I threw a 'Game of Thrones'-themed dinner party using the show's official cookbook, and the medieval recipes were a hit

Sydney Kramer/INSIDERThe spread at INSIDER’s ‘Game of Thrones’ dinner party.

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.

Sydney Kramer/INSIDERThe pastry dough ingredients.

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.

Sydney Kramer/INSIDERThe sweet pastry dough we made for the blueberry tart.

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.

Sydney Kramer/INSIDEROur ingredients for the meat pie filling.

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.

Sydney Kramer/INSIDERKim Renfro peeling one large turnip.

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.

Sydney Kramer/INSIDERThe mushrooms, leeks, and turnips.

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.

Sydney Kramer/INSIDERA roux is made from equal parts 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.

Sydney Kramer/INSIDERBuying shredded chicken is a major time-saver.

This rotisserie chicken hack makes assembling your pie much easier.


Now, time to roll out the dough.

Sydney Kramer/INSIDERYou can use any rolling pin you’d like.

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.

Sydney Kramer/INSIDEREverything ready to assemble.

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.

Sydney Kramer/INSIDEROur pie-pan already had fluted edges, which helps with crimping.

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.

Sydney Kramer/INSIDERKim Renfro has crimped a lot of pie dough in her day.

Practice makes perfect when it comes to working with any pie dough.


Using the trimmed scraps, we cut out leaf decorations for the top.

Sydney Kramer/INSIDERWe also made sure to cut a hole in the center of the pie so steam could escape.

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.

Sydney Kramer/INSIDERNot bad for a day’s work when it comes to ‘Game of Thrones’ partying.

We popped this into the oven right away, since we knew the crust would take a while to brown.


Next up, black bread.

Sydney Kramer/INSIDERThe ingredients for 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.

Sydney Kramer/INSIDERThe recipe calls for one bottle of dark beer, like a stout.

According to the cookbook, letting the dough rest overnight in the fridge gives it a slight “sourdough” taste.


Read more:
We tried ‘Game of Thrones’-themed scotch, wine, and beer – and we threw anything we didn’t like out the Moon Door


So once the dough was formed, we popped it into a clean bowl and covered it with a towel.

Sydney Kramer/INSIDERThe dense ball of dough.

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.

Sydney Kramer/INSIDEROur loaves of black bread ready for the oven.

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.

Sydney Kramer/INSIDERThe dense texture of the dough had us worried.

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.

Sydney Kramer/INSIDERThe ingredients for 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.

Sydney Kramer/INSIDERA shot of the ‘A Feast of Ice and Fire’ cookbook.

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.

Sydney Kramer/INSIDERAs with most sweets, you mix the dry ingredients first.

Once again, we prepped all the needed ingredients before any mixing was done.


Of course, you can’t forget fresh lemons.

Sydney Kramer/INSIDERStore-bought lemon juice just isn’t the same.

You’re going to want to zest your lemons before cutting into them.


Once zested, squeeze all the juice possible out of each lemon.

Sydney Kramer/INSIDERHaving the proper kitchen tools on hand helps with speediness.

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.

Sydney Kramer/INSIDERThe recipe calls for eggs and milk, too.

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.

Sydney Kramer/INSIDERWe used a spatula to even it out.

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.

Sydney Kramer/INSIDEROur lemon cakes after baking and cooling.

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.

Sydney Kramer/INSIDERYou want to wait until the cakes are ready for decorating.

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.

Sydney Kramer/INSIDERPouring the icing over one of our lemon cakes.

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.

Sydney Kramer/INSIDERThis tart filling is just fresh blueberries, sugar, and cinnamon.

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.

Sydney Kramer/INSIDERThis is the same technique we used on the ‘pigeon’ pie’s bottom crust.

The tart has just one layer of dough, instead of two.


We carefully worked the dough into a shallow tart pan.

Sydney Kramer/INSIDERYou want every nook of the pan filled with crust.

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!

Sydney Kramer/INSIDERWell, first you bake the tart, and then 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.

Sydney Kramer/INSIDERWe found a different stew recipe.

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.

Sydney Kramer/INSIDERThe base of veggies for the stew.

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.

Sydney Kramer/INSIDEROpening a bottle of wine for the ‘bowl of brown’ stew.

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.

Sydney Kramer/INSIDERYes, we taste tested our bottle of Cabernet Sauvignon first.

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.

Sydney Kramer/INSIDEROur raw red potatoes and herbs added into the pot.

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.

Sydney Kramer/INSIDEROur mulled wine ingredients.

We used the leftover wine from the stew, plus one more bottle.


Oranges were sliced up and punctured with whole cloves.

Sydney Kramer/INSIDERThis is a slightly time-consuming process, but necessary for proper mulled wine.

The official “Game of Thrones” cookbook recipe also called for more fresh lemon juice.


We also added orange juice, warming spices, honey, and cognac.

Sydney Kramer/INSIDERMulled wine is the kind of recipe you can play around with depending on your tastes.

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.

Sydney Kramer/INSIDEROur black bread from earlier.

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.

Sydney Kramer/INSIDERThe lemon cakes all on a tray.

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.

Sydney Kramer/INSIDERNo party is complete without a block of 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.

Sydney Kramer/INSIDEROur bacon and eggs for the party.

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:

Sydney Kramer/INSIDERThe ‘Game of Thrones’ dinner party was almost ready to start.

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:

Sydney Kramer/INSIDERThe blueberry tart was very juicy after the fruit was cooked down.

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:

Sydney Kramer/INSIDERThe crust browned beautifully in the oven.

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.


Read more:


WHERE ARE THEY NOW: 31 actors who were killed off ‘Game of Thrones’


The flaky crust enveloped a rich, meaty filling.

Sydney Kramer/INSIDERA cross-section of the pie.

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.

Sydney Kramer/INSIDERSimmering everything together for over an hour helped reduce down the liquids.

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.

Sydney Kramer/INSIDERKim Renfro ladling out bowls of brown.

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.

Sydney Kramer/INSIDERSlurping down a bowl of brown.

We think this version would do Gendry and Ser Davos Seaworth proud.


Our Winterfell-style breakfast paired well with the chicken pie.

Sydney Kramer/INSIDERA soft boiled egg, piece of bacon, and slice of 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.

Sydney Kramer/INSIDERA table full of smiles for our ‘Game of Thrones’ party.

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.

Sydney Kramer/INSIDEROne of our pals serving up some mulled wine from the pot.

Having non-alcoholic options is always great, too.


Just make sure you bake extra lemon cakes.

Sydney Kramer/INSIDERThese were by far the biggest hit of the party.

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.

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