Fighting for the Iron Throne is enough to work up an appetite, so next time you sit down to watch Game of Thrones, be sure that you have these Westeros-inspired treats to save your hunger.
So light up your Winterfell-scented candle in memory of Robb Stark and get cooking!
Just make sure to send the kids to bed, no matter how much they like chicken Littlefingers.
Time to come clean: Anyone who has ever tuned into Game of Thrones wants a direwolf. And while a wolfdog seems like it’d be a great real-life alternative, you’re probably better off baking this beer-infused Direwolf Bread in the shape of the cuddliest/smartest/ride-or-die pups on the show instead (scroll down for tracing info).
Makes 1 large or 2 small loaves Servings
- 1 cup all-purpose flour, plus more for dusting
- 2 cups whole wheat flour
- 1 cup rye or whole wheat flour
- 2 tablespoons light brown sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 4 tablespoons (½ stick) unsalted butter, cut into pieces, room temperature, plus more, melted, for brushing
- 1 cup dark Belgian ale
- 1 cup buttermilk
- 3 tablespoons fresh lemon juice
- Nonstick vegetable oil spray
- Black or white flaky sea salt
- 1 pink peppercorn (optional)
Preheat oven to 350°. Lightly dust a parchment-lined baking sheet with all-purpose flour.
Whisk whole wheat flour, rye flour, brown sugar, baking powder, kosher salt, baking soda, and 1 cup all-purpose flour in a large bowl, breaking up brown sugar lumps with your fingers, until combined. Work in 4 Tbsp. butter with your fingers until pea-size pieces remain. Make a well in the center and add beer, buttermilk, and lemon juice. Mix with a wooden spoon until a sticky dough forms and no streaks of flour remain.
If using the wolf template, cut it out. Transfer dough to prepared pan. Using wet hands, pat dough to a 15×9″ oval, making sure dough is smooth and an even thickness. Lightly spray back of template with nonstick spray and lightly dust with all-purpose flour. Place template, floured side down, over dough. Using a sharp paring knife, trace template with an up and down sawing motion, cleaning knife frequently with warm water to get a smoother cut. Gather scraps and pat into a small oval; transfer oval to another parchment-lined baking sheet.
Brush loaves with melted butter and sprinkle with sea salt. Press 1 pink peppercorn into wolf dough (this will be the eye). Bake loaves, rotating sheets halfway through, until golden brown, 55–70 minutes. Let cool on sheets.
If making a standard loaf, transfer dough to prepared pan. Using wet hands, pat dough to a 14×5″ rectangle, making sure dough is smooth and an even thickness. Brush with melted butter and sprinkle with sea salt. Bake until golden brown, 55–70 minutes. Let cool in pan.
Sansa’s Lemon Cakes
Whether or not you’re rooting for Sansa Stark, we’ve got nothing to disagree with on her taste in dessert. She loves lemon cakes, which are dainty and handheld—no knife required. Just as they are in the Seven Kingdoms, our lemon cakes are garnished with candied lemon slices, a reminder of bittersweet times in pursuit of the throne. To capture some of Sansa’s recent shadowy energy and escape from House Bolton, douse these cakes in syrup and cover in black sesame seeds.
Makes 9 Servings
- Nonstick vegetable oil spray
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup buttermilk
- 2 tablespoons finely grated lemon zest
- 1 teaspoon vanilla paste or extract
- ½ cup fresh lemon juice, divided
- ½ cup (1 stick) unsalted butter, room temperature
- 1¾ cups sugar, divided
- 3 large eggs
- 1 lemon, thinly sliced on a mandolin
Preheat oven to 350°. Coat an 8×8″ pan with nonstick spray. Line bottom of pan with parchment; spray parchment.
Whisk flour, baking powder, salt, and baking soda in a medium bowl until no lumps remain. Combine buttermilk, lemon zest, vanilla, and ¼ cup lemon juice in a large measuring cup.
Using an electric mixer on medium-high speed, beat butter and 1 cup sugar in a large bowl until light and fluffy, 3–4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Continue to beat mixture, occasionally scraping down bowl, until almost doubled in volume and very light, airy, and pale yellow, 2–3 minutes.
Reduce mixer speed to low, then add dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth top.
Bake lemon cake until just starting to turn light golden and a tester inserted into the center comes out clean, 25–30 minutes. Transfer pan to a wire rack; let cool at least 1 hour. Invert cake onto rack, peel off parchment, and let cool completely.
Meanwhile, bring remaining ¾ cup sugar and 3 Tbsp. water to a boil in a small saucepan, stirring occasionally, until sugar is dissolved. Cook lemon slices in a medium pot of boiling water until pith starts to become translucent, about 1 minute. Strain through a fine-mesh sieve, then add blanched lemon slices to boiling syrup. Turn off heat and let cool in syrup 1 hour. Stir in remaining ¼ cup lemon juice.
Transfer cooled cake to a work surface. Cut out 9 rounds with a 2½” round cutter, or use a knife to cut into 9 squares. Drizzle each with lemon syrup and top with lemon slices.
Do Ahead: Cake and syrup can be made 1 day ahead. Store cooled, unsliced cake tightly wrapped at room temperature. Cover syrup and chill.
Bran Stark’s (Faux) Pigeon Pie
In this world, most people haven’t developed a taste for pigeon yet and pigeon meat isn’t easily available. So, in this pie recipe we’ve replaced pigeon with duck (or you may use chicken) – we promise it’ll be just as indulgent and tasty as the pies you’ve seen in Game of Thrones. Serve this pie as a main course for lunch or dinner or as a tea time snack. Though forced to endure a drastic change in his life, Bran Stark can still enjoy a hot pigeon pie while he watches direwolves fight over a bone in the corner. Pigeon is present in many other moments of uncertainty in Westeros, too: a homeless girl sells them in the streets, a king feasts on them moments before his demise, and several curious bannermen eat them while their young lord tries to prove his strength. Despite these somber settings, pigeons seem to represent something hopeful and light—even when fate would cast the future otherwise.
Makes 4 pies
- 1 1/2 pounds pigeon or duck breast
- 1/2 pound porcini mushrooms
- 1 bunch green onions
- 1/4 cup (1/2 stick) unsalted butter
- 2 tablespoons flour
- 2 cups heavy cream
- 4 ounces Boursin cheese (or you can substitute any soft cheese such as cream cheese)
- 1 roll phyllo dough, (4 sheets)
- 1 stick unsalted butter, melted
Chop the breast meat, mushrooms, and green onions. Melt ¼ cup butter in a pan. Sauté the chopped mixture over medium-high heat for several minutes until meat is cooked.
Stir in the flour and cook for 2 minutes. Add cream and cheese and blend well. Season with salt and pepper to taste.
Let cool and refrigerate for 4 hours or overnight.
Lay out 4 sheets of phyllo on a damp cloth and cover with another damp cloth.
Preheat oven to 425°F.
Place one sheet of phyllo on a work surface and brush with 1 tablespoon of melted butter. Place one-fourth of the chilled meat mixture on the upper center of the dough.
Fold over the sides and roll up. Butter outside of dough heavily. Repeat three times to make remaining pies.
Bake for 20 minutes until golden brown and serve hot. Winter is coming..