2 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR BOOKS 1-5

Recipes for food and cocktails mentioned in this episode:

Chicken and noodles

Ingredients:

• 4 tablespoons Butter
• 1 Yellow Onion (chopped)
• 3 Celery Stalks (chopped)
• 4 Carrots (peeled and chopped)
• 2 Large Garlic Cloves minced or 2 tbsp jarlic
• 1 tsp turmeric
• 1 tbsp tuscan rosemary seasoning
• 1 tsp salt
• 1 tsp ground black pepper
• 2 tbsp flour
• 2 quarts chicken stock
• 3 cups cooked chicken (I used chopped up rotisserie personally but you do you)
• 1 bag (12 oz) Reames frozen egg noodles

Instructions:

1. Melt the butter in a large pot and sauté the onions, celery, carrots, and garlic until the veggies soften and onions become translucent- about 10 minutes.
2. Add the turmeric, tuscan rosemary seasoning, salt, and black pepper. Stir to coat the vegetables 
3. Add the flour and cook, stirring, for 2 minutes.
4. Whisk in the chicken stock and bring to a simmer.
5. Add the frozen egg noodles and cooked chicken. Cook over medium- low heat for 20-25 minutes until the noodles are cooked through. Serve

Wine/Cocktail Pairing: Anti-Love Club Riesling

Description: Because let’s be real—this entire stretch of the book is just Auren reluctantly coming to terms with the fact that Midas is not it, Rip is pushing all her buttons, and she’s a lot stronger than she’s been allowed to believe.

This wine is sharp, biting, and a little sweet underneath all that sass—kind of like every interaction between Auren and Rip in these chapters. From Auren being sick and snappy in Chapter 19, to the “Fucking say it!” moment in Chapter 24, to her slowly untangling the lies she’s been told in Chapter 25 and beyond—this wine gets it.

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Don't forget to send this podcast to your fellowfantasy/romantasy readers!

Bonus Episode!

Normally we’re two friends eating and drinking their way through fantasy books, theories, wingspans and more! But today, we are talking about another book called Lights Out by Navessa Allen. It’s a dark romance, masked stalker, golden retriever book and we both really enjoyed it!

Fair warning book has a whole page of trigger warnings like: different kinds of play, stalking, home invasion, hidden cameras, consensual dubious consent, death of a parent, description of a violent death, unintentional cannibalism, hacking, theft, invasion of privacy, mention of serial killers, discussion of mental health, blood and gore, alcohol consumption, child abuse, lots of things…if we haven’t scared you off yet please feel free to stick with us and listen to the show!

Other Bonus episodes that are going to be coming your way:

The Zodiac Academy Series by Caroline Peckham and Susanne Valenti, yes the WHOLE series including the Ruthless Boys of the Zodiac and the Novellas 04/2025

The Blood of Hercules by Jasmine Mas 5/2025

Wine/Cocktail Pairing: The Big O from Nissen Family Vineyards

Description: This wine is bold, juicy, and leaves a lasting impression—just like Aly's totally sane decision to tell a masked internet thirst trap to break into her house. The Big O brings deep fruit flavors, a lush mouthfeel, and an experience that—let’s be honest—delivers.

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• Facebook: @corksandcauldron

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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• Apple- https://podcasts.apple.com/us/podcast/corks-and-cauldron/id1790775715