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 and humans, and were made with Corellian whiskey and nuts in layers of pastry. After the Battle of Takodana in 34 ABY, 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.
Behind the scenes[edit | edit source]
Ryshcate from Corellia/Legends originated in the Star Wars Legends continuity. 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. 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.
Sources[edit | edit source]
- Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook (First mentioned)
Notes and references[edit | edit source]
- Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook
- 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