This is a list of dishes that we already love, or have discovered while researching the foods in Martin’s books. We think these should be included in The Winds of Winter. Or A Dream of Spring. Really, we’re not that picky…
New Recipes
- Medieval Spiced Plum Mousse with Honey
- Fiddlehead Ferns
- Scotch Eggs!
- Medieval Fig Tarts
- Concord Grape Pie
- Wassail
- Haggis: Premade, Modern, Medieval
- Water of Time for the Passion of the Heart
- Roman Sweets - dates stuffed with spiced nuts, soaked in honey
- Sept Holiday Buns - hot currant buns with 7-pointed star in icing
- Carageen Pudding - made with seaweed
- Cherry Tarts – from the HBO show
- Violatium – ancient Roman violet-infused wine
- Pumpkin Pie – from a 17th C. recipe
- Tea Eggs
- Metheglin Mead
More Recipes Coming soon!
- Almond Paste Eggs
While browsing the blog, this recipe for for an apple, goat cheese, honey tartlet popped up as a ‘related search’. It sounds throughly Westerosi in nature (and delicious, might I add) and thought it would be good for the list!
http://orangeideal.wordpress.com/2010/04/21/apple-goat-cheese-and-honey-tartlet/
Nice find! That might actually work very well for a tart that Arya snitches in a later book…
[...] Yes! We actually made a special category for those kinds of dishes after finding a medieval recipe for Spiced Plum Mousse in a medieval [...]
Baked brie is delicious, of course. Can’t wait to see you tackle Sister Stew!
pretty please make this for october halloween or november thanksgiving…
http://cannelle-vanille.blogspot.com/2008/10/pumpkin-and-gingerbread-ice-cream.html
Oh man, that’s utterly mouthwatering. I might need that ice cream maker before Christmas after all… :)
All I can say is… Cornish Pasties!
NOM!
I thought I would share a very very old Welsh recipe that I’ve played around with and is very popular with all my friends and family, Trout with Lemon Parsley Stuffing Wrapped in Bacon. 1) take your trout and pull of the meat ( don’t need to be all neat about it) shredded pieces are great too, 2) make a Lemon Parsley Stuffing 3) Take the Trout and form it into small “silver dollar ” sized patties ( Ike dollar size – not the smaller play dollars they have been making lately) – Next do the same with the stuffing. 4) Make a sandwich by taking 1 Trout patty – put a Lemon Parsley Stuffing Pattie on top and the cover with another Trout Pattie. 5) Wrap with Bacon and pin with a toothpick 6) Roast in a moderate oven until Bacon becomes slightly crispy or however you like your Bacon – Remember to turn these at least once while baking. Enjoy!!! As was told to me once by my very old Welsh Great Grandmother -” The lemon parsley is not an unhappy match with the Trout”.
This sounds delicious, and definitely worth a try!