Arrowroot Mock-Sahlep

This drink is based on a winter-time Turkish beverage called Sahlep. Traditionally, it is made with wild orchid roots, and the taste proper sahlep, served out of giant brass urns, is incomparable. However, with the decline of wild orchids, it’s important to look for alternatives, especially when (to my knowledge) one can’t get true sahlep outside of Turkey.

Arrowroot powder is a quirky thing. Dry, the consistency is like cornstarch, with that inexplicably squeaky feeling. The taste has sharp anise undertones that mostly disappear when it’s cooked. The resulting beverage is thick, flavorful, spiced, and soothing. It’s heartening after a turn out in cold weather, or as a relaxing kind of nightcap before bed.  

Proposed Location?

Braavos. I can’t quite say why, but I suspect because the bustling crossroad of cultures reminds me of Istanbul. I imagine the fishmongers, sailors, and other tradesmen retiring to cafes in the chilly evenings, or as winter sets in, for a nice hot mug of steaming goodness. I know I would!

Mock-Sahlep Recipe

Makes 1 large serving, or 2 smaller ones

Ingredients:

• 2 cups milk or water (milk is better!)
• 3 Tbs. cold water
• 2 1/2 tsp. powdered arrowroot
• pinch each nutmeg and cinnamon
• 2 or more Tbs. sugar, to taste

Bring the milk to just under a boil. In a small separate bowl, combine the cold water and arrowroot. When the milk is bubbling, pour the arrowroot mixture into the pot, and whisk together. When the mixture looks thickened, add spices and sugar to taste. Pour into a mug and serve hot.

I don’t usually post about local business, but when I do, it’s because they’re so cool I can’t help but share. The last one was Thwaite’s, for their epic meat pies and sausage. This time, it’s Cuisine en Locale.

In addition to doing a sort of CSA of prepared foods (woot!), rather than a box of ingredients, CeL also throws the occasional blowout themed dinner. I was lucky enough to attend one of these dinners a few weeks ago, and LOVED it.

The atmosphere was great, with viking hats everywhere, and long feast tables set up in the Somerville Armory. Actors from the Repertory Theater greeted and mingled with guests, who had their threads snipped by the Norns upon arrival. Valkyries guided newcomers over the Bifrost bridge into Valhalla, where they were greeted by an enormous roaring fire and awesome viking music. As a mythology fan, I seriously geeked out at all of this.

 But the FOOD. Everything was local, and delicious. The evening started with a lineup of beautiful pickled finger foods: fiddleheads, herring, veggies, cured beef, rye crackers, etc. I had gone into the kitchen the week before to help filet the herrings (look for a tasty post on that, later), and they were every bit as good as I’d hope. Course after course came into the hall, borne by fleet-footed valkyries.  Turkey soaked in mead, platters heaped with tender lamb and roasted root vegetables, and one of my favorites: cheesy oats, which I shamelessly continued to spoon onto my plate long after everyone else was finished. 

The actors and staff circulated, amusing guests with small games and banter, and frequently invoking the Norse Gods, along with hearty quaffs of mead or local beer. In short, it was the coolest thing I did in all of January. But words only go so far- Take a look at the photos from this event on Boston.com. 

So check these guys out, give ’em some love on FB, and definitely consider going to their next O.N.C.E. event- I guarantee it’ll be awesome.

Vikings are fierce!

I love this. It’s a compilation of the food words from my master document, which lists all the meals that show up in the books. The bigger the word, the more frequently it appears (thankfully, “dog” is pretty tiny). 

It’s also fun to make up new combinations of your own, like “Mushroom Pie with a Crust of Roasted Nuts”, or “Pigeon Sausage Stuffed with Lemongrass and Autumn Almonds”. What’s your favorite combination?