Category Archives: Breakfasts

Teff Porridge with honey and dates

“Beneath them, the plain stretched out immense and empty, a vast flat expanse that reached to the distant horizon and beyond. It was a sea, Dany thought. Past here, there were not hills, no mountains, no trees nor cities nor roads, only the endless grasses, the tall blades rippling like waves when the winds blew…” -A Game of Thrones

Teff Porridge with Dates

Teff Porridge with Dates

Thoughts:

This recipe comes courtesy of a suggestion by blog fan and reader Jessette. I’d seen teff for sale, but hadn’t the faintest idea what to do with it. Now, I’m eager to experiment. The seeds are tiny, even smaller than chia seeds, but they cook like millet or quinoa, but faster. It’s an ancient grain, dating back to at least 1,000 BCE, making it an ideal candidate for the continent of Essos.

Teff porridge is like a quirky, earthier version of breakfast oatmeal. The grains don’t break down completely, leaving tiny *pops* of texture. The dried dates match the darkness of the teff, and the honey-sweetness ties the whole thing together. I was instantly smitten by the tasty uniqueness of this morning breakfast alternative. 

Proposed Location?

The Dothraki Plains, hands down. Teff comes from a type of African grass, which seems to particularly invoke images of the Dothraki Sea. One taster suggested that it would also make an excellent stuffing. I imagine the Dothraki women or slaves hunting rabbits and birds as they traveled, and using teff as a nutritious stuffing. 

Recipe for Teff Porridge

Cook’s Notes: Teff porridge, as made by the Dothraki, could include any ingredients they had plundered from their enemies or gathered on the plains. Get creative!

Ingredients:

  • 1 cup whole teff grain – not the flour
  • 3 cups boiling water
  • 1 tbsp butter
  • ½ tsp ground cinnamon
  • pinch of ground cloves
  • 1/2 cup chopped dried fruit, such as dates or raisins
  • ¼ tsp sea salt
  • ¼ cup honey, plus extra for serving

Pour the teff into a medium saucepan over medium-low heat, and toast gently for 3-5 minutes until it gives off a nice, nutty smell.

Add the butter, boiling water, and spices. Increase heat to a simmer and stir occasionally to keep the porridge cooking evenly. After 10 minutes, add the chopped dates, salt, and honey. Continue to cook for an additional 5-10 minutes, adding extra water if needed, until the porridge is cooked through to your liking.  

Scoop into serving bowls, and garnish with extra honey and dates. Enjoy!

Teff Grains for porridge recipe

Teff Grains

Seedcake – The Hobbit

I ate two slices before I could slow down and focus on adjectives, rather than just scarfing down the tasty, tasty morsels.

The brandy and spices are there, but not in a boozy, overwhelming way. In fact, I’d say it has only the good taste of brandy, without the kick. The cake itself is soft and dense, with only the slightest hint of crunch on the outside crust, and imparted by the seeds. Although it would be good with honey or jam, I found that the seedcake itself was good enough to enjoy plain, or with a smidge of butter alongside some afternoon tea.

Recipe for Seedcake

Like most of my recipes, I based this on a traditional recipe from an old cookbook. In this case, it’s #1776, taken from Mrs. Beeton’s Book of Household Management, 1861.

Ingredients

  • 1/2 lb. of butter (2 sticks)
  • 3/4 cup sugar
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground mace
  •  1 Tbs seeds (caraway is traditional, but I like poppy seeds)
  • 3 eggs
  • 1/4 cup brandy
  • 2 cups flour

Cream together the butter and sugar. Add the spices and seeds, followed by the eggs and brandy, beating to combine. Gradually add the flour, stirring until everything is mixed together completely. Pour this thick batter into a tin lined with buttered paper, and bake it at 350F for 1 hour. 

Cider Cake

Thoughts:

Cider, for me, is the epitome of Autumn.

Dense, moist, and characterized by that distinctive spiced cider flavor, this cake is an easy new favorite. I initially wondered if the cake would need icing, since it calls for so few ingredients, but after tasting it, I love it as is. It’s delightfully simple, and while frosting would only add, I enjoy a simpler baked good next to my afternoon tea. If frosted, it would be pigeonholed into the dessert category, while unfrosted, it can be enjoyed equally well as breakfast, snack, dessert, or with tea. I’ve tweaked the recipe just a bit, but it is every bit as delicious as the original.

Also, one of the best parts of the recipe is the note afterward, which states that despite the recipe coming from a Young Lady, it “will make a nice cake, better than some old ladies make.” 

I’m inclined to agree. 

cider cake
Cider Cake Recipe

Prep: 10 minutes       Baking: 35-40 minutes

Makes one 9″x9″ cake

Cook’s Note: The batter is much, much thicker than what we are used to with cake recipes. Also, you may wish to trim off the edges of the cake if they are a tad too crispy.

from Dr. Chase’s Receipt Book, 1887

Ingredients:

  • 1 cups sugar
  • 3/4 cup butter, room temperature
  • 1 egg
  • 1 1/3 cup sweet (unfermented) apple cider, room temperature
  • 1 tsp. baking soda
  • 1 tsp. each cinnamon and ground ginger
  • 1/2 tsp. ground cloves
  • 4 cups flour

Preheat the oven to 350F. Butter and flour an 8″ square pan, or a 9″ round one.

Cream together the sugar, butter, and egg. Add the cider, and beat until it’s all the same consistency. Add the soda and spices, followed by the flour, which should give you an unusually thick batter. Smooth this evenly into the prepared pan.

Bake for about 40 minutes, or until a toothpick poked into the middle comes out mostly clean. Allow to cool in the pan for around 10 minutes, then turn out onto a cooling rack. 

Delicious served with a little whipped cream, or vanilla or ginger ice cream.

Eggs for Breakfast – 1890s

Thoughts:

Creamy, delicious eggs. Savory from the broth and mushrooms, with the slightest crunch lent by the onions. It’s not quite an omelet, nor yet scrambled eggs, but something like both, in that the chopped whites and yolks of hard-boiled eggs are combined in a thick, creamy sauce. It’s an interesting spin on eggs for breakfast, and a great way to use up any leftover hard boiled eggs you may have in the fridge. In fact, I bet it would be a terrific way to use up leftover deviled eggs from a party (if there is such a thing… I usually eat them all!). The mustard would be a welcome addition, I think.

I recommend expanding on the original recipe, and putting a hefty layer of the egg mixture on a slice of toast, topping with a sharp cheese, and setting it under the broiler for just long enough to melt the cheese. With this treatment, it can actually stand as a breakfast main course, rather than a side.


Recipe for Eggs for Breakfast

Boiling eggs: 10 minutes       Prep time: 15 minutes

Serves 3-4

Cook’s Note: I haven’t the faintest idea where the bay leaf is meant to figure in, so I’ve omitted it altogether. If you like, I suppose you could let it sit awhile in the stock to pass on a bit of the flavor.

Ingredients:

  • 6 mushrooms, diced (~1/4 cup)
  • 6 hard boiled eggs, divided into whites and yolks, both chopped small
  • 1 slice of onion, diced (~1 1/2 Tbs.)
  • 2 Tbs. butter, divided
  • 1 Tbs. flour
  • 2 Tbs. cream
  • 1 cup stock
  • salt & pepper to taste

Saute the mushrooms in 1 Tbs. butter until soft. Remove from pan and set aside. 

Melt the rest of the butter, and add the flour. Stir until the butter bubbles and turns golden. Pour in the stock and cream and stir until it  reaches a smooth consistency. Add the chopped egg whites, mushrooms, and salt & pepper to taste. Bring to a bubble, then crumble the yolks into the mixture. Turn off heat and stir to combine. 

Concord Grape Crumble

Thoughts:

This is a near perfect simple autumnal dish.

I grew up near the Finger Lakes region of NY, and there we had an exquisite seasonal treat:

Concord Grape Pie. 

However, some of my family members have developed a gluten intolerance. So, with a few small tweaks, I’ve made a spin on that childhood delight: a great gluten-free recipe perfect for the thanksgiving table, or breakfast, or a weeknight dessert. 

The topping is warm, crispy, and crunchy thanks to the walnuts and toasted oats. The filling, as always, is divine. I could eat it every day, and during autumn, frequently do. That combination of sweet gooey inside combined with crunchy topping just can’t be beat, and is well worth the funny blue teeth you and your happy guests will be sporting. :)


Concord Grape Crumble Recipe

Cook’s Notes: Although Concord Grapes are best, there are a few other varieties that can work, such as Muscadine. Any grape that has a tough outer skin, and insides that can be popped out, could feasibly work for this recipe. Let me know what you try, and if it works!

Filling Ingredients:

  • 4 cups Concord grapes (a little over 2 quarts)
  • 1 cup white sugar
  • 1/4 cup rice flour
  • 1 tablespoon lemon juice
  • 1/2 lemon-worth zest

Topping Ingredients:

  • 6 Tbs. oat flour
  • 3 Tbs. brown sugar
  • 4 Tbs. cold butter
  • 1/2 tsp sea salt
  • 1 cup  rolled oats
  • 1/2 cup crushed candied walnut pieces

Squeeze the pulp out of the skins into a saucepan, saving the skins in a bowl. Cook the pulp in a saucepan over medium heat for around 15 minutes, stirring frequently, until the guts break down and the seeds separate from the grape.

Press the cooked grapes through a sieve and add to the skins. Discard the seeds. Add sugar, rice flour and lemon juice to the grapes, stir vigorously to combine, and pour mixture into a pie pan or a casserole dish.

Mix the ingredients for the topping until it’s the consistency of breadcrumbs. Spread over the top of the pie filling and bake at 350F for 30-35 minutes.

The Great Ginger Beer Adventure

Since I’m just crazy about making my own ginger beer after trying the basic recipe I posted a few weeks ago, I’ve got a scheme.

It goes like this:

I make some ginger beer. YOU all make some ginger beer. Then we add a bunch of different varietals to see what wonderful new brews we can come up with. Take a photo of your brews-in-progress, and I’ll post them here. If it turns out to be a winner, I’ll add it to the list so others can enjoy it, too. And even if you’re not able to make your own Ginger Beer, help us brainstorm some new varieties!

Tried and True Delicious Add-ins:

  • Blueberries – crush 1/2 cup per gallon, simmer with ginger, strain before bottling. Beautiful color is an added bonus!
  • Mint – just a few leaves per gallon add wonderful subtle flavor!
  • Rhubarb – 4 cups chopped, boil along with the ginger.

*UPDATE!*

In true tournament style, Chelsea is making this challenge into a giveaway. For each varietal entry you submit (photo and recipe!), you’ll get one entry for a drawing for a signed, personalized copy of the cookbook!

Just submit your photos on the Facebook page to enter. Deadline is November 1!

Chelsea’s lemongrass and blueberry versions
Duncan’s Rhubarb Ginger Beer
Chelsea’s lemongrass and blueberry versions
Duncan’s Rhubarb Ginger Beer

Breakfast in Braavos

“She broke her fast on sardines, fried crisp in pepper oil and served so hot they burned her fingers. She mopped up the leftover oil with a chunk of bread torn off the end of Umma’s morning loaf and washed it all down with a cup of watered wine, savoring the tastes and the smells, the rough feel of the crust beneath her fingers, the slickness of the oil, the sting of the hot pepper when it got into the half-healed scrape on the back of the hand. Hear, smell, taste, feel, she reminded herself. There are many ways to know the world for those who cannot see.” -A Dance with Dragons

Breakfast in Braavos, fried sardines, from Game of Thrones

Breakfast in Braavos, fried sardines

 Thoughts:

NOMSCH.

What a unique and satisfying breakfast! The sardines sizzle and spit as they cook in the peppery oil, giving off the slightest seafood smell. The skin and breading cooks to a wonderful crispy texture that crunches as you chew. The pepper cooks into that outer layer, and melds with the tender, flaky fish on the inside. Umma’s Olive Bread is ideal for swiping up the leftover peppery oil from the plate, just as the Blind Girl did, and a splash of watered wine rounds out the whole meal.

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To make poor Knights

I was first intrigued by the title of this recipe, then delighted when I recognized it for what it is:

Medieval French Toast.

In the UK, strips of toast are called “soldiers”, and I can only assume that there is some etymological connection between the two. 

In Sweden, this dish is still known by the medieval name, or “fattiga riddare”, with similar meanings in other Scandinavian countries, and in Germany as “arme ritter”. The German version may be dated back to Ein Buch von Guter Spise in the 14th century. The Germans also have a version made with wine instead of milk that roughly translates to “drunken virgin”. Clearly, our German housemate has been keeping things from us.

The ancient Romans were the first to make this dish, although Apicius just called it, “another sweet dish”. Modern Italians have a savory version that involves slices of mozarella sandwiched between bread, the whole of which is then dipped and fried. Must. Try.

In some countries, it is a savory dish. In others, it is served for dessert. Whatever the case, this fantastic food is one of my favorites, and one I will have to keep exploring. 

 At this rate, I might have to do a whole french toast book…

If you have a favorite regional or international recipe for French Toast, I’d love to read it!

Thoughts:

I actually really loved this breakfast. I’m normally a die-hard maple syrup fan, to the point that I won’t order French Toast unless I know I can get real syrup with it. But somehow, with the rustic, seedy bread and primitive plate, I genuinely preferred the rose syrup.

As a general rule, I tend to dislike anything floral flavored. I prefer the nutty varieties of Turkish Delight to the Rose version, and really don’t care for flowery anything in my own kitchen. However, the vibrant punch of this rosewater syrup actually better compliments the french toast than does the maple syrup. I tried it both ways, just to be sure. ;)

The recipe will vary with the type of bread you use. I opted for a loaf of multi-grain seedy bread, which lent the toasts some interesting texture and depth. Try it out this weekend, and see for yourselves whether you prefer the rose or maple syrups!


French Toast from 1655

Cut two penny loaves in round slices, dip them in half a pint of Cream, or fair water, then lay them abroad in a dish, and beat three Eggs and grated Nutmegs and sugar, beat them with the Cream, then melt some Butter in a Frying-pan, and wet the sides of the Toasts and lay them in on the wet side, then pour in the rest upon them, and so fry them, serve them in with Rose water, sugar and butter. -The Complete Cook, 1655

Prep: 5 minutes          Cooking: 15 minutes          Syrup: 10 minutes

Serves: 8

Cook’s Note: Unless you are feeding a small army, you probably won’t need to make the full batch. I cut mine in half, and used 2 eggs. 

Ingredients:

  • 2 loaves bread (about 1 lb. each), the more rustic the better
  • 2 cups cream
  • 3 eggs
  • 1 tsp. nutmeg
  • 1/4 cup sugar
  • butter enough for frying (several Tbs.)

Rosewater syrup

  • 2 Tbs. butter
  • 1/2 cup sugar
  • 1/2 cup rosewater

Make the Rosewater Syrup first: Melt the butter in a saucepan, then add the sugar and rosewater. Bring to a boil, then turn down slightly and allow to simmer for about 5 minutes, or until the mixture is bubbling wildly and has thickened. Pour into a serving vessel and keep warm. 

For the French Toast, whisk together all the ingredients. Melt a little butter in a frying pan. Dip the sliced bread into the mixture, wetting both sides, then place in the pan. Cook until each slice of toast is golden brown on each side. Place on a plate and cover to keep warm while you finish cooking the rest of the toasts. 

 Serve everything warm, with extra butter if desired, and the syrup over top. You may also indulge in a bit of powdered sugar. 

*Fun Fact: A “Penny Loaf” was a loaf of bread of a standardized size. The Assize of Bread in the 13th century mandated that all bread in the UK be standardized. In 1757, a penny loaf could weigh between six to nine and a half ounces, depending on the quality of the wheat. I’d wager that a penny bought more bread 100 years before, and would hazard a wild guess that it would be about a 1 lb. loaf. 

Honeycakes

Elizabethan Honeycakes

“She still remembered the innkeep, a fat woman named Masha Heddle who chewed sourleaf night and day and seemed to have an endless supply of smiles and sweet cakes for the children. The sweet cakes had been soaked with honey, rich and heavy on the tongue…” -A Game of Thrones

Modern Honey-ginger cakes

Our Thoughts:

We had initially intended to make two versions of this dessert, but after some trouble tracking down a suitable old one, and after tasting the modern version, we couldn’t wait to share.

While the Elizabethan version is very light, fluffy, and ohsotasty, it is more of a bun than a cake. As such, it didn’t respond well to my initial attempts to soak it in honey. It would accept a honey glaze once it had cooled down, but still lacked that really over the top sweet honey kick. So I went a step further, and filled them with honey. YES.

The modern cakes are also wonderful. They make these dense, doughy little cakes bursting with honey flavor and the subtlest of spices. We finished ours with lavender icing, and can’t imagine a better pairing. We thought they couldn’t get any better until we tried soaking a few in about 1/4″ of honey overnight. Result? Sheer decadence. The honey hits the tongue, the lavender hits the palate, and the whole thing is amazing. Our batch lasted about 5 whole minutes…

If anyone has a solid recipe for an older honeycake, we’d love to see it. In the meantime, we’ll be in the kitchen, eating these cakes until we run out, or can’t fit through the door.

Elizabethan Honeycake Recipe

Elizabethan Almond Cakes- Take one peck of flower, one pound of sugar, one pound of almons, beaten & strained with as much ale as will stiffen your paste, put theirto three spoonfulls of barme, & a few annisseds, then woork it well together, then make it in little cakes, prick them thick for rising & bake them. Elinor Fettiplace’s Receipt Book, 1604

Makes about 12 buns

Prep: 10 minutes           Rising: 1.5 hour, minimum            Baking: 15 minutes

Our changes: No aniseseeds, don’t like ’em. You are more than welcome to include them if you do, however.  We basically used the original recipe, but added honey to the batter, as well as soaking the cakes in honey for a while.

Ingredients:

  • up to 3 1/2 cups flour
  • 3 Tbs. honey
  • 2 tsp. sugar
  • 3 Tbs. ground almonds
  • 1 packet yeast, or 2 1/4 tsp.
  • 1/2 pint ale (1 bottle)
  • pinch of salt
  • honey for soaking, probably around 1/2 cup at least
Dissolve the yeast in the warmed ale, and leave to froth up.  Grind the almonds and sugar in a food processor, then combine with the flour and salt in a large bowl. Make a small well in the mixture, and pour in the yeasty ale. Adding the flour a bit at a time, work everything all together until it is a nice smooth, pliable consistency  leave in a warm place until it has doubled in size. After it has risen, knock it down and knead it for a few minutes before shaping it into around 10 small buns.
Allow the buns to rise again for at least 15 minutes, then bake in a preheated oven for 10-20 minutes at 375 degrees F. The buns should be just slightly golden.
Using a small paring knife, cut a small hole (about 1/2″) in the tops of the buns, poking well down into the cake, but taking care to not poke all the way through. Take a small spoon and carefully fill each hole with honey. You may need to do this several times as the honey soaks into the cake. Put in at least 1 Tbs. honey per cake.

Modern Honeycake Recipe

Makes: never enough

Prep: 15 minutes           Bake: ~30 minutes

Ingredients:

  • 2 1/2 cups cake flour
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/2 cup butter
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1 cup honey
  • 1 cup buttermilk

Sift together the dry ingredients. In a separate bowl, cream together the butter and sugar. Add egg and beat thoroughly, followed by the honey. Add the flour mixture and the buttermilk in alternating turns, starting and ending with the dry ingredients. Pour into paper lined cupcake tins, or a greased muffin pan, filling each cup 2/3 full. Bake at 350F for 30 minutes or until the cakes are a golden brown.

Martha Stewart’s lavender icing recipe: http://www.marthastewart.com/340910/lavender-icing

 

 

Sept Holiday Buns

 

Hot Sept Buns 

Sept Holiday Buns

 This one is a suggestion for the next book, as they’re delicious, historical, and really cool looking. I wanted to find a Westerosi holiday that they could feasibly be baked for, but shockingly, GRRM only lists one holiday: Maidens Day.

That didn’t seem to fit my vision, so if  he should read this, I’d suggest not only including these buns, but also a holiday for The Seven. King’s Landing needs all the celebration it can get!

 The buns are fluffy, light, and quite rich, especially given the relatively small amount of butter in the recipe. They make a delightful breakfast bun, and are at their very best when still warm from the oven. The combined icing and currants sweeten the deal, while the density of the bun makes it a great way to start one’s day, or celebrate your fave deities.

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