Game of Thrones Finale Feast

By rachelhowden11 on June 16, 2014

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.

Categories: Food, Game of Thrones Food