Tonawanda News


June 2, 2013

Celebrate conclusion of 'Game of Thrones' season 3 with these recipes

Tonawanda News — Today marks the penultimate episode of Season 3 of HBO’s “Game of Thrones,” and for those gearing up for the big finale next week, you might be thinking of preparing a big feast to enjoy while sitting around the television set.

Perhaps a series-inspired menu might strike your fancy, but just where might you find a recipe for Dornish snake with fiery sauce or pigeon pie?

Luckily Chelsea Monroe-Cassel and Sariann Lehrer took all of the guesswork out of creating a menu in their new cookbook “A Feast of Ice & Fire: The Official Companion Cookbook.” The book is a selection of more than 100 recipes separated out into the different regions of the “Game of Thrones” world: The Wall, The North, The South, King’s Landing, Dorne and Across the Narrow Sea.

The authors create foods mentioned in the series of books the television show is based upon. Each recipe includes a quote from the text where it is first mentioned, as well as passages in medieval, Roman and Elizabethan cookbooks from where the authors drew inspiration. 

We were struck by a few things while perusing the book. First, nearly everything calls for honey. That shouldn’t be too surprising considering granulated sugar probably wasn’t a household ingredient in most medieval kitchens, but as you can see, each of the four recipes we tackled called for the sweet stuff ... even the savory dishes. 

Secondly, some of the recipes are weird. Really weird. There’s a dish that calls for rattlesnakes, there’s something called “bowls of brown” and another called honey-spiced locusts. Other recipes are pretty common dishes eaten even in today’s non-fantasy world, but have different, or unrecognizable names: lemonsweet is basically lemonade, sister’s stew is a seafood chowder and chickpea paste is hummus.

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