Elle Jauffret

Writer & Fork Handler

SIEGE AND STORM by Leigh Bardugo - a three-course meal

Among the several dishes mentioned in SIEGE AND STORM by Leigh Bardugo, we chose the following three: Brandied Cuckoo, Mushrooms Baked In Cream, Honey Mousse  (SIEGE AND STORM, Hardcover p.196-197)

Mushrooms Baked In Cream  (Hardcover p.196)

1 lb mushrooms (baby portabella best)

1 tbsp butter

1 tbsp. olive oil

1 medium onion (finely diced)

3 garlic gloves (finely chopped)

1 tbsp flour (all-purpose flour)

1 cup sour cream

¼ tsp paprika

¼ tsp nutmeg

salt and ground pepper (to taste)

Wash and dry mushrooms. Slice in half or quarter (depending on size- but not too small). In frying pan, melt the butter with the olive oil. Sauté the mushrooms until golden and tender (about 5 minutes. Add the onion and the garlic. Cover and cook on low heat for 10 minutes. Add flour, paprika, nutmeg, salt, pepper and heavy cream. Stir and pour in a shallow dish. Bake in a 350 degree-oven for 10 minutes


Honey Mousse  (Hardcover p.197)

6 egg yolk

3/4 cup of honey  (130 ml)

1 ½ cup heavy cream   (250 ml)

Beat the honey with the egg yolks until very thick and pale (about 10 minutes). Set aside. Beat the heavy cream to soft peaks. Add to the honey mixture and fold gently until well combined. Pour into small cups. Refrigerate for at least 4 hours (or freeze for 2 hours depending on desired consistency). 



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