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How to Feast Like Its the Middle Ages. You're Welcome!





It's been a while. Did you miss me?

I'm here to provide answers to the most burning questions. You know, the ones your life won't be the same without. I'm talking about questions etched so deeply within, that you're barely aware you're asking them. Yes. You're welcome. Let's get down to it.



"Princess Saydah, what foods do I prepare for an authentic medieval feast?!"


Well, I'm sure glad you asked. "Shhh, now. I'm going to make it alright."


Here's the 411 on Medieval Feasting for the Modern Age. 😉Enjoy 😁!


TREAT YOUR FRIENDS WITH A MEDIEVAL FEAST


Seven Great Recipes




PARSLEY BREAD




2 packages of active dry yeast


1 3/4 cups warm water


6 tbsp. honey


7 to 8 cups (or more) unbleached white wheat flour


6 small whole eggs plus one yolk


2/3 cup currants, softened in warm water


1 2/3 tbsp. melted butter or oil


1 1/2 tsp dried rosemary


1 1/2 tsp. dried basil


2/3 cup finely chopped fresh parsley


1 1/2 tsp. cinnamon


Several drops green vegetable color


Butter for greasing bowls and cookie sheet




Sprinkle yeast on 1/2 cup of the warm water; stir in honey.


Let proof for 5 minutes.




Add remaining warm water; beat in about 2 1/2 to 3 cups of


flour. Beat with wooden spoon for about 200 strokes. Cover


with damp towel, put in warm place, and allow this sponge to


rise for 30-45 minutes, or until doubled.




Stir down.




Beat 5 whole eggs plus one yolk. Stir in currants. Beat in


salt and melted butter or oil. Mix into the dough.




In a mortar crush the dried herbs and chopped parsley to a


paste. Mix in cinnamon. Add to batter and beat well. (Bread


should be a delicate green hue. If color from parsley isn't


strong enough, add green food color - sparingly.) Add remaining


flour first with a spoon, then with hands, until dough comes


away from the side of the bowl.




Turn out onto lightly floured board or marble and knead until


smooth, shiny, and elastic, about 10-12 minutes, adding small


amounts of flour if necessary.




Place in buttered bowl; cover with damp towel. Let rise in


warm place until doubled in bulk, about 50 minutes.




Punch down. Cover; let rise again until doubled in bulk, about


30 minutes. (This rise, though unnecessary, gives the bread a


finer texture.)




Punch down. Turn out onto floured surface. Let rest for five


minutes. Shape into one or two free-form curls or twists.


Place on buttered cookie sheet. Cover lightly with damp towel


and let rise in warm place to double, about 25 minutes.




Preheat oven to 375 degrees. Brush loaf or leaves with


remaining whole egg, beaten. Bake for about 50 minutes, or


until nicely browned and loaf sounds hollow when rapped on top


and bottom. Cool on rack.




Serve with hard cheese, fresh butter and white wine.




MEDIEVAL SALAD




1 bunch watercress


1 bunch fennel, thinly sliced


1 clove garlic, minced


6 to 8 scallions, minced


4 shallots, minced


2 leeks, thinly sliced


1/2 tsp. each of dried sage and borage, or a few fresh leaves


1 sprig rosemary


2 tbsp. minced parsley




Vinaigrette Dressing: oil, vinegar, a touch of mustard, salt


and pepper






Combine all ingredients except dressing in a bowl. Toss with


dressing. Serves 4.






CREAMED TURNIP AND PARSNIP SOUP






1 cup peeled, fresh turnips, diced


1/2 cup scraped, fresh parsnips, diced


1 1/2 cups beef broth


1/2 cup coarsely ground almonds


1 cup heavy cream


3 egg yolks


1/2 tsp. salt


Juice of 1/2 lemon




Gently simmer the turnips and parsnips in the broth until the


vegetables are soft, about 12 minutes.




Stir in the almonds and heat for 3 minutes.




Mix the yolks and salt with the cream; add the lemon juice;


pour 1/2 cup hot soup into egg mixture, stirring well. Then


slowly pour this mixture into the soup. Stir well.




Heat 2 or 3 minutes, stirring and serve warm.




MAWNEYE




1 1/4 pounds lean lamb, cut into small pieces 1/2 by 1/2 inch


1/4 tsp. pepper


1/2 tsp. salt


2 tbsp. butter for sautéing


1 cup chicken broth


1 cup dry lentils


4 cups beef broth


1/4 tsp. cinnamon


1/4 tsp. salt


1/2 tsp. dried basil


1 cup diced turnip or squash


1 cup currants


2/3 cup coarsely cut figs




Garnish:


"gold" leaves of any edible plant - such as young celery leaves


or 6 to 8 yellow dandelion flowers






Salt and pepper lamb and then brown in melted butter.




Add the cup of chicken broth; gently simmer for 45 minutes or


until lamb is tender. Drain.




Bring lentils to boil in 4 cups of beef broth, reducing heat to


low; simmer for 15 minutes.




Combine cinnamon, salt, basil and stir into diced turnip.




Add turnip, currants and figs to the lentils and cook very


slowly for 10 minutes.




Stir lamb into lentils. Turn out into attractive serving bowl


and garnish.




GINGERED CARP




1 1/2 pounds smoked carp or about 12 slices


1/2 cup candied ginger, slivered or coarsely grated


1/2 tsp. rosemary


3/4 tsp. dried sweet basil


1/2 tsp. crushed pine nuts


1/2 cup beef or fish stock


Parsley sprigs




Preheat oven to 350 degrees. Place carp slices side by side


in baking dish. Combine spices and herbs with stock. Pour


the thick spiced stock onto the sliced carp.




Bake for 10 minutes. Serve hot or cold, making sure flakes of


ginger accompany each portion. Garnish with parsley.






LEMON RICE WITH ALMONDS




1 large unblemished lemon


1 cup raw rice


2 cups water


1/2 tsp. salt


1/2 tsp. cinnamon


1 tbsp. butter


2/3 cup coarsely ground almonds


2/3 cup currants


1 cup dry white wine


1 cup fresh peas




Garnish: 12 tsp. honey




Finely grate the skin from the lemon. Then cut the lemon,


thoroughly squeezing its juice and removing most of the pulp.


Reserve the skin, juice and soft pulp, discarding the membranes


and pits.




In a large enameled pot bring to a brisk boil the water, rice,


salt, cinnamon, butter and lemon, reducing heat to simmer until


most fluid is absorbed (about 10 minutes). Stir once or twice


while simmering; otherwise keep pot tightly covered. Remove


pot from heat.




Slowly simmer the almonds and currants in white wine for 7


minutes.




Fluff rice gently with a fork. Add the wined almonds to the


lemon rice.




Stir in fresh peas. Very slowly simmer for 5 to 7 minutes. If


the rice begins to stick to the bottom of the pot, add small


amounts of boiling water.




Garnish with 1 tsp. honey for each portion.




MULLED CIDER




12 cups apple cider


1 1/2 tsp. whole cloves


1 1/2 tsp. whole allspice


6 sticks cinnamon


1 1/2 cups brown sugar


1 bottle Calvados or applejack




Put the cider in a large saucepan. Add the spices tied in


cheesecloth and the brown sugar. Bring to a boil, stirring


gently to dissolve sugar. Simmer for 10 minutes to blend


flavors. Add Calvados. Simmer for 1 minute; discard spices.


Serve in heated mugs. Makes 18 drinks.






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