The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond (Unofficial Cookbook) (13 page)

Illyrio’s Buttered Parsnip Purée

As if
Illyrio’s Goose Liver Drowned in Wine
,
The Cheesemonger’s Candied Onions
, and
Pentoshi Mushrooms in Butter and Garlic
aren’t enough elegance for one table, the Pentoshi magister’s chefs perfect the opulent spread with a deceptively simple purée. Like the little birds and mice that helped establish Illyrio’s wealth and power, this sweet and creamy dish could easily go unnoticed when present, but when absent might be missed sorely. (
A Dance with Dragons
, Chapter 1 — Tyrion)

Serves 6

2 pounds parsnips

¹
⁄
₂
cup milk

8 tablespoons (1 stick) unsalted butter

Salt

1. Peel the parsnips and boil in salted water. Cook until very tender, about 10 to 15 minutes. Drain in a colander. While the parsnips are draining, heat the milk in a small pot.
   
2. Combine the parsnips and milk in a food processor or blender. With the motor going, gradually add the butter, making sure it is well mixed, and the purée is very smooth. Season lightly with salt.
   

Winterfell Black Bread

In the halls of Winterfell, black bread is easy to find. Of course, bread can be found in many lands and nations, but the black bread of the North is fitting for its inhabitants. It possesses a darker color, higher fiber, and stronger flavor than other breads. It’s denser as well, implying a great inner strength. Such food seems to symbolize the soul of the Stark family: gritty and stronger than anyone gives them credit for, with hidden resources that emerge when needed. Flavorful and healthy, it’s both a treat and practical nourishment. (
A Game of Thrones
, Chapter 5 — Jon)

Makes 1 loaf

²
⁄
₃
cup warm water

1
³
⁄
₄
teaspoons active dry yeast (1 package)

3 tablespoons molasses

2 teaspoons canola oil

1 cup medium rye flour

1 teaspoon kosher salt

1 tablespoon caraway seeds, toasted and ground

2–3 cups bread flour

1 tablespoon honey

1 tablespoon strong coffee

1. In a large bowl, combine water, yeast, and 1 tablespoon of the molasses. Stir to dissolve and let stand until foamy, about 10 minutes.
   
2. Add remaining molasses, oil, and rye flour; stir to combine. Add salt, caraway, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 5–8 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
   
3. Coat a 9" × 5" loaf pan with pan spray and line the bottom and short sides with a strip of parchment. (If you don’t have pan spray and parchment, grease the bottom and sides of pan with vegetable shortening.) Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan and set aside to proof for 30 minutes, or until dough rises above the pan. Preheat oven to 350°F.
   
4. Combine honey and coffee; brush gently onto the surface of risen dough. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.
   

Inn at the Crossroads 7-Grain Loaf

Though she made Winterfell her home and became a mother to a family of children that respect the old gods, Catelyn Tully originally hailed from Riverrun, where they practice the Faith of the Seven. But after tragedy and conspiracy, she finds herself crossing her father’s territories of the Riverlands and stops at the Inn at the Crossroads. Her thoughts drift to her childhood and those around her who worship the Seven. This 7-Grain Loaf might be a familiar flavor for such a busy inn — and would reflect the innkeep’s faith as well as her patrons’. (
A Game of Thrones
, Chapter 28 — Catelyn)

Makes 2 loaves

1 cup warm water

1 tablespoon honey

1
³
⁄
₄
teaspoons active dry yeast (1 package)

¹
⁄
₂
cup buttermilk

2 eggs

1 cup 7-grain cereal (see A Word of Wisdom)

1 cup whole wheat flour

1
¹
⁄
₂
teaspoons kosher salt

2–3 cups bread flour

2 tablespoons cornmeal

1 tablespoon olive oil

1. In a large bowl, combine water, honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
   
2. Add buttermilk, eggs, 7-grain cereal, and whole wheat flour; stir to combine. Add salt and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
   
3. Line a baking sheet with parchment or lightly grease the sheet. Sprinkle sheet with cornmeal. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into round loaves. Place onto prepared pan and set aside to proof for 30 minutes. Preheat oven to 375°F.
   
4. Brush the top of the risen loaves with olive oil. Using a serrated knife, slice a few lines into the surface of the dough, about
   ¹
   ⁄
   ₂
   -inch deep. Place a pan of cold water at the bottom of the oven to create steam. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack before serving.
   

Westerosian Barley Bread

Barley can be found in several parts of Westeros — from the Reach to the Vale — and is traded to northmen like Yoren when they travel to southern cities. Barley can often be found at various meals, in bread and in stew. The nutty smell of a freshly baked loaf of this rustic bread would be welcome in any inn, tavern, cottage, or keep. (
A Clash of Kings
, Chapter 9 — Arya)

Makes 3 loaves

1 cup wheat berries

¹
⁄
₂
cup spelt groats

¹
⁄
₄
cup barley groats

2 tablespoons whole millet

2 tablespoons dried green lentils

1 tablespoon dried white beans

1 tablespoon dried red beans

1 tablespoon dried black beans

¹
⁄
₂
cup cracked wheat

1
¹
⁄
₂
cups boiling water

2 cups warm water

¹
⁄
₂
cup honey

1
³
⁄
₄
teaspoons active dry yeast (1 package)

¹
⁄
₄
cup olive oil

1 teaspoon kosher salt

1. In a large bowl, stir together the whole grains and beans (first 9 ingredients), then grind to a fine powder, using a flour mill, coffee grinder, or food processor. Cover with boiling water and set aside for 30 minutes to soften.
   
2. In another large bowl, combine warm water, 1 tablespoon of the honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
   
3. Add to the yeast mixture the remaining honey, oil, ground grain mixture, and salt. Stir to combine, and beat 8–10 minutes. The finished batter will be lumpier and thinner than traditional bread dough. Dust the top with flour, cover with a damp cloth or plastic wrap, and rise at room temperature until doubled in volume, about 2 hours.
   
4. Coat three 9" × 5" loaf pans with pan spray, and line the bottom and short sides of each pan with a strip of parchment. (If you don’t have pan spray and parchment, grease the bottom and sides of pans with vegetable shortening.) Stir risen batter and divide evenly among prepared pans. Cover and set aside to proof for 30 minutes, or until dough rises to the top of the pans. Preheat oven to 350°F.
   
5. Bake risen loaves until golden brown and hollow sounding, about 45–50 minutes. Cool 10 minutes, remove from pans, and cool completely on a rack.
   

Black Brothers’ Oat Bread

Warm, thick slices of this breakfast bread would thaw any ranger to the core. Whether you’re eating it with a pat of butter or covering it with
Northmen’s Soft-Boiled Eggs and Bacon
, the Black Brothers’ Oat Bread can even fill Qhorin Halfhand’s stomach. (
A Clash of Kings
, Chapter 43 — Jon)