Author Archives: Chelsea M-C

Nutmeg Logs

Nutmeg Logs, a holiday cookie

When life gives you a snow day, I suggest making cookies to share the luck and happiness.

I had never heard of Nutmeg Logs before I queried everyone about their favorite holiday treats. But when several of you listed them as your fave cookies, I knew I had to learn more. One look at them online, and I was hooked. One taste, and they’re a new staple in my own holiday rotation.

They might not look like much, but these cookies are little powerhouses of flavor. Between the hefty dose of nutmeg and the rum-buttercream frosting, they’re great little festive treats for at home or taking to neighbors. Of course, in the lifelong tradition of me messing with tried and true recipes, I added little branch nubs to my logs to make them more tree-like. Couldn’t help myself, but I think they’re actually pretty cute this way.

While I don’t see these as a Westerosi dish, that’s no reason to not make them. Have a plan for the finished cookies, though, or you might regret eating them all yourself…

Nutmeg Log Recipe

Ingredients:

  • 3/4 cup of granulated sugar
  • 1 1/2 sticks butter
  • 2 tsp. vanilla
  • 1 egg
  • pinch of salt
  • 1 tsp. ground nutmeg
  • 2 1/2 cups  flour

Frosting:

  • 3 Tbs. butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 tsp. vanilla
  • dash of rum
  • 4-6 tsp. milk or cream
  • extra nutmeg for topping

Start by making the dough: cream together the sugar and butter, then add in the vanilla, egg, salt, and nutmeg. Gradually add in the flour until you have a dough that is no longer super sticky; I had to switch from spoon to mixing by hand before it all came together, but that should give you a good guideline for when it’s good to go. Form into a flat disc, wrap in plastic, and chill for at least an hour.

When you are ready to bake, preheat the oven to 350 and line a baking sheet with parchment paper. Divide your chilled dough in half, and put the remaining half back in the fridge while you make the first round of cookies. Roll the dough out into a long log no more than an inch thick. Cut into pieces about 3-4″ long, and set on the baking sheet. If you’d like to add those little branch nubs, roll out some of the dough smaller than the rest, and cut into short pieces with one angled end. Press the angled side onto the larger log dough, smoothing with your finger or a small spoon to help fuse the pieces together. Don’t worry if it doesn’t look too fancy, as the frosting will cover all that.

When  your baking sheet is full, bake the cookies for 12 minutes. When done, remove from oven and transfer to a cooling rack. Repeat this with the other half of the dough.

While the cookies are baking, you can make your frosting. Using a hand mixer or your own brute strength, cream together the butter, vanilla, rum, and some of the powdered sugar. Gradually add the rest of the sugar, followed by just enough of the milk, a dash at a time, to make a smooth, spreadable frosting. Give it a taste to make sure you like the balance of rum. Taste it again to make sure. Right.

When the cookies are completely cooled, cover them with frosting. A spoon will work for this, but I found that spreading it with a finger worked best for me and gave me the most control. When the frosting is just starting to set, score it with a small fork to give the appearance of tree bark. Sprinkle with a bit more nutmeg, and enjoy!

 

 

 

 

 

Holiday Baking!

One of the best things about this time of year is the nearly constant stream of delicious goodies that turn up at work functions, or are dropped off by kindly neighbors and family. Baking at home fills the house with familiar smells of special spices, and let’s be honest: having the oven on to warm up the kitchen doesn’t hurt any!

Dessert is pretty much my favorite part of a meal (unless there’s cheese involved. or risotto…), and in a way is responsible for this whole blogging adventure, since the first recipe we posted way back in 2011 was for the first version of lemoncakes.

Since we are still limited by physical distance, we can’t have a big holiday bakeoff together (OR COULD WE?!?), but in the spirit of the season, here are some of my favorite recipes from the blog that have a little holiday flair. Most are great for delivering as little gifts to neighbors or bringing to a holiday party. I’m hoping to make up little plates and deliver them to neighbors.

I’d love to know what your families make every holiday season, SO as a bonus, if you comment below with your favorite holiday treat, I’ll put your name in a drawing for a set of Game of Thrones wax seal coasters (like these). The drawing will take place next Wednesday, Dec. 14th, at noon est.

Update: And the winner is Elizabeth F, who recommended some tasty sounding St. Nicholas cookies she encountered in Prague. Congrats!

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In the meantime, try some of these tasty recipes:

And Happy Holiday Baking!

Winterfell Roasted Chestnuts in Brandy

candied chestnuts

Thoughts:

Chestnuts are a seasonal treasure in the autumn and winter, and if you’ve never tried them, you’re definitely missing out. While they might look like strange little alien foods once they’re peeled, the flavor and novelty of them makes all the effort worth it.

The chestnut harvests in the past couple of years have been dodgy, so I was delighted to find a beautiful batch in the store just before Thanksgiving. The cashier gave me a knowing smile in the checkout line, indicating that she, too, loved these tasty little morsels.

The chestnuts are soft and tender when roasted just long enough, and while naturally sweet on their own, the simple syrup takes them up to the next level of delectable. A dash of spice and brandy gives them an extra holiday flavor boost, and the end result is something so tasty and snackable that I scarcely got a picture before they were all gone. Plus, that extra pizzazz of fiery brandy makes for an impressive preparation!

Where in Westeros?

While I could see plain roasted chestnuts being a favorite winter street food in the cities of Westeros, this strikes me as a very northern recipe. Can’t you just imagine the steaming pans of these gems being enjoyed in the Winter Town outside the walls of Winterfell? Or see the young Stark kids sneaking a few out of the kitchen while indulgent cooks pretend not to notice?

Roasted Brandy Chestnuts Recipe

Pairs well with: ice cream, brandy or mead,

Roasting: 30 minutes       Prep: 15 minutes      Cooking: 20 minutes

Ingredients:

  • 1 lb. chestnuts (roughly 35 or so)
  • 1/4 cup brown sugar
  • 2 Tbs. honey
  • 1 cup brandy
  • 1/2 tsp. cinnamon

Carve an X into the flat side of each chestnut with a sharp knife, then boil for 30 seconds. Drain and move to an oven-safe pan. Roast in oven at 425F for about 25-30 minutes. Allow to cool until handleable, then peel.

Move the peeled chestnuts to a frying pan, sprinkle with the sugar and honey, then add brandy and warm over medium heat. Using a long match or lighter, light the brandy. Shake the pan slightly, keeping on the heat, until the brandy burns out. Add the cinnamon, and continue to cook, stirring occasionally to coat the chestnuts, until the mixture thickens somewhat into a syrup. Serve warm.

 

“Colonial” Thanksgiving, 2016

 

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So as you may have seen in previous years (2014, 2015), our family has started doing a “colonial” Thanksgiving celebration. I use the quotes because it’s far from strictly colonial in terms of preparation and authentic recipes, but we do try to keep things mostly historical, and then we use only candles and oil lamps once it gets dark. I also have grand ambitions to grow everything we eat. Maybe if I really get the vegetable garden sorted out next year! In the meantime, we’ll settle for locally grown.

This year, my mother is gung ho to make a stew outside over a cookfire, which I think will really take the whole thing to the next wacky level. Our house was built in 1795, but due to some remodels and a fire, doesn’t have that classic brick kitchen oven setup, or you could bet your breeches I’d be using that.

The biggest change this year is that we won’t have a turkey. I made many, many tasty turkeys during the WoW Cookbook process, so it turns out that nobody in the family is quite ready to eat any more just yet. I think there’s still some in the freezer, waiting to be made into soup. But that’s actually pretty traditional. Just take for example this account from 1748 New Hampshire:

“Our bay is full of lobsters all the summer and affordeth variety of other fish; in September we can take a hogshead of eels in a night, with small labor, and can dig them out of their beds all the winter. We have mussels … at our doors. Oysters we have none near, but we can have them brought by the Indians when we will; all the spring-time the earth sendeth forth naturally very good sallet herbs. Here are grapes, white and red, and very sweet and strong also. Strawberries, gooseberries, raspas, etc. Plums of tree sorts, with black and red, being almost as good as a damson; abundance of roses, white, red, and damask; single, but very sweet indeed… These things I thought good to let you understand, being the truth of things as near as I could experimentally take knowledge of, and that you might on our behalf give God thanks who hath dealt so favorably with us.” -William Haywood’s journal, Charlestown, NH

Or this account, from 1779 Connecticut:

“Of course we could have no roast beef. None of us have tasted beef this three years back as it all must go to the army, & too little they get, poor fellows. But, Nayquittymaw’s hunters were able to get us a fine red deer, so that we had a good haunch of venison on each table. These were balanced by huge chines of roast pork at the other ends of the tables. Then there was on one a big roast turkey & on the other a goose, & two big pigeon pasties. Then there was an abundance of good vegetables of all the old sorts & one that I do not believe you have yet seen. Uncle Simeon had imported the seed from England just before the war began & only this year was there enough for table use. It is called sellery & you eat it without cooking. It is very good and served with meats. Next year Uncle Simeon says he will be able to raise enough to give us all some. It has to be taken up, roots & all & buried in earth in the cellar through the winter & only pulling up some when you want it to use. Our mince pies were good, although we had to use dried cherries as I told you, & the meat was shoulder of venison instead of beef. The pumpkin pies, apple tarts & big Indian puddings lacked for nothing save appetite by the time we had got around to them.”

I don’t know about you, but those descriptions definitely set my mouth watering!

Here’s the current plan, which always changes at the last minute. I’ll hopefully be posting any new recipes that turn out well:

Flair

  • Hand washing water – (also makes the house smell nice)
  • Beeswax and bayberry candles
  • Pewter, linen, antler, and assorted other period dishware

Appetizers

Main

  • Venison Stew – traditional, 1749
  • Cod in Coals – traditional

Sides

  • Cranberry Chutney – 1767, with some tweaks
  • Blueberry Chutney – ad lib, homegrown
  • Roasted Squash with homemade maple syrup
  • Cabbage, onions, and bacon

Dessert

Drinks

 Sources used:

  • The First American Cookbook, Amelia Simmons, 1796
  • The Compleat Housewife: or, Accomplished Gentlewoman’s Companion by E. Smith, 1754
  • Vinetum Britannicum, J. Worlidge, 1691
  • Mrs. Beeton’s Book of Household Management, Mrs. Beeton, 1861
  • The Way to a Man’s Heart, various authors, pre-1891
  • Dr. Chase’s Receipt Book, Dr. Chase, 1887
  • Martha Washington’s Booke of Cookery, Karen Hess, 1749

The Verdict?

As my mother put it, “Why would anyone settle for turkey when they could do this?!” We had an absolute blast, and the extra smoky flavors from cooking over the fire put everything right over the top. From shaking up cream to make our own butter, to toting that giant cod to and from the firepit, it was a holiday to remember. My mother prepped the cod by wrapping it in cabbage leaves and clay (8 lb turned out to be a lot of fish), and baked some bread in her woodstove. The star of the day, the venison stew, was rich and hearty, with chunks of meat, sausage, and root vegetables swimming in a flavorful broth. The handwashing water was a big hit, and while the lemon pie didn’t quite set right, it was tasty enough to perfect- more on that later. We concluded the evening, as always, with dramatic readings in the livingroom, by candlelight.

The thing I love most, perhaps, about approaching a holiday like this is that it takes away so much of the pressure that can do in what should be a festive time. Nobody was worried about the turkey prep, or whether their cranberry sauce would hold up to Aunt Mabel’s scrutiny. Instead, it’s about the adventure of the cooking, and having fun together. And because we try to make the dinner with all local or homegrown ingredients, it gives us a proper appreciation for the effort that goes into growing and preparing the food. Looking back in time, it’s easy to marvel at the amount of hard work that went into keeping a family alive and fed. Here’s to all the hunters and housewives that have gotten us to where we are today!

And speaking of that, I’m thankful for the years you all have spent here at The Inn with me, and I hope you’ll join me for many more to come!

BlizzCon 2016

Where do I even start?

I could tell you how massive and impressive the competition stages were, decked out with countless lights, sounds, and effects. Or how incredible the craftsmanship was on so many cosplay outfits I saw wandering around the outside the hall. Instead, let me begin with the morning of the first day. With my snazzy exhibitor badge, I was able to get in early and walk the floor before they opened it up to everyone. I was blown away by the sheer scope of the place, and how much care and attention had gone into crafting a full experience for the fans.

But what really stuck with me was a moment of calm before the storm, when the event staff opened up the doors to the excited crowd in the lobby, and I was hit by a wave of…

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Love.

The deep affection and camaraderie shared by that mass of strangers out in the lobby, their mutual excitement formed a profound bond between everyone out there. I was so impressed all weekend by the level of cohesion that seemed to be present amongst all the attendees. I’ve been to my fair share of other cons, but none where everyone was there for so clear and united a purpose: fun and celebration of the games they love.

I had four signings and an informal Q&A session in the community amphitheater, both of which happened upstairs on the third floor, which had been decked out to look like the Darkmoon Faire. With strings of lights and tents and props scattered around, plus the Faire music playing in the background, a dash of atmospheric fog really completed the festive feel of the place.

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I was surprised to learn about the Q&A session when I arrived, but that’s probably for the best, since it meant I couldn’t fret about it too much. I was delighted with the full attendance, despite the fact that it coincided with the incredible costume competition downstairs. There were a lot of great questions, like which dish would be best prepared over an actual cookfire (Dirge’s Kickin’ Chimaerok Chops) and which recipe gave me the most trouble to perfect (Rylak Claws, among others). During that panel and multiple signings, I heard from fans who were professional chefs alongside fans that were buying their first cookbook ever. One set of parents were purchasing the book for their young daughter, who aspires to be on one of the junior cooking competition shows. Another was a guy who had traveled around the world to be at the con, and who was unbelievably excited to learn that I had also written the GoT cookbook, which he has pulled from for the restaurant where he works. The cookbook fans were a great representation of the Blizzard fandom in general: every walk of life, every part of the globe, and all just so excited to be there.

My Highlights:

  • Supershuttle from airport? Check. 1 mile walk from hotel? Check.
  • hanging out with that random guild at the overpriced beer truck (hi guys!)
  • getting my first pin (thanks, Charlotte!)
  • the variety of people and stories of how they joined the fandom
  • seeing my name on the screen through the Darkmoon Portal? Surreal.
  • Epic cosplay! Those Reinhardts, man…
  • that short film before Opening Ceremonies (I got a little teary)
  • seeing the looks of nostalgia as people flipped through the cookbook
  • signing books at the same table as Christie Golden and Timothy Zahn (WHAT?!)
  • those murloc holiday sweaters…

I came away from the event feeling humbled and honored to have been able to give something back to this incredible fandom. I hope those cookbooks that have been newly released out into the wild will continue to keep everyone Well Fed for years to come, and that you and your families enjoy the adventure of playing with new recipes. I certainly had a blast putting them together!

In short, BlizzCon put a little magic back into our real world. If only I’d been able to gather enough to power my hearthstone for the journey home…

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Gardening: Glass Gem Corn

So, while this is mostly a recipe blog, every now and then another aspect of cooking creeps in, like gardening. Which is probably pretty legit, actually, since food does come from somewhere before it hits the shops. ;)

I planted sweetcorn last year, but with how busy everything seems to get during the summer, I struggled to harvest and cook it in anything like a timely manner. In fact, more than a couple of ears just languished in the kitchen, slowly drying out. So this year, I thought, “Why not get corn that’s meant to dry out? For popcorn!” And when I saw pictures of glass gem corn, I knew that’s what I had to plant. It is just SO pretty:

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And since, as my cousin observed over the summer, I “don’t grown normal stuff, only interesting things”, I figured what the heck. But, predictably, I left the harvest a little too long, and only picked the ears this morning. Tentatively, I started pulling back the husk, noting with gloom that I’d had some pests snacking on them, and bracing myself for ruined ears.

They did not disappoint. Like, WOW.

The variety of colors and patterns! They really look like little bright gems, and I can’t stop admiring them. My husband has been laughing at me all day, as I make him look at one ear after another. I don’t care. I’m utterly smitten.

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Here’s a huge shout-out to Baker Creek Seeds, from whom I bought my seed corn. Everything I’ve received from them has produced wonderful vegetables, herbs, and flowers, and I can’t wait to start filling my cart again for spring! Seriously, if you plan on planting anything next year, check with them first.

A Weedy Salad and Pottage

A few weeks ago, I had the chance to tag along on one of the many Weed Walks around Pennsic (or as I like to call it, “medieval summer camp”). This, in addition to a great introductory class about medieval gardens, inspired me to take another look at my garden plots, and the “weeds” growing in them. There’s a great list here of the various plants, many of which we would consider “weeds”, that medieval gardeners and cooks would have prized for their extra nutritional boost, either in salads or pottage.

Foraged Greens for Medieval Cookery

One of the most interesting finds in the yard was Lambsquarters. Pretty much everything about this plant is great, except perhaps that you’ll likely find it growing in your garden as a “weed”. Well, before you go tossing it onto the compost heap, consider for a moment that it’s related to chard and spinach, but more nutritious than both. In fact, Michael Pollan counts it as one of the most nutritious plants worldwide. How about that? PLUS it can serve as a decoy for garden pests, luring them away from the more cultivated crops. I’m all kinds of crazy for this stuff. And since I’m halfway doing a medieval-style cloister garden, I’m not too fussed about leaving some good weeds here and there. Because let’s be honest: Ain’t nobody got time for all the weeding.

Anyway, back to the food. For today’s post, I’ve actually done two simple recipes, one for a salad and one for a pottage, which is a sort of herbaceous oatmeal. Because winter is not only coming, but it can be tough, and back in the day, getting enough greens was hard to do.

Here’s my pick list from the yard and gardens, which I divided among the two recipes:

  • Wood Sorrel
  • Clover
  • Lambsquarters
  • Dead Nettle
  • young Plantain
  • Creeping Charlie
  • Oregano
  • Marjoram
  • Mint
  • Nasturtiums
  • Creeping Thyme
  • Violet Leaves
  • Borage

And a few things I have, but didn’t include: purslane, hops shoots, lovage, burdock, and a few others.

See how many delicious green edibles could be lurking just outside your door? Then again, as one of my cousins recently observed, “Wow, most people just grow cucumbers and stuff, but you only have weird things!” Whoops.

Anyhow, I was surprised just how tasty both these recipes are. And I know that “recipe” is a bit of a stretch for the salad, but even so. They taste… healthy. And they really are, especially compared to the flavorless crunch of iceberg lettuce, or the nearly-always-wilty storebought baby spinach. My husband called the greens an “elf salad” because of how zesty and healthy they tasted, and I love the idea. I’ll admit that I’m not much of a vegetable fan, so whenever I find a new way to get some leafy greens, I’m a happy eater. While the salad is a quirky take on a fairly timeless dish, the pottage is pretty unique. But the more I thought about it, the more I reasoned that it was probably the medieval equivalent of slipping some healthy greens into a smoothie to hide them!

Where in Westeros?

Just about anywhere for the salad, and for the pottage anywhere they’d have a rough winter. A lot of “weeds” are the first plants to come up in the spring,

Salads always strike me as a more southern Westeros fixture, though, for the Reach, or even King’s Landing, if the castle gardens were up to the task. The pottage seems a decidedly Northern dish, though. I could easily see the cooks in Winterfell or Castle Black slipping some greens into the morning oats to keep everyone’s scurvy levels down during those interminable winters. If they couldn’t get fresh greens (I might die in a Westeros-length winter), they might have pickled some to store through those long, long cold months.

A Salat

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Take persel, sawge, grene garlec, chibolles, oynouns, leek, borage, myntes, porrettes, fennel, and toun cressis, rew, rosemarye, purslarye: laue and waische hem clene. Pike hem. Pluk hem small withyn honde, and myng hem wel with rawe oile; lay on vyneger and salt, and serue it forth. -Form of Curye, 14th Century

Basically, you pick an assortment of the greens listed in the link above, toss with a little olive oil, then a little vinegar and salt (I used red wine vinegar, but pick your favorite).

 

To make buttyrd Wortys

Medieval Pottage with Foraged Greens

Take all maner of gode herbys that ye may gette pyke them washe them and hacke them and boyle them vp in fayre water and put ther to butture clarefied A grete quantite And when they be boylde enowgh salt them but let non Ote mele come ther yn And dyse brede in small gobbetts & do hit in dyshys and powre the wortes A pon and serue hit furth. -Pepys, 15th Century

This one is a little more complex, but not by much. Essentially, parboil your greens in some broth, then strain and press out the liquid. Chop them small, with some oatmeal (which I’ve taken to mean uncooked oats, in this case). Boil some broth, then add everything into the pot. Boil a bit (until the oatmeal is done), adding more broth if needed then serve.

Ingredients:

  • a few handfuls assorted greens
  • as many handfuls rolled or flaked oats
  • enough fish or chicken broth

Gooseberry Hops

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I first saw this idea over on Ivan Day’s site, Historic Food, and knew that I had to try it at some point. But that was actually several years ago, when I didn’t even know where to buy gooseberries in New England, let alone expect to have any of my own.

But when I found myself in my own house, with heaps of fertile dirt outside (the place used to be a giant sheep farm), I went in search of a few currant and gooseberry bushes of my own. In the process, I discovered that they are scarce in the states in part because of what I’ve nicknamed the War on Fruit. It turns out that the genus ribes, of which gooseberries and currants are members, can also be a carrier for a disease that harms pine trees.

But surely, I thought, New Hampshire will sell me some of these plants- they live free or die! Nope. They’re banned in the entire state! But trusty old Vermont came through for me, and you’d better believe I planted one of each- red currant, black currant, and gooseberry. This was the first year they produced anything in quantity, so I get to actually play with the fruits, and see what cool old recipes I can dredge up. They’re all classic fruits, noted throughout the medieval period, and especially in colonial American cooking. So that’s where I’m headed for the gooseberries!

This is a recipe from 1792, which means it’ll be a perfect contender for colonial Thanksgiving this year. The idea is to string together several sliced gooseberries so that they look like candied hops flowers. It’s so quirky. I love it.

I followed the instructions (below) pretty much exactly. I’m also lucky enough to have inherited some massive concord grapevines, so the leaves for blanching were no problem. And I’ve got to say, I’m utterly charmed by how they turned out. They look just like little juicy hops! I could easily see them being a simple subtlety down in the Reach, where they love all things green and growing, but I could also see them being a treat up North, where they would be preserved to liven up some cold blustery day.

That’s what I’ve done with mine- they’re in a jar of the sugar syrup in the fridge, topped off with a little brandy, until I can pour a bit of beeswax in there to seal them up until Thanksgiving. I’m looking forward to seeing how they are then!

Recipe for Gooseberries in Imitation of Hops

TAKE the largest green walnut gooseberries you can get and cut them at the stalk end into four quarters. Leave them whole at the blossom end, take out all the seeds, and put five or six one in another. Take a needleful of strong thread with a large knot at the end; run the needle through the bunch of gooseberries, tie a knot to fasten them together, and they will resemble hops. Put cold spring water into your pan, with a large handful of vine leaves at the bottom; then three or four layers of gooseberries, with plenty of vine leaves between every layer, and over the top of your pan. Cover it no that no steam can get out, and set them on a slow fire. Take them off as soon as they are scalding hot, and let them stand till they are cold. Then set them on again till they are of a good green, then take them off, and let them stand till they are quite cold. Put them into a sieve to drain, and make a thin syrup thus: To every pint of water put in a pound of common loaf-sugar, and boil it and skim it well. When it is about half cold, put in your gooseberries, let them stand till the next day, give them one boil a-day for three days. Then make a syrup thus: To every pint of water put in a pound of fine sugar, a slice of ginger, and a lemon-peel cut lengthways very fine. Boil and skim it well, give your gooseberries a boil in it, and when they are cold, put them into glasses or pots, lay brandy-paper over them, and tie them up close. –The Housekeeper’s Instructor,1792

Ingredients:

  • 1-2 cups fresh gooseberries
  • several fresh grape leaves
  • 1 lb. sugar to every pint water
  • a slice of fresh ginger
  • a little lemon peel
  • a large needle and some thick cotton or linen string

Cook’s Note: The original directions are pretty great, and I followed them fairly closely until near the end; my gooseberries were ripe when I started, and I worried that the continuous boiling in sugar syrup would cause them to fall apart. We’ll see if I was wrong to mess with a good thing!

Take your gooseberries and slice them into four segments, starting at the stem end, and leaving the blossom end still attached. Carefully scoop out all the seed and discard them. Tie a large knot in one end of the string, then thread about 6 of the prepared gooseberries onto the string, turning each slightly so the petals are alternately spaced. It helps if you start with a larger gooseberry on the bottom, then slightly decrease the size of each as you go up. Cut the string, leaving several inches at the top, and repeat this until you’ve used up all your gooseberries.

Line a pot with grape leaves, then lay the gooseberry hops on top. Cover with a few more grape leaves, then cover the whole assortment with water. Put the cover on the pan, and bring up to just under a simmer, then remove from heat and allow to cool. Transfer the hops to a clean jar, and make up your sugar syrup. Dissolve the sugar in the water in a saucepan over medium heat, along with the ginger to give it a little flavor. When it’s dissolved, pour over the “hops” until the jar is mostly full. You may need to gently push the gooseberries back down. At this point, I topped the jar off with a little brandy, but I also plan to seal it with a little wax on top. It’s in the fridge for now, until I get a spare moment to melt the wax!

Highgarden Apple Roses

Highgarden Apple Roses

Thoughts:

The people have spoken, and the winner of my recent Twitter poll for the next recipe’s region was overwhelmingly Highgarden. I guess we are all in the mood for some green growing things and flowers after winter, huh? :)

These stunning little show-stopping desserts are actually easier to make than you might guess. You may remember seeing them as part of Margaery Tyrell’s ideal meal from last summer, but I’ve never quite stopped thinking about them since. They’re just beautiful as an addition to a feast spread, but they’re also a nice surprise dessert to a simple dinner.

The variations presented simply by the choice of jelly are numerous- personally, I really love a version with apple cider jelly, but consider also a rosehip jam (perfect for Highgarden), or a redcurrant, or even a thin layer of lemoncurd. Try them out, and see what you think!

Highgarden Apple Rose Recipe

Makes: about a dozen, depending on size

Prep: 45 minutes      Baking: 20-25 minutes

Pie dough:

  • 2 cups flour
  • 1/4 cup sugar
  • 1 stick salted butter
  • cold water

Ingredients:

  • 2-3 apples
  • 1 cup water
  • splash of cider vinegar
  • 2 tablespoons brown sugar
  • pinch each cinnamon and nutmeg
  • 3 tablespoons jelly
  • Powdered sugar, for dusting (optional)

Start off by making your pie dough so it has time to chill: combine the flour and sugar, then rub in the butter until you have only small pieces remaining. Gradually add in the cold water until you have a dough that comes together. Fold over on itself several times to encourage layering, then wrap in plastic and chill for at least an hour.

Preheat the oven to 375°F. Grease a standard muffin tin, and/or a mini muffin tin (I like making at least two different sizes for a nice look on the plate).

Combine the water, vinegar, brown sugar, and spices in a small saucepan over medium-low heat.

Slice each apple in half down the stem end, the scoop out the core using a sharp knife or the small end of a melon-baller. Slice the apples as thin as you can, then pop them into the prepared pan on the stovetop to keep them from browning. Stir the apple slices as you cook them for around 5-10 minutes, until they are starting to turn translucent but still hold their shape. Strain them out of the pan, and set aside to cool somewhat.

Take the pie dough out of the fridge and roll out half at a time on a lightly floured surface to about 1/4″ thick, and about 10″ wide (you can do shorter strips, or cut long strips in half if using a mini muffin pan). Cut into long strips about 1 1/2″ wide. Spread a very thin layer of jelly on each strip, then begin layering the apple slices on the top half of each strip, as below:

DSC04051

Fold the bottom of the strip up over the top, then gently coil the apples and dough into a cinnamon roll shape, which should give you that lovely rose shape on the top. Move each finished rose to the prepared muffin pan, then continue until all the dough and apples are used up.

Bake for around 25-30 minutes, or until the dough starts to turn golden. These apple roses are best served warm, and are also delicious with a little ice cream or custard sauce on the side.

Apple Rose with custard and redcurrants

Apple Rose with custard and redcurrants

Behind the Scenes – Fictional Food Considerations

 

pottery props

I’ve been thinking a lot about the process that I use to make fictional foodstuffs into real recipes for use in real kitchens. I often joke in interviews that I employ a “fictional locavore” approach when deciding how to make a dish, but that’s not far from the truth. I try to take into consideration factors such as culture, geography, climate, expense, aesthetic, etc. Most of this is sort of intuitive for me, depending on how much source material I have to work with, but when I get a little stuck, it’s helpful to consider these factors to understand the food’s role in a particular setting. It’s a method I use not only for the making of the food, but how I stage and photograph it- more on that later…

Here’s what I currently have for a breakdown so far:

Necessity
      Cost
      Environment

Logistics
      Transportation
      Setting? Equipment?

Culture
      Aesthetics
      History/Tradition

Necessity –  this is perhaps the largest factor that goes into food consideration, yet it isn’t only that food is necessary for survival. Food can also be a luxury item, dependent on cost. For Westerosi peasants or the chronically poor in the underbelly of a futuristic sci fi city, food is generally a matter of survival, not pleasure. Everyone must eat to survive, but the wealthy in any fictional setting can enjoy a much higher standard of cuisine than those who scrabble together a living day by day.

Environment often plays a large role in the necessity of a food as well, as certain tasks and environments necessitate certain foods. Imperial Storm troopers and rebel soldiers alike- indeed all soldiers, in any setting- need access to high protein foods that are easily carried.. The variety of foodstuffs available in a desert region like Dorne will be very different from the abundant crops and plants grown somewhere like The Reach. In a place with little moisture, or unpredictable access to oases, even something as offbeat as fermented mare’s milk becomes desirable.

Curiously, the limitations of geography can be overcome by those who are able to pay the cost, making for an interesting balance between the two factors.

Logistics – The making of different foods can often be complicated by the ability to obtain and make it, as well as to transport it, if need be. An evil galactic empire, for example, would excel at moving things from one place to another, so they have ample food for their troops. The further an ingredient has to travel, the more costly it becomes. The Dunmer ranging far from Morrowind might crave kwama eggs, but if they can’t afford the cost of purchasing one, might have to make do with locally available chicken eggs, rather than those from their home.

The logistics of food production and consumption are mitigated yet again by the setting in which the food is found. A lavish welcome feast for a visiting ambassador will have considerably different foods than one might find on the Millenium Falcon, for example. The feast can be prepared in full sized kitchens by a multitude of staff with access to a variety of ingredients, while food upon the famous Corellian freighter must be stored for long voyages, prepared in the small ship’s galley, and likely doesn’t include much variety.

Culture – Finally, each recipe is shaped by the culture of those who make, sell, trade, purchase, or eat it. This is most easily recognized in the aesthetics of the dish- how it is presented and eaten. This ties in with the setting and equipment limitations, as above, but a culture that values beautiful food would find a way to make a dish appealing no matter the circumstances. Think of the marvelous sculpted cakes and pastries from the Gentlemen Bastards series, or the elaborate pigeon pie from Joffrey’s wedding feast.

History/Tradition also plays a cultural role in the preparing and enjoying of foods. The Bosmer of Elder Scroll’s Tamriel have a religious belief that prevents them from harming any plant in their home forest, which means that they are consummate carnivores. Conversely, Haviland Tuf, despite having access to infinite cloning capabilities, varies only the types of mushrooms he includes in his vegetarian meals. This form of culture can also be reflected in a dish with an unconventional ingredient, if that ingredient is a rare and valued part of that society’s culture (Scandinavian cloudberries come to mind).

There you have it, in a rather sizable nutshell. :) Whaddaya think?