For the final feast, since we had already toured all the regions from the cookbook, I decided to just have fun and cook some “character’s favorite foods” as well as some random interesting dishes to fill out the menu.

Hot Pie’s Direwolf Bread for Arya

This tasted good on its own and with a little butter or jam. It was really nice hot out of the oven. It’s a good thick dough that holds its shape once baked

before cooking

bread basket with all 3 wolves

Ingredients: (The recipe makes ~3 wolves)

• 2 cup flax meal
• 3 cups wheat flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• pinch salt
• 6 Tbs. butter
• 4 Tbs. honey
• buttermilk or sour milk
• 1 egg, beaten with a little water, for the wash

Directions:

• Combine the dry ingredients, then rub in the butter.
• Stir in the honey, followed by the buttermilk, just enough at a time, until you have a nice soft workable dough. I did this until I could squish the dough together into a ball to roll out, but before it got too sticky.
• Roll out to around 1/2″ thickness, and carefully cut into the direwolf shape with a sharp knife. Template here. When you’re satisfied, transfer to a baking sheet lined with parchment paper. Brush all over with the beaten egg.
• Bake at 350F for around 20 minutes, or until it turns golden brown.

Cheese Platter

Red and Golden Beet, Goat Cheese Salad

This was delicious with a bit of blackberry vinaigrette

The Hound’s Favorite: Every F*&ing Chicken in the Room (Lemon pepper chicken with herbs, potatoes, and tomatoes)

This was a delicious chicken dish that was quite easy to prepare and looked pretty with all the colors 🙂

Ingredients:

• 4 lbs. (10-12) skin-on, bone-in chicken parts (thighs, legs, wings)
• 1 lb. baby potatoes
• 1 onion (yellow or red), chopped
• 2 lemons, 1 sliced and 1 juiced
• 1/3 cup olive oil
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon paprika
• 1 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 10 oz. cherry tomatoes

Directions:

• Preheat oven to 400 degrees F.
• Spray a rimmed 13-in. x 9-in. baking dish with cooking spray. Into the baking dish arrange chicken parts (skin side up), potatoes, sliced onion and lemon slices evenly in pan.
• In a small bowl, whisk together lemon juice, olive oil, garlic, Italian seasoning, crushed red pepper flakes, paprika, salt and pepper. Pour mixture all over chicken and potatoes. Sprinkle all over generously with additional Italian seasoning, salt and pepper.
• Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked. During last 20 minutes of cooking, add cherry tomatoes and continue cooking for the 20 remaining minutes.

Recipe from Comfort of Cooking

Robert Baratheon – Braised Boar Belly

This was delicious! The braised meat was nice and tender and tasty. This was my first time cooking anything boar.

I followed This Recipe

Tangy Purple Potato Salad

This is amazingly good. I will probably cook this again for my next potluck/picnic type activity

Ingredients:

• 750g of baby potatoes (mix of purple and white)
• 1 tablespoon of white wine vinegar
• 3 tablespoons of extra virgin olive oil
• Juice of 1/2 a lemon
• 1 garlic clove, finely minced
• 1 teaspoon of Dijon mustard
• 3 spring onions, finely chopped
• A handful of dill and basil, roughly chopped
• A generous pinch of sea salt and ground black pepper

Directions:

• Place the potatoes in a pot of cold water, cover, place over a high heat and bring to the boil. Simmer until the potatoes are tender when pierced with a fork. Drain the potatoes and slice into bite sized chunks
• While the potatos are cooking, prepare the dressing. Whisk together the vinegar, oil, lemon juice, garlic, mustard, spring onions, and herbs. Season with sea salt and ground black pepper.
• Pour the dressing over the cooked potatoes and gently toss, until everything is combined.
• Serve while still warm

Ramsay Snow – Sausages

Roast Silkie Chicken with Carrot/Chestnut/Fig/Oat Stuffing

I didn’t realize this chicken came with the head and feet still attached so I had an interesting time chopping those off. This chicken is so strange looking with its black skin which darkened further once it was cooked. It tasted a bit different than standard chicken and there’s not quite as much meat on it. I think they’re generally used more frequently in stews than roasted. It was good though, and definitely and interesting experience!

Drogon’s favorite – Roasted Lamb

This lamb roast was delicious! I covered it in butter/garlic/herb puree and lots of salt and pepper to make a delicious crust once it was roasted. I put it over a bed of leeks as well, which cooked in the juices of the roast.

Renly Baratheon – Fresh Peach Pie

There are few things I enjoy more than a fresh fruit pie. I think Renly would approve of eating peaches whenever they are available 🙂

Grilled Peaches Drizzled with Honey Lemon Thyme Glaze

I’m very excited about peaches being available so we made some delicious grilled peaches that were mentioned as a King’s Landing food in the books

Sansa’s Favorite – Lemon Cakes!

I made some different lemon cakes in a previous feast, and there are all kinds of things you could make that would fit the bill. These are little lemon cakes with whipped lemon cream topping. I love all things lemon so these were great!

Robin Arryn’s Favorite – Milk Cake

mmm delicious milk soaked cake (commonly known as Tres Leches cake). This was delightfully sweet and soft. A great dessert!

Joffrey’s Favorite – Wine

The meal wouldn’t have been complete without some infamous wine. We washed the meal down with beer as well.

For tonight’s episode it seemed fitting to cook food from Dorne. This region has food with a very Mediterranean feel to it.  It’s been fun exploring how much the food varies from region to region. The food was delicious and we had a lot of fun eating and watching 🙂

Stuffed Grape Leaves – ground lamb, mushrooms, rice, raisins, and onions, drizzled with lemon juice

Ingredients:

• 1 pint jar brined grape leaves, drained, soaked in boiling water for 30 min, then rinsed
• 1 medium onion, minced
• 1/2 tbs olive oil
• 4 tsp finely minced jalapeno or other hot pepper
• black pepper
• sea salt
• 20 crimini mushroom, minced
• 1/2 lb ground lamb
• 2 handfuls chopped raisins
• 1.5 cups cooked rice
• 1/2 cup chicken stock
• juice of 1 lemon

Directions:

• In a skillet over medium heat, saute the onion in oil until it begins to carmelize. Add the hot peppers, mushrooms, and salt and pepper. Cook for a few minutes until the mushrooms are soft.
• Remove pan from heat and stir in the raw ground lamb, raisins, and rice, mixing everything together.
• Place about 1.5 Tbs of the mixture onto each grape leaf (laid flat with the vein side up). Fold in the end and sides and roll up the packet.
• Line a large pot with unstuffed grape leaves then arrange as many filled rolls as will fit in a snug layer, seam sides down. Place more unstuffed leaves down on top of these rolls before starting a second layer.
• When all the rolls are in the pot, pour in the stock, then drizzle the lemon juice over the grape leaves. Set a dish on top of the rolls to keep them pressed down while cooking.
• Cover the pot with a lid and simmer slowly over medium-low heat for 45 minutes – 1 hour until the meat is cooked. You may need to add more liquid during cooking. Serve at room temperature.

Spiced lemon duck with root vegetables roasted in duck fat

Ingredients:

• 1 duck
• 2 lemons
• 3 tbs olive oil, plus more for covering duck
• 1/2 tsp salt for sauce plus more for duck
• 2 tbs honey
• 1 tsp ground chili powder
• black pepper
• assorted root vegetables, I used 1 potato 2 carrots and 1 leek

Directions:

• Preheat oven to 375 F. Juice the lemons and stick the empty halves into the duck.
• Pour 1/2 cup of the lemon juice into a small saucepan over medium heat. Add the oil, salt, honey, and spices to the pan. Simmer the sauce until it has just begun to reduce, about 5 minutes.
• Place the duck in a roasting pan. Rub the duck with olive oil then sprinkle liberally with salt. Using a basting brush, apply the glaze to both sides of the duck.
• Add chopped vegetables to the pan and sprinkle with salt.
• Roast the duck for ~2 hours, until cooked to 165 F. Continue basting the duck with the glaze every 30 min or so.

Figs, olives, feta, stuffed dates, etc.

Dates stuffed with nuts and drizzled in honey

Chickpea Paste (hummus)

Flatbread

Snake with fiery mustard red wine sauce

The snake was a bit more effort to eat than it was worth but I really loved the sauce that went with it. I think I’ll use it for some pork chops or chicken sometime soon. I’ll post the recipe for the sauce here:

Ingredients:

• 4 tbs stone-ground mustard
• 2 small thai chiles, minced
• 1/2 green pepper, minced
• 2/3 cup red wine
• 2 tbs olive oil
• 2 tsp lemon juice
• 2 tbs honey

Directions:

• In a small saucepan, combine the sauce ingredients. Simmer on low until it has reduced by at least a third (about 15 minutes)

Peppers stuffed with cheese and onions

Lemonsweet (basically lemonade sweetened with honey)

Fruit

Lemon honey lamb chops

Dornish Creamcakes