These are immensely cool as a feast food. You can make them large or small. Smaller ones have a bad habit of being a little dry because of all the cooking stages. The boiling stage is to get the meat mixture firm enough to stay on a skewer and it partially defats the meatball. The stock made by the poaching process is fantastic and well worth doing the recipe. I use fairly small portions of spice in the recipe even though I prefer more. If you like spice I would advise going whole hog with the ginger and galingale.
You can use rose hip tea to make a red food paint that would allow you to do different types of apples. This recipe is for green apples but that shouldn't stop anyone.
Pome-Garnez- ground pork, ground chicken, egg, salt, ginger, saffron, galingale, coating rice flour, parsley juice
.xxiij. Pome-Garnez.—Take lene Raw Porke, & lene raw Flesshe of hennys, & raw eyroun, & rent þe flesshe fro þe bonys, & hew it smal; take þanne Salt, Gyngere, & Safroun, Salt, Galyngale, þer-of y-now, & caste it in a morter, & bray it smal; take þan þin fleysshe, & caste it in-to þat morter to þe Spycery, & þat it be wyl y-grounde; þanne make þer-of pelettys, as it were Applys, be-twene þin hondys; loke þou haue a fayre panne sething ouere þe fyre, & do þer-on þin pelettys, & late hem nowt sethe to swythe, & þan lat hem kele; & whan þey ben cold, ȝif hem a fayre spete of haselle, & be-twyn euery, loke þer be an ynche, & lay hem to þe fyre: & þan make þin baturys, þe on grene, & þat oþer ȝelow; þe grene of Percely.
Mix ground pork, ground chicken and eggs, add salt, ginger, saffron and galingal when evenly mixed form into meatballs the size of small apples. Take the meatballs and simmer them in hot water until cooked. Allow to cool completely. Meanwhile, grind parsley with water until it forms a loose slurry, drain through a colander until you just have a liquid. Mix the liquid with rice flour until it forms a paste the texture of thick paint. Set aside.
Place several meatballs on a skewer. Paint them evenly with the paste and place in a hot oven to bake. After a few moments take them out let them cool ( put in a second batch) , paint them again and rebake. Do this a third time if necessary. Serve warm.
1 lb. ground pork
1 lb. ground chicken
2 eggs
¼ tspn. salt
½ tspn. ginger
¼ tspn. American saffron
½ tspn. galingale
Flour (regular is fine, I used rice for a friend with gluten problems)
Fresh parsley
Mix the ground meats together with the eggs and spices. Form the loose mixture into apple size balls- for a meal about a Macintosh, for a sideboard about a crab apple. Bring a large pot of water to a boil, reduce heat to a simmer and gently add the meatballs. Watch and turn them as necessary and pull them out on a strainer when they are fully firm. Let them cool on the side. Prepare a raised baking pan by lining the bottom and checking that your skewers fit across it.
In a food processer, grind the parsley with a little added water. Strain out the liquid into a bowl. It should be vividly green. In a separate bowl place about two cups of flour and start whisking in the parsley juice. Add juice slowly until the paste has the consistency of paint.
Roll your meatballs in the parsley paste and place in the skewers leaving about an inch between the balls. Place filled skewers on the baking dish and put into a 375 degree F oven for about 10 minutes. Check every few minutes and add more paste with a paintbrush as needed. When the paste covering begins to brown, take them out and place on the platter. You can add bay leaves on the top hole and a clove in the bottom to complete the look.
Friday, October 31, 2008
Thursday, October 30, 2008
Liver y-chopped
I have finished adding the recipes from my last feast and so I will move into my archives and start on past endeavors. As people are aware I like to add come of the dishes that others avoid because of the ingredients so this is a liver dish. "Oh no, why serve liver at a feast?" is probably going through your heads. Well, some of us like liver and it is a fast cooking meat that if done right is tasty and versatile. The following recipe does not include measurements because, well, it is liver and scrambled eggs and that, my friends, is pretty darn basic.
Liver y-chopped- liver, oil, eggs, ginger, pepper, saffron and salt
61. For the chopped liver: he who has the charge of the chopped liver should take kids' livers--and if there are not enough of those of kids use those of veal--and clean and wash them very well, then put them to cook well and properly; and, being cooked, let him take them out onto fair and clean boards and, being drained, chop them very fine and, being well chopped, let him arrange that he has fair lard well and properly melted in fair and clean frying pans, then put the said chopped liver in to fry and sauté it well and properly. And then arrange that he has a great deal of eggs and break them into fair dishes and beat them all together; and put in spices, that is white ginger, grains of paradise, saffron, and salt in good proportion, then put all of this gently into the said frying pans with the said liver which is being fried while continually stirring and mixing with a good spoon in the pans until it is well cooked and dried out and beginning to brown. And then when this comes to the sideboard arrange the aforesaid heads on fair serving dishes, and on each dish next to the heads put and arrange the aforesaid chopped liver.
Simmer the cleaned liver until cooked through and let it drain and cool. Chop it into small cubes and then fry it in a pan with hot oil. When the liver is browned, add beaten eggs mixed with ground ginger, ground grains of paradise, saffron and salt. Cook stirring until the scrambled eggs start to brown serve warm.
Liver y-chopped- liver, oil, eggs, ginger, pepper, saffron and salt
61. For the chopped liver: he who has the charge of the chopped liver should take kids' livers--and if there are not enough of those of kids use those of veal--and clean and wash them very well, then put them to cook well and properly; and, being cooked, let him take them out onto fair and clean boards and, being drained, chop them very fine and, being well chopped, let him arrange that he has fair lard well and properly melted in fair and clean frying pans, then put the said chopped liver in to fry and sauté it well and properly. And then arrange that he has a great deal of eggs and break them into fair dishes and beat them all together; and put in spices, that is white ginger, grains of paradise, saffron, and salt in good proportion, then put all of this gently into the said frying pans with the said liver which is being fried while continually stirring and mixing with a good spoon in the pans until it is well cooked and dried out and beginning to brown. And then when this comes to the sideboard arrange the aforesaid heads on fair serving dishes, and on each dish next to the heads put and arrange the aforesaid chopped liver.
Simmer the cleaned liver until cooked through and let it drain and cool. Chop it into small cubes and then fry it in a pan with hot oil. When the liver is browned, add beaten eggs mixed with ground ginger, ground grains of paradise, saffron and salt. Cook stirring until the scrambled eggs start to brown serve warm.
Wednesday, October 29, 2008
Creme Boylede
This is a stove top bread pudding. The richness of the dish is directly proportional to the fat % of the cream used and amount of butter added. The flavor is improved by using fresh or day-old sourdough bread to make the crumbs.
Creme Boylede- Take creme or mylke, & brede of paynemayn, or ellys of tendyr brede, an breke it on the creme, or elles in the mylke, an seet it on the fyre til it be warme hot; and throw a straynour throwe it, and put it in-to a fayre potte, an sette it on the fyre, an stere evermoure: an whan it is almost y-boylyd, take fayre yolkys of eyron, an draw hem throw a straynour, an caste hem ther-to, and let hem stonde over the fyre tyl it boyl almost, an till it be skyfully thikke; than caste a ladel-ful, or more or lasse, of boter ther-to, an a good quantite of whyte sugre, and a litel salt, an than dresse it on a dysshe in manner of mortrewes.
Take cream or milk and bread or else fresh bread crumbs. Break the bread into the cream or milk and seethe it over heat until it is just hot. Push through a strainer to make it smooth and put it into a new pot over the heat and stir it from now on. When it is just under a boil, take egg yolks and draw them through a strainer and add them to the pot and keep it on the fire until it is almost at a boil and until it starts to thicken. Add a ladleful, more or less, of butter and a good quantity of white sugar and a little salt. Dish it up like a stew.
2 cups half and half
1 cup fresh bread crumbs
3 egg yolks, beaten
1 tspn. butter
1 cup white sugar
Pinch of salt
Pull the center out of a firm round loaf and bread the bread into crumbs. Add the crumbs to a pot with the half and half and bring to a simmer. If you want the dish very smooth, puree the mixture in a blender or food processor and return to a clean pot, reserving some of the hot liquid to add to the yolks. Stir the hot liquid into the yolks and add to the hot bread and cream mixture and stir constantly over the heat. When the liquid comes to a simmer and starts to thicken take it off the fire and add the butter, sugar and salt. Let cool and thicken. Add to the bread bowl just before serving.
Creme Boylede- Take creme or mylke, & brede of paynemayn, or ellys of tendyr brede, an breke it on the creme, or elles in the mylke, an seet it on the fyre til it be warme hot; and throw a straynour throwe it, and put it in-to a fayre potte, an sette it on the fyre, an stere evermoure: an whan it is almost y-boylyd, take fayre yolkys of eyron, an draw hem throw a straynour, an caste hem ther-to, and let hem stonde over the fyre tyl it boyl almost, an till it be skyfully thikke; than caste a ladel-ful, or more or lasse, of boter ther-to, an a good quantite of whyte sugre, and a litel salt, an than dresse it on a dysshe in manner of mortrewes.
Take cream or milk and bread or else fresh bread crumbs. Break the bread into the cream or milk and seethe it over heat until it is just hot. Push through a strainer to make it smooth and put it into a new pot over the heat and stir it from now on. When it is just under a boil, take egg yolks and draw them through a strainer and add them to the pot and keep it on the fire until it is almost at a boil and until it starts to thicken. Add a ladleful, more or less, of butter and a good quantity of white sugar and a little salt. Dish it up like a stew.
2 cups half and half
1 cup fresh bread crumbs
3 egg yolks, beaten
1 tspn. butter
1 cup white sugar
Pinch of salt
Pull the center out of a firm round loaf and bread the bread into crumbs. Add the crumbs to a pot with the half and half and bring to a simmer. If you want the dish very smooth, puree the mixture in a blender or food processor and return to a clean pot, reserving some of the hot liquid to add to the yolks. Stir the hot liquid into the yolks and add to the hot bread and cream mixture and stir constantly over the heat. When the liquid comes to a simmer and starts to thicken take it off the fire and add the butter, sugar and salt. Let cool and thicken. Add to the bread bowl just before serving.
Tuesday, October 28, 2008
Wardonys in syryp
Wardons or Pears in syrup is a classic dish to this day and involves the simple act of poaching pears in wine syrup. The largest difference between this and the more modern is the greater use of spices and the adding of vinegar to make a sweet and sour sauce. It is important to use slightly underripe pears for this dish so that you do not end up with pear sauce. The fruit should be softened but still firm when done. You end up with a great quantity of syrup because of the need to cover the fruit pieces- DO NOT throw it out. It keeps well and can be used to make the dish again and again by bringing the syrup to a simmer and adding new fruit. It s also good on pound cake, ice cream and bread puddings.
Wardonys in syryp- Take wardonys, an caste on a potte, and boyle hem till they ben tender; than take hem up and pare hem, an kytte hem in to pecys; take y-npw powder of canel, a good quantyte, an caste it on red wyne; an draw it throw a straynour; caste sugre ther-to, an put it an erthen pot, an let it boyle: an thane caste the perys ther-to, an let boyle togederys, an whan they have boyle a whyle, take pouder of gyngere an caste ther-to, an a lytil venegre, an a lytil saffron; an loke that it be poynaunt an dowcet.
Take wardons, and cast them in a pot, and boil them until they are tender. Then take them out of the water and pare them, and cut them into pieces. Take ground cinnamon, a good quantity, and cast it on red wine; and put it through a strainer; cast sugar in and put it all in an earthen pot and let it boil. Then add the pears and let it boil together and when they have boiled awhile, add ground ginger and a little vinegar and a little saffron to make it sour and sweet.
8 pears
1 tablespoon cinnamon powder
3 cups red wine
3 cups sugar
1 tablespoon ground ginger
¼ cup vinegar
1 teaspoon saffron
Peel and core pears. In a pot mix wine, sugar and cinnamon and bring to a boil, add the pear pieces and simmer until tender, ladling the wine over exposed pear parts to color the surfaces. At the end add ginger and saffron, taste sauce and add vinegar for a sour note.
Serve warm
Wardonys in syryp- Take wardonys, an caste on a potte, and boyle hem till they ben tender; than take hem up and pare hem, an kytte hem in to pecys; take y-npw powder of canel, a good quantyte, an caste it on red wyne; an draw it throw a straynour; caste sugre ther-to, an put it an erthen pot, an let it boyle: an thane caste the perys ther-to, an let boyle togederys, an whan they have boyle a whyle, take pouder of gyngere an caste ther-to, an a lytil venegre, an a lytil saffron; an loke that it be poynaunt an dowcet.
Take wardons, and cast them in a pot, and boil them until they are tender. Then take them out of the water and pare them, and cut them into pieces. Take ground cinnamon, a good quantity, and cast it on red wine; and put it through a strainer; cast sugar in and put it all in an earthen pot and let it boil. Then add the pears and let it boil together and when they have boiled awhile, add ground ginger and a little vinegar and a little saffron to make it sour and sweet.
8 pears
1 tablespoon cinnamon powder
3 cups red wine
3 cups sugar
1 tablespoon ground ginger
¼ cup vinegar
1 teaspoon saffron
Peel and core pears. In a pot mix wine, sugar and cinnamon and bring to a boil, add the pear pieces and simmer until tender, ladling the wine over exposed pear parts to color the surfaces. At the end add ginger and saffron, taste sauce and add vinegar for a sour note.
Serve warm
Monday, October 27, 2008
Nese Bekys
I like to show how ordinary many medieval dishes are to the modern palate and yet I also like throwing in dishes that are outside the comfort zone. Nese Bekys are a perfect example. Fish and Figs- who would have thought that a pairing like that would net such great results. This makes a very tasty finger food. The casings are easy to paint with food safe dyes and can be used as a visual element to a feast situation and the filling can be made in advance for assembly on site. You can do the deep frying at home and then warm them on the day. Pack them carefully so that they don't become soggy and reheat in a hot oven to crisp the casings.
Eels can be found at better fish shops in season or at better Oriental groceries in the freezer section. I replaced the eel with white fish in the trial and cod for feast and both work well, The dish is mild flavored and the fish taste is totally negated by the figs.
Nese Bekys- Take Fygys & grynd hem wel; than tak Freyssche Samon & goode Freyssche Elys wyl y-sothe, & pyke owt the bonys, & grynd the Fysse with the Fygis, & do there-to powder Gyngere, Canelle; & take fayre past of Flowre, & make fayre cakys ryth thinne, & take of the fars, & lay on the cake, & close with another; then take a Sawcere, & skoure the sydis, & close the cake, & Frye hem wyl in Oyle; & if thou wolt have hym partye, coloure hym with Safroun, Parcely, & Sawnderys; & serve forth for a gode fryid mete.
Take figs and grind them well. Then take fresh salmon and good fresh eels well cooked and pick out the bones. Grind the fish and figs and add ginger and cinnamon. Take flour and make a paste and then make thin cakes. Take the filling and place it on the cake and cover with another. Take a saucer and seal the sides closed. Fry them in oil & if you will have them particolor, color them with saffron, parsley and sanders and serve as a good fried meat.
250 g. Figs
300 g. salmon
500 g. white fish or eels
1 ½ tablespoon ground ginger
1 tablespoon cinnamon
100 wonton shells
Food coloring
Clip off the tips of the figs and grind them in a food processor. Simmer the fish in water until flaky. Drain and cool, remove any bones. Add to the figs and pulse until mixed. Add the spices and pulse until mixed.
Take two wonton covers and color the top side of one. Fill the bottom side, leaving an edge for crimping. Wet the edge, place the second topside up and using a cup, finger or fork, seal the edge. Repeat until filling and covers are done. Cover with damp cloth or paper until ready to cook.
Heat oil to 160 degrees and cook the filled cakes a few at a time until golden. Drain on towels and serve warm or cool.
When working in large batches you can color the top covers in a group and cover so that they do not dry out.
Eels can be found at better fish shops in season or at better Oriental groceries in the freezer section. I replaced the eel with white fish in the trial and cod for feast and both work well, The dish is mild flavored and the fish taste is totally negated by the figs.
Nese Bekys- Take Fygys & grynd hem wel; than tak Freyssche Samon & goode Freyssche Elys wyl y-sothe, & pyke owt the bonys, & grynd the Fysse with the Fygis, & do there-to powder Gyngere, Canelle; & take fayre past of Flowre, & make fayre cakys ryth thinne, & take of the fars, & lay on the cake, & close with another; then take a Sawcere, & skoure the sydis, & close the cake, & Frye hem wyl in Oyle; & if thou wolt have hym partye, coloure hym with Safroun, Parcely, & Sawnderys; & serve forth for a gode fryid mete.
Take figs and grind them well. Then take fresh salmon and good fresh eels well cooked and pick out the bones. Grind the fish and figs and add ginger and cinnamon. Take flour and make a paste and then make thin cakes. Take the filling and place it on the cake and cover with another. Take a saucer and seal the sides closed. Fry them in oil & if you will have them particolor, color them with saffron, parsley and sanders and serve as a good fried meat.
250 g. Figs
300 g. salmon
500 g. white fish or eels
1 ½ tablespoon ground ginger
1 tablespoon cinnamon
100 wonton shells
Food coloring
Clip off the tips of the figs and grind them in a food processor. Simmer the fish in water until flaky. Drain and cool, remove any bones. Add to the figs and pulse until mixed. Add the spices and pulse until mixed.
Take two wonton covers and color the top side of one. Fill the bottom side, leaving an edge for crimping. Wet the edge, place the second topside up and using a cup, finger or fork, seal the edge. Repeat until filling and covers are done. Cover with damp cloth or paper until ready to cook.
Heat oil to 160 degrees and cook the filled cakes a few at a time until golden. Drain on towels and serve warm or cool.
When working in large batches you can color the top covers in a group and cover so that they do not dry out.
Sunday, October 26, 2008
Gyngerbrede
This recipe belongs to the family of boiled honey recipes that use the liquid nature of hot sugar as the entire liquid ingredients. This makes this a potentially dangerous recipe for the newbie because hot liquid sugar retains heat and can stick to the skin. It is very important to know your heat tolerances before starting and, if possible, work with someone else the first time that you do this recipe.
Gyngerbrede- Take a quart of hony, & seethe it, & skeme it clene; take Safroun, poudir Pepir, & throw ther-on; take gratyd Brede, & make it so chargeaunt that it wol be y-lechyd; then take pouder Canelle, & straw ther-on y-now; than make it square, lyke as thou wolt leche yt; take when thou lechyst hyt, and caste box leaves a-bouyn, y-stykyd ther-on, on clowys. And if thou wolt have it red, coloure it with Saunderys y-now.
Gingerbread- take a quart of honey and bring it to a boil and skim the top. Add saffron and ground pepper and stir it in. Bring it back to a full boil and add breadcrumbs, then add ground cinnamon and stir it in. Pour into a square mold and cut into squares while hot, decorate with box leaves held on with cloves and if you want it red add sanders with the saffron.
Box leaves = myrtle
4 cups bread crumbs
2 cups honey
½ tspn. Saffron
1 tspn. Black pepper
1 tablespoon cinnamon
In one bowl with a pour spout mix the breadcrumbs and cinnamon. Be generous with the spices because it is a counterbalance to the sweetness of the honey. In a pot with high sides put in the honey and bring to a boil. Modern honey has already been pasteurized and cleaned so skimming should be unnecessary. Once the honey is at a boil add the saffron and black pepper and stir to combine. Take off the heat. Allow a moment to activate the saffron and then add the breadcrumbs in a steady stream stirring with a heat resistant (wood or silicon) spatula to make sure that there are no dry pockets in the mix. The mixture should have the consistency of wet sand and should not hold shape. It will also be to hot to handle.
While the mixture cools, lay out wax paper sheets or a mold for holding the mixture. If you are shaping by hand have a bowl of cold water on hand to wet your palms to keep it from sticking. If you are using a mold line it with plastic wrap, wax paper or use silicon to make sure that the product releases cleanly.
Now touch the mixture, it should be uncomfortably but not burning hot. Take a small amount and compress, if it holds together like a good snowball and be malleable. Place in the mold, compress tight, cut along the service lines while hot and unmold onto waxpaper. Separate into pieces and do any decoration while still warm. If hand molding, take walnut size pieces, shape into a ball and then flatten onto the waxpaper. You can make holes for holding decorations or add decorative pieces at this time while the honey is still partially fluid. As the mass cools the mixture will become more solid and less malleable.
These can be made well ahead and stored in a cool, dry place to allow the spice flavor to build.
Gyngerbrede- Take a quart of hony, & seethe it, & skeme it clene; take Safroun, poudir Pepir, & throw ther-on; take gratyd Brede, & make it so chargeaunt that it wol be y-lechyd; then take pouder Canelle, & straw ther-on y-now; than make it square, lyke as thou wolt leche yt; take when thou lechyst hyt, and caste box leaves a-bouyn, y-stykyd ther-on, on clowys. And if thou wolt have it red, coloure it with Saunderys y-now.
Gingerbread- take a quart of honey and bring it to a boil and skim the top. Add saffron and ground pepper and stir it in. Bring it back to a full boil and add breadcrumbs, then add ground cinnamon and stir it in. Pour into a square mold and cut into squares while hot, decorate with box leaves held on with cloves and if you want it red add sanders with the saffron.
Box leaves = myrtle
4 cups bread crumbs
2 cups honey
½ tspn. Saffron
1 tspn. Black pepper
1 tablespoon cinnamon
In one bowl with a pour spout mix the breadcrumbs and cinnamon. Be generous with the spices because it is a counterbalance to the sweetness of the honey. In a pot with high sides put in the honey and bring to a boil. Modern honey has already been pasteurized and cleaned so skimming should be unnecessary. Once the honey is at a boil add the saffron and black pepper and stir to combine. Take off the heat. Allow a moment to activate the saffron and then add the breadcrumbs in a steady stream stirring with a heat resistant (wood or silicon) spatula to make sure that there are no dry pockets in the mix. The mixture should have the consistency of wet sand and should not hold shape. It will also be to hot to handle.
While the mixture cools, lay out wax paper sheets or a mold for holding the mixture. If you are shaping by hand have a bowl of cold water on hand to wet your palms to keep it from sticking. If you are using a mold line it with plastic wrap, wax paper or use silicon to make sure that the product releases cleanly.
Now touch the mixture, it should be uncomfortably but not burning hot. Take a small amount and compress, if it holds together like a good snowball and be malleable. Place in the mold, compress tight, cut along the service lines while hot and unmold onto waxpaper. Separate into pieces and do any decoration while still warm. If hand molding, take walnut size pieces, shape into a ball and then flatten onto the waxpaper. You can make holes for holding decorations or add decorative pieces at this time while the honey is still partially fluid. As the mass cools the mixture will become more solid and less malleable.
These can be made well ahead and stored in a cool, dry place to allow the spice flavor to build.
Saturday, October 25, 2008
Ryghth so Caboges
This is one of the recipes use to show that not all food in the Middle Ages was "weird". If you can't boil cabbage or have never seen it, you need to get into the kitchen more.
Ryghth so Caboges- Ben seruyd, save men sayn it is gode Also to ley hem in a bagge overnyghth in renning streme of watere, & a-morwe sette uppe watere, & when the water is skaldyng hot, throw hem ther-on, & hole hem in there wise be-forsayd, & serve forth.
Rightso Cabbages- When served men say that it is good. Put the cabbages in a bag and place under a running stream of water overnight and in the morning bring a large pot of water to a hard boil, add the cabbages to the pot and hold them under until cooked and then serve.
Cabbage
Water
Clean cabbage under running water without taking apart the head. Bring a large pot to a boil and submerge the cabbage under until cooked. Carve into wedges and serve.
Ryghth so Caboges- Ben seruyd, save men sayn it is gode Also to ley hem in a bagge overnyghth in renning streme of watere, & a-morwe sette uppe watere, & when the water is skaldyng hot, throw hem ther-on, & hole hem in there wise be-forsayd, & serve forth.
Rightso Cabbages- When served men say that it is good. Put the cabbages in a bag and place under a running stream of water overnight and in the morning bring a large pot of water to a hard boil, add the cabbages to the pot and hold them under until cooked and then serve.
Cabbage
Water
Clean cabbage under running water without taking apart the head. Bring a large pot to a boil and submerge the cabbage under until cooked. Carve into wedges and serve.
Friday, October 24, 2008
Ryse
This makes a sweet rice porridge that matches well with strong flavored dishes or sour/vinegary sauces. I favor using brown rice as it makes a nuttier and more textured dish but it can be done with white rice. Undercook the rice slightly so that more of the almond milk is absorbed to make a dish that is more finely textured.
Ryse- Take a porcyoun of Rys, & pyke hem clene, & seethe hem welle, & lat hem kele; then take gode mylke of Almaundys & do ther-to, & seethe & stere hem wyl; & do ther-to Sugre an hony, & serve.
Rice- take brown rice and pick out the bad ones & cover with water and seethe until done and then let cool. Take almond milk and add to the rice and simmer while stirring and add sugar and honey and serve.
2 cups brown rice
6 cups water
2 cups almond milk
½ cup sugar
½ cup honey
Simmer brown rice in water until done. Drain excess water and let the rice cool. Fluff cooled rice and put in a pot with almond milk over a low heat. Once thickened and hot add sugar and stir it in, take off heat and put into serving dishes. Drizzle with honey and serve.
Ryse- Take a porcyoun of Rys, & pyke hem clene, & seethe hem welle, & lat hem kele; then take gode mylke of Almaundys & do ther-to, & seethe & stere hem wyl; & do ther-to Sugre an hony, & serve.
Rice- take brown rice and pick out the bad ones & cover with water and seethe until done and then let cool. Take almond milk and add to the rice and simmer while stirring and add sugar and honey and serve.
2 cups brown rice
6 cups water
2 cups almond milk
½ cup sugar
½ cup honey
Simmer brown rice in water until done. Drain excess water and let the rice cool. Fluff cooled rice and put in a pot with almond milk over a low heat. Once thickened and hot add sugar and stir it in, take off heat and put into serving dishes. Drizzle with honey and serve.
Thursday, October 23, 2008
Venison in Broth
This will be a gamier flavor if venison is used. I have done the dish with pork which has a sweeter flavor. It is a good dish for in doors or camping events because it can be done in a pot on top of the stove if oven space is a problem. Like many medieval meat recipes indicate, it is cooked wet first and the resulting liquid can be reclaimed for stock or soup later.
Venison in Broth- Take Rybbys of Venysoun, and wasshe hem clene in fayre water, an strayne the same water throw a straynour in-to a potte, an caste ther-to Venysoun, also Percely, Sawge, powder Pepyr, Clowys, Maces, Vinegre, and a lytyl Red Wyne caste there-to; an thane latte it boyle tyl it be enow, & serve forth.
Pork in Broth- Take pork ribs, and wash them clean in clear water, and strain the water into a pot with the ribs. Add parsley, sage, ground pepper, cloves, mace, vinegar and red wine and then let it simmer until cooked and serve hot.
2 sides of Pork ribs
½ bunch parsley
5 large leaves sage
1 tablespoon ground pepper
10 cloves
1 teaspoon mace
½ cup vinegar
2 cups red wine
Water to cover.
Clean and trim ribs and place in a pot. Add all other ingredients and put in a hot (450 degree) oven for 2 hours. Drain and serve hot.
Venison in Broth- Take Rybbys of Venysoun, and wasshe hem clene in fayre water, an strayne the same water throw a straynour in-to a potte, an caste ther-to Venysoun, also Percely, Sawge, powder Pepyr, Clowys, Maces, Vinegre, and a lytyl Red Wyne caste there-to; an thane latte it boyle tyl it be enow, & serve forth.
Pork in Broth- Take pork ribs, and wash them clean in clear water, and strain the water into a pot with the ribs. Add parsley, sage, ground pepper, cloves, mace, vinegar and red wine and then let it simmer until cooked and serve hot.
2 sides of Pork ribs
½ bunch parsley
5 large leaves sage
1 tablespoon ground pepper
10 cloves
1 teaspoon mace
½ cup vinegar
2 cups red wine
Water to cover.
Clean and trim ribs and place in a pot. Add all other ingredients and put in a hot (450 degree) oven for 2 hours. Drain and serve hot.
Wednesday, October 22, 2008
Applade Ryalle
This is a tasty accompaniment for meat dishes like pork or beef. The almond milk acts as a thickener. The method of making the applesauce was current until my grandmother's day and it works well to create a sauce that does not have the browning of the peel and core method. By boiling the apples before separating the peel the flesh doesn't oxcidize and the color of the skin is imparted to the flesh creating a pink or yellow sauce depending on the type of apple. It is important to select your apples well as some types of apples do not boil soft as easily or swiftly as others.
Applade Ryalle
Take Applys, & seethe hem tylle they ben tendyr, & than lat hem kele; then draw hem thorw a straynour; & on flesshe day caste ther-to gode fatte brothe of freysshe beef, an whyte grece, & Sugre, & Safroun, & gode pouder; & in a Fysshe day, take Almaunde mylke, & oyle of Olyffe, & draw ther-uppe with-al a gode pouder, & serue forth. An for need, draw it uppe with Wyne, & a lytil hony put ther-to for to make it then dowcet, & serve it forth.
Take apples and boil them until they are soft and let them cool. Then force them through a strainer and, on a flesh day, add beef broth and lard with sugar, saffron and sweet powder and, on fish days, take almond milk and olive oil and mix it with sweet powder and serve it. At need, mix in wine and a little honey to make it sweet and serve.
4 cups applesauce
1 cup almond milk
1 tablespoon olive oil
1 tablespoon sweet powder (1/2 sugar, 1/4 cinnamon, 1/8 cloves, and 1/8 mace)
Optional:
½ cup white wine
2 tablespoons honey
Bring a large quantity of water to a boil and add your apples whole. When the skins splt and the apples are soft to the center take them out and drain them. Place them in a food mill or strainer and force them through to make applesauce. Put in a new pot and add the other ingredients and simmer until thick. Adjust sweetness by adding more sugar or a mixture of white wine and honey. Serve warm.
Applade Ryalle
Take Applys, & seethe hem tylle they ben tendyr, & than lat hem kele; then draw hem thorw a straynour; & on flesshe day caste ther-to gode fatte brothe of freysshe beef, an whyte grece, & Sugre, & Safroun, & gode pouder; & in a Fysshe day, take Almaunde mylke, & oyle of Olyffe, & draw ther-uppe with-al a gode pouder, & serue forth. An for need, draw it uppe with Wyne, & a lytil hony put ther-to for to make it then dowcet, & serve it forth.
Take apples and boil them until they are soft and let them cool. Then force them through a strainer and, on a flesh day, add beef broth and lard with sugar, saffron and sweet powder and, on fish days, take almond milk and olive oil and mix it with sweet powder and serve it. At need, mix in wine and a little honey to make it sweet and serve.
4 cups applesauce
1 cup almond milk
1 tablespoon olive oil
1 tablespoon sweet powder (1/2 sugar, 1/4 cinnamon, 1/8 cloves, and 1/8 mace)
Optional:
½ cup white wine
2 tablespoons honey
Bring a large quantity of water to a boil and add your apples whole. When the skins splt and the apples are soft to the center take them out and drain them. Place them in a food mill or strainer and force them through to make applesauce. Put in a new pot and add the other ingredients and simmer until thick. Adjust sweetness by adding more sugar or a mixture of white wine and honey. Serve warm.
Tuesday, October 21, 2008
Soupes Dorroy
This recipe is a French Onion soup precursor but is more in keeping with an appetizer or finger food. The parts can be precooked and brought to the site easily enough and then warmed and assembled at need. This makes it an ideal food for display purposes, buffets, and demos.
Soupes Dorroy
Shere Oynonys, an frye hem in oyle; thane take Wyne, an boyle with Oynonys, toast whyte Brede and do on a dysshe, an caste ther-on gode Almaunde Mylke, & temper it with wyne: thane do the dorroy abowte, and messe it forth.
Slice onions, and fry them in oil; then take wine, and boil it with the onions, toast white bread and put it on a dish, and cast on to it good almond milk, tempered with wine; then put the dorroy about and serve it forth.
4 cups thinly sliced onions
1 tablespoon oil
½ cup white wine
Sliced sourdough bread
½ cup almond milk
½ cup white wine
Cook onions in oil until golden brown, add the wine and simmer until it evaporates. Set aside. Toast bread in rounds and place on serving dish. Mix the almond milk and white wine, it will curdle slightly and should be whipped to smooth the texture. Lightly soak the round with the mix of almond milk and white wine and top with sliced onion mix. Serve.
Soupes Dorroy
Shere Oynonys, an frye hem in oyle; thane take Wyne, an boyle with Oynonys, toast whyte Brede and do on a dysshe, an caste ther-on gode Almaunde Mylke, & temper it with wyne: thane do the dorroy abowte, and messe it forth.
Slice onions, and fry them in oil; then take wine, and boil it with the onions, toast white bread and put it on a dish, and cast on to it good almond milk, tempered with wine; then put the dorroy about and serve it forth.
4 cups thinly sliced onions
1 tablespoon oil
½ cup white wine
Sliced sourdough bread
½ cup almond milk
½ cup white wine
Cook onions in oil until golden brown, add the wine and simmer until it evaporates. Set aside. Toast bread in rounds and place on serving dish. Mix the almond milk and white wine, it will curdle slightly and should be whipped to smooth the texture. Lightly soak the round with the mix of almond milk and white wine and top with sliced onion mix. Serve.
Monday, October 20, 2008
Beef with Furmenty
So it has been awhile and I have a pile of recipes to add over the next few weeks. This first is one that I used for my group's recent Fall Harvest feast and it works well for cold weather. The meat is wet cooked and quick in the oven and the grains dish that accompanies it can be done with bulgar or with whole wheat grains. I had planned for the bulgar and then went with the wheat and it was well received. The whole grains give a nuttier, chewier dish and the mix of texture and flavour is a good counter point to the rather plain meat preparation. The whole grains will let off a rather pasty liquid which you can either wash off or incorporate into the dish. I partially rinsed it reserving half and half to make the dish less porridgy. I like it with a lot of saffron but if you are using real saffron then you will want to be less generous.
Beef with Furmenty
(Venison with furmenty- Harleian MS 279 pg. 7 .viij)
Take whete and pyke it clene, and do it in a mortar, an caste a lytel water ther-on; an stampe with a pestel tyl it hole; than fan owt the holys, an put it in a potte, an let seethe tyl it breke; than set yt doun, an sone after set it over the fyre, an stere it wyl; an whan thow hast sothyn it wyl, put ther-inne swete milk, an seethe it y-fere, an stere it wyl; and whan it is y-now, coloure it with saffron, an salt it evene, and dresse it forth & thin venison in a-nother dyshe with fayre hot water.
Take wheat and pick it clean, and put it in a mortar, and cast a little water on it; and stamp it with a pestle until it hulls; then fan out the hulls, and put it in a pot, and let it seethe until it breaks; then set it done, and soon after set it over the fire, and stir it well; an when you have seethed it well, put in sweet milk, an seethe it again, and stir it well; and when it is enough, colour it with saffron, and salt it well, and dress it forth & the venison in another dish with hot water.
2 cups bulgar or cracked wheat
1 ½ cups whole milk
½ teaspoon American saffron
¼ teaspoon salt
1 large European blade roast
Cook bulgar/wheat in 4 cups water until it comes to a boil, stirring to keep it from sticking. Take it off the fire and let it absorb the fluid. Add the milk and return to the fire, stirring until it comes to a boil, add saffron and take off the heat to absorb the milk. Fluff the wheat, salt and serve on a platter .
Place roast in a pan and cover with water. Braise in a 400 degree oven until the roast is done about 1 hour depending on the size of the roast. Serve with the juices and the wheat.
You can reserve the juices to defat and make into beef stock or to thicken and make gravy. The meat can also be accompanied with a strong flavoured sauce- I used fresh horseradish and cream.
Beef with Furmenty
(Venison with furmenty- Harleian MS 279 pg. 7 .viij)
Take whete and pyke it clene, and do it in a mortar, an caste a lytel water ther-on; an stampe with a pestel tyl it hole; than fan owt the holys, an put it in a potte, an let seethe tyl it breke; than set yt doun, an sone after set it over the fyre, an stere it wyl; an whan thow hast sothyn it wyl, put ther-inne swete milk, an seethe it y-fere, an stere it wyl; and whan it is y-now, coloure it with saffron, an salt it evene, and dresse it forth & thin venison in a-nother dyshe with fayre hot water.
Take wheat and pick it clean, and put it in a mortar, and cast a little water on it; and stamp it with a pestle until it hulls; then fan out the hulls, and put it in a pot, and let it seethe until it breaks; then set it done, and soon after set it over the fire, and stir it well; an when you have seethed it well, put in sweet milk, an seethe it again, and stir it well; and when it is enough, colour it with saffron, and salt it well, and dress it forth & the venison in another dish with hot water.
2 cups bulgar or cracked wheat
1 ½ cups whole milk
½ teaspoon American saffron
¼ teaspoon salt
1 large European blade roast
Cook bulgar/wheat in 4 cups water until it comes to a boil, stirring to keep it from sticking. Take it off the fire and let it absorb the fluid. Add the milk and return to the fire, stirring until it comes to a boil, add saffron and take off the heat to absorb the milk. Fluff the wheat, salt and serve on a platter .
Place roast in a pan and cover with water. Braise in a 400 degree oven until the roast is done about 1 hour depending on the size of the roast. Serve with the juices and the wheat.
You can reserve the juices to defat and make into beef stock or to thicken and make gravy. The meat can also be accompanied with a strong flavoured sauce- I used fresh horseradish and cream.
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