The food from tonight’s feast featured food from across the narrow sea. I might end up doing another feast from this region with food from other cities later on. For tonight, I decided to focus on the beginning locations from Dany’s journey Pentos-Dothraki Sea-Qarth. I really enjoyed making the food from this region because some of it was quite unique. The recipes can be mostly found in the Feast of Ice and Fire cookbook I have been working from or on the author’s blog Inn at the Crossroads. I’ll type out a couple of my favorite recipes from the night below. I can’t believe the season is more than half over!
Dense cakes with dried cherries, candied ginger, and pine nuts
- 3 1/2 cups flour
- 3/4 cup sugar
- 1 cup butter, softened
- 1/2 cup dried cherries, diced
- 1/2 cup candied ginger, diced
- 1/2 cup pine nuts
- 5 tbs heavy cream
- 2 egg yolks
- 1 tsp grated nutmeg
- 2 tbs marsala cooking wine
- Preheat the oven to 375 F
- Combine the flour and sugar in a bow. Rub in the butter. Add the cherries, ginger, and nuts.
- In a separate small bowl, combine the cream, egg yolks, and nutmeg. Pour this over the dry mixture. Stir in the wine and combine everything thoroughly till the dough holds together in one big ball. Add more wine if necessary.
- Form the dough into 12 balls of equal size. Flatten into disks (about 3-4″ diameter and 3/4″ thick). Place onto greased baking sheet, giving room to spread a little.
- Bake the cakes for about 25 minutes until they are slightly golden on top
Lemon, cherry, and raspberry tartlettes
Delicate pastries from the kitchens of Pentos
- 2 cups all purpose/plain flour
- Pinch of salt
- 1 stick butter, cubed or an equal mix of butter and lard
- 2-3 tbsp cold water
- Fruit preservers or lemon curd
- Preheat the oven to 350°F
- Lightly grease a cupcake tin or tart tin
- Place the flour, butter and salt into a large clean bowl.
- Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
- Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
- The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above.
- Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
- Unwrap the pastry onto a lightly floured work surface and roll to a ¼” thickness. Using a tart cutter or cup, cut circles from the pastry just slightly bigger than the holes in the prepared tart mould. Gently press one disc into each hole.
- Place a heaped teaspoon of jam or lemon curd into the pastry lined tins. Be careful not to overfill as the jam will spill out when hot and burn.
- Repeat until all the pastry is used up – you can squish the pastry trimmings back together and re-roll several times, so don’t worry, just make sure you rest the pastry circles before cooking.
- Bake in the preheated oven for 15 mins or until golden brown. Remove from the oven and leave to cool completely, do not eat while hot or you may burn your mouth, the jam stays hot for a long time.
Goat with Sweetgrass, Firepods, and Honey
Large goat chops marinaded and cooked in peppers, honey, sour cherries in sour cherry juice, lemongrass, and raisins. This marinade was quite good! It had a very interesting flavor.
Dothraki blood sausage and lamb hand pies
Shrimp and Persimmon Soup
Pentoshi Honey Orange Duck
Garlic Butter Mushrooms
Fruit, including dragonfruit of course
Dothraki blood sausage tart
This was really delicious, almost like a medieval quiche. I loved the nuttiness of the crust and the flavor the goat cheese provided.
- 1/2 cup unsalted pistachios, finely ground or very finely chopped
- 3/4 cup all-purpose flour
- 1/2 cup almond flour
- 1 tsp salt
- 6 Tbs. unsalted butter, chilled
- 1 egg
- 2-3 tsp. ice water, if needed
- 1/2 lb. (8 oz.) Blood Sausage, cut into 1/4″ slices (black pudding, boudin, and morcilla all work great)
- 1 tsp. olive oil
- 1 leek, halved lengthwise and sliced
- 1 clove garlic, minced
- 2 eggs
- 2/3 cup heavy cream
- 4 oz. soft goat cheese (chèvre or feta)
- 2 Tbsp. chopped pistachios for garnish (optional)
- Preheat oven to 350°F.
- Combine the ground pistachios, almond flour, and all-purpose flour in a large bowl, along with the salt. Rub in the butter until the mixture resembles coarse crumbs (you can use a food processor for this step to make it easy). Add the egg and mix thoroughly. Depending on the size of your egg, you may or may not need to add a splash of cold water to bring the mixture together. Press the dough into a flat disc between plastic wrap, and chill for 30 minutes.
- Press the chilled dough into your tart pan, making sure to spread it evenly at a depth of about 1/4″. Prick the bottom of the pan all over with a fork to keep the dough from bubbling up. Bake for 15 minutes, or until the edge starts to pull away from the pan, and is just shy of browning.
- While the crust is baking, prepare the filling. Heat the olive oil in a skillet over medium heat, and cook the leeks for about 3 minutes, or until they are tender. Add the garlic and stir for another minute. Set aside and allow this mixture to cool. In a separate bowl, mix the eggs and cream with the goat cheese.
- When the crust is finished, sprinkle the garlic-leek mixture over the bottom of the crust. Follow this with the sliced blood sausage, then the cheese mixture, making sure to distribute evenly. Garnish with additional pistachios.
- Bake for 30 minutes, or until the filling has set. Allow to cool slightly before serving; Best eaten warm.