First Course (on Tables)

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Cookbook for Winter’s FeastFirst course (on tables)Breads/rolls of many types (white, sour, rye, sesame, olive/caper, Italian season)Flavoured butters (honey, garlic, italian others .)Preserves (apple, pear, blackberry, salal)Two scalded milk cheese, one sweet, one savoryStout/Portwine cheese fondueThen:Soups/Stews - one beef/barley, one borshch and one bean pottage2nd course Salmon Pie (head table gets subtlety, rest get “coffined” piesHot Crab (1 crab, 1 shrimp by the same recipe, and Louisiana Hot Crab)Sausages, swimmingSausages, yfriedCaraway RiceSweet RiceRoasted Rice (Italian)Saffron VermicelliDivers Sallets and pickled vego Cold Sallet of Cabbage sliced Sallet of Coleflowers Sallet of Carrots Sallet of Parsneps Sallet of Turneps Sallet of Roots of red Beetso Pickles French Beans Cucumbers Sliced Turneps Carrots Funges

Cookbook for Winter’s Feasto Hot Boiled Carots salad Boiled Beet salad Sweet Sour Cabbage Roasted Root Vegetable Nibblements (hot hand-pies, tarts, etc.)3rd Course Seed cake,Hard spice breads of 3 sortsCakeletsCheese platesFruit platesHot apple puddingBaked WardensThis feast was intended to evoke what would have been available in a prosperousfishing village late in the winter. The area where we live has abundant seafood, butalso huntable meat, grazing meat animals, plus many vegetable and dairy farms.We would have been able to trade for flour, sugar and spices and we have *lots* ofmushrooms! We sourced local ingredients and products where possible, consonantwith our budget.Many of the recipes are period, or close to period and the sources are included inthe cookbook. I have also included recipes that were not used in the feast. Someare recipes subbed in that are “traditional ethnic”, with no known date (borshch!).Some are “peri-oid”. Pykled funges and Grane’s darioles are good examples ofthis. Some are just because they taste good and had local ingredients. Also, therecipes were mostly made in 8-12 serving amounts, intended to give people a tasteof each, except for a few staples, like the beef/barley soup.Each recipe has the version that I used, first, plus the recipes that I sourced from,where possible. Source materials are in italics.I had a huge amount of fun tracking down, researching and trying out the recipes. Ihope you have as much fun eating ‘em!

Cookbook for Winter’s FeastContents of the CookbookStarchesBreads & Variations starts on Page 5Rice & Pasta, pg. 6 Plain Rice, Czech style Sweet Rice 66. Decorated rice for a meat day. (Taillvent) Roasted Rice VermicelliSoups/Pottages, pg. 10 Beef/Barley Soup for the horde Bean Pottage Borscht \ (not what I used) Baba’s BorshchtMain Dishes, pg. 14 Coffined Salmon Salmon “salad” Hot Crab Crab – non-dairy LOUISIANA HOT CRAB DIP Sausageso Swimming Sausageso Sausages, yfryedSallets, pg. 19 Coldo methodo 143. To make good cold Sallads of several things. (Queen-like Closet)o 281. A good Sallad in Winter. (Queen-like Closet) Pickleso Cat’s Fridge Pickle (modern & modified) Used on all but the Fungeso Funges pikld Hot Vego Sorrel Sallado Honey Carrotso Beetso Brussel Sproutso Sweet and Sour Cabbageo Modern Recipe - Roasted Root Vegetable - Recipe courtesy Alton Brown 2013 Not used, but these sound awesome .o Corn Sallad (Queen-like closet)o Take Corn Sallad clean picked and also well washed, and clear from the water,put it into a Dish in some handsom form with some Horse Radish scraped, andsome Oil and Vinegar.o 45. To make several Sallads, and all very good. (Queen-like closet)

Cookbook for Winter’s Feasto 46. To make a Sallad of Burdock, good for the Stone, another of the tender stalksof Sow-thistles. (Queen-like closet)o 213. To make a grand Sallad. (Queen-like closet)Nibblements (hot hand-pies, tarts, etc.) pg. 30 Cheese plate Garlic Cheese Fruit plate Hand pies, Pasties, Darioleso Anja’s Hand Warmerso Egg pieso Basic Hand Pie Recipe: Cinnamon Pearo 3 Pear Hand Pie Fillingso Grane’s Darioles Scalded milk cheeseSweets & finishes, pg. 36 Candied Peel Candied Nuts Seed Cake Shrewsbury Cakes 1, 2, 3, 4 Shortbread Hot Wardens – Peris in Syrippe Hot apple pudding Keeping Cookies Pfeffernusse Gingernuts Lebkuchen To make Sugar Cakes Egg Custard TartsSauces & Condiments, pg. 45 Port Wine Cheese Fondue Mustard-Leaf Sauce Homemade Honey Mustard Flavored Butters Purchased vinaigrette

Cookbook for Winter’s FeastStarchesLoren’s basic bread loaf recipe for a 2 pound breadmaker 1 1/2 cups warm water1/4 cup plain sugar1 Tbsp salt (approx or less)2 1/2 tspn yeast1 Tbsp bacon fat (or less to taste)4 Cups Unbleached cheap white flourMix it all together until it resembles bread dough, let it rise a couple times, somewhere warm,like in an oven at 125, until it looks like something that should be cooked, then scorch it at 350degrees for about half an hour until it appears edible. Modify these directions as needed to makeit work.[Anja’s translation: He uses a bread maker on dough cycle, so dump stuff into the bucket andturn the thing on. Check it after about 10 minutes (this depends on your breadmaker, during the2nd mixing .) to make sure the flour is all “in”. When the cycle ends, shape it and let rise in a125 oven for 15-30 minutes. Bake at 350 for 20-25 minutes. ]VariationsSeed bread – Add ½ cup of “seeds”, usually a mixture of millet, flax and sunflower for us, butyour milage may vary.Italian Seasoning Bread – Add one packet of 4 seasons Italian Salad Dressing mix, plus 1 TBSPminced garlic.Olive/Caper – Add 1 can of olives, drained, ½ that of capers – bread comes out flat.Sesame – Add ½ cup of sesame seeds. Brush with butter and sprinkle with seedsRye/Caraway – Replace 2 cups of the white flour with rye and add 1 1/2TBSP caraway seed.This dough usually takes additional water. Check after the first “rumpus” of the bread maker (onmine, after 10 minutes)

Cookbook for Winter’s FeastRice & PastaPlain Rice, Czech style - Going by a reference in s menu of the late 1400’s and my Baba’smethod. (reference translates as “rice baked of caraway, of onion”.) 20 servings or so 3 cups plain rice (I use a blend of white, brown and wild, about a cup per)6 cups of chicken/vegetable stock,1 tablespoon caraway2 onions1.2.3.4.5.Chop onions.Mix in steam pan and bake at 375F for an hour.Check for doneness and water content.Add broth if necessary.Dot with butter before serving.or for 6-7 servings 1 cup rice, 2 cups broth, 1 large onion and 1 tsp caraway.

Cookbook for Winter’s FeastSweet Rice (combined two recipes with Babicka’s) 8 servings Spray oil or melted butter4 cups cooked brown and/or wild rice (or any cooked rice) Measure AFTER cooking!1 cup brown or raw sugar (don’t use white)1 tbsp ground nutmeg1tsp ground cinnamon1/8 tsp ground cardamom3 eggs2 tbsp cream1 ½ cups chopped dried fruit (raisins and craisins and dates)1 cup chopped nuts1.2.3.4.5.6.7.8.Preheat oven to 350FButter your casserole (I used a steam pan with a lid)Measure everything as you go, into a large bowl, except for the last sprinkle of sugar.Mix well after adding the cream.Mix again after adding the nuts and dump into casserole.Cover and bake for 1 hour, 15 minutes.Bake for another 15 minutes, then turn the heat off in the oven.You can let this sit for up to another hour.179. To make Rice Puddings in Skins. (Queen-like Closet)Take two quarts of Milk and put therein as it is yet cold, two good handfuls of Rice clean pickedand washed, set it over a slow fire and stir it often, but gently; when you perceive it to swell, let itboil apace till it be tender and very thick, then take it from the fire, and when it is cold, put in sixEggs well beaten, some Rosewater and Sugar, beaten Spice and a little Salt, preservedBarberries and Dates minced small, some Marrow and Citron Pill; mingle them well togetherand fill your Skins, and boil them.270. To make a Rice pudding to bake. (Queen-like Closet)Take three Pints of Milk or more, and put therein a quarter of a Pound of Rice, clean washedand picked, then set them over the fire, and let them warm together, and often stir them with awooden Spoon, because that will not scrape too hard at the bottom, to make it burn, then let itboil till it be very thick, then take it off and let it cool, then put in a little Salt, some beaten Spice,some Raisins and Currans, and some Marrow, or Beef Suet shred very small, then butter yourPan, and so bake it, but not too much.Didn’t use . 66. Decorated rice for a meat day. (Taillvent)Pick over the rice, wash it very well in hot water, dry it near the fire, and cook it in simmeringcow's milk. Crush some saffron (for reddening it), steep it in your milk, and add stock from thepot.

Cookbook for Winter’s FeastRoasted Rice http://www.greneboke.com/recipes/roastedrice.shtml - Country: Italy, Century:16th (doubled) 1 cup uncooked rice2 cups water2 oz grated parmesan cheese2 oz shredded mozzarella2 oz sugarCook rice with water. Mix rice, sugar, and parmesan cheese and put into a baking dish (9x9).Cover rice with mozzarella cheese. Bake at 350 until mozzarella begins to brown (about 15-20minutes).Original Recipe Sources - Source [Opera dell’arte del ctobermenus.html Louis Smithson (trans.)]: Riceroasted in the oven with cheese, sugar, and slices of mozzarella.

Cookbook for Winter’s FeastVermicelli Source: France, 15th c., Naples, 15th ml Recipe by Daniel Myers 1 pkg. vermicelli8 cups chicken or vegetable broth1/8 cup parmesan cheese2 Tbsp. butterpinch saffronBoil vermicelli in broth. Drain and add butter, saffron and cheese. Serve hot.Source [The Vivendier, T. Scully (trans.)]: 51. Vermiseaux de cecille sont fais de paste ossi petiscomme petis vers qui se trouvent es fromaiges; et les font les petittez fillez du pais ou tempsd'esté pour toutes saisons seschier au solloil pour mieulx garder; il les fault bien eslire et laver,puis mettre essuer comme dit est du rys, et cuire en bon boullon gras bien ensaffrenné; et du finfromage gratté jetté au dreschier par dessus.Sicilian Vermicelli are made of dough as fine as small worms that are found in cheese. Youngcountry girls make them in summertime for the whole year, drying them in the sun to make themlast longer. They should be well culled and washed, then set to dry as was said for the Rice, andcooked in good fat bouillon with a good lot of saffron; when dishing up, fine grated cheesesprinkled on top.Source [The Neapolitan Recipe Collection, Terence Scully (trans.)]: 17. Vermicelli. Falli cocerein bono brodo grasso per spacio de una hora, he poi falle menestre he metti de sopra casopermesano gratato cum specie dolce; he primo falle ghialdi cum zaffrano. Et similiter potrai farede le Lasagne.Vermicelli. Cook them in good fat broth for an hour, then set them out garnished with gratedParmesan cheese and mild spices; first make them yellow with saffron. You can make lasagne inthe same way.

Cookbook for Winter’s FeastSoups/PottagesBeef/Barley Soup for the horde – Anja’s method (Baba soup) – Makes 2 gallons, plus pot roast (several pounds maybe 5)water to covera little salt2 bay leaf1 tbsp kimmel/caraway4-5 turnips2 rutabaga5 parsnippound of baby spinacha dozen carrotsmost of a bunch of celery2 onions6 cloves garlic.2-3 cups barleyExtra watersalt/pepper to taste3 large onionshandful of garlic cloves1. Day 1 - Slow cook a pot roast (several pounds maybe 5) in enough water to cover and alittle salt plus 2 bay leaf 1 tbsp kimmel/caraway. Pull out and cool in fridge overnight, cutoff fat (cut up small if mixed with meat), de-grease broth. Freeze meat in 37 cup box.2. Day 2 – Take broth and heat in large pot. Dice/chop and add: 4-5 turnips, 2 rutabaga, 5parsnip, pound of baby spinach, a dozen carrots, most of a bunch of celery, 2 onions and6 cloves garlic. When cooked tender, strain veg from broth and put veg in box. Put 2-3cups barley into slow cooker, pour enough broth over to fill and cook on low overnight.Fridge the rest of the broth.3. Day 3 – Add barley to freezer box. Pour in reserved broth. Freeze for up to 6 months4. Morning before feast. - Put box from freezer into fridge.5. Day of feast (early) – Try the “block”. If it has thawed enough to slide out, get into largepot, cover and set aside. If it hasn’t thawed, run hot water into a stopped sink over/aroundthe box and let stand for 10 minutes, then upend over pot. That should do it, but can berepeated if need be. Add about 1 cup of water, and put over low heat. It will take a whileto thaw completely. When you have several inches of broth in the pot as it thaws, youmay turn the heat up to medium/low. Once you have a pot full of broth, taste and addsalt/pepper as needed. Add 3 large onions, sliced large, and a handful of garlic cloves andleave on medium low until serving time adjusting heat until it simmers, and finishesthawing, then turning back to low.

Cookbook for Winter’s FeastBean Pottage – Made up from period descriptions Pound of carrots, peeled, sliced2 cups mixed beans1 cup dried peas/lentilso (or use a bag of 15 bean soup mix)Bay leafCelery salt1 gallon water1 large onion5 cloves garlic1 cup rice/barleyMore waterSalt1. Overnight in a 6 quart crockpot ingredients through the water.2. Check in the morning and stir. How thick is it? Depending on how thick you like it (soupto sliceable pottage) add up to 1 1/2 cup of mixed rice & barley.3. 3 hours before serving, add one chopped onion and minced garlic.4. Stir and check for desired thickness, you can add up to 1 quart water.5. Salt to taste.6. Will “hold” in crockpot for 3-6 hours. Beyond that it tends to “mush”.

Cookbook for Winter’s FeastBorscht - Soup – hot or cold – Traditional Slavic - Serves 8-12 - Borscht is a soup or stew, madeof beets, usually in a meat base, served hot or cold with sour cream and caraway. This is therecipe that

First course (on tables) Breads/rolls of many types (white, sour, rye, sesame, olive/caper, Italian season) Flavoured butters (honey, garlic, italian others .) Preserves (apple, pear, blackberry, salal) Two scalded milk cheese, one sweet, one savory Stout/Portwine cheese fondue Then: Soups/Stews - one beef/barley, one borshch and one bean pottage 2nd course Salmon Pie (head table gets .

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