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FINAL COVER TO BE REVEALED ’W©RJLD THE OFFICIAL COOKBOOK ioy Chelsea lYLonroe-Ljassel Bestselling author of A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook
IRONFORGE RATIONS Simple, entirely satisfying, and perfect for when you need a quick mealonindefiniteguarddutyjronforgerationscontainhaggisand beer,the lunch of championsforover1,000years.This recipe is not for thefaint-hearted, though it's especially popular with dwarves. PREP: 15 minutes MAKES: 4-6 small servings PAIRS WELL WITH: Beer 2 tablespoons butter 2 to 1 shallots, thinly sliced Pinch of salt One 15-ounce can of haggis l tablespoon flour One 12-ounce beer 4 to 6 slices rustic bread, toasted 1 cup shredded cheddar cheese Salt and pepper, optional 1. Melt the butter in a frying pan over medium heat. Add the shallots and cook until they are soft and translucent. Add the salt and the haggis, breaking it up and spreading it around the pan until it is heated through. Work in the Hour until it has been absorbed, then chase with around a third of the beer. The mixture should start forming into a sort of thick gravy. Depending on your preferences for consistency, add a little more of the beer for a looser texture. 2. Divide the haggis evenly between your slices of bread, top with cheddar cheese, and place under the broiler until the cheese has melted. Top with a pinch of salt and pepper to garnish, and enjoy! 13
SWEET POTATO BREAD Moist, dense, and richly flavored with an array of spices,this bread would be tasty on its own. But, topped with a decadent caramel and crunchy nuts, it's easy to see why this sweet and filling treat is so popular throughout the frozen reaches of Northrend. SKILL LEVEL: Expert PREP: 15 minutes BAKING: 1 hour MAKES: 1 loaf PAIRS WELL WITH: Chai tea; apple butter FOR THE BREAD 1 pound sweet potatoes (about 2 medium potatoes) 'A cup whole milk 1 cup dark brown sugar 2 large eggs A cup canola oil 1 teaspoon vanilla extract 1 teaspoon Holiday Spices (see page xx) 'A teaspoon salt 1 teaspoon baking powder Vi teaspoon baking soda 1 ’A cups flour Butter, for greasing loaf pan FOR THE TOPPING 'A cup light brown sugar, packed 'A cup heavy cream, warm \'A teaspoon kosher salt Dash of vanilla 2 tablespoons salted butter 'A cup walnuts or pecans, roughly chopped 1. Preheat the oven to 400° E Using a sharp knife, pierce the sweet potatoes several times, then place in the oven. Bake for around an hour, or until they are cooked through. Remove and allow to sit until they are cool enough to handle. 2. Turn down the oven temperature to 325° F, and lightly butter a 9"x 5" loaf pan. Scoop the sweet potato into a bowl and discard the skin. Add the milk and roughly mash the potatoes until there are no large pieces left. Add the sugar, eggs, oil, vanilla, and spices, beating to combine. Add the dry ingredients, scraping the sides of the bowl to make sure everything is incorporated. 3. Pour the batter into the loaf pan, and bake for around an hour, or until a toothpick poked into the middle comes out clean. Allow to cool for at least an hour, then run a butter knife along the sides of the pan, and gently invert the pan to tip the bread out. Allow to cool on a wire rack until it is no longer warm to the touch. If you like, top with caramel and nuts, as below. TOPPING: In a small saucepan over medium-high heat, whisk together butter, brown sugar, heavy whipping cream, and salt. Bring to a boil (should take about 1 minute), then reduce heat. Simmer for 5 minutes, whisking frequently. Whisk in vanilla or bourbon il using, stir, then remove from heat and stir in the butter. Allow to cool for several minutes so it doesn’t run off the bread. Spread the caramel over the cooled bread, then sprinkle with the chopped nuts. Enjoy! 9
DRAGONBREATH CHILI While this chili is unlikely to make you breathe flames, it lives up to its name in all other ways.Thick and flavorful, with just enough of a bite to satisfy, it's a hearty dish popular with melee types who credit it with givingthemafightingedgebeforeimportantbattles.Theoriginalrecipe comes from the swampland of Dustwallow Marsh in Kalimdor,butthis version is a little different: No dragons were harmed in making it. SKILL LEVEL: Expert PREP: 15 minutes COOKING: 2 hours MAKES: 8 servings PAIRS WELL WITH: Cornmeal Biscuits 2 tablespoons vegetable oil 1 chili pepper, minced (jalapeno, and/or any others desired) 2 thai peppers, minced 1 dried chipotle pepper, diced /2 onion, diced 1 pound ground beef 1 pound Italian sausages 1 pound chuck steak 2 teaspoons ground cumin One 6-ounce can tomato paste One 12-ounce bottle beer 2 cups beef broth Two Id-ounce cans of chili beans Two 28-ounce cans fire roasted tomatoes Grated cheddar cheese for topping Add the oil to a large stock pot over medium heat. Add the hot peppers and the onion, then cook for around 5 minutes, or until brown and soft. Add the ground beef, sausage, and chuck steak, stirring until all the meat is browned, another 5 minutes or so. Add all the spices, followed by the tomato paste, and stir so the paste and spices are evenly distributed. Pour in the beer and the stock, then add the beans and diced tomatoes. Lower the heat to a simmer and cook, uncovered, for around two hours, until the chili has thickened somewhat. Scoop into bowls and top with cheese. cook's notes: I've made this recipe on the milder side ofdragony—I encourageyoutoamp up the spice level to yourown preference! Chooseabeeryou like, but one that isn't too hoppy. 11
HEARTHGLEN AMBROSIA Perfectforchillyautumneveningsorcoldwinterdays,thiswarming nectar comes recommended by Tirion Fordring and the Argent Crusade. Even paladins need to put up their boots and unwind! PREP: 10 minutes MAKES: 3 servings PAIRS WELL WITH: Sweet Potato Bread (page 68) 1 cup water У2 cup sugar 2 black tea bags 1 cinnamon stick Vi teaspoon ground cardamom 'A cup maple syrup 1 pear, cored and diced 'h cup aged gin Combine the water, sugar, tea bags, cinnamon stick, and cardamom in a small saucepan. Simmer lor 10 minutes, then remove from heat and pull out the tea bags and cinnamon stick. Add maple syrup and gin. Serve warm. 18 CHERRY GROG Anadventurer'shealthisimportant.whetherthey'reexploring old ruins or forested wilderness. Sweet, tart, strong, and spiced, this beverage is a tasty way to stave off scurvy. SKILL LEVEL: Apprentice PREP: 5 minutes MAKES: 2 servings PAIRS WELL WITH: Goblin Shortbread 1 Jigger lime juice 2 jiggers tart cherry juice 3 jiggers rum 4 jiggers ginger heer Lime slices and/or cherries, for garnish Fill two rocks glasses halfway with ice. Combine all ingredients in a cocktail mixer or a pitcher, stirring to mix. Pour equally into the two glasses, garnish with lime, and enjoy! 19
RYLAK CLAWS This pastry version of Rylak Claws are infinitely preferable to being on the business end of a real Rylak. Filled with a sweet, flavorful layer, each flaky "claw" is melt-in-your-mouth delicious, not to mention an impressive treat for guests and parties! SKILL LEVEL: Apprentice PREP: 6 hours for dough ASSEMBLY: 45 minutes BAKING: 10-12 minutes makes: 20 claws BREAD 1 batch o/Buttery Pastry Dough (see page xx) l egg, beaten, for glaze 'A cup sliced almonds FILLING 4 tablespoons softened butter 2A cup almond paste '/г cup granulated sugar ’A cup brown sugar 1 tablespoon cinnamon GLAZE 'A cup confectioners’ sugar 1 tablespoon honey 1 tablespoon milk l.In a small bowl, combine all the ingredients for the filling until very smooth. 2. Preheat the oven to 400°F. On a lightly iloured surface, roll out half the dough into a rectangle. 3. Spread the filling evenly over the entire surface, leaving a small gap on one long side. Gently begin rolling the dough up lengthwise, rolling toward the exposed gap of dough. Press the roll slightly flat to seal the edge. 4. Using a sharp knife, make alternating diagonal cuts down the length of the dough to create small wedge-shaped rolls. Place these rolls on a baking sheet lined with parchment paper, leaving at least two inches between each. To make the “toes,” cut two slits in the wider end of each roll, pinching the three pieces into slightly more pointed shapes. Repeat with all the rolls, then cover lightly and let them rise in a warm place lor around 30 minutes. When ready to bake, brush with the beaten egg. While the egg is still sticky, place an almond slice on the end of each “toe” to look like a claw. Bake for 10 to 12 minutes, or until the rolls are a beautiful golden color and cooked through. 5. Allow to cool completely, then drizzle with icing: Combine the confectioners’ sugar and the honey, then gradually add the milk, stirring vigorously to eliminate any lumps. You should aim for a smooth consistency that is thick yet can be drizzled. IS
HONEY-SPICED LICHEN SKILL LEVEL: Apprentice PREP: 5 minutes COOKING: 50 minutes MAKES: 3 servings With just a dash of sweetness, these crunchy "lichen" crisps are a tasty way to enjoy daily greens. Oftenpeddledbyfungusvendors,thesehighlynutritious snacks are a favorite of the Undercity undead. 4 to 6 large kale leaves 'A teaspoon garlic powder 2 tablespoons honey Pinch of cayenne pepper 2 tablespoons olive oil Preheat the oven to 200°F and line a baking sheet with parchment paper. Tear the kale into pieces about 2 inches across, discarding any large pieces of stem. In a medium bowl, combine the honey, olive oil, and spices. Toss the kale in this mixture, making sure that each leaf is covered completely, then allow any excess to drip oil. Lay the kale on the prepared baking sheet, arranging so that the pieces are touching as little as possible. Bake lor around 50 minutes, flipping the kale once halfway through, until the pieces are crisp and flaky. Remove from heat, allow to cool, and enjoy. 5
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Даже цена не смущает, для такой книги это дешево. Думаю, фанаты бы и за сотню баксов брали. Единственное жаль, что на английском. И скорее всего на нём же и останется.