Strawberry Lemonsweet

Season three is proving to be much more ripe with food than any other season. Here’s another one from the HBO show:

See that pitcher on the bottom right? The one with what could only be lemonsweet with strawberries in it? That’s the special at the Inn this week.

Strawberry Lemonsweet

Now, I’ll admit that when I’m watching the show, I obsessively look at the dishware, glassware, and plates of food. When I saw this, I had to try it! I’ve used an adapted lemonsweet recipe from the cookbook for this, and the result is a perfect beverage to see you through spring and into the long days of summer. It’s sweet, with a citrus punch, but also with wonderful subtle flavors imparted by the herbs and strawberries. The longer it sits to infuse, the pinker and more flavorful it will get!

Strawberry Lemonsweet Recipe

Ingredients:

1 orange
4 lemons
2 cups powdered sugar
1-2 Tbs. bruised thyme, rosemary, or mint, to taste
4 cups water
1 pint strawberries, stemmed and sliced

Zest half an orange and half a lemon. Juice all the fruits, and add the juice, zest, sugar, herbs, and water. Whisk or pour into a bottle and shake to mix. Strain into a serving pitcher, add the strawberries. The berries will gradually add color and flavor to the rest of the beverage, making it even more delicious! Garnish each glass with an extra slice or two of strawberry, and a small sprig of herb.

Rich Beet Soup

Modern Beet Soup

“Sweet beets were grown in profusion hereabouts, and were served with almost every meal. The Volantenes made a cold soup of them, as thick and rich as purple honey.” -A Dance with Dragons

Thoughts:

The Roman recipe is the stranger of the two, and more rustic. The vegetables, especially the leeks, don’t quite puree completely down, giving the soup a hearty texture with an earthy taste.

The modern version is more familiar to many, as it’s basically a borscht. It’s simple, wholesome, hearty, with a lovely smooth texture. This soup showcases all the best aspects of root vegetables. yum.

The winner? The beauty alone of these soups make them worth a try. However, the wonderful earthiness of the Roman recipe can’t quite beat out the overall winning qualities of the modern dish. Some things just improve over time!

Recipes available in the Cookbook.

Modern Fruit Tarts

Blueberry, Apricot, Berry, Cherry

Our Thoughts

Once again, tart success! As a dessert to an HUGE meal, these tarts were perhaps not well enough appreciated at the time of initial consumption, but it has been determined from their timely disappearance form the left-over counter that they are, indeed, a household hit.

The apricot tart is beautiful in presentation, and has a delicate taste unlike tarts using dried apricots. The fresh fruit has a lighter taste, and is accented phenomenally by the lemon and pistachio combination. Chocolate and cherry is always a fab combination, and eating them with a spoon straight out of the baking tin while no one is looking is certainly the best way to enjoy! The blueberry was a favorite, with a low sugar content it tastes very fruity, almost bordering on savory. The heart warming mixed berry tarts, with their failed shape and lattice, were, as Chelsea pointed out, like most Sariann food is, very rustic. And we loved it.

Tag Archives: summer