Winter is coming.
Game of Thrones fans have been waiting for this date for more than a year and now Season 7 is finally here. Will the Stark siblings finally be united? Will Jon Snow’s true heritage be revealed? Who will Daenerys first encounter once she lands in Westeros?
Calm down. Before we tune into the first episode of this season, how about some Game of Thrones-inspired snacks for the Season 7 viewing party?
1. Direwolf bread
Specially baked for the fans of House Stark. Add some flavour to this bread with some honey and buttermilk on top of the usual bread recipe, then cut it into a direwolf shape. Here’s the recipe by Game of Thrones enthusiast and talented chef, Rachel Howden:
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
- 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. 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.
2. White Walker ice cream
Probably the most terrifying ice cream you’ll ever have! What better way to embrace the fact that winter is coming than having the coldest and scariest ice cream in the Known World – one inspired by the White Walkers? Black sesame and vanilla are used for the flavour, then add some colour with some blue M&Ms.
Ice cream can be tricky to make, so according to Rebecca from Let’s Eat Cake, “You’ll need to cook your mixture until it’s thick enough that it coats the back of a wooden spoon and when you draw a line through the mixture on the spoon, the line holds for at least a few moments.”
- 1/2 cup black sesame seeds
- 1 tablespoon honey
- 1 1/2 cups whole milk
- 3/4 cup sugar
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 1/2 cups half and half
- 1 teaspoon vanilla extract
- 1/2 cup blue M&Ms
- 1/4 cup bone sprinkles
Fill a large bowl with 2 inches of cold water and place it in the freezer.
Pour the sesame seeds into a skillet and dry roast over medium heat. Once they start to smell fragrant and you hear faint popping noises, remove them from the heat and pour them into the bowl of a food processor.
Once the sesame seeds are cool, turn on the food processor and grind them until they form a paste. Scrape down the sides. Add honey. Turn on the food processor and blend until honey is fully combined.
In a medium bowl, whisk egg yolks until slightly lighter in color.
Heat milk, sugar, salt, and sesame mixture in a medium pot, stirring often. Once all of the sugar has dissolved, slowly add the mixture to the eggs (see notes above) until the two mixtures are about the same temperature.
Pour this back into the pot and heat until it is thick enough to coat the back of a spoon.
Pour half and half and vanilla extract into a medium bowl. Pour the milk mixture into the bowl slowly, whisking as you go.
Pour this back into the pot. Set the bowl aside and place a mesh strainer on top. Heat the milk mixture, stirring often, until the custard coats the back of a spoon and holds a line.
Pour the custard through the strainer.
Remove the bowl of ice water from the freezer and place the bowl on top. Let this sit for about 30 minutes, or until room temperature.
Place a piece of plastic wrap on top, touching the top of the custard. Place in the fridge overnight.
In the morning, add the custard to the ice cream machine according to the manufacturer’s instructions. When nearly finished (about 20 minutes), add blue M&Ms and bone sprinkles.
Place in freezer-proof container for 3-4 hours or until firm.
3. Lemon cakes
Remember that Sansa Stark mentioned that her lemon cakes are some of her favourite desserts? Here’s a recipe on how to make the best ones in the Seven Kingdoms. Get some lemon-flavoured syrup, pudding powder, and lemon zest ready!
- 4 Eggs (separated/room temp)
- 1 tbsp Water
- 1/2 cup + 2 tbsp Sugar (I used Zulka)
- 1/2 cup (1 stick) Salted Butter (melted)
- 3/4 cup Flour
- 1 1/2 cups Milk (room temp)
- 2 tsp Vanilla Extract
- Juice and Zest of 1 Lemon
- 1/2 cup Lemon Simple Syrup + addition syrup for the topping
- 1 cup Whipping Cream
- 3 tbsp Instant Lemon Pudding Powder
- 1/4 cup Confectioners’ Sugar
- Preheat oven to 325 F.
- Whip egg whites until stiff and transfer to a separate bowl.
- Beat egg yolks, vanilla, sugar, and water until light fluffy yellow.
- Add butter and beat for another minute or so.
- Add flour and beat until fully combined.
- Add in milk, lemon juice, lemon zest, and lemon syrup until thoroughly mixed.
- Beat in egg whites on low until just incorporated, batter may look a little clumpy, that’s okay.
- Pour batter into greased 8 inch pan, you can also use a 10 inch round pan, but the layers won’t be quite as distinct, like in mine.
- Bake for 60 minutes, remove from oven and let set in pan for at least three hours.
- If you are making small cakes like I did, using a biscuit cutter to cut them out of the large cake.
- Add ingredients to a stand mixer or in a bowl and beat on medium-high until you have a light and fluffy cream.
- Spread [Lemon Simple Syrup| out on top of the cake.
- Pipe lemon cream on top of cake and syrup.
- Top with a Candied Lemon slice.
- Dust with Confectioners’ Sugar and serve.
4. The pie that killed Walder Frey
This is one dangerously delicious pie. It’s the pie that Arya Stark used to kill Walder Frey, which also contains the remains of his sons. But don’t worry, no humans were harmed in the making of this pie. Just put in some bacon and a meat of your choice, add some vegetables with oregano and rosemary, and you’ll have a really delicious filling. Thanks to Tracy from Baking Mischief for this awesome recipe!
- 8 ounces thick-cut bacon chopped 1-inch
- 2 pounds ground pork
Vegetables (all diced 1/4 to 1/2-inch)
- 1 medium onion diced
- 2 large carrots diced
- 2 large parsnips diced
- 8 ounces mushrooms diced
- 1 small turnip diced
- 1 cup water
- Salt and pepper
- 1/2 teaspoon crushed rosemary
- 1/2 teaspoon dried oregano
- 1/4 cup (2oz) butter
- 1/4 cup (30g) all-purpose flour
- 2 cups chicken broth
Egg White + Wash
- 1 egg white
- 1 egg
- 1 tablespoon milk
Lightly grease your springform pan with butter. On a well-floured surface, roll out the full batch of pie dough out to a 17-inch round (leave the half batch in the refrigerator). Fold the edges of your dough in so you have a square smaller than your springform pan that you can pick up. Place the dough inside the pan and unfold it, gently manipulating the dough so it is evenly distributed over the pan. Trim the overhang so only 1 inch remains.
If there are any tears, patch them with the scraps, using a tiny bit of water as glue. Place the pie crust in the refrigerator.
In a large pot (with a lid), cook bacon over medium heat until cooked through but not too crispy. Use a large slotted spoon to transfer bacon to a plate, leaving the bacon drippings.
Add ground pork to the pot. Sprinkle with salt and pepper, and cook over medium until cooked through. Use your large slotted spoon to remove pork and transfer to a second plate. Add onions to the the pot and cook over medium for 4 to 5 minutes until onions are just starting to turn translucent around the edges. Add in the rest of the diced vegetables and the cooked ground pork.
Add 1 cup water and cover. Simmer covered for 10 minutes. Uncover, stir, and continue to simmer uncovered until water is evaporated and vegetables are just fork tender.
Make the Gravy
While your meat and vegetables simmer, in a medium saucepan, melt butter over medium heat. Whisk in flour and cook until lightly browned, about 1 minute. Whisk in broth, beating out any lumps that form. Continue to cook, whisking constantly until mixture thickens and begins to bubble, 4 to 6 minutes. Remove from heat and set aside.
Once your meat and vegetables are done, stir in the gravy. Add rosemary, oregano, and salt and pepper to taste. Your mixture should be fairly salty. Don’t be afraid to add more!
Cool for at least 30 minutes, stirring occasionally to speed up the cooling process. Once mixture is mostly cooled, stir in bacon.
Make sure your pie dish will fit in your oven, if not, move the top rack down. Preheat your oven to 400°F and place a rimmed baking sheet on the top rack to catch drips in case your pan leaks and to help cook your bottom crust (if using a glass or ceramic pie pan, skip this step as a hot baking sheet can cause them to shatter).
In a small bowl, whisk the egg white until frothy and brush over the inside bottom of your chilled, prepared pie crust. Pour meat mixture over the top, mounding it the highest in the center, and roll out your half batch of dough for the top. Place dough over the top of your pie and trim the overhang so that it is even with the bottom crust. Roll the dough under and either flute or crimp the edges to seal. Just make sure all of the crust is inside of the springform pan so it doesn’t break when you release the pan.
Whisk together egg and milk and brush over the top of the pie.
Cut a few slashes in the top of the pie for steam to escape.
Place your pie on the preheated tray in the oven and bake for 55 to 65 minutes, until the crust is cooked through and filling bubbly. Check on the pie at around 40 minutes and cover loosely with foil if browning too quickly.
Allow pie to cool in the pan (do not open up the springform pan) for at least 15 minutes before releasing and cutting.
5. Dragon Scale cake
Celebrate the arrival of the Mother of Dragons to Westeros with this Dragon Scale Cake. Dress up the all-time favourite red velvet with some black and grey icing to create cold, scaly look. Special thanks to Olivia from Liv For Cake for the step-by-step instructions on creating this magnificent cake.
Red Velvet Cake:
- 1 1/2 cups all-purpose flour
- 1 Tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla
- 2-3 tsp super red colour gel
- 1/2 tsp white vinegar
- 3/4 cup buttermilk room temperature
- 6 cups powdered sugar sifted
- 2 cups unsalted butter room temperature
- 2 tsp vanilla extract or flavouring of your choice
- 1 Tbsp heavy whipping cream
- black colour gel
- red colour gel
- moss green colour gel
- gold pearl dust
Red Velvet Cake:
Preheat oven to 350F. Grease and flour three 6″ cake rounds, line with parchment.
In a medium bowl, whisk flour, baking powder, salt, and cocoa powder. Set aside.
Using a stand mixer fitted with the paddle attachment beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla, red colour gel, and vinegar.
Alternate adding flour mixture and buttermilk, starting and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
Spread batter evenly into prepared pans. Smooth the top with a spatula.
Bake for approx. 30mins or until a toothpick inserted into the centre comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto a wire rack to cool completely.
Prepare a stand mixer with a whisk attachment. Whisk butter until creamy. Reduce speed to low and add in icing sugar 1 cup at a time until well blended. Increase speed to med and beat for 3 minutes.
Add vanilla and 1 Tbsp cream and continue to beat on medium for 1 minute.
– Reserve 1.5 cups of the white frosting to frost the inside layers and crumb coat the cake.
– Reserve 1/4 cup of the white frosting to red.
– Reserve 1/4 cup of the white frosting to colour green.
For the remaining frosting, add enough colour get to get it to the desired shade(s) of dark grey. I ended up using the entire bottle to get 3 different shades. Once it got to a dark enough grey shade, I removed 1/4 of the buttercream, then I added more black and did the same one more time. With the remaining buttercream I added the rest of the colour gel for the darkest shade.*
See tutorial pictures above for decorating technique.
6. Lannister parfait
Now that Cersei Lannister is the one sitting on the Iron Throne, it’s only fitting that we honour her with a toast – in the form of a strawberry and banana parfait. You can also substitute the strawberries with watermelon chunks, and pineapples instead of bananas, if you like. Anything red and gold for House Lannister. Full recipe here.
House Stark Parfait
- 2 cup heavy whipping cream cold
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 9 graham crackers crushed
- 3 bananas cut into bite-sized pieces
- 1 cup blackberries
House Lannister Parfait
House Targaryen Parfait
- 2 cup heavy whipping cream cold
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 9 graham crackers crushed
- 1 cup raspberries
- 1 cup blackberries
For the Whipped Cream
Using a stand mixer (or hand mixer + large bowl), add in chilled heavy cream, powdered sugar, and vanilla and beat on high until stiff peaks form, about 5-7 minutes.
Assembling the Parfaits
Using the cream in the above step and the fruit of your choice, layer your chosen house parfait as you see fit. to do it as pictured: layer a heavy portion of cream, then a layer of crushed graham crackers, followed by the fruit combination of your choice, and finish off with another hefty layer of cream.
Plant your house flag at the top (instructions to make them above in the post) and serve immediately.
7. Pumpkin soup
One of the many soups mentioned in the series – a simple pumpkin soup. This snack recipe is pretty simple to make, requiring a little more than one hour to prepare. Full recipe here. Feel free to improvise on the recipe if you can’t find the ingredients in local supermarkets.
- 1 – acorn squash, large, halved OR 2 – sugar pumpkins, halved
- 2 tbsp – unsalted butter
- 2 tbsp – brown sugar
- salt and pepper
- 1 tbsp – unsalted butter
- 1 tbsp – olive oil
- ½ – leek, whites only, thinly sliced
- 1 – clove garlic, minced
- 1 – small granny smith apple, peeled, small dice
- 2 – carrots, medium, peeled and small dice
- 1 tsp – chopped fresh sage
- 2½ cups – vegetable or chicken stock
- croutons, as needed for garnish
- Preheat the oven to 204°C.
- Place the halved acorn squash or pumpkin on a sheet pan or roasting rack. Spread one tbsp of butter on each half and sprinkle evenly with brown sugar. Season with salt and pepper. Roast for 45-50 minutes until very tender. Let cool and scoop out the flesh with a spoon.
- Meanwhile, heat a saucepan over medium heat. Add one tbsp butter and the oil. Once hot, add the minced garlic and sliced leeks. Cook for 3-5 minutes until soft.
- Add the diced carrots, apples, cooked squash or pumpkin, and sage. Add the stock and bring the soup to a boil. Turn it back down to a simmer and cook until the carrots and apples are tender.
- Once tender, puree the mixture until smooth in a blender. Season with salt and pepper. Garnish with croutons and chopped crisp sage.
8. Dornish cream cakes
Inspired by sunny Dorne, these delicious cakes are filled with rose and cinnamon-flavoured cream. You can also use candied fruits or crushed nuts as garnish. Full recipe here.
Ingredients for pastry:
- 3 cups flour
- 1 cup sugar
- 1/4 cup warm water
- pinch of saffron, or a single drop of yellow food colouring
Ingredients for filling:
- 2 cups cream
- 1 eggs, plus 3 more eggs
- pinch of cardamom
- pinch of cinnamon
- 1/2 stick butter
- 1 tsp. rose water
- 2 Tbs. sugar for dusting
- garnish with your choice of crushed pistachios, candied citrus, etc.
Make up the pastry shells: Combine the flour and sugar. Let the saffron soak in the warm water for about 5 minutes, until the water has taken on a slight yellow tint. Add this to the dry mixture a small amount at a time, until it has become a large lump of dough. Roll out the dough to a little under 1/4″ thickness, and cut into 2″ rounds. Press these into a mini muffin pan, and bake for around 5 minutes at 350F. Remove from pan and allow to cool.
For the Filling: Combine the cream and one beaten egg in a medium saucepan. Bring slowly to a simmer. In a separate bowl, beat the remaining eggs. While whisking furiously, gradually pour in about 1 cup of the cream- this tempers the eggs so you don’t scramble them. Pour this whole mixture back into the pot. Add the spices, butter, and rosewater, and stir, as it thickens. When it has thickened appreciably, remove from heat and let cool.
Spoon the filling into the prepared shells, dust with sugar, and top with your choice of garnish.
9. Dragon egg cookies
Grown dragons too scary for you? Get the eggs instead. Check out this page for the detailed steps on how to create the realistic scale design.
We’re quite sure you have a feast fit for kings, queens, and khaleesis with all these snacks! Now, time to sit back and enjoy the new season!
Need help with food? Kaodim has a list of caterers you can choose from! Let them know the details of your party here, and we’ll send you some quotations along with the caterers’ profiles to choose.
written by Esther Chung