This is my second time attempting to make this, and honestly, with a bit of experience under my belt, I don’t feel like I fucked it up! ¬†The outside is definitely a darker brown than in the pictures, for sure, but the bread inside appears to be perfectly done. Pairing this with sardines in pepper olive oil (as none of the stores I went to had sardines fresh or large enough to be done up for a proper Braavos Breakfast) probably later in the week, and if the sardines make it to the weekend, probably with some wine. ūüėČ

Umma’s Olive Bread
Makes 3 large loaves


  • 6.5 c flour
  • 1.5 T active dry yeast (aka a package and a half)
  • 2.75 c lukewarm water
  • .25 c olive oil
  • 1.5 T salt
  • 1 T honey
  • 1 c pitted kalamata olives
  • 1 sprig rosemary, chopped

Take 1 c of water, .5 c of flour, and your yeast, and mix it together in a large bowl (trust me, you’re gonna need it). Let sit ten minutes, until it gets frothy, like in picture 1. Then, mix in your olive oil, honey, salt, the rest of your water, followed by your flour, a cup or two at a time. This will look like picture 2 as you do so. Mix with a wooden/plastic spoon, and if necessary, your hands, until you have a large, cohesive ball of dough. ¬†Then, add your Kalamata olives and rosemary, and work into the dough with your hands, until you have a coherent ball of dough similar to picture 3. Cover with a towel and let sit for an hour and a half. ¬†The difference between pic 3 and pic 4 is what your dough ball should look like after that time; you are going to have a very large ball of dough.

Once you have that dough ball, divide it into three equal pieces, and pull the edges of the piece under until you have a ball.  Take your three balls, put them on a large baking tray, and then cover again and let rise another half hour.  Pic 5 is what the balls should look like at the beginning of that half hour, and pic 6 is what they should look like at the end of it.

Once you have your risen dough balls, preheat your oven to 450 (mine was at 425) and score your bread with a serrated knife, in whatever patterns you choose.  I chose a seven pointed star to keep with the Game of Thrones theme, and then two other pretty looking patterns I found doing a quick Google. Place your bread in the oven, on two separate baking sheets if you need to, and bake for 25 to 30 minutes, until the crust is a nice brown and firm to the touch.

And then, if you have them on you, enjoy with a cup of wine and sardines in pepper oil for a Braavos breakfast. ¬†I also have some olive oil left over from marinated feta¬†that I’ll likely be using for a dipping sauce.

This soup is one of the ones that intrigued me most when I read about it in Clash of Kings, and this is my second attempt (I tried around this time last year) trying to make it. ¬†I’m pretty sure that the persimmons (Fuyu) that I used last year were significantly more ripe than the ones I used this year, but I’m not sure how much of a difference it made just yet. ¬†

I would recommend going for Fuyus for this, as if they’re not fully ripe, it won’t be a problem, unlike with Hachiyas. ¬†I also went with cooked shrimp for this, and long term, the way you use it in the stock, cooked vs. raw is not that big of a problem here. ¬†The resulting soup is very interesting, to say the least.

Shrimp and Persimmon Soup
Lasts 5+ lunches as both a side and main course


  • 8 large deveined and peeled shrimp
  • 3-4 medium Fuyu persimmons, peeled and chopped
  • shallot, chopped (whoops, forgot this)
  • 1 T olive oil
  • lime juice (amt will be approximate, depending on your tastes)
  • 2 inches fresh ginger, peeled and chopped
  • 6 mint leaves

Heat your olive oil in a medium-sized pot over medium heat. ¬†If you have your shallots, add and cook them here until translucent; if you’re like me and forgot them, add your chopped persimmons to the pot and add water until they’re just barely covered (see pic 1). Bring the pot to a simmer and simmer until your persimmons are fork tender (at least 15 minutes over medium high heat, minimum).¬†

Fill another, smaller pot (see pic 2) with water, and add your ginger and mint leaves, bringing to a boil and boiling for ten minutes.  After ten minutes, add your shrimp in and boil for another five minutes.  Remove the shrimp from the stock and set aside, chopping them roughly.

Once your persimmons are tender, pour off about half of the water you cooked them in, and add the ginger/mint/shrimp stock, so that the stock just barely covers the persimmons.  Put the soup in a blender, and add however much lime juice you like.  Original recipe recommends juicing one lime, I used half of one of those little lime-shaped bottles of lime juice; your mileage on this will vary.  Then, blend your soup, pureeing on both low and high.

Take your pureed soup, put it in a container, and add in your shrimp, and proceed to chill for at least three hours, if not overnight. ¬†The resulting soup is definitely not your normal sort of soup, but one you’ll quite enjoy.

This ham was one of the first recipes I ever made from Inn at the Crossroads, and man, even though the original recipe is vague as hell, it does not disappoint.¬†It will take a bit of time to stud the ham, and the roasting will take a bit out of your day, but if you have this going at the same time as a crock pot recipe, it won’t seem like any time at all. ¬†

Yes, the ham does come out black towards the end (but it’s only the skin, it’s not burnt, and the underside is only dark bc of it cooking in the juices), but trust me, it’s fantastic.¬†(Random note: I have never covered my ham in foil when roasting, this will probably change the blackening of the skin. ¬†And even then it doesn’t make it completely inedible.)

Ham with Cloves, Honey, and Dried Cherries
Lasts a really long time; I’m coming up on week 2 of eating this


  • 10 lb ham (mine was 12, bone-in)
  • cloves enough to stud your ham
  • .5 c apple cider
  • .5 c honey
  • .5 c red wine vinegar
  • 2 large handfuls of dried cherries

Mix your honey, red wine vinegar, and apple cider in a small pot over medium heat, stewing for ten minutes. ¬†Preheat your oven to 325 (mine was at 300), or whatever your ham’s roasting instructions indicate. ¬†While that stews, stud your ham with cloves, and place it in your roasting pan (I use a glass pan). ¬†Pictures 2 and 3 are a good guide for how studded it should be. ¬†After ten minutes, your ham should be studded, and your glaze will be ready; pour it over the ham.

My ham’s roasting instructions suggested fifteen to twenty minutes per pound at 325 to roast; as this was 12 pounds, I skewed towards four hours, though I probably could’ve gone for the three and a half and been fine. Either way, your ham will come with instructions; they will probably be similar to the previous instructions, but check them before you go with what I suggest. Baste your ham at least once or twice an hour with a brush, to keep everything moist.

Once the ham is done, remove it to either a serving platter or whatever you’ll be storing it in, and then add your cherries to the remaining juices. You’ll cook these juices down until the cherries plumpen and the sauce thickens a bit (which was about twenty five minutes at 300 for me). ¬†Once the sauce is done, store it separately as a side.

And then feast like you’re in King’s Landing. ¬†Just hopefully not at the Purple Wedding.

And now, it’s time for some baking! The Inn at the Crossroads¬†has been one of my favorite sites since I started cooking, not just for the Game of Thrones connection. ¬†They typically have two takes on a recipe – medieval and modern, and they’re all quite good. ¬†

I decided to take on the modern Honeycakes recipe this morning, because I had the honey on hand, and this has sounded amazing for some time now.  

Modern Honeycakes
Makes appx 17 cakes, though they’ll go quite quickly


  • 2.5 c flour
  • .5 t baking powder
  • 1 t ground ginger
  • 1 t cinnamon
  • ½ c (aka 1 stick) butter
  • ½ c brown sugar
  • 1 egg
  • 1 c honey
  • 1 c buttermilk

Combine all dry ingredients except for brown sugar in separate bowl, and sift together.  In a larger bowl, cream together the butter and brown sugar with an electric mixer, then add the egg and mix thoroughly, and then the honey, and do the same.  Split the dry ingredients in three and the buttermilk in two, and alternately add them to the mixture, starting and ending with the dry ingredients.

Turn the oven to 350 (or, if your oven runs hot like mine does, 325), and start filling a no-stick muffin tin.  Take a large spoon, and fill each tin with a spoonful (which will give you appx 2/3rds full tins).  Throw in the oven for a half hour (or until golden brown, either/or).