Tag Archives: Daenerys
“Dany broke her fast under the persimmon tree that grew in the terrace garden… Missandei served her duck eggs and dog sausage, and half a cup of sweetened wine mixed with the juice of a lime. The honey drew flies, but a scented candle drove them off.”
-A Storm of Swords
Breakfast in Mereen
Our Thoughts:
We need a duck. To lay eggs. For us to eat. Because this was one of the most decadent breakfasts we’ve ever encountered. The yolks of these eggs stay creamy even after being hard boiled, and the texture combined with the subtle flavors imparted by its tea-immersion is just wonderful. Then you take a bite of the sausage and get an explosion of meaty, spiced nomminess.
Not feeling all that keen to search out dog sausage, let alone actually eat it, we swapped in some delicious lamb sausage instead. Lamb seems to be nearly everywhere in Westeros and Essos, so it is a reasonable substitute. We wanted the eggs to look exotic, so we used a Chinese technique for tea staining them.
The honey-sweetened wine is a variation on Ancient Roman Mulsum, and is very refreshing and very drinkable on a warm summer morning. The crispness of the drink counters the heaviness of the other elements of the meal, as does the fresh fruit.
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“…we seldom had enough coin to buy anything…well, except for a sausage now and again, or honeyfingers…do they have honeyfingers in the Seven Kingdoms, the kind they bake in Tyrosh?”
-A Game of Thrones
Our Thoughts
The Roman recipe is a curiosity. They fried to a crispily crunchy on the outside while still leaving a bit of chew on the inside. The pieces were easy to cut into shapes, and could probably even be rolled into logs. The flavor is really all about the honey, but the pinch of pepper and cinnamon on top adds a slight level of complexity.
The Modern recipe knocked our socks off. These fritters are like Winnie-the-Pooh-gasms. Between the spiced sauce and the incredibly luscious texture, we ended up gobbling them and shamelessly licking our fingers.
The winner? We had imagined Tyroshi Honeyfingers to be sort of a tasty sweet street food. The Roman variety is fun because of its historical significance and ease of shaping, but wouldn’t be easy to make in a dusty alleyway. The modern version is SO good and is made basically like carnival fried dough, so fits our loose criteria for a great honeyfinger. Modern Wins!
Get the recipes in The Cookbook!