Here you will find a compilation of recipes inspired by Game of Thrones that any game of thrones fan could appreciate and any character would enjoy, from a highborn noblewoman or the Lord Commander of the Night’s Watch to a lowly tavern baker. There is a recipe for every occasion, so you should be covered from sun-up until dessert after dinner. Enjoy a day of eating Westerosi-style!
“All of Time” Bran Muffins
For this recipe, I took a family recipe created by my grandma called “Anytime Muffins” and renamed it in honor of Brandon Stark. Bran is the Three-Eyed Raven and can see things that happen in the past, present, and future, hence the title, “All of Time”.

What you will need:
- 2 cups rolled oats
- 2 cups boiling water
- 4 eggs—beaten
- 1 quart buttermilk
- 1-2 cups sugar
- 1 cup oil
- 3 cups whole wheat flour
- 2 cups all-purpose flour
- 5 tsp baking soda
- 1 tsp salt
- 4 cups All-Bran cereal
- Optional: cherries, berries, or other fruit
Preheat oven to 375 degrees Fahrenheit.
Mix together rolled oats and boiling water. While that is cooling, combine beaten eggs, buttermilk, sugar, and oil. Add that mixture to the now cool rolled oats. In a separate bowl, combine flour, baking soda, and salt. Combine dry and wet ingredients, as well as bran cereal. Mix just until all ingredients are moistened, do not over-mix or muffins will be tough.
Fill oiled or paper-lined muffin tins ¼ full. Add fruit if desired, and continue filling muffin tins to ¾ full. Bake for 15-20 minutes. Leftover batter can be refrigerated for up to 6 weeks (this recipe makes SO much batter).

These muffins both taste and smell heavenly. Even my fiancé, who, until yesterday, was adamant that he hated bran muffins, said he loved them. I’d recommend this recipe for a cold day where you can curl up by the fire and pretend you’re in Winterfell. While I’m not going to suggest that these muffins will make you an omniscient force of nature like Bran, who is basically the internet of Westeros, maybe they will make you feel a little more connected to our friend the Three-Eyed Raven.
Sansa’s Favorite Lemon Cakes
It is a well known fact that Sansa Stark loves lemon cakes. So well known, actually, that fans make it a habit to send her actress lemon cakes in fan mail. Unfortunately, the actress Sophie Turner HATES lemon cakes. I decided as part of the project I would make some and see who has the right opinion on lemon cakes: Sansa or Sophie. The recipe I used can be found here.

What you’ll need:
- 1 ¼ cups all purpose flour
- ½ cup + 2 tbsp sugar
- 2 eggs + 1 egg yolk
- ½ cup melted butter
- ¼ cup sour cream
- 2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Zest & juice of 1 lemon
- 1 cup water
- 1 cup sugar
- 2 to 3 Meyer lemons
Candy the lemons 24 hours in advance. Slice Meyer lemons into 12 thin circles. In a sauce pot, simmer water and sugar. Place the lemon slices in the pot and simmer for 5 minutes. Remove the slices from the sauce pot and dry overnight on greased parchment paper.
Preheat oven to 325°F. Grease a muffin tray and then lay a candied lemon slice in each muffin cup.
In a large mixing bowl, whisk together eggs, yolk, sugar, lemon zest, lemon juice, vanilla extract, and sour cream. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold in the wet mixture and then fold in melted butter.
Scoop about 1½ ounces of batter into each muffin cup. Bake for 12 to 14 minutes.
Remove from the oven and immediately flip onto a parchment lined baking sheet. Allow the cakes to cool for 5 minutes in the tray and then remove.

After trying this recipe, I can definitively say that Sophie Turner is dead wrong about lemon cakes, they are delicious. As my friend who helped me make (and eat) these cakes said: “I could imagine myself eating these on a balcony in King’s Landing, drinking wine with Tyrion and executing uppity Northerners”. It was a joke of course, Sansa is far too loyal to the North to ever do such a thing, even during her time at King’s Landing. The sentiment is true, however; I really can picture myself on a King’s Landing balcony or a terrace in High Garden eating one of these delicacies. They are fit for royalty.
Little Finger’s Chicken Fingers
Another family recipe that I renamed several seasons ago to be my go-to season premiere food. The chicken fingers themselves are pretty classic, but the dipping sauce that goes with them is what makes these babies stand out. They are always served with my mom’s famous raspberry-jalapēno dipping sauce. Subtle but with a kick, this recipe is sure to spice up a premiere party. Plus, the hidden bit of spice would surely be Lord Baelish approved; after all, he did warn you not to trust him.

What you’ll need:
- Chicken breast, sliced into strips
- 4 tbsp olive oil
- Seasoned flour or bread crumb mixture (for mine I used store-bought flour mixture)
- 3 cups vegetable oil, or enough to fill the bottom of a deep-frier and cover the chicken strips
- 6 large red jalapēnos
- 1/2 head garlic, skinned and chopped
- 8 oz raspberries
- 1 large honey crisp apple, peeled, cored, and chopped
- 1/3 cup balsamic vinegar
- 1/2 cup honey
- 1/3 cup apple-cranberry juice
- 1 cup red wine
- 2 tsp salt
For the raspberry-jalapēno dip, roast the jalapēnos, de-skin, split in half, and remove seeds. Sauté garlic until browned. Put jalapēnos, garlic, raspberries, apple, and vinegar into food processor and process until smooth. Place processed mixture in pan with vinegar, honey, apple-cranberry juice, wine, and salt and bring to a boil, stirring constantly. Reduce heat to a low simmer until 1 half reduction, stirring occasionally. This last step will take about an hour.

When the dipping sauce is finished an cooling, begin to prepare chicken fingers. Heat up vegetable oil in deep frier. Roll the strips of chicken breast in olive oil and then the seasoned flour mixture. Cooking several at a time, place coated chicken in the deep frier and cook 5-10 minutes. The chicken should turn golden-brown and start to float when they are fully cooked.

The chicken strips and dipping sauce, which are always a hit, were delicious as ever. I’d recommend serving this dish with a handful of raspberries to cool it down. While the sauce takes an extraordinary amount of time to make, every second I spent on this dish was worth it for how delicious it is.
Deviled Dragon Eggs
For this recipe, I loosely followed the directions for a recipe I saw on Buzzfeed. The aesthetic in the recipe was so cool and I was dying to try it but didn’t think I’d have the opportunity because what college student has time to sit around dying eggs? (This was before I began this project). Well, luckily for me it was the week of Easter and a friend invited me over for an Easter egg dying party, and I used it as an opportunity to make the deviled dragon eggs I saw on Buzzfeed. It ended up being so much fun that it inspired this whole final project.

What you’ll need:
- 8 eggs
- Food coloring of your choice
- 1/4 mayonnaise
- 2 tsp yellow mustard
- 1/4 cup dill pickle relish
- 2-4 tbsp apple cider or white vinegar
- 1 jalapēno, minced
- Salt, to taste
- Paprica
Begin by hard boiling the eggs. Place eggs in a large saucepan. Cover them with cool water by 1 inch, then cover pan with a lid and bring water to a rolling boil over high heat. When the water has reached a boil, set the timer for 6-9 minutes, depending on the texture of eggs you most enjoy. Boil over medium-high heat until timer ends and then allow to cool.
To achieve the marbled affect on the eggs, crack the shell but do not peel it off. Put each egg in a plastic bag with a bit of food coloring, and gently massage the egg so it’s coated in the food coloring before letting it soak for half an hour.
Because I made my eggs at an Easter egg dying party, I made my eggs with an Easter egg dye kit and let the gently cracked eggs soak in cups of dye-vinegar mixture instead of putting them in plastic bags of food coloring. Follow the Buzzfeed recipe; my eggs did not turn out well. While they might have looked cool with the shells on, only 2 of my eggs (the red one and the teal one I’m lifting in the picture) actually came out nicely, the rest all only had a couple spots of color or none at all.

Rinse the eggs in cold water and peel away the shells. If you followed the Buzzfeed directions, hopefully you will have beautifully marbled eggs. Cut eggs in half length-wise and scoop out the cooked yoke into a bowl. This was one of my favorite recipes to make because I took a lot of liberties with what I wanted to go into them. The Buzzfeed recipe calls for the mayonnaise, mustard, jalapēno, and salt, as well as 2 tsp of tabasco and 3 slices of cooked and chopped bacon. I added dill pickle relish and vinegar because I wanted them to taste like the one’s my grandma would make for me as a kid. I didn’t strictly follow any recipe but added ingredients a little at a time until the had the taste and texture I was going for.
Once you’re happy with your deviled egg mixture, scoop it into the empty egg whites and sprinkle with paprika.

These were a huge hit with my family when I made them on Easter (which also happened to be the day the final season of Game of Thrones premiered). Even though they weren’t perfectly marbled like I was hoping they’d be, they were delicious and got me in the mood for the season premiere.
Chicken Sweet Potato Hot Pie’s Pot Pies
This recipe was one of the more creative ideas I came up with, and it ended up being my favorite. I didn’t see it on any lists that I found for Game of Thrones-inspired dishes; rather, I stubbled upon a recipe for a dish that Arya’s friend Hot Pie makes for her: a direwolf shaped piece of bread.

A scene from an episode that I had just recently rewatched sprung to mind, in which Hot Pie is droning on and on to Brienne and Podrick about how to make the perfect kidney bean pie. Immediately, my mind declared, “HOT PIE POT PIE!”, and it was settled, I would be making a chicken pot pie inspired by Hot Pie’s character and devotion to cooking.
I decided against a classic pot pie recipe because I find them kind of boring, even though it more likely would have been a Northern dish in Weteros. I found a recipe for a chicken sweet potato pot pie and cooked that instead. For your own dish, you could cook a classic pot pie or substitute in butternut squash for sweet potato; make what sounds best to you.
What you need:
- 4 tbsp. olive oil
- 1 large onion
- ½ tsp kosher salt
- ½ tsp Pepper
- 1 lb. sweet potatoes
- 1 rotisserie chicken
- 1/4 c. all-purpose flour
- 1/2 c. dry white wine
- 2 c. low-sodium chicken broth
- 1 c. chopped fresh flat-leaf parsley
- 1 tbsp. chopped fresh tarragon (optional)
- tsp. freshly grated or ground nutmeg
- 1 sheet frozen puff pastry
- 1 large egg
Heat oven to 375 degrees F. Oil four 12-ounce ramekins (each about 4-inch round). Allow puff pastry to defrost.
Cut sweet potatoes into cubes and roast in 2 tablespoons of olive oil at 375 for about 20 minutes or until softened.
While sweet potatoes are roasting, shred chicken, discarding skin and bones. Chop onions, parsley, and tarragon, and measure out all other ingredients. Set aside.
Heat 2 tablespoons of oil in a large skillet over medium heat. Add onion, salt, and pepper, and cook, covered, stirring occasionally, for 6 minutes. Add sweet potatoes and cook, covered, stirring occasionally until tender, 8 to 10 minutes.
Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Gradually stir in wine and then broth and bring to a boil. Add chicken, parsley, tarragon, and nutmeg.
Divide mixture among prepared ramekins (about 3/4 cup each). Place ramekins on a rimmed baking sheet.
Using a 4-inch round cookie cutter, cut out 4 pieces of puff pastry. Place pastry on top of ramekins (or pie plate).
Place pot pies on a rimmed baking sheet. Brush pastry with egg and if desired, cut three slits in top of each piece of pastry. Bake until puffed and golden brown, 20 to 25 minutes.

Like I said, this was my favorite dish that I cooked; it was sweet, savory and full of flavor. Next time I think I’ll use less potatoes than the recipe calls because they soaked up a lot of the gravy (as Hot Pie says, you cannot give up on the gravy), and I also want to try it with butternut squash. For a first attempt at the recipe, I thought it was pretty damn good though, as did my fiancé. I hope it would make Hot Pie proud.
Iced Blueberries and Sweet Cream
This is a dish that is served at the Wall in the books. It’s meant to be a dessert reserved for the Lord Commander of the Night’s Watch himself.
“From the Lord Commander’s own table,” Bowen Marsh told them. There were salads of spinach and chickpeas and turnip greens, and afterwards bowls of iced blueberries and sweet cream. —A Game of Thrones
My favorite of the Lord Commanders is, of course, Jon Snow, so when I was making this I imagined I was his steward, Ollie, making what is considered a delicacy on the Wall for who he considers to be the greatest Lord Commander of all time (pre-season 5, episode 10, of course).

For the blueberries, I simply used store-bought frozen blueberries, although I suppose you could buy them fresh and freeze them overnight. The sweet cream sauce I used is a family recipe that we use to pour over berries, so it seemed appropriate that I would use it for this dish. This recipe includes uncooked egg yoke, skip this recipe if you’re worried about food-borne illness such as salmonella.
What you’ll need:
- Frozen blueberries
- ¾ lb. mascarpone cheese
- 3 egg yokes
- ¾ oz. super-fine sugar
- 6 T brandy
- 1 cup crème fraiche
For the sauce, whisk mascarpone until smooth (be careful not to over-mix the mascarpone, I did and it turned the mascarpone into the consistency that cold butter gets when you whisk it, which is decidedly NOT creamy. If done correctly, the mascarpone should be creamy and white, not chunky and yellow). Add egg, sugar, and brandy. Whisk crème fraiche and fold into mixture. This recipe makes far too much sauce, I would recommend cutting the recipe down by 1/3 or 2/3.
Pour sauce over frozen berries. You can eat them immediately or let them thaw a few minutes if you don’t like frozen berries. I ate mine immediately so that I could channel my inner Lord Commander; my mom let them thaw because frozen berries hurt her teeth.

This was one of the more interesting recipes, especially with the brandy-sweet cream sauce. It’s definitely an acquired taste as the sauce is pretty strongly flavored and frozen berries aren’t for everyone, but I liked it and could really picture myself up at the wall eating such a dish. It wasn’t my favorite, but it wasn’t bad either.
Conclusions
This project ended up being a ton of fun, and it somehow managed to get me even more hyped for the final few episodes than I already was, something I didn’t imagine possible. I’d like to thank my fiancé for eating all the dishes, even though you thought you hated deviled eggs and bran muffins, and to my mother who helped me with this project every step of the way. I could not have made this happen without you helping me compile recipes, guiding me through proper cooking techniques, and keeping me motivated after 7 grueling hours of cooking. Lastly, I’d like to thank my late grandma who inspired my love of cooking 15 years ago and who had a recipe for just about everything. Thanks for keeping track of all of the Dillinger recipes for so many decades, there would have been no bran muffins, deviled eggs, raspberry-jalapēno dipping sauce, or brandy-sweet cream sauce without you. You were an awesome matriarch, chef, baker, mother, and grandmother, and Mom and I love you down here on earth.
Here’s to the final season and what has been an awesome semester!
















