May 31, 2012
BOSTON — A little more than a year ago, roommates Chelsea Monroe-Cassel and Sariann Lehrer began a food blog with the idea of cooking the medieval recipes from the "A Song of Ice and Fire" (Game of Thrones) series by author George R.R. Martin. The two started testing out the medieval foods they read about in the series by searching for the recipes online and through medieval cookbooks and altering the recipes for modern-day palates.
Their blog, "Inn at the Crossroads," became wildly popular amongst Game of Thrones fans. With the blessing of George R.R. Martin himself, Monroe-Cassel and Lehrer have turned their food blog into a new book: A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook.
Elizabethan Lemon Cakes
Recipe excerpted from “A Feast of Ice and Fire”
Makes 36 small cakes
Baking: 15 minutes
Prep: 5 minutes
2 1/2 cups flour, plus more as needed
2 cups granulated sugar
2 egg yolks
6 tablespoons unsalted butter
1/3 cup confectioners’ sugar
Grated zest from 2 lemons
1 1/2 teaspoons milk
Preheat the oven to 350°F and grease a large baking sheet.
In a large bowl, combine the flour and granulated sugar. Cut in the butter, then add the zest and the whole egg and yolks. Mix thoroughly, adding more flour as needed, until the dough is no longer sticky and can be easily shaped by hand.
Roll the dough into balls about 1 inch across and place them on the prepared baking sheet at least 2 inches apart, giving them room to spread as they bake.
Bake for 15 minutes, until the tops are just slightly golden. Allow the cakes to cool for a minute before moving them to a cooling rack.
Mix the confectioners’ sugar and milk to a smooth consistency. Once the cakes have cooled, use a spoon to drizzle the icing over the cookies.
For the icing:
3 cups confectioners' sugar, sifted
1/3 cup lemon juice, plus more if needed
1 teaspoon unsalted butter, softened
Yellow food coloring (optional)
Garnishes such as candied orange peel, pomegranate seeds or decorative sprinkles (optional)
Mix the confectioners' sugar and lemon juice together in a double boiler over medium heat, stirring all the while. Stir in the butter. Mix until the icing is a nice, smooth consistency, suitable for pouring. Add more juice, if necessary. If you would like, tint the icing yellow with food coloring.
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