House Stark Direwolf Pies

"It was too far to make out the banners clearly, but even through the drifting fog she could see that they were white, with a dark smudge in their center that could only be the direwolf of Stark, grey upon its icy field. When she saw it with her own eyes, Catelyn reined up her horse and bowed her head in thanks."

- Catelyn VIII, A Game of Thrones

This adorable mini personal pie was the meat course of my Season 7 Game of Thrones Party. For this event, I made each course resemble the banners of one of the Great Houses of Westeros. For some Houses, like Tully or Baratheon, I could serve the actual emblem. This approach was a dead end for House Stark, since wolfmeat is not widely available...

I instead chose to recreate the direwolf shape. I ordered a Stark cookie cutter from Etsy however USPS lost it and it didn't arrive on time! As a back-up plan, I ordered a full-sized wolf (well, coyote) cookie cutter from Amazon and used just the head portion to cut the dough.

Because wolves are carnivores, it seemed appropriate to make the Stark course a meat course, so I used my cookie cutter to shape a pie crust for a meat pie. I'd previously made Inn At The Crossroads' Beef and Bacon pie and liked it; the dried fruits are an unusual touch that tastes medieval. I can imagine much of the fare at Winterfell incorporating preserved fruits and vegetables due to its short growing season, so it seemed like a great starting point for a recipe. I made a few changes to the original medieval-inspired recipe. For example, soy sauce is an excellent way to add depth to a recipe but wouldn't have been available to medieval Britons.

Ingredients

House Baratheon Venison Meat Loaf & Mustard Sauce

The visitors poured through the castle gates in a river of gold and silver and polished steel, three hundred strong, a pride of bannermen and knights, of sworn swords and freeriders. Over their heads a dozen golden banners whipped back and forth in the northern wind, emblazoned with the crowned stag of Baratheon.

- Eddard I, A Game of Thrones

This venison dish was served as the Baratheon course for my Season 7 Game of Thrones party. Each of the nine courses was inspired by the heraldry of one of the Great Houses of Westeros. Game meats feature heavily in Westeros feasts, and Robert Baratheon was particularly fond of hunting, so it seemed fitting to represent the Baratheon crowned stag with venison.

Even though deer roam wild around my neighborhood, the only venison my local grocer stocks is ground. For last year's Game of Thrones party,  I incorporated ground venison into a Highgarden-themed venison stew, which was delicious. This year I decided to mix it up a bit, and make a meatloaf. Meatloaf can be a disappointing venture, sometimes turning out too dry or bland. Fortunately, J. Kenji Lopez-Alt has done some very thorough research on perfecting meatloaf so I started with that recipe. Because venison can be so lean, rather than replacing the beef with venison at a 1:1 ratio, I increased the quantity of pork slightly and increased the amount of gelatin. The texture turned out to be just about perfect.

I contrasted the dark brown of the meatloaf with a golden mustard cream sauce. I wouldn't have immediately thought to pair mustard and venison together, however I'd tried the combination this summer at Le Square in Montreal and found it delicious.

Ingredients

Dota 2 The International 7 Viewing Party

"The Echo Slam is there from Gh, the Omnislash - the damage output is too big! With the scythe, Sccc is gone for 2 minutes! The chain frost is bouncing back, Kaka is trying to hide himself but right now it's all Liquid, Liquid, LIQUID! They have taken down four,  you'll get the buyback from the Venomancer. Gh with the force staff - he won't even die for this! Liquid lose nothing but take everything from Newbee!"

- TI7 Grand Finals, Game 3

Not going to lie, I'd been looking forward to TI7 pretty much since TI6 ended. Not just for the great games (which were awesome), but because I think making dota 2 themed food is really fun, and it's nice to have friends understand what my weird-looking desserts are supposed to be. (Check out my TI5 and TI6 posts!)

My favorite from this year ended up being the Lotus Orbs, which are little puff pastry rolls with apple and cherry.  (Get the recipe here!)

The most time consuming dish was definitely the Monkey King Mischief Cupcakes, but I loved how these turned out! I made vanilla cupcakes topped with green vanilla buttercream for the radiant side of the map, and chocolate cupcakes topped with chocolate buttercream frosting for the dire side of the map. I topped them with little edible Monkey King disguises - clarities, couriers, iron branches and trees. Half of the cupcakes are secretly stuffed with banana ganache - if you eat a banana stuffed cupcake, congratulations, you found Monkey King!! (If you're up for the challenge, I have a somewhat more detailed set of instructions and more photos here!)

Colonel Mustard's Charcuterie & Mostarda

I threw a Clue-themed cocktail party, with one food item and one drink themed around each of the six murder suspects from the boardgame. Colonel Mustard lends himself exceptionally well to food items (although was a rather more unusual muse for cocktails). I went with a selection of mustards, mostarda (an Italian fruit and mustard condiment), and a variety of charcuterie.

Dota 2 Sheepstick Lamb Kabobs

Turns a target unit into a harmless critter for 3.5 seconds.

- Dota 2 item description text for Scythe of Vyse

In the words of my friend (imagine, if you can, that these words are being said through a mouthful of lamb), "Oh, I get it, sheepstick because it's sheep on a stick." As far as Dota 2 food puns go (and I've cooked many), this one was pretty tasty.

Game of Thrones Venison, Beer & Barley Stew

“The war had not touched the fabled bounty of Highgarden. While singers sang & tumblers tumbled, they began with pears poached in wine, and went onto tiny savory fish rolled in salt and cooked crisp, and capons stuffed with onions and mushrooms. There were great loaves of brown bread, mounds of turnips and sweetcorn and pease, immense hams and roast geese and trenchers dripping full of venison stewed with beer and barley.”

– A Clash of Kings

The venison stew was one of the dishes I was most looking forward to making for my Highgarden-themed Game of Thrones season 6 finale dinner, which was based on the above passage from A Clash of Kings. I haven’t had a good excuse to cook venison before, and incorporating trenchers seemed fun and memorable.

Game of Thrones Season 6 Finale Party: A Feast at Highgarden

“The war had not touched the fabled bounty of Highgarden. While singers sang & tumblers tumbled, they began with pears poached in wine, and went onto tiny savory fish rolled in salt and cooked crisp, and capons stuffed with onions and mushrooms. There were great loaves of brown bread, mounds of turnips and sweetcorn and pease, immense hams and roast geese and trenchers dripping full of venison stewed with beer and barley. For the sweet, servants brought down trays of pastries from the castle kitchens, cream swans, spun-sugar unicorns, lemon cakes in the shape of roses, spiced honey biscuits and blackberry tarts, apple crisps & wheels of buttery cheese.”

– A Clash of Kings

This elaborate feast greets Catelyn Stark as she meets with Renly Baratheon on behalf of Robb Stark (The King in the North!) at Bitterbridge. It also served as my source material for my third annual Game of Thrones season finale dinner party.

Mrs Peacock's Party Fowl Crostinis

Mrs. Peacock: This is one of my favorite recipes. 

Wadsworth: I know, Madam.

- Clue (1985 film)

It was Mrs Peacock, in the Kitchen, with a delicious appetizer.

For my Clue-themed cocktail party, I served one hors d'oeuvre or dessert and one cocktail themed around each of the six characters in the board game. Mrs Peacock's dish posed a bit of a challenge to devise, but I'm very pleased with the end result.