Tag Archives: Robin Hobb

Honey Drops – from The Inheritance

“The market in the little town was a tiny one, not more than a dozen shops and stalls and half of them seasonal. She was able to buy a short coil of sturdy line, a long slender boning knife, and then, because there was so little left of her money and life, she now knew, was an uncertain thing, a packet of honey drops for the boy. He’d never had candy before and could scarcely bear to put even one of the bright-colored drops into his mouth. When she finally persuaded him to try a pale green one and saw his face light with surprise at the taste of honey and mint, she folded the packet up tight and put it into the bag. ‘Later, you can have more,’ she promised him…”

–Inheritance, by Robin Hobb

 

These are lovely. Hard candies that soften in one’s mouth, bursting with mint-honey flavor. I struggled a bit to come up with a recipe that satisfied the description- pale green, minty, and made with honey. They’re not quite as pale green as I’d hoped, but they are very tasty. In developing the recipe, I wanted to use only common historical ingredients, as might befit a fictional world. As such, the food coloring is optional, but adds a nice tint. Before commercially available food coloring, green could be obtained from clover, or lawn grass in a pinch. I have a recipe for pistachio ice cream that uses such a method; very quirky, but a must-try in my opinion!

These drops would also be absolutely wonderful as individual sweeteners for tea!

Honey Drops Recipe

Ingredients:

  • 1 cup honey
  • 1/4 cup apple cider vinegar
  • 3 sprigs of mint
  • green food coloring (optional)

Line a baking sheet with a silpat or waxed paper, and set aside. Combine the vinegar and mint leaves, and puree in a food processor. If you like, you can strain out the mint, but it’s also nice and easier) to leave it in.

Add the honey to the minty liquid in a medium saucepan, and bring to a boil. Continue to boil until it reaches just about 300 degrees F. Be careful to keep from burning it, and if it looks like it’s turning at all brown at the edges, remove from heat immediately. When you take the candy off the heat, immediately stir in the food coloring, if you’re using it.

Before it cools, spoon drops about the size of a quarter onto the prepared baking sheet. Allow to cool, then toss with some powdered sugar to keep them from sticking to one another. In drier weather, they should keep fine with just powdered sugar, but in more humid months, it’s best to store them in the freezer.

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Rosehip Preserves – Farseer Trilogy

“I found the castle stirring but not yet fully awake. I ate in the kitchen as I had when a child, finding that there, as always, the bread was freshest and the porridge sweetest. Cook exclaimed to see me, one minute commenting on how much I had grown, and the next lamenting how thin and worn I looked. I surmised that before the day was out, I would be heartily sick of these observations. As traffic in the kitchen increased I fled, carrying off a thick slice of bread well buttered and laden with rose-hip preserves.”

–Royal Assassin, by Robin Hobb

I burned my tongue making this recipe.

Because I couldn’t stop licking the spoon as the mixture cooked. Seriously.

I know that some fictional recipes are quirky and fun, but not ideal for inclusion in the everyday lineup. However, this jelly is immediately going in my annual routine, and a lot of people I know are getting some for Christmas.

Rosehips are the red-orange seed pod that is left after the rose blossoms on a bush die off. Fresh, they are relatively soft and plump, although if you are lucky enough to find some that have overwintered, they will be further softened by the frosts. They have higher levels of vitamin C than oranges, and keep very well when dried. They also have a lovely, unique flavor.

Before adding the sugar, the rosehip puree has a tart earthy flavor. After the sugar, though, it becomes this slightly sweet, winey, decadent jelly that begs to be spread on fresh, buttered scones. For the photo above, I was eager to partake in the jammy goodness, which is why it’s still a big runny. I imagine this jelly would be wonderful on ice cream, scones, toast, sandwiches, cheesy crackers, pancakes, and anything else you can think of. 

Definite win!


Rosehip-Wine Jelly

Soaking: Overnight       Cooking: up to 1 hour

Makes ~1 cup jelly

Cook’s Notes: I opted for a jelly (rather than preserves) because my rose seeds were so tough; They would have made a terrible addition to a jam or jelly. With fresh rose hips, instead of dried, one would be able to scrape the seeds out much more easily. I’ll try that version as soon as I find some good rose hips!

Ingredients:

  • 1 cup dried rose hips
  • 1 cup red wine (I used a sweet red)
  • 1 cup water
  • 1/2 cup sugar

Soak the dried rose hips in the wine and water overnight. The next day, simmer the whole mixture in a saucepan until the hips turn soft. Strain the whole into a clean saucepan, grinding the meat of the rose hips until you’ve got only seeds left in the sieve, and all the pulp and juices are in the new pan. Place a small plate in the freezer. Add the sugar and simmer this mixture until it has thickened/reduced, and is bubbly. If you place a bit on the chilled plate, it should gel. That’s your indication that it is ready to be poured into a jar. 

If you are familiar with canning procedures, you can use then to great effect with this recipe. Otherwise, eat the jelly within a couple of weeks.