Vampires

The Coffin List

No, this isn’t some macabre list of dead people, or people on my hit list. Nor is it a review of coffins. The coffin list is my name for a bucket list. I don’t like buckets – they remind me of work – but I do like coffins 🙂 To celebrate Imbolc, the midpoint between the winter solstice and the spring equinox, I thought I would do some early spring cleaning and explore my coffin list.

I always hated having a list of things to do before I die, so I never made a coffin list. But when I had a few health scares in my mid thirties, I took time to look at my life and see if there was anything I really wanted to do. Only one thing came to mind – visit Romania. A diet of vampire mythology from a young age meant I was entranced by Transylvania – the land beyond the forest. I realised I would actually be sad if I never visited. So, for my fortieth birthday, I made the trip to Romania. You can read about this memorable trip in “An Archetypal Homeland” and “In the Footsteps of Jonathan Harker“.

Emboldened by having put a nail in the coffin of my first and only coffin list dream, I thought I would add Whitby to the list. Whitby is an English seaside town in Yorkshire and a major inspiration for Bram Stoker when he was writing his novel “Dracula.” I planned to go there for my fiftieth birthday as part two of my Dracula adventure. That birthday has come and gone and sadly I didn’t get to Whitby, but it’s still on my list!

Happily I did mange to hammer three very important nails into my coffin list recently. This July my partner and I took a journey to the USA to visit a dear friend on Whidbey Island, celebrate July the 4th in Salem the Witch City and visit puffins in Maine. As a bonus, we also got to meet a baby sloth in Boston.

Over the next fews weeks I’ll be sharing this exciting trip with you including recipes inspired from my travels.

For now I would like to share an earlier recipe of mine for Coffin Bread. I think it is most appropriate for a Coffin List post 🙂

Coffin Bread

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Ingredients
for the soup
4 tablespoons unsalted butter
1 small onion, finely diced
2 tablespoons plain flour
3 cups chicken stock
450g cauliflower florets
1/2 teaspoon sea salt
pomegranate molasses for drizzling

for the coffin bread
1 small rectangular loaf of bread (approximately L 15cm, W 10cm, H 10cm)
olive oil

for the garlic croutons
leftover bread pieces from the coffin bread
1 clove of garlic, finely minced
1/4 cup olive oil
pinch of sea salt

Method
Preheat oven to 180C / 350F.
Make the soup by melting the butter in a large saucepan.
Add the onion and cook until softened.
Mix in the flour and the chicken stock, stir until combined.
Add the cauliflower and salt.
Simmer for 15 minutes or until the cauliflower is soft and cooked.
Puree the soup then return to the saucepan.
Simmer gently until the bread and croutons are cooked.
Make the coffin bread while the soup is simmering.
Using a sharp knife, carefully cut a lid off the top of the bread.
Cut out most of the bread inside, creating a basket to hold the filling.
Lightly brush outside and inside the bread and lid with olive oil.
Place bread basket on a baking tray. Bake in the oven for 15-20 minutes or until golden on the inside.
While bread basket is cooking make the croutons by tearing up the leftover pieces of bread and placing in a bowl with the garlic, olive oil and salt. Toss through and place on an oven tray with the bread lid. Bake in the oven with the bread basket until golden.
The lid and croutons may cook quicker than the basket so check and remove when ready.
When bread basket is cooked, place on a serving plate.
If the soup isn’t ready yet, switch off the oven but leave the bread in the oven to keep warm.
Pour the soup into the bread basket.
Drizzle with pomegranate molasses.
Serve the bread lid and croutons on the side.

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A Birthday Surprise For Bram

Tuesday November 8 is Bram Stoker’s birthday. To celebrate, I have done a guest post over at Cordelia’s Mom Still. Cordelia’s blog is an eclectic mix of personal anecdotes, photos and other interesting things! Feel free to pop by and have a read 🙂 You can also pop round to Not Cordelia’s Mom if you want to see the world from a very different perspective!!

If you’re looking for a recipe, here’s last year’s birthday one for Bram – Irish Coffee Dessert.

 

Three of Goblets

 

I Never Drink … Wine

When Hungarian actor Bela Lugosi first uttered those immortal words in Tod Browning’s 1931 movie Dracula, he didn’t realise he would be giving birth to one of the most famous lines in vampire folklore. These words never appeared in Bram Stoker’s novel. They were unique to the film which is loosely based on the 1924 stage play by Hamilton Deane and John L. Balderston. It was this play that introduced us to an urbane, tuxedo wearing Count Dracula, much different to Stoker’s quite repulsive vampire. The romantic, cape wearing Count would become one of the most popular versions of the mercurial vampire in literature and cinema. His popularity does not appearing to be waning.

To celebrate Bela’s upcoming 134th birthday on Thursday October 20, I thought I would drink some wine in his honour 🙂 Sangria, a chilled Spanish red wine drink, is supposedly named after the Spanish word for blood – sangre – which reflects its dark red colour. I have chosen to meld a chilled Spanish sangria with a warm mulled wine. After all, if Dracula did drink wine he most certainly would want it served warm – like blood!

Hot Blooded Sangria

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Ingredients
1/2 cup blood orange juice
1/4 cup brown sugar
1/4 teaspoon ground cloves
2 cinnamon sticks
750ml bottle of red wine
1/3 cup brandy
1 blood orange, cut into pieces

Method
Place the juice and sugar in a medium saucepan on medium heat. Stir until combined.
Add the cloves and cinnamon sticks. Simmer, stirring frequently, for 5 – 10 minutes or until the mixture becomes syrupy.
Add the wine and brandy. Cover and simmer, without boiling, for 5 minutes.
Add the blood orange pieces to a heatproof jug.
Pour wine over the blood orange pieces.
Drink while warm.
Refrigerate any leftover wine and enjoy cold over ice.

Spanish Rioja is traditional but you can use any red wine you like. I used a Vampire Merlot from Transylvania 🙂
You can use any variety of oranges when blood oranges are out of season.

Pancakes for Bram

Wednesday the 20th of April is the 104th Deathiversary of Bram Stoker, author of Dracula.

Every year I commemorate his birthday and death day.
Last year I went to the newly resurrected pancake restaurant appropriately named Stokers.
This year I decided to make my own pancakes in honour of Bram.

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Pancakes are filled with mythological and folkloric meanings. They are most commonly associated with Shrove Tuesday and Lent. Their circular shape associates them with the sun and they are often eaten at the end of winter to welcome the coming spring. They are symbols of the beginning and the end of life. I remember eating pancakes at funerals and I remember new mothers being given pancakes after childbirth. With their links to life, death and the sun, pancakes are the perfect food to honour an author whose greatest character was deeply connected to life, death and the sun.

The pancakes below are unusual as they are leavened with yeast. Yeasted pancakes are common in Eastern Europe, especially in Transylvania! They can be eaten with savoury or sweet fillings. I have chosen a classic combination of strawberry jam and cream, not only because I love the flavours, but because the colour combination has a vampiric feel for me – perfect for Mr Stoker.

Yeasted Pancakes

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Ingredients
2 cups flour
2 cups lukewarm milk
1 egg, beaten
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1/4 teaspoon sea salt
1 teaspoon dried yeast
extra olive oil for frying

for serving
strawberry jam
cream

Instructions
Add the flour to a large bowl.
Slowly stir in the milk.
Add the egg, butter and oil and mix until they form a smooth pancake batter.
Add the salt and yeast and stir until combined.
Cover with plastic wrap and allow to sit in a warm place for 1-3 hours or until doubled in size.
Heat a small amount of oil in a non-stick frying pan over medium-high heat.
Pour in approximately 1/4 cup of batter.
Cook for 3-4 minutes or until it starts to form bubbles.
Flip and cook for a further 2-3 minutes or until golden brown and cooked through.
Repeat with remaining batter.
Serve with jam and cream.

Cheers Mr Stoker!

Dracula author Bram Stoker was born on the 8th of November 168 years ago. I love remembering the birthday of a man who achieved symbolic immortality by creating an unforgettable immortal being – Count Dracula.

I wanted to create a recipe in his honour. Normally I would go for something more gothic, but I found myself wanting to pay tribute to his Irish heritage. I thought Irish Stew or Irish Soda Bread (or both!) would be great but it’s nearly summer here so hot stews and breads are a bit heavy. Maybe I will make them for his Deathiversary in April – hopefully it will cool down by then.

Thinking of the long, hot days ahead made me think of drinks and as a big coffee fan I thought of Irish Coffee. Early versions of Irish Coffee were simply hot black coffee with Irish whiskey and brown sugar stirred through, topped with thick cream. Later versions added a slug of Irish cream liqueur – yum! Naturally I wanted to add a twist. I played around with a dessert version of the classic drink and decided to make an Irish cream liqueur panna cotta, dotted with cubes of coffee jelly and topped with a whiskey cream.

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An Irish Coffee I ordered in Chengdu, China. 🙂

Working with gelatine is an adventure in itself. I use the leaves as sometimes the powder is difficult to combine and can become grainy. Leaves are great but they come in different strengths and you’re not always sure what strength they are. For jelly I usually follow the recommendations on the packet for the water/gelatine ratios. For panna cotta, I often use a bit less gelatine as I sometimes like my panna cotta creamier and less set. The panna cotta below is soft set so it contrasts well with the jelly. If you like your panna cotta set more firmly, just use more gelatine.

As this recipe is assembled on serving, you can add as much or as little coffee jelly and whiskey cream as you like. You can also choose whether you want the panna cottas to serve two, four or more people.

Irish Coffee Dessert

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Ingredients

for the panna cotta
4g of gelatine leaves
1 + 1/2 cups double cream
1/4 cup sugar
1/2 cup Irish cream liqueur

for the coffee jelly
6g of gelatine leaves
1 cup freshly brewed coffee
1/4 cup sugar

for the whiskey cream
1 cup double cream
2 teaspoons icing sugar, sifted
2 tablespoons Irish whiskey

Method
To make the panna cotta:
Soak the gelatine leaves in cold water for 10 minutes to soften.
While gelatine is soaking heat the cream and sugar together in a saucepan over medium-low heat. Bring to a simmer then remove from the heat.
Squeeze the gelatine leaves to remove any excess water then add them to the cream mixture. Whisk until the gelatine has dissolved. Stir in the Irish cream.
Pour panna cotta into a heatproof jug. Allow to cool to room temperature, stirring regularly with a whisk. Give a final stir then pour evenly into glasses or bowls. Leave some room on the top for the jelly and cream.
Cover and refrigerate overnight or until set.

To make the coffee jelly:
Soak the gelatine leaves in cold water for 10 minutes to soften.
While gelatine is soaking heat the coffee and sugar together in a saucepan over medium-low heat until warm and the sugar has dissolved. Remove from the heat.
Squeeze out any extra water from the gelatine leaves then add to the warm coffee. Whisk until the gelatine has dissolved.
Pour jelly into a square or rectangle container.
Allow to cool before covering and refrigerating until set. Cut into rough squares for serving.

To make the whiskey cream:
Using a wire whisk, beat together the cream and sugar until soft peaks form. Whisk in the whiskey until combined. Cover and refrigerate until cold.

To serve, dot the panna cottas with coffee jelly cubes and pipe or dollop on the whiskey cream.

A Bloody Birthday Drink

October 20th is Bela Lugosi’s birthday. He would be 133 years old if he lived. Considering he is one of the most famous actors who played Dracula, he may still be living – or undead!

As I continue to explore the five taste sensations through drinks, I couldn’t resist creating a Bloody Virgin Mary. Not only is it a drink most appropriate for a vampire, it is also a celebration of umami flavours. Umami is a Japanese word and is used to describe the unique flavour of savoury. Best examples of umami flavours can be found in aged foods such as cheese, cured foods, fermented foods, meats, sauces, seaweed and stocks.

Bloody Virgin Mary
A heady combination of savoury and salty flavours.

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Ingredients
1 + 1/2 cup tomato juice
1/2 cup beef stock
1/3 cup freshly squeezed lemon juice
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
2 spring onions, finely chopped

Method
Place the tomato juice, beef stock, lemon juice, Tabasco sauce, Worcestershire sauce and spring onions in a blender. Blend until combined. Pour into a jug. The mixture will be frothy so chill in the refrigerator until settled before serving.

We’ll Always Have Stokers

While I presume Stokers isn’t named after my beloved Bram Stoker, author of Dracula, I still can’t help enjoying this quaint little eatery. Dark wood trestle-like tables and bench seating are complemented by dim lighting and eerie old time music. An ancient piano adds to the scenery as does the open fire in the centre of the room. In winter, this lit open fire warms both body and soul as staff gently stoke the fire; hence the name Stokers?

The food is delicious. Soup, salad and ice cream sundaes are on offer but the stars are the crepes. Two rolled and filled crepes are presented on a piping hot plate. Savoury fillings include bolognese, camembert with cranberry sauce and chicken mornay. Sweet fillings include traditional lemon and sugar, passionfruit and chocolate peach. A bevy of hot and cold drinks, including steaming hot Bonox, completes the menu. 

In fact, you can pop in just for a drink. I know I have spent many a long summer night in Stokers, escaping from oppressive 40 degree temperatures by sipping on their refreshing and cooling pineapple crush. And as the night wears on I find I can’t resist a crepe or two.

I wrote this review in 2006 for a food writing course. Stokers had become one of my favourite places to eat since first walking in there in the late 1980s. The name reeled me in and the fact it only opened at night stoked my vampiric fires. The decor and atmosphere were more old world than gothic but the freaky clock on the wall blew me away. When you first looked at it you knew something was wrong and then it would click – it was running anti-clockwise. After a late night of studying, indulging in crepes and drinking, that clock could do strange things to your mind.

It wasn’t until I trained as a Wiccan – or as I like to say – went to “Witch School” – that I learned that clocks went clockwise because they were modelled on Northern Hemisphere sundials and therefore travelled sunwise. If clocks were modelled on Southern Hemisphere sundials they would turn anticlockwise which for us is sunwise 🙂

Sadly Stokers closed a few years ago and my partner and I were devastated. Stokers was one of the first places we went to as a couple. Every year we would try and celebrate Bram Stoker’s Birthday and Deathiversary and Northern and Southern Hemisphere Halloween there. But like a vampire in a horror film, Stokers has risen again!!

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Trevor, one of my best friends, gave me a book of vouchers to use as he was going on holiday. Ironically, one of the places he will be visiting is Whitby – the place where Dracula  lands in England. I was supposed to be going on that trip for my 50th birthday but sadly that wasn’t to be. But all is not lost, not only has Trevor bought me a birthday present from Whitby, his book of vouchers has reunited me with a lost love. As I scanned the food vouchers there was one for Stokers Cafe! Stokers has relocated!! Was this Bram Stoker’s way of letting me know “his” cafe was resurrected? Was this a birthday present from Bram to me from beyond the grave? Probably not – but a vamp girl can dream 🙂

Have I gone to Stokers and used my voucher? Yes! It was with great excitement and happiness that Paul and I went out for dinner at the new Stokers. We weren’t sure what to expect but happily we weren’t disappointed. The new owners have kept some of the old world charm of the original Stokers but sadly the anticlockwise clock didn’t make it. There is a fireplace which will be warm and cosy in winter and the lighting is just dark enough to echo the original.

The menu changes were also intriguing. Some of the old favourites were there but the menu has been “revamped” to fit in with its new inner city location. They now have burgers and cold drip coffee. They also have Pancake Chips which are deep fried pieces of pancakes served with a dipping sauce. Naturally we had to try them. I couldn’t decide which sauce to choose. Wasabi Mayonnaise sounded great and so did the Black Pepper Mayonnaise and The Garlic Parsley Mayonnaise. In the end I couldn’t resist choosing the Vegemite Mayonnaise. I’m glad I did 🙂

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For dessert Paul chose the Pancake Suzette which was set alight on our table.

I chose the Hot Jam Donut Pancakes which lived up to their name. They even cut little holes in the pancakes to mimic donuts. Luckily they served the holes with the pancakes!

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By the end of the evening I was so happily full, I couldn’t fit in a coffee. Luckily they sell the cold drip coffee in little bottles that you can take home. I had mine the next day my favourite way – equal parts cold coffee and cold cream.

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I can’t wait to return to Stokers – maybe I’ll unwrap my present from Whitby over hot crepes and cold drip coffee. 🙂

Invitation To A Funeral

Dracula author Bram Stoker died 103 years ago on May 20th. Twice a year, on Bram’s birthday and death day, I think about the author and his infamous vampire creation Count Dracula; two of the greatest influences on my life. This deathiversary got me thinking about death and cookies, two other great influences on my life 🙂

Stoker lived most of his life in the Victorian era. One of the most obvious themes in the novel Dracula is the exploration of the strict and repressive Victorian attitudes toward sexuality. But Dracula is also an exploration of Victorian attitudes to death and mourning. After all, Queen Victoria is as famous for her strict codes of morality as for her role as the “widow of Windsor”.

After the death of her beloved husband, Queen Victoria wore nothing but black for the rest of her life. Mourning jewellery became fashionable, and jewellery containing the hair of dead loved ones was popular. Queen Victoria particularly favoured jewellery made from Whitby jet for her mourning dress. Is it a coincidence that Dracula first lands in Whitby when he travels to England or is it a nod to the Victorian Queen’s favourite mourning gemstone? I don’t know. What I do know is that during Queen Victoria’s reign, mourning became an art in itself. And that brings us to cookies!

Funeral cookies have a long history and are part of the customs related to eating food for the dead. Funeral cookies were essentially edible offerings that were handed out at funerals. They could be eaten at the funeral to honour the dead, eaten as snacks on the way home from the funeral or given as treats to those who couldn’t attend the funeral. They could also be kept as mementoes of the day.

In Victorian times, homemade cookies were replaced by bakeries who offered made to order products on short notice. The evolution of printing technology allowed bakers the opportunity to package cookies in creative ways. Cookies could be wrapped in ornate wrappings containing printed information such as the funeral notice for the deceased, biblical quotes or poems. The Funeral cookies could then be used as funeral invitations with all the funeral details printed on the wrapper. If you were particularly peckish, you could even snack on them on the way to the funeral!

I loved the quaint idea of a cookie wrapped in a funeral invitation so much that I decided to make my own version of traditional funeral cookies. My version is a shortbread style cookie flavoured with caraway seeds, which are a traditional spice in old-style cookies. I have added rosemary as it symbolises remembrance and is therefore associated with remembering and honouring the dead. I have also used a cookie stamp to give them an ornate appearance.

Funeral Cookies

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Ingredients
1 cup flour
1/2 cup cornflour
1/4 teaspoon sea salt
2 teaspoons caraway seeds
180g unsalted butter, room temperature
1/2 cup icing sugar
1 teaspoon fresh rosemary, chopped finely
extra cornflour for dusting biscuit stamp

Instructions
Mix together the flour, cornflour, salt and caraway seeds.
In a separate bowl cream together the butter, icing sugar and rosemary until smooth.
Add the flour mixture and beat until combined.
Refrigerate for 1 hour.
Line two baking trays with baking paper.
Roll dough mixture into balls.
Press into biscuit stamp lightly dusted with cornflour.
Place on prepared trays.
Continue until all mixture is used.
Place trays in refrigerator for 15 minutes.
Preheat oven to 150C / 300F
Bake for 20 minutes or until lightly browned.
Allow to cool briefly before placing on a wire rack to cool completely.

Happy Birthday Mr Stoker

Born – November 8, 1847
Died – April 20, 1912
167 Today!

In honour of Bram Stoker’s birthday I offer a review of Dracula Untold, the latest movie which draws on characters created by Bram Stoker in his novel Dracula. Like the novel, the film turns the historical figure of Vlad Dracula into a vampire.

Spoiler Alert
The following discussion gives away key points in the film.

Dracula Untold – The Man

The film tells the story of how Vlad Dracula becomes a vampire to save his country from Ottoman forces. Narrated through the eyes of his son, the film is a confused melding of historical fact and fiction. Sadly the Vlad Dracula in Dracula Untold is less a formidable warrior and more a passive negotiator.

After spending part of his childhood with the Sultan as a ransom, Vlad returns to rule his Transylvanian homeland bearing physical and psychological scars. Vlad is portrayed as a peaceful and benevolent ruler, a doting father to his son Ingeras and a loving and romantic husband to his wife Mirena. The only thing they fear is the encroaching Ottoman Army. Vlad dutifully pays the Sultan his tributes and hopes that as he obeys the law the Sultan won’t try and conquer Transylvania. Nonetheless he is constantly on the lookout for any signs of invading Turks.

Early in the story representatives from the Sultan gatecrash dinner at Vlad’s. They have come for their monetary tribute and to tell Vlad the price has gone up – the Sultan now wants young boys for his army. When the time comes for Vlad to give Ingeras to the Turks, he meekly complies until, bullied by his wife, he finally decides to fight. And that is when we see the first glimpse of who and what Vlad Dracula is – a brilliant and deadly fighter!

Sadly, that’s the only glimpse we get. Fearful of the Sultan’s retaliation Vlad becomes a vampire so he can fight the Ottoman Army. Using his newfound powers he single handedly takes on the Ottoman Army. After a few battles, Vlad finally wins the war but at the cost of his wife. Having secured the safety of his son, Vlad gives up his vampiric life, dies but is resurrected by a mysterious stranger. Ingeras is installed as the new Transylvanian leader. Ingeras talks about the legacy of his father, saying that people think he was a monster but that he knows the truth –  his father died a hero.

A major issue with this filmic Vlad Dracula is that he is so disconnected from his warrior past. When Vlad has to don his Dragon warrior suit of armour he is reluctant. Rather than being proud of his Dragon history he says it is something he wished he never had to do again! The historical Vlad Dracula was proud of his family heritage, the role he and his family played in protecting Wallachia from Ottoman rule and their ordination into the Order of the Dragon. The real Vlad Dracula never shirked away from battle. He was a master strategist and a fierce warrior. He fought until the end. Yet his skill and pride in being a warrior is not portrayed in the film. Vlad seems more a shambling desperado than a ruthless and strategic leader who foiled and bewildered the Ottomans time and time again.

Vlad also appears to have no standing army and no way to defend himself from the Turks. The first battle he has after becoming a vampire is fought on his own. Vlad strides into enemy forces wielding his vampiric skills, but where are his Transylvanian soldiers? After the battle is won Vlad returns home where a few of his men are holding swords. Vlad eventually has to turn them into vampires so they can beat the Turks. This is not the army the historical Vlad led. The historical Vlad’s army was vasty outnumbered by the Turks but still managed to best them multiple times.

Vlad’s role as a husband and father is also problematic. Vlad seems to be led more by his wife and his need to protect his son, than by his desire to protect his people and his land. One thing we know about the historical Vlad is that he put his country first and desperately fought against the encroachment of the Ottoman Empire into Wallachia. Little is known of his role as a husband and father but, for the small amount that is known it is probably a good guess to say he wasn’t going to be winning any husband or father of the year awards! For those of us with some knowledge of the historical Vlad Dracula, watching this cinematic version waltz around as a love-sick pacifist is deeply disturbing.

But the main issue with Dracula Untold is that one of history’s greatest and most feared warriors is successful, not through his own skills, but by becoming a vampire and gaining supernatural powers. The real truth is the historical Vlad Dracula didn’t need magical powers to beat the Ottoman Army – he was just that good!

Dracula Untold – The Vampire

So how did Vlad become a vampire in this filmic version?

On one of his scouting missions Vlad finds a Turkish helmet in the river. Vlad thinks the Turks are holed up in a cave in Broken Tooth Mountain. When Vlad and his team investigate they find not just the dead Turks, but a monster who kills Vlad’s men and nearly Vlad himself. Vlad drags himself into the sunlight and saves himself – but not for long.

After killing the Turkish soldiers, Vlad returns to the vampire’s cave to make a deal. He wants vampire powers so he can take on the Ottoman Army. The ancient vampire makes a deal with Vlad and allows him to drink his blood. Vlad will have all the powers and all the restrictions that come with being a vampire for three days. If he can control his raging bloodlust for that time he will revert to being a human again. If he gives in to his bloodlust then he is doomed to remain a vampire. Vlad sets about conquering the Ottoman incursion in three days.

Throughout his three days Vlad is able to curb his bloodlust even when tested by a stranger who tries to lure him into drinking his blood. On the final day of Vlad’s vampirism, Ingeras is taken by the Turks and Mirena falls to her death. As she lays dying in Vlad’s arms she forces him to drink her blood to become a vampire permanently so he will have the time and strength to save Ingeras. Most of Vlad’s subjects have been killed by the Turks so Vlad transforms the survivors into vampires. With his vampiric army Vlad is finally able to conquer the Turks and rescue his son. As he stands there with Ingeras, Vlad’s vampire army surrounds him and demands that he kill the human child for them. But Vlad has used his power to cloud over the rising sun and, to save Ingeras, he dismisses the clouds, letting the sun burn away his army and himself. Ingeras is taken away to safety by a priest. Shortly afterward, the stranger who tested Vlad returns and feeds Vlad his blood. Vlad is resurrected.

The final scenes are set in the present day. Mirena, now named Mina, has been reborn and Vlad has come to claim her. The two walk off together, unaware that they are being followed by the ancient vampire from Broken Tooth Mountain. The ancient vampire says “Let the games begin”. And so the film ends.

The vampire part of the film is the most interesting. Having a three day clause where you can have all the powers of the vampire and then give them back is an interesting idea. Of course you can’t drink blood in those three days. It is this aspect that is slightly problematic as much of Vlad’s vampiric time is spent trying not to succumb to his blood lust. We are therefore denied scenes of him drinking the blood of his enemies – although that does eventually happen! The main focus of Vlad’s vampiric power is his ability to use bats as an army. Vlad can summon a swarm of bats and aim them at the Ottoman troops. While they are busy protecting themselves from the bat swarm, Vlad, who can also turn himself into a flock of bats, wades in and kills them.

The final battle is between Vlad and his Turkish nemesis Mehmed. It is a classic grudge match. Vlad and Mehmed were as close as brothers when Vlad was a “guest” of the Sultan. But now Mehmed has waged war on Vlad, killed his wife and taken his son. When Vlad confronts Mehmed in his tent he finds sliver coins strewn everywhere. In this film, vampires are allergic to silver. What is interesting is that the coins are Transylvanian – they are the tribute Vlad has just paid to the Sultan. When Mehmed throws coins into Vlad’s face he is symbolically “rubbing Vlad’s face” in his powerlessness. Weakened by the coins Vlad falls and Mehmed tries to stake him, remarking on the irony of the Impaler dying by being impaled. But Vlad uses his bat power to morph and ends up staking Mehmed. He then bites Mehmed and drinks his blood proving that Vlad is no longer a victim but the victor.

One of the interesting issues with Vlad as vampire is that he, like his human self, lacks strategic knowledge. Once Vlad becomes a vampire he can use his strength to best the Ottomans but not his military know-how. It seems that every step that Vlad takes, the Ottoman Army is one step ahead – they find his monastery sanctuary and, while Vlad is engaged in battle, kidnap his son and kill his wife. By weakening Vlad as a man they have weakened him as a vampire. Vlad’s seeming ineptitude is so different to not only the historical Vlad but also to Stoker’s vampire Vlad. What makes Dracula so hard to find in England is his military background and strategic nous. Dracula plans his move from Transylvania to England with military precision. He buys property around the country for his hiding places. He employs multiple companies to do his transactions so that no one company or person knows all his plans. Fundamentally it is Count Dracula’s life as Vlad Dracula that makes him so hard to find and kill. He is ultimately caught, but only because the vampire hunters employ the same strategic skills as Dracula in their quest.

A Confusion Of Draculas

The problem with combining the historical Vlad Dracula with the literary Count Dracula is that Vlad Dracula does not need Dracula. Prince Dracula is an incredible figure with a history that doesn’t need to be attached to vampire mythology. The real question is “Did the literary Dracula need Vlad Dracula”? Would Stoker’s vampire have been so powerful without the name Dracula? Would he have been so captivating without his Transylvanian history? It is a question that can never be answered, however I suspect he did.

The beauty of Bram Stoker’s creation of the vampire Count Dracula is that he alludes to the history of Vlad Dracula but never actually makes anything really clear about the warrior Prince. We know that the vampire Count Dracula is the once human Vlad Dracula aka Vlad The Impaler/Tepes. There are some historical inaccuracies, but overall, Stoker remains faithful to the spirit of the historical Vlad Dracula.

Similarly it is never made clear in the novel when, how or why Dracula becomes a vampire. Was Vlad a vampire during his years of battle with the Ottoman Empire? Did he become a vampire after his death? We also don’t know how he became a vampire. There is talk of him attending The Scholomance – the Devil’s School. Did he learn the art of vampiric transformation there? And why did he become a vampire? Did he turn willingly or unwillingly? Was it for power or for love? Again there are no answers in the novel. The reader is left with many questions and the power of their own imaginations! By not letting us know when, how or why Dracula became a vampire, Stoker cleverly leaves the historical Prince Dracula the dignity of his human history as a warrior and a Prince. If only this movie could have given Vlad Dracula the same respect.

Ace of Stakes Dracula Painting

In the Footsteps of Jonathan Harker

Jonathan Harker’s adventure in Transylvania takes up the first four chapters out of twenty seven in the novel Dracula by Bram Stoker. Yet this small part of the novel contains some of the most memorable scenes and lines from the book. When I went to Romania in 2005 I couldn’t wait to retrace Jonathan Harker’s journey from Bistrita to Castle Dracula. This was written shortly after I returned 🙂

In the footsteps of Jonathan Harker

Count Dracula had directed me to go to the Golden Krone Hotel

Jonathan Harker – Dracula

A hotel recommended by Dracula himself was definitely a place I wanted to visit. Luckily for me The Hotel Coroana de Aur, (The Golden Crown Hotel), which did not exist in Stoker’s time, has since been built in Bistrita to capitalise on the burgeoning popularity of Dracula tourism.Nine of Coins

As I arrive at The Hotel Coroana de Aur, I cannot help but feel that I am stepping into gothic literary history. At first the foyer of the hotel seems like any other until I spy the Dracula and Bram Stoker postcards, the hotel stationary which features Bram Stoker’s face and the store selling a variety of vampire paraphernalia. There is also a Jonathan Harker Salon.

As I step into my room I am disappointed to discover that they are standard hotel style, with barely a hint of the vampiric. But my disappointment is allayed the next day when I take breakfast in the Jonathan Harker Salon. Draped in the traditional vampire colours of black and red, and decorated with animal heads, flying bats and dripping candelabra the salon offers a feast for the eyes as well as the body. Devouring a sumptuous buffet breakfast, surrounded by such paraphernalia, is a real gothic treat. I am reluctant to leave the salon, but equally eager to continue my journey. Following in the footsteps of Jonathan Harker, my next destination is the famed Castle Dracula.

The castle is on the very edge of a terrible precipice

Jonathan Harker – Dracula

The road from Bistrita to Piatra Fantanele is the same road described by Stoker over a century ago. The long journey takes in the Borgo Pass, the place where Jonathan meets the horse drawn carriage of Count Dracula. After a long and fearful journey, Jonathan reaches the dreaded Castle Dracula. But I enjoy a relaxing car trip, not to a haunted castle, but to a modern hotel.

The HotTowerel Castel Dracula is another hotel created to take advantage of Dracula tourism. Built where Dracula’s Castle is described in the novel, the hotel is a curious construction. The strangely greyish purplish building is both gothic and comically vampiric. There is even a cemetery on the grounds. A small market on the hotel grounds stocks local souvenirs and Vlad Ţepeş and Dracula memorabilia. The hotel lobby also stocks an assortment of Dracula gifts.

After freshening up, the staff offer me a guided tour of Dracula’s Dungeon. I’m excited as I slowly walk down the stairs into the candlelit room. There is a coffin in the corner and I move forward to take a closer look. The staff have a surprise for me which I won’t reveal, but I screamed, loud and hard, but not before swallowing a few Aussie curse words. The staff are ecstatic at my response and after I catch my breath, we leave the dungeon for the next unsuspecting guest.

After dinner I return to my room which boasts beautiful views of the famous Carpathian Mountains. I sit and drink champagne, watching as darkness creeps along the mountain tops. It’s not hard to picture wolves, and other creatures, roaming free in the mountains. Finally I retire to sleep contented on a bed whose bedhead features the dragon motif of the Dracula family. I have enjoyed following in the footsteps of Jonathan Harker, but tomorrow my journey takes a different turn.

Good-bye, all!

Jonathan Harker – Dracula

In the novel, Jonathan jumps out a window of Castle Dracula and is eventually found physically and mentally traumatised in a hospital in Budapest, Hungary. I, not surprisingly, chose a different way to end my journey.

Four of CoinsHeading for Bucharest, the capital city, I spend my final night in Romania at The Count Dracula Club, a gothic club that truly caters to the vampirically inclined. Themed rooms and a downstairs dungeon are some of the treats that await the diner. I am lucky enough to be there the night of a Dracula show when the Count himself makes an appearance. Quoting from the novel in both Romanian and English the dashing Count cavorts around the restaurant, swishing his black cape and menacing the willing patrons. The menu contains Dracula themed dishes and vampire inspired cocktails are sipped between courses. I finish the meal with a glass of ţuică, the traditional plum brandy. My Jonathan Harker journey is almost at an end. Thankfully it is not with madness and despair that I end my trip but with an evening of food, wine and entertainment.

Three of Goblets

Like me, Jonathan Harker has a great love for food and drink. There are a number of passages in the novel where Jonathan describes the food and drink he is enjoying in Transylvania. He even writes the names of some of the dishes so he can get Mina to cook them when he gets home! When I returned from Romania I also brought home a love of Romanian food and a deep desire to know more about this cuisine. Below is my version of the classic Romania breakfast dish that both Jonathan and I ate and loved in Romania.

I had for breakfast more paprika, 

and a sort of porridge of maize flour which they said was “mamaliga,”

Jonathan Harker – Dracula

Mamaliga

IMG_8572

 Romanian cornmeal porridge with honey and sesame baked feta.

Ingredients
for the feta
225g feta cheese
1 tablespoon extra virgin olive oil
1 tablespoon honey
1 tablespoon sesame seeds

for the cornmeal
2 cups water
2 cups milk
1/2 teaspoon sea salt
1 cup cornmeal
30g unsalted butter

Method
Preheat oven to 200C / 400F
Drain feta and dry with paper towel.
Slice feta in half.
Pour half the oil in the bottom of a baking dish.
Place feta side by side in the dish.
Drizzle with remaining olive oil and honey.
Sprinkle with sesame seeds.
Bake for 10-15 minutes or until the feta is soft but not melted.
While feta is baking bring the water and milk to a low boil in a saucepan.
Add the salt and stir through.
Pour the cornmeal in a slow stream then turn the heat to low.
Stir with a wooden spoon until the mixture is smooth and thick, about 10-15 minutes.
Stir in the butter.
Place cornmeal in bowls and top with baked feta.

This makes two very generous serves.

Artwork for the Dracula Tarot by the wonderful Anna Gerraty

If you have any Romanian dishes you’d like to share with me please do 🙂