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!

Elder Scrolls – Balmora Cabbage Biscuits

While many dishes found in the world of the Elder Scrolls are unequivocably delicious sounding, some are a little quirkier. But, not one to shy from strange foods, I like to take a crack at them from time to time, and the latest project is this recipe for cabbage biscuits.

Although Balmora has since been destroyed, many Dunmer remember the good eating that could be enjoyed when visiting House Hlaalu’s stronghold. These humble biscuits make the best of limited Morrowind ingredients. Heavily textured, but lightly flavored, they are a great bottom for a variety of toppings (butter spread onto them while still warm from the oven trickles down into those cracks) or as an accompaniment to a hearty soup.

Balmora Cabbage Biscuit Recipe

Prep: 30 minutes Rising: 1 1/2 hours Baking: 20 minutes

Makes: about 16 biscuits

Pairs well with: sour cream; Combwort Confit (recipe forthcoming)

Ingredients

1/2 small green cabbage (~1 pound)
2 tsp. salt
1 Tbs. vegetable oil
Pinch black pepper
4 Tbs. salted butter
1/2 cup milk
2 tsp sugar
2 1/2 cups flour
1 egg
1 tsp. instant dry yeast
1 Tbs. heavy cream, for wash

Finely shred the cabbage using a food processor or a grater. Sprinkle liberally with salt and allow to sit in a strainer over a mixing bowl for 30 minutes to an hour. Squeeze out and discard the excess liquid.

Heat the oil over medium heat in a frying pan, then gently cook the shredded cabbage with the black pepper until slightly brown. Add to a medium mixing bowl, stir in the butter until it’s melted, then pour the milk over. Add the sugar, then the yeast, followed by the egg. Gradually mix in enough flour until you have a nice dough that pulls away from the sides of the bowl. Knead for several minutes, until it bounces back when poked, then cover and place in a warm spot to rise for about an hour.

Roll the dough out to roughly 3/4” thickness, then score the tops in a checkered pattern with a sharp knife. Cut into rounds and place on the baking sheet. Allow to rise again, this time for about 20 minutes. Brush the tops with heavy cream, then bake for roughly 20 minutes, until the tops are a golden brown.

Star Wars – Polystarch Puffbread

I don’t know about you all, but I literally gasped out loud when I saw this scene from The Force Awakens for the first time:

Seriously, nothing beats practical effects, and a team apparently spent around three months (!) getting that effect just right. As far as I’m concerned, they nailed it, as it’s one of the most memorable parts of the film for me.

Some cool tidbits about this bread… The mixture comes from Unkar Plutt, who is profiting wildly off the remoteness of that trading station on Jakku. You have to figure that he obtained the ration packs for as little as possible, and because he also sells the water necessary for making it, he’s got a slice of all the profit to be made out of folks just trying to survive.

Life can be tough for a scavenger like Rey, especially on desert planets like Jakku and Tatooine. Where eating is more necessity than pleasure, one often lives hand to mouth, scraping by with traded salvage for rations such as these, which likely were themselves salvaged from military supplies:

This recipe, while not quite so aesthetically impressive as the film version, does puff up when made, in under a minute. The ingredients were selected for basic nutritional content rather than tastiness factor; Rey’s eating to survive. But let me tell you: if you imagine you’ve just come back from a long day of salvaging parts in the dry heat of Jakku, just about anything made of food will start to taste great!

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.

Polystarch Puffbread Recipe

Location: Jakku, and throughout the Galaxy

Makes: 1 small serving

Prep: 5 minutes – Cooking: 45 seconds

Ingredients

1/2 teaspoon vegetable oil
4 Tbs. wheat flour
1 Tbs. instant oats
1 tsp. sugar
1/4 teaspoon baking powder
1/2 tsp. thin flakes dry seaweed
pinch each of salt, ground pepper, cinnamon
~2 tablespoons water

Lightly grease a 6″ ramekin or small bowl with the oil. In a separate bowl, combine all the dry ingredients, followed by just enough water to hold it all together. Quickly form into a rough ball, and place in the center of the ramekin. Place the ramekin in the microwave, and cook for 45 seconds, during which time the bread should puff up somewhat. Allow to cool slightly before eating.

“Colonial” Thanksgiving, 2016

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

Pemmican – traditional
Indian slapjacks, with acorn and cornmeal – 1796
assorted local cheeses

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

Pumpkin Pie – 1653
Mother McCann’s Lemon Pie – pre-1891, from a family cookbook
Cider Cake – 1881
Apple Tansy – 1754
Gooseberry Hops – 1792

Drinks

Birch Wine – 1691
Elderberry Wine – 1861
Syllabubs – 1796

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!

Gooey Apple Rolls with Caramel Sauce

Thoughts:

Every now and again, I get recipe suggestions from readers, and when they’re good, I like to share them, too. My notes from over a year ago say that this one comes from FB reader Karyn,

And it is definitely a winner.

Dear readers, this is a recipe well worth making. The gooey warmth of the straight-from-the-oven rolls as you pull them apart is so comforting. Although it took me ages to try these out, it has actually become a staple here at The Inn, especially when overnight guests merit something a little special for breakfast.

One serious perk of this recipe is that it has the feel of cinnamon rolls, but the advantage of being a relatively last minute dessert, since it requires no time at all for the dough to rise, something that is often the downfall of my very good breakfast intentions.

Where in Westeros?

Honestly, anywhere I can still eat them.

But they strike me as a more northern dessert, with their hearty richness and apples. It’s a simple dish, at the end of the day, but filling and delicious. Because cinnamon is the only spice used, that could reflect the distance from bustling trade ports of the dish’s point of origin; spices in the medieval period in Europe were expensive ingredients, and I can only assume the same would be true of Westeros.

Recipe for Gooey Apple Rolls

Dough recipe:

2 ¾ cups flour
4 ½ tea spoon of baking powder
1 tsp of salt
2/3 cup of butter
1 cup of milk
3 cups of finely minced apples
1/4 cup cinnamon sugar

Sugar bouillon recipe, simmered for 5 minutes

2 cups of water
1 cup of brown sugar

Brown Sugar Glaze:

1 cup brown sugar
2 Tbs flour
1 cup milk
1 Tbs butter
a dash of vanilla

Begin by mixing up the dough: add together the flour, baking powder, and salt, then rub in the butter. Gradually work in the milk until you have a dough that has completely come together. Knead for a few minutes, then roll out on a lightly floured surface into a long rectangle about 1/4″ thick. Spread the minced apples over the dough, sprinkle with cinnamon sugar, and carefully roll the whole thing up, making sure to keep the apple bits as evenly distributed as possible throughout the roll.

Preheat the oven to 425F. Heavily butter a baking pan, probably around 9″x13″ or thereabouts. Make up the sugar bouillon by gently warming the water and sugar over medium heat until the sugar has dissolved. Remove from heat and allow to cool. Cut the rolled dough into slices roughly 1″ thick and lay in the pan, cut sides up. Continue until all the dough is used up (although ever since I can remember, I’ve eaten those little knobbly end bits that are obviously too ugly to be included… ). Pour the cooled sugar bouillon evenly over the rolls, and bake for around 25 minutes, or until the tops of the rolls are a nice golden color.

While the rolls are baking, make up the Brown Sugar Glaze. In a pot over medium-low heat, mix together the brown sugar and flour until the sugar is melted. Then add in the milk, butter, and vanilla. Bring up to a simmer for several minutes to thicken, then remove from heat.

Serve the rolls with a good drizzle of this glaze over top. It would also be great with a dollop of ice cream, and while I personally don’t care for nuts in baked goods, I can recognize that they would be a fantastic addition to this recipe!

Acorn Cakes

Thoughts:

Now, don’t get too excited by the term “cake”, because these are much more like flapjacks, johnnycakes, or pancakes that a proper fluffy birthday cake sort of a treat. They’re based on a recipe from 1786 for “Indian Slapjack”, from the book, “American Cookery”, one of the earliest American recipe collections.

I tried a couple techniques with this until I determined that, like many things, they were best fried. Ideally, the slightly nutty flavor of the acorns is there, provided that the de-tannining process didn’t strip too much of it out. Even my very finely ground corn meal retained a little crunch and texture, and the eggs held everything together.

As with many breakfast items, it’s all about what you put on it. Honey, maple syrup, and fruit jellies all go beautifully with these little flapjacks, but you could certainly improvise, as well.

Where in Westeros?

Anywhere with oak trees, potentially. I suspect, though, from the amount of labor that goes into processing acorns, that only those without many other options would go through the trouble. It seems just the sort of thing the Liddles, Norreys, or Flints might make around the heart in their wild northern homes.

Acorn Cake Recipe

Cook’s note: I liked the ratio of 2/3 acorn meal to 1/3 corn meal. For info on how to process acorns into flour, check out my previous post on the topic.

Ingredients:

1 pint meal, mixed acorn meal and corn, ground fine
4 spoons whole meal flour
pinch of salt
4 eggs
warm water, enough to mix
1/4 cup suet, lard, or butter

Mix together the dry ingredients. Add the eggs, then gradually begin adding water until you have a mixture the consistency of pancake batter, that can be dropped into a hot pan in spoonfuls.

Melt a little of the fat in a skillet or frying pan over medium-low heat. Drop a couple of spoonfuls into the hot pan, allowing them enough room to spread out. Let the cakes cook for at least 30 seconds, then peek underneath to see if they are done. When the first side is lightly browned, flip the cakes and cook for the same amount of time on the other side. Remove to a plate, and repeat with the remaining batter.

The cakes are best eaten fresh from the pan, but can be gently reheated the next day, as well.

Hotpie’s Wolf Bread, take two

Thoughts:

Alright. You remember last season, when Hotpie made this lumpy bread in the shape (ummm… sorta?) of a direwolf for Arya? That was a super cute moment that has now been topped by it’s own epilogue, in the form of a much prettier direwolf loaf:

Naturally, I had to update things. I got in touch with Karyn Booth, the food stylist for the show, for some tips. She told me that this version is more scone-like than bready, to help keep the dough from rising too much and spoiling the shape. Her ingredients included Irish brown soda flour, whole meal, baking powder, honey, and buttermilk. She also recommended a very sharp knife. Deliciously simple!

This version turns out basic and hearty, full of earthy, wheaty goodness. A little boring on its own, the rustic scone texture is perfect for a schmear of salted butter, or a nice dollop of honey.

I hope you enjoy this updated version!

Hotpie’s Wolfbread, version 2

This recipe makes about 3 wolves. Form any leftover scraps into a biscuit shape and bake alongside the wolves- it will give you something to nibble while you admire your handiwork!

Ingredients:

2 cup coarse meal
3 cups wheat flour
1 tsp. baking soda
1 tsp. baking powder
pinch salt
6 Tbs. butter
4 Tbs. honey
buttermilk or sour milk
1 egg, beaten with a little water, for the wash

Combine the dry ingredients, then rub in the butter. Stir in the honey, followed by the buttermilk, just enough at a time, until you have a nice soft workable dough. Roll out to around 1/2″ thickness, and carefully cut into the direwolf shape with a sharp knife. When you’re satisfied, transfer to a baking sheet lined with parchment paper. Brush all over with the beaten egg.

Bake at 350F for around 20 minutes, or until a lovely golden brown.

Baked Currant Doughnuts

Thoughts:

This recipe is based on one from Clear Flour Bakery, near which I used to live. It makes amazing doughnuts, albeit ones that are still a little inferior to those from the bakery itself. You could get me to wake up at any hour of the morning to get some of those doughnuts. But now living several hours away, getting a hold of the genuine article is no longer practical.

These delectable morning treats have always struck me as oddly medieval. Between those familiar cinnamon and nutmeg, and the prolific currants, they tick several of the standard medieval ingredient boxes. The triple risings make them soft and incredibly fluffy, and I will admit to eating several myself. Every time. They’re SO good. Even the residents of The Inn who don’t especially like sweets enjoy these, since the main sugar content is however much you dust the outsides with.

Proposed Location?

The expense of the spices would point toward one of the more well-heeled households, while the dried currants point toward something somewhat northern. I could see them at Winterfell or Riverrun, but even as far south as King’s Landing or Oldtown. Each location or family cook would probably add their own special ingredients to them, such as candied lemon peel in the capitol, or a dash of rosewater for the Tyrells. And as I type those thoughts, I might have to try some of those variants… strictly for research purposes, you understand. ;)

What do you think would be good?

Baked Currant Doughnut Recipe

Makes about 10 doughnuts

Cook’s Notes: This recipe looks daunting, but the hardest part is waiting for the doughnuts to rise. If I’m serving them with breakfast, I like to start the dough the night before- I let it go through the first rise, then punch it down and leave it somewhere with a neutral temperature to rise the second time overnight. In the morning, all I have to do is form into shapes, let rise the final time, and bake!

Ingredients:

1 cup dried currants
1 1/2 tsp. instant yeast
1/4 cup granulated sugar plus 1 cup for dusting
3/4 cup milk, warmed
3 cups all purpose flour
3/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1 large egg
1 stick soft butter, plus 4 -6 Tbs. additional melted butter
pinch of salt

In a medium bowl, cover the currants with hot water and let stand until softened, 20 minutes. Meanwhile in a small bowl, stir the yeast with 2 tablespoons of warm water and a pinch of sugar and let stand until foamy about 5 minutes.

In a separate bowl, cream together the butter and sugar. Add the egg, then the yeast and spices. Drain the currants, and stir into the batter. Gradually add the flour, alternating with the milk, until the dough comes together. It should start to take on a smooth consistency that pulls away from the sides of the bowl; if need be, either don’t add all the flour, or add a little extra until you reach the right kind of dough.

Turn out onto a lightly floured surface, and knead for several minutes, or until the dough bounces back when poked. Grease a large bowl and place the kneaded dough into it. Cover with plastic wrap or a damp towel, and let stand in a warm place until it’s doubled in size. Punch it down, re-form it into a ball, and place back in the bowl. Let it rise again until doubled.

Grease a couple of baking sheets with butter. Divide your dough into 10 pieces, and pinch them into ball shapes. Split these between the baking sheets, flattening them slightly. Using a small round cutter, cut out the center of each disc of dough and place in the empty spaces on the baking sheet. Cover the dough again, and let rise in a warm place for one final hour.

Bake at 400F for about 20 minutes- the doughnut holes might need less time, so keep an eye on them. The doughnuts are done when they are a rich golden color. Remove from oven, allow to cool for a few minutes until they can be handled, then brush with melted butter and dip in granulated sugar. Dig in!

Honeycake with Blackberries

“In the Queen’s Ballroom they broke their fast on honeycakes baked with blackberries and nuts, gammon steaks, bacon, fingerfish crisped in breadcrumbs, autumn pears, and a Dornish dish of onions, cheese, and chopped eggs cooked up with fiery peppers.” -A Storm of Swords

Thoughts:

Valentine’s Day has always been a big deal in my family, probably second only to Christmas. Many years, it involves a big dinner, heart confetti, and assorted family and friends. This was a wonderful way to grow up, because it completely did away with the element of single/not single that can be so oppressive, especially during the dark wintery month of February. Therefore, I suggest making a batch of these for anyone in your life, whether it’s a friend, spouse, child, or what have you. After all, there are a lotta kinds of loves out there! Personally, I love how adding cornmeal to what would normally be a dessert somehow makes it suitable for breakfast. They’re small sized, letting you feel fine about scooting more than one onto your plate. They’re not too sweet, and baked with berries and nuts, not just topped with them. Honestly, they’re more like muffins, although they look as appetizing as a platter of cupcakes. The cream cheese frosting is an added layer of semi-sweet, creamy goodness. I had to curb my creativity a little with this recipe. I’d wanted to try a sort of thinly layered cake with a honey frosting in between, with nuts and berries on top. But the original says the cake is baked with berries and nuts, so I had to obey. :) This version might not be as elegant as what I had originally imagined, but it’s a delicious alternative!

Recipe for Honeycake with Blackberries and Nuts

Ingredients:

1/4 cup butter
1/4 cup honey
1 egg
1 cup milk
pinch salt
1 Tbs. baking powder
1/2 cup corn meal
1 1/2 cups all purpose flour
1/2 pint blackberries
1/2 cup walnuts, roughly chopped

Cream the butter and honey, then add the egg and milk. Gradually mix in the salt and baking powder, followed by the cornmeal and flour. Stir in the nuts and blackberries, smooshing the berris with the mixing spoon to roughly break them up for easier distribution through the batter. Spoon the batter into greased muffin tins, filling halfway up. Bake at 400 for 20 minutes, or until the tops are golden.

Ingredients for Icing:

1/2 cup softened butter (1 stick)
8 oz. cream cheese (1 package)
1 cup powdered sugar
1/2 cup honey
dash of vanilla extract

Using an electric mixer (or a lot of arm power), combine the butter and cream cheese until it’s very smooth. Add in the remaining ingredients and mix until incorporated. Spread evenly onto the completely cooled muffins.

Hot Pie’s Direwolf Scones

Again, Hot Pie brings us another tasty recipe from the HBO series!

In season three, he bakes and gives to Arya a small loaf of bread that looks like a direwolf:

Well, sort of.

But as soon as I saw this episode, I knew I would have to try my hand at making some of my own.

I first tried making this with ordinary bread dough (a variation on the cookbook oatbread), but it not only didn’t retain those nice crisp edges, but ended up looking like gross lumpy Jabba-wolves. So I opted instead for a scone recipe, which worked way better.

Recipe for Direwolf Scones

Ingredients:

2 cups flour
1/4 cups sugar
1 Tbs. baking powder
1/2 tsp. salt
1 cup cream or milk, or more as needed
dried currants, for eyes

Combine all dry ingredients, and then gradually add in the milk while stirring. If you need a bit more milk, add it until you have one cohesive and soft dough. Press the dough out on your work surface to a thickness of around 3/4″ thick. Using a sharp paring knife, cut out a rough wolf shape. Don’t worry if it’s a little ugly: Hot Pie’s was rustic as well!

Cut extra strips for additional legs and press them onto the main wolf shape, or leave them with just two legs. Cut a criss-cross shape for teeth and press a currant into the dough for an eye. If you like, texture the tops with the tines of a fork.

Bake in a preheated oven at 350F for 10-12 minutes, or until the tops are a nice golden brown.

In the head version, I snipped the edges of the head to make it look like tufts of fur, and used slivered almonds for the teeth. Rawr!

And for extra kicks, here I am making these wolves on MTV Geek’s “Cooking with Thrones” episode 3 recap!