【搬运+翻译】冰与火的盛宴 — 细数冰火中的美食
在精品区翻到舌尖上的冰火这个贴子，冰火中的美食的确让人垂涎不已，可惜楼主勾起我们的食欲后便弃贴而去，让人扼腕叹息。本人不才，愿尝试继续上一个楼主未完成的大业。
图文皆转载自TheInn at the Crossroads，冰与火之歌的官方美食blog。我将把英文原文与中文翻译一同放上来，以便各位吧友讨论，指正。
此贴慢更，但绝不弃坑。
图文皆转载自TheInn at the Crossroads，冰与火之歌的官方美食blog。我将把英文原文与中文翻译一同放上来，以便各位吧友讨论，指正。
此贴慢更，但绝不弃坑。
柠檬蛋糕
“Latercame sweetbreads and pigeon pie and baked apples fragrant withcinnamon and lemon cakes frosted in sugar, but by then Sansa was sostuffed that she could not manage more than two little lemon cakes,as much as she loved them. “
“之后又上了甜面包、鸽肉馅饼、散发肉桂香气的烤苹果和撒满糖霜的柠檬蛋糕，可珊莎已经吃得太饱，勉强撑下两个小柠檬蛋糕后就再也吃不下了。“
冰火中出场率最高的美食，非柠檬蛋糕莫属。今天要介绍的柠檬蛋糕有三个版本，分别为中世纪，伊丽莎白时代与现代版。哪一版最符合你心目中柠檬蛋糕的形象呢？
“Latercame sweetbreads and pigeon pie and baked apples fragrant withcinnamon and lemon cakes frosted in sugar, but by then Sansa was sostuffed that she could not manage more than two little lemon cakes,as much as she loved them. “
“之后又上了甜面包、鸽肉馅饼、散发肉桂香气的烤苹果和撒满糖霜的柠檬蛋糕，可珊莎已经吃得太饱，勉强撑下两个小柠檬蛋糕后就再也吃不下了。“
冰火中出场率最高的美食，非柠檬蛋糕莫属。今天要介绍的柠檬蛋糕有三个版本，分别为中世纪，伊丽莎白时代与现代版。哪一版最符合你心目中柠檬蛋糕的形象呢？
MedievalLemon Cakes中世纪柠檬蛋糕
“Takefine flowre and good Damaske water you must have no other liquor butthat, then take sweet butter, two or three yolkes of egges and a goodquantity of Suger, and a fewe cloues, and mace, as your Cookes mouthshall serue him, and a lyttle saffron, and a little Gods good about asponfull if you put in too much they shall arise, cutte them insquares lyke vnto trenchers, and pricke them well, and let your ouenbe well swept and lay them vppon papers and so set them into theouen. Do not burne them if they be three or foure dayes olde they beethe better.”
-Dawson, Thomas. The good huswifes Iewell. London: Edward White, 1596.
（注：因为此段是用中古英语写的，所以翻译难免连蒙带猜，如有不到之处，还望各位吧友包涵。）
“使用最精细的面粉与上好的大马士革玫瑰水〔来和面〕，不要使用除此以外的任何液体，然后加入甜奶油，两或三个蛋黄，糖，几枚丁香，肉蔻适量，番红花适量，鹿角粉适量。将发好的面切成方形并在上面扎出洞眼，把炉子扫干净，用纸垫好蛋糕底部，然后把它们送入烤炉里。注意不要让它们烧焦。将它们放置三到四天风味更佳。“
-摘自： ThomasDawson，Thegood huswifes Iewell. London: Edward White, 1596.
OurChanges: To make these lemony cakes, we added lemon zest to thedough, and basted the finished cookies in a lemon-honey sauce. Wealso took out the rosewater to eliminated possible flavor rivalry.
TheInn at the Crossroads的两位女士对以上的食谱进行了改良，以使其更符合现代人的口味：在面里加入柠檬皮，将烤好的蛋糕上刷上一层用柠檬汁与蜂蜜做成的糖浆，并将玫瑰水从食谱中去除，以免玫瑰水的味道喧宾夺主。
Ingredients:
3 Tbs. butter, softened
1/4 heaping cup sugar
3 egg yolks
zest from one lemon
1/2 tsp. hartshorn (or baking soda), dissolved in 1 tsp. of hot water
1/4 tsp. each salt, cloves and mace
pinch saffron
1 1/4 cup sifted all-purpose flour
juice from one lemon
1 tbs honey
材料
3汤匙软黄油
4分之1杯白糖
3个蛋黄
1个柠檬的皮，擦成细丝
半茶匙鹿角粉或发粉，溶解在1茶匙热水里
4分之1茶匙食盐
4分之1茶匙丁香
4分之1茶匙肉蔻
番红花少许
1又4分之1杯面粉
1个柠檬的汁
1茶匙蜂蜜
Cream together the butter & sugar until smooth; beat in the egg yolks. Blend in the dissolved hartshorn or baking soda, then the zest, salt & spices. Stir in the flour and work until a ball of dough is formed. Knead gently until smooth, working in more flour if necessary.
将黄油与糖搅拌至顺滑，加入蛋黄打匀。拌入溶解的鹿角粉或发粉，再加入柠檬皮，盐与香料。最后加入面，然后把面和均匀，需要的话可以加入更多面粉。
Roll out the dough on a floured surface to a 1/4 ” thickness. With a floured butter knife, cut the dough into small squares or rectangles. Make decorative vent holes on the cakes by pricking with a fork, then place them on a baking sheet lined with parchment paper.
将面擀至约4分之1英寸厚，并用一把沾面的黄油刀将其切成一个一个小方形。用叉子在它们的表面上扎出装饰性的小孔，然后把它们放到铺上烘烤纸的烤盘上。
Bake in a preheated 300° F oven for 14-15 minutes until just done. Be sure that they do not brown on the bottom. Cool on a wire rack. While they are cooling, mix the lemon juice and honey together in a pan on the stove, over low heat. Let cool slightly before brushing onto cakes, and store in an air-tight container.
在预热至150摄氏度的烤箱里烤14到15分钟，小心不要将底部烤焦。出炉后放在烤架上晾凉。将柠檬汁与蜂蜜用小火煮成糖浆，让糖浆冷却一下，再将它刷在蛋糕上。密封保存。
“Takefine flowre and good Damaske water you must have no other liquor butthat, then take sweet butter, two or three yolkes of egges and a goodquantity of Suger, and a fewe cloues, and mace, as your Cookes mouthshall serue him, and a lyttle saffron, and a little Gods good about asponfull if you put in too much they shall arise, cutte them insquares lyke vnto trenchers, and pricke them well, and let your ouenbe well swept and lay them vppon papers and so set them into theouen. Do not burne them if they be three or foure dayes olde they beethe better.”
-Dawson, Thomas. The good huswifes Iewell. London: Edward White, 1596.
（注：因为此段是用中古英语写的，所以翻译难免连蒙带猜，如有不到之处，还望各位吧友包涵。）
“使用最精细的面粉与上好的大马士革玫瑰水〔来和面〕，不要使用除此以外的任何液体，然后加入甜奶油，两或三个蛋黄，糖，几枚丁香，肉蔻适量，番红花适量，鹿角粉适量。将发好的面切成方形并在上面扎出洞眼，把炉子扫干净，用纸垫好蛋糕底部，然后把它们送入烤炉里。注意不要让它们烧焦。将它们放置三到四天风味更佳。“
-摘自： ThomasDawson，Thegood huswifes Iewell. London: Edward White, 1596.
OurChanges: To make these lemony cakes, we added lemon zest to thedough, and basted the finished cookies in a lemon-honey sauce. Wealso took out the rosewater to eliminated possible flavor rivalry.
TheInn at the Crossroads的两位女士对以上的食谱进行了改良，以使其更符合现代人的口味：在面里加入柠檬皮，将烤好的蛋糕上刷上一层用柠檬汁与蜂蜜做成的糖浆，并将玫瑰水从食谱中去除，以免玫瑰水的味道喧宾夺主。
Ingredients:
3 Tbs. butter, softened
1/4 heaping cup sugar
3 egg yolks
zest from one lemon
1/2 tsp. hartshorn (or baking soda), dissolved in 1 tsp. of hot water
1/4 tsp. each salt, cloves and mace
pinch saffron
1 1/4 cup sifted all-purpose flour
juice from one lemon
1 tbs honey
材料
3汤匙软黄油
4分之1杯白糖
3个蛋黄
1个柠檬的皮，擦成细丝
半茶匙鹿角粉或发粉，溶解在1茶匙热水里
4分之1茶匙食盐
4分之1茶匙丁香
4分之1茶匙肉蔻
番红花少许
1又4分之1杯面粉
1个柠檬的汁
1茶匙蜂蜜
Cream together the butter & sugar until smooth; beat in the egg yolks. Blend in the dissolved hartshorn or baking soda, then the zest, salt & spices. Stir in the flour and work until a ball of dough is formed. Knead gently until smooth, working in more flour if necessary.
将黄油与糖搅拌至顺滑，加入蛋黄打匀。拌入溶解的鹿角粉或发粉，再加入柠檬皮，盐与香料。最后加入面，然后把面和均匀，需要的话可以加入更多面粉。
Roll out the dough on a floured surface to a 1/4 ” thickness. With a floured butter knife, cut the dough into small squares or rectangles. Make decorative vent holes on the cakes by pricking with a fork, then place them on a baking sheet lined with parchment paper.
将面擀至约4分之1英寸厚，并用一把沾面的黄油刀将其切成一个一个小方形。用叉子在它们的表面上扎出装饰性的小孔，然后把它们放到铺上烘烤纸的烤盘上。
Bake in a preheated 300° F oven for 14-15 minutes until just done. Be sure that they do not brown on the bottom. Cool on a wire rack. While they are cooling, mix the lemon juice and honey together in a pan on the stove, over low heat. Let cool slightly before brushing onto cakes, and store in an air-tight container.
在预热至150摄氏度的烤箱里烤14到15分钟，小心不要将底部烤焦。出炉后放在烤架上晾凉。将柠檬汁与蜂蜜用小火煮成糖浆，让糖浆冷却一下，再将它刷在蛋糕上。密封保存。
Elizabethan Lemon Cakes 伊丽莎白式柠檬蛋糕
Ingredients:
3 Tbs. warm ale
2 1/2 tsp. instant yeast
1/2 stick unsalted butter (4 Tbs.)
3/4 cup sugar
2 eggs, beaten
1 tbs. poppy seeds
juice and zest of 1 lemon
~2 cups unbleached flour
1/8 tsp. salt
材料:
3汤匙爱尔啤酒（麦芽啤酒），温热
2茶匙半干酵母
半条无盐黄油 （4汤匙）
3分之4杯白糖
2个蛋，搅拌均匀
1汤匙罂粟籽
1个柠檬的汁与擦成细丝的皮
约2杯未漂白面粉
8分之1茶匙盐
Dissolve yeast in warm ale, along with 1 Tbs. of the flour mixture. Your yeast should bubble up after a few minutes, indicating that the yeast is active.
将干酵母与1汤匙面粉溶解在温热的爱尔啤酒里。如果酵母几分钟后开始冒泡泡，就代表已经在发酵了。
In a separate bowl, cream together the butter and sugar. Beat in eggs and seeds, followed by the lemon zest and juice. Gently add the yeast to this mixture, then begin to fold in the flour and salt. Use as much flour as is needed to make a smooth, thick batter. Grease your cupcake pan, and fill the cups 2/3 full. Bake in middle of oven at 350° F for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before turning onto a cake rack.
在另外一个碗里将黄油与糖搅拌至顺滑。拌入蛋与罂粟籽，随即加入擦成细丝的柠檬皮与柠檬汁。小心地将酵母倒入混合物中，然后加入盐与面粉，将面和成面糊。用油擦好烤纸杯蛋糕用的烤盘并将面糊倒入烤盘中至2分之3满。在180摄氏度的烤箱中层烤15到20分钟，或直到一根插入蛋糕中间的牙签不再沾上面糊为止。让烤好的蛋糕稍微冷却，然后移到烤架上。
For an extra lemony kick, try topping your cakes with lemon curd!
喜欢浓厚一点的柠檬味道的话，可以在烤好的蛋糕上加上英式柠檬酱。
Ingredients:
3 Tbs. warm ale
2 1/2 tsp. instant yeast
1/2 stick unsalted butter (4 Tbs.)
3/4 cup sugar
2 eggs, beaten
1 tbs. poppy seeds
juice and zest of 1 lemon
~2 cups unbleached flour
1/8 tsp. salt
材料:
3汤匙爱尔啤酒（麦芽啤酒），温热
2茶匙半干酵母
半条无盐黄油 （4汤匙）
3分之4杯白糖
2个蛋，搅拌均匀
1汤匙罂粟籽
1个柠檬的汁与擦成细丝的皮
约2杯未漂白面粉
8分之1茶匙盐
Dissolve yeast in warm ale, along with 1 Tbs. of the flour mixture. Your yeast should bubble up after a few minutes, indicating that the yeast is active.
将干酵母与1汤匙面粉溶解在温热的爱尔啤酒里。如果酵母几分钟后开始冒泡泡，就代表已经在发酵了。
In a separate bowl, cream together the butter and sugar. Beat in eggs and seeds, followed by the lemon zest and juice. Gently add the yeast to this mixture, then begin to fold in the flour and salt. Use as much flour as is needed to make a smooth, thick batter. Grease your cupcake pan, and fill the cups 2/3 full. Bake in middle of oven at 350° F for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before turning onto a cake rack.
在另外一个碗里将黄油与糖搅拌至顺滑。拌入蛋与罂粟籽，随即加入擦成细丝的柠檬皮与柠檬汁。小心地将酵母倒入混合物中，然后加入盐与面粉，将面和成面糊。用油擦好烤纸杯蛋糕用的烤盘并将面糊倒入烤盘中至2分之3满。在180摄氏度的烤箱中层烤15到20分钟，或直到一根插入蛋糕中间的牙签不再沾上面糊为止。让烤好的蛋糕稍微冷却，然后移到烤架上。
For an extra lemony kick, try topping your cakes with lemon curd!
喜欢浓厚一点的柠檬味道的话，可以在烤好的蛋糕上加上英式柠檬酱。
Modern Lemon Cake 现代柠檬蛋糕
Ingredients:
1-3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
2 cups granulated sugar
2 large eggs
Grated zest of 1 lemon (about 2 tablespoons)
3 cups cake flour, sifted after measuring
1-1/2 teaspoons baking powder
1-1/2 teaspoons kosher salt
Juice of 1 lemon (about 2 tablespoons)
1 cup plus 3 tablespoons whole milk
Topping:
2 lemons, sliced thinly
1 cup water
1 cup sugar
材料:
1又3分之4条（或3分之4杯加2汤匙）无盐黄油
2杯白糖
2个大号鸡蛋
1个柠檬的皮，擦成细丝（约2汤匙）
3杯低筋面粉
1茶匙半发粉
1茶匙半盐
1个柠檬的汁（约2汤匙）
1杯加3汤匙全脂牛奶
装饰:
2个柠檬，切薄片
1杯水
1杯白糖
Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Butter a couple of cupcake pans.
将烤架放在烤炉中层，将烤炉预热至180摄氏度。用油擦好几个烤纸杯蛋糕用的烤盘。
Combine the butter and sugar in a large mixing bowl of a stand mixer and mix at medium speed until mixture is light and fluffy. Add the eggs to the butter mixture and mix them at medium speed for 1 minute. Add the lemon zest.
用搅拌器将黄油与糖以中速搅拌至起泡沫。将鸡蛋加入黄油混合物里并以中速搅拌1分钟。加入擦成细丝的柠檬皮。
Measure out the cake flour and sift into a separate bowl. Add the baking powder and salt and stir the ingredients just to blend them. Add one-third of the flour mixture to the butter mixture and mix them at low speed for about 1 minute or until the flour is completely incorporated. Add the lemon juice and 1 cup plus 1-1/2 tablespoons of milk. Mix them at low speed until they are completely incorporated. Add the rest of the ingredients, alternating between dry and wet, and mix at low speed for until it is completely incorporated.
量好低筋面粉并筛入另外一个碗中。加入发粉与盐并将其与面粉混合。将面粉混合物的3分之1加入黄油混合物中并用搅拌器将其以低速搅拌1分钟，直至拌匀。加入柠檬汁与1杯加1汤匙半牛奶，以低速拌匀。加入剩下的材料并以低速拌匀。
Scrape the batter into the loaf pans, dividing it evenly and smoothing the surfaces with a spatula. Bake the cakes for ~15 minutes or until a toothpick inserted into the center of each cake comes out clean.
将面糊倒入烤盘中，注意面糊的平均分配与表面的平滑。烤大约15分钟或直到一根插入蛋糕中间的牙签不再沾上面糊为止。
While the cakes are baking, make the candied lemons: cook the water and sugar in a small saucepan over medium heat until the mixture comes to a simmer. Add in the sliced lemons and continue to simmer until the lemons are semi-translucent. Fish out the lemons, and reserve the sugar mixture (which now tastes like lemons!). Arrange the lemon slices on top of your mini cakes, and for an added kick, let the cakes sit in the warm sugar mixture to soak up some of the juice.
在蛋糕烤着的同时，用中火将水与白糖煮至快要沸腾。加入切成薄片的柠檬并继续煮至柠檬至半透明状。将柠檬片捞出，煮柠檬的糖浆待用。将柠檬片装饰在蛋糕上并将蛋糕放入糖浆中，让蛋糕吸满糖汁。
Enjoy!
Ingredients:
1-3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
2 cups granulated sugar
2 large eggs
Grated zest of 1 lemon (about 2 tablespoons)
3 cups cake flour, sifted after measuring
1-1/2 teaspoons baking powder
1-1/2 teaspoons kosher salt
Juice of 1 lemon (about 2 tablespoons)
1 cup plus 3 tablespoons whole milk
Topping:
2 lemons, sliced thinly
1 cup water
1 cup sugar
材料:
1又3分之4条（或3分之4杯加2汤匙）无盐黄油
2杯白糖
2个大号鸡蛋
1个柠檬的皮，擦成细丝（约2汤匙）
3杯低筋面粉
1茶匙半发粉
1茶匙半盐
1个柠檬的汁（约2汤匙）
1杯加3汤匙全脂牛奶
装饰:
2个柠檬，切薄片
1杯水
1杯白糖
Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Butter a couple of cupcake pans.
将烤架放在烤炉中层，将烤炉预热至180摄氏度。用油擦好几个烤纸杯蛋糕用的烤盘。
Combine the butter and sugar in a large mixing bowl of a stand mixer and mix at medium speed until mixture is light and fluffy. Add the eggs to the butter mixture and mix them at medium speed for 1 minute. Add the lemon zest.
用搅拌器将黄油与糖以中速搅拌至起泡沫。将鸡蛋加入黄油混合物里并以中速搅拌1分钟。加入擦成细丝的柠檬皮。
Measure out the cake flour and sift into a separate bowl. Add the baking powder and salt and stir the ingredients just to blend them. Add one-third of the flour mixture to the butter mixture and mix them at low speed for about 1 minute or until the flour is completely incorporated. Add the lemon juice and 1 cup plus 1-1/2 tablespoons of milk. Mix them at low speed until they are completely incorporated. Add the rest of the ingredients, alternating between dry and wet, and mix at low speed for until it is completely incorporated.
量好低筋面粉并筛入另外一个碗中。加入发粉与盐并将其与面粉混合。将面粉混合物的3分之1加入黄油混合物中并用搅拌器将其以低速搅拌1分钟，直至拌匀。加入柠檬汁与1杯加1汤匙半牛奶，以低速拌匀。加入剩下的材料并以低速拌匀。
Scrape the batter into the loaf pans, dividing it evenly and smoothing the surfaces with a spatula. Bake the cakes for ~15 minutes or until a toothpick inserted into the center of each cake comes out clean.
将面糊倒入烤盘中，注意面糊的平均分配与表面的平滑。烤大约15分钟或直到一根插入蛋糕中间的牙签不再沾上面糊为止。
While the cakes are baking, make the candied lemons: cook the water and sugar in a small saucepan over medium heat until the mixture comes to a simmer. Add in the sliced lemons and continue to simmer until the lemons are semi-translucent. Fish out the lemons, and reserve the sugar mixture (which now tastes like lemons!). Arrange the lemon slices on top of your mini cakes, and for an added kick, let the cakes sit in the warm sugar mixture to soak up some of the juice.
在蛋糕烤着的同时，用中火将水与白糖煮至快要沸腾。加入切成薄片的柠檬并继续煮至柠檬至半透明状。将柠檬片捞出，煮柠檬的糖浆待用。将柠檬片装饰在蛋糕上并将蛋糕放入糖浆中，让蛋糕吸满糖汁。
Enjoy!
柠檬蛋糕篇完。接下来的的美食会以它们在书里的出场顺序排序。但有些在书里被提及的美食并没有被收录在烹调书里，而有些食谱是只在实体书里才有的，希望各位不会失望。
放几张下期预告，然后闪人。
放几张下期预告，然后闪人。
原网站的排列顺序有误，怪楼主发预告的时候粗心大意，没有发现。我将食谱的顺序从新按书中的出场顺序整理了一下，所以预告中的蜂蜜手指饼，草莓派与甜饼等要推后了。不过相信大家看了那么多柠檬蛋糕后对甜品也腻了，接下来要为大家带来的是肉食动物的福音 — 蜜汁鸡。
Honeyed Chicken 蜜汁鸡
Something rubbed against his leg beneath the table. Jon saw red eyes staring up at him. "Hungry again?" he asked. There was still half a honeyed chicken in the center of the table. Jon reached out to tear off a leg, then had a better idea. He knifed the bird whole and let the carcass slide to the floor between his legs.Ghost ripped into it in savage silence.
（A Game Of Thrones, Jon 6）
长桌下有东西摩擦他的脚，低头只见一对红眼睛盯着他望。“肚子又饿了？”他问。餐桌中间还有半只蜜汁烤鸡，琼恩伸手撕下一只鸡腿，突然心生一计，用餐刀把整只鸡的肉切割下来，然后让剩余的鸡骨从自己双腿间滑到地上。“白灵”野蛮却安静地撕咬起骨头。
（冰与火之歌1 权利的游戏 琼恩 6）
Thoughts:
Yum. The sauce reduces down to a thick, syrupy consistency, which melts ever so slightly when drizzled over the hot chicken. The raisins soak up the sauce, and become absolutely delicious little morsels. Combine a bite of the chicken, dripping with the juice from the plate, with a plump raisin, and you’re golden.
感想:
浓缩的酱汁像糖浆般稠厚，但一旦将它滴在热腾腾的烤鸡上，它便会融化。吸满了酱汁的葡萄干更是绝对的美味。将一口鸡肉沾上盘子上的汁，再加上一颗饱满的葡萄干，足以使人圆满。
Ingredients:
1 whole chicken for roasting
olive oil/butter (~1 Tbs)
salt
材料:
1只全鸡
约1汤匙橄榄油或黄油
盐
Sauce:
1/2 cup apple cider vinegar
1/3 cup honey
Dash of mint, dried or fresh (abt. 1 tsp.)
Small handful of raisins
~1 Tbs. butter
酱汁:
半杯苹果醋
3分之1杯蜂蜜
约1茶匙新鲜或干薄荷
1小把葡萄干
约1汤匙黄油
Rub the chicken down with olive oil/butter and salt. This makes the skin crispy and delicious. Cook in an oven at 450 degrees F for approximately an hour, or until the juices run clear, and the thick meat of the breast is no longer pink.
用橄榄油或黄油与盐将鸡身擦个遍，这将使鸡皮酥脆而美味。 用230摄氏度烤约1个小时，或直到不再流汁而鸡胸肉不再是粉红色为止。
While your chicken is roasting away in the oven, combine all ingredients in saucepan and allow to simmer until the raisins plump and the sauce reduces slightly. Remove from heat, and when the chicken is done, spread the sauce and raisins over the bird.
在烤着鸡的同时，将酱汁的所有材料煮至葡萄干饱满，并让酱汁稍微浓缩。将煮好的酱汁从炉子上移除。鸡烤好后，将酱汁与葡萄干倒在上面。
Something rubbed against his leg beneath the table. Jon saw red eyes staring up at him. "Hungry again?" he asked. There was still half a honeyed chicken in the center of the table. Jon reached out to tear off a leg, then had a better idea. He knifed the bird whole and let the carcass slide to the floor between his legs.Ghost ripped into it in savage silence.
（A Game Of Thrones, Jon 6）
长桌下有东西摩擦他的脚，低头只见一对红眼睛盯着他望。“肚子又饿了？”他问。餐桌中间还有半只蜜汁烤鸡，琼恩伸手撕下一只鸡腿，突然心生一计，用餐刀把整只鸡的肉切割下来，然后让剩余的鸡骨从自己双腿间滑到地上。“白灵”野蛮却安静地撕咬起骨头。
（冰与火之歌1 权利的游戏 琼恩 6）
Thoughts:
Yum. The sauce reduces down to a thick, syrupy consistency, which melts ever so slightly when drizzled over the hot chicken. The raisins soak up the sauce, and become absolutely delicious little morsels. Combine a bite of the chicken, dripping with the juice from the plate, with a plump raisin, and you’re golden.
感想:
浓缩的酱汁像糖浆般稠厚，但一旦将它滴在热腾腾的烤鸡上，它便会融化。吸满了酱汁的葡萄干更是绝对的美味。将一口鸡肉沾上盘子上的汁，再加上一颗饱满的葡萄干，足以使人圆满。
Ingredients:
1 whole chicken for roasting
olive oil/butter (~1 Tbs)
salt
材料:
1只全鸡
约1汤匙橄榄油或黄油
盐
Sauce:
1/2 cup apple cider vinegar
1/3 cup honey
Dash of mint, dried or fresh (abt. 1 tsp.)
Small handful of raisins
~1 Tbs. butter
酱汁:
半杯苹果醋
3分之1杯蜂蜜
约1茶匙新鲜或干薄荷
1小把葡萄干
约1汤匙黄油
Rub the chicken down with olive oil/butter and salt. This makes the skin crispy and delicious. Cook in an oven at 450 degrees F for approximately an hour, or until the juices run clear, and the thick meat of the breast is no longer pink.
用橄榄油或黄油与盐将鸡身擦个遍，这将使鸡皮酥脆而美味。 用230摄氏度烤约1个小时，或直到不再流汁而鸡胸肉不再是粉红色为止。
While your chicken is roasting away in the oven, combine all ingredients in saucepan and allow to simmer until the raisins plump and the sauce reduces slightly. Remove from heat, and when the chicken is done, spread the sauce and raisins over the bird.
在烤着鸡的同时，将酱汁的所有材料煮至葡萄干饱满，并让酱汁稍微浓缩。将煮好的酱汁从炉子上移除。鸡烤好后，将酱汁与葡萄干倒在上面。
献给@四小笼包舞的
Onions in Gravy 肉汁洋葱
Ben Stark laughed. "As I feared. Ah, well. I believe I was younger than you the first time I got truly and sincerely drunk." He snagged a roasted onion, dripping brown with gravy, from a nearby trencher and bit into it. It crunched.
(A Game Of Thrones, Jon 6)
班扬·史塔克笑道：“果不出我所料。呵呵，算了。记得我自己第一次喝得酩酊大醉时，年纪比你还小。”他从旁边木餐盘里拣起一颗滴着棕色肉汁的烤洋葱，一口咬将下去，发出松脆的喀嚓声响。
(冰与火之歌1：权利的游戏，琼恩 6)
Our Thoughts:
Think winter.
You have been riding for hours through the snow-swept Wolfswood. The black strip of cloth you wrap around your mouth and nose has frozen almost rigid from the moisture in your breath, but you are finally home. You pass through the outer gate of a stone keep to a world alive with the sounds of the practice yard, and the smells of horses and cookfires, smoky in the icy air. A few minutes later you are in the castle mess hall, dipping fresh bread in warm rich gravy- salty and delicious. Sweet pearl onions burst in your mouth- and you wash them down with dark ale. As you hungrily devour the warm bread and rich ale, the gravy, the sweet onions, you feel certain that no one, not even the high lords with their haunches of fresh meat, has ever enjoyed a meal more.
That is what it is like to eat this dish.
However, as delicious as this recipe proves to be, it would be at its best when paired with something. Bread and sharp cheeses, roasted meat, or turnips swimming in butter would all suit admirably.
凛冬。
你骑马穿梭过积雪的森林。覆盖着你的口鼻的黑布因你的呼吸而潮湿，被冻得几乎僵硬，但你终于到家了。石门后的世界是生动的，充满了练武场的声音，马与篝火的味道，烟雾充溢在冰冷的空气里。几分钟后你坐在城堡的大厅里，用新鲜出炉的面包沾着浓厚的热肉汁 — 咸鲜而美味。甜美的珍珠洋葱在你的嘴里爆开，你用黑啤酒将它们送下你的胃。当你狼吞虎咽地吃着这热面包与上好的啤酒，这沾满肉汁的洋葱时，你坚信就算是那些爵士老爷们的山珍海味也比不上这一餐。
这道菜给人就是如此的感觉。
这道菜非常美味，但最好还是有东西用来来搭配它。面包与硬奶酪，烤肉，或用黄油煎过的芜菁甘蓝都是很好的选择。
Onions in Gravy 肉汁洋葱
Ben Stark laughed. "As I feared. Ah, well. I believe I was younger than you the first time I got truly and sincerely drunk." He snagged a roasted onion, dripping brown with gravy, from a nearby trencher and bit into it. It crunched.
(A Game Of Thrones, Jon 6)
班扬·史塔克笑道：“果不出我所料。呵呵，算了。记得我自己第一次喝得酩酊大醉时，年纪比你还小。”他从旁边木餐盘里拣起一颗滴着棕色肉汁的烤洋葱，一口咬将下去，发出松脆的喀嚓声响。
(冰与火之歌1：权利的游戏，琼恩 6)
Our Thoughts:
Think winter.
You have been riding for hours through the snow-swept Wolfswood. The black strip of cloth you wrap around your mouth and nose has frozen almost rigid from the moisture in your breath, but you are finally home. You pass through the outer gate of a stone keep to a world alive with the sounds of the practice yard, and the smells of horses and cookfires, smoky in the icy air. A few minutes later you are in the castle mess hall, dipping fresh bread in warm rich gravy- salty and delicious. Sweet pearl onions burst in your mouth- and you wash them down with dark ale. As you hungrily devour the warm bread and rich ale, the gravy, the sweet onions, you feel certain that no one, not even the high lords with their haunches of fresh meat, has ever enjoyed a meal more.
That is what it is like to eat this dish.
However, as delicious as this recipe proves to be, it would be at its best when paired with something. Bread and sharp cheeses, roasted meat, or turnips swimming in butter would all suit admirably.
凛冬。
你骑马穿梭过积雪的森林。覆盖着你的口鼻的黑布因你的呼吸而潮湿，被冻得几乎僵硬，但你终于到家了。石门后的世界是生动的，充满了练武场的声音，马与篝火的味道，烟雾充溢在冰冷的空气里。几分钟后你坐在城堡的大厅里，用新鲜出炉的面包沾着浓厚的热肉汁 — 咸鲜而美味。甜美的珍珠洋葱在你的嘴里爆开，你用黑啤酒将它们送下你的胃。当你狼吞虎咽地吃着这热面包与上好的啤酒，这沾满肉汁的洋葱时，你坚信就算是那些爵士老爷们的山珍海味也比不上这一餐。
这道菜给人就是如此的感觉。
这道菜非常美味，但最好还是有东西用来来搭配它。面包与硬奶酪，烤肉，或用黄油煎过的芜菁甘蓝都是很好的选择。
啦啦啦～到了早餐时间了，大家饿了没有？楼主在此奉上———小恶魔在临冬城的早餐！Tyrion's Breakfast at Winterfell 小恶魔的早餐
A servant approached. "Bread", Tyrion told him, "and two of those little fish, and a mug of that good dark beer to wash them down. Oh, and some bacon. Burn it until it turns black."
（A Game Of Thrones, Tyrion 10）
侍者迎上前来。“我要面包，”提利昂告诉他，“两条这种小鱼，再配上一杯上好的黑啤酒。噢，还要几片培根，记得煎焦一点。"
（冰与火之歌1：权利的游戏，提利昂 10）
Our thoughts：
Not a bad way to start a day. This is the favorite breakfast of our sous chef, taster cat. He would like it every day.
However, call me traditional, but I really missed the presence of eggs in this breakfast. Bacon is always a sound choice, and the bread is yum, especially combined with butter and honey. The fish didn’t quite hit the mark, though. We would rather a darker, smokier fish that would suit the bacon, rather than such a light, flaky cod. Perhaps even a dried and salted fish? Next time, we might try pairing it with our Traditional Fingerfish…
For a really decadent and true-to-the-books experience, try pairing the breakfast with a dark coffee porter or stout. The beer goes with the medieval setting, while the slight coffee taste appeals to one’s morning psychology.
点评：
作为一天的开始很不错。这是我们二厨最喜爱的早餐，他可以每天都吃。
你可以称我为老顽固，但我觉得这顿早餐里没有鸡蛋是个遗憾。培根总是明智的选择，而面包也很美味，特别是抹上黄油与蜂蜜时，炸鱼却与想象中相差甚远。色深的熏鱼想必会与培根更加搭配，而不是肉质薄而易剥落的鳕鱼。也许甚至可以使用晒干的咸鱼？下次我们也许会尝试传统做法的裹面包屑炸手指鱼…
想要穷奢极侈，贴近书内描诉的享受的话，试着搭配深色的Coffee Porter （一种带咖啡味道的黑啤酒）或司陶特啤酒。啤酒与中世纪的场景很搭配，而微妙的咖啡香味让人神清气爽。
You’ll need:
bacon
dark bread, such as a pumpernickel
1 egg
1/2 cup milk
4 6-ounce cod or other white-fleshed fish fillets
1/3 cup all-purpose flour
1/3 cup breadcrumbs or corn meal
1/4 teaspoon paprika
salt and pepper to taste
Vegetable oil, for shallow frying
材料：
培根
黑面包，比如 Pumpernickel （酸味裸麦粗面包）
1个鸡蛋
半杯牛奶
4块约170克重的鳕鱼柳（或其他白色的鱼肉）
3分之1杯面粉
3分之1杯面包屑或炸粉
4分之1茶匙甜椒粉
盐与胡椒
植物油（煎炸用）
Whisk the egg and milk in a medium bowl; add the cod and set aside to soak. Mix the flour, cracker meal, cayenne pepper and a pinch of salt on a plate.
Cook bacon in a skillet until it’s burned black, and crispy. Remove from pan and keep warm.
Heat 1 inch of oil in the skillet over medium-high heat. Remove the fish from the milk mixture and dredge in the flour mixture, turning to coat. Fry in the hot oil until golden, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper.
Serve up the bacon, fish, and bread. You can add other breakfast elements to taste, such as eggs, honey, etc.
将鸡蛋与牛奶在一个中等大小的碗里搅匀，并将鱼柳放入里面浸泡。将面粉，炸粉，胡椒与盐在一个盘子里混合。
培根煎至焦香发黑，放在一旁保温待用。
将约1英寸深的油在平底锅内用中火加热。鱼柳捞出，沥干并均匀地沾裹上面粉混合物。 在热油中炸至两面金黄色，每面炸约2到4分钟。用纸巾吸去多余的油分并用盐与胡椒调味。
将培根，鱼与面包一起端上。可按个人口味添加其它早餐材料，如鸡蛋，蜂蜜等。
楼主更得实在是太慢了…Pentoshi Honey Duck with Orange Snap Peppers 潘托斯式蜂蜜烤鸭配橙甜椒
"My fellow magisters have doubled the size of the city guard", Illyrio told them over platters of honey duck and orange snap peppers one night at the manse that had been Drogo’s. The khal had joined his khalasar, his estate given over to Daenerys and her brother until the wedding.
(A Game of Thrones, Daenerys 11)
“其他总督把城市守卫翻了一倍。”有天晚上，伊利里欧边吃着一碟碟蜂蜜烤鸭和胡椒橙，边对他们说。卡奥已经回到卡拉萨之中，他的宅院就暂时让丹妮莉丝和哥哥居住，直到婚礼结束。
（冰与火之歌1： 权力的游戏，丹妮莉丝 11）
Our Thoughts：
Like many meat dishes, the star of this dish was the incredible sauce. Made with honey, orange juice, butter, and a dash of warm pepper, it brought out the richness of the duck. Dripping with this sauce, each bite of the duck is succulent, a delight to eat. We sauteed orange bell peppers with a touch of salt, as well as some baby bok choy for additional color, then drizzled both with some fig infused balsamic vinegar. Amazing. Serve with some flatbread, honeyed wine, and a table set with the strangest fruits you can find, and you’re golden.
点评：
与很多肉菜一样，这道菜的核心是它无比美味的酱汁。 它以蜂蜜，橙汁，黄油与一撮胡椒制成，衬托出了鸭肉的肥美。滴着酱汁的鸭肉美味多汁，能给予人味觉上的最高享受。我们将橙甜椒加入少许盐煸炒，为了提色还加入了小白菜，然后滴上意大利无花果香醋，效果令人惊艳。佐以饼与蜂蜜酒，并用你所能找到的最奇怪的水果来装饰桌子，你就能完美地体会到潘托斯的风情了。
Ingredients
1 (4 pound) whole duck, rinsed
1 tsp cardamom
1 teaspoon chopped fresh ginger root, or powdered ginger
pinch of white pepper
1 teaspoon salt
1 orange, quartered
材料
1只全鸭 （约2公斤重）
1茶匙小豆蔻
1茶匙姜（切碎）或姜粉
一撮白胡椒
1茶匙盐
1个橙子，切成4瓣
For the sauce
1 cup honey
1/2 cup butter
1 teaspoon lemon juice
1/2 cup orange juice
pinch of Aleppo pepper
several thin slices of lemongrass (optional)
酱汁
1杯蜂蜜
半杯黄油
1茶匙柠檬汁
半杯橙汁
一撮阿勒颇胡椒
几片切成薄片的柠檬草（香茅），可随个人口味添加
Preheat oven to 350 degrees F.
To prepare the duck, prick the skin all over with a sharp knife; this will allow some of the fat to run out and keep the duck from being too greasy.
In a small bowl, mix together your spices and salt. Sprinkle this mixture over the duck and stuff with orange quarters. Place the duck in the roasting pan, and make the sauce.
Simmer together the honey, butter, lemon juice and orange juice in a small saucepan, until just combined. Pour a splash of this over the duck, and save the rest for a sauce.
Bake for 30 minutes at 350F. Turn the duck breast side down, and reduce the heat to 300F. Cook for another 2 hours, or until a nice dark golden color. If desired, turn duck breast up again at the end of cooking to brown it.
烤箱预热至180摄氏度。
用一把锋利的刀在鸭皮上截出小洞，这会在烤的时候让部分鸭油流出，使鸭肉不至于太油腻。
在一个小碗里将盐与香料混合，并将混合的香料均匀地擦在鸭身上，用橙子填塞鸭肚。将鸭子放入烤盘，并开始做酱汁。
将蜂蜜，黄油，柠檬汁与橙汁一起放在一个小锅里煮，直到融合为止。将其中一点浇在鸭身上，其他备用。
用180摄氏度烤30分钟，然后把鸭子翻个个儿（胸部朝下），并将热度减至150摄氏度。再烤2个小时或直到鸭身至深金黄色为止。如果愿意的话，可以最后将鸭子翻回胸朝上的位置，让另一面也着色。