Character Themed Meals – The Red Viper

“[Oberyn Martell] forked a stallion black as sin with a mane and tail the color of fire. He sat his saddle as if he’d been born there, tall, slim, graceful. A cloak of pale red silk fluttered from his shoulders, and his shirt was armored with overlapping rows of copper disks that glittered like a thousand bright new pennies as he rode. His high gilded helm displayed a copper sun on its brow, and the round shield slung behind him bore the sun-and-spear of House Martell on its polished metal surface.” -A Storm of Swords

No, he's not cast yet, but we like him...

 Here’s your runner up from our last poll, having lost to The Hound by just 1% of the votes.

Oberyn Martell is mad, bad, and dangerous to know. He’s got a fiery temper, illegitimate Sand Snake daughters scattered throughout Dorne, and a winning smile. He’s a lover, but he’s also a fighter, so don’t get any ideas.

Because he’s Dornish, there probably has to be snake in there somewhere, and certainly a lot of fiery peppers.

What other dishes do you think go with The Red Viper? Extra points for making us laugh, creativity, and justifying your answers…

A bit about the Cover…

We were able to work with the wonderful photographer Kristin Teig for the cover of our cookbook, as well as a few of the interior shots.

Pop on over to her blog to see a recap of how the arrangement for the cover progressed, as well as a peek at the alternate cover:

http://www.kristinteig.com/blog/2012/04/book-cover-a-feast-of-ice-fire/

Sweetsleep

“‘This will give you dreamless sleep,’ Maester Luwin said as he pulled the stopper from the jar. ‘Sweet, dreamless sleep.’” -A Clash of Kings

Sweetsleep Infusion Mixture

This post will benefit from a small bit of back story.

Several months ago, after suffering from bouts of fitful sleeping, I sought a remedy in the form of the huge bulk herb bins at a local co-op. I played around with a few combinations, finally settling on the one below. Then, being one of the biggest geeks I know, I started referring to it as “Sweetsleep”.

This version of Sweetsleep is true to its name, if not strictly like the concoction described in the books. The biggest difference: ours won’t result in death. I’d say that’s a pretty good improvement. It does, however, result in a nice knockout sleep (although not strictly dreamless), and is absolutely delicious with honey.

Sweetsleep Recipe

Cook’s Notes: I usually just wing the amounts on this one, with a pinch here and there, going by intuition. However, that makes for a lousy recipe, so the measurements below should be just about right.

Ingredients:

  • 3 Tbs. dried chamomile
  • 3-5 small dried rosebuds
  • 2 tsp. willow bark
  • 2 tsp. lemonbalm
  • 1 tsp. valerian
  • 1 tsp. saigon cinnamon, or a cinnamon stick to stir with
  • honey to taste

Combine all ingredients in a medium teapot, then add 3-4 cups of boiling water. Allow to steep for several minutes, then pour through a strainer into serving mugs. Adjust sweetness to taste with honey, and enjoy!

Makes enough for ~ 3 small mugs.

Stewed Plums

“In the airy chambers beneath the rookery, his girl served them boiled eggs, stewed plums, and porridge, while Pycelle served the pontifications.” -A Clash of Kings

Stewed Plums

Our Thoughts:

These are like a simpler version of our Medieval Plum Mousse recipe. The fruit breaks down and mixes with the honey and cinnamon, resulting in mushy spoonfuls of delightfulness. It’s a great way to used plums that are slightly underripe or out of season, and make them into a wonderful topping for a dessert (Ice Cream! Cake!), or as a sweeter side for a slice of meat.

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Venison Pies

Medieval Venison Pies 

“Such food Bran had never seen… venison pies chunky with carrots, bacon and mushrooms…” -A Clash of Kings

Modern Venison Pies

Our Thoughts:

In a slight break from our usual style, we’ve actually stayed true to the medieval recipe, not adding the extra ingredients detailed in the book; the medieval recipe is just so quirky and specific that we wanted to try it as it was meant to be eaten. In the modern version, however, we’ve added in the carrots, bacon, and mushrooms to match the description.

The medieval version is quite strange. However, take a delicious meat, and smother it with butter, and there’s only so much that time can alter. The spices are quite a bit sweeter than those in the modern version, and go well with the butter. The rye crust, we decided, is like many medieval crusts, and is meant more as a container than it is meant to be eaten. We’d be curious (but not enough to try it ourselves) just how long it would keep, as it is essentially potted venison in a pastry container.

In contrast, the modern version is savory, bursting at the seams with venison, veg, and bacon. With such a variety of ingredients, each bite is different from the last in composition. The crust is wonderfully delicate and flaky, making it as enjoyable to eat as the filling. To be fair, though, this isn’t the best way to showcase venison, as it is just an element of the pie instead of the star of the dish. Also, rather than make a whole venison pie, we opted for this recipe to make several smaller hand pies. They might not fit in as well at a feast in Winterfell, but they’re ideal for snacks and lunches.

 The Winner? I’d give it to the modern pasties, but the old version is fun to try.

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