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Post by peterj on Jan 17, 2008 12:07:07 GMT 12
Food is an essential of life, but what and how ?
Some of the recipes being posted by me have passed the test of time and you will be able to make them at home with a modicum of cooking knowledge.
Feel free to add your own tested recipes as well.[/size]
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Post by peterj on Jan 17, 2008 15:57:40 GMT 12
Loshin Du An old Welsh Recipe for treacle toffee.
Ingredients:
225g (8 ozs.) treacle (syrup) 225g (8 ozs.) demerara sugar 1 tablespoon butter
Method:
Melt the butter in a saucepan, then add treacle and sugar. Stir gently. Boil until a few drops, poured into cold water, set crisply (about 10 minutes). Pour into a rectangular, greased tin. When nearly cold, cut into sizeable squares. Another option is to add nuts.
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Post by peterj on Jan 17, 2008 16:06:16 GMT 12
Beltane Oat Cakes 1 1/2 cups oat flour 1/2 tsp baking powder 1/2 cup brown sugar (to make them sweeter use up to one full cup) 3/4 cup butter (unsalted) 1 egg 1 cup mashed ripe fruit (banana, peaches, something soft) 1 3/4 cup rolled oats
Spices: nutmeg, cinnamon is a good combo or cardamom is nice by itself (approx. 1/4 tsp) 1/2 cup chopped nuts (optional)
Mix flour, baking powder, and brown sugar together, make sure to smash any lumps. Cut butter into mixture with a pastry blender (or make do with a fork) add egg and fruit, and nuts. Drop rounded tablespoon of dough onto greased cookie sheet (about 2-3 in apart). Bake at 350 deg F [175 deg C] for 15 min or until cookies look "dry".
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Post by peterj on Jan 17, 2008 16:07:48 GMT 12
Simnel Cake
A traditional gift for Mothering Sunday, passed down from Roman times to celebrate the great Earth Mother, and so--every mother! Like many old style cakes, its array of fruit and nuts display generosity, respect and luxury, while the marzipan covering is made from sweetened almonds--the almond being an ancient female symbol whose flavor mingles the sweet and the bitter. Thirteen round marzipan balls circle the top of the cake, one for each full moon in the year. The recipe is European, and the ingredients are given in weighted measure. Ground almonds can often be found at gourmet/health food stores.
Pre-heat the oven to 200 degrees, and grease and flour a parchment-lined cake pan. Cake batter: 1 1/2 oz butter (45g) 1/4 oz white fat or shortening (20g) 2 1/4 oz brown sugar (65g) 1 oz ground almonds (25g)...beat together butter, shortening, sugar and almonds until fluffy. 3 large eggs...beat the eggs and warm slightly in a pan over low heat. Add eggs a little at a time, while beating cake mixture constantly, until it is again light and fluffy. 3 oz plain white flour (85g) 1/4 t. allspice...stir together flour and spice, and fold into butter/sugar/egg mixture. 3 oz currants or minced, dried apricots (85g) 2 oz golden raisins (50g) 1 1/4 oz raisins (35g) 1/2 oz mixed peel (dried, sugared citrus peels) (15g) 1/2 oz glace cherries, quartered (glace cherries are sticky, but not in liquid. If using marachino cherries, dry thoroughly) (15g)...stir in fruit evenly, and place half the batter into the pan, setting aside the rest while you make the almond paste.
Almond paste
3 large egg yolks 2 teaspoons lemon juice 1 t. pure almond essence 1 Tablespoon brandy...beat together the eggs, juice, essence and brandy. 12 oz ground almonds (350g) 12 oz confectioner's (powdered) sugar (350g)...Place almonds and sugar in separate bowl and pour egg/flavorings mixture over. Knead together to create a stiff but smooth paste. Roll out one third of the almond paste into a 6 inch circle and place on top of the batter in the pan. (Cover remaining almond paste.) Top with remaining cake batter and flatten down with the back of a wet spoon. Bake in the center of the oven for one hour. The skewer test for doneness will not work on a marzipan- centered fruit cake, but the cake will be done when it is springy to the touch and golden brown.
Cool cake and remove from pan. Roll out two thirds of remaining paste (reserving a third fo what's left) into a 6 inch circle and place on top of cake. Make thirteen evenly sized balls out of remaining paste and decorate the top edge of the cake. Toast cake under hot grill/broiler for a few minutes to create a warm golden brown tinge to the marzipan, and serve to an honored mother!
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Post by peterj on Jan 17, 2008 16:09:46 GMT 12
Mopane Worm Mopane Worm Stew Ingredients 1 cup of dried mopane worms 1 onion, chopped 2 green peppers, sliced 6 tomatoes, diced 1 tablespoon curry powder ½ litre water
Preparation Wash the worms and boil them for 30 minutes. Drain, then add the rest of the ingredients and simmer for about an hour.
Notes Although this dish is an excellent main course, it can be served with cornmeal porridge for a great breakfast.
Mopane worms, the caterpillars of the anomalous emperor moth Imbrasia belina, get their names from the mopane tree that they eat. They are eaten as an addition to the porridge diet of the Venda people of South Africa.
The guts are removed by squeezing, the worms are then boiled and left for a day to dry out in the sun. Once dried they can be used at any time for cooking. When cooked the worms are juicy and salty.
Warning ! All the recipes given here are based on traditional dishes eaten by people over many generations. There are small risks when eating insects, so it is recommended that:
Nobody with an allergy to shellfish, chocolate or dust should try these recipes. All insects should be prepared exactly as described and thoroughly cooked before being eaten. Although they look similar, you should never eat or even touch hairy caterpillars in Britain.
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Post by peterj on Jan 17, 2008 16:13:32 GMT 12
Cuy - A Traditional Andean Entree Sacred Food for the Incas By Bonnie Hamre, About.com
See More About:south american guinea pigcuy recipescobayoconejillo de indiascavy South America Ads South America News Peru Tours Machu Picchu Chile Tours Argentina Tours Travel in the highlands of Inca country, and you're likely to be offered cuy on the menu. Cuy, alternately called Cobayo or conejillo de indias is a guinea pig or cavy. The taste is compared to rabbit, thought delicious, and though difficult to accept for people in other countries who regard guinea pigs as pets, the cuy is a staple of Andean cuisine. They are called "cuy" for the sound they make cuy, cuy.
The cuy has a place in pre-Colombian Inca tradition. Consumed only by the nobility or used as a sacrifice and a means of foretelling the future via the entrails, there is a long History of the Guinea Pig (Cavia porcellus) in South America. Cuys are today raised commercially and form a nutritious part of the Andean diet. An important part of the Novoandina cuisine, cuys are prepared in varipus ways according to region, but in Peru, they are usually served with potatoes or rice and a savory, spicy sauce. In the Huancayo region, the cuy is preferred fried with a sauce of pepper and achiote. In Arequipa, it is prepared baked as cuy chaktado and in Cuzco, it is baked whole, as a small suckiling pig, with a hot pepper in its mouth. In Huanuco, Tacna and Cajamarca, the preference is also for friend cuy. Recipes for some of these are in Recipes from Peru. There are additional recipes from Ecuador. Cuy is also popular in Bolivia, Argentina and other South American countries where regional cuisine flavors the preparation.
Cuys are available in the markets, already skinned and cleaned, but many recipes begin with instructions to skin the cuy in hot water, then remove the internal organs and cleanse well in salted water. Following this, hang the cuy to drain and dry. Since cuys are small, recipes call for one per person, unless the meat is cut into smaller portions. Most often, the cuy is split apart and cooked whole, with the head still attached.
A typical recipe for baked or barbequed cuy with a hot sauce:
3 or 4 cuys 50 grams of ground toasted corn, or cornmeal 2 kilos of parboiled potatoes, cut in slices 8 cloves of garlic 6 fresh hot peppers, either red or yellow ½ cup oil ½ cup water salt, pepper and cumin to taste Rub the cuys with a mix of the pepper, salt, pepper and cumin and bake. You can also skewer over a barbeque.
Prepare a sauce with the oil, peppers, garlic and cornmeal with the water from the potatoes or broth. Cook a few minutes until the peppers are cooked. When tender, place the meat in a serving dish and spoon the sauce over it. Serve with the boiled potatoes.
Another recipe calls for:
4 cuys 1 teaspoon hot pepper 1 tablespoon pisco garlic to taste 6 fresh hot peppers, either red or yellow 1/4 cup oil salt, pepper to taste Season the cleaned cuys with salt, pepper, hot pepper and pisco. Fry in oil five minutes or until cooked. Serve with a hot pepper sauce, potatoes, either fried or boiled and a salad of cucumber, tomato, lettuce and onion.
Chicha is often served with cuy, as it was in Incan times. Buen provecho!
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Post by peterj on Jan 17, 2008 16:51:34 GMT 12
Sugar Peanuts In many countries in Western and Central Africa, any town large enough to have bars, cafes, and restaurants will also likely have vendors selling roasted nuts and sugared peanuts. Often the vendor is a girl or woman, balancing her wares in a tray on her head. The peanuts are sometimes sold in recycled liquor bottles that have been collected, cleaned, and packed with sugar peanuts.
What you need
one cup water two cups sugar four cups raw peanuts, shells removed; skins can be removed or left on as desired
What you do
Preheat oven to 300 degrees F. Combine water and sugar in a saucepan. Bring to a boil, and stir until sugar is dissolved, to make a syrup. Add peanuts. Continue to cook over medium heat, stirring regularly, until peanuts are evenly coated, and no syrup is left in pan. Spread nuts out on baking sheets. Bake at 300 degrees F for about thirty minutes to one hour or until sugar is completely dried. Gently stir the peanuts a few times while baking. Remove from oven and place on paper towels, let cool, and store in airtight containers.
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Post by peterj on Jan 17, 2008 16:55:58 GMT 12
Elephant Soup
In African villages, a successful hunt means a share of fresh meat for everyone. After traveling in equatorial Africa one observer wrote, "...the gorge they all go in for after a successful elephant hunt is a thing to see -- once". (Mary Kingsley, Travels in West Africa, 1897.) There can still be more meat than can be immediately consumed, especially when there are no refrigerators or freezers, so a tradition of preserving meat by drying or smoking has developed throughout Africa. Dried meat, called biltong (similar to jerky) is often eaten as is. This recipe shows how dried meat can be used to make a soup or stew, similar to what is described in the quotation from Baker, below. (See also: Elephant.)
What you need
one-half pound of biltong, or dried or smoked meat like beef jerky (the original recipe mentions elephant meat coated with salt and honey and dried in the sun) six to eight cups of beef broth or beef stock one cup of mirepoix [diced carrots, onions, celery and herbs sautéed in butter] (optional) two onions, finely chopped one cup shelled, roasted peanuts (or one-half cup peanut butter) one cup boiled chana dal (or any lentils or dried peas) one small leek, finely chopped one cup of Wumubu mushrooms (or any kind of mushrooms), (the original recipe says that Wumubu are "a type of black African mushroom") two tablespoons of butter salt, black pepper (to taste) one-half cup cream
What you do
Wash the biltong or dried meat in hot water, and cut it into bite-sized pieces. In a large pot or dutch oven, combine the meat with enough cold water to cover it, and cook over a low heat for twenty to thirty minutes. Add the mirepoix and beef broth and simmer for two hours. Add the onions, peanuts, and dal (lentils), mushrooms, and leek. Cook until the dal are completely disintegrated. Adjust the seasoning. Add the butter and cream. Serve.
Recipe adapted from Exotische Gerichte: Rezepte aus der Orientalischen, Afrikanischen und Asiatischen Kueche by Werner Fisher, (Hugo Matthaes Verlag, Stuttgart, 1961). The original recipe also calls some good Madeira to be added along with the cream.
If possible, obtain real African biltong (from an international or African import grocery store). There are many websites with recipes telling how to make your own biltong. South Africans in particular are sensitive about comparing African biltong to American beef jerky.
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Post by Roderick on Jan 17, 2008 17:40:54 GMT 12
sounds lovely Peter...what a catch you will be for some lucky person...but...first catch your elephant...!!!
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Post by peterj on Jan 17, 2008 21:52:34 GMT 12
A Temperance of Cooks Sweet Changes last made on: October 7, 2007
-------------------------------------------------------------------------------- Fresse (Curye I) Nym clanlyche frissiaus & soþþen grind in an mortar, & soþþen nim milke of alemauns oþer of cou, & temper wyþ ius of frissiaus; & soþþen do a lute bred of wastel, & lye wel wiþ speces & ayren & icoloured wiþ saffron, & soþþen dresse. Take carefully strawberries and then grind in a mortar, and then take milk of almonds or of cow, and mix with juice of strawberries; and then do a little white bread, and mix well with spices and eggs and colored with saffron, and then serve.
1 pound cored strawberries 1/2 cup almond milk or cow's milk 1/2 cup strawberry juice 1/2 cup fine breadcrumbs 1 tablespoon powder douce: sugar, cinnamon, ginger, mace, coriander 1 1/2 teaspoons galingale 6 threads saffron 1 large egg Grind strawberries to mush. Mix with milk, juice, and breadcrumbs; beat in spices and egg. Heat to a low boil and simmer for five minutes while stirring constantly. Cool and serve.
-------------------------------------------------------------------------------- Rosee (Curye I) Nym a poyne of rose leues oþer two, & grind in an mortar wel, & soþþen wyþ milke of alemauns temper, oþur wiþ milke of cow; & do alutel wastel bred, & lye wel wiþ speces & ayren icolored wiþ safroun, & cast a lef oþur two, & soþþen adres. Take a handful of rose petals or two, & grind in a mortar well, & then with milk of almonds mix, or with milk of cow, & do a little white bread, & mix well with spices & eggs colored with saffron, & cast a petal or two, & so arrange for serving.
1 cup organic rose petals 1 cup almond milk or cow's milk 1/3 cup fine breadcrumbs 1 tablespoon powder douce: sugar, cinnamon, ginger, mace, coriander 6 threads saffron 1 large egg Carefully wash petals and pat dry. Reserve a few and grind remainder to mush. Mix with milk and breadcrumbs; beat in spices and egg. Heat to a low boil and simmer for 10 minutes, stirring constantly. Cool and serve, garnished with the reserved rose petals.
I generally use home-grown moschata rose petals, as the breed can be dated to 1540.
-------------------------------------------------------------------------------- Tartys in applis (Curye II) For to make tartys in applis, tak gode applys & gode spycis & figys & reysons & perys, & wan þey arn wel ybrayd colour wyþ safroun wel & do yt in a cofyn, & do yt forth to bake wel. For to make tarts in apples, take good apples & good spices & figs & raisins & pears, & when they are well ground color with saffron well & do it in a coffin, & do it forth to bake well.
1 pound apples 1/2 pound pears 1/2 cup figs 1/3 cup raisins 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon mace 10 threads saffron single "good white" crust Core and peel fruit. Grind apples first, gradually adding rest of fruit until smooth. Mix in spices. Roll out single pie crust; pour fruit mixture in and bake at 375 degrees for 40 to 45 minutes.
-------------------------------------------------------------------------------- Nysebek (Curye IV) Take þe þridde part of sowre dowe, and flour þerto, & bete it togeder tyl it be as towh as eny lyme. Cast þerto salt & do it in a disshe holke in þe bothom, and let out with thþ fyngur queyntliche in a chawfer wiþ oile, & frye it wel. And whan it is ynowhe, take it out and cast þeron sugur, &c. Take the third part of sour dough, and flour thereto, & beat it together until it be as tough as any lime. Cast thereto salt & do it in a dish perforated in the bottom, and let out with thy finger carefully in a pan with oil, & fry it well. And when it is enough, take it out and cast thereon sugar, etc.
1 cup sourdough starter 1/2 cup to 1 cup white flour, depending on starter's liquid content 1/4 teaspoon salt 2 cups oil for frying 2 tablespoons sugar Mix starter, flour, and salt together until fairly solid and no longer sticky. Heat oil in a saucepan to 375 degrees. Drop batter in through a large-holed perforated dish or by 1-inch diameter spoonfuls and cook on all sides until light brown, about 8 minutes total. Drain and sprinkle sugar over fritters. Serve warm.
Powder douce is also good over the top.
-------------------------------------------------------------------------------- Cawdel of almaund mylke (Curye IV) Take almaundes blaunched & drawe hem vp with wyne; do þerto powdour of gynger and sugur, and colour it with safroun. Boile it, cast a lytle salt þeron, and serue it forth. Take almonds blanched and draw them up with wine; do thereto powder of ginger and sugar, and color it with saffron. Boil it, cast a little salt thereon, and serve it forth.
1 cup almond milk, made with white wine 1/2 teaspoon ginger 2 tablespoons turbinado sugar 6 threads saffron 1/8 teaspoon salt Mix almond milk, ginger, sugar, and saffron. Bring to a boil and simmer for 5 minutes. Stir in salt and serve hot.
-------------------------------------------------------------------------------- To bake Peaches (Handmaide) Take Peaches, pare them, and cut them in two peeces, + take out the stones as cleane as you can for breaching of the Peach: then make your pie three square to bake fowre in a pie, let your paste be verye fine, then make your dredge with fine Sugar, Synamon and Ginger: and first lay a little dredge in the bottome of your pies: Then put in Peaches, and fill up your coffins with your Dredge, and put into every coffin three spoonfuls of Rosewater. Let not your Oven be too hot. +c. Take Peaches, pare them, and cut them in two pieces, and take out the stones as clean as you can for breaching of the Peach: then make your pie three square to bake four in a pie, let your pastry be very fine, then make your dredge [spice mixture] with fine Sugar, Cinnamon and Ginger: and first lay a little dredge in the bottom of your pies: Then put in Peaches, and fill up your coffins with your Dredge, and put into every coffin three spoonfuls of Rose-water. Let not your Oven be too hot. Et cetera.
4 medium peaches (approximately 1 3/4 pounds) 1/3 cup turbinado sugar 1 teaspoon true cinnamon 1/2 teaspoon ginger 1 teaspoon rose-water single "short paste in Lent" crust Halve and pare peaches, carefully removing pits. Mix spices and sugar. Roll crust and sprinkle 1/3 of spice mixture onto the pastry. Arrange the peach halves into pastry and sprinkle remainder of spices and rose-water over the fruit. Bake at 375 degrees for 35 minutes. Serve warm.
-------------------------------------------------------------------------------- Butter Paste (Iewell) Take flour and seven or eight eggs, and cold butter and fair water, or rose water, and spices (if you will) and make your paste. Beat it on a board, and when you have done so divide it into two or three parts and drive out the piece with a rolling pin. And do[t] with butter one piece by another, and fold up your paste upon the butter and drive it out again. And so do five or six times together, and some not cut for bearings. Put them into the oven, and when they be baked scrape sugar on them and serve them. 1 1/2 cups white flour 2 large eggs 1/4 pound + 4 tablespoons cold butter 1/2 cup rose-water 1 1/2 teaspoons cinnamon 1 teaspoon mace 1 tablespoon turbinado sugar Mix flour and spices. Cut 1/4 pound of the butter into thin slices and stir into flour. Beat eggs and rose-water together. Stir into the flour mixture and spread onto a floured surface. Knead about six times. Split in two and roll each out thinly (1/8 inch or so). Chop the remaining 4 tablespoons butter; dot dough with 1/2 tablespoon worth of butter pieces. Fold each piece into thirds, give dough a quarter-turn, and fold again in thirds. Repeat roll-dot-fold six times. After having rolled out 1/8 inch thick for final time, cut out rectangles or wedges.
Bake at 375 degrees for 25 minutes. Sprinkle sugar over and serve warm.
-------------------------------------------------------------------------------- A Tart of Strawberries (Iewell) Take strawberries and wash them in claret wine, thicken and temper them with rose-water, and season them with cinnamon, sugar and ginger, and spread it on the tart. And adorn the sides with butter and cast on sugar and biscuits and serve them so. 2 1/2 pounds cored strawberries 1/4 cup red wine 2 teaspoons rose-water 1/2 teaspoon cinnamon 1/3 cup + 1 teaspoon turbinado sugar 1/4 teaspoon ginger 1 tablespoon butter, melted several pieces butter paste single "fine paste a nother way" crust Mash strawberries and add wine. Bring to a boil over medium heat, stirring. Simmer for 30 minutes. Add rose-water and spices. Cook for 30 minutes more and cool.
Roll pie crust and bake at 375 degrees for 15 minutes. Fill with strawberry paste; brush crust top and inside uncovered parts with melted butter. Return to oven for 20 minutes. Sprinkle tart with sugar and place slices of butter paste on top. Bake an additional 10 minutes and serve warm.
-------------------------------------------------------------------------------- To make a Quinces Moyse (Iewell) You must roast your wardens or quinces, and when they be roasted peel them and strain them together. And put in sugar, cinnamon and ginger, and put it in a plate. Then smooth it with a knife and scrape a little sugar on the top, and nick a little with a knife. 1 1/2 pounds quinces 1/3 cup + 1 teaspoon turbinado sugar 3/4 teaspoon cinnamon 1/2 teaspoon ginger Core quinces and then roast at 350 degrees for 30 minutes or until soft. Peel and core fruit; mash to a smoother texture. Stir in spices. Cook over medium heat for 5 minutes. Place on a plate or bowl, smooth top surface, and sprinkle remaining sugar over the top.
-------------------------------------------------------------------------------- To make a Tart of Damsons (Iewell) Take damsons and seethe them in wine. Strain them with a little cream. Then boil your stuff over the fire till it be thick. Put thereto sugar, cinnamon, and ginger, but let it not into the oven after, but let your paste be baked before. 4 pounds damson plums 2 cups red wine 1/2 cup cream 1 cup sugar 1 teaspoon cinnamon 1/2 teaspoon ginger single "fine paste" crust, sweet version
Wash plums and cover with wine in a saucepan. Bring to a boil. Reduce heat to a simmer, and cook for 30-40 minutes, until the plums break down. Strain the pits out from the pulp and mix cream into the plum goo. Bring back to a low boil and simmer, stirring, until thick enough to coat a spoon - about 45 minutes. Mix in sugar and spices and let cool.
Roll single pie crust. Fill with pie weights and bake at 350 degrees for 20 minutes, until golden brown. Remove weights and let cool. Sprinkle bottom of crust with saffron and sugar, then fill with plum mixture. Serve at room temperature or cool.
-------------------------------------------------------------------------------- To make almond pies (Casteau) Take half a pound of almonds peeled and ground, some quinces candied in sugar, a dozen dates well cleaned inside, and chopped very fine with the quinces, and half an ounce of cinnamon, three ounces of sugar, two egg yolks, and mix all with the almonds, and make a pie like the others. 1/2 pound blanched almonds 1 pound candied quinces 12 pitted dates 1 tablespoon cinnamon 1/2 cup turbinado sugar 2 large egg yolks single "To make Paste" crust Grind almonds finely. Mince quinces and dates; mix with almonds, cinnamon, sugar, and egg yolks. Roll single crust and fill. Bake at 375 degrees for 35 to 45 minutes.
If candied quinces are not available, use peeled and cored fresh quinces and 1/4 cup additional sugar.
-------------------------------------------------------------------------------- German [Almond] Bacon (Casteau) Take a pound of peeled almonds, and grind very thin, adding a bit of rose water, half a pound of sugar mixed with some almonds, then put it on the fire in a cauldron or frying pan, and turn it over well with a wooden ladle so much and such a long time that the almonds become like dough which is manageable, then mix always the almonds with the hand until they are cold, then take half of your almonds, and make a cover [rolled-out like a pie crust] the size of a hand. Note that it is necessary that half of the almonds be made red with rosette of Paris, until you see that they are red enough for your taste, then you will take this cover put the one on the other firstly the white and the red, after thus following until all are the one on the other, then flatten the dough with the hand all beautifully, in order that they stick the one to the other, then cut it into slices the thickness of a half finger, and put it on some paper in an oven [to cook] slowly without being too hot. 8 ounces blanched almonds 3 tablespoons rose water 4 ounces turbinado sugar 2 1/2 teaspoons saunders Grind almonds as finely as possible. Mix in rose water and sugar. Turn mixture into a small saucepan and cook over very low heat, stirring regularly with a wooden spoon or ladle for 15 minutes. (Mixture may be crumbly, but will stiffen as it cools.) Cool, continuing to mix and knead by hand. Split dough in two; color one half with the saunders. Roll each half out to a 6-inch wide and 1/8 inch thick rectangle. Thinner is fine too, as long as it doesn't break. Stack one on the other and fold, accordion-style, to alternate layers. Flatten the stack lightly by hand to meld. Slice on a 45-degree vertical angle to produce long, streaky strips resembling bacon. Set strips on parchment and bake at 200 degrees for 10 to 15 minutes, until set.
The term "German" is probably a scribal error for almonds ("Allemand" for "Almand"). A pound in Liege was 467.1 grams, or 1.03 American pounds; I rounded for simplicity. This makes a lot of almond bacon, so I reduced the quantities while keeping the proportions.
Rosette of Paris is a red dye. I substituted the more-easily available saunders, also used in late-16th century recipe collections, such as The Good Huswife's Iewell, published in 1596. I used turbinado sugar as it is not as fully refined as modern sugar, and is closer to most period sugars. There is not much taste difference, but it makes me feel better.
I omitted additional almonds mixed with the sugar. The original recipe reads: "...demye libure de succre meslé auec des amandes", which Prescott translated as "with some almonds". However, it could also be "with the almonds". I can't see any reason to mix extra almonds with the sugar before adding to ground ones – whole or coarsely ground almonds will prevent rolling out thinly. If they're ground, they won’t mix any more thoroughly. So I treated this as a mistranslation.
-------------------------------------------------------------------------------- A Conserve (Markham) To make conserve of any fruit you please, you shall take the fruit you intend to make conserve of; and if it be stone fruit you shall take out the stones; if other fruit, take away the paring and core, and then boil them in fair running water to a reasonable height; then drain them from thence, and put them into a fresh vessel with claret wine, or white wine, according to the color of the fruit; and so boil them to a thick pap all to mashing, breaking, and stirring them together; then to every pound of pap put to a pound of sugar, and so stir them all well together, and being very hot, strain them through fair strainers, and so pot it up. 5 pounds fruit: washed, pared, cored, pitted, etc. as appropriate 1/2 cup red or white wine 2 1/2 cups sugar (more as needed) The sugar may need to be increased if your fruit is not very sweet. Use red wine for dark fruit such as strawberries, plums, and cherries. Use white wine for light fruit such as peaches and apples.
Bring the fruit and wine to a boil over medium heat, stirring and mashing to break up fruit. Stir in sugar. Simmer over low to medium heat, stirring often, until mixture has reached desired thickness.
-------------------------------------------------------------------------------- A Cherry Tart (Markham) Take the fairest cherries you can get, and pick them clean from leaves and stalks; then spread out your coffin as for your pippin tart (having rolled out the coffin flat, and raised up a small verge of an inch or more high), and cover the bottom with sugar; then cover the sugar all over with cherries, then cover those cherries with sugar, some sticks of cinnamon, and here and there a clove; then lay in more cherries, and so more sugar, cinnamon, and cloves till the coffin be filled up: then cover it, and bake it in all points as the codling and pippin tart (bake it according to the manner of tarts, and when it is baked, draw it out, and, having boiled butter and rose-water together, anoint all the lid over therewith, and then scrape or strew on it good store of sugar, and so set it in the oven again), and so serve it; and in the same manner you may make tarts of gooseberries, strawberries, raspberries, bilberries, or any other berry whatsoever. 5 cups sour cherries (Morello or Montmerency) 1/2 cup + 1/2 teaspoon turbinado sugar 1/4 cup rice flour 1/2 teaspoon cinnamon 1/8 teaspoon cloves double "finest" crust 1 tablespoon butter 1 teaspoon rose-water Halve cherries, removing leaves, stems, and stones. Mix 1/2 cup of the sugar, flour, cinnamon, and cloves together. Roll bottom crust and sprinkle 1/4 cup of the sugar mixture over crust. Layer with 3/4 cup of the berries. Alternate sugar and berries until all are in the crust. Roll second crust and place over pie. Crimp two crusts together, trimming as needed. Bake at 400 degrees for 25 minutes. Shortly before removing pie from oven, melt butter and rose-water together. Remove pie and brush top with butter mixture. Sprinkle the remaining 1/2 teaspoon sugar over top. Put back in oven for 10 minutes.
-------------------------------------------------------------------------------- A pippin pie (Markham) Take of the fairest and best pippins, and pare them, and make a hole in the top of them; then prick in each hole a clove or two, then put them into the coffin, then break in whole sticks of cinnamon, and slices of orange peels and dates, and on the top of every pippin a little piece of sweet butter: then fill the coffin, and cover the pippins over with sugar; then close up the pie, and bake it, as you bake pies of the like nature, and when it is baked anoint the lid over with store of sweet butter, and then strew sugar upon it a good thickness, and set it into the oven again for a little space, as whilst the meat is in dishing up, and then serve it. 7 small green apples (2 1/2 pounds) 1/8 teaspoon powdered cloves 1/2 teaspoon cinnamon 1/4 cup finely sliced orange peel 1/3 cup minced dates double "finest" crust 2 tablespoons butter 1/2 cup + 1/2 teaspoon turbinado sugar Wash, pare, and core apples. Roll bottom crust and place apples in pie. Mix cloves, cinnamon, and orange peel; rub inside each apple. Divide 1 tablespoon of the butter into pieces and dot the inside of each apple with butter and dates. Sprinkle sugar over and around apples. Roll second crust and place over pie. Crimp the two crusts together, trimming as needed. Bake at 400 degrees for 30 minutes. Shortly before removing pie from oven, melt the remaining 1 tablespoon butter. Remove pie and brush top with butter. Sprinkle the remaining 1/2 teaspoon sugar over top. Put back in oven for 10 minutes.
-------------------------------------------------------------------------------- A pippin tart (Markham) Take pippins of the fairest, and pare them, and then divide them just in the halves, and take out the cores clean: then, having rolled out the coffin flat, and raised up a small verge of an inch or more high, lay in the pippins with the hollow side downward, as close one to another as may be: then lay here and there a clove, and here and there a whole stick of cinnamon, and a little bit of butter; then cover all clean over with sugar, and so cover the coffin, and bake it according to the manner of tarts; and, when it is baked, then draw it out, and, having boiled butter and rose-water together, anoint the lid over therewith, and then scrape or strew on it good store of sugar, and so set it in the oven again, and after serve it up. 4 small green apples (1 1/4 pounds) 1/8 teaspoon powdered cloves 1/2 teaspoon cinnamon 2 tablespoons butter 1/3 cup + 1/2 teaspoon sugar double "finest" crust 1 teaspoon rose-water Wash and pare apples. Split them lengthwise and remove cores. Place apple halves in bottom crust, "hollow" side down. Mix cloves and cinnamon; dust apples with mixture. Chop one tablespoon of the butter and add butter bits to apples. Sprinkle 1/3 cup of the sugar over and around apples. Roll second crust and place over pie. Crimp the two crusts together, trimming as needed. Bake at 400 degrees for 30 minutes. Shortly before removing pie from oven, melt the remaining 1 tablespoon butter and mix with rose-water. Remove pie and brush top with butter mixture. Sprinkle the remaining 1/2 teaspoon sugar over top. Put back in oven for 10 minutes.
-------------------------------------------------------------------------------- A codling tart (Markham) Take green apples from the tree, and coddle them in scalding water without breaking; then peel the thin skin from them, and so divide them in halves, and cut out the cores, and so lay them into the coffin, and do in everything as you did in the pippin tart; and before you cover it when the sugar is cast in, see you sprinkle upon it good store of rose-water, then close it, and do as before showed. 4 small green apples (1 1/4 pounds) 1/4 teaspoon cloves 3/4 teaspoon cinnamon 2 tablespoons butter 1/3 cup + 1/2 teaspoon sugar double "finest" crust 2 teaspoons rose-water Bring to a boil enough water to cover apples. Carefully place apples in pot and parboil for one minute over medium-high heat. Remove and drain. Carefully pare apples; split each in half and remove cores. Roll bottom crust.
Place apple halves in pie shell, "hollow" side down. Mix cloves and cinnamon; dust apples with mixture. Chop one tablespoon of the butter and add butter bits to apples. Sprinkle sugar over and around apples. Drizzle with rose-water. Roll second crust and place over pie. Crimp the two crusts together, trimming as needed. Bake at 400 degrees for 30 minutes. Shortly before removing pie from oven, melt the remaining 1 tablespoon butter and mix with 1 teaspoon rose-water. Remove pie and brush top with butter mixture. Sprinkle the remaining 1/2 teaspoon sugar over top. Put back in oven for 10 minutes.
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Post by Mamalicious on Jan 17, 2008 22:33:05 GMT 12
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Post by peterj on Jan 17, 2008 23:26:33 GMT 12
Just a matter of digging a really big hole and baiting it with peanuts.
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Post by Mamalicious on Jan 17, 2008 23:28:06 GMT 12
or mice...lol
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Post by peterj on Jan 18, 2008 8:21:46 GMT 12
Nar, elephants stay clear of mice.
Too differcult cleaning the little suckers out from between the toes after stepping on them.
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Post by peterj on Jan 18, 2008 8:26:15 GMT 12
A Temperance of Cooks Breakfast foods Changes last made on: October 4, 2007
English recipes with an English translation
-------------------------------------------------------------------------------- Dafâir [Braids] (Andalusian) Take what you will of white flour or of semolina, which is better in these things. Moisten it with hot water after sifting, and knead well, after adding some fine flour, leavening, and salt. Moisten it again and again until it has middling consistency. Then break into it, for each ratl of semolina, five eggs and a dirham of saffron, and beat all this very well, and put the dough in a dish, cover it and leave it to rise, and the way to tell when this is done is what was mentioned before [it holds an indentation]. When it has risen, clean a frying pan and fill it with fresh oil, then put it on the fire. When it starts to boil, make braids of the leavened dough like hair-braids, of a handspan or less in size. Coat them with oil and throw them in the oil and fry them until they brown. When their cooking is done, arrange them on an earthenware plate and pour over them skimmed honey spiced with pepper, cinnamon, Chinese cinnamon, and lavender. Sprinkle it with ground sugar and present it, God willing. 2 3/8 cups semolina 1 cup hot water 1 1/2 cups white flour 1 cup sourdough starter 1 teaspoon salt 3 large eggs 8 threads saffron oil for frying sauce: 1 cup honey 1/4 teaspoon pepper 1 teaspoon cinnamon 1 tablespoon lavender, sugar for sprinkling
Add water to semolina 1/8 cup at a time, mixing, until all of semolina is barely moistened. Add sourdough, flour, and salt, and knead until smooth and elastic. Crush saffron into eggs and knead in. Let rise overnight.
Flour a cutting board. Take small lumps of dough, roll into six-inch strings, and braid three together into braids. Let rise for half an hour. Meanwhile, grind lavender and add to honey with other ground spices. Boil for ten minutes over medium heat to mix. When braids have risen, heat 1/2 inch of oil in frying pan over medium-high heat. Fry the braids a few at a time until puffed up and golden on both sides. Drain on towels, put onto a plate, and drizzle with honey sauce and sugar.
Original recipe by David Friedman and Betty Cook.
-------------------------------------------------------------------------------- Slyt soppes (Curye IV) Take white of leeks and slyt hem, and do hem to seeþ in wyne, oile, and salt. Tost brede and lay in disshes, and cast the sewe aboue, and serue it forth. Take white of leeks and slit them, and do them to boil in wine, oil, and salt. Toast bread and lay in dishes, and cast the broth above, and serve it forth.
1 pound small leeks, or 1 1/2 pounds medium leeks 2 cups white wine 2 tablespoons olive oil 1/4 teaspoon salt 4 slices bread, toasted Slice whites of leeks, discarding greens; wash thoroughly. Bring the wine to a boil in a skillet. Stir in the rest and saute leeks until tender. Pour the leeks over toast and serve.
-------------------------------------------------------------------------------- Grewel of almaundes (Curye IV) Take almaundes blaunched. Bray hem with ootmeel, and draw hem vp with water & seethe hyt; cast þeron safroun & salt, &c. Take almonds blanched. Grind them with oatmeal, and draw them up with water & boil it; cast thereon saffron & salt, etc.
1/2 cup blanched almonds 2/3 cup steel-cut ("Irish") oats 2 1/2 cups water 8 threads saffron 1/4 teaspoon salt 1/2 teaspoon powder douce: sugar, cinnamon, ginger, mace, coriander
Grind almonds finely. Stir saffron and salt into water; bring to a boil and mix in the almonds and oats. Simmer for 15 minutes over low heat, stirring often. Sprinkle powder douce (if desired) over top. Serve hot. Serves two as a breakfast dish or four as a side dish.
Rolled oats are a modern invention; "Irish" oats are cut small from the whole oat and are closer to period style. I like to add powder douce for breakfast to add some sweetness and character.
-------------------------------------------------------------------------------- Apple fritters for Lent (Libro di cucina) Take apples and peel them, then cut in the way of the host. Make a batter of flour with saffron, and add currants, and put the apples in this batter; then fry them in sufficient oil for each. Powder with sugar when they are cooked, etc. 4 green apples, about 2 pounds total 1 cup white flour 6 threads saffron 2 cups almond milk or water 3/8 cup currants rapeseed (Canola) oil for frying Crush saffron into almond milk or water and mix into flour to create a batter. Mix in currants. Peel and core apples, then slice thinly into circular slices.
Heat 1/4" to 1/2" oil in a skillet over medium-high heat to 275 degrees. Dip apple slices in batter, lightly shaking off excess, and fry for two to three minutes per side. Drain on paper towels. When entire batch is done, dust with sugar.
While the recipe does not call for adding water, it's necessary to add some liquid to make a batter. Of the other fritter recipes in this collection, one calls for almond milk and the others do not specify; either seems reasonable for Lent.
All the depictions of Hosts that I have seen are thin circles. They also fry more quickly and easily.
The use of rapeseed oil (modernly marketed as Canola oil) is documented in the 14th and 15th centuries in England to conform with Lenten restrictions.
-------------------------------------------------------------------------------- Cyuele (Laud) Nym almandes, Sugur & salt, & payn de mayn, & bray hem in a morter; do therto eyren, frie hit in oylle or in grese, cast theron sugur, & yif hit forth. Take almonds, sugar & salt, & bread, & grind them in a mortar; do thereto eggs, fry it in oil or in grease, cast thereon sugar, & serve it forth.
2/3 cup blanched almonds 6 teaspoons sugar 1/3 teaspoon salt 1 1/2 slices bread 4 large eggs 1 teaspoon olive oil
Grind finely together the almonds, 4 teaspoons of the sugar, salt, and bread. Beat eggs; combine into almond mixture. Heat oil in a skillet and fry the mixture over medium-high heat for about 2 minutes; turn over, fry 2 minutes more. Remove from pan. Sprinkle the sugar over and serve warm.
-------------------------------------------------------------------------------- Baked pastries (Casteau) Take the dough of white bread of a baker, let the dough be risen, and making the dough long, let it be not thicker than the half of a small finger, and the width of a hand, and grease well with melted butter, and sprinkle powdered sugar on top, and roll the dough the one on the other, and cut this dough the width of two fingers, and flatten the dough by hand, and put it on a greased paper, and [sprinkle] sugar on top, and put it to cook in the oven: being cooked, sprinkle sugar and cinnamon on top, serve three or four of them in a flat bottom dish. 1 packet active dry yeast (1 tablespoon) 4 cups white flour 1 1/2 cups warm water 1/2 teaspoon salt 2 tablespoons butter, melted 1/4 cup + 2 tablespoons sugar 1 teaspoon Ceylon ("true") cinnamon
Whisk yeast and salt into water. Gradually beat in 3 1/2 cups of the flour; let it rise 1 1/2 to 2 hours in a warm place. Set onto a floured surface and knead for 10 to 15 minutes. Let rise for 30 minutes. Roll the dough flat to four inches wide and 1/4 inch thick. Brush the dough with butter and sprinkle 1/4 cup of the sugar evenly across surface. Carefully roll up the dough in the narrow direction; pinch end to roll to help keep closed. Cut pieces 1 1/2+ inches in length. Flatten each slightly with your palm and place on parchment paper over a baking sheet. Sprinkle 1 tablespoon of the sugar over the tops and bake at 375 degrees for 20 to 25 minutes, until browned on the sides and top. Place on a plate and sprinkle with the remaining 1 tablespoon sugar and with the cinnamon.
Variations: Use 1/2 cup sourdough starter in place of dried yeast. Increase initial rising time to 12-18 hours. Replace water with milk. Beat one egg and/or 1/4 cup melted butter into yeast and water before adding flour.
-------------------------------------------------------------------------------- The best pancake (Markham) To make the best pancake, take two or three eggs, and break them into a dish, and beat them well; then add unto them a pretty quantity of fair running water, and beat all well together; then put in cloves, mace, cinnamon, and nutmeg, and season it with salt: which done, make it thick as you think good with fine wheat flour; then fry the cakes as thin as may be with sweet butter, or sweet seam, and make them brown, and so serve them up with sugar strewed upon them. There be some which mix pancakes with new milk or cream, but that makes them tough, cloying, and not crisp, pleasant and savoury as running water. 2 large eggs 2 cups water 1/8 teaspoon cloves 1/2 teaspoon mace 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon salt 1 3/4 cups white flour butter as needed turbinado sugar
Beat eggs and water until frothy. Stir in spices. Mix in flour and beat until smooth.
Melt one teaspoon butter in 8-inch skillet. Pour 1/3 cup of the batter in to cover bottom of skillet; rotate skillet to spread the batter thinly and evenly. Cook over medium heat for 2 to 3 minutes per side, until browned. Remove and cast 1/2 teaspoon of the sugar. Serve warm.
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