Named after the terrifying Clickers, these crispy, golden-brown croquettes are filled with mushroom and wild herbs, a nod to the fungal Cordyceps infection. Serve them with a side of spicy, blood-red dipping sauce for a flavorful punch.

Croquettes Ingredients:

• 2 cups mixed mushrooms, finely chopped (such as cremini, shiitake, or button)
• 1 small shallot, minced
• 2 cloves garlic, crushed
• ½ cup panko breadcrumbs
• ½ cup grated parmesan cheese
• 1 large egg, beaten
• ½ tsp smoked paprika
• ½ tsp salt (or to taste)
• ¼ tsp black pepper (or to taste)
• ½ cup all-purpose flour, for coating
• Vegetable oil, for frying (enough to fill a skillet about 1 inch deep)

Spicy Red Dipping Sauce Ingredients:

• ½ cup ketchup
• 1 tbsp hot sauce (adjust to heat preference)
• 1 tsp Worcestershire sauce

Instructions:

1. Prepare the mushroom mixture:
   • In a large skillet, heat about 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the finely chopped mushrooms, minced onion, and crushed garlic.
   • Sauté the mixture for about 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and the mixture turns golden brown. You want the mushrooms to be well-cooked and slightly crispy around the edges, and the onions soft and translucent.
   • Season the mushroom mixture with salt, pepper, and smoked paprika. Give everything a good stir, then remove from heat and let the mixture cool slightly (about 5 minutes).
2. Combine and shape the croquettes:
   • In a large bowl, combine the cooled mushroom mixture with the panko breadcrumbs, grated parmesan cheese, and the beaten egg. Mix everything thoroughly, ensuring that all the ingredients are evenly distributed.
   • The mixture should be moist but firm enough to shape. If it feels too wet, you can add a little more panko breadcrumbs, one tablespoon at a time, until the mixture holds together when pressed.
   • Using your hands, form the mixture into small croquette shapes—about 2 inches long and 1 inch wide, similar to an oblong tater tot. You should be able to make about 12-15 croquettes, depending on the size.
3. Coat the croquettes:
   • Place the flour in a shallow dish. Gently roll each croquette in the flour, shaking off any excess. The flour helps create a crisp exterior when fried.
4. Fry the croquettes:
   • Heat the vegetable oil in a deep skillet over medium-high heat. To test if the oil is hot enough, drop a small piece of the croquette mixture into the oil—it should sizzle immediately and float to the top.
   • Once the oil is ready, carefully place the croquettes into the skillet, a few at a time. Avoid overcrowding the pan so they can fry evenly.
   • Fry the croquettes for 3-4 minutes on each side, or until they turn a deep golden brown and crispy. Use a slotted spoon or tongs to turn them gently during frying.
   • Once golden and crispy on all sides, remove the croquettes from the oil and place them on a paper towel-lined plate to drain any excess oil.
5. Make the spicy red dipping sauce:
   • In a small bowl, whisk together the ketchup, hot sauce, and Worcestershire sauce until smooth and well combined.
   • Taste the sauce and adjust the heat to your preference by adding more hot sauce if needed.
6. Serve:
   • Plate the croquettes on a serving dish and provide the spicy dipping sauce on the side for dipping.
   • Garnish with a sprinkle of fresh herbs like parsley or thyme, if desired, for a pop of color.

Inspired by Ellie’s hunting adventure in The Last of Us, this hearty stew features tender venison (or beef), root vegetables, and a rich broth that could help anyone survive a tough winter in the apocalypse. With fragrant herbs, tender meat, and flavorful vegetables, this stew will be a satisfying centerpiece to your post-apocalyptic feast.

Ingredients:

• 1 lb venison (or beef stew meat), cut into 1-2 inch cubes
• 2 medium carrots, peeled and chopped into bite-sized pieces
• 2 medium potatoes, diced into small chunks (russet or Yukon gold work well)
• 2  small yellow onion, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 4 cups beef broth (or vegetable broth if you prefer a lighter base)
• 2 bay leaves
• Fresh rosemary and thyme (about 1-2 sprigs each)
• 2 tbsp olive oil (for browning the meat and sautéing the veggies)
• Salt and cracked pepper to taste
• Optional: 1 cup of mushrooms (shitake work best), sliced (for an extra earthy flavor)
• Optional: A splash of red wine (about 1/4 cup) to deepen the flavor

Instructions:

1. Prepare the ingredients:
   • Before starting, make sure all your vegetables are prepped. Chop the carrots, potatoes, celery, onion into large bite-sized pieces. Mince the garlic cloves, and set everything aside.
   • If you’re adding mushrooms, slice them into thin pieces so they’ll cook down well into the stew later.
2. Brown the venison (or beef):
   • In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. When the oil is shimmering, add the cubed venison or beef, making sure not to overcrowd the pan (you may need to do this in batches).
   • Season the meat generously with salt and cracked pepper, and brown it on all sides for about 4-5 minutes. You want a nice sear on the outside, but the meat doesn’t need to be cooked through at this point.
   • Once browned, remove the meat from the pot and set it aside on a plate.
3. Sauté the vegetables:
   • In the same pot, add a little more olive oil if necessary, and lower the heat to medium. Add the chopped shallots (or onion) and celery, and sauté them until they soften and become fragrant—this should take about 3-4 minutes.
   • Add the minced garlic, and cook for another 30 seconds to 1 minute, stirring frequently so the garlic doesn’t burn.
   • If you’re using mushrooms, add them at this stage and sauté for another 3-4 minutes until they’re tender and have released their moisture.
4. Add tomato paste and deglaze:
   • Stir in 1 tablespoon of tomato paste, allowing it to cook for 1-2 minutes until it darkens slightly. This will help deepen the flavors of the stew.
   • If you’re adding red wine for extra richness, pour it into the pot now, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for a minute or two until it reduces slightly.
5. Combine everything:
   • Return the browned venison (or beef) to the pot. Pour in the 4 cups of beef broth, ensuring all the ingredients are submerged. Stir gently to combine everything.
   • Add the chopped carrots and potatoes to the pot, along with the 2 bay leaves, and the fresh sprigs of rosemary and thyme. Season with a pinch of salt and a bit more cracked pepper.
   • Bring the mixture to a boil over medium-high heat.
6. Simmer the stew:
   • Once the stew reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. Stir occasionally to ensure nothing sticks to the bottom.
   • You’ll know the stew is ready when the venison (or beef) is tender and easily breaks apart with a fork, and the vegetables are soft but not mushy. If needed, you can simmer for an additional 20-30 minutes to get the meat extra tender.
7. Final touches:
   • Before serving, remove the bay leaves and herb sprigs from the pot.
   • Taste the stew and adjust the seasoning if needed, adding more salt, pepper, or even a dash of smoked paprika if you want to amp up the flavor.
8. Serve:
   • Ladle the hearty stew into bowls and garnish with some fresh chopped herbs (like parsley or extra thyme) for a bright finish.
   • Serve with crusty bread on the side to soak up the rich broth.

These indulgent chocolate tarts are topped with swirling caramel and lightly toasted marshmallow, reminiscent of the ominous yet oddly captivating fungal growths from The Last of Us. A small treat with a big visual (and flavor) impact, they are the perfect apocalyptic sweet ending to your meal. And for an added chef’s kiss, serve them with a scoop of French vanilla ice cream drizzled with caramel sauce.

Ingredients:

• Pre-made tart shells (bite-sized or regular, depending on your preference)
• 1 cup dark chocolate, melted (70% or higher cocoa for rich flavor)
• ½ cup heavy cream
• ¼ cup caramel sauce (store-bought or homemade)
• Mini marshmallows (or large marshmallows cut into smaller pieces)
• Optional Flair: French vanilla bean ice cream and extra caramel sauce for serving

Instructions:

1. Prepare the Tart Shells:
   • If using pre-baked tart shells, arrange them on a baking tray so they’re ready to be filled. If you prefer making your own, bake the shells ahead of time according to your recipe, and let them cool completely before filling.
2. Make the Chocolate Ganache:
   • In a small saucepan, gently heat the heavy cream over medium heat. You want it to just start simmering—small bubbles forming around the edge of the pot but not boiling.
   • In a heatproof bowl, add the melted dark chocolate. Pour the hot cream over the chocolate and let it sit for about 1-2 minutes. This will allow the cream to melt the chocolate further and come together smoothly.
   • Stir the mixture gently until it forms a smooth and glossy ganache. The consistency should be thick but pourable.
3. Fill the Tart Shells:
   • Carefully spoon or pour the chocolate ganache into the prepared tart shells, filling each one nearly to the top. Use a small spoon or offset spatula to smooth the tops.
4. Drizzle with Caramel:
   • Using a spoon or a small piping bag (if you want precision), drizzle the caramel sauce in irregular, swirling patterns over the top of each tart. Don’t worry about being too neat—this gives the “fungal” effect!
   • Feel free to add a little extra caramel if you’re a caramel lover, but make sure it doesn’t completely cover the chocolate.
5. Add the Marshmallow Topping:
   • Place a mini marshmallow (or a small piece of a large one) on top of each tart, right in the center. If you want more marshmallow, feel free to add two, slightly spaced apart.
6. Toast the Marshmallows:
   • If using a broiler: Preheat your oven’s broiler. Place the tray of tarts under the broiler for just 20-30 seconds. Watch carefully—marshmallows can burn quickly! Once the tops turn golden brown and begin to puff, remove them.
   • If using a kitchen torch: Lightly toast the tops of the marshmallows using your torch until they are golden brown and starting to caramelize. Be gentle to avoid burning them.
7. Serve and Enjoy:
   • Allow the tarts to cool slightly before serving. For an extra indulgent treat, serve the tarts with a scoop of French vanilla bean ice cream on the side. Drizzle more of that sweet, sticky caramel sauce over the ice cream for added flair.

This smoky, bourbon-forward Old Fashioned is a tribute to the resilience of survivors in the harsh world of The Last of Us. With the richness of bourbon, the subtle sweetness of sugar, and the bitterness of orange peel, this cocktail offers a comforting and intense finish to a long, grueling day of facing danger. A perfect drink to savor around the fire when supplies are low but spirits are still high.

Ingredients:

• 2 oz bourbon (a smoky, bold bourbon works best)
• 1 sugar cube (or ½ tsp sugar)
• 2 dashes Angostura bitters (or another aromatic bitters)
• 1 orange peel, for garnish
• Ice (large cubes or a single large ice block for the best result)
• Optional flair: A dash of smoked bitters or a smoking wood chip for extra smokiness

Instructions:

1. Prepare the Glass:
   In a rocks glass or lowball glass, place the sugar cube in the bottom.
2. Muddle the Sugar:
   Add 2 dashes of bitters over the sugar cube and let it absorb. Using a muddler or the back of a spoon, gently crush the sugar cube until it breaks down and begins to dissolve, forming a slightly gritty mixture at the bottom.
   • Pro Tip: If you want to amp up the “smoky, survivor” vibe, substitute a dash of smoked bitters for one of the regular bitters. This adds an extra layer of charred, smoky flavor that’s perfect for the rugged world of The Last of Us.
3. Add the Bourbon:
   Pour the bourbon over the bitters and sugar mix. Stir gently to help dissolve the sugar and evenly combine the ingredients. If you’ve made this cocktail with a smoky bourbon (like Bulleit or Knob Creek), you’ll get that earthy, warming finish that makes this drink feel like it was pulled from the embers of a campfire.
4. Add Ice:
   Add a large ice cube or a few smaller cubes to the glass. A single large cube or ice ball works best because it melts slowly and keeps the drink from watering down too quickly, letting you savor each sip.
5. Garnish & Finish:
   Take an orange peel and express the oils over the glass by holding it between your fingers and giving it a slight squeeze, letting the essential oils spritz over the surface of the drink. Then, rub the peel along the rim of the glass for added aroma before dropping it into the drink.
6. Optional: Smoking Element
   To add a dramatic post-apocalyptic flair, you can give the drink a smoky effect by using a smoking gun or briefly burning a small wood chip (such as hickory or oak) and trapping the smoke in the glass. This will give the cocktail a deeper, charred flavor, as if it’s been made fireside by survivors in the wilderness.
   • If you don’t have a smoking gun, you can briefly light a small piece of cinnamon stick or use a blowtorch on the orange peel to char it before dropping it in, which will release even more intense flavors and aromas into the drink.
7. Serve & Sip Slowly:
   Hand this drink to your fellow survivors, and enjoy the layers of smoky bourbon, sweet sugar, and bitter orange as they intertwine. Each sip feels like a small, satisfying victory after a long day of battling the elements—and the infected.

Optional Add-Ons & Variations:

• Spice It Up: Add a dash of cinnamon bitters to give a warm, spiced note to your Old Fashioned.
• Survivor’s Garnish: For an extra “worn-down survivor” look, consider garnishing with a piece of dried orange or charred lemon peel instead of fresh peel for a rustic effect.
• Winter is Coming: Want to turn this into a cozy, cold-weather drink? Add a few drops of maple syrup along with the sugar for a woodsy, warm sweetness.

Why It Works:

The Survivor’s Old Fashioned takes the core of a classic cocktail and infuses it with elements of smoke and ruggedness that perfectly match the gritty, survivalist world of The Last of Us. The orange peel’s brightness cuts through the smoky bourbon and bitters, giving the drink a complex, layered flavor that evokes both the harshness and the small comforts of life after the apocalypse.