A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (A Song of Ice and Fire) by Chelsea Monroe-Cassel, Sariann Lehrer Read Free Book Online Page A

(Although the worst that will happen is you’ll have hard-boiled eggs, which are still yummy.) Using a slotted spoon, fish the eggs out of the hot water. Run them under cold tap water for 30 seconds to keep them from continuing to cook in the shell.
    Pour hot water over the tea bags and steep them for a few minutes while you prepare the plates. Place the egg in an egg cup if you have one, or in the partially hollowed-out end of your bread loaf, as in the picture. Serve the eggs with the bacon, cheese, and toast alongside, accompanied by steaming cups of tea, and enjoy!
    Cook’s Note: To eat a soft-boiled egg, remove the top third of the eggshell. Use an egg cutter if you have one; otherwise, tap the shell with a knife or the edge of a spoon to crack it, forming a circle around the top. Carefully insert your knife or spoon into the egg and lever off the top. You’ll know your egg is perfect if the white is reasonably firm and the yolk is hot but still runny. A small spoon, such as a teaspoon or grapefruit spoon, is the ideal utensil for scooping the egg out of its shell—there is even such a thing as an egg spoon.

    Oatcakes
    When they woke the next morning, the fire had gone out and the Liddle was gone, but he’d left a sausage for them, and a dozen oatcakes folded up neatly in a green and white cloth. Some of the cakes had pinenuts baked in them and some had blackberries. Bran ate one of each, and still did not know which sort he liked the best
. —A STORM OF SWORDS
    Traditional-style Oatcakes
    Makes about 10 oatcakesPrep: 15 minutesBaking: 30 minutes
    Pairs well with Breakfast at Winterfell ,
Leek Soup , butter and honey, tea or ale
    This recipe is loosely based on a traditional Scottish bannock, which at its core is a paste of oats and water cooked on a hot stone or griddle. We’ve assumed that the Liddle’s oatcakes were baked at home in his kitchen, and we included ingredients accordingly. The resulting oatcakes are a unique combination of crisp and soft, dry and moist. Because of their texture, they are equally wonderful with tea or on a hike.
    3½ cups old-fashioned rolled oats, not the quick-cooking variety
    1 teaspoon salt
    2 tablespoons flour
    3 tablespoons honey, plus additional for serving
    4 tablespoons (½ stick) unsalted butter, plus additional for serving
    About ½ cup water
    Handful of fresh berries of your choice (we used about 10 fresh blackberries)
    Handful of pine nuts, roughly chopped
    Jam for serving
    Preheat the oven to 350°F. Lightly grease a baking sheet.
    Combine the oats, salt, flour, and honey in a large bowl. Rub in the butter until the contents have a crumby texture. Add just enough of the water to dampen the dough so that you can roll it into a ball. Divide this mixture in two, pouring half into a second bowl. Add the berries to one bowl, and the pine nuts to the other, and mix thoroughly.
    To form the cakes, pull off a piece of dough from one of your mixtures. Place a 3-inch-round cookie cutter on the greased baking sheet and press the dough into the cookie cutter. Alternately, you can form it into uneven rounds roughly the same size, sans cutter. In either case, your oatcakes should be no thicker than ¼ inch. Repeat with the other half of the dough.
    Place the oatcakes on the baking sheet and bake for 30 minutes, or until lightly browned. (The berry version needs just a bit longer than the plain/pine nut version.) Transfer the oatcakes to a wire rack to cool. They are delicious plain, or with butter and honey or jam.

    Modern Oatcakes
    Makes about 14 sandwich cakesPrep: 15 minutes
Chilling: 1 hourBaking: 20 to 25 minutes
Assembly: 10 minutes
    Pairs well with Breakfast in King’s Landing ,
Honeyed Chicken , hot tea
    These crunchy oat cookies, neither too sweet nor too savory, sandwich jam and pine nut fillings. They are great as dessert or a snack. Consider packing them with a lunch, taking them on a picnic, or serving them as an accompaniment to tea.
    ½ cup (1 stick) unsalted