We continued our exploration of the cuisine from ASOIAF by cooking food from the north, specifically the wall. These recipes come from the cookbook “A feast of ice and fire.” Some of the recipes can also be found on the authors’ blog Inn at the Crossroads. I thought the food was delicious! About halfway through my plate I realized that the guys in the night’s watch pretty heavy and filling foods. It was all so tasty but I could hardly manage even 1 serving of each item. As with the other week, since these recipes come from a cookbook, I’m not going to type them all out here but I’ll write out the recipes for my two favorite dishes, the apple cakes and the pork pie.
Crusty White Bread
Basic yeast white bread recipe, raised overnight in fridge
Savory Pork Pie
Pork mixed with onions and spices layered with spicy bbq sauce and apple slices. This was super tasty! I guess it’s like a delicious meatloaf but then you get bonus pie crust .
Adapted “modern” recipe from the book. I didn’t include cheese because I though it had plenty of flavors without and it tasted amazing this way.
- 1 onion, diced
- 1 1/2 pounds ground pork
- 1 sleeve of Ritz crackers, about 1 1/2 to 2 cups crushed
- 1 tbs poultry seasoning
- 1/2 tsp ground cumin
- pinch each of salt and ground black pepper
- 1/3 cup spicy barbecue sauce
- 1 apple, thinly sliced
- dough for double crust 9″ pie (storebought or made from scratch)
- Preheat oven to 375 F. Lightly brown the onion in a pan over medium heat. Place the onions, along with the pork, crackers, poultry seasoning, cumin, and salt and pepper, in a bowl and mix thoroughly. (Since I was already using the modern recipe, I decided to also use a food processor for this step, since I had already used it to crush the crackers, it worked quite well!)
- Pour the filling into the pie shell, spreading it out evenly. Pour the sauce over the top of the pork mixture. Arrange a layer of sliced apples over the top of the sauce. Cover with the top dough and pinch edges shut.
- Cut decorative steam holes in the top of the pastry and bake for 45 min to 1 hour. (My crust burnt slightly, I cooked for 1 hour, but I wanted to make sure the pork fully cooked)
Fried Apple Cakes
Apples, pine nuts, and pecans mixed with honey and spices inside a fried pocket of dough. These were kind of like a medieval donut. These were SO good fresh and warm. I was worried they wouldn’t taste as good once they cooled down a bit but they still tasted great!
- 1 1/4 cup milk
- 2 1/4 tsp dry yeast
- 2 egg yolks, beaten
- 3-4 cups flour
- pinch of salt
- 4 tbs butter, softened
- 2 medium apples, cored, and diced
- 2 tbs honey
- 1 tbs sugar
- 1 tbs ground cinnamon
- pinch of nutmeg
- 1/2 cup chopped nuts (I used pine nuts and chopped pecans)
- Oil for frying
- Warm the milk just lightly to the touch and add the yeast to it. Let sit for 10 min until yeast has foamed up
- Add the egg yolks, 3 cups of flour, the salt, and the butter. Mix thoroughly by hand until you have a soft dough that pulls away from the sides of the bowl, adding extra flour as needed. Turn the dough out onto a floured countertop or board, and knead for several minutes, pushing with the heel of your hand, then gathering the dough back into a lump, adding more flour if necessary. Allow the dough to rise undera clean dishcloth for about 1 hour
- To prepare the filling, in a saucepan, combine the apples, honey, spices, and nuts. Cook together over medium-low heat until the honey has been absorbed. Set aside.
- On a floured countertop, roll out the dough to 1/4″ thickness. (I only rolled out about 1/4 of the dough at a time to make it easier). Using a 2″ round cutter, stamp out disks of dough. Make as many discs as possible using all the dough. Wet each of the disks edges with water. On half the dough disks place about 1-2 tsp of the filling, then place another round on top. Pinch the edges together firmly. Allow them to rise for another 20 minutes.
- Heat 1″ of oil in a pan over medium-high heat. Gently lower each cake into the hot oil with a slotted spoon. Fry until the dough is golden on both sides. Drain on paper towels. Serve warm
Yellow split peas mixed with boiler onions, herbs, and spices
Raisin and roasted chickpea salad
Bean and Bacon Stew
basic beef broth stew with veggies (carrots, celery, onions, and leeks) with beans and chunks of bacon
Whole roasted chicken with carrot, date, and chestnut stuffing
I really loved this stuffing. I think it would have had an even better texture if I had used real bread crumbs (instead of the kind from a can). I generally roast my chickens by coating liberally in salt, pepper, butter, and thyme.
Encrusted rack of lamb
yummm rack of lamb.. why does it have to be so expensive. It goes in the same category for me as scallops do, why so delicious but expensive 😦 These were great. The crust was quite good and the lamb turned out well.
Iced blueberries with sweet cream
this basically tasted like blueberries with delicious pudding on them. What’s not to like? 🙂 The cream was homemade from heavy whipping cream, sugar, egg yolks, and vanilla extract