Aurochs Roasted With Leeks
Aurochs was a species of European ox, now extinct (substitute with bison or beef). They live on in “Game of Thrones.” Makes 4-6 servings.
Ingredients
Top round of bison or beef, about 3 pounds
6 leeks (white and light green parts only), well washed and cut into ¼-inch slices
4 carrots, cut into ¼-inch slices
1 head of garlic, broken into individual cloves and peeled
Small bunch of fresh thyme, rosemary, bay, sage, or a mixture
Olive oil
Kosher salt and ground
Black pepper
Broth or water, if needed for basting
MEDIEVAL BLACK PEPPER SAUCE
1 slice bread, toasted until black
1/3 cup verjuice, or equal parts cider vinegar and water (What *is* verjuice, you ask? It’s crabapple juice, very sour.)
1 tablespoon red wine vinegar
1 tablespoon ground black pepper
¼ teaspoon ground ginger
Directions
Preheat the oven to 400 degrees and take the roast out of the fridge 30 minutes before it goes into the oven.
Place the vegetables, garlic and herbs into a roasting tray and drizzle with olive oil. Toss to make sure everything is coated. Drizzle oil over the beef, then liberally sprinkle with salt and pepper. Place the meat directly on top of the vegetables.
Place the roasting tray in the preheated oven and cook for around 1 hour. Near the end of this time, check for doneness with a meat thermometer; 145 degrees should be about medium.
Check the vegetables halfway through the cooking process; if they look dry, baste them and the meat with juices from the tray. You can also add a splash of broth or water to keep them from scorching.
While the roast is cooking, make the sauce: Soak the burned bread in the liquid in a small saucepan until it falls apart, then mash it with a fork. Sir in spices and slowly bring the sauce to a boil. For a thinner sauce, add more liquid, for a smoother version, pass it through a sieve.
When the meat is cooked to your satisfaction, transfer it to a cutting board and allow it to rest for 15 minutes. Slice it thinly and serve it, drizzled with the sauce, with the vegetables alongside.
Applecakes
A favorite of George R.R. Martin’s as well as his characters. Makes 8 jumbo muffins.
Ingredients
CAKE
½ cup (1 stick) unsalted butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
2 to 3 tart apples, peeled, cored and diced
TOPPING
¾ cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, chilled
½ cup chopped walnuts
Directions
Preheat the oven to 350 degrees. Grease the cups of a jumbo muffin pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the creamed mixture, alternating with sour cream and mixing well after each addition. Stir in the apples. Scrape the batter into the prepared muffin pan, filling each cup two- thirds full.
For the topping, combine the brown sugar and cinnamon. Cut in the butter until crumbly, then stir in the nuts. Sprinkle the topping evenly over the batter- filled cups, pressing gently to mix it with the cake. Bake for 30 minutes, or until a toothpick inserted near the center comes out clean. Allow to cool.
Lemonsweet With Honey and Vanilla
As in the Middle Ages, this lemonade gets its sweetness from honey. Makes 4 servings.
Ingredients
½ cup honey
2 cups water
1 vanilla bean, or ½ teaspoon vanilla extract
1 sprig fresh thyme or rosemary (optional)
6 or 7 lemons
Lemon wheels or wedges, for garnish
Directions
In a large saucepan over medium-high heat, combine the honey and 2 cups water. Slit the vanilla bean in half lengthwise, then, using the back of the knife, scrape the seeds out of the pod and into the saucepan, then drop the pod in as well. Bring the mixture to a boil and cook for 4 or 5 minutes, until the honey is dissolved and the mixture thickens. Remove it from the heat, add your herb sprig if desired, and allow to cool.
Squeeze enough of the lemons to make 1½ cups juice and pour it into a gallon jug or pitcher. Cut a whole lemon into wheels or wedges and set them aside to use as garnish.
Pour the honey syrup through a strainer into the pitcher. Add water to equal 1 gallon and stir well. Serve the lemonade over ice, garnished with lemon wheels or wedges.
