GUYS. The “Game of Thrones” finale is THIS WEEKEND. How did the season go by this fast? Why must we wait another year until we get our fix of our favorite Westerosis?
OK, to be fair, I started binge-watching “Game of Thrones” in the beginning of April this year. I’ve been sadly skeptical of the show for the last four years, which I found out was a mistake as soon as I started watching. I’m so addicted that I binged the first three seasons over the course of two weeks and then, not being able to wait a week between episodes, started reading the Song of Ice and Fire series. I’m already halfway through book three. SAVE ME.
That being said, as the kind of person who dies (in the Elizabethan sense) over great food, the descriptions of meals in George R. R. Martin’s series are just too much. Chestnut soup, beef and root stews, hot spiced wine, marzipan cakes, grain salads, oat cakes — Martin is great at creating setting, and he does not neglect to stimulate the reader’s sense of taste, no sir.
I found myself googling these foods and stumbled upon The Inn at the Crossroads, a food blog run by two geniuses who were as curious as I was about these medieval menus and invested a lot of time into creating recipes that were as period-accurate as possible while being accessible for the modern kitchen. Chelsea Monroe-Cassel and Sariann Lehrer have published an huge number of recipes taken straight from the pages of Martin’s novels on their blog, and have additionally published a cookbook titled A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook.
I’ve selected a few of the easier-to-make dishes to create an easy, filling menu for your finale party. Have at it — and valar morghulis!