Author Archives: Needs Mead

Character Themed Meals- Daenerys Targaryen

Posted on by Needs Mead
11

We’re dealing with this Wednesday slump by daydreaming about food. Is it any wonder?

Next up in our character themed meals is

Daenerys Targaryen

She’s hot, she’s confident, and she’s a total bad-ass. She embraces each new culture she encounters, folding them into her expanding empire.

Your best suggestions will get incorporated into a meal fit for the mother of dragons. So give it your best shot: What dishes do YOU think typify Daenerys Stormborn?

Out thoughts so far include Mottled Duck Eggs, Sweet Wine with a touch of spice, roasted grapes, and honey cinnamon roasted chickpeas… And no, we’re not serving a stallion’s heart!

Water of Time for the Passion of the Heart

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9

“Take a quart of white Wine, and a pint of Sack, steep in it as much broad thime as it will wet, put to it of Galingale and Calamus Aromaticus, of each one ounce, Cloves, Mace, Ginger, and grains of Paradise two drams, steep there all night, the next morning distil it in an ordinary still, drink it warm with Sugar.” -A Queen’s Delight, 1655

Water of Time for the Passion of the Heart

Our Thoughts:

Yes, that is actually the title of the recipe. Naturally, I couldn’t resist.

The base mixture, after sitting overnight, was extremely strong. Dark and murky with herb juice and spices, the jar full of thyme needed only a miniature X-wing to closely resemble Dagobah.

We tried to come up with a method of home distillation, with moderate success… Lacking any proper equipment, we rigged a double bowl system with a tent of tin foil to catch and direct the vapors. However, much of the liquid was lost by this method (we got about one serving), and fearing there wouldn’t be enough to go around, we reserved a bit of the unrefined juice for comparison.

The unrefined juice is the color of thick apple cider, with a flavor like a punch in the face. The thyme flavors are foremost and strongest, giving the mixture a very strong herbal quality that reaches all the way to the back of the throat. The spices are also present, but more understated compared to the thyme.

The pseudo-distilled version is clear, and utterly delicious. It’s so good that we immediately determined that we needed more sophisticated distilling equipment. The thyme and spices are a very delicate taste. Starts like sake, then takes on a hint of sourness which fades into a vaguely nutty sweetness, which transitions into a mildly dry finish.

Conclusion? It’s a surprisingly sophisticated beverage, and entirely unlike anything I’ve ever tried before. LOVED it. :)

Water of Time Recipe

Ingredients:

  • 1 quart white wine (a little over one bottle)
  • 1 pint sack
  • a lot of thyme, about 3 oz., or 3 cups
  • 1 tsp. galingale
  • 1 tsp. calamus
  • 1/2 tsp. cloves
  • 1/2 tsp. mace
  • 1/2 tsp. ginger
  • 1/2 tsp. grains of paradise
  • sugar to taste
NB 1 dram = ~4grams, = ~1/4 tsp.
1 ounce = ~24 grams = 1 tsp.

It’s good to be the King… Robert Baratheon’s Ideal Meal

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12

Fit for a king and full of gout!

No wonder King Robert is so large, and there’s little question why the crown was six million gold dragons in debt.

Cheese.

And ale. And venison, mead, bacon, wine, tarts, and a plethora of other tasty, tasty foodstuffs. This meal left two of us utterly stuffed. The roasted veg were all soft and delicious, slightly caramelized from cooking in duck fat and cider. The venison was simply mindblowing. I have no words. The desserts were a wonderful conclusion, and proof of my theory that dessert occupies a different space in the stomach than does dinner. Sweet and delicious, we managed several of each before succumbing to a sensory overload. The honeycakes (forthcoming!) were absolutely divine, though. The Menu

Haggis, round one

Posted on by Needs Mead
21

“Fair fa’ your honest, sonsie face, Great chieftain o’ the Puddin-race!”  -Ode Tae a Haggis, Robert Burns, 1786


Modern Haggis

Our Thoughts:

In honor of Burns Night (January 25), we’re making Haggis. A traditional Scottish staple,

Just as a disclaimer, we are absolutely planning to prepare our own haggis. However, as it’s tricky to track down all the ingredients, especially in the states, we’re postponing that recipe for just a bit while we search for the elusive wild haggis.

Now, before any haggis lovers go on the defensive, let us just state that of course real haggis is better than canned.

However, we’re crazy about haggis, in just about whatever form it comes.  The canned version is one of our camping trip staples, because it is so easy to prepare. A bit of haggis, spread over toast with some melted cheddar on top? Incredible. Mushrooms stuffed with haggis? The ideal appetizer. Biscuits and haggis gravy? A better breakfast has never been enjoyed.

And if you find the list of ingredients off-putting, just think about the last hot dog you enjoyed; it’s no worse than that!

Modern Haggis

We like the canned version for it’s ease of transportation and storage.  The frozen pack is nice if you will be serving haggis to your guests (and don’t want to make it yourself!), but for general purposes, especially in the US where fresh haggis is nigh unto impossible to obtain, canned is the way to go.

To Serve Haggis: We spread the haggis out on a baking sheet or roasting pan, making sure it is evenly distributed.  Roast in an oven at about 350 degrees for around 20 minutes.  At this point, all the haggis should be hot, but some will have gotten a little crispy.  These are the very best parts! Serve with turnips and potatoes (neeps and tatties).

Haggis Toast: Heat the haggis in a large skillet, making sure to keep it moving so it all heats equally. Spread a thin layer on a piece of toast, add a layer of sharp cheddar cheese, and broil until the cheese is melted. NOM.

Biscuits and Haggis Gravy: in a large skillet, melt just over 1 Tbs. of bacon fat or butter. To this, add 1 Tbs. of flour to make a roux. Blend the butter and flour and let cook until it’s a golden brown. Add in 1 cup of milk, stirring all the while to keep lumps from forming. When you have a nice smooth gravy, add the haggis and stir until the whole mixture is hot. Serve over biscuits!