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 B

butter, softened
    ¾ cup lightly packed dark brown sugar
    1 large egg
    1 teaspoon vanilla extract
    ½ teaspoon ground cinnamon
    ½ teaspoon ground ginger
    Pinch of salt
    ¼ teaspoon baking powder
    1 cup rolled oats
    1½ cups flour, plus more for rolling and shaping dough
    ½ cup pine nuts
    1 to 3 teaspoons olive oil
    Blackberry jelly
    Preheat oven to 350°F.
    Mix together the butter and sugar until completely combined. Add the egg and vanilla, followed by the spices, stirring vigorously to mix everything. Add the remaining dry ingredients, making sure to fully incorporate each into the dough.
    Divide the dough in half, then press each piece into a flat disk, wrap it in plastic, and chill in the refrigerator for 1 hour. Roll one disk out on a floured surface to a ¼-inch thickness. Using either a 3-inch-round cookie cutter or a similarly sized heart-shaped cookie cutter, cut out of the dough an even number of pieces. Arrange the cakes on a baking sheet and bake for 20 minutes, or until lightly golden. Remove cookies to a cooling rack. The finished oatcake sandwiches can be assembled while still warm, but not hot.
    Meanwhile, finely chop the pine nuts in a food processor. Gradually add a small amount of olive oil at a time until the mixture takes on the consistency of a spread-able paste. Set aside.
    When the oatcakes are baked, spread jam on ¼ of the cakes, then press another oatcake on top to form a sandwich. Repeat with the remaining oatcakes to make sandwiches with the pine nut puree.

    Cold Fruit Soup
    There were great joints of aurochs roasted with leeks, venison pies chunky with carrots, bacon, and mushrooms, mutton chops sauced in honey and cloves, savory duck, peppered boar, goose, skewers of pigeon and capon, beef-and-barley stew, cold fruit soup
. —A CLASH OF KINGS
    Medieval Cold Fruit Soup
    Apple Muse.—Take Appelys an sethe hem, an Serge hem þorwe a Sefe in-to a potte; þanne take Almaunde Mylke & Hony, an caste þer-to, an gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in þe potte & lete hem sethe; & loke þat þou stere it wyl, & serue it forth
.
    —TWO FIFTEENTH-CENTURY COOKERY-BOOKS .
    Serves 2Prep: 20 minutesChilling: 1 to 2 hours
    Pairs well with Breakfast at Winterfell ,
Modern Pork Pie , cold cider
    On first spoonful, this soup comes across with just a strong honey taste. The color fools one’s brain into expecting a different flavor—strawberry, perhaps—but onceyou’re over the initial surprise, you can begin to appreciate it for its own merits. With a little cinnamon on top, the soup reminded us of a candied apple, yet the almond milk lends it just a bit of nuttiness.
    2 firm, tart apples, peeled, cored, and sliced
    1 cup almond milk
    ⅓ cup honey
    1 tablespoon sandalwood powder (or enough red food coloring to tint the soup a light red)
    Pinch of saffron
    Pinch of salt
    Poudre Douce or cinnamon sugar for serving
    Boil the apples until they become mushy, then drain them. Press the apples through a sieve, or whiz them in a food processor until they are mostly liquefied. Pour the apples into a saucepan and add the almond milk, honey, sandalwood, saffron, and salt. Cook, stirring, over medium heat until the soup thickens to a desirable consistency.
    Place the soup in the refrigerator until it is chilled through, then serve it with poudre douce or cinnamon sugar on top.

    Modern Cold Fruit Soup
    Serves 8Prep: 10 minutesChilling: 1 to 2 hours, or overnight
    Pairs well with Breakfast in Meereen ,
Oatcakes , fresh milk
    This is a simple, wholesome fruit soup. The melon and spices, combined with unusual herbs, results in a lovely yet unfamiliar combination of flavors, equally suited to the warmer seasons in the North and to the sweltering weather of exotic Meereen.
    1 medium cantaloupe, cut into chunks
    ½ cup fat-free plain Greek yogurt
    1 tablespoon grated fresh ginger
    ⅓ cup lemon basil leaves, or regular basil
    Juice from 1 lemon
    Pinch of sea salt
    Pinch of ground cinnamon or