Thursday, November 10, 2011

Yule log Roll (not a medieval recipe)


My son and I made this Yule Log into a camp fire log for his Blue and Gold Cub Scout  Dinner. (which is why if has the fake fire added to it)

The recipe comes from Dorothy Morrison's "YULE A Celebration of Light and Warmth"

1/4 cup butter or margarine
1 cup chopped walnuts or pecans (or a mixture of both)
1 cup flaked coconut
1 14oz can sweetened condensed milk
4 eggs
1/2 cup water
1 box chocolate cake mix (or homemade cake from scratch)
1 cup powdered sugar
1 can ready to spread chocolate frosting (or homemade)

for decorations: green gummy candies (leaf shaped) and red hot cinnamon candies, small Yule candles

Preheat oven to 350 degrees. Line a 15x10 inch jelly roll pan with aluminum foil; make sure the foil lines the sides and bottom completely.  Melt the butter in the foil lined plan in the oven, sprinkle evenly with nuts and coconut and drizzle the condensed milk on top.

In a large bowl, beat the eggs at high speed for 4-6 minutes or until thick and lemon colored.  At very low speed, gradually blend in the water.  Add the cake mix and blend for a minute or so until all the dry ingredients are mixed. Pour the batter over the condensed milk and spread it evenly.

Bake at 350 for 30-35 minutes or until the top springs back when lightly touched.

Lightly sprinkle a large kitchen towel with powered sugar.  Remove the cake from the oven, cover it with the sugared towel,and immediately turn the cake upside down onto the towel.

Remove foil carefully; try not to disturb the hot filing on top.  Begin with one of the short sides of the cake and gently roll up with the filling inside the roll.  When you have rolled up the entire cake, wrap the towel around it and let it cool completely.

Ice with chocolate frosting, then comb a fork through the frosting to fashion tree bark. Garnish with green gummy leaves (I used green frosting to make leaves) trimmed to look like holly leaves and use the cinnamon candies for holly berries.  add Yule candles if you like.

Friday, August 5, 2011

Lamb (or Pork) Loin with Apple and Ginger Stuffing

I have mad this with both lamb and pork loins and both were amazingly good.

Loin Of Lamb with Apple and Ginger Stuffing

3 lb Loin of lamb, boned
2 Cloves garlic
Sea salt and pepper
2 c Cider (preferably hard)
2 Cooking apples
Juice of 1 lemon
1 ts Sugar
1 ts Ground ginger
 
First make the stuffing. Peel and core the apples, slice thinly and put into a saucepan with the lemon juice, sugar and ginger. Cook over a gentle heat until the apples are just soft, then set aside to cool. . Preheat the oven for 400 F. Trim the lamb, remove the skin and score the fat. Lay the joint out on a board, fat side down. Spoon the apple mixture along the center. Roll up and tie with twine. Peel the garlic and cut it into slivers, then pierce the joint all over with the point of a sharp knife and slip the slivers of garlic into the pockets formed. Season with the salt and pepper, put the joint in a roasting pan and cook in the hot oven for 30 minutes, then heat the cider in a small pan and pour it over the lamb. Reduce the heat to moderate (350F) and cook for another 40 minutes, basting frequently. When the lamb is cooked, put it onto a heated serving dish and keep warm. Remove any excess fat from the pan juices, boil up over a high heat until reduced slightly, and serve with the sliced lamb.

Saturday, July 16, 2011

Cod Cakes



I tried several different recipes, but I found I liked the ones with the potatoes best.

1 lb of cod fillets
2 medium-sized russett potatoes
1 cup bread crumbs
1/4 cup chopped fresh parsley
2 Tbsp freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
Grapeseed oil, or other high smoke point oil such as canola oil, for frying

Boil and mash the potatoes, set them aside.
Boil the codfish until it flakes easkly. Drain and flake the fish with a fork. Be sure to remove all bones.
Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.
Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil.

Makes about 12 cakes

The Wedding Feast of "Arya" and Ramsey

"The Lord of White Harbor had furnished the food and drink, black stout and yellow beer and wines red and gold and purple, brought up from the warm south on flat bottomed ships and aged in his cellars.  The wedding guests gorged on cod cakes and winter squash, hills of neeps and great rounds of cheese, on smoking slabs of mutton and beef ribs charred almost black, and lastly three great wedding pies, as wide across as wagon wheels, their flaky crusts stuffed to bursting with carrots, onions, turnips, parsnips, mushrooms and chunks of pork swimming in a savory brown gravy."

"'Wash it down with Arbor gold and savor every bite. I know I shall.'"

The best thing about this whole feast is the pies, of course.  A little later while a bit drunk, Lord Mandarly asks for the song about the Rat Cook.  This pretty much gives away that the pies are really "Frey Pies" and filled with the 3 missing Freys.  I, of course, will actually use pork, as there are not any Freys available for me. ;)

Cod Cakes
Winter Squash
Neeps
Lamb and beef ribs
Wedding Pies

Saturday, July 2, 2011

Henne Dorre---Golden Cardamon Chicken

1 large roasting chicken, cut into serving size pieces
1/4 cup walnuts, courseley ground
1/4 cup filbrets, coursely ground
4 tablespoons butter, for sauteing
3 tart apples
2/3 cup golden raisins
1/2 cuo Currants
1/2 tsp cinnimon
6 egg yokes
1/4 tsp fresh rosemary
3/4 tsp crushed cardamon
1/8 tsp Saffron
1/2 tsp salt
1/4 cup white wine
1/2 cup chicken broth
2 tablespoons honey

Preheat oven to 350 degrees F.

In a Dutch oven or shallow covered baking dish, saute the chicken and nuts in butter until the meat is white. Leave in dish and remove from heat.

Cut apples into thin slivers. Mix raisins and currants with apples.

Stir together all spices and salt, and mix with fruits.

Distribute the spiced fruit amongst the chicken and nuts.

Pour on mixed wine and chicken broth. Bake covered in slow oven for :45 to 55 minutes, until the chicken is tender. Remove from oven while preparing golden glaze. Turn oven to 400 degrees F.

Beat the egg yolks, saffron and honey thoroughly. Evenly pour over chicken so as to coat each piece. Or use a pastry brush to 'paint' each portion gold. Return to oven uncovered for 5 to 7 minutes to let endoring set. Serve warm.

From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman George Braziller, Inc. 1976

Sunday, June 19, 2011

Dornish Eggs with Hot Peppers

This recipe is adapted from a orth African dish called Ajja

1/4 cup olive oil
1/2 pound highly seasoned smoked sausage, cut into 1-inch rounds
1 tsp finely chopped garlic
1/2 tsp cummin
1/2 tsp ground cayenne pepper
1/4  tsp ground caraway seeds
2 medium-sized firm ripe tomatoes, peeled and quartered
1/2 cup cold water
Freshly ground black pepper
Sea Salt
1 medium-sized green bell pepper, quartered, seeded, deribbed and cut lengthwise into 1/2-inch wide strips
1 medium-sized red bell pepper, quartered, seeded, deribbed and cut lengthwise into 1/2-inch wide strips
6 eggs

Tuesday, May 31, 2011

Braised Venison with Mushrooms

2 tablespoons bacon drippings
1 1/2 pounds venison, cut into 2 inch cubes
2 cups fresh shiitake mushrooms, stemmed and sliced
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons cognac or brandy (optional)
2 cups dry red wine
1 cube beef bouillon
1/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1 1/4 teaspoons dried rosemary
2 bay leaves
1 (8 ounce) package baby carrots
1 tablespoon flour
2 tablespoons water

Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.
Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.
If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the flour in 2 tablespoons of water and stirring it into the sauce.

Fish Stew

1/2 large onion
1/4 cup butter ot margarine
2 cups water
3 cups diced, peeled potatoes
1 pound fresh or frozen cod fillets, cut into large pieces
1 1/2 tablespoon of lemon juice
1 cup milk
1 (12 fl oz) can of evaporated milk
1 teaspoon salt (or to taste)
1 teaspoon pepper

In a Dutch oven or soup kettle, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper and cook an additional 10 minutes.  Serve in a bread trencher.

Monday, May 30, 2011

Trout baked in Clay

18–21 dried cornhusks (the kind used to make tamales)
18pounds nontoxic Terra Cotta Cone 04 to 5 clay (about 3 pounds per trout)
6whole fresh trout, about 12 ounces each
teaspoons kosher or sea salt
teaspoons freshly ground black pepper
12green onions, grilled
12large sprigs thyme
12sprigs whole fresh sage, or 18 sage leaves
12strips applewood-smoked bacon

Preheat oven to 500 degrees F.
Soak cornhusks in warm water about 10 minutes, until soft and pliable. Remove from water and set aside.
Divide clay in six equal portions and cut one portion in half. On flat work surface or cutting board, use rolling pin to roll out, as you would pastry dough, each of the two lumps of clay to about ¼ inch thick. Make sure clay is about 1 inch larger than trout on all sides.
Open each trout, and season inside with salt and pepper. Stuff 2 grilled green onions into cavity, then add 2 sprigs thyme and 2 sprigs sage (or 3 sage leaves). Fold trout halves together. Wrap two strips bacon around fish, one near the head, the other near the tail.
Arrange two cornhusk sections with tapered ends pointing outward, to form a sort of cornhusk canoe. Wrap trout in husks, placing a third section of cornhusk on top. Overlap cornhusks so that no part of trout is exposed. Using cornhusk ties (rip one husk into small strips), tie cornhusk securely around fish at nose and tail, making sure fish is completely covered by husks. (You’ll need 3 cornhusks for each trout; depending on size, some may require a fourth husk.) Cornhusks help fish bake evenly and keep it from sticking to clay.
Place both pieces of rolled-out clay lengthwise on work surface. Place cornhusk-wrapped trout on one piece of clay, cover with second piece, and pinch edges together to seal. With knife, make 3–5 slits in top layer of clay. Place on baking sheet and set aside.
Repeat above steps until all trout are stuffed, wrapped in bacon and cornhusks, and sealed in clay.
Place clay-covered trout on baking sheet and bake in oven 20 minutes. (I usually use both oven racks, with 2–3 trout on each sheet.)
Trout is completely baked when color of clay has changed from dark to light; remove from oven. When clay is cool enough to handle, crack open with kitchen mallet. Clay will easily peel away from cornhusks and can be saved for future use.
Serve trout whole in husks, or cut off head and tail, make an incision down backbone of each fish, and remove spine, resulting in two fillets.

Making the "eight" on a Plate

The HBO Game of Thrones adaption added a new scene and a new phrase: "Making the Eight".  They even have a tee-shirt with a map and 8 "X"s.  A discussion about the kind of person who would wear this shirt, especially at conventions, really spoiled my amusement with it.

Then I thought that if women can take back "bitch" and "slut" and own them, maybe we non-pervs can take back "the Eight."

My idea is to "make the eight on a plate."  A dish from each of the eight regions highlighted on the shirt/map.
As much as I can, I'll use examples from the books.  Where I don't have examples, I'll look for authentic medieval recipes or close adaptions. (Click the links for the recipes)

1)  The North:  Honeyed Chicken, listed as part of the feast to welcome King Robert to the North (GoT).
2)  The Riverlands:  Trout Baked in Clay.  This is actually served during the feast after day one of the Hand's Tourney, (Jeoffery shared it with Sansa (GoT)) but with the trout being the fish of the Tully's I felt it was a good dish for the Riverlands.
3) The Iron Islands: Fish Stew with a thick cream sauce in a trencher of bread eaten by Theon at the "feast" on Pyke with his father and sister (CoK).
4) The Eyrie:
5) Lannisport/ The West Lands:  Henne Dorre (Golden Cardamon Chicken).  It took me a while to figure up a dish from the Westlands.  I haven't found any textual evidence of a specialty dish from here, so I went with a dish colored 'gold' in honor if the Lannisters.
6) Highgarden:   Baked Pears.  While a lot of the items served at the feast Cat attends in ACoK seem to be common throught the kingdom, the one that that always seems to be mentioned if fruit.  I think the pears would be the perfect dish to represent Highgarden.
7) Storms End: Braised Venison with Mushrooms. I haven't found anything yet in the books that is a dish from this area, but based on two things, I think it would be fair to assume venison would have been plentiful in the area: 1: the arms of Storms End is a stag's rack; 2) the location, near the Kingswood.
8) Dorne:  Dornish Eggs with Hot Peppers. On the day of Joffery's wedding (SoS), Sansa tries this dish, but finds it too hot.

Thursday, April 21, 2011

Tart/Pastry Crust

Take fyne floure and a curscy of fayre water and a dysche of swete butter and a lyttel saffron, and the yolkes of two egges and make it thynne and as tender as ye maye. (16c English)
 
3/4 c flour
1 T + 1 t water
1/2 stick = 4 T butter
6 threads saffron
1 egg yolk
Cut butter into flour, then crush saffron into 1 t of water; mix that and the rest of the water with the egg yolk and stir it into the flour-butter mixture. Roll out.

A Tart of Strawberries

Take and strain them with the yolks of four eggs, and a little white bread grated, then season it up with sugar and sweet butter and so bake it. (16c English)
 
2 c strawberries
4 egg yolks
1/2 c bread crumbs
1/3 c sugar
4 T butter
9" pie shell

Force strawberries through a strainer or run through a blender, then mix with everything else (the butter should be melted). Bake crust for 10 minutes, then put filling into the crust and bake at 375deg. for 20 minutes.

Brie (or Cheese) Tart

tart de bry (14c English)
Take a crust ynche deepe in a trap. Take yolkes of ayren rawe & cheese ruayn & medle it & pe yolkes togyder.

10-12 ounces of semi-soft cheese, such as brie, that's not too soft - you want to be able to cut it into tiny pieces
saffron threads (soaked in 1tsp warm water for 5 minutes)
1 1/2 tsp powdered ginger
3 egg yolks
1/2 - 1  tsp sugar
pinch of salt

Mix egg yolks and saffron (with the water) together. Add the cheese and spices, whisk until smooth and pour into the crust.  Bake at 375 25-30 minutes.  It might puff up a bit, but it does flatton out as it cools.

Tart for an Ember Day

TART IN YMBRE  DAY. XX.VIII. V. (14th c. cookery)  (also, Ember days are fasr days before feast days when meat was not allowed)

Take and parboile Oynouns presse out the water & hewe hem smale. take
brede & bray it in a morter. and temper it up with Ayren. do therto
butter, safroun and salt. & raisouns corauns. & a litel sugur with
powdour douce. and bake it in a trape. & serue it forth.

6-8oz of cheese, grated
1lb onions (about 4 medium)
2 tbs fresh sage or 1 1/2tsp dried
3 tbs butter
4 eggs
1 tb sugar
1 tsp cinnamon
1/4 tsp ginger
4 tbs currants
9" pie crust

Chop and boil onions 10 minutes, drain well. Mix everything, put in pie crust and bake at 350 until done (about 50 minutes--knife inserted in center comes out clean)

Bubblie Pies from Pern

"The Dragon Riders of Pern" was my first set of fantasy novels and I still enjoy reading stories of Pern.  In "The Harper Hall" trilogy we get some of the best looks at what they call "gathers" and a popular dessert snack called "bubblie pies".  As an adult I decided I wanted to try and create these bubblie pies myself, only to find out it had already been done.  "The Dragon Lover's Guide to Pern" by Joan Nye with Anne McCaffery included this, as well as other recipes from Pern.

The recipe falls into the "medivelish" catagory.  The ingrediants were all available as was the method of cooking.  To prove this, I once entered this into a medieal cooking contest as a joke. (my real entry was lamb roast stuffed with gingered apples). Unfortunately (sort of) the judges of our event that year had sweet tooths (sweet teeth?) and I was named "Grand Champion" for my bubblie pies and not even a nod to my roast. (I was a bit disappointed, to say the least.  The bubblie pies were a JOKE, for heaven's sake :P)

This recipe makes 6 tarts, that are 5" in diameter.

Crust
1/2 cup of butter
2tb sugar
2 1/2 cups flour
1/2 ts salt
1/2 cup cold water

Cut butter in chunks.  Combine dry ingredients. Work in butter with a fork.  Sprinkle with water, mix in. Divide into 12 balls and roll out.

Filling
5 cups blueberries (or 20oz frozen) or any berry [I used a mixture of raspberries, blackberries and blueberries]
1 cup sugar
1/4 ts cinnamon
2ts lemon juice
1-2 tb butter

Gently toss berries with sugar and cinnamon in a large bowl.  Sprinkle juice over mixture.  Spoon into crust, dot with butter. Cover with top crust.  Bake 15-20 minutes at 350.  Serve hot.

Hot Pies!

I love pies!  Not just the sweet dessert kind, but the savory dinner kind as well.  Cooking medieval food, I have come across dozens of varieties of meat, egg, cheese, fruit and vegetable pies. Pies are often called "tarts" and if something is served in a "coffyn" then it is a pie with a top crust.

Many of the pies listed below are also part of the "Feasts of Ice and Fire"  collection (Hotpie is actually a minor, but very popular character in the books) but some are from other fantasy books or are modern recipes that are "medievalish"--that is to say they are made with ingredients available in medieval Europe and cooked in a style common then, but no recipe from the middle ages is found.

Bubblie Pies (from Pern)
Spinach Tart
Dothraki Blood Pies
Onion Tart
Tart for an Ember Day
Brie (Cheese) Tart
A Tart of Strawberries

Tart/Pastry Crust

Wednesday, April 13, 2011

Spinach Tart


10oz spinach, chopped
4 eggs
1/2 cup milk
8 oz  of  cheese (I normally use cheddar and/or mozzarella)
1/2 t ginger
1teaspoon cinnomon
1 tablespoon sugar
9" pie crust

Cook the empty pie cust for 10 minutes at 400 degrees;
Mix the ingredients and pour into the crust; bake for about 40 minutes at 350 degrees.

This is adapted from a 14th centruy French recipe.  My son will not touch "spinach" so I tell him it is an "oregano pie" and he loves it.

Saturday, April 9, 2011

Date Stuffed Pastries

Date stuffed pastries
8 ounces dates, pitted, roughly chopped
1/4 cup water
8 ounces flour
4 ounces butter, chilled, diced
2 teaspoons orange blossom water or rose water
2 tablespoons water
powdered sugar
Combine the dates and 1/4 cup water in a small pan over a gentle heat and cook until softened, then set aside to cool.
Sift the flour into a bowl, and add the diced, chilled butter and rub the butter into the flour until the mixture resembles breadcrumbs.
Combine the orange-blossom water or rose water with the 2 tablespoons of water and sprinkle over the flour; then mix into the flour using a round-bladed knife. Cover the dough and rest for approximately 30 minutes.
Take a spoonful of dough and shape into a round, make a hollow with your finger and spoon a little of the date stuffing into the hollow, then seal the opening and reshape into a round.
Place the pastries on a lightly greased baking sheet, cover loosely with foil and bake in a pre-heated 350°F for 20-25 minutes. Remove the foil about halfway through the cooking, but keep an eye on them to ensure that they do not brown.
Remove and cool on wire racks until firm. When thoroughly cooled, roll in sifted powdered sugar

Stuffed Fried Pastries

Stuffed Fried Pastries










½ cup almonds, ground fine
½ cup walnuts, ground fine
½ cup pine nuts, ground fine
½ cup pistachios, ground fine
¼ cup sugar
2T cinnamon
1 tsp pepper
¾ cup honey
¼ cup whole pine nuts
¼ cup chopped almonds
¼ cup chopped pistachios

3 cups flour
½ cup oil
½ cup water
oil for frying
a few whole pistachios and pine nuts

Mix ground nuts, spices, sugar and honey and knead together.  Add chopped nuts.

Knead flour, oil and water together and refrigerate 20 minutes. Form dough into cylinders about 2 inches long on a ¾” wooden dowel.  Cook, on the dowel, in the hot oil.  Remove from dowel.

Stuff with filling; stop one end with a whole pistachio and the other with a whole pine nut.

*note:  I had the bright idea to mark the dowels with a Sharpie marker to help keep my pastries even sized.  This was note a great idea as they left a mark inside the pastry  (ok, I still ate them, but I certainly wouldn't serve them to anyone else.) I ended up using the other end of the dowel, so it wasn't a problem.

as an alternative, I once tried using Phillo dough, layered with the stuffing in the middle.  I wasn't that pleased with the way it looked when done, but it was still very tastey.  The honey and black pepper are so perfect for a Dothraki treat.

Almond-Honey Pastries

Almond-Honey Pastry
1/2 lb blanched almonds
1/2 t ginger
1 T sugar
scant 1/4 t salt
oil
2/3 c honey
1/4 c Rhine wine
pastry:
2 c flour
water

Grind almonds thoroughly: 1/2 lb = 1 1/2 c whole = 2 c ground. Stir together with ginger, sugar and salt. Mix flour with enough water to make a slightly sticky dough. Roll out dough very thin and cut into 2" squares. Place heaped teaspoon of ground almond mix on dough squares. Fold corners to center and seal. Fry in 1/2"-1" of oil in a frying pan until brown, drain on paper towels, then place in baking pan. Heat honey and wine together; pour over fritters and bake at 350deg. for 10 minutes.

Braided Pastries

Braided Pastries

dough:
1 lb semolina = 2 3/8 c
1 1/2 c flour
1 c water
leavening: 1 c sourdough starter
1 t salt
3 eggs
1/4 gram saffron (see note)
~1 T oil to brush on
oil for frying
sugar to sprinkle on
sauce:
1 c honey
1/2 t pepper
1 t cinnamon
1 T lavender

Add water to semolina 1/8 c at a time, mixing, until all of semolina is barely moistened. Add sourdough, 3/4 c flour, and salt, and knead until is is a smooth elastic dough. Crush saffron into 2 t water; add it and eggs to dough and knead in. The dough being too soppy for braiding, add another 3/4 c flour. Leave to rise in a warm place until doubled, about an hour and a half. While the dough rises make the sauce: grind the lavender and add to the honey with the pepper and cinnamon. Flour a cutting board, take small lumps of dough (about 2 tablespoons), roll into 6" strings, and braid three together into braids 6" long. Heat about 1/2" of oil in a frying pan at medium high heat and fry the braids a few at a time, so that there is room to turn them over as they fry, until puffed up and light brown on both sides: about 2-3 minutes total. Makes 15 braids. Drain on paper towels, put on a plate, drizzle with the sauce and sprinkle with a little sugar.

Dothraki Blood Pies

DOTHRAKI BLOOD PIES

1-2 lbs cubed beef steak
flour
salt
pepper
cooking oil

1lb fresh mushrooms
1 large sweet onion
1/4 cup beef blood
hot water
2 pie crust

Coat the steak in flour, salt and pepper.  Heat ½ cup oil to about 350 degrees (very hot, but don’t burn the oil).  Sear the meat fast on both sides.  You only want to brown it, not cook it. Remove from pan and place on a plate.  If blood seeps out, this is fine and can be added to the blood in the gravy.

Leave the oil and drippings in the pan, and sauté the onions and mushrooms.  Wisk 3tbl of floor in 12 oz of hot water, until all lumps are dissolved.  Pour slowly into the pan with the onions and mushrooms, stirring constantly.  Add the blood.  Let the mixture come to a  boil.  Continue stirring.  Once the gravy thickens, simmer.

Return the meant to the gravy.  Simmer over very low heat for about 30 minutes.  If the gravy gets too thick, a little hot water can be added.

Pour into a pie pan, cover with the top pie crust and seal well.  Cut holes in top crust to vent.  Back at 350degrees 30-40 minutes until the pie crust is fully cooked.

"Horseflesh" Roasted with Honey and Peppers

3lb lean roast or steaks (lean beef, venison, bison or buffalo are all suitable replacements for the horseflesh, if so desired)
2tbl Olive Oil
2tbl Honey
¼ cup water
½ tsp Chinese Five Spice
½ tsp crushed red peppers
a few whole dried Asian red peppers (if desired)

Mix all the ingredients (except the meat) well. Place in a plastic bag, add meat and coat well.  Marinade in the refrigerator for a couple of hours.

If a roast, pour marinade over it and cook at 350 until desired doneness.  Steaks can be cooked on a grill. Spoon extra marinade over the steaks after they have been turned.   

Dany's Wedding Feast

When Daenerys marries Droko, her wedding feast is described as horseflesh roasted with honey and peppers; steaming joints of meat; thick black sausages; Dothraki blood pies; fruit; sweetgrass stew; and delicate pastries. I’ve also added flat  bread to the feast. The format of the feast is a lot less formal than those in Westeros.

If there was one feast I'd try and serve up in its entirerty, this would be it.  I'd recommend buying the black sausages and flat breads and using chicken leg quarters for the steaming joints of meat if you were to try it.

Horseflesh Roasted with Honey and Peppers
Steaming Joints of Meat
Thick Black Sausages
Dothraki Blood Pies
Sweetgrass Stew
Flat Bread

Delecate Pastries:
Braided Pastries
Almond Honey Pastries
Stuffed Fried Pastries
Date Stuffed Pastries

Friday, April 8, 2011

Spiced Loaf

SPICED LOAF
½ cup warm water (115)
1 package dry active yeast
½ cup flour
¼ cup butter
¼ cup honey
1 large egg
½ tsp salt
1 tsp cinnamon
½ tsp ground ginger
½ tsp ground cloves
1 3/4 cup flour
¼ cup chopped walnuts
¼ cup chopped hazelnuts
¼ cup raisins
¼ cup chopped dates
2 tbs melted butter

Dissolve yeast in water; let sit for 5 minutes.  Stir in ½ cup flour, cover with a cloth and let rise 30 minutes.

In large bowl, beat butter until soft; add the honey, egg, salt, ginger and cloves.  Mix well.

Add yeast mixture to honey-butter mixture; gradually mix in remaining flour.  Beat for 5 minutes.
Add the nuts and fruits and mix well.
Cover bowl with a cloth, set in a warm place and let rise for 2 hours.  Punch down dough.
Place in a greased loaf pan, brush with melted butter, cover and let rise for 30 minutes.
Bake at 350 about 30 minutes.  Remove from pan and let cool on wire rack.

Serve with clotted cream, if desired

Baked Pears

BAKED PEARS





10 fresh hard pears
juice of one lemon
1 teaspoon cinnamon

½ cup lentils
½ tsp salt
1 cup beef broth (or water)
¼ cup dates, pitted, finely chopped
½ tsp died sweet basil, crushed

1 cup fresh raspberries
1 tbspoon brown sugar or honey
¼ cup + 1 tbs water


Cut pears in half longwise.  Carefully scoop out the pit and core leaving a uniform ½-3/4 inch wall.  Coat with lemon juice to prevent browning.  Sprinkle lightly with cinnamon.  Bake at 350 5-10 minutes, allowing pears to go from hard to firm.  Do not let them get soft.  Set aside to cool.

Wash lentils and place them in a deep pot with salt, dates, basil and broth to cover by 2 inches.  Bring to a boil, reduce heat to simmer and cook 15-20 minutes.  Add more broth or boiling water if needed. Lentils should be just tender but double their raw size.

Wash berries and remove any extra stems. In a deep pot, bring berries, sugar and water to a quick boil.  Berries will rise and pop. (be careful, berries pop high and hot).  Remove immediately when 1/3 of the berries have popped.  Cool.

Spoon 1 tablespoon of lentils into the pears; top with one teaspoon of raspberries.

Lemon Cakes



LEMON CAKES

1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour

4 eggs
1 1/2 cups white sugar
4 tablespoons all-purpose flour (or 5 if using 3 lemons)
2-3 lemons, juiced (1/2-2/3 cup juice)

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1/12 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.
Sprinkle with sifted powdered sugar

Roasted Onions in Brown Gravy



ROASTED ONIONS IN BROWN GRAVY

2 pounds purple or other sweet onions (about 6)
3 tablespoons fat (saved from the pork roast)
3 tablespoons flour
1⁄2 teaspoon salt
1/8 teaspoon pepper
2 cups warm meat broth



Wrap each onion in foil and roast at 500degrees for about an hour or until tender.  Take the onions from the oven and unwrap them.  The skin should be blackened and caramelized. Once the onions are cool enough to handle, peel off the skins.
Place fat in pan on medium and add flour and seasonings, stirring until smooth. Heat until bubbly and slightly brown. Stir in the broth until sauce thickens. Continue cooking, stirring constantly for 2-3 minutes.
Place the onions in a casserole dish, pour the gravy over the onions.  Place them in the oven at 350 until heated through. (10-15 minutes)


Honey Roasted Chicken




HONEY ROASTED CHICKEN
1 whole chicken (about 3 lbs)
1/2 cup vegetable oil
1/4 cup cider vinegar
4 tablespoons honey
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon


Mix all the ingredients (except the chicken)
Put chicken on a rack in a shallow pan, brush with the mixture.
bake @350 for about 1 and a 1/2 hours (to 160) until the juices run clear, basting several

times with the mixture.
note: you can use cut up chicken too.

Roast Beef with Mushrooms in Wine Sauce

ROAST BEEF WITH MUSHROOMS IN WINE
SAUCE

1 1/2 lbs. rare roast beef, cut into 1/2" strips
1 lb. fresh mushrooms, sliced
3 shallots or 1 sm. red onion, finely chopped
3 tbsp. butter
1/2 c. port or Marsala wine
1/2 tsp. prepared mustard
Salt & fresh ground pepper to taste
1 Baked pastry shell


Heat 1 tablespoon butter in skillet; add shallots and mushrooms and sauté until golden brown. Add beef, wine and increase heat, stir until reduced to half. Add remaining butter and stir quickly into mixture. Serve immediately in warm pastry shell

Honeyed Carrots

HONEYED CARROTS


1 lb. sm. carrots
Boiling salted water
2 tbsp. butter
2 tbsp. honey
1/2 tsp. salt
1/2 tsp. ground ginger


Wash and peel carrots; slice diagonally. Cook covered in 1-inch of boiling salted water until almost tender.
In medium skillet, melt butter with honey, salt, and ginger. When blended, add drained carrots and cook, stirring frequently, until carrots are glazed and tender.

Baked Sole Stuffed with Crab

BAKED SOLE STUFFED WITH CRAB

 


6 small sole fillets
2 tablespoons melted butter
Salt and pepper to taste
1 lemon

For  the stuffing:
2 tablespoons butter
½ medium onion, chopped
1 stalk celery, chopped
1 shallot, chopped
¼ medium green bell pepper, chopped
2 oz fresh mushrooms, sliced
½ garlic clove, pressed
½ tablespoon flour
¼ cup white wine
¼ cup milk
6 oz crabmeat
¼ cup seasoned breadcrumbs
1 tablespoon chopped fresh parsley
½ lightly beaten egg
2 oz Parmesan cheese

Preheat the oven to 375ºF. Grease a baking dish with the melted butter. To make the stuffing, sauté the celery, onion, shallot, garlic, bell pepper, mushrooms and garlic in the butter until tender. Blend in the flour. Add the wine and milk. Stir until thick. Remove from the heat and add the rest of the ingredients. Combine well.

Stuff the sole fillets with 2 tablespoons of the stuffing mixture each. Fold the fillets over and press the edges to seal. You can use a toothpick to secure them if necessary. For smaller fillets, you can place one over the other with the stuffing in between them. Bake, covered, for 25 minutes.

Onion Tart

ONION TART

(this is a variation on the 'Tart for an Ember day')

4 onions
6 eggs (beaten)
2T butter  
2T sugar
2T cup currants
1/4 tsp ginger
3/4 tsp cinnamon
1/2 tsp dried sage leaves
1 deep dish 9" pie crust

Parboil onions (about 10 minutes).
Remove onions from heat, drain, and chop
Mix all ingredients.
Pour into pie shell.
Bake at 350deg for 50 to 55 minutes (top will be brown; a knife inserted into the top should come out clean.

Roast Prime Ribs

ROAST PRIME RIBS

1 (3 rib) roast of beef (without short ribs)
Flour
Salt
Coarsely cracked black pepper


Preheat oven to 500 degrees. Remove roast from refrigerator and place in a shallow open roasting pan. Sprinkle with flour and rub into the meat. Season generously with salt and pepper. Place a tent of aluminum foil loosely over the top of the roast. Place in an extremely hot 500 degree oven. Roast for 8 minutes per pound for rare.
When roasting time is up, turn off oven heat. Do not open oven door. Let roast remain in the oven at least 1 hour. Standing time and individual oven differences will determine degree of rareness in center of roast.

Armored Turnips

ARMORED TURNIPS

1 lb. turnips (5 small)
2 Tbsp. butter
10 oz. cheddar cheese
1/4 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. pepper


Boil turnips about 30 minutes, then peel and slice thin. Put a light layer of melted butter on the bottom of a 9" x 5" baking pan. Layer turnip slices, sliced cheese and spices in pan, and bake 30 minutes at 350 degrees.

Tarragon Lemon Salmon Fillets

TARRAGON LEMON SALMON FILLETS

4 salmon fillets
tarragon, fresh
salt
lemon slices
butter
garlic powder


Place salmon skin side down on tin foil in baking sheet; cover with butter, then put seasoning on to taste.
Cover fish with lemon slices and tent the fish in tin foil, and bake at 375°F degrees for 20-30 minutes.

Vegetable Beef Soup with Barley

VEGETABLE BEEF SOUP WITH BARLEY


2 or 3 1-inch thick beef shank sections (1.5 to 2 lbs)
2 small cans mushrooms
1/4 cup finely chopped onion
6-8 cups vegetable broth/stock
1 bag frozen mixed vegetables
1/4 cup pearl barley
1/2 cup tomato puree

tarragon, thyme, garlic, salt and pepper to taste


Trim the meat from the bones, and then cut it into small cubes. Brown it in a large skillet or in the bottom of a dutch oven. Add onions and mushrooms and sauté until onions are starting to toast. Add 6 cups stock. Add mixed vegetables, tomato puree and seasonings.
Bring to a boil, stirring occasionally; reduce heat and simmer for an hour, adding water as necessary to have enough stock. Add barley, simmer for another hour.
Hint: adding the barley about an hour before the finish keeps it from becoming too mushy.