Roasted Elf with Wasabi-Marjoram-Peach Sauce

Ingredients (for 5):

.15 lb of Wasabi
2 cans of peach halves
.22 cups of marjoram (preferably freshly picked)
.07 cups of poppy seeds
5 rosepetals
salt and pepper
5 onions
.5 lb of butter
.5 lb of flour
2 bright red chilipeppers
1 pomegranat or date
1 elf, boned (excepting skull)

Scoop out innards of elf. Put the innards aside in a bowl (for soup) later, or freeze them in a plastic bag.
Chop up the onions with a large kitchen knife. Halfway sautee them in butter until they are not quite transparent.
Mix the wasabi, the marjoram, the salt, the pepper and the flour. Take the elf and roll in the mixture until completely covered.
Take the rest of the butter and lightly brown the elf in a large enough skillet (sizeable goblins with lots of meat require a deep cast iron skillet. For small winged fairies, a wee omelette type skillet will do)
Place the onions in a shallow baking dish. Place the elf on top of layer of onions.
Take the rest of the flour-marjoram-pepper/salt mixture and mix into some butter and the juice from the cans of peaches. Mix over a low flame until you get a nice brown sweet sauce.
Lightly pour the sauce over the elf until it is covered completely (excepting the head)
Take the peach halves and cover Elf completely, (excepting the head).
Bake at 412 degrees for 40 minutes or until the Elf is clearly tender.
Using an icecream scoop, carve out the eyes and the lips. Replace the eyes with the red chilipeppers and the mouth with the pomegranat (in case of a larger eldritch creature) and the date in case of tiny winged beast of magickal nature.

Serve with mashed potatoes or buttered broccoli.

Recommended wine: A strong cabernet sauvignon has a tendency to overwhelm the delicate flavor of the Elf. Something bland is recommended, like a shitty merlot or rose.