Goose sauced with Mulberries

“[Lady Tanda] invites you to sup with her again. There’s to be a haunch of venison, she says, a brace of stuffed geese sauced with mulberries, and–” “–her daughter,” Tyrion finished sourly. Since the hour he had arrived in the Red Keep, Lady Tanda had been stalking him, armed with a never-ending arsenal of lamprey pies, wild boars, and savory cream stews.” -A Clash of Kings

Goose sauced with Mulberries

Thoughts:

The goose is rich, somewhat similar to duck, but also much like dark meat on a turkey. Pricking the skin all over allows the extra fat to run off (which can then be used in many amazing dishes), so the meat itself isn’t too fatty. Goose is definitely a win, but a bit on the pricey side. It’s great for wooing potential suitors, or for snazzy holiday feasts.

The sauce is based on a renaissance recipe from Maestro Martino’s “The Art of Cooking”, and is a highlight of this meal. Mulberries are in season in June, so I took full advantage and picked enough to finally finish off this recipe. The fruitiness of the berries is complimented by the vinegar, but as with the honeyed chicken sauce, the vinegar doesn’t overpower the whole. The almond meal provides some thickness and slight texture, while the spices lend it a piquancy that increases the longer the sauce sits. It pairs beautifully with the goose, resulting in a decadent meal.

Recipe for Goose with Mulberry Sauce

Goose:

1 goose, around 10 lb.
4 apples
~3 cups cubed bread
1 cup currants
4 Tbs. melted butter
1 clove garlic, minced
thyme
marjoram
salt and pepper to taste

Preheat oven to 350 degrees F, and wash the goose inside and out. Pat dry with towels, and arrange on a roasting tray. Cut off excess neck fat, then prick the skin all over with a sharp knife or skewer, which will help drain the fat from the bird. Sprinkle liberally with coarse salt.

Combine all the remaining ingredients to make the stuffing, and stuff the bird. Tuck the wings in to keep them from burning. Roast for 2 hours, then check the goose. If the juices run clear from the thigh, then it should be done. The legs often need a little more time than the body, so it’s alright to take the goose out, carve it, then continue to cook the legs until done. Periodically remove fat with a baster, straining and reserving it for future use.

When the goose is done, allow it to rest for at least 10 minutes before carving. Serve with sauce below.

Mulberry Sauce:

2 cups mulberries
1/2 cup ground almonds
1/4 cup breadcrumbs
ginger
pepper
nutmeg
vinegar

Mix together the mulberries, almonds, and breadcrumbs. Grind all the ingredients together, then pour through a sieve. Add spices to taste (a pinch of each should do), plus enough vinegar to make a sauce consistency, then simmer over medium-low heat for around 5 minutes. Serve warm over the goose, and garnish with fresh mulberries, if you like.

Mulberry Sauce for Goose

Greywater Watch Frog Stew

“They used Meera’s helm for a cooking pot, chopping up the catch into little cubes and tossing in some water and some wild onions Hodor had found to make a froggy stew. It wasn’t as good as deer, but it wasn’t bad either…” -A Storm of Swords

Thoughts:

I cheated a little with this recipe. Since I’m not starving out on the moors of Northern Westeros, I opted to actually cook some elements of this dish differently than described. I knew it had to include trout, frogs, and an equivalent to wild onions (not many of those in Boston), but since I’d be eating it, I also wanted it to be as tasty as possible while staying pretty close to the book.

This was my first time trying frog, and I was pleasantly surprised. The meat was soft, not chewy as I had expected, and tasted mostly like a slightly gamey chicken with a hint of fish. The overall soup, while not the tastiest thing I’ve made for the blog, was better than I expected.

In the end, though, I’ve got to agree with Bran: it’s pretty good, but it’s no venison! :)

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GoT Trivia?

Oh, you lucky New Yorkers!

Random House, publishers of all things Ice and Fire, are sponsoring a Game of Thrones (book) trivia night. It promises to be a really fun time, and includes the chance for teams of 6 to win some really cool prizes. I might even hop a bus down to NYC for this:

– Copies of A Song of Ice and Fire series SIGNED by George R.R. Martin himself

– Copies of the brand new A Game of Thrones graphic novels

– Copies of The Lands of Ice and Fire, an illustrated book showcasing maps and landscapes from A Song of Ice and Fire

Here’s the relevant poster, and additional info and tickets can be had here.

Turnip Greens, Fennel, & Sweetgrass Salad

“She stared at the supper set before her: trout wrapped in bacon, salad of turnip greens and red fennel and sweetgrass, pease and onions and hot bread.” -A Clash of Kings

Catelyn’s Salad – turnip greens, fennel, apple, lemongrass, walnuts, and raisins

Thoughts:

Let me start by saying that I don’t especially care for fennel, or any of the flavors on the anise/licorice spectrum. However, when combined with the other ingredients in this salad, especially the apples, even I found it bright and refreshing. The crunch of combined fennel and apple, along with the walnuts, counters the sort of ordinary salad element of the turnip greens. Overall, it’s on the sweeter side, from the fruits and balsamic, and a really nice, unique salad for summer.

Catelyn’s Salad

Cook’s notes: as with all salads, feel free to meddle and mix to suit your tastes. Turnip greens can be difficult to find, so baby spinach is a good substitute.

Ingredients:

2 cups turnip greens
1/2 cup fennel, julienned
1 Tbs. lemongrass, sliced very thinly
1/2 apple, julienned
1/4 cup golden raisins
fennel tops
1/4 cup walnuts (candied is even better!)
balsamic for dressing
edible flowers (optional)

Combine the all ingredients except the dressing and edible flowers, and toss to combine. Drizzle with balsamic, and sprinkle with flowers, if using. Enjoy!

Salad of turnip greens, fennel, apple, lemongrass, walnuts, and raisins

closeup of Catelyn’s Salad

Boiled Beef with Horseradish

“Maester Vyman returned at evenfall to minister to Lord Tully and bring Catelyn a modest supper of bread, cheese, and boiled beef with horseradish. ‘I spoke to Utherydes Wayn, my lady. He is quite certain that no woman by the name of Tansy has ever been at Riverrun during his service.'” -A Storm of Swords

Boiled Beef and Horseradish

Thoughts:

This is one of those dishes that just gets better and better, and honestly couldn’t be easier to make. Basically: boil some meat for several hours, until the meat is tender and falls apart, then serve. The meat can be cut into thick, flavorful slices, and the vegetables are so soft that they nearly melt in your mouth. Add a hunk of bread, a few slices of cheddar, and you’re set.

Seriously. And if you toss the leftovers in a crock pot, and let it simmer on low overnight, it becomes extra amazing. The broth reduces down and the meat falls apart. I serve it for breakfast, over biscuits.

YOM!

Boiled Beef & Horseradish Recipe

Ingredients:

4 lb. beef roast
water to cover
2 teaspoons salt
3 whole cloves
4 medium carrots, sliced
2 leeks, white parts sliced

Place the roast in a pot large enough to hold it, along with the vegetables. Add enough water to cover. Bring to a boil, then reduce heat to a simmer. Let cook for at least 5 hours, until the meat is tender and cooked all the way through. Serve hot, or cold as leftovers. If dry, pour some of the broth over it.

Sauce:

2 tablespoons butter
2 tablespoons flour
1 cup of the beef stock
3 Tbs. freshly grated horseradish
4 tablespoons heavy cream
salt and pepper to taste.

Melt the butter, add the flour, and stir to combine. Cook for a few minutes, then when it’s a pale golden color, pour in a ladle of the beef broth from the roast. Stir to combine everything, then add the remaining ingredients except the cream. Simmer for a few minutes, then remove from heat and add the cream.

Honeyed Chicken Handpies

These mini pies are a great way to enjoy one of the staple dishes from Winterfell. I came up with the recipe for them back in February for HBO’s Take the Black event in NYC. Recently, reader Rachel asked if I could post the recipe. Naturally, that meant I had to make another batch of them. What a shame… ;)

The pies are transportable, and savory with just a hint of sweetness from the raisins and honey. If you happen to have leftover honeyed chicken (I know, it’s unlikely!), you can use it to make this pie. They are conveniently made in a muffin pan, either regular or jumbo-sized, and will quickly disappear. After you have thoroughly picked over the chicken for all the good meat, use what’s left to make some awesome chicken stock!

Mini Honeyed Chicken Pies

–makes around 6 jumbo muffin size pies, or around 12 smaller pies

Cook’s Notes: If you have already made honeyed chicken, you can skip several of the steps here. Just add the sauce to the roux, followed by the broth, and continue as below.

Ingredients for pastry dough:

3 cups flour
1 egg yolk (save the white for glazing)
½ cup water
Pinch of salt
1/2 stick butter
1 egg white beaten with a bit of milk, for glazing

Ingredients for Filling:

~1 ½ lb. cooked and shredded chicken meat
2 Tbs. butter
Pinch of salt
1 cup apple cider vinegar
2/3 cup honey
½ cup dried currants, or chopped golden raisins
1 ½ cup chicken broth
Hefty pinch of salt
Pepper to taste

Roux:

2 Tbs butter
2 Tbs flour

Rub the stick of butter into the flour and salt, then add the egg yolk and enough cold water to bring the whole mixture together. Chill in the fridge while you prepare the filling. Combine all ingredients except the chicken and the roux in a saucepot, and cook for around 10 minutes. In a smaller separate pan, make the roux by melting the 2 Tbs. butter, then add the 2 Tbs. flour. Stir to combine, then add a ladle of the broth from the other pot. Do this a couple of times, while stirring, then add the butter/flour mixture back into the main pot. Add the chicken and cook for a few more minutes, stirring to make sure the meat absorbs the juices. Turn off the heat and allow to cool slightly.

Preheat the oven to 375F. Take the dough out of the fridge and roll out to 1/4″ thick. Cut circles large enough to fit into the muffin pan you intend to use, as well as smaller discs to serve as the tops of the pies. Press the larger discs of dough into the muffin cups. Spoon the filling into each dough-cup, then wet the top of the dough with water. Place the smaller discs on top of the filled pies, and gently fold down the outer dough so it covers the tops. Poke a couple of vent holes in the top of each mini pie, brush with glaze, and bake for 20-30 minutes, depending on size, until the tops are nice and golden.

Folding over the edges