Sunflower Seed Cakes

sunflower-seed-cakes

Here’s a Native American recipe (from the Algonquin speaking tribes of the Eastern US), inspired by Atreyu’s grass seed cakes from The Neverending Story.

Sunflower Seed Cakes

From Dave’s Garden

  • 3 cups sunflower seeds, shelled (fresh or dried)
  • 3 cups water
  • 6 tablespoons cornmeal
  • 2 teaspoons maple syrup (I may have added a little more, haha)
  • good pinch salt
  • sunflower oil for frying

Bring water to a boil, add sunflower seeds and lower heat a bit. Simmer until they are very soft, then drain.

In a food processor (lazy modern method), mix sunflower seeds, cornmeal, maple syrup and salt. Pulse, leaving a little texture. It should form a grainy dough that easily sticks together. Form into palm-sized cakes, making them pretty thin.

Heat sunflower oil and fry the cakes (4-5 minutes each side) until golden brown. Drain on a paper towel and enjoy warm or room temperature.

Listen to the episode! Fiction Kitchen Episode 2: THE NEVERENDING STORY

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AURYN Pretzels

Auryn Pretzel h

AURYN Pretzels

  • 2 tablespoons active dry yeast
  • 1/2 teaspoons sugar
  • 2/3 cup hot water
  • 1/4 cup sugar
  • 1/2 tablespoons oil
  • 1 3/4 cups flour
  • 1 teaspoons salt
  • 3 tablespoons baking soda
  • 3 cups water
  • course sea salt, or pretzel salt if you can find it
  • 2 tablespoons butter, melted

Pour the yeast, 1/2 tsp. sugar, & 3/4 cup hot water into a large mixing bowl & let sit for about 10 mins to become foamy. In a separate bowl whisk together the flour & 1 tsp. salt. Add the 1/4 cup sugar & oil into the yeast mixture & begin to mix it on low speed using a dough hook attachment. Add in the flour mixture, a little at a time, until the dough pulls away from the sides of the bowl & is smooth & elastic. Put a little oil on your hands & remove the dough from the bowl. Lightly oil the inside of the bowl & then place the dough back in. Lay a damp kitchen towel over the top & place the bowl of dough in the oven with the oven light on for about 2 hours to rise.

Lightly oil your hands again & punch down the dough. Remove it from the bowl & stuff it into a plastic baggie, removing the air before sealing it. Place the bag of dough into the fridge for an hour or so.

Auryn processLine a tray with parchment paper & remove the dough from the fridge. Separate the dough into 6 equal sections. Roll two sections into long, finger-width ropes. Working on the parchment paper, carefully curve & overlap the dough ropes into the Auryn shape (break & reform the strips as needed). Do this with the remaining pairs of dough. Place the tray with the auryns into the freezer for about 30 minutes.

Heat your oven to about 415°F. In a medium pot, bring the baking soda & 3 cups of water to a rolling boil. Remove the auryns from the freezer &, one-by-one, dip them in the boiling water for a quick instant, removing them with a large slotted spatula, deep fryer scoop, or Chinese strainer. Let the excess water drip back into the pot & gently lay the auryns onto the parchment again. Transfer the paper with the auryns on it to a new baking tray (because the previous one is cold!) & sprinkle the auryns lightly with course sea salt or pretzel salt. Slide the tray into the oven & bake for about 10 minutes, or until the pretzels are a deep golden brown. Remove from the oven & lift the parchment from the hot tray. Brush the pretzels with melted butter & sprinkle with a little more salt if desired.

Auryn Pretzel v ring serpents Auryn Pretzel bite

Listen to the episode! Fiction Kitchen Episode 2: THE NEVERENDING STORY

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The Neverending Story

Bastian Unicorns

We discuss the beautiful and trope heavy (but relatively food light) 1979 novel written by Michael Ende and 1985 movie directed by Wolfgang Peterson, including gourmet rocks, eternal serpents, and 80s power breakfast drinks.

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Sansa’s Lemoncakes

lemoncakes

As I said, I had a very specific image in mind as I was reading, so it took a couple of tries to get it right! I wanted them very dense, barely leavened, so I melted the butter and cooked them at a very low temperature. I included rosewater in both the lemon curd and the lemon cakes, but you could omit this or add some extra lemon juice if you wanted straight-up, Tyrell-free lemoncakes.

Sansa’s Lemoncakes

For the rosy lemon curd
Adapted from Ina Garten

  • 16 tablespoons (2 sticks) butter
  • 1 1/2 cups sugar
  • zest of 3 lemons
  • 4 eggs
  • juice of 2 lemons
  • 2 tbsp rose water
  • 1/8 tsp salt

Cream the butter, then beat in the sugar and lemon zest. Add the eggs one by one, then the lemon juice, rosewater, and salt.

Pour into a saucepan and cook over low heat, stirring, until thickened (10 minutes or so, mine took longer). Remove from heat and cool completely. Can save in the fridge.

For the lemon cakes

  • 6 tablespoons butter, melted
  • 1/3 cup honey
  • 3 egg yolks
  • 2 tablespoons lemon juice
  • 2 tablespoons rosewater
  • pinch safflower for color (optional)
  • 1 1/4 cups all purpose flour (spoon very lightly into measuring cups to measure)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • powdered sugar, rosy lemon curd, and optional rose petals to decorate

Heat oven to 275°

Whisk together well butter and honey, then whisk in egg yolks one at a time. Whisk in lemon juice, rosewater, and crumbled safflower.

In a separate bowl, mix flour, baking soda and salt, then stir into wet ingredients until just combined. Spoon into greased mini muffin cups, and bake for 15-17 minutes, until a toothpick comes out clean.

Cool for a few minutes in the pan, then overturn onto a plate to cool the rest of the way. Before serving, sprinkle with powdered sugar, dollop with lemon curd, and garnish with a few sprinkled rose petals.

This is kind of an amalgam of these:
Fine Cakes translated by Gode Cookery
Medieval Lemon Cakes by Inn at the Crossroads
Lemoncakes from Geeky Chef (this is my favorite presentation, I may try the ones above again with just little lemon slices in the muffin cups)

Listen to the episode! Fiction Kitchen Episode 1: GAME OF THRONES

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Hot Pie’s Direwolf Bread

Wolf bread full

Hot Pie’s Direwolf Bread

Direwolf Bread screen shot

Screen shot from HBO’s “Game of Thrones”, S. 4, Ep. 7

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup white granulated sugar
  • 2 tablespoon molasses
  • 2 cups dark rye flour
  • 1/2 cup rolled oats
  • 1/4 teaspoon salt
  • 1/4 teaspoon Baking Soda
  • pinch of ground cloves or allspice (optional)
  • 2 tablespoon milk
  • 1 egg
  • 1 tablespoon Water
  • turbinado sugar, AKA “sugar in the raw” (optional)

In a large bowl, cream the butter, sugar, & molasses until smooth. In another bowl, whisk together the rye, oats, salt, baking soda, & optional spice. Pour the dry ingredients into the the butter/sugar mixture, a little at a time, & mix until crumbs form. Add the milk & the mixture will come together to form a dough.

Preheat your oven to 350ºF. On a sheet of parchment paper, flatten the dough to a 1/2″ thick rectangle. Print, cut out, & lay the Direwolf Bread Template on top of the dough. Cut out the contour of the wolf, & then cut/puncture the inner markings, making sure not to push the knife all the way through the dough. Remove the template & define the crosshatches and lines. Save the cut away dough for another wolf or simply cut it into rectangles or triangles to bake along with the one wolf.

Lift the edges of the parchment & transfer the wolf to a large baking tray. Whisk the egg & water to make an egg wash & brush a thin layer on the wolf. Sprinkle turbinado sugar on top (optional) & then bake on the middle rack for about 17-20 minutes, or until the points of the wolf have just browned. Remove from the oven & very gently lift the parchment corners to transfer the wolf to a wire rack to cool completely.

Wolf Bread full (tail angle)

Wolf Bread bite

Listen to the episode! Fiction Kitchen Episode 1: GAME OF THRONES

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Game of Thrones

Game-of-Thrones-tv-art-1194981

Welcome to the brand new Fiction Kitchen Podcast! We are starting off with a discussion of HBO’s “Game of Thrones” and George R. R. Martin’s A Song of Ice and Fire series; discussing characters, regions and cuisines of Westeros and Essos, salt rite, food styling, and blood and boobs.

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