Want to add even more drama to your viewing of Sunday’s fourth-season finale of Game of Thrones?
We’re not suggesting you stage a wedding capped off by a bloody battle, but a momentous TV event like this definitely calls for some themed snacks.
So went to the most famous expert in Westeros cuisine: Chelsea Monroe-Cassel, co-author of A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook. Monroe-Cassel runs the site Inn at the Crossroads and spends her days poring through historical cookbooks to recreate fictional food (she’s also developed recipes from authors like J.R.R. Tolkien and Neil Gaiman).
Her menu starts with a colorful drink called Strawberry Lemonsweet, which was served at a garden gathering in King’s Landing during season three. “It packs a flavor punch that is both sweet and citrus-sour, with added loveliness from the fruit and herbs,” Monroe-Cassel tells PEOPLE. The longer the strawberries sit in the pitcher, the more vibrant the drink will become, so if you’re planning a party, she suggests making it a few hours ahead of time for the prettiest presentation.
To pair with the Lemonsweet, bake her rustic Direwolf-shaped scones (you read that right!). “The scones are inspired by an episode in season three, when Hot Pie gives something similar to Arya as a parting gift. This version, although less well suited to hard travel, is delicious with jam and clotted cream,” Monroe-Cassel says. The best thing about these scones? They’re supposed to be rough and rustic, so don’t worry if your version isn’t quite Pinterest-worthy.
Finally, since the food mood for the series is hearty in a big way, try this beef-and-bacon pie that was directly referenced in the original Game of Thrones book. As George R. R. Martin wrote, “Part of him wanted nothing so much as to hear Bran laugh again, to sup on one of Gage’s beef-and-bacon pies, to listen to Old Nan tell her tales of the children of the forest and Florian the Fool.”
This pie can be made during the afternoon and left in the oven to keep warm before guests arrive. “It’s one of the most popular recipes from Game of Thrones, especially as it hails from Winterfell. It’s a hefty dish, and brings to mind the blazing fires and long feast tables of the North,” Monroe-Cassel said. The mix of dried fruit, bacon and vinegar give the finished pie plenty of intrigue and complexity — just like the show itself.
Hot Pie’s Direwolf Scones
Makes 3 large scones
2 cups flour
¼ cups sugar
1 tbsp. baking powder
½ tsp. salt
1 cup cream or milk, or more as needed
dried currants, for eyes
slivered almonds, for teeth (in head version)
1. Combine dry ingredients in a mixing bowl and gradually add the milk while stirring. If the mixture is still crumbly, add more milk teaspoon increments until the dough is soft and holds together.
2. Flatten the dough on a wooden cutting board or marble slab until it’s about three-quarters of an inch thick.
3. Using a sharp paring knife, cut out a rough wolf shape. (Don’t worry if it’s a little ugly: Hot Pie’s was rustic as well!)
4. Cut extra strips for additional legs and press them onto the main wolf shape, or leave them with just two legs. Cut a criss-cross shape to show the mouth and press a currant into the dough for an eye. If you like, use a fork to give the top a textured look.
5. Bake in a preheated oven at 350F for 10 to 12 minutes, or until the tops are golden brown.
Cook’s note: For the head version, snip the edges of the dough to make it look like tufts of fur and add slivered almonds for teeth.
Serves 4 to 6
2 cups confectioners’ sugar
1 to 2 tbsp. thyme, rosemary, or mint, to taste
4 cups water
1 pint of strawberries, stemmed and sliced
1. Zest half an orange and half a lemon. Juice all the fruit, and place the juice, zest, sugar, herbs, and water into a mixing bowl.
2. Whisk vigorously in the bowl or pour into a bottle and shake to mix.
3. Strain into a serving pitcher and add the strawberries. The berries will gradually add color and flavor to the rest of the beverage, making it even more delicious.
4. Garnish each glass with an extra slice or two of strawberry, and a small sprig of herb.
Medieval Beef-and-Bacon Pie
Serves 6 to 8
Pastry dough (top and bottom crusts) for a nine-inch pie pan
1 ½ lbs. stew beef cut into small pieces
½ cup bacon, diced
½ tsp. pepper (or to taste)
½ tsp. salt (or to taste)
¼ cup red wine vinegar
⅓ cup prunes, sliced
⅓ cup raisins
⅓ cup dates, chopped
1 cup beef broth
2 to 3 tbsp. flour
1. In a saute pan, cook the diced bacon until the fat runs off. Drain the fat and add the beef, spices, vinegar and dried fruit to the pan.
2. Add enough broth to thoroughly wet the mixture–the final consistency should be runny.
3. Add the flour and cook on low heat until the juices form a thick paste that resembles gravy.
4. Let the mixture cool. Line the pie pan with one of the crusts and spoon in the meat mixture. Add the top crust or, if you prefer, leave the pie open-faced.
5. Bake at 375F until filling bubbles, approximately 40 minutes.
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