[Post first published on Patreon]

Straining yogurt into cheese is a practice as old as dairying itself, found across cultures under many names—labneh, chakka, strained curd, and more. The method is beautifully simple: salt and hang until thickened, then shape or serve. This version, dubbed dream cheese by those in poetic moods, takes its cues from historical techniques but invites a fantasy twist through the addition of herbs, blossoms, or color. Whether packed into cloth molds or spooned onto flatbread, it’s an ideal way to use fresh milk and preserve a touch of early summer.

Light as cloud fluff and faintly tangy, this creamy delicacy is rumored to form when milk is left to rest beneath the silver glow of a waxing moon. Sweet herbs or crushed petals may be folded in, though some prefer it plain, served with honeycomb and wafer-thin bread at twilight feasts.

For my recipe, I folded into the yogurt the contents of a single blue butterfly tea bag, which gave the resulting cheese an amazing swirled blue color that just feels kinda magical. A bit of salt

This has been one of the most successful endeavors in my cheese-making binge, although I’ve learned a lot from my other mistakes, as well! For that, I’m delving deep into David Asher’s book on Natural Cheesemaking.

I’m smitten with this super easy recipe, and it makes for a dead sexy bagel in the morning, with that blue swirl of color and a little honey drizzled on top. I’m heartily tempted to pencil this in for the Adventurer’s Cookbook, as well. Perhaps in the Elven section? Poppy and Nibs might first encounter it after helping a half-sylvan apiarist gather pollen from moonbloom flowers—an act of service repaid with a twilight feast and this dream-laced delicacy.

Gosh I love what I do!

Recipe for Twilight Dream Cheese

Makes: About 1 cup
Prep: 5 minutes active, 12–24 hours draining
Cooking: None
Pairs well with: Seedy crackers, fresh fruit, Rambleberry Compote, wildflower salad, and good wildflower honey

Note on type of yogurt: You’ll need a brand that does not contain any additional thickeners, such as carageenan or corn starch, which will keep the yogurt from draining. I’ve had great luck with the Brown Cow brand!

Ingredients:

• 2 cups plain whole milk yogurt (see note above!)
• Blue Butterfly Pea Teabags (I use this brand)
• 1/4 tsp. fine salt
• Optional: honey for drizzling

Line a small strainer with cheesecloth or a clean, thin cotton cloth. Set it over a bowl to catch the whey.

Open the teabag and stir the contents into the yogurt, along with the salt. Spoon the yogurt into the lined strainer.

Gather the cloth edges and tie into a loose pouch. Suspend (I tied mine to a cabinet pull!) and let drain over a bowl for 12–24 hours, depending on desired thickness.

Once firm and spreadable, turn the cheese out into a bowl. Serve chilled, with a drizzle of honey if desired. Cover and store in the fridge for up to a week.

I haven’t tried it yet, but the finished cheese is just asking to be infused with some floral flavors, so stay tuned as I get to trying that eventually!

“Dense and flavourful, it has all the butteriness of a pumpkin and a perfect crumbing that would leave Sandyman boasting for months.”

Warm and golden, this puffy pumpkin loaf is both celebration and comfort. The soft, enriched dough rises high in the oven, thanks to a milk-based tangzhong and a generous scoop of pumpkin purée that keeps the crumb tender. It’s shaped into a round loaf and clipped into segments before baking, creating the illusion of a plump little pumpkin when it emerges from the oven.

The flavor is light and delicate, balanced between sweet and savory earthiness. It’s been gently kissed by spice and has a colorful tint from both the pumpkin and the egg. With a cinnamon stick stem and a little greenery from the garden as garnish, it’s an autumnal hit that would make any hobbit proud.

The cooking in the game is customizable and fun, so I made my version sweet and spicy with the additions of sugar and cinnamon, taking my cue from the adorable cinnamon stick stem in the game image.

Puffy Pumpkin Bread recipe

• Makes: 4 small pumpkin-shaped loaves
• Prep: 25 min active, 1½–2 hr rising time
• Bake: 25 min at 350°F

Ingredients

Tangzhong (starter):

• 3 Tbs. bread flour
• ½ cup milk
• ¼ cup water

Dough:

• ½ cup pumpkin purée (not pie filling)
• ⅓ cup milk (warmed to room temp)
• 3 Tbs. brown sugar
• 1 large egg
• 4 Tbs. butter, softened
• 2¼ tsp. instant yeast (1 packet)
• 1 tsp. salt
• 1 tsp. cinnamon
• ½ tsp. nutmeg (optional: pinch of cardamom)
• 4 cups bread flour (plus a little extra for kneading)

Finish:

• Egg wash (1 egg + 1 Tbs. milk)
• Cinnamon stick or pecan half for the “stem”

Whisk flour, milk, and water in a small saucepan over medium heat. Stir until thickened to a pudding-like paste (about 2 minutes). Cool slightly.

In a stand mixer or large bowl, combine pumpkin purée, milk, brown sugar, egg, softened butter, and the tangzhong. Test the temperature, and when it’s only just warm, add the yeast. Add the remaining dry ingredients (flour, salt, and spices). Mix and knead until smooth and elastic, about 10 minutes. The dough should be soft, but not too sticky to handle, so add a little extra flour if needed.

Form into a ball, place in a greased bowl, cover with plastic or a damp towel, and let rise until doubled (about 1 hour in a warm spot).

Punch down and divide into four equal pieces. Shape these into slightly flattened balls. Using kitchen shears or a very sharp knife (or both!), score the dough along the sides and top to approximate the shape of a pumpkin. Press a cinnamon stick into the middle of each small loaf. Cover lightly and let rise again until puffy (about 45 minutes; heat the oven partway through).

Brush with egg wash. Bake at 350°F for 30–35 minutes, until golden. Allow to cool for around 10 minutes, then press the cinnamon sticks back down if they’ve risen while baking.

These wonderful loaves are best enjoyed the same day they’re baked, and even better while still warm. Consider serving with some cream cheese, honey butter, or a steaming bowl of soup.

When I first came across this recipe, I was excited to add a new sauce to my collection. But as I gathered the ingredients, I had a bit of a realization—this isn’t just any sauce. It’s applesauce, with apple cider simmered right in.

At first, I wasn’t sure how much of a difference that would make. After all, applesauce is applesauce… right?

Wrong. This turned out to be next-level applesauce. The cider doesn’t just moisten the apples—it infuses them with a deep, rich flavor. As the cider cooks down, it concentrates into a warm, almost caramelized essence that amplifies the natural sweetness of the apples. The end result tastes so complex and cozy, you’d swear it had spices in it—even though it doesn’t.

Yes, it’s technically a fall recipe. But trust me—flag this one for the next apple season. You won’t regret it.

New England Apple Cider Sauce
Adapted from the New England Cookbook, c. 1970s

Makes: 6–8 servings

Note: I halved the original recipe, and this version still makes plenty!

Ingredients:

• 5 lb. apples, cored and chopped (I used Cortland)
• 1 quart apple cider (4 cups)
• 1 cup sugar

Core and chop the apples. Peeling is not necessary—leaving the skins on adds color and a bit of texture, plus extra pectin which helps thicken the sauce naturally.

In a large, heavy-bottomed pot or Dutch oven, bring the apple cider to a boil. Lower the heat to a brisk simmer and let it reduce by about one-third (roughly 15–20 minutes). This concentrates the flavor without risking scorching from an overly long boil.

Add the chopped apples and sugar to the reduced cider. Stir well. Cover and simmer over low heat for about 1/5 to 2 hours, stirring occasionally, until the apples are very soft. If it seems too watery, continue simmering uncovered for another 10–15 minutes until thickened to your liking.

Spoon into sterilized jars if you plan to preserve it, or cool and refrigerate for up to 2 weeks.

This summer, we’re venturing deep into the realm of the fae with Summer in Faerie 2025—a season-long creative journey filled with enchanted recipes, whimsical crafts, and a touch of garden magic.

I wanted to take a quick moment to clarify what patrons over on Patreon can expect this summer.

🌟 What You Get as a Patron:

All patrons, regardless of level, receive:

• Participation in polls & creative challenges
• Early access to recipes, lore, and behind-the-scenes posts
• Access to seasonal recipes, crafts, and wonders—exclusive to Patreon until the end of the season
• A say in the direction of my work—including cookbook content, seasonal events, and worldbuilding!

Paid members (any tier) also gain access to exclusive content from The Adventurer’s Cookbook—my magnum opus project. You’ll get behind-the-scenes insights, historical tidbits, fantasy lore, and a look at how I bring it all together. Essentially, you’ll be with me every step of the way as I build a cookbook from scratch. During this summer season, we’ll be focusing on the section of the AC that touches on elven foods.

🌸 Seasonal Rewards | Summer in Faerie 2025

Supporters who stay for all three months of the Summer in Faerie season (June–August) will receive:

• A digital Summer in Faerie thank-you badge
• An exclusive recipe PDF or mini-zine compiling the season’s best recipes & crafts
• Recognition in the final Summer in Faerie post or zine (opt-out available)

PLUS — For $15+ Tier Patrons (all 3 months):
Those who support at $15+ for the full season earn the honorary title “Bearer of the Summer Sigil” and A mailed Summer in Faerie sticker badge, and can choose a handmade reward from the Pick-a-Perk Treasure Pool, possibly to include handmade or found faerie treasure, such as:

• Sealing wax bead sampler
• Pressed clover or flower charm
• Small phial of Vermont river garnets
• Spice or herb blends
• Hand-pressed flower bookmark or card
• Decorative recipe card or mini print
• Historical herbal salves
• Herkimer diamonds
• …and more!

Your support—both financial and emotional—keeps the magic alive. It fuels my recipe testing, photography, research, and storytelling, and makes this cozy, whimsical world possible.

I hope you all will join us over on Patreon. Let’s make some magic this summer! ✨

“Faeries, come take me out of this dull world,
For I would ride with you upon the wind,
Run on the top of the disheveled tide,
And dance upon the mountains like a flame.”
— W.B. Yeats, The Land of Heart’s Desire

This summer, I’m stepping through the garden gate—and you’re invited to follow.

From June through August, I’ll be loosely guiding my creative work with a seasonal theme: Summer in Faerie. It’s a celebration of strange beauty, edible wonder, and stories that shimmer at the edges of the everyday.

Not every post will be about faeries, but the spirit of the season will be there—in every honey-drizzled berry, moonlit dessert, and flower-laced recipe. You’ll still find historical research, updates from The Adventurer’s Cookbook, and plenty of behind-the-scenes chaos—but this time, kissed by enchantment.

Expect:

🧚 Tiny treats and faerie-sized foods—tiny tarts, petal-wrapped cheeses, wild berries in honey syrup
🌸 Recipes with edible flowers, foraged greens, and ingredients from my garden
🧀 Experimental creations like petal-laced cheeses and glittering green wines
📝 Lore-rich nods to ACOTAR, The Folk of the Air, Redwall, LotR, and beyond
🌿 Craft projects for all ages—fairy garden furniture, twinkling windchimes, pressed flower lanterns, and more
🍷 Drinks both historical and fantastical—rosehip punch, glimmerwine, and dew-sweet cordials
🧺 Perhaps even a secret garden party… and a seasonal zine to bring it all together

For the duration of the season, all of the content will live on Patreon, where all supporters (paid or not) can access:

• Early access to recipes, with full-resolution photos
• Patreon-only posts, experiments, and lore
• Voting power and input on what we explore next
• A cozy spot in the story as it unfolds

If you’ve ever dreamed of sharing a twilight feast, or sipping something sparkling beneath the elder trees—now’s your moment. Come join me where the garden ends and the fairy tale begins.

👉 Join the faerie circle on Patreon

Pull up a toadstool. Stay a while. We’re just getting started… ✨

“Faeries, come take me out of this dull world,
For I would ride with you upon the wind,
Run on the top of the disheveled tide,
And dance upon the mountains like a flame.”
— W.B. Yeats, The Land of Heart’s Desire

This summer, we’re stepping through the garden gate and into something a little more magical. I’m excited to share that I’m starting a seasonal initiative, whereby June through August will be loosely guided by a new seasonal theme: Summer in Faerie. 

What does that mean?

It means that while not every post will be about faeries, the season as a whole will be inspired by the kind of strange beauty that might be found in a mossy glade or at the edge of a twilight feast. You’ll still see historical recipes, research tidbits, and plenty of behind-the-scenes peeks at The Adventurer’s Cookbook, but many will be infused with the flavors, flowers, and folklore of an enchanted summer.

Expect:

• 🧚‍♀️ Tiny treats and faerie-sized foods—tiny tarts, petal-wrapped cheeses, and wild berries in honey syrup
• 🌸 Recipes featuring edible flowers, foraged greens, and ingredients from my own gardens
• 🧀 Experimental recipes like salt-free cheeses, moon-pale desserts, and glittering green wines
• 📝 A special focus on the worlds of ACOTAR, The Folk of the Air series, LotR, Redwall, Tales of the Shire, and more!
• 📸 Dreamy photoshoots, reels, and behind-the-scenes chaos from my kitchen and garden
• 🌿 Craft ideas for both adults and kids – fairy garden furniture, pressed flower lanterns, and so much more!
• 🍷 Drinks both historical and imaginary—from rosehip punch to glimmerwine
• 🧺 And quite possibly… a secret garden party finale, and a zine to compile everything from the season! 👀

All Patrons, whether you’re able to pay or not, get some pretty cool perks:

• Early access to every recipe, with full-resolution images and styled shots
• Exclusive content only on Patreon
• Bonus lore and storytelling
• Patreon-only experiments and misadventures
• Input on how the season develops

So come join us in the part of the forest where the real magic happens.

Pull up a toadstool. Stay a while. We’re just getting started…

Thoughts:

I know it’s been a while since we visited the Seven Kingdoms, but while digging through some old drafts, I found this gem—unpublished for nine years! I don’t know how I let this slip so far through the cracks, but I’m delighted to share it now!

The silky texture and unexpected combination of flavors in this soup is a true delight. While it’s equally delicious served hot or cold, I love it as a warm welcome after coming in from chores or a crisp autumn hike. The apple and parsnip meld beautifully, and the gentle spices give it a festive, almost holiday feel.

The only thing I might change? Roasting the parsnips next time. Even better—roast them in the coals of a fire before adding them to the soup. That would lend an incredible smoky depth, and apart from the puréeing step, it would make a perfect campfire dish. I’ve bookmarked it for future experimentation!

Where in Westeros?

This is a decadent, profoundly northern-feeling soup. The basic ingredients are found across Westeros, but the spices suggest a well-provisioned kitchen in a wealthier household—Winterfell comes to mind instantly. I imagine it served beside a slab of crusty bread, toasted over the hearth and slathered with a generous scrape of butter.

Recipe for Apple-Parsnip Soup

serves: 2       prep: ~10 minutes       cooking: 1 hour

Ingredients:

• 2 Tbs. butter
• 3 shallots, sliced thin
• 1 leek, white and pale green parts
• 2 parsnips, peeled and chopped small
• 2 tart apples, peeled, cored, chopped
• 2 cups chicken broth
• 1 cup apple cider or juice
• pinch each ground cardamom, nutmeg, and cinnamon
• 1 Tbs. juniper berries, crushed
• 1/4 cup heavy cream

In a medium skillet, melt the butter. Add the shallots and leeks, and cook until they are soft, 3-5 minutes. Add the parsnips and apples, tossing to coat in butter, then pour in the two liquids. Bring to a simmer, and continue to cook until the vegetables are very soft, 30 minutes or so. With a submersible blender, puree the whole mix until the texture is smooth. Add the spices, and place the juniper berries in a small mesh bag or tea strainer, which you then suspend in the soup. Simmer for another 15 minutes or so, then remove the juniper berries. If needed, puree again. Remove from heat and stir in the cream. Serve hot or cold, sprinkled with a little extra spice for garnish.

One of my quick fixes to get me through part of this winter was a pretty hefty binge into the worlds of the videogame No Man’s Sky. It’s an immersive, open world space exploration game, and one of my favorite parts is scanning new flora and fauna on unexplored planets.

And, I mean, how amazing would that actually be? At least on worlds a little less inclined to murder red-shirts… It’s something that has really struck me as I started watching Scavenger’s Reign, also. It would be astonishing to suddenly have literally out-of-this-world ingredients to play with.

At any rate, until that day comes, we’ll have to make do with Earth ingredients!

In-game, the jam is created in a nutrient processor by combining Fireberries (found on scorched planets) and Processed Sugar (made from a variety of fruits). The “berries” look a lot like chili peppers, so both image and name fit the spicy profile. It’s described as having a flavor profile that is “otherworldly, chromatic, vivid”, which is both really fun, and not a whole lot to go on.

For my version, I opted for a mango base and blended spices like Aleppo pepper, ginger, grains of paradise, and long pepper for a lasting and varied burn. The result is a thick condiment that balances sweetness with a slow-building heat. It’s amazing paired with cheeses, or on a slice of toast, or probably atop some yogurt and granola, although mine didn’t last long enough to test that particular idea. And that shimmer from the edible glitter does give it a dash of that interstellar pizazz.

Everburning Jam Recipe

Ingredients:

• 1 cup sugar
• 1 cup mango, diced small (frozen and thawed is fine)
• 2 Tbs. lemon juice
• 1 tsp. dried Aleppo pepper flakes
• ½ tsp. long pepper
• ¼ tsp. grains of paradise
• 1 Tbs. honey
• 1 tsp. turmeric
• Pinch of salt
• 2 Tbs. candied ginger, diced
• dash of cinnamon oil
• pink food coloring (optional)
• ¼ tsp edible red glitter

Combine the sugar, mango, and lemon juice in a medium saucepan over medium heat. Stir until the sugar dissolves.

Add in the spices and salt, and bring to a simmer. Cook for about 15 minutes, until the mango is quite soft, then stir in the candied ginger, cinnamon oil, and food coloring and cook for a final 5 minutes. Remove from heat and stir in the edible glitter.

The jam should keep for several weeks in the fridge. If you wish to seal it into jars, follow all standard canning procedures carefully.

Here’s a recipe I made last month for my daughter’s 5th birthday. She is in a shieldmaiden phase of her life (the first of many, I hope!), and has been especially interested in all things Viking, including “old letters”, or runes.

So in addition to a rather stunning crow cake surrounded by sparkly edible crow treasures, I thought it would be fun to make her some rune cookies, as well! I made several of her favorite designs, and then brushed the runes with some edible luster powder to give them a shimmery magical flair.

She’s 5, and knows her own mind, so she wasn’t a big fan of the flavor, but I found myself sneaking cookie after cookie for days, especially with a mug of tea or coffee. The flavor is subtle, but satisfying, and that little touch of magic might just be what gave me the extra oomph to power through the holiday-packed month of February (3 birthdays, and Valentine’s Day, our second biggest family holiday!). So here’s hoping it brings a little magic to you, as well!

Rune Shortbread Cookies

Note: I found that the cookie crumbles gave the cookies enough interesting color, but you could also add food coloring, if so inclined, to give the cookies a little more grey or brown tone.

Makes: about 2 dozen   –   Prep: 30 minutes   –   Baking: 15 minutes

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1/4 cup crumbled chocolate cookies (I used Oreos)
• 2 cups all-purpose flour
• edible luster dust (optional, but looks like magic!)

In a large bowl, cream together the butter and powdered sugar until it’s light and fluffy, then add in the vanilla extract, salt, and cookie crumbles. Gradually mix in the flour until you’ve got a pretty soft dough that doesn’t crumble apart.

To form the cookies, begin pinching off pieces of the dough and forming into balls roughly 1-2″ across. Using a rolling pin or the flat bottom of a glass, press the dough flat into a roughly stone-shape, reforming any cracks that might appear. Set the cookies on a baking sheet.

To make the Runes, I used the end of a wooden chopstick to press the shapes into the dough. I went with Norse Runes, but you could make any shapes you like! Chill the shaped and stamped cookies in the fridge while the oven preheats to 350°F.

Bake the cookies for around 15 minutes, until just turning golden on the edges. Remove from heat and allow to cool until they can be handled. (it may take several batches to bake all the cookies, depending on the size of your oven and baking sheets)

Using a clean small paintbrush, brush the edible luster powder onto the runes to give them a magical shimmer.