The Event Formerly Known As UWEKAT

Feb. 7, 1998

AS XXXII

 

Barony of Thescorre

The Cauldron Bleu Cooks Guild

Head Cook

Lady Katja Davidova Orlova Khazarina

 

Lunch Cook

Lady Peregrine

 

Butlers

Lady Matilda Bosvyle de Bellacqua

Dona Teresa Gabriela de Montoya y Sevilla

 

Kitchen Staff

The Cauldron Bleu Cooks Guild

Mistress Michaele del Vaga

Cadifor Cynan

Katrina

Ulric

Cam

Energizer Jean

Holly of Blackrock Castle

Charlene

Elyse

and others...

 

Recipe Book Layout

Lord Stefan Wolfgang von Ravensburg

 

Lunch Menu

Lemon Syrup

Isicia Omentata (meatballs)

Feast Menu

Cider

Hippocras-flavored Grape Juice

Challah (egg bread)

Honey

Butter

Roasted Garlic

Saracen Stew (a spiced beef stew)

Horseradish Sauce

Fried Tortelli (herbed ricotta-bacon fritters)

Armored Turnips (cheese-covered root vegetables)

Murakkaba (honey-glazed pancakes)

Thumiyya (a garlic chicken soup)

Frumenty (cracked wheat porridge)

Gourd Resembling A Fish (a squash subtlety)

Torta of Chickpeas (chickpea-almond pie)

Cheesecake

Lunch

 

 

Syrup of Lemon

Cariadoc, A Miscelleny, p. 104 from An Anonymous Andalusian Cookbook, A-74

Take a lemon, after peeling its outer skin, press it and take a ratl of juice, and add as much of sugar. Cook it until it takes the form of a syrup.

Katja’s variation:

5 C lemon juice

10 lb. sugar

3 qt water

Cook equal parts lemon juice and sugar with water to form a syrup, then dilute one part syrup to 10 parts water.

 

Isicia Omentata (forcemeat sausages or meatballs)

Apicius, The Roman Cookery Book, 2, 1, 7

Chop up meat and pound with white bread without crust which has been steeped in wine. At the same time pound pepper, liquamen, and, if you like, seeded myrtle-berry. Make little forcemeat balls, inserting pine-kernels and pepper-corns. Wrap in sausage-skin and cook gently in caroenum.

Katja’s redaction

1 lb. ground beef

1 slice bread, ground into large crumbs

1/2 tsp. freshly ground pepper or cubebs

1 T mam nem (Asian fish sauce)

1/4 C pinolas, finely ground

Mix all together, form meatballs, and bake until done.

Feast

Hippocras-flavored Grape Juice

To The King’s Taste, p. 122-123 (John Russell’s Boke of Nurture)

Have three pewter basins for the liquid and three straining bags, one for each, hanging inside of them from a perch. Pare ginger or beat it into a powder and be sure to use the columbine variety. Your cinnamon sticks should be thin, brittle, and fair in color. Use grains of paradise, sugar, red wine, long pepper, and turnsole for coloring. Put each spice into a separate bladder and hang these bags from the perch so that they don’t touch each other. Place two or three gallons of wine into each of the basins. Allow the wine to absorb the flavors from the spice pouches. Then strain the liquid through the long cloth bag called a Hippocrate’s sleeve. Taste it. If there is too much ginger, add cinnamon, and vice versa. After you have made hippocras, you can use the spice dregs in the kitchen.

1 container frozen grape juice 4 sticks cinnamon 3 slices fresh ginger

1/4 C sugar 1 tsp whole cloves grains of paradise

5 cardamon pods 1 slice orange or lemon peel

Combine ingredients with water and bring to a boil. Simmer for 15 minutes. Strain if desired. Serve hot or let cool.

 

Challah

Katja’s mom’s recipe

13-15 C flour 2/3 C sugar scant T salt 5-6 eggs

1 T yeast 2 2/3 C nonfat dry milk 2/3 C butter 4 C water

Proof yeast in water. Add flour, sugar, milk, salt alternately. Knead until elastic. Let rise for an hour. Shape into loaves, and let rise at room temp for 1 1/2 hours. Bake at 375 for 35-40 mins. Makes 4 loaves.

Roasted Garlic

Platina, On Honest Indulgence, Book 3, Ch. 12

Daniel del Cavallo’s research

heads of garlic oil

Slice off tops, rub with oil, and bake for an hour at 400.

 

Saracen Stew

Constance B. Hieatt, Pleyn Delit, #74, Bruet of Sarcynesse

Tak the lyre of the fresch buf & ket it al in pecis, & bred, & fry yt in fresch gres. Tak it vp & drye it, & do yt in a vessel wyth wyn & sugur & powdre of clowys. Boyl yt togedere tyl the flesch have drong the lyncoure, & tak almande mylk & quibibz, macis, & clowys, and boyle hem togedere. Tak the flesch & do therto & messe it forth.

1/2 C ground almonds

1 C water

2 lbs. boneless stewing beef, cut into chunks

1/2 C breadcrumbs

1/4 C oil

1 T sugar

1/2 tsp ground cloves

1 C red wine

1 tsp ground cubebs

1 tsp ground mace

1 tsp salt

Make a thick almond milk with the almonds and water. Roll beef chunks in bread crumbs, brown them in the oil, remove, and drain. Put into a pot. Dissolve sugar and half the cloves in the wine, then pour this over the meat. Cover and simmer or bake for about 40 minutes. If more than a spoonful of sauce remains, uncover to allow excess to evaporate. Liquid should be well absorbed. Just before serving, stir in the almond milk and the remaining seasonings with the meat over medium heat. Heat long enough for everything to be heated through.

Horseradish sauce

Digbie, p. 151

Take roots of horse-radish scraped clean, and lay them to soak in fair-water for an hour. Then rasp them upon a grater, and you shall have them all in a tender spungy pap. Put vinegar to it, and a very little sugar, not so much to be tasted, but to quicken (by contrariety) the taste of the other.

fresh horseradish roots vinegar sugar

Fried Tortelli

The Original Mediterranean Cuisine: Medieval Recipes for Today, p. 152

De Crispelle Di Carne, O Vero Tortelli Ravioli (meat fritters, also known as tortelli)

Take streaky pancetta, boil it, and chop finely with a knife; take a good quantity of aromatic herbs, and grind them in a mortar; add some fresh cheese and a little flour; and add egg whites to make a firm texture. Then take a good quantity of fresh pork fat, put it in the frying pan, and when it boils, make fritters; and when they are cooked, take them out and sprinkle with sugar.

15 oz ricotta

several slices of bacon, crumbled

2 T chopped parsley

1 T basil

2 T flour

2 eggs

ground cubeb, salt

oil

Combine bacon, cheese, eggs, and herbs. Season to taste. Blend in flour. Fry small "meatballs" in hot oil.

 

Torta of Red Chickpeas

Platina, On Honest Indulgence, p. 142

Grind up red chickpeas that have been well cooked with their juice and with a little rosewater. When they have been ground, pass them through a strainer into a bowl. Add a pound of almonds so ground up that it is not a chore to pass them through the strainer, two ounces of raisins, three or four figs ground up at the same time. And besides this, add an ounce of pine kernels coarsely ground, and as much sugar and rosewater as you need, and just so much cinnamon and ginger; and blend. Put the mixture into a well-greased pan with the pastry crust on the bottom. There are those who add starch or pike eggs, so that this torta is more firm; when it is cooked, put it almost above the fire to make it more colored. It should be thin and sprinkled with sugar and rosewater.

Catalina Alvarez redaction

1 15 oz can chickpeas, with liquid Pastry: 2 C flour

3/8 C water pinch salt

4 C ground almonds 2/3 C shortening

1/3 C raisins 1/2 C ice cold water

4 figs

2 1/2 T pine nuts

1/2 C sugar

1 tsp rosewater or less

1 tsp cinnamon

1/2 tsp ginger

2 tsp more sugar

Grind almonds finely. Chop pine nuts coarsely. Grind chickpeas in a food processor with the liquid, then grind in the raisins and figs. Stir these and the sugar, rosewater, extra water, cinnamon, and ginger together. Make a pie crust, roll it out, and prebake. Let cool, then fill. Bake for 50 to 60 minutes at 375 until golden brown. Makes two pies.

 

Murakkaba

An Anonymous Andalusian Cookbook, A-62

Knead a well-made dough from semolina like the sponge dough with yeast, and break in it as many eggs as you can, and knead the dough with them until it is slack. Then set up a frying pan of clay on a hot fire, and when it has heated, greased it with clarified butter or oil. Put in a thin flat loaf of the dough and when the bread is done, turn over. Take some of the dough in the hand and smear the surface of the bread with it. Then turn the smeared surface to the pan, changing the lower part with the upper, and smear this side with dough too. Then turn it over in the pan and smear it, and keep smearing it with dough and turning it over in the tajine, and pile it up and riase it until it becomes a great, tall loaf. Then turn it by the edges a few times in the tajine until it is done on the sides, and when it is done, as it is desired, put it in a serving dish and make large holes in it with a stick, and pour into them melted butter and plenty of honey, so that it covers the bread, and present it.

Katja’s variation on Cariadoc’s redaction

2 1/4 C flour

1/2 C water

1/2 C sourdough or yeast

2 eggs

1/4 C or more water

oil, ghee, or Pam-type spray oil

1/2 C butter

3/8 C honey

some salt and sugar

Combine flour, 1/2 C water, sugar, salt, and sourdough and knead until smooth. Cover with a damp cloth and leave overnight to rise. In the morning, knead in an additional 1/4 C water, making it a sticky mess and leave another few hours to rise. Add the eggs and stir until they are absorbed into the dough. Heat a frying pan to high heat and grease it with oil or ghee. Pour on enough batter to make a thick pancake. When one side is cooked (about 2 minutes), turn it over. Spread 1/4 C more batter on the cooked side. Flip when done, repeat until cake is about 3" thick. Turn on its side and brown the edges. Punch lots of holes in the top with a chopstick and pour in melted butter and honey.

 

Frumenty

Constance B. Hieatt, Pleyn Delit, #47

Nym clene wete & bray it in a morter wel, that the holys gon al of, & seyt yt til yt breste; & nym yt up & lat it kele. And nym fayre fresch broth & swete mylk of almandys or swete mylk of kyne and temper yt al & nym the zolkys of eyryn & saffron & do therto. Boyle it a lityl & set yt doun, & messe yt forth wyth fat venysoun & fresch motoun.

1 C cracked wheat or barley

3 C or more chicken broth or milk

pinch of saffron

1/2 tsp salt

Stir together all the ingredients except the egg. Bring to a boil, stirring some more. Then cover and cook over very low heat for about 45 minutes, checking after half an hour to see whether more liquid is needed.

Thumiyya, A Garlicky Dish

An Anonymous Andalusian Cookbook of the 13th Century, A-8

Take a plump hen and take out what is inside it, clean that and leave aside. Then take four uqiyas of peeled garlic and pound them until they are like brains, and mix with what comes out of the interior of the chicken. Fry it in enough oil to cover, until the smell of garlic comes out. Mix this with the chicken in a clean pot with salt, cinnamon, pepper, lavender, ginger, cloves, saffron, peeled whole almonds, both pounded and whole, and a little murri naqi. Seal the pot with dough, place it in the oven and leave it until it is done. Then take it out and open the pot, pour its contents into a clean dish and an aromatic scent will come forth from it and perfume the area.

Cadifor’s redaction

2 small frying chickens, cut up, with the giblets

2 heads garlic, peeled and chopped finely

1 tsp salt some oil

1/2 to 1 tsp freshly ground cubebs or pepper

1-2 tsp cinnamon

three stalks lavender

1/2 - 1 tsp gingerroot, finely chopped

1/8 - 1/4 tsp cloves

6-8 threads saffron

1/4 C sliced almonds

4 T cider vinegar

1/4 tsp celery seed

1 tsp honey

1 tsp lemon juice

Chop up the giblet and fry with the garlic in oil until only a mild garlic scent remains. (Don’t burn the garlic) Arrange the chicken pieces in a shallow dish and sprinkle with the giblet-garlic mixture, salt, pepper, cinnamon, cloves, and almonds. Crush the saffron and sprinkle over the chicken. Mix the vinegar with the celery seed honey, and lemon juice, then sprinkle that over the chicken too. Cover the pan and cook in a 350 oven until the chicken is done (about two hours).

 

Armored Turnips

Constance B. Hieatt, Pleyn Delit, #38, based on Platina

Cut up boiled or roasted turnips; do the same with rich cheese, not too ripe, but make the cheese in smaller pieces. In a pan greased with butter or other fat, make a layer of cheese first, then turnips; repeat, pouring in spice and butter. It should be quickly cooked.

Michaele’s redaction

1 lb turnips, rutabaga

10 oz mozzarella, romano, Swiss, cheddar cheeses

2 T butter

1/2 tsp. cinnamon

1/4 tsp ginger

1/4 tsp cubebs

1 tsp sugar a little pepper

Boil turnips about 30 minutes, peel, and slice. Slice cheese thinner than turnips, with slices about the same size. Layer turnips and cheese in 9X5 baking pan and bake for 20 minutes at 350.

Recipe for a Dish of Gourd Resembling Fish, with which you may deceive the invalid who desires fish and the like

Cariadoc, A Miscelleny, p. 104, based on An Anonymous Andalusian Cookbook, A-74

Peel the gourd and clean it inside, then cut lengthwise for the width of two fingers or so; then boil and form a head and tail in the shape of a fish and leave for the water to drain away; then take a large dish and throw in it what eggs you need; add white flour, cinnamon, and coriander seed and beat with the eggs; then place in the skillet on the fire with fresh oil, and when it is boiling, take the fish-shaped gourd and fry; then immerse in those eggs beaten with flour and spices and return to the pan; then go back and immerse in the eggs beaten with flour also. When you see that the eggs set, return them several times until cloaked with egg and no trace of the gourd can be seen. Then turn out on the platter and sprinkle with vinegar and a little murri or juice of fresh coriander or other things.

Katja’s redaction

1 butternut squash

2-3 eggs

flour

bread crumbs

cinnamon

salt

cubebs

coriander

oil

murri

Peel and slice the squash into 1/2"-1" thick slabs. Steam or boil until just soft. Drain and cool. Season the crumbs. Form the squash into a fish shape using cookie cutters. Flour, egg, and crumb the slices. Deep fry and drain. Sprinkle with murri.

 

Cheesecake

Constance B. Hieatt, Forme of Cury, p. 138

Take and make a crust in a trap & take cruddes and wryng out the wheye and drawe hem thrugh a straynour and put hit in the crust. Do therto sugur the thridde part, & somedel whyte of ayren, & shake therin blomes of elren; and bake it up with eurose, & messe it forth.

Michaele’s redaction

pinch nutmeg Pie Crust: 3 C flour

4 eggs 7 T ice water

1/4 tsp salt 1 1/2 tsp. salt

1/2 C heavy cream 1 T sugar

grated lemon rind 1/2 C butter

4 T lemon juice 1/2 C shortening

8 oz cream cheese

4 T sugar

chopped nuts and sugar for topping

Prepare pastry and chill. Precook at 400 for 10 minutes and let cool. Whisk together filling ingredients. Fill crust. Bake for 30-40 minutes at 400. After 10 minutes, sprinkle on topping.

Byzantine Murri

Cariadoc’s Miscellany, p. 4, Kitab Wasf, Sina’ah 52, p. 56: Charles Perry translation

There is taken, upon the name of God the Most High, of honey scorched in a nuqrah, three ratls; pounded scorched oven bread, ten loaves; starch, half a ratl; roasted anise, fennel, and nigella, two uqiyahs of each; byzantine saffron, an uqiya; celery seed, an uqiyah; syrian carob, half a ratl; fifty peeled walnuts, as much as half ratl; split quinces, five; salt, half a makkuk dissolved in honey; thirty ratls water; and the rest of the ingredients are thrown on it; and it is boiled on a slow flame until a third of the water is absorbed. Then it is strained well in a clean nosebag of hair. It is taken up in a greased glass or pottery vessel with a narrow top. A little lemon from Takranjiya is thrown on it, and if it suits that a little water is thrown on the dough and it is boiled upon it and strained, it would be a second.

3 T honey

1 1/2 oz breadcrumbs

1 T wheat starch

2/3 tsp anise

2/3 tsp fennel

2/3 tsp nigella

1/4 tsp saffron

1/3 tsp celery seed

1 T carob

1/4 oz walnut

1 1/2 oz quince or quince jam

1/2 C salt in 3 T honey

1 pint water

1/4 lemon

Cook the honey in a small frying pan on medium heat, bringing it to a boil, then turning off the heat and repeating several times. It will taste scorched. Brown the bread or crumbs and mash in a mortar. Toast the seeds in a pan and grind in a mortar with the celery seed and walnuts. Quarter and core the quince. Boil all but the lemon juice together for about 2 hours, then put it in a potato ricer and squeeze out all the liquid. Add the lemon juice.

Chicken Stock

chicken bones, necks & gizzards

celery garlic

carrot onion

cubeb pepper sea salt

bay leaf water

Bread Crumbs

See bread ingredients

 

©1998 Chris P. Adler