The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond (Unofficial Cookbook) (31 page)

Pie Filling:

Serves 8

1 quart fresh strawberries, hulled and quartered

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cup sugar

3 tablespoons cornstarch

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cup cranberry juice

Stabilized Whipped Cream:

Makes topping for 1 (9-inch) pie

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teaspoon unflavored powdered gelatin

1
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teaspoons cold water

1 cup heavy whipping cream, cold

3 tablespoons powdered sugar

1 teaspoon vanilla

1. To prepare crust:
   Heat the oven to 350°F. Combine the graham cracker crumbs, sugar, and butter in a medium bowl until well combined. Press the mixture evenly into a 9-inch pie pan. Bake for 10 to 12 minutes, or until the crust is golden brown and the center is firm when pressed lightly. Cool completely before filling.
   
2. In a medium bowl, combine half of the strawberries with the sugar. With a potato masher or a fork, mash the berries until mostly smooth. Stir in the remaining berries and let stand for 10 minutes.
   
3. In a large saucepan, combine the berry mixture, cornstarch, and cranberry juice. Cook over medium heat until the mixture thickens and bubbles.
   
4. Pour the mixture into the prepared, cool crust and chill for 4 hours.
   
5. Once chilled, prepare the Stabilized Whipped Cream. In a small bowl, mix the powdered gelatin with the cold water. Let stand 10 minutes, then melt in the microwave for 10 seconds. Allow to cool for 5 minutes, or until cool to the touch.
   
6. In a medium bowl, add the cream, powdered sugar, and vanilla. Whip with a stand mixer or with a hand mixer on medium-high speed until it starts to thicken. Slowly pour in the cooled gelatin and whip until the cream forms medium peaks.
   
7. Spread whipped cream over the top of the pie. Chill for 30 minutes before serving.
   

The Vale Summer Berries and Cream Tart

The eastern sky is rose and gold as the sun rises over the Vale of Arryn, where reputedly impregnable Eyrie stands tall and secure. Lulled into complacency, the people of the Eyrie celebrate and make merry, even when it seems that enemies are rising against them. A tart of summer berries and cream this good may be worth forgoing reality for just a little while. (
A Game of Thrones
, Chapter 40 — Catelyn)

Blitz Puff Pastry:

Makes 1 tart crust

1
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cups all-purpose flour

1 tablespoon sugar

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teaspoon salt

1
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sticks unsalted butter, cut into 1-inch pieces and chilled

6 tablespoons ice water

Tart Filling:

Serves 8

8 ounces cream cheese, room temperature

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cup confectioners’ sugar, plus more for garnish

1 teaspoon vanilla

1 teaspoon lemon zest

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cup fresh strawberries, hulled and sliced

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cup fresh blueberries

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cup fresh raspberries

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cup fresh blackberries

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cup apricot jelly

1. In a large bowl, combine the flour, sugar, and salt. Mix well. Add the chilled butter and blend it into the flour mixture with your fingers until 10 percent of the fat is blended in well, leaving the rest as very large chunks, between hazelnut and pecan size. Add the water a little at a time and mix the dough with a spatula until it just hangs together. It will look very shaggy.
   
2. Turn the dough out onto a well-floured surface. Shape the dough into a rectangle and roll it out to
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   -inch thick. Dust the top with additional flour if the butter is too soft, but do not add too much. Use a bench scraper or a large spatula to fold the dough into itself in thirds, similar to folding a letter. It will be crumbly.
   
3. Turn the dough 90 degrees and square off the edges of the dough. Roll the dough into a rectangle that’s
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   -inch thick. Brush off any excess flour from the dough and fold the dough in thirds. Repeat this process two more times, then wrap in plastic and chill for 30 minutes.
   
4. Remove from the refrigerator and allow to stand for 10 minutes. Roll the dough out into a
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   -inch-thick rectangle, dust off any excess flour, then fold the 2 shorter sides into the center and then in half at the seam, like a book. Roll out the dough to
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   -inch thick, wrap in plastic, and chill for 1 hour before use.
   
5. Heat the oven to 400°F and line a baking sheet with parchment paper.
   
6. Roll the pastry out to
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   -inch thickness and trim into a 12-inch square. Place the pastry on the prepared baking sheet and pierce with a fork. Top the pastry with a second sheet of parchment paper, and then place a second baking sheet on top of the pastry.
   
7. Bake for 12 to 15 minutes, or until the pastry is firm. Remove the top baking sheet and parchment paper and bake for an additional 12 to 15 minutes, or until the pastry is golden brown and crisp. Allow to cool completely to room temperature.
   
8. In a medium bowl, beat the cream cheese with the confectioners’ sugar, vanilla, and lemon zest until fluffy and smooth. Carefully spread the cream cheese mixture over the pastry, leaving a 1-inch border around the edge. Arrange the fruit on the cream cheese.
   
9. In a small saucepan, melt the apricot jelly until thin. With a pastry brush, glaze the fruit with the melted jelly. Dust the edges of the pastry with confectioners’ sugar, if desired.
   

Samwell’s Blueberry Ricotta Tart

When Samwell Tarly was growing up in the Reach, many tried to make him into something that he wasn’t. He was given weapons and told to fight, but Sam preferred the company of books and fine-tasting food. These daydream-worthy Blueberry Ricotta Tarts are just the kind of thing he ate as he pursued his passions and shirked his lordling duties. (
A Game of Thrones
, Chapter 26 — Jon)

Serves 8

1 cup ricotta cheese

2 teaspoons lemon zest

1 teaspoon vanilla

2 tablespoons honey

2 tablespoons sugar

1 egg yolk

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teaspoon salt

1 (12-inch) round pastry crust, chilled

1 cup fresh blueberries

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recipe Butter Crumble Topping (see
Arya’s Apricot Crumb Tart
)

1. In a large bowl, whisk together the ricotta, lemon zest, vanilla, honey, sugar, egg yolk, and salt. Cover and chill for 30 minutes.
   
2. Heat the oven to 350°F and line a baking sheet with parchment paper or lightly grease the sheet.
   
3. Place the chilled pastry onto the prepared baking sheet. Spread the ricotta mixture onto the pastry, leaving a
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   -inch border. Arrange the blueberries over the ricotta mixture, then fold the pastry just over the edge of the filling. Top with the Butter Crumble Topping.
   
4. Bake for 45 to 55 minutes, or until the fruit is bubbling and both the crumble and pastry are golden brown. Cool to room temperature before serving.
   

Rickon’s Apple Cake

In Westeros, life can change to death suddenly, and one has to be quick, strong, and smart to stay safe, but little Rickon is too young to do much more than follow his would-be saviors or captors — or worse. He enjoys an apple cake while others plan his future for him. Children of any age would be easily entertained by this homey dessert, and it might even tempt them into (or out of) safety. (
A Clash of Kings
, Chapter 69 — Bran)

Serves 8–10

3 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

2 teaspoons pumpkin pie spice (or cinnamon)

1 teaspoon salt

1
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cups vegetable oil

3 eggs, beaten

2 teaspoons vanilla extract

5–6 heirloom apples, peeled, cored, and chopped

1 cup nuts, chopped (pecans, black walnuts, or English walnuts)

1. Preheat oven to 375°F.
   
2. Combine flour, sugar, baking soda, pumpkin pie spice or cinnamon, and salt. Stir to blend. Stir in oil, eggs, and vanilla extract (mixture will be dense). Stir in apples and nuts. Pour batter into a 9-inch springform pan and bake for about 75 minutes or until the top of the cake is crusty and dark brown.
   
3. Remove from oven and let cool for 15 minutes. Run a knife around the edges of the cake before releasing it from the springform pan. Cake will keep for several days at room temperature.