“By the time the telling was done, it was dark outside and Sam was licking his fingers. ‘That was good, but now I’d like a leg of lamb. A whole leg, just for me, sauced with mint and honey and cloves. Did you see any lambs?’” -A Clash of Kings

Thoughts:

This was one meal that really invoked the spirit of the North. Because Sam is the one dreaming about this dish, I could definitely see it being served during a time when the Night’s Watch wasn’t struggling quite so much as they are when we last see them. After all, Jon and Sam’s feast after taking their vows involved rack of lamb and berries with sweet cream.

But this really put me in mind of Winterfell- long trestle tables groaning with heavy platters, heaped with meat and sauce. The smell of roasting meat on spits wafting from those huge blazing hearths. The clink of knives on plates, and the glug of ale and mead being poured into mugs.

YES.

This recipe was delicious. I loved the sauce, but didn’t think there was nearly enough of it. I served this at Easter dinner, and the meat-to-sauce ratio was definitely skewed. I’d suggest doubling it if you are working with a hefty portion of lamb. The meat itself came out perfectly, tender and just pink. It was tasty on its own from being basted with the drippings, but paired with the sauce it was wildly better. I can’t wait for another special occasion to break this out again!

Recipe for Leg of Lamb, in dark beer, honey, and spices

Ingredients:

• 1 leg of lamb, bone in (mine was a monster 7 pounder for Easter dinner)
• 2 cups dark beer, such as stout or porter
• 1 cup honey, divided in half
• 1 Tbs. juniper berries, crushed
• 3 bay leaves
• 2 tsp. whole cloves
• mint?

Preheat the oven to 375F. Combine the beer, honey, juniper, bay leaves, and cloves in the bottom of a deep roasting pan, then set the leg of lamb on top. Season the lamb liberally with salt and pepper. Cook approximately 15 minutes per pound, basting every 10-15 minutes or so. The interior temperature of the lamb should reach 130F, at which point it should be done.

Remove from the oven, cover loosely with tin foil, and allow to rest for about 10 minutes before carving.

Strain the drippings into a separate bowl, and skim off as much of the fat as you can. You can either serve the remaining mix straight with the lamb as a sauce, or simmer gently with a bit of fresh mint. I loved the flavor without mint so much that I didn’t bother adding any in, but those who are sticklers for accuracy to the books will want to include it.

Enjoy!

So, you all know by now that the blog isn’t one of those sites that frequently plugs products online. In fact, I’ve never posted anything of the sort, preferring to focus on the recipes and food.

But there are exceptions to every rule, and when I accidentally stumbled onto these amazing drinking mugs, made by a couple of crazy talented artisans, I knew I had to share them with you.   Chischilly Pottery has its online shop on Etsy, and the mother/son run storefront is packed to the gills with some incredible works of art, in the form of functional drinking vessels. The mugs are loosely modeled after ancient Persian rhytons, which were a type of drinking vessel that could not be set down until emptied. Thankfully, these designs include a kind of kick-stand handle that allows it to be set down (not to mention beautifully displayed!) after the first third of a beverage is consumed. Genius.  Especially since this mug holds well over 750 ml of liquid- the amount in one of Ommegang’s GoT beers.

Drinking from this mug makes me feel like a badass lady she-wolf of Winterfell. I want to wrap myself up in furs and sit at a long feast table, devouring roasted meat and starchy veg, with lots of bacon, and lots of ale. Like, barrels of ale. I’d better get to brewing…

I still can’t decide which design is my favorite, although the wolves are awesome. But then again, so are the dragons. Love the Lannisters? They have lions! Boars, rams, Dothraki stallions, and more. Take a browse through the shop, and tell me which design you like best! I know what a few friends and family members are getting for gifts this year…

Also take a moment to give a well-deserved “like” to Chischilly Pottery on Facebook! They’re having a summer sale, so go snag a mug while you can, and be sure to say you came from The Inn!

At this year’s premiere party, thanks to the suggestion of my friend Alix, our guests and I collaborated to create a Westeros-themed version of the hit game Cards Against Humanity. One of the coolest things about the original is that it is under a creative commons license, which means that the creators encourage sharing, playing, and adapting the game, so long as no profit is made.

Which is completely awesome, because it enabled us to play several uproarious rounds of our own version. When I mentioned this game on my premiere party blogpost, a number of you expressed hope that I would create a playable deck. I’ve finally gotten to it, and many of the cards are as funny as I remembered. Because it was a new game, we had on hand a bunch of blank cards, and everyone could write in their suggestions as we played, so the deck grew organically. I suggest you do the same, and once you have a good number of new card ideas, you can use this generator to make them.

In case you haven’t played before, here are the rules to the game. Basically, one player flips over a black card, on which is printed a sentence with at least one blank. All the other players choose the funniest card in their hands, and the winner gets a point. For example,

“In his next book, GRRM will spend 500 pages devoted to describing ______”

• the truth about Jon and Sam
• lemoncakes
• her weight in sapphires
• etc.

So there it is, in a nutshell. If you manage to fill in another whole page of these ideas, send me the pdf so I can combine it with those already here. Let’s build the greatest set of cards the North has ever seen!

*warning: some cards are vulgar- not for the timid and faint of heart!*

Thoughts:

This was my first year foraging for ramps, and I have to admit that I’m hooked. The sheer number of tasty amazing things that can be done with them boggles the mind. My favorites so far, apart from this, are ramp grilled cheese and a ramp pesto with pasta and fiddleheads.

But I’m getting ahead of myself.

Ramps are little wild leeks that grow in damp shady places in the spring, and have a smell and flavor somewhere between leeks and garlic. While they can be found on your own, folks often are somewhat loathe to share their foraging spots. Fortunately for me, a couple of neighbors were good enough to point me in the right direction. We trudged out into the woods with tall boots, buckets, and shovels. I gathered up a bunch of the little things, and headed for home.

This butter is wonderful. It helps preserve that wonderful pungent essence of springtime throughout the year, provided you freeze it well. The better the butter you start with, the more amazing this becomes. Enjoy it on anything savory for which you would normally employ butter. Personally, I think it’s incredible on warm biscuits, fresh from the oven.

Those skinny little ramps in the photo were all I had left for staging. Too small for eating, I’ve planted them in shady parts of the yard. With any luck, I’ll have my own ramp patch in a few years…

Ramp Compound Butter Recipe

Ingredients:

• 1 handful ramps
• 2 sticks butter, softened
• pinch of sea salt, if using unsalted butter

Clean your ramps, if wild foraged, by washing the dirt from them and peeling away any slimy outer skins, leaving the white shoots. Cut off the very bottom of the ramp, where the little roots stick out. Place your ramps in a small bowl and pour boiling water over them- this helps keep that nice green color. Let sit for about 20 seconds, then remove and pat dry.

Slice the ramps: I usually cut the green parts in slightly larger strips to give the butter some visual interest, but mince the white parts. You can eyeball the proportions. Add the prepared ramps in with the butter and salt, and mix until combined.

Divide the butter into several parts, roll in parchment paper, and place in a freezer bag. Slice off a small part at a time, and enjoy!

Easter can be a time of overeating and retelling of family stories for the umpteenth time.

Shake up your gathering this year by joining the Game of Peeps Challenge. The idea is simple: stage memorable scenes from Game of Thrones, using Peeps. Send in your submissions (innatthecrossroads@gmail.com), and I’ll post them to the gallery here and on Facebook.

Viserys and his golden crown, by @fifthdream

Peep in the North!

post-Red Wedding peeps, by Erica

“Peep will never betray us…”, by @Winterlarks

Red Wedding Peep, by Chris and Audrey

Grand Maester Peepcel, by Chris and Audrey

Sam the Slayer Peep, by SK Snyder

“The Things I do for Peeps”, by SK Snyder

Every Peeping Chicken in the Room, by SK Snyder

Golden Crown of the Peepar King

Burning Peep Florent

Peep-dor, by SK Snyder

Mother of Peeps, by Jodi

“All peeps must die”, by Jodi

Red Peep Wedding, by Blythe

In the Game of Peeps, you win or you die, by Jodi

“We are the peeps on the Wall…”, by Jodi

“You served the king. You’re really going to die for a chicken?”

“Someone is.”

Polliver and the Hound, Season 4, Episode 1

Thoughts:

Arya and the Hound are everyone’s favorite murder-hobos. I mean, think about it. If anyone else were ranging around Westeros picking fights to the death, it’d be a problem. In fact, there are a lot of ruffians doing just that, and we find it incredibly objectionable. But Arya and the Hound? We are cheering them on, because they are our favorite Murder Hobos.

I know they say chickens in the show, and you could easily adapt this recipe for chickens, but I opted for game hens for a few reasons. First, I wanted to be able to photograph a heap of birds, to really make it look like every effing chicken in the room. That’s a tall order, if using multiple chickens. I’d have to invite everyone I know over to eat said pile of chickens, and there would still be leftovers. Plus, I already have the terrific honeyed chicken recipe. Second, I figure medieval chickens would be smaller than our modern chickens. Probably not as small as game hens, but who doesn’t love a game hen? They’re a little unusual, and fun to serve.

But that’s probably me justifying my choice. Really, I just wanted a heap of hens.

With this recipe, I wanted to create something that would be found at the Inn. Rustic, hearty, and tasty. My version is likely far tastier than what the actual Inn would serve, but let’s pretend. I have a reputation as innkeep to uphold, after all. At any rate, I figured the ingredients had to be mostly local, with the possibility of something quirkier brought in by merchants on the road. Herbs, vegetables, mushrooms.  Everything used, nothing wasted. The giblets go into gravy, and the picked-over hens would go towards making soup.

The end result is a wonderful, filling, rustic dinner that is as satisfying as that scene in the show. The hens are moist and richly flavored. Fragrant herbs and hearty mushrooms imbue the meat with that little something extra. But one of the real stars of this meal is the giblet gravy. I have to admit that until now I was always one of those people who sort of awkwardly disposed of the giblets. But no longer. This gravy is rich, creamy, and packed with the extra nutrients from the giblets. Just the sort of thing to power a pair of Murder Hobos on their way.

So there you have it. Visit the Inn for the food, but stay for the company.

Recipe for Game Hens, with giblet gravy

Ingredients:

• 4 game hens (save the giblets)
• 4 Tbs. butter, divided
• 8 oz. small whole mushrooms
• 4 whole cloves garlic, peeled
• 1-2 onions, sliced thick
• 3-4 carrots, sliced
• 2 medium parsnips, sliced
• ~10 whole cloves garlic, unpeeled
• 1/4 cup finely chopped savory herbs, such as rosemary, thyme, marjoram, etc.

Melt 2 Tbs. butter in a small pan, then drizzle it over the vegetables. Sprinkle with a pinch of salt, and toss the veggies to coat them with the butter. Spread these over the bottom of a roasting pan large enough to hold the 4 game hens. Place the birds on top. Stuff each game hen with a few mushrooms and one peeled clove of garlic each.

Melt the remaining 2 Tbs. butter, then add the herbs and allow to sit together for a few minutes on very low heat. Remove from heat and brush onto the game hens, taking care to get the herbs onto the birds.

Cook for a little over an hour at 350F, or until the hens start to look slightly golden, and their juices run clear.

Remove the hens to a separate platter, tilting each to drain the excess juices out (mine were *very* juicy!); cover to keep warm. Scoop the veggies to a serving bowl with a slotted spoon, and keep warm while you make the gravy. Using a small ladle or deep spoon, gently collect the fat from the top of the drippings and discard. Use the remaining drippings as below to make the gravy.

Giblet Gravy Recipe

Gravy Ingredients:

• 1 Tbs. salted butter
• giblets from 4 game hens, or 1 chicken
• 1 clove garlic, minced
• 1 handful mushrooms, diced small
• ~1/4 cup flour
• drippings from hens
• 1-2 cups chicken broth

Cook the giblets in the melted butter until they are cooked through, then remove to a cutting board, saving the butter in the pan. When they are cooled enough to handle, dice the giblets very fine, discarding any chewy bits. Set aside. Add the garlic to the pan with the butter and cook for about a minute, then add the mushrooms. Cook until they are soft, another minute or two, then add the diced giblets back in.

Take the drippings from the hens, minus the skimmed fat, and add to the gravy pan. Toss with flour until you have a thick paste. Cook this over medium-low heat for several minutes, then gradually stir in the chicken broth until you have the consistency you desire. Serve alongside your hens, and enjoy!

Thoughts:

Almond milk was one of the staple ingredients of a medieval kitchen. Often used in place of milk, it was invaluable, particularly on church-proscribed “fish days”, many of which fell during Lent. It’s difficult to even casually flip through a medieval cookbook without finding it listed. Depending on the recipe in which it was required, medieval almond milk was usually made with either wine or a meat broth, but our modern stuff is made with good old palatable water.

So, I thought I would try my hand at Wonderful, and a fun experience. I didn’t have a working food processor when I started this post, so I decided to try making a batch the old fashioned way, with a mortar and pestle.

Let me tell you. I’ve never before so fervently wished for apprentices, upon whom I could foist such a grueling task. It took a long time, and produced only a small amount of almond meal. It worked, but I soon thereafter went out and bought a food processor. I can’t fully recommend the old fashioned method as anything other than an amusing and tiring trip through culinary history, but as to making one’s own almond milk? YES.

I cannot sing high enough praises of this stuff. I thought I didn’t really like almond milk, having only tried the store variety. But this… this is something entirely different. Rich and smooth, it packs a powerhouse of almond flavor. My batch didn’t even require sweetening, it was that good. Friends queued up to try it. Seriously.

So while it might seem like a lot of effort, I encourage you to try it, just once.

Recipe for Almond Milk

Cook’s Notes: I found that straining the mixture through cheesecloth proved easiest, since it allowed me to really wring the liquid from the grounds, which in turn made it easier to dry them for other uses. I also used raw almonds, but would be curious to try it again with roasted.

“28. And again, flans of almond milk: according to the quantity of flans which you are making take the quantity of almonds, have them well and cleanly blanched and washed and then have them very well brayed; and take very clean fair water and let him strain his almond milk into a bowl or a cornue which is fair and clean according to the quantity of flans which he should make….” -Du Fait de Cuisine, 1420

Ingredients:

• 1.5 cups whole raw almonds
• 4 cups of water

In a large bowl, cover the almonds with boiling water. Let sit for around 15 minutes, then strain and rinse with cold water. This should loosen the brown papery skins enough that you can easily remove them. If you like, you can soak the blanched almonds overnight to further soften them, but that’s not strictly necessary. Combine the blanched almonds with 2 cups of water at a time, and blitz in a food processor or blender until the mixture looks like a thick paste. Add the remaining water and process until almonds are ground very fine, and you have a smooth looking puree. Pour this mixture through a fine sieve or cheesecloth, squeezing to bring out as much of the liquid as possible. Taste, and sweeten to your preference, if desired. Voila! Almond milk!

Save and dry the ground almonds for making marzipan (recipe coming soon) or in other baking. It’s great for biscotti, or, my personal Achilles’ heel, French macaroons. Also, that stuff is expensive!

“No taste for pork pie, my lord? The best pork pie we ever tasted, our fat friend would have us believe.” She gestured toward Lord Manderly with her wine cup. “Have you ever seen a fat man so happy? He is almost dancing. Serving with his own hands.” -A Dance with Dragons

“M” stands for… Manderly?

Thoughts:

We may be fresh into a new season of the show, and several books past A Storm of Swords, but I haven’t forgotten the Red Wedding, and neither has Lord Manderly. The North remembers…

I’ve wanted to take a crack at this recipe ever since reading about it in A Dance with Dragons. In the book, the pie is described as being big as a wagon wheel, “stuffed to bursting with carrots, onions, turnips, parsnips, mushrooms, and chunks of seasoned pork swimming in a savory brown gravy.” YUM. (mostly…) Naturally, I made one key ingredient substitution here. If you don’t know what that was, then you need to go back and read between the lines. Enough said on that. Any spoilers will be deleted!

I found the pork at the store, then added a bit of pork belly on a whim. That proved to really add to the flavors and textures of the finished pie. The gravy, beef and beer based, is dark and savory, given further oomph by a pinch of smoked salt. The vegetables provide a lot of heftiness, between the dense carrots and turnips, and the occasional sweet pop of a pearl onion.

Manderly Pie Recipe

Cook’s Notes: I made my pie in a spring-form pan, which gave it that nice tall shape.

Ingredients:

• 1/2 lb. pork belly, diced large (thick cut bacon could also work, or simply omit)
• 2 lb. pork, or other white meat, cut into 1″ cubes
• hearty pinch of salt, pepper, and savory herbs
• 3 Tbs. butter
• 1/2 cup chopped carrots
• 1/2 cup pearl onions, paper peeled off
• 1 medium turnip, peeled and chopped
• 1/2 cup chopped parsnips
• 1 cup mushrooms
• 1 1/2 cups beef broth
• 1 1/2 cups dark beer
• 3 Tbs. butter
• 3 Tbs. flour

Ingredients for Crust:

• 3 1/2 cups flour
• 1 stick butter
• hefty pinch of salt
• 1 egg
• water or milk enough to bring it all together
• 1 extra egg, for glaze

In a large skillet or frying pan, toss the diced pork belly over medium heat until it’s cooked through. Set aside in a large bowl, reserving any fat in the pan. Add the cubed pork and gently sear until each piece is browned. Remove the meat to the same bowl as the pork belly and set aside.

In the pan, melt 3 Tbs. butter and add the veggies. Add a splash of broth, salt, and cover and let simmer until soft, around 10-15 minutes. Pour into the bowl with the meat.

In the skillet, melt the remaining 3 Tbs. butter and add the flour, stirring until it’s a nice golden color. While stirring, gradually pour in some of the liquid from the vegetable mix, adding beer and more broth until you have a nice, thick slurry. Pour the rest of the vegetables and meat back into the pan and let cook until the whole mixture is thickened. Removed from heat and allow to cool.

Mix up the dough: Combine the flour and salt, then rub or cut the butter into this mix. Stir in the egg, then enough liquid to bring the dough together.

Divide the dough into two pieces, one larger than the other. Roll out the larger piece of dough to about 1/8″ thickness. Carefully drape this over your pie pan or springform mold. Fill with the cooled meat filling. Roll out the remaining dough and drape over top for the lid. Trim the excess dough (this makes for great medieval honey biscuits!) and crimp the edges down. Decorate with extra dough, if you like. Brush with egg glaze.

Bake at 400 for about 45 minutes, or until the crust is just shy of golden. At this point, you can remove the side of the springform pan and brush the pie with remaining egg wash. Return to oven for another 10 minutes or so, then remove. Allow to cool for about 10-15 minutes before cutting. Enjoy!

I’ve got to come clean.

This year, I really wasn’t planning a giant blow-out party for the premiere. I’d already seen the first episode, and now sort of live far away from my friend groups, so I just figured it would be a quiet affair.

At least until HBO sent a box of swag, and asked me to tweet about how I used it. What started as a simple email to friends quickly became a large undertaking, involving several days of food, games, and many, many helping hands. My favorite of the swag, apart from the epic iron throne wall decal, is probably the wax seal coasters. I’m a sucker for wax seals:

There were so many highlights to this party that I don’t even know where to start.

We tried a number of new things this year, with great success. One of the best antics was based in stealing. When guests arrived, each was given a small pouch that contained a number of coins and gems. I declared that the person at the end of the night with the most loot would win a prize. Apart from storing one’s gems in the pouch, there were no rules, and chaos ensued. Purse strings were cut, guests who had imbibed too heavily found themselves bereft, and general amusement reigned. What I liked most about this was that it worked so well with the other parts of the evening. Buying, bartering, and betting also featured heavily: Want a temporary tattoo to honor the Red Viper? No problem! That’ll be just one coin, please. Want a better seat for the episode? How much is it worth to you? When several games came to a neck and neck conclusion, bets were place on who would win. It was a blast!

Games throughout the evening included Liars’ Dice, the Game of Thrones card game, and Cards against the Realm, our own homemade version of Cards Against Humanity. And yes, I’ll probably make a version available as soon as I’m able… We kept a stack of blanks nearby, and added cards as we felt inspired.

Specialty cocktails were created by Chris and Alix. They used a number of amazing specialty ingredients, the most versatile of which had to be the King’s Ginger liqueur. My two favorite cocktails were the Dornish mimosa (with blood orange, siracha, and champagne) and “Political Intrigue”, Chris’s Lannister cocktail, with ginger, champagne, goldschlager, and sparkling cider. He’ll be creating one for each episode, and I’ll put them together in a recap post, with the recipes.

Food was somewhat of a potluck affair on Saturday, as friends were coming and going most of the day. I made a few new recipes, which will be posted soon, including elk meatballs and marzipan. Alix fielded the food for Sunday, starting us off with corn fritters and a decadent Beef-and-Bacon pie, made with black forest bacon. Leftovers also abounded, despite our best efforts. Bread and salt made a brief appearance just before the premiere aired, and was gone by the time the credits rolled. I made my first Manderly Pie (recipe coming soon!), with one key ingredient substitution.

Check out the photos, and be sure to send along yours, too, for the FB gallery!