Winter is Coming, and so is the end of A Game of Thrones, season two. What can we do to commemorate its passage? I say we eat like a king. But not any king: a doomed king. (An “insufferable little sh*t” in the words of one particular character.) Who? Well, you know who. Or you will soon enough. It’s time to plan a last meal…of the season.
While there are 77 courses served at our King’s wedding, we are neither regal enough to warrant such a lavish affair nor wealthy enough to afford one. As a matter of fact, most of us would be hard-pressed to gather some of the requisite ingredients anyway. (Peacock roasted whole and served stuffed with dates, anyone?) if you’re like me, then you’re probably no great cook, anyway. (Actually, if you are me, then your wife won’t even let you in the kitchen!) Fortunately, A Feast of Ice and Fire: The Official Companion Cookbook by Chelsea Monroe-Cassel and Sariann Lehrer has you all set with easy to follow directions, most of which are based on classic medieval recipes. I could even follow them!
Here’s one that I’m thinking of serving at our A Game of Thrones season finale party:
Medieval Fish Tarts (as featured in A Storm of Swords)
Makes about 1 dozen mini tarts. Prep: 15 minutes.
Cooking: 15 minutes.
1/4 pound salmon fillet
1 pint fresh figs (about 1 1/2 cups)
1/4 cup slivered or sliced almonds
6 dates, pitted and quartered
1/2 batch Medieval Pastry Dough (detailed in A Feast of Ice and Fire) or 12 premade mini tart shells.
Preheat the oven to 375 degrees Fahrenheit
If using homemade pastry dough, roll out to 1/4 inch thickness. Cut 1 inch circles with a cookie cutter, and press into a mini cupcake pan, or mini-tartlette or brioche molds.
Add the salmon to a pod of simmering water, and poach for about 4 minutes, or until cooked through. Set it aside to cool.
Boil the figs for 10 minutes, or until tender. Drain and place them in a mixing bowl. Add the almonds and dates. Shred the fish and take care to remove any bones; add it to the bowl with the fruit and nuts. Mix the ingredients thoroughly, and spoon the filling into the pastry shells.
Bake for 15 minutes, or until the pastry is golden and the filling is beginning to crisp. Serve immediately while still warm.
Sounds good, right? But how will it be enough for a meal? It probably won’t be. Get the A Feast of Ice and Fire cookbook to find more wonderful recipes from the land of Westeros.