Raspberry Cordial – Redwall

For today’s recipe, I’m circling back to where this crazy career started: Redwall.

I don’t know about the rest of you, but this was always one of my most-desired recipes from the Redwall series. Just look at this one passage from The Bellmaker:

I mean, RIGHT?!

As a kid, I was under the impression that it was alcoholic, not knowing the British-ism of “cordial”, meaning essentially a flavored syrup to which water can be added. I’ve since been gifted a bottle of raspberry liquor from the UK, and WOW, that’s the grownup version of this, pure summer in a bottle.

But back to the recipe: For this batch, I used raspberries I picked last summer with my kids, and tried a pretty plain version of the recipe, although I have also made some with the addition of lemon thyme, which paired with the fruity flavors just *chef’s kiss*.

The resulting syrup is a gorgeous deep pink color, and redolent with the aroma and flavor of sun-kissed raspberries. Diluted with water, it makes a lightly flavored and refreshing beverage that is all too easy to drink down! It’s a fantastic way to preserve the summer harvest, and to share with friends and family.

Ingredients:

2 cups raspberries, fresh or frozen
1/3 cup Lemon Juice
12 cups boiling water
3 cups sugar

Gently wash the raspberries in cool water to dislodge any hidden bits of leaf or stem.

Transfer the cleaned berries into a large bowl and drizzle them with the lemon juice to brighten their flavor.

In a large pot on the stovetop, bring 12 cups of water to a boil. Once bubbling, stir in the sugar, whisking until it dissolves completely.

Carefully removing the pot from heat, pour this hot sugar-water mixture gently over the raspberries. Cover the bowl lightly and let it rest undisturbed at room temperature for a full 24 hours.

The next day, the cordial is ready for straining. First, pour it through a fine-mesh sieve, catching most of the pulp and seeds. To achieve that beautiful jewel-like clarity, I strain it once more, this time through a jelly bag (or damp paper towels, in a pinch!), patiently allowing it to drip through slowly. Occasionally scrape down the sides of the bag to help ease the cordial along and clear away any stubborn pulp or seeds.

Finally, the beautifully clear cordial is poured into clean glass jars, ready to be chilled and enjoyed. Stored in the fridge, this raspberry cordial will happily keep for several weeks. If you’d like to preserve a taste of summer for the cold months ahead, you can water-bath can the cordial using the standard practices for juice—allowing you to savor your bottled summer for several years to come.

Ring Fit – Milk Pudding Smoothie

So as part of my personal pandemic self-care, I decided to try and ride the wave of New Year resolution fitness and diet tweaking. So far, so good. I even splurged on a Ring Fit for the Nintendo Switch, because I normally loathe exercise, and need to be tricked into thinking it’s fun. Also, PANDEMIC, amiright? Splurges are what’s getting us through at this point…

So there I am, jogging in place and pretending I look cool, when the game starts throwing these smoothie references at me. Spinach smoothie? I’m good, thanks. Banana sesame smoothie? Intriguing. Milk pudding smoothie?

WAIT JUST A SECOND.

So, admittedly my mind registered this as a rice pudding smoothie, and I haven’t been able to stop thinking about it for days. Which could be worse, of course: It’s taken me about two weeks to stop craving frozen chocolate chip cookie dough every single day. It’s been a tough year.

World 4 - Requests - Ring Fit Adventure Wiki Guide - IGN

I wasn’t expecting to be hit with food inspiration in a workout game, though. But this food blog thing is a blessing and a curse in some ways, because I can find catharsis from these fixations by making up a winning recipe.

I started with the rice pudding concept, but rice is pretty high in calories (isn’t everything delicious, though?), so that gave me pause. Then I thought about the pearls, and BOOM! Tapioca!

This recipe comes out to under 200 calories, which is pretty good since it leaves some calories for other stuff (I’m a grazer, so I prefer more than one item for a meal). It’s creamy, a little on the thicker side from the tapioca, and lightly sweetened from the fruit. I had my husband taste it for me, and he promptly ran off with the glass, so I figure that’s a definite upvote.

I’m still busy leveling up in the game, but from the sneak peek I took online, I think it’s safe to predict that there’ll be plenty more smoothie recipes that catch my eye going forward, so stay tuned! :)

Ring Fit Milk Pudding Smoothie Recipe

Ingredients:

2 Tbs. small tapioca pearls
1/2 cup water
1/4 cup raisins or dates
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
dash vanilla extract
dash almond extract (optional, but yum!)
1 cup almond milk

Cook the tapioca in the 1/2 cup water, or according to the package instructions. Once the tapioca is completely cooked, remove from heat and allow to cool for a few minutes.

Combine the tapioca with all the other ingredients in blender; blend until smooth. Strain for a smoother consistency (the remaining fruity bits are great in oatmeal!). Chill until ready to drink, the pour into serving cups and add a dash of cinnamon. Enjoy!

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.

Star Wars – Knockback Nectar

“The beverage was the color of hydraulic fluid and had spongy, bobbing, floating bits in it. It tasted of sour spit with an aftertaste similar to motor oil.” –Aftermath, by Chuck Wendig

I admit, based on that charming description, you might think I was mad to take on this particular drink. But I fell in love with the name, and couldn’t let it go. And if there’s one thing I’ve learned about descriptions of food during my time doing fictional cooking, it’s that sometimes, an unfavorable description just reflects the strangeness of the food to the person encountering it.

So, although described by some in less than glowing terms, this one-of-a-kind beverage is actually rather tasty, once you get accustomed to it. Strong in every sense of the word, it’ll take your mind off the unsavory types surrounding you in Ergel’s Bar.

Knockback Nectar first appeared in the novel Aftermath, which was written by Chuck Wendig and released in 2015.

Update: I’ve added this recipe to the lineup for Fictional Foodies’ May Star Wars lineup. Check out the other cool recipes folks have submitted here.

Knockback Nectar Recipe

Prep: 5 minutes

Makes: 1 serving

Ingredients:

1 oz. peaty whiskey
1/2 oz. molasses
2 oz. hot black coffee
a few drops of sesame oil
small pinch white pepper

Combine all liquid ingredients in a shaker, and shake together vigorously for several seconds. Pour into a serving glass, and once the oil has risen back to the top, sprinkle on a dash of pepper.

Star Wars – Photon Fizzle

The Photon Fizzle is reported to be a fizzy green drink popular among diner-goers around Coruscant. It’s served at least at Dex’s Diner, where we see a large beverage dispenser of the stuff in Episode II:

For this version, I’ve opted for green dyed and flavored boba pearls to better match that photo from Dex’s. Add to that some ginger-mint syrup, some gin, and some ginger beer to give it the fizz, and you’re good to go! It does go especially well with some greasy spoon dishes, as the flavors of the drink help cut through the heaviness of the foods.

Alright, so it’s probably questionable whether or not a diner would be serving boozy drinks. But this name was just begging to be a cocktail. But if there’s enough demand for it, I’ll see if I can wrangle another version of it without alcohol, and I’ll get back to you… :)

Update: I’ve added this recipe to the lineup for Fictional Foodies’ May Star Wars lineup. Check out the other cool recipes folks have submitted here.

Photon Fizzle Recipe

Makes 1

Prep: 5 minutes Bubbles: 20 minutes

Location: Coruscant, Coruscant System, Core Worlds

First appearance: Episode II, 2002 (visual); What is a Wookiee?, 2005 (name)

Components:

ginger-mint syrup (see recipe below)
1/4-1/2 cup large boba pearls (tapioca, not Fett)
3 oz gin
1/2 fresh lime juice
4 oz ginger beer

Cook the boba according to package directions, then set to steep in the ginger mint syrup and food coloring for at least an hour.

Place the now-green bobas at the bottom of a glass. Combine 1/2 oz. ginger syrup, the gin, and the lime juice in a shaker with some ice. Give a few good shakes to chill everything, then strain into the glass. Top up with ginger beer, and enjoy!

Ginger Mint Syrup Ingredients:

1 cup water
1 cup sugar
1-inch piece ginger, sliced thin
~1/2 cup fresh mint leaves
green food coloring

In a small pot over medium heat, combine the water, sugar, and ginger, then bring up to a simmer. Stir occasionally until the sugar has dissolved, then remove from heat. Add the mint, then cover and allow to cool completely, about 30 minutes. Strain into a clean jar or small pitcher, add food coloring, and store in the fridge for up to a few weeks.

Pomegranate Syrup

Pomegranate Syrup, poured over lemon sorbet

Thoughts:

I hadn’t realized until someone asked me recently online if I had a good pomegranate recipe that I was, in fact, completely lacking any such thing. I use pomegranate seeds a lot as a garnish in photos, and love to snack on them, but as far as cooking? Nada. So, I started to look around for what I could do with the stuff, and settled on this super easy recipe for starters.

This delightfully simple syrup packs a heck of a flavor punch! It’s as good on meats and salads as it is on desserts, or even mixed in with drinks, both hot and cold. The syrup is pucker-worthy in its tartness, but that’s part of its glory. While the consistency is thick if you cook it for the full time, it’s still pourable, which means you can deploy it on any delicious edible you like. Rim of a martini glass for an ominous looking cocktail? Check. A simple glaze atop a cake? Check. Personally, I consumed all of mine on several successive dishes of lemon sorbet, and have approximately zero regrets about it.

Where in Westeros?

I would immediately put it down in Dorne. Pomegranates are a common ingredient in Middle Eastern and Mediterranean cuisine, both of which resemble their Dornish counterpart. It would likely have worked its way up the trade routes to King’s Landing, as well, where those with wealthy cooks could enjoy it any number of ways. Pomegranate lemonsweet to help relax on sweltering days in the capital? Yes please!

Pomegranate Syrup Recipe

Cook’s Note: While you can certainly juice your own pomegranates, I find the process to be hugely messy, and have yet to accomplish it without staining some garment or another. Instead, I buy the smallest bottle of pomegranate juice at the store, and go from there.

Ingredients:

2 cups pomegranate juice (about 4 pomegranates)
4 Tbs. raw sugar or honey
Optional additions: a little ground pepper/grains of paradise, lemon juice, mint, etc.

Combine the ingredients in a saucepan, and cook over medium heat for 30-40 minutes, stirring occasionally. The sauce should reduce and thicken as it cooks, and further thicken when it’s cool. If serving over frozen desserts, allow the sauce to cool at least an hour before serving.

For easy deployment, just use it any way you would use balsamic vinegar. If you manage to not eat it all at once, store the remainder in the fridge.

Syllabub

Thoughts:

I had my doubts about this one, but once again, our culinary ancestors were onto something. There are countless recipes for syllabubs throughout historical cookbooks, at least back into the 16th century. They also seem to come in two basic versions- in the first, a cow was milked directly into a jug of cider or wine, and the mixture was whipped together. The layers would gradually separate as the cream rose to the top. I’m not nearly enough of a science type to be able to explain what that effect was, but it involved various acidic reactions. In the other version, the cream was whipped separately, then placed on top of the drink.

Bizarrely enough, I don’t have a cow handy, so I opted for the second version. I gingerly place a dollop of slightly sweetened cream over a lightly sweetened and spiced white wine. With a wince of trepidation, I spooned up a bit of the oddball delicacy.

And was delightfully surprised. The combined spoonful of wine and cream produces a sort of sherbet-effect, both sweet and silky. Because the white wine is really quite sweet, it’s great as a dessert in small quantities. The flavors all compliment one another, spice and herb and citrus nicely balanced. All in all, a unique and interesting historical recipe!

Syllabub Recipe

Ingredients for Wine:

3 quarts white wine, such as pinot grigio or a light chard
1 lb. sugar
1-2 cinnamon sticks
2 peppercorns, cracked
2-3 lemon slices
2-3 sprigs fresh marjoram or rosemary

Ingredients for Topping:

1 pint of Heavy Cream
1/4 cup fine sugar
dash of vanilla

Mix together the ingredients for the wine, and shake or stir until the sugar has dissolved. Allow to sit for at least 4 hours, then strain into a clean bottle. Chill before serving.

While the wine chills, whip the cream, sugar, and vanilla until it forms stiff peaks. Spread the whipped cream into a strainer over a bowl- this will let any excess liquid drain off the cream, making better topping for the syllabub.

To serve, pour a small amount of the sweetened wine into a decorative glass, then carefully place a few dollops of whipped cream on top.

Apricot-Plum Smoothie, from City of Bones

Clary spoke up hastily. “What’s all the raw meat for?” she asked, indicating the third page of her menu.

“Werewolves,” said Jace. “Though I don’t mind a blody steak myself every once in a while.” He reached across the table and flipped Clary’s menu over. “Human food is on the back.”

She perused the perfectly ordinary menu selections with a feeling of stupefaction. It was all too much. “They have smoothies here?”

“There’s this apricot-plum smoothie with wildflower honey that’s simply divine,” said Isabelle, who had appeared with Simon at her side. “Shove over,” she said to Clary, who scooted so close to the wall that she could feel the cold bricks pressing into her arm. Simon, sliding in next to Isabelle, offered her a half-embarrassed smile that she didn’t return. “You should have one.”

-City of Bones, Book One of the Mortal Instruments series, by Cassandra Clare

Thoughts:

What a delightful summery smoothie, from the “human side” of the menu at Taki’s Diner! The skins of the fruit create a colorful confetti appearance throughout the smoothie, the chia seeds give it a little texture, while the ginger gives it a bit of zing. I used a fizzy elderflower drink, which added a minutely floral component.

If you like, make the mixture a little thick, and top with granola. Just make sure that you’re not using Faerie plums: I hear they can make one go mad! ;)

Apricot-Plum Smoothie

makes 1 large serving, or 2 small

Ingredients:

2-3 apricots
1 plum
2 Tbs. wildflower honey, plus more to top
1/2 cup yogurt (vanilla is best)
1 tsp. ground ginger
1 Tbs. chia seeds
juice, such as white grape, apple, or elderflower
granola to top (optional)

Combine the fruit, honey, yogurt, ginger, and chia seeds in a blender. Add a splash of juice, and blend. If needed, continue to add juice a small amount at a time until the whole mixture can be easily blended.

April Brewing Update

Another fun month of brews! The house is starting to warm up, which means that the yeasts are more self sufficient, and need less coddling from me to keep them active and happy. Phew! I had a surprise from my Imitation Port recipe mid-month. I went to check on the brews, and found that the cap was missing from that jug. I couldn’t make sense of it, until I realized that it was naturally fermenting, and had worked enough pressure up to pop the cork out. That hadn’t even occurred to me, since it’s got sherry and brandy in there, but I put an airlock on it, and we’ll see what it does next! The counterfeit malvoisie that I started last month is chugging away, and smells/tastes wonderful. That’s one of the best things about historical recipes- I would never have thought to combine juniper, cinnamon, and coriander, but they are amazing together! That’s a recipe from 1604, and will probably stand in for a spiced wine from Essos.

Near the end of the month, I attended an SCA brewing event, which was a blast. I got some great feedback on the bottles I brought, and got to chat with some really knowledgeable brewers about esoteric brewing. My housemates are thrilled that I talked at someone else for a change! I was able to have two of my brews judged, and they did well enough that I’m now a novice in the guild. I probably won’t be able to submit more for judging until July, but I’m excited to be able to climb the ranks, and improve my research and documentation skills. It’s also got me eager to try zany new brews, like a Roman wine made with seawater, and finally track down a good historical braggot recipe. I also started up the FB page for Game of Brews, for those who’d like to keep better tabs on what I’m making, as well as join the discussion and brainstorming for future projects! New Posts:

Last Hearth Heather Ale – placed well at a recent brewing competition
Ginger Wine, c. 1690 – with some carbonation, next version will be great
Greywater Watch Gruit – a hopless ale with herbs

Started:

White Metheglin from Lothlorien (yep, jumping fictional boundaries)
Dandelion Wine
Violatium II
Spiced Cider

Strawberry Lemonsweet

Season three is proving to be much more ripe with food than any other season. Here’s another one from the HBO show:

See that pitcher on the bottom right? The one with what could only be lemonsweet with strawberries in it? That’s the special at the Inn this week.

Strawberry Lemonsweet

Now, I’ll admit that when I’m watching the show, I obsessively look at the dishware, glassware, and plates of food. When I saw this, I had to try it! I’ve used an adapted lemonsweet recipe from the cookbook for this, and the result is a perfect beverage to see you through spring and into the long days of summer. It’s sweet, with a citrus punch, but also with wonderful subtle flavors imparted by the herbs and strawberries. The longer it sits to infuse, the pinker and more flavorful it will get!

Strawberry Lemonsweet Recipe

Ingredients:

1 orange
4 lemons
2 cups powdered sugar
1-2 Tbs. bruised thyme, rosemary, or mint, to taste
4 cups water
1 pint strawberries, stemmed and sliced

Zest half an orange and half a lemon. Juice all the fruits, and add the juice, zest, sugar, herbs, and water. Whisk or pour into a bottle and shake to mix. Strain into a serving pitcher, add the strawberries. The berries will gradually add color and flavor to the rest of the beverage, making it even more delicious! Garnish each glass with an extra slice or two of strawberry, and a small sprig of herb.