Author Archives: Chelsea M-C

Basil-wrapped Goat Cheese – The Hunger Games

“On the table, under a wooden bowl to protect it from hungry rats and cats alike, sits a perfect little goat cheese wrapped in basil leaves. Prim’s gift to me on reaping day. I put the cheese carefully in my pocket as I slip outside… [Later,] Gale spreads the bread slices with the soft goat cheese, carefully placing a basil leaf on each while I strip the bushes of their berries.” – The Hunger Games

Thoughts:

Historically, the very freshest cheeses, those too young to have rinds, were frequently wrapped in leaves of various sorts. The leaves themselves served to protect the interior paste from hazards of the environment (such as bugs and debris) as well as helped to retain moisture. Today, they are for the most part used for aesthetics and in some cases, such as this one, to impart subtle flavors.

There were a few challenges when making this goat cheese. First, I had pasteurized milk from the store, not the rich and creamy raw milk straight from the farm, as Prim would have used. The second issue was the addition of an acid to make the cheese curdle. I used lemon juice the first time, and although I experimented with several other options, none tasted as good to me as that lemon version. So, while vinegar or buttermilk also work, the lemon makes for the best taste. Of the three, I think Prim would have used buttermilk, since it could also come from the goat, and wouldn’t require trading for other ingredients. And while rennet is often added to even simple goat cheeses, the Everdeens are a very poor family in a very poor district. Because of that, I’ve opted for this very basic recipe that uses a minimum of ingredients.

It results in a very soft, flavorful cheese that is easy to spread, and delicious. The basil flavors, if you choose to go that route, seep into the cheese, giving it a subtle herb flavor. I enjoyed it as in the book: on fresh bread, with the basil leaves, but it’s also great with apples, on salad, and any other way you can think.

Recipe for Simple Goat Cheese

Ingredients:

  • 1 quart goat’s milk (pasteurized is fine, but don’t use ultra-pasteurized)
  • 1/3 cup fresh lemon juice
  • salt to taste
  • several bunches of large-leafed basil

Preparation:

You’ll also need:

  • a sauce pot, preferably stainless steel
  • Thermometer
  • Cheesecloth
  • Strainer or colander
  • string or rubberband
  • round cookie or biscuit cutter

Pour the goats milk into the sauce pot. Turn on the heat, and put the thermometer into the milk. When it’s reached about 180F, turn off the heat, and pour in the lemon juice/vinegar and salt. Stir gently to combine, then let sit and cool for around 15 minutes.

While the milk is sitting, stretch the cheesecloth over the strainer, and set over another deep bowl or pot. When it’s ready, pour the milk mixture into the prepared cheesecloth, letting the liquid drain into the container below. Gather the ends of the cheesecloth together, and secure with string. Hang this bundled cheese over a bowl for at least 2 hours or overnight, until all the liquid has drained out.

At this point, your cheese is done, and you can form it into a ball or log. To wrap it in basil leaves, follow these steps:

Pick the largest basil leaves off the bunch. Arrange these inside the round cookie cutter, with their stem ends together; they should overlap somewhat. Spoon in scoops of cheese, pressing them into the round shape. Wrap the ends of the basil leaves up over the cheese, securing them with a small blob of extra cheese, if necessary.

Enjoy!

basil-wrapped goat cheese

Medieval Dornish Cream Cakes

Medieval Cream Tarts

“If you did not eat so many creamcakes you would not have such dreams.  Rich foods are not for girls your age, when your humors are so unbalanced.  Maester Toman says — ”
“I hate Maester Toman,” Teora said.  Then she bolted from the table, leaving her lady mother to make apologies for her. –The Winds of Winter, excerpt chapter

Thoughts:

Yep, this is your first recipe from Winds of Winter.

But don’t get too excited- it’s from a sample chapter that GRRM put up online several months ago. Sadly, I don’t get a better a preview of the food in the next book than any other fans. This recipe, though, was too good to put off.

Because they are bite-sized and not overly sweet, these tarts are dangerously addictive. They are made up of a sweet crust and what is essentially a custard filling. I’m not usually a fan of adding rosewater to food, but in this, the addition is so subtle that it helps round out the flavors, rather than clashing with them. An assortment of toppings finish off an awesome dessert, and make for a flashy presentation.

If anyone has a great suggestion for a modern version, I’d love to hear it!

Medieval Cream Tarts Recipe

Makes about 4 dozen mini tarts

For three tarts, which should each be about a foot wide, take one quart of the best cream that you can find, and put it in a pan over the fire. And put two eggs, which are well beaten, into it, and when it begins to boil, then take six more eggs and let them be well beaten and put them into it, and some good flour and pour it slowly into the pan. And one should stir it constantly, so that it does not burn. After that, when the eggs have been poured in, throw a quarter of a pound of fresh butter into it and let it simmer together, until it becomes thick. Afterwards let it cool, and when it is cold, then put it into three pastry shells, each of which is a foot wide. And let it bake in the tart pan. If you would put it straight away on the table, then sprinkle a quarter pound of sugar over all three, together with a little rose water. And one should serve it forth while it is yet warm.  -Das Kuchbuch der Sabina Welserin, 16th century

Cook’s Notes: I’ve halved the original recipe, and instead of making large tarts, opted for much smaller versions, which would better tempt a child with a sweet tooth.

Ingredients for pastry:

  • 3 cups flour
  • 1 cup sugar
  • 1/4 cup warm water
  • pinch of saffron, or a single drop of yellow food coloring

Ingredients for Filling:

  • 2 cups cream
  • 1 eggs, plus 3 more eggs
  • pinch of cardamom
  • pinch of cinnamon
  • 1/2 stick butter
  • 1 tsp. rose water
  • 2 Tbs. sugar for dusting
  • garnish with your choice of crushed pistachios, candied citrus, etc.

Make up the pastry shells: Combine the flour and sugar. Let the saffron soak in the warm water for about 5 minutes, until the water has taken on a slight yellow tint. Add this to the dry mixture a small amount at a time, until it has become a large lump of dough. Roll out the dough to a little under 1/4″ thickness, and cut into 2″ rounds. Press these into a mini muffin pan, and bake for around 5 minutes at 350F. Remove from pan and allow to cool.

For the Filling: Combine the cream and one beaten egg in a medium saucepan. Bring slowly to a simmer. In a separate bowl, beat the remaining eggs. While whisking furiously, gradually pour in about 1 cup of the cream- this tempers the eggs so you don’t scramble them. Pour this whole mixture back into the pot. Add the spices, butter, and rose water, and stir, as it thickens. When it has thickened appreciably, remove from heat and let cool.

Spoon the filling into the prepared shells, dust with sugar, and top with your choice of garnish.

March Brewing Update

Another busy month in the wine cellar of the Inn!

The brews struggled with the chilly temperatures of the late winter, made worse by a lack of insulation on the floor, and cheap windows. I tried a variety of solutions, ranging from electric heating pads to the occasional warm water soak in a filled sink. The basic solution, though, seemed to be to keep the brews up on the counter near the stove, so they could get some warmth from my daily baking. I have very understanding housemates, who patiently shift the carboys ever time they need to cook something on the stovetop. :)

The burnt honey mead is finally ticking down to its final stage, as is a quirky apple wine recipe. I have a small batch of blackberry mead that will take some time yet, but tastes great so far. I tasted the first bottle of a strange cold-mash oat ale, and it was not as unpleasant as I’d feared.

I cracked open several other bottles over Easter, and should be able to finish off those posts soon. Among that selection is my breakfast stout, a concord grape mead, a few cordials, and whatever else is kicking around downstairs. Then I have to prep for a small brewing competition in April, and make sure that none of my carboys are empty going into a new month!

New Posts:

Started:

  • Imitation Port, c. 1829
  • Counterfeit Malvoisie
  • Honey Cider
  • unnamed spiced ale

Crazy Historical Poached Eggs

 

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Thoughts:

I didn’t have any partridge on hand for this recipe, but I did have some pheasant and chicken left over from a birthday dinner, so I decided to use that instead.

It may not look like much on the plate, but the taste of this breakfast is incomparable.  On somewhat of a whim, I chose to place the dish on a slice of toast, making it a bit more breakfast-centered. This was a great way to enjoy it, but I could also see how it would be a wonderful and hearty meal dished up in a wooden bowl, too.

The rich, savory gravy with bits of shredded meat in it, is lightly but warmly spiced, giving it an old-world feel. A soft poached egg on top, the yolk of which runs into the gravy and toast, makes each bite creamy. All in all, it is a bit of an involved breakfast, but amazingly delicious and unique, and certainly worth trying at least once.

Proposed Location?

Anywhere in Westeros. All it needs is some game birds, or even chicken, so it would suit most regions. Perhaps not Dorne, but I could easily see it being served in Winterfell, the Reach, King’s Landing, and on the Wall.

Recipe for Crazy Historical Poached Eggs

To Poach Eggs. Take a dozen of new laid Eggs and flesh of four or five Partridges, or other; mince it so smal as you can season it with a few beaten Cloves, Mace, and Nutmeg, into a Silver Dish, with a Ladlefull or two of the Gravy of Mutton, wherein two or three Anchoves are dissolved; then set it a stewing on a fire of Char-coals; and after it is half stewed, as it boyles break in your Eggs one by one , and as you break them, pour away most part of the whites, and with one end of your Egg-shel, make a place in your dish of meat, and therein put your yolks of your Eggs round in order amongst your meat, and so let them stew till your Eggs be enough, then grate in a little Nutmeg, and the juyce of a couple of Oranges; have a care none of the seeds go in, wipe your dish and garnish your dish, with four or five whole Onyons, &c. – Compleat Cook, 1655

Cook’s Notes: I’ve somewhat adapted the recipe to better suit a modern pantry. Since most of us don’t have a pot of mutton gravy simmering away on the stovetop, I’ve included simple instructions for a chicken-based gravy made from leftovers. I’ve also omitted some of the stranger ingredients, such as onion garnish, orange juice, and anchovies, although I could certainly see the latter being a tasty addition. It made me wonder if some trace of this dish might date back to Ancient Rome, when almost all food had fish in it…

Ingredients:

  • ~6 eggs, for poaching
  • 1 leftover roast chicken
  • pinch each ground mace, nutmeg, and clove
  • chicken broth
  • 4 Tbs. butter
  • 4 Tbs. flour
  • salt and pepper to taste
  • slices of toasted bread

The Night Before:

Strip all the usable meat from the chicken carcass and lay aside. Put the bones in a large pot, cover with water, and simmer for several hours. Strain into a clean container and place in the fridge overnight.

The Next Morning:

Skim off and discard any fat that has collected at the top of the broth.
To make the gravy, melt the butter in a saucepan, and add the flour to it, stirring the two together. Let this cook for a minute or two, until it is golden and bubbling. While whisking the flour-butter, add a ladle of broth. The mixture should thicken quickly. Continue adding broth until it seems to stop thickening.

Shred the meat, and season with salt and spices. Ideally, you’ll have a couple of cups of shredded meat. Combine the meat with the gravy in a saucepan, and place over medium heat. As it starts to bubble, make a series of small divots in the broth, and carefully crack the eggs into the mixture.

Gently spoon hot gravy over the eggs, so that it cooks on top as well as underneath. The challenge in poaching an egg in gravy is that it’s not as visible as when done in water, so it may take a couple of tries before you get the hang of it. It should be finished when the white is set, and the yolk is still soft.

When the egg is done, scoop it out of the pan along with a generous portion of the meaty gravy. Season to taste with salt and pepper, then serve on top of toast, or in a bowl.

Depending on how many you are serving, you may need to bolster the gravy mixture with extra broth, in order for the liquid to be deep enough to properly poach the eggs.

Medieval Gravy-poached Eggs

Happy 2nd Birthday, IatC!

Two years!

Happy Birthday, IatC!

Celebratory Lemoncakes!!

March 27th marks the 2nd year bloggiversary of Inn at the Crossroads, and what an awesome two years they’ve been! I never dreamed when Sariann and I started this blog that it would go so far, or that I’d still be here two years on.

March of last year witnessed an epic S2 premiere party, held at the Asgard pub in Cambridge. Two full days of cooking (including a suckling pig) enabled us to feed more than 20 guests. The spread was ridiculously elaborate, and bits of it can be seen here, amidst my nervous eye-widening. ;)

The end of May brought boxes of finished cookbooks to our doorstep. I cannot begin to describe the amazing feeling of seeing all those months of hard work turned into a gorgeous, real, physical book.

The summer was full of interviews and signings for the book, the most notable, perhaps, being San Diego Comic Con. I’d been once about 10 years ago, but this year, going as a “somebody”, was unbelievably cool. We got to dart around the hall before the crazy masses of people were let in, and met a number of authors, illustrators, and all around creative people. Oh, and then there was the part where we had drinks with GRRM, which was only interrupted when he posed for a photo with a visiting R2 unit. (true story- the R2 wore his hat)

Over the winter, I launched Game of Brews, IatC’s sister site for brewing. I’ve loved taking my approach to historical cookery and applying it to brewing, and the results, if I may say so, have been delicious. The forum is up and running, and is a place for fans and brewers to exchange ideas, recipes, suggestions for ingredients, etc. I hope in the coming months to start a section on labels, so any of you artistically minded folks out there, keep an eye open.

And now, just in time for Season 3 viewing parties, I’ve launched a party planning ebook. It was a blast to put together, and I hope will help others bring a little immersive fantasy oomph to their own celebrations. And really, who doesn’t want to know how to say, “That’s what she said!” in Dothraki? :)

In the last year alone, nearly 300,000 visitors have stepped into the Inn, and more are arriving every day. The cookbook is being translated into 3 other languages (Spanish, German, Polish), and has sold over 20k copies so far. You all are the best foodies and fans that anyone could ask for!

Below is a photo selection of the past year’s highlights. I’ve included events, recipes, and some of my favorite food photos. I’ve got some new things up my sleeves for the coming year, so be sure to keep checking in!

And above all, happy cooking!

this happened…
S2 invites
S2 premiere!
sweetsleep herbal tea mixture
an assortment of fresh fruits, fit for a khaleesi
the first amazing look at the finished cookbooks
Beef and Barley stew
the ever helpful sous chef
San Diego Comic Con, for the win.
signing at SDCC
a hint of things to come…
my favorite new salad
THE COOKBOOK!
exploring more non-canon medieval dishes
food words from the books
I launched Game of Brews, IatC’s sister site devoted to homebrewing
menu and foods, photo courtesy of Unspoiled! Podcast
raven decals inside Best Buy, during S2 dvd launch
My awesome Targaryen scarf
my new party planning ebook

 

Party Planning Ebook

Many of you might wonder why all has been so quiet on the party planning front, here at The Inn. Finally, I can give you the answer, which is that I’ve been working on a Game of Thrones party planning ebook!

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In it, I share some of the ways I use immersive fantasy to throw a winning GoT party, for a range of different skill levels. It includes ideas for invitations, activities, decor, menus, party favors and a great deal more.

Want to take a look? You can skim the first few pages HERE.

It’s currently available only for Apple readers, but I’m hoping to format versions for other readers in the near future, as well as a basic PDF.

T-shirt Giveaway

It’s another giveaway!

Do you want to rock the Season 3 premiere in true fan style? Check out these great Game of Thrones shirts, one of which could be yours, compliments of Tshirts.com:

GoT shirts

T-shirts, from left to right: Almighty, Stark, Lannister

For your chance to enter, like us on Facebook, follow us on Twitter, or leave a comment below stating what tasty dishes you’ll be eating while you wear your new threads.

Entries will be accepted through Friday, March 23, at which point one winner will be chosen at random. If you win, you can take your pick of the three options above! Just provide your shipping address, the shirt of your choice and your shirt size.

May the bravest among us win!

(sadly, this giveaway is for U.S. residents only)

Ommegang Iron Throne Beer prizes

With only 13 more days until the Season 3 premiere, it’s time to crank those party preparations into high gear!

To celebrate the launch of Brewery Ommegang and HBO’s first Game of Thrones beer, Iron Throne Blonde Ale, Chicago area distributor River North Beer is giving away prize packs to their Facebook and Twitter fans. To enter, fill in the form HERE, and good luck!

River North Restaurant Week Feature

Take a look at the prize packs below. Personally, I love those glasses, and think they’d be amazing for the brewing blog. I’ll probably have to snag some of my own in the near future. :)

First Prize:

  – One copy of A Game of Thrones: The Board Game (Second Edition).

– A set of four laser engraved house pint glasses from Emporium of Fluff.

  – One copy of A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook.

Second Prize:

– One copy of A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook.

– A set of four offical Ommegang Iron Throne glasses

 

Brown Oatbread

“Maester Luwin sent Poxy Tym down to the kitchens, and they dined in the solar on cheese, capons, and brown oatbread. While tearing apart a bird with fat fingers, Lord Wyman made polite inquiry after Lady Hornwood, who was a cousin of his.” -A Game of Thrones

Vintage Brown Oatbread recipe

Brown Oatbread

Thoughts:

I tried several recipes before lighting upon this one in an old family cookbook, on a snippet of browned newspaper clipping. As is so often the case in my kitchen, the old recipe took the day. This is such an amazingly light, fluffy, soft bread, and almost impossibly easy. It requires no kneading, and is quick to rise, and fills the whole house with a rich, buttery aroma while it bakes. I can just imagine loaves of this bread luring the Stark children to the kitchens of Winterfell. Homey enough to be a comfort food, but delicious enough to serve to guests, it could well be a staple of Northern cuisine.

Because the bread is so soft, it has to be cut into fairly thick slices- what a shame! Light toasting makes for a sturdier slice that is ideal with jam, honey, or other spreads. And, as in the quote, it is excellent with some cheese and chicken.

vintage Brown Oatbread recipe

Recipe for Brown Oatbread

Ingredients:

  • 2 cups boiling water
  • 1/2 cup molasses
  • 2 Tbs. butter
  • 1 cup rolled oats (not the instant variety)
  • 1 Tbs. yeast
  • 1/2 tsp. coarse salt
  • ~2 cups flour (you may need more or less depending on how much liquid your oats soaked up)
  • 1 Tbs. melted butter

Combine the boiling water with the molasses and butter, stirring to combine. Pour this over the rolled oats, and let sit for 30 minutes. When the mixture is warm to the touch, but not hot, stir in the yeast, and let sit for another 15 minutes. It should be very light and bubbly at this point. Add the salt, followed gradually by the flour, until the dough no longer sticks to the sides of the bowl.

Transfer the dough to a clean, greased bowl, and brush the top with melted butter to keep from drying out. After the dough has doubled in bulk, transfer it to a bread pan, brush the top with butter, and let it rise again until doubled. 

Bake at 350 for ~40 minutes, when the bread should be a nice golden brown. Allow to cool for at least 30 minutes before taking it out of the pan and slicing. Enjoy!

Valabar's Salad – Vlad Taltos

“Valabar’s has several salads. Today’s was a combination of the round and the tall, broad-leaf kinds of lettuce, along with flatnuts, blanched tomato wedges, soul of palm, pimentos, scallions, and artichoke heart marinated in sweet vinegar, which functioned as a dressing. A grated nithlan cheese—sharp and musky—was shredded over it, and the whole thing was topped with candied rose petals.

Mihi dished it up with his usual matter-of-fact fluid elegance, and my mouth was watering.”

-Dzur, by Steven Brust

Valabar's Salad

Valabar’s Salad

Thoughts:

This is a most excellent dish.

The artichoke hearts are particularly nice, as their leaves soak up more of the balsamic, making them a flavor powerhouse. The richness of the hearts of palm contrasts pleasingly with the sharpness of the vinegar. The almonds, in conjunction with the scallions, invoke some taste-memory that I can’t quite place. It’s surprising how well the flavors work together, giving the impression of one dish with several different accents.

All in all, it is a thoroughly quirky salad, but so easy to make, and so well received that it may well become a staple dish in this house!

Recipe for Valabar’s Salad

Makes 2 large salads

Ingredients:

  • 2-3 medium-sized tomatoes
  • 1/4 cup balsamic vinegar
  • 1 Tbs. red wine vinegar
  • 1/2 cup heart of palm, chopped into 1″ slices
  • 1/4 cup pimento or roasted red pepper, diced
  • 4 artichoke hearts, quartered
  • 1 head large leaf lettuce
  • 1 scallion, sliced thin
  • grated cheese, such as parmesan or gruyere
  • 2 Tbs. Marcona almonds
  • 1 Tbs. candied rose petals

Blanch the tomatoes: Put a pot of water on the stove and bring to a boil. Cut the stems out of the tomatoes, and cut a small X on the bottom of each fruit. Place in the boiling water, and scoop back out when the skin begins to peel off. Once cool, remove the skins and slice into quarters.

Combine the vinegars in a small bowl. Add the tomatoes, hearts of palm and artichoke, and pimento. Toss and let infuse for at least an hour.

To serve, arrange the lettuce in two serving bowls. Spoon the vinegar ingredients into the bowls, and sprinkle scallions, cheese, and almonds over them. Top with a few small rose petals, and enjoy!