Game of Thrones : Season 5
So this weekend didn't necessarily go as planned, our roommate (my husbands best friend) is in the hospital still and we promised him we would all watch Game of Thrones together so we are waiting until he gets released; though from what I heard it might be better this way as everyone was bombarding HBO GO on Sunday. So in honor of the GoT Season 5 premier last night, I wanted to post some super cool fan art, and my GoT premier menu!
The menu on hand at our feast was simple but delicious. A Game of Thrones premier needs to be at least somewhat authentic I believe, and so the first the thing on the menu was Bread & Salt, mmm...carbs.
Normally I would include the recipe here of something I made but I have decided to post the link to the website, as he does a great job explaining why Bread and Salt is such a huge freaking deal, because it is y'all!
"Bread and Salt are the most traditional provisions used when one wishes to invoke Guest Right.
Guest Right is an ancient and sacred tradition, honored and respected for thousands of years by all known religions and faiths in Westeros. Also known as The Sacred Law of Hospitality, it is a secret bond of trust and honor between a host and his guests that neither shall harm the other. Once the guest has eaten at the host’s table, under his roof, he is under his protection for the duration of the guest’s stay. Breaking these sacred laws is not only considered one of the most heinous crimes one can commit, but is also said to invoke the wrath of both the Old Gods and the New." themanthechefthedad.com
Ever since I pinned this next recipe I have wanted to make it, I've even included it in a blog post! I knew I the the perfect excuse to make Lady Sansa's Lemon Cakes...
Lady Sansa's Lemon Cakes
Serves: 9-12 Mini Cakes or 1 8 in. Cake
- 4 Eggs (separated/room temp)
- 1 tbsp Water
- ½ cup + 2 tbsp Sugar (I used Zulka)
- ½ cup (1 stick) Salted Butter (melted)
- ¾ cup Flour
- 1½ cups Milk (room temp)
- 2 tsp Vanilla Extract
- Juice and Zest of 1 Lemon
- ½ cup Lemon Simple Syrup; plus more for cake topping
Lemon Simple Syrup:
- Juice of 1/2 Lemon
- 1 1/3 cup sugar
- 1/2 cup water
- 1 cup Whipping Cream
- 3 tbsp Instant Lemon Pudding Powder
- ¼ cup Confectioners’ Sugar
Lemon Simple Syrup:
- Place all ingredients into pan over medium heat. Continually stir mixture until it begins to boil then remove it from heat and let cool completely.
- Preheat oven to 325 F.
- Whip egg whites until stiff and transfer to a separate bowl.
- Beat egg yolks, vanilla, sugar, and water until light fluffy yellow.
- Add butter and beat for another minute or so.
- Add flour and beat until fully combined.
- Add in milk, lemon juice, lemon zest, and lemon syrup until thoroughly mixed.
- Beat in egg whites on low until just incorporated, batter may look a little clumpy, that’s okay.
- Pour batter into greased 8 inch pan, you can also use a 10 inch round pan, but the layers won’t be quite as distinct, like in mine.
- Bake for 60 minutes, remove from oven and let set in pan for at least three hours.
- If you are making small cakes like I did, using a biscuit cutter to cut them out of the large cake.
- Add ingredients to a stand mixer or in a bowl and beat on medium-high until you have a light and fluffy cream.
- Spread [Lemon Simple Syrup| out on top of the cake.
- Pipe lemon cream on top of cake and syrup.
- Top with a Candied Lemon slice.
- Dust with Confectioners’ Sugar and serve.
Adapted From: Living Better Together