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Fiction Food from Winterwood

Fiction Food from WINTERWOOD by Shea Ernshaw

“Some recipes were innocuous enough: […] or a particularly tricky recipe for rutabaga-and-parsley stew. […] We’ll bring him a hot thermos of hot cinnamon-apple-tea, a sweet pumpkin cobbler straight from the oven, and jars of freshly sealed honey.”


Place 2 rutabagas (peeled and cubed) in pan, drizzle with olive oil, sprinkle with salt, add 1-2 sprigs of rosemary, and bake at 350 degrees F for about 45 minutes (until roasted—slightly golden and tender). Do the same with 2 beets.
Meanwhile, place 1 rutabaga and 1 potato (both peeled and cubed) in 5 cups of broth (chicken or vegetable) in a saucepan and bring to boil. Lower heat, cover, and simmer until vegetables are soft (about 30-40 minutes). Remove from heat. Add a bunch of parsley (stems removed and chopped). Blend all with a mixer until smooth. Add 1/2 tsp salt, 1/4 tsp paprika, 1/4 tsp nutmeg, and 1/8 cup of honey (up to 1/4 cup if you find the soup too bitter to your taste) to the mixture. 

Pour in bowl and add roasted rutabagas/beets to mixture. Salt and pepper to taste. Serve.




In a large bowl, mix together 3 eggs + 1 cup brown sugar + 1 15-oz can pumpkin puree +2/3 cup heavy whipping cream +1/2 tsp salt + 2 tsp pumpkin spice +1 tsp vanilla. When the mixture is smooth, divide and pour in 6 small ramekins. Set aside.

For the topping, mix together: 1/2 cup old fashioned rolled oats + 1/2 cup flour + 1/3 cup brown sugar + 1 tsp cinnamon + 5 tsp butter (melted). Sprinkle topping on top of each filled ramekin.

Bake for 45 minutes at 375 degrees F.


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