King’s Landing
- Lemon Cakes, Part 1
- Lemon Cakes, Part 2
- Potted Hare
- Sansa Salad – spinach, sweetgrass, plums, candied nuts, and violets
- White Beans and Bacon
- Salladhor Saan’s shipboard dinner – Lamb meatballs, roasted “gull”
- Cersei’s Creamy Chestnut Soup – with smoked duck breast and lentils
- Sweet Plum Wine
- Trout baked in Clay
- Fruit Tarts- Modern – Medieval – apricot, blueberry, strawberry, raspberry, cherry
- Salladhor Saan’s Hot Wine – w/lime, cloves, bay, and vanilla
- Snacking w/Davos Seaworth
- Oatbread – with bits of dates, apple, and candied orange peel
- Oxtail Soups
- Sweet Biscuits
- Strawberries and Sweetgrass
- Leche of Brawn
- Plum Wine
- Blandissory – a mixture of beef broth and boiled wine w/honey & blanched almonds & chunks of capon
- Elk Meatballs stuffed with Blue Cheese
Ideas for Future Books:
Exclusive Cookbook Recipes:
- Sweetcorn Fritters
- Peaches in Honey
- Fish Tarts
- Breakfast in King’s Landing- porridge, honey, milk, boiled eggs, and crisp fried fish
- Fingerfish
- Pigeon Pie
- Bowls of Brown
- Baked Apples
- Iced Milk sweetened with Honey
- Cheese-and-Onion Pie
- Quails drowned in Butter
Totally Awesome recipes! Thank you so much for sharing!!!!!!
Oddio!!! Vi amo!!!
OMG!!! I love you!!!
I made the Medieval Lemon cakes from the book last night but had some issues with consistency/liquidity. I weigh my flour, rather than use volume measurements since a cup of flour can weigh anywhere from 114 to 145 grams. I used about the 135-140 gram weight and had a bowl of crumbs that wouldn’t come together to roll into balls. I had to add another whole egg and a tsp of lemon juice. I think next time I’ll use the real medieval recipe of 1/2lb flour (227g) but the 1/2lb of sugar is only half of the 2 cups called for in the recipe below it on the page (modern sweet tooth?). They taste very nice, but my interpretation of the recipe needs tweaking based on my results and methods.
We’ve found, as you did, that the medieval recipe in the book needs a little tweaking to make it work. I usually add a dash of water or lemon juice until the whole mess comes together and can be rolled into balls. I think perhaps we just had enormous eggs when we were testing it! ;)
I have to try some of these recipes, they all sounds awesome and I’ve already ordered the book. Tasty winter is coming :)
Thanks Ann! :D Do you know what you’ll try first?
No bowl o’ brown?
There is! But it’s only in the cookbook, sadly. :)
The recipe calls for dark beer. Which dark beer would be best? Guinness extra Stout? Deschutes Black Butte Porter? Any others that you would recommend?
Any brown ale works great, or stouts if you’d like to go a little darker. The trick is finding something that isn’t overly hoppy, which would lend a bitterness to the finished dish.
WHERE IS THE MULBERRY SAUCE RECIPE FOR THE GOOSE, I COULDN’T FIND IT FOR ANYTHING. LOVE YOUR COOKBOOK.
Here you go! http://www.innatthecrossroads.com/2013/06/28/goose-sauced-mulberries/
We are currently waiting for the modern cheese and onion pie to be done, I have a question though. In the book, the photo seems to have something purple in it. Can you please tell us what this is?
It was actually a small purple onion that was included in the pie for color and interest, but in that photo, it mostly ended up looking a bit odd. ;)
I just made the Sweetcorn fritters with dinner the other day and they were a HUGE hit! I had to quadruple the recipe for everyone to have one and there were none left! I used salted butter and thought that maybe that would be enough salt, but next time I’m definitely going to salt the corn after sauteing it. This is one of my favorites of the book that I’ve tried so far.
When I was there the last time, the old girls were frying up some sort of a tuber or potato “fish” cakes. But they were not fish cakes, but they tasted like fish. I asked what it was, and they said it’s like a potato but it’s not a potato, yet it had the taste of fish. Does anyone know what that tuber vegetable is? Thanks