Tag Archives: George RR Martin

Spit-roasted Rabbit

“Serving men were carrying off baskets of Hot Pie’s bread and tarts, the chief cook was carving cold slices off a ham, spit boys were turning rabbits while the pot girls basted them with honey, women were chopping onions and carrots.” -A Clash of Kings
Spit-Roasted Hare

Our Thoughts:

This is about as rustic as our recipes get. Limited by our current residency in the city, we roasted our rabbit over our porch grill, rather than a proper fire. The result, as you can see, is a picturesquely charred rabbit suspended over glowing coals.  The pairing of the char on the rabbit and honey produces a taste reminiscent of barbecue sauce, smoky and sweet together. Although rabbit is prone to turning dry as it cooks, ours stayed juicy and tender, in part, no doubt, to the honey basting.

We tried eating the rabbit with forks and knives, but in the end stooped to tearing at the meat with hands and teeth. Much more effective, and somehow even more flavorful. Not to mention perfectly in keeping with the book, given how the rabbit is eaten a few pages later…

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Black Bread, redux


We decided to give this bread another try after so many of our readers wrote in to give their takes on Black Bread.

Are we glad we did? YES.

This new recipe is wildly easy, dense, and incredibly authentic tasting. In part, because it tastes like beer. The flavor of the beer really comes through in the finished loaf of bread, a deep, earthy bitterness that is countered by the small amount of honey.

The inside of the loaf is soft, almost crumbly, while the crust bakes hard, ideal for a bread bowl for a bit of Sister’s Stew.

Try it! Try it!

Black Beer Bread Recipe

Yes, I made this recipe up, but it is so straightforward and the ingredients so simple that I believe it could easily have been made well back into history, not to mention in the Northern reaches of Westeros. Bread making and brewing have gone hand in hand practically since they were both begun, and it’s only fitting that they should come together in this delicious bread.

Makes two loaves.

Ingredients:

  • One 12oz bottle of warm dark beer, such as stout or porter
  • 1 packet yeast (2 1/4 tsp.)
  • 2 Tbs. honey
  • 1 egg
  • 2 tsp kosher salt
  • 4-5 cups flour (we used 2 cups white flour, 2 cups rye, and 1/2 cup whole wheat) plus 1/2 cup for working.

In a small bowl, add the yeast to the beer and allow to sit for 5 minutes until foamy. To this, add the egg and honey. Combine dry ingredients, then add gradually until you have a cohesive, workable dough that isn’t too sticky. Knead about 5 minutes, then cover and let rise for at least 1 hour.

Punch down mixture, and divide in two. Shape into your desired loaf, then let rise for at least 2 hours or refrigerated overnight.

Pre-heat oven to 450F. Dust the loaf lightly with flour and slash top.

Bake for 25-30min or until the crust is nicely browned.  Let stand for at least 15 minutes.


Fingerfish Crisped in Breadcrumbs

Traditional Fingerfish

“In the Queen’s Ballroom they broke their fast on honeycakes baked with blackberries and nuts, gammon steaks, bacon, fingerfish crisped in breadcrumbs, autumn pears, and a Dornish dish of onions, cheese, and chopped eggs cooked up with fiery peppers.” -A Storm of Swords

Our Thoughts:

The traditional recipe is one made on the Turkish coast of the Black Sea, where these fantastic little fish are a staple food. The outside is crunchy with the corn meal breading, while, the inside is tender and moist. Just a pinch of salt brings out the taste of the fish, while a bit of lemon is a classic pairing.

The modern recipe is a fish stick in perfect form. Miles beyond anything that came out of your mom’s freezer when growing up, the fried batter is crispy, the fish tender and flaky. Pair with a squeeze of lemon and some tartar sauce and become a kid again. But way better.

Get the recipes in The Cookbook!

Breakfast in King's Landing

“Cersei Lannister was breaking her fast when Sansa was ushered into her solar. ‘You may sit,’ the queen said graciously. ‘Are you hungry?’ She gestured at the table. There was porridge, honey, milk, boiled eggs, and crisp fried fish.” -A Clash of Kings

Breakfast in King’s Landing

Our Thoughts:

While Sansa might not have had the stomach for such a breakfast, we’re certain you will have no such qualms. The saltiness of the fingerfish is a flavorful counterpart to the sweetness of the honeyed porridge. The texturally aware eater will delight in the wide array provided by this spread: crunchy fish, delightful porridge mush, Oozy honey, firm egg. Wash it all down with good quality cold whole milk, and you’ll be set for whatever challenges your day might bring.

Just please, don’t set your bedroom on fire…this breakfast can be yours without the drama.

Get the recipes in The Cookbook!

Breakfast with Jon Snow

“Dolorous Edd made the trek to the kitchens and soon was back with a tankard of brown ale and a covered platter. Under the lid Jon discovered three duck’s eggs fried in drippings, a strip of bacon, two sausages, a blood pudding, and half a loaf of bread still warm from the oven.” (Dance with Dragons)

Jon Snow’s Breakfast

Our Thoughts:

Duck Eggs are delightful.

This is a fairly straightforward breakfast, but one that is unmistakably Northern. Each element of the meal, from the black pudding to the dark ale is heavy, packed with the calories necessary to keep warm and alive on The Wall. The duck eggs are gooey and rich, pairing especially well with the bacon and black pudding, such that despite not being brothers of the Night’s Watch, we cleaned our plates completely.

All in all, we vote this an  ideal breakfast if you have planned a day of snowshoeing, winter lumberjacking, or sword fighting in the snow for several hours on end.

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Acorn Flour




“When an oak-tree is felled the whole forest echoes with it; but a hundred acorns are planted silently by some unnoticed breeze.”

-Thomas Carlisle, 1795-1881




Our Thoughts:

 The smell of boiling acorns is entirely unexpected.  From the bubbling pot, tendrils of  steam curl up, bearing the familiar oakey scents of brown sugar and vanilla that are found in some wines, compliments of the cask they were aged in. Together, absurdly, the boiling mixture smells like creme brulee.

The resulting flour also tastes sweeter than we anticipated, with a subtle nutty flavor.  It is very rich in protein, so a little goes a long way.  We began mixing some in with our oatcakes, and have been very happy with the result.

We had expected this post to be a grueling sort of undertaking, and were pleasantly surprised to find how straightforward it is.  It is a nice project to have going on the side while you prepare the real meal of the day.  We boiled and strained ours three times just to be sure we got rid of the bitter tannins, but two times probably would have been sufficient.

So, with relatively little work, acorn flour is a definite win in our book! How to Make It!

Pigeon Pie

“‘My uncle hasn’t eaten his pigeon pie.’ Holding the chalice one-handed, Joff jammed his other into Tyrion’s pie. ‘It’s ill luck not to eat the pie…” (Storm of Swords)
Pigeon Pie

Thoughts:

This makes for a rich, hearty meat pie. Pigeon meat is dark like duck, although not nearly so fatty. The silky texture of the meat is the real show stopper, wonderfully soft and tender, complimenting the light flaky pastry crust. Although I used the suggested spices from a medieval pigeon pie recipe, I made mine much the same as a chicken pot pie, so it oozes with vegetables and a creamy sauce. Because of the richness of the pigeon, a small slice will satisfy, and it’s best paired with additional sides. All in all, a delicious dish, and a wonderful new addition to any feast table, especially for a wedding! ;)

This recipe went into the cookbook, but shortly after making it, I found another amazing medieval recipe for pigeon pie, with artichoke hearts, and bacon. Check out that recipe here.

Cookbook of Ice and Fire

Yes, it’s official.

We have won the Game of Food!

We are absolutely thrilled to announce that we are the authors of the forthcoming cookbook, A Feast of Ice and Fire.

We plan to keep cooking and updating the blog in the meantime, but we will be doing a great deal of scurrying around behind the scenes, perfecting recipes and staging awesome photos. The book is due out May 29th, 2012, but we’ll be bringing even more recipes to the blog in the meantime, so keep in touch!

Cream of Mushroom and Escargot Soup

Medieval Cream of Mushroom and Escargot Soup

“The first dish was a creamy soup of mushrooms and buttered snails, served in gilded bowls. Tyrion had scarcely touched the breakfast, and the wine had already gone to his head, so the food was welcome. He finished quickly.” -A Storm of Swords

Modern Cream of Mushroom and Escargot Soup

Our Thoughts:

An inherently a rich, decadent dish, the modern soup was devine. The creamy texture of the escargot is countered nicely by the fresh, clean taste of parsley. The wine in the broth adds a depth of flavor, and the longer the broth is cooked down, the creamier and more decadent it becomes. Also makes fantastic leftovers!

The medieval dish was an odd one- not bad, but very different. Extremely spiced, the almond milk just didn’t seem to have the proper robustness to support the clove and mace. That said, it was a very interesting dish, and very typically medieval in it’s flavor profile.

Recipes are available in the Official Cookbook!

Oatbread w/bits of date, apple, and orange

“Tyrion listened with half an ear as he sampled sweetcorn fritters and hot oatbread baked with bits of date, apple, and orange, and gnawed on the ribs of a wild boar.” -A Storm of Swords
Oatbread

Our Thoughts:

This is a really fantastic bread. Each bite has a different combination of fruity filling, but the entire loaf is soft and delicious, with the oats providing a subtle heartiness. A bite with a bit of candied orange peel is so utterly sweet and wonderful that it will keep you coming back for more and more. A bit of fresh butter or honey pairs extremely well, and try it alongside a glass of iced milk.

Get the recipe in the Official Cookbook!