- Inspired by the official “Game of Thrones” companion cookbook, “A Feast of Ice and Fire,” we made iconic recipes from the show.
- Keep reading to see our “pigeon” pie, black bread, bowls of brown, lemon cakes, and more.
- Visit INSIDER.com for more stories.
With the final “Game of Thrones” season set to air, it’s time to start planning epic watch parties. We turned to “A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook” in order to try and throw the best dinner party for fans of the HBO show.
We made “pigeon” pie, black bread, bowls of brown, lemon cakes, a blueberry tart, and mulled wine (without poison, we promise). Plus we served up a little “Winterfell breakfast,” fruit, and cheese on the side.
Keep reading to see how all of our “Game of Thrones”-inspired recipes turned out.
Starting with the basics: Pigeon pie.
But we didn’t quite feel like sourcing local pigeon (or other small birds).
Instead, we decided to adapt the recipe from the cookbook into a pseudo-chicken-pot-pie.
We strongly advise you make your doughs one day in advance.
Making the dough in advance gives it more time to fully chill, and leaves one less thing for you to do on Sunday afternoon.
We kept the dough recipes the same for both the “pigeon” pie and the blueberry tart, even though we were changing up the inside fillings.
Instead of literal pigeon, we used shredded rotisserie chicken.
In addition to our shredded meat, the recipe called for turnip, mushroom, leeks, cream, butter, and chicken stock (plus seasoning).
As with any recipe, it’s best to prepare and measure all of your ingredients before you start to cook.
Our dough was already resting in the fridge, so we chopped up the veggies and prepared to make a roux.
We got the veggies sauteed in a pan.
The “A Feast of Ice and Fire” cookbook mentions how the veggies in its recipe make the pigeon pie reminscent of a chicken pot-pie.
In a separate pan, we whipped up a roux with flour and butter.
We added chicken stock, cream, and seasoning to the roux before pouring in the cooked vegetables.
Last but not least, the pre-cooked chicken went into the pan.
This rotisserie chicken hack makes assembling your pie much easier.
Now, time to roll out the dough.
Carefully roll out the dough on a floured surface, making sure to turn it frequently so you get an even thickness.
You want to keep the dough as chilled as possible, so work fast.
The dough bakes into a more flaky crust if it’s still chilled when it goes into the oven.
After putting all the filling into the pie, we covered the top with a second layer of dough.
We also used kitchen scissors to trim the dough in spots where it was uneven.
To make a neater edge, we tucked the dough edges underneath itself and crimped.
Practice makes perfect when it comes to working with any pie dough.
Using the trimmed scraps, we cut out leaf decorations for the top.
The last thing we did was brush the crust with egg wash (beaten egg with a tiny bit of water) so it would brown nicely and have a good shine.
Final step! Admire your handiwork.
We popped this into the oven right away, since we knew the crust would take a while to brown.
Next up, black bread.
The cookbook describes this southern style bread as “wildly easy, dense, and incredibly authentic-tasting.”
This was another one of the recipes we started the day before.
According to the cookbook, letting the dough rest overnight in the fridge gives it a slight “sourdough” taste.
So once the dough was formed, we popped it into a clean bowl and covered it with a towel.
It’s never a bad idea to do a test run of recipes you’re making a couple days before the party. That way you can smooth out any issues in the process before you’re serving food to guests.
On Sunday, we divided the dough into two parts and shaped it into loaves.
We scored the tops of the bread with a paring knife before popping it into the oven.
The bread turned out much better than we expected.
Despite the heavy, thick dough, the bread turned out very well with a nice crusty exterior.
Then we turned to Sansa’s iconic favourite — lemon cakes.
In the cookbook, several of the recipes have authentic “medieval” versions, and then a “modern” take on the same dish.
We decided to try our hand at the “modern lemon cakes” recipe.
The book says this version is “sweeter and heavier” than a traditional lemon cake.
The cake recipe was pretty standard, with flour, butter, baking powder and baking soda.
Once again, we prepped all the needed ingredients before any mixing was done.
Of course, you can’t forget fresh lemons.
You’re going to want to zest your lemons before cutting into them.
Once zested, squeeze all the juice possible out of each lemon.
There’s no such thing as too much lemon juice in a lemon cake, in our opinion.
We used a stand mixer to combine the ingredients.
Make sure to follow the instructions about adding the wet and dry ingredients in alternating batches. This helps bring it together in a much smoother fashion.
Spread the batter into a pan.
And don’t forget to grease your pan and line it with parchment paper first.
That way it flips out easily and you can trim it.
We used a serrated knife to trim the edges and cut the cake into smaller squares.
After the cake was cooled, we made the icing.
The icing is simply confectioner’s sugar, more lemon juice, and butter heated over a double-boiler.
We added a touch of yellow food colouring to the icing.
Using a spoon, we carefully covered the top of each cake with the lemony frosting.
Next we turned to our second dessert, a blueberry tart.
Just like the lemon cakes, we made the “modern” version of the blueberry tart for our party.
We got our chilled dough out, and repeated the rolling process.
The tart has just one layer of dough, instead of two.
We carefully worked the dough into a shallow tart pan.
An easy trick for trimming tart crust is simply rolling the pin over the top of the pan, which cuts off the edges.
Fill the pan with your blueberries, and voila!
We popped this into the oven next while we turned our attention to stew.
The “Game of Thrones” cookbook has a recipe for “bowls of brown,” but we wanted a vegetarian option.
On the show, a “bowl of brown” is the nickname for the meaty stew served up to smallfolk in the alleys of King’s Landing.
We tracked down a vegan mushroom stew recipe instead.
The recipe we used called for portobello mushrooms and potatoes in place of the mystery meat that often finds its way into the show’s “bowls of brown.”
Best of all, we had to pour a generous portion of red wine into the soup.
The recipe only needed one cup, so of course we had to drink the leftovers.
Common kitchen knowledge says never cook with a wine you wouldn’t want to drink on its own.
After adding the wine to our cooked veggies, it was time for potatoes.
Fresh-chopped thyme and rosemary added depth of flavour to the soup.
We stirred everything together and let it simmer while we turned our attention back to the wine.
Last but not least, it was time to mull some wine.
We used the leftover wine from the stew, plus one more bottle.
Oranges were sliced up and punctured with whole cloves.
The official “Game of Thrones” cookbook recipe also called for more fresh lemon juice.
We also added orange juice, warming spices, honey, and cognac.
Once everything is in a pan, just turn on the heat and simmer very gently for about 45 minutes.
At last, friends began to arrive and it was time to serve up.
We sliced up the black bread, and were once again pleasantly surprised by the nice texture inside.
Our lemon cakes were decorated with sprinkles and pomegranate seeds.
We think Sansa Stark would be very excited to munch on these.
In addition to the more elaborate recipes, we decided to serve some fruit and cheese.
Grapes, apples, and some nice cheddar were arranged on a platter for guests to nibble on.
We also soft-boiled some eggs and burned a rasher of bacon black — just the way Tyrion likes it.
Pro-tip: Cook your bacon in the oven on a slotted rack placed over a sheet pan that’s been lined with foil.
Here’s a bird’s eye view of our whole spread:
We laid everything out before inviting our guests to sit down and dive into the feast.
Here’s a closer look at the finished blueberry tart:
Dusting the top with confectioner’s sugar was a great final touch for presentation.
And the pièce de résistance of the meal — our chicken pie:
Though it’s less grand than King Joffrey and Queen Margaery’s wedding pie, this one also didn’t act as a precursor to a gruesome death.
The flaky crust enveloped a rich, meaty filling.
This was a good compromise between the labour-intensive pigeon pie recipe from “A Feast of Ice and Fire” and your standard chicken pot pie.
Our vegan “bowl of brown” was a delicious savoury stew.
The recipe included liquid smoke and marmite, both of which helped add a meaty, umami flavoring.
We served up the feast to our friends and fellow “Game of Thrones” fans.
We promised no one would be poisoned, stabbed, or shot with a crossbow at the dinner table.
The bowls of brown were a hit, especially with a hunk of crusty black bread.
We think this version would do Gendry and Ser Davos Seaworth proud.
Our Winterfell-style breakfast paired well with the chicken pie.
The great thing about any feast is how your guests can customise their own plates.
This set of recipes would be great to dole out for a potluck style party, too.
If each guest picked just one dish, it’d be easy to transport most of this food to a chosen location for Sunday night.
Of course, you might want to bring extra wine.
Having non-alcoholic options is always great, too.
Just make sure you bake extra lemon cakes.
For more “Game of Thrones” inspired foods and the entire recipes of the dishes you’ve seen here, you can buy “A Feast of Ice and Fire” here.
- Read more:
- A quick guide to every ‘Game of Thrones’ character you should know
- WHERE ARE THEY NOW: 31 actors who were killed off ‘Game of Thrones’
- ‘Game of Thrones’ released a collection of 8 whiskies and each bottle represents the Houses of Westeros and Night’s Watch
- An essential recap of everything that’s happened on ‘Game of Thrones’ so far
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