"For the sweet, Lord Caswell's servants brought down trays of pastries from his castle kitchens, cream swans and spun-sugar unicorns, lemon cakes in the shape of roses, spiced honey biscuits and blackberry tarts, apple crisps and wheels of buttery cheese." ~ A Clash of Kings
Like many of the other recipes in the cookbook, authors Chelsea Monroe-Cassel and Sariann Lehrer included both a "medieval" version and a "modern" version. I went with the medieval version, whose original 14th century recipe goes like this:
"Crispels. Take and make a foile of gode past as thynne as paper; kerue it out wyt a saucer & frye it in oile; oper in grece; and be remnaunt, take hony clarified and flamme perwith. Alye hem vp and serue hem forth."
Got that? Me neither. Essentially these medieval honey biscuits are made from a simple pastry dough that's been rolled out flat, cut into biscuit-size circles, and lightly fried in oil, then brushed with warm honey and dusted with cinnamon. Mmmmmmm.
Brent and I enjoyed these sweet treats alongside a bowl of Hungarian Venison Stew, rice, and Southern-style collard greens, and they easily stole the dinner show.
Check back next Monday for another recipe from A Feast of Ice and Fire!