From the Sands of Dorne: A Feast of Ice & Fire Companion Cookbook
Chelsea Monroe-Cassel
Language: English
Pages: 45
ISBN: B00R04ME8K
Format: PDF / Kindle (mobi) / ePub
Prepare your palette for more than a dozen all-new recipes in this eBook-exclusive companion to the official Game of Thrones cookbook! Discover the tastes of Dorne, including one dish from The Winds of Winter, the highly anticipated next chapter of George R. R. Martin’s beloved series, A Song of Ice and Fire.
The most culturally distinct region of the Seven Kingdoms, Dorne is the sun-soaked desert land characterized by its unique customs and brash resistance to the Iron Throne. The Dornish people are known for their bold passions—perhaps best exemplified by the Red Viper himself, Oberyn Martell—and this fiery temperament has yielded a perfect pairing: their delicious cuisine. Packed with fresh flavor, zesty seasonings, and plenty of heat, this eclectic sampling of Southern delights can be enjoyed all year round, with savory fare to warm your bones in Winterfell and frozen desserts to help you keep cool in Sunspear. Inside, you’ll find:
• Succulent starters: Lemon-Egg Soup; Spicy Shrimp; Roasted Chickpeas.
• Mediterranean-style mains: Lamb with Honey, Lemon, and Fiery Peppers; Eggs and Spicy Sausage; Green Peppers Stuffed with Cheese; Spicy Flatbread.
• Tasty treats: Blood-Orange Granita; Candied Kumquats; Figs Stuffed with Nuts.
With all the imagination, authenticity, and tongue-in-cheek humor that won A Feast of Ice and Fire a cult following, From the Sands of Dorne is an oasis for foodies everywhere.
Chelsea Monroe-Cassel eBook ISBN 978-0-8041-8082-5 www.bantamdell.com v3.1 Contents Introduction A Note on Fiery Peppers Eggs and Spicy Sausage Roasted Chickpeas Spicy Flatbread Green Peppers Stuffed with Cheese Lemon-Egg Soup Spicy Shrimp Spicy Lentil Stew Lamb with Honey, Lemon, and Fiery Peppers Candied Kumquats Figs Stuffed with Nuts Almond “Snake” Medieval Cream Cakes Blood Orange Granita Sekanjabin Strongwine Acknowledgments About the Author Introduction Of all the
pepper (optional) • 2 whole cloves • 1 tablespoon rosewater or orange blossom water • � cup slivered almonds Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a food processor, combine the whole nuts with 4 tablespoons of the melted butter and the sugar, honey, cinnamon, and cardamom. Blend until the nuts are very fine and you have a sticky but workable mixture. Form the filling into small logs about 5 inches long and no more than � inch thick. Chill these while you
it is a little under �-inch thick, and use a cookie cutter to cut it into 2-inch rounds. Press these into a mini-muffin pan, and bake them for around 5 minutes. Carefully remove the pastry shells from the pan and allow them to cool. To make the filling: Beat one of the eggs and combine it with the cream in a medium saucepan over medium-low heat. Bring the mixture slowly to just under a simmer, then remove it from the heat. In a separate bowl, beat the three remaining eggs. While whisking
adaptable it is. Start with the base ingredients, then add others to taste. Some ingredients, such as flowers, herbs, and spices are more effective when added during the initial cooking period, while others, such as fruit and cucumbers, are nice when allowed to infuse with a mixed pitcher of sekanjabin. Small edible flowers look beautiful floating in a clear pitcher! The amount of flavoring you use depends on the ingredient, and your desired flavor. Experiment with different combinations until
caraway seeds • 1 ounce ground galangal For the Strongwine: • 1¾ cups red wine (see Cook’s Note) • 3 ounces raw sugar or honey • 1 cup brandy Begin by combining all the spices. This mixture will make enough for about four bottles of strongwine, so you need only use roughly a quarter of it for this batch. Set aside � ounce and store the rest in an airtight container. Pour the wine into a saucepan along with the sugar. Bring the mixture to medium heat and stir until the sugar dissolves.