Mead selection (honey wine)
Some people work their way through Julia Childs’ classic cookbook and travel to France; I’ve entered a fictional, medieval world through The Inn at the Crossroads. This soon-to-be-published cookbook is based on George RR Martin’s series A Song of Ice and Fire, which became the HBO series Game of Thrones.
Books, especially fiction, create new worlds and in every world, characters eat. What better way to enter their worlds than to eat alongside them? That is, especially when you can eat indoors with running water, electricity for your television and no need for night watchmen.
Here’s our menu from the cookbook (scroll down for more photos):
Ginger soup: I added extra ginger to the recipe. The soup was both sweet, from the carrots, and spicy, from the ginger.
Salad with a fruit vinaigrette: I used spinach leaves and added in cranberries and pine nuts. I substituted lingonberry jam for plum preserves and left out the lemongrass. It was light and flavorful.
Medieval goat: It may not be easy to find fresh goat in the Washington, D.C. area, but it is possible (thanks to my husband!)
Black bread: Long recipe, but delicious, full-bodied flavor with chocolate, molasses, coffee and more.
We added in:
Honeyed locusts (also called "popcorn")
White cheddar cheese (a hard goat cheese might have been a better choice) with rosemary honey and lingonberry jam
Crunchy roasted chickpeas (one spicy batch with garam masala and cayenne pepper and one cooler batch with sage)
Not pictured below: Our guests’ fabulous additions of Bunratty mead and Medieval Lemon Cakes. I’d like to eat those light and refreshing lemon cakes every day.
For more on my obsession with cooking, check out my Italian food and culture blog, Fare La Scarpetta.
Crispy roasted chickpeas with sage
Crispy roasted chickpeas with garam masala and cayenne pepper
Honeyed locusts (or "popcorn")
Ginger soup (before adding cream)
Medieval goat and salad