Medieval Strawberry Tart

Thoughts:

Last year, when we posted the recipe for a modern Strawberry Pie, many of you objected that there was no medieval version accompanying it. We’d tried several recipes, and thought they were all gross, so never posted them. To make amends, I’ve been looking for a good medieval recipe ever since, and finally found one.

It’s simple, easy, and perhaps best of all, filled with sweet wine. None of the blah almond milk mush that I found so objectionable in previous recipes- just vivid, strawberry color and sweet juicy filling. The sweetness comes mostly from the strawberries themselves, but also from the port. The filling seized up somewhat once the tarts were cool, but I think with the right balance of baking times, might do so more. I’ll have to test that. In the meantime, this recipe makes for a delicious, authentic dessert that’s right at home in the world of Westeros.

Continue reading →

Plum Wine

“The queen took a flagon of sweet plum wine from a passing serving girl and filled Sansa’s cup. ‘Drink,’ she commanded coldly. ‘Perhaps it will give you the courage to deal with truth for a change.'” –A Clash of Kings

Plum Wine

Thoughts:

Usually I wait with brewing recipes, but it’s just the tail end of plum season, so I wanted to give you all the chance to brew some yourselves. The next post will be back to food, I promise. :)

This is an unusual fruit wine, to say the least. It starts with a raisin wine base, to which the plum juice is added. But really, THAT COLOR! The purple from the plum skins did a lot for the color, but the addition of hibiscus is what really tipped it over the edge into that gorgeous, almost grapefruity hue.

In terms of process, there are some things I might do differently. First off, juice the plums. I’m not sure if that would lose some of the purple from the skins, but it would certainly uncomplicate things a bit. I’d probably put the hibiscus in earlier, along with the plums, to get maximum flavor and color. All in all though, a fun historical romp.

Get the recipe and updates on the brew blog, Game of Brews.

Strawberries and Sweetgrass

“Tables and benches had been raised outside the pavilions, piled high with sweetgrass and strawberries and fresh-baked bread.” -A Game of Thrones

Strawberries & Sweetgrass

Thoughts:

The first taste of summer, for me, has always been strawberries. If there were a way to further improve upon their juicy goodness, this incredibly simple recipe is it. Each flavor enhances that of the strawberries without treading too heavily. Both lemongrass and ginger are distinct, but work together to compliment the basic goodness of fresh fruit, making strawberries and sweetgrass a winning dessert in my book.

Served alongside a glass of iced mead or cider, this is an instant favorite for warm summer evenings on the porch, or for a winning contribution to a picnic.

Strawberries & Sweetgrass Recipe

Total Prep Time: 10 minutes Serves: 3-4

Ingredients:

1/4 cup honey
1/4 cup mead or hard cider
1 tsp. grated ginger
1 Tbs. minced lemongrass
1 lb. strawberries

Combine all ingredients except the strawberries in a small saucepan. Cook over low heat for just long enough for the honey and mead to meld together, about 3-5 minutes. Remove from heat and allow to cool. Prepare the strawberries by removing the leafy tops, and slice into a large bowl in an assortment of shapes and sizes. Pour the sauce over the sliced fruit and toss to coat. Serve either at room temperature, or chilled. It is especially good with a glass of the same mead or cider with which you made the sauce.

Breakfast in King's Landing

“Cersei Lannister was breaking her fast when Sansa was ushered into her solar. ‘You may sit,’ the queen said graciously. ‘Are you hungry?’ She gestured at the table. There was porridge, honey, milk, boiled eggs, and crisp fried fish.” -A Clash of Kings

Breakfast in King’s Landing

Our Thoughts:

While Sansa might not have had the stomach for such a breakfast, we’re certain you will have no such qualms. The saltiness of the fingerfish is a flavorful counterpart to the sweetness of the honeyed porridge. The texturally aware eater will delight in the wide array provided by this spread: crunchy fish, delightful porridge mush, Oozy honey, firm egg. Wash it all down with good quality cold whole milk, and you’ll be set for whatever challenges your day might bring.

Just please, don’t set your bedroom on fire…this breakfast can be yours without the drama.

Get the recipes in The Cookbook!

Peaches in Honey

“When a serving girl brought her supper, she almost kissed her. There was hot bread and fresh-churned butter, a thick beef soup, capon and carrots, and peaches in honey. ‘Even the food tastes sweeter,’ she thought.” -A Clash of Kings

Modern Peaches in Honey

Thoughts:

The Roman recipe is very curious. The tastes are both familiar and strange, as we aren’t used to cumin being used in desserts. The pepper lingers on the back of your palate, lengthening the slightly spicy sensation started by the cumin. We used a sweet wine, but the slight tartness of a vinegar would be lovely with the other flavor elements. The syrup is very sweet, such that a small portion goes a long way. In the end, we decided the flavor would work beautifully as a chutney, or a side dish to a meaty main course, rather than a dessert.

The modern recipe is pure decadence. Grilling the peaches brings them to their absolute sweetness, and they half cook, making them reminiscent of peach pie filling. The thyme infused honey takes the sweetness and complexity to the next level. You will want to savor every single bite, and including a dollop of creme fraiche or vanilla ice cream will only add to the dish.

So? The Roman recipe is what your favorite meat dishes didn’t know they were missing, while the modern version is a brilliant dessert. Both recipes are available in the Cookbook.

Sansa Salad

“All the while the courses came and went. A thick soup of barley and venison. Salads of sweetgrass, spinach, and plums, sprinkled with crushed nuts.” -A Game of Thrones

Medieval-ish Salad

Our Thoughts:

This was a tasty, tasty salad. All the elements of it work beautifully with one another both texturally and aesthetically. Pack this for a lunch, or have as a light afternoon meal, and you won’t be disappointed.

Make it at Home!