Tom Grimm - Feast of the Dragon Cookbook : The Unofficial House of the Dragon and Game of Thrones Cookbook

Feast of The Dragon

The Unofficial House of the Dragon and Game of Thrones Cookbook

Inspired by the World of Westeros and Beyond

Tom Grimm

Dedicated to Thomas Uncle Tom Stamm, in gratitude and friendship

Game of Thrones is considered the most successful TV series of all time. Since 2019, when the last episode flickered on screens, fans have been eagerly awaiting a return to Westeros. And thanks to House of the Dragon, its finally here!

House of the Dragon plays out 200 years before the events of Game of Thrones and tells of the rise and fall of the House of Targaryen. Like GoT, HBOs latest hit show is based on the work of Fantasy Maestro George R. R. Martin, who has always been very concerned about the physical welfare of his charactersat least until it is time to kill them off completely unexpectedly.

No question about it: George R. R. Martin is a connoisseur. In his works people eat, drink, and feast to their hearts contenteven though he himself cant cook at all, as he admits. All the pages in my books Ive devoted to food over the yearsall the lovingly embellished descriptions of the simplest and most exotic dishesall those feasts that made your mouth waterI have never actually prepared even one of them! His dishes are made only of words: Made of large, fleshy nouns and crispy verbs, well-seasoned with adjectives and adverbs. After all, his enthusiasm for food and drink runs like a (blood)red thread through Martins emblematic work.

Fancy a taste? How about some of Sansas Lemon Cake, Royal Cream Swans, Honeyed Locusts, a Bowl of Brown, or a hearty Breakfast on the Wall? All washed down with a powerful sip of Arbor Gold, of course!

From the imposing halls of Kings Landing with their sumptuous delights, to the icy north with its warming, smoky fare, to the mysterious lands of Essos with its exotic eastern flavorsthis culinary tour through the Seven Kingdoms will delight even the most discerning gourmands like Tyrion Lannister. And dont worry: As fantastic as the dishes gathered in this book may seem, the recipes are adapted so that even those unable to buy such bold ingredients as dragon peppers, camel meat, or live pigeons at the corner market can make a meal fit for a king!

But dont forget, dear reader, that all these recipes are ultimately nothing more than food for thought to stimulate your own creativity. After all, the greatest part of cooking is experimenting. And the same applies to the legendary world of Westeros as to the home kitchen: The only limits set are those of our own imagination!

Sincerely yours,

DIFFICULTY

Apprentice

PREP TIME

1 Minute

COOKING TIME

20 minutes

4 SERVINGS

• 4 cold eggs
• 1 tablespoon butter
• 4 slices Canadian bacon
• Pepper, to taste
• Smoked paprika, to taste
• Coarse sea salt, to taste
• , if desired
• , to taste

1. I. Put the cold eggs in a saucepan and pour in enough warm water so that the eggs float. Bring to a boil over medium heat and let the eggs simmer uncovered for 10 minutes. Then drain, rinse the eggs with as cold water as possible, and leave to cool.
2. II. In the meantime, melt the butter in a large nonstick skillet over medium heat. Add the steaks and sear on one side for 1 to 2 minutes. Then turn and sear the other side for 1 minute. Season to taste with pepper and smoked paprika and place briefly on a plate lined with paper towels to drain.
3. III. Peel the cooled eggs. Halve the hard-boiled eggs vertically and sprinkle with coarse sea salt to taste. Along with the steaks, serve some dried fruit (see .

DIFFICULTY

Apprentice

PREP TIME

2 hours

COOKING TIME

10 to 12 minutes

8 PIECES

For the oatbread:

• 1 cup warm water
• 1 teaspoon honey
• 1 tablespoon fresh yeast
• 4 cups pastry flour
• 2 level teaspoons salt

For the brine:

• 4 cups water
• cup baking soda

To sprinkle:

• 3.5 ounces fine oat flakes
• 1.5 ounces sesame seeds

1. I. Put the lukewarm water in a small bowl. Stir in the honey and crumble in the fresh yeast. Stir gently until the honey and yeast have completely dissolved and let rest for 10 minutes.
2. II. In the meantime, line two baking trays with parchment paper and dust with flour. Mix the flour and salt in a large bowl.
3. III. Add the yeast blend and knead for several minutes until forming a smooth, relatively firm dough. Cover with a clean tea towel and let rise in a warm place for about 60 minutes or until the dough has doubled in size.
4. IV. Knead the dough again after it has risen, divide into eight equal portions, and shape each into a ball on a lightly floured work surface. Using a wooden spoon handle, poke a hole in the center of each ball and then carefully enlarge the holes with your fingers to about 2 inches across.
5. V. Place the dough pieces on the prepared baking sheets, cover with clean tea towels, and let rise for 20 to 30 minutes. Meanwhile, preheat the oven to 450F using top or bottom heat and bring the water for the brine to a boil in a bowl. As soon as the water boils, add the baking soda. Reduce the heat to simmer. Carefully put each piece of dough individually, one after the other, into the brine and turn after about 1 minute. After another 30 seconds, remove from the pot with a slotted spoon, place back on the baking sheet, sprinkle generously with oatmeal and sesame, and bake for 10 to 12 minutes. Oatbread is best eaten fresh!

DIFFICULTY

Apprentice

PREP TIME

15 minutes

COOKING TIME

18 minutes

16 BUNS

• 3 cups flour
• cup sugar
• 2 heaping teaspoons baking powder
• 1 level teaspoon orange zest
• 1 pinch salt
• 4 ounces cold butter
• 8.5 ounces cream cheese
• 7.1 ounces dried apricots, roughly chopped
• 5.3 ounces white chocolate, roughly chopped
• 1 egg
• cup milk, plus more for brushing on
• 2 teaspoons vanilla extract

1. I. Preheat the oven to 395F. Line a baking sheet with parchment paper.