We are going to have dinner at home this Christmas day- just the two of us. It
gives me a chance to cook what _I_ want for a change so I'm excited about it.
I've decided to cook a meal from the past and thought I'd share the menu with
you. I've included links to comparable recipes on the web (I'm using my own
recipes and cookbooks at home) if you are interested in checking them out.
Did my shopping today and can't wait to get started *laughs*.


Tart de Bry
One of my favorite medieval dishes! Melted brie cheese and egg yolk in a pie
shell. It's not eggy like a quiche but more like a sweet tomatoless pizza
almost. I'll garnish the dish with
Figs, dates, apples
http://www.godecookery.com/mtrans/mtrans40.htm

Sugared Walnuts (for me *smiles*)

Buttered Wortes
I'll be using swiss chard.
http://www.godecookery.com/goderec/grec38.htm

Daryols
small custard pies that are just yummy
http://pie.allrecipes.com/az/69003.asp

Pork Tenderloin in Pastry w/ bacon & wild mushrooms
Inspired dish based on many medieval texts of meats baked in pastry. I was
leaning toward lamb tenderloin but thought pork would go better with the hen.
Yup I'm gonna cheat and use ready-made puff pastry for this *laughs*.

http://www.godecookery.com/nboke/nboke18.htm
http://users.iafrica.com/m/me/melisa...pastrycase.htm

Game Hen Endored
simple roasted game hen (I'll stuff the cavity with orange) glazed with egg
yolk and saffron.
http://www.godecookery.com/nboke/nboke48.htm

Wardens in sirup
Whole pears steeped in red wine and pomegranite syrup (my homemade syrup from
last xmas-- I need to use it up!) with cinnamon, ginger, grains of paradise (it
tastes like pepper but with a spicy backround), and a little clove
http://www.godecookery.com/trscript/trsct049.html


Marchpane
Marzipan fruits - I have some store bought ones but the recipe is below.
http://www.godecookery.com/friends/frec51.htm

Cheese
I found white stilton cheese with apricots in it at TJ's that I am dying to
try. I'll also put out a bit of white chedar.

Hipocras
Mulled wine
http://medieval_cooking.tripod.com/beverages.htm



I am anxious to get started!

*giggles*

Barb Anne

"Barbtail" > wrote in message
...
> We are going to have dinner at home this Christmas day- just the two of
> us. It
> gives me a chance to cook what _I_ want for a change so I'm excited about
> it.
> I've decided to cook a meal from the past and thought I'd share the menu
> with
> you. I've included links to comparable recipes on the web (I'm using my
> own
> recipes and cookbooks at home) if you are interested in checking them
> out.
> Did my shopping today and can't wait to get started *laughs*.
>
>
> Tart de Bry
> One of my favorite medieval dishes! Melted brie cheese and egg yolk in a
> pie
> shell. It's not eggy like a quiche but more like a sweet tomatoless pizza
> almost. I'll garnish the dish with
> Figs, dates, apples
> http://www.godecookery.com/mtrans/mtrans40.htm
>
> Sugared Walnuts (for me *smiles*)
>
> Buttered Wortes
> I'll be using swiss chard.
> http://www.godecookery.com/goderec/grec38.htm
>
> Daryols
> small custard pies that are just yummy
> http://pie.allrecipes.com/az/69003.asp
>
> Pork Tenderloin in Pastry w/ bacon & wild mushrooms
> Inspired dish based on many medieval texts of meats baked in pastry. I was
> leaning toward lamb tenderloin but thought pork would go better with the
> hen.
> Yup I'm gonna cheat and use ready-made puff pastry for this *laughs*.
>
> http://www.godecookery.com/nboke/nboke18.htm
> http://users.iafrica.com/m/me/melisa...pastrycase.htm
>
> Game Hen Endored
> simple roasted game hen (I'll stuff the cavity with orange) glazed with
> egg
> yolk and saffron.
> http://www.godecookery.com/nboke/nboke48.htm
>
> Wardens in sirup
> Whole pears steeped in red wine and pomegranite syrup (my homemade syrup
> from
> last xmas-- I need to use it up!) with cinnamon, ginger, grains of
> paradise (it
> tastes like pepper but with a spicy backround), and a little clove
> http://www.godecookery.com/trscript/trsct049.html
>
>
> Marchpane
> Marzipan fruits - I have some store bought ones but the recipe is below.
> http://www.godecookery.com/friends/frec51.htm
>
> Cheese
> I found white stilton cheese with apricots in it at TJ's that I am dying
> to
> try. I'll also put out a bit of white chedar.
>
> Hipocras
> Mulled wine
> http://medieval_cooking.tripod.com/beverages.htm
>
>
>
> I am anxious to get started!
>
> *giggles*
>
> Barb Anne

Hey...Barb...Sounds like a 'Delicious' adventure !......Are you going to
invite any of us ? :-)

--
Bigbazza(Barry)..Oz
>

thank you for the idea & links! sounds delicious!

>Hey...Barb...Sounds like a 'Delicious' adventure !......Are you going to
>invite any of us ? :-)
>
>--
>Bigbazza(Barry)..Oz
>>

*chuckles* Do you do dishes? Maybe you play the mandoline? *laughs*

*cheers*

Barb Anne

>Hey...Barb...Sounds like a 'Delicious' adventure !......Are you going to
>invite any of us ? :-)
>
>--
>Bigbazza(Barry)..Oz
>>

*chuckles* Do you do dishes? Maybe you play the mandoline? *laughs*

*cheers*

Barb Anne

Barbtail wrote:
>
> We are going to have dinner at home this Christmas day- just the two of us. It
> gives me a chance to cook what _I_ want for a change so I'm excited about it.
> I've decided to cook a meal from the past and thought I'd share the menu with
> you. I've included links to comparable recipes on the web (I'm using my own
> recipes and cookbooks at home) if you are interested in checking them out.
> Did my shopping today and can't wait to get started *laughs*.
>
> Tart de Bry
> One of my favorite medieval dishes! Melted brie cheese and egg yolk in a pie
> shell. It's not eggy like a quiche but more like a sweet tomatoless pizza
> almost. I'll garnish the dish with
> Figs, dates, apples
> http://www.godecookery.com/mtrans/mtrans40.htm
>
> Sugared Walnuts (for me *smiles*)
>
> Buttered Wortes
> I'll be using swiss chard.
> http://www.godecookery.com/goderec/grec38.htm
>
> Daryols
> small custard pies that are just yummy
> http://pie.allrecipes.com/az/69003.asp
>
> Pork Tenderloin in Pastry w/ bacon & wild mushrooms
> Inspired dish based on many medieval texts of meats baked in pastry. I was
> leaning toward lamb tenderloin but thought pork would go better with the hen.
> Yup I'm gonna cheat and use ready-made puff pastry for this *laughs*.
>
> http://www.godecookery.com/nboke/nboke18.htm
> http://users.iafrica.com/m/me/melisa...pastrycase.htm
>
> Game Hen Endored
> simple roasted game hen (I'll stuff the cavity with orange) glazed with egg
> yolk and saffron.
> http://www.godecookery.com/nboke/nboke48.htm
>
> Wardens in sirup
> Whole pears steeped in red wine and pomegranite syrup (my homemade syrup from
> last xmas-- I need to use it up!) with cinnamon, ginger, grains of paradise (it
> tastes like pepper but with a spicy backround), and a little clove
> http://www.godecookery.com/trscript/trsct049.html
>
> Marchpane
> Marzipan fruits - I have some store bought ones but the recipe is below.
> http://www.godecookery.com/friends/frec51.htm
>
> Cheese
> I found white stilton cheese with apricots in it at TJ's that I am dying to
> try. I'll also put out a bit of white chedar.
>
> Hipocras
> Mulled wine
> http://medieval_cooking.tripod.com/beverages.htm
>
> I am anxious to get started!
>
> *giggles*
>
> Barb Anne

Very neat menu. You just might propel me back into medieval
cooking. (And yes, that's why I have grains of paradise and want
some fresher ones.)
--
Jean B.

>From: "Jean B."

>Very neat menu. You just might propel me back into medieval
>cooking. (And yes, that's why I have grains of paradise and want
>some fresher ones.)
>--
>Jean B.
>

Thank you! I've dabbled with historic cooking for many years. It's fun,
educational, but not always delicious *laughs*. I put a menu together of
things I knew I liked. *chuckles*.

I really hope some trend-setting chefs take an interest in grains of paradise.
It's such a delicious spice and adaptable to so many dishes. I recall pepper
used to be used quite a bit on fruit desserts- especially pears. You rarely see
that except in hi-end gourmet cooking these days.

I found grains of paradise at
http://www.thespicehouse.com/info/home.php

Very reasonable. I wish I could find long pepper as easily. Galangal is sold
in most Asian markets these days, which is nice, I can even get that fresh - it
smells so good!

Hope you have an opportunity to use your grains soon!

*cheers*

Barb Anne

My favorite medieval dish to serve at Christmas is from 'The Good
Huswife's Handmaid' published in 1559.

A dish of Artichokes

Serves 4

Artichoke hearts - 4 (I find them frozen at my Halal butcher)
Salt - ¼ tsp
Ground pepper - 1/8 tsp
Ground cinnamon - ½ tsp
Ground ginger - ½ tsp
Beef marrow bones - 4
Vinegar - 1 tbsp
Breadcrumbs - 15g (½ oz), optional
Melted butter - 25g (1 oz)

METHOD
1. Arrange the artichoke hearts in a buttered casserole dish. Sprinkle
them with salt, pepper, cinnamon and ginger.

2. Chop up the raw beef marrow from the bones, season it and sprinkle it
with the vinegar. Pile some of this on each artichoke heart.

3. Breadcrumbs mixed with the marrow add texture and 'stretch' the
filling and help with a crisp texture.

4. Brush with a little melted butter and bake until the marrow is cooked
and golden at 180 °C / 350 °F / Gas 4 for 15-20 minutes, or put under a
slow grill.

My favorite medieval dish to serve at Christmas is from 'The Good
Huswife's Handmaid' published in 1559.

A dish of Artichokes

Serves 4

Artichoke hearts - 4 (I find them frozen at my Halal butcher)
Salt - ¼ tsp
Ground pepper - 1/8 tsp
Ground cinnamon - ½ tsp
Ground ginger - ½ tsp
Beef marrow bones - 4
Vinegar - 1 tbsp
Breadcrumbs - 15g (½ oz), optional
Melted butter - 25g (1 oz)

METHOD
1. Arrange the artichoke hearts in a buttered casserole dish. Sprinkle
them with salt, pepper, cinnamon and ginger.

2. Chop up the raw beef marrow from the bones, season it and sprinkle it
with the vinegar. Pile some of this on each artichoke heart.

3. Breadcrumbs mixed with the marrow add texture and 'stretch' the
filling and help with a crisp texture.

4. Brush with a little melted butter and bake until the marrow is cooked
and golden at 180 °C / 350 °F / Gas 4 for 15-20 minutes, or put under a
slow grill.

>From: Robert Klute

>A dish of Artichokes
>
>Serves 4
>
>Artichoke hearts - 4 (I find them frozen at my Halal butcher)
>Salt - ¼ tsp
>Ground pepper - 1/8 tsp
>Ground cinnamon - ½ tsp
>Ground ginger - ½ tsp
>Beef marrow bones - 4
>Vinegar - 1 tbsp
>Breadcrumbs - 15g (½ oz), optional
>Melted butter - 25g (1 oz)
>
>METHOD
>1. Arrange the artichoke hearts in a buttered casserole dish. Sprinkle
>them with salt, pepper, cinnamon and ginger.
>
>2. Chop up the raw beef marrow from the bones, season it and sprinkle it
>with the vinegar. Pile some of this on each artichoke heart.
>
>3. Breadcrumbs mixed with the marrow add texture and 'stretch' the
>filling and help with a crisp texture.
>
>4. Brush with a little melted butter and bake until the marrow is cooked
>and golden at 180 °C / 350 °F / Gas 4 for 15-20 minutes, or put under a
>slow grill.
>
>
>

I must say I do like marrow. This sounds like a delicious dish! Thank you!

*smiles*

Barb Anne

Barbtail wrote:
>
> >From: "Jean B."
>
> >Very neat menu. You just might propel me back into medieval
> >cooking. (And yes, that's why I have grains of paradise and want
> >some fresher ones.)
> >--
> >Jean B.
> >
>
> Thank you! I've dabbled with historic cooking for many years. It's fun,
> educational, but not always delicious *laughs*. I put a menu together of
> things I knew I liked. *chuckles*.
>
> I really hope some trend-setting chefs take an interest in grains of paradise.
> It's such a delicious spice and adaptable to so many dishes. I recall pepper
> used to be used quite a bit on fruit desserts- especially pears. You rarely see
> that except in hi-end gourmet cooking these days.
>
> I found grains of paradise at
> http://www.thespicehouse.com/info/home.php
>
> Very reasonable. I wish I could find long pepper as easily. Galangal is sold
> in most Asian markets these days, which is nice, I can even get that fresh - it
> smells so good!
>
> Hope you have an opportunity to use your grains soon!
>
> *cheers*
>
> Barb Anne

Thanks for the link, Barb Anne. I don't remember long pepper ar
all. Agreed re the galangal. Isn't it interesting that such a
thing was known centuries ago and then disappeared from European
cooking?
--
Jean B.