A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (A Song of Ice and Fire) (41 page)

In the modern cake, the spice of the ginger combined with the tang of the cherries is reminiscent of an English fruitcake, but the texture is more like the interior of a moist, high-quality scone. It is incredibly flavorful and comforting—the perfect baked good to consume by a fire on a brisk winter day.

Preheat the oven to 350°F. Grease and flour a large angel-food cake pan.

In a large bowl, using a hand mixer (or in the bowl of a standing mixer), beat the brown sugar and butter together at medium speed, scraping the bowl often, until completely combined. Add the sour cream, eggs, and vanilla, and continue beating until well mixed. Reduce the speed to low and gradually add the flour, baking powder, salt, and ginger. Beat well. Using a wooden spoon, stir in the cherries, candied ginger, and pine nuts. Pour the batter into the baking pan and smooth it out.

In a separate bowl, mix together the brown sugar, cold butter, diced ginger, and flour. The mixture should be crumbly, and a food processor can help with this immensely. Sprinkle the mixture evenly over the top of the cake and bake it for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the topping is golden brown. Let the cake cool for a short time in the pan, then transfer it to a rack.

In a small bowl, combine the confectioners’ sugar and enough milk or cream to achieve the desired glazing consistency. Drizzle the glaze over the cooled cake, and serve.

There is something innately satisfying about making this pear brandy. There’s a fine feeling of anticipation as it ages in a dark corner of the house, its color slowly deepening. The brandy also improves considerably during this time. After the first month, it is harsh and unpleasant. At month two, it has obviously mellowed, and after the third month, it is wonderfully drinkable, full of all the best flavors of both brandy and pears.

Make a simple syrup by cooking the sugar and water over medium-high heat until the solution is clear. Allow the syrup to cool to room temperature.

Cut the pears into quarters, core them, and slice them thinly. Combine the pears, sugar syrup, brandy, and fruit protector (if using), in a clean 2-quart jar with a lid. Cover the jar and place it in a cool, dark place for 1 month. Don’t refrigerate!

After a month, filter the liquid through cheesecloth into a new, clean container, removing the solids. Either discard the pear slices, or use them in another recipe. Allow the brandy to age for 1 to 3 months before serving. Store sealed for several years, or up to 1 year after initially opening.

Cook’s Note:
Fruit protector powder is often used in home canning, and is made by well-known companies, such as Ball, Bernardin, and Mrs. Wages.

This unique and flavorful beverage is traditional green tea, jazzed up. The sweetness and refreshing mint are well suited to hot days and climates, or for when you just need a nice crisp pick-me-up.

Pour the loose tea and boiling water into a 1- to 1½-quart teapot and steep the tea for 2 minutes. Stir in honey to taste, followed by the mint leaves, and steep for 3 to 4 minutes longer. At this point, you can either serve the tea hot in small heatproof glasses or chill it for a few hours. Serve it garnished with a stalk of lemongrass.

Cook’s Note:
This recipe is inspired by traditional Moroccan mint tea, but we’ve tweaked it a bit to make it more green, using powdered matcha green tea for color. Matcha green tea, a finely ground loose-leaf tea, has been used in the ancient Japanese tea ceremony since it was brought to Japan in 1191 by a Chinese Zen Buddhist monk.