England
Apple Fritters, Eden, and Ale Batter
It’s basically a beer batter with apples – I used a bit of saffron for color and added a touch of active dry yeast to a 1/4 cup of warmed beer to make sure that it would rise enough. You can also make the batter the night before and it will usually rise a [...]
Thanksgiving: Wherein a chicken rides a turkey to dinner and a pumpkin pie is filled with cheese
I have a very understanding family:
To make various mixtures with which to stuff every sort of commonly eaten animal, quadraped and fowl. Get four pounds of pork fat that is not rancid and with knives beat it finely together with two pounds of liver of a goat kid…adding in beaten mint, sweet marjoran, burnet [...]
Mortreux and a Pie
Originally published for “Eating Chaucer”, Mortreux is a definite one-off dish: Amusing, charming in its way, but not exactly screaming to be revisited. The pie, on the other hand, is genius and worthy of a place in any pie repertoire.
Mortreux, as expected, was somewhat simpler to make than blank manger but [...]
Blank maunger
Blancmange (no one knows how to spell it) is one of the rare medieval recipes that has survived to the present day, though not without some major revisions. What was once a chicken and rice suspension sweetened with sugar and flavored with cinnamon, anise, and almonds, is now a gelatin aided frequently almond custard. [...]
Recent Comments