Author Archives: Chelsea M-C

Night Court Cocktail – ACOTAR

This recipe hails from the world of Prythian, in Sarah J. Maas’s A Court of Thorn and Roses (ACOTAR). I first read the series several years ago, but have been enjoying her other novels over the past year. And given that the third book in her Crescent City series drops later this month, I knew I had to revisit Prythian, from the creativity of my own kitchen.

There isn’t a great deal of food actually described in Maas’s book. So I started where I always like to: desserts and drinks. And what better way to explore the latter than with some themed drinks? For a cocktail representing the darkly mysterious and seductive Night Court, I wanted to start with some dark fruits, like blackcurrants, and I always like the idea of a little absinthe, too. Maybe it’s a little punny, but I felt like leaning into the addition of a green fairy to a drink representing the fictional fae.

When I searched the local liquor store for Cassis, the only one in stock was unexpectedly a local one, from Putney Mountain Winery.  I couldn’t be happier-It’s made with blackcurrant, blueberry, and raspberry, and so delicious that I occasionally have a little glass of it as a nightcap. And it was a perfect starting point from which to build a cocktail recipe worthy of the Court of Dreams.

I asked my good friend Chris (who has a prodigious knowledge of some truly inspired mixology stored in his head) for suggestions on what could be done with both cassis and absinthe. He suggested making a riff on a Cazador, which is usually made with rum. I subbed in some brandy in place of the rum, since the bat boys are always quaffing whiskey and the like.

The finished drink is smooth, decadent, fruity, and subtle. I can vouch that it’s entirely too easy to drink, and believe me when I tell you that several servings went missing throughout the course of trying to get a great photo. It’s one of my new favorite mixes, and one that I expect will definitely contribute to my efforts to make it through this winter.

I’m hoping this can be the first in a series of ACOTAR (and other Sarah J Maas) cocktails, so keep an eye out for those over on Patreon a bit early, and then here!

In the meantime, I’ll raise a glass to you all: “To the stars who listen, and the dreams that are answered…”

Recipe for Night Court Cocktail

Ingredients:

  • 2 oz. brandy
  • 1 oz. cassis
  • 1/2 oz. maple syrup
  • dash of absinthe
  • dash of lime juice
  • edible star glitter (I used this) for the rim of the glass

Combine all ingredients in a shaker with a few ice cubes and give a few good shakes to combine. Pour into a highball or other decorative glass, and enjoy.

For an added dash of pizazz, drop a small chunk of dry ice into the glass before serving. Be sure to let the dry ice melt completely before enjoying the cocktail. I always want to do this, but haven’t yet sourced any here.

Mocktail Variant: Use a fruit juice, like apple or grape, in place of the brandy a blackcurrant syrup like Ribena in place of the cassis, and the tiniest portion of a licorice flavoring. You may also wish to decrease the amount of maple syrup, to taste.

Killer Zebras, Robin McKinley’s “Sunshine”

“I slept badly that night, but this was getting to be so usual that it was an effort to try to decide if the nightmares I’d had were the kind I should pay attention to or not. I decided that they probably were, but I didn’t know what kind of attention to pay, so I wasn’t going to. I went in to work, turned my brain off, and started making cinnamon rolls, and garlic-rosemary buns for lunch. Then I made brown sugar brownies, Rocky Road Avalanche, Killer Zebras, and a lot of muffins, and then it was ten-thirty and I had the lunch shift free.”

― Robin McKinley, Sunshine

I’ll start by happily telling you that this is one of my favorite books. It sits on my library shelves, little reference flags poking out all over the top of the spine marking where I found an enticing food within the pages. It is one of the more unusual vampire stories I’ve ever read, and is a mouthwatering marvel when it comes to the descriptions of the baked goods that Rae dreams up in the coffeehouse where she works. More about that soon over on Patreon…

There isn’t a description of what these baked goods actually look like in the book, which can be daunting, because there’s not much to go on, but also liberating, because it’s all up to my imagination. In my research, I read that the author, Robin McKinley based these cookies on a kind of pinwheel cookie recipe, so I based my recipe loosely on that. I really wanted a flashy cookie with cool looking zebra stripes, and given the pinwheel connection, I figured the stripes would be in the dough, rather than drizzled over the top. Mind you, this is just my personal take on them, so by all means, shop around online to see what other bakers have dreamed up, too!

My first attempt at these cookies was less than successful- I had too many warring flavors going at once, and didn’t chill the dough enough, so when I tried to fold it into stripes, it sort of mushed into indistinct muddy brown.

The second test, though, after I made some tweaks, was WOAH. Those stripes! That Mexican hot chocolate flavor! The texture of the cookies is that of a crisp shortbread that starts to melt instantly. There’s a slow burn from the chipotle that warms and lingers on the tongue, which makes these a surprisingly perfect offering for the short cold days of winter. That touch of white chocolate on the bottom completes the flavor journey, smoothing out the bite of the spice so you keep coming back for more. These cookies didn’t last long at all in my house, and neither will the next batch, I’m sure!

Seriously, check out the book, and make up a batch of these amazing cookies, then come on back and tell me what you thought of both! ;)

Recipe for Killer Zebras

makes: about a dozen cookies – prep time: 10 minutes – chilling: at least 1.5 hours – baking: 12-15 minutes

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 3/4 cups cake flour/all-purpose flour, divided
  • 1/4 cup cocoa powder
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground chipotle (maybe less? mine was old)
  • 1 cup white chocolate chips
  • dash of vegetable oil
Using a hand mixer (or some elbow-power), cream together the butter and sugar. Add in the vanilla extract and salt, and divide the mix into two equal halves, in two bowls. To one half, add a cup of the flour; to the other, add the remaining 3/4 cup flour, along with the cocoa and spices.
Mix each half of the dough until no flour remains, then form into semi-flattened logs of equal length. Wrap in plastic and chill for at least 30 minutes- the goal is for the dough to be chilled enough that the two layers stay distinct when you are rolling them out.
When your dough has chilled, lightly dust your work surface with flour. Working with one of the logs of dough, gently roll out to about 1/8-1/4″ thickness. Set aside, and repeat with the other log of dough. Place one layer of dough on top of the other, offset by about a third. Using your creativity, fold the layers over one another so the colors alternate. At this point, your goal should be to fold the dough a few more times until you have a log of what looks like zebra stripes (Yes, in retrospect, I should have taken progress pictures of this part, as I was making it up as I was going!). I tapped my log several times on the counter to flatten the sides, until I had a stripy log about 8-inches long, and 3-inches on each side. Wrap and chill again for an hour or so.
When you are ready to bake, heat the oven to 350F and set out a baking sheet lined with parchment paper. Using a sharp knife, slice the log into cookies about 1/4″ thick. Arrange these on the baking sheet with a little space in between each. Bake for about 12-14 minutes, until slightly golden around the edges. Let cool on the baking sheet for a few minutes, then gently transfer to a cooling rack to finish cooling.
When the cookies are mostly cooled, begin melting the white chocolate and oil by microwaving in short bursts and stirring until you have a smooth, melted consistency. Working with one cookie at a time, brush a layer of the melted chocolate onto the bottom, then set back on a sheet on parchment or a silicone pad. Repeat with all the cookies. Give the chocolate a few minutes to set before serving or enjoying.

Faerie Wine – ACOTAR

This wine is served at the Summer Solstice, to celebrate the start of the season and an abundant crop. I was first leaning towards apple or pear as a base, but those will be more autumnal, since that’s when they’re harvested. Instead, I looked to the fruits and flowers of springtime- strawberries, elderflower, that sort of thing. I also took some inspiration from German May wine, which is infused with sweet woodruff. My mind cast back to the snowberry cordial I made for Elder Scrolls, red wine infused with cranberries and fortified with brandy. It’s a doozy, and the notion stuck. However, the faerie wine at the solstice is described as being fizzy, so I adapted it! I made a strong flavored syrup that can be mixed with either prosecco or champagne, or a sparkling non-alcoholic cider for those not imbibing alcohol.

Faerie Wine Recipe

Makes: enough for at least 6 servings – prep: 15 minutes – Chilling: at least 1 hour

Ingredients:

  • 1/2 cup sliced strawberries
  • 2 cups white grape juice
  • 1/2 cup honey
  • a few sprigs of fresh thyme
  • generous pinch ground cardamom
  • 1/4 cup elderflower liqueur
  • dash of edible luster powder
  • 1 bottle prosecco, chilled

Begin by combining the white grape juice, berries, honey, thyme, and cardamom in a medium saucepan. Bring to just under a simmer, when it’s started to steam and the honey has dissolved. Remove from heat and strain into a clean bottle. Allow to cool somewhat, then add the elderflower and the luster powder. Allow to cool completely.

You can either mix each serving to taste, or make a larger punch bowl.

Mocktail Variant: Substitute the white wine for white grape juice, the elderflower for an elderflower syrup like Ikea sells, and the prosecco for a ginger ale.

Sham Sandwich – 7 Days to Die

“A really old sandwich made by Shamway. It will take away the hunger but it will also make you sick”

This is a recipe first devised by my husband, who is part of my current 7 Days to Die raiding party of friends. The result was a surprisingly simple and yet tasty sandwich that absolutely looked the part of (mostly) shelf-stable provisions.

In the longstanding Beta of the game, the hotkey for the sandwich was a horribly green, moldy thing that was entirely unappealing, unless you were starving. Even then, there was a good chance it would make you sick. On account of the mold, it is also an ingredient for making the oh-so-crucial antibiotics you need to counter infection, should you tussle with the wrong zombie.

For my recipe, the same effect is gained with a little matcha powder, which gives the sandwich a decidedly dusty green mold look. (You could employ the same trick to any food that needs to be stored in a work fridge, so nobody touches your lunch.)

I opted for a variety of deli meats as the primary filling, largely because I didn’t have a can of Sham… uh… Spam handy. I’d also suggest that if you’re feeling creative, or you have a garden that gives you produce, I think some slices of tomato and/or some sliced peppers, as well as a bit of lettuce, would be a tasty addition to the sandwich, if not entirely in keeping with the in-game item.

Sham Sandwich Recipe

Makes 1 sandwich – Prep: 5 minutes

Ingredients:

  • 2 slices sandwich bread
  • 1 wedge laughing cow cheese, room temp
  • several slices salami
  • several slices deli ham
  • thinly sliced pepperoni
  • sliced sandwich cheese, such as American, provolone, etc.
  • powdered matcha

Start by spreading the laughing cow cheese over the insides of both slices of bread. Layer on the salami, pepperoni, and other cheese.

Now, here comes the fun part: using a small spoon or clean paintbrush, apply some of the matcha powder to parts of the sandwich to give it a decidedly moldy look. Bonus: you could employ the same trick to any food that needs to be stored in a work fridge, so nobody touches your lunch. ;)

This sandwich is also extra tasty if you lightly grill it before adding the matcha, although I would argue that in the world of 7D2D, you might grill it to bring it back to life a little, since who knows just how long it’s been sitting in that abandoned kitchen…

I’ve got more 7D2D recipes coming up soon, but consider pairing this with a mug of Blackstrap Coffee, in the meantime. And as always, if you like this content, consider checking out our Patreon community, where you will also get behind the scenes looks at recipe development, brainstorming, and the chance to influence which recipes I make next. It’s free to join, so please come say hi!

Gilded Spring Court Chicken – ACOTAR

Ok, so this is a little bit of liberty taking, on my part.

When Feyre first arrives at Tamlin’s manor, she sits down to a meal that is so opulent and plentiful that it boggles her mind. In that description, there’s chicken, bread, fish, peas, asparagus, lamb, and a chocolate torte. When Feyre takes a bite, she struggles to keep her composure, the meal so far and above the quality of what she’s accustomed to surviving on that the previous food is like ashes on her tongue.

Somewhere in my own brain, I crossed the descriptions of the roast chicken and the gold plates. But you know what? I stand by that. I think this flashy golden bird conveys really really well the overall impression of the meal from Feyre’s perspective. When you’re dealing with a high lord that can whisk all the food away with a snap of his fingers, I think there’s room for a little pizazz. ;)
The recipe gives you, in just an hour, a juicy, flavorful bird, richly spiced. The crisped skin is beautifully seasoned, while the orange and ginger flavor the meat from the inside. I imagine in Tamlin’s court, the turmeric might be swapped for the more costly saffron to get that golden color, but we mere mortals have to make do with what we can.
I added swirls of edible glitter and a little more turmeric after baking, then a few flakes of real gold to give it a little more of a glamorous presentation.

Recipe for Spring Court Gilded Chicken

Makes: 1 roast chicken, approximately 4 servings – Prep: 1.5 hours

Ingredients:

  • 1 whole chicken, approximately 6 pounds
  • 1 1/2 Tbs. butter, melted
  • 1 tsp. ground turmeric
  • 1/2 tsp. garlic powder
  • generous pinch of ground white pepper
  • 2-3 small oranges, halved
  • 2″ knob fresh ginger, peeled and sliced thin
  • generous pinch of coarse salt
  • garnish of oranges and berries

Begin by heating your oven to 450F. Rinse and pat dry your chicken, then place it on a baking sheet; I like to place mine on a cookie sheet over a rimmed baking sheet to maximize the amount of crispy skin, but that’s not necessary.

Brush the chicken all over with the melted butter. In a separate bowl, combine the turmeric, garlic powder, and white pepper. Sprinkle this liberally all over the bird. Stuff the inside of the chicken with the halved oranges and sliced ginger.

Cook at 450F for a little over an hour, or until the juices run clear.

As an added bonus, if you boil down the remainder of the chicken once you’ve picked all the meat off, it makes a wonderfully spiced broth that is a good counterbalance to our real-world winter.

Parsnip Cakes – 1903

“These do not taste of parsnips at all, and can be found still in the little country farms or cottages. Boil 3 parsnips until tender, mash and press through a sieve, mix in proportions of 1 teacupful to 1 quart of hot milk, 1/2 pint of yeast, some salt, and flour to make a stiff batter. Cover, set in a warm place, and when risen to twice its size, knead into flat cakes, very thin. These must rise again and be baked until brown. Can be eaten with butter, like crumpets or scones, or with gravy, like Yorkshire pudding, with a roast of meat.” – With a Saucepan over the Sea, 1903

I get a strange seasonal hankering for parsnips once the snow starts to fly. It’s been happening for years, I think, since I first purchased some for early recipe testing of historical recipes. I watch with bemusement as they slide down the conveyor to the cashier, who puzzles over them for a moment before asking what they are. When I say, “Parsnips!” I see a little light go off in their heads, and more often than not, they say something like, “Oh, my grandmother used to cook with those!” I can’t tell you how many times I’ve had this interaction, but it’s a lot.I’ve had this recipe earmarked for several years now, since I first picked up the cookbook where I found it. It’s listed in the section for Cakes, Puddings, and Pastry, although I’d shelve them under Breads and Buns. They are lightly flavored, and completely delicious smeared with a little salted butter. The consistency is something like potato bread, slightly dense but just puffy enough. They could almost serve as burger buns, if not flattened so fully before baking.The original directions left a little to be desired when it came to clarification, so it took a little trial and error to get a dough that did what it was supposed to. As such, be warned that the amount of flour is… flexible. You’re aiming for a dough that is cohesive enough to be kneaded, so adjust accordingly!I will say, though, that I’d have to agree with the original book that these would be equally tasty with just butter as a side to a roast. I think the recipe is incredibly adaptable, and one could swap the parsnips for pumpkin, yam, potato, carrot, beet, etc. for the parsnips. As the original is written, our modern instant yeast would likely have been swapped for a sourdough starter, which would add some extra awesomeness if you have some of that kicking around. Me? I’m focused at the moment on just keeping my two kids alive and fed, so starters and houseplants will have to wait…

Recipe for Parsnip Cakes

Makes: about a dozen – Prep: 45 minutes – Rising: 1.5 hours

Chelsea’s Notes: Don’t be tempted to go with the whole 1 lb. bag of parsnips, if that’s what you’ve purchased; it makes way, way too much dough! Don’t ask me how I know… ALSO! If you have large parsnips, I strongly encourage you to cut out the woody, pithy center of them before chopping, which will dramatically decrease the bitterness and leave you with just tasty sweet rooty goodness.Ingredients:

  • 3 parsnips, peeled and chopped (see note above)
  • 1 quart warm milk to each cup mash
  • 2 tsp. yeast
  • generous pinch of salt
  • enough flour (about 5+ cups, but adjust as needed!)

Add the chopped parsnips to a pot of boiling water, and boil for roughly 10-15 minutes, or until tender. Strain and add the parsnips to a large mixing bowl. Mash, measure, and add milk (it should be about 4 cups). If you’d like a smoother texture, and like me kind of really hate cleaning up sieves, I suggest using an immersion blender to blend the mixture at this point. When you have a consistency you like, add the yeast and salt, then start mixing in the flour until you have a dough that can be kneaded. Knead for a few minutes, then cover and let rise for about an hour, until doubled in size.Punch down, divide, and roll into 12 equal balls. With floured hands, form each into flat discs no bigger than about 1/2″ high and arrange on baking sheets. Turn on the oven to 350F and let the buns rise again while the oven heats. Once up to temperature, bake for about 20 minutes, until golden brown. Best enjoyed same day, and especially while still warm from the oven!

Sneak Peek at the second Game of Thrones Cookbook!

I’m so excited to share the first sneak peek at the new GoT cookbook, due out this spring.

The first volume, A Feast of Ice and Fire, is what set me on this strange and wonderful path all those years ago, so it was such a complete delight to be invited back into the kitchens and halls of Westeros.

This cookbook differs from the first in a few key ways:

– First off, it’s in-world! That means it’s written in the voice of a maester of the Citadel. Maester Alton is a food enthusiast who has traveled extensively to document and personally taste-test (a real hardship, I’m sure) a wide array of dishes from Westeros and far beyond.

– Unlike the first cookbook, there is no side-by-side comparison between a historical and modern dish. However, for the historical food enthusiasts among you, rest assured that I’ll be putting up a bibliography on the blog with citations to account for all the historical recipes I snuck in anyway. ;)

– The photography is GORGEOUS. It was done in Croatia (where they filmed the King’s Landing scenes!) by Lauren Volo. I’m also completely smitten with Brian Reedy‘s woodcuts, which I want to hang in my new kitchen.

– The recipes are all new, apart from a few that appeared previously on either the blog or in the Sands of Dorne ebook. Many of them are canon, but I was also allowed off-book, to add my own dishes that I thought really fit into the world. I cannot describe the pleasure of returning to my deep research dives into historical cookery books, but I hope my delight comes across in the finished recipes!

Check out the cookbook page on the blog for more info, and please consider preordering!

 

Blackstrap Coffee – 7 Days to Die

 

“Blackstrap Coffee. This 2 century old favorite coffee was a staple among miners in the 1800’s. Otherwise known as ‘Muckmen Blackstrap’ this strong blended roast will give you long lasting energy and keep you warm for hours”

I don’t have a ton of time these days for playing games, and certainly nothing like I once enjoyed. But the one game I always make time for is one that I’m fortunate enough to play with a group of close friends: 7 Days to Die

For those unfamiliar, it’s an open world zombie survival and crafting game, heavy on the base building, with something enticing for everyone to do. It’s my happy escapism place, and you can usually find me roaring around on my motorcycle, looting far flung locations for the supplies the rest of our group needs to survive one more week, and one more horde night. Early on, obtaining food and clean water (or the ability to boil water) is completely essential.

This was not my smartest recon run, but I’m a survivor!

Now, in our game, we have a fully kitted out kitchen in each of our fortified bases, complemented with a massive garden that grows everything we need to feast like the kings and queens of the apocalypse we truly are. Amidst all that, there are coolers stacked to the ceiling, all full of blackstrap coffee. It’s become such a staple during play that I obviously had to tackle it with a real recipe.

My first test of this recipe produced a punishment of a drink, something I suspect is pretty damn close to the bitter, terrible coffee one would be able to make with foraged ingredients in a true zompocalypse. I didn’t finish the cup, instead passing it around to anyone who walked through the kitchen to demonstrate its true awfulness.

After that, I did a bigger deep dive into the WHY of the gunpowder. Buckle up, because this is a journey… (or skip to the recipe below)

Gunpowder consists of potassium nitrate (saltpeter), charcoal, which is mostly carbon, and sulfur.

Anecdotally, soldiers in Napoleon’s army (and probably many other times/places) used gunpowder to season the meat when they were in dire enough straits that they were forced to eat their horses. Seems strange, until you learn that saltpeter is a naturally occurring mineral (which can be mined in 7 Days, incidentally), and was historically used as a curing agent. It gave foods a salty taste and helped preserve them. Potassium Nitrate has also been used as an ingredient in matchheads- anyone remember Holden grating matches into his coffee to make it more palatable in The Expanse? Same idea.

I know a guy who could probably get me some gunpowder, but not everybody has that friend, so I’ve opted for some substitutions. Also, uh, it’s not great to consume in any quantity, so let’s all take a pass on that, maybe. I’d like to taste some at some point, for the sake of knowing, but for now, let’s get creative with some alternatives.

I started with an old jar of instant espresso that’s been kicking around in the back of the pantry for… I’m not actually sure how long, but it’s been a while.

SO. We’ve got a pinch of salt swapped in for the saltpeter, and activated charcoal for the charcoal in the gunpowder. I suspected it might need just a little extra zip of something, so I dug out some of my reserves of amazing Viking smoked salt from Auntie Arwen’s.

The verdict?

I was up obscenely early with kids this morning, and this coffee is the only thing that has saved the entire day. I’m on my second cup, and it’s strange and compelling, and now I want to share it with people passing through the kitchen not as an example of horror, but as a proper curiosity. The charcoal, in particular, mellows any bitterness of the coffee and blackstrap, leaving you with a slightly sweet warming beverage that is entirely too easy to drink down.

Now if you’ll excuse me, I need to go harvest some doorknobs for brass and load up my bike with a stack of Blackstrap Coffee and Hobo Stew. There are zombies that need killin’ and buildings that need lootin’!

Stay safe out there, survivors…

Recipe for Blackstrap Coffee

makes 1 serving (but can be easily sized up)

*Note* Activated charcoal can interfere with essential medication, so use with caution, even in small doses!

Ingredients:

  • 8 oz. just-boiled water
  • 2-3 tsp. instant espresso powder (I used Cafe Bustelo brand)
  • 2 tsp. blackstrap molasses
  • pinch of activated charcoal
  • pinch of smoked salt

Combine all the ingredients in a heat-proof mug, stir to combine, and enjoy.

For added amusement, be sure to check out the cooking reel I also made to go with this recipe! ;)

New Patreon Launched!

At long last, and at the behest of so many of you, I have launched a Patreon account for the Inn at the Crossroads!

For those of you who have been visiting this fine establishment for years, welcome back! If you are new to the Inn at the Crossroads, welcome! Let me tell you a little bit about what this blog is all about:

The Inn at the Crossroads is a fictional setting that appears in many worlds, from Westeros to Nilfgaard, from Azeroth to Middle Earth. The look of those taverns varies, as do the customers that frequent them. But in all those worlds, as well as this one, the Inn is a gathering place.

The scent of roasting meat and spices entices you in from the street with a crooked finger of curling smoke. As you step over the threshold, and your eyes adjust, the warmth and welcome envelops you. Rough hewn beams soar high above, supporting the upper floors with untold mysteries behind closed doors. The space seems somehow cozy despite the vastness, and from a corner near the blazing hearth, strains of music mingle with conversation and sounds of merriment before floating up through the open rafters of the main hall.

It is a bastion against the elements and the troubles of the outside world, where friends and strangers come together over a pint of ale or a plate of pastries. It’s a place of rest and celebration, of good food and better company, where friendships are forged and secret schemes are planned.

ALL of that is what I hope I have invoked over the past decade of recipes on my blog and cookbooks. But any business, any tavern, needs to adapt and grow over time. It is my dearest hope that you will join me as I write this new chapter, here at the Inn at the Crossroads.

To access the feed and sign up as a patron, head on over to Patreon.

Frozen Maple Mousse – Patreon Exclusive

Sources: From Putney Matrons cookbook, 1957

Prep: 10 minutes, with 1 hour of cooling   –   Cooking: 15 minutes   –    Freezing: 8 hours, or overnight

Makes: 6-8 servings

Dietary: GF

This recipe comes from a unique little collection of Vermont recipes that I acquired as part of an auction lot several years ago. Put together by the Putney Vermont Past Matrons Club, Golden Rule Chapter #3, from the Order of the Eastern Star. A cursory look online indicates that the chapter is no longer active, which makes this a special slice of semi-local history, a little look at 1957. Other tempting recipes from this little booklet include Ethel Monroe’s “Angel Gingerbread”,  E. Scott’s “Plum Rum Jam”, and Alwilda Norwood’s “Peanut Butter Apple Pudding”. That last one really piqued my interest, as it looks to be an upside-down cake, with gooey apples layered on top of a delicious PB cake.

This recipe for Maple Mousse looks to be one of Elizabeth Scott’s as well. Although somewhat sparing with the instructions, it is dead simple to make. The “mousse” that results is honestly a lot like a proto maple creamie, for those who’ve had the pleasure of sampling the VT specialty. This is a little more the consistency of hard-serve custard, rather than the soft-serve swirls available throughout the summer up here. It’s also adjacent to a semi-freddo, if you cut down on the freezing time, but equally tasty. The texture is fairly light yet decadent, with that incomparable maple flavor running throughout.

My Changes:

Next time I try this, I’d be inclined to beat the egg whites with a little sugar to make a proper meringue consistency. Beaten plain, as described, doesn’t lend all that much volume to the dish. Oh, or maybe even drizzle some of the hot maple base in, to try and make more of an Italian meringue?

What do you think?

Recipe for Frozen Maple Mousse

This recipe is exclusive to Patreon subscribers- sign up to access it here: Patreon