Month: March 2017

So on Wednesday evening, we had a Northern meal from A Game of Thrones.  My brother is here helping us repair our barn, and I feel I owe him good food for his efforts.  So we had the Honey Chicken above.  The Onions in Gravy are below.  

And the Baked Apples.

It was all very flavorful, and I was surprised how well the dishes complemented each other.  Everyone liked each dish, but the Baked Apples were the favorite.  They really are like having apple pie without the crust.  And so easy too.  Just mix cinnamon, sugar and melted butter and place this in the cored and halved apples and bake until soft with a little water in the pan.  So yummy.  This recipe is from Le Cuisinier Francois, Francois Pierre de la Vareen from 1651.  Pretty cool, huh?

For these recipes I was able to use quite a very of our farm raised food.  We used our chicken, honey, mint, thyme, and apple cider.  Here it is on a plate with our hard cider to drink.

If you are interested, you are welcome to follow along with my A Feast of ice and Fire cooking blog at https://feastsoficeandfire.wordpress.com/blog/

This was a nice drink last night after dinner.  I used pecans instead of almonds since I could not find any of the later in our house anywhere.  I made the Poudre Douce without sugar and used honey in the wine instead.  I had spent most of the day trying to extract honey from the bees’ wax from our honey combs that the bees had left behind.  Unfortunately I am still working on this the next day so used honey I bought from Naches, WA.  I used cheap Merlot from the store as well.  Our fruit wines are not ready for consumption yet and all I have left from last year is golden plum wine.  It is good wine but not for this recipe.  Our grape vines have been eaten by the goat enough times that we have not gotten grapes from them the last couple years so even the raisins are from the store. I am hoping the grapes make a comeback, and we will have our own raisins again.

I received the Galangal in the mail from India just yesterday afternoon so the timing worked out well.  I love a good mulled wine and this is a good one.  I will definitely make it again on a cold wet winter’s eve, but I do not plan on walking the Wall at night anytime soon!

By the way, the recipe is based on one from Le Viandier De Taillevent from the 14th century.  Pretty cool, huh?