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Game of Thrones Season 6 Premiere Feast


Since we’re away for so many of the coming weekends and we just moved recently, we wanted to have a feast for the Game of Thrones premiere and have some friends over to enjoy it with us. 🙂 It was great! So many tasty dishes. I only tried a little bit of everything and was stuffed. We washed it down with mead and wine and cider that our friends brought. The timing worked out well and we had the last dish set out at 8:12 with people supposed to show up at 8:15.

My favorites: The lamb shank is a recipe we’ve made a few times recently and it is soooo freaking delicious. It’s insanely flavorful (not subtle) and makes the most killer leftovers. The sauce you get from cooking the lamb that goes over the top and on the orzo is SO good. We want to try out this recipe with another type of meat some time soon. My other favorite was the onion, cheddar, potato tart. Cheesy onion, potato pie? Can’t go wrong, super delicious. The cream puff filling is delicious, the lamb pie was excellent, it all turned out really well actually! There wasn’t anything I didn’t like.





Here is the whole spread. This food wasn’t from any particular region in the show and wasn’t from the cookbook I’ve used before, it was just food that seemed appropriate for feasting and like things that might get eaten at a royal feast. We’ve got:

Roast goose with rosemary and grapes

Mushroom gruyere thyme tart

Pan fried whole trout

Beet, spinach, goat cheese tart

Roast spiced honey lemon game hens with potatoes

Moroccan spiced lamb pie

Carmelized onion, cheddar, potato tart

Blackberry apple cake

Roasted pear tarts with brandy blue cheese topping

Braised lamb shanks over orzo

Sugared almonds

Brown butter pecan asparagus

Roasted carrots with thyme

Vanilla custard filled croquembouche drizzled with caramel (didn’t hold up because the puffs got too soft after thawing them, I made them the night before and froze them and they should have been cooked a bit longer)


People have occasionally asked about my timing for preparing a meal like this. Here was my rough schedule for this feast:

3 days before: prepare menu

2 days before: grocery shop (butcher shop for meats, regular grocery store for everything else)

Day before:

made sugared almonds

made blackberry apple cake

made croquembouche puffs and filling

chopped vegetables and put in baggies for different recipes

shredded cheeses

roasted and sliced beets

Day of feast:

Morning – made lamb shanks (reheated shanks in the sauce right before serving). Mixed together all tart fillings, stored in bowls in fridge

~3 – put goose in oven, assembled croquembouche, made lamb pie filling, made orzo (also reheated right before serving)

~6 – put game hens in oven then started nonstop rotation of other dishes in oven, always had 3 things in oven and 1 assembled ready to go in (carrots, lamb pie, 3 tarts, pears)

~7:30 – stovetop cooking of asparagus and fish, reheating lamb shank components

Everything gets plated and covered with foil. The stuff that retains heat the longest like the goose and game hens came out first. Everything was still actually warm (to varying extents) when people got there 😀

Preparing where everything will sit


Recipes and more pictures of everything here!






Roast goose with rosemary and grapes

  • Goose
  • 4-8 Tbs butter (depending on how big a bird you’re making). I would normally not use quite as much as I did, but this was for a royal feast.
  • 4 tbs chopped fresh rosemary
  • 3 cloves garlic
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 lbs red seedless grapes
  • 1 tbs olive oil
  • fresh rosemary sprigs

Preheat oven to 350 F. Combine butter, chopped rosemary, minced garlic, salt, and pepper. Food process or stir together until fully mixed. With your hands, spread the butter mixture all over the entire goose. Place the extra rosemary inside the cavity along with some grapes.

Drizzle the grapes with a bit of olive oil and some salt and pepper. Place around the goose in the pan.

Roast for about 20min per lb of goose until the internal temperature is 165F.

Serve with pan juices from burst grapes.




Mushroom Gruyere thyme tart

  • Puff pastry sheet
  • 1 beaten egg
  • 1-2 cups grated gruyere cheese
  • 4 tbs sour cream
  • 2 eggs
  • mushrooms for topping
  • fresh thyme

Roll puff pastry out and use flat on a baking sheet with edges folded up, or use a tart pan. Brush dough with beaten egg and bake at 400F for 10 min.

Stir together grated cheese, sour cream, and eggs in a bowl, season with salt and pepper. Cut mushrooms into slices or small pieces.

Spread cheese mixture over the pastry and then place mushrooms on top. (If the mushrooms are big you can cook them in a bit of butter to soften them first).

Bake tart for another 10-15 minutes until puff pastry gets golden and crisp.



Pan fried whole trout

  • 4 full trout, boned, rinsed and patted dry
  • 1/2 cup flour
  • 1/2 cup cornmeal
  • salt
  • pepper
  • 2 lemons
  • olive oil

Sprinkle inside and outside of fish with salt and pepper. Combine flour and cornmeal. Dredge both sides of fish in the flour mixture.

Fill skillet about 1/4 inch full of olive oil and heat medium-high. Add fish to the pan skin side down and cook 6-7 minutes. Carefully flip over and cook the other side till the fish is brown and crispy, another 2-3 minutes. Drain on paper towels.

Fill inside with lemon slices and serve hot.




Beet, spinach, goat cheese tart

  • 2 cups spinach
  • sheet puff pastry
  • Roasted beets, sliced
  • large log goat cheese at room temperature
  • 1 egg, beaten

Preheat oven to 400F. Put spinach in colander in the sink. Pour boiling water over the spinach to wilt it slightly. Squeeze out the water and add the spinach to a food processor. Add in the goat cheese and process till mixed together.

Roll out the pastry sheet and put into a tart pan or just put on a baking tray, brush with egg. Bake for 10 minutes. Spread goat cheese mixture over the pastry and top with slices of beets. Bake for another 10-15 minutes until pastry is golden and crisp.





Roast spiced honey lemon game hens with potatoes

  • 2 cornish game hens
  • 4 tbs honey
  • 4 tbs olive oil
  • 1 tsp cinnamon
  • 1 tsp paprika
  • salt and pepper
  • 1 lemon

Preheat oven to 400F. Mix together honey, oil, cinnamon, and paprika.

Season the outside and the cavity of the hens with salt and pepper. Stuff the cavity with rosemary sprigs and lemon wedges. Brush the outside of the hens with 1/3rd of the honey glaze (reserving the rest)

Roast the hens, brushing with glaze twice more during cooking, until the skin is golden brown and the internal temperature reaches 165 F.






Moroccan spiced lamb pie

  • 2 large lamb chops (can also use other cuts like lamb shoulder meat, the chops were just on sale and looked good), cubed
  • 2 onions, finely sliced
  • 2 garlic cloves, chopped
  • 2 tbs oil
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp coriander
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 cups beef stock
  • 1 pie crust
  • 1 sheet puff pastry
  • chopped cilantro
  • 1 egg, beaten
  • cumin seeds to sprinkle on top
  • heat oil on high, saute onion and garlic with the spices for 2-3 minutes until the onion is tender. Add the lamb pieces and cook 5-6 minutes until browned on all sides.

Stir in the stock, reduce heat to medium and simmer, covered, for 1 hour. Remove the lid and simmer another 30 min until the lamb is tender and the sauce thickens. You can use flour or cornstarch mixed with a small amount of water to thicken the sauce further if needed.

Preheat oven to 400F. Bake pie crust for 10 min. Pour lamb filling into the crust and sprinkle with chopped cilantro. Cut circle in puff pastry so it is large enough to cover the pie filling. Put on top of pie and press edges to seal. brush with beaten egg and sprinkle with cumin seeds. Make air vents with a knife. Bake for 20 min or until pastry on top is puffed and golden.




Caramelized onion, cheddar, potato tart

  • 1 round pie crust dough
  • 1 egg, beaten
  • 1 1/2 lbs yellow onions, thinly sliced
  • 2 tbs vegetable or canola oil
  • 2 tbs butter
  • 1 lb potatoes, thinly sliced
  • 1 egg
  • 1 cup sharp cheddar, shredded
  • 1/2 cup sour cream
  • 1 tsp dried sage
  • 1 tsp salt
  • ground black pepper

Heat oil and butter in a large pan or pot over medium-high heat, add onions and cook until caramelized. Reduce heat as needed to prevent burning. Set aside to cool.

In a pot, add sliced potatoes and cover with enough cold water to cover by 1″. Cover and bring to a boil. Reduce heat and cook 5 minutes. Drain potatoes running cold water over them to cool.

Mix together sour cream, egg, cheese, sage, salt, and pepper, stir in cooled onions.

Heat oven to 400F. Roll out pie crust. Place potatoes on top a few layers thick, leaving a 1″ border uncovered. Spread onion mixture on top of the potatoes and fold the crust over/around the filling. Brush edges with beaten egg and bake for 45 minutes until golden brown. Serve warm. This makes a delicious hot or cold leftover as well. 

Recipe adapted from here






Blackberry apple cake

  • 2 cups flour
  • 11 tbs butter
  • 1/2 cup sugar
  • zest of 1 lemon
  • 2 eggs
  • 1 tsp salt
  • 3 tsp baking powder
  • 1/2 cup milk
  • 1 cup blackberries
  • 1 apple, sliced

Grease a springform pan and line the base with parchment paper.

Heat oven to 350F. Place four and cold butter in food processor and process until mixture resembles fine breadcrumbs. Add sugar, lemon zest, eggs, and milk, pulse for a few seconds until just combined.

Spoon half the mixture into the pan and cover with half the blackberries. Spread the rest of the mixture into the pan and lay the apples slices and remaining blackberries on top.

Bake for 45-50 min until risen, golden, and inserting a fork in the center comes out clean.

Recipe adapted from here



Roasted pear tarts with brandy blue cheese topping

  • 3 pears
  • puff pastry
  • half lemon
  • 3 tbs blue cheese crumbles
  • 1 tbs brandy
  • 2 tbs chopped walnuts

Cut the pears in half and scoop out the seeds and some of the interior. Brush pears with lemon juice. Arrange pears facing down on lined baking sheet. Place puff pastry over the pears and form into rough pear shape with stem and leaves.

Bake in oven at 400F for 15-20 min until pastry is golden. Mix together cheese, brandy, and walnuts, spoon into hot pears.






Braised lamb shanks over orzo

  • olive oil
  • salt and pepper
  • 4 small lamb shanks or 1 large lamb shank
  • 2 stalks celery, chopped into large pieces
  • 2 carrots, chopped into large pieces
  • 1 large onion, chopped into large pieces
  • 2 cups port
  • 1 cup red wine
  • 4 cups chicken stock
  • 2 heads roasted garlic (chop off tops, drizzle with olive oil and roast for 1.5 hours at 200F til soft, let cool before squeezing pulp out)
  • 1 lb orzo
  • 2 tbs butter
  • 2 tbs olive oil
  • 2 tbs cold butter
  • 8 cups chicken stock

Heat oven to 350 F. Heat 3 tbs olive oil in dutch oven over high heat until smoking. Liberally season lamb shanks all over with salt and pepper. Sear the shanks on all sides until golden brown, remove and set aside. Add the celery, carrots, and onions and cook 5 minutes. Add the port and red wine, cook until reduced by half. Add the chicken stock, the pulp from the roasted garlic, and the lamb shanks. Brink to a boil on the stove, then cover and bake in the oven for 2 hours, or until tender (add 30 min for large shanks).

Remove the shanks, strain the sauce into a medium saucepan. Cook the sauce over high heat until the liquid is reduced by half. Serve shanks with the sauce drizzled over the top of the shanks and orzo.

For the orzo:

heat the 2 tbs butter and 2 tbs olive oil over medium high heat. Add half the orzo and toast till golden brown. Add the remaining orzo to the pan. Add chicken stock 1 cup at a time and cook until water is incorporated and orzo is al dente. Remove from heat and add 2 tbs cold butter, stirring to incorporate.

Recipe adapted from here

Sugared almonds

1 1/2 cup whole almonds

1 tsp cinnamon

2 tbs sugar

1 tbs pure cane sugar

1/4 tsp maple syrup

1 egg white

dash of salt

bean egg white with maple syrup till frothy. Add almonds and stir to coat. Mix together cinnamon, sugars, and salt and pour over the almonds, stirring again to coat. Spread over a lined baking tray and bake for 30 min at 300 F, stirring occasionally.


Brown butter pecan asparagus

  • 3 tbs butter
  • 1 bunch asparagus
  • salt
  • pepper
  • cup chopped pecans

Roast pecans in a skillet, stirring frequently until fragrant but not burnt.

Brown butter in the same skillet (brown specs form and a nutty aroma is produced).

Reduce heat to low, add asparagus and sprinkle with salt. Cover pan and continue to cook until desired tenderness of asparagus.





Roasted carrots with thyme

  • 1 bunch carrots
  • fresh thyme
  • olive oil
  • salt

clean carrots and chop off stems/ends. Drizzle with olive oil, sprinkle liberally with salt and chopped fresh thyme.

Roast for 45 minutes at 400F (time will vary depending on thickness of carrots and desired tenderness)










Followed recipe exactly here from the Food Network

My croquembouche fell for a few reasons, 1. the puffs needed to cook a bit longer and probably could have been crisped up once I thawed them out from making them the day before. Since I had so many things to do I tried to make it too early which gave it time to heat up. A few of the puffs fell apart in the middle causing it to start sagging so we just dissembled it and put it on a plate instead.




2 Responses to “Game of Thrones Season 6 Premiere Feast”

  1. wendy

    This is fantastic! I do Game of Thrones food night on the night of the show as well, but nothing compared to this!! 🙂 Your meals are very inspiring :bookmarked:!


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