Category Archives: Fictional

Laura Moon’s Chili – American Gods

“Laura made a great chili. She used lean-cut meat, dark kidney beans, carrots cut small, a bottle or so of dark beer, and freshly sliced hot peppers. She would let the chili cook for a while, then add red wine, lemon juice, and a pinch of fresh dill, and, finally, measure out and add her chili powders. On more than one occasion Shadow had tried to get her to show him how she made it: he would watch everything she did, from slicing the onions and dropping them into the olive oil at the bottom of the pot on. He had even written down the sequence of events, ingredient by ingredient, and he had once made Laura’s chili for himself on a weekend when she had been out of town. It had tasted okay–it was certainly edible, and he ate it, but it had not been Laura’s chili.”

–American Gods, by Neil Gaiman


Thoughts:

Predictably, this chili is as delicious as you would expect after reading through that description.

I love the colors of this thick and savory chili, those rich dark reds, the flashes of orange carrots, and the sprinkle of seasonings. The huge amounts of cumin and spices amp up the other flavors, while the dill and lemon add a bit of an acidic zip. I’d never before added cocoa powder to a chili, but after this batch, will do it to every chili to follow. Although not specifically mentioned in the ingredients listed in the novel, the cocoa deepens the flavors of the chili, and could potentially account for Shadow’s inability to really recreate Laura’s recipe. 

 

Laura Moon’s Chili Recipe

Ingredients:

  • 1/4 cup olive oil
  • 1 onion, diced
  • 1 lb. ground lean beef
  • 2 15 oz. cans kidney beans
  • 28 oz. can crushed tomatoes (fire roasted are best)
  • 6 medium carrots, diced
  • 1 bottle dark beer
  • 2 freshly sliced hot peppers
  • 1/2 cup red wine
  • 1/2 Tbs. lemon juice
  • 1 tsp. fresh dill, chopped fine
  • assorted chili powders, to taste
  • salt, to taste
  • 1 tsp. cumin
  • pinch of turmeric
  • 1/2 tsp. cayenne pepper
  • 1 tsp. unsweetened cocoa

Cook over medium heat for at least an hour. As with most stews and soups, the chili is much better the next day.

Ginger Scald – The Lies of Locke Lamora

“‘Conte, I do believe Master Fehrwight has just requested nothing less than a ginger scald.’

Conte moved adroitly to fill this request, first selecting a tall crystal wine flute, into which he poured two fingers of purest Camorri ginger oil, the color of scorched cinnamon. To this he added a sizable splash of milky pear brandy, followed by a transparent heavy liquor called ajento, which was actually a cooking wine flavored with radishes. When this cocktail was mixed, Conte wrapped a wet towel around the fingers of his left hand and reached for a covered brazier smoldering to the side of the liquor cabinet. He withdrew a slender metal rod, glowing orange-red at the tip, and plunged it into the cocktail; there was an audible hiss and a small puff of spicy steam. Once the rod was stanched, Conte stirred the drink briskly and precisely three times, then presented it to Locke on a thin silver tray.”

-The Lies of Locke Lamora, by Scott Lynch

Ginger Scald, vodka, ginger syrup, and pear brandy

Thoughts:

This, dear readers, took some doing. After several months of on and off trial and error, I ended up with two versions, neither of which was really satisfactory, to my standards. So there they languished, in the draft post. Until one evening, when I opened the post back up, scrapped both those recipes, and came up with the one you find here. I was especially driven to finish the post because, after tweeting about the difficulties of finding a hot poker, a package arrived in the mail from Andrew Cairns at  Willowdale Forge with two such accessories. Finding myself thus enabled, how could I not follow through?

The breakdown:

The thick sugary syrup sticks to one’s lips and tongue, the concentrated ginger burning pleasantly. I tried several versions of a ginger oil, but they were, at best, completely unappetizing. Hence, the ginger syrup swap, the texture of which, I think, closely mirrors how a ginger oil would behave on the palate. 

I hemmed and hawed over the pear brandy. It’s described in the book as being “milky”, but I’ve never seen such a creature. I did a few experiments to see if I could come up with a way to milkify my pear brandy, but the end results were not worth the effort, and moreover, detracted from the cocktail as a whole. 

The last ingredient was also somewhat troublesome. It seems to me that it cannot be both a liquor and a cooking wine. Given the cocktail nature of the beast, I opted for liquor. Mind you, I also tried a radish-infused white wine (BLECH!), but it left a great deal to be desired. Instead, I’ve decided to go for vodka: it’s clear, and made from roots (potatoes). If you like, you can infuse the vodka with some sliced radish, but trust me when I say to go sparingly. Pretty much, let the vodka look at a radish, and that will be enough (or possibly too much…).

The end result is a decadent, ethereal cocktail that will knock your socks off. If you’ve scalded it, the cocktail will still be warm from the poker, and that physical heat transitions into the burning flavor of the ginger. Adding to that theme is the slight tone of burned sugar, while the pear flavor is much complimented by the ginger, and the vodka gives it an extra boost of intoxication.

It was described by my tastetesters as “exquisite”, “otherworldly”, “exotic”, and “amazeballs”. All in all, it’s just complex enough to be special, without being impossible to make. 

Ginger Scald Recipe

Ingredients:

  • Ginger Syrup (see below)
  • Pear Brandy (if you’d like to make it)
  • vodka

Follow the written directions:

Into a champagne flute, pour about two fingers worth of ginger syrup. Follow this with a good splash of pear brandy, then a finger or so of vodka. 

Stir the mixture vigorously to get the sugar up from the bottom; you’ll be able to see it swirl around as you stir. The top photo settled while I was shooting: Do as I say, not as I do!  Once it’s mixed, you can sear it with the hot poker. See the note at the bottom on the crazy danger of hot pokers. 

That bottom layer is the ginger syrup, which, if planning to sear, needs to be incorporated with the rest of the drink in order to be close enough to the hot poker. Get to stirring!

Ginger Syrup Ingredients:

  • 2 cups roughly chopped fresh ginger
  • 2 cups sugar
  • 6 cups water

Combine ingredients in a saucepan, and place over medium heat. Allow to simmer for about an hour, at which point much of the liquid should have boiled off, and the remainder be a nice cinnamon sort of color. Let the mixture cool (nobody likes sugary burns!), then strain into a glass jar. It will keep for several weeks, and makes enough for around 10-12 cocktails.

Caution on handling Hot Metal 

*Note* If you are planning to singe the cocktail with a hot poker, I really can’t stress enough the importance of being careful. If you let the poker touch the side of the champagne flute, it could explode. If you yourself touch the hot poker, you will be scalded. Also, do not do as Conte did, and wrap a wet towel around the poker- the moisture will translate the heat straight into your hand. Instead, use a heavy-duty oven mitt. Lastly, be warned that the cocktail will sputter, hiss, and jump all around, so keep a steady hand when you first plunge the poker into the drink. And please remember, friends don’t let drunk friends play with hot pokers…

 Like this recipe? Check out the other recipes from the Gentlemen Bastards series!

Venison Stew – Outlander

“Also a large boiling kettle, whose Acquisition we have Celebrated with a great quantity of tasty Stew, made with Venison, wild Onions from the wood, dried beans, and likewise some Tomatoe-fruits, dried from the Summer. None of us Died or suffered Ill-effects from Eating of the stew, so Claire is likely right, Tomatoes are not Poison.” -Drums of Autumn, by Diana Gabaldon

Venison Stew

 Thoughts:

This  post is from a guest swap I originally did with Outlander Kitchen. She cooked up a little Westerosi chowder, and I got to play with food from a terrific book series. 

The finished stew is absolutely delicious. It’s thick, savory, and just unusual enough to be intriguing. The venison becomes mouthwateringly tender, while the dried tomatoes soften and soak up the broth. The roux magically enhances the stew, giving it a wonderfully rich consistency.

Rustic and hearty, it’s completely believable as a stew that Jamie, Claire, family, and tenants would enjoy on Fraser’s Ridge. A few herbs and vegetables from Claire’s garden, along with some dried beans and tomatoes, a bit of home brewed beer, and fresh venison that Jamie shot. I imagine that the broth would be made from the bones of the deer, since nothing is wasted

Like most stews, it’s better the second day, after the flavors have had time to meld together.

 Venison Stew Recipe

Suggested pairings: spruce beer, bread and sweet butter, black currant jam, round of goat cheese, elderflower wine

  • 1 1/2-2 lbs venison cut into 1 inch cubes
  • 4 cloves garlic fine chopped
  • 2 spring onions medium diced
  • 2 carrots medium diced
  • 1 cups dry kidney beans
  • 1 cup sun dried tomatoes, cut into medium-small chunks
  • 1 bottle of your favorite ale, red or brown (we used Celebrator Dopplebock)
  • 3 cups venison or beef stock
  • 1 large pinch rosemary or other savory herb, fine chopped
  • salt and pepper to taste
  • Splash of maple syrup
  • 1 batch of roux ( 2 Tbs. each of butter and flour mixed together )
Combine the tomatoes and beans in a medium bowl and cover with 3 cups water. Allow to soak for at least an hour, and save the broth!
 
In a stock pot, heat 2 Tbs. bacon fat. Add meat, brown on both sides, remove from pot, and set aside. Add onions, garlic, and carrots to the stock pot with a splash of the tomato broth. Cook 5 minutes, covered. Deglaze pot with ale and let simmer for about 10 minutes.
 
Add the browned venison, stock, beans, rosemary, tomatoes, splash of maple syrup, and the tomato broth. Bring to a boil, reduce heat, cover and simmer one hour OR until meat is tender. Bring back to a boil. In a separate pan, mix the butter and flour for your roux, and let it cook for about a minute, until golden. While whisking the roux, add a few ladles of the stew broth, which will thicken when it combines with the roux. Pour the thickened sauce back into the main pot. Season with salt and pepper to taste, and enjoy!
 

Klava with Honey – Vlad Taltos series

“How do you brew klava?”

“You don’t know?”

She smiled. “I can serve it with the best, but I’ve never needed to learn how to brew it.”

“You press coffee through a filter made of eggshells and wood chips with vanilla bean, then reheat it so it almost boils, then you pass it through a cloth to remove any oils brought out by the reheating.”

-Issola, by Steven Brust

Thoughts:

Not being an every day coffee drinker, I tend to think Turkish coffee is already superior to the average cup of morning joe. But put through this process, it transcends the bounds of ordinary beverages, and becomes something near ethereal. Each of the different flavors is discernible, from the earthiness of the woodchips to the sweet subtlety of the vanilla bean. The cream thickens the already dense coffee into a silky, decadent drink.

Fun Fact? The eggshells help decrease the bitterness of the coffee. See? Right there, you and I both learned something culinary and fascinating from fictional food. That’s why it’s so cool!

Don’t be intimidated by the list of below ingredients and equipment. Once you get the hang of it, it’s quite straightforward. I’ve also included a version that is french-press friendly, because more people have those than have cezves. 

**Disclaimer: I’m not really a coffee drinker, but I thoroughly enjoyed Klava. However, if you are crazy for coffee, you may want to increase the strength of your own brew!**

Recipe for Klava

Prep time: about 10 minutes

Makes 1 (strong) mug-worth, or about 4 Turkish coffee cups-worth

Ingredients:

  • 1 cup water
  • 2 Tbs. Turkish coffee grounds
  • pinch of cinnamon and/or ground cardamom (optional)
  • 1 Tbs. honey
  • cream, to taste

You’ll need:

  • 1/4 cup clean eggshells
  • 1/4 cup woodchips (hickory, cherrywood, or other would suit)
  • 1 vanilla bean, chopped roughly and crushed
Helpful Items:
  • funnel
  • mesh straining bag/clean scrap of fabric
  • a cezve (pot for making Turkish coffee)
  • mason jar

Alright. So. In a small pot, or cezve, combine the water and coffee grounds. If also adding spices, do so at this point. Place over medium-high heat and watch carefully. Heat until it froths up, then remove from heat.

In a mesh bag, combine the eggshells, woodchips, and chopped vanilla bean. Suspend this bag in the mason jar, and pour the coffee over it. Allow to steep for five minutes. Remove the mesh bag, and pour the Klava through a funnel lined with cloth. 

Klava is best served in a mug, as opposed to a glass, so it doesn’t get cold. Turkish coffee cups are also ideal serving vessels, albeit on the small side.


French Press Recipe for Klava

Makes about 2 mugs, takes about 5 minutes.

Couldn’t be easier.

I doubled the above quantities for the coffee grounds and the water, then let all the ingredients steep together in the pot before pressing down the filter. It’s a great recipe cheat for those who don’t have the cezve for making proper Turkish coffee, but are looking for a quirkier style of caffeine. 

Hansel & Gretel – Crumbcake

Hansel and Gretel, by Arthur Rackham, 1909

You probably know the basics of the Hansel and Gretel story: the standard wicked stepmother, a fantastic candy house, a child-eating witch, and the happy ending. 

This familiar tale was recorded by the Brothers Grimm in 1812. It may date back to the Great Famine of the early 14th century, when many poorer families gave in to desperate strategies for survival. It also has elements in common with many other more obscure fairy tales, such as following a trail through the woods, abandoned children, and witches who eat children.

The idea of an entire house made of gingerbread and candy, simultaneously enticing and forbidden, stayed with me as a child, and is similar to the 14th century account of the Land of Cockayne, a fantastic medieval utopia. That house will be revisited in a later post, but for now, I’ll stick with the breadcrumbs. 

The first time Hansel and Gretel are banished into the woods, they leave behind them a trail of white pebbles that helps guide them back home. The second time, unable to get pebbles, they use breadcrumbs. Later, they lose their way after discovering that birds have eaten all of the crumbs. 

You will devour this crumb cake just as readily:

Despite the fact that a little goes a long way, you may be tempted to overindulge, given the wonderful combination of crust and cake. The rich, buttery crumble top contains warm spices, with just enough sugar to give it a bit of crunch. The cake itself is moist and flavorful, the ideal companion to coffee or tea. 

Try it with breakfast, or with afternoon tea, or even as an accompaniment to after-dinner coffee hour.

Crumb Cake Recipe

Makes 1 8×8″ cake

Prep: 30 min.  *  Topping: 20 min.  *  Baking:  35 min

Cake:

  •  1 1/4 cups cake flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons butter, cut into 6 pieces
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/3 cup buttermilk
  • Confectioners’ sugar for dusting (optional)

 Crumb Topping:

  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 8 tablespoons butter, melted and still warm
  • 1 3/4 cups cake flour

To make the topping, combine the sugars, cinnamon, and melted butter. Add the flour and stir until the mixture is smooth. Set aside to cool for about 15 minutes.

For the cake, preheat oven to 325° F. Grease an 8” square baking dish and line with parchment, allowing extra to hang over the sides. This extra will help lift the cake out of the pan once it is baked.

In a large bowl, mix the flour, sugar, baking soda, and salt. Gradually add the softened chunks of butter one piece at a time, incorporating thoroughly until the mixture looks like breadcrumbs, with no large chunks remaining. Add the eggs, vanilla, and buttermilk, then beat together until light and fluffy.

Pour the batter into the prepared baking pan, spreading it evenly. Break apart the crumb topping and sprinkle over the top of the batter in an even layer.

Bake until the crumbs are golden, and a toothpick comes out clean, about 35 minutes. Cool on a rack for at least 30 minutes more, then remove the cake from the pan by lifting out the parchment. 

Serve warm or at room temperature. Ice cream makes a wonderful accompaniment. 

Mustard recipe from Oldtown

Roman Mustard

“‘There’s cold beef in the kitchens. And mustard in a big stone jar, from Oldtown.’ The thought of that mustard made the old woman smile.” -Feast for Crows

Modern Mustard

Our Thoughts:

I have a confession to make.

I don’t actually like mustard.

I’ve tried to cultivate an appreciation for it over the years, but without any great success. Thankfully, the Inn is filled with mustard fiends, all of whom were more than happy to be tastetesters for this particular post.

Because it is hand ground, the Roman mustard is very coarse, with a bit of a crunch lent it by the larger pieces of mustard seed. The ground nuts combined with the vinegar and honey to make a sort of binder for the seeds, tying the whole condiment together. The resulting spread has a notable bite to it, and is deliciously rustic. Even I could learn to love it.

The modern mustard also has a bite, but like any good mustard, the bite is not cumulative. Not as coarse as many imported French mustards, it has just enough graininess to give it a pleasant old world feel. Rich and profoundly mustardy, it i  Is particularly delicious with a sharp cheddar, and would pair brilliantly with ham. It tastes like an expensive blend from a rural farmer’s market, one that you would have no regrets about purchasing.


Roman Mustard Recipe

[204] MUSTARD BEANSALITER: FABACIÆ EX SINAPI[The beans previously cooked are seasoned with] CRUSHED MUSTARD SEED, HONEY, NUTS, RUE, CUMIN, AND SERVED WITH VINEGAR. – Apicius

Ingredients:

  • 1 cup black or brown mustard seeds
  • 1/2 cup almonds, chopped fine
  • 1/2 cup pine nuts, chopped fine
  • 2-3 teaspoons salt
  • a pinch of cumin
  • honey to taste (I used about 2 Tbs.)
  • 1 cup cold water
  • 1/2 cup red wine vinegar

Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole. Add the chopped nuts and grind into a paste. Move everything to a bowl and add the salt, cumin, honey, and cold water. Mix well and let stand for 10 minutes. Pour in the vinegar and stir well. When the vinegar is incorporated, pour into a glass jar and store in the fridge. Wait at least 24 hours before using. Mustard made this way will last several months in the fridge.

Modern Mustard Recipe

  • 1/2 cup yellow mustard seeds
  • 3 Tablespoons dry mustard
  • 1 cup water
  • 3/4 cup tarragon vinegar (or any other herb vinegar)
  • 1 Tablespoon honey
  • 2 teaspoons salt
  • 2 Tablespoons chopped fresh thyme (or any mixture of fresh herbs that you enjoy)

Put the seeds, dry mustard, and water in a bowl.  Let this mixture stand 2 hours or until the seeds become soft.  Stir mixture every 15 minutes or so. When the seeds are soft, put the mixture in the food processor and run until the mixture is smooth.  This took about 5 minutes.  I wanted some texture to remain in my mustard so I left some seed pieces. Add the vinegar, honey, salt and herbs.  Place in a lidded jar and allow to stand at room temperature to mellow.  This mixture will be very hot.  Once the mustard is to your taste (mine took about 1.5 hours) keep it in the fridge.  It will keep in the fridge for several months, but could be stored if you choose to use the proper canning technique.

 

Peppers with Almond-Spinach Filling – The Lies of Locke Lamora

Another dish from Locke Lamora’s Welcoming Meal, these stuffed peppers cook just long enough to still have crunch but also some give. The filling, though, is what really makes the dish. Grainy with a bit of give, it almost resembles a somewhat dry couscous in texture. The flavors of the almond and spinach surprised me with how well they combine, and the pine nuts give it a little nudge towards complexity. The pepper serves mostly as a vessel for this amazing stuffing, but oven roasting softens it a bit, and a bite of pepper along with stuffing will not disappoint. 

The stuffing recipe also lends itself well to an alternative pesto. Simply add another cup or so of spinach, and enough olive oil to give the whole mixture a smooth, spreadable consistency.  Or, for a quirkier hummus, add a can of chickpeas to the mix, and puree.

Really, the options are as limitless as your imagination.

Peppers with Almond-Spinach Filling Recipe

Prep: 15 minutes           Baking: 45 minutes

Makes: 4 stuffed peppers

Ingredients: 

  • 1/4 cup pine nuts
  • 1 clove garlic, roughly chopped
  • 3 cups blanched almonds
  • 1/3 cup olive oil
  • 1 tsp salt
  • 3 cups baby spinach
  • 4 smallish red bell peppers
Preheat oven to 350 F. 
In a medium saucepan, combine all ingredients except the spinach and peppers. Cook over medium heat for 2-3 minutes. Add spinach, turn off heat, stir for 30 seconds until the leaves are coated with oil and limp.
Carefully transfer the hot mixture into a food processor and puree. Depending on the consistency, you may need to add extra olive oil and/or scrape down the sides to ensure it’s all mixed thoroughly.
Cut the tops off your peppers, and remove the seeds. Divide the stuffing equally between the four peppers, and arrange in a baking dish. Bake in oven at 350 for 45 minutes, at which point the peppers should be starting to wrinkle at the edges.
Allow to cool slightly before serving or eating.
 Like this recipe? Check out the other recipes from the Gentlemen Bastards series!

Lemonade with Mint – Chivalry

“‘Tea or lemonade?’

‘Whatever you’re having,’ Galaad said.

Mrs. Whitaker took a jug of her homemade lemonade from the fridge and sent Galaad outside to pick a sprig of mint. She selected two tall glasses. She washed the mint carefully and put a few leaves in each glass, then poured the lemonade.

–Chivalry, by Neil Gaiman

Thoughts:

Delicious! The tart zing of the lemons is countered by the sweetness of the confectioners sugar. The mint, meanwhile, lends the beverage a subtle, even more refreshing quality. Served over ice, it’s a wonderful version of a summer classic, and will leave you energized for whatever grand and noble quests you must face.

Recipe for Lemonade with Mint

Makes about 6 servings

Prep Time: 15 minutes

Ingredients:

  • 6 lemons
  • zest from one lemon
  • 6 cups still or sparkling water
  • 2 cups powdered sugar
  • a handful of mint leaves, crushed

Grate the peel of half the lemon and half the orange.

Juice the fruits. Add the water, sugar, zested peel, and crushed mint. Shake or stir vigorously for about a minute. Pour the mixture through cheesecloth or paper towel to catch the zest and mint. Refrigerate, and serve cold. 

Coraline – Button Cookies

“The other mother had followed her in. Now she stood in the center of the room, between Coraline and the mantelpiece, and looked down at Coraline with black button eyes. It was funny, Coraline thought. The other mother did not look anything at all like her own mother.” –Coraline, by Neil Gaiman

Thoughts:

Although a simple sugar cookie recipe, the somewhat sinister connection to the “Other Mother” in Coraline lends them a creepiness similar to the bright facade of the 1950s. Available in a wide array of colors, the buttons appear purely festive, while still hinting at the curious world Coraline finds on the other side of the door.

Button Cookie Recipe

Makes about 5 dozen cookies

Prep: 20 minutes           Chilling: 1 hour plus           Baking: 10 minutes           Icing: 30 minutes

Ingredients:

  • 1 cup butter (2 sticks), room temperature
  • 2 cups sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 4 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cardamom
Icing:
  • 3 cups powdered sugar
  • 1 egg white
  • water
  • food coloring

Cream together the butter and sugar. Add the eggs and vanilla, and mix until thoroughly combined. Gradually add in the dry ingredients, putting in the flour a bit at a time, until the dough is all mixed.  Divide dough in half, wrap in plastic, and chill for at least an hour.  Preheat oven to 325 F. Roll out dough to 1/4″ thick, and cut into rounds. Using a straw or the tip of an icing bag, punch holes where the buttonholes would be. Bake for around 10 minutes, or until the edges are just turning golden. Remove the cookies from the baking sheet, and allow to cool completely, else the icing will run off.  Mix the icing by beating into the powdered sugar the egg white, and just enough water to make a runny, pourable consistency- you may need to experiment a bit with this to get a great, workable batch. Tint to desired colors with food coloring. ‘To ice the cookies, place one or two cookies at a time on a long, flat knife. Hold the cookies over the bowl of icing, and spoon icing over, making sure to get the sides covered. Allow the excess icing to drip off, then transfer the cookies to a rack over paper to catch the drips. Repeat until all the cookies are covered.  Let cookies dry for several hours (if you can wait!), and serve with a glass of ice cold milk.

Sausages and Pears in Oil – The Lies of Locke Lamora

“You two have just volunteered to cook dinner. Pears and sausage in oil, and a double portion for your new little brother…”

-The Lies of Locke Lamora, by Scott Lynch

Thoughts:

The Lies of Locke Lamora bursts with lavish settings, appealing to the senses with descriptions of the sights and smells of bustling Camorr. Set in a fantastic world of alchemy and clockwork, it also contains accounts of glorious, glorious food. This dish is one of four in a given meal when young Locke is first welcomed into the fold by the Gentlemen Bastards.

This is a tasty, if unexpected, pairing. The pears pick up the spiciness of the sausage, holding a slight crisp bite in their skins. The sausages, on their own, are delicious. However, when taken with a bite of the pear, the textures and flavors complement one another very nicely. The addition of balsamic tones down the oil somewhat, and rounds out all of the flavors brilliantly.

I recommend it as an Autumnal dish, as the spices and roasting will warm both you and your kitchen. 

Stay tuned for the other elements of this same meal: black bean salad in mustard-wine sauce, fried chicken dumplings in gingery orange sauce, and red peppers stuffed with almond paste and spinach.

Recipe for Sausages and Pears in Oil

Serves 4

Prep: 15 minutes           Cooking: 15 minutes

Cook’s Notes: As I sadly don’t have an alchemical hearthstone, I’ve had to make do. As a result, the sausages and pears are first seared in oil, then roasted in the oven to finish them off. 

Ingredients

  • 6 spicy pre-cooked sausages (chorizo, linguica, or hot Italian are all good choices), split in half lengthwise
  • 4 firm pears, quartered and cored
  • 1/2 cup olive oil, plus more for serving
  • 1/4 cup balsamic vinegar, plus more for serving
Drizzle grill pan with 2 Tbs. olive oil. Sear the sausages and pears in for about 30 seconds each side. Lay the sausages in a pan, add the pears on top, and drizzle with the oil and balsamic vinegar.
Roast in the oven at 450 for about 15 minutes.
For an elegant presentation, spread an even, thin layer of olive oil on the plates. Onto this, carefully let fall droplets of balsamic vinegar until the plate is decorated. Arrange the sausage and pears to your liking, and serve.