After last week’s teaser post of the new cookbook, A Feast of Ice and Fire, I received multiple requests from fans to follow up with pictures of the feast.

The meal was a resounding success, and (I’d like to think) impressed even my friends that don’t watch the show and were not imagining themselves dining in Westeros as we ate. Since I have not obtained permission to reproduce any recipes, you will just have to get by with some pictures. Please excuse my complete lack of period appropriate flatware. My nerddom only goes so far.

I’d originally planned on going 100% old school, but as I read through the book I noticed that some of Chelsea Monroe-Cassel and Sariann Lehrer’s modern takes on the medieval dishes looked too good to pass up. Especially the desserts

Modern Stewed Rabbit (Southern Westeros)

This was the biggest hit of the night. The broth is a relatively simple red wine/mirepoix base, and draws a lot of rich, meaty flavor from the stewing rabbit meat. Served with a side of crusty white bread, I was left with a meager one bowl of leftovers.

Sweetcorn fritters (King’s Landing)

These simple fritters made for a great starchy side, and an excellent sponge for the leftover rabbit broth

Summer Greens Salad (King’s Landing)

Grapes, apricot jam, arugula, pecans, and gorgonzola drizzled with white wine vinaigrette. A refreshing summer salad and a good respite from the otherwise rich meal.

Quail Drowned in Butter (King’s Landing)

I had to substitute Cornish game hens for quail due to availability, but nonetheless, the rich butter sauce marinade and sweet glaze made this a winner. I lost points for slightly burning them.

Modern Lemon Cakes (King’s Landing)

The modern take on Sansa’s favorite dessert looked too good to pass over. These went quickly.

Iced Blueberries in Sweet Cream (The Wall)

Just, wow. I ate three bowls of this simple and fantastic dessert. That was after I’d stuffed myself silly on everything else. The sweet cream comes out much like sweetened condensed milk (which would be a great shortcut on this dish…just freeze some blueberries, pour on the condensed milk, and off you go). I saved the leftover sweet cream and will be brushing my teeth with it for weeks.

“A Feast of Ice and Fire” will likely only find its way onto the bookshelves of fans of the book/show. However, if you aren’t a fan, but have a friend who picks this up, I highly recommend volunteering for a spot at the feast.

- By Jon Watson, Food & More blog