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Latest revision | Your text | ||
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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: | ||
* 2 1/3 lb stew beef | * 2 1/3 lb stew beef | ||
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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) | ||
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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 |