Month: June 2017

We had this for dinner last night while rewatching the very fist episode of Game of Thrones.  The dish was from Winterfell so that was appropriate.  The recipe itself is from A Proper New Booke Of Cokery from 1545.  I used elk instead of beef and replaced the dates with extra prunes and raisins.  It is an interesting flavor with the fruit and vinegar but good.  The Medieval Pastry Dough used is from the same cookbook.  It is definitely different from what I am used to and the frequent use of saffron is interesting.

I found duck eggs today at a Farmers Market.  Tomorrow I am going to try to go to Uwajimaya market in Seattle to see if I can find some of the unusual ingredients.  Wish me luck.

 

So now the intense GOT planning begins. I am planning on watching the marathon 4th of July weekend and then, of course, the next season beings later in the month. For the recipes from A Feast Of Ice & Fire I need to start thinking about ingredients. Many of the recipes are going to have to wait until the items are available from out farm (or local waterways):

Turnip greens for a salad at Castle Black page 27

Fresh blueberries for iced blueberries in sweet cream page 44

Fresh blackBerries for traditional style oatcakes on page 55

Turnips for medieval armored turnips on page 68

One whole trout needed for trout wrapped in bacon page 98

blueberries needed for medieval blueberry tarts on page 204

Pears needed for medieval poached pears on page 107

One sugar pumpkin and butternut squash needed for a sweet pumpkin soup on page 131

Two trout needed for almond crusted trout on page 156

Four peaches needed for Roman peaches in honey cumin sauce on page 159

3 to 5 fresh apricots needed for medieval apricot tart’s on page 16 two.

Four beets needed for Roman style beet soup on page 200

One and a half pounds of ripe pears needed for tyro she pear brandy and page 211

Other items I am going to need to search for:

Sandalwood powder for medieval cold fruit soup on page 60 and other recipes

1 1/2 pounds of cod and one turnip needed for sisters stew for page 90

Half cup of crab meat and a half cup of clam meat for sisters stew for page 9

8 fresh clams needed for broth of seaweed and clams on page 92

One whole rabbit needed for 16th century stewed rabbit on page 94. (not willing to butcher our Angora rabbit for this)

10 European anchovies hamsi needed for traditional fingerfish on page 120

1 cup of fresh or canned escargot needed for medieval cream of mushroom and snail soup on page 127

1 pint of fresh figs needed for medieval fish tarts on page 140 (our tree is no where near producing these)

five pigeons (and one turnip from the farm) needed for pigeon pie on page 147

One whole game hen needed for bowls of brown on page 152.

One green cubanelle pepper, two poblano peppers needed for breakfast in Dorn page 179

1 pint jar brined grape leaves needed for stuffed grape leaves on page 18

1 rattlesnake needed for Dornish snake with fiery sauce on page 182

one duck needed for duck with lemons on page 184

Four duck eggs needed for breakfast in Meereen page 193

One cup of freeze dried crickets or locust need for honey spiced locusts on page 197

2 cup dried cherries, quarter cup candied ginger needed for winter cakes on page 200

Matcha green tea needed for traditional ice to green mint tea drink on page 213

The remaining recipes I can make with items relatively easily available to me. But I may try to coordinate with the show as well as the time of the day.

Breakfast on the Wall page 15

Medieval Apple cakes page 16

Elizabethan buns with raisins, pine nuts and apple on page 21

Crusty white bread on page 25

Medieval pork pie on page 35

Medieval beef and bacon pie on page 71

Black bread on page 85

Medieval leek soup on page 87

Medieval Arya tarts on page 100

Cream swans on page 111

Bacon and biscuits on page 114

Breakfast in Kings Landing on page 119

Medieval cheese and onion pie on page 143

Elizabethan lemon cakes on page 165

Iced milk with honey on page 169

Traditional flat bread on page 175

Chickpea paste on page 179

17th century lemon sweet on page 187

Biscuits and bacon on page 195

Tyroshi honey fingers on page 203

Honey sweetened wine on page 216

Wish me luck with my planning!