Current Online Recipes:
- A Dornish meal – of kid roasted with lemon and honey, and grape leaves stuffed with a mixture of raisins, onions, mushrooms, and fiery dragon peppers
- Honeyed chicken
- Dothraki goat roasted with sweetgrass, firepods, and honey
- Potted Hare
- Salladhor Saan’s shipboard dinner – Medieval Lamb meatballs, roasted “gull”
- Mereneese Lamb– with a salad of raisins and carrots soaked in wine, and hot flaky bread w/honey
- Haunch of Goat, spit-roasted
- Trout baked in Clay
- Hen on the Wall – stuffed w/chestnuts, carrots, and prunes
- Pentoshi Duck – w/orange snap peppers and honey
- Simple Dornish Fare – flatbread, chickpea paste, purple olives, strongwine
- Tywin’s Rack of Venison
- Spit-Roasted Rabbit, basted with honey
- Blandissory – a mixture of beef broth and boiled wine w/honey & blanched almonds & chunks of capon
- Boiled Beef and Horseradish
- Mutton Chops sauces with honey
- Cold Capon with relish of carrots, raisins, and bits of lime and orange
- Ham studded with cloves and basted with honey and dried cherries
- Crown Roast
- Goose sauces with Mulberries
- Steak and Kidney Pie
- Lord Manderly’s Pie
- Leg of Lamb
Suggestions for Future Books:
- Honeyed Chicken Handpies
- Skewered Tenderloin with Bacon and Sage
- Game Hens with Giblet Gravy
- Sweet and Savory Sops
Exclusive Cookbook Recipes:
- Quails drowned in Butter
- Trout wrapped in Bacon, salad of greens, with pease and onions
- Auroch w/Roasted Leeks
- Rack of Lamb in Garlic-herb Crust
- Dornish Duck with lemons
- Trout cooked in a crust of crushed almonds
- Wild Boar
- Grilled Snake – with fiery mustard sauce
- Sister’s Stew – thick with leeks, carrots, barley, and turnips white and yellow, along with clams and chunks of cod and crabmeat, swimming in a stock of heavy cream and butter