The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond (Unofficial Cookbook) by Alan Kistler Read Free Book Online Page B
Authors: Alan Kistler
motley group gathers. Garin of the Greenblood orphans, Drey Dalt, Spotted Sylva Santagar, and Ser Gerold Dayne the Darkstar discuss plans of great import while Arianne considers their loyalty and her own agenda. The conspirators share this Stuffed Date dish, a perfect treat for those who present one face on the outside and prove to have different intentions. ( A Feast for Crows , Chapter 21 — The Queenmaker)
Serves 6
12 large Medjool dates
8 ounces mascarpone cheese, at room temperature
1 ⁄ 2 cup whole almonds
1 cup confectioners’ sugar
Cut a slit on one side of each date and remove the pit.
Using a pastry bag, carefully fill each date with about 2 teaspoons of mascarpone. Add an almond on top of each.
Place the confectioners’ sugar in a bowl. Roll the underside of the dates in the confectioners’ sugar.
A Word of Wisdom
These treats are also fine desserts to accompany coffee, tea, or lemonsweet, and they are a simple and sweet addition to a fine cheese plate.
Chapter 3
Something off the Sideboard: Sides and Bread
Finding a table in the lands of the Seven Kingdoms and beyond that does not boast a side dish or bread can be a challenge. A smaller dish with the right taste can act as a perfect mouthwatering beginning to a fine dinner, preparing the tastes buds for fuller, heartier plates yet to come. And certain types of bread add a nice flavor to things such as soups and stews, able to soak it up and fill the stomach even more.
There is also the interesting fact that simple vegetables and breads are a unifying factor in the Seven Kingdoms. Whatever banners they belong to, whatever class their families fall into, all people in all stations of life enjoy these dishes. Beggars breaking bread can imagine that what a king is enjoying at his own dinner table is not too different from the scraps they’re given.
Benjen’s Roasted Onions Dipped in Gravy
Brothers of the Night’s Watch give up the right to have children, and put aside family and political loyalties. Despite this, Benjen Stark never truly leaves his family behind. After a long journey from the Wall, he is happy to sit in his brother Eddard’s hall and looks kindly on his nieces and nephews, even the bastard Jon Snow. Benjen and Jon share a conversation and a simple plate of roasted onions — a taste of home and hearth they may both miss in the coming days. ( A Game of Thrones , Chapter 5 — Jon)
Serves 4
4 large sweet onions, all the same size
2 tablespoons drippings from roast meat of your choice, or more if available
1 ⁄ 4 cup all-purpose flour
2 cups milk or cream
Heat oven to 350°F. Trim the visible roots from the onions, but leave the skins on and the tops untrimmed. Place the onions root-end down in a baking dish. Roast in center of oven until onions are very soft, and give easily to gentle pressure. They take between 60 and 90 minutes, depending on the size of the onions.
Prepare gravy while onions are roasting. Heat meat drippings in a pan on medium-high. Carefully whisk 1 tablespoon of the flour into pan. Cook slowly, constantly stirring with whisk, until drippings have thickened and flour is golden brown.
Slowly add any remaining drippings and flour to pan, stirring constantly. When flour is completely dissolved, stir in milk or cream. You may want to use more or less cream than recommended to reach your desired consistency.
When onions are very soft, remove from the oven. Peel the outer skin, but leave on the caramelized outer layers, which add extra flavor. Serve dressed generously with gravy.
A Word of Wisdom
If you are using large onions, cut them into thirds so they roast evenly. Otherwise, keep the onions in halves. Rough chopped onions might roast quickly and do their job in a pot roast, but these onions need to be able to stand on their own!
The Lord Commander’s Turnips Soaked in Butter
The night he is to take the Night Watch’s vow, Jon Snow’s mouth waters with anticipation over the special meal Three-Finger
Serves 6
12 large Medjool dates
8 ounces mascarpone cheese, at room temperature
1 ⁄ 2 cup whole almonds
1 cup confectioners’ sugar
Cut a slit on one side of each date and remove the pit.
Using a pastry bag, carefully fill each date with about 2 teaspoons of mascarpone. Add an almond on top of each.
Place the confectioners’ sugar in a bowl. Roll the underside of the dates in the confectioners’ sugar.
A Word of Wisdom
These treats are also fine desserts to accompany coffee, tea, or lemonsweet, and they are a simple and sweet addition to a fine cheese plate.
Chapter 3
Something off the Sideboard: Sides and Bread
Finding a table in the lands of the Seven Kingdoms and beyond that does not boast a side dish or bread can be a challenge. A smaller dish with the right taste can act as a perfect mouthwatering beginning to a fine dinner, preparing the tastes buds for fuller, heartier plates yet to come. And certain types of bread add a nice flavor to things such as soups and stews, able to soak it up and fill the stomach even more.
There is also the interesting fact that simple vegetables and breads are a unifying factor in the Seven Kingdoms. Whatever banners they belong to, whatever class their families fall into, all people in all stations of life enjoy these dishes. Beggars breaking bread can imagine that what a king is enjoying at his own dinner table is not too different from the scraps they’re given.
Benjen’s Roasted Onions Dipped in Gravy
Brothers of the Night’s Watch give up the right to have children, and put aside family and political loyalties. Despite this, Benjen Stark never truly leaves his family behind. After a long journey from the Wall, he is happy to sit in his brother Eddard’s hall and looks kindly on his nieces and nephews, even the bastard Jon Snow. Benjen and Jon share a conversation and a simple plate of roasted onions — a taste of home and hearth they may both miss in the coming days. ( A Game of Thrones , Chapter 5 — Jon)
Serves 4
4 large sweet onions, all the same size
2 tablespoons drippings from roast meat of your choice, or more if available
1 ⁄ 4 cup all-purpose flour
2 cups milk or cream
Heat oven to 350°F. Trim the visible roots from the onions, but leave the skins on and the tops untrimmed. Place the onions root-end down in a baking dish. Roast in center of oven until onions are very soft, and give easily to gentle pressure. They take between 60 and 90 minutes, depending on the size of the onions.
Prepare gravy while onions are roasting. Heat meat drippings in a pan on medium-high. Carefully whisk 1 tablespoon of the flour into pan. Cook slowly, constantly stirring with whisk, until drippings have thickened and flour is golden brown.
Slowly add any remaining drippings and flour to pan, stirring constantly. When flour is completely dissolved, stir in milk or cream. You may want to use more or less cream than recommended to reach your desired consistency.
When onions are very soft, remove from the oven. Peel the outer skin, but leave on the caramelized outer layers, which add extra flavor. Serve dressed generously with gravy.
A Word of Wisdom
If you are using large onions, cut them into thirds so they roast evenly. Otherwise, keep the onions in halves. Rough chopped onions might roast quickly and do their job in a pot roast, but these onions need to be able to stand on their own!
The Lord Commander’s Turnips Soaked in Butter
The night he is to take the Night Watch’s vow, Jon Snow’s mouth waters with anticipation over the special meal Three-Finger
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