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Kings Landing

Mulberry Sauce for Goose
Breakfast in King's Landing
Peach Crostata Crust

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:

  • Spiced Plum Mousse
  • Sept Holiday Buns
  • Fig Tarts w/Honey
  • Almond Milk
  • Mini Marzipan Cakes

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

16 Responses

  1. CLD Chimera the Cleric aka Kim Quante says
    April 21, 2011 at 8:40 pm

    Totally Awesome recipes! Thank you so much for sharing!!!!!!

    Reply
  2. Valentina says
    October 12, 2011 at 9:18 am

    Oddio!!! Vi amo!!!
    OMG!!! I love you!!!

    Reply
  3. Kate says
    June 5, 2012 at 9:33 am

    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.

    Reply
    • Needs Mead says
      June 27, 2012 at 12:11 pm

      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! ;)

      Reply
  4. Ann says
    November 2, 2012 at 2:42 pm

    I have to try some of these recipes, they all sounds awesome and I’ve already ordered the book. Tasty winter is coming :)

    Reply
    • Needs Mead says
      November 2, 2012 at 2:52 pm

      Thanks Ann! :D Do you know what you’ll try first?

      Reply
  5. Dave says
    July 27, 2013 at 3:53 pm

    No bowl o’ brown?

    Reply
    • Chelsea M-C says
      July 27, 2013 at 4:20 pm

      There is! But it’s only in the cookbook, sadly. :)

      Reply
      • Kevin says
        May 13, 2019 at 12:51 pm

        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?

        Reply
        • Chelsea M-C says
          May 17, 2019 at 8:57 am

          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.

          Reply
  6. KERRY says
    June 23, 2014 at 4:51 am

    WHERE IS THE MULBERRY SAUCE RECIPE FOR THE GOOSE, I COULDN’T FIND IT FOR ANYTHING. LOVE YOUR COOKBOOK.

    Reply
    • Chelsea M-C says
      June 25, 2014 at 1:23 pm

      Here you go! http://www.innatthecrossroads.com/2013/06/28/goose-sauced-mulberries/

      Reply
  7. Alex says
    May 16, 2015 at 8:00 am

    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?

    Reply
    • Chelsea M-C says
      May 20, 2015 at 7:26 pm

      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. ;)

      Reply
  8. Sarasaurus says
    December 27, 2015 at 5:14 pm

    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.

    Reply
  9. Loyalist Man says
    September 15, 2016 at 9:35 am

    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

    Reply

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