16 thoughts on “From our Readers”

  1. Megan Cui says:

    Hey Innatthecrossroads!

    I also admired the food in Martin’s work and sought to come up with a few recipes of my own for my food blog. I came upon this great gem while doing research and have been inspired by your interpretations and even incorporated some ideas of yours into my own creations–thanks so much and keep up the admirable work, I love every single one of your recipes and the work you guys put into making them accurate even more.

    it would be so great if you guys could check out my take on the Westerosi dishes and let me know what you think! –> http://pannacottawarriors.blogspot.com/

    1. Needs Mead says:

      Thanks so much for pointing us to your blog! Your dishes look delicious, and the photography is just beautiful. I especially liked the Quail and the Mulled Wine. As usual, GRRM’s food never fails to devastate and make me desperate to cook/eat, even first thing in the morning. :) Keep up the excellent work!

  2. Gabrielle says:

    First off, I LOVE this blog. I am not the worlds best cook, and historically when I make recipes I find online, the result is barely edibles. Everything I have made from this blog has been somewhere between good and AMAZING! My personal favorites are the original black bread, the date/ orange oat bread, the stuffed grape leaves, and the roast beef with leeks and carrots.

    I also have a recipe to share. Its a sweet pumpkin soup, such as described on page 215 of GoT. I made it for thanksgiving, and everyone (including a 6 year old!) really liked it.

    -one pumpkin, cut into cubes (I particularly like the Hubbard-like pumpkins I found at the local fruit stand).
    -1 large white/ yellow onion diced
    -1 large leek, chopped
    -1 small cans of chicken or vegetable broth
    – 3/4-1 can condensed milk
    – medieval forte powder (as described elsewhere in your blog :)
    -olive oil

    Drizzle pumpkin cubes and onion with olive oil, cook on 300 degrees until pumpkin is soft. Boil leeks in broth until soft, set aside. Blend pumpkin, broth and condensed milk until puree is formed. Add forte powder, salt and pepper to taste (I think more forte powder is better). Garnish with chives and serve. You can also hollow out mini pumpkins, and serve the soup in pumpkin bowls, which looks awesome.

  3. Linda says:

    How do I send in a photo????? I made the strawberry galette and I want to send in the photo!! But I can’t find a link or anyway to send it!!

    1. Needs Mead says:

      You can shoot us an email at innatthecrossroads [at] gmail [dot] com. Hope you loved the galette, and looking forward to seeing it!

      1. Linda says:

        Thank you for posting my photo! :) The galette disappeared in 5 servings, immediately. My husband was back picking at some crust stuck on the pan because he said it was so fabulous. The addition of the thyme made us feel as though we were sitting in a warm meadow in England on a summer’s day, having a picnic and enjoying this wonderful dessert. I will be making again and again :)

  4. Linda says:

    Sent along a photo of my table dressed for a GoT meal. No forks, guests must bring their own “eating knives.” No glassware, only pewter tankards and goblets. No regular serving dishes – only wood boards and a wood bowl for fresh greens. No artificial lighting, only candles.

  5. Linda says:

    So where did all of the photos go??

  6. DawnaL says:

    Thank you for posting my picture. It’s nice to be included in this company of foodies. Next feast is either Lord of the Rings or Downton Abbey.

  7. Larry P. says:

    i made a very tasty meal for my friends i did crusty white bread served with leeks and mushrooms, roast beef with carrots and leaks and garlic with a side of onions and gravy. for dessert i made tyroshi honey fingers
    awesome book plan to make many more meals with this book.
    much thanks to all who were involved.

  8. Taisa Monteiro says:

    I have bought the book and we made this feast a couple of weeks ago. It was a success!!


    Thank you!! :) All your recipes are amazing

  9. Rochelle Karina says:

    I love the recipes here! We’re getting ready to start planning the Season 4 GOT premiere party, so I thought I’d share my post from the Season 3 party.
    Last year’s menu included cheeses, breads and fruit, your Greens Dressed with Apples and Pine Nuts (modified to be a tossed bowl salad since we were serving 15 buffet style), pot roasted beef, your Mushrooms in Garlic (so easy for a crowd!), my own version of onions in gravy, baked squash, and a lemon polenta cake (we have gluten-free individuals) for dessert. We were also blessed with two kinds of homemade mead courtesy a friend who makes his own.
    The results were delicious (if I do say so myself) and a good time was had by all… I’m looking forward to planning this year’s menu, and I expect I’ll be using even more recipes from this site and the book!
    Thank you for such fun, and delicious food inspiration!
    Images from the day can be seen here:

  10. Katie says:

    Check out my post about Lemonsweet with a great photo!

  11. Rochelle says:

    Season 4 premiere menu!
    Thank you for the inspiration! The seven course buffet style (we were feeding 16) included:
    1- Cheeses w/ dried fruits and nuts.
    2- Dolmas, baba ganoush, hummus, pita and veggies to dip.
    3- Salad w/ grapes, nuts, goat cheese and raspberry vinaigrette.
    4- Spicy lentil soup.
    5- Chicken pastila (Moroccan dish wrapped in phyllo).
    6- Roast ham w/ cherries, honey and cloves.
    Caramelized onions, glazed carrots.
    7- Lemon Sorbet, chocolate wafers, lemon polenta cakes with lemon syrup and whipped cream.
    Pictures coming!

    1. Chelsea M-C says:

      Nice atmospheric shot- looks tasty!

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