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Latest revision | Your text | ||
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Ingredients: | Ingredients: | ||
1. Dried beef | |||
2. Chicken, boneless breasts are nice, but bone-in legs and thighs are good and messy (enough to line the bottom of your Dutch Oven) | |||
3. Bacon | |||
4. Seasonings of your choice for the chicken (I'm kind of partial to Greek seasoning) | |||
5. Sour Cream-16 oz container | |||
6. 2 10 oz cans of cream of something soup (I like the Golden Mushroom) | |||
Equipment: | Equipment: | ||
1. Dutch Oven (the kind with legs on the bottom and a rimmed lid works best for the charcoal) | |||
2. Foil or foil casserole pan (optional if you really like to clean messy cast iron) | |||
3. Charcoal | |||
Season your chicken pieces then wrap each piece with a strip of bacon (or half strip if you are running short and the store is closed or too far away) If you are making this ahead of time and you started with fresh chicken, you can easily freeze the chicken at this point. I like to freeze them individually then package them, it makes handling them much easier if they aren't quite thawed when you want to use them. | Season your chicken pieces then wrap each piece with a strip of bacon (or half strip if you are running short and the store is closed or too far away) If you are making this ahead of time and you started with fresh chicken, you can easily freeze the chicken at this point. I like to freeze them individually then package them, it makes handling them much easier if they aren't quite thawed when you want to use them. | ||
Line your Dutch Oven with foil, place a layer of dried beef in the bottom, then add a layer of your seasoned chicken. Mix together the sour cream and soup and pour over the chicken. | Line your Dutch Oven with foil, place a layer of dried beef in the bottom, then add a layer of your seasoned chicken. Mix together the sour cream and soup and pour over the chicken. | ||
Place 17 pieces of charcoal under the Dutch Oven and 11 pieces on the lid, let cook for one hour and you will have a pot full of chicken and gravy. I have tried adding dried potato slices to this dish, it worked ok but fresh may have worked better, not quite as dry. You also have to allow for more cooking time. | Place 17 pieces of charcoal under the Dutch Oven and 11 pieces on the lid, let cook for one hour and you will have a pot full of chicken and gravy. I have tried adding dried potato slices to this dish, it worked ok but fresh may have worked better, not quite as dry. You also have to allow for more cooking time. | ||
Serving suggestions with this chicken: | Serving suggestions with this chicken: | ||
1. Noodles or potatoes (you have plenty of gravy to poor over) | |||
2. Veggie (I like glazed carrots) | |||
3. Fresh bread (again, you need something to sop up all that good gravy) | |||
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==Potage from Meat== | ==Potage from Meat== | ||
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Contributed by Lady Kaie of Blakewode | Contributed by Lady Kaie of Blakewode | ||
This recipe is from Cariadoc’s Miscellany…our favorite supper at Lilies. I prepare as much of this ahead of time as I can and freeze it. Then I add the fresh herbs, water, breadcrumbs and cheese on site. I have made it with dried herbs but the fresh mint is so much better! (I go heavier on the mint because we like it that way.) My family prefers to sprinkle the cheese on their individual servings. It tends to get very sticky if the cheese is cooked in with the stew. | This recipe is from Cariadoc’s Miscellany…our favorite supper at Lilies. I prepare as much of this ahead of time as I can and freeze it. Then I add the fresh herbs, water, breadcrumbs and cheese on site. I have made it with dried herbs but the fresh mint is so much better! (I go heavier on the mint because we like it that way.) My family prefers to sprinkle the cheese on their individual servings. It tends to get very sticky if the cheese is cooked in with the stew. | ||
Ingredients: | Ingredients: | ||
1. 2 1/3 lb stew beef | |||
2. 4 c water | |||
3. “Rich juice”: 31 oz (3 cans) concentrated beef broth | |||
4. 1 1/2 c dry bread crumbs | |||
5. 3/4 t pepper | |||
6. 8 threads saffron | |||
7. 5 eggs | |||
8. 1 1/2 c grated cheese (~ 7 oz) | |||
9. 3/8 c chopped parsley | |||
10. 3/4 t dried or 1 t fresh marjoram | |||
11. 1 1/2 T chopped fresh mint | |||
12. Verjuice: 3 T wine vinegar | |||
13. 1 t salt (to taste) | |||
Take lean meat and let it boil, then cut it up finely and cook it again for half an hour in rich juice, having first added crumbs. Add a little pepper and saffron. | Take lean meat and let it boil, then cut it up finely and cook it again for half an hour in rich juice, having first added crumbs. Add a little pepper and saffron. | ||
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Bring meat and water to a boil and cook 10 minutes; take meat out and cut up small; put back in water with broth, bread crumbs, pepper, and saffron. Simmer 1/2 hour over low flame, being careful that it does not stick. Mix in remaining ingredients; cook, stirring frequently, for about 5 minutes. This makes about 10 cups. | Bring meat and water to a boil and cook 10 minutes; take meat out and cut up small; put back in water with broth, bread crumbs, pepper, and saffron. Simmer 1/2 hour over low flame, being careful that it does not stick. Mix in remaining ingredients; cook, stirring frequently, for about 5 minutes. This makes about 10 cups. | ||
This is a rather meat-rich version; it also works with as little as half this much meat. | This is a rather meat-rich version; it also works with as little as half this much meat. | ||
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==Spiced Roast Pork with Apples and Currants== | ==Spiced Roast Pork with Apples and Currants== | ||
(adapted from Spiced Roast Chicken from Eating Shakespeare) | (adapted from Spiced Roast Chicken from Eating Shakespeare) | ||
Contributed by Lady Juliana MacNayre adapted from a recipe by Lady Kaie of Blakwode Tor | Contributed by Lady Juliana MacNayre adapted from a recipe by Lady Kaie of Blakwode Tor | ||
Butter or oil | |||
Approx. 3 pork roasts | |||
juice of 1/2 orange | |||
1/2 tsp cider vinegar | |||
Spices | |||
*1/2 tsp cloves | |||
*1/2 tsp mace | |||
*1/2 tsp black pepper | |||
*1 tsp salt | |||
Stuffing (original recipe was for a roasting chicken) | Stuffing (original recipe was for a roasting chicken) | ||
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Runzas - see under Breads. | Runzas - see under Breads. | ||
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=Vegetables= | =Vegetables= | ||
==Buckaroo Beans== | ==Buckaroo Beans== | ||
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1 can each, UNDRAINED: | 1 can each, UNDRAINED: | ||
*chili beans | *chili beans | ||
*kidney beans | *kidney beans | ||
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*pork 'n' beans | *pork 'n' beans | ||
*1 c ketchup | *1 c ketchup | ||
*3 tbs mustard | *3 tbs mustard | ||
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=[http://heraldshill.wikidot.com/byzantine-feast-a-s-42 Byzantine Feast A.S. 42] - Ages of War '07.= | =[[http://heraldshill.wikidot.com/byzantine-feast-a-s-42|Byzantine Feast A.S. 42]] - Ages of War '07.= | ||
Feast Steward Brigida von München. | Feast Steward Brigida von München. | ||
Here are the recipes I used for Ages of War II feast, hosted by Heraldshill. All recipes but the carrots were based on recipes in Byzantine Cuisine by Henry Mark. — Gida | Here are the recipes I used for Ages of War II feast, hosted by Heraldshill. All recipes but the carrots were based on recipes in Byzantine Cuisine by Henry Mark. — Gida | ||
==Flavored Water== | ===Flavored Water=== | ||
per pitcher | per pitcher | ||
1 cup sugar | |||
3 cups water | |||
½ cup mint | |||
2 oranges (optional; can use other fruit juices) | |||
Mix all ingredients. Let steep before serving. | Mix all ingredients. Let steep before serving. | ||
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= | <span style="font-size: 1.1em; line-height: 1.5;">'''Chai Spiced Carrots'''</span> | ||
serves 6 | serves 6 | ||
2 cups water | |||
2 spiced Chai-flavored tea bags (I used green tea version for feast) | |||
16 oz of baby carrots | |||
rind of half an orange | |||
1/8 cup honey | |||
¼ cup butter | |||
In a medium saucepan, boil water. Add tea bags and steep for 4 minutes. Remove tea bags. | In a medium saucepan, boil water. Add tea bags and steep for 4 minutes. Remove tea bags. | ||
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Serve. | Serve. | ||
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= | <span style="font-size: 1.1em; line-height: 1.5;">'''Cabbage Salad'''</span> | ||
period cole slaw | period cole slaw | ||
serves 8 | serves 8 | ||
½ head of cabbage | |||
½ cup fresh cilantro | |||
1/8 cup honey | |||
¼ cup white wine vinegar | |||
extra sugar, as needed | |||
Chop cole slaw and cilantro. | Chop cole slaw and cilantro. | ||
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Let marinate for several hours before serving. | Let marinate for several hours before serving. | ||
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= | <span style="font-size: 1.1em; line-height: 1.5;">'''Spelt Bread'''</span> | ||
a low-gluten bread | a low-gluten bread | ||
makes 1 loaf | makes 1 loaf | ||
¼ cup of ground spelt (find in health food/organic section of grocery store) | |||
1 pkg quick rise yeast | |||
1 tsp honey or sugar | |||
3 cups cake flour (maximum amount; I usually used around 2 cups) | |||
1 tsp salt | |||
1½ cups water | |||
Mix ½ cup water, sugar and yeast together and set in a warm place to proof. | Mix ½ cup water, sugar and yeast together and set in a warm place to proof. | ||
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Note: the loaf will not be "poofy" like modern loaves due to the low-gluten content of the flour. | Note: the loaf will not be "poofy" like modern loaves due to the low-gluten content of the flour. | ||
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= | <span style="font-size: 1.1em; line-height: 1.5;">'''Lentil Stew'''</span> | ||
1 cup lentils | |||
½ cup pearl barley | |||
6 cups of stock (I used vegetable; can use a chicken- or beef-flavored as well) | |||
2 tsp salt | |||
1 cup leek, chopped (white parts only) | |||
¼ cup fresh dill weed | |||
3 tbsp olive oil | |||
2 tbsp white wine vinegar | |||
¼ cup mint, finely chopped | |||
Bring 5 cups of water with a teaspoon of salt added to a boil. Wash the lentils and drain. Add the lentils to the boiling water and simmer for about 1½ hours, or until the lentils are soft. | Bring 5 cups of water with a teaspoon of salt added to a boil. Wash the lentils and drain. Add the lentils to the boiling water and simmer for about 1½ hours, or until the lentils are soft. | ||
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Sofya's comment: I love this recipe and make a batch to take to Gulf Wars almost every year. I even like it cold. | Sofya's comment: I love this recipe and make a batch to take to Gulf Wars almost every year. I even like it cold. | ||
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= | <span style="font-size: 1.1em; line-height: 1.5;">'''Mustard Sauce'''</span> | ||
served with the roasted chicken | served with the roasted chicken | ||
½ tsp ground mustard | |||
2 tbsp fresh cilantro | |||
1/8 tsp salt | |||
white wine, as needed | |||
Finely chop the cilantro and mix with salt. | Finely chop the cilantro and mix with salt. | ||
Stir the cilantro into the mustard and mix completely. Add the wine to thin the mixture to make a nice dipping sauce for meat. | Stir the cilantro into the mustard and mix completely. Add the wine to thin the mixture to make a nice dipping sauce for meat. | ||
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= | <span style="font-size: 1.1em; line-height: 1.5;">'''Braised Beef'''</span> | ||
serves 8 | serves 8 | ||
2 lb beef roast (cheaper cuts work better! | |||
1/3 cup red wine vinegar | |||
2 medium sized leeks, slice (white parts only) | |||
1 tbsp mint | |||
1 medium fennel bulb, diced | |||
2 celery stalks, chopped | |||
½ tsp pepper | |||
1/8 tsp ground cloves | |||
1/6 cup honey | |||
¼ cup red wine | |||
Cook the beef in a covered casserole dish in the oven at 350º or crockpot on high for 2-3 hours, with just enough water to cover. | Cook the beef in a covered casserole dish in the oven at 350º or crockpot on high for 2-3 hours, with just enough water to cover. | ||
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Add the rest of the ingredients, reduce heat to low, and baste the meat until serving time. | Add the rest of the ingredients, reduce heat to low, and baste the meat until serving time. | ||
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= | <span style="font-size: 1.1em; line-height: 1.5;">'''Honey Cakes with Pears'''</span> | ||
¾ cup water | |||
¼ cup honey | |||
2-3 cups unbleached flour | |||
4 eggs | |||
additional honey for topping | |||
large can of pears or 4 fresh pears, poached in honey water | |||
Preheat oven to 375º. Use a cooking spray to grease the cake pans. | Preheat oven to 375º. Use a cooking spray to grease the cake pans. | ||
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Cut into 8 pieces. Plate. Top each piece of cake with a pear half. | Cut into 8 pieces. Plate. Top each piece of cake with a pear half. | ||
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=Another Taste of Heraldshill= | =Another Taste of Heraldshill= | ||
recipes from April 2014 A&S Meeting | recipes from April 2014 A&S Meeting |