Sekanjabin

Sekanjabin – medieval Persian gatorade

This is a great historic Persian treat, that is, in a way, like medieval gatorade.

The base recipe is sugar and vinegar, but the possibilities for added flavors and ingredients are as limitless as your imagination. I’ve included both a basic, traditional recipe, and one of my favorite new versions- strawberry, ginger, mint. The traditional version is nearly clear, and subtly flavored, so if you’re worried about drinking vinegar, don’t be. Sweet from the sugar, it also has a slight acidic tang from the vinegar, but it also has a refreshing fruity flavor. The modern version is wonderfully flavorful. I enjoyed it both hot and cold, as well as a dash of sweetener in green tea.

It would be perfect for the hotter climates, such as a blood orange version in Dorne, or exotic fruit varietals in the Free Cities. Imagine enjoying a large glass of this, cooled with a chip of ice, in the water gardens of Sunspear, or atop the tiered pyramids of Meereen. And because it is concentrated, it would also travel well, making it ideal for dusty travel over dunes for the Martell Sandsnakes.

Other regional varieties could also exist, in Westeros as it did in our world. The ancient Greeks made Oxymel, which is similar to this drink: 4-5 parts honey to one part vinegar. Even the Anglo-Saxons had a version with honey! With some apple cider vinegar, wildflower honey, cinnamon, and vanilla, I think one could go far. :)

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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.

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17th C. Candied Sweet Potatoes

Thoughts:

This recipe surprised me.

I had been looking for likely candidates for fictional and historical Thanksgiving recipes, when I stumbled upon this dish in one of my cookbooks. I had my doubts about the rose water, but decided to try it anyway. It turns out that it’s not that much different from a standard candied sweet potatoes recipe. The rose and orange flavors go surprisingly well together, and with simmering, the syrup takes on a bit of the earthiness of the yams themselves.

The syrup isn’t as thick as in the more common modern version, but is still quite sweet. If anything, its a slightly more delicate and complex series of flavors than I am used to in this dish, and came together quite nicely. I still missed the lack of a spice, but that could be easily remedied. :)

Recipe for Candied Sweet Potatoes

“Boile your roots in faire water untill they bee somewhat tender then pill of the skinne, then make your syrupe, weying to every pound of roots a pound of sugar and a quarter of a pinte of faire water, & as much of rose water, & the juice of three for fowre orenges, then boile the syrupe & scum it, then cut your roots in the middle & put them into the syrup, & boile them till they bee thoughlie soaked in the syrupe, before you take it from the fire, put in a little musk and amber greece.” –Eleanor Fettiplace’s Receipt Book, 17th century

Cook’s Notes: I’ve omitted the musk and ambergris at the end of the recipe, mostly for the sake of expense and availability. I imagine, however, that they would make for a significantly different and much more fragrant dish.

Ingredients:

1 lb. sweet potatoes, cut into large chunks
2 cups sugar
1/2 cup water
1/2 cup rose water
3/4 cup orange juice

Parboil the sweet potatoes in a pot of water for about 10 minutes, or until they are just shy of tender, then drain and peel. Cut into largeish chunks; any small pieces may fall apart in the syrup.

Combine the sugar, water, rose water, and orange juice in a medium saucepan. Bring to a boil, and skim off any scum that rises to the top. Turn the heat down to a low simmer, then add the cut sweet potatoes. Cook slowly for another 30-45 minutes, depending on how long they were parboiled. The finished potatoes should be tender and full of sweet, syrupy flavor. If you like, you can let the potatoes sit in the syrup overnight, making this a great dish to prepare ahead of time.

Cinderella – Edible Mice

A thoroughly compelling rags-to-riches story, Cinderella has inspired countless films, ballets, books, and songs. I went on a brief fairytale/Disney kick when I got home from Walt Disney World last winter, and am just now getting back to finishing off a few of those posts.

The earliest type of Cinderella story dates as far back as the ancient Greeks, and the account by Strabo in the 1st century BCE. In that story, a large eagle drops a beautiful sandal into the lap of a king, who searches the lands until he finds the woman to whom it belongs. The Chinese version from 860 involves a magical fish, but also has the crucial lost slipper element. The first Italian version, Cenerentola, was published in 1634, followed by Charles Perault’s in 1697, which first introduces the glass slippers. The Brothers Grimm didn’t write their version, “Aschenputtel”, until the 19th century, in which the fairy godmother is actually a magical tree. WILD.

Like so many of the older stories, the Disney version of this classic tale involves crucial help from animals, most notably mice. These peanut butter mice are so gobbleable that they won’t last long! These were a favorite snack of mine as a child, and I still occasionally indulge. ;)

Edible Mice Recipe

Note: This version doesn’t include a tail, but there are many varieties of candy that could easily fit the role.

Prep: 20 minutes * Chilling: 1 hour

Yield: 10 to 12 mice

Ingredients:

1 cup creamy peanut butter
1 cup powdered milk
1/2 cup honey
sliced almonds, for ears
sprinkles, for noses
1 cup cinnamon sugar, or 1 cup white or dark chocolate chips, for dipping (optional)

Mix the peanut butter, dry milk, and honey together in a medium mixing bowl. Roll into small balls, about the size of a large marble, then pinch into teardrop shapes. At this point, either leave them plain, or roll in cinnamon sugar. Press a sprinkle onto the point of the teardrop for a nose, then insert two almond slices for ears. Make the eyes with a toothpick. You may also press the shape of a curling tail into the back of the mouse using a toothpick.

To cover with chocolate, place the plain balls in the refrigerator for at least an hour to chill. Line a baking sheet with wax paper. Melt the chocolate in a small bowl in the microwave, then nestle it in a slightly larger bowl filled with hot water. Remove the mice from the fridge, and dip them one at a time in the chocolate, allow the excess to drip off, then place them on the wax paper. Before the chocolate sets, add the nose and ears, using a knife to make a small hole for the ears in the chilled peanut butter, if necessary. Once the chocolate is set, gently poke holes for eyes with a toothpick, and if you like, drizzle a little extra chocolate on the back for a tail.