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

whites, slightly beaten
    1 cup plus 2 teaspoons milk or cream
    2 tablespoons honey
    Pinch of salt
    2 teaspoons sugar
    We prefer to start with fresh blueberries rather than frozen ones, because many frozen berries are often processed improperly. To get started, sort your blueberries, setting aside any overripe ones for immediate snacking. The key is to freeze the berries flat, using a plate or baking sheet in the freezer. After the berries are frozen, they can be transferred to a bag and stored for up to six months.
    While the berries are freezing, combine the egg whites and 1 cup of the milk in a pan on the stovetop, and bring to just under a boil, whisking all the while. Let it simmer for around 5 minutes, then add the honey and salt. After simmering for another minute or two, strain the mixture into a bowl. Add the remaining milk and sugar. Pour the sauce into a pitcher or serving dish and chill; it will thicken as it chills.
    Pour the cooled sweet cream over the frozen berries to serve.

    Modern Sweet Cream
    Serves 4Freezing berries, chilling cream: 1 to 2 hours
Cooking cream: 20 minutes
    Pairs well with Stewed Rabbit ,
Roman Buttered Carrots , Honeyed Chicken
    This modern version of the dish is really just a sweeter, creamier version of the medieval preparation. It makes a refreshing dessert or a decadent breakfast. If the cream is allowed to thicken over the double boiler, custard is made.
    1 pint fresh blueberries, frozen as For Medieval Crème Bastard
    ½ pint heavy whipping cream
    ½ cup sugar
    5 egg yolks
    1 teaspoon vanilla extract
    Bowl of ice water
    While the berries are freezing, combine the cream with half of the sugar in a medium saucepan and bring to a strong simmer—not a boil! Remove the saucepan from the heat.
    Whisk the egg yolks and other half of the sugar in a bowl with a standing or hand mixer. Add the vanilla extract.
    After mixing for 1 minute, begin
slowly
pouring the cream mixture down the side of the bowl, whisking rapidly to avoid curdling the eggs. After all the cream has been added, pour the mixture into a glass bowl that you can set atop a saucepan or into the top of a double boiler. Heat water in the bottom pan over medium heat and cook the sauce over it, stirring constantly, until it thickens to a pourable cream, about 10 minutes.
    Set the glass bowl or top of the double boiler into the ice water to stop the cooking process. Stir the cream for 5 minutes to cool it, then pour it into a small pitcher and refrigerate.
    Pour the cooled sweet cream over the frozen berries to serve.
    Mulled Wine
    The Old Bear was particular about his hot spiced wine. So much cinnamon and so much nutmeg and so much honey, not a drop more. Raisins and nuts and dried berries, but no lemon, that was the rankest sort of southron heresy.…
—A CLASH OF KINGS
    Medieval Mulled Wine
    Hippocras. Take four ounces of very fine cinnamon, two ounces of fine cassia flowers, an ounce of selected Mecca ginger, an ounce of grains of paradise, and a sixth [of an ounce] of nutmeg and galingale combined. Crush them all together. Take a good half ounce of this powder and eight ounces of sugar [(which thus makes Sweet Powder)], and mix it with a quart of wine
.
    —LE V IANDIER D E T AILLEVENT, 14TH CENTURY
    Serves 4Prep: 5 minutesCooking: 20 minutes minimum
    Pairs well with Beef and Bacon Pie ,
Aurochs Roasted with Leeks ,
Medieval Honey Biscuits
    This recipe produces a hearty mulled wine, rich in spices. It is heavy and strong, without the sweetness of many modern mulled wines. To accommodate the Old Bear’s preferences, we added raisins, cranberries, and almonds to the 14th-century recipe, creating the ideal drink for those who plan to walk the Wall at night.
    1 bottle inexpensive red wine (Cabernet Sauvignon, Malbec, and Pinot Noir are all good choices)
    1½ tablespoons Poudre Douce
    Handful each of dried cranberries, raisins, and almonds
    Bring the wine to a simmer. Stir in spice, nuts, and dried fruits, and continue to simmer