Read A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (A Song of Ice and Fire) Online

Authors: Chelsea Monroe-Cassel,Sariann Lehrer

A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (A Song of Ice and Fire) (21 page)

Modern Arya Tart

Makes 8 tarts
Prep: 15 minutes
Freezing: 30 minutes
Baking: 35 minutes

Pairs well with
Sister’s Stew
,
Honeyed Chicken
, fruit wine

These are simple confections that really impress. Flaky pastry, the classic combination of chèvre and apple, and the addition of honey and spices makes this a treat that is not to be missed.

Two 17.3-ounce packages frozen puff pastry (4 sheets), thawed

1 egg, beaten

6 ounces soft, fresh goat cheese (about ¾ cup packed)

1 tablespoon fresh lemon juice

¼ teaspoon kosher salt

3 medium Gala apples, peeled, quartered, cored, and cut into

⅛-inch-thick slices

3 tablespoons unsalted butter, melted

¼ cup honey, plus more for garnish

½ teaspoon ground allspice

½ cup chopped candied nuts (optional)

Line two rimmed baking sheets with parchment paper. Roll out each puff pastry sheet on a lightly floured surface to an 11-inch square. Using a 3- to 4-inch round cookie cutter or drinking glass, cut out four rounds from each pastry sheet to make sixteen total. Place four pastry rounds on each of the prepared baking sheets and pierce the dough all over with a fork.

Using a 3½-inch round cookie cutter or glass, cut out smaller rounds from the center of the remaining 8 rounds, forming rings. Brush the outer 1-inch edge of the solid rounds on the baking sheets with beaten egg, and top each with a pastry ring. Arrange the smaller rounds wherever they fit on the baking sheet. They make tasty snacks on their own with just honey and cinnamon. Freeze for at least 30 minutes.

Preheat the oven to 375°F.

Mix the cheese, lemon juice, and salt in a bowl, then spread the mixture inside the rings of the frozen pastry rounds. Overlap the apple slices on top.

Combine the butter and honey in a small bowl, then brush the mixture over the apples. Sprinkle the tarts with the allspice and nuts, if you’re using them.

Bake until the apples are tender and the pastry is golden, about 35 minutes. Place the tartlets on plates. Drizzle a little honey over each and serve warm or at room temperature.

Blueberry Tarts

Sam loved to listen to music and make his own songs, to wear soft velvets, to play in the castle kitchen beside the cooks, drinking in the rich smells as he snitched lemon cakes and blueberry tarts
.
—A GAME OF THRONES

Medieval Blueberry Tarts

Daryoles.—Take wine & Fr[e]ssche broth, Clowes, Maces, & Marow, & pouder of Gyngere, & Safroun, & let al boyle to-gederys, & put þer-to creme, (& yif it be clowtys, draw it þorwe a straynoure,) & yolkys of Eyroun, & melle hem to-gederys, & pore þe licoure þat þe Marow was soþyn yn þer-to; þan make fayre cofyns of fayre past, & put þe Marow þer-yn, & mynce datys, & strawberys in tyme of yere, & put þe cofyns in þe ovyn, & late hem harde a lytel; þan take hem owt, & put þe licoure þer-to, & late hem bake, & serue f[orth]
.

—TWO FIFTEENTH-CENTURY COOKERY-BOOKS

Makes 8 tarts
Pie shell: 15 minutes
Prep: 15 minutes
Baking: 45 minutes

Pairs well with
Trout Wrapped in Bacon
,
Turnips in Butter
, sweet wine

These treats showcase the fresh fruits of summer. The custardy filling is rich without being overpowering, making it easy to eat several slices. The real focus of each tart is the fruit; the flavors of the berries come across beautifully.

¼ cup milk

¾ cup heavy cream

¼ cup wine (a sweet red, such as Shiraz, is great)

Pinch of saffron

Pinch of ground ginger

Pinch of ground mace

Pinch of ground cloves

3 egg yolks

1 whole egg

½ cup honey

1 pint blueberries

½ cup chopped dates

1 batch
Medieval Pastry Dough
, prebaked in eight 4-inch tart pans and cooled

Preheat the oven to 375°F.

In a medium saucepan, combine the milk, cream, wine, saffron, and other spices. Bring the mixture to a boil, then remove it from the heat. In a separate bowl, beat the egg yolks, whole egg, and honey together. While beating, add ¼ cup of the hot milk mixture. Pour the egg mixture back into the pot with the hot liquid, whisking vigorously to avoid curdling.

Evenly spread the blueberries and dates into the cooled pie shells. Spoon the cream mixture over the fruit and into the shells. Bake for 45 minutes, or until the filling has set. Allow tarts to cool before slicing and serving.

Modern Blueberry Tarts

Makes one 9-inch tart to serve 6 to 8
Prep: 5 minutes
Baking: 1 hour

Pairs well with
Sansa Salad
,
Medieval
Leek Soup
, champagne

These tarts are a favorite. They are delightfully fruity, but not overly sweet, relying on the natural flavor and sweetness of the berries to carry the dish. Served with a side of vanilla ice cream and a glass of champagne, this tart is the perfect summertime dessert.

1 batch
Lemon Pastry Dough

2 tablespoons cinnamon sugar

2 pints blueberries

Confectioners’ sugar for dusting

Preheat the oven to 375°F.

Press the dough into the bottom of a 9-inch round or square tart pan to an even thickness. Pour in as many berries as can fit in a single layer. Sprinkle the cinnamon sugar over the berries evenly, and pop the tart into the oven for 1 hour, or until the filling starts to bubble.

Remove the tart from the oven, top with any remaining blueberries, and dust with confectioners’ sugar. Allow the tart to cool in the pan to room temperature before turning out and serving. Can also be served chilled.

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