Read Online 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 - Free Book Online Page A
Authors: Chelsea Monroe-Cassel, Sariann Lehrer
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melted
Salt
1 cup apple cider vinegar
¾ cup honey
1 to 2 teaspoons mint, dried or fresh, chopped
½ cup currants, raisins, dried cherries, dried cranberries, etc.
1 tablespoon unsalted butter
Preheat the oven to 450°F.
Pat the chicken dry, then rub it down with melted butter and sprinkle with salt. This will make the skin crispy and delicious. Cook for approximately 1 hour, or untilthe juices run clear when you pierce the thigh meat with a sharp knife and the breast meat is no longer pink.
While your chicken is roasting, combine all the remaining ingredients in a saucepan and allow the sauce to simmer until the dried fruit plumps and the sauce reduces to half its original volume, about 30 minutes. When the chicken is done, spread half the sauce and currants over the bird and reserve the other half to serve as gravy.
Baked Apples
[T]here were baked apples and berry tarts and pears poached in strong-wine. Wheels of white cheese were set at every table, above and below the salt, and flagons of hot spice wine and chilled autumn ale were passed up and down the tables
. —A CLASH OF KINGS
17th-Century Baked Apples
Pommes au sucre. Pelez des pommes, fendez les en deux, ostez en le coeur, & le picquez par dessus. Emplissez en vostre plat a moitie, avec un peu d’eau, canella, beurre, & quantite de sucre. Faites les cuire a loisir avec un couvercle de four ou tourtiere. Estant cuites, seruez les sucrees
.
—LE CUISINIER FRANCOIS, FRANCOIS PIERRE DE LA VARENNE, 1651
Serves 2 to 4Prep: 5 minutesBaking: 1 hour
Pairs well with Modern Pork Pie ,
Aurochs Roasted with Leeks , white goat cheese, dry cider
This dessert is characterized by a rustic simplicity that evokes the sweetness and light of a 17th-century French countryside. Butter, sugar, and cinnamon, combined with the soft baked apple, make this something like an apple pie without the pastry crust.
1 tablespoon ground cinnamon
4 tablespoons sugar
2 tablespoons unsalted butter, melted
2 firm, tart red apples
Preheat the oven to 350°F.
Mix together the cinnamon, sugar, and butter.
Slice the apples in half vertically through the core. Cut out the core and seeds (a melon baller or grapefruit spoon works well for this), then prick the inside of theapple all over with a sharp knife. Place the apples cut side up in a baking dish and pour in enough water to just cover the bottom of the dish. Divide the cinnamon filling among the apple halves, spreading it to coat the cut surface.
Cover and bake for 1 hour. Provide a fork and knife for your guests to eat the apples with, and enjoy!
Modern Baked Apples
Makes 8 baked applesPrep: 5 minutesBaking: 1 hour
Pairs well with Leek Soup ,
Rack of Lamb , Mulled Wine
These apples are a complex experience. The walnuts and dried fruit provide a textural counterpart to the smooth, maple-flavored sauce, while the spices add a lovely seasonality.
8 Granny Smith apples
¾ cup dried cherries or cranberries
¾ cup packed brown sugar
¼ cup coarsely chopped walnuts
2½ tablespoons pumpkin pie spice
1 cup apple juice
½ cup maple syrup
1 tablespoon unsalted butter
Preheat the oven to 350°F.
Hollow out the apples by cutting out the core from the top, leaving 1 inch of fruit on the bottom. Combine the cherries, brown sugar, walnuts, and spice and divide the filling among the apples, pressing it into the hollows. Place apples in a baking dish, cover them with tinfoil, and bake for 40 minutes. Uncover, baste with juices from the pan, and bake for another 25 minutes.
Meanwhile, heat the apple juice, maple syrup, and butter over medium heat until the mixture melts to form a smooth sauce.
Drizzle the apples with the sauce, and provide your guests with a fork and knife to eat with.
Black Bread
The lower tables were crowded with knights, archers, and sellsword captains, tearing apart loaves of black bread to soak in their fish stew
.
—A CLASH OF KINGS
Makes 2 loavesPrep: 15 minutes
Dough rising: 2 to 3 hoursBaking: 25
Salt
1 cup apple cider vinegar
¾ cup honey
1 to 2 teaspoons mint, dried or fresh, chopped
½ cup currants, raisins, dried cherries, dried cranberries, etc.
1 tablespoon unsalted butter
Preheat the oven to 450°F.
Pat the chicken dry, then rub it down with melted butter and sprinkle with salt. This will make the skin crispy and delicious. Cook for approximately 1 hour, or untilthe juices run clear when you pierce the thigh meat with a sharp knife and the breast meat is no longer pink.
While your chicken is roasting, combine all the remaining ingredients in a saucepan and allow the sauce to simmer until the dried fruit plumps and the sauce reduces to half its original volume, about 30 minutes. When the chicken is done, spread half the sauce and currants over the bird and reserve the other half to serve as gravy.
Baked Apples
[T]here were baked apples and berry tarts and pears poached in strong-wine. Wheels of white cheese were set at every table, above and below the salt, and flagons of hot spice wine and chilled autumn ale were passed up and down the tables
. —A CLASH OF KINGS
17th-Century Baked Apples
Pommes au sucre. Pelez des pommes, fendez les en deux, ostez en le coeur, & le picquez par dessus. Emplissez en vostre plat a moitie, avec un peu d’eau, canella, beurre, & quantite de sucre. Faites les cuire a loisir avec un couvercle de four ou tourtiere. Estant cuites, seruez les sucrees
.
—LE CUISINIER FRANCOIS, FRANCOIS PIERRE DE LA VARENNE, 1651
Serves 2 to 4Prep: 5 minutesBaking: 1 hour
Pairs well with Modern Pork Pie ,
Aurochs Roasted with Leeks , white goat cheese, dry cider
This dessert is characterized by a rustic simplicity that evokes the sweetness and light of a 17th-century French countryside. Butter, sugar, and cinnamon, combined with the soft baked apple, make this something like an apple pie without the pastry crust.
1 tablespoon ground cinnamon
4 tablespoons sugar
2 tablespoons unsalted butter, melted
2 firm, tart red apples
Preheat the oven to 350°F.
Mix together the cinnamon, sugar, and butter.
Slice the apples in half vertically through the core. Cut out the core and seeds (a melon baller or grapefruit spoon works well for this), then prick the inside of theapple all over with a sharp knife. Place the apples cut side up in a baking dish and pour in enough water to just cover the bottom of the dish. Divide the cinnamon filling among the apple halves, spreading it to coat the cut surface.
Cover and bake for 1 hour. Provide a fork and knife for your guests to eat the apples with, and enjoy!
Modern Baked Apples
Makes 8 baked applesPrep: 5 minutesBaking: 1 hour
Pairs well with Leek Soup ,
Rack of Lamb , Mulled Wine
These apples are a complex experience. The walnuts and dried fruit provide a textural counterpart to the smooth, maple-flavored sauce, while the spices add a lovely seasonality.
8 Granny Smith apples
¾ cup dried cherries or cranberries
¾ cup packed brown sugar
¼ cup coarsely chopped walnuts
2½ tablespoons pumpkin pie spice
1 cup apple juice
½ cup maple syrup
1 tablespoon unsalted butter
Preheat the oven to 350°F.
Hollow out the apples by cutting out the core from the top, leaving 1 inch of fruit on the bottom. Combine the cherries, brown sugar, walnuts, and spice and divide the filling among the apples, pressing it into the hollows. Place apples in a baking dish, cover them with tinfoil, and bake for 40 minutes. Uncover, baste with juices from the pan, and bake for another 25 minutes.
Meanwhile, heat the apple juice, maple syrup, and butter over medium heat until the mixture melts to form a smooth sauce.
Drizzle the apples with the sauce, and provide your guests with a fork and knife to eat with.
Black Bread
The lower tables were crowded with knights, archers, and sellsword captains, tearing apart loaves of black bread to soak in their fish stew
.
—A CLASH OF KINGS
Makes 2 loavesPrep: 15 minutes
Dough rising: 2 to 3 hoursBaking: 25
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