As I cooked the Thanksgiving feast, I got to perform a task that I wanted to do: carving the turkey. The reason why I wanted to do this task was that it would provide more inspiration for my next fantasy books. In medieval times, the job of master carver was a great honor in a monarch’s court and there would be ways to carve different animals. While carving, you would follow the actual structure of the animal and the knife should be an extension of the arm. Thinness is important because if you carved the meat too thickly it would result in the lord or monarch’s teeth disintegrating and the carver would be a very unpopular individual. It was a good sensational experience as I worked my way through the skin, meat, and bones of the turkey. My family enjoyed my handiwork and I look forward to next year.
One of the most decadent and expensive foods is caviar. I recently learned that caviar is nutty, creamy, and explodes with flavor when you bite into it. I may have to try it someday for inspiration. In modern times, the caviar of the beluga sturgeon is the rarest and most prestigious caviar in the world. Unfortunately, the reason why it is so rare and expensive is that the beluga sturgeon is on the verge of extinction from overfishing. On the upside, measures are being made to farm sturgeon caviar instead of hunting them. That way the wild sturgeon have a chance of survival and we can still enjoy their caviar.
In my fantasy series, sturgeons and their caviar will be a delicacy in one of the kingdoms of Gradaia. Imagine a reef that is teeming with hundreds or even thousands of sturgeons the size of dolphins. Then imagine a colossal bowl made from the shell of a giant clam and it is filled to the rim of caviar. That would be a dish fit for a king!
Last weekend, I did something that I thought only happens in Hallmark Channel films. I saved a holiday, in this case, Thanksgiving! My parents were under the weather and unable to do most of the cooking so I took over and made most of the Thanksgiving feast. Some people may think cooking is hard labor, but it was a beautiful and blissful experience for me. When I cook, I am not thinking at all and I am just doing. Like my writing, cooking is like a zen moment for me. I get in the zone and get the job done. My parents were very grateful and they enjoyed my cooking and it was a very satisfactory day. This is why people at work call me the Holiday Man.
I found yet another medieval recipe to try for my next fantasy book, sugar wafers. Wafers were the precursors of waffles and were smaller. Waffle cones for ice cream are closer to the medieval wafers. In medieval kitchens, there was a station called a wafery where an officer called a waferer spent all his time making wafers. Even though wafers took about two minutes to make, they were so precious to both royalty and nobility that they were kept under lock and key. They were a delicacy that was reserved only for the king and his favorite servants and courtiers. This is definitely a food that would be eaten by kings and emperors in Gradaia. In fact, I gave them an appearance during a coronation feast, but had to guess what they tasted like. Now with this recipe I will be able to get a more authentic idea of how they smelled and tasted.
I sampled the results of my medieval experiment with iced milk with honey. It had a lot of sweetness, creaminess, and a slightly spicy aftertaste from the cinnamon. I can definitely envision this drink as a breakfast or dessert drink in my fantasy series.
I am experimenting with a new medieval recipe I came across: iced milk with honey. This picture features the ingredients I will be using in this experiment. As I am about to begin the second volume of my fantasy series, I seek new opportunities to try medieval cuisine. For this case, I think this would be a nice breakfast or dessert drink.
You combine one cup of milk, two tablespoons of honey, and a pinch of cinnamon. I then mix them together the ingredients before pouring them into a glass and adding a few ice cubes. Then I let the drink chill for an hour. I am currently waiting for my timer to sound so I can taste the fruit of my labors. I will keep you updated.
At the medieval reenactment, I got to sample a special kind of soup. It is a centuries-old Russian recipe that is a vegetable recipe with cabbage and kale. I even had the option to include some stewed pork. The pork was tender, the cabbage was mildly crunchy, and the broth was filling and rich. In addition, I tried bread from the period and it had a somewhat subtle vegan taste despite being bread. There will be scenes in my fantasy book that take place in a tavern or inn and I think this soup and bread would be something the characters could order.