Category Archives: Awesome Stuff

Bakeland – A Terrific Cookbook Recommendation

(This post contains an affiliate link, which means I might get a small kickback if you decide you need this cookbook too, but in all honestly, I’m only promoting it because I think it’s the best thing since sliced bread.)

I have a kitchen confession: I’ve never been able to make French macarons.

Which is really just terrible, since they are one of my absolute favorite sweet treats. If that witch’s cottage in the woods had been made of macaron cobbles, I’d have been on the dinner menu in no time. But I’ve never been able to make them! I’ve long considered it part of some unknown (and, arguably, undeserved) baking curse that encompasses macarons, chocolate chip cookies (I KNOW), and sometimes apple pie.

But recently, I realized that I don’t want to accept that reality. I decided I can beat this thing.

Enter my new favorite baking cookbook: Bakeland.

I came across this fabulous cookbook while researching online for some new recipes of my own, and knew right away I needed to add it to my collection. Now understand, I almost never buy cookbooks, and when I do it’s often a historical recipe collection that goes in the library, not the kitchen. But I seriously jump anyone who comes to the house (let’s be honest, it’s not that many folks these days) and make them flip through it. They’ve dutifully oohed and aahed over the photos, but by the end, they’ve purchased a copy for themselves.

The author, Marit Hovland, has an incredible knack for taking inspiration from nature and turning it into exquisitely beautiful and devastatingly delicious baked goods. The book is full of innovative designs that I’ve never even dreamed of- seasonal chocolate nut “bark” that actually has a wood grain! Easy yet detailed flowers on top of cookies and cakes! The most realistic birch cookies I’ve ever seen! THOSE CLOUD COOKIES!

It was hard to know where to start, but in the end I opted to be brave and try her recipe for cinnamon macarons with apple filling. The recipe was easy to understand, the meringue whipped up beautifully, and in short order I had my first ever successful attempt at making my favorite dessert.

I cannot recommend this book more. She makes me want to be better at what I do, and reminds me why I love bringing foods to life. I can’t think of higher praise. And she broke my macaron curse! I want to be best friends.

In the meantime, I’ll be in the kitchen making some more macarons, because apparently now I can!

You can follow the author, Marit Hovland, on Instagram or through her blog.

Mrs. Rorer’s Cookbook

 

 

Mrs. Rorer’s Philadelphia Cookbook is a treasure that long sat hidden on a bookshelf in my grandmother’s basement. Relegated to its decorative, rather than functional, role, the book idled until I eventually inherited it many ago. Even then, I chose it mostly for its look. However, as I would discover in the following years, it holds much to be appreciated.

 

Sarah Tyson, later Rorer, was born in 1849 in Pennsylvania. This is the first of her many cookbooks, which in the introduction she proudly puts it forth as a  much needed culinary contribution from Philadelphia.

The cookbook itself is at once sparse and surprisingly thorough, delving occasionally into the downright scientific. In the section on soups, for example, she explains how the stewing meat breaks down, dropping terms such as osmazone and nitrogenous. For the very best soup, she recommends soft water and a porcelain or granite(ware) soup kettle. Not exactly standard kitchen fare!

There are a smattering of handwritten recipes throughout the book, the most appetizing, perhaps, being the Apple Custard Pie. Nomsch! Somewhat more dubious is the Pistachio Ice Cream, for which the green color is added by way of clover (or lawn grass, should you find your yard lacking in clover patches)! You can bet I’ll be making it anyway.

Check out some of the pictures of the interior, and try some of the fascinating recipes as I add them to the list!

Recipes:

A Taste of Rome

When in Rome, eat as the Romans do.

Or, in my case, as they did, nearly 2,000 years ago.

Even though these days I’m often up to my elbows in trying to create recipes for fictional worlds, historical foodstuffs remain one of my passions and big interests when time allows. So naturally, when planning a family trip to Rome earlier this month, I started in with looking for a restaurant that serves ancient Roman recipes.

It was something of a struggle. There are a number of places that are happy to have a costumed gladiator or centurion trot around the dining room. There are some restaurants tucked into ancient ruins (that’s on the list for next time). The search brought up heaps of articles about how the Romans only ate weird and gross food back in the day– these kind of misconceptions are one of my biggest pet peeves when it comes to historical dishes!

But finally, there it was. Hostaria Antica Roma. A restaurant that actually serves historical recipes alongside modern dishes. What’s more, they were planning feast of all ancient recipes to celebrate Rome’s birthday, but it was the day after we were scheduled to leave. I quickly got in touch with the owner, Paolo, and shamefacedly explained that I had utterly failed at planning our trip, and we would be missing Rome’s 2,771st birthday by ONE DAY, and did they normally serve the ancient recipes? He assured me that they did, and that he would be happy to make a couple extra if I gave him a heads up.

Game. On.

So after a day of strolling the ruins of Rome, four of us- my husband, father-in-law, his wife, and me- found ourselves strolling down the Appian Way. Like, THE Appian Way. I feel like every time I turn around in Rome I’m geeking out about some other amazing historical thing. It’s super easy to do. We toured the tomb of Cecilia Metella then wandered the rest of the way to the restaurant. The weather was perfect, a far cry from what we had left in Vermont. Paolo greeted us at the door as we were laughing at the BBQ grill made out of a replica Roman chariot; I wouldn’t turn one of those down for the back yard! And then he ushered us inside to sit. Paolo gave us the chance to order from the menu, but we gave him carte blanche, and were promised a Roman feast in return for our trust.

Guys, I can’t even find the words to tell you how amazing this entire dinner was. In one’s life, there are probably only a few really stand-out meals, and this was definitely one of them. Even my in-laws, who have always been leery of historical recipes, were blown away. We began with platter after platter of antipasto dishes- cured meats, cheeses, grilled vegetables, seafood salad, and more–we needed a booster table brought over just to have enough room for all the plates.

Of especial interest to me was the libum (ancient bread from Cato’s writings) and an incredible herbed garlic cheese (based on a passage from Virgil’s Georgics). Both were just outstanding, the bread something akin to an eggy popover flavored by the bay leaves they’re baked on, and the cheese just out of this world, with flavors of coriander and garlic. I’ll never forgive myself if I don’t take a crack at recipes for both, so stay tuned for that.

 

Here I have to apologize, because the dinner was so incredible that I basically forgot to take any pictures of it. I’m afraid I’m just not that kind of food blogger! But as is the pitfall of any food photo, they could not have done justice to the incredible flavor combinations. For the main courses, the in-laws ordered fall-off-the-bone lamb, my husband opted for the ancient lasagna, and of course, I ordered the chicken with garum sauce. That was basically the end of all conversation for the moment as we all made happy sounds over our foods. The lamb was divine, the chicken and garum was rich and flavorful (but really not fishy at all), and the lasagna was the best any of us had ever had, with layers of ricotta, beef, and fennel. Top all of that off with four different desserts and a few bottles of wine, and I was starting to feel like a happily plump Roman empress…

But one of the best parts for me was getting to meet Paolo. There are a lot of food nerds out there, but really very few that love historical cooking like I do. Paolo is one of them. And while he has served diplomats and movie stars, his first foray into historical foods was accidental, much like mine. I found in him a kindred spirit with a top-notch mustache. He was the consummate host during our visit, regaling us with stories and anecdotes, showing us the pair of Roman outfits made for him and his wife by the costume designer for the original Ben Hur. And we chatted historical food, swapping sources and camaraderie. It was awesome.

So listen: If you ever find yourself in Rome, or heck, in Italy at all, you MUST go pay a visit to Hostaria Antica Roma.

Quasi-Colonial Thanksgiving, 2017

It’s almost that time of year again! I’ve got some zany new recipes to try, and if they work, I’ll be posting the recipes in the next couple of weeks. One fun addition this year is that we’ll be using all our own eggs!

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. 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. I’ll be raising a glass to all the hunters and housewives that have gotten us to where we are today!

Here’s how the menu for our oddball thanksgiving is shaping up so far:

Flair

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

Appetizers

  • Pemmican – traditional
  • Thin oat and acorn cakes – 1702
  • Homemade cheeses

Main

  • Sausage Stew with corn and beans
  • Turkey, with salt pork stuffing – 1796
  • Poached Trout – 1700s

Sides

  • Cranberry Chutney – 1767, with some tweaks
  • Parsnip Pudding – 1702
  • Cheese Lofe – 1702

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
  • Penn Family Recipes – 1702

The Verdict?

This was awesome!

We cooked a turkey in the ground, and it ACTUALLY WORKED!

 

Keep an eye out for the recipes for the gingerbread, parsnip pudding, and a post on those squirrels. ;)

Hearthstone Drinkalong, week two – Starseeker Sour

To celebrate the launch of the new Hearthstone Innkeeper’s Tavern Cookbook, I’m hosting a virtual drinkalong. Each week I’ll post the recipe on Tuesday or Wednesday, then we’ll make the drink on Thursday (or whenever you can!), sharing the photos of our drinks online. Be sure to tag your photos on Facebook and Twitter with #HearthstoneDrinkalong, along with the name of the weekly beverage so I can add them to each week’s gallery. This should be a blast, and give you a taste (literally) of what the new recipe book has to offer.

The Roster

Week 1: Grimy Goose

Week 2: Starseeker Sour

Week 3: Tauren Tumbler

Week 4: Deathrattle

Week 5: Mystery drink?

Week 6: Mystery drink!

So, down to business. This week’s offering is a mocktail inspired by the intrepid explorer Elise Starseeker:

This one was a fun drink to put together. I started with a simpler version of a historical lemon drink, but instead of adding the sugar in with the lemon, I opted for a flavored simple syrup. Lavender actually goes beautifully with lemon, and I added a dash of food coloring for extra pizzazz.

For the photo staging, I tried to mimic the cluttered study in that image above, with surveying tools, maps, etc. You can’t tell from the picture, but those flat maps are actually of parts of Azeroth; I spent several hours one day tea-staining them all. That lovely brass doohickey on the left is an antique surveyors compass that I couldn’t resist at a flea market when I was 15, and have been holding onto ever since.

Starseeker Sour recipe

For the simple syrup, you’ll need:

  • 1 cup sugar
  • 3/4 cup water
  • 1 1/2 Tbs. dried lavender (available in many health food store bulk sections)
  • violet food coloring (gel is best for pure purple)

For drink:

  • 2 lemons
  • a little more water
  • ice
  • lemon wheel for garnish

Start everything off by making up the simple syrup: combine the sugar, water, and lavender in a small saucepan over medium-high heat. Cook until the sugar has dissolved, then remove from heat, cover, and let steep for around 20 minutes. Strain into a clean container, discarding the lavender. Add food coloring and set in the fridge to chill.

Once that’s done, you can actually assemble the drink. Combine the zest and juice of the two lemons in a measuring cup. Add enough water to get up to 1 cup, then strain into a clean pitcher. Add one part each of this lemon mixture and the lavender simple syrup to a glass filled with ice, then garnish and enjoy!

The simple syrup should keep in the fridge for at least a week. If you’d like to make a stronger version, add either plain or lemon vodka to taste.

 

 

 

 

Hearthstone Drinkalong, week one – Grimy Goose

Hey everybody!

To celebrate the launch of the new Hearthstone Innkeeper’s Tavern Cookbook, I’m hosting a virtual drinkalong. I’d happily serve you all myself, but until we actually get Wonka-vision up and working, we’ll have to make do! Each week I’ll be sharing a drink recipe, starting with several from the Hearthstone cookbook and moving on to some other quirky beverages.

Each week I’ll post the recipe on Wednesday, then we’ll make the drink on Thursday, sharing the photos of our drinks online. Be sure to tag your photos on Facebook and Twitter with #HearthstoneDrinkalong, along with the name of the weekly beverage. This should be a blast, and give you a taste (literally) of what the new recipe book has to offer.

Also, don’t forget to comment under this post for a chance to win some sweet Hearthstone prizes next week, including a couple copies of the cookbook!

Bottoms up! :D

The Roster

Week 1: Grimy Goose

Week 2: Starseeker Sour

Week 3: Tauren Tumbler

Week 4: Deathrattle

Week 5: Mystery drink?

Week 6: Mystery drink!

 

So this week’s entry is the Grimy Goose. This is a classic beverage from the heart of Gadgetzan, served up by the famous Talan in his bar:

It’s a variation of the classic vodka martini, dirtied up a little for the Gadgetzan crowd with some pickle juice. Combined with a bit of sweet vermouth, rather than the dry stuff, you get a thoroughly pleasing drink that has just enough nuance to keep things interesting. Give it a go!

For the photo, I tried to put together something that was both elegant and just a little grimy. The dishware and props are darker colors, and the background is dim to give the impression of a lengthy bar. The jars of pickled vegetables got mostly cropped out, but down on the bottom of the tray you can see a feather or two, just a little visual hint of “goose”. ;)

Grimy Goose Recipe

You’ll need:

  • 3 oz. vodka
  • 1/2 oz. sweet vermouth
  • splash of pickle juice
  • ice for shaking
  • pickles, olives, and/or onions for garnish
  • a chilled glass

Combine the vodka, vermouth, brine, and ice in a cocktail shaker (a mason jar also works in a pinch!). Shake everything together and strain into a chilled glass. Garnish with your pickled veg, and consider serving alongside an antipasto plate, fried food, and anything Italian.

Be sure to snap a photo of your delicious new drink and share it online with the hashtags #GrimyGoose and #HearthstoneDrinkalong.

 

 

 

 

Giveaways, a Drink-along, and more!

Everybody get in here! It’s Hearthstone Cookbook day!

As of today, the Official Hearthstone Innkeeper’s Tavern Cookbook is released out into the world for your snacking and imbibing enjoyment. It’s about 50 recipes with lots of delicious pub-style snacks and appetizers, plus a wide variety of cocktails and mocktails to satisfy just about everyone’s palate. This book was SO much fun to put together, and I can’t wait to share it with all of you. You can read a bit more about it here.

To celebrate, I’m fixing up some festivities and prizes for next week. I’ve got some fun Hearthstone/WoW items as well as several cookbooks to gift out, and the entry period is from now until the end of next week! I’ll do a rolling list of winners, one a day starting Monday, for the various prizes, so be sure you get your names in the virtual hat!

I’m also planning a super fun weekly drink-along using recipes from the cookbook and beyond. Stay tuned for more on that soon- Do you prefer #ThirstyThursday or #StonebrewSaturday? Weigh in here!

To enter the giveaway, just leave a comment below telling me what food or drink you’d put on the menu if you were in charge of your own tavern.

Awesome Dragon Mugs!

The Starks are always right eventually, and with winter also comes the gift giving season. I occasionally share products on the blog when I find something I really fall in love with, and today is another of those days.

Aren’t these fabulous?!

They’re designed by the whimsical and talented artist Nicola Robinson, whose work is showcased on her site, Teeth and Claws, as well as on her Etsy site. Her designs can be purchased as art prints, cards, coasters, and just recently, these awesome mugs, which I was fortunate enough to receive in the mail a few months ago. I could barely wait to start trying them out in photos.

The mugs are fine English bone china, lightweight and just the perfect size for an afternoon tea. The original designs are just slightly raised, lovely to run a fingertip over.

So, whether you’re sharing tea and seedcake with some unexpected guests in the Shire, or planning your next bout of aerial combat with Temeraire, or looking up a good recipe for bubbly pies on Pern, these mugs make an ideal addition to your kitchen.

What do you think? What would be your perfect pastry or breakfast item to serve alongside these beauties?

Burlington Book Signing

Everyone deserves goodies. But a really great author who has entertained and captivated us with the emotional rollercoaster that is A Song of Ice and Fire deserves extra swag. Being the foodies that we are, we decided to make up a gift basket for George RR Martin when he started his book signing tour in MA.

Being a creative sort, Chelsea just couldn’t help herself, and may have gotten a little carried away…

The swag basket included a medieval pork pie, cheese and olives, a small bottle of local cognac, traditional oatcakes with both blackberries and pine nuts, our new ultimate lemoncakes, potted hare, mulling spices, and our own little gag gift: a small bottle of “Tears of Lys”. The parcels were wrapped in a combination of linen cloth and hand woven inkle bands before getting their individual labels. Into the basket, lined with leather and fur, for the perfect presentation.

  

After Sariann finished work, we piled into the car with a couple of our Inn-mates (Ha!), and headed for Burlington. At the bookstore, the lines were predictably around the entire side of the building, fans all abuzz with excitement about the new book and meeting George. We felt like superheroes in disguise wearing our snazzy aprons as the bookstore staff ushered us in and handed us off to the uber efficient Random House marketing folks, who in turn took us to The Martin.

George was kind enough to take a few minutes to chat with us about food, and the contents of the gift basket.

He also signed our aprons:

George signs apron

 

This was pretty much one of the best nights of our lives…