In the book Sabriel, the main character and her companions stop at an inn called “The Sign of Three Lemons,” which is named for the lemon trees in the middle of the town square. The innkeepers use these lemons to make scented soaps and a variety of delicious dishes. I wanted to make a lemon dish in honor of the inn for my menu, and lemon poppy seed muffins seemed quite fitting. ^.^
This recipe was originally developed by Creme de la Crumb. I love how tender and lightly sweet the muffins are, with just the right amount of lemon and poppy. Enjoy! 🙂
P.S. These are great for freezing. I froze mine in a ziplock bag to save for post-baby breakfasts!
At first I thought I’d have a hard time coming up with items for a Sabriel reading kit, but when I sat down to brainstorm, I couldn’t stop the flow of ideas! Charter marks! Mogget! Swords! So much more! Though Google searches turned out to be comically tricky…since “Sabriel” is also the name of a character from Supernatural. Uh-oh! 😛
But after some digging, I managed to find a lot of fun stuff! I’m especially proud of the amigurumi Mogget I found on Etsy. Enjoy! ^.^
While reading Sabriel, one of the dishes that stood out most to me was the grilled fish Sabriel eats when she arrives at her father’s house. The fish itself is described as “small and almost circular,” and it’s served with a delicious-sounding sauce of tomato, basil, and garlic. As soon as I read those words, I knew I’d found the entree for my Sabriel menu!
Though the sauce’s base isn’t described, it sounded to me like it was most likely a cream sauce (I’ve seen similar sauces served with fish before). The fish had me stumped at first. The closest comparison I could think of was tilapia, since it’s silver and on the smallish side. I grilled some up, whipped up a cream base I adapted from this recipe, and roasted some grape tomatoes. This has become one of my favorite ways to prepare fish!
In the book Sabriel, toffee and dried fruit are the snacks that help Sabriel make it through her trek through the wintery Old Kingdom. I was intrigued by the idea of making a toffee tea, so I took a look at some of the custom blends other people had made on Adagio.com to get a sense of how they achieved the right balance of flavors for toffee tea. Chocolate and caramel seemed to be the two standbys, usually paired with a nut flavor (almost always almond). I developed my own chocolate/caramel ratio to get the right balance of flavors and added in some hazelnut to make it unique. Enjoy!
Welcome to our latest Book of the Month: Sabriel, the first installment in Garth Nix’s Old Kingdom trilogy! Sabriel was on my TBR for years before I FINALLY got around to borrowing the audiobook from my library last September. It was sooo good! I love Sabriel as a main character, and did I mention that the audiobook is narrated by Tim Curry? So yeah, there’s that awesomeness too. Plus, some of the foods in the book sound SO delicious that I knew I wanted to make a menu for Sabriel here on blog. So here we go!
When Sabriel first visits the Old Kingdom, she must trek through the snowy, treacherous countryside to her father’s house. Her only sustenance: dried fruit and homemade toffee.
I’ve made fruit chips from apples before, but I’d never tried making more traditional dried fruit. Now seemed like as good a time as any to try! Plus, with a new baby taking up pretty much all my time, I could use some healthy, ready-made snacks to save for emergency munchies! 🙂